Breakfast Stuffed Acorn Squash

The breakfast stuffed acorn squash is a meal on its own, which can be enjoyed at breakfast, brunch, lunch, or dinner. They are the perfect choice to impress large parties, because they are really easy to make and have a aesthetically-pleasing presentation and delicious flavor. They are also very filling, I had one for breakfast the other day and I don’t think I was hungry until 4 in the afternoon.

I have been asked several times to make egg-free breakfast dishes, and this one would be a great option. If you omit the egg, it would still be a delicious dish.  For the longest time, long  before I went Paleo, I used to not like eggs, or cereal,; dairy used to upset my stomach, bread made me bloated and tired, I was too lazy to make pancakes or muffins. I didn’t consider fruit to be a meal, because to me a satisfying meal should be warm, so my options were always left over dinner. My co-workers didn’t really appreciate me showing up to work at 9 am with a bowl of leftover seafood soup or grilled steak. Now I am just addicted to banana scramble and breakfast porridge and have grown to love eggs.

Ingredients:

1 acorn squash
2 eggs (optional)
½ cup of nitrate free turkey or pork ground sausage
1 tbsp of butter or coconut oil
1-2 garlic cloves
½ cup of chopped onions
2 tbsp of fresh sage
Salt and pepper to taste

Preparation:

• Preheat oven to 400 degrees Fahrenheit.
• Cut the acorn in half, lengthwise
• Place the acorn face down over a cookie sheet or baking dish and bake for about 20-25 minutes or until the squash is tender
• Meanwhile in a medium skillet sauté the onions, garlic, sage and sausage with the oil, until the sausage in fully cooked.
• Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn “shell” too thin
• In a large bowl mix the squash, and sausage
• Scoop back into the acorn.
• With the back of a spoon push down in the middle of the squash to create room for the eggs.
• Crack the eggs open and pour one egg in the center of each squash
• Bake for an additional 10-20 minutes or until desired doneness.

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Kalamata Dill Leg of Lamb

Whenever I think about an herbed leg of lamb I immediately associate it with fresh rosemary, but I wanted to change the recipe around and experiment with different flavors. Marinated overnight in wine and lemon and roasted with lots of fresh garlic and olives, this dill leg of lamb is extra moist and flavorful.

I know that lamb is associated more with spring dishes. Although it is available all year round, lamb sales peak around Easter,  but the best time to buy it is around late spring to mid fall, this gives the lambs usually born around March enough time to reach their flavor peak. It is now early December and I definitely lucked out with this cut, not only because I was able to find a fresh and tender cut, but also because off-season is a lot more affordable.

For other meat recipes try my prime rib or  my deli-style roast beef

Marinade:

3 cups of red wine
1 tbsp of garlic powder
½ cup of lemon
2 tsp of ground black pepper
1 tbsp of dry oregano
2 tsp of salt

Lamb:

1 boneless leg of lamb (6-8 lbs)
½ tbsp of ground black pepper
1 cup of black olives
6-8 sprigs of fresh dill
¼ cup of beef tallow, lard or bacon fat
¼ cup of lemon juice
4 sliced garlic cloves
8-10 minced garlic cloves
2 tsp of lemon zest
Salt to taste

Preparation:

• In a large plastic bag place the lamb leg and all the ingredients for the marinade.
• Shake to combine all the ingredients and place in the refrigerator for at least 8 hours.
• Drain and pat the meat dry, using a kitchen or paper towel.
• Preheat oven to 500 degrees Fahrenheit.
• Stuff the meat with ½ cup of olives, sliced garlic, and 3 or 4 sprigs of dill.
• Tie the meat together with a twine.
• Chop the remaining olives and dill.
• In a medium bowl combine the chopped olives, garlic, dill, and the rest of the ingredients until a paste is formed.
• Rub all sides of the meat with this paste.
• Place meat in a baking pan, fat side up.
• Bake for 30 minutes.
• Reduce heat to 250 degrees Fahrenheit.
• Continue to bake for about an hour or until desired doneness.
• For medium rare remove the leg from the oven when a thermometer inserted in the middle reads 125 degrees Fahrenheit.
• Cover with parchment paper and then foil paper and let stand for at least 15 minutes before carving
• Serve and enjoy.

