Lemon Caulirice with Spinach

Lemon Caulirice with Spinach

by | Feb 21, 2018 | Paleo, Recipe, Vegan, Whole30

Jump to Recipe

Giving Up Rice

When I went Paleo, I had a really hard time with the idea of giving up rice. I mean, I missed pasta, but giving up rice seemed like I was cooking with one hand tied behind my back. Rice has always been my go-to, quick and easy meal. I could always add some leftovers to precooked rice and chow down. It has taken me some time to find my way back to those flavors and that easy way of cooking.

Discovering Caulifower

Thank God for cauliflower rice. I wasn’t convinced at first. It was probably a year and two Whole30’s before I even tried it! The first time I actually believed that cauliflower rice could be tasty was when I made Nom Nom Paleo’s Asian Fried Cauliflower Rice. It was so dang delicious, I knew then that I could adapt my old standby’s to my new grain-free (ish) world. The very first version I tried transforming was my Greek lemon and spinach rice and so this Lemon Caulirice with Spinach was born.

Transforming on Old Favorite

I created this recipe years ago after eating a delicious Greek meal in downtown Cleveland. I know, Cleveland is not the first place you think of when you think of Greek food, but trust me, they make some truly wonderful Greek food in that town! Now that I eat mostly Paleo, that same dish has evolved into this new version! I hope you will enjoy the Lemon Caulirice with Spinach as much as I do.

Serve with Artichoke Chicken with Lemon and Olives

Lemon Caulirice with Spinach | Sweet Lime Road

Lemon Caulirice with Spinach

Enjoy this Paleo spin on a lemony greek style spinach rice.

Ingredients

  • 4 cups Cauliflower, grated
  • 1 bag Baby Spinach
  • 1 Lemon, Zested and juiced
  • 2 tbsp Olive Oil, extra virgin
  • 1 tbsp Oregano, dried
  • Salt, Kosher
  • Pepper, Tellicherry, coarsly ground

Instructions

  1. Heat olive oil in a large skillet on med high
  2. Add cauliflower, salt, pepper, oregano and lemon zest to heated pan
  3. Stir to combine and cook until cauilflower is tender. 
  4. Add a little oil if needed and brown the cauliflower a little, so there are some golden brown flecks throughout the cauliflower 
  5. Add your baby spinach and lemon juice and stir into the cauliflower as the spinach wilts. 
  6. Taste and adjust seasoning to your liking if needed.
© Tracy
Cuisine: Mediterranean / Category: Side Dish

Mustard Balsamic Lamb Chops

Mustard Balsamic Lamb Chops

by | Feb 12, 2018 | Paleo, Recipe

Jump to Recipe

Tim makes the best lamb chops. For real. Lamb is not a food I am used to making. Since I went paleo I have eaten alot more lamb because its pretty easy to find grass-fed lamb. It is just not factory farmed like beef and pork. So for me it has become a super healthy choice.  Surprisingly it is really easy to find frenched racks of lamb. Almost all the grocers in my area have these on hand and ready to go. Trader Joe’s and Costco both have it all the time.

Here’s the real secret about lamb. There are not many foods that scream “fancy” as loud as lamb chops. If you want to make a great impression a rack of lamb or perfectly cooked lamb chop gets the job done. While it seems super fancy lamb is quick and easy to make. If you can make a pork chop or a steak you can make a lamb chop.

This recipe for lamb chops makes a tender, sweet, smokey delicious lamb chop. The combination of the balsamic vinegar, the two mustards and the rosemary all combine to make the most delectable lamb chop I have ever had. I hope you will like this lamb chop as much as I do!

