Paleo Celery Casserole
It’s something you’ve never tried until now, but you’ll love it!
Servings: 8
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
1 white onion, finely chopped
1 celery head, chopped
2 and ½ tablespoons ghee
1 and ½ tablespoons coconut flour
½ teaspoon nutmeg
A pinch of sea salt
Black pepper to the taste
1 and ½ cups coconut milk
2 tablespoons extra virgin olive oil
½ cup flax meal
Directions:
Heat up a pan with 1 tablespoon olive oil over medium high heat, add celery, stir and cook for a few minutes until it browns a bit.
Add a pinch of sea salt and pepper, stir and transfer to a baking dish.
Heat up the same pan with the rest of the olive oil over medium heat, add onions, stir and cook for 4 minutes.
Add 1 and ½ tablespoons ghee, stir well and cook for 1-2 minutes.
Add coconut flour, stir well for a few minutes and take off heat.
Add coconut milk, pepper to the taste and nutmeg and stir very well.
Return to medium heat and stir for 2 minutes more.
Add the rest of the ghee and flax meal, stir and pour everything over celery.
Toss to coat, introduce in the oven at 350 degrees F and bake for 15 minutes until it becomes golden.
Take casserole out of the oven, leave aside to cool down, cut, divide between plates and serve.
Enjoy!
Nutritional value: calories 147, fat 9.2, carbs 11.3, fiber 1.5, sugar 2.1, protein 3.1
Rutabaga Noodles And Cherry Tomatoes
This will be simply amazing!
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients:
For the sauce:
1 tablespoon shallot, chopped
1 garlic clove, minced
¾ cup cashews, soaked for a couple of hours and drained
2 tablespoons nutritional yeast
½ cup veggie stock
A pinch of sea salt
Black pepper to the taste
2 teaspoons lemon juice
For the pasta:
1 cup cherry tomatoes, halved
5 teaspoons olive oil
¼ teaspoon garlic powder
2 rutabagas, peeled and cut into thin noodles
Directions:
Place tomatoes and rutabaga noodles on a lined baking sheet, drizzle the oil over them, season with a pinch of sea salt, black pepper and garlic powder, toss to coat, place in the oven at 400 degrees F and bake for 20 minutes.
Meanwhile, in a food processor, mix garlic with shallots, cashews, veggie stock, nutritional yeast, lemon juice, a pinch of sea salt and black pepper to the taste and blend well.
Divide rutabaga pasta between plates, top with tomatoes and drizzle the sauce over them.
Enjoy!
Nutrition: calories 230, fat 2, fiber 5, carbs 10, protein 8
Simple Garlic Tomatoes
This is so great, light and tasty!
Preparation time: 10 minutes
Cooking time: 50 minutes
Servings: 4
Ingredients:
4 garlic cloves, crushed
1 pound mixed cherry tomatoes
3 thyme springs, chopped
A pinch of sea salt
Black pepper to the taste
¼ cup olive oil
Directions:
In a baking dish, mix tomatoes with a pinch of sea salt, black pepper, olive oil and thyme, toss to coat, place in the oven at 325 degrees F and bake for 50 minutes.
Divide tomatoes and pan juices between plates and serve.
Enjoy!
Nutrition: calories 100, fat 0, fiber 1, carbs 1, protein 6
Tomato Quiche
You can serve this for dinner tonight!
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 2
Ingredients:
1 bunch basil, chopped
4 eggs
1 garlic clove, minced
A pinch of sea salt
Black pepper to the taste
½ cup cherry tomatoes, halved
¼ cup almond cheese
Directions:
In a bowl, mix eggs with a pinch of sea salt, black pepper, almond cheese and basil and whisk well.
Pour this into a baking dish, arrange tomatoes on top, place in the oven at 350 degrees F and bake for 20 minutes.
Leave quiche to cool down, slice and serve.
Enjoy!
Nutrition: calories 140, fat 1, fiber 1, carbs 2, protein 10
Amazing Cherry Mix
The name says it all! this is really amazing!
Preparation time: 30 minutes
Cooking time: 4 minutes
Servings: 4
Ingredients:
1 teaspoon coconut sugar
3 cups cherry tomatoes, halved
¼ teaspoon cumin, ground
1 tablespoon sherry vinegar
A pinch of sea salt
1 red onion, chopped
2 cucumbers, sliced
¼ cup olive oil
Black pepper to the taste
Directions:
Put cherry tomatoes in a bowl, season with coconut sugar, a pinch of salt and black pepper and leave aside for 30 minutes.
Drain tomatoes and pour juices into a pan.
Heat this up over medium heat, add cumin and vinegar and bring to a simmer.
Cook for 4 minutes, take off heat and mix with olive oil.
Add tomatoes, onion and cucumber to this mix, toss well, divide between plates and serve.
Enjoy!
