This has got to be one of the easier things I’ve made lately. One meal, one pan = fast and delicious!
This is an almost perfect meal. It’s Paleo, gluten free and loads of vegetables, It’s also vegan optional by just omitting the chicken. You could substitute tofu or add some quinoa to ramp up the protein factor.
Just chop your veggies ahead of time and the rest of the recipe comes together within minutes. You could eat this right out of the pan or top some brown rice pasta or quinoa.
Chicken, Eggplant, Tomato and Spinach Skillet - Paleo and Gluten Free
These little beauties are so delicious! Not only are they delicious and sweet but they are paleo, gluten free and vegan too. I’m all for eating healthy but I’m also all for delicious food. Clearly, you can have both. They are filling and full of protein from the quinoa.
As soon as I stumbled across this recipe, I knew I had to make them. I made a couple of changes to suit my tastes and they came out amaze-balls!
These were really easy to put together. Make the quinoa while microwaving the sweet potatoes, then mix everything all together, form into patties, bake and done.I had mine with a dollop of a deliciously creamy avocado lime dressing but you could use regular guacamole or plain because they are super tasty and delicious on their own.
Sweet Potato Quinoa Cakes - Paleo, Gluten Free and Vegan
4 or 5 organic scallions, using the white part (diced small)
2 cups organic vegetable broth
1 cup uncooked organic quinoa
¼ cup olive oil
1 teaspoon cumin
½ teaspoon sea salt
1 ripe organic avocado
1 Tablespoon olive oil
1 Tablespoon organic sesame tahini
juice from half of a lime
pinch of salt
SWEET POTATO CAKES:
Preheat oven to 350.
Line a baking sheet with parchment paper, set aside.
Carefully poke lots of holes with a knife in the sweet potatoes, place on a microwave safe plate and microwave for 10 minutes. Turn over and cook for another 10 minutes. Use your knife to determine if the sweet potatoes are cooked thoroughly. They should be nice and soft. If they are not quite done yet, turn them over again and cook for an additional 3 minutes at a time until they are done.
While the sweet potatoes are cooking, prepare your quinoa. Combine quinoa and vegetable broth, bring to a boil. Reduce heat to a simmer, cover, cook for 15 - 20 minutes, stirring every 5 minutes until all of the liquid is cooked away and absorbed by the quinoa.
Remove skin and place cooked sweet potatoes in a large bowl. Use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, scallions, garlic, salt and cumin, stirring to thoroughly combine ingredients.
Using wet hands, shape sweet potato/quinoa mixture into palm sized patties and place on prepared baking sheet.
Lightly brush each patty with olive oil.
Bake for 15 minutes. Turn over, brush with olive oil and bake for another 15 minutes.
AVOCADO LIME DRESSING:
Combine all ingredients in a blender, I used my Nutribullet. Blend until combined. I left mine a little chunky just because that's my preference but you can blend it until it's super creamy if that's what you like.
I’m having a love affair with eggplant lately. I guess I never realized how versatile it is. I always knew it was nutritious but didn’t see a big variety of cooking options until I came across this recipe. It inspired me to add a couple of ingredients and tweak some others. What I got was a delicious new eggplant recipe that happens to be gluten-free and vegetarian.
You can eat this dish plain on it’s own, add some feta or olives (kalamata or black) or both, top a veggie burger or have it as a side dish. All of the ingredients bring out the delicious flavor of the roasted eggplant. This made me like eggplant even more.
1½ cups uncooked quinoa, rinsed and drained if not using pre-rinsed variety
3 cups vegetable broth
1 large eggplant, cubed (about 1 inch cubes)
8 - 10 ounces of baby spinach (I used a 6 oz. bag and a half of another 6 oz. bag)
½ cup crumbled feta
1 Tablespoon olive oil
2 teaspoons coconut aminos (can sub with soy sauce but it wouldn't be gluten free)
1 teaspoon dijon mustard
1 teaspoon onion salt
2 teaspoons minced garlic
½ teaspoon sweet basil, dried
pinch salt and pepper
"Optional: ¼ cup sliced kalamata olives or black olives
Preheat oven to 420 degrees.
Cover a cooking sheet with tin foil and spray with cooking spray (I used coconut oil spray).
In a large bowl combine cubed eggplant, olive oil and a pinch of salt and pepper. Make sure eggplant is coated in olive oil.
Place eggplant on cookie sheet, bake for 10 minutes. Stir and bake for another 10 minutes.
Once cooked, set aside.
While eggplant is baking, you can prepare the quinoa.
QUINOA (if you haven't it before, this is my go-to technique):
Bring quinoa and vegetable broth to a boil in a medium saucepan. Once boiling, reduce to a simmer, cover and cook for 15 - 20 minutes. Stir every 5 minutes. Once the little sprouts appear on the quinoa and all the broth has been absorbed, remove from heat and set aside.
