Easy Oven Fried Taro Fries Ingredients: 1/2 of giant taro Salt Avocado oil (or your high heat
cooking oil of your choice)
Five Spice Apple Braised Whole Chicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat
cooking oil of your choice — just don't use vegetable / seed oils!)
Replace the canola oil with
a cooking oil of your choice, such as avocado.
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat
cooking oil of your choice
cooking oil of choice (I used olive oil)
After chicken has marinated, coat a large cast - iron skillet in high - temperature Paleo
cooking oil of choice.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups
cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your
choice (for serving)
dried oregano (or other herb
of choice - basil or italian season blend are also yummy)
oil for
cooking for coating: 1/2 cup seasoned breadcrumbs 1/2 cup ground flax meal
Chicken drumsticks (with skin still on, however many you want to grill) Olive
oil Seasoning rub
of your
choice Cooking spray
2 tbsp
cooking fat
of choice (lard, ghee, butter, olive
oil, coconut
oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste
Coconut
oil «s high smoke point and concentration
of stable saturated fats makes it a good
choice for stir frys and
cooking.
Extra virgin olive
oil is one
of the recommended oils while on the Paleo diet, so it's good to include it in your dessert
choices as well as your
cooking.
Spray with more olive
oil spray, sprinkle seasoning
of choice - I used everything but the bagel seasoning, and once you see bubbles form over the top, flip once, and
cook an additional 1 - 2 minutes.
Ingredients 3 - 5 cups greens
of choice (arugula, spring mix, spinach, etc.) 1/2 cup
cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive
oil Squeeze
of fresh lemon juice Directions 1.
So no matter what form
of coconut
oil you buy or how you
cook with it, it'll always a healthy
choice compared to other oils.
4 cups
cooked quinoa, cooled veggies
of your
choice (I used broccoli, cherry tomatoes, scallions and red peppers this time around) 3/4 cup sunflower seeds 1/4 cup low sodium soy sauce 1/4 cup extra virgin olive
oil juice
of 1 to 1 1/2 lemon (s) salt and pepper to taste
Then I topped it with my
choice of sauteed vegetables that I
cooked for a few minutes in coconut
oil and salt & pepper.
Ingredients: 2 tablespoons olive
oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack
of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon
of dry basil 1 teaspoon
of miso paste (optional but adds a depth
of flavour) Pasta
of your
choice — I have used linguine
1 tbsp
of coconut
oil 1/2 cup cremini mushrooms, sliced 1 small head
of broccoli, trimmed & chopped 3 pieces
of baby bok choy, ends trimmed, sliced 1 cup
cooked beans (your
choice!
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain
of choice —
cooked sea salt — to taste 1/2 tablespoon neutral coconut
oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
Filling 1 1/2 cups / 200 g
cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1 tbsp coconut
oil 2 shots / 1/4 cup / 60 ml strong coffee 1/3 cup / 80 ml plant milk
of choice (like rice, oat, soy or almond milk) 3,5 oz / 100 g dark chocolate (70 %)
Buy some chile - flavored pasta at your favorite gourmet shop,
cook it up, sprinkle olive
oil over the drained pasta, and top with a grated chile cheese
of choice.
1
Cooking Pumpkin Or Winter Squash
of Choice (See Note Above), Peeled, Seeds Removed, And Cut Into Wedges 2 Tablespoons Olive
Oil 1/3 Cup Pure Maple Syrup
1/2 cup
of wheat berries (
cook according to package directions — I used Bob's Red Mill) Olive
oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can
of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein
of choice — I used about 1 lb
of turkey sausage, casing removed 1 teaspoon
of fennel seeds (I like the pairing with the sausage) Salt and pepper
5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive
oil (for the
cooked noodles)
Melt the butter (or your
choice of high heat
cooking oil)-- saute the onions and the mushrooms in medium high.
Simply heat the
oil, sauté the garlic until golden and fragrant, and
cook the greens in the garlicky
oil until just wilted but still vibrant, between thirty seconds and a minute or two, depending on your green
of choice.
