Category Archives: Veggies

Quick Recipe: Sweet Oil and Vinegar Cole Slaw

Paleo Cole Slaw

First off, I hope you all had an amazing Memorial Day Weekend! I love Memorial Day for so many reasons, first and foremost, it’s an opportunity to honor our nation’s bravest men and women who have fought for our country, and secondly, it has become the unofficial marker of SUMMER! The season of BBQ’s, beaches, and just being outside to do…well, anything really. I spent most of Sunday grilling our meat for the week and decided to make some good ol’ cole slaw. I have never been a fan of the creamy style cole slaw ( too much mayo for me), so I came up with this recipe with the freshest ingredients and an olive oil / vinegar base. Man, was it yummy! ( Note: you will need a food processor with a shredding attachment, or finely chop the cabbage)

Cook Time: 5-10 minutes!

Serving Size: This is a large batch. 10+ servings


  • 1 head of cabbage
  • 1/2 head of red cabbage
  • 1 cup of shredded carrots ( you can purchase them this way)
  • 1/3 cup of olive oil
  • 1/4 cup of golden balsamic vinegar
  • dash of salt and pepper
  • 1/2 tablespoon of onion powder
  • 1 teaspoon of honey



  • Using your food processor with shredding attachment, shred your cabbages and add together in a large mixing bowl. Add your shredded carrots and the remaining ingredients. Mix all ingredients very well. You can serve the cole slaw right away, or you can refrigerate for 30 min+ and serve later. Note: The longer the flavors have to meld together ( with refrigeration) the better the flavor ( in my opinion).

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My Favorite Garden Salad with Bacon Mustard Vinaigrette

Paleo Garden Salad

This is my favorite “go-to” salad when I only have 15 minutes or less to whip something up. The dressing is a Bacon Mustard Vinaigrette that is made with reserved bacon drippings from the last batch of bacon I made. It’s perfectly good to save your bacon grease for future cooking, but I would only recommend it if you are using “nitrate free” uncured bacon. I keep my bacon grease in a small container in the fridge, using it in various dressings, pancakes ( YES pancakes), and grilling/frying dishes. It adds a wonderful flavor to your food….which why wouldn’t it???? Its BACON, for crying out loud! Hope you enjoy ūüôā


  • 4 cups of spinach leaves ( 4 sounds like a lot, but it really isn’t)
  • 1/4 cup of sliced radishes
  • 1/4 cup of red onion chopped
  • 1/2 cup of sliced cucumber
  • 1/2 cup of almonds
  • 1/2 teaspoon of parsley
  • dash of salt and pepper


  • 2 tablespoons of olive oil
  • 1/2 tablespoon of bacon grease ( heat reserved grease slightly to melt it)
  • 1 tablespoon of Dijon mustard or stone ground mustard
  • 1/2 tablespoon of light balsamic vinegar ( it’s not the brown kind- its a yellow/clear color)
  • 1/2 teaspoon of honey

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Mesquite Flavored Kale Chips

Kale Chips

I have a confession to make. For the last three years, I have been living a Paleo lifestyle and had not tried kale chips. Partly because I just didn’t get around to trying them, but mostly because they just did NOT sound good to me. Now, I have come a long way since my “Taco Bell” and “spray-cheese-on-Ritz-cracker” days, but lets face it; where I came from, no one chose to eat kale. It was that weird green stuff at the grocery store that was used as a garnish at restaurants. No one bought it. Needless to say I was reluctant, but after reading tons of rave reviews about Kale Chips, I finally tried them. Oh..My..Goodness. ¬†Right now, I would consider Kale Chips as a mild obsession. They are very healthy, inexpensive, and super delicious with a great crunchy texture ( like a potato chip). Most Importantly, they are very easy and quick to make. Here is my recipe for Kale Chips with a ¬†Paleo mesquite seasoning that I really love.

COOK TIME: 15 Minutes TOTAL TIME: 20 Minutes


  • 1 Bunch of Kale ( or 4 cups)
  • 1 and 1/2 tablespoons of Extra Light Olive Oil
  • Mesquite Spice Recipe ( listed below) ** Amount you decide to use is up to personal taste** ( I used 3 pinches of the spice mixture for one bunch of kale leaves)
In a small bowl, mix:
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • 1/8 teaspoon of cayenne pepper
  • 1/4 teaspoon of mustard powder
This spice mixture is great for veggies, steaks, and other dishes.


