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Real Food Recipes. Sustainable Living. Shining Health.

Browsing Category Paleo

20 Minute Meals / Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Salad / Side Dish / Vegetarian

Radishes with Garlic Avocado Spread

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  12 fresh radishes 1 ripe avocado 1 ⅓  tbsp whole roasted garlic ½ tsp salt ½ tsp freshly ground black pepper To roast the garlic, use a whole bulb and slice off the very tops of the cloves. Coat with one teaspoon olive oil, wrap in foil and roast for 30 minutes at 400°F. In a bowl, mash the avocado and garlic together with a fork until well incorporated. Stir in the salt. Set aside. Slice small slits into each radish. Use a paring knife to hollow out each one to make more room for the spread. Stuff each radish with the Read More

Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / Nut-Free / Paleo / Salad / Side Dish / Vegetarian

Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  1 medium-sized delicata squash 2 tsp coconut oil ½ tsp salt 1 cup lacinato kale – stems removed 1 cup arugula 1 cup radicchio – leaves separated ¼ cup dried cranberries Cranberry Vinaigrette Dressing 1/4 cup olive oil  3 ½ tbsp pure cranberry juice 2 tbsp red wine vinegar 1 tbsp water 2 tsp honey ½ tsp yellow mustard ¼ tsp garlic powder ½ tsp salt dash of pepper Preheat oven to 400°F. Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ Read More

Appetizer / Breakfast / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / Nut-Free / Paleo / Side Dish / Vegetarian

Savory Pear & Onion Galette with Lemon Verbena (Gluten Free and Dairy Free!)

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  1 pie dough recipe – I used cassava flour and palm shortening with a dash of salt. (Trisha Hughes has a great recipe.) ⅓ cup sweet onion – thinly sliced ½ tsp coconut oil 3 bosc pears – thinly sliced into ⅛” 1 tsp salt 1 tbsp lemon juice ½ tbsp flour (I use cassava) 1 tbsp fresh lemon verbena ½ tsp extra virgin olive oil 1 tsp honey ½ tbsp balsamic vinegar   Prepare your pie dough and roll it out onto a piece of parchment paper. Preheat the oven to 375°F. In a medium-sized skillet, lightly sauté onions with ½ Read More

20 Minute Meals / Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Raw / Salad / Side Dish / Vegetarian

Cucumber Orange Salad

4 cups cucumber – seeded and chopped into 1” pieces 2 oranges – peeled, segmented and chopped 1 ½ cups jicama – julienned 1 cup red onion – chopped ¼ cup fennel – shaved 3 tbsp lime juice 1 tbsp orange zest ½ tsp salt Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated. Refrigerate for one to two hours, allowing the flavors to blend into each other. Serve with grilled salmon or steak. Enjoy!

20 Minute Meals / Appetizer / Breakfast / Dairy-free / Dinner / Gluten-free / Local Eats Project / No sugar / Nut-Free / Paleo / Salad / Sauce / Side Dish / Vegetarian

Corn Fritter Salad Stack with Tomato & Zucchini

Ever get your CSA share, take a look inside and have no idea how you’re going to make the ingredients into a meal? Well that was my challenge this week. Local Roots NYC gifted me a lovely array of fresh vegetables for their Local Roots Cooking Challenge. I joined several food bloggers and photographers in an attempt to turn the ingredients below into a tasty dish. Ingredient included: 2 ears of corn 2 zucchini 2 tomatoes 1 bunch of savory herb 1 bunch of green leaf kale My recipe creation: Corn Fritter Salad Stack with marinated Tomato & Zucchini topped with Savory Herb Aioli All vegetables came from Bloominghill Farm in Blooming Grove, New York.   Corn Fritter Salad Stack with Tomato & Zucchini Corn Fritters 2 cups cooked corn ½ cup+ 1 tbsp cornmeal  2 medium eggs 1 tbsp coconut flour ½ tsp salt 1-2 tbsp lard or coconut Read More

20 Minute Meals / Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Side Dish

Saucy Garlic Okra

1 tbsp lard or coconut oil 3 cups okra 3 tbsp garlic – minced 1 cup onion – minced 1 tbsp ginger – grated ½ tsp all spice       1 tsp paprika      ½ tsp nutmeg       ¼ tsp cayenne powder    ¾ cup vegetable broth 1 tbsp tomato paste ⅓ cup coconut milk  ¼ tsp salt   Melt lard over medium heat in a large skillet. Add onions, ginger, garlic and salt, and sauté for two minutes.   Stir in the spices, vegetable broth, tomato paste, and coconut milk. Reduce heat to low and add the okra. Cover the pan and simmer over low heat for ten minutes. The okra is done when it is soft, yet still firm enough to keep it’s form. Serve over rice or as is. Leftovers will keep in the fridge for a few days and in the freezer Read More