Kalamata Dill Leg of Lamb

Author: Edible Harmony

Prep time: 20 mins

Cook time: 90 mins

Total time: 1 hour 50 mins

Serves: 8

Ingredients

• Marinade:
• 3 cups of red wine
• 1 tbsp of garlic powder
• ½ cup of lemon
• 2 tsp of ground black pepper
• 1 tbsp of dry oregano
• 2 tsp of salt
• Lamb:
• 1 boneless leg of lamb (6-8 lbs)
• ½ tbsp of ground black pepper
• 1 cup of black olives
• 6-8 sprigs of fresh dill
• ¼ cup of beef tallow, lard or bacon fat
• ¼ cup of lemon juice
• 4 sliced garlic cloves
• 8-10 minced garlic cloves
• 2 tsp of lemon zest
• Salt to taste

Instructions

1. In a large plastic bag place the lamb leg and all the ingredients for the marinade.
2. Shake to combine all the ingredients and place in the refrigerator for at least 8 hours.
3. Drain and pat the meat dry, using a kitchen or paper towel.
4. Preheat oven to 500 degrees Fahrenheit.
5. Stuff the meat with ½ cup of olives, sliced garlic, and 3 or 4 sprigs of dill.
6. Tie the meat together with a twine.
7. Chop the remaining olives and dill.
8. In a medium bowl combine the chopped olives, garlic, dill, and the rest of the ingredients until a paste is formed.
9. Rub all sides of the meat with this paste.
10. Place meat in a baking pan, fat side up.
11. Bake for 30 minutes.
12. Reduce heat to 250 degrees Fahrenheit.
13. Continue to bake for about an hour or until desired doneness.
14. For medium rare remove the leg from the oven when a thermometer inserted in the middle reads 125 degrees Fahrenheit.
15. Cover with parchment paper and then foil paper and let stand for at least 15 minutes before carving
16. Serve and enjoy.

3.1.09

 

Sesame Paleo Noodles

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Spaghetti squash is so versatile.  I have used it to replace the noodles in Italian dishes, Asian foods, soups, salads and even desserts. These vegetarian Sesame Paleo Noodles will make you wonder why you ever ate regular pasta before.  It  is so light, flavorful and easy to make. For added protein you can also add chopped grilled chicken, beef, shrimp or mushrooms.

I haven’t posted a recipe in a few days. I have been so wrapped up with discussions on proposition 37. First trying to spread the word, then following the polls, and then recovering from the disappointment of it not passing.

Today I feel a little bit more optimistic, we lost one battle but not the war.  We created more awareness. Before this campaign most people didn’t know what a GMO was.  Now even those who voted no, deterred by the unfounded fear of food prices raising, know what a GMO is. It is also true that the bill wasn’t perfect, so  perhaps now they can re-write and improve it. I have hope that other states may pass it. I know it will be a long battle, but maybe as we start to hear more and more about this issue, some companies will start labeling their products as non-GMO. Time will tell but I sure hope I live to see the fall of Monsanto someday.

Ok! Enough bitterness… let’s eat!

Ingredients:

1 medium spaghetti squash (approx. 3 lbs)
3 green onions, sliced
1/3 cup of chopped cilantro
¼  to 1/3 cup of coconut aminos (soy sauce replacement)
2 tbsp of sesame seeds
1 tsp of garlic powder
1 tbsp of coconut oil
1 tbsp of sesame oil
Red pepper flakes to taste
salt and pepper to taste

Preparation:

• Cut the spaghetti squash in half, lengthwise
• Place both halves face down on baking dish and bake at around 380 F for 45 minutes or until the squash is soft
• Meanwhile spread the sesame seeds on a cookie tray and bake until they start to brown
• Using a fork separate the squash strings and scoop them out with a spoon
• In a large skillet, heat the sesame oil and the coconut oil
• Add the green onions , cook for a couple of seconds and mix in the spaghetti squash
• Add the rest of the ingredients and cook for a couple of minutes. Do not overcook it or your squash will get mushy

Thyme Liver and Onions

The US Open of Surfing was just in town,  that means that my husband is M.I.A. for the weekend; he is a surf fanatic and has volunteered as a chiropractor for the staff and competitors for the last 12 years, it also means that I can cook all sort of things I love but he dislikes. What was on our menu? Liver and onions with rutabaga fries and spicy aioli …I didn’t think that anyone would be interested in a liver recipe, but to my surprise a  few of you requested it so I decided to post it anyway.