Mustard Balsamic Lamb Chops

Mustard Balsamic Lamb Chops

Yield: 2 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 8 Lamb Chops
  • 1/2 cup olive oil, extra vigin
  • 1/3 cup Balsamic Vinegar
  • 2 cloves garlic
  • 1 Tbsp Rosemary, fresh
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Whole Grain Mustard
  • Salt and Pepper

Instructions

  1. Place the lamb chops in a shallow baking dish. Combine olive oil, balsamic vinegar, garlic, rosemary, both mustards, salt, and pepper. Mix well.
  2. Pour mixture over lamb chops. Rub mixture into the lamb chops to coat. Cover and refrigerate for 1 to 2 hours. 
  3. Preheat the grill for a medium-high heat.
  4.  Remove the chops and place onto pre-oiled grill grates. Discard marinade.
  5.  Grill the lamb chops 3 to 5 minutes per side for medium rare, or until cooked to desired doneness.
  6. Let rest, covered, for five minutes.
© Timothy Graham
Category: Main Course

 

Chococherry Hazelnut Bliss Balls

Chococherry Hazelnut Bliss Balls

by | Feb 12, 2018 | Paleo, Recipe, Vegan

Jump to Recipe

Chocolate Love

 

I have never been much of a sweets person, with two big exceptions, ice cream and chocolate. I love these two food items with a deep abiding love that can not be denied. If I can get a double chocolate ice cream in a chocolate cone and a chocolate drizzle… well that sounds like perfection to me! While my sister loved fruity candies like skittles I always went for things like M&M’s. You might notice on my Valentine’s Day Gift Guide, chocolate got first billing. These chocolatiers have all inspired me with their gorgeous sweets and exotic flavors. It is no accident that I have chocolate loves in some of my favorite cities. Deep, dark gorgeous chocolate, I love you so.

 

Paleo Chocoholic

 

When you go paleo, desserts are one of the first things to go. While I am ok with skipping the sweets most of the time, there are times when the occasion just screams for chocolate. Valentine’s Day may top the list of chocolate centered dates. So this year I thought I would come up with something that feels indulgent with none of the side effects that come with refined sugars, grains and food additives.

 

Sweet Indulgences

 

How does a gooey, sticky, sweet but not too sweet chocolate-y treat sound to you? That is exactly what you get with these bliss balls. Flavor-wise it is pretty irrelevant that these are fairly healthy with all the antioxidant punch of pure cocoa plus fiber and potassium from the dates. Who cares about that stuff when you are getting the indulgent satisfaction of deep rich chocolate-y goodness?

 

With treats like this I can have a super indulgent chocolaty treat with no refined sugar, no grain, and no dairy. It is tempting to think something that claims all these things would not be delicious, but these are chewy, sweet and satisfying. While they don’t have much in the way of added sugar, they do have a touch of honey and not an insignificant amount of sugar coming from the dates and cherries, so enjoy in moderation, but don’t hesitate to enjoy!

 

In This Recipe

King Arthur Black Cacao

Raw Hazelnuts

Unsweetened Cherries

Fine Sea Salt

I will earn a small commision on some of the products on this page if you purchase through my link. I have only recommended products I know and love. I have not recieved anything from these companies for free.

Chococherry Hazelnut Bliss Balls

Chococherry Hazelnut Bliss Balls

Yield: 8 Balls

Ingredients

  • 1/4 cup Black Cacao
  • 1/2 cup Raw Hazelnuts
  • 2 pinches Fine Sea Salt
  • 8 Dates
  • 1/3 cup Dried cherries
  • 2 tsp Vanilla Extract
  • 1 tsp Wildflower Honey
  • 4 Hazelnuts finely sliced

Instructions

  1. Place your dates in a bowl and pour hot water over the dates. Let them soak for about five minutes
  2. Place 3 tsps of your cherries into a seperate bowl and pour warm water over them and soak for five minutes
  3. Add Hazelnuts, Cacao and salt to your food processor and blitz until hazelnuts are finely ground
  4. Open your food processor and add vanilla, honey, soaked dated and cherries and process until mixture is fully combined and smooth. 
  5. Pinch off a bit of the mixture and press between your fingers. It should hold together and be sticky. If not add another soaked date.
  6. Divide mixture into eight even pieces and roll them between your palms to make a ball. 
  7. Finely chop the remaining cherries
  8. Roll four of your bliss balls in the shaved hazelnuts and the other four in the chopped cherries
  9. Serve and enjoy!
© Tracy
Category: Dessert

