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Loaded Mashed “Potatoes”

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I’m pretty sure I’ve posted this recipe before, but it’s too good not to share it again!

And it’s ridiculously easy to make.

Ingredients:
2 bags of frozen cauliflower
1 cup of Chobani nonfat Greek yogurt
2 cups organic chicken stock
3 tbsp dried onion flakes
4 tbsp garlic powder
1/2 cup fat free sharp cheddar cheese
1/2 cup chopped green onions

Easy Prep:
Boil (lid on) the cauliflower until fork tender in the chicken stock with the garlic powder and dried onions.

Once well done (about 10 minutes at a heavy boil), empty contents into blender or food processor. Most of the stock should have boiled off, but drain in the event it’s still very liquidy.

Add 1 cup of Chobani yogurt to blender and chopped green onion. Blend vigorously.

This should result in a “whipped,” fluffy texture.

Spoon into bowl and stir in cheddar cheese and then sprinkle with excess green onions.

The stock gives it the perfect level of salt, so make sure you taste it before you add any additional seasoning.

I don’t have an exact calorie count per serving, but the entire bowl is roughly 400 calories and results in a pretty massive bowl. I would guesstimate it’s about eight 2/3 cup servings, so it’s an incredibly low calorie side dish!

For those on a non-dairy Paleo diet, I suggest swapping the Chobani for So Delicious plain coconut yogurt (higher in calories and fat) and Daiya cheddar cheese alternative. This raises the calories to about 550 for the pot, but then it’s pure, non-dairy and caveman approved!

On that note… Bon appetit!

~Tori

Paleo Coconut Fried Tilapia

My husband and I both like fish, but we find tilapia to be a rather dull-flavor and spend most of our dinners choking it down or smothering it in unhealthy sauce.

Last night, I decided to experiment and attempt to recreate coconut breading and “fake fry” some tilapia filets. The dish came out so good, we inhaled it before I could take a photo! Now I have to pass on the recipe to you.

Preset oven to 300 degrees.

Breading Ingredients:

  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup finely ground tapioca flour
  • 2 tbsp yellow curry powder
  • 1 tbsp chia seeds
  • 1 tbsp flax seeds
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

(I totally made that up on the fly. I had the ingredients laying around and hoped for the best. It worked.)

“Wet Wash” Ingredients:

  • 1 cup So Delicious Unsweetened Coconut Milk (just 45 calories!)
  • 1 tbsp raw agave syrup
  • 2 tbsp yellow curry powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

I rinsed and patted dry six tilapia filets, which was roughly 1.5 pounds. I then laid them in the milk bath for about 10 minutes, letting them soak up the flavors and sweetness from the wet wash.

Taking one piece at a time, I tossed them in a small dish with the flour mixture until they were LIGHTLY COATED, then shook off the excess. On a very lightly greased (I use PAM olive oil spray) cookie sheet, I spread the filets out so there was about 1/2 an inch between them.

Bake at 300 degrees for 7-8 minutes. Remove pan from oven and flip the tilapia over. (Mine were about 80% cooked; still a little soft in the center.)

Raise the temperature to 500 (BROIL) and replace the tray of fish into the oven. Allow to cook about 5-6 minutes.

They should get nice and browned, crunchy and delicious. They had a natural sweetness to them from the coconut and agave syrup, so neither my husband nor I needed a sauce. They stayed moist because of the fast cook time, but I will admit that deep-frying them would have likely made them even better!

I served them alongside Cauliflower Mashed Potatoes and steamed broccoli. A very healthy, Paleo-friendly meal to start the work week!

Bon appetit, my friends!

Tori

Related Articles:

Quick Paleo Dinner: Coconut Crusted Tilapia & Garlic Broccoli

Paleo Vegetable Side Dishes

Paleo Recipes (www.nomnompaleo.com)

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Breakfast of Champions!

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Even though this looks like a giant bowl of ice cream, it’s actually a protein-packed bowl of breakfast deliciousness!

