Hearty Paleo Stuffing

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I love stuffing but I have yet to find a gluten-free option that I find worthwhile. I also avoid grains for the most part and this paleo recipe is a delicious option, even if you aren't gluten-free or paleo.

Makes about 6 servings

Ingredients:

  • 1 head Cauliflower (chopped into small florets)
  • 1 Tbsp + 1/4 cup Organic, Grass-fed Ghee or Coconut Oil (melted)
  • Sea Salt & Black Pepper (to taste)
  • 1/4 cup organic Extra Virgin Olive Oil
  • 4 cups Portobello Mushroom (diced)
  • 1 Leek, medium (chopped)
  • 3 stalks Celery (diced)
  • 1 cup Walnuts (roughly chopped)
  • 1 Lemon (juiced)
  • 6 Garlic (cloves, minced)
  • 1 tbsp Thyme (finely chopped)
  • 1/2 cup Parsley (chopped)
  • 1/2 tsp Sea Salt

Directions:

  1. Preheat the oven to 400. Line a baking sheet with parchment paper.
  2. Toss your cauliflower florets in 1 Tbsp of melted coconut oil or ghee (recommended for flavor), and season with sea salt and black pepper to taste. Spread the cauliflower across your baking sheet and roast in the oven for 15-20 minutes, stirring halfway through cooking time.
  3. Remove cauliflower from oven and set aside. Reduce oven heat to 375.
  4. While your cauliflower roasts, place a frying pan over medium heat. Add half of your remaining ghee or coconut oil and saute mushrooms, leek and celery for about 10 minutes or until the mushrooms are soft.
  5. In a food processor, add the walnuts, lemon juice, garlic, thyme, parsley and sea salt. Add the rest of the ghee or coconut oil and roasted cauliflower and pulse (do not blend) until the mixture reaches a coarse, stuffing-like consistency. Do not over process as you want the mixture to be coarse. Note: If you don't mind some manual labour, you can skip the food processor and use a fork and knife to finely chop the stuffing. Once it reaches a good consistency, spoon the mixture into a baking dish.
  6. Place in the oven and bake for 1 hour. Stir every 15 minutes or so to prevent burning.
  7. Remove from oven and transfer into a serving dish. Enjoy!

Variations:

Meat Lover: Add cooked organic bacon bits, sausage or ground grass-fed meat into the mixture as you add it to the baking dish.

No Nuts: Eliminate the walnuts and use pumpkin seeds instead.

No Portobellos: Use crimini or chanterelle mushrooms instead or eliminate mushrooms altogether.

No Leeks: Use onions of shallots instead.

Autumn Vegetable Curry

Ingredients:

  • 1 Yellow Onion, peeled and diced
  • 2 Carrot, peeled and diced
  • 1 head Cauliflower, cut into bite sized florets)
  • 1 Sweet Potato, peeled and diced
  • 1 can 
  • Organic Coconut Milk (15 oz can)
  • 1 cup 
  • Organic Vegetable Broth (Add more for a soupier curry)
  • 1 bunch 
  • Collard Greens, washed and cut
  • 1 Tbsp Curry Powder
  • 2 Tbsp Coconut Oil
  • 1/4 cup organic Cilantro, roughly chopped
  • 2 tsp Sea Salt (add more or less to taste)
  • 1 tsp Black Pepper

Directions:

  1. In a large pot heat coconut oil on medium heat and sauté onions and curry powder until the onions are fragrant and translucent (about 6-8 minutes).
  2. Add the coconut milk and the sweet potato and bring to a simmer.
  3. Add the vegetable stock and all of the vegetables except the greens.
  4. Simmer until the sweet potatoes are tender (about 10 minutes).
  5. Add the greens and cook another 3-4 minutes or longer if you like the greens more tender.
  6. Season with salt and pepper and serve with ½ cup quinoa. Garnish with cilantro end enjoy!

Variations:

No Collard Greens: Use kale, mustard greens or spinach instead
Spice it up: Add more curry powder or some cayenne pepper

Avocado & Egg Salad Collard Green Wraps

These wraps are a simple and quick but satisfying meal that the whole family will like. You'll feel full but energized with a nice dose of protein, healthy fats and greens. Enjoy!