Perfectly Paleo Breakfast Sausage

Perfectly Paleo Breakfast Sausage

by | Feb 8, 2018 | Paleo, Whole30

Jump to Recipe

When I went paleo a few years back I was shocked to discover that sausage has sugar in it. WHY? Back then paleo and the Whole30 were not what they are today and getting products that were paleo or Whole30 friendly was a whole lot harder. I mail ordered bacon! I mean come on… I was desperate. Fortunately, things have gotten easier for us paleo folks and we don’t have to work as hard to find products that don’t have a ton of chemicals or added sugars. But back then, I had to find a solution and ASAP. That is when I realized just how simple breakfast sausage is to make. I mean dead simple. Add a few spices to ground pork and fry! So even though I can find breakfast sausage without sugar now, I still just make my own. I like it better!

This is the basic recipe. If you want to add some of that sweetness back into the game (I don’t miss it) you can fry this up with some apple, which makes a delicious egg-free breakfast. Play with it and make it your own! You won’t hurt my feelings.

Not familar with Paleo or the Whole30?

The paleo way of eating involves removing grains, processed foods, seed oils, dairy and added sugars from your diet and focuses healthy whole foods. This high fat, high vegetable animal protien way of eating has transformed my life and my health. Find out more here. The Whole30 is a thirty day elimination program that helps your body reset so that you can identify the foods that are optimal for your body and which foods you don’t tolerate as well. Based on paleo principles this program has been effective of thousands of people including me! Find out more on the Whole30 website. 

Perfectly Paleo Breakfast Sausage

Perfectly Paleo Breakfast Sausage

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

None of that sneaky sugar hiding in this breakfast staple! Just high quality pork and seasonings. What could be better?

Ingredients

  • 1 lb ground pork, best quality you can afford
  • 1 tsp Kosher Salt, Diamond Crystal
  • 1 tsp dried sage
  • 1 tsp thyme
  • 1/2 tsp red chili flake
  • 1/4 tsp rosemary
  • 6-8 grates fresh nutmeg, use your microplane here
  • 6-8 grinds black pepper, preferably tellicherry

Instructions

  1. Add all seasoning to ground pork and mix well with your hands. Make sure all the seasoning is fulling incorporated throughout the meat
  2. Take a small pinch of the meat and microwave it for 12-20 seconds. Taste for seasoning and adjust as needed.
  3. Once the flavor is where you want it, heat a cast iron skillet on medium heat. No oil needed, there is plenty of fat in the pork. Once the pan is hot add the pork to the pan.
  4. Brown the meat well. You want crispy bits of brown goodness on that sausage!
  5. Serve and enjoy!
© Tracy
Cuisine: American / Category: Breakfast

 

Tostones (or Cara de Gato)

Tostones (or Cara de Gato)

by | Feb 4, 2018 | Paleo, Recipe, Vegan, Whole30

Jump to Recipe

Growing up like I did, moving every few years, I learned to love alot of different foods. Nothing is more dear to my heart than the humble plantain. I especially liked tostones. We called them “Cara de Gato” because they kind of look like a kitty cat face. What kid wouldn’t love cute food?  I like them pretty much any way I can get them though. Crispy chips or sweet tender maduros — I love ’em. When I started eating paleo I had to give up my beloved tortilla chips (I live in Texas ya’ll, those babies are HARD to resist). I naturally gravitated to these thick, twice fried plantains. I don’t make these very often because… well… I eat them like chips! But since it is Super Bowl Sunday and all, lets do it! Tim asked for nachos… his favorite food is nachos. He LOVES them. He put in a special request for them today… and given how much I moan and groan about football all season long, it is only fair he get them. When you eat paleo, plantain nachos are where it’s at!

