Ham, Carrot & Asparagus Egg Bake

We didn’t do anything for Easter this year, nor did I make anything special (granted, we did eat plenty of my dill pickle deviled eggs leading up to it), but I did pick up some ham since it was on sale. Okay, and I did gift Jesse with a special dark chocolate bar from The Meadow, but that’s the extend of it. We didn’t even eat the ham on Easter, as it was a leftovers kind of night. Up until Saturday afternoon, we actually thought we were getting together with friends on Easter Sunday (not for Easter, but just to get together for dinner), but that ended up falling through.

Meanwhile, if you have any leftover Easter ham or picked some up because it was on sale, this recipe is a great way to use it. There’s asparagus, carrot, and dill in the mix too, which yields a lot of spring flavor. It’s a great recipe to save for Mother’s Day brunch or any spring occasion.

Cheers and enjoy!

Ingredients:

  • 2 cups asparagus, chopped into 1-inch pieces (remove woody ends)
  • 1 large carrot, cut in half and peeled into strips
  • 2 cups good-quality ham, diced into cubes
  • 12 eggs, preferably pasture-raised
  • 1/4 cup good-quality chicken broth
  • 1/4 cup full-fat coconut milk (I used this brand, which has no gums)
  • 1 tsp dried dill
  • Sea salt and black pepper to taste

Directions:

  1. Preheat oven to 350 degrees F.
  2. Steam asparagus pieces over medium-low heat for about 4-5 minutes. Remove steamer basket from pot and set aside to cool a bit.
  3. In a large bowl, beat together the eggs, broth, coconut milk, dried dill, sea salt, and black pepper.
  4. Add the steamed asparagus, carrot strips, and ham cubes to a 9×13 baking dish and distribute evenly (note: depending on the pan you use, you may need to grease it with a little butter or coconut oil first). Pour egg mixture on top.
  5. Place in preheated oven and bake for 45-50 minutes or until set.
  6. Let cool 5-10 minutes before slicing.

Yields: 6 servings

 

 

Honey Almond Ginger Halibut

halibut

Halibut is my absolute favorite fish. I seriously love it a lot, but seldom buy it since it’s a bit pricy. Lucky for me, it’s been on sale at New Seasons Market lately, and I’ve been taking full advantage of it. I plan to indulge in it at least a couple times more before the sale ends as well.

This recipe is inspired by one of my dearest and most special friends, Heather. A couple years ago, she had us over for dinner and made steelhead with big slices of ginger, dabs of coconut oil, good sea salt, and raw honey. It was cooked on foil over the grill and was so incredible. We all raved about it! I haven’t had that recipe since, but have definitely not forgotten.

I figured something similar would be great with halibut, but decided to do it a little differently, and added a couple touches of my own. The fish is perfectly flaky with a punch of ginger flavor, bit of sweetness, and a delicate crunch of almonds. It’s SO delicious! We ate ours with roasted white sweet potatoes and green beans.

Cheers and enjoy!

Ingredients:

  • 2 fresh wild-caught halibut fillets (about 6 oz each)
  • 1 Tbsp melted coconut oil
  • About 1/2 – 1 Tbsp raw honey
  • Pinch of cayenne pepper
  • Sea salt and black pepper to taste
  • 1.5-inch piece fresh ginger, peeled and grated
  • 2-3 Tbsp sliced blanched almonds, coarsely chopped

Directions:

  1. Preheat oven to 400 degrees F.
  2. Line a small pan or baking sheet with foil or parchment paper, and place halibut fillets on top (skin side down). Sprinkle with a little sea salt and black pepper.
  3. In a small bowl, whisk together the melted coconut oil, raw honey, cayenne and grated ginger. Brush or spoon all of the mixture evenly over each fillet. Add a bit more sea salt and/or black pepper, if desired. Then, sprinkle the almonds on top.
  4. Bake in preheated oven for 10-12 minutes or until fish flakes easily when tested with a fork. If desired, spoon extra glaze mixture (from the pan) over fish before serving.

Yields: 2 servings

Banana Cream Pie with Cocoa Crust

banana cream pieI had a random inclination to create a banana cream pie, so I followed my instincts and made one. I’m not sure where the desire came from, as I’ve never made banana cream pie before and have hardly ever eaten it in my life, but I figured it’d be a fun (and tasty) experiment. Plus, it gives all of you a dessert idea for Easter, if you’re celebrating. All around, I think it’s a great dessert for both spring and summer though.

There are a few steps in this recipe, but nothing is too complicated and the end result is delicious. If you want, you can even just make the filling and eat it as a pudding. If you do so, I recommend lining the bottom of the dish with banana slices, as you do for the pie.

