Paleo Balsamic Salmon and Butternut Squash

Hi friends! I’m sorry it has been so long. I have been busy getting my Health Coach Certification and starting up a new business. Speaking of which, go check out my new work website www.iLifestyleDestin.com. It is still in the works but I would love the support. Also find me on Facebook @ iLifestyle Destin.

I hope everyone had a wonderful Christmas! I had a great holiday and got lots of stuff for my kitchen. My favorite thing I think I got was my new spirilizer, which if you do not have one you need one. I am so obsessed with this thing! this recipe I am giving you today is my new favorite. I wanted salmon and I wanted to use my spirilizer so this is what came of it. It is so flavorful, healthy and absolutely delicious. My boyfriends doesn’t even like salmon but he ate every bite of this and loved it (at least that’s what he said lol). Let me know what you guys think!

Ingredients:

2 6oz Salmon Filets

1 Large Butternut Squash

3 Large Handfuls of Fresh Spinach

3 Small Vine Ripe Tomatoes

1 Large Tablespoon Grassfed butter

1 Tbs Minced Garlic

Store Bought or Homemade balsamic glaze

Salt and peper to taste

Directions

Preheat oven to 375 F. Use olive oil or coconut oil to grease a large baking pan. Peel the skin off of your butternut squash and take out seeds. If you have a spirilizer go ahead and spirilize squash to desired size and place on baking pan. Sprinkle with salt and pepper to taste and place in oven for 15 minutes. If you do not have a spirilizer, just cube your squash and roast it with salt and pepper till tender. After your squash is in the oven, place salmon in baking dish and sprinkle with sea salt and cracked pepper. Bake about 15 minutes or until desired temperature. While that is baking, put your butter, garlic, and diced tomatoes in a skillet on medium heat. Sauté for 5 minutes then add spinach and cook another 5 minutes. Once all this is done, plate your dish with squash on bottom, spinach on top of that then your salmon fillet. Now drizzle with balsamic glaze and enjoy. This is so easy and is sure to impress!

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Gluten-Free (some paleo) Thanksgiving Favorites

Wow! It has been way to long since I have posted anything. Sorry guys, been busy studying to become a health coach and preoccupied with a new boyfriend :). But I was asked by some co-workers (mainly April) to post a few recipes from my thanksgiving meal I made for my family this past Sunday. Now, keep in mind it is thanksgiving and you want all the traditional food. Im a southern girl so I love my down home cooking  and wanted to create some gluten free and paleo alternatives. Not everything I made was paleo but everything is most definitely gluten free. Im only going to post a few of the recipes off the top of my head and hope I can remember everything. Enjoy!!

Citrus, Sage Brined Turkey

1 Turkey 20-23lbs

3 Oranges ( I used satsumas, thanks April)

6 Sprigs of fresh sage

6 Sprigs fresh thyme

1/3 cup sea salt

3 tbs cracked pepper

1 lb grassfed butter

Brining a turkey takes 24-48 hours so please keep that in mind when making this recipe. To prepare the brine, fill a large pot (large enough to fit a turkey) full of water. Add your salt, 4 sprigs of fresh sage, 4 sprigs of thyme, squeeze juice of satsumas and add the peals to the water. Boil for approximately 10 mins and let cool completely. Take a brining bag or use your large pot to soak your turkey in your brine. Refrigerate turkey with your brine for 24-48 hours. When your ready to cook your turkey, preheat oven to 350 F. Put your butter and left over herbs and pepper in a processor and blend well. Use your hands to rub herb butter under the skin of your turkey. Place turkey in large baking pan and bake uncovered for 1 hour or until desired brownness is achieved. Once your turkey is golden brown, loosely place a piece of tin foil over turkey and bake another 2-3 hours or until internal temp reached 165 degrees F.

Gluten-free cornbread dressing (or stuffing if your not from the south)

1 Bag Bob’s Red Mill gluten-free corn bread mix

1 1/2 cups milk (whatever kind you like)

1/3 cup oil or melted grassfed butter (I used coconut oil)

1 lb ground sausage (I used a sage pork sausage)

3 stalks of celery

1 onion

3 cups organic chicken broth

1/3 cup chopped sage

2 tbs cracked pepper

Cook your cornbread a day or two before you are wanting to make your dressing. Just follow instructions on back of package and add pepper to the mix. Crumble your cooked cornbread and let it sit out on your counter for a day or two and  get stale ( I know, I know, sounds gross but trust me). Also the day before boil your chicken broth with your sage, chopped onion, chopped celery and the rest of your pepper. Just simmer it for about 10 minutes then place in a container and refrigerate till your ready to use it again. Now, flash forward a day or so and your ready to cook. Cook your sausage till its completely cooked and add it to your cornbread crumbles. Then ladle your broth over the top till your cornbread is really moist, but try not to have a lot of extra liquid in the dish. Cook your dressing in a large casserole dish at 350 degrees F. I was cooking my turkey at the same time so every ten minutes or so I would ladle my turkey drippings on my dressing which added amazing flavor. Bake for approximately 20 mins or until top is golden brown and all the broth has been absorbed.

