‘Paleo’ Articles at Sweetnicks, Page 2

Recipe: Butter Roasted Broccoli

June 3, 2015 · Narrative

A simple and delicious way to eat broccoli? I am so there.

Last night I crawled into bed at 8 pm, and was fast asleep by 10.

That’s when you know something is wrong.

I didn’t know it at the time, but a migraine was brewing and landed in full force this morning.

Between the five days of rain, the barometric pressure, and life, I suppose I shouldn’t have been surprised, but it’s been awhile since one has knocked me off my feet.

And here we are.

Feeling slightly less like death now, and hanging in.

So broccoli.

Like the segue way?

When it comes to broccoli, I usually roast it (the kids’ favorite) or steam it (sometimes my favorite). Occasionally I’ll get creative with it (see broccomole), or play with a more involved recipe, but roasted and steamed are my go-tos.

So I was ripe for a new easy go-to, and this Butter Roasted Broccoli is a delicious stand-in.

My favorite thing about dishes this simple?

It means you have a bit of extra time to work on a more involved main dish.

#balance

This recipe is the perfect marriage between roasted and steamed. I wouldn’t say I necessarily fooled the kids into thinking this was roasted, because it doesn’t get that full-on crispness that a more traditional roasting would, but it was close enough that they would eat it.

And so I consider that a win.

Hungry for more broccoli recipes?
These Broccoli Parmesan Fritters received a huge thumbs up from even confirmed Broccoli Haters.
This Broccoli Pie is a perfect light lunch or dinner, or even for entertaining (hello brunch!).
Broccoli Cheddar Soup is one of my favorites from Panera. Now you can make it at home.
Funny that this broccoli dish was made after I was sick. Apparently broccoli paves my road to feeling better. Especially if it’s Roasted Broccoli and Portobello Mushrooms with Soy Dressing.

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Recipe: Balsamic Grilled Flank Steak

May 12, 2015 · Narrative

‘Tis the season for grilling, and this flank steak is the perfect way to celebrate warm weather foods, and it’s quick enough that you can enjoy it even on the busiest day of your week.

Every two weeks, we have a Girl Scout meeting in the evening and the timing of it usually means take-out on the way home, or scrounging through the refrigerator for leftovers.

But tonight, I made an effort to get dinner done before we even left.

I also needed something quick and easy, healthy, and that the kids would eat.

This is that.

Well, almost that.

Delivering all the goodness of dinner cooked on the grill, this meal can be ready in thirty minutes, which includes the 15 minutes of marinating time.

That’s a movement I can get behind.

Once I started marinating the steak, I popped a tray of cherry tomatoes in the oven for roasting, and when the steak was done grilling, the tomatoes were done. The steak was then topped with the roasted tomatoes and torn pieces of fresh basil.

Super simple and super delicious.

Whether you’re following Whole30, paleo, primal, clean eating … or just an eat-all-things-grilled lifestyle, this meal works out perfectly. In half an hour, you can get a complete dinner that you can feel good about serving your family.

Which is pretty much my favorite kind of meal.

*I said this was almost the meal I was looking for, because it failed to meet the kid-friendly part of my requirements. Madeline ate enough to get by and Nick reminded me that he’s “not a fan of steak,” and proceeded to microwave his until it no longer resembled what I made. Kids.

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Recipe: Zucchini Noodles with Avocado Cream Sauce

April 14, 2015 · Narrative

Light, healthy, yet perfectly filling, this recipe for Zucchini Noodles with Avocado Cream Sauce is the perfect celebration of all things Spring.

Avocado, I swear, has to be one of the most annoying produce items on the planet.

Because this happens ALL. THE. TIME.

Without fail.

Which means sometimes we have to be a little creative and find new ways to eat avocados. NOW.

I have had a recipe for avocado cream sauce pinned forever, and since all of us like avocado, I figured it was a safe bet.

Not all of us like zucchini noodles, but that’s life.

Like this recipe I shared last week, this one is super quick and perfect for a crazybusy weeknight.

It’s super light and healthy, so zero guilt involved, yet it’s filling enough to be a good meal for anyone.

Well, except those looking for red meat.

#sorrynotsorry

The creaminess of the avocado lends itself well to make a unique pasta sauce, and the zucchini noodles mean that you can have “pasta” without the carb guilt.