  • Preheat Oven to 350 F. Take your bunch of Kale and tear off the leaves ( throw away the stems). If you have any large leaves, tear them into smaller leaves.
  • Using a large Tupperware bowl or container with a lid, add all of your kale leaves, olive oil, and mesquite spices. Cover with lid and shake very well so every leaf is coated with oil and seasonings. Remove leaves from container and lay in a single layer on a cookie sheet. (You may have to bake a few batches to keep them in a single layer on your cookie sheet)
  • Bake for 10-15 minutes in your oven. Once the ends of the leaves start to brown, you will know they are ready. It is important not to over-cook them though. Check frequently between 10 -15 minutes for doneness. Serve right away or you can save for later ( I prefer them hot).

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Roasted Brussels Sprouts with Buttered Walnuts

Paleo Brussel Sprouts

Even if you have not “liked” brussels sprouts in the past, I challenge you to give this recipe a try. You may be a convert! This recipe, Brussels Sprouts with Walnuts, leaves the brussels sprouts crispy on the outside and soft and buttery on the inside. This recipe technically serves four people, but in my house, it serves two. ūüôā A great side to your meat of choice, or hell, just eat as a snack all by itself.


  • 1 lb of fresh brussels sprouts ( not frozen)
  • 1/2 cup of chopped walnuts ( or just crush a half cup with your hands….easy enough)
  • 2 tsp of olive oil
  • 1 tbsp of melted butter
  • dash of salt and pepper
  • 1 tsp of garlic powder
  • 1 tsp of onion powder


  • Preheat oven or grill to ¬†350 F. Lightly coat your roasting pan with olive oil.
  • Chop your brussels sprouts into quarters ( or halves for the small ones) discard the bottom stem part.
  • Add your sprouts and all other ingredients into a large mixing bowl. Sir well to make sure that the whole batch is evenly coated with seasonings and oils.
  • Add mix to roasting pan making a single layer if possible ( they will roast better if they are not stacked on top of each other)
  • Roast for around 30 minutes, stirring¬†occasionally during cook time to make sure the sprouts are cooked evenly. Once the edges start to brown a bit, they will be done.
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Posted by on April 3, 2012 in The "Picks", Veggies


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Acorn Squash with Walnut Apple Topping

It is now Wednesday, the week of the Walnut, and I am on walnut recipe numero uno. Damn, I need to get a move on! At least I get to start with this specific recipe, Acorn Squash with Walnut Apple Topping. ¬†I made this last Monday night and wow. Delicious. I would almost consider this a “Paleo Veggie Dessert” because it is slightly sweet and so yummy. ¬†With the local weather being unseasonably warm lately ( not that I am complaining), I bust out the Weber grill whenever I can. However, whether it is the grill or your oven, the recipe stays the same. Herrrreeee we go!

SERVING: 2 People ( based on 1 acorn squash per person)

TIME: Around 35 minutes


  • 2 Small Acorn Squash
  • 2 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Sea Salt and Pepper
  • 1 Large Apple chopped into small pieces
  • 2 Tablespoons of Organic Unsalted Butter
  • 1/2 cup of Crushed Walnuts
  • 1 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Nutmeg
  • 1 Teaspoon of Agave Nectar


  • Pre-heat your grill or oven to 400 Degrees. Take each of the acorn squash and cut into halves. With a spoon, scoop out the center strings and seeds into the trash. Using 2 tablespoons of olive oil, brush the fleshy side of each squash half and use the remainder olive oil on a metal baking sheet ( or for a grill, I used a large disposable aluminum baking tray). Sprinkle each half with salt and pepper. Lie each half flesh face down on baking tray. Bake for 25-30 minutes until soft all the way through.
  • 10 minutes into the squash cooking, In a small skillet, melt your butter. Saut√© the chopped apple for 10 minutes under medium heat until soft. Then add walnuts, cinnamon, nutmeg, and agave nectar.¬†Saut√©¬†for another 10 minutes and lower heat slightly ( we want the walnuts toasted, not burnt!)
  • Once the acorn squash is finished, let cool for 5 minutes on tray ( trust me, it will be hot). Arrange two halves on each plate and add apple walnut mixture on top of squash ( shown in picture).

* If this is not sweet enough for you ( I was trying to keep the sugars at a minimum in this recipe) I would recommend drizzling a light amount of honey on top of the finished product. This dish pairs really well with pork tenderloin, or in our case, bacon-wrapped fillets! 

