Category Archives: Paleo

Kale and Basil Vegan Pesto Recipe

08 Monday Aug 2016

Posted by in Cooking, Paleo, quick and easy, Recipe, Uncategorized, Vegan, Vegetarian

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Kale & Basil Vegan Pesto

I don’t often make my own pesto, but this year, the basil on my patio is out of control, and as I’m continuing my journey on whole30, I decided to add this bright, vibrant condiment into my kitchen collection. Since I had some kale hanging out in the refrigerator, approaching its death, I decided to save it and mix it in with the basil.

This pesto has no cheese in order to be whole30 compliant, so it’s perfect for those who keep to a vegan lifestyle as well. Since I was making the pesto in my Vitamix, I was able to combine all ingredients at once and blend together. If your mixer or blender is less powerful, pulse the basil and kale first with walnuts and garlic, before drizzling in the olive oil and lemon juice. And as always, be sure to taste and adjust to your liking.

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Kale & Basil Vegan Pesto

Kale  & Basil Vegan Pesto

Ingredients

2 cups basil leaves
1 cup kale leaves
1/2 cup extra virgin olive oil, plus more if needed
1/3 cup walnuts
2 tablespoons lemon juice
2-4 cloves of garlic
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Directions

1. Combine all ingredients in the food processor or a blender. Pure until desired consistency. Adjust with extra oil for a thinner pesto.

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Kale & Basil Vegan Pesto

I’ve served this kale and basil pesto over sauteed sweet potatoes with the spiralized chicken and apple sausage. I can see it going into eggs, zucchini noodles, and salads during next week.

Enjoy!

Sun Basket Meal Delivery Review

27 Sunday Mar 2016

Posted by in Cooking, Gluten Free, Paleo, Recipe, Uncategorized

≈ 1 Comment

Sun Basket Grilled Sausages

Grilled Sausages with Red Pepper Chutney and Braised Kale

My name is Anna, and I’m to this point I was a meal delivery virgin. A short conversation with the marketing team from Sun Basket changed my status. I picked three recipes from their website and had them ship to my house within a few days. I cooked all three recipes within a week, sharing one with a friend, and splitting the other two into several meals (leftovers!).

Here are my thoughts.

Benefits:

  1. On time delivery.
  2. All ingredients are included (other than salt, pepper, and oil).
  3. Fresh, organic, seasonal produce and animal proteins.
  4. Generous portion amounts.
  5. Easy to follow recipes that result in flavorful, healthy, satisfying meals.
  6. No wasted food.
  7. Each recipe introduces you to an ingredient you might not be familiar with.
  8. Accurate times for preparations and cooking, most recipes are done in 40 minutes.
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Chicken Garam Masala with Yogurt and toasted Naan

Recommendations:

  1.  Be sure to read through the entire list of ingredients and directions first. You can save a bit of time by changing up the steps and prepping the ingredients while cooking.
  2. Cut down on oil. Most steps in the recipe asked for 2 tablespoons of oil to sear or saute. You can easily cut this down to 2 teaspoons.
  3. Taste as you go.
  4. For some dishes, like the Chicken Garam Masala, I cooked a side of rice. The Grilled Sausages were for dinner, and I almost topped it off with a sunny side egg.

Verdict:

I would genuinely recommend Sun Basket for families or individuals who want to try new recipes. With this delivery system you can choose between paleo, vegetarian, and gluten free recipes. Enjoy!

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Shrimp Coconut Curry with Purple Potato

I was not compensated for this post. All opinions are my own. Meals were provided to me at no cost.

 

Curried Roasted Chickpeas

06 Monday Jan 2014

Posted by in Gluten Free, Healthy, Paleo, Snacks, Vegetarian

≈ 2 Comments

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Curried Roasted Chickpeas Hungry for a snack?  Give these Curried Roasted Chickpeas a try for a healthy, protein and fiber rich snack that works equally well as a garnish, a salad “crouton” and a pizza topping.

I first tried roasted chickpeas when my sister, the talent behind Mango Tomato was visiting and prepared a batch of these irresistible morsels.  A few years later, I create my own version.  Best part about it?  You get to play with your favorite spices and seasonings to create the best version for you.

