Category: Special Diet

Roasted Vegetables

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 Roasted Vegetables Yum
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Prep Time 10 minutes
Cook Time 25 minutes
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Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
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Instructions
  1. Preheat oven to 450 degrees.
  2. Chop vegetables into similar sized pieces.
  3. Drizzle vegetables with oil, and toss well.
  4. Season vegetables with salt, pepper and add chopped herbs. Toss well.
  5. Spread on baking sheet, and roast until golden, about 20-30 minutes; flipping once about halfway through.
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Paleo Waffles

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 Paleo Waffles Yum
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Course Breakfast, Main Dish
Prep Time 8 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Breakfast, Main Dish
Prep Time 8 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix collagen and coconut water, and set aside to let dissolve.
  2. Mix the remaining dry ingredients together. Add cinnamon to taste.
  3. Mix together the coconut milk and oil; stir in the dissolved collagen mixture.
  4. Add the liquid ingredients to the dry ingredients, and mix well.
  5. Pour 1/3 cup of batter onto a hot waffle iron set on medium-low, cook until golden.
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Yam Noodle, Snow Pea and Asparagus Toss

I’m thinking maybe add some cooked cocktail shrimp and have a complete meal!

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 Yam Noodle, Snow Pea and Asparagus Toss Yum
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Prep Time 15 minutes
Cook Time 10 minutes
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people
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
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Instructions
  1. Grate or mince ginger and garlic. Whisk together first 7 ingredients in a large bowl.
  2. Shave carrots into ribbons and add to sauce mixture; toss to coat. Set aside.
  3. Rinse snow peas and remove the little strings. Rinse and trim asparagus and cut into 2 inch pieces. Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
  4. Add yam noodles to boiling water; cook until just soft, 6-7 minutes. Drain and rinse with cold water. Add to bowl; toss well. Slice basil and sprinkle over top.
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Lemon Cilantro Vinaigrette

Lemon Cilantro Vinaigrette

Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!

This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette” →

Quick Bone Broth Veggie “Noodle” Soup

Bone broth is a delicious, restorative, highly nutritious broth made by simmering meat bones in water for 8-10 hours. The broth  completely absorbs all the micronutrients from the bones themselves.  AIP and Paleo diets both recommend consuming bone broth every day.  However it can get boring, so I tend to add it to a thick soup or make a nice soup out of it from scratch, like this one.

Feel free to swap out the kale and mushrooms with any other vegetables (raw or cooked) you already have in your frig. Continue reading “Quick Bone Broth Veggie “Noodle” Soup” →