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Posted by on March 21, 2012 in The "Picks", Veggies


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Day 3 Paleo Diary, Butternut Squash Bisque Recipe

Good Morning everyone and happy Thursday to you all! I hope you are having a great week filled with great meals ( okay..that was cheesy, I know…but I am in THAT mood today). ¬†I am running a little behind here ( shame on me), so I am posting yesterday’s Paleo food diary today. To make up for my delay, I am also adding a recipe to the list: Butternut Squash Bisque. ¬†Yesterday was a very busy day for me, so I did a decent amount of “grazing” instead of eating full meals…..which makes Wednesday’s log look a little different. Here it goes!


  • Egg and Veggie Scramble: 3.5 eggs, 2 oz of grilled chicken, onions, peppers, and mushrooms with Olive Oil
  • Handful of blueberries
  • Supplements: 3 omega 3 pills, 1 probiotic, 1 Vitamin D

10:45 Snack

  • 3 oz of turkey breast
  • handful of almonds

2:00 pm lunch ( late… I was starving!)

  • 4 oz of leftover grilled chicken bacon onion medley
  • 1 cup of bell peppers
  • 1/2 cup of grape tomatoes
  • 1 tablespoon of almond butter

5:00 pm Snack

  • 2 pieces of turkey breast
  • 1 Lara Bar

7:00 dinner

  • Butternut Squash Bisque ( Recipe Below)
  • 4 oz of ground Bison with Seasonings
  • Supplements: 3 omega 3 pills

9:30 snack

  • 1 orange
  • handful of almonds
  • peppermint tea
  • Supplements: 1 probiotic


Cook Time: 35 minutes

Serves: 5-6


  • 4 slices of nitrate free organic pork bacon
  • 2 teaspoons of minced garlic
  • 2 lbs of chopped butternut Squash
  • 2 cups of carrots chopped
  • 1 apple chopped
  • 1 teaspoon of thyme
  • 1 teaspoon of rosemary
  • 1/2 teaspoon of Cardamom ( optional…but adds a nice spice to the dish)
  • 3 1/2 cups of Organic reduced sodium chicken broth
  • 1- 2 cups of warm water ( depends on how thick you would like your bisque to be)
  • 1/2 teaspoon of apple cider vinegar
  • dash of salt and pepper


  • Cook bacon in a large saucepan or stock pot until done. Remove bacon from pot and set aside on paper towels to drain and tear into bits. Add your garlic to the bacon grease in the pan and cook until golden brown.
  • Add all remaining ingredients to the ¬†pot except the apple cider vinegar and warm water. Bring to boil for 20-25 minutes until carrots are mostly cooked through and soft.
  • puree half of your stock pot contents in your food processor for about 45 seconds or until smooth. Add 1/2 cup of your warm water to puree and thin it out. Add half of your apple cider vin. to your batch and blend. Add bacon pieces on top of bisque. Serve hot and enjoy! ( repeat process with the second half of your mix left in your pot. – I suggest blending half of your batch at a time to avoid spilling in your food processor.)

Posted by on March 8, 2012 in News and Discussions, Veggies


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Open-Faced Eggplant Bruschetta

What a yummy dish. This is a spin-off from a bruschetta recipe I found 3 years ago in Gourmet magazine. The change? Lets substitute the baguette with eggplant! EUREKA. You can cook these on your barbecue grill, griddle, or grill pan in the oven, but I must say, the barbecue grill works best….and yes, I did fire up my barbecue grill in February.

Cook time : 15-20 minutes

Serves: 2 – 4 people


  • 2 cups of chopped tomatoes
  • 1 tablespoon of fresh chopped basil ( dried basil is okay too – if you are using dried, only use a teaspoon)
  • 1 tablespoon of olive oil
  • 1 teaspoon of Balsamic Vinegar
  • 1/2 teaspoon of minced garlic
  • Dash of salt and pepper
  • 1 large eggplant
  • 2 oz of gouda cheese ( shredded, preferably) * cheese is optional in this recipe


  • Cut and discard the two ends of your eggplant. Slice the eggplant length-wise in 1/4 inch strips ( picture below). This should give you around 4 -5 slices ( including the rounded end pieces). Brush both sides of each eggplant strip liberally with olive oil. Set aside.
  • Preheat your grill to 400 F or if you are using a griddle, to medium high heat.
  • In a small bowl, prepare your bruschetta: Mix tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper. Mix well.
  • Once your grill is hot, take each eggplant strip and grill around 5 minutes on each side. When you have 1 minute remaining on your final side, sprinkle your shredded gouda on top of each strip. When eggplant is finished, remove from heat and add a few spoonfuls of the bruschetta mix on top of each strip. Serve hot and enjoy!

Posted by on February 27, 2012 in The "Picks", Veggies


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