Paleo Summer: Gazpacho recipe

If I had to choose my favorite Spanish dish it would be hands down: Gazpacho. I drink it all year-long even though it is a Spring/Summer recipe. There are tons of different ways to prepare this; some add bread, some use other colorful ingredients.

I have to say that with one arm (and one hand) it was quite challenging to pull the pictures off but I made my best effort. 🙂

Ingredients (serves 1): 

  • 3 cups chopped tomatoes (scoop all the seeds out)
  • 1 cup chopped cucumber (peel and scoop the seeds out)
  • 1/2 cup chopped onions
  • 3/4 cup bell peppers (yup, once again all seeds out)
  • 1 garlic head
  • 2 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • Salt and pepper to taste

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Directions: 

Blend all the ingredients until smooth. Depending on the consistency you desire you can either add water or keep it creamy. I personally prefer it half and half. Since I have a big problem with textures in creams, I strain it in a big hole strain to keep it extra smooth.

Normally you can garnish it with some diced peppers, tomatoes, onions and cucumbers but since I am not at the top of my chopping game right now, I kept it simple.

Let cool in the fridge for at least one hour before serving.

Enjoy! 🙂

Low-carb: Cauliflower Mashed «Potatoes»

You know those recipes that are extremely healthy but taste like…well…like sand in your mouth? This is not one of them. This recipe is really yummy and has actually no potatoes in it. I love to use it as a side with roasted chicken or a steak and best of all, I can eat this at dinner time.

Cauliflower is very versatile, remember this cauliflower pizza crust and the paleo flatbread?

Ingredients (serves 2 hungry people or 3 not so hungry ones  🙂 )

  • 1 head of cauliflower
  • 1 whole leek (green part included)
  • 1 garlic head
  • 1 whole egg
  • 2 egg whites
  • 1/3 cup almond milk
  • 4 tbsp. olive oil
  • Salt and pepper to taste

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Heat your oven to broil. Chop the cauliflower, the leek and the garlic heads. Boil the cauliflower until tender. Set aside and let cool. In a pan pour 2 tbsp. olive oil and sauté your chopped leek with the garlic until semi-golden. Set aside to cool.

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Pour your egg , egg whites, almond milk, sautéed leek with garlic and the remaining olive oil in your blender. Add salt and pepper to taste. Blend lightly for 1 min. Don’t over-blend because then it gets very liquid. Pour your mix in a Pyrex and cook in the oven until the top gets golden.

🙂 I like to sprinkle it with some paprika.

Paleo Flatbread

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The first time I tried this recipe it came out pretty awful. Really, it did. It tasted like… well it tasted nasty. So I changed some ingredients and now I am happy with the results.

After it was ready, I cut the pieces into tiny squares and kept them in the fridge in an airtight container. They last approximately 3-4 days. When I was ready to eat them I tossed them for a couple of minutes in the oven. You can make mini sandwiches! They are low carb too.

Ingredients: 

– 1 cup cooked cauliflower rice. (Make the cauliflower rice as in this recipe. Make sure to drain all the water with a cloth.)

– 2 egg whites

– 1/4 cup flax food

– 1/4 cup almond flour

– 1 tbsp. ground oregano

– 1/2 tbsp. garlic powder

– Pinch of salt and pepper

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Pretty cool right? 🙂

Directions: 

– Pre heat the oven at 450 degrees. Mix everything in a bowl and using your hands, pat out your flatbread on waxed paper.

– Bake until the edges are brown. It depends on your oven, but I usually leave it in the oven for about 30-45 min.

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