I use Melissa Joulwan‘s recipe from second cookbook. Well Fed 2. I swear her taco seasoning mix is the BEST.  She calls for thin plaintain chips, but I just find that tostones stand up better to all those toppings.

Happy Super Bowl Sunday everybody!

PS: If your local grocer does not have Diamond Crystal Kosher Salt you can get it on Amazon 😀

I will earn a small commision on some of the products on this page if you purchase through my link. I have only recommended products I know and love. I have not recieved anything from these companies for free.

Tostones (or Cara de Gato)

Tostones (or Cara de Gato)

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Perfect crispy bites of awesome for all your paleo chip needs!

Ingredients

  • 10 Green Plantains
  • Salt, Diamond Crystal Kosher or Coase Sea Salt
  • l cup coconut oil

Instructions

  1. Find the greenest plantains you can!
  2. Cut off the two ends of the plantain and make a deep slice down the length of the plantain (best bet is a ridge)
  3. Peel off the skin of the plantain. It works best to work your finger under the skin and then peel off in chuncks. Green plantain skin does not like to come off so don't be alarmed if the peel breaks off in chunks
  4. Cut your plantains into two inch pieces
  5. Line a plate with paper towels
  6. Heat coconut oil (or if you are feeling really rich a high quality lard) to 300 degrees.
  7. Add plaintains to hot oil and cook 3 minutes until soft. 
  8. Remove from pan onto paper towel lined plate and let them cool
  9. Once they are cool enough to handle. Use the smooth side of your meat malet or other smooth heavy object and smash your plantains. 
  10. Once you have all your plantains smashed reheat your oil to 300 degrees
  11. Line another plate with paper towel
  12. Fry your tostones until golden brown
  13. Remove from pan to paper towel lined plate and salt immediatly
© Tracy
Category: Snack

Dad’s Famous Salsa Ranchera

Dad’s Famous Salsa Ranchera

by | Feb 2, 2018 | Paleo, Recipe, Vegan, Whole30

Jump to Recipe

As a kid my Dad made the BEST breakfasts. These breakfasts were glorious. A hybrid of an English Fry Up and a Latin American desayuno typico they had everything you could possibly want. Eggs, bacon, sausage, beans, fried mushrooms, tortilla or toast. Sometimes there were even pancakes. Always, always there was his salsa rachera to drizzle all over the eggs and into that perfect bocadito you were building on your fork with little bits of your favorite things.

I hope his salsa will encourage you to have a family breakfast feast of your own!

Dad's Famous Salsa Ranchera

Dad's Famous Salsa Ranchera

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Although its evolved over time, my Dad's Salsa Ranchera never fails to make breakfast delicious

Ingredients

  • 1 habenero
  • 1 jalepeno
  • 2 serrano
  • 2 tbsp olive oil
  • 1/2 cup onion, diced (about 1/2 an onion)
  • 3/4 tsp Cumin
  • 1/2 tsp ground coriander
  • fresh vine ripe tomato
  • 1 1/2 tsp salt, Diamond Crystal Kosher Salt
  • 4 grinds black pepper
  • 1/2 cup water

Instructions

  1. Gently boil peppers in water until soft
  2. remove peppers from water, deseeed and devein peppers 
  3. blend peppers with immersion blender (or standard blender)... step back though those pepper fumes will getcha!
  4. Set aside
  5. Heat your skillet on med heat and then add olive oil
  6. sweat your diced onion until soft and light golden brown
  7. Add cumin and coriander and stir into onions and heat until fragrant (about 30 seconds, but use your nose, you will smell when its time!)
  8. add tomoato, salt, pepper and hot pepper sauce and water. Taste after 10 minutes and adjust for salt. Cook for 30-40 minutes or longer. You want the tomato to cook down and be very soft. Taste it to be sure the tomato has mellowed and all the flavors are well rounded
  9. Serve over fried eggs, on breakfast tacos or basically anything!
© Tracy
Category: Breakfast

 

Pin It on Pinterest