Spinach & Artichoke Stuffed Portobello Mushrooms

I love it when recipes turn out even better than you expected.  THIS stuffed portobello mushroom recipe was definitely like that.  The flavor was amazing!!  My husband loved them and that says a lot because it didn't have any meat in it….just veggies!!

Make your life more simple and make two meals out of this filling (adjust for how many you're feeding)   See:  Stuffed Chicken Breasts.Both are delicious!!

I found this recipe in one of my newer cookbooks, The Paleo Kitchen, which I love even more now that I found out they have an adorable French Bulldog named "Jackson" that they post pictures of all the time on Instagram!  Jackson and Stella should be friends…  :)  They even sell it at Costco!

I think these are meant to be an appetizer or starter dish…but I served them as a meal and they were very filling and hearty!  You could stuff baby bella mushrooms for appetizers and they'd be delicious and easier to eat for a crowd…this stuffing is SO flavorful and satisfying!  These biggie's are great for a meal!!

Here's what you'll need…

• 1  16oz package frozen spinach, thawed and drained (I found organic at Sprouts!)
• 2 cans of quartered artichoke hearts, drained and roughly chopped
• course sea salt and freshly ground black pepper, to taste
• 1 cup roasted and unsalted cashews
• 3 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 4 portobello mushroom caps, cleaned and stems removed

1. Preheat oven to 350 degrees
2. Combine the spinach and artichokes along with a sprinkle of sea salt in a large saucepan and set over medium heat to heat through.
3. Place the cashews in a food processor and grind until they have broken down into a texture similar to a coarse meal.  Then add the olive oil, garlic and onion powders, basil, cayenne pepper, and salt and pepper and puree until smooth.
4. Add the cashew mixture to the saucepan with the spinach mixture and mix well.  Reduce the heat to low and heat briefly to warm through.  Fill the portobello mushroom caps with the filling.  Place the mushroom caps on a rimmed baking sheet and bake for 15 minutes.

I wipe down my portobello mushroom caps with a wet paper towel to clean them instead of running them under water…they can be delicate and can break easily so be careful to keep them intact.  I then break off the stem and scrape the gills away with a sharp spoon...

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I only got 3 mushroom caps and filled them extra full since it was just my husband and I.  I have an extra one that I am looking forward to heating up for lunch today!

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I put a little hot sauce on my husbands plate...feeling a little guilty making a totally vegetarian dish for him...turned out he didn't even use it, he loved it as it was!!!

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I also think this filling would be delicious spread on chicken breasts and baked!!  This filling is just SO good I want to do more yummy stuff with it!

My kitchen has horrible lighting so I usually take photos in my dining room or living room because the natural light is so much better…in the process of trying to get a pic of this yummy dish for you, my Stella makes me laugh every time…she is THE photo bomber!!  Can you spot her lurking, begging…?  "When do I get to taste test the Stuffed Portobello Mushroom, Mama?"

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Paleo Thin and Crispy Chocolate Chip Cookies

I've a huge fan of Tate's cookies because they are THIN and CRISPY and SO AMAZINGLY DELICIOUS!

I've been searching for a while to find a Paleo version of those....these are close!!!!  These Paleo thin and crispy chocolate cookies are AMAZING.  I'm a fan of a thin and crispy chocolate chip cookie.  My family tried these and they said that these might be the best cookies I've made yet....even before I made "healthy" cookies!!  I had to agree!