Cheers and enjoy!

Cocoa almond crust ingredients:

  • 1-3/4 cup blanched almond flour
  • 1/4 cocoa powder
  • 1/4 tsp sea salt
  • 1/2 tsp pure vanilla extract
  • 2 Tbsp organic palm shortening (I used this one)
  • 1 egg, preferably pasture-raised
  • 1-2 Tbsp raw honey

Crust directions:

  1. Preheat oven to 325 degrees F.
  2. Add almond flour, cocoa powder and sea salt to food processor. Briefly pulse to combine. Then, add the shortening, egg, vanilla and honey. Pulse again until mixture is well combined and starts sticking together.
  3. Press mixture evenly into a 9.5-inch pie pan, using your hands. Then, poke several holes in crust with a fork.
  4. Bake in preheated oven for 12-14 minutes. Remove from oven and cool.

Filling ingredients:

  • 1 13.5 oz can full-fat coconut milk (I like this one, which has no gums)
  • 2-1/2 medium just-ripe bananas
  • 1-1/4 tsp gelatin powder, preferably grass-fed (I recommend this one or this one)
  • Pinch of sea salt
  • 2 tsp pure vanilla extract
  • 1-2 Tbsp raw honey or more to taste if you want it sweeter
  • Homemade coconut milk whipped cream, for topping, if desired (highly recommended)
  • Cacao nibs, for garnish, if desired
  • Extra just-ripe banana slices for garnish, if desired

Filling directions:

  1. Slice one of the bananas into about 1/4″ thin pieces and arrange on top of the crust.
  2. Add about 1/4 cup or so of the coconut milk to a small saucepan and warm over medium-low heat. Once warm, whisk in the gelatin powder until completely dissolved.
  3. To a blender container, add the remaining coconut milk and 1-1/2 banana, along with the vanilla extract, pinch of sea salt, raw honey and gelatin mixture. Blend on high until smooth.
  4. Pour filling on top of cooled crust (it’s okay if it’s still a little warm) and place in fridge to set for a few hours.
  5. Once set, top with coconut milk whipped cream (or homemade dairy-based whipped cream if heavy cream is tolerated), cacao nibs and extra banana slices, if desired.

Dill Pickle Deviled Eggs

deviled eggsWith spring (sort of) in the air and Easter on the horizon, I thought I’d share a deviled egg recipe. I will also be making this recipe live on KATU Afternoon Live on Monday, April 10, so stay tuned. UPDATE: catch the replay of my segment HERE.

Meanwhile, I love deviled eggs! Oddly enough, I didn’t try one for the first time until I was 24 years old. Crazy, I know. Growing up, I was scared of deviled eggs. I thought they stunk and looked weird. But, I was a kid that would only eat egg yolks in the form of scrambled eggs — no runny yolks, no fried eggs, no hardboiled eggs (except bites of the white), etc. When I finally bit into a deviled egg at a friend’s house several years ago, I was shocked what I’d been missing out on. So good! Now, I’m a huge fan and that’s a great thing since I have a fridge full of deviled eggs (the first batch didn’t turn out how I wanted, so I made them again with tweaks).

Despite popular belief, deviled eggs can be healthy. I think it’s all a matter of quality. And, if you’re someone that still thinks eggs yolks are bad for you and cause high cholesterol and heart disease, you’re living under a rock. The FDA and American Heart Association reversed these claims because the science does not support it (and never did!). Eggs are incredibly healthy, especially when sourced from pasture-raised chickens. And, the yolks are the most nutritious part of the egg, as they’re full of vitamins, minerals and antioxidants. Please don’t throw those away! But, I digress. If you’re reading and following my blog, you probably already know this anyway. If this is new information to you and you want to learn more, do some research. All of this information is accessible online.

Anyway, in terms of the other ingredients in deviled eggs, choose high-quality. I’m mainly talking about the mayo here. Dijon mustard is pretty straight forward or should be anyway, but check your labels to make sure. With the mayo, avoid those made with inflammatory soybean or canola oil, and either make your own with avocado oil (macadamia nut oil is great too) or buy this high-quality avocado oil mayonnaise.

A bonus health benefit of this deviled egg recipe is that you get a little dose of probiotics, thanks to the garlic dill pickle gut shot. It adds great flavor and healthy bugs, so yay. If you can’t find it or prefer not to use it, opt for a high-quality pickle brine instead. Please make sure there’s no weird stuff in the brine like yellow dye, polysorbate, etc. I have seen that stuff in pickles!

