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Sautéed Rapini

August 4th, 2018 PlainlyPaleo


Sautéed Rapini
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Kitchen Tools/Supplies You Will Need:

  1. 1. Serving Platter,
  2. 2. Knife,
  3. 2. Large Non-stick Frying Pan (30 cm),
  4. 3. Large Pot (minimum 8 liter capacity),
  5. 4. Slotted Ladle, and
  6. 5. Tongs.
Servings Prep Time
4Servings 28Minutes
Servings Prep Time
4Servings 28Minutes
Ingredients
Servings: Servings
Units:
Ingredients
Servings: Servings
Units:
Instructions
Blanching Rapini
  1. Fill pot with 6 liters of water. Set a large burner to maximum burner heat level and bring water to a boil.
  2. While the water is heating up, thoroughly wash the rapini.
  3. Then, using a knife, trim the ends off the rapini. Sometimes the ends can become a bit tough and so it is best to trim them off.
  4. Once the water has boiled, add the bunch of rapini to the pot.
  5. Check the rapini after about 2 minutes. Using a slotted ladle, scoop out one of the rapini and using a fork pierce to see the cooking consistency. The fork should easily pierce, but you want them to be al dente.
  6. Remove all the rapini using the ladle and place in a large serving platter.
Sauteing Rapini
  1. Pour 2 tablespoons of organic extra virgin olive oil into a non stick frying pan.
  2. Place frying pan on large burner and set temperature to low.
  3. Peel 5 cloves of garlic and crush down using your hands and add to the frying pan.
  4. Fry the garlic for about 4 minutes on low heat, making sure that it does not burn.
  5. Add in the rapini and and 1/2 teaspoon of Celtic Sea Salt. Sauté for about 4 minutes.
  6. Remove from pan and serve on a platter. To add some heat, add some crushed red pepper flakes.
Recipe Notes

Please note that the nutritional information provided below is an estimate and the nutritional information can vary based on specific ingredients used.

There is no Nutrition Label for this recipe yet.

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Rapini Egg Muffins

August 4th, 2018 PlainlyPaleo


Rapini Egg Muffins
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Kitchen Tools/Supplies You Will Need:

  1. 1. Cutting Board,
  2. 2. Knife,
  3. 3. Garlic Press,
  4. 4. Non Stick Frying Pan (Medium Sized),
  5. 5. Spatula,
  6. 6. Fork,
  7. 7. Large Bowl, and
  8. 8. 12 Cup Silicone Muffin Pan or Cups.
Servings Cook Time
6Servings 26Minutes
Servings
6Servings
Cook Time
26Minutes
Ingredients
Servings: Servings
Units:
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Using garlic press, press the two cloves of garlic in the frying pan.
  3. Add 1 Tablespoon of Organic Extra Virgin Olive Oil and 1 Cup of chopped rapini. Stir fry for about 4 minutes on low heat.
  4. Turn off the heat add in 3 chopped green onions and 3 tablespoons of oven roasted tomatoes.
  5. In a large bowl crack 10 large eggs and add 1/4 cup cold water to the eggs. Also add 1/2 teaspoon ground black pepper and 1 teaspoon fine ground Celtic sea salt.
  6. Mix together the egg mixture.
  7. Pour 1 tablespoon of the vegetable mixture into each of the twelve muffin cups.
  8. Then add in 3 and 1/2 tablespoons of the egg mixture into each of the muffin cups. Should get 12 cups in total.
  9. Bake on middle rack at 350 degrees for 20-22 minutes or until firm on top.
Recipe Notes

Please note that the nutritional information provided below is an estimate and the nutritional information can vary based on specific ingredients used.

There is no Nutrition Label for this recipe yet.

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Walnut Stuffed Fig

May 24th, 2018 PlainlyPaleo


Walnut Stuffed Fig
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This is a perfect snack when you are looking for something sweet to eat. Everyone enjoys a sweet treat now and again! It's very simple and quick, and best of all, no cooking is required.