There is so much negative stigma around eating liver; it’s dirty, it holds a lot of toxins, it’s bitter…the truth is  that while liver’s role is to neutralize toxins, it does not store them. Toxins that cannot be eliminated are likely to be accumulated in  fatty tissues and nervous systems, but regardless of what cut of meat you are eating, if it’s coming from a CAFO (Concentrated Animal Feeding Operation), raised in filthy conditions and pumped with antibiotics and hormones, it is going to have toxins.  Besides that, liver is considered by some nature’s most potent superfood. Here is a chart I borrowed from Chris Kresser:

	APPLE (100 g)	CARROTS (100 g)	RED MEAT (100 g)	BEEF LIVER (100 g)
Calcium	3.0 mg	3.3 mg	11.0 mg	11.0 mg
Phosphorus	6.0 mg	31.0 mg	140.0 mg	476.0 mg
Magnesium	4.8 mg	6.2 mg	15.0 mg	18.0 mg
Potassium	139.0 mg	222.0 mg	370.0 mg	380.0 mg
Iron	.1 mg	.6 mg	3.3 mg	8.8 mg
Zinc	.05 mg	.3 mg	4.4 mg	4.0 mg
Copper	.04 mg	.08 mg	.18 mg	12.0 mg
Vitamin A	None	None	40 IU	53,400 IU
Vitamin D	None	None	Trace	19 IU
Vitamin E	.37 mg	.11 mg	1.7 mg	.63 mg
Vitamin C	7.0 mg	6.0 mg	None	27.0 mg
Thiamin	.03 mg	.05 mg	.05 mg	.26 mg
Riboflavin	.02 mg	.05 mg	.20 mg	4.19 mg
Niacin	.10 mg	.60 mg	4.0 mg	16.5 mg
Pantothenic Acid	.11 mg	.19 mg	.42 mg	8.8 mg
Vitamin B6	.03 mg	.10 mg	.07 mg	.73 mg
Folic Acid	8.0 mcg	24.0 mcg	4.0 mcg	145.0 mcg
Biotin	None	.42 mcg	2.08 mcg	96.0 mcg
Vitamin B12	None	None	1.84 mcg	111.3 mcg

 

I survived a week filled with an inland invasion of noise, chaos, littering multitudes of drunks, teenage girls with “Free Kisses” signs written with markers all over their bodies, $40 parking spots and over 30 cars vandalized just on our block…until next year!

Ingredients:

1 lb. of grass-fed liver fillets
1/2 red onion
3 tbsp of oil or butter
1 tbsp of fresh thyme leaves
1/2 cup of arrowroot powder
Salt and pepper to taste

Preparation:

• Coat the liver with the arrowroot powder.
• Heat the oil in a large skillet,  sauté the onions and the liver on high heat.
• Cook one side of the liver until golden brown, then turn and continue to cook until medium well.

 

Tips:

For a milder tasting liver, soak in milk for 2-3 hours before cooking.

Do not overload the skillet, if necessary cook it in batches; or cook the onions first, remove and then cook the meat

Do do not over-cook the liver or it will get bitter and rubbery

Thai Paleo Fried “Rice”

This dish can easily be adjusted to a vegetarian or vegan version by omitting the meat and honey. I have also made it with ground chicken and turkey, but I like it much better with ground or shredded pork or left over carnitas.

Ingredients:

1 head of cauliflower
1 lb of ground pork
1 medium chopped red onion
2 medium shredded carrots
1 medium diced zucchini
4 minced garlic cloves
2 tbsp of chopped fresh basil
3 tbsp of coconut aminos (soy sauce replacement)
2-3 tbsp of date paste or 1- 1 1/2 tbsp of honey
1/2 tbsp of fresh finely shredded ginger
2 tbsp of sesame oil
1 tbsp of olive or coconut oil
1 tbsp of lemon juice
Salt, pepper and red pepper flakes to taste

Preparation:

• In a large skillet sauté the onions, garlic and ginger, on medium-high heat, until onions are soft
•  Add in the ground pork and continue to cook until done.
• Stir constantly and break down the large clusters of meat.
• Add the rest of the vegetables except the cauliflower and cook until tender
• In a food processor pulse in the cauliflower until it’s the size of rice.
• Add the cauliflower and the rest of the ingredients to the skillet, mix, cover and continue to cook for about 4-6 minutes or until cauliflower is tender.