Ingredients:

1 bunch Organic Collard Greens, washed and stems cut off

6 Eggs (organic, pasture-raised), hard boiled and chopped

2 Organic Avocados, peeled and pits removed

1/2 Lemon, juiced

5 Organic Green Onion, chopped

2 tbsp Dijon Mustard

Sea Salt & Black Pepper to taste

Organic Hot Sauce (optional)

Directions:

  1. In a mixing bowl, combine chopped eggs, avocado, lemon juice, green onions, dijon mustard and season with sea salt and pepper to taste. Mash with fork until creamy.
  2. Wrap up in collard greens and enjoy!

Eggplant Caponata

A favorite in vegan and omnivore cuisine, eggplant can be baked, roasted, grilled, used as a pizza topping or in stir-fry recipes. It has a pleasantly bitter taste and spongy texture that may vary depending on the color/variety of eggplant selected. Dress your cooked eggplant with herbs, sauces, and condiments and you'll be sure to please even the pickiest guest at your dinner table.

Eggplant contains a phytonutrient (plant chemical with nutritional benefits) called nasunin. Nasunin acts as an antioxidant, protecting cells from damage. In addition, eggplant contains a wealth of other antioxidants that support brain and heart health. In research studies, one variety of eggplant - called Black Magic - was found to have three times the antioxidant properties compared to several other types of eggplant. It's also a terrific source of dietary fiber, copper, potassium and B vitamins.

It's best to buy eggplant in-season during the months August through October. It comes in all sorts of shapes (baseball size to a thick crescent) and a cornucopia of colors such as lavender, jade green, and yellow-white. Choose eggplants that are firm, vivid in color, and heavy for their size. The skin should be smooth, shiny and without damage.

To test for ripeness, press your thumb into the eggplant. If the skin doesn't "spring back," it's not ripe. Eggplant is highly perishable so don't cut it before storing. Keep it stored in a food crisper or on the shelf in the fridge for a few days.

Satisfying and versatile, eggplant can handle a variety of flavorful accompaniments, several of which give a kick to this Sicilian favorite. The tomato base is spiked with anchovies, garlic, and capers, creating a mouth-watering aroma and a burst of flavor in every bite. Serve as an appetizer, a main dish or as a side with your favorite fish.

Makes 4-6 Servings

Ingredients:

  • 2 large Italian eggplants, peeled and diced
  • 2 Tbs kosher salt
  • 5 Tbs organic extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 4 organic celery stalks, thinly sliced on an angle
  • 1 organic red bell pepper, seeded and diced
  • 2 anchovies, in oil
  • 1/4 cup organic tomato paste
  • 1/2 cup organic red wine vinegar
  • 1/4 cup organic sugar or raw honey
  • 1/2 cup capers, in brine

Directions:

  1. Peel and dice the eggplants, peel and slice the onion, peel and slice the garlic, slice the celery.
  2. In a large bowl, toss the eggplant with the salt. Transfer the eggplant to a colander to drain for 2 hours. In order to facilitate the draining, top the eggplant with a heavy weight, such as a dinner plate with full cans placed on top.
  3. Heat 3 Tbsp of the olive oil over medium heat in a large sauté pan. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and celery and sauté for 5 minutes more, or until the garlic softens but does not brown. Add the anchovies and cook for 1 minute.
  4. Add the tomato paste and stir to thoroughly combine. Cook for 2 minutes, or until the paste turns a deep red, almost brown, and starts to stick to the pan. Add the vinegar and sugar and stir until the mixture thickens, 3 to 4 minutes. Turn off the heat.
  5. In another large sauté pan, heat the remaining 2 Tbs olive oil over high heat until smoking. Add the eggplant and carefully toss it in the oil, letting it sear before stirring. Turn the heat down to medium and cook for 8 to 10 minutes, or until the eggplant is translucent and soft.
  6. Transfer the eggplant to the caponata mixture and cook over low heat for 3 minutes, until the flavors combine. Add the capers and their brine and stir to incorporate.
  7. Serve warm or at room temperature accompanied by vegetable chips or gluten-free crackers.

Low FODMAP option: Use garlic-infused olive oil and eliminate garlic and onion.

Spicy Mango Guac on Sweet Potato Chips

Here's a paleo version of chips and guac, just in time for Cinco de Mayo!

