Category Archives: Paleo

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinA wonderful protein packed vegan meal that will satisfy the heartiest appetite. There is loads of protein from the quinoa and the garbanzo beans.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinNot only was this recipe really filling and nutritionally packed but it was really pretty to look at.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo protein

I just love heirloom tomatoes. I always use them instead of regular old cherry tomatoes. Not only do they give a nice pop of color but the different colors have subtly different flavors.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinThere are several steps but they are really easy steps so making this little vegan, paleo masterpiece is a cinch. Next time I make this I may add another veggie just to punch the already awesome nutrition factor even more. I’m thinking peas or corn or both!! If I do, I’d use organic frozen veggies and add them at the same time I add the onions.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo protein

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
 
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Author:
Recipe type: Vegan, Protein, Paleo, Gluten Free
Serves: 6
Ingredients
  • FOR EGGPLANT AND STUFFING:
  • 3 medium/large eggplants
  • 1 large sweet onion, diced
  • 2 cups vegetable broth (For cooking quinoa in)
  • 1 cup dry quinoa (Use pre-rinsed or rinse it yourself. I always purchase organic pre-rinsed).
  • 1 package of heirloom tomatoes, quartered
  • 1 - 15 oz. can garbanzo beans or chickpeas, rinsed and drained
  • 1 - 5 oz. package of shiitake mushrooms, sliced with stems discarded
  • 2 teaspoons minced garlic
  • ½ teaspoon cumin
  • dash of salt/pepper
  • olive or coconut oil
  • TAHINI DRESSING:
  • ½ cup tahini
  • ½ cup water
  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon minced garlic
  • dash of salt and pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine all of the TAHINI DRESSING ingredients in a blender, Nutribullet or Vitamix, you get the idea. Blend until creamy and smooth. Set aside.
  3. Slice each eggplant lengthwise and carefully scoop out the innards of each, set aside and dice up the scooped eggplant to use later. Be careful not to scoop too much, you don't want the skin to tear by making it too thin.
  4. Drizzle a ½ Tablespoon of oil into each half and rub it into the 'bowl'. Place each eggplant half bowl-side down on a greased cookie sheet.
  5. Bake for 15 - 25 minutes until evenly cooked and soft but not mushy.
  6. Prepare quinoa. Place 1 cup of uncooked quinoa and 2 cups vegetable broth in a pan on high heat. Bring to a boil, stir, reduce to a simmer, cover and cook for 15 minutes stirring every 5 minutes.
  7. While quinoa is cooking prepare the remainder of the filling. In a large pan heat 1 Tablespoon of oil on medium heat.
  8. Add onion to pan and saute for 5 - 7 minutes until soft and slightly browned.
  9. Add garlic and saute for 1 - 2 minutes.
  10. Add tomatoes, mushrooms, diced eggplant and garbanzo beans. Lower heat and saute for 5 - 7 minutes, stirring frequently.
  11. Add cooked quinoa, cumin, salt and pepper. Stir to combine thoroughly.
  12. Scoop big spoonfuls of your quinoa mixture into each 'eggplant bowl'.
  13. Drizzle each eggplant with some tahini sauce.

 

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms – Gluten Free


This dish was so amazing! It sounded good when I was asked to make it but I had no idea how much I would love it! I easily made this recipe gluten free which got me even more excited.

I love that the cod has an amazing flavor from the marinade and equally delicious is the bok choy and mushrooms. They were flavored with a little garlic and sesame oil. Individually, both pieces to this recipe are delicious on their own but when paired, it’s was like a party in my mouth 🙂

miso marinated cod bok choy mushroom paleo gluten free proteinI marinaded the cod overnight in a freezer bag, I think any less wouldn’t infuse all the flavor. So buy fresh cod and marinade overnight. The next day you will have a super delicious, healthy meal ready in 20 minutes. Yeah that’s right, 20 minutes!

miso marinated cod bok choy mushroom paleo gluten free proteinChopped up some baby bok choy stems and reserved the leaves.

miso marinated cod bok choy mushroom paleo gluten free proteinSliced up some shiitake mushrooms.

miso marinated cod bok choy mushroom paleo gluten free proteinI placed the cod on a greased sheet. I just sprayed it with some coconut oil.

miso marinated cod bok choy mushroom paleo gluten free proteinWhile the cod was baking I cooked up the bok choy and shiitake mushrooms.

miso marinated cod bok choy mushroom paleo gluten free proteinAfter baking the cod for about 10 minutes I turned the oven to broil and broiled the cod for 2 to 3 minutes to give the top a nice crispiness. Serve cod on a bed of bok choy and mushrooms and give yourself a pat on the back cause that shiz is damn good!