Cheers and enjoy!

closeup deviled egg

Ingredients:

Directions:

  1. Cut each egg in half lengthwise. Carefully scoop out the yolks into a medium-sized bowl. Place egg whites onto a plate or tray, face side up.
  2. Add the mayo, Dijon mustard, gut shot or pickle brine, dried dill, sea salt and black pepper to the bowl with the egg yolks. Mash and stir well (alternatively, you can blend this in a food processor for an ultra-smooth texture). Taste and add adjust seasoning, if needed.
  3. *Spoon a little bit of the mixture into each egg white half, dispersing it evenly between the eggs. Sprinkle eggs with paprika and dried dill for garnish.

*Note: If desired, pipe the yolk mixture into the whites with a pastry bag instead of using a spoon. A plastic bag with a tip cut off works as well to pipe the mixture.

Yields: 12 deviled eggs

 

Dairy-Free Pistachio Pudding

 

pistachio pudding 3

It wouldn’t be St. Patrick’s day without something green and I’ve got just the green thing for you. No green dye either. Fresh spinach is what gives this pudding its beautiful green color and no, you cannot taste it. The pistachios add a little bit of green too.

This pudding is not to be confused with the extremely processed, boxed pistachio pudding you may have grown up eating, so don’t expect that flavor. I will admit that I did enjoy said pudding as a kid though and even remember buying boxes of the instant stuff for myself as a teenager. Ick. Meanwhile, the banana acts as the sweetener in this pudding and it was enough for me, but if you want it sweeter, feel free to add a little raw honey, maple syrup or even a couple dates. Also, this is a thicker pudding and more mousse-like in texture, but if you want it thinner, experiment with less gelatin.

Oh, and I am back from Iceland as of late Monday night. It was an incredible trip and we loved it there! I will share more about that soon. In the meantime, follow me on Instagram if you want to check out some of the photos and videos from our Icelandic vacation.

Cheers and happy St. Patrick’s Day!

P.S. Anyone else excited about eating corned beef and cabbage today?!

vertical 3 pistachio pudding

Ingredients:

  • 1 13.5 oz can full-fat coconut milk (I used this brand)
  • 1 small just-ripe banana (yellow with no spots)
  • 4 cups loosely packed fresh spinach
  • 2 tsp pure vanilla extract
  • 1/2 cup roasted and salted pistachios, shelled
  • *Scant 1 Tbsp gelatin, preferably grass-fed (I recommend this one or this one)
  • Extra pistachios, chopped, for garnish

*Experiment with less gelatin if you want a thinner texture. I personally like the hybrid pudding-mousse texture, but make it how you want it.

Directions:

  1. Pour about 3/4 of the coconut milk into a high-speed blender container. Then, add the vanilla, banana and spinach. Blend until totally smooth.
  2. In a small saucepan, heat the remaining coconut milk over low heat. Once warm, whisk in the gelatin and continue whisking until dissolved.
  3. Pour the gelatin mixture and pistachios into the blender and mix about 20 seconds or until mostly smooth (I like to keep some coarse pieces of pistachio).
  4. Pour into desired-size ramekins and place in fridge to set for 1-2 hours. Before serving, add chopped pistachios for garnish, if desired.

 

Pizza Burgers

pizza-burgers

Holy cow, I’ve been meaning to share this recipe all summer…oops! Summer somehow slipped by me, though we’ve technically got a couple more weeks. As much as I like fall, I enjoy summer more and I’m not ready to move into the next season yet. We kinda had a weird summer here anyway, so it doesn’t feel like it should be over yet. Since we’re down to our last couple weeks of official summer though, it’s not too late to share a burger recipe, right? Really, I’ll eat a burger any time of year, so I think it’s okay.

Anyway, as you may recall, this year has been a huge transition for me, and it continues to be. That’s definitely been the priority, so my poor little blog has been on the back-burner, but it still lives on and so do I!

Cheers and enjoy!

Ingredients:

  • 3/4 lb grass-fed ground beef (I used 15%)
  • 1 tsp Italian seasoning
  • Sea salt and black pepper to taste
  • 15 oz can no-sugar added pizza sauce (I used this one)
  • 2 slices sharp cheddar cheese, preferably grass-fed
  • 4 slices Applegate pepperoni (large size)
  • Sprinkle of fresh-grated high-quality Parmesan cheese, if desired
  • Mixed greens and veggies of choice, for serving

Directions:

  1. Preheat grill for burgers. Meanwhile, in a large bowl, mix together ground beef, Italian seasoning, sea salt and pepper. Form into two even sized patties.
  2. Once grill is hot, throw on the burgers. Cook to your preference. We usually do about 3.5 minutes each side for medium-rare. Once done, remove from grill.
  3. Warm up a little bit of the pizza sauce on the stove or in the microwave and spread a layer of sauce on top of each patty. Add the cheese and pepperoni to each. Dollop a little more sauce on top and garnish with Parmesan cheese, if using.
  4. Place burgers on top of a bed of mixed greens or veggies of choice for serving.

