French Onion Zoodle Bake

Looking for a unique side dish to accompany some leftover pork tenderloin roast and since I have a zoodle maker this seems to be a perfect match...and I wasn't wrong.  I've changed the recipe to be more Paleo and Whole 30 friendly however you can make it the same as the original recipe as well.

Do not use any other liquid stevia except Sweet Leaf as it has no additional synthetic sugars added like almost every other one I've looked at.

Ingredients:

2 1/2 cups zucchini noodles
1 large onion (I personally like Vidalia), thinly sliced
16 drop Sweet Leaf Liquid Stevia (or 1 teaspoon honey or 1 teaspoon sugar)
1 teaspoon thyme
1 tablespoon butter
1/4 cup beef broth
2 teaspoons Paleo Worcestershire Sauce (or regular Worcestershire for non-Paleo)
1 cup Fontina cheese shredded (Gruyere or Provolone also work well)
Salt and Pepper to taste
Avocado oil (Non-stick spray for non-Paleo)

Directions:

Preheat oven to 400 degrees.

In a skillet preheated to medium heat, melt butter.  Place onion into skillet and cook for a few minutes.  Add salt, pepper, Liquid Stevia, Worcestershire sauce and thyme.  Stir and cook for another couple of minutes until the onion begin to become translucent.  Add bee broth and cook onions until they are golden brown approximately 20 minutes.  Remember to stir them occasionally to avoid burning them.

Next, lightly coat the bottom and sides of an 8x5 baking dish with avocado oil.  In a large bowl combine zucchini noodles and the French onion mixture.  Pour the French onion zoodle mixture into the dish and garnish top with Fontina cheese.  Place in the oven and bake for about 20 to 25 minutes or until golden brown. Remove from oven and cool slightly before serving.  Garnish with a sprinkling of additional thyme.

There will be liquid at the bottom (not a lot) which you may either drain it off with a spoon or you can use a slotted spoon to serve.

Serves 4

Whole Roasted Cauliflower Head

Ingredients

• 1 medium head of Cauliflower
• 3-4 tablespoons Avocado oil or other high temp oil
• Salt/pepper
• 3 tablespoons Clarified Butter (see Alton Brown's easy recipe in the below link if you need to know how)
• Parsley, chopped

Directions:

Preheat oven to 400 degrees

Trim the bottom of the cauliflower and remove all the leaves and hard stem without breaking the head apart.

Rinse and pat dry the trimmed head.
Place head into an oven proof dish or cast iron pan.

Generously drizzle or brush on the Avocado Oil on top. It’s the key to a perfectly roasted cauliflower head.
Sprinkle with salt and pepper to your taste.
Use your hands to spread the oil and seasoning around the entire head.
Cover tightly with aluminum foil.
Cook in the oven for 40 – 50 minutes, depending on the size of your cauliflower. Check with a knife, if it slides in easily, then it’s cooked.
Remove foil and allow it to roast for an extra 5 to 10 minutes so it turns golden brown. Keep an eye on it, so it doesn’t burn.
Melt 3 Tbsp of clarified butter (or ghee) and mix in the parsley, then drizzle or brush it on the cauliflower while it’s still hot.
Simply slice the head like a pie and add additional salt to taste if needed.

One medium head can serve 4-6 people

Need to know how to clarify butter?  Alton Brown to the rescue!  Just be sure you don't over heat the butter or burn it.  1.5 stick of butter nets about 7-8 tablespoons clarified if you don't want to make his full recipe..just remember to use a smaller saucepan.
http://www.foodnetwork.com/recipes/alton-brown/clarified-butter-recipe.html

Garlic and Rosemary Balsamic Roasted Pork Tenderloin

Ingredients

• 1-1.5 pounds pork tenderloin
• 1/4-cup Avocado Oil (or any other high temp oil)
• 3 tablespoons Balsamic Vinegar (I prefer Alessi Aceto Balsamico VSOP aged 20 years)
• 10 garlic cloves, smashed
• 1/4-cup fresh rosemary leaves
• salt and fresh ground pepper, to taste

Instructions

1. Preheat oven to 400F.
2. Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.
3. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for 2 to 3 minutes, or until thickened, and the consistency is that of a wet paste.
4. Spread 3/4 of the rub on all sides of the meat (the rest you can toss or use if you have a bigger roast.
5. Place in oven and cook approximately 35-40 minutes (145-160 degrees internal temp).
6. Remove from oven and let stand 10 minutes.
7. Transfer roast to a cutting board; slice into medallions

Cauliflower Fried Rice

Cauliflower Fried Rice

Serves 4

INGREDIENTS:

• 1 tablespoon + 1 teaspoon sesame oil
• 2 eggs
• 1 small head of cauliflower
• 1/2 cup frozen mixed vegetables
• 2 green onions, minced
• 3 cloves garlic, minced
• salt and pepper
• 3 tablespoons Tamari or Bragg's Liquid Aminos (or Low Sodium Soy Sauce - non-gluten free)

