Paleo Nut-Free Bagels

If you live in New York City, bagels are kind of a hot commodity. Yeah, it meets the stereotype! But since living here, I actually have not had a New York bagel…say what?!

Being gluten-free kinda does that to ya haha! Lately, though, I’ve really been craving them, especially since it’s sandwich-in-the-park weather (it’s a thing, I swear!). So Sunday, I decided enough was enough. I’m going to have a damn bagel!

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But how do I make it not just gluten-free, but paleo as well? And I’m talking my kind of paleo: easy, simple, whole foods that I’ve already got in my kitchen. Not the paleo that uses some abstract superfood ground into a powder that you can only find in the middle of South America and costs a fortune. Yeah, I like my kind of paleo haha!

So if you know me by now, you know my love of all things sweet potato. They’re nutrient dense, satiating, and truth be told, a great substitute for anything with flour. I’m serious. I use sweet potato as the flour for most of my recipes because it gives you that dough texture without having to go out and buy a bunch of expensive organic flours!

Now, I don’t call them “sweet potato bagels” because honestly, I think I’m going to turn everyone away from sweet potatoes if I keep saying that, AND you don’t call traditional banana bread “flour banana bread,” right? So hear me out. Swap in your sweet p (Japanese, Hannah, jewel, stoke…you name it!) for flour and thank me later 😉

I don’t know about you but I’m getting the lox and cream cheese ready!

Paleo Nut-Free Bagels

Makes 6 halves, 3 whole bagels

Ingredients:

  • 1 extra large Japanese sweet potato, baked, cooled, and skin removed
  • 2 eggs
  • 1 tbsp coconut flour (or any flour you have on hand)
  • Sea salt
  • Pepper

Directions:

  1. Preheat oven to 350F and line a baking sheet with tin foil.
  2. In a large bowl, mash sweet potato.
  3. Add in eggs, flour, sea salt and pepper and combine thoroughly.
  4. Take a small handful and form into a small dough ball, sticking your thumb through the middle to create a hole.
  5. Place on the baking sheet and repeat for the remaining dough.
  6. Place the baking sheet in the oven and bake for 30 min.
  7. Remove from oven, let cool, then serve with your favorite spreads!

Paleo Ramen Noodle Soup

Did you read that recipe title correctly?! PALEO. Ramen noodle soup? Are you sure?

Absolutely, my friends. And this one doesn’t even include coconut aminos, so no need to go buy fancy ingredients!

This soup comes together with simple, whole foods and packs in a boatload of protein (if you use bone broth!)…you won’t miss your local ramen shop!

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Instead of regular ramen noodles, Jared and I spiralized some yellow squash, threw in a few classic veggies (red cabbage, scallions, carrots, and onions!), soaked some ginger in the bone broth for flavor, and topped with some soft boiled eggs!

It was so easy and so delicious! Check out the recipe below and let me know what you think!

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Paleo Ramen Noodle Soup

Serves 2-4

Ingredients:

  • 1 large yellow squash, spiralized
  • 2 cups red cabbage, chopped
  • 2-3 medium whole carrots, sliced
  • ½ an onion, chopped
  • 1 bunch of scallions, diced
  • 1 knob of whole ginger, skinned and sliced into chunks
  • 2 tsp turmeric
  • 1 package of Bonafide Bone Broth or 3 cups chicken or beef stock
  • Sea salt/pepper
  • Ghee/coconut oil for cooking vegetables
  • Toppings: soft boiled eggs, scallions, micro greens

Directions:

  1. In a medium sauce pan, sauté red cabbage, whole carrots, onion, and scallions with a little ghee/coconut oil, sea salt, and pepper.
  2. Once those veggies are cooked, set aside.
  3. Add the spiralized yellow squash noodles into the pan and lightly sauté so that they are still firm but cooked through. Set aside with the other veggies.
  4. In a large pot, pour bonafide bone broth into pot and add chunks of ginger and turmeric.
  5. Heat until boiling and then reduce to a simmer.
  6. Add in the veggies, stir and cover.
  7. Let sit on simmer for 20-30 minutes.
  8. Serve and top with extra scallions, soft boiled eggs, etc.

Easy-Peasy Weekend Frittata

Are you guys ready for an easy-peasy frittata recipe that makes weekends (or meal prep) that much easier?!

Well, I hope you are because it’s coming at you anyways! I decided to make this baby on Saturday, just on a whim, because I was hardcore craving eggs, but not my typical go-to’s (sorry scrambled, poached, fried, and soft boiled! Nothing personal!).

