1 medium head of cauliflower, stem removed and rinsed
2 Tbsp. of butter or coconut butter
Salt and pepper
- Break the cauliflower into florets, the smaller they are the faster they cook.
- Cover half way with cold water.
- Cook on medium-high heat just until cauliflower is tender - don't over boil or you will get watery cauli-mash.
- Drain the cauliflower well and dump it into a food processor with the chopping blade in it.
- Add the butter or coconut butter (both good fats), salt and pepper to taste.
- Pulse a few times to get it broken down, and the puree until just smooth - no lumps, unless you like lumpy "mashed potatoes.
Serve with Paleo gravy or use it anywhere you would usually have mashed potatoes.
Serves 4-5.
Kale Chips
Preheat oven to 300 degrees
Prepare baking sheet by covering with parchment paper (easier clean-up)
1 head of kale, washed, leaves pulled from stalks
4 Tbsp. olive oil (about - you may need more depending on the size of your kale)
1/4 cup nutritional yeast
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
Kale Chips
Preheat oven to 300 degrees
Prepare baking sheet by covering with parchment paper (easier clean-up)
1 head of kale, washed, leaves pulled from stalks
4 Tbsp. olive oil (about - you may need more depending on the size of your kale)
1/4 cup nutritional yeast
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
- Tear the kale into "chip" size pieces.
- Add all the other ingredients and toss together with tongs. Add more olive oil if the seasonings aren't sticking to the kale well.
- Spread the kale mixture out on the tray evenly,
- Bake for approximately 20 minutes. Check at 15 minutes and stir - the kale should be crispy and slightly browned on the edges.
Kale and Carrots
Serves 2
1 Tbsp. ghee or coconut oil
2 cups of carrots cut in chunks
4 cups of kale
1/4 cup of water
1 Tbsp. balsamic vinegar
Baked Sweet Potatoes and Rutabagas
Serves 4
Preheat oven to 350 degrees
1 large sweet potato cut into fries (or cubed - your choice)
2 cups of peeled, cubed rutabaga
2-3 Tbsp. olive oil (or melted coconut oil)
1/4 tsp cayenne pepper (optional)
salt and pepper
Cabbage Cakes
(from Meatified)
Serves 3-4
3/4 cup, cooked mashed yams
2 cups coleslaw mix
1/4 cup almond flour
1/8 cup coconut flour
2 eggs
Salt and pepper
Coconut oil
Serves 2
1 Tbsp. ghee or coconut oil
2 cups of carrots cut in chunks
4 cups of kale
1/4 cup of water
1 Tbsp. balsamic vinegar
- Heat the ghee or coconut oil in a skillet and add the carrots.
- Saute the carrots for about five minutes then add the kale and water, cover and cook for another ten minutes.
- Add the balsamic vinegar to the mixture and stir well.
Baked Sweet Potatoes and Rutabagas
Serves 4
Preheat oven to 350 degrees
1 large sweet potato cut into fries (or cubed - your choice)
2 cups of peeled, cubed rutabaga
2-3 Tbsp. olive oil (or melted coconut oil)
1/4 tsp cayenne pepper (optional)
salt and pepper
- Place the sweet potato fries (or cubes) on a parchment-lined baking sheet.
- Drizzle oil over all and mix together (use your hands - much quicker).
- Sprinkle with cayenne pepper if using, and the salt and pepper.
Bake for 30 minutes, stirring halfway through.
Cabbage Cakes
(from Meatified)
Serves 3-4
3/4 cup, cooked mashed yams
2 cups coleslaw mix
1/4 cup almond flour
1/8 cup coconut flour
2 eggs
Salt and pepper
Coconut oil
- Combine the mashed yams, coleslaw mix, almond flour, coconut flour, eggs, salt and pepper.
- Form into six cakes.
- Melt coconut oil in large frying pan.
- Brown cakes on medium heat on both sides and then turn heat to low for about 15 minutes.
Cauliflower Rice Pilaf
(from Well Fed by Melissa Joulwan)
1 large head of cauliflower
2 Tbsp. coconut oil
8 dried apricot halves, minced
1-1/2 Tbsp. raisins
2 Tbsp. pine nuts (they are technically seeds which are a no-no on autoimmune, but it
is such a small amount I chanced it)
(Melissa used onions and garlic but I don't use them - you can if they don't bother you)
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
Salt and pepper to taste
(from Paleo Cooking from Elana's Pantry)
Preheat the oven to 400 degrees
4 medium beets, peeled and cut into 1-inch cubes
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. minced fresh rosemary
1/2 tsp ground black pepper
1/4 tsp sea salt (or pink Himalayan salt)
(from Well Fed by Melissa Joulwan)
1 large head of cauliflower
2 Tbsp. coconut oil
8 dried apricot halves, minced
1-1/2 Tbsp. raisins
2 Tbsp. pine nuts (they are technically seeds which are a no-no on autoimmune, but it
is such a small amount I chanced it)
(Melissa used onions and garlic but I don't use them - you can if they don't bother you)
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
Salt and pepper to taste
- Make cauli-rice using the shredder attachment of your food processor.
- Head a large skillet over medium heat and add 1 Tbsp. of coconut oil.
- Add the dried apricots. raisins, pine nuts (and onion and garlic if you are using them)
- Cook and stir for about five minutes - just until the pine nuts start to turn brown.
- Push everything to one side of the pan and add the other 1 Tbsp. of coconut oil, add the cumin and cinnamon and then stir everything together.
- Toss in the cauli-rice and saute until the cauliflower is tender - about 5 minutes.
- Taste and season with salt and pepper.
(from Paleo Cooking from Elana's Pantry)
Preheat the oven to 400 degrees
4 medium beets, peeled and cut into 1-inch cubes
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. minced fresh rosemary
1/2 tsp ground black pepper
1/4 tsp sea salt (or pink Himalayan salt)
- In a 9" x 13" baking dish, combine the cubed beets, olive oil, balsamic vinegar, rosemary, salt and pepper.
- Cover with foil and bake for 45 minutes.
- Remove the foil and cook for a further 10-20 minutes until the beets are tender when pierced with a fork.
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