Tag Archives: Real Food

Cocktail Meatballs with Honey Orange BBQ Sauce (Low FodMap, Paleo, Gluten Free)

I have a brand new, Low FodMap, absolutely delicious barbecue sauce that I have been making a lot! It is so good! You can use it for all your barbecue favorites! Today I paired it with a new cocktail meatball recipe I served recently at a potluck I hosted here at my house. I doubled the recipe, and they all disappeared fast, plus I received requests for the recipe! I am so excited to share it here with you today, and for all my loyal low fodmap followers, it is completely low fodmap! You are going to love this recipe!

The meatballs are moist and are made with ground pork and turkey. You can make a large batch of the barbecue sauce and freeze half of it to pull out of the freezer for later. (Cook once, eat twice convenience!) I like to double the recipe for four jars of sauce and freeze three to pull out as needed.

Cocktail Meatballs with Honey Orange BBQ Sauce

Honey Orange Barbecue Sauce (Low FodMap)

Ingredients:

26 Oz. Jar of Tomato Puree

Juice and Zest of Two Oranges

1/2 Cup Clear Honey

1/2 Cup Apple Cider Vinegar

1/4 Cup Dried Currants

1 Bunch Green Onions, sliced (green parts only for Low FodMap)

1 Tablespoon Garlic Infused Olive Oil

2 Teaspoons of Himalayan Pink Salt or Sea Salt

1 Teaspoon Fish Sauce (like Red Boat with No Added Ingredients)

1 Teaspoon Habanero Sauce (I use this brand)

1 Teaspoon Chili Powder (gluten free no additives like Spicely)

1/2 Teaspoon Black Pepper

Directions: Place all ingredients in a medium sauce pot. Bring to a boil, then turn down to a very low simmer. Simmer on the stovetop for 30 to 40 minutes until the sauce is reduced by half. If you are doubling the recipe, it will take a little longer. Cool sauce for 30 minutes, then puree it until smooth in a blender. It is ready! Pour it into glass jars for later use, freeze half, serve it right now!

Cocktail Meatballs with Honey Orange BBQ Sauce

Cocktail Meatballs (Paleo, Gluten Free, Low FodMap)

Preheat your oven to 350º degrees. I like to use a large oven safe non-stick pan to go from stove top to oven. nonstick double griddle. If you do not have one, line a cookie sheet with parchment.

Ingredients:

1 Pound of Ground Pork

1 Pound of Ground Turkey

1/2 Cup Peeled Carrots

1 Bunch of Green Onion (green parts only for low fodmap)

4 Tablespoons of Olive Oil, divided

2 Tablespoons Fresh Dill, Minced

2 Tablespoons Fresh Basil, Minced

2 Tablespoons Fresh Cilantro, Minced

1 Tablespoon Coconut Aminos

1 Teaspoon Habanero Sauce (find it here)

1 Teaspoon Himalayan Pink Salt or Sea Salt

1 Teaspoon Ground Black Pepper

Directions: Place the green onion and carrot in a small food processor and process until finely chopped. Place the remaining ingredients in a large mixing bowl. Add all the ingredients to the bowl (just two tablespoons of the olive oil, reserving the other two tablespoons for browning the meatballs). Add the green onion and carrot and thoroughly mix the meatball ingredients with your hands.

Using a tablespoon cookie scoop, scoop uniform sized scoops of meatballs. You will have approximately 40. Once they are all scooped, form them into smooth balls with your hands.

Now, warm the remaining two tablespoons of olive oil over medium-high heat on the stove top in your oven safe pan. When the oil sizzles when a meatball is added, add all the meatballs to the pan. Brown for three minutes, turn gently, and brown another two to three minutes. They will still be pink in the middle. Now transfer the meatballs to the oven, and bake for 7 to 10 minutes until the internal temperature reaches 165º degrees. Keep a close eye on them so they don’t overcook and stay as moist as possible!

Remove from the oven and insert toothpicks for easy eating, and serve with the barbecue sauce!

Makes 40 Cocktail Sized Meatballs

If you love this recipe, please comment below and share it with friends by hitting the Pinning, Tweeting or Facebook buttons!

Cocktail Meatballs with Honey Orange BBQ Sauce

Like to see a new recipe that is low fodmap or Paleo? Let me know what you’d like.

Game Day Cocktail Meatballs

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18 Paleo Summer Cookout Recipes!

Summer is cookout season! Just mentioning the word cookout is a sure way to get company flocking to your door! Set up an outdoor game or two like Bocce Ball and Badminton, and you have a party!

Here are Eighteen Summer favorites of mine! Please feel free to share any of your favorite healthy Summer recipes in the comments below! What will you be making this Summer?

