Taco Stuffed Summer Squash Boats
July 22, 2014
Summer squash is stuffed with turkey taco meat and cheese then baked until hot and melted. It’s the perfect vegetable-packed meal for veggie haters.
Paleo Strawberry Rhubarb Crumble
July 21, 2014
Fresh, seasonal strawberries and rhubarb make a natural sweet paleo cobbler recipe with a crumbly pecan topping.
Steak Salad with Blue Cheese, Pecans and Pears
July 18, 2014
Juicy, marinated steak is served over crisp arugula, blue cheese, pecans and juicy pears. The flavor combinations in this easy salad recipe are unbelievable and it’s hearty enough to serve for dinner!
So Easy Blueberry Chia Seed Jam
July 16, 2014
With just 20 minutes, you can make this amazing blueberry jam that’s sweetened with maple syrup and thickened by chia seeds! You won’t believe how thick it gets, and you won’t even taste the chia seeds – but you will get their nutritional value. Win, win.
4-Ingredient Paleo Panna Cotta
July 15, 2014
Creamy coconut panna cotta is the perfect easy paleo dessert recipe that requires just 4 ingredients to make!
One Pan Pesto Chicken & Zucchini Pasta Skillet
July 11, 2014
Zucchini noodles, chicken, spinach, tomatoes, fresh mozzarella and homemade Garlic Scape Basil Pesto make this one-pan meal that’s ready in about 20 minutes! This recipe really couldn’t be easier and it is one of the best meals I’ve ever made. Seriously. Of course, you can use store bought pesto in this recipe or even pasta sauce.
Garlic Scape Basil Pesto (nut-free)
July 9, 2014
Hurray for summer! Because summer means farmer’s markets. If you’ve ever seen the curly green onion-looking things at your market called garlic scapes, BUY THEM and make this pesto. It’s a nut-free pesto recipe made with garlic scapes, basil, cheese and olive oil. Simply blend the ingredients together and you’ll have the most amazing and budget-friendly pesto.
Roasted Caprese Stuffed Portobellos
July 7, 2014
Oh cheese. How I love thee. Especially in the form of fresh mozzarella. I got these portobello mushrooms from the Green City Market in Chicago and made these Roasted Caprese Stuffed Portobellos for an appetizer when my sister came over for dinner. The flavors of balsamic vinegar, garlic and olive oil are roasted with the mushrooms, then topped with fresh mozzarella, tomatoes and fresh basil.