I have been trying to work more salads and veggies into our daily meals. This salad adds lots of flavors that you would get if you ate the traditional fajitas.
- romaine lettuce, chopped
- 1 tsp bacon fat
- onion, sliced
- 1 c peppers, cut into matchsticks (combination of red, yellow, orange or green)
- Smokey Southwestern Seasoning
- Smokey Southwestern Chicken Breast, cooked, sliced
- 1 tomato, diced
- 1/2 c mexican blend cheese (optional)
- Lime gremolata (see website)
- Lime vinaigrette
Melt bacon fat in a large skillet over medium heat; add onion, peppers and smokey southwestern seasoning. Cook until veggies are tender, then remove and set aside.
Add chicken to skillet and cook until chicken is heated through. Remove and set aside to plate.
To make the lime vinaigrette squeeze juice of 1 lime into a mason jar; add olive oil and a pinch of sea salt and pepper. Cover jar with lid, and shake.
To assemble the salad; Layer lettuce as the base of the salad. Then layer peppers and onions in a row; continue with the cheese blend, chicken, and tomatoes. Top with lime gremolata and lime vinaigrette. Serve. Eat. Enjoy.
This is a wonderful winter dessert. It is not overly sweet and has a fresh flavor from the tart cranberries and the in season oranges. It is a beautiful dessert to serve for company. They will think you went all out just for them, but only you will know it is easy to make. It will be our secret.
- 2 c fresh cranberries
- 2 tsp arrowroot
- 2/3 c almond milk
- 3 tbsp aquafaba, room temperature, whipped to stiff peaks
- 1/2 c paleo all-purpose flour, plus 2 tbsp
- 1/4 c maple syrup
- orange, zested, juiced
- 1 tsp vanilla extract
- pinch of sea salt
- 3 tbsp sliced almonds
- 2 tsp coconut sugar
Preheat oven to 350 degrees. Grease a 9-inch ceramic or glass pie plate.
Toss cranberries with arrowroot, spread in an even layer on bottom of prepared pie plate.
In a mixing bowl add almond milk. Add the flour, maple syrup, orange juice, orange zest, vanilla extract and sea salt. Whisk all ingredients so that they are well combined. Beat the aquafaba until stiff peaks are formed. Fold in aquafaba into batter. Pour batter over cranberries and sprinkle coconut sugar and almonds over batter. Bake until clafouti is puffy and golden, and a knife inserted in center comes out clean, 50-55 minutes.
Remove from oven and let cool for at least 15 minutes. Slice into 8 pieces; serve warm or at room temperature. Top with whipped coconut cream.
Share. Eat. Enjoy.
I made this side dish to accompany the pork chops and creamy mustard dish. The entire meal can be made in less than 30 minutes. What I like about this is you can put the veggies in the oven and work on your pork chops that are in the skillet. Multi-tasking at its best.
- 1 large sweet potato, 1-inch cube
- 2 medium zucchini, 1-inch cube
- olive oil (optional)
- all-purpose seasoning (see website)
Preheat oven to 400 degrees. On a large sheet pan spread out sweet potato and zucchini. (Drizzle olive oil on veggies.) Sprinkle seasoning. Stir to make sure all veggies are coated.
Roast in oven for 10 minutes. Stir veggies and roast for another 10 minutes. Serve. Eat. Enjoy.
This is a fast salad to put together, and husband approved. I know it is a real winner when my honey says, “You can make this again.” It has simple ingredients, however, when you combine them they become sublime. I almost always have these ingredients on hand to make something fast and tasty.
- 14 shrimp, peeled and deveined
- Smokey Southwestern Seasoning
- lime gremolata
- olive oil
- lime, juiced
- pinch of sea salt and pepper
- 1 1/2 c combination of red, yellow and orange peppers
- 2 tsp coconut oil
- 1 romaine heart, chopped, divided
- 12 cherry tomatoes, halved, divided
- organic mexican blend cheese (0ptional)
In a bowl combine shrimp, sprinkling of smokey southwestern seasoning,1 tbsp of gremalata with a twist and a drizzle of olive oil. Stir to coat shrimp. Set aside.
in a mason jar add juice of lime, pinch of sea salt and pepper, and olive oil. Shake well.
In a large skillet melt coconut oil over medium heat. Add peppers and seasoning. Cook peppers until almost tender. Add shrimp cook about 2 minutes, turn shrimp. Turn off heat and cover skillet. This will let the shrimp continue to cook, but not over cook them.
Layer: Lettuce, Shrimp and pepper mixture, Tomatoes, Lime Dressing, Cheese (optional), and Gremalata with a Twist.
Serve. Eat. Enjoy.
I will be honest pizza is one of my favorite foods. When I cut out gluten, pizza is one of the things I really missed. Sometimes I would eat some anyway, and then pay for it later. I am very excited about this recipe. Now I can have my pizza without paying for it later.
In a food processor mix together dry ingredients: flour, salt, and baking soda.
- 2 flax eggs (2 tbsp flax meal/6 tbsp water)
- 2 tbsp water
- 2 tbsp almond butter
Mix up flax eggs and set aside for 5-15 minutes.
