Tuesday, December 20, 2011

Paleo Salmon Patties with Ginger Soy Dipping Sauce


        I am really pleased with the way these salmon patties turned out. You can use canned Wild Alaskan Salmon , however there is nothing like fresh.

                                                     2 lbs. Fresh Wild Caught Salmon
                                                     1 bunch finely chopped scallions
                                                      4 cloves fresh garlic
                                                      3 Tbl toasted sesame seeds
                                                      2 Tbl fresh minced ginger
                                                      1 Tbl toasted sesame seed oil
                                                      2 Tbl Tamari Soy (gluten free)
                                                      1 egg
                                                       Salt & Pepper

                                                     Dipping Sauce

                                           1/2 c Vegainaise
                                            Sriachi chili sauce
                                             Tamari Soy

    In food processor chop garlic,ginger and spices. Add your skinless salmon and egg and oil. Form into patties and fry in oil for approximately 4 minutes a side. Serve with dipping sauce.

Thursday, November 3, 2011

Paleo Lobster Cobb Salad

          This is adapted from a Wolfgang Puck recipe I stumbled upon....and it is truly delicious.My favorite is the dressing with dijon and shallots.

                                                    Romaine Lettuce
                                                     Diced Tomatoes
                                                     Diced Avocado
                                                     Blanched White Asparagus
                                                     Smoked Organic Applewood Bacon
                                                     Hard Boiled Eggs
                                                     Chopped Lobster

                                           1/4 Balsamic Vinegar
                                            2 TBL Sherry Vinegar
                                            1 TBL Dijon Mustard
                                             Chopped Shallots
                                             1/2 Cup Olive Oil

                               Emulsify.....and enjoy!

Wednesday, September 14, 2011

Balsamic Chicken with Spinach and Portabello Mushrooms

        I am happily back to work!!! This chicken is incredibly moist and the longer you marinate the better!

                                                          4 Chicken Breasts
                                                           4 Portobello Mushrooms
                                                           1/2 cup great quality balsamic vinegar
                                                           lots of garlic
                                                           1/4 cup extra virgin olive oil
                                                           salt and pepper

Marinate mushrooms and chicken separately...overnight if possible. Grill and set aside.

                                                           Sauteed Lemon Garlic Spinach

In a smoking hot pan sautee spinach in a dab of olive oil for a minute or two tops...soggy spinach is nasty...You want it just wilted.Season with salt, pepper and fresh lemon juice.Top with your chicken and portobello's!

Wednesday, June 1, 2011

Paleo Lobster Salad with Avocado Dressing

        All I can say is this was soooo good. Grilling vegetables adds great flavor to summer salads.I will definitely be making this again very soon.

                                                                               1 1/2 pounds grilled lobster meat cut in small chunks

                                                                               Mixed salad greens ( I like to always make salads with 2 types of lettuce)

                                                                               hearts of  palm
                                                                               artichoke hearts
                                                                               sliced green onions
                                                                               cherry tomatoes


             Mix all together.

                                                                            Avocado Dressing

                                                                         1 ripe avocado
                                                                          lemon juice
                                                                          small container fat free Greek Yogurt

Blend in blender and season with salt and pepper.

Monday, May 23, 2011

Paleo Gazpacho


                               This was so light and flavorful...and extremely healthy.I fell in love with gazpacho a few years ago after having it at the LaCoste Spa. I begged the Chef for the recipe...and this is my adapted version.You can add tabasco and jalepenos if you want and extra kick.They key is really letting it "marinate" overnight to really get flavor.

                                10 vine ripe tomatoes
                                 1 green pepper
                                 2 red peppers
                                 1/2 red onion
                                 1 seedless cucumber
                                  2 limes
                                  1 lemon
                                  1 1/2 cups tomato juice
                                  lots of garlic
                                  salt and pepper
                                 1/4 c red wine vinegar
                                  1 jalepeno

In separate batches pulse each vegatable in the food processor.Add lemon & lime juice ,vinegar and tomato juice.Marinate overnight.

Monday, May 16, 2011

Paleo Fish Tacos with Mango Salsa and Chipolte Crema

Fish Tacos made with Wild Caught Fresh Halibut.I wrap the fish in large bibb lettuce leaves, and serve with guacomole,salsa,mango salsa,cabbage and a chipolte crema.This is such a light summery dish...love these!

                                          2 lb Fresh Halibut
                                           2 tsp cumin
                                           1 tsp onion powder
                                           Juice from 2 limes
                                           Salt and Pepper

Marinade fish for 30 minutes.Saute fish in smoking hot pan, cube and set aside.

                                          Chipolte Crema

                                         1 tub Greek non fat yogurt
                                          1 can adobe peppers
                                           crushed garlic
                                           lime juice
                                           salt and pepper

Mix all ingredients.You really need to keep tasting the crema, as the peppers can get REALLY hot...so just adjust to taste.

                                      Mango Salsa

                                     2 ripe mangos
                                     1 red pepper
                                     1/2 red onion
                                    lime juice
                                     salt and pepper

Dice all and mix together.

