Artichokes (Instant Pot)

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Tomato Bruschetta without the bread

chicken-bruscetta

When most people (like me) think of bruschetta, they think of a piece of toasted bread rubbed with garlic and oil and topped with a tomato mixture.  Several years ago I learned that the word bruschetta actually refers more to the toasted bread than it does to the tomato topping.  However, I didn’t think a recipe titled “Tomato topping” would sound as appealing.

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Sautéed Zucchini

zucchini

This is my go to way of preparing zucchini. Easy, quick and tasty.

Ingredients:  

  • 1T extra virgin olive oil
  • 3 cloves garlic, minced
  • 4 zucchinis, sliced
  • salt and pepper, to taste

Directions:

  • In a sauce pan on medium heat, add EVOO
  • Once the oil is hot, add the remaining ingredients (preferably in the order they appear)
  • Toss to combine and place a lid on the pot and lower the heat
  • Cook for approximately 15 min (stirring as needed) until desired texture is achieved

When not keeping paleo or on the Whole 30, I sprinkle pecorino romano to the finished product for a boost of flavor.

Baked Falafel with Cucumber Dill Yogurt

falafel 2

Cucumber Dill Yogurt Ingredients:

  • 3/4 c or 1 small container of plain greek yogurt
  • 1/3 cup cucumber, peeled/grated (or chopped finely)
  • 1 garlic clove minced
  • 1 t dill (dried or fresh)
  • 1/2 t garlic powder
  • salt and pepper to taste

Falafel Ingredients: 

  • 1 can garbanzo beans/chickpeas, drained and rinced
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 c fresh parsley, loosely packed
  • 1 t fresh cilantro
  • 1 egg
  • 2 t cumin
  • 1 t salt
  • 1/4 t ground pepper
  • 1 t lemon juice
  • 1 t baking powder
  • 1 T olive oil
  • 3/4 c bread crumbs

Cucumber Dill Yogurt Directions:

  • Combine all ingredients in a bowl
  • Cover and chill for at least 30 minutes

Falafel Directions:

  • Preheat oven to 400F
  • Place onion, garlic, parsley, cilantro in a small food processor
  • Add chickpeas to food processor and pulse until chopped and combined but not pureed
  • In a separate bowl, combine egg, cumin, salt, pepper, lemon juice, baking powder, and olive oil
  • Combine chickpea mixture with egg mixture
  • Add breadcrumbs to the mixture and form into about 12 small patties
  • Place on non-stick foil lined baking sheet and bake for 10 minutes
  • Flip once and bake for another 10 minutes

This is great with an arugula feta salad or in a pita with cucumbers/tomatoes

 

 

 

 

 

 

Kid Approved Creamy Spinach

This is probably my kids’ favorite way to eat their spinach.  Ok that may be an understatement…let me try again…When I make spinach this way, my kids actually eat all of their spinach first and then ask for more!

The best part about this recipe is that it only takes about 10-15 min to make start to finish.

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