These are super tasty.  Here's what you'll need:  Makes 1  1/2 dozen

• 1/2 cup butter, softened
• 3/4 cup coconut sugar
• 1/4 teaspoon salt
• 1 cup tapioca flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 3 Tablespoons water
• 1/2 cup chocolate chips (or grain-free dairy-free chips)

1. Preheat oven to 325 degrees.  Line a baking sheet with a silicone pat or parchment paper.  This is important, I was out the first time I made these and made them without and they stuck!  Use it and they won't crumble getting them off;)
2. In a small bowl, whisk together the salt, tapioca flour, coconut flour, and baking soda.  Set aside.
3. Beat together the butter and sugar with an electric mixer fitted with the paddle attachment.  Continue to beat until fluffy, about 2 minutes.
4. Turn the mixer on low and slowly add the dry ingredients, and then the water.  Beat until the mixture combines.  Fold in the chocolate chips.
5. Drop dough by rounded tablespoons at least 3 inches apart on the baking sheet.  Press the cookies flat with your hands or a fork.
6. Bake for 12 to 15 minutes.  Cool on baking sheet before serving.

These chocolate chip cookies hit the spot when you're craving a GOOOOD classic thin and crispy cookie.  The flavor is right on.  My stepson and husband are asking when I'll be making these again because they did not last long!   These with a little almond milk...or even better, a scoop of coconut milk vanilla ice cream....YUM.

Roasted Romaine Wedge Salad

Last weekend my friend Danyel told me that she roasted romaine for a wedge salad and said it was amazing!  I remembered that I had ripped a recipe for this out of a magazine a while back because it looked amazing!  Last night I gave it a try...and it was amazing!

I cut romaine heads in half, lengthwise.  Leave the stem intact so it holds together.  Rinse and dry.  Get your salad toppings ready.  Use whatever you like!  I happen to LOVE a classic "wedge" salad, so I decided to do a variation of that.  It's usually made with a wedge of iceberg, bacon, lettuce, tomato and blue cheese dressing.

I cooked some bacon so it was fresh and chopped it up.  I got my other ingredients ready...of course I added some avocado!  Good fats!

Heat a grill pan to high.  Drizzle the center of the lettuce with a little olive oil and put in face down on the hot pan for about one minute, until lightly charred.

After a minute, it will have grill marks...take it off the heat and put it face up on a plate.

I topped my wedge salad with halved cherry tomatoes, diced avocado, crumbled bacon, a little salt and pepper, and dressing of your choice.  For this wedge salad I used homemade dairy free ranch dressing and added some goat cheese crumbles for texture.  Serve it whole with a knife and fork!  My husband said he could really taste the "roasted" flavor of the romaine and thought it was great!  Great for a light lunch or dinner....a very pretty presentation!  You can add any toppings you like, add diced chicken to this one if you want a little more substance.

I think the next time I make this I'm going to try this variation....Roasted Veggies:  sliced portabella mushrooms, orange bell pepper slices and red onion.   For the dressing, I'm going to use balsamic vinegar, olive oil, a little spicy brown mustard and salt and pepper to taste.  I'll top it off with goat feta and some chopped almonds!  I'll update this post with pictures when I make it if it's good!  If there are any other yummy toppings that you use, feel free to share!!

Coffee Smoothie - the afternoon Paleo pick-me-up!

You must try this delicious, Paleo-friendly Coffee Smoothie recipe.  My husband was wanting a "treat" yesterday afternoon and I was getting ready to whip up some N'Oatmeal Cookies when I came across this Coffee Smoothie recipe in one of my new cookbooks, The Paleo Kitchen.  I'm enjoying this cookbook...even more now that I found out they have a FRENCH BULLDOG too!!

The recipe makes 4 servings...or 2 large servings... we drank all of it!  It was THAT DELICIOUS!  It was creamy, not too sweet, the perfect milkshake consistency, and tasted absolutely sinful!  Even though there is no chocolate in it... I felt like I was drinking a chocolate milkshake!  My husband went nuts....LOVED IT.  It hit the spot.

You will need:

• 1 medium ripe banana
• 1 cup brewed coffee
• 1 cup unsweetened almond milk
• 1/2 cup almond butter
• 1/4 cup pure maple syrup (I use grade B)
• 4 cups crushed ice
• unsweetened cocoa powder for garnish (optional)

Place all the ingredients except the ice in a blender and blend until smooth.  Add the crushed ice and blend until thick.  Serve immediately.  YUM.