Add wet ingredients: flax eggs, water and almond butter. Pulse until well combined. Let rest at least five minutes.
Preheat oven to 350 degrees.
Line a small baking sheet with parchment paper. Prepare a small bowl with water to dip fingers in. This will help from the dough sticking to your fingers. Believe me, this is an important step. Turn dough out onto baking sheet. The dough is very sticky. Press evenly into sheet pan.
Bake for 7 minutes. Remove and top with favorite toppings or whatever you have on hand.
I made this salad to try something different. Because I made more protein than called for in the salad I was able to make a planover meal later in the week. I like two for one meals.
- 1 tsp olive oil
- 1/2 large onion, diced
- 2 garlic cloves, minced
- 1 lb. ground beef
- Smokey Southwestern seasoning
- 1 tomato, chopped
- 1 romaine lettuce heart, divided
- 1 c cherry tomatoes, halved
- 1/2 c cashew cream
- 1/4 c favorite salsa
- 2 tbsp lime gremolata, divided
- cheddar cheese, optional
- lime wedges, garnish
- jalapeno,minced, optional
In a large skillet over medium heat warm olive oil. Add onion and garlic; cook until translucent. Sprinkle Smokey southwestern seasoning over onion mixture Add ground beef and brown. Add more seasoning and tomato. Cook another 10-15 minutes. Set aside
Halve romaine heart and roughly chop into bite size pieces. Place romaine on plates.
Mix together cashew cream and salsa. This will be your dressing.
Sprinkle taco meat on top of lettuce. Add cherry tomatoes, cheese, gremalata, jalapeño and dressing. Serve with a lime wedge. Serve. Eat. Enjoy.
I love to make gremolata. The traditional ingredients are parsley, lemon and garlic. It is a wonderful combination. This is a twist to the traditional recipe, and just as good. I like this recipe for southwestern and asian recipes. Remember, this is good on salads, soups, and flatbreads. I like to keep both kinds in my refrigerator to jazz up a dish.
- 1/2 c cilantro finely chopped
- 1 lime, zested
- 3 garlic cloves, finely minced
Just like the traditional gremolata, this version only has three ingredients. All you have to do is mix and refrigerate.
Gremolata ? If you have never had gremolata then you are missing out on some spectacular flavor. Gremolata is a great way to top a dish with freshness and flavor. I try to keep a container of this goodness in the refrigerator. I use it on salads, omelets, oven potatoes, and flat breads. As you can see it is extremely versatile and yummy. It is amazing that something so simple could punch up your dish to the next level.
- 1/2 c flat leaf parsley, finely chopped
- 1 lemon, zested
- 3 garlic cloves, finely minced
Only three ingredients, that is it. Combine all the ingredients. That is all you have to do. Now that is easy.
Top. Eat. Enjoy.
This recipe was intended to be something else and turned into something better. My husband loved them at first bite. He is a chip kind of guy. Whereas, I am a brownie kind of girl. I am going to have to keep these in stock. They are that good, and if it makes my honey happy I am all for it. I am surprised how easy these are to make, which is good because I am going to be making these a lot.
In a food processor pulse flour, mediterranean seasoning and xanthan gum. Pulse until well combined. Add water until dough comes together.
Wrap dough and refrigerate for 30 minutes to a couple of days.
Preheat oven to 400 degrees.
Roll dough out between two waxed paper sheets as thin as you can. I tried plastic wrap first. The dough did not release from the plastic wrap – big mistake. With a pizza cutter cut dough into 1-1inch squares. You could make them larger so that they could accompany a dip. Transfer to baking sheet lined with parchment.
Bake in oven until golden brown, about 20-25 minutes. Turn over about half way through baking time. Let cool about 5 minutes. That might be difficult. My husband was eating them off the hot baking sheet.
Share. Eat. Enjoy.
I think you should have two really good red sauces in your repertoire: a meat-sauce and a marinara. I know they are both red sauces. However, I use the meat-sauce for something that is hearty. I use the marinara sauce for a lighter touch. This marinara is great for pizza.
- 1 tbsp vegetable broth
- 1 onion, large, diced
- 4 garlic cloves, minced
- Mediterranean Seasoning
- 6 oz. tomato paste
- 2 26.46 oz. can/box diced tomatoes (Pomi)
- 1 29 oz. tomato sauce
- 2 tbsp maple syrup
- 2 bay leaves
- basil, garnish
Add onions, garlic, and sprinkle a generous amount of mediterranean seasoning to a large dutch oven. Cook over medium heat until onions are translucent, add vegetable broth as needed to keep onion mixture from sticking. Add tomato paste to onion mixture. Stir in tomato paste, working the paste into the onion mixture. This takes only 2-3 minutes. Add some more mediterranean seasoning. You want to layer flavor at every step.
Add diced tomatoes, tomato sauce, maple syrup, bay leaves, and some more mediterranean seasoning. Stir occasionally. Turn heat down so the sauce is at a low simmer. Simmer for 2-3 hours. Serve. Eat. Enjoy.
To store in freezer, let sauce cool and transfer to gallon ziplock bags. Make sure you get out the air, close and lay flat. Remember to date your bag, and first in is the first out.