Recipes!! 

Here is your weekly recipe roundup.  Remember if you take the time this weekend to prepare for the week ahead you will be glad you did.  Here are a few recipes to get you started.  They are found at www.healthbent.com.  It is a very organized and easy to use site.  As always, feel free to share your favorite recipes by sending them to dana@cfnorcal.com.  Cheers!!!

Courtesy of http://www.health-bent.com/paleo-diet-recipes

Thai Basil Meatballs

• 4 cloves garlic, minced
• 2 lbs ground beef (preferably 80/20)
• 1/2 c almond flour
• 2 eggs
• 1 roasted red pepper, about 1/3 c, chopped
• 1/4 c wheat-free soy sauce or coconut aminos
• 1 t fish sauce
• 1 t sriracha, chile sauce or hot sauce
• 1 handful fresh basil leaves, chopped
• 1 lime, zested
• salt

Method

Preheat your oven 400ºF.
In a small skillet, heat up a teaspoon or 2 of your fat of choice and saute the garlic until it’s golden, but not brown.
In a large bowl, whisk together all ingredients (except the beef). Now add the beef and mix well, making sure everything is thoroughly combined.
Portion out the mixture, using a cookie scoop, onto a parchment or silicone/silpat lined baking sheet.
Pop in the oven until cooked through, and the tops have slightly browned (you may need to switch to broil), about 20-30 minutes.

Buffalo Ceaser Chicken Salad

• 1 lb chicken, chopped in ½” cubes
• 2 T FOC (fat of choice)
• 3 T hot sauce
• 1 t cajun seasoning (no salt added)–if you can’t find it or don’t have it, just use hot sauce

Heat FOC and add diced chicken. Sear on high heat before flipping to facilitate the browning action. When the chicken is cooked through (10-15 minutes total, 5-7.5 per side) add hot sauce and cajun seasoning directly to pan…stir in and keep on low heat until ready to serve.

Roasted Garlic Dressing

• ½ C avocado mayo
• 2 T white wine or apple cider vinegar
• 6 cloves roasted garlic
• S & lots of P

Make mayo per directions. Peel the garlic cloves and place in a piece of  foil, drizzle with olive oil and crumple the foil into a pouch shape. Roast the garlic in a 400°F oven until golden brown (about 10 minutes). Don’t burn it! Add all the ingredients to food processor and blend until smooth. Parmesan would be a welcome addition here, if you wish. We didn’t use it and know it’ll be delicious either way.

For the Salad

• 2 heads romaine, chopped
• roasted red peppers, diced
• kalamata olives
• anchovies, if you like ‘em
• 4 portobello mushrooms, sliced thin
• balsamic vinegar
• S&P

Clean and remove gills from mushrooms. Slice thin. Saute the shrooms in your FOC, until softened. If you want, remove the chicken from the pan and use it to saute the shrooms. Add a splash of balsamic vinegar and S&P.
Serve romaine topped with sauteed mushrooms, diced red pepper, olives, buffalo chicken and garlic dressing.