Tag Archives: paleo

Vegetarian Zoodles with mushroom and feta.

Have you tried zoodles yet?

Zucchini noodles are a HUGE hit in our house, so I definitely think it’s worth giving them a shot if you haven’t tried them yet! They’re great to use in place of pasta for a lighter/fresher option (also perfect if you’re eating paleo or gluten-free). And with these fresh ingredients, I picked from the garden, you can’t go wrong!!

Zucchini, Basil, and tomato I got right from my back yard. Add a couple of store bought items and you have a delicious and economical lunch or dinner.

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Ingredients:

2  Zucchini

1  cup baby bella mushrooms

1/2 red onion

3-4 basil leaves

1/4 cup feta cheese

1 teaspoon olive oil

1 teaspoon chopped garlic

2 teaspoons “everything but the bagel” seasoning

salt and pepper to taste.

Directions:

  1. spiralize your zucchini ( there are many great spiralizers but I use a hand held) set aside
  2. saute onion, mushrooms, and garlic until onion starts to look clear
  3. add zoodles and let simmer for about 2-3 minutes. Stirring throughout. long enough for them to get warm but not mushy.
  4. add tomato about 1 minute into cooking noodles. (I’m not a fan of a mushy tomato.)
  5. remove from stove add more “everything but the bagel” seasoning, feta, basil, salt, and pepper. It’s that simple!! Enjoy!

 

Breakfast skillet with Spinach, mushrooms and eggs.

If you are a follower of this blog, my  Facebook or Instagram page you will notice that I love to have eggs, spinach, and mushrooms for breakfast. I have several recipes that feature all these three ingredients together, I think they all taste great together. The texture and flavors of each of these awesome and nutritious ingredients all combine to produce a delicious breakfast dish and it’s easy and pretty too.

Now, depending on how big your skillet is and the number of people you want to serve this to – you can make up to 5 eggs/5 servings at one time. Since we are only a family of 3, more often than not, we use 4 eggs for 4 servings.

While Spinach is my favorite greens to use – feel free to use Kale or Swiss Chard or watercress if you like.

 

Ingredients:

4 -6 baby bella mushrooms, sliced 1/3” thick
3-4 Tbsp unsalted pasture raised butter, divided
2 Tbsp olive oil, divided
2-4 handfuls of  baby spinach
3 cloves garlic, minced finely
2-4 eggs

Goat cheese or feta
Salt and fresh black pepper to taste

 

Directions:

1. Over medium heat, melt 2 Tbsp butter and 1 Tbsp olive oil in a large skillet.
2. Sauté the mushrooms. Make sure not to crowd the pan so the mushrooms crisp up evenly.
3. Sauté for 4 minutes, flipping the mushrooms halfway through and seasoning with salt and fresh black pepper, to taste. Remove from the pan and set aside.
4. Add more butter and olive oil as needed for the spinach and garlic. Season with salt and pepper and saute until the spinach is wilted. about 1 minute.
6. Add the mushrooms back into the pan and create pockets for the eggs. Crack an egg into each pocket and cover immediately with the lid.
7. Let the eggs cook for 2 1/2 – 3 minutes. Do not lift that lid! This ensures the egg whites cook from the top as well as the bottom. Remove from heat, and season with salt and pepper.
8. Crumble goat cheese or feta over top and serve with toasted bread.

Baby Bella Watercress toast

Here are some quick facts and benefits of Watercress. If you aren’t eating it, you should be!

A nutrient-rich perennial plant growing naturally around slow moving water sources, watercress has been known for centuries as an exceptionally nutritious herb for both eating and healing. Used in sandwiches, salads, and steamed as a side dish, it adds a tangy, peppery flavor as well as a plethora of minerals and vitamins – more than that of spinach, milk or oranges.

Vitamins A, C, and K, and phytonutrients like isothiocyanates and gluconasturtiin in watercress strengthen bones, limit neuronal damage, fight infection, help maintain healthy connective tissue, and prevent iron deficiency. Studies have found the compound PEITC in watercress may suppress breast cancer cell development and prevent DNA damage in cells.

