Slice leek lengthwise and rinse well with water. Dice leek (white part only) and mushrooms. Add a small amount of butter to a sauté pan; add leeks and sauté for 3 minutes and then add mushrooms and cook through. Next, add spinach, pumpkin seeds and eggs. Cook until eggs are done. Salt and pepper to your liking.
Slice your red onion. Use a large skillet and heat coconut oil to medium-high heat. Add onion first so it can start cooking and stir occasionally. Now, cut up the zucchini and yellow squash. Cut off the ends, cut in half lengthwise and then cut each half in half again for small pieces… now slice thinly. Add the zucchini and squash to the onions and stir.
Take kale off stems and chop. I like to take a few washed leaves, roll them up and slice. Once zucchini and squash begin to get soft, add the kale, stir and cover. Once kale is cooked down (shouldn’t take too long), stir and add coconut aminos. You can add a little more or less… it’s up to you. Dish is done when veggies are soft and tender. Salt and pepper to taste.
Preheat oven to 400 deg. Cut ends off spaghetti squash and cut in half lengthwise. Remove seeds with a fork. Place both halves of squash flesh side down in a baking dish. Fill baking dish with about an inch of filtered water. Bake at 400 deg for 40-45 minutes until a fork goes through easily.
Sizes of spaghetti squash vary, so cooking times could also vary if squash is exceptionally small or big. When finished, let squash cool for about 15 minutes. Using a fork, scrape flesh into a food processor. Start by adding in about a 1/4 cup of olive oil and a little salt and pepper.
Process squash on high until smooth and creamy. Add a little more olive oil for desired, creamy consistency. Add more salt and pepper if desired. Serve hot or chill and serve cold. Add dried parsley for garnish if desired.
Place all ingredients in a food processor. Start with less salt and lime juice, blend together and add more to taste. Process until smooth and creamy.
Preheat oven to 400 deg. Chop off the green tops and save for later use if you like. Peel celery root bulbs to remove brown layer. Cut celery root into 1 inch cubes. Peel outer layer off the garlic head but don’t unpeel individual cloves. Use a knife to cut the tips of the garlic. Place celery root and garlic on a baking sheet.
Toss all with melted coconut oil and salt. Bake for 30-40 minutes until fork can easily go through celery root cube. Take out of the oven and let it cool for about 15 minutes. Using a slotted spoon, place celery root in a food processor. Squeeze the garlic into the food processor by pinching each clove with your fingers… should come out really easy.
Add parsley. Pour in 1/2 the olive oil. Pulse food processor a few times to cut celery root into chunks and mix everything together. Go slow… if you pulse too much or put too much olive oil you will turn the mixture into a puree or “mashed potato” consistency (which is not necessarily a bad thing, but that wasn’t the texture I was going for.) Take off the lid and mix with spatula to evenly distribute parsley and taste. Add some sea salt if it needs it. Put lid back on and slowly add remainder of olive oil if needed and pulse to desired consistency.
Serve and enjoy!
This is a simple and delicious fish and brussels sprout dish with a lemony twist. Drizzle sauce over brussels and fish and enjoy!!!
Happy 4th of July Weekend!!
So…I decided to start posting a “Paleo Secret Product of the Month” each month. I think it will be a great way to share new ideas to incorporate into the Paleo lifestyle. I’m always finding new and delicious, Paleo-friendly products that I love and thought it would be helpful to share with you so you can check them out for yourself.
Paleo Secret Product of the Month: Otto’s Cassava Flour
Perhaps make some fajitas with some delicious Paleo tortillas for the 4th? Keep Reading…
Welcome to the final day of Paleo Pintxos Week! I can’t believe the week is over, and we’ll be leaving San Sebastian soon for the south of France, and then to Croatia for two weeks. San Sebastian has been so inspiring and we’re sad to go, but we’ll never forget the wonderful people we’ve met here and the amazing food we’ve eaten. There’s no doubt that we’ll continue to throw our own Pintxo Parties when we get back to Santa Monica, and who knows, perhaps we’ll be back in San Sebastian faster than you can say pintxo.
The Tortilla Espanola (The Spanish Omelet) is one of the most traditional dishes of San Sebastian and there are plenty of variations for this local dish.