Author Archives: ebchr

Avocado and Apple Salad with Sea Vegetables

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This is a great salad and I can’t wait to make it again! I have been experimenting with kelp noodles recently and came across a mix of “sea vegetables” (which was a variety of seaweeds) in the local grocery store. I found a packet of the “Sea Tangle” brand of fresh seaweed in the refrigerator aisle. It’s supposed to be high in calcium and iron, and known to promote thyroid function and skin support. the seaweed was crispy and tasted fresh and good! The only downside, as my husband likes to point out, is that you are paying for “not a lot of calories”. Well, however you want to look at that 🙂 these are a great alternative to starchy pasta noodles and a great way to try some new foods!

avocado and apple seaweed salad blog (2)avocado and apple seaweed salad blog (1)Ingredients

  • 2 Tbsp olive oil
  • 2 tsps. lemon juice
  • 1 avocado, peeled and thinly sliced
  • 1 apple, peeled, cored and chopped
  • 3 oz. sea vegetable mix

Directions

  • Whisk olive oil, lemon juice
  • Add avocado, apple, and sea vegetables and gently toss
  • Serve fresh or refrigerate for a while
  • Enjoy!

dit-elle-Esther

 

PIMM’s Summer Drink

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PIMM’s is a light and tasty British liqueur, popularly served in summer in a tall glass with ice, some lemon/lime soda, maybe some strawberries and cucumber and a slice of lemon. You can read more about Mr. Pimm’s and the history of the drink on Wikipedia, or just stir up a pitcher and enjoy! 🙂

pimms cucumber strawberry drink blog (2)pimms cucumber strawberry drink blog (1)

Ingredients

  • PIMM’s liqueur
  • Ice
  • Strawberries
  • Cucumber
  • Ginger ale, lemon/lime soda or unsweetened carbonated waters
  • Lemon slices

Directions

  • Fill a tall glass halfway with ice
  • Add 1.5oz of PIMM’s
  • top with soda
  • Garnish with a lemon slice
  • Optionally stir in some slices of cucumber and strawberries

Enjoy! 🙂

dit-elle-Esther

Strawberries Romanoff

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Marinate berries in liqueur and sugar for a special summer dessert! Leave the liqueur off for the kids and just serve freshly sliced strawberries with whipped cream, Greek yogurt or coconut milk!

strawberries romanoff blog

Ingredients

  • 4 cups sliced strawberries (1 1/2 lbs)
  • 1 Tbsp powdered sugar
  • 1/4 Cointreau
  • Whipped cream
  • Mint for garnish (optional)

Directions

  • Combine first 3 ingredients in a bowl, cover and chill for about 3 hours
  • When ready to serve, spoon strawberry mixture into bowls or cocktail glasses, top with whipped cream and garnish with mint
  • Enjoy! 🙂

dit-elle-Esther

Dill Ranch Dressing

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My favorite dressing at PCC is this fresh “dill ranch” dressing. They only sell it in small one serving sizes with salads to go, so I looked up the recipe, made it, and it turned out just as excellent as the in store version!

Here you go! 🙂

dill ranch dressing and veggies blog

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder (I omitted because I didn’t have this ingredient, still tasted great!)
  • 1 teaspoon dried dill
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley (optional)
  • 1 to 2 tablespoons milk (to make thinner if desired)

Directions

  • Add all ingredients to a bowl and stir together with a whisk until the herbs and spices are mixed evenly.
  • For a thinner dressing add milk, 1 tablespoon at a time, until desired consistency is reached.
  • Refrigerate until ready to serve!
  • Serve with fresh cut vegetables or salad.

 

Thanks PCC Natural Markets for this recipe!

dit-elle-Esther

Balsamic Rosemary Beets

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This is a wonderful paleo side dish any time of year. It calls for fresh rosemary but you could also use the dried herb. Beets are nutritious and delicious, especially when roasted and seasoned.

roasted beets with balsamic and rosemary blog

Ingredients

  • 4 medium beets, peeled and cubed
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp fresh rosemary
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp sea salt

Directions

  • Preheat oven to 400.
  • In medium bowl, combine all ingredients and mix thoroughly
  • Transfer to glass baking dish and cover with aluminum foil
  • Bake for 45 minutes
  • Remove foil and bake uncovered, for another 10-20 minutes until beets are tender when pierced with a fork
  • Serve hot, warm or cool

Thank you Paleo Cooking from Elana’s Pantry which has many more excellent recipes!

dit-elle-Esther

Sage and Rosemary Turkey Breakfast Sausage

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The sage give these a delicious “breakfast sausage” flavor. Excellent served with Parsley, Cilantro and Tarragon Pesto.

turkey breakfast sausage with sage blog (2)turkey breakfast sausage with sage blog (1)

Ingredients

  • 1 1/2 lbs ground turkey
  • 2 Tbsp minced fresh sage
  • 1 Tbsp minced fresh rosemary
  • 1 Tbsp honey
  • 1 1/2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp olive oil or coconut oil

Directions

  • Combine turkey, sage, rosemary, honey, salt and pepper and mix thoroughly
  • Using a 1/3 cup measuring cup, form the mixture into 8 patties
  • Heat oil in large skillet over medium low heat
  • Cook patties, turning them once and pressing down to flatten, approx. 5-8 mins per side or until golden and crispy (mine turned out more steamed then crispy, but were still good!)
  • Serve and enjoy!