You can find this oft-overlooked leafy green in most supermarkets, so give it a try when you make your next green salad or sandwich. Remember, watercress from stagnant water may host harmful parasites or pathogens, so rinse and soak well before eating.

 

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Ingredients:

1 slice Ezekiel Bread

3 baby bella mushrooms sauteed

1/3 avocado ~ sliced or mashed

4 sprigs chives

2 cherry tomatoes cut into halves

1 slice colby jack cheese, if desired

as much watercress as desired

sprinkle of chia seeds

 

Directions:

  1. sautee mushrooms, watercress, and chives in a small skillet with grass fed butter
  2. toast bread in toaster oven or toaster
  3. add cheese to warm bread and top with sauteed mushrooms, watercress, and chives
  4. add avocado and tomatoes on top and sprinkle with chia seeds
  5. salt and pepper to taste

 

 

Romaine Cucumber Ginger Juice

There are many health benefits of drinking freshly juiced fruits and vegetables, and it’s a great way to add nutrients from the fruits or vegetables that you normally wouldn’t eat. Fruit and vegetable juices retain most of the vitamins, minerals and plant chemicals (phytonutrients) that would be found in the whole versions of those foods. These nutrients can help protect against cardiovascular disease, cancer, and various inflammatory diseases, like rheumatoid arthritis. Valuable compounds called flavonoids and anthocyanins are abundant in a variety of fruits and vegetables and guard against oxidative cellular damage, which comes from everyday cellular maintenance and is exacerbated by exposure to chemicals and pollution.

Ingredients:

5 large romaine leaves

2-3 handfuls of baby spinach

2 cucumbers, skin peeled off

1 inch fresh Ginger, peeled

1 lime slice

Appliance: 

Juicer, Blender, or Nutri- Bullet

 

Directions:

  1. clean all veggies before running through the juicer.
  2. cut veggies into smaller pieces to fit machine (size depends on the appliance)
  3. run all veggies through the juicer, pour into your favorite glass and add a lime for garnish. PRETTY!

DRINK UP! Feel your body soak up all the nutrients! You will notice your body thanking you throughout the day.

Spinach Avocado Salad with lemon ginger olive oil dressing

I am addicted to salads and have been for most of my life. This salad has it all! This salad has 8g of protein which is essential for maintaining and building muscle. It has lots of vitamins.Too many to list but Vitamins, A, B, C, E, Omega3, Magnesium, biotin, and copper just to name a few. Of course, it is also loaded with fiber and healthy fats which most people don’t seem to get enough of.  I also added feta cheese to this salad. Cheese isn’t the healthiest but sometimes you just need a little more flavor. Feta does have some health properties, such as protein, B6, B12, and selenium. Only use small amounts of cheese to avoid unhealthy fats.

Ingredients:

1     Handful of Baby Spinach

1     Two large Romaine leaves chopped into bite size

4     Cherry Tomatoes cut into halves or quartered

1     Large Celery Stalk sliced lengthwise and then chopped

1     Teaspoon of fresh feta cheese

1/2  Avocado, score the fruit and use a spoon to remove from skin.

1inch Fresh Grated Ginger

1    Tablespoon Extra Virgin Olive Oil

1/2  Lemon

1     Pasture Raised Egg

Himalayan salt & pepper ~ to taste.

Directions:

Mix all ingredients except for Ginger, Olive Oil, Lemon, and Egg into your favorite salad bowl.

In a small mixing bowl add ginger, olive oil, and lemon. whisk until completely blended.I like to add Himalayan salt and pepper to my dressing. lightly pour dressing over salad.

In a small skillet warm up grass fed butter until sizzling and add the egg. Turn heat down to low. Since you won’t be flipping the egg over, it’s important that you cook it on low to make sure all the white get done.

Place egg on salad and mix together. Enjoy!!

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