Ingredients:

1 head Savoy cabbage, leaves separated and steamed, 1 cup grated cauliflower, 1 teaspoon coconut oil, salt and pepper, 1 lb ground beef, 2 garlic gloves, grated, 1 small onion, diced, 1 teaspoon dried rosemary, 1 32 ounce can diced tomatoes, 15 ounces frozen cranberries, 1 -2 tablespoons maple syrup, foil.

How to:

• To prepare cranberry sauce, simmer cranberries with water until all berries have “popped” open. Add the maple syrup.
• Remove mixture from heat and let it sit.

• Preheat oven to 350F
• Steam the whole cabbage leaves in the large pot until they are soft.
• Saute the shredded cauliflower in the buter or coconut oil over medium heat for few minutes. Add salt and pepper.
• In a large mixing bowl, combine the ground beef, cooked cauliflower, garlic, onion, rosemary, salt and pepper.
• Roll the beef mixture into the cabbage leaves starting from the bottom and then sides.
• Place cabbage rolls in a deep oven-safe dish.

• Combine diced tomatoes and cranberry sauce in the skillet and mix it up a little.
• Pour the sauce over cabbage rolls.
• Cover your hard work with foil, and bake for about 45 minutes.

Ingredients:

4 cups cauliflower, steamed, 2 tablespoons tahini, 1/4 cup olive oil, 1 lemon, juiced, pinch of cumin, salt, pepper, paprika(as garnish)

How to:

• Combine cauliflower, tahini, olive oil, lemon juice and cumin in foor processor and blend until smooth.
• Scoop out the hummus from the food processor, add garnish  - olive oil and paprika.
• Enjoy!

Prep time: 20 mins

Ingredients:

3 eggs, 1 tablespoon coconut flour, salt and pepper, 2 cups shredded zucchini, coconut oil

How to:

• Mix eggs with coconut flour, salt and pepper. Mix in the shredded zucchini.
• Add coconut oil to skillet over medium-low heat and spoon the mixture into the skiller in cakes.
• Cook until they hold together, flipping once.

Yum!

I got this recipe (modified) from the great information packed Practical Paleo book

I have been avoiding baking for way too long since I found out I cant have gluten. But recently I decided to give a try to alergen free baking, and I am in heaven. It tastes even better than toxic glutenous stuff and completely allergen free – no wheat, gluten, soy or dairy.

Prep time: 40 mins

Ingredients:

2 pints of fresh(or frozen)blueberries, juice of 1 lemon, 1 cup almond flour, 1/4 cup coconut oil(or butter), 1 tablespoon honey, 1/4 teaspoon cinnamon, pinch of salt

How to:

• Preheat oven to 375F.
• Place blueberries in a baking dish and squeeze the lemon over them.
• In a mixing bowl, combine the almond flour, butter, lemon juice, honey, cinnamon and salt.
• Spread the topping evenly over the blueberries and bake for about 30-40 minutes.

So freaking good!

There is nothing better in the world than Muffins!

The recipe is completely allergen free – no gluten, soy, dairy or egg.

So whats in them!? Baking soda!! Just kidding…

Here is the recipe:

Prep time: 40 mins

Ingredients:

2 1/2 cups almond flour, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cinnamon, 1/2 cup olive oil, 2 bananas, 1/4 cup honey, 1 tbsp vanilla extract, 1 cup blueberries (fresh or frozen)

How to:

• Preheat oven to 300F(150c).
• In a bowl, whisk together the almond flour, baking soda, salt, and cinammon. Add the oil, bananas, honey and vanilla and stir until the batter is smooth.
• Gently fold in the blueberries (dont break them, or it wont be pretty!)
• Divide batter between muffin cups. Bake the muffins on the center rack for 35 minutes, rotating the pan after 15 minutes. A toothpick inserted into the center of the muffin sould come out clean.
• Let the muffins stay for 15 minutes, transfer to plate and let them cool completely. ( if you are lucky enough to be gifted with patience, I ate 2 muffins while they were still hot)

I got this amazing recipe from “Meals that Heal Inflammation” book by Julie Daniluk.

Prep time: 5 mins

Ingredients:

1 cup coconut oil, 1/4 cup raw cocoa powder, 2 tbsp maple syrup(or agave), 1 tsp vanilla extract, 1/2 tsp salt. 1 cup coconut flakes

How to:

• Melt coconut oil and mix all ingredients together in a bowl.
• Spread the mixture on the plate lined with parchment paper.
• Refrigerate for about an hour until firm.
• Enjoy!