So this is perfect if you’re following Whole30, paleo, carb-free, or clean eating.

Or just love avocados.

Give this one a try.

I think you’ll fall in love.

Hungry for more avocado recipes?
This Chicken Avocado Salad is in regular rotation in our home and after you taste it, you’ll know why.
You can find ten of our favorite avocado recipes in this post here.
And lastly, more often than not, we split them open, drizzle hot sauce on them, sprinkle a little sea salt and dig in.

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Recipe: Chicken Avocado Salad {Whole 30}

March 17, 2015 · Narrative

A delicious and simple recipe that combines shredded chicken and creamy avocado to make a light and tasty lunch.

If I had to categorize the type of recipes I gravitate towards (whether they are my own creation or someone else’s recipe), I would say that they are firmly entrenched in two distinct categories: super simple and on the table in under 30 minutes or a long and slow process that could take the whole afternoon or even a week (like the homemade bacon that is currently curing in my refrigerator). This Chicken Avocado Salad recipe is definitely the former.

I am a fan of dishes I can pull together on the weekend, that will give me a week’s worth of meals.

Work smarter, not harder. And all that.

This is that.

Starting with a rotisserie chicken makes quick work of this recipe. Just break it up into bite size pieces and mix it gently with the rest of the ingredients, and you are set with a week’s worth of light lunches, or a dinner or three.

Options, you’ve got them.

So between the easy of making this salad, coupled with my love for ALL THINGS AVOCADO, I knew I would love the finished dish.

And I did. …

Recipe: Asparagus and Artichoke Crustless Quiche

February 19, 2015 · Narrative

A super simple, very healthy recipe for quiche that is perfect for a light lunch, breakfast, or just because.

Here’s the thing about quiches … they are super forgiving. Once you get the basic premise of how many beaten eggs you need in the oven for how long, you’re golden. After that, it’s all about clearing out your fridge or catering to whatever your taste buds are craving.

Today’s crustless quiche was a bit of both.

Lately I’ve been making a quiche on the weekends, because it sets me up for breakfast for the week.

Or slightly less than a week when you discover your seven year old all the sudden likes quiche.

And asparagus.

(and she also recently discovered a love for scrambled eggs and requests them on the daily, so holla!)

Crust for your quiche is awesome, particularly if it’s the light, flaky kind, but since that’s not allowed on Whole30, I just did away with it.

You won’t even miss it.

I had a huge bunch of asparagus that I had just bought, and I was looking for something else to do with them besides just roasting.

Add in some diced artichoke hearts, onion, garlic, seasoning, eggs.

Bake and boom.

You’ve got a slightly light, slightly hearty, mostly delicious bite for whenever you want it.

This is a great recipe to mix and match whatever vegetables or other add-ins you have available. Sausage bits, roasted red pepper strips, and mushrooms all would be wonderfully delicious additions. As would cheese. Natch.

Enjoy!

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Recipe: Meat and Spinach Muffins

January 8, 2015 · Narrative

Savory meat and spinach muffins are easy to make and a healthy grab-and-go breakfast or snack.

Of all the things I’ve given up, I miss cheese the most.

Though, in fairness, I haven’t completely given up cheese.

Just tried to cut back on my consumption of it.

Way back.

And that’s exactly what I thought about when I first bit into these Meat and Spinach Muffins.

Cheese. It needs cheese.

But that kind of defeats the purpose.

So be strong and power through with me.

Don’t add cheese.

I have been using the Well Fed cookbooks a lot over the past few months, and have made a number of new, successful recipes. Thie recipe comes from the first edition.

With blogs, blogs, blogs still continuing to be the rage, I can’t tell you how nice it is to go old-school and cook out of a cookbook.

These muffins kind of remind me a bit of our beloved Spinach Cheese Squares.

Mostly because ALL THE SPINACH.

But this is a far healthier version.

Mostly because NO CHEESE.

With 48 (!!) ounces of spinach, coupled with eggs and ground beef, this makes for a healthy and filling … Snack. Quick Breakfast Item. Fill in the blank.

I liked them even more on the second day.

(just pop the cooked and cooled spinach cups into a sealed container or Ziploc bag and take them out and toast them as you want them)

Which meant they were the perfect grab-and-go breakfast item for me on busy weekdays. I popped two into my tote to eat for breakfast when I got to the office. Toasted until warm through in the toaster oven and I dipped each bite into mustard.