Yields: 2 servings

 

Guest Post: Persian Spiced Lamb with Salad Shirazi

Happy Tuesday, everyone! I’m elated to share a guest post with all of you today from my dear friend, Naz, over at Cinnamon Eats. Naz and I have become close friends over the past year and even though we’ve never met or even seen each other face-to-face, we know we have each other’s back. Needless to say, I’m happy to have her here today. Big thanks to you, Naz!

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Hello to all you lovely Paleo in PDX readers! I am super excited to be guest posting here for Alisa! To be honest I can’t recall 100% how Alisa and I crossed paths, but I’m pretty sure it had a lot to do with both our love for all things paleo and health related. The fact that she creates amazing recipes didn’t hurt either.

Even though we have never met in person, I consider Alisa a good friend. She is an awesome person and always supporting my blog, which I am very grateful for. Who knows, maybe one day we will meet up in person! If you ask my husband, Joe, I’ve always wanted to visit Portland — it’s been on my list of places to go for a long time, but just hasn’t happened…. yet! Like I said, who knows!

Okay, let me tell you a bit about this recipe I’m about to share with you. When Alisa and I got to talking about guest posting, she asked if I would create a recipe using lamb. I was happy to oblige since I grew up eating lamb and feel comfortable cooking it.  I decided to create a Persian inspired recipe here since my background is Persian, but I kept it pretty simple.

The spice mix I used here for the lamb is a staple in Persian cooking and the salad I paired it with is a classic from the city of Shiraz and is great on a hot summer’s day!

Feel free to increase the ratios of these recipes to suit your needs. What I have listed here is enough for 2-3 people, depending on how hungry you are.

Cheers and enjoy!

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Persian Spiced Lamb with Salad Shirazi

Ingredients for the lamb:

  • 6 individual lamb rib chops
  • *1-2 tsp Advieh spice mix
  • 1/4 cup avocado oil
  • Sea salt to taste

*For the advieh spice mix:

  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground rose petals, optional
  • 1 tsp ground cardamon
  • ½ tsp ground cumin

Mix all together and store in an airtight glass container.

Ingredients for the salad:

Note: The salad should be made BEFORE the lamb as it needs to sit in the fridge for at least an hour before serving.

  • 2 large cucumbers (~458/1lb)
  • 2 medium red bell peppers or 2 medium tomatoes
  • 1 small red onion
  • ½ – 1 Tbsp dried mint
  • ¼ cup fresh lime or lemon juice
  • Sea salt to taste
  • Freshly cracked black pepper to taste

Method for the lamb:

  1. Heat a griddle pan on medium-high heat.
  2. While the pan is heating up place your lamb rib chops onto a chopping board and season both sides with some sea salt.
  3. Take your advieh spice mix and sprinkle some of the mixture on both sides of the cutlets. Using your hands rub the mixture into both sides of the lamb.
  4. Brush both sides of each piece of lamb with some avocado oil and place in batches onto the now hot griddle pan. Cook for 3-5 minutes per side depending on how you like your meat.
  5. Remove after each batch to a clean plate and cover to keep warm.

Method for the salad:

  1. For this salad you need to basically deseed and dice the cucumber, deseed and dice the bell peppers/tomatoes and dice the red onion into small equal pieces.
  2. Start off with the cucumber, deseed and dice into small pieces. Next dice the onion into small pieces .
  3. Deseed and dice either the bell peppers or tomatoes, depending on which one you’re using. If you’re using tomatoes leave these for last to cut up since they’ll leave your chopping board wet and you’ll have to wipe it down to cut the other veggies.
  4. Place everything into a mixing bowl and mix well. I always leave the onion to put in last just because I might not always use the whole thing, it depends on how much you want in there, but one small onion should be fine here.
  5. Toss everything to mix then add in your dried mint and season with S&P. Taste to test for seasoning.
  6. Mix again, cover and set in the fridge for 15-20 mins.
  7. After that time remove the salad from the fridge and pour over your lime or lemon juice, mix well, cover again and place in the fridge for at least 1 hour before serving.

 

Naz

Nazanin or Naz as her friends and family like to call her is an Australian expat. She left Australia in 2011 with her husband Joe to move to Michigan, U.S.A where they stayed for just under 2 years. They now currently reside in England, United Kingdom.  Naz started her journey to paleo eating in 2011 and now runs her own paleo based food blog at cinnamoneats.com. She loves to create delicious paleo recipes to share with others. You can also connect with Naz via her Facebook Page, her Instagram or her Twitter.