Not exact matches
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks
Sea salt and freshly ground
black pepper, to taste 1⁄4 cup
grated Parmesan cheese
above soup, minus the farro
and cornstarch thickener if desired 2 cups cream fine
sea salt, to taste freshly
grated black pepper, to taste
1 tablespoon vegetable oil 1 small onion, peeled
and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell
pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper,
sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled
and deveined 1/2 teaspoon
salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coc
salt 1/4 teaspoon fresh ground
black pepper 1 medium plantain, peeled
and chopped 1 medium tomato, diced
Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coc
Salt and freshly ground
black pepper 3 tablespoons minced cilantro leaves Freshly
grated coconut
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled
and minced 1/2 red capsicum (
pepper), seeds
and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly
grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic
sea salt and freshly ground
black pepper, to taste brown rice, to serve
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled
and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly
grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (opt
grated ginger 1/2 teaspoon
sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon
black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS)
Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (opt
Grated rind of 1 lemon 8 - 10
black or kalmata olives, pitted
and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
When I'm really in need of comfort (hard day at work, cold, rainy night, general cloudy mood), I will make a big bowl of penne pasta tossed with some butter
and olive oil,
sea salt,
black pepper,
and freshly
grated Pecorino.
1/4 cup / 60 ml extra virgin olive oil 4 cups thinly sliced green onions -LCB- ~ 3 - 4 bunches -RCB- 3 medium cloves garlic, chopped fine grain
sea salt lots of freshly ground
black pepper zest
and juice of one lemon 1/3 cup / 2 oz
grated Parmesan
1 pound grass - fed ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 medium carrot, peeled
and grated 1 teaspoon Dijon mustard 1/2 teaspoon thyme 1/2 teaspoon sage 1 teaspoon
sea salt 1/4 teaspoon
black pepper Couple shakes red chili flakes or dash of chili powder 1 egg
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans), drained
and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon
sea salt 1/4 teaspoon freshly ground
black pepper 1/2 cup
grated parmesan After you have rinsed
and drained your chickpeas, spread them out on a paper towel to dry.
Golden - Crusted Brussels Sprouts --------------------- 24 small brussels sprouts 1 tablespoon extra-virgin olive oil, plus more for rubbing
sea salt and freshly ground
black pepper 1/4 cup
grated gouda
Serves 2 - 3 or more as a side 1/2 medium cauliflower, cut into small florets the finely
grated zest of 1 lemon fine
sea salt and freshly ground
black pepper extra virgin olive oil
1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger,
grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled
and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg
Sea salt &
black pepper, to taste
Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch
sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole
and unpeeled Splash apple cider vinegar Freshly
grated black pepper, to taste 1/4 cup shaved parmesan cheese, plus more for serving Chopped fresh parsley or basil, for serving
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka
black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon
grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon
sea salt * 1/4 teaspoon
black pepper * 1/2 teaspoon cayenne
pepper (I omitted this in favor of using a fresh chile
pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out
and added a minced hot chile
pepper instead)
Vinaigrette 1 cup purchased — any favorite Vidalia Onion Vinaigrette, such as Virginia Brand 1 large navel orange, finely
grated zest
and juice 1 tablespoon coarse / Country Dijon mustard To season: kosher or
sea salt and ground
black pepper
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS
and PALEO): Whisk together until smooth
and creamy: 1 cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup
grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board for SCD recipe), 1 tsp white wine vinegar, 1/2 tsp
sea salt, 1/4 tsp freshly ground
black pepper,
and a dash of cayenne.
1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks
and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon
sea salt freshly ground
black pepper to taste 1/2 cup red bell
pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly
grated ginger 1⁄2 teaspoon
sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon
sea salt 1 tablespoon olive oil for frying patties
Ingredients 1 ball pizza dough Olive oil Kosher
salt 10 ounces
grated mozzarella cheese (I used a mix of part - skim
and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground
black pepper Parmesan cheese, for
grating and shaving 1 1/2 ripe California Avocados, peel
and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky
sea salt, for finishing Instructions Preheat an oven to 500 °F,
and set an oven rack in the lowest possible position.