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms
 
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Author:
Recipe type: Gluten Free, Protein
Serves: 4
Ingredients
  • 1 - 1½ lbs fresh cod fillets
  • MARINADE:
  • ½ cup miso broth
  • ½ cup mirin
  • ⅓ cup brown sugar
  • VEGETABLES:
  • 1 Tablespoon oil (olive or coconut)
  • 1 lb baby boy choy (stems sliced in ¼ inch pieces, reserve leaves)
  • 8 ounces shiitake mushrooms (sliced, stems discarded)
  • ¼ cup miso broth
  • 1 teaspoon minced garlic
  • 1 teaspoon coconut aminos (can sub with soy sauce)
  • 1 teaspoon toasted sesame oil
Instructions
  1. MARINADE:
  2. Combine marinade ingredients and whisk until brown sugar is dissolved.
  3. Place cod fillets in a large freezer bag and pour ¾ths of the marinade over it. Reserving a ¼th of the marinade to top cod after cooked. Refrigerate the reserved marinade separately.
  4. Place in fridge overnight or longer (up to 2 days). At the very least, start the marinade first thing in the morning and cook for dinner.
  5. COD:
  6. Preheat oven to 400 degrees.
  7. Place cod on a greased baking sheet (I sprayed mine with coconut oil)
  8. Bake for 10 - 12 minutes. Check at 10 minutes to see if the fish is flakey and done. If not, put in for another 2 minutes.
  9. Take cod out and turn oven up to broil and broil for 2 - 3 minutes until the tops have turned a golden brown. Watch carefully so not to burn it
  10. VEGGIES:
  11. While your cod is baking, saute your veggies.
  12. Heat oil on medium high heat in large pan and add bok choy and mushrooms.
  13. Saute veggies for 4 - 5 minutes until they start to soften.
  14. Add garlic and continue sauteing for 1 minute, stirring frequently.
  15. Add bok choy leaves, miso broth, coconut aminos and simmer until leaves have wilted (2 to 3 minutes).
  16. Remove from heat and mix in sesame oil.
  17. Serve warm cod on a bed of your veggies and top with reserved marinade.

 

 

 

 

Rosemary Cumin Sweet Potato Towers – Paleo, Gluten Free, Vegetarian

Rosemary Cumin Sweet Potato Towers – Paleo, Gluten Free, Vegetarian

rosemary cumin sweet potato stack tower gluten free paleo vegetarianEasiest, tastiest and prettiest little side dish. For some reason, when you stack sweet potato slices into little towers, they taste even more amazing than normal. Make as a fancy schmancy side dish or just a fun way to eat your veggies.

Just a few steps. First, slice…I used longer and skinnier sweet potatoes because they will fit in the muffin tins better than really fat ones.

rosemary cumin sweet potato stack tower gluten free paleo vegetarian

rosemary cumin sweet potato stack tower gluten free paleo vegetarianSecond…Drizzle melted ghee (or butter), olive oil or coconut oil for a vegan option, stack the slices high in your muffin tin and bake. When I say stack em high, I mean it. The ones below were stacked well over the muffin cavity and you can see how much they shrunk down.

rosemary cumin sweet potato stack tower gluten free paleo vegetarian

Once done, scoop em out with a spoon and enjoy. They are also a nice alternative to butter soaked sweet potatoes at holiday dinners. They’ll go quick so you’ll want to make at least 2 trays full.

