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Recipes
Bread Salad with Charred Tomatoes, Cucumber and Olives
By ROBandSEAN
Layering pungent, bitter and salty ingredients is a great way to add dimension to vegetable dishes
- 1/2 loaf (about 8 oz.) country-style Italian bread such as pugliese, cut into 1/2-inch cubes
- 4 large ripe tomatoes, about 2 1/2 lb. total, in a mixture of colors if possible
- 1 small English cucumber, cut in half lengthwise and seeded
- 1/2 red onion, diced
- 3/4 cup pitted and coarsely chopped Kalamata olives
- 1/3 cup extra-virgin olive oil
- 2 Tbs. red wine vinegar
- Sea salt and freshly ground pepper, to taste
- 1/2 bunch fresh basil
Instant Pot Lemon Chicken with Garlic
By ROBandSEAN
Season the chicken with salt, pepper, garlic powder, paprika, and chili flakes
- 6-8 boneless chicken thighs skinless or with skin*
- sea salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red chili flakes optional or to taste
- 2 Tablespoons olive oil
- 3 Tablespoons butter (swap with olive oil for paleo)
- 1/2 small onion chopped
- 4 garlic cloves sliced or minced
- Juice of 1 lemon
- 2-4 teaspoons Italian seasoning (I actually usually use 1 - 1 1/2 tablespoon but feel free to adjust to your liking)
- zest of half a lemon
- 1/3 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW
- 2 Tablespoons heavy cream leave out for paleo
- Chopped fresh parsley and lemon slices for garnish if desired
Creamed Spinach
By ROBandSEAN
2 tablespoons butter 1 tablespoon olive oil 1 Vidalia onion, minced 1 clove garlic, minced 2 bu
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 Vidalia onion, minced
- 1 clove garlic, minced
- 2 bunches spinach, stemmed and chopped
- Salt and freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 1/4 cup heavy cream
Stuffed Artichokes
By ROBandSEAN
Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish
- 4 large, full-size artichokes
- 1 lemon, halved
- 1 3⁄4 cups dried bread crumbs
- 1 cup grated pecorino
- 1 ⁄3 cup chopped flat-leaf parsley leaves
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 8 cloves garlic, finely chopped
- 5 tbsp. extra-virgin olive oil
Paleo Turkey with Sweet Potato Dumplings
By ROBandSEAN
A delicious paleo version of turkey with yummy sweet potato dumplings
- DUMPLINGS:
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- Salt and ground black pepper to taste
- 1/4 cup arrowroot flour
- 2 cups low-sodium chicken broth
- 3 cups cooked turkey, shredded
- 1 cup mashed sweet potatoes (or a 3/4-pound sweet potato, cooked and mashed)
- 2 teaspoons baking soda
- 4 tablespoons ghee or organic butter
- 2 tablespoons arrowroot
- 3 to 4 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 onion, diced
- 1 parsnip, peeled and diced
- 2 to 3 garlic cloves, minced
- 3 cups chicken broth
- 4 teaspoons thyme leaves
- 1 cup full fat coconut milk
- 1 cup sweet potato, mashed
- 1/3 cup coconut flour
- 2 large eggs
- 2 tablespoons ghee or organic butter
- 1/2 teaspoon fine sea salt
- 2 teaspoons Italian seasoning
- 1 teaspoon baking powder
Paleo Sandwich Rolls
By ROBandSEAN
Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven
- ghee or coconut oil for greasing the rings
- 8 large eggs
- 1/2 cup Almond Milk
- 4 teaspoons apple cider vinegar
- 3 cups whole raw cashews, about 17.5 ounces
- 1/2 cup arrowroot powder*
- 1/4 cup coconut flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
Traditional Italian Easter Pie
By ROBandSEAN
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth
- 3/4 cup powdered sugar, plus extra for garnish
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup cooked short-grained rice
- 1/3 cup toasted pine nuts
- 6 sheets fresh phyllo sheets or frozen, thawed
- 3/4 stick (3 ounces) unsalted butter, melted
Tangy Flank Steak with Horseradish Cream
By ROBandSEAN
The diamond scoring pattern on the steak allows more surface area for the marinade
- 1 (1-pound) lean flank steak
- 1/2 cup cider vinegar
- 1/2 cup thawed apple juice concentrate, undiluted
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
- 3 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- Vegetable cooking spray
- Horseradish cream
- 1/2 cup nonfat sour cream
- 2 tablespoons chopped green onions
- 1 tablespoon prepared horseradish
Paleo Cajun Bowl with Shrimp and Brats
By ROBandSEAN
This Cajun-style bowl is layered with all sorts of delicious flavors and is loaded with vegetables… a win-win! It...
- 4 bratwurst sausages
- 2 tablespoons coconut oil, Natural Grocers
- 1 red onion, chopped into chunks
- 2 red or yellow bell peppers, chopped into chunks
- 1 bunch broccoli, cut into florets about 2 cups
- 1 medium zucchini, cut in half lengthwise and sliced
- 1 medium yellow squash, cut in half lengthwise and sliced
- 1 pound large shrimp, thawed, tails removed, and peeled
- 2 tablespoons apple cider vinegar, Natural Grocers
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
Paleo CARAMEL APPLE CRUMBLE
By ROBandSEAN
Sliced apples enveloped in a homemade cider caramel sauce makes this paleo and vegan apple crumble the perfect fini...
- For the cider caramel:
- 1 cup/240ml fresh pressed apple cider
- ¼ cup/60ml maple syrup or coconut nectar
- 1/4 cup + 2 Tablespoons / 90ml coconut cream
- Pinch of sea salt
- For the crumble topping:
- ½ cup/42g tapioca flour
- ¾ cup/ 84g almond flour
- ½ tsp grain-free baking powder
- 1/8th teaspoon fine sea salt
- 2 Tablespoons/30ml maple syrup
- 2 Tablespoons/28 g palm shortening
- ½ teaspoon vanilla extract
- For the crumble:
- 3 medium apples (a mix of sweet and tart like fujis and granny smiths), cored, peeled and thinly sliced
- 1 teaspoon/5ml fresh lemon juice
- 1 teaspoon/ 4g tapioca flour
- cider caramel
- crumble topping