The simple ingredients:

  • 2 cups Chobani nonfat Greek yogurt – (200 cals, 36g protein, 14g carbs!)
  • 1/2 tsp of chia seeds
  • 1/2 cup papaya
  • 1/2 cup pineapple
  • 1/2 cup watermelon
  • 1/2 cup blackberries

Toss together in a bowl (I’m Sunday-morning lazy and tossed it into a disposable one) and dig in!

The sweetness of the fruit counters the tartness of plain yogurt, so save the temptation to stir any sugar or honey into the yogurt – it’s good on its own!

Bon appetit, my friends!

~Tori

Labor Day Breakfast!

With a fridge full of Farmer’s Market goodies, I knew breakfast was going to be delicious today. I just had no idea it was going to be FOODGASMIC.

I started off by sautéing a fresh, sweet red pepper. You know, one that I got for just 25 cents at the market yesterday!

Focused on protein, I sliced up an Alfresco Sweet Apple Chicken sausage, which are currently BOGO at Publix until Wednesday:

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I added them to the pan with the seared red onions and quick cooked them until everything was browned and smelled intoxicating.

Seriously, it's a work of art!

Seriously, it’s a work of art!

 

One fried egg over top and a slice of toasted Rudi’s Original Bread and I was in LABOR DAY BREAKFAST HEAVEN!

Under 400 calories, all freshly prepared in under 10 minutes, and packed full of protein and flavor for a fun day off!

Bon appetit, my friends!

~ Tori

Easiest Eggplant Recipe EVER!

One of my favorite dishes in the WORLD is Eggplant Parmesan. Of course, that’s basically one of the least healthy preparation methods for vegetables you can think of.

My alternative to that is the following recipe, which tastes DELICIOUS, is super cheap (under $5), and super quick.

Ingredients:

  • Giant, fresh eggplant, sliced about 1 inch thick.
  • Extra virgin olive oil
  • Balsamic Vinegar
  • Garlic Powder
  • Dried Basil
  • Dried Oregano
  • Kraft Romano Parmesan Shaker
  • Sliced cherry, Roma, or beefsteak tomatoes (your preference.)
  • Breadcrumbs (optional)

As a VEGAN option, replace regular Parmesan with a soy or almond-milk alternative. There are several to choose from!

The night before, slice your eggplant and throw it into one of those giant (gallon) plastic bags. Add the olive oil (I use roughly 2 tbsp) and the balsamic vinegar (roughly 1 tbsp) to the bag. Target also makes an awesome mixture of the two which is only 90 calories per serving, great for those of us who find using two bottles of sauce too complicated.

Shake well to evenly coat the sliced eggplant, then add the garlic powder, basil, and oregano. Allow to marinate overnight.

Ignore the broccoli. I was prepping another meal simultaneously. I'm nothing if not a multi-tasker!

Ignore the broccoli. I was prepping another meal simultaneously. I’m nothing if not a multi-tasker!

The next day, preheat the oven to 425 degrees.

While it’s preheating, lay out the marinated eggplant on an un-greased cookie sheet. Cover each slice of eggplant with tomato (I prefer beefsteak, as they create a nice silhouette on the eggplant) and then shake some Parmesan over the top. If you like breadcrumbs, now is the time to add them, as well. In addition to this, I normally sprinkle on a little extra basil, salt, and pepper – totally optional.

Bake for about 15 minutes or until desired softness. If you’re feeling crazy, feel free to add some 2% mozzarella cheese (or Daiya, if you’re Paleo like me!) and broil at 500 degrees for an additional 3-5 minutes to melt the cheese.

I eat these as is but I serve them alongside marina sauce for my husband, who likes to dunk everything (including babies, I’m sure) into some sort of sauce.

Each slice of eggplant is roughly 65-75 calories if you DON’T add the extra cheese and breadcrumbs. With the additional items, each is probably increased to 90-100 calories. Which is totally worth it, considering two big slices fills me up and a third slice makes me STUFFED.