Rosemary Cumin Sweet Potato Towers - Paleo, Gluten Free, Vegetarian
 
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Author:
Recipe type: Paleo, Gluten Free, Vegetarian
Serves: 24 towers
Ingredients
  • 4 or 5 sweet potatoes, peeled and sliced (long and skinny is better than stubby and round)
  • ½ Tablespoon per potato of olive oil, melted coconut oil or melted ghee
  • 2 Tablespoons dried rosemary
  • 1½ teaspoons cumin
Instructions
  1. Preheat oven to 375.
  2. Prepare muffin tin by spraying with non-stick cooking spray (I use coconut oil spray)
  3. Peel and slice sweet potatoes very thin - approx ⅛th of an inch. (I used a mandolin)
  4. In a large bowl place sweet potatoes and drizzle oil of choice, using your hands, massage oil into slices.
  5. Sprinkle cumin over coated slices and using your hands, distribute cumin over slices.
  6. Stack sliced as high as you want. They will shrink down a LOT so don't be afraid to stack them high.
  7. Sprinkle each tower with some rosemary and bake for 40-50 minutes. They will be done when the top slice starts to brown around the edges.

 

Natural Homemade Deodorant – Safe and Very Effective

Natural Homemade Deodorant – Safe and Very Effective

homemade natural deodorant diy beauty odor control organic homeopathicAfter 3 years, I figured it was about time that I share my recipe for the homemade natural deodorant I use. Minimum of 3 ingredients, 4 if you use essential oil for scent. I only just recently started tracking how long each batch has lasted me and the last time I made one was November 20th, 2014 and I finally ran out March 5th, 2015. Three and a half months of natural, chemical free, moisturizing deodorant for less than a dollar per batch. So, I only spend less than 5 bucks a YEAR on deodorant!! And, the ingredients can be used for other things so there is no waste.

I had to wait until I ran out to write this so I could get photos of me making it. If I missed my window, I would’ve had to wait another 3 months or so. I’ve been wanting to share this for a very long time.

homemade natural deodorant diy beauty odor control organic homeopathic

Here is my personal testimonial from the past 3 years:

I’ve been using this for about 3 years now and not once, I repeat, NOT ONCE have I had any body odor and never been the stinky kid in class. It’s not like I don’t test it either because I do vigorous exercise, bike ride, take hot yoga and have a physically demanding job. Oh, and I live in the beautifully hot state of Arizona. When I first started using it, I would sneak a sniff once in awhile to make sure it was working and now because I’ve never been stinky, I just trust it. I think that’s a pretty good testimonial. 

TIPS:

  1. Start with melted coconut oil. It’s so much easier to blend everything together thoroughly.
  2. Put the ingredients in your mixing bowl in this order: coconut oil, baking soda, arrowroot starch then essential oils if using. If you were to put the coconut oil after the powders, it would create an unnecessarily messier situation. Trust me.
  3. Once everything is mixed, pour the liquid mixture into your container of choice. Use a container that has a lid and one that you can easily scoop a tiny bit of deodorant out with your finger.
  4. To use: just scoop approximately the amount of a pea with your finger and rub into your pit until any granules melt. Repeat on the other side.
  5. I usually use 3 fingers to rub it in. It doesn’t bother me to get it on my fingers because
    1. it’s so silky smooth
    2. it covers more space quicker
    3. its just coconut oi and natural ingredients. Nothing a quick wipe of a towel won’t fix. I’d much rather have to wipe my finger than use harmful chemicals.
  6. As long as I rub it into my pit thoroughly and any granules that might be there melt, it never ever ever leaves a deodorant stain on my clothes. You know how regular deodorant over time leaves a white stain on the pits of your shirts and is difficult to wash out? Imagine how penetrating all those chemical are right on your skin.
  7. I advise using a 1/4 cup LESS one (1) Tablespoon of baking soda. I find that this is the perfect amount to prevent any skin irritation, especially after shaving. Since doing this, my skin hasn’t been irritated once, even after shaving.
  8. Lastly, put the liquid mixture in the fridge for about an hour to allow the coconut oil to solidify a bit. If it’s rock hard, don’t worry because it will end up being paste-like once it’s been sitting in your bathroom at room temperature. Once it’s softened up a little from sitting at room temperature, I take a fork to scrape the surface and ‘chunk it up’ so I can scoop it with my finger tip.

homemade natural deodorant diy beauty odor control organic homeopathicI started using homemade natural deodorant specifically because of the link between Alzheimer’s and store bought deodorant. My grandmother Shirley (I miss her so much) died of Alzheimer’s and I try to do whatever I can to prevent it if possible. Not to mention the other links like breast cancer.

