Kickin’ Kale Chips
So it’s pretty easy to eat healthy for meals but what about snacking? How boring does a bowl of grapes get during your mid-afternoon slump when all you want is a salty, crispy XL bag of potato chips?! Forget the carbs, sodium and fat…I present to you…kale “chips”. Essentially you’re just eating veggies while curbing the craving for something crunchy and salty. Just don’t go too crazy on the salt! If you’re feeling really feisty, try adding some paprika, cayenne or lemon pepper. Whatever your seasoning of preference will do the trick. Low calorie, delicious and nutritious…a triple threat!
- 1 bunch of kale
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic salt
- ½ tsp pepper
- Preheat the oven to 350 degrees and line a baking sheet with tinfoil.
- Tear the kale into bite size pieces, wash and thoroughly dry.
- Lay the kale on the baking sheet and toss with olive oil, salt, garlic salt and pepper.
- Bake until the edges brown (10 to 15 minutes).
Spaghetti Squash with Arrabiata Sauce and Spicy Italian Meatballs
When I was vacation this past September in Italy, I ate pasta for breakfast, lunch and dinner. Literally. I couldn’t and still can’t get enough. Now that I’m back in California and back to reality, I still have pasta occasionally but can’t help but feel guilty about the belly full of carbs and starch weighing me down as I’m waddling out of the restaurant. Voila! I present to you a guilt-free Italian indulgence substitute for chewy squash “noodles” drenched in a spicy and flavorful tomato arrabiata sauce with tender, zesty, mouthwatering meatballs. Mangia!
- 1 medium spaghetti squash
- 1 head of garlic, thinly sliced
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 28 oz. can crushed tomatoes
- 1 8 oz. can tomato paste
- ½ cup organic red wine
- 2 tbsp honey
- 1 tbsp olive oil
- 1 cup onion, chopped
- 5 garlic cloves, minced
- 2 tbsp fresh basil, chopped
- 1 ½ tsp crushed red pepper flakes
- 1 tsp garlic powder
- ½ tsp oregano
- ½ tsp dried basil
- ½ tsp thyme
- 1 tsp salt
- 1 tsp black pepper
- 1½ pound ground beef
- 1 pound ground pork
- 3 large eggs
- ½ cup almond flour
- 4 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp crushed red pepper
- Preheat the oven to 350 degrees.
- Cut the spaghetti squash in half then scoop out and discard the seeds.
- Place the 2 squash halves on a foil lined baking sheet face up.
- Spread the slices of garlic inside and along the walls of the squash halves.
- Season with salt and pepper and drizzle olive oil over the squash, making sure that the inside of the squash halves are covered entirely.
- Bake for 35-40 minutes until squash separates easily from the skin.
- Remove from oven and cool for 25 minutes.
- Use a fork to pull the squash strand “spaghetti” out of the squash.
- Heat olive oil in a saucepan over low heat and sauté onion and garlic for 5 minutes.
- Stir in the organic red wine, honey, dried basil, red pepper flakes, oregano, dried basil, thyme, garlic powder, salt and black pepper.
- Add the crushed tomatoes and tomato paste and bring to a boil.
- Reduce heat to medium and simmer uncovered for 30 minutes.
- Let sauce with meatballs cool before serving.
- Preheat oven to 350 degrees.
- Beat eggs in a small bowl.
- Mix the ground beef and ground pork together in a large mixing bowl and beaten eggs.
- Stir in minced garlic, dried basil, dried oregano, dried thyme, salt, black pepper and crushed red pepper.
- Add the almond flour and combine.
- Roll mixture with hands into 2-inch meatballs.
- Place on a foil-lined baking sheet and bake for 20 minutes.
- Add meatballs to arrabiata sauce, simmer and cool before serving!
Classic Garlic Sautéed Broccoli
I can’t understand why anyone in their right mind would eat plain boiled broccoli with no flavor when you could simply add a little bit of olive oil and garlic and transform boring vegetables into a savory mouthwatering side! It’s no wonder kids don’t like their vegetables but they’ll sure like these broccoli florets bursting with flavor. This piping hot recipe is a great complement to almost every entrée…get your greens!
- 2 heads of broccoli
- 3 tbsp olive oil
- ¼ cup water
- 4 garlic cloves, minced
- ¼ tsp garlic powder
- ¼ tsp crushed red pepper flakes
- salt and pepper to taste
- Wash broccoli and cut broccoli florets in half.
- Sauté half of the garlic in 2 tablespoons of olive oil over medium heat.
- Add broccoli and cook until browned on the bottom (approximately 5 to 7 minutes).
- Drizzle water over the broccoli and cook for an additional 6 minutes until the water has evaporated.
- Add the remaining tablespoon of olive oil, garlic, garlic powder, crushed red pepper flakes and cook for 3 more minutes until the garlic is golden brown.
- Season with salt and pepper!
Spicy Garlic Edamame
Spicy garlic edamame make for a great snack or appetizer! Grab a handful and pack your diet with fiber and protein. As an alternative to the sauce called for in this recipe, try sautéing the edamame in my firecracker dipping sauce!
- 1 pound edamame in pods (cooked)
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 3 tbsp coconut aminos
- 1 tsp honey
- ½ tsp red pepper flakes
- ½ tsp garlic powder
- ½ tsp arrowroot powder
- ½ tsp salt
- Mix together coconut aminos, honey, red pepper flakes, garlic powder, arrowroot powder and salt in a small bowl.
