Category Archives: Sides

Another Paleo Potluck Recipe Share

Keep those recipes coming! This bruschetta is from Ashley….it went really FAST.

Sweet Potato Bruschetta

Ingredients:
Sweet Potatoes (however many you want- I used 3)
Oil of your choice (I used olive oil)
Red wine vinaigrette (3 parts olive oil to 1 part red wine vinegar, minced garlic clove, salt & pepper to taste)
2-3 tomatoes, chopped small
Half onion, chopped small (can sauté or use raw)
Chopped fresh basil

What to do:
Peel & slice potatoes in rounds
Brown your sweet potato slices in frying pan over medium heat in the oil of your choice until al dente- I did about 8-10 minutes flipping once.
Mix up all the veggies and vinaigrette.
Top each potato slice with veggie mixture and serve as is or bake for 10 minutes at 350 degrees (which I did)

Enjoy!

Weekly Menu at Casa LeGrand Sept 15

WED: Pork with Squishy, Squashy apples and sweet potato fries

1 clove garlic, minced

1 Tbsp salt

1 tsp paprika

1/2 tsp chili powder

1/2 tsp cinnamon

1/8 tsp ground cloves

3 lb pork roast, tied

6 apples, peeled, cored, and sliced into eighths

1. In a small bowl, combine spices into a rub using a fork.

2. Place roast in baking dish and rub spices on all sides.

3. Spread apples around roast in dish.

4. Roast in oven at 350 degrees for 45-50 minutes until roast reaches 160 degrees.

5. Let meat rest 10 minutes before slicing.

Sweet Potato Fries

prep time: 30 mins

cook time: 30-40 minutes

serves: 4

3 Tbsp coconut oil

1/2 Tbsp paprika

1/2 Tbsp cinnamon

1/4 tsp cayenne pepper

Sea salt and black pepper to taste

2-3 small yams or sweet potatoes, peeled and cut into the shape of french fries.

1. Preheat oven to 400 degrees

2. Melt coconut oil.

3. In small mixing bowl, add melted oil and spices. Whisk together

4. In large mixing bowl, add the cut up yams and drizzle with the spiced coconut oil.

5. Toss the potato spears with the oil mixture until all the spears are coated.

6. Line a cookie sheet with tin foil and evenly spread the potato spears on the foil, do not crowd. You might need 2 baking sheets.

7. Bake for 35-40 minutes, turning the spears over halfway through cooking time. Increase cooking time if you cut your fries large or to achieve a crispier yummy yam spear.

 

Weekly Paleo Dinner Menu @ casa LeGrand

Mon: grilled chicken and zucchini dish

http://savingdinner.com/MM/PMM13-36.pdf?inf_contact_key=425fa85873895a64b50814bde9d2a98dc2f65fb296a1c113b3f4f7dfbe173104

Tues: crockpot smokey roast and basil sweet potatoes
everydaypaleo.com/2011/05/13/smokey-roast/
Basil Sweet Potatoes
prep time: 20 minutes
cook time: 30-45 minutes
serves: 4-5
  • 3 tbsp coconut oil
  • 1 tsp salt
  • 3 small sweet potatoes, peeled and cut into small even chunks
  • 4 garlic cloves, minced
  • 1 tbsp dried basil
1. Preheat oven to 400
2. Spread the cut up potatoes evenly over the bottom of a 9×13 glass baking dish.
3. Sprinkle on the basil, minced garlic, salt, and pepper.
4. Melt the coconut oil, then pour it over the sweet potatoes and spices. Mix well.
5. Bake for 30-45 minutes or until potatoes are tender and start to brown.
Wed: Frou Frou Cobb Salad
www.health-bent.com/salads/paleo-frou-frou-cobb-salad
Thur: Almost 5 ingredient pizza spaghetti pie
* add spinach, red pepper, more veg
paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/

2 yummy veggie dishes

Roasted Sweet Brussels Sprouts and Grapes

4 to 6 Servings

2 to 3 lbs. Brussels sprouts, trimmed and halved

1 lb. red or purple grapes

¼ cup olive oil to coat

Kosher salt and freshly ground black pepper to taste

2 tsp. garlic powder, plus more to taste

1 cup grated Parmesan (or other hard, salty cheese) (omit for paleo)

• Place a rack in the center of the oven and preheat to 450 degrees.

• Toss sprouts and grapes in a large bowl with olive oil, salt, pepper and garlic powder. Spread in a single layer on baking sheet.

• Roast 20 minutes. Stir, then roast approximately 20 more minutes, until brown and caramelized.

• Sprinkle the cheese on top of the mixture, lower the oven temperature to 425 degrees, and continue to roast 5 to 10 minutes until the cheese is melted. Serve warm.

– See more at: http://www.saucemagazine.com/blog/?p=34229#sthash.15ZSZbhC.dpuf

Garlic Rubbed Roasted Cabbage Steaks. If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover. This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour. Ingredients 1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices 1.5 tablespoons olive oil 2 to 3 large garlic cloves, smashed kosher salt freshly ground black pepper spray olive oil OR non-stick cooking spray Instructions: 1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices. 2. Rub both sides of cabbage with smashed garlic. 3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices. 4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper. 5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

OMG….one more tempting Turkey Day dish

Seriously, is your mouth watering just looking at this? From paleoOMG. Take a peek:

http://paleomg.com/thanksgiving-side-dish-maple-bacon-pecan-roasted-butternut-squash/

Healthy Thanksgiving Recipes! Yum Yum

Girls,

Some of you are already testing out recipes for Turkey Day. Give these a go….you won’t be disappointed and your non-paleo family members will love these dishes.