INSTRUCTIONS:

• Combine 1 teaspoon sesame oil with eggs in a bowl then wisk to combine and set aside.
• Chop the cauliflower head into big chunks then send through a food processor fitted with the grating attachment.  Alternatively you could grate the cauliflower on a box grater.  Measure out 4 cups grated cauliflower then save the rest for another use.
• Heat remaining 1 tablespoon sesame oil in a wok or large nonstick skillet over med-high to high heat.
• Add the cauliflower, green onions and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender (about 3-4 minutes).  DO NOT OVER COOK.
• Add garlic, season with salt and pepper and continue to stir fry until garlic is fragrant about 30 seconds or so.
• Push mixture to the sides of the pan to create an opening in the center and add the eggs and scramble.
• Once eggs are almost totally cooked toss mixture to combine.
• Drizzle in the Tamari and mix again to combine.
• Serve immediately.

Creamy Sun-Dried Tomato Chicken

This chicken was amazing. The clean eating/dairy free aspect doesn't change the quality or taste whatsoever.  There is about 15-20 minutes of prep work, 40 minutes in the oven and done.

Creamy Sun-Dried Tomato Chicken

Serves 6

Ingredients

• 1/4 C. Unmodified Potato Starch or Tapioca Starch or (Corn Starch if you don't eat Paleo)
• 1 T. Coarse Sea Salt
• 1 t. Freshly Ground Pepper
• 6-8 Boneless Skinless Chicken Breasts Thin Cut (approx 30-36 ounces total)
• 3 T. Grapeseed Oil, divided
• 1 Yellow Onion, Sliced thinly
• 3/4 C. Sliced Sun-dried Tomatoes (not packed in oil)
• 1 T. Garlic, minced
• 1 t. Italian Seasoning (oregano, thyme, parsley)
• Large Pinch Red Pepper Flakes
• 1 Can (13.5 oz.) Coconut Milk or Unsweetened Almond Milk
• 1 C. Chicken Stock or Broth
• Basil, shredded, to top

Instructions

1. Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
2. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
4. Add the coconut milk and chicken broth and bring to a boil.
5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
6. Cover pan with a lid(make sure it is oven safe) and place it in the oven. Cook for 20 minutes at 400 degrees. After 20 minutes, reduce the heat to 300 and cook for another 20 minutes.
7. Remove from the oven and top with shredded basil just before serving.

Chicken, Faux Potato and Leek Pie

Ingredients

1 slice smoked bacon, chopped

1 1/2 cups cubed daikon (about 8 ounces-turnips are a great substitute)

1 cup chopped carrot

1 1/2  pounds skinless, boneless chicken breast, cut into bite-sized pieces

3 1/2 tablespoons all-purpose flour

3 cups sliced leeks (about 2-3)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

2 cups fat-free, lower-sodium chicken broth

1/2 (14.1-ounce) package refrigerated pie dough

1 tablespoon milk

1 large egg white

Preparation

• Preheat oven to 450°.
• Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently.
• Increase heat to medium-high. Add potato and carrot to pan; sauté 3 minutes, stirring occasionally. 
• Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally. 
• Stir in flour and next 3 ingredients (through pepper); sauté 1 minute, stirring frequently.
• Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish or divide into individual 12-14 oz baking dishes. 
• Top with dough, folding under and pressing down on edges to seal.
• Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. 
• Bake at 450° for 30 minutes or until crust is golden. 
• Let stand 10 minutes before serving

Only 299 Calories per serving - 6 Servings

Apple Cinnamon Paleo Bagels

If you don't have a donut pan, pick one up.  They are relatively inexpensive and a necessary item for these little gems.

Ingredients: 

1 1/2 c almond flour 1/4 c flax meal
1 T coconut flour
1 t baking soda
1/4 t pink salt
4 eggs
2 T apple cider vinegar
1 large apple, diced
1-2 packets SweetLeaf stevia
cinnamon, to taste
1 dropperful Sweetleaf vanilla creme stevia, or more to taste
1/2 T coconut oil

Directions: 

• Preheat oven to 350 degrees
• Grease donut pan and dust with coconut flour
• Mix diced apple with stevia packet and cinnamon
• Heat coconut oil in skillet with medium heat and cook apples until fork tender
• Pulse almond flour, flax meal, coconut flour, baking soda, and salt in food processor
• Add eggs, vinegar, half of the cooked apples, and vanilla stevia and process until combined
• Place batter and rest of cooked apples in ziploc back, snip off corner, and pipe into donut pan
• Bake for 20-25 minutes or until toothpick inserted into center comes out clean
• Remove from oven and allow to cool in pan for 1 hour

Servings: 6

Calories: 278