Delicious. Healthy. So good for you.

Make ‘em!

PS And if you love cheese as much as I do and want to add it to this recipe, they would taste fabulous with a bit of feta thrown in, which I feel is a happy medium. Cheese, but not super bad for you. Win/win.

Hungry for more healthy recipes?
This mayo is also from the Well Fed cookbook series, and I guarantee that once you taste it, you won’t ever buy off-the-shelf stuff again.
A kid-approved healthier version of mac and cheese that includes a bit ‘o broccoli. Ok, a lot of broccoli.
This Very Veggie Sloppy Joes recipe is perfect for our super chilly nights (and easy enough for a weeknight!).

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Recipe: Homemade Mayonnaise {Paleo}

December 16, 2014 · Narrative

Healthy, homemade mayonnaise that you can whip up with on-hand ingredients in a matter of minutes … and it will blow your tastebuds away.

Mayonnaise is one of those polarizing things. People seem to either love it or hate it.

Then there’s me.

And maybe you too?

It’s an occasional swipe on a sandwich for the kids.

Or an ingredient in a recipe.

And that’s pretty much … it.

I used to use it more religiously for sandwiches and the like, until I started clean eating in 2010. And then it went by the wayside in favor of mustard or smooshed avocado.

But there’s still always a jar in the fridge for the occasional sandwich.

Last week, I was nearly out, and in my ongoing effort to replace processed items with more homemade items (and save money to boot), I remembered I had seen an easy-to-make recipe for mayo in a Paleo cookbook I like.

And here we are.

I used my mini blender and whipped this up in just a few minutes.

With a handful of basic ingredients I bet you have on hand, you will be rewarded with the creamiest, lightest, most awesome tasting mayo ever.

Like, for real.

Almost like an aoili, as opposed to the thicker consistency found in name-brand mayo.

Lemony, silky, just so good that you have to try it yourself.

I’ve had it with a bit of baked ham. Alongside grilled chicken. Spread on Madeline’s lunch sandwiches. Made deviled eggs with it.

Seriously amazing stuff, and you’ll never go back to store-bought again.

And besides the fact that it’s cheaper and healthier to make it yourself, you never have to worry about running out – you have everything you need to make it!

Because it does have a raw egg in it, your homemade mayo will expire whenever your eggs’ expiration date is, so you’ll need to keep an eye on it, but since this recipe make just a cup and a half, you should be fine.

And yep. I totally reused the, ahem, store-brand jar to store this homemade goodness in. Shh. Don’t tell.

When I mentioned to my mom that I made mayonnaise, she said that my grandmother did as well.

If you have kids, let them watch as you make it – it’s a pretty cool science experiment to watch it as it turns from the liquid to the more-solid mass.

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Recipe: Buffalo Style Roasted Cauliflower

February 27, 2014 · Narrative

Slightly hot. Slightly creamy. And full on delicious. This easy twist on roasted cauliflower will keep you coming back for more.

All cauliflower all the time.

Maybe I should start a cauliflower blog.

Kidding.

But I seriously feel like the only vegetables I eat are cauliflower and broccoli.

Mostly because they are.

And mostly because they’re easy.

So that means I’m always on the look-out for a new way to prepare them.

Especially broccoli, because the kids will eat it.

Not so much on the cauliflower.

And even though Nick is all about buffalo flavored things (most notably wings and this salad), he didn’t care for this Buffalo Style Roasted Cauliflower.

Which is only mildly surprising.

But no matter. Because I pretty much hosed the rest of it myself anyway.

His loss.

But it doesn’t need to be YOUR loss.

Because if you’re looking for a new way to eat cauliflower. Or if you, like Nick and I, like buffalo flavored dishes. Or if you’re on a high protein and vegetable eating plan. Or clean eating. Or Paleo. Or MediFast.

All of the above or none of the above. This one is not to be missed. So stupid simple, I’m not even giving a real recipe.

Oven at 425. Bite size cauliflower florets spread onto a greased baking sheet. Lightly drizzle with olive oil, mix to coat. Roast for 20-25 minutes, until they start to get golden brown. Remove from oven and put in a bowl. Add your favorite hot sauce. Just a bit to lightly coat the cauliflower. Mix so each floret gets some. Plate. Drizzle with a bit of your favorite bleu cheese salad dressing and top with crumbled bleu cheese (I’m partial to Amish Bleu for this one). Be sure to add the crumbled bleu cheese while the cauliflower is still warm, so it gets all nice and melty. Devour.

