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Watch this video to see how to make cauliflower rice, then click on this link to get my recipe for Lemon Cauliflower rice
How to make Cauliflower Rice
Tag Archives: paleo recipes
Lamb Burgers with Yogurt Cucumber Mint Sauce
Lamb Burgers With Yogurt Cucumber Sauce
Sometimes you just need a burger! Considering the fact that Americans consume nearly 50 billion burgers a year, I am assuming most people need more than one! Although beef burgers are great, it’s nice every once in awhile to switch meats up a bit. This lamb burger provides the perfect switch.
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Prep time: 7-10 minutes
Cook time: 7-10 minutes
Total time: 20 minutes
Ingredients:
1lb of ground lamb
1/2 cup of mint, chopped finely
1/4 cup of flat leaf parsley chopped finely
Sea Salt & Black pepper to taste
Ingredients for Yogurt Cucumber Sauce
1/2 cup of yogurt
1 large clove of garlic grated
1/4 cup of organic Persian cucumber cubed
3 tablespoons of lemon juice
1 Tablespoon of finely minced shallot
1 tablespoon of mint finely chopped
Sea salt to taste
Directions: add all the ingredients for the yogurt sauce to a medium sized bowl, mix well and set aside.
In a large bowl add the ingredients for the burger, mix with your hands to incorporate all of the ingredients, and then form patties.
Heat a cast iron skillet, then add the burgers. Cook each burger without turning them, for 4-6 minutes on each side.
Serve these on buns with the cucumber sauce or go to my YouTube channel and get my recipe for Creamy herb feta cheese spread.
Creamy Herbed Feta Cheese Spread
Or skip the bun and use lettuce as a low carb option.
Lamb Burger with Yogurt cucumber sauce
Creamy Avocado Pepita Dressing
Creamy Avocado Pumpkin Seed Salad Dressing
One of my daughters first foods was avocado. Aside from it being an easy go to for me, because it didn’t involve cooking or complicated prep, it was the perfect food for her nutritionally. For a year of her life she ate smashed avocado gleefully without complaint. I was sort of heart broken when she suddenly decided that she’d had enough of it and started to refuse to eat it. As you all know from reading this blog, nothing makes me happier than when my daughter eats her veggies. This week when I was at the farmers market, I picked up a few avocados from my avocado guy, just so I could make this salad dressing for her. Recently she has taken to eating salad, but only if the salad is well dressed, preferably with a salad dressing that she loves. This particular dressing is awesome! There isn’t one bad thing in it, not one! If you love the mayo based Pepita salad dressing served at El Torito, then you’ll love this even more! I prefer it thick and undiluted, but you can make it thinner by adding either water, or oil, until your desired thinness has been achieved. You can use raw pumpkin seeds, but I prefer the nutty flavor of pumpkin seeds when roasted for this dressing.
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Prep Time: 5-7 minutes
cook Time: none
Total time: 5-7 minutes
Ingredients:
1 Avocado
4 teaspoons of lemon juice
4 tablespoons of pumpkin seeds roasted
Sea salt black pepper
2 cloves of garlic
1 tblsp of olive oil
Water (optional)
Directions: place all ingredients in a small blender and process until smooth. It you’re using water add it 1 tablespoon at a time until you reach your desired consistency, drizzle over salad greens, toss well, then serve! My daughter loved this, and we did too! It is so good!!!!
Charbroiled Sardines with parsley and thyme
Charbroiled Sardines with Parsley and Thyme
It’s not often here that I can walk up to my local Whole Foods Market fish counter and get fresh sardines. So when the opportunity to do so occurred, I jumped at it. I am a huge fan of small sustainable fish, like sardines, and smelt. I’ll even go out on a limb and say that I like smelt fish more than sardines, but smelt fish are even harder to come by than fresh sardines. If you’ve never made fresh sardines before, then you have been missing out! They’re so easy to make, and so delicious!
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Prep Time: 7 minutes
Cook Time: 7-10 minutes
1 pound of fresh Sardines split down the middle
1/2 cup of parsley
1/4 cup thyme
1 clove of garlic
3 tablespoons of lemon juice
1 tablespoon of olive oil
Sea salt and Black pepper to taste
Directions: Pre-heat the oven to 400F. Line a bake sheet with parchment or foil. Pulse all the ingredients with the exception of the sardines in a small blender or processor. You can skip the processor and opt to chop all the herbs finely and then mix with the oil and lemon. Place the sardines on the lined bake sheet, add the herb mixture to the inside of each sardine. Season with sea salt and black pepper then place in the oven and cook for 7-10 minutes, or until sardines are cooked through and have charred on top a bit. Remove from the oven, serve and enjoy!
