Archive for the 'veggies' Category


Olive oil
2 lbs. eggplant, cut into 1″ cubes (no need to peel)
1 large yellow sweet onion
2 stalks celery, roughly chopped
kosher salt and freshly ground black pepper to taste
6 oz can tomato paste, thinned with 1/4 cup water*
6 oz. green olives, pitted and roughly chopped
1/2 cup red wine vinegar
1/2 cup raisins
1/4 cup (3 fl. oz. jar) salt-packed nonpareil capers, drained
3 tablespoons sugar

Preheat oven to 400 degrees. Place the eggplant cubes on baking sheets, drizzle with oil and salt. Roast for 25 minutes.

In a pot with oil saute onion and celery until softened. Add the thinned tomato paste and cook down. Add olives, vinegar, raisins, capers and sugar and simmer. Add the eggplant, simmer for 15 minutes and turn off. Best if set in the fridge for a day or two before serving. Serve room temperature or warm.

*The tomato paste made this very rich and perfect for winter (there’s three feet of snow on my front lawn!) In the summer time to lighten it up I would use 1-2 Tbsp of thinned tomato paste plus 1 can of drained diced tomatoes instead.


Sweet Potato Souffle (Paleo)

This is adapted from the Coconut Carrot Souffle here and which I made last week. I thought it was…ok. I certainly liked it enough that I ate it, but to me it was just very “cooked carroty”. That’s a thing. Anyway, I wouldn’t serve it to guests because I don’t think it would be universally well received, but I realized that if I made it with sweet potato it would likely be a huge hit. I tested it out this weekend and I was right. This is definitely making an appearance at Thanksgiving!

Sweet Potato Souffle
adapted from Things I Make My Husband’s Coconut Carrot Souffle

  • 1 lb sweet potato, cooked (wrap in foil whole, place in 400 degree oven, bake 1-1/2 hrs)
  • 1/4 cup coconut butter
  • 2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 2 eggs
  • 1.5 tsp vanilla extract
  • Pinch salt


  1. Preheat oven to 350 F.
  2. Combine all ingredients in a food processor. Blend thoroughly until completely smooth.
  3. Pour the mixture into a greased casserole dish or 4 greased ramekins. Bake for about 30 minutes or until golden brown on top.

Indian Spinach

Original recipe is called Saag Paneer, but since I didn’t add any paneer I guess it’s just saag? Anyway, it’s spicy and delicious. This is one of those recipes where I measured carefully rather than eyeballing it – you don’t want to actually add too much garam masala because your spinach will taste like potpourri! Also, I like very spicy food and I only used a half a serrano pepper – it had a good amount of heat. If you don’t like very spicy food I’d suggest trying a quarter of a serrano. I also used greek yogurt for the protein bump.

This picture isn’t all that appetizing, but I promise it tastes good!

Indian Spinach
from Aarti Sequeira

1 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile, finely chopped
1/2 teaspoon store-bought or homemade garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt, stirred until smooth


Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.

Add 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Saute the mixture until it’s evenly toffee-coloured, which should take about 15 minutes. Don’t skip this step – this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.

Turn the heat off. Add the yogurt, a little at a time to keep it from curdling.  Serve.

Pad Thai (Paleo)

I’ve made this two weeks in a row and I’m not sick of it yet! I use my zucchini spaghetti instead of noodles, but you could use rice noodles, angel hair pasta, or whatever you like for this. I”m hesitant to call this pad thai, because this is most definitely not an authentic thai dish but it tastes very much like something you might order in a thai restaurant. With the coconut oil, basil and heat from the sauce it actually reminds me more of a panang curry dish, although it’s not quite that either. What it is, is quite good!

The following recipe makes about 4 servings.

Pad Thai

2 medium zucchini, spiralized (if you want to use for noodles)
2 medium carrots, julienned
1/2 cup leeks, chopped
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup snap peas, cut into strips
5-7 leaves of fresh basil
1-2 Tbsp virgin coconut oil
4 grilled chicken breasts, cut into thin strips

adapted from theclothesmakethegirl

1/4 cup tahini
2 Tbsp lime juice
1 clove garlic, crushed
1 tsp Sriracha
2 tsp Bragg’s liquid aminos (or coconut aminos or wheat free soy sauce)
1/4 cup coconut milk
1/4 tsp dried ginger
2 tablespoons water, as needed

Blend everything in a food processor or blender (the magic bullet is perfect for this sauce).

In a large skillet or wok heat the coconut oil. Saute all the vegetables until cooked to your desired doneness. Toss in the chicken to warm through. Serve over a bed of zucchini spaghetti or noodles of choice and top with sauce.

Zucchini Spaghetti and Chicken Meatballs (Paleo)

Healthy Zucchini Spaghetti

2-3 medium zucchini

That’s it. One ingredient! I used a peeler that has a julienne blade, but you could use a spiralizer. If you don’t have those tools use a regular peeler and make wide ribbons. I keep the zucchini raw, make the tomato sauce and then just add the warm sauce over the zucchini to give it a lightly blanched effect.

I make my own sauce but you heat up your favorite jar sauce, just please read the label and watch out for crap.

Chicken Meatballs

1 lb ground chicken (I always try to buy pastured chicken)
1/4 cup diced onion
salt and pepper
crushed red pepper flake
fresh basil, parsley, oregano finely chopped

Preheat the oven to 425 and spray a foil lined cookie sheet. In a bowl mix all the ingredients. I didn’t use any type of binder and it was very wet and sticky but that’s ok. Form eight wet and sticky meatballs and place on the cookie sheet, bake for 15 minutes. Remove from the oven and add to a pot of simmering tomato sauce. Cook in the sauce for additional 15-20 minutes.

Beans with Caramelized Onions and Zucchini

Beans with Caramelized Onions and Zucchini
1 can black beans
1 can white beans
1-2 Tbsp olive oil
1 medium sweet onion, sliced
2-3 medium zucchini, sliced
stevia, honey or sugar
salt and pepper

Rinse and drain the beans and add to a bowl. Add half the oil to a saute pan and add the onion slices. Cook over medium heat until caramelized (might take up to a half hour.) Add to the beans. Add the remaining oil to the pan and caramelize the zucchini (won’t take as long). Add to the beans and onions. Season with a tiny little dash of sweetener (1/2 tsp of stevia or 1 tsp of honey or sugar) and salt and pepper to taste. Mix well.

This is delicious hot, cold or room temperature (I prefer room temp). You could also add some cubed chicken if you wanted more protein or just don’t like a meatless meal.

Mashed Parsnips

Mashed Parsnips
1-2 parsnips per serving
Stock, broth, or water
salt and pepper to taste
Milk, optional

Peel the parsnips and cut into big chunks. Boil them in stock, broth, or water until very tender. Drain and place into the bowl of a food processor. Season with salt and pepper and add a little liquid of your choice to help the blending (you can use milk, more stock, or water). Process until smooth.

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
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