Monday, November 26, 2012

Baba Ganoush

For the past three weeks Dave has been trying to eat no sugar - no processed sugar, no natural sugars, not even fruit. Absolutely nothing ending in "-ose" as he puts it.

This has meant we have been scrambling to find snack foods to replace the copious amounts of fruit and daily smoothies he has become accustom to. Sliced vegetables and dip have become a life saver for mid-afternoon cravings.

Adapted from David Lebovitz, makes approximately 1 1/2 cups 


3 medium eggplants
1/2 cup tahini
1 1/4 teaspoons coarse salt
3 tablespoons lemon juice
3 cloves garlic
1/8 teaspoon chile powder
1 tablespoon olive oil
arsley or cilantro


Preheat the oven to 375F (190C).

Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes or until completely soft. Remove from the oven and let cool.

Split the eggplant and scrape the pulp out of the skin. Add the pulp to a blender or food processor with the other ingredients. Puree until smooth.

Serve with sliced vegetables or pita bread.

Baba Ganoush can be made and refrigerated for up to five days prior to serving.


Friday, November 23, 2012

Recipe Rewind: Indian Spice Burgers

Originally posted May 2011. Also works well with ground chicken or turkey. For a paleo-friendly version omit the naan and substitute mashed avocado or paleo mayonnaise.

Adapted from Everyday Food: Great Food Fast, Martha Stewart Living, serves four


1/2 cup plain low fat yogurt
1/2 teaspoon cumin

1 lb ground beef
4 green onions, thinly sliced
3 tablespoons ginger, chopped
2 cloves garlic, chopped
1 egg
2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper

4 whole wheat naan
1 large cucumber, sliced
1 large tomato, sliced
Radishes, sliced


To prepare the cumin yogurt sauce, combine yogurt, cumin, salt and pepper in a small bowl.

For the burgers, preheat the grill or barbecue to medium high. Combine the ground beef, green onion, ginger, garlic, egg and seasonings in a bowl. Mix well and form into patties - hands work best!

Grill the patties for 3 minutes per side or until cooked through. Toast the naan on the grill if desired.

Serve the patties on the naan bread topped with lettuce, tomato, cucumber, radish, cilantro and cumin yogurt sauce.



Tuesday, November 20, 2012

Paleo Jambalaya

Serves four


4 large spicy Italian sausages, chopped
2 cloves garlic, minced
1 large onion, chopped
1 red pepper, chopped
2 ribs celery, chopped
1 1/2 cups okra, chopped
1/2 cup tomato paste
1/2 cup water or chicken stock
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon crushed chili flakes


In a large skillet over medium-high heat, saute the sausage until cooked through. Add the garlic and onion and saute until translucent. Add the red pepper, celery and okra and saute until softened, about two minutes.

Add the tomato paste, stock and seasonings. Stir well to combine. Reduce the heat and simmer until the sauce has thickened slightly, about five minutes.


Tuesday, November 6, 2012

Paleo Chocolate Ginger Cookies

These cookies are rich, moist and chewy... and paleo friendly!

Adapted from Multiply Delicious, makes one dozen cookies


10 dates, pitted and chopped
1 tablespoon maple syrup
1/3 cup coconut oil
2 eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1/2 cup almond flour
1/4 cup cocoa powder
2 tablespoons coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2/3 cup dark chocolate chips


Preheat oven to 350 degrees. Line two baking sheets with Silpat or parchment paper.

Add the dates to a small bowl with 1 tablespoon water and microwave on high for 30 seconds.  Mash dates with a fork until they form a thick paste. 

In the bowl of a stand mixer, add the date mixture, maple syrup, coconut oil, eggs, molasses and vanilla extract. Mix until combined. 

Add the almond flour, cocoa powder, baking soda, salt, ginger, cinnamon and cloves, mixing until combined, scraping the bowl as needed. Stir in the chocolate.

Spoon heaping tablespoons of dough onto the prepared cookie sheets, leaving at least an inch between cookies.  Bake 8 to 10 minutes.

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