Cranberry Zucchini Slaw

This is definitely a winner.  Get out that spiralizer if you have one to make it an easier prep.  Also, if you don't have SweetLeaf Liquid Stevia you can substitute sugar. SweetLeaf Stevia has NO additional sugars added to it (many of them do!)...it's just stevia extract and worth it.  Make sure you get true dried cranberries that have not be injected with additional sweetners as well.

Ingredients:

2 medium zucchinis, cut into 4 cups of noodles

1/2 cup dried cranberries 

1/4 cup salted sunflower seeds

1/4 cup plain Greek yogurt (no sugar added!)

1 tbl white vinegar

6-9 drops SweetLeaf Liquid Stevia (or 1 tbl sugar for non-Paleo)

Pinch of Salt and Pepper

Directions:

Cut the zucchinis into small matchstick pieces or shred with a hand shredder.  You can use a spiralizer to create noodles and then cut those into smaller pieces (much easier!)

Stir together all the ingredients and refrigerate for at least one hour for the flavors to mix together.

Stir before serving.  Makes about 4 cups of slaw.

Steak Marinade

The coconut aminos give this a different flavor than normal as it is naturally sweeter to begin with. Don't have coconut aminos?  For non-Paleo you can use Bragg's Liquid Aminos or Soy Sauce in the same quantity as a substitute.

Marinaded New York Steak cooked on a George Foreman Grill

Ingredients:
1/3 cup coconut aminos
1/3 cup olive oil
1/4 cup fresh lemon juice
2 tsp prepared mustard
3 1/2 tbl garlic powder (yes, that much!)
1 tbl balsamic vinegar
1 1/2 tsp dried parsley flakes
1 tsp ground pepper

Directions:
Mix all ingredients in small bowl  Place steak into zip lock bag and pour marinade over the steak. Marinade in the refrigerator, turning occasionally, for a minimum of one hour up to eight hours. Discard marinade and cook steak either on the grill, in the oven or indoor grill to desired temperature.

Balsamic & Honey Roasted Cabbage Steaks

Depending on how may people you are feeding you can use 1/2 to 1 full head of cabbage.  The balsamic and honey vinaigrette you make is more than enough.

Ingredients:

1/2-1 full head green cabbage, cut into 1/2-inch-thick rounds
3 tablespoons olive oil
¾ teaspoon coarse salt
½ teaspoon ground pepper
2 tablespoons balsamic vinegar (VSOP grade works best on this)
2 teaspoon raw honey
1 sprig fresh thyme chopped or sprinkle dried thyme

Directions

1. Preheat your oven to 400°F (200°C). Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.

2. In a bowl, combine 2 tablespoons olive oil, balsamic vinegar and honey.

3. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme.

4. Roast until cabbage slices are tender and edges are golden, 25 to 30 minutes.

Rosemary Fig Roast Chicken

The use of chopped fresh figs in this recipe provide for a burst of flavor however if they are out of season no worries as by adding extra fig preserves you will still get the job done.  Balsamic Glaze is now widely available in the grocery stores however they do contain sugar so for a Paleo version simply do a balsamic reduction (adds about 45-60 minutes to your prep time however can easily be made and stored in the refrigerator until needed).

Ingredients:

4 Bone-In Chicken Breasts (or bone-in thighs)

1/2 cup Balsamic Glaze  - (for Paleo use a Balsamic Reduction only*) 

3 Cloves Garlic, minced

3 Sprigs Rosemary, destemmed and minced

2 tsp Salt

1 tsp Pepper

1/4 cup Butter, softened

5-6 Fresh Figs destemmed, washed and chopped (optional. If you omit fresh figs, add additional 1/4 cup Fig Preserves for glaze)

1/2 cup Fig Preserves

Directions:

Preheat oven to 400 degrees.

In a small bowl combine softened butter, half of the garlic and half of the rosemary, stirring to combine. Using fingers, separate the skin covering the chicken breasts from the meat of the breasts. Using fingers rub the butter between the skin and the chicken breast meat, evenly over both breasts. Pull skin taught to cover the breasts.

In a small sauce pan, combine the fig preserves, the remaining herbs, salt and pepper, and balsamic glaze. Bring the mixture to a simmer and ensure that the balsamic is syrupy and sticky like a glaze. Remove from the heat.

Place chicken onto the roasting rack with the breast side up. Baste with a bit of the balsamic glaze. Roast for 15 minutes.  Using tongs, flip the chicken so it is sitting rib side up in the roasting rack and roast for another 15 minutes and baste with glaze. Flip once more, so that the breast side is facing up - and roast the chicken for 30 minutes basting the chicken with the balsamic fig sauce every 10-15 minutes.  Cook until the breast meat registers 160 degrees (if using thighs until it registers 170 degrees).  Remove from oven and tent chicken with foil. Let rest for 10 minutes before serving.

*Balsamic Reduction (yield 1/2 cup) pour 1 cup balsamic vinegar into small sauce pan.  Heat on low to medium low until vinegar on a low simmer until it is reduced by half.  You must remember to stir the vinegar occasionally to avoid burning.

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