A great dinner or side dish and perfect for those on Paleo, vegetarian, or calorie-cutting diets! 🙂

Bon appetit, my friends!

~ Tori

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Food Porn, Take Two

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Homemade mango salsa:

Fresh mangoes (literally, they are right off my friend’s tree), organic tomatoes, organic avocado, red onion, organic lime juice, and fresh cilantro.

Served over organic, grass-fed beef meatballs (beef, tapioca flour, egg, onion powder, garlic, salt, and pepper)  and steamed broccoli.

Delicious!

Bon appetit,

-Tori

Paleo Super Foods Shake

This morning I went to the local farmer’s market, where they had incredible organic fruits and veggies available. I stocked up on some of season’s best: fresh, plump blueberries, sweet pineapple, and fresh kale.

Since I’m still not much of a breakfast person, I created the following recipe for a healthy morning shake pumped full of nutrients. My hope is that the shake will give me enough natural energy that I can break my morning coffee habit [processed creamer + splenda = bad!] and get myself to a point where I’m eating as clean as possible.

Here’s the recipe I crafted – delicious, sweet, and refreshing!

Ingredients:

  • 1 cup ice
  • 1 cup vanilla, unsweetened Almond milk
  • 2/3 cup fresh blueberries
  • 1/2 cup chopped pineapple
  • 2 tbsp organic flax seed
  • 2 tbsp organic chia seed
  • 2 leafs of kale, rinsed and chopped

Combine all ingredients in blender and blend for two minutes on high. Serve immediately.

You can’t even taste the kale over the sweetness of the pineapple and the seeds add fiber and protein otherwise absent from a fruit shake.

I hope to have this daily, though I might substitute blueberries for frozen raspberries once mine run out. 🙂

Bon appetit, my friends!

~ Tori

Spicy and Savory Brussels Sprouts – Paleo Recipe!

Last year, my husband and I vacationed with some friends at a hotel down in Miami. I cannot remember the name of the restaurant, but the hotel featured a steakhouse that served the most delicious, most decadent side dish I’d ever had: Roasted Mustard Brussels Sprouts.

I know, I know. How can I use “delicious” and “Brussels Sprouts” in the same sentence? I’m one of those weird people that has ALWAYS loved them, but even my husband, an avid veggie hater, couldn’t stop enjoying these suckers. We personally ate two orders of them ourselves and shared a third order as an appetizer with the table.

I’ve tried to mimic the recipe and never gotten it perfect… until tonight. And, amazingly, I made my version in the lightest way possible AND kept it Paleo-friendly.

Here’s the recipe I concocted this evening:

INGREDIENTS:

  • One pound Brussels Sprouts, raw.
  • 1/4 cup garlic powder
  • 1/4 cup onion flakes
  • 1/2 horseradish mustard
  • 1/2 cup unsweetened almond milk
  • 1/4 cup Daiya “mozzarella” cheese
  • 1 tsp yellow curry powder

 

PREPARATION:

  • Boil the Brussels Sprouts in salted water [salt to your preference] with 1/2 of the garlic powder mixed into the water. I boiled mine for about 15 mins, until the Brussels Sprouts were bright green and still a little firm.
  • Drain the sprouts and then put them in an oven-safe baking dish.
  • In a small bowl, mix the almond milk, cheese, mustard, onion flakes, garlic powder, and remaining garlic powder into a thick sauce. Pour over the Brussels Sprouts, stir to coat, and pop into the oven on BROIL [500 degrees] until you see them getting nice and browned, approx 5-7 minutes.
  • Remove from oven and allow to cool for a moment or two, then stir to redistribute sauce and serve.

 

Seriously, even veggie-haters will enjoy this dish – it’s surprisingly low in calories and BIG on taste! The original we had at the restaurant in Eden Roc was made with lots of butter and probably other loaded ingredients, but this version came amazingly close to the same flavor for far less damage.

Enjoy and feel free to give feedback on any substitutions you try out!