Kitchen Tools/Supplies You Will Need:

  1. 1. Cutting Board,,
  2. 2. Knife,
  3. 3. Nutcracker, and
  4. 4. Small Plate.
Servings Prep Time
1Serving 1Minute
Servings Prep Time
1Serving 1Minute
Ingredients
Servings: Serving
Units:
Ingredients
Servings: Serving
Units:
Instructions
  1. Crack a walnut using a nut cracker and set aside half of the walnut.
  2. Using a cutting board, cut off the stem of the fig.
  3. Then slice the fig in half leaving the bottom intact.
  4. Place walnut half on the bottom part of the fig.
  5. Close up the fig by pressing the top and bottom together. Enjoy!
Recipe Notes

Please note that the nutritional information provided below is an estimate and the nutritional information can vary based on specific ingredients used.

Nutrition Facts
Walnut Stuffed Fig
Amount Per Serving
Calories 41 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Sodium 4mg 0%
Potassium 65mg 2%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 5g
Protein 1g 2%
Calcium 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

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Rosemary and Black Sesame Seed Crackers

May 16th, 2018 PlainlyPaleo


Rosemary and Black Sesame Seed Crackers
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Rosemary and Black Sesame Seed Crackers are a fragrant, crunchy snack that can be enjoyed anytime! They're easy to make and store well in a snaplock container. Kitchen Tools/Supplies You Will Need for This Recipe:

Kitchen Tools/Supplies You Will Need:

  1. 1.   Coffee/Spice Grinder,
  2. 2.   Medium sized bowl,
  3. 3.   Cutting board,
  4. 4.   Measuring spoons (1/8 tsp, 1 tbsp),
  5. 5.  Measuring cups (1/8 cup, 1/4 cup),
  6. 6.   11"' x 16" baking tray,
  7. 7.   Parchment Paper,
  8. 8.   Pizza Cutter,
  9. 9.   Knife, and
  10. 10. Spoon.
Servings Prep Time Cook Time
48Servings 10Minutes 60Minutes
Servings Prep Time
48Servings 10Minutes
Cook Time
60Minutes
Ingredients
Servings: Servings
Units:
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat oven to 250 degrees.
  2. Grind the chia seeds using a Coffee/Spice Grinder, measure 1/8 cup and pour into medium sized bowl.
  3. Grind the sesame seeds using a Coffee/Spice Grinder, measure 1/4 cup and pour into the medium sized bowl.
  4. Wash the fresh rosemary and remove the rosemary leaves from the stem by holding it at the top and sliding your fingers down it. Then, Using a cutting board and knife, chop the fresh rosemary to get 1 1/2 tablespoons. Add to the chia and sesame seeds in the medium sized bowl.
  5. Next, add in the Celtic sea salt and the coconut flour in the medium bowl.
  6. Using the spoon, mix together all the dry ingredients.
  7. Then add in the organic extra virgin olive oil and stir. Next add in 1/4 cup of water.
  8. Using your hands, form a ball with the mixture. If it is too dry and difficult to form into a ball, slowly add in additional water (1/8 cup of water at a time) until mixture is moist enough to form a ball.
  9. Place dough ball on a parchment lined baking tray. Cut another piece of parchment the same size as the baking tray and place on top of the ball of dough. Now with the parchment paper, flatten out the dough ball by pressing and smoothing out with your hands or with a rolling pin.
  10. Remove the parchment paper and discard. Then, using a pizza cutter, cut the flattened dough into square pieces. Bake on the middle rack in the oven at 250 degrees for 1 to 1 1/2 hours.
Recipe Notes

Nutrition Facts
Rosemary and Black Sesame Seed Crackers
Amount Per Serving
Calories 18 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Sodium 16mg 1%
Potassium 3mg 0%
Total Carbohydrates 1g 0%
Dietary Fiber 1g 4%
Sugars 0.04g
Protein 0.4g 1%
Vitamin A 0.3%
Vitamin C 0.3%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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Slow Cooker Osso Bucco (Beef Shank)