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The best part about this recipe- well actually there are a few “best” parts – but one of them is that it’s so customizable. I literally just took what I had on hand (not much since it was a Saturday and that’s our farmer’s market day!) and it worked! You will definitely need a few of your favorite spices, but I always keep those stocked up just because I know I’m super bummed if I ever run out!

The second best part about this is that there is no “perfect technique” required to get this right- all you do is whip the eggs with a spoon, pour into a skillet, and bake. That’s it. I bet even my college-kid brother could do this!

All you need on hand are:

Eggs

Your favorite spices (I used cumin, turmeric, and rosemary- highly recommend that combo!)

Your favorite veggies/any on hand (I used mesclun + zucchini)

Sea Salt/Pepper

Ghee/Coconut oil for greasing the skillet

Yep, it’s that easy! Oh, and I also talked about meal prep- this baby can last you all week. Of course, I don’t think it will because it tastes that good- Jared and I devoured it within a day haha! But if you have the willpower, it will be good in the fridge for 4-5 day! Enjoy!

Easy-Peasy Brunch Frittata

Serves 2-4

Ingredients:

  • 8 organic, pastured eggs
  • Your favorite spices (I used 1 tsp turmeric, 1 tsp cumin, 1 tsp rosemary)
  • Your favorite veggies (I used 1 cup steamed mesclun, ½ cup sliced then steamed zucchini)
  • Sea salt/pepper to taste
  • Ghee/Coconut oil for greasing

Directions:

  1. Preheat the oven to 400F and grease a medium cast-iron skillet.
  2. Crack eggs into a medium bowl and whisk together like scrambled eggs.
  3. Fold in spices.
  4. If you haven’t pre-cooked your veggies, I would suggest lightly steaming them. Otherwise, fold in your veggies to the mixture here.
  5. Pour mixture into the skillet and place in oven.
  6. Bake for about 30-35 minutes.
  7. *If it starts to bubble, place a piece of tin foil over it to allow it to continue cooking!
  8. Remove from the oven, let cool, and serve!

Thai Coconut Curry (Paleo/Vegan)

If you saw my Instagram stories on Saturday, I was craving curry hardcore. And I had never craved it in my life! In fact, I always thought it was too hot and heavy (cue Seinfeld jokes here).

But here I was craving something warming on that chilly, rainy Saturday, and I didn’t question the craving- I embraced it!

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As Jared can attest, I searched far and wide for a good curry (because in NYC, no one cooks, you just order in, right?) with no luck for what I was searching for. I don’t know why, but no menu sounded good! Or they just didn’t want to deliver to Brooklyn (because of course that would be too much to ask for to deliver across the river!). So I decided if I couldn’t find a good curry, I was going to make the curry!

And I did! Cue the best warming, nutrient dense, satisfying bowl of coconutty deliciousness that leaves you feeling comforted and refreshed with a kick of lime and light spice 😉 Side note, this is completely paleo and can be made vegan if you swap the ghee for coconut oil- enjoy!

Warming Thai Curry

Serves 2-3

Ingredients:

  • 1 can organic coconut milk (no gums, just water + coconut milk)
  • 1 tbsp. organic curry spice (or a mix of turmeric, cardamom, cinnamon, cayenne, cumin, coriander, black pepper will do!)
  • ½ bsp.. ground organic ginger
  • 2 cups cooked spaghetti squash
  • 1 cup cauliflower rice
  • 1 cup spinach
  • 1 cup chopped celery
  • 1 cup chopped rainbow carrots
  • 2 cloves garlic, minced
  • ½ lime, squeezed
  • 1 tbsp. grass fed organic ghee or coconut oil
  • Sea salt/black pepper to taste

Directions:

  1. In a large saucepan, heat the ghee on high until melted.
  2. Add garlic and sauté till golden brown.
  3. Reduce heat to medium and add celery, carrots, spinach, and cauliflower rice to the pan, stir and cover.
  4. Let cook for 2-3 minutes, then add ginger, sea salt, pepper, and curry spice.
  5. Sauté for 2-3 minutes, then add cooked spaghetti squash and more curry spice if needed.
  6. Cover and let cook for another 2-3 minutes.
  7. Remove cover, reduce heat to low, and slowly pour in coconut milk. Stir until well combined.
  8. Let sit on low for 5 minutes.
  9. Remove from heat and serve. Garnish with parsley, soft boiled eggs, avocado, or more!

