Coconut Curry Cauliflower Mash

Try saying that five times fast! This is a super quick and easy side dish that is bursting with flavor!

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Ingredients:
1 Head Cauliflower – cut into 1 inch pieces
1/2 cup coconut milk
2 tsp. green curry powder
Salt to taste

1. Steam cauliflower until mushy.
2. Combine all ingredients in a food processor, and blend until smooth. This will take at least 3 minutes, be patient!
3. Enjoy!

Perfect Thyme Roasted Chicken with Carrots

There’s something about the smell of a chicken roasting in the oven that really fills the house with “cooked with love” scent. There are countless recipes out there, but as long as you have great favors and appropriate cooking time, you really can’t mess it up! I decided to try something new tonight, and boy was it a good idea! Instead of rubbing the bird with seasoning, I made a “marinade” to cook into (yes, right under the skin) the meat and make it extra juicy!
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Ingredients:
1 whole roaster chicken (giblets removed)
2 onions – sliced
6 carrots – peeled and chopped into 2 inch pieces

Marinade:
5 cloves garlic
Juice of one lemon (save pulp and rind to stuff inside chicken cavity)
10 sprigs worth of thyme leaves – removed from twig
1 tsp. olive oil
1 tsp. white wine
Salt & pepper

1. Preheat oven to 375.
2. In a food processor, purée all marinade ingredients.
3. Carefully lift skin from chicken and pour marinade between the skin and the meat. Make sure that you get the thighs and wings too! You may need to make tiny slits in the skin to allow access for the marinade and then use a turkey baster to squirt it in.
4. Cut up leftover lemon rind and stuff it inside the cavity with a handful of onion slices.
5. Place the chicken on a roasting rack in a roasting pan. Add remainder of onions and carrots to the bottom of the pan. Cover and roast for an hour.
6. Remove cover, stir carrots, baste chicken, and continue to cook uncovered until the breast meat reaches an internal temperature of 180 degrees (about 45-60 more minutes). Be sure to occasionally baste.
7. Allow to rest for at least 5 minutes before cutting. Enjoy!

Cauliflower Mashed “Potatoes”

The more I cook paleo the more I find myself adding quotes to my recipe names. The quotes usually mean “trying really hard not to be paleo, but doesn’t quite taste like the real thing”. Well, this doesn’t taste like potatoes, but it is a darn good substitute! This is the second time I made them. The first time they were terrible and to worth sharing with the world. Second time must be the charm! Wow, we’re these delicious! I’m not one to lie to people, but you could totally pass these veggies off to your kids as starchy mashed potatoes!

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Ingredients:
1 head cauliflower – washed and cut into florets
1/4 cup almond milk
2 Tbsp. coconut oil spread (Olivio makes one that is incredible!)
Salt & pepper to taste

1. Boil a large pot of water and add cauliflower. Allow to cook for at least 10 minutes until the cauliflower is soft. I hate mushy veggies, but this is the time to over cook it!
2. Strain cauliflower and transfer to your food processor. Add milk and coconut spread, and blend until smooth. It will take longer than expected,so make sure to let it run for at least 4-5 minutes.
3. Season with salt and pepper to taste, and enjoy!

“Breaded” Honey Mustard Pork Chops

The cold has set in here in New Jersey, so it’s time to get that oven going every night again! This recipe is so yummy that it is hard to believe that it is good for you! Everyone will want some, including the dog. Who am I kidding? The dog always wants what the humans are eating!

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Ingredients:
4 center cut boneless pork chops
1/4 cup almond flour
1/4 tsp. garlic powder
Pinch of salt
Honey Mustard Dressing (see below)

Honey Mustard Dressing – just whisk together:
2 Tbsp. spicy brown mustard
2 Tbsp. honey
1/4 tsp. garlic powder
Fresh cracked pepper to taste

1. Preheat oven to 350 degrees.
2. Line a baking sheet with foil. Coat pork chops with honey mustard dressing and place on the baking sheet.
3. In a small bowl, blend almond flour, garlic powder, and salt. Sprinkle an even coat over the chops.
4. Bake for 45 minutes. Crank up the heat to 425 and cook for 5 more, or until almond crumbs are browned.

Garlic Oven Roasted Broccoli

As the weather gets colder, I alway look for recipes that utilize the oven. I love how a warm kitchen feels when it is full of great smells! This side dish goes with pretty much anything!

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Ingredients:
1 large head broccoli
4 cloves garlic – minced
2 Tbsp. olive oil
Salt & pepper to taste

1. Preheat oven to 400 degrees.
2. In a large baking dish, combine all ingredients and stir.
3. Roast for 15-20 minutes to desired browning. Those crunchy ends are delish!

Paleo Herbed Turkey Meatloaf

I am still feeling the need for comfort food and I am looking to unload the end of season garden veggies and herbs at the same time. This meal did the trick!

This meatloaf recipe is not only incredibly moist and delicious, but it also has hidden veggies in it to trick your pickiest of eaters! It’s so good, you may want to make a double batch to have leftovers for tomorrow!

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Ingredients:
1.5 lbs. ground turkey
1 cup shredded zucchini
1/2 onion – minced
3 cloves garlic – minced
1 egg
1/2 cup almond flour (not here for paleo, use bread crumbs)
2 Tbsp. Worcester sauce
3 large springs of fresh herbs (I went with rosemary, thyme, and oregano) – minced
Salt and pepper
1/4 cup ketchup

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all ingredients except for the ketchup. Use your hands, it works best! Shape into a log and place in a baking pan. Coat top with ketchup.
3. Bake for 50 to 60 minutes or until done. Remember, ground turkey must be cooked to an internal temperature of 170 degrees.
4. Let sit for 5 minutes before slicing and serving.

Turkey Beet Chili

I am back! Wow, this has been a crazy busy fall for me! After the wedding excitement of the summer, I hit the ground running as I rejoined the real world. I coach in addition to teaching, so the fall season tends to be a blur for me. We started our volleyball season in mid August, and it has been non-stop since then. My husband has been incredible at picking up my cooking slack, but now I am ready to get back in the kitchen! After an undefeated volleyball season, a county championship title, 39 mile walk for breast cancer, plus bonding with my wonderful new students, I am back with more ideas than ever!

Unfortunately, our beautiful garden is turned down for winter. We picked the last of our beets, so I wanted to mix the fresh garden flavor with the comfort food of fall. Beet Chili it is!

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Ingredients:
1 medium onion – chopped
3 cloves garlic – minced
2 Tbsp. olive oil
3 large beets – peeled and chopped into 1/2 inch pieces
1.5 lbs lean ground turkey
1 can chick peas – drained and rinsed
1 tsp. cumin
1/2 tsp. chili powder
1 cup chicken stock
Salt & pepper to taste

1. In a large pot, heat oil over medium heat and brown the onions and garlic. Lower heat and stir in beets.
2. In a large nonstick skillet, brown the turkey. Drain and add to the beet pot.
3. Stir in chick peas, cumin, chili powder, chicken stock, salt and pepper. Reduce to low heat, and allow to simmer for at least one hour.