Tag Archives: vegetarian

Creamy Lemon Garlic Dressing

2 Replies

This is a wonderful paleo dressing – great for salads, on roast chicken or as a dip! On Thursday I’ll post a recipe for Kale Chicken Avocado salad with this dressing! 🙂

Blog garlic lemon paleo dressing

Creamy Lemon Garlic Paleo Dressing

Ingredients

  • 1/2 c olive oil
  • juice from one entire lemon
  • 1 garlic clove (large)
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1/4 c walnut pieces
  • pinch of sea salt
  • pinch of pepper

Directions

  • Add all items to a food processor (or use an inversion blender) and blend until smooth
  • Refrigerate till ready to use

Thanks for the inspiration: http://cavemanstrong.com/2014/08/paleo-creamy-lemon-garlic-dressing/

dit-elle-Esther

Mexican Hot Chocolate

1 Reply

Merry Merry Christmas everyone!

Feeling chilly? Need a drink after playing in the snow? This Mexican Hot Chocolate will warm you right up! A delicious blend of spices including ginger and cayenne make this a wonderful steamy drink for a cold winter day.

Blog mexican hot chocolate (2) Blog mexican hot chocolate (1)

Ingredients (1 serving)

  • 2 tsps cocoa
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • cayenne to taste (I use about 1/8 tsp, but I like it spicy!)
  • 1 Tbsp agave syrup or honey
  • 1/4 cup water
  • 1 cup milk (or coconut milk)
  • Half ‘n’ half or cream to taste

Directions

  • Mix dry ingredients in a cup
  • Add agave and water
  • Microwave on high for 20 seconds
  • Stir till well blended, add milk and return to the microwave for another minute or until hot
  • Add some whipped cream (optional)

dit-elle-Esther

Polenta Torte

2 Replies

Like gorgonzola? Then you will love this dish! Don’t like it? Then simply omit and stick with the parmesan cheese. This is a wonderful polenta & greens dish, spiced with some hot chili flakes and pepper and topped with cheese. Not really a kid dish, given the spice, but you could make a dish of plain polenta and top with cheese – a favorite in our house!

Blog polenta torte with greens

Ingredients

  • 4 c lukewarm water
  • 1 c stone-ground coarse cornmeal
  • salt to taste
  • 1-2 lbs mixed tender greens (spinach, kale, arugula)
  • 3 Tsp olive oil
  • 1/4 tsp crushed red pepper flakes
  • ground black pepper
  • 1 garlic clove
  • 1/2 c grated pecorino cheese (like parmesan)
  • Crumbled gorgonzola

Directions

  • Heat olive oil and add pepper flakes, ground pepper and garlic – sauté until fragrant but don’t let the garlic brown or it will turn bitter
  • Pour half of the oil in a large glass baking dish
  • Add water & cornmeal & salt and bake, uncovered, for ~50 minutes
  • Add greens to skillet with leftover oil and cook for 10 minutes (covered) stirring frequently, removing lid at end and raising heat a bit to just evaporate any liquid left
  • Remove baked polenta from oven and with a spatula, scrape off the top 1/2 layer of polenta, set aside
  • Add cooked greens to the baking dish with polenta, sprinkle gorgonzola and half of the parmesan, and then cover with the rest of the polenta
  • Top with parmesan and return to oven for 10-15 minutes
  • Serve warm!

dit-elle-Esther

Yellow Squash Guacamole // Paleo // Whole30

Leave a reply

My father in law has a big garden.  I loooove that we get to go over for a visit, and then he sends us home with a bag fool of yummy home grown veggies!!  I’ll be honest.  I made this and took these pictures a month ago, and am just getting around to blogging the recipe-whoops!  Hopefully, you can still get your hands on some kind of squash that is ok to eat raw, because this was amazing and a great way to sneak in some veggies/aka totally healthy!Blog Paleo Squash Guacomole-1 Blog Paleo Squash Guacomole-2 Ingredients

You can totally play with these measurements of ingredients.  I honestly don’t even remember how much of what I used-sorry!!  I sometimes just throw a bunch of ingredients in the Cuisinart, hope for the best, and then add a little more of this or that as needed.  This time it worked! 🙂