Less chemicals, more life 🙂

Natural Homemade Deodorant - Easy and Effective
 
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Author:
Recipe type: Homemade, Natural, Beauty, Deodorant
Ingredients
  • 5 tablespoons of coconut oil, melted
  • ¼ cup LESS 1 Tablespoon of baking soda
  • ¼ cup PLUS 1 teaspoon of arrowroot starch
  • 3 - 5 drops of your favorite essential oil (start with 3 drops, stir in and then add a drop at a time to get the desired scent strength)
Instructions
  1. In a bowl combine all ingredients in this order: melted coconut oil, baking soda, arrowroot starch, essential oil.
  2. Using a fork, mix until everything is combined well.
  3. Place liquidity mixture into a small container with a lid and place in the fridge for a couple of hours until it solidifies. It will turn paste-like once it sits in your bathroom at room temperature.

 

One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale – Paleo, Gluten Free

One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeI love a one pan meal. The easier the better. Coupled with being packed with veggies and high on the nutritional quota, we have a winner.

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeI love ginger! Love love love it. First, I love the taste. Second, it’s anti-inflammatory and protects against some cancers. Not to mention that it relieves gastrointestinal issues and helps to relieve nausea. But all that doesn’t sound as good as “I love the taste” so we’ll just stick with that.

This recipe is super easy. I found one similar here and made some changes to see if I could make it any healthier by adding tons more veggies and replacing beef with chicken. You could also replace the meat with your favorite tofu or eliminate it all together and just add more mushrooms and kale. The flavor is really in the marinade that you’ll be sauteing the veggies in.

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeYou can eat this a million ways. Ok, maybe a million is a little much. Have it on some brown rice noodles, brown rice, quinoa, in a lettuce wrap or on it’s own. It tastes awesome with any of those options.

Paleo, easy to make, vegan optional, gluten free, delicious and husband approved. Score.

One Pan Ginger Chicken, Mushroom, Broccoli, Carrot, Kale Stir Fry - Paleo, Gluten Free
 
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Author:
Recipe type: Paleo, Gluten Free, Protein
Serves: 4 servings
Ingredients
  • *** ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED ***
  • MARINADE:
  • ⅓ cup coconut aminos (can sub with soy sauce but it wouldnt be paleo or gluten free)
  • ½ cup vegetable broth
  • 3 Tablespoons rice wine vinegar (I used a red pepper infused variety)
  • 2 Tablespoons arrowroot starch
  • 2 teaspoons ground ginger
  • STIR FRY:
  • 2 boneless skinless chicken breasts, cubed
  • 2 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 8 ounces baby portabello mushrooms, halved or chopped
  • 4 ounces shitake mushrooms, halved or chopped
  • 4 green onions, thinly sliced (white part only)
  • 3 large carrots, peeled and chopped
  • 2 cups broccoli florets
  • 3 cups chopped kale
Instructions
  1. MARINADE:
  2. In a gallon size zip lock bag, add all marinade ingredients including the cubed chicken, toss so that chicken is coated. Put in the fridge for at least a half hour. The longer the better. I marinaded mine for 3 hours.
  3. STIR FRY:
  4. Once chicken is marinated, heat olive oil in a large saute pan on medium high heat.
  5. Remove chicken from bag with slotted spoon, reserve the liquid.
  6. Add chicken to heated olive oil along with minced garlic and saute for 3 - 4 minutes, stirring occasionally, until the chicken is almost cooked. It will continue cooking when you add the vegetables.
  7. Add mushrooms, broccoli, carrots and green onions along with the reserved marinade and saute for 4 - 5 minutes until vegetables have softened.
  8. Add kale and saute until it is good and wilted.
  9. Continue sauteing until the sauce has thickened up, stirring frequently so not to burn.
  10. Serve on some quinoa, brown rice noodles, brown rice or in lettuce wraps.