Here’s a great stuffing recipe from Mark’s Daily Apple…..everyone’s fave from last year:

http://www.marksdailyapple.com/breadless-cauliflower-and-mushroom-stuffing/#axzz2CFnRa6iy

Rave reviews from a friend last year, I didn’t get around to making them, but want to this year. Bacon and Chive Sweet Potato Biscuits

http://paleomg.com/thanksgiving-side-dish-bacon-chive-sweet-potato-biscuits/

Paleo Pumpkin Pie from my friend, Maren. YUM

Preheat oven to 350 degrees. For the crust, mix in 1/2 cup of almonds and 1 cup of pecans in food processor to chop finely. Add 4 tablespoons of melted butter or coconut oil, 1/4 teaspoon of salt, and 1/2 teaspoon of cinnamon. Mix together and press firmly against the bottom of a pie pan carefully pressing against the edges to make a pie shell. Bake for 10 minutes.

Meanwhile, mix together:

1 can pumpkin puree (15 oz)

2 tsp cinnamon

1 tsp vanilla

1/4 tsp ground cloves (don’t fret if you are missing one or two of the spices)

1/4 tsp nutmeg

1/4 tsp grated ginger

2 eggs

1/2 cup honey

1/2 cup coconut milk

Pour into pre-baked nutty pie shell. Bake for 45 minutes longer.

Tuna Stuffed Eggs

A great item to bring to a potluck or for a quick snack from Sarah Fragoso. Looks yummy and EASY.

http://everydaypaleo.com/tuna-stuffed-eggs/

Paleo for the choc-o-holics

K, so, I am sorta a choc-o-holic. Dark chocolate that is. So, when I did the paleo challenge I was REALLY missing chocolate. One of these little date balls after dinner 3x/week really saved me. For some with a sweet tooth that fruit just doesn’t fill….try these. They are really filling…..so one really does feel like an indulgence. Enjoy. Find unsweetened coconut flakes and dates at Global Foods.

Pecan Fudge Truffles

makes: 12 bite sized balls

cooking time: 30 minutes of preparation. I like mine really frozen (a few hours), but they are also very tasty sooner.

ingredients:

½ c. pecans

1 tsp vanilla extract

6 – 8 small medjool dates or 4 jumbo/large, pitted and torn in half (2 -3 oz)

unsweetened shredded coconut (1/2 c at least)….they have this at Global Foods

unsweetened cocoa powder (1/4 c at least)

Toast shredded coconut in a naked skillet over medium heat. It’ll take a few minutes to get going, but once you start to see browning, stir often and keep an eye on it until you reach desired GB&D level (Golden Brown and Delicious). Meanwhile, set pecans on a sheet pan in a 350 degree oven ( I suggest toasting more than you need for inevitable future batches). Keep an eye on these as well since they love to burn and are already golden brown in color to start. Even mild burning leaves this dessert with that burned nut flavor, so err on the side of caution. Let the toasted coconut and pecans cool before beginning the assembly process. Place the cocoa and toasted coconut in separate regular- sized or shallow bowls.

Assembly: Pull out the food processor. Dump in the pecans, vanilla, and halved dates. Pulse to chop up the dates then let er whirl until the mixture begins to clump. This only takes a minute or so. Make sure nuts are ground into tiny bits, then remove the clumpy mixture from the processor onto a parchment paper- lined sheet pan. Create little teaspoon- sized balls with your hands (roll in your palm) then plop 4 or so into your bowl of cocoa powder. Here is the magic method: instead of gunking up your sticky hands, swirl the bowl so that the balls roll around and coat themselves. Then, remove the balls into the coconut bowl and repeat. You may need to press on the coconut with your hands as it may not stick too well. Remove from coconut bowl and place on sheet pan. Repeat process, leaving room between them on the sheet pan. I just put them in a tupperware and put them in the freezer.

 

Paleo yummy squash recipe

Meghan requested this one. It’s easy to make and great to bring to potlucks. Family fav.

Gratin of Zucchini & Summer Squash

Ingredients:

  • 4 tablespoons olive oil (divided)
  • 2 medium sweet onions, thinly sliced
  • 4 tablespoons fresh thyme leaves (divided)
  • 6 Roma tomatoes, sliced ¼ inch thick
  • 2-3 small zucchini, sliced ¼ inch thick
  • 2-3 small yellow squash, sliced ¼ inch thick
  • 1 teaspoon Kosher salt (divided)
  • ¼ cup almond meal (find the cheapest at Trader Joes)
  • Freshly ground black pepper to taste

Directions

In medium skillet, heat 2 tablespoons of the olive oil over medium heat.  Add onions; cook until limp and golden brown, about 20 minutes.  Spread onions in greased 2-quart casserole or gratin dish.  Sprinkle 1 tablespoon of the thyme over the onions in the gratin.

Place sliced tomatoes on plate to drain.  In medium bowl, toss zucchini and yellow squash slices with 1 tablespoon olive oil, 2 tablespoons of the thyme and ½ tablespoon salt.  Drain juice from tomatoes.

Starting at one end of the baking dish, lay row of slightly overlapping tomatoes, then squash and then zucchini.  Sprinkle with cheese and repeat until casserole dish is full.  Sprinkle almond meal over casserole.  Season with pepper and remaining ½ teaspoon salt.  Drizzle 1 tablespoon olive oil over all.

Bake 375 degrees in oven for 50 to 60 minutes, or until browned and juices have bubbled around edges.  Cool 15 minutes before serving.  Makes 6-8 servings.