While your eggplant is cooking and quinoa is simmering, heat 1 tablespoon oil in a large skillet over medium heat, add 1 teaspoon garlic. Saute for a minute until lightly browned.
Add spinach and saute until just wilted.
Once eggplant is done, remove from cookie sheet and put in skillet with spinach, reduce heat to low. Saute for a minute, stirring occasionally.
Add coconut aminos, dijon mustard and onion salt to skillet and combine with eggplant and spinach.
Add cooked quinoa and combine. Saute everything for a couple of minutes until everything is distributed evenly.
If you choose to add kalamata or black olives, you can stir them in now or you can use them as a garnish, it's up to you.
You can either stir in the feta now or use it as a garnish, that's up to you too.
The family that I cook healthy meals for recently received a new cook book for the holidays. It’s by Dr. Andrew Weil and Sam Fox who opened True Food Kitchen restaurant of which there are 2 in Arizona and they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner’s well-being.
While I haven’t been to a TRUE FOOD restaurant yet, I’ve definitely been cooking based on their awesome recipes. I do change a few things up for my particular taste but not only are these recipes delicious but that are nutritionally sound and chock full of healthy goodness.
Which brings me to this recipe. I was asked to make this recently and not only did I make it for my clients but I ended up making it for the hubby and I last night because it’s THAT GOOD!
This recipe is just for the soup because it’s Paleo and vegan but in the cookbook, they pair this soup with these incredible Bison Turkey Meatballs which I also made separately so if I’m not in the mood for meat, I just leave them out.
This recipe really is one of the healthiest and by far tastiest soups I’ve made thus far. It’s my new soup addiction and considering that it was unseasonably cold in Arizona this past week, the timing was perfect. But I’ll be making this soup all year long for sure!
The best tip I can give you is to chop and puree everything prior to starting because it all goes pretty fast which makes this recipe all the better.
Baked Chicken in Artichoke Hearts and Spinach – Paleo and Gluten Free
I don’t think I’ve ever liked artichoke hearts as much as I do in the recipe. It took me a really long time to appreciate them just like asparagus. But now like asparagus, I can say I love artichoke hearts.
Artichoke hearts have antioxidants, 9 times more Vitamin C than orange juice or red peppers and 10 grams of soluble fiber per artichoke. Not a bad resume.
Browning the chicken in a pan on the stove prior to baking is totally worth it and I think really makes the recipe go from good to kick ass. I used chicken (bone-in) cut into 8 pieces from Trader Joes. Using a very sharp knife, I removed the skins to make it lower in fat. Use 6 – 8 pieces for a family meal but if its just you and your sweety, 4 pieces will be fine. Just halve the rest of the ingredients.
I also made this same dish with boneless, skinless chicken breast and it came out fantastic too. You’ll prepare everything the same but reduce the baking time by about 5 minutes.
While the chicken is browning on the stove (about 7 – 10 minutes on each side), cut up the onions and carrots. Then once the chicken is browned, remove it to a plate and using the same juices in the pan, saute the onions, carrots, artichokes and garlic. After about 5 minutes, the veggies should be softened up. Now add a bag of fresh baby spinach and once it gets good and wilted, pour everything from your pan into your baking dish and pour the broth over the veggies. Now nestle your chicken pieces in the veggies and broth and bake for 20 – 25 minutes (for bone-in) or 15 – 20 minutes (for boneless). Check to see if its done by slicing into the thickest piece and if there’s no pink, you are good to go.
Baked Chicken in Artichoke Hearts and Spinach - Paleo and Gluten Free
6 - 8 bone-in chicken pieces (thighs, chicken breast, legs) OR 2 - 4 pieces of boneless skinless chicken breasts
2 cans (14-ounces) quartered artichokes, rinsed and drained
1 yellow onion, diced fine
1 red onion, diced fine
1 large carrot, peeled and sliced into thin rounds
2 garlic cloves, finely chopped OR 2 teaspoons minced garlic
1 bag (6 to 8 ounces) fresh baby spinach
1 cup vegetable broth
salt and pepper to taste
Preheat oven to 425.
Heat oil and butter in a large pan.
Brown chicken for about 7 - 10 minutes each side until nicely browned.
Remove chicken from pan and set aside on a plate.
Using the same juices saute the onions, carrots, artichokes and garlic for about 5 minutes or until veggies have softened up.
Add bag of fresh baby spinach to the pan and once it gets good and wilty.
Put the veggies in large baking dish and pour the broth over the top.
Nestle your chicken pieces in the veggies and broth and bake for 20 - 25 minutes for bone-in OR 15 - minutes for boneless. Just cut the pieces open to make sure there is no pink before serving. If you need to cook longer than do 5 minute increments at a time so not to overcook.