Tag Archives: Olive oil

Stuffed Portabella – Spinach Tomato Onion Parmesan and Swiss

Stuffed Portabella  – Spinach Tomato Onion Parmesan and Swiss

stuffed portabella mushroom spinach tomato onion parmesan swiss gluten free vegetarianI’ve made other portabella mushroom variations before like my Ricotta and Spinach one and my Portabella Pizzas but this is my latest variation and it’s awesome! I made them recently for a family that I care for. They actually made the suggestions, I went with it and they were a hit. So I decided to make them for the hubby and I.

Spider (our boy kitty) missed me being in the kitchen. Anytime I cook, he is either sitting right next to me or stretching out on my leg like I was his human scratching post. So cute.

spiderstretchI love stuffed portabellas for many reasons. They are super easy, a filling low fat vegetarian meal, gluten free, super versatile and really quick to make.  You saute everything except the mushrooms in one pan then stuff the ‘shrooms and bake for 20 minutes.

The secret to not having a big watery mushroom mess is pre=baking the water out of the mushrooms while you are sauteing the veggies.

stuffed portabella mushroom spinach tomato onion parmesan swiss gluten free vegetarianTo prep your mushrooms just pre-heat the oven to 400, rinse mushrooms lightly but don’t soak them, remove the gills with a spoon from the mushroom caps, place on a foil covered cookie sheet and bake for 10 minutes. When you take them out, soak up the water that was drawn out with a paper towel. You’ll notice that have flattened out a bit from the water being baked out.

stuffed portabella mushroom spinach tomato onion parmesan swiss gluten free vegetarianPrep mushroom while sauteing veggies, stuff mushrooms, cover with cheese and bake at 400 for 18 – 20 minutes or until the cheese starts to bubble and brown.

stuffed portabella mushroom spinach tomato onion parmesan swiss gluten free vegetarianEat up.

stuffed portabella mushroom spinach tomato onion parmesan swiss gluten free vegetarian

Nom nom nom.

stuffed portabella mushroom spinach tomato onion parmesan swiss gluten free vegetarian

Stuffed Portabella - Spinach Tomato Onion Parmesan and Swiss
 
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Author:
Recipe type: Gluten Free, Vegetarian, Low Fat
Serves: 3 or 4
Ingredients
  • 3 or 4 large portabella mushrooms
  • 1 sweet onion (diced small)
  • 1- 5 or 6 ounce package of fresh baby spinach
  • 1 large tomato or 4 small tomatoes, diced small (can use 1 can of drained diced tomatoes instead)
  • ½ cup of shredded parmesan cheese or italian blend
  • 1 slice of swiss cheese per mushroom
  • 1 Tbsp olive oil
  • ½ tsp each salt and pepper
Instructions
  1. Read recipe all the way through before starting, it'll save time.
  2. Preheat oven to 400.
  3. While the mushroom is prepping, you can get all the sauteed veggies going.
  4. TO PREP MUSHROOM:
  5. Scrape gills from mushroom caps, place on a foil lined cookie sheet and bake gill side up for 10 minutes. After removing from oven, soak up the water with a paper towel and set aside. Keep oven on.
  6. SAUTE:
  7. Heat olive oil and add everything except the mushroom and the cheese. Saute on medium for about 10 minutes. The onions should be translucent and the spinach nice and wilty. If there is too much liquid from the tomatoes, just continue sauteing enough to cook off the liquid.
  8. STUFF MUSHROOMS:
  9. The mushroom prep and the saute should be done roughly around the same time.
  10. Put an equal amount of parmesan in each mushroom.
  11. Top parmesan with veggie mixture.
  12. Top veggie mixture with a slice of swiss.
  13. Bake for 18-20 minutes.
  14. Done and Yum!

