Every. Single. Recipe. – Spaghetti Squash with Sage and Goat Cheese

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Hey gang! I’m still here and still cooking! Just a little behind in the posts.
So a couple of weeks ago I made this doozey of a recipe out of Clean Eating with a Dirty Mind.  If you are a fan of squash, and a fan of goat cheese…you will be a fan of this!

It is simple and delicious.  The flavors are tremendous!  The sage brown butter gives such a subtle but rich addition!  As you can see from the pic, I made a few additions to mine….and i think you can add any number of things to taste.  Here is what I did…

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I slow sauteed a few thin slices of onions along with some chopped garlic in about a tsp of Kerrygold butter while the squash was cooking. That got tossed in to the final mix along with some halved fresh grape tomatoes. I ended up and doubled the amount of goat cheese, mixing half into the squash while it was hot, crumbling the rest on top. I think next time I might also toss some red pepper flakes into pan of onions to give it a little kick.  And I will confess here and now, I did not share.  My squash was pretty small anyway.  I ate my “half”…and then ate the other half!  (Don’t panic, this was all I had for dinner!)  And savored every bit!  So delicious!  Again, Vanessa Barajas, I think your real talents may fall in the savory realm!  I have really enjoyed every single one!

And when you don’t wear your glasses to take photos, you get blurry ones.  So here is my solution for that:

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A nice artistic filter on photoshop! Like Watercolors! Ha!

Try this one, you will be so glad you did!
Kristen

Every. Single. Recip. – Guest Post! Pesto Caprese!

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Today I get a little help from the best of things, my big sister! After being under the weather for couple of weeks she got a tast for something fresh and delicious and decided the Pesto Caprese from Clean Eating with a Dirty Mind would do the trick! She called me and told me what she was up to, so I begged her to send me the report and the pics…because as much as I love Caprese, and Pesto, I have a pretty intense allergy to Truffles and Truffle Oil…so it’s my sister up to bat with these two recipes!

So the picture above is the final product, which she has done nothing but rave about, even made it a second time and took it to a dinner with her kids!
She really liked the twist of the Truffle oil in the Pesto…
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She reports this was very quick and easy to put together, and made plenty to use several times.

I will definitely be making caprese with a version of pesto that works for me, because Caprese is simple, fresh and delicious.  And the addtion of a flavor loaded pesto is perfect any time of year.

Thank you big sister for taking on the Truffle Oil for me!  Hope you can get in there with a cake down the line!! 😉

Paleo Pizza with a CRISPY thin crust! (yeah, I said crispy!)

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I know, I have been missing for a while. As much as I think I am a blogger, I really spend all my time raising my daughter and working.
So I finally buckled down and got myself an awesome personal trainer who is helping me get the fitness thing going, and I have had a few moments to think about things in the kitchen!
After my workout this morning, I was crazy hungry and just wanted to lay down. But my brand new copy of ZenBelly (amazing paleo cookbook…give it a read!) was laying on the table as I walked by and I flipped through it becoming more and more inspired. I took a few notes of things i needed from the store to make a couple of the recipes and headed to Whole Foods. While there, I stumbled across the most beautiful tomatoes I have ever seen! And what crossed my mind was pizza.

I have tried many different pizza crusts from different cookbooks and in restaurants…all trying to be the best paleo crust ever and all they ever tasted like were burnt nuts, and soggy at that.
I have used a recipe a couple of times that got the flavor right, but still got soggy as soon as you put toppings on, so I decided to start tweaking it. And this time, I got it! Real pizza crust flavor and crispyness to the crust that doesn’t sog out in the first 5 minutes!

There are more pics of this over on my instagram at paleo_k so come check it out!

Alright, enough banter, on with the Pizza!

Pizza Crust
In a large bowl, combine:
1 cup Tapioca Flour
1/4 cup plus 1 tsp Potato Starch/Flour
1/2 tsp salt
In a small bowl:
1/3 cup water
1 tsp gelatin (sprinkle over the water)
1 egg
1/4 cup olive oil
Whisk the wet ingredients and add to the dry by mixing with a spoon until combined then kneading with your hands a few times.

Press dough out on your cookie sheet or pizza pan (greased with olive oil). I like to split the dough into 3 or 4 small crusts for more crunch edges. Press the crusts out to about 1/4 inch thickness. Prick the crusts all over with a fork and put in a 400 degree oven for 16-18, until golden and lightly browned.

Remove from the oven and start building your pizza!

MY PIZZA:

Brush the prepared crusts lightly with olive oil.
I topped with shredded Rumiano’s mozzeralla cheese (from organic grass-fed cows!)
VERY thin slices of onion
Thin slices of cherry tomatoes
torn basil
Light dusting of salt and fresh cracked pepper

Put under the broiler for 3-4 minutes, until cheese melts and begins to brown.
Cut with a pizza cutter…..and devour!

NOTE:  I find when I use pizza sauce, the sog happens.

Oh Simple Thing, where have you been?

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The other night I was on my own for dinner, for a change, and was really having too much fun in the kitchen trying to time a quick meal that would be healthy and yummy while watching the Voice, (vice!) And I remembered a beautiful bunch of asparagus I had in the fridge. I had to do something with it! And it had to include my home made mayo! (The husband only likes mayo when he doesnt know he is eating it, same with my daughter. They see white and start gagging!!!)

So this little side dish made it on my plate, and besides being oh-so-good, was a pretty little number too!

Quick cook the asparagus…2-3 minutes in a shallow pan of boiling water, drain and squeeze lemon juice over the asparagus with a bit of salt.
Have a few pieces of bacon frying up while that is happening.

Place your asparagus on your plate, give it a very generous dollup of home made paleo mayo, and crumble your bacon over the top!

Could it be more simple? Maybe, but dang this is easy and so so so good!
I used nice fat asparagus this time…I usually prefer the thin, but these were fun to just pick up and eat.

Try it. You will like it, I am sure of it!

Let me know what you think!!!

Nom!

Raw Veggies with a Sweet Tang

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Friday night my daughter and I spent doing all things water polo. Her team was dominating! So we got the late start on the games for Saturday. These tournaments last all day and you always end up eating someplace you probably shouldnt! So I though i would throw together something that would travel easy…and be healthy! Plus a few of her teammates are always starving and like healthy foods if you bring them!

A few months ago I had a few bites of a raw broccoli salad that, although I typically do not care for the little raw trees, tasted great! Because of a creamy little dressing with a sweet tang to it! I decided Saturday that would be my inspiration.

I whipped up this salad Saturday morning and took a bucket of it to the games, where the girls devoured it! It was really good! So yesterday I did it again, and have been munching on it breakfast, lunch and dinner!

Here’s the scoop:

Chop up your favorite raw veggies to smallish bites and pile into a bowl. I used:
1 carrot, sliced into coins
3 broccoli crowns, small chop
1 head of cauliflower, small chop
a handful of radishes, sliced
3 inches of Daikon, sliced into little sticks
2 slices of red onion, diced small

then I threw in a little fruit, optional of course:
handful of grapes
handful of blueberries

I think some dried cranberries or raisins would be nice here!

I broke up a handful of fresh pecans as well.

Mix up a quick dressing of:
1/3 cup of homemade mayo
2 Tbsp light raspberry balsalmic vinegar (any light vinegar will work)
1 tsp raw organic honey
a small pinch of salt
Whisk away!

Pour the dressing over the salad and toss, toss, toss. Let it mingle a while, the flavors just keep getting better….toss every once in a while. You can put it in a container with a lid and just give it a shake from time to time….keep it chilled.

This morning I had it for breakfast with bacon crumbled over the top!raw bowl