With all the
running hobbling around I’ve been doing, I haven’t been getting creative in the kitchen, but that doesn’t mean I haven’ been cooking up a storm! I have made many recipes from blogs and the internet lately – some have been bland, some have been decent, and some have been superb. Here are my favorites, all of which I recommend that you try!
creamy cucumber walnut salad
recipe: serves 1
adapted from the healthy foodie
- 1 medium cucumber
- 1/3 cup plain Greek yogurt
- 3 tbsp black walnuts, chopped
- 1 tsp extra virgin olive oil (or walnut oil!)
- 1 tbsp za’atar
- salt and pepper to taste
- 2 cups mache or other leafy greens
Directions – Dice the cucumber into bite size pieces and add to a large bowl. Add the greek yogurt and mix. Add the walnuts, za’atar, olive oil, salt, and pepper and mix. Add the mache or greens and mix. Enjoy! Serve with additional protein source, like chicken or hard boiled eggs.
If you like walnuts, you must try this salad. Up next is a paleo recipe that I made for dinner one night. The caramelized mushrooms and onions were incredible, I wish I had tripled that part of the recipe!
Paleo Mushroom Chicken Fricasse
Recipe: Serves 1 – Paleo, Low Carb, Gluten Free, Dairy Free
adapted from tgipaleo
- 1 slice bacon, nitrate free
- 1/2 cup sweet onion, diced
- 1 cup mushrooms, diced
- salt and pepper to taste
- a shake of basil, oregano, and thyme
- 1/2 tbsp tamari sauce
- 1/4 cup coconut milk
- 1 tbsp spicy mustard
- 2 skin on chicken thighs
Directions – Add a pat of butter to a pan and place on the stove on medium high heat. Add the slice of bacon and cook until extremely crispy, then remove the bacon and set aside. Add the onions and let cook for a minute before adding the mushrooms. Once the mushrooms have softened, lay the chicken thighs in the pan. After 3-4 minutes, flip the chicken on the other side. Let cook for a couple minutes. Add the coconut milk, tamari, mustard, spices, and stir. Reduce the heat to medium, cover, and let everything simmer until the chicken is cooked through. Remove the lid and once the sauce has thickened to your liking, serve and enjoy.
My most hardcore paleo-eating friend taught me that you can eat the ends of chicken bones, since they are the softest. They are loaded with calcium and important proteins for healing. I think eating the soft portions of bones and making bone broths is speeding my fracture recovery! That red stuff you see in the photo above is bone marrow.
This next recipe is originally from the magazine Clean Eating, but I found it via the blog The Candid RD. I didnt make the spinach portion of the recipe. Instead, I opted to use my abundance of zucchini and simply sauteed it in a pan with a bit of butter, dijon mustard, and maple syrup.
Maple Dijon Cod
Call me cray but I think this photo is so pretty. Look at how the sun reflects of the mustard seeds!
I hadn’ t eaten white fish in so long. This hit the spot.
And finally, a gluten free cookie recipe for dessert!
Honey-Vanilla Tahini Cookies
Recipe: Makes 12 cookies – Gluten Free
adapted from everybody likes sandwiches
- 1 1/4 cup oat flour (you can just grind gluten free, rolled oats in a blender)
- 1 tbsp flax
- 1/2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup well stirred tahini
- 1 tbsp honey
- 1/2 tbsp vanilla
Directions – Preheat the oven to 350. In a medium sized bowl, mix together the flour, flax, and baking powder. In another large bowl, beat together the butter, sugar, tahini, vanilla, and honey. Slowly add and mix in the flour mixture to the wet mixture. Refrigerate the dough until cool. Spoon dough into 12 cookie balls on a nonstick baking sheet. Bake for ~15 minutes.
Anyone who appreciates tahini, will definitely love these cookies!