 

 

 

 

 

 

Warm Chicken Kale Coconut Wheat Berry Salad – Paleo

Warm Chicken Kale Coconut Wheat Berry Salad

Warm Chicken Kale Coconut Wheat Berry Salad protein fiber paleoI love when I can use all my leftover ingredients in another delicious recipe. It’s like a mini kitchen challenge to me. I had some leftover kale from my Easy Peazy “Cheesy” Chickpea and Kale Sauté and I had finally unpacked all of my dry goods so I was like a kid in a candy store. No really, cooking makes me that happy 🙂

Not only does kale make me do a happy dance but wheat berries do to! I love these little chewy nutty berries. They have protein, fiber, are rich in vitamins B1 and B3; and the minerals magnesium, phosphorus, copper, manganese and selenium. I buy mine from the bulk section at Whole Foods or Sprouts. I even made a Wheat Berry Waldorf Salad with them that turned out amaze-balls.

Ok so I combined my love of kale, wheat berries and coconut. Turned the protein factor up a notch and added some bite size pieces of chicken. You can actually omit the chicken if you wanted to make this salad vegan. You still get protein from the kale, wheat berries and a little from the coconut. Adding the chicken makes this a meal for me as opposed to a side.

Warm Chicken Kale Coconut Wheat Berry Salad protein fiber paleo

The only thing about wheat berries is that they require a little planning. I soak mine overnight in water then when I’m ready to use them the next day I cook them for an hour on the stove. Some people don’t soak overnight and cook theirs for 2 hours on the stove. I’ve done it both ways and they both work but I prefer soaking because I feel like berries get plumper by soaking. But it could just all be in my head, who knows. Wheat berries are worth the extra step in my opinion, I love them.

You can time this recipe very easily if you just follow the simple instructions. If you have pre-soaked your berries you will drain them, put them in a medium saucepan and cover with water about an inch above the berries. Heat to a low boil for an hour. But…1/2 into the boiling you can start the rest of the recipe and everything should come together at the same time.

Warm Chicken Kale Coconut Wheat Berry Salad protein fiber paleo

Warm Chicken Kale Coconut Wheat Berry Salad - Paleo
 
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Author:
Recipe type: Paleo, Protein
Serves: 4 - 6
Ingredients
  • 1 lb. chicken breast (cut into bite size pieces)
  • 4 cups kale (washed, stems removed and leaves torn into little bite size pieces)
  • 1 cup unsweetened coconut flakes (I used large flakes)
  • ½ cup wheat berries that have been pre-soaked overnight
  • ⅓ cup extra virgin olive oil
  • 2 Tbsp coconut aminos (can sub with soy sauce but it will not be a paleo recipe then)
  • 1 Tbsp coconut oil (for cooking chicken)
  • 1 tsp dark sesame oil
  • ½ tsp ground ginger powder
  • pinch of salt/pepper to taste
Instructions
  1. Cook soaked wheat berries in a medium saucepan and bring to a low boil, cook for 1 hour adding a little water if it boils away. 30 minutes into cooking the wheat berries, start the rest of the recipe in the order below.
  2. Preheat the oven to 350.
  3. In a large bowl, whisk olive oil, sesame oil and coconut aminos. Remove 2 Tbsp of mixture and set aside to use at the end of the recipe.
  4. Add kale and coconut flakes to olive oil mixture and combine so that the kale is covered. I used my hands and massaged the oil into everything.
  5. Place kale/coconut now covered in olive oil mixture onto a baking sheet and bake for 10 minutes. Toss kale/coconut and cook for another 5 minutes.
  6. While the kale is cooking, saute the chicken.
  7. In a large saute pan, add chicken, 1 Tbsp of coconut oil, ground ginger and salt/pepper. Saute until chicken is slightly browned all over.
  8. At this time, everything should close to being done all together, give or take a minute or two.
  9. Once all of your ingredients are prepared (wheat berries, kale/coconut and chicken), combine everything into a big bowl and top with the 2 Tbsp of the olive oil mixture you reserved.
  10. Toss everything and serve.
  11. Store leftovers in a covered bowl in the fridge and reheat as needed. It reheats really good so it can be made ahead of time.

 

 

Delicious Paleo Seafood Paella

Delicious Paleo Seafood Paella

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimpI love a challenge. So while I’m planning my recipes for the week I will ask the hubby if he is in the mood for any particular meal. Of course he didn’t pick something easy like salad, he picks paella. Thanks hubby. Challenge accepted.

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimpOf course I wasn’t going to make the traditional paella that is made with rice. Since I replace rice with quinoa in my other recipes like paleo “faux” fried rice, I knew it could be done. The secret is in the spices. I found this awesome recipe on www.skinnyms.com as a great starting point.