  • One medium to large yellow squash
  • 2 Avocados
  • 10 Cherry tomatoes
  • 2 Baby onions, or about 1/3 cup diced
  • 1/4 Teaspoon crushed garlic
  • 4-5 fresh basil leaves (you could use the typical cilantro as well, but I love my Trader Joe’s $2.99 Basil plant!  Mainly, because it’s still ALIVE! haha :))
  • Salt and Pepper to taste
  • Juice from half of a lime (not necessary, but an added bonus)

Directions

  • Cut off the ends of the yellow squash, cut into 1 inch slices and toss in the Cuisinart.  I keep the skin on…
  • Throw everything else in there and pulse a few times.  The squash is the main thing that needs to be shredded first, everything else pulses up pretty quickly.
  • Serve on top of any kind of grilled fish/meat, with chips, pitas, sweet potato or plantain chips.  Really, you can do whatever you want with this!

Tips

This is best served right away.  The liquid from the squash tends to leak out the longer it sits, which might not be so appealing to some if you make it too much ahead of time 🙂  I still ate leftovers the next day, but I really hate seeing food go to waste, and it still tasted yummy!  You could probably use a lot of different veggies in this.  Carrots, zucchini, eggplant (?? Not a big fan, but to each his own :)).  The main goal is to slip some extra vitamin enriched goodness into something that everyone loves-guacamole!dit-elle-Lauren

Chia Pudding with Blackberries + Coconut

3 Replies

One of the many things I love about social media is the creativity it sparks.  It can also spark feelings of inadequacy, but that’s another post for another day 😉  I’ve seen a lot of posts about chia pudding/porridge/smoothies around Instagram, and it got me thinking about the ginormous bag of chia seeds in our cupboard.  The Huz goes online and buys various things to put in his after work out smoothies.  This was one of them, yet he wasn’t putting it in the smoothies.  Not sure why, but I hate for things to go to waste!  So…I thought I’d make some pudding!

I am always looking for easy healthy desserts, and this totally fits the bill!  I haven’t tested it out on the boys yet (who would be harsher critics), but Maya gobbled it up and asked for more 🙂  And, with a little extra drizzle of raw honey, I did too haha.Blog Paleo Chia Pudding with Blackberries Coconut Shavings-1 Blog Paleo Chia Pudding with Blackberries Coconut Shavings-2 Blog Paleo Chia Pudding with Blackberries Coconut Shavings-3Ingredients

  • 1/3 cup chia seeds (or more depending on how many people you want to feed-this would make about four to five 1/2 cup servings)
  • 2 Cups unsweetened Vanilla Almond Milk (or whatever milk you want to use)
  • 1 Tablespoon raw honey or agave, plus a little additional for drizzling.
  • Raw Unsweetened Coconut shavings to sprinkle on top (got mine for totally cheap at the bulk section of PCC)
  • 1 cup of blackberries (or whatever berry you’d like to use!)

Directions

  • Mix, chia seeds and Honey/Agave in with the milk and let it sit overnight, or do it first thing in the morning, if you want to have it for dessert.  It will plump up, and ends up looking like tapioca pudding.
  • Scoop out into bowls.  Top with berries, coconut and drizzle a little more honey over the top.

Enjoy!

Keeping it Real…

This is not a decadent rich dessert.  It’s a relatively healthy option when you are craving dessert, but don’t want to feel too guilty 🙂

dit-elle-Lauren

Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendy’s Frosty!!

3 Replies

Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-1I loved the Paleo Banana Coconut Ice Cream Pies so much that I decided to try another variation.  I’m not a big fan of chocolate all on it’s own, but I do like chocolate flavored things.  I decided to skip the crust this time, and just make the “ice cream” all on it’s own. Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-2

I topped it with crushed almonds, shaved unsweetened coconut and fresh blackberries that Maya and I picked (ok, the ones SHE picked went directly into her belly as seen here :)).

