Tuesday, November 11, 2014



10 Easy Paleo Recipes for Fall

10 Easy Paleo Recipes for Fall - Apple Paleo Muffins


10 Easy Paleo Recipes for Fall - Pumpkin Spice Latte


10 Easy Paleo Recipes for Fall - Sausage & Butternut Squash Frittata


10 Easy Paleo Recipes for Fall - Paleo Pumpkin Pie


10 Easy Paleo Recipes for Fall - Roasted Butternut Squash Soup


10 Easy Paleo Recipes for Fall - Hot Apple Cider


10 Easy Paleo Recipes for Fall - Cauliflower Celeriac Soup


10 Easy Paleo Recipes for Fall - Roasted Butternut Squash wit Duck Fat, Garlic and Rosemary


10 Easy Paleo Recipes for Fall - Bacon Roasted Brussels Sprouts with Honey Mustard


10 Easy Paleo Recipes for Fall - Pumpkin Pie Spice


How to cook spaghetti squash in the oven

How to cook spaghetti squash in the oven:

Does Spaghetti Squash Really Taste Like Spaghetti?

The number one question you want answered before heading into this, right? The answer is yes...and also no. Once cooked, the yellow flesh of this squash will separate into long strands that you can, indeed, top with marinara sauce and twirl around your fork. The texture is like angel hair pasta — it's tender and chewy, but a bit fragile.
Now for the "...and also no" news. Even though a miracle of Mother Nature has given this squash some spaghetti-like attributes, it is still a squash. It looks like pasta and has a texture like pasta, but it's still probably not going to fool anyone. The flavor is very mild (you might even call it bland) with none of that sweet, earthy squash-like flavor we associate with butternut and acorn squash. This makes spaghetti squash the perfect companion for something like a hearty ragu or a curry — the squash's flavor won't compete with the main attraction on the plate — but you still get all that great spaghetti-like texture.

What You Need

1 medium spaghetti squash (2 to 3 pounds)
Sharp chef's knife
Cutting board
Soup spoon
Medium-size roasting pan or baking dish


  1. Preheat the oven to 400°F: Preheat the oven while you prep the squash.
  2. Slice the squash in half: Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut.
  3. Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh though — we want that! The inside should look clean and fairly smooth.
  4. Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
  5. Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.
  6. Cook the squash for 30 to 45 minutes: Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
  7. The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
  8. Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest "noodles."
  9. Serve the squash: Serve the squash immediately, tossed with a little butter or olive oil. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.

Additional Notes:

  • Roasting the Squash Whole: Instead of cutting the squash in half, you can also roast it whole. Roast until a fork can easily pierce through the outer peel and all the way to the interior of the squash, about an hour. Slice in half and carefully remove the seeds and stringy flesh, then scrape the flesh as directed above.

Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes

  • 2 eggs
  • ¼ cup pumpkin puree
  • ⅛ tsp. cinnamon
  • coconut oil for the pan
  • Raw butter, raw honey, maple syrup, or fruit butter for serving
  • 1 banana, sliced for garnish 
  1. Warm a cast iron pan over medium high heat.
  2. Whisk together the eggs, pumpkin puree, and cinnamon.
  3. Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan.
  4. Use about two scant tablespoons of batter for each pancake. They flip best when the pancakes are small.
  5. Cook until golden on the bottom and slightly opaque in the center and around the edges.
  6. Flip, brown on the other side, and serve.
  7. Makes about 8 small pancakes, for 1 large serving or 2 medium servings. Top with sliced banana.

Friday, November 7, 2014

Paleo Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms


4 very large Portabella mushrooms
¼ cup extra-virgin olive oil
1/2 jar Paleo friendly marinara sauce (5 grams of sugar or less)
Parmesan cheese.

For filling:

2 tablespoons coconut oil
1 ½ pounds ground pork
1 medium onion, diced
4 garlic cloves, crushed and minced
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt and pepper
Dash of red pepper flakes
1 egg, whisked
¼ cup almond flour

Cooking Directions:

Preheat oven to 400 F.

Clean the outside of the mushrooms with a damp paper towel and removed the stems. Scrape out some of the inside with a spoon and rub olive oil around the outside of each mushroom. Set mushrooms on a baking tray, top down.

Dice the vegetables and set aside.

In a large sized skillet over medium high heat, add coconut oil.

Add the onions, garlic and bell peppers. Sauté for 5 minutes or until vegetables are tender.

In a large sized skillet over medium-high heat, add ground pork and seasonings. Cook until the pork has cooked thoroughly, about 5-7 minutes.

Turn off heat and transfer the filling to a large bowl. Allow to cool slightly.

My suggestion would be to put the mixture in the freezer for a short while.  You don’t want the eggs to cook when you put them into the bowl with the hot meat mixture.

When the meat mixture is cool enough, add a whisked egg. Stir it around with your hands until everything is well combined.

Add almond flour. Continue to mix by hand. It will become chunky.

Scoop the mixture into each mushroom cap. Make sure to stuff them really full.

Bake in the oven for 25 minutes.

Remove from oven and top each mushroom with a couple spoonfuls of marinara sauce.

Place them back in the oven and cook for another 5 minutes.

Sprinkle with parm cheese before serving.

Thursday, November 6, 2014

Paleo Crab Cake Benedict

Crab Cake Benedict


For the hollandaise  sauce:

  • 1/2 cup melted ghee
  • 2 egg yolks
  • 1 Tablespoon lemon juice
  • Pinch of sea salt
  • Pinch of cayenne pepper or dash of your favorite hot sauce
In a small saucepan over medium-high heat, add all the hollandaise sauce ingredients. Mix well, stirring occasionally. Let it simmer.