Curried Roasted Chickpeas

Ingredients

1 can of chickpeas, rinsed and dried
1 teaspoon grapeseed oil
1/2 teaspoon kosher salt
1/2 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon sweet paprika
1/8 teaspoon cayenne pepper

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Directions

1.  Preheat the oven to 400 degrees F.

2.  Mix together all ingredients and transfer to a baking sheet.  Spread into a single layer.

3.  Roast in the oven for 20-30 minutes until chickpeas are crisp.

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You know what’s better than a single tray of these Curried Roasted Chickpeas?  How about two or three?  I’d recommend making multiple batches at the same time, perhaps playing with the spices for each batch.  You might just find these to be more addicting than potato chips.

Here’s a sneak pick of what I paired along with these chickpeas.

spiced butternut squash soup recipe3

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Artichoke and Kalamata Olive Hummus ~ Recipe

02 Tuesday Apr 2013

Posted by in Appetizer, Cooking, Gluten Free, Paleo, Recipe, Vegetarian

≈ 1 Comment

Leave the containers of hummus at the store.  Pick up a can of garbanzo beans and a can of quartered artichoke hearts and head out to your kitchen where you will hopefully find tahini paste, lemon, garlic and Kalamata olives.  And in just minutes, with the help of your handy-dandy immersion blender or a food processor, you will whip up a batch of fantastic and flavorful Artichoke and Kalamata Olive Hummus.

Artichoke and Kalamata Olive Hummus
 
Ingredients
 
1 15-ounce can garbanzo beans
2 tablespoons tahini paste
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 cup canned artichoke hearts (in water, drained)
8-10 kalamata olives, pitted
sumac, to taste
Directions

1.  Blend all ingredients, except for artichoke hearts, olives and sumac with an immersion blender or in a food processor until smooth.
2.  Add artichoke hearts and olives and blend.  For a chunkier hummus, chop artichoke hearts and olives instead and fold into the hummus.  Adjust the flavor with salt and pepper.  Garnish with sumac.


What do you like to add to your hummus?

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Russian-Style Pickled Cabbage and Carrots Recipe

14 Thursday Feb 2013

Posted by in Paleo, Recipe, Russian, Sides, Vegan, Vegetarian

≈ 5 Comments

I grew up eating pickled cabbage by a bowl-full.  It is possibly embarrassing,  but I add it to soups, salads, maybe even mashed potatoes.  Or eaten on its own, dressed up with sunflower oil, a touch of sugar and onions, it is simply delicious.  And as a pickled item, I am naturally obsessed with it.

Why have I not made this before is a good question.  I do not have an answer, but am happy to report that following my Dad’s recipe, my first attempt was successful.  Special thanks goes out to the Artist who  shredded the carrots and massaged the cabbage.

Russian-Style Pickled Cabbage and Carrots

Ingredients

3 small heads of green cabbage
1/4 cup Kosher salt
6 carrots, peeled

Directions

1.  Core and thinly slice the cabbage.  You can do it by hand or in a food processor.  Do not slice too thinly, or the cabbage will not hold its shape once pickled.  You want the cabbage to remain crisp.

2.  Mix cabbage and salt in a large stainless steel pot.  Massage the salt into the cabbage – this is the part where you can pretend you are punching someone, or giving someone a deep tissue massage – you pick.  The point is to draw out the juices from the cabbage.

3.  Shred the carrots and combine with the cabbage.

4.  Place a weight on top of the vegetables – I used a plate topped with heavy cans.  Keep the cabbage at room temperature for five days.  Over this time you will see a fair amount of liquid accumulated around the plate – this is perfect!

5.  Remove the weight on the sixth day and poke holes through the cabbage, going all the way to the bottom of the pot.  According to my mom, this releases any possible bitterness.

6.  Refrigerate  the cabbage and eat in good health.

As I have mentioned earlier, I love to dress the cabbage with sunflower oil, sugar, and sliced green onions or chopped parsley.  A touch of freshly ground black pepper is also very nice.

There are many variations for this recipe and I will make it many more times.  Next time, I plan to add garlic, red pepper flakes, and shredded beets.

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