 

 

Parmigiano Crusted Cauliflower Steaks

Little known fact, I’m actually part Italian (we’re Sicilian on my mom’s side!) so when Whole Foods Market NYC told me that they’re hosting a Parmigiano Reggiano “Crack the Wheel” Event tomorrow, February 24th, I was so excited to help spread the word!

Bringing it back to my roots, I’ve whipped up some Parmigiano Reggiano crusted cauliflower steaks to celebrate! Of course, I paired it with some sautéed rainbow chard and whipped sweet potato because at this point, my other half is basically sweet potato (just kidding, it’s German and Irish, but sweet potato definitely sounds better!).

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To keep the festivities going, there will also be a sale today, February 23rd, to Sunday, February 25th, on Parmigiano Regginao, the “king of cheeses,” so basically you have no excuse not to make this recipe! 😉

It’s easy, quick, and simple…oh and everyone will love you for making it! In fact, I’m making it for a dinner party I’m hosting tonight with our neighbors! I’ll let you know the verdict haha!

Salute!

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Parmigiano Reggiano Crusted Cauliflower Steaks

Serves 3-4

Ingredients:

  • 2 whole heads organic cauliflower, washed
  • 1 cup grated Parmigiano Reggiano
  • ½ cup basil, chopped
  • 3 tbsp garlic, minced
  • Sea Salt/Pepper to taste
  • 1-2 tbsp melted ghee/Coconut oil to coat

Directions:

  1. Preheat oven to 400F and line a baking tray with tin foil
  2. Assemble 2 medium sized bowls, one with melted ghee/coconut oil and the other with grated Parmigiano, basil, garlic, and sea salt/pepper.
  3. Toss Parm, basil, garlic, and sea salt/pepper together and set aside.
  4. Slice cauliflower head in half, and then each half sliced in half again.
  5. Dip one cauliflower steak into the melted oil, coating both sides evenly.
  6. Transfer the dipped cauliflower steak to the Parmigiano bowl and coat each side. Then transfer to the baking tray.
  7. Repeat for remaining cauliflower steaks.
  8. Place baking sheet in the oven for 30-40 minutes, flipping each steak every 10 minutes.
  9. Remove from oven and serve!

Thank you, Whole Foods, for sponsoring this post!

Meal Prep + Grocery Budgeting

Meal Prep. Love it, hate it, love to hate it, all of the above?

Truthfully, I wasn’t a meal prep lover until recently. It’s not that I disliked it; I just didn’t think I had the time and never knew how to prepare veggies without it feeling monotonous and boring throughout the week. And yet there I was, spending at least 30 minutes each meal preparing food and becoming increasingly jealous over everyone’s beautiful meal prep spreads on Instagram (comparison alert, I know, but this one was kinda good!).

Well, I finally decided to give it a try a few weeks ago and I don’t see myself turning back anytime soon. With my weeks becoming increasingly hectic doing two jobs, babysitting part-time, running a blog, and applying to master’s programs, I needed to reorganize my schedule so that I didn’t have to think about what the heck I was going to cook and how long it would take for my next meal.

Meal prep can be as basic or as complicated as you want. It could mean chopping up some raw veggies, organizing your produce that you just stocked up on, prepping some hard-boiled eggs, etc.

For me, the meal prep process is a little extensive (2-3 hours I consider to be extensive, but others may not!), but it’s so worth, and I wouldn’t have it any other way. I mean, let’s do the math: 2-3 hours on one Sunday = 14+ meals during the week (I like to make a different brekkie every morning, as you guys can see!)? Not too shabby! Plus, it’s actually a lot of fun when you bring in some jams- I’ve already started on the Christmas music…too soon?

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This week’s meal prep includes: roasted organic turmeric cauli, roasted organic red cabbage, roasted organic turnips + daikon, roasted organic golden beets, roasted organic carrots, organic roasted sun choke, steamed organic Swiss chard, and steamed organic kale. The best part? All of this, and more, cost me only $60 for the week.

Yep, you read that right. 6-0 dollars! And yes, I bought everything organic, including free-range eggs, my favorite dairy-free cream cheese, organic cranberries, and my beloved Eating Evolved midnight dark chocolate.

It’s very easy to go over budget with grocery shopping, especially when buying organic. Here are a few of my key tips for not only shopping within your budget, but also prepping what your hard earned dollars have afforded you!