Truth be told, I’ve made this twice in the last few weeks haha.  The first time, it got devoured before I could take pictures of it, so of course I had to make it again!!  The 2nd time I made it, I substituted some chocolate protein powder and convinced myself it was actually ok to have for dinner 🙂  It was just me and Maya because the Huz and the boys were out of town.  Sometimes I feel like I’m constantly saying “no” to Maya or telling her to not do things all day long.  This felt like a much deserved treat for being the sweet kid that she is.  Ok, I wanted it too 😉  For some reason the first time in the bowl, I thought it just tasted like chocolate soft serve, but as soon as I put it in a big glass cup, all I could think about was a Wendy’s Frosty!!  So delicious!Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-3Ingredients (makes 6 Servings about 1 overflowing Cup  or 4 milkshakes :))

Ice Cream

  • 5 frozen bananas
  • 1 Tablespoon pure Cacao or Cocoa (or a scoop of chocolate protein powder!)
  • 1 Cup Unsweetened Vanilla Almond Milk
  • 2 Tablespoons Almond Butter (can use peanut butter if you aren’t Paleo)
  • 3 Medjul Dates (pitted)
  • Berries, crushed almonds, unsweetened coconut, or just about anything for topping!

Directions

  • Let the bananas sit out for about 5 minutes.  It helps make it easier for them to blend.
  • In a blender or food processor, mix all the ingredients until smooth and creamy.
  • This really is best served right away, but I bet you can freeze individual servings in Popsicle molds!!
  • If you only want to make 2 servings, it halves easily!

NOW…what variation to try next!?!

ENJOY!!

dit-elle-Lauren

Zucchini Crust Pizza

Leave a reply

There are many excellent gluten free pizza doughs out there, but what if you want to go grain-free and/or paleo? Veggie pizzas are a great alternative. Think zucchini, eggplant or cauliflower for your crust. Top with sauce, meats and veggies, and cheese (optional) of course! I made this one with zucchini and topped it with tomato sauce, cheese and fresh pesto! Yum! Blog zucchini paleo pizza-2 Blog zucchini paleo pizza-1 Ingredients

  • 2 c. zucchini, finely grated, lightly packed (use grater blade on your food processor for easy prep)
  • ½-3/4 c. almond meal
  • 1 egg, lightly beaten
  • 1 T. coconut oil
  • ½ t. oregano
  • ¼ t. garlic powder
  • â…› t. salt (you don’t need much because the zucchini will retain some)
  • Toppings: fresh herbs, vegetables, meats, cheese, pesto
Instructions
  1. Place the grated zucchini in a strainer and sprinkle with a little salt, tossing to mix it in a bit
  2. Place the strainer over a large bowl, and let the zucchini drain for about 30 minutes.
  3. Preheat the oven to 400 degrees.
  4. Place the grated zucchini into a dry dish towel and squeeze, or press out as much as you can in the strainer
  5. Mix all of the ingredients together in a bowl.
  6. Add almond meal as needed to make a dough (not too wet, not too dry).
  7. On a parchment-lined baking sheet, spread the zucchini mix out into an oval shape. I use a fork to do this, and I press it down to compact it as well.
  8. Place the pan on the bottom rack of the oven and bake for 20 minutes.
  9. Then place the pan on the top rack of the oven for ~8 minutes, until browned.
  10. Remove the pan and flip the crust, bake for another ~5 minutes. Then remove and turn oven up to 500.
  11. Top the pizza with sauce, pesto, and whatever your favorite toppings are
  12. Place the pizza back into the oven and bake for ~5 minutes more

Thanks Oatmeal with a Fork blogger for this tasty recipe!

dit-elle-Esther

Paleo Banana Coconut Ice Cream Pies

3 Replies

I’ve been seeing so many pictures of Nana Ice Cream on Instagram, and have been dying to try my own version.  Funny thing…I’m not really a big fan of bananas haha.  So, I added a few other things into the mix to see how it turned out.  OMG, it was so creamy and delicious!!!  One of my favorite desserts (crazy, I know!) is just a plain soft serve ice cream cone.  I am TOTALLY doing that with this recipe later!!