May 15th, 2018 PlainlyPaleo


Slow Cooker Osso Bucco (Beef Shank)
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Slow cooked Osso Bucco is a hearty dish for the winter months. The aroma from the ingredients cooking in the slow coker will fill your home. This fork tender beef not only tastes great when first made, but tastes even better as leftovers! Kitchen Tools/Supplies You Will Need for This Recipe:

Kitchen Tools/Supplies You Will Need:

  1. 1. Non-Stick Ceramic Jumbo Cooker,
  2. 2. Spatula,
  3. 3. Garlic Press,
  4. 4. Ladle,
  5. 5. Cutting Board, and
  6. 6. Knife,
  7. 7. Dinner Plate (Platter),
  8. 8. Can Opener, and
  9. 9. 7 Quart Slow Cooker.
Servings Prep Time Cook Time
10Servings 15Minutes 4.5Hours
Servings Prep Time
10Servings 15Minutes
Cook Time
4.5Hours
Ingredients
Servings: Servings
Units:
Ingredients
Servings: Servings
Units:
Instructions
Sauce
  1. Measure out 1 tablespoon of Organic Extra Virgin Olive Oil into the non stick jumbo cooker.
  1. Turn on large burner to low heat.
  2. Using cutting board, dice the onion and add to the pan.
  3. Cook onion on low until it becomes translucent, about 8 minutes.
  4. Then press the garlic using the garlic press and add to the pan for about one minute continuing on low heat.
  5. Open the the can of tomato paste and add to the frying pan with onion and garlic. Stir the mixture together for about a minute.
  6. Open the can of whole tomatoes and add to the frying pan mixture. Break apart the tomatoes using spatula.
  7. Remove thyme leaves from stem and add to the sauce.
  8. Allow sauce to boil and simmer for about 5 minutes on low-medium heat.
Meat
  1. While the sauce is simmering, season the osso bucco. Using a dinner plate, place the meat in the plate and season the top of the meat with 1 teaspoon of the finely ground Celtic Sea Salt and 1/2 teaspoon of the finely ground black pepper. Using tongs, flip over the meat and season the other side with same amount of seasoning.
Assemblling in Slow Cooker
  1. Using a ladle, transfer enough sauce to cover the bottom of the slow cooker.
  2. Using tongs, place meat in slow cooker.
  3. Using ladle, transfer the rest of the sauce and cover the meat.
  4. Add the sage leaves to top of sauce.
  5. Place lid on slow cooker and set to low.
  6. Should take approximately 4.5 hours to cook.
  7. Chop up a tablespoon of parsley and sprinkle over top of plated osso bucco, if desired.
Recipe Notes

Nutrition Facts
Slow Cooker Osso Bucco (Beef Shank)
Amount Per Serving
Calories 303 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 80mg 27%
Sodium 552mg 23%
Potassium 749mg 21%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 32g 64%
Vitamin A 16%
Vitamin C 19%
Calcium 4%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

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Roasted Raw Organic Shelled Pumpkin Seeds

May 15th, 2018 PlainlyPaleo


Roasted Raw Organic Shelled Pumpkin Seeds
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Roasted raw shelled pumpkin seeds is a tasty snack for when you want something salty and crunchy to eat. It's simple to make and a great snack to prepare in advance as well.

Kitchen Tools/Supplies You Will Need:

  1. 1. Measuring Cup (1/4 cup),
  2. 2. Measuring Spoon (1/4 teaspoon),
  3. 3. 11"' x 16" baking tray,
  4. 4. Parchment Paper and
  5. 5. Oven Mitts.
Servings Prep Time Cook Time
2Servings 1Minutes 20Minutes
Servings Prep Time
2Servings 1Minutes
Cook Time
20Minutes
Ingredients
Servings: Servings
Units:
Ingredients
Servings: Servings
Units:
Instructions
  1. Set oven to 350 degrees.
  2. Line an 11 x 16 inch baking tray with parchment paper.
  3. Measure out 1/4 cup of organic raw pumpkin seeds and place on the parchment lined baking tray.
  4. Drizzle 1/4 teaspoon of organic extra virgin olive oil on the pumpkin seeds and sprinkle on the salt. Mix together with a spoon and then spread out on the tray.
  5. Place in the preheated oven. Check on them periodically to make sure they don't burn. Should take approximately 20 minutes to be toasted. Enjoy!
Recipe Notes