Thanks for the inspiration Paleo Cooking from Elana’s Pantry.

dit-elle-Esther

Parsley, Cilantro and Tarragon Pesto

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Summer is here (at least it feels like it with temperatures reaching 90 in Seattle this past weekend) and it’s a great time to grill food.

This is a unique and flavorful pesto made with parsley, cilantro and tarragon. Serve over Marinated Flank Steak or with Turkey Breakfast Patties (I will post a recipe for those on Thursday) or chicken. Enjoy! 🙂

salsa verde parsley cilantro paleo blog (2)salsa verde parsley cilantro paleo blog (1)

Ingredients

  • 1 cup olive oil
  • 1 bunch flat-leaf parsley, coarsely chopped (1 1/2 cups)
  • 1/2 bunch cilantro (3/4 cup)
  • 2 sprigs tarragon and more for garnish
  • 1 Tbsp lemon zest
  • 1 tsp sea salt
  • pepper to taste

Directions

  • In a blender, puree parsley, cilantro, tarragon and olive oil until smooth.
  • Blend in lemon zest, salt and pepper
  • Serve or refrigerate in a glass jar for a few days

Thanks for the inspiration Paleo Cooking from Elana’s Pantry, originally called Salsa Verde!

dit-elle-Esther

Coffee and Vanilla Ice Cream Popsicles

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Busy making fruit popsicles for the kids? Make a few coffee and vanilla ones as a special treat for YOU!

vanilla coffee popsicles blog (2)vanilla coffee popsicles blog (1)

Ingredients

  • Vanilla ice cream
  • Coffee (cold!)

Directions

  • Fill your popsicle mold with a scoop of ice cream
  • Pour in coffee to fill up rest of mold
  • Freeze

Enjoy on a hot day!

dit-elle-Esther

 

Strawberry Rhubarb Crisp with Coconut Topping

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You know summer is just around the corner when rhubarb is ready for the picking! Love rhubarb? So do we! Check out the “Rhubarb Collection” of recipes below, in addition to my latest FAVORITE Strawberry Rhubarb Crisp with Coconut Topping ! 🙂

rhubarb strawberry paleo crisp blog (2)rhubarb strawberry paleo crisp blog (1)

Ingredients

Filling

  • 6 large stalks of rhubarb, cleaned and cut into 1/8″ slices (about 1 1/2 cups)
  • 2 lbs fresh strawberries, hulled
  • 2 Tbsp arrowroot powder (this is a thickener)
  • 1/4 cup freshly squeezed orange juice

Topping

  • 1 cup unsweetened shredded coconut
  • 1/4 cup golden flax meal
  • 2 Tbsp coconut flour
  • 1/4 cup coconut oil or butter
  • 2 Tbsp honey

Directions

  • Oven to 350
  • For filling: place rhubarb and strawberries in a large bowl
  • In a small bowl, mix orange juice and arrowroot powder until dissolved and then toss thoroughly with fruit
  • For topping: pulse together shredded coconut, flax, coconut flour in food processor
  • Add oil or butter and honey and pulse until dough forms
  • Sprinkle topping over fruit
  • Cover dish with tinfoil and bake 30-40 minutes until bubbling.. remove tinfoil and bake an additional 10 minutes until topping is crispy and golden
  • Serve warm!

I love making paleo dishes and then adding something totally non-paleo like ice-cream. 🙂 This crisp is on the tarter side, so vanilla ice-cream or simply some coconut milk actually adds a delicious balance! Without the ice-cream, this dish is paleo, gluten-free, dairy free, soy free, vegetarian, vegan.. you get the picture. Enjoy however it works best for you! 🙂

Thank you for the recipes and inspiration Elana’s Pantry.

Enjoy!

dit-elle-Esther

Creamed Corn with Bacon and Leeks

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Nothing says comfort food like Creamed Corn with Bacon and Leeks. Corn is starting to come into season now, and hopefully you can find it fresh and sweet and serve steamed – as is – or with a little salt and butter! This is a fantastic recipe for leftover steamed corn. Cut kernels off the cob and cook with some milk, leeks and bacon. Delish!

creamed corn with bacon and leeks blog

Ingredients

  • 6 ears corn
  • 2 cups milk
  • 1 chopped leek
  • 4 slices bacon
  • Salt/pepper to taste

Directions

  • Cut kernels from ears of corn to measure 3 cups
  • Using the dull side of knife blade, scrape milk and remaining pulp from cobs into a bowl
  • Place 1 1/2 cups kernels, milk, salt and pepper in a food processor, process until smooth
  • Cook bacon in large cast-iron skillet over medium heat until crisp, turning once
  • Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon
  • Add leek to pan and cook 2 minutes or until tender, stirring constantly
  • Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and bring to boil
  • Reduce heat and simmer for 3 minutes or until slightly thick
  • Sprinkle with the crumbled bacon just before serving

Enjoy! 🙂

dit-elle-Esther