Shelly's Belly: paleo

Showing posts with label paleo. Show all posts

>> Thursday, March 3, 2011

This salad tastes amazing with roasted lamb. If you're making this ahead, reserve the sea salt until ready to eat. It will pull all the water out of the cucumber and leave you with a mushy mess.

Cucumber Avocado Salad

Yield: 4 servings

INGREDIENTS

1/2 English cumcumber, shredded

1 ripe avocado, mashed

1 handful fresh cilantro, roughly chopped

sea salt to taste

ground pepper to taste

DIRECTIONS

In a medium bowl, add all ingredients, gently stirring to ensure the avocado is well mixed with the cucumber. Sprinkle with sea salt and pepper to taste. Serve.

>> Saturday, July 24, 2010

We're moving soon back to the states so it's time to clean out the fridge! I've had a bag of frozen mango chunks for a while now and decided to make a mango sorbet. It was as simple as blending the frozen mango with the juice on 1/2 a lemon, pinch of sea salt and enough water to make it the consistency of sorbet. I have trouble finding frozen mango that is as sweet as fresh mango so you may have to add a little sweetener to taste.

Roasted Vegetables and Sweet Potato Chips

>> Wednesday, June 23, 2010

This weekend I lightly roasted eggplant, asparagus, yellow and red bell peppers, red onion, and zucchini for vegetable additions to my daily bone broths. I put them into my roaster for an hour at 300 degs. I'll cook down each portion daily for 20-30 minutes in bone broth.

Lately (and maybe always) I've noticed a strange reaction to eggplant and sometimes nightshades in general. When they are too sweet, they cause me to crave more sweetness. My skin may itch after eating them and I have this weird feeling in my mouth. I've read that the solanine in nightshades is to blame since it's a toxic poision, but it's also antifungal. These sypmtoms may be healing reactions so I'm not taking them out for now. If symptoms persist then I'll reevaluate.

I also made sweet potato chips (fried in goose fat) for the hubby. These are simple to make, but the carrot chips in goose fat are the best by far. Sweet potatoes are not SCD/GAPS legal, but since giving up grains, starches, and sugars this week, the hubby seems to be losing too much weight. I made him these and steamed sweet potato puree loaded with butter to eat daily so he can put some weight back on.

Grilled Beef, Korean Style

>> Saturday, June 19, 2010

Korean food is super delicious, but can cause digestive problems for some. Most Korean dishes come with abundant vegetables on the side, but you'll also find an abundance of irratants like soy, legumes, vegetable and nut oils, starch and grain thickeners, and sugars. To be safe, I stick with unmarinated meats that can be grilled right in front of me or sushi/ sashimi and raw veggies.

It's hard trying to tell this to a waitress who hardly knows english so thankfully we had our friends Calvin and Ariel there to help.

Thinly sliced grilled beef.

Wrapping the beef around some grilled onions. So good!

Grilled steak.

Tofu with spicy topping.

Veggies in hot sauce.

Salad in hot dressing.

Kimchi.

Fermented bean paste.

Raw garlic.

Shredded cabbage with sweet dressing.

Sesame oil with pepar and salt dip for meat.

Watermelon for dessert.

Coconut Cupcakes (with Coconut Flour)

>> Tuesday, May 25, 2010

Elana's Pantry is featuring cupcakes all this month (grain-free of course) and I decided to make her coconut cupcakes in an effort to make a dent in all the coconut flour in the freezer. The only substitution I made was using honey in place of agave nectar. The hubby whipped together a creamy topping of clotted cream, honey, and strawberries to sweeten them up even further.