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.

Stuffed red peppers

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In Greek “gemistes piperies” means stuffed red peppers (or any other color peppers but these taste sweeter). They also have “gemista” that are stuffed tomatoes and peppers. My grandmother made these with rice but I prefer the low carb version.

Feel free to add a cup of rice to this recipe, I did so in one so that Jimmy wouldn’t complain.

Ingredients:

– 3 big red peppers

– 3 cups lean ground meat

– 1 small onion

– 1 cup broth

– 1/4 cup fresh and minced  parsley

– Olive oil

– Salt and pepper to taste

Try to choose big peppers so you can fill them properly. 

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Start by cutting your pepper’s tops, those are going to be your “hats” to close the peppers once they are ready. Pre-heat your oven to 450 degrees. Pour one small teaspoon on top of each pepper with a little salt and broil in the oven for 30 min.

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– Mince the onion and the parsley together. In a medium pot heat a tablespoon of olive oil. Toss the mix from the onion and the parsley and stir for approximately 5 minutes. Toss in the meat and add salt and pepper to taste. Slowly add the broth little by little. Leave just 3 tablespoons in a small bowl to use later.

The meat will be ready when all the broth has evaporated.

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– Fill your peppers with the cooked meat. If you want you can add a little rice to the mix as I did above. Take your 3 tablespoons of broth and add one to each stuffed pepper.

– Close the peppers and broil for 10 minutes.

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Baked zucchini and mint frittatas

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This is one of my to-go recipes: easy and quick. All you need is four ingredients plus salt and pepper to taste: zucchini, mint, onion and eggs. Yes, that simple. Sometimes I have them for breakfast and other times for dinner with a salad. It’s versatile and delicious. No oil, dairy-free and gluten-free.

Ingredients (serves 6 mini frittatas) :

– 1 medium zucchini (I used a yellow zucchini)

– 1/2 onion

– 6-8 fresh mint leaves

– 6 eggs (if you prefer you can use 3 whole eggs and 3 whites)

– Salt and pepper to taste

Instructions:

– Grate the zucchini and sprinkle some salt. Leave in a strainer for about 20 minutes. This will drain the water from the zucchini so your “fritatta” doesn’t become watery.

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– Whisk the eggs, chop the onion and the mint leaves and add to the egg mixture. Sprinkle some salt and pepper. Whisk until all ingredients are mixed together. Pour into small muffin tins and bake at 350 degrees F. for 20 minutes. (You’ll know that they are ready when the edges get golden.)

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Buon appetito!