Bon Appetit,

~ Tori

 

Simple Paleo Protein Shake

In an effort to get back into a healthy regimen, I’ve been forcing myself to eat breakfast every morning. I’m normally a cup-of-coffee and go kind of lady, but I realize the importance of getting some protein and fiber in before running out of the house. Breakfast is crucial to jump-starting your metabolism in the morning, so my habit of skipping breakfast over the last few weeks is likely the main contributor to my recent weight gain [up 3 lbs!] and voracious hunger in the evenings.

Since I’m all for simplicity, I’ve been making the following protein shake for breakfast every morning:

  • 1 cup Blue Diamond, unsweetened almond milk – 30 calories
  • 1/2 cup organic frozen blueberries – approx 25 calories
  • 1 level scoop of Optimum Nutrition 100% Egg White Protein Powder – 120 calories
  • 1 tbsp cinnamon – 0 calories
  • 1/2 tbsp organic vanilla extract – 0 calories
  • 2 tbsp raw, organic cocoa powder – approx 25 calories
  • 1 heaping cup of ice [if preferred]

Blend this all together for about 30 seconds [total prep time is less than 2 mins] and enjoy! I’ve had this exact recipe for breakfast the last three days in a row and I’ve REALLY enjoyed it. I drink it around 8am and don’t get hungry until after 12pm. Yesterday, I didn’t eat lunch until 1:30pm, as I felt totally full all morning. Normally I find myself grazing for snacks by 11am, so that’s a pretty huge testament to the filling power of this shake.

Of course, you’re welcome to make substitutions to this to suit your tastes. One good substitution is to remove the berries and add two heaving tablespoons of instant coffee and a handful of Enjoy Life non-dairy, non-soy chocolate chips! I swear, when I do this, the finished product tastes just like the Jamocha Shake from Arby’s. Yum!

Bon appetit, my friends!

~ Tori

Cleaned out the pantry, made a Paleo recipe!

The last three weeks my husband and I have been making a conscious effort to eat some of the “miscellaneous items” out of our pantry before we move into our new house. Less to carry, less wasted.

After three weeks of eating all of the good stuff, we’ve been reduced to the interesting remainders on the back of the shelf. You know what I’m talking about: those random cans of tomato puree and diced succotash and other strange pabulum that you bought because they were on clearance sale or because you saw some really posh person put in their cart so you figured it must be delicious.

So, yeah. Dinner has been an interesting event in our house the last few nights.

Feeling creative this morning, I threw the following items into the crockpot, set it on low, and let it cook all day:

  • 1 can of Hunts diced tomatoes, Garlic flavor
  • 1 can of tomato puree
  • 1 jar of Bertolli basil marinara
  • 1/2 bottle of leftover Cabernet Sauvignon
  • 2 cans chopped button mushrooms
  • 1 small jar [approx 12 oz] of artichoke hearts [I’ve always wondered what I was going to do with those.]
  • 1 can of drained black olives
  • 1 jar of roasted red pepper [approx 10oz]
  • 2 cans of organic chunk chicken, well drained
  • 4 tbsp dried onion flakes
  • 4 tbsp dried basil
  • 4 tbsp dried, roasted garlic slivers
  • 2 tbsp oregano

When I got home, my house smelled like Buca di Beppo. It was amazing. Since my husband wouldn’t be home for a while and I wasn’t really hungry yet, I decided to add a bag of baby carrots and two chopped zucchini to the mix, letting it cook for another hour.

Inadvertently, I seemed to have made one of the best pasta sauces in the world. It’s incredible.

The sauce is rich and flavorful, but extremely low in fat. The tastes seem to deeply concentrate in the crockpot – I didn’t add a single speck of salt to the dish in any way.

I decided to serve the sauce over my last three bags of spinach Miracle Noodles [looks funny, tastes great!] and I’ve been in olfactory/gustatory Heaven ever since! Amazing!

And, coincidentally enough – it’s Paleo-friendly. A win:win!

Bon appetit, my friends!

~ Tori