Bacon Wrapped Grilled Pork Chops with Citrus Drizzle by the Civilized Caveman

Prosciutto Olive and Sundried Tomato Turkey Burgers by Tammy Credicott

Grilled Vegetables and Shrimp Toss by Sam Eats Her Nutrients

Grilled Vegetables and Shrimp Toss

Grilled Bok Choy with Sesame Ginger Sauce by Sustainable Dish

Sesame-Ginger Flank Steak Salad by Primal Palate

Hatch Chili Layered Stack by Paleo Foodie Kitchen

Grilled Venison 50/50 Burgers by Sam Eats Her Nutrients

Aromatic Whole Grilled Chicken by Mark’s Daily Apple

Lamb Kofta (Meat on a Stick) by Stupid Easy Paleo

Fruit & Nut Broccoli Salad by Crafty Coin

Salmon Cucumber Noodle Salad by Mangia Paleo

Nom Nom’s Sister’s Phenomenal Grilled Green Chicken by Nom Nom Paleo

Lemon Parsley Grilled Zucchini by Danielle Walker of Against All Grain

The Best Creamy Coleslaw by The Paleo Mom

Paleo SCD Summer Strawberry Pie with Toasted Hazelnut Vanilla-Orange Ice Cream by Sam Eats Her Nutrients

Strawberry Sangria Sorbet by Sam Eats Her Nutrients

Strawberry Ice Cream Bon Bons by A Girl Worth Saving

S’More Worthy Graham Crackers by hopecentric

Strawberry Sangria Sorbet

Enjoy a Summer Cookout, have some fun, and share some delicious food! Happy June!

Eat Your Nutrients!

Deli Chicken Salad

This recipe is so easy on a busy week. The cook once eat twice concept is a lifesaver for today’s busy lifestyles! I was talking to my sister on the telephone yesterday, and she has three children in five sports this Spring and is really struggling to put good food on the table. I hear her! It can be challenging to churn out healthy meals for the family no matter who you are, and busy Mom’s can really benefit from some fast recipe ideas!

My deli chicken salad recipe uses leftover roasted chicken. I used a chicken from my Lemon Herb Juicy Roasted Chicken recipe here. I had leftover roasted chicken and needed something quick on Monday night. I find chicken salad is so much moisture when you use the whole bird, (a mixture of dark and light meat).

To cook once eat twice, depending on the size of your family, you will need one or two whole chickens. Make the Lemon Herb Roasted Chicken recipe, or another favorite whole roasted chicken recipe the first night. The second night, you will shred the leftover cooked chicken and put together the chicken salad in ten minutes!

Deli Chicken Salad

Ingredients:

2 1/2 Cups Shredded Leftover Chicken

1 Cup Good Mayonnaise (I used my favorite Paleo Mayonnaise here)

1 Tablespoon of Dill Pickle Relish (I love Bubbies) for those Low FodMap it has garlic, but this tiny amount should be fine!)

1 Tablespoon of Whole Grain Mustard (I just found this Clean Brand at my Local Coop, it is delicious!)

1/2 Teaspoon Himalayan Pink Salt or Sea Salt

Directions: Just mix it all together and serve it. Someone is sure to lick the bowl clean!

Tip: Double the recipe for even another day packed in lunches!

Have a Happy Day!

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Honey Drizzled Wild Salmon on a Bed of Butternut, Topped with Spinach

At the end of a hard day, I am ready for a hearty meal that includes vegetables, Omega 3’s, healthy carbohydrates and fats. I want it to leave me feeling replenished, well fed and my belly full. If this is you, then this salmon recipe is what you are looking for! Join me in creating a beautiful, nutrient rich salmon entree!

Honey Drizzled Salmon on a bed of Butternut Topped w/ Spinach

The drizzle of honey around each plate pairs beautifully with the salmon and butternut. Just a touch of honey creates a Umami flavor and takes the dish to extraordinary. Although this entree looks restaurant fancy, I promise it is not too difficult. The hardest part is peeling the butternut squash.

Honey Drizzled Salmon on a bed of Butternut Topped w/ Spinach

Honey Drizzled Salmon on a bed of Butternut Topped w/ Spinach

Directions:

Prepare Simple Oven Roasted Butternut Squash ←recipe here

Tent with Foil to keep warm and then turn your oven to broil (high) and place the baking rack on the second level from the top of the broiler.

Ingredients:

For the Salmon:

1 1/2 Pound Sockeye Salmon Filet (approximate weight)

3 Tablespoons Olive Oil

1 Teaspoon Lemon Zest

1 Teaspoon Himalayan Pink Salt or Sea Salt

1/4 Cup Honey for Drizzling (clear if SCD/Low FodMap)

Lay Salmon on a parchment or foiled lined, rimmed baking sheet. Mix Olive Oil, Lemon Zest, and Salt in a small bowl and brush on the Salmon. Broil the salmon under the broiler for approximately ten minutes or until the thickest part of the salmon reaches 145º degrees.