- Sauté garlic in olive oil in a skillet over medium heat.
- Add the edamame to the skillet and pour sauce over the edamame.
- Stir for 3-4 minutes until sauce has thickened over the edamame.
Zippy Sweet Potato Fries with Paleo Ketchup
French fries are the bane of my existence…feeling like I won the lottery with this sweet potato fries recipe is an understatement. These fries are slightly sweet, salty, spicy, crunchy and just so all around perfect that it’s hard to believe that they’re actually amazingly healthy for you to eat! I like to bake mine until they’re almost black around the edges and crispy!
Not only are sweet potatoes high in vitamin B6, vitamin D, vitamin C, iron, magnesium, and potassium, they are high in carotenoids that help prevent cancer and protect against the effects of aging. These sweet potato fries are absolutely mouthwatering and there’s no way you will be able to just eat a few. I may or may not have been known to make and eat an entire batch to myself, especially when dipped in my paleo ketchup. This paleo ketchup is versatile and can be used on all things and on everything. Make a batch and prepare to be amazed…try dipping my Paleo Chicken Tenders in it!
- 1 large sweet potato
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp onion powder
- ¼ tsp cayenne pepper
- 15 oz can tomato sauce
- 6 oz tomato paste
- 2 tsp apple cider vinegar
- 1/2 tbsp dijon mustard
- 3/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- Rinse and peel the sweet potato and cut into ¼ inch thick fries.
- Soak in water for a minimum of 30 minutes.
- Preheat the oven to 425 degrees.
- Spray a foil lined baking sheet with olive oil cooking spray.
- In a small bowl, combine chili powder, cumin, paprika, salt, onion powder, garlic powder and cayenne pepper.
- Strain and dry the sweet potato fries and place into a large bowl.
- Pour 1 tablespoon of olive oil and the seasoning over the sweet potato fries and toss until coated, adding additional olive oil if necessary (fries should be lightly covered but not drenched).
- Spread the fries out evenly on the baking sheet and bake for 40 to 60 minutes, flipping every 15 minutes until golden.
- Season fries with additional salt and enjoy!
- Mix the tomato sauce, tomato paste, apple cider vinegar, dijon mustard, garlic powder, paprika, salt and black pepper together in a saucepan.
- Bring to a boil on medium - high heat.
- Reduce heat to medium - low and simmer for 30 minutes while stirring frequently.
Paleo Tomato Basil Soup
Like most people, I crave the thickness of cream in my soups. This paleo version of classic tomato basil bisque provides the perfect combination of tart, sweetness and cream that will delight your senses.
- 6 ripe tomatoes
- 1 onion, chopped
- 1/2 cup packed fresh basil
- 3 garlic cloves, minced
- 6 oz can tomato paste
- 3 cups chicken stock
- 1 tbsp olive oil
- 1 tbsp coconut oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- Preheat the oven to 350 degrees.
- Quarter the tomatoes and discard the seeds.
- Toss the tomatoes with olive oil, salt and pepper.
- Lay the tomatoes on a foil-lined baking sheet and roast for 30 minutes.
- In a large pot, sauté onion and garlic in coconut oil until onions are cooked.
- Add in the roasted tomatoes and sauté for an additional minute.
- Stir in chicken stock, basil, tomato paste, paprika, garlic powder, salt and pepper continuously over medium heat and bring to a boil.
- Reduce heat to low, cover pot and simmer for 30 minutes.
- Pour soup into a blender and puree until smooth.
- Garnish with chopped basil and serve!
Oven Roasted Brussels Sprouts with Bacon
Brussels sprouts like these are way too good to be considered a vegetable dish! Brussels sprouts are jam packed with vitamin C, fiber, folic acid and antioxidants and provide numerous health benefits. Decadent, smoky and irresistible, these are sure to always be a hit.
- 1/2 pound brussels sprouts
- 5 slices of bacon
- 6 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat the oven to 425 degrees.
- Trim the ends off the brussels sprouts and cut them in half.
- Cut the bacon into pieces and sprinkle over the brussels sprouts.
- Mix olive oil, garlic, mustard, honey, paprika, garlic powder, salt and pepper in a small bowl.
- Coat the brussels sprouts with the mixture and spread in a single layer on a baking sheet lined with foil.
- Bake for 25-30 minutes, turning the brussels sprouts occasionally until tender
Paleo Garlic Cauliflower “Mashed Taters”
Craving carbs is difficult with this delectable faux “mashed potatoes” recipe. The consistency of the cauliflower along with the smoothness of the butter and garlic make it almost impossible to tell the difference between the two. Add a little cheese on top if you’re feeling daring!
- 1 large head cauliflower
- 6 cloves of garlic
- 2 tablespoons butter
- sea salt
- black pepper
- Add 1 to 2 inches of water to the bottom of a double pot, cover and bring to a boil over medium-high heat.
- Remove the stem of the cauliflower head and chop the cauliflower into smaller pieces and add to the steamer basket (or add cauliflower to a large pot, cover with water and bring to a boil).
- Steam the cauliflower for 15 minutes until soft.
- Take the cauliflower out of the pot, drain and place in food processor.
- Process for a few seconds then add butter, garlic, salt and pepper.
- Process until smooth and well combined.
- Transfer to a bowl and serve.
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
