Blog Archive

Time: 15 minutes

2 small zucchini
1/4 cup either sliced shallots or red onion
2 cloves garlic, sliced
2 Tbsp olive oil
dill
pepper

slice he zucchini crosswise into small discs about 1/4 inch thick. Slice the shallots or onion and garlic.

saute all of the ingredients together in a medium pan with the olive oil. Add dill and pepper to taste. Stir and turn often, cooking for 5 to 7 minutes. Try not to allow too much browning. Enjoy warm, or use leftovers in salads.

Zone info: 2 servings at 1 carb block, 9 fat blocks (usean appropriate quantity of  oil to meet your fat requirements).

When figs are in season, this is a tasty snack that you can whip up easily. This version uses the oven, but you can also grill these on the barbecue. If you choose this route, they will cook much faster, so be sure to keep a eye on them.

Time: 40 minutes
12 figs
6 strips of bacon (nitrate free)
12 pecans

Preheat the oven to 350 degrees. Cut a slit down the side of each fig, and stuff with a pecan. Slice each strip of bacon lengthwise. Wrap each fig with a slice of bacon , starting at the top and spiraling it down. Secure with a toothpick.

Lightly coat a baking sheet with olive oil, then arrange the figs on it. Bake for around 30 minutes, until the bacon has cooked. These are great served warm, but are also good when chilled.

Zone info: 6 servings at 1.5 carb blocks, 2 fat blocks.

Time: 3 minutes, 20 minutes cooking

12 oz bag spinach
1 cup coconut milk
sea salt
coconut oil

Pre-heat the oven to 250 degrees. Grease a baking dish with a bit of coconut oil. Dump the bag of spinach into the dish, then pour the coconut milk over the spinach. Add salt to taste, then bake for 20 minutes, or until the spinach is tender. serve warm or chilled.

Zone info: 2 serving at~ 1/3 carb blocks, 16 fat blocks.

Time: 5 minutes

1/4 cup white wine vinegar
1/4 cup tomato sauce
1 1/2 Tbs olive oil
1 Tbs dried basil
1 Tbs chopped sun dried tomatoes
pepper

Mix all of the ingredients in a small bowl. Store the unused portion in a jar. Paleo purists can substitute lemon juice for the vinegar. If you do this , use a little less then 1/4 cup of lemon juice and add a bite more tomato sauce. You can easily double this recipe if you’d like to have more dressing on hand.

Zone info: 4 servings at 31/2 fat blocks.

Time: 5 minutes

1 tsp fennel seeds
1/2 tsp dried parsley
1/4 tsp sage
1/4 tsp red chili pepper
black pepper
1 Tbs olive oil
1/2 Tbs balsamic vinegar

Add all of the ingredients to your salad bowl. Add veggies of choice, toss well to coat with the dressing.

Zone info: 1 serving at 9 blocks fat.

Time: 5-7 minutes prep; 2-3 hours chilling time

2 cucumbers
1 tsp sea salt
3 Tbsp apple cider vinegar
1-2 tsp grated fresh ginger

Peel the cucumbers, then run a fork lengthwise down the surface of the cucumbers so that they will have a fluted look when sliced. Cut the cucumbers into thin slices, around 1/8″ thick. Place in a bowl , sprinkle with sea salt, then mix well. Let stand 30 minutes, then drain off the liquid.

Add the vinegar and grated ginger, mix well. refrigerate for 2-3 hours before serving.

Zone info: 4 servings at ~ 1/2 carb block. (this might vary depending on the size of your cucumbers)

Time: 4-5 minutes

1 bag spinach leaves
1 tsp olive oil
1tsp toasted sesame oil
1/2 Tbsp sliced garlic
1/2 Tbsp dried onion
1 tsp thyme
pepper

Heat the oil in a large skillet. Add the garlic and seasonings, saute for 1 minute. Add half of the spinach, mix well, then continue to add the remaining spinach. Cook until partially wilted; Don’t over do it!

Zone info: 1 serving at – 1/2 carb block, 6 fat blocks(use an appropriate quantity of oil to meet your fat requirements)

Time: 15 minutes

3 C brussel sprouts
1/2 C chopped onion
1/4 C chopped pecans
2 slices bacon, cut into small pieces
1 Tbsp olive oil
2 Tbsp apple cider vinegar

Cut the stem ends off the brussel sprouts, then qua rter them lengthwise. In a large skillet, saute the Brussels sprouts, onion, and bacon in the olive oil. Cook until the bacon is done and the onion soft, around 10 minutes. Add the pecans and the apple cider vinegar and sauté for around two minutes more; the vinegar should have formed a glaze. Serve warm.

Zone info: 2 servings at 2.5 carb blocks, .5 protein blocks, 10.5 fat blocks.

Time: 5 minutes

3-5 eggs
3-5 tbsp tapenade

Tapenade is a rich olive spread. You can add it to many different dishes, but it works really well with eggs. Ilike the Cantare Mediterranean blend from Costco.

Simply scramble the eggs, then top with the tapenade. simple and tasty.

Zone info: 1 tbsp tapenade =about 21/2 blocks fat.

Time: 5 minutes

One orange
~1/4 cup sliced red onion
2 tsp olive oil
1 tsp white wine vinegar (Paleo purists can opt for lemon juice instead of the vinegar.)

Peel the orange and break it into s egments. Arrange the orange pieces in a bowl, top with the sliced red onion. Drizzle with the oil and vinegar.

Zone info: 1 serving at 2 blocks carb, 6 blocks fat.