While the Salmon is broiling prep your Sauteed Spinach:

Sauteed Spinach

Ingredients:

4 Cups of Fresh Baby Spinach

1 Teaspoon Minced Garlic

1 Tablespoon of Olive Oil (use Garlic Olive Oil if Low FodMap & Omit Garlic)

1 1/2 Tablespoons of Pine Nuts

1/2 Teaspoon Himalayan Pink Salt or Sea Salt

In a large sautee pan, place Olive Oil, Garlic (if using) and pine nuts. Turn the burner to high, and toast the pine nuts in the oil until lightly brown. This happens quickly (just a minute or two). Add the spinach and salt. Toss until spinach is wilted.

To plate your dish, start with roasted squash on each plate. Top with a generous portion of broiled salmon. Finally, add the sauteed spinach, and drizzle with honey…..so Delicious!

Serves 4

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Tropical Matcha Green Tea Ice Cream

It’s Mother’s Day weekend! If my Mama lived closer, I would make her this delicious Tropical Matcha Green Tea Ice Cream for dessert, because it is absolutely delicious, and also because it has nutrient rich ingredients that will make her skin glow and benefit her body!

Tropical Matcha Green Tea Ice Cream

I have to admit, I am passionate about Matcha. I started drinking it years ago because of the rich green tea flavor! I love the taste, and the health benefits were an added bonus! Matcha is packed full of antioxidants, and even though it contains caffeine, it calms and relaxes the body while it energizes. It contains high levels of chlorophyll, vitamin C, selenium, chromium, zinc and magnesium. If that wasn’t enough, there are EGCG’s in Matcha that lower blood sugar and cholesterol. Matcha detoxifies, increases metabolism, boosts memory and concentration, and is disease and cancer preventative. Wow! Who doesn’t want all that?

Okay, so that is one of the ingredients in this creamy, tropical ice cream. I also added pineapple, mango, lemon juice (Vitamins A and C), and avocado which all beautify your skin! There is coconut milk and coconut oil for healthy fat (along with the avocado). The avocado adds extra creaminess with a neutral flavor, and finally natural honey. So, let’s eat ice cream in a very healthy way!

Tropical Matcha Green Tea Ice Cream

Ingredients:

2 Cups of Fresh Cubed Pineapple

1 Ripe Mango

1 Can Full Fat Coconut Milk (No additives for SCD Diet)

1/2 Cup Good Honey (clear if eating SCD Low FodMap)

1/2 Ripe Avocado

2 Tablespoons of Matcha Green Tea Powder

1 Tablespoon Fresh Squeezed Lemon Juice

1 Tablespoon Melted Coconut Oil

Directions:

1. In a blender, blend all the ingredients.

2. Refrigerate Ice Cream Mix for at least 4 hours or overnight.

3. Churn in an ice cream maker. I love this one.

Serve!

Tropical Matcha Green Tea Ice Cream

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Are You Authentic?…plus a Honeyed Latte Recipe

Are you your most authentic self? If not what is a step you could take to change that? Has there been a time when you recognized you weren’t being your authentic self and wished to be someone else? What did you do? How did it make you feel? What about times when you were completely authentic?

Honeyed Latte with Cinnamon

This is a really important subject for your health and happiness! If you feel like you can’t be yourself except when you are alone, you are not being true to yourself. Everyone on the planet has special gifts and a cellular makeup that makes you like no other person! When you are comfortable, confident and happy with yourself, it shines through you, and draws others to you. You are able to fulfill your purpose so much better! You are a gift to the world, so live your life being you!

Here is a special latte recipe just for you to enjoy!

Honeyed Latte with Cinnamon

Ingredients:

1/2 Cup Espresso (or strong coffee if you don’t have an espresso machine)

1/2 Cup Full Fat Coconut Milk (or try Toasted Hazelnut Vanilla Nut Milk here)

1 Tablespoon of Honey (clear if eating SCD/Low FodMap)

1/4 Teaspoon Pure Vanilla Extract

1/8 Teaspoon Cinnamon

Directions:

Pour your Milk, Honey, Vanilla and Cinnamon in a frothing pitcher. Steam until hot and frothy. Then, prepare your espresso (or strong coffee). If you are using coffee you can heat your milk to desired temperature and whisk vigorously to create a creamy froth.

Honeyed Latte with Cinnamon

Pour the coffee and sweetened, flavored milk together into your very favorite mug. Sit and enjoy and savor the moment and your uniqueness!

Eat Your Nutrients!

Want more tips or need a Health Coach? Check out my new Health Coaching Website here!