Keilbasa and Hash with Roasted Brussel Sprouts
Kielbasa and Hash with Roasted Brussel Sprouts
I have a confession: I’ve never eaten corn beef and cabbage, or corn beef hash. I haven’t a clue what either taste like. I see hash a lot on breakfast menu’s when we go out to eat, but I have shied away from ordering it since I didn’t know what corned beef was. I’ve seen co-workers bring canned hash to work and eat it for lunch, let’s just say that it never looked or smelled appetizing! Quite the opposite of appetizing actually. As a result canned hash has become the equivalent to canned spam in my head–an anomaly. I haven’t a clue what spam is, and have yet to meet anyone who can enlighten me on what it is. Being that I am the queen of food transparency, and need to know exactly what I’m eating at all times, I just avoid it altogether. I was discussing wanting to try to make a hash with a friend, and she suggested I try it with an alternative to corned beef. She makes her hash with ground meat or sausage and suggested I do the same. So I decided to try to make hash with kielbasa. I’m so glad I did, it’s delicious! I can’t believe that I waited so long to try hash.
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Ingredients:
12oz of kielbasa cubed
2.5 cups of golden potatoes cubed
3/4 cup of bellpepper diced
3/4 cup of brown onion diced
1 large clove of garlic
1 teaspoon of fresh or dried thyme
2 tablespoons of olive oil
Sea salt and black pepper to taste
14oz of brussle sprouts bottom stem removed, and sprout slit down the middle
Directions: Pre-heat the oven to 400F. Line a baking sheet with foil and give it a spray of coconut oil or olive oil. Add brussel sprouts, season with sea salt and pepper and drizzle with 1 tablespoon olive oil or coconut oil, cook for 7-10 minutes or until the brussle sprouts brown a bit, remove from oven and set aside. Boil the potatoes in salted water for 5-7 minutes, just until you are able to pierce them with a fork, they should still be very firm, drain and set aside. Add the kielbasa to a cast iron pan and cook until brown, remove from the skillet with a slotted spoon and set aside. Add the onion, garlic, and bell pepper to the skillet with the remaining oil from the Keilbasa, sauté until onion becomes translucent. Add in the potatoes and 1 tablespoon of olive oil, and cook until potatoes take on some color (7-10 minutes) add in the browned kielbasa, thyme , sea salt and pepper and toss well. Serve the hash with the Brussel sprouts and enjoy! So yummy!
Do you know what spam is?
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Lamb Lettuce Wraps with Mint Chimichurri Sauce
Lamb Lettuce Wraps With Mint Chimichurri Sauce
One of my favorite “cook” books is The Flavor Bible by Karen Page and Andrew Dornenburg. It is my go to book when I need inspiration for a new recipe. If you own it, then you know it’s not a cookbook in the traditional sense, because it doesn’t contain any recipes. It’s more of a reference for exactly what it title states, flavors that work well together. Yesterday I was browsing it for an idea for what I could do with some ground lamb that I needed to make for dinner. It was a hot day here in California–go figure–so I wanted something light and cooling. I opened The Flavor Bible up and landed on Chimichurri and it hit me! Inspiration at it’s best!! I decided to make lamb lettuce wraps with a mint Chimichurri! These are DELICIOUS!! My husband raved at every bite! If ground lamb isn’t your thing, or you can’t get it in your grocery store, try this with ground beef or chicken, the mint Chimichurri sauce will work with either.
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Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients:
1 lb Lamb
9 leaves of organic Butter lettuce
1 cup of organic Green onion sliced white parts included
3 cloves of garlic minced
Salt and black pepper to taste
1 tablespoon of olive oil
1/4 cup of fresh organic mint chopped
Ingredients for Mint Chimichurri
1/2 cup of flat leaf parsley
1/2 cup of mint
3 tablespoons oil
4 tablespoons lemon juice
1/4 teaspoon of red pepper flakes
2 cloves of garlic
Sea salt to taste
Directions:
Place all the ingredients for the Chimmichurri in a blender or processor and blend until smooth, set aside. Heat the tablespoon of oil in a skillet, add garlic, and green onion, toss for 20-30 seconds, then add in ground meat. Season with sea salt and black pepper, and cook until meat is browned and cooked through, add in the mint and toss, remove from the fire.
Scoop meat into lettuce leaves, top with Chimmichurri and enjoy!