I love these guys, I am making a point of jumping in front of them whenever I see them. My favorites were in Philly in 2010, see here.

56 one lane bridges.

Some road rage. Lots of rain. Huge waterfalls.

My snack bag.

Somewhere in the middle of the ocean, I found original works of Dali and Picasso, I indulged in the foamiest cappuccinos while watching whales in the distance, I ate so much seafood, I was surprised I still could not really swim…but most of all, I just watched the ocean and breathed the fresh air..that was my HAPPINESS

I got this recipe from the book “Make it Paleo”. It was the food photography that made me buy it, I was walking around it for weeks, looking at the pictures, drooling..

This book made me not return it, the recipes are amazing! Everything is super easy to make, quick and simple yet so different and fun.

Stuffed Chorizo Peppers

Ingredients:

1 lb ground turkey( or beef), 4 cloves garlic, 2 tbsp chili powder, 1 tbsp paprika, 1/2 tbsp oregano, 1/2 tbsp cumin, 1 tsp red pepper flakes, 1/2 tsp salt. 1 tsp black pepper, 1 tbsp apple cider vinegar, 1lb mini bell peppers, 1/2 onion, 1 tomato, 1 tbsp cilantro

How to:

• In a bowl, season turkey with spices (garlic, chili, paprika, oregano, cumin, red pepper flakes, salt, pepper) and apple cider vinegar.
• Refrigerate overnight.
• Preheat overn to 400F.
• Remove tops of peppers and seeds.
• Brown turkey in a skiller over medium heat.
• Stir in chopped tomato and onion.
• Stuff mini bell peppers with turkey mixture and bake for 25 minutes at 400F.

Prep 5 mins | Total 10 mins

Ingredients:

coconut oil, 1/2 onion diced, 1/4 green pepper diced, 2-4 eggs, diced avocado, cherry tomatoes

How to:

• Heat coconut oil over medium heat.
• Saute vegetables for 3 minutes.
• In a small ball whisk eggs and pour over the vegetables, stir.
• Scramble!
• Season with salt and pepper, top with diced tomato and avocado.

But it’s not a bun, it’s a portobello mushroom cap!

Prep 15 mins | Total 20 mins

Ingredients:

1 tomato, 1 onion, 1 lb ground beef (or turkey), large portobello mushroom caps, garlic powder, onion powder, salt, pepper

How to:

• Mix beef with spices in a bowl.
• Form into patties.
• Grill or fry on high for approximately 5 minutes per side, flipping once.
• Grill or fry the onion and portobello caps on high for 3-4 minutes.
• Serve the burger on top of portobello cap with lettuce, onion and tomato.
• Add yum fries on the side.

Prep 15 mins | Total 25 mins

Ingredients:

prosciutto (sliced thinly), asparagus, 1/2 yellow onion(sliced thinly), salt

How to:

• Preheat oven to 400F.
• Place few asparagus spears on top of piece of prosciutto and add few slices of onion on top.
• Roll up the prosciutto around the asparagus and onion.
• Place rolls in a glass baking dish, and bake for 15-20 minutes, until the prosciutto gets crispy and the asparagus begins to turn golden brown at tips.

Btw, asparagus is packed with Vitamin K, that’s good for the heart and calcium regulation. In natural medicine asparagus is used to clean the liver, lungs and intestines of their wastes and toxins. And it protects our arteries. Yum! Makes me feel good eating it even though my pee really stinks after.

Shrimp are one of the healthiest foods you can eat, as long as it is real wild shrimp. I finally found some, 6 wild shrimps for 16 dollars. Uff, I was really sucking all the meat out of those little things to make my money’s worth.

But it is better to have six wild shrimps then tons of farmed toxic shrimps.  Farmed shrimp are pumped full of antibiotics and pesticides. No, thank you!

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Prep 5 mins | Total 10 mins

Ingredients:

peeled tail-on raw shrimp, lime wedges for garnish, cocktail sauce (6oz tomato paste, 4 tbsp horseradish, juice of 1/2 lemon, 1/2 tsp salt)

How to:

• Bring a large pot of water to boil over medium high heat.
• Drop raw shrimp into boiling water.
• Cook until the shrimp rise to the surface and turn pink.
• Drain water and rinse shrimp under cold water.

• To make sauce, combine all sauce ingredients together, whisk together with a fork.

While you snack, here is a good article by Mark’s Daily Apple about what kind of shrimp is good and why.