Go.

Hungry for more cauliflower recipes?
This Roasted Cauliflower Spread is a riff off one that Sarah and I enjoyed at Tom Douglas’ Lola in Seattle.
Visually, this Spicy Whole Roasted Cauliflower is a showstopper, and I made it for a cooking challenge at the CIA recently.
If you haven’t had this Cauliflower Steak with Homemade Caesar Dressing, I don’t know how to help you.
This super simple Cauliflower Mac and Cheese is a great comfort food spin when you’re craving carbs and cheese.
These Cauliflower Bread Sticks were another great riff, and delish!
This Mock Shrimp Risotto was almost as good as the real deal.
Cauliflower Crust Pizza for fulfilling all your pizza loving dreams.
And lastly, Cauliflower Garlic Mashed Potatoes will satisfy your comfort food craving.

Recipe: Cauliflower Mac and Cheese

September 30, 2013 · Narrative

When I was putting away groceries last night, I got a little wistful.

I haven’t had pasta in over six months. And I miss it just a teeny bit.

And sushi. Specifically the most amazing Monkey Roll that ever was.

I used to have them once a week (and, coughcough, sometimes more) and they are amazing.

And man, I seriously miss those.

The other day Madeline asked me how much longer I was going to be doing this “food thing.”

Her adorableness overwhelms me sometimes.

“You lost weight and you look great. I mean, you looked great before too, and now you look even better. You should be done.”

She is very politically correct, and I love that about her.

And I’m almost there. My goal is to release the grip by the end of the year.

Which is pretty much the most perfect way to end the year and usher in a new one. Full of exciting promise, clean slates, and refreshed beginnings.

And until then?

I’m still not eating pasta or my beloved Monkey Rolls.

So in the meantime?

We find other ways to satisfy the occasional craving with new takes on cauliflower.

And this time, that means Cauliflower Mac and Cheese.

It was so simple. And so ridiculously cheesy. That you almost don’t miss the actual real macaroni noodles.

I used frozen cauliflower in those steamer bags, to make it even easier, and when it was done, I drizzled a smidge of hot sauce over the top. And then I promptly inhaled it.

A definite make again.

Whether or not you’ve given up pasta and beloved Monkey Rolls.

Hungry for more ways to get creative with cauliflower?
These Cauliflower Bread Sticks were another great riff, and delish!
This Mock Shrimp Risotto was almost as good as the real deal.
Cauliflower Crust Pizza for fulfilling all your pizza loving dreams.
And lastly, Cauliflower Garlic Mashed Potatoes will satisfy your comfort food craving.

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Recipe: Garlic Cauliflower “Mashed Potatoes”

March 25, 2013 · Narrative

Holy Grail of Garlicness!

My first tip regarding this recipe is to not use the five large cloves of garlic it calls for.

Because, man, I do love me some garlic, but it was way.too.much.

For realz.

Like Nick, who doesn’t like “mashed potatoes” and who I finally convinced to try a bite, was gasping for water because it was “so spicy.”

Spicy wasn’t the right word, but potent certainly is.

My second tip with this recipe? Make it.

Remember when fake-out mashed potatoes via cauliflower were all the rage some years back during the low carb diet craze? My Mom was definitely making them back then, but I never got around to, but luckily they’re baaaack!

To save a little bit of time, and since I don’t have a steamer basket, I skipped the whole first step and just used a Ziploc steamer bag to steam the whole head of cauliflower. I only had one bag left, and had to be a bit strategic to get it all to fit, but it worked beautifully.

Then, once the cauliflower had been steamed, I just pulverized the heck out of everything in my mini food processor. And it was done.

Now for serving? I think these are most perfect with a pulled pork or brisket or roast chicken. And with a bite of the meat and the “mashed potatoes” together on each fork-full. This recipe or this one or this one or this one would be awesome to go with it.

Paleo. Vegetarian. Clean eating. This recipe fits all those groups. And more. Super easy. And pretty guilt-free. Creamy. Flavorful. Delicious.

Go get ’em.

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