Caprese-stuffed portobello mushrooms

January 24, 2019 Belinda

Garlic butter-smothered portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices, and drizzled with a rich balsamic glaze. What could be easier and better! Recipe c/o “Cafe Delites”

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Garlic butter
2 tbsp butter
2 cloves garlic, crushed
1 tbsp freshly chopped parsley

Mushrooms:
5-6 large Portobello Mushrooms , stem removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls , sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish

Balsamic Glaze: (or you can use store bought, or this recipe)
1/4 cup balsamic vinegar
2 tsp brown sugar (OPTIONAL)

Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).

To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

Caprese-stuffed avocado

January 24, 2019 Belinda

Take creamy avocados to a different level with this stuffed avocado recipe. Sweet and juicy grape/cherry tomatoes with fresh mozzarella balls are tossed in basil pesto with a touch of garlic, then stuffed into avocado halves. Drizzle with a balsamic glaze for an incredible flavor combination.
Recipe c/o “Cafe Delites”

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1/2 cup grape or cherry tomatoes, halved
4 oz (120g) baby mozzarella balls (bocconcini)
2 tbsp basil pesto homemade or store bought)
1 tsp minced garlic
1/4 cup olive oil
Salt and pepper to season
2 ripe avocados peeled, seeded and halved
Fresh basil leaves to serve (optional)
2 tbsp balsamic glaze reduction to drizzle
2 tbsp fresh basil chopped

Combine the tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavors.
Arrange the prepared avocado halves onto a plate with fresh basil leaves.

Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.

Dairy-free · Do-ahead · Egg based · Gluten Free · Whole30 compliant

Indian-spiced tomato and egg casserole

January 21, 2019September 7, 2022 Belinda

Appetizer Vegetarian · Gluten Free · Salad · Vegetable sides

Roasted red onions with walnut salsa

January 12, 2019 Belinda

Another beauty from Yotam Ottolenghi’s “Plenty More” Such a terrific combination of flavors

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Serves 4
4 medium red onions (1-1/3 lb.)
1-1/2 tbsp olive oil
1 cup arugula
1/2 cup small flat-leaf parsley leaves
2 oz. soft goat cheese, broken into 3/4″ chunks
Salt and black pepper

Salsa
2/3 cup walnuts, coarsely chopped
1 red chili, seeded and finely chopped
1 clove garlic, crushed
3 tbsp red wine vinegar
1 tbsp olive oil
salt

Preheat the oven to 425ºF.
Peel the onions and remove the tops and tails. Cut each crosswise into 3 slices, about 3/4″ thick, and place on a baking sheet.
Brush the slices with the olive oil, sprinkle with 1/4 tsp salt and some black pepper, and roast in the oven for about 40 minutes, until the onions are cooked and golden brown on top. If they haven’t taken on much color, place under a hot broiler for a few minutes. Set aside to cool slightly.

While the onions are cooking, put all of the salsa ingredients in a small bowl, add 1/4 tsp salt, stir and set aside.

To serve, put the arugula and parsley in a large bowl. Add the warm onions, the cheese, and half the salsa and toss carefully so the onions don’t fall apart. Divide among shallow plates, spoon the remaining salsa over the top, and serve.

Dairy-free · Gluten Free · Salad · Whole30 compliant

Orange and date salad

January 12, 2019January 23, 2019 Belinda

Ottolenghi’s clean and super-tasty salad, also perfect for a Whole 30 or Paleo way of living.

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Dressing:
2 tbsp lemon juice
2 cloves of garlic, minced
1 tsp orange blossom water
1/2 tsp cinnamon
2 tsp fennel seeds, toasted and crushed
5 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Salad:
6 cups mixed salad greens
2 cups arugula
1 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/2 cup fresh Italian parsley, chopped
3 large Medjool Dates, pitted and sliced lengthwise
4 ounces radishes, sliced paper thin
1/2 medium red onion, sliced thinly into rings
5 oranges (2 pounds), peeled and cut in slices (as seen in the picture)

Start with making the dressing:
Whisk all dressing ingredients in a small bowl.

To assemble:
Mix all salad greens, arugula, radish and red onion slices, dates, and fresh herbs in a bowl. Pour half of the dressing over it and give it a toss.
Place the oranges on top and pour the rest of the dressing over the oranges. Serve.

Baking · Dairy-free · Do-ahead · Gluten Free · Whole30 compliant

Paleo/Whole 30 fudgy three ingredient cookies

January 12, 2019September 7, 2022 Belinda2 Comments

These wonderful 3-ingredient cookies have NO gluten, grains, dairy, eggs, or added sugar!
They come together in a snap and only require a bowl and spoon to make.
From the Food Blog “A Clean Bake”

*I use creamy almond butter as I’m on the Whole 30, but you can use peanut butter if you prefer.

The salt is what pulls the whole cookie together, making the cocoa taste more robust and bringing out the sweetness of the bananas. The salt is actually pretty important, even though it doesn’t technically go in the cookie.