Makeover Chicken Taco’s
Leftover Makeover Chicken Taco’s
One of my favorite things to do is reinvent a dinner out of something we ate the night before. Let’s face it, leftovers are nice, but a freshly made dinner is better. While buying a whole chicken works out great for our budget, we are always left with leftover chicken. This recipe is result of me and more importantly my husband not wanting to eat the same roast chicken I served the night before. It’s super simple to make, and very delicious.
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Prep time: 10 minutes
Cook time 10 minutes
Total time: 20 minutes
Ingredients:
2.5 cups of Pre cooked chopped chicken
2 small cloves of garlic
1 tablespoon of cumin
1/2 teaspoon smoked paprika
1/2 teaspoon of garlic powder
1/2 cup of diced onion
2 tablespoons of olive oil
1 tablespoon of freshly chopped cilantro
6 large organic corn taco shells
Sea salt to taste
Directions:
Heat the oil on a cast iron skillet, add the garlic and onion and cook for 3 minutes. Add in the chicken, cumin, garlic powder, paprika, sea salt and toss well. Cook for another 5-7 minutes. Add in the cilantro, remove from heat, and serve inside corn tortillas, with your choice of toppings.
Green beans with turmeric and mustard seeds
One of my husbands favorite veggies is green beans. I could serve him green beans every day for a year, and he would never get tired of them. The problem is that I would get tired of green beans, and I’d get tired very quickly. This recipe is one of my favorite ways to eat green beans. It’s simple, it’s quick and very delicious!
Prep time: 5 minutes
Cook time: 15minutes
Total time: 20 minutes
Ingredients
1 lbs of fresh green beans, you can use frozen but make sure they’re defrosted
1 teaspoon of black mustard seeds
1/2 teaspoon of ground turmeric
4 tablespoon of olive oil
Sea salt to taste
Directions:
In a cast iron skillet heat the oil along with the mustard seeds and turmeric, when the seeds begin to pop add in the green beans, cook for 10-15 minutes, allowing the beans to brown some and loose most of the water in them. Add salt toss turn off fire, serve and enjoy!
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Ground chicken Larb–the ultimate lettuce cups
One of my favorite Thai meals, besides Crab fried rice, is Larb! It’s light, refreshing, and so flavorful. It literally makes my taste buds do a happy dance with every bite. This recipe is a great way to use any ground meat that you have, but it works especially well, with chicken and pork. If you have never tried Larb before, then your taste buds are in for a real treat!
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings 8-10 lettuce cups
Ingredients
1lb of ground chicken
1/2 cup of green onion chopped
1 clove of garlic chopped
1/2-3/4 cup of fresh mint leaves
1/3 cup of chopped red onions
1/4 cup of chopped cilantro
Sea salt to taste
1 cup of shredded cabbage
1/2-1 teaspoon of chili pepper flakes or more if you like
1 head of romaine lettuce, or butter lettuce, leaves removed and cleaned to use as cups
Larb Dressing:
4 Tablespoons of fish sauce( available at any store in the ethnic food isle)
1/3 cup of fresh lime juice
2 cloves of garlic chopped
Directions:
In a small bowl add the ingredients for the dressing, mix well and set aside.
Season and brown the ground chicken with the red onions and garlic. Once the meat is browned pour out any excess liquid, then add in the green onions, half of the mint, chili pepper flakes, and the dressing. Cook for 1-2 minutes then turn off the heat.
Spoon the meat mixture into the lettuce cups, top with remaining fresh mint, shredded cabbage, cilantro leaves and enjoy!
Nut and fruit snack bars
I love Kind bars, but they can get a bit pricey at almost $2 a pop. I know how easy these type of bars can be to make, so I decided to make my own. The only real work involved is mixing the ingredients. The great thing about these is that you can use your favorite nuts and dried fruits. I happened to have some Hawali dates that I got from the farmers market, so I added those, and some raisins. You can add whatever you have, and make these your own. These are a great snack, I usually have one for breakfast, or a afternoon snack. You can’t really go wrong with these since they are pure protein and fiber.
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Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Ingredients:
1 cup of Organic almonds chopped
1/2 cup of organic sunflower seeds
8-10 dates chopped
3 tablespoons of organic raisins chopped
3 tablespoons of unsweetened coconut flakes
1/3 cup of brown rice syrup, or honey
Directions:
Add all ingredients to a medium size bowl and mix well:
Spread mixture out evenly onto a lightly greased foil lined 9 inch pan:
Bake on 325F for 10 minutes. Remove from oven and let sit for 10 minutes, just long enough for it to cool, but not completely cool. After ten minutes, cut into bars, and let cool completely before eating. If you use honey after cooling place in the refrigerator, so that the bars set completely. If you like these you will probably like these Granola bars
Lazy Girl Dinners 