Nutrition Facts
Roasted Raw Organic Shelled Pumpkin Seeds
Amount Per Serving
Calories 163 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Sodium 244mg 10%
Total Carbohydrates 5g 2%
Dietary Fiber 4g 16%
Protein 7g 14%
Vitamin A 2%
Vitamin C 1%
Calcium 1%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

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Sweet Heirloom Tomato Salad

May 15th, 2018 PlainlyPaleo


Sweet Heirloom Tomato Salad
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This sweet juicy tomato salad makes a great side dish for a roasted or barbecued meat dish.

Kitchen Tools/Supplies You Will Need:

  1. 1. Measuring Cup (1 cup measurement),
  2. 2. Measuring Spoon (1/4 teaspoon and tablespoon),
  3. 3. 2 Bowls (medium sized),
  4. 4. Cutting Board, and
  5. 5. Knife and Spoon.
Servings Prep Time
2Servings 5Minutes
Servings Prep Time
2Servings 5Minutes
Ingredients
Servings: Servings
Units:
Ingredients
Servings: Servings
Units:
Instructions
  1. Wash Tomatoes, cucumber and green onion in bowl.
  2. Using a cutting board, slice cucumber into circles and place in second bowl.
  3. Then chop up the green onion and add to bowl with cucumber.
  4. Cut the tomatoes in half on cutting board and add them to bowl with cucumber and onion.
  5. Add the Organic Extra Virgin Olive Oil and Organic Apple Cider Vinegar to the bowl and sprinkle on the Celtic sea salt.
  6. Mix using spoon, serve and enjoy!
Recipe Notes

Nutrition Facts
Sweet Heirloom Tomato Salad
Amount Per Serving
Calories 80 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 245mg 10%
Potassium 282mg 8%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 20%
Vitamin C 25%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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Kale Chips

May 15th, 2018 PlainlyPaleo


Kale Chips
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This simple crispy kale chips recipe will have you coming back for more. It will satisfy your need for a crunchy salty snack.

Kitchen Tools/Supplies You Will Need:

  1. 1. Baking Tray, (11 inches x16 inches)
  2. 2. Salad Spinner,
  3. 3. Measuring Spoon (Teaspoon), and
  4. 4. Parchment Paper.
Servings Prep Time Cook Time
2Servings 5Minutes 25Minutes
Servings Prep Time
2Servings 5Minutes
Cook Time
25Minutes
Ingredients
Servings: Servings
Units:
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat oven to 275 degrees.
  2. Break the kale into 2-3 inch pieces and remove the stem.
  3. Using a salad spinner, wash 2 cups of kale.
  4. Spin the kale to get as much of the moisture out as possible.
  5. Line a baking sheet (11 x 16 inches) with parchment paper.
  6. Place the kale on the parchment lined baking tray. Sprinkle with salt.
  7. Bake for about 20 to 25 minutes on middle rack until crispy.
Recipe Notes

Tips:

1.  Cook on middle rack in oven. Check on it periodically to make sure it doesn't burn.

Nutrition Facts
Kale Chips
Amount Per Serving
Calories 25
% Daily Value*
Sodium 970mg 40%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 110%
Vitamin C 60%
Calcium 10%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Slow Cooker Osso Bucco (Beef Shank)

December 19th, 2017 PlainlyPaleo

Osso Bucco

Slow cooked Osso Bucco is a hearty dish for the winter months. The aroma from the ingredients cooking in the slow coker will fill your home. This fork tender beef not only tastes great when first made, but tastes even better as leftovers!