Ingredients:

  • 2 Organic Sweet Potatoes
  • 1/2 tbsp Organic Grapeseed Oil
  • 2 Organic Avocados (peeled and mashed)
  • 1/2 Organic Mango (peeled and diced)
  • 1/4 cup Organic Red Onion (finely diced)
  • 1/4 tsp Cayenne Pepper
  • 2 Organic Limes (juiced)
  • Sea/Himalayan Salt & Black Pepper (to taste)

Directions:

  1. Preheat oven to 375. Starting at one end of the sweet potato, use a mandolin slicer or very sharp knife to cut into rounds as thinly as possible. Try to be consistent with how thin you slice them so they bake evenly. 
  2. In a mixing bowl, toss the sweet potato rounds with olive oil and season with some sea salt.
  3. Line a baking sheet with parchment paper. Place the sweet potato rounds across the baking sheet in a single layer. Bake in the oven on the middle rack for 20 minutes. Flip the rounds and bake for another 10 to 20 minutes depending on the thickness or until golden brown.
  4. While sweet potato chips cook, assemble the guac by combining avocado, mango, red onion, cayenne, lime juice, sea salt and black pepper. Mix and mash with a fork until creamy. Store in fridge until ready to eat.
  5. Place a dollop of guac on each baked sweet potato chip. Enjoy!

Options:

  • Less Carbs: Skip the sweet potato and serve with sliced organic radishes.
  • Spice it Up: Add more cayenne pepper
  • Keep it Crispy: If chips lose their crispiness overtime, throw them back into the oven at 350 for 5 to 10 minutes.

Vegan Stuffed Poblano Peppers

This easy, plant-based meal is packed with flavor and delicious nutrition in every bite! Hearty quinoa and black beans are embellished with onion, salsa and a simple avocado crema.

Prep time: 15 minutes; Cook time: 1 hour 15 minutes. Serves: 4

Ingredients:

For the Quinoa:

  • 2 cups water
  • 1 cup uncooked quinoa
  • 1 tbsp grape seed oil
  • 1/2 organic white or yellow onion, thinly sliced
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/3 cup chunky red or green organic salsa, plus more for topping; a homemade salsa or pico de gallo would work here as well
  • 1/4 cup cilantro, plus more for serving

For the Peppers:

  • 4 poblano peppers, skin on
  • 1 tsp grapeseed, olive or coconut oil

For the Beans

  • 1 15-ounce (425 g) can pinto or black beans, lightly drained (if unsalted, add additional salt)
  • 1/4 tsp ground cumin
  • Sea salt to taste (~ a pinch)

FOR TOPPING optional

Instructions:

  1. Add 2 cups water to a large pot and bring to a boil over high heat. Once boiling, add quinoa and cook, covered for 15 minutes. Remove from heat and set aside.
  2. In the meantime, preheat oven to high broil and place a rack at the top of your oven.
  3. Lightly brush whole poblano peppers with oil. Place on a baking sheet and broil on high for 1-2 minutes on each side, or until lightly blistered (see photo).
  4. Turn oven off broil and preheat to 375 degrees F.
  5. Let peppers cool for a few minutes, then peel away any blistered skin and use a paring knife to cut out the stem. Also cut a slit down one side of the pepper and use your hands or a spoon to scrape out the seeds. Set aside.
  6. Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp oil and onion and sauté for 4-5 minutes, or until soft and translucent.
  7. Next add cooked rice, cumin, 1/4 tsp sea salt, salsa and cilantro. Stir to combine. Taste and adjust seasonings as needed.
  8. In a separate small saucepan over medium heat, add pinto beans and season with cumin and sea salt to taste. Once bubbly and hot, remove from heat and set aside.
  9. Place peppers in a lightly greased, large baking dish (9x13-inch is best) and scoop generous amounts of the rice filling into each pepper using a spoon. Top with beans and a bit more salsa and cover the dish with foil.
  10. Bake peppers at 375 degrees F for 15 minutes, then remove foil and bake for another 10-15 minutes uncovered. The longer they bake, the more tender the peppers will become.
  11. Let cool slightly before serving with desired toppings (see options above). Best when fresh, though leftovers keep in the refrigerator for 2-3 days. Reheat in the microwave or in a 350 degree F oven until warmed through.

References