The Paleo Kitchen calls this filling Coffee Smoothie the Afternoon Pick-Me-Up...I have to agree.  :)

Zucchini Sticks - gone Paleo!

Who doesn't love Zucchini Sticks?!  Especially dipped in Ranch Dressing?!  Regularly they are all smothered in breadcrumbs, they leave your fingers all greasy with nasty oils and the ranch is full of dairy.  Maybe they taste good, but they don't make us feel good.  They can leave us feeling bloated and guilty rather than how we should feel after eating veggies!

That's what I love about Paleo.  You can tweak your old favorites and make them healthy... actually tastier.  I must admit, I ate a bunch of these when I first had them, they are delicious....better than the regular variety.  Better, because they didn't leave me with a belly ache!

You will need:

• Zucchini - cut into "sticks" - how many depends on how many people you have and the size of zucchini, so adjust
• 3 eggs
• 1/3 cup goat milk
• 1 tsp minced garlic
• sea salt, to taste
• pepper, to taste
• Cheese, grated - I like to use Sheep milk Pecorino Romano, it has a "parmesan" flavor (I find it at Trader Joe's)
• raw Sesame seeds

Preheat your oven to 425 degrees (or 400 if you use convection).  Grease a baking sheet with garlic olive oil.

Cut your zucchini into stick size, depending on the size, I cut it in half lengthwise, then quarters, then shorten them into sticks.

Mix the eggs, goat milk, garlic, salt and pepper in a large bowl.  Mix in the zucchini sticks and soak.  I like making them up to this point ahead of time, putting the mixture in a ziploc, so they're ready to go...just flip the bag over every once in a while to coat evenly.

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Prepare a shallow dish with equal parts grated cheese and sesame seeds.  Add a little salt and pepper.  Mix well.

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Roll the wet zucchini in the dry mixture, one by one, coating well.  Place them on the baking sheet.  When they are all coated, bake them until crunchy and golden brown, about 20 minutes...keep an eye on them.  The bottoms turn out with this crunchy goodness...YUM!

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Thanks to my friend Liz and her dad Larry for sharing this recipe with me!!  I was so happy to hear that Larry is now living the Paleo Lifestyle for health reasons.  He's always been such an amazing cook and he's making some delicious Paleo recipes!  He has dropped weight and is off of his cholesterol medication...his cholesterol is lower now than it was when he was on the medication.  He's letting 'food be thy medicine'!  Way to go!  I LOVE hearing stories like this!

Ranch Dressing - Dairy Free!

This is a delicious dairy free ranch dressing!  My stepson and I were just talking last week about how good a GOOD ranch dressing tastes.  We are picky about our ranch dressing!!  I used to eat it on everything from fries to pizza...I thought ranch dressing was a thing of the past...NOT!  Since going Paleo I hadn't tried a dairy free variety, but my friend made this at her house and it was DELICIOUS.  I'm so happy to have found this recipe!

Here's what you'll need...

• 1 cup homemade mayonnaise
• 1  1/2 teaspoons fresh lemon juice
• 7  1/2 Tablespoons goat milk
• 1 teaspoon fresh chives, chopped
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 2-3 teaspoons minced garlic from jar (or 1/4 teaspoon garlic powder)
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper

Directions...

1. Mix the lemon juice and goat milk and let it sit for 10 minutes.
2. In a large bowl, whisk together the mayonnaise, lemon juice and goat milk mixture, chives, parsley, dill, garlic powder, onion powder, salt and pepper.
3. Cover and refrigerate for 30 minutes before serving.

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This is a great alternative to regular ranch dressing for dressing and dip!  You may want to double this recipe;)

AMAZING with Zucchini Sticks - gone Paleo...actually it's a must.  :)

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-if you like my small carafe container in the picture at the top, I got it at Crate and Barrel.  It's glass, the perfect size for 1 batch of this dressing, has a pour spout and a glass lid that just "sets" on top.  Plus...it's pretty;)