Paleo Sweet Potato Casserole 

4 Large Sweet Potatoes

1/2 cup pure maple syrup

12 oz of shelled pecans or walnuts

3 tbs pure honey

2 eggs

4 tbs cinnamon

2 tbs nutmeg

Wash your sweet potatoes and either cook in microwave or wrap in tin foil and bake in oven at 350 till completely soft all the way through. Let cool. While they are cooling, take your pecans or walnuts and mix with 2 tbs maple syrup, 1 tbs honey   and add 1 tbs cinnamon and nutmeg. Bake your nuts at 350 for about 5 mins or until the honey and maple syrups starts to harden. Be careful, these burn quick so keep a close eye. While your nuts are cooling, take your cooked sweet potatoes out of the peal and place in a mixing bowl with your leftover maple syrup, honey, eggs, cinnamon and nutmeg. Blend until completely smooth with zero lumps. Bake at 350 for approximately 20 mins, pull out and sprinkle nuts on top. Bake again for 10 more minutes or until top feels spongy.

Paleo Cranberry Sauce

1 Bag of fresh cranberries

Juice of 3 oranges (once again I used Sutsumas)

1/4 cup honey

This recipe is super easy. Just add all your ingredients to large sauce pan and simmer on medium-low heat, string occasionally, until cranberries are cooked down to desired consistency. Add orange juice or honey to taste. Refrigerate till ready to use.

And that is all folks. Hope you enjoy 🙂

Paleo Pumpkin Pie bars

Made these tasty little treats in honor of fall and “everything pumpkin” season! They where to die for. Wish I could take credit for making them up but I actually followed a recipe for once. Try these bad boys out and tell me it’s not love at first bite. Follow the link for the recipe ❤️Paleo Pumpkin Pie Bars

Quinoa Heaven Bowl

This looks amazing 😍😍😍

Spicy Southwestern Egg Goodness

I have been on such a spicy kick lately and when I’m on vacation I love to cook breakfast. My family and I where in Belize last week and I got to experiment with different spicy, Mexican breakfast dishes. I am now so hooked on this! This kept me going with all the snorkeling, fishing and walking we did on vacation. Enjoy!

Ingredients
3 eggs
1 green bell pepper
1 small white onion
1/2 cup your favorite salsa
Habanero sauce to taste
2 tbs chopped cilantro
1 cup shredded cheese (optional)
1 avocado
1 cup cooked black beans
3 corn tortillas

For this dish your going to need two different skillets going on medium high heat. Chop your green pepper, cilantro and onion in desired size slices and toss in one of your pans with your salsa and hot sauce. Once peppers start cooking, reduce heat to low and cover. Now make sure you have your corn tortillas on a plate before you start cooking your eggs. I just cook my eggs over easy with a little salt and pepper and transfer on top of my corn tortilla. Sprinkle some of your black beans on top, your peppers, cheese and serve with sliced avocado and bacon! You won’t be disappointed 😍

Paleo Zoodles Bolognese

I’ll admit it, pasta is a huge comfort food for me. Especially a good red meat sauce over pasta that is hearty and flavorful. I was extremely skeptical of this “zoodles” (spirilized zucchini squash) craze though, thinking there is no way it could mimic pasta noodles. Well I was wrong! They are nothing short of amazing! I have been playing with different types of “noodles” and I have got to say, my other favorite is the rutabaga noodles.

yum! Comfort food just became paleo ❤️❤️❤️

Ingredients:
2 zucchini squash or 1 large rutabaga
5 vine ripe tomatoes
1 lb lean grass fed beef
2 tbs minced garlic
2 tbs olive oil
1 tbs chopped rosemary
2 tbs chopped basil
1 tbs chopped oregano
1 tbs sea salt and cracked pepper
1 tbs red pepper powder for spice

To start, place your tomatoes, olive oil, and spices in a deep sauce pan on medium heat and cover. Cook for approximately 10 mins or until tomatoes are deep red and soft. Transfer tomatoes into food processor but leave juices in your pan. Now put your grass fed beef in the pan and brown on med high heat. Once beef is cooked through, pulse your tomatoes to desired consistency and add back to your pan with the meat. Cover and turn to low heat. For your noodles, you are going to need a spirilizer. If you don’t have one, I suggest you go buy one of these handy devices ASAP. They are about 10 bucks for a cheap one and u can get them on amazon or Bed Bath & Beyond. Spirilize your zucchini or rutabaga and place in a steamer or double boiler. I like to steam mine but either way will work. Cook on med high/ high heat until al dente(about 8 mins). Drain excess water off of noodles and serve with your simmered bolognese sauce on top. Bon appétit! 👍

Paleo burgers, sweet potato wedges and homemade ketchup

I’m not sure if this was just legitimately really good, or if I was just starving! But this was such a satisfying meal, and I even felt like I was cheating (technically I did a little on the paleo part, but we will get to that later 😉) . This was the first time in almost a year that I have had a “burger” and I have got to say, it’s better than I remember! The only part I cheated on as far as paleo goes is I added Daiya cheese to my burgers which still makes it dairy free but not fully paleo. If you are strict paleo then leave that part out.