Nutrition: calories 120, fat 1, fiber 2, carbs 2, protein 7
Zucchini Noodles With Tomatoes And Spinach
This Paleo dish is very tasty!
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6
Ingredients:
2 tablespoons olive oil
3 zucchinis, cut with a spiralizer
16 ounces mushrooms, sliced
¼ cup sun dried tomatoes, chopped
1 teaspoon garlic, minced
½ cup cherry tomatoes, halved
2 cups marinara sauce
2 cups spinach, chopped
A pinch of sea salt
Black pepper to the taste
A pinch of cayenne pepper
A handful basil, chopped
Directions:
Put zucchini noodles in a bowl, season them with a pinch of salt and black pepper and leave them aside for 10 minutes.
Heat up a pan with the oil over medium high heat, add garlic, stir and cook for 1 minute.
Add mushrooms, stir and cook for 4 minutes.
Add sun dried tomatoes, stir and cook for 4 minutes more.
Add cherry tomatoes, spinach, cayenne, marinara and zucchini noodles, stir and cook for 6 minutes more.
Sprinkle basil on top, toss gently, divide between plates and serve.
Enjoy!
Nutrition: calories 120, fat 1, fiber 1, carbs 2, protein 9
Simple Roasted Tomatoes
These slow roasted tomatoes must be served with the red pepper sauce we suggest you!
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 4
Ingredients:
1 big red onion, cut into wedges
2 red bell peppers, chopped
2 garlic cloves, minced
1 pound cherry tomatoes, halved
1 teaspoon thyme, dried
1 teaspoon oregano, dried
3 bay leaves
2 tablespoons olive oil
1 tablespoon balsamic vinegar
A pinch of sea salt
B
lack pepper to the taste
Directions:
In a baking dish mix tomatoes with onions, garlic, a pinch of sea salt, black pepper, thyme, oregano, bay leaves, half of the oil and half of the vinegar, toss to coat, place in the oven at 350 degrees F and roast them for 1 hour.
Meanwhile, in your food processor, mix bell peppers with a pinch of sea salt, black pepper, the rest of the oil and the rest of the vinegar and blend very well.
Discard bay leaves, divide roasted tomatoes, garlic and onions on plates, drizzle the bell peppers sauce over them and serve.
Enjoy!
Nutrition: calories 123, fat 1, fiber 1, carbs 2, protein 10
Grilled Cherry Tomatoes
Serve these with a green salad on the side and enjoy!
Preparation time: 30 minutes
Cooking time: 6 minutes
Servings: 4
Ingredients:
1 romaine lettuce head, chopped
A handful basil, chopped
1 cucumber, sliced
3 handfuls spinach, chopped
2 avocados, pitted, peeled and cubed
2 scallions, chopped
½ cup almonds, chopped
3 handfuls green beans, blanched and chopped
For the tomatoes skewers:
3 tablespoons balsamic vinegar
24 cherry tomatoes
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoons thyme, chopped
A pinch of sea salt
Black pepper to the taste
For the salad dressing:
2 tablespoons balsamic vinegar
A pinch of sea salt
Black pepper to the taste
4 tablespoons olive oil
Directions:
In a salad bowl, mix lettuce with spinach, cucumber, basil, avocado pieces, scallions, almonds and green beans.
In a smaller bowl, mix 4 tablespoons oil with 2 tablespoons balsamic vinegar, a pinch of sea salt and black pepper and whisk well.
Add this to salad, toss to coat and leave aside for now.
In a bowl, mix 2 tablespoons oil with 3 tablespoons vinegar, 3 garlic cloves, thyme, a pinch of sea salt and black pepper and whisk well.
Add tomatoes, toss to coat and leave aside for 30 minutes.
Drain marinade, skewer 6 tomatoes on one skewer and repeat with the rest of the tomatoes.
Place skewers on preheated grill over medium high heat, grill for 3 minutes on each side and divide between plates.
Serve with the salad you’ve made earlier on the side.
Enjoy!
Nutrition: calories 140, fat 1, fiber 1, carbs 2, protein 12
Veggies And Fish Mix
This next Paleo dish is so colored and tasty!
Preparation time: 10 minutes
Cooking time: 32 minutes
Servings: 4
Ingredients:
1 cup hot water
1 tablespoon maple syrup
2 tablespoons olive oil
1 eggplant, chopped
3 cups cherry tomatoes, halved
1 teaspoon Paleo Tabasco sauce
1 pound tuna, cubed
1 teaspoon balsamic vinegar
½ cup basil, chopped
Black pepper to the taste
A pinch of sea salt
Directions:
In a bowl, mix eggplant pieces with a pinch of salt and black pepper and stir.
Heat up a pan with 1 tablespoon oil over medium heat, add eggplant, cook for 6 minutes stirring often and transfer to a bowl.