3 pounds potatoes, peeled
and cut into large chunks
sea salt 4 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped
and discarded, leaves chopped 1/2 + cup warm milk or cream freshly ground
black pepper 5 scallions, white
and tender green parts, chopped 1/4 cup freshly
grated Parmesan, for garnish (opt) fried shallots, for garnish (optional)
2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled
and diced small (no more than 1/2 inch) 2 medium / large carrots, peeled
and sliced 1 teaspoon fresh
grated ginger 1 teaspoon curry powder (more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon
sea salt (or to taste) 1/8 teaspoon
black pepper 4 cups chicken stock or vegetable stock 1 cup coconut milk
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely
grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely
grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky
sea salt (to taste) Coarsely ground
black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher
salt and freshly ground
black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
The pasta dish also has Baby Bella mushrooms
and sweet shallots sautéed in white truffle butter
and olive oil, tossed with fettuccine in a white wine cream sauce, sprinkled with fresh Italian parsley, a dash of
black truffle
sea salt and freshly ground
black pepper and grated Parmesan cheese
and fresh Italian parsley.
1 pound of small brussels sprouts 2 tablespoons extra-virgin olive oil fine - grain
sea salt and freshly ground
black pepper 1/4 cup
grated cheese or chopped nuts - your choice!
2 large avocados (about 12 ounces), peeled
and, pitted,
and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon
sea salt Freshly ground
black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell
pepper, seeded
and chopped 1 large carrot,
grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked
black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled
and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh
grated ginger 1 teaspoon ground cardamom (green, not
black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red
pepper flakes (to taste) 1/2 — 3/4 teaspoon
sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or
grated with a Microplane) 1 teaspoon olive oil
sea salt and ground
black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
Freshly
grated garlic, quality olive oil,
sea salt,
and black pepper can make almost any combination of fresh food taste lip - smacking delicious.
DRESSING
Grated zest and juice of 2 limes or 1 lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black
Grated zest
and juice of 2 limes or 1 lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove,
grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black
grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely
grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black
grated 2 teaspoons tamari A pinch of cayenne
pepper or chili flakes (optional)
Sea salt and black pepper
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can
black beans, drained
and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup
grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine
sea salt, to taste Freshly ground
black pepper, to taste
6 cod fillets 230 g / 8 ounces chorizo 45 g / 1/2 cup tablespoons
grated Parmesan cheese 45 g / 3/4 cup tablespoons of breadcrumbs 15 g / unsalted butter Olive oil Piment d'Espelette Coarse
sea -
salt and freshly ground
black pepper
Corn
and Mango Filling 2 ears of corn 2 2/3 cups cooked
black beans 1 small green onion, finely chopped 1 mango, peeled
and sliced 1/2 cup dried coconut flakes
grated zest
and juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne
pepper, paprika,
and dried oregano
Sea salt
Give each dish a twist or two of freshly
grated black pepper and a pinch or so of
sea salt.
Gingered Chicken or Salmon Makes 4 Servings 2 Tbsp coconut oil 3 Tbsp
grated fresh ginger root 2 Tbsp freshly ground
black pepper Sea salt to taste 4 wild caught salmon fillets or 4 free range chicken breasts Side Dish: 1 bunch organic kale, deveined
and chopped 1 medium organic zucchini, chopped 1 organic red...
2 large avocados (about 12 ounces), peeled
and, pitted,
and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon
sea salt Freshly ground
black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell
pepper, seeded
and chopped 1 large carrot,
grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked
black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS
and PALEO): Whisk together until smooth
and creamy: 1 cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup
grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board for SCD recipe), 1 tsp white wine vinegar, 1/2 tsp
sea salt, 1/4 tsp freshly ground
black pepper,
and a dash of cayenne.
1/2 pound ground turkey breast 1/4 teaspoon chopped fresh rosemary leaves 1 tablespoon olive oil 1/2 cup chopped onion 2 cloves garlic, minced 2 sweet potatoes (about 6 ounces each), peeled
and cubed 1/4 cup chopped fresh cranberries 1/4 teaspoon fine ground
sea salt 1/8 teaspoon ground
black pepper 1 head Nutraleaf Red Leaf or Red Romaine lettuce 1 to 2 ounces shaved or freshly
grated parmesan cheese
Ingredients 1/4 pound guanciale, diced 1 tablespoon extra-virgin olive oil 1 pound spaghetti 1/4 cup
grated Parmesan 4 egg yolks
Sea salt and freshly ground
black pepper to taste