Thai Paleo Fried “Rice”

Author: Edible Harmony

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 6-8

Ingredients

• 1 head of cauliflower
• 1 lb of ground pork
• 1 medium chopped red onion
• 2 medium shredded carrots
• 1 medium diced zucchini
• 4 minced garlic cloves
• 2 tbsp of chopped fresh basil
• 3 tbsp of coconut aminos (soy sauce replacement)
•  2-3 tbsp of date paste or 1- 1 1/2 tbsp of honey
• 1/2 tbsp of fresh finely shredded ginger
• 2 tbsp of sesame oil
• 1 tbsp of olive or coconut oil
• 1 tbsp of lemon juice
• Salt, pepper and red pepper flakes to taste

Instructions

1. In a large skillet sauté the onions, garlic and ginger, on medium-high heat, until onions are soft
2. Add in the ground pork and continue to cook until done.
3. Stir constantly and break down the large clusters of meat.
4. Add the rest of the vegetables except the cauliflower and cook until tender
5. In a food processor pulse in the cauliflower until it’s the size of rice.
6. Add the cauliflower and the rest of the ingredients to the skillet, mix, cover and continue to cook for about 4-6 minutes or until cauliflower is tender.

3.1.09

 

DO NOT over cook, or you will end up with a cauliflower puree.

Easy Mayo (regular or lacto-fermented option)

I’ve spent hours at the stores reading labels, looking for a healthy mayonnaise, but even the ones that read “made with olive oil” and “organic” are filled with soy, canola oil, and additives.

I remember that back home whenever we needed mayo, we just made it. The problem is that it didn’t last long and it is not always convenient to whip a batch every time you need a tablespoon or two, but with the lacto-fermented method, this mayo would last up to 2 months.

If you are using the mayo right away, omit the whey, but if you are saving it for later use follow the lacto-fermented instructions.

Ingredients:

1 cup of avocado oil or macadamia oil, OR 1/2 cup of avocado oil plus 1/2 cup of olive oil ( you can also use 1 cup of olive oil but it may taste bitter)

1 tbsp of apple cider vinegar

1 tbsp of lemon juice

1/2 tsp of salt

1/8 tsp of ground mustard

1 egg or 2 egg yolks (room temperature)

1 tbsp of whey (optional)*

 

Preparation:

• Blend the egg, vinegar, lemon, mustard, and salt on low to medium speed, if using cold eggs blend until they slightly warm up.
• While the blender is running slowly pour the oil making a very thin, slow stream until mixture thickens, you can increase the speed of the blender to medium to thicken the mayo a little faster.
• Stop the blender as soon as it thickens, if the mixture starts to heat up it will liquefy again, store in an airtight container for up to 3-4 days.
• If you are making the lacto-fermented mayo, add the whey to the mixture once the mayo has thickened, blend evenly, store in an airtight container, set on the counter for 7 hours at room temperature, refrigerate and store for up to 2 months.

  *Whey is the clear liquid that forms over yogurt, to obtain whey simply strain some plain yogurt with several layers of cheese cloth.
  ** When consuming raw eggs, make sure to use fresh, clean, and organic ones**

Easy Mayo (regular or lacto-fermented option)

Author: Edible Harmony

Ingredients

• 1 cup of avocado oil or macadamia oil, OR 1/2 cup of avocado oil plus 1/2 cup of olive oil
• 1 tbsp of apple cider vinegar
• 1 tbsp of lemon juice
• 1/2 tsp of salt
• 1/8 tsp of ground mustard
• 1 egg or 2 egg yolks (room temperature)
• 1 tbsp of whey (optional)

Instructions

1. Blend the egg, vinegar, lemon, mustard, and salt on low to medium speed, if using cold eggs blend until they slightly warm up.
2. While the blender is running slowly pour the oil making a very thin, slow stream until mixture thickens, you can increase the speed of the blender to medium to thicken the mayo a little faster.
3. Stop the blender as soon as it thickens, if the mixture starts to heat up it will liquefy again, store in an airtight container for up to 3-4 days.
4. If you are making the lacto-fermented mayo, add the whey to the mixture once the mayo has thickened, blend evenly, store in an airtight container, set on the counter for 7 hours at room temperature, refrigerate and store for up to 2 months.