Ingredients for burgers:
1lb grass fed ground beef
3 tbs chopped red onion
3 tbs crumbled Havarti Daiya jalapeño “cheese”
2 tbs chopped jalapeño
1 tbs garlic
8 romaine lettuce leafs
1 tbs cracked pepper and sea salt

Ingredients for sweet potato wedges:
1 sweet potato
1 egg
1 cup coconut flour
1 tbs dried parsley
2 tbs cracked pepper
1 tbs sea salt

Ingredients for ketchup:
1 small can of organic tomato paste
3 tbs apple cider vinegar
1 tbs garlic juice (from a jar of minced garlic)
1 tbs paprika
1 tsp chili powder
1 tbs cracked pepper

For the ketchup, mix ingredients and refrigerate while your cooking the rest. Start by preheating oven to 375 degrees and cut your sweet potato into wedges (smaller cuts cook faster). Beat your egg and put onto plate. Put your coconut flour, parsley, salt and pepper on a separate plate. Dip your sweet potato wedges in your egg wash and cover with thin amount of the coconut flour mixture. Place on pan that is covered with tin foil and bake for 25-30 mins or until brown. While your sweet potatoes are baking, mix your ground beef, onion, jalapeño, garlic, cheese and salt and pepper. Now I just cooked my burgers on the stove top on a skillet but they would probably be better on the grill. Whichever you choose, make your beef into a ball and “squish” to desired thickness and cook on medium high heat until medium well/well done. Serve on your romaine lettuce leaves with your homemade ketchup, some bacon if you’d like and sweet potato wedges.

Maple, Sweet Potato PALEO Cupcakes

I am not gonna lie… I am pretty proud of these babies!! People think gluten free or paleo life styles mean you can’t enjoy life, but if you think outside the box you can create some amazing things. This was my first experience with baking paleo and I just kind of went with it when it came to the icing. Hope y’all enjoy 🙂

Ingredients
Cupcakes:
1/2 cup melted coconut oil
1/2 cup maple syrup
3 eggs
3/4 cup arrowroot or tapioca flour
1/2 cup coconut flour
2 tbs cinnamon
1 tbs baking powder

Frosting
1 cup full fat coconut milk
1/2 cup maple syrup
2 tbs arrowroot flour
1 cooked sweet potato
3 tbs honey
1 tbs chia seeds
1tbs cinnamon

1. Preheat oven to 350 degrees F
2. In large bowl or mixer, mix together coconut oil, maple syrup and eggs with a whisk or mixer.
3. In separate bowl, mix your coconut flour, arrowroot flour, baking powder and cinnamon.
4. Slowly mix the dry ingredients in with the wet mixture, adding 1/4 cup at a time until mixed well.
5. Scoop batter into muffin liners in a muffin pan. Fill each 2/3 of the way with batter.
6. Place in oven and bake 15-20 mins or until cooked through.

Frosting:
Purée sweet potato (no skin) coconut milk, maple syrup, honey, cinnamon and arrowroot flour until thick and smooth. Add chia seed and pop in fridge till your ready to use.

Chickpea cookies

I’m not even suggesting you try these, I’m telling you that you HAVE to try these! Seriously, will blow your mind. My friend, Nichole, told me about this recipe and I thought it sounded crazy. Who would have thought that chickpeas would make good cookies!?! These have changed my life! Never again will gluten free cookies have to lack the ooey -gooey-ness of peanut butter, chocolate chip cookies!!!

Ingredients:
1 can of chickpeas
1/4 cup honey
1/2 cup peanut butter (or other nut butter)
1 tsp baking powder
1/3 cup gluten & dairy free chocolate chips

First preheat your oven to 350 degrees F & grease your cookie sheet, I use coconut oil. In a blender put your chickpeas, honey, baking powder and nut butter and blend till smooth. Then stir in your chocolate chips. Spoon onto baking sheet and bake for 10 mins. Let cook a little and then enjoy! Also you can eat this uncooked like cookie dough and it’s delicious!

Avocado Chicken Salad

Want something u can pack for lunch and not have to heat up? But something that is full of protein and not horrible for you? Try this chicken salad recipe! You can put in a wrap, on a salad or eat with crackers. So yummy and good for you. I like to eat it over mixed greens with a little cooked quinoa and cucumber. Feel free to get creative and add nuts or fruit 👍

Ingredients:
4 boneless, skinless chicken breast
3 ripe avocados
Juice of 3 lemons
3 tbs chopped basil
3 tbs chopped garlic
2 tbs olive oil
1/4 cup chopped red onion
2 chopped boiled eggs
Salt & pepper to taste

Season your chicken breast with juice of 1 lemon, 1tbs basil, 1 tbs garlic salt and pepper. Then grill or bake chicken till fully cooked. Let chicken cool then shred thin. From there put your avocados, olive oil, juice of 2 lemons, left over basil and garlic in blender and blend till smooth. Add this to your shredded chicken along with your chopped eggs and onions. Mix well, chill and serve however you please. Enjoy!