Category Archives: Food

Baked garlic-lemon cauliflower

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Tossed in olive oil, lemon juice, garlic, salt and pepper and topped with grated parmesan, cauliflower florets are baked to the point of being juicy yet still have a little crunch. The flavors meld together to make this a tasty side dish! I picked a yellow cauliflower (hence the bright color), you could also use a traditional white head or they even come in purple!Cauliflower

Ingredients

  • 1 large head of cauliflower, washed and cut into 1″ florets
  • 1/2 c olive oil
  • juice from one squeezed lemon
  • 4 garlic cloves, crushed
  • salt & pepper to taste
  • parmesan cheese

Directions

  • Combine olive oil, lemon juice, garlic, salt and pepper and toss with cauliflower florets
  • Bake @ 350 for 30 minutes, stirring to turn once or twice
  • Top with parmesan cheese and broil for a couple minutes to melt and toast the cheese

Paleo tip: omit the cheese for a truly delicious paleo dish!dit-elle-Esther

Chicken parmesan with pesto

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IMG_6106This is a super easy-to-make chicken parmesan. Pesto is a delicious addition to this classic dish.

Ingredients

  • Coconut or olive oil
  • Crushed fresh garlic or garlic powder
  • Red pepper flakes
  • 4 chicken breasts
  • Marinara or tomato sauce, enough to cover chicken
  • Pesto
  • Mozzarella cheese
  • Parmesan cheese

Directions

  • Put olive oil or coconut oil in large baking dish (e.g. pyrex glass dish) and heat up in oven till it melts or warms slightly
  • Add red pepper flakes and freshly minced garlic or garlic powder, the heat will start to release the aromas of the spices
  • Place chicken breasts side by side in dish
  • Sprinkle on some mozzarella and parmesan
  • Cover with marinara sauce and a dollop of pesto
  • Sprinkle on rest of cheese
  • Cover dish with tinfoil and bake at 350 for 50-60 minutes, then remove tinfoil and bake for another 10 minutes at 375 or until meat thermometer registers 160 degrees.

Serve with ceasar salad and broccoli for an almost-paleo dinner (omit cheese to make it strict paleo).

Super mom tip: Double, triple or quadruple this recipe and freeze in smaller batches. Those nights when you don’t want to cook – whip out of the freezer, thaw on the defrost setting on the microwave, steam some veggies and voila, dinner is served!dit-elle-Esther

Caprese salad

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BlogCapreseSaladNothing says summer like a Caprese salad. Tomatoes, basil and fresh mozzarella cheese – so simple, yet so delicious!

Ingredients

  • Tomatoes
  • Fresh mozzarella cheese (look for it in a container with liquid, usually comes as a ball, in various sizes)
  • Basil
  • Olive oil
  • Balsamic vinegar
  • Salt & Pepper to taste

Directions

  • Wash & dry basil leaves
  • Slice tomatoes and mozzarella
  • Arrange everything on plate and drizzle with olive oil and vinegar
  • Top with salt & pepper

Super mom tip: make ahead of time by arranging cheese/tomato/basil on plate, cover with plastic wrap and refrigerate until ready to serve. Then drizzle dit-elle-Estherw/olive oil and balsamic and voila!

 

 

 

Basil Pesto

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Basil pesto – excellent with fresh cut vegetables, cooked chicken, as a marinade, and so much more!GreenYumminess-2GreenYumminess-1

Ingredients

  • 2 cups basil leaves
  • 1/2 cup olive oil
  • 1/3 cup pine nuts, walnuts, or pumpkin seeds
  • 1/3 cup grated parmesan cheese
  • 2-3 cloves garlic, sliced
  • salt to taste

Directions

  • put garlic and salt in food processor and pulse
  • add basil leaves and blend
  • add olive oil in stream while it’s blending
  • add nuts or seeds and blend well
  • add more olive oil if needed for consistency

Paleo tip: omit cheese, it’s still super yummy!

Super mom tip: make a big batch, fill small containers or an ice-cube tray, and freeze.dit-elle-Esther