For the Crab cakes:

1 can of crab meat
2 tablespoons red onion, finely diced
2 tablespoons paleo friendlly mayo 
1 teaspoon garlic clove, minced
salt sea and pepper to taste
1/8 teaspoon of Dijon mustard
1 egg
2 tablespoons coconut flour
2-4 tablespoons coconut oil
1 cup baby spinach, cooked
Lemon wedges for garnish
1 poached egg per serving
Cooking directions:
In a large bowl, add all the crab cake ingredients. Mix well to combine. Form crab cakes about the size of your palm.
In a large skillet over medium-high heat, add coconut oil. Add crab cakes and brown on both sides, flipping occasionally. When finished cooking, remove from heat.
Place a nest of cooked spinach on a serving plate and top it with a crab cake.
Top crab cake with poached egg.
Top poached egg with hollandaise sauce.

Wednesday, November 5, 2014

Grain-Free Raw Brownie Bites

Grain-Free Raw Brownie Bites

Everyone knows that I do not bake, but these looked good so I thought I'd share them with you. Head on over to Paleo Grubs for the full recipe.

Chocolate cravings. They always find a way into your head. There’s just nothing quite like the taste of chocolate. So I am elated to uncover this raw brownie recipethat combines dates, walnuts, and cocoa powder to make a delicious, Paleo-friendly treat. And the recipe is so simple! They take under 20 minutes to make, so I have found myself repeating this recipe almost every week. Too good to be true? Try them for yourself and see!
Raw Brownie Bites- try these!
You simply blend everything together, and then roll the ‘dough’ into bite-size brownie balls. They way that I roll the raw brownie mixture usually yields about 8 medium-sized brownie bites, but you can make them even smaller or larger depending on what you like. Sometimes I roll the finished brownie bites in chopped nuts or dried coconut. You can also press the dough mixture into a small baking dish, cool in the refrigerator, and cut squares out of it.

This simple recipe can make enough brownie bites to last you up to a week. Well, I guess that depends on whether you decide to gobble down three a day, but I just usually have one of these as an after-dinner snack, when I like to have something sweet. These are rich enough that I don’t eat 3-4 of them like I would want to with regular chocolate cookies. They also make a good afternoon energy boost. These raw brownie bites have a lot of fiber, protein and healthy fats, versus a highly sugary substitute.
mixing ingredients
brownie bites recipe
These are best eaten cold, so refrigerate the bites after making them, instead of immediately consuming. They should be stored in the fridge in an airtight container.
Raw Brownie Bites
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  1. 1 1/2 cups walnuts
  2. Pinch of salt
  3. 1 cup pitted dates
  4. 1 tsp vanilla
  5. 1/3 cup unsweetened cocoa powder
  1. Add walnuts and salt to a blender or food processor. Mix until the walnuts are finely ground.
  2. Add the dates, vanilla, and cocoa powder to the blender. Mix well until everything is combined. With the blender still running, add a couple drops of water at a time to make the mixture stick together.
  3. Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm. Store in an airtight container in the refrigerator for up to a week.

17 of the best Paleo Thanksgiving Recipes

Head on over to Paleo Grubs to see the recipes.

Tuesday, November 4, 2014

Paleo Buffalo Chicken Won-Ton Bites

Buffalo Chicken Wonton Bites


1 can of chicken or 1/2 a rotisserie chicken
1/2 cup Paleo friendly mayo
1/2 cup of your favorite buffalo or hot sauce
1 package of gluten-free won-tons
1 cup cole-slaw mix
1/2 red onion, grated
1/2 cup red onion, diced for garnish
1 avocado, sliced
Extra-virgin olive oil

Cooking Directions:
In a large skillet over medium-high heat, add olive oil. Add won-ton wrappers and cook on both sides until just golden brown. Remove from pan and place on a plate covered with a paper towel.

In a large bowl, add chicken, buffalo sauce, grated onion, cole-slaw mix, and mayo. Mix well until well combined.

Top each won-ton with chicken mixture.

Top chicken mixture with onion and avocado.

Drizzle won-tons with buffalo sauce and serve.

Monday, November 3, 2014

The Best Paleo Snack....in 10 minutes or less

The Best Paleo Snack in 10 minutes or less!

1 slice of grain free, Paleo friendly bread
1 avocado, sliced
1 link of chicken apple sausage, cooked and sliced
2 eggs, scrambled
1 tablespoon almond butter.

Yummy Yummy!

60 + Five Ingredient (or less) Paleo Recipes

Head on over to: Rubiesandradishes.com

Paleo Beet, Zucchini and Goat Cheese Salad

Beet, Zucchini and Goat Cheese Salad

Cooking Tip for The Single Man: Know thy oven. Each oven is a unique creature, so adjust cooking times accordingly instead of blindly following the recommendations on the back of the DiGiorno’s box.


2 zucchini, sliced
2 golden beets, cooked and quartered
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
½ cup herbed goat cheese

Cooking Directions:

In a large sized skillet over medium-high heat, add olive oil.

Once heated, add garlic, zucchini and beets. Toss mixture occasionally and cook until zucchini is tender.

In a medium sized bowl, add zucchini and beet mixture.

Add goat cheese on top and mix gently.


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