Wednesday, May 4, 2011

Paleo Chinese Chicken Salad

Yep...it has been awhile.Time for new recipes! This is a really light refreshing salad, with excellent flavor deriving from fresh orange juice,ginger and sesame oil.

                                                            Sesame Orange Vinaigrette

                                                        1/2 c fresh orange juice
                                                         1/2 c rice vinegar
                                                         1/4 c maple syrup
                                                          3 Tbl grated ginger
                                                          1/4 c sunflower oil
                                                          1/4 c toasted sesame oil
                                                           salt and pepper

                                      Puree ingredients in blender and season.

                                             Chicken Salad

                                           4 cooked Chicken Breasts
                                            4 c Napa cabbage shredded
                                            2 c shredded cabbage
                                            2 cups diced red,green & yellow peppers
                                            chopped green onion
                                             shredded carrots
                                             bean sprouts
                                             mandarin oranges

Combine all ingredients and toss with vinaigrette!

Sunday, April 10, 2011

Paleo Lemon Artichoke Chicken

Sunday, April 10, 2011

Paleo Lemon Artichoke Chicken

This is a very fresh clean dish.I was really in the mood for a little sauce...this came out really nice.

                                                                Chicken Breasts
                                                                Juice from 5 lemons
                                                                Lots of minced garlic
                                                                White wine
                                                                 2 cans artichoke hearts

Marinate the chicken breasts in garlic,lemon juice and a little olive oil overnight.Season and sear chicken breasts....set aside in glass dish.Deglaze the pan with white wine, add artichoke hearts,lemon juice and garlic and reduce.Pour sauce over chicken and broccoli and bake at 350 for 30 minutes.

Tuesday, April 5, 2011

Paleo Brownies

Ok, this is week #3 for me on strict Paleo.Well, kinda...I did cheat 2x and have ice cream....no bread. I feel more energetic and lig
Brownie Batter
*4 cups almond flour
*1/2 c unsweetened cocoa powder (I suggest Ghirardelli)
*1/2 c agave nectar
Chocolate Sauce
*1/3 cup agave nectar
*3 tablespoons cocoa powder
1. Preheat oven to 350 degrees F
2. Grease small baking sheet with non-stick cooking spray. Set aside
3. In a medium bowl combine almond flour and cocoa powder until well combined. Add the agave nectar and blend until well combined.
4. Lightly press onto cookie sheet in an even layer, about 1/4 inch thick. Bake 17-20 minutes. Let cool before drizzling with chocolate sauce.
5. For the chocolate sauce, combine the agave nectar and cocoa powder in a small sauté pan. Place on stove, medium heat, and bring to a light simmer while stirring constantly. Immediately drizzle over cooled brownies.
6. Immediately deliver to hungry cavemanhter. I think I lost a few pounds, but not enough to actually get on the new scale I bought 2 weeks ago...soon, though, I hope. Anywho, my dear friend CeCe, emailed me this recipe...as a must try. It is ok.I am a foodie...so this is tolerable.By NO means anything even close to a brownie.It is nutty,thin,flaky...sorta hard...with a mild(ish) chocolately flavor. This is a desperate Paleo attempt at starving off a major sweet tooth.Try this...lemme know.

Paleo Chicken Enchiladas

These were incredible. I found this recipe on another Paleo Blog and have to share!





  • from CFSCC Presents: Eat This!
    1-2 small chipotle peppers, chopped (from a can of chipotles in adobo sauce), + 1-2 tsp adobo sauce
    2-3 cloves garlic
    2 tsp ground chili pepper
    2 tsp ground cumin
    1/4 tsp ground black pepper
    pinch sea salt (optional)
    2 cup chicken broth, low sodium
    3 cup (or 3 - 8 oz cans) tomato sauce, no salt added
    4 skinless, boneless chicken breasts
    1 yellow onion, chopped
    1 green bell pepper, chopped
    1 clove garlic, minced
    1 tbsp olive oil
    1 tsp dried oregano
    1/4 tsp ground cumin
    1/4 tsp ground coriander
    1/4 tsp ground black pepper
    1 head cauliflower, shredded w/ food processor until rice-like consistency
    fresh cilantro, chopped
    1. Combine all sauce ingredients in a sauce pan.
    2. Bring to a boil, and then reduce the heat to low/simmer while you prepare everything else.
    3. Preheat oven to 350 degrees.
    4. Boil chicken breasts in water for about 8-10 minutes. Remove from water, and with two forks shred chicken into pieces. Set aside.
    5. Heat olive oil in large skillet. Saute onion, until transparent, add garlic, bell pepper, and spices. Saute a little longer to combine flavors.
    6. Add shredded chicken to skillet and mix together. Now add sauce to the chicken skillet - RESERVING 1/4 cup of sauce for cauliflower rice. Mix well.
    7. Put cauliflower rice in the bottom of a baking dish.
    8. Add 1/4 cup of sauce. Mix well. This is the bottom layer of your enchilada bake.
    9. Now add the remaining chicken/sauce mixture over the cauliflower. Cover with tin foil and bake for 30 minutes.
    10. After 30 minutes, remove foil and bake for another 10 minutes. Remove from oven and sprinkle with fresh chopped cilantro.
    11. Serv eiwht avacado slices.