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimp

Since quinoa is so versatile and absorbs any seasoning or flavoring you incorporate into it, I was pretty sure this would work. Off to the laboratory (kitchen) I went.

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimp

We used shrimp and sea scallops for the protein but by using quinoa, the protein levels gets kicked up even more! Quinoa is just so super awesome. I could eat it every day (and almost do).

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimp

Delicious Paleo Seafood Paella
 
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Author:
Recipe type: Paleo, Protein, Gluten Free
Serves: 6
Ingredients
  • 1 sweet vidalia onion, diced
  • 1 teaspoon minced garlic (I use the kind from a jar)
  • 2 tablespoon olive oil (separated)
  • 1½ cups dry quinoa, rinse well if not using the already rinsed kind like I do
  • 6 cups chicken broth
  • ¼ teaspoon crushed red pepper flakes
  • 1 bay leaf
  • ½ teaspoon saffron threads (optional, Tumeric)
  • ½ teaspoon Spanish paprika (can sub with regular paprika and a dash of cayenne pepper)
  • ½ teaspoon black pepper
  • Kosher or sea salt to taste
  • ½ cup sliced roma tomatoes
  • 1 red bell pepper, cored, seeded & membrane removed, diced small
  • 1 cup frozen green peas
  • 3 teaspoon seafood seasoning - separated (2 teaspoons and 1 teaspoon)
  • 1 pound large shrimp, peeled and deveined, thawed
  • 1 pound sea scallops, thawed and rinsed
Instructions
  1. Before starting anything, place the shrimp and scallops in a bowl, sprinkle with 2 teaspoons of seafood seasoning, mix it around so all of the seasoning touches everything. Place in fridge until ready to use.
  2. Start your quinoa. I use the pre-rinsed kind but if you don't, make sure to rinse your quinoa so it doesn't have any bitterness.
  3. Put 1½ cups of uncooked quinoa and 3 cups of chicken broth in a medium saucepan and bring to a boil. Once boiling, reduce heat to a simmer, add ½ teaspoon of saffron threads, spanish paprika, black pepper, a dash of salt and cover. Cook for 15 minutes, stirring every 4 or 5 minutes.
  4. While the quinoa is cooking, in a LARGE skillet (I used a heavy cast iron one), heat 1 tablespoon olive oil and saute your diced onion for about 5 minutes, stirring occasionally.
  5. Once your onion has been sauteed add another tablespoon of olive oil, garlic, red pepper flakes, red bell pepper and tomatoes, stir and continue to saute for 3 or 4 minutes.
  6. Add quinoa, 3 cups chicken broth and bay leaf to the onion mixture and stir to combine. Sprinkle with the other ½ teaspoon of saffron threads, 1 teaspoon seafood seasoning and a dash of salt. Bring to a boil then reduce to a low boil and cover for 10 minutes.or until the liquid has been absorbed.
  7. Add peas, shrimp and scallops. Sink them down into the quinoa mix so that the seafood is surrounded by the quinoa. Cover and continue cooking for 5 minutes. Turn off heat and let stand for 10 minutes while still covered.
  8. Remove bay leaf and serve.

 

Balsamic Roasted Chicken with Apple Rhubarb Chutney

Balsamic Roasted Chicken with Apple Rhubarb Chutney

roasted balsamic chicken apple rhubarb chutney paleo gluten free proteinBalsamic Roasted Chicken with Apple Rhubarb Chutney ~ sounds so fancy, doesn’t it? It’s so flipping easy though. No special skills or tricks. If you can measure stuff and dice other stuff, you got this.

roasted balsamic chicken apple rhubarb chutney paleo gluten free proteinThe chicken only takes a few minutes to prepare for baking. If you start the chutney once you put the chicken in the oven, they will be ready at the same time. But if they aren’t, no worries. Both the chicken and chutney reheat just fine so you can go ahead and make this ahead of time.

roasted balsamic chicken apple rhubarb chutney paleo gluten free proteinLean protein topped with a flavorful chutney that is packed with vitamins and fiber. This chutney goes great on chicken, turkey and pork. Such a simple paleo, gluten-free meal. Ready in 30 minutes. Start to finish.