3.2.1753

 

Chimichurri

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Chimichurri is a traditional Argentinian steak sauce, it goes great over any grilled meat or poultry or as a dipping sauce. I even pour it over my veggies and salads.

Ingredients:

4 garlic cloves
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
1/2 chopped white onion
2 tablespoons white wine vinegar or coconut vinegar
1-2 teaspoon dried oregano
1/2 teaspoon red pepper flakes(optional)
1/2 cup extra virgin olive oil
1/2 tsp of cumin salt and pepper to taste

Preparation:

• Using a food processor pulse in the garlic and onions until finely chopped
• Transfer to a bowl and add the rest of the ingredients
• Let sit for at least 20 mins and serve over a steak or as a dipping sauce

Balsamic Eye of Round Roast

With all due respect to my vegetarian and vegan friends, an admission: I love fatty meats! The more marbled the better, but not all my recipes can call for rib eye roast, so I created this one for those who like leaner cuts. This one is also among the most affordable cuts, because its lack of marbling can make it really tough when using conventional dry-heat cooking methods…nothing a slow cooker can’t fix.

If you prefer using a different kind of roasting meat, go for it!

Ingredients:

3 lb eye of round roast
2 medium onions, sliced
1 cup of beef broth
3-4 tbsp of arrowroot powder
1/3 cup of balsamic vinegar
2 garlic cloves, sliced
1 Roma tomato, sliced
1 medium carrot, finely shredded
1 tbsp of thyme
Salt and pepper to taste

Preparation:

• Dissolve the arrowroot powder in the broth.
• Put the sliced onions and carrots at the bottom of the slow cooker.
• Add the rest of ingredients, rub the meat with salt and pepper, placed on top and cook on low heat for 8 hours.
• If the roast is too dry, slice, cover with the onions and sauce and cook for an additional hour.

Zucchini Noodles

After going to 4 barbecues yesterday, I feel like I ate an entire cow, therefore, today I want to keep it light and vegan.

Spaghetti squash wasn’t available at the store and I had a pesto “pasta” craving, so I made these instead. They are naturally gluten-free, low-carb, low-calorie and faster to cook than regular pasta.

Ingredients:

Zucchini

Preparation:

• Cut unpeeled zucchini lengthwise into thin noodles, you can use either a potato peeler or a mandolin slicer.
• In a large pot bring salted water to a boil.
• Add the noodles and cook for 1 or 2 minutes.
• Remove from heat, drain and serve.
• Top with vegan pesto or your favorite pasta sauce.

 

DO NOT over-cook the noodles, you want them flexible and slightly soft but not mushy.

The noodles from the first picture were cut with a potato peeler and the noodles form the second picture were cut with a mandolin slicer

Shrimp Stir Fry

 

This one also tastes great with chicken, beef, cashews or just vegetables alone, a little asian fusion minus the soy and wheat

 

Ingredients:

 

1 tsp of olive oil

1 1/2 tbsp of sesame oil

10- 12 medium raw shrimp, peeled

4 garlic cloves, minced

2 slices of nitrate free bacon, sliced

1 small red onion, sliced

2 medium carrots, sliced,

2 celery stalks, sliced

10 asparagus cut into 2 inch pieces

4 ounces of crimini mushrooms, sliced

1/2 tsp of fresh ground ginger

2 tbsp of coconut aminos

1/2 cup of broth or water

1 tbsp or arrowroot powder

1 tbsp of lemon juice

1/2 tsp of pepper

2 tbsp of date paste or 1/2  of honey

 Salt and red pepper flakes to taste

Toasted Sesame seeds (optional)

 

 Preparation:

 

• In a large skillet sauté the carrots, bacon, onion and oil, on high heat for 3-4 minutes.
• Add the asparagus, celery, garlic and shrimp and sauté for 3 – 4 minutes.
• Add the rest of the ingredients ( dissolve the arrowroot in the broth first), cover and continue to cook until the vegetables are tender.
• Serve and sprinkle with sesame seeds.