1 cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or
cooked / sprouted bean
of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive
oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste
My frying
oil of choice is peanut
oil, but in Egypt sunflower
oil or vegetable
oil are more commonly used in
cooking.
Heat the
oil in a large pan, preferably non-stick, and
cook the patties in 2 batches, until browned on both sides and heated through; serve with your
choice of meats and salad greens.
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive
oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup
cooked beans
of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the remaining 2 tbsp
cooking fat /
oil of choice.
In a large skillet, in low heat heat up your 2 tbsp
of cooking fat /
oil of choice.
12 jalapeños 1 cup
cooked white or brown rice 1 cup canned black beans, drained and rinsed 2 tablespoons smooth or grainy vegan Dijon mustard 1 teaspoon garlic powder, or 1 medium - size clove garlic, peeled and pressed 1 tablespoon chopped fresh thyme leaves, or 2 teaspoons dried 1/2 cup extra-virgin olive
oil, for drizzling Hot sauce
of choice, for drizzling
Cauliflower Crust PizzaYields: 1 serving * Ingredients: 1 cup
cooked, riced cauliflower 1 cup shredded mozzarella cheese * 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive
oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings
of your
choice * Many people have commented and said that the amount
of cheese can be reduced by half, and still taste just as good!
1 tbsp olive
oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups
cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute
of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Knob
of Butter 1 Onion 4 Cloves Garlic 1 Cup Quinoa —
Cooked I package
of Soy Chorizo (trader joes) 3 Large Zucchini Splash Olive
oil Favorite Herb
of Choice (oregano, basil, paprika, chili powder) 3 Cups Marinara Sauce — Click for Home made recipe Freshly ground Salt and Black Pepper
My oils
of choice are Coconut and Olive, when choosing an
oil to
cook with you want an
oil that will not be damaged by high
cooking temperatures and Coconut
oil can be used at higher temperatures without heat - induced damage to the
oil.
Seafood Watch gives our local troll or pole - and - line caught albacore a «best
choice» for sustainability and
cooked in olive
oil, I'd give it an «excellent
choice» in terms
of flavor.
The Cassoulet: 2 teaspoons vegetable
oil 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment
of seafood, including shrimp,
cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish
of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste Cilantro leaves for garnish
Over the past century, some
cooks switched to partially hydrogenated vegetable
oil for health reasons, but now that we know about the dangers
of trans fats, lard is once again the ingredient
of choice.
And the garlic, carrots and shallots to a large pan with 2 teaspoons
of oil of choice and
cook for approx. 3 minutes.
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive
oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce
of your
choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta
of choice,
cooked according to directions
Ghee has one
of the highest flash points (485ºF) which make this
oil the best
choice for high temperature
cooking.
Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves
of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar
of Trader Joe's Mojito Simmer Sauce 1 can
of corn, drained (I used 8 oz frozen corn) 1 can
of black beans, drained 1 tablespoon
of Caribbean seasoning (I used 1 tbsp
of Jamaican Jerk Seasoning) 1/3 cup
of Bacardi 151 Rum (or any rum
of your
choice)(I used Jamaican Appleton Estate) 1 pinch
of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and
cook until brown in small amount
of olive
oil.
Ingredients: • 1 pound pasta (
of your
choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive
oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut
oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup
of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive
oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender •
Cook the pasta according to package directions • In a small sauce pan melt coconut
oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
A few weeks ago, Andrew Wilder
of the Eating Rules blog asked me if I wanted to help build a
cooking oil comparison chart that would help people make sense
of the wide array
of choices.
Coconut
oil «s high smoke point and concentration
of stable saturated fats makes it a good
choice for stir frys and
cooking.
Ingredients: Olive
oil cooking spray, sweet potato, avocado
oil, yellow onion, broccoli, cayenne, eggs, unsweetened almond milk (or another milk
of choice), salt, black pepper, sharp cheddar cheese
The butter in this recipe is substituted with olive
oil which is a good
choice of using fat in your
cooking.