roasted balsamic chicken apple rhubarb chutney paleo gluten free protein

Balsamic Roasted Chicken with Apple Rhubarb Chutney
 
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Author:
Recipe type: Paleo, Gluten Free
Serves: 4
Ingredients
  • ROASTED CHICKEN:
  • 4 boneless skinless chicken breasts
  • ¼ cup + 2 tablespoons balsamic vinegar
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ garlic powder
  • ¼ paprika
  • CHUTNEY:
  • 1 large green apple, peeled and diced small
  • 2 or 3 stalks of rhubarb, diced small
  • ¼ red onion, finely diced
  • ½ cup apple juice, no sugar added
  • 1 inch piece of peeled ginger root
  • 2 Tablespoon dried cranberries
  • 2 Tablespoon raw honey
  • 1 teaspoon balsamic vinegar
Instructions
  1. ROASTED CHICKEN:
  2. Preheat oven to 400 degrees.
  3. Rinse chicken under cold water, pat dry and place in baking dish.
  4. In a small bowl combine salt, pepper, garlic and paprika. Mix until combined.
  5. With your hands, rub olive oil into chicken breasts to evenly distribute.
  6. Rub seasoning over the tops of each chicken breast. Really rub it in there.
  7. Pour the ¼ of vinegar over the top.
  8. Bake for 23 - 25 minutes.
  9. CHUTNEY:
  10. While the chicken is baking you can prepare the chutney.
  11. In a medium saucepan combine apple, rhubarb, onion, apple juice, ginger, cranberries and honey and bring to a boil.
  12. Once boiling, reduce to medium heat, cover.
  13. Let cook for 10 minutes, stirring occasionally.
  14. Remove from heat and let sit for 5 minutes.
  15. After the 5 minutes, remove ginger and add vinegar, stir.
  16. Using a slotted spoon, top your chicken with warm chutney.

 

 

 

Kale Summer Salad with Orange Ginger Dressing

Kale Summer Salad with Orange Ginger Dressing

kale salad orange ginger dressing almond paleo vegan gluten fruit easyAfter not eating the best on our recent vacation, I was really looking forward to getting back into our healthy clean eating habits again. It’s only been a couple days and thankfully my body is already starting to feel like itself again.

kale salad orange ginger dressing almond paleo vegan gluten fruit easyI love what kale does for my body so when I found this recipe at ifoodreal.com, I knew it had to be made STAT! I made my tweaks and chowed down. This is now my new favorite summer salad. Vegan, gluten free and absolutely paleo optional just by omitting the sliced almonds.

kale salad orange ginger dressing almond paleo vegan gluten fruit easyI used baby kale mixed with the mixed greens to cut the bitterness that kale can have at times. Massaging olive oil into the leaves and using sweet fruit completely wiped out any bitterness too. I added a small handful of shredded carrots just because I had some leftover in the fridge so if you have random veggies that you don’t want to go to waste, throw them in too.

Kale Summer Salad with Orange Ginger Dressing
 
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Author:
Recipe type: Paleo, Vegan, Salad, Gluten Free
Serves: 4
Ingredients
  • SALAD:
  • 4 packed cups organic baby kale (rinsed and de-stemmed if necessary)
  • 3 packed cups mixed greens lettuce
  • 1 Tablespoon extra virgin olive oil
  • Orange zest from a whole orange
  • ½ large orange, peeled & diced
  • ⅓ cup pomegranate arils
  • ⅓ cup slivered or sliced almonds (can omit almonds if making paleo)
  • ⅓ cup mushrooms, diced small
  • Pinch of salt
  • DRESSING:
  • 1 orange peeled and cubed
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon fresh grated ginger (about a 1 inch piece)
  • Pinch salt/pepper
Instructions
  1. In a large bowl mix kale, mixed greens and olive oil. Massage olive oil into leaves with your hands. The leaves will shrink up once the oil is massaged into them.
  2. Add the remaining salad ingredients and mix to combine, set aside.
  3. Prepare dressing by placing all dressing ingredients in your blender (I used a Nutribullet) and blend until liquid.
  4. Pour dressing over salad and mix.
  5. Eat and be happy.