Heat up the pan again with the rest of the oil over medium heat, add tomatoes, cover pan and cook for 6 minutes shaking the pan from time to time.
Return eggplant pieces to the pan, add maple syrup, vinegar and hot water, stir, cover and cook for 10 minutes.
Add tuna and Tabasco sauce, stir, cover pan again, reduce heat to medium-low and simmer for 10 minutes more.
Sprinkle basil on top, divide veggies and tuna mix between plates and serve.
Enjoy!
Nutrition: calories 120, fat 1, fiber 2, carbs 5, protein 12
Spaghetti Squash And Tomatoes
It’s fresh, it’s flavored and very delicious!
Preparation time: 10 minutes
Cooking time: 50 minutes
Servings: 4
Ingredients:
¼ cup pine nuts
2 cups basil, chopped
1 spaghetti squash, halved lengthwise and seedless
Black pepper to the taste
A pinch of sea salt
1 teaspoon garlic, minced
1 and ½ tablespoons olive oil
1 cup mixed cherry tomatoes, halved
½ cup olive oil
2 garlic cloves, minced
Directions:
Place spaghetti squash halves on a lined baking sheet, place in the oven at 375 degrees F and bake for 40 minutes.
Leave squash to cool down and make your spaghetti out of the flesh.
In your food processor, mix pine nuts with a pinch of salt, basil and 2 garlic cloves and blend well.
Add ½ cup olive oil, blend again well and transfer to a bowl.
Heat up a pan with 1 and ½ tablespoons oil over medium high heat, add tomatoes, a pinch of salt, some black pepper and 1 teaspoon garlic, stir and cook for 2 minutes.
Divide spaghetti squash on plates, add tomatoes and the basil pesto on top.
Enjoy!
Nutrition: calories 150, fat 1, fiber 2, carbs 4, protein 12
Zucchini Noodles And Capers Sauce
This is so easy and fresh! It’s the best summer Paleo dish!
Preparation time: 10 minutes
Cooking time: 0 minutes
Servings: 4
Ingredients:
1 tablespoon capers, drained
1 garlic clove
A pinch of sea salt
Black pepper to the taste
A pinch of red pepper flakes
15 kalamata olives, pitted
2 tablespoons olive oil
8 ounces cherry tomatoes, halved
A handful basil, torn
Juice of ½ lemon
4 zucchinis, cut with a spiralizer
Directions:
In your food processor, mix capers with a pinch of sea salt, black pepper, pepper flakes and olives and blend well.
Transfer this to a bowl, add basil, oil and tomatoes, stir well and leave aside for 10 minutes.
Divide zucchini noodles on plates, add tomatoes and capers sauce, toss to coat well and serve.
Enjoy!
Nutrition: calories 100, fat 1, fiber 2, carbs 2, protein 6
Zucchini Noodles And Tasty Pesto
Why don’t you try this for dinner tonight?
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
6 zucchinis, trimmed and cut with a spiralizer
1 cup basil
1 avocado, pitted and peeled
A pinch of sea salt
Black pepper to the taste
3 garlic cloves, chopped
¼ cup olive oil
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
¼ cup pistachios
2 tablespoons lemon juice
2 teaspoons old bay seasoning
Directions:
In a bowl, mix zucchini noodles with a pinch of sea salt and some black pepper, leave aside for 10 minutes and squeeze well.
In your food processor, mix pistachios with black pepper, basil, avocado, lemon juice and a pinch of salt and blend well.
Add ¼ cup oil, blend again and leave aside for now.
Heat up a pan with 1 tablespoon oil over medium high heat, add garlic, stir and cook for 1 minute.
Add shrimp and old bay seasoning, stir, cook for 4 minutes and transfer to a bowl.
Heat up the same pan with the rest of the oil over medium high heat, ad
d zucchini noodles, stir and cook for 3 minutes.
Divide on plates, add pesto on top and toss to coat well.
top with shrimp and serve.
Enjoy!
Nutrition: calories 140, fat 1, fiber 1, carbs 5, protein 14
Stuffed Portobello Mushrooms
These are more than you can imagine! They look great and they taste divine!
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
10 basil leaves
1 cup baby spinach
3 garlic cloves, chopped
1 cup almonds, roughly chopped
1 tablespoon parsley
2 tablespoons nutritional yeast
¼ cup olive oil
8 cherry tomatoes, halved
A pinch of sea salt
Black pepper to the taste
4 Portobello mushrooms, stem removed and chopped
Directions:
In your food processor, mix basil with spinach, garlic, almonds, parsley, nutritional yeast, oil, a pinch of salt, black pepper to the taste and mushroom stems and blend well.
Stuff each mushroom with this mix, place them on a lined baking sheet, place in the oven at 400 degrees F and bake for 20 minutes.
Divide between plates and serve right away.
[2017] 500 Paleo Diet Recipes Page 28