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Servings: 24 cookies

3 ripe bananas about 1 1/2 cups puree, mashed or pureed until smooth
1/2 cup natural unsweetened creamy almond butter(or creamy peanut butter if you prefer)
1/2 cup good quality unsweetened cocoa powder. (I like Scharffen Berger)
handful coarse sea salt for garnish

Preheat the oven to 350F.
In a large mixing bowl, use a fork to thoroughly combine the first three ingredients until it reaches a smooth and uniform consistency.
Scoop heaping tablespoons of dough onto a greased or lined cookie sheet, about 1 inch apart.
Sprinkle the tops of the cookies with a pinch of sea salt.
Bake for 8-15 minutes (see note) until cookies lose their sheen.
Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely.

NOTES
Store in an airtight container at room temperature for up to 5 days.
Yield: About 2 dozen cookies.
Troubleshooting tips:
If your cookies are too lumpy, try running the dough in the food processor for 30-60 seconds.
The moisture content of the dough may vary (for example if your large banana is bigger than they ones I used). If the batter is too thin and watery, you can try two things: add more cocoa to absorb the moisture, and/or bake for longer.
Make sure you thoroughly stir your almond/peanut butter. If it is too oily (such as from the top of a new jar), that might be another reason why your batter could be too runny.
On the other hand, if your PB is the right consistency, it can be tough to stir into the batter. Try microwaving it for 15-20 seconds until it’s smooth and easier to work with.
Depending on the moisture content of your bananas, your baking time could vary from 8 minutes to 15 minutes.
If your dough is more like a thick batter, just plop the portions of dough on the cookie sheet and they will spread out by themselves. No need to flatten with a fork.
If you don’t want to garnish your cookies with salt, add a pinch to the batter.

Chocolate · Dairy-free · Dessert · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Whole 30/Paleo brownie balls

January 11, 2019September 7, 2022 Belinda

When you’re off sugar, grains and dairy, sometimes you really want something sweet and it can be hard to find. These little gems are chocolatey and rich, but really healthy with lots of protein, fiber and healthy fats.. Thank you to “Paleo Grubs” blog.
You simply blend everything together, and then roll the ‘dough’ into bite-size brownie balls.
Sometimes it’s nice to roll the finished brownie bites in chopped nuts or dried coconut and they are definitely best served straight from the refrigerator.

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1 1/2 cups walnuts
Pinch of salt
1 cup pitted dates
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder. I love Scharffen Berger)

Add the walnuts and salt to a food processor. Mix until the walnuts are finely ground.
Add the dates, vanilla, and cocoa powder to the blender.
Mix well until everything is combined. With the blender still running, add a couple drops of water at a time to make the mixture stick together.
Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm. Store in an airtight container in the refrigerator for up to a week.

Asian flavors · Dairy-free · Gluten Free · Meat · Whole30 compliant

Asian ground pork stir-fry

January 10, 2019December 23, 2023 Belinda

This is very popular in the low carb, Paleo, and Whole 30 circles for several reasons: it’s quick, it’s easy, and it captures the delightful essence of an egg roll without all the garbage added. In fact, it’s so beloved in the low carb community, many people refer to it as “crack slaw”. That alone should tell you how addicting this meal is!

*One extra thing I do, is to add sliced pieces of omelette about 5 minutes before serving just to warm through and mix into the dish. It’s made with 3 eggs and 2 tsp sesame oil and is a great way to add more protein.

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Serves 4

1lb ground pork
1/2 large head of cabbage thinly sliced
1 onion medium, thinly sliced
2 tbsp sesame oil
¼ cup soy sauce, premium dark soy sauce or liquid aminos
4 cloves garlic minced
1 1/2 tsp ground ginger
2 tbsp chicken broth
Salt and pepper to taste
6 stalks of green onion

Brown the ground meat in a large pan or wok over medium heat.
Ensure the cabbage and onion is thinly sliced into long strands. (Use a spiralizer to cut the vegetables for quickest results.)
Add sesame oil and onion to the pan with the browned ground pork. Mix together and continue cooking over medium heat.
Mix the soy sauce, garlic, and ground ginger together in a small bowl. Once the onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients.
Add the chicken broth to the pan and mix.
Continue cooking over medium heat for three minutes, stirring frequently.
Garnish with salt, pepper, and green onion.

Breakfast · Dairy-free · Dessert · Do-ahead · Fruit · Gluten Free · Whole30 compliant

Chai spiced Paleo chia seed pudding

January 8, 2019September 7, 2022 Belinda

This fabulous chai spiced Paleo chia seed pudding is one of my favorite breakfast or dessert dishes. It’s Whole30, has a bit of spice, fall fruit and your favorite toppings!
Recipe from blog, “Real, SImple, Good”

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1/4 cup chia seeds
2 tbsp hempseed
1 cup full fat coconut milk (or sub nut milk of choice)
1 tsp real vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp cardamom
1/8 tsp ground cloves
1/8 tsp all spice
1/8 tsp nutmeg
Pinch of sea salt
Optional toppings:
Chopped nuts or seeds (I love pecans and walnuts)
Almond butter
Honey (not for Whole 30)
Fresh or frozen berries
Banana slices

In a bowl, combine all of the ingredients except toppings with a whisk. Let everything settle, mix again and again until the chia seeds start to expand. You can eat right away or let it firm up a bit in the fridge.

When you’re ready to eat, layer on all the toppings and enjoy!
I like to heat mine up a little before adding all the toppings for an overnight oats kind of feel!