Scallop Florentine

Scallop Florentine
Serves 2Ingredients
12 oz scallops

1 TBSP olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced

1/4 cup sun-dried tomatoes, chopped, packed in oil

12 oz. mushrooms, sliced

12 oz. baby spinach, fresh

1/2 cup coconut milk

1/4 cup white wine

optional spices (salt, pepper, cayenne pepper, paprika, garlic powder)

Directions
1. Preheat oven to 375 degrees.
2. In a saute pan, heat olive oil, and saute onion until translucent.
3. Add sun-dried tomatoes, mushrooms, and garlic.
4. Add the white wine, cover and cook for about 5 minutes, until mushrooms are soft and tender.
5. Add spinach and cook until wilted.
6. Pour coconut milk over everything and mix well.
7. Pour all ingredients onto a baking dish.
8. Place scallops over top of spinach mixture. Bake for 15 minutes.
*I seared the scallops on both sides for about 1-2 minutes just to get a nice crust on them before baking

Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes
Serves 1-2 (depending on size of cauliflower and appetite...it was only enough for me :) )

Ingredients:
1 head cauliflower
1 tbsp olive oil
1/4 cup coconut milk
1 tbsp chopped garlic
1 tsp garlic powder
1 tsp onion powder
1 tsp dried rosemary
Salt and pepper

Directions:
1. Cut cauliflower into florets, place in large microwavable bowl with about 1/4-1/2 cup water, olive oil, salt, and pepper. Mix. Cover and microwave for about 10 minutes, or until tender enough to break apart when touched. Let cool for a few minutes.
2. In a food processor, place cauliflower, garlic, and seasonings. Turn on and process until it begins to have a mashed potato consistency.
3. Stir with spoon to mix.
4. Add coconut milk to food processor and cauliflower mixture. Continue to process until you get the desired consistency.

Roasted Red Pepper and Cauliflower Soup

Roasted Red Pepper and Cauliflower Soup
Serves 2-3 as a side dish

Ingredients:
1 large head cauliflower (cut into florets)
3 tablespoons olive oil
salt and pepper
1 large onion (chopped)
3 cloves garlic (chopped)
2 large roasted red peppers
1/4 teaspoon cayenne
3 1/2 cups chicken stock (save 1/2 cup for blending at the end, optional)

Directions to Roast Red Peppers
1. Preheat oven to 450F and then switch to broil once it reaches temperature.
2. Cut the red peppers in half, remove the stem and clean out the seeds.
3. Place the red peppers on a baking sheet with the outside of the peppers facing up.
4. Broil for 10-12 minutes or until the skins are blackened.
5. Place the peppers in a zip-lock bag, seal and let the peppers cool for about 15-20 minutes.
6. Pinch off/peel back the skins from the peppers.
7. Cut up the peppers and set aside.

Directions for Soup
1. Switch oven to bake on 400F.
2. Cut the cauliflower into florets. Toss the cauliflower florets in 2 tbsp of the olive oil with some salt and pepper.
3. Place the cauliflower florets in a single layer in a baking dish and roast in oven until lightly golden brown, about 30 minutes.
4. Heat the last 1 tbsp oil in a LARGE pan.
5. Add the chopped onions and saute until tender, about 7 minutes.
6. Add the garlic and saute until fragrant, about 1 minute.
7. Add the cauliflower, roasted red peppers, cayenne and 3 cups of the chicken stock.
8. Bring to a boil, reduce the heat, cover and simmer until the cauliflower is tender, about 30 minutes.
9. Puree with a hand blender or regular standing blender. If using a standing blender, allow soup to cool a little before putting it in. You will also have to do this in about 3 batches because it will not all fit in at once. Make sure there is enough liquid each time you blend, adding additional stock if necessary.
10. Serve hot and enjoy :)


Thanks to Closet Cooking for the recipe idea.

New Paleo Cookbook

New Paleo Cookbook coming soon!


So I was asked by Douglas Robb, the creator of A Paleo Diet for the 21st Century, to include some of my recipes in his new Paleo Cookbook. There are going to be 42 different bloggers included in this book. Check out his website, and I will continue to keep you posted on new recipes and the book writing process!

Cucumber Salad

Cucumber, Tomato, and Onion Salad
Serves 1 (or 3 small side dishes)

Ingredients
1 large cucumber, cut in chunks
1 large tomato, chopped (seeds removed)
1/2 vidalia onion, chopped or thinly sliced
1 TBSP olive oil
2 TBSP vinegar (i used apple cider)
Seasonings (garlic powder, dried rosemary, dried oregano, italian seasoning)

Directions
1. Slice cucumber, then cut each slice into four. Place into large bowl.
2. Chop onions and tomatoes and add to bowl.
3. Add oil, vinegar, and seasonings (amount of each is up to you, but maybe somewhere around 1 tsp each)
4. Mix to combine.
5. Chill in refrigerator. Serve and Enjoy!

Spaghetti Squash Fritters

Spaghetti Squash Fritters
Serves 2
Ingredients
2 cups cooked spaghetti squash or 1/2 of a whole spaghetti squash)
1/3 cup almond meal
1 cup chopped onion/scallion/veggies
1 egg
1 TBSP olive oil

Directions
1. Combine squash, almond meal flour, onion, and egg in large bowl and mix to combine
2. Heat some of the olive oil in the pan over medium-high heat
3. Start making mini fritters (makes about 10 small pancakes) and add to pan
4. Cook on each side for about 7 minutes, or until cooked to desired crispness and sturdy enough to flip