Kitchen Tools/Supplies You Will Need for This Recipe:

  • Non-Stick Ceramic Jumbo Cooker,
  • Spatula,
  • Garlic Press,
  • Ladle,
  • Cutting Board,
  • Knife,
  • Dinner Plate (Platter),
  • Can Opener, and
  • Slow Cooker.

Sauce

  • 1 Tablespoon Organic Extra Virgin Olive Oil
  • 1/2 Teaspoon Celtic Sea Salt
  • 1 Medium Cooking Onion
  • 156 ml Tomato Paste
  • 1 Large Garlic Clove
  • 796 ml No Salt Added Whole Tomato Can
  • 2 Sprigs Fresh Thyme
  • 3 Medium Leaves Fresh Sage

Meat

  • 1 Kg Beef Osso Bucco
  • 2 Teaspoon Fine Ground Celtic Sea Salt
  • 1 Teaspoon Fine Ground Black Pepper

Sauce

  1. Measure out 1 tablespoon of Organic Extra Virgin Olive Oil into the non stick jumbo cooker.
  1. Turn on stove to low heat.
  2. Using cutting board, dice the onion and add to the pan.
  3. Cook onion on low until it becomes translucent, about 8 minutes.
  4. Then press the garlic using the garlic press and add to the pan for about one minute continuing on low heat.
  5. Open the the can of tomato paste and add to the frying pan with onion and garlic. Stir the mixture together for about a minute.
  6. Open the can of whole tomatoes and add to the frying pan mixture. Break apart the tomatoes using spatula.
  7. Remove thyme leaves from stem and add to the sauce.
  8. Allow sauce to boil and simmer for about 5 minutes on low-medium heat.

Meat

  1. While the sauce is simmering, season the osso bucco. Using a dinner plate, place the meat in the plate and season the top of the meat with 1 teaspoon of the finely ground Celtic Sea Salt and 1/2 teaspoon of the finely ground black pepper. Using tongs, flip over the meat and season the other side with same amount of seasoning.

Assembling in Slow Cooker

  1. Using a ladle, transfer enough sauce to cover the bottom of the slow cooker.
  2. Using tongs, place meat in slow cooker.
  3. Using ladle, transfer the rest of the sauce and cover the meat.
  4. Add the sage leaves to top of sauce.
  5. Place lid on slow cooker and set to low.
  6. Should take approximately 4.5 hours to cook.
  7. Chop up a tablespoon of parsley and sprinkle over top of plated osso bucco, if desired.

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Sweet Heirloom Tomato Salad

December 12th, 2017 PlainlyPaleo

Sweet Heirloom Tomato Salad

This sweet juicy tomato salad makes a great side dish for a roasted or barbecued meat dish.

Kitchen Tools/Supplies You Will Need for This Recipe:

  • Measuring Cup (1 cup measurement),
  • Measuring Spoon (1/4 teaspoon and tablespoon),
  • 2 Bowls (medium sized),
  • Cutting Board, and
  • Knife and Spoon.
  • 1 Cup Heirloom Grape and Cherry Tomatoes (Substitute with grape tomatoes if not available.)
  • 1 Small Cucumber
  • 1 Green Onion
  • 1 Tablespoon Organic Extra Virgin Olive Oil
  • 1 Teaspoon Organic Apple Cider Vinegar
  • 1/4 Teaspoon Celtic Sea Salt
  1. Wash Tomatoes, cucumber and green onion in bowl.
  2. Using a cutting board, slice cucumber into circles and place in second bowl.
  3. Then chop up the green onion and add to bowl with cucumber.
  4. Cut the tomatoes in half on cutting board and add them to bowl with cucumber and onion.
  5. Add the Organic Extra Virgin Olive Oil and Organic Apple Cider Vinegar to the bowl and sprinkle on the Celtic sea salt.
  6. Mix using spoon, serve and enjoy!

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