  1. Get to know your local farmers at your farmer’s markets. This is key! Shopping at a farmer’s market can actually be very cost effective, and when you make friends with the people you’re buying your food from, it can be very beneficial. Plus, it always feels better knowing where your food is coming from and who is actually growing it, directly from the source 😉
  2. Start to familiarize yourself with what’s in season. You’ll start to get the hang of this when you go to the organic stands at farmer’s markets, but in season food will always be less expensive than out of season. It’s also better for our bodies- the food that is in season locally contains the essential vitamins and nutrients that our bodies need to thrive in whichever season it is. I used this site to get started with figuring out what grows when and where!
  3. Write a list. I always try to stick with a list whenever I go shopping. For the fall, I usually choose 1-2 leafy greens, 1-2 starchy vegetables (sweet potatoes, squash), 2-3 other vegetables, 1-2 fruits, eggs, and then I allow myself 1-2 specialty items. This could be your favorite chocolate (ahem, chocoholic), specialty fresh bread, a really good quality nut butter, etc.
  4. Allot yourself 2-3 hours to buy and prepare. I usually give myself a max limit in a farmer’s market (I can spend all day there!) so then I can get home and prep!
  5. Keep the prepping simple. For me, simple is key so that I can spice it up throughout the week! That being said, I’ve learned how to cook to my taste buds. For me, I really like roasted veggies, while others may like steamed, sautéed, or raw. My usual cooking style: sea salt + pepper + turmeric + grass-fed ghee. And I don’t skimp on the ghee! Sometimes I’ll throw in some fresh garlic if I’m feeling fancy, but usually this is how it goes!
  6. Invest in some quality containers. This makes life so much easier, guys! I really love these glass ones (P.S. I’m not an affiliate, I just love them!). Plus glass is better for the environment. Just saying, love your body, but also love your planet!
  7. Put on some tunes or a movie! Meal prepping is a lot more fun when you have a movie going or are jamming out to some music! Lately, I’ve been playing Christmas music because I’m as corny as it gets, but I also sometimes put on an episode of the Office or watch a movie! It makes the time fly by J

I hope this helps in any way! What are your favorite meal prep tips and tricks? I’d love to hear!

Paleo Chicken Salad

Are the days feeling shorter or what!? It’s wayyyy too dark out to go for an early morning run, and now the sun is gone by 7:00 p.m. 😦 So that means that my daylight hours need to be a little bit more productive, i.e. not spent mostly preparing food!

For this week’s meal prep, I needed a solid protein source that I could have all week, was easy to whip together, tasted like fall, and didn’t involve breaking the bank. Thankfully, Whole Foods Market is having a sale this week on organic chicken breast for $4.99/Lb, organic seedless grapes for $1.69/Lb, and 365 Sparkling Water (2 for $6!), so I stocked up on these goods and went to work!

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Honestly, chicken salad is so underrated, and when you throw in some grapes, it’s a whole new level! It’s sweet, it’s savory, it’s a little tangy, and oh so flavorful.

Spread some on a sandwich, scoop a little on top of your fall-themed salad, or smear a little on a paleo baguette like I did here, and you’re good to go!

All you need are these simple ingredients:

Organic chicken breast (prepare how you like- I like mine baked at 400F for 20 minutes with ghee/coconut oil and sea salt/pepper)

Organic Seedless Grapes (red, black, or green are fine!)

Plain coconut yogurt (almond-milk based or grass-fed plain unsweetened Greek yogurt is fine as well if you can do dairy!)

Apple Cider Vinegar

Cumin

Celery

Chives 

Sea Salt/Pepper

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That’s it. I’m a big fan of simple recipes, can you tell? The key ingredient here is apple cider vinegar; it gives it a nice flavorful tang that many people can’t quite put their finger on, but it really makes the dish! It’s also a great party appetizer that’s quick and easy to prepare!

Check out the recipe below, and let me know what you think! I’d love to hear your variations on it as well 🙂

Paleo Chicken Salad

Serves 4-6

Ingredients:

  • 1 lb organic chicken breast, cooked simple
  • 1 cup organic seedless grapes, sliced
  • 1 cup unsweetened plain coconut yogurt (or almond milk yogurt or grass-fed plain unsweetened Greek yogurt)
  • 2 tbsp apple cider vinegar
  • 2 stalks celery, chopped
  • 3 tsp organic ground cumin
  • 2 tbsp chopped chives
  • Sea salt/pepper to taste

Directions:

  1. Slice chicken breasts into cubes and place in a large mixing bowl.
  2. In a small mixing bowl, combine yogurt with the apple cider vinegar, celery, cumin, chives, and sea salt/pepper until thoroughly mixed.
  3. Pour yogurt mixture onto cubed chicken and mix until evenly coated.
  4. Store in the refrigerator.
  5. Best served cool.

Thank you to Whole Foods for sponsoring this post!