I’ve also been itching to make a crust out of almonds and dates, so….I figured why not make them both…TOGETHER!  You’d think you were eating a decadent dessert, yet not!  Now, with all the almonds and dates, it’s not necessarily low calorie/low fat, but it’s all good for you, so toss the guilt aside, and ENJOY!Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-So the crust on these…OMG.   I am a die hard LOVER of graham cracker crust.  Like, I double it every time I make a cheesecake or other recipe that calls for it :}  This was pretty darn close and so much better for you!  Totally converting!Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-1Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-2Ingredients (makes 8 little pies, or could make one 9 inch pie)

Ice Cream

  • 6 frozen bananas
  • 1/3 Cup Almonds
  • 1 Can low fat Coconut Milk
  • 2 Medjul Dates (pitted)

Crust

  • 12 Medjul Dates (pitted)
  • 1 1/3 Cup Almonds
  • 2 1/2 Tablespoons Coconut Oil

Directions

  • In a food processor pulse the ingredients for the crust until it starts to clump together.  I took 1/3 of a cup and put it in the bottom of each little glass bowl (could use ramicans or place most of it all in a 9 inch pie dish).  I kept a little left over to sprinkle over the top of the pies.
  • I a blender, mix all the Ice Cream ingredients until smooth and creamy.  I spooned 1/2 cup into the little bowls, and then sprinkled the leftover crust mix.
  • This really is best served right away, but you can freeze them and then let them sit out for about 15-20 minutes before serving.
  • I topped with shaved unsweetened coconut and fresh blueberries.  Really, the possibilities are endless on how you can vary this!  And…I WILL!

ENJOY!!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Per Individual Pie

Serves 8 //  Calories per Individual Pie- 351 // Total Fat- 17g // Saturated Fat- 7g  // Total Carbohydrates-55.8g // Dietary Fiber-7.3 // Sugars- 33.1g // Protein- 5.8g

dit-elle-Lauren

Paleo Warm Peach Salad with Apple Cider Dressing

4 Replies

I used the dressing from the Warm Butternut Squash Salad recipe, and basically just threw some perfectly ripe peaches in there instead of the butternut squash.  It was easy and delicious!Blog Paleo Warm Peach Salad-1

Ingredients

  • 1-2 Ripe Peaches (depending on their size and how many people you need to feed)
  • Kosher Salt and Pepper to taste
  • 3/4 C Pure no sugar added Apple Cider
  • 2 tablespoon Apple Cider Vinegar
  • 2 Diced Shallots or I’ve also used 1/3 C diced red onion
  • 2 teaspoons Dijon mustard
  • 4-5 cups (or really, you choose depending on how many mouths you have to feed!) of spinach or arugula.  I personally LOVE arugula, but our boys don’t.  When I make this for friends, it’s arugula.  When I make it for the family-spinach.  It wilts down a little when you pour the warm dressing over it, so put in more than you think you need.

Directions

  •  Combine cider, vinegar, onions/or shallots, and a little salt and pepper in a small sauce pan.  Bring that to a boil and stir for about 6-7 minutes so that it reduces.  Take off heat and whisk in mustard.  (original recipe calls for adding a 1/2 a cup of olive oil now, but I forgot to do that once.  It tasted fine, so I’ve left it out ever since :))  You choose!
  • Place salad greens in a large bowl.  Toss in peaches and dressing.  Pepper to taste.
  • You can also toss in nuts of your choice and sprinkle with a cheese of your choosing.
  • dit-elle-Lauren

Mango Avocado Salsa

5 Replies

Just a warning.  I will be posting a few recipes using this/variations of this.  It is THAT good!!  I made this big bowl thinking we’d have leftovers (it was just me, the Huz, and Maya).  Well…we polished off the entire bowl haha 🙂Blog Paleo Mango Avocado Salsa-1 Blog Paleo Mango Avocado Salsa-2Ingredients

  • 2 Mangos cut into 1/2 inch cubes.
  • 1 1/2 medium avocados
  • 20 Cherry tomatoes diced
  • 1/4 cup Walla Walla sweet onions diced
  • Juice from 1/2 a lime
  • 5 leaves of fresh Basil diced
  • Sea Salt and Pepper to taste

Directions

  • Cut everything up and toss in a bowl!
  • Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
  • Serve over fish, chicken, or as a dip with chips or pitas!

dit-elle-Lauren