Grilled Portobellos Topped With Caramelized Onions, Peppers, and Garlic

January 24, 2012 by  
Filed under Featured, Paleo, Recipes

I must admit, I was a little intimidated by Portobellos. Until last night.

Portobello

Grilled Portobellos Topped With Caramelized Onions, Peppers and Garlic

2 Portobellos
EVOO
1 yellow onion sliced
6 baby bells sliced
6 cloves of garlic chopped
salt/ pepper to taste
red chili pepper flakes

Directions

Rub EVOO on the Portobellos, sprinkle with salt, pepper and chili pepper flake. Place on Grill for 15 min.

While Porotbellos are grilling, saute the onions, garlic and baby bells until caramelized. Add salt and pepper and which ever spices you appreciate to the onions.

Place the caramelized goodness onto the Bellos ( cap down) and delight yourself!

~ Have a happy mouth!

 

Did you like this? Share it:

Grain-Less Granola

January 19, 2012 by  
Filed under Featured, Paleo, Recipes

We like a little crunch. Typical Granola is made with oats, which we do not eat. So we decided to create a grain-less granola. We have enjoyed it with our morning banana and almond butter, and on the top of our salads and what ever else we can throw it on…..best on top of our Coconut Honey Vanilla Bean Ice Cream.

 

Grain-Less Granola

We use the raw organic nuts from Eureka natural Foods. The only measurements I have is the scoops in the bins. :)

2 scoops raw cashew halves
2 scoops raw almonds
1.5 scoops raw walnuts
1.5 scoops raw pecan pieces
1 scoop raw sunflower seeds
1 scoop raw pepita (pumpkin) seeds
3-4 Tbs Organic Coconut oil
2 Tbs Organic Honey
2 Tbs Organic Vanilla Extract

Pulse ( 2-3 times) all nuts minus the sunflower seeds in a food processor. Add all nuts together in a bowl, mix well. Melt the coconut oil and honey, add the vanilla extract and pour over nuts. Mix well. Spread on a cookie sheet and bake in your 300 degree preheated oven for 15 minutes. Stir half way through. You are wanting the color to be a golden brown. Once baked, let cool. Store in an airtight container up to a week…that is all ours lasts. I am sure it will keep much longer.

Of course for the Daniel’s fast we eliminated the honey. We did add some raisins, which plumped when we baked it making it most delicious!

Did you like this? Share it:

Sauteed Garlic Mushroom Salad

January 18, 2012 by  
Filed under Featured, Paleo, Recipes

On a typical day we eat organic vegetables, organic meat, and occasional fruits and nuts. We have organic honey as our only sweetener. Oohh yea, how can I forget, the organic eggs.

 

Our church is in the middle of 52 days of prayer and fasting. We have survived our first media fast, and are in the middle of our 21 days of the Daniel’s fast.

For the Daniel’s fast our family have had to cut our our meats, honey and eggs. We don’t eat tofu, legumes, or grains of any kind, resulting in the “acceptable foods” for a Daniel’s fast to be the following; fruits, vegis, and nuts.

One day last week, I made a Sauteed Garlic Mushroom salad. It was delicious to say the least, the only think missing was a grilled to perfection rib eye and a few close friends.

Sauteed Garlic Mushroom Salad

4 C mushrooms, rinsed and sliced
6 cloves of garlic, pressed and sliced
4 Tbs EVOO
salad greens of your choice
1 tomato, diced
1 tsp grain-less granola ( recipe to follow….someday)
4 baby bells sliced

 

Directions

Add the EVOO to a cast iron skillet on low-med. Add garlic once oil has warmed and brown the garlic, add the prepared mushrooms, cook until your desired doneness….is that a word?

Prepare your salad as you normally would and top with the garlic infused mushrooms and drizzle with the left over sauce.

Enjoy.

~ Have a happy mouth


Did you like this? Share it:

« Previous PageNext Page »