Sunday, October 13, 2013

Paleo Cabbage Enchiladas


4 boneless, skinless chicken breast halves

1 onion, chopped

1 tbsp parsley

1/2 tsp oregano

1/2 tsp pepper

1/2 tsp sea salt

1 (15 ounce) can tomato sauce

1/2 cup water

1 tbsp chili powder

1 chopped bell pepper

1 clove garlic, minced

8 cabbage leaves

12 ounces homemade taco sauce (found below)

*Optional ingredients* 1 3/4 cup shredded cheddar cheese. 1/2 pint sour cream


1. Steam cabbage in the microwave by placing the cabbage in a glass dish with some water to cover the bottom and steam for 13-15 minutes. Peel the outer leaves carefully and line a 9 x 13 inch pan with the leaves. This prevents your cabbage enchiladas from burning. Peel 8 additional leaves, careful not to rip them and set aside.

2. Cube chicken and in a medium skillet over medium heat cook chicken until no longer pink and juices run clear. Add onion, (sour cream and 1 cup cheddar cheese, if using), parsley, oregano, and black pepper. Heat until cheese is melted. Stir in salt, tomato sauce, water, chili powder, bell pepper and garlic.

3. Roll even amounts of the mixture into the cabbage leaves set aside. Arrange your cabbage enchiladas in the dish lined with the outer cabbage leaves and pour your taco sauce over them all and add the remaining 3/4 cup cheese, if using, and bake uncovered in the oven for 20 minutes. If you're not using cheese then cover your enchiladas with foil . Let cool for 10 minutes and serve.

Taco Sauce Recipe:

1 (8 ounce) can tomato sauce

1/2 cup vegetable broth or bone broth

1 1/2 tbsp homemade taco seasoning *found below*

1 tsp apple cider vinegar

Combine all ingredients in a medium saucepan. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes or until the sauce has reduced and thickened, stirring occasionally.

Taco Seasoning:

2 tbsp chili powder

5 tsp paprika

4 ½ tsp cumin

3 tsp onion powder

2 tsp salt

2 ½ tsp garlic powder

1/8 tsp cayenne pepper

Mix everything together and store in an airtight container for up to six months.

Saturday, October 12, 2013

Coconut Crepes


3 eggs

1/2 cup coconut milk

2 tbsp coconut flour

1 tbsp vanilla


1. Mix all ingredients together.

2. Heat a skillet with butter or coconut oil over medium heat. Using 2-3 tbsp of batter per crepe. swirl the pan until the edges are browned and curling upwards slightly. In a swift motion, scoop the crepe into a spatula and flip quickly. Cook for 1 minute on the other side.

3. Roll crepes with your favorite fillings. If you choose to make ahead of time, you can freeze them with a couple sheets of parchment paper between each crepe.

Wednesday, October 9, 2013

Zucchini Lasagna


1 small onion. chopped

2 eggs

2 tbsp water

1 cup grated Parmesan cheese

sea salt and pepper to taste

3-4 large zucchini, peeled and sliced into ½ inch rounds

2 tbsp butter/ghee or coconut oil

1 pound ground grass fed beef

2 cups shredded mozzarella cheese


1. Preheat to oven to 325 degrees F. Grease a 9 x 13- inch baking dish with choice of fat.
2. Whisk eggs and water together in shallow dish.
3. Combine Parmesan cheese, salt and pepper in a small bowl. Dip zucchini slices in egg mixture and arrange slices on the prepared baking pan.
4. Sprinkle with Parmesan cheese mixture and set aside.
5. Over medium-high heat in a skillet cook onion and ground beef till no longer pink and season with salt and pepper.
6. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
7. Place 1/3 of the zucchini slices on bottom of the dish.
8. Pour 1/3 of the tomato sauce with ground beef on bottom of zucchini layer.
9. Sprinkle 1/3 of mozzarella cheese on top of sauce layer.
10. Repeat 2 more times, finishing with a layer of mozzarella cheese.
11. Bake covered in oven for 45 minutes. Then uncover and increase oven to 350 degrees F. and bake for another 15 minutes.
12. Remove from oven and allow to cool, for 5 minutes.

Thursday, October 3, 2013

Vegetable Curry


1 rutabaga or sweet potato, peeled and cubed

1 medium eggplant, cubed

2 bell peppers, chopped

2 carrots, chopped

6 tbsp coconut oil or butter

3 cloves garlic, minced

1 tsp turmeric

1 tbsp curry powder

1 tsp cinnamon

1/2 tbsp sea salt

3/4 tsp cayenne pepper

half a head cauliflower, cut into florets

1 zucchini, sliced

1 cup full fat coconut milk, or bone broth, or vegetable broth

10 ounces fresh baby spinach


1. In a large pot place rutabaga , eggplant, peppers, carrots, onion, and three tbsp oil, saute over medium heat for 5 minutes.

2. In a small saucepan place 3 tbsp oil, garlic, turmeric, curry powder, cinnamon, salt and cayenne and saute over medium heat for 3 minutes.

3. Pour garlic and spice mixture into the vegetable mix. Add the cauliflower, zucchini and liquid of choice and cover and let simmer 20 minutes.

4. Add spinach to pot and cook for 5 minutes more.