Avocado Fries with Dairy Free Ranch Dip

Am I the only one who could eat a whole avocado at once? They are so creamy and delicious! Did you know that the fat in Avocados helps you absorb nutrients in carotenoid containing raw vegetables like carrots and leafy greens (and other red, green & orange vegetables) and converts it into Vitamin A? This is true of other fats as well and is just one of the reasons a low fat salad dressing is such a bad idea. Fat helps you access the nutrients in vegetables!

Avocado also contains fiber and other vitamins and minerals, and the fat keeps you full. I like the glow factor of eating avocados. They are good for your skin! You don’t have to eat a whole avocado at once to get the benefits. These avocado fries are a delicious side at a cookout, and also a very fun appetizer!

Serve them with carrots and my Won’t Miss a Think Dairy Free Ranch Recipe!

Avocado Fries with Dairy Free Ranch Dip

Preheat your oven broiler and place the rack on the second level from the top. Lay out a parchment lined baking sheet.

Ingredients:

2 Avocados that are ripe but not mushy

1/2 Cup Superfine Almond Flour

1/4 Cup Apple Cider Vinegar

1 Teaspoon Himalayan Pink Salt or Sea Salt

Directions:

Wash your avocados and cut them in half removing the pit and then slicing them into six slices each, so three slices per half. You will have a total of 12 wedges.

In a shallow bowl, add your Apple Cider Vinegar and coat your Avocado Fries with the vinegar.

In a separate bowl whisk together the almond flour and salt. Dip each avocado slice in the crumb mixture, coating all sides, and place on the baking sheet.

Broil the avocado fries approximately 3 minutes on one side, then remove from the oven and turn, return to the broiler for an additional 3 minutes until golden. Sprinkle with a little additional salt if desired. I like a coarse finishing salt.

Serve with my SCD Low FodMap Ranch here.

Check out more free Health & Wellness Tips on my Facebook page here!

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Grain Free Cherry Berry Granola Bars

Granola Bars have been a long time favorite around our house, and today I have a grain free version for you! My girls have given me the thumbs up on them.

There is so much to love about granola bars. They stay fresh for several days, so you can make a big batch and wrap them individually for a quick snack, breakfast or a grab and go when you are heading out! Because, hey, the weather is getting so nice, who wants to spend a lot of time in the kitchen on a bright sunny day, or you have ball practice, a yoga class or workout to get to at the gym, or it is your day to……?

I really like the tahini in the recipe. I have noticed since consuming more nut and seed butters in the last six months, my hair is growing thicker and faster, and who doesn’t want that? Read this for information on 10 Superfoods to Prevent Hair Loss.

I added optional chocolate chips in the recipe. Note: If you use chocolate, they are not SCD approved. I have recently tried a mini dark chocolate chip that is sweetened with Stevia by Lily’s or use your favorite dark chocolate.

Grain Free Cherry Berry Granola Bars

Ingredients:

1 Cup Raw Pecans

1 Cup Raw Walnuts

1/2 Cup Dried Dates, pitted & coarsely chopped

1/2 Cup Coconut Flour

1/2 Cup Superfine Almond Flour

2/3 Cup Honey

1/2 Cup Tahini

3 Tablespoons Coconut Oil

1/2 Cup Dried Cranberries (no sugar added)

1/2 Cup Dried Blueberries (no sugar added)

1/2 Cup Mini Dark Chocolate Chips (optional, omit for SCD)

2 Teaspoons Pure Vanilla Extract

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

(see In My Pantry here for product brands I use)

Directions: Preheat your oven 350º degrees. Line a square 8″ x 8″ baking pan with a sheet of parchment paper.

Using a Food Processor with a blade attachment, add the pecans, walnuts, coconut flour, almond flour, chopped dates and salt. Pulse in the processor until you have coarse pieces of nuts. Melt the coconut oil in the microwave (takes about 20 seconds), and add the melted coconut oil, honey, vanilla and tahini to the food processor and pulse until evenly combined but the mixture still contains chunks. Add the dried berries and chocolate chips if using.

Granola Bar Mix

Pulse until evenly distributed. Transfer the dough to your parchment lined pan, and using a piece of plastic wrap to prevent it sticking to your hands, press the dough evenly into the pan.

Bake for 30 minutes in your preheated oven.

Remove from the oven and cool completely. After the bars have cooled, lift them easily from the pan using the edges of the parchment.

With a sharp knife on a cutting board. Cut the bars into 15 rectangles.

Enjoy!

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Bacon Wrapped Asparagus

It’s Asparagus season, and one of the best times to eat it is early Spring when it is local and the stalks are thick and juicy!

Bacon Wrapped Asparagus

Asparagus is a perennial. It takes three years after planting asparagus to strengthen the roots and start harvesting it. After that it just gives and gives every Spring. I find that as the weather warms the stalks get thinner, so I like to make this side when they are fat and abundant.

Asparagus is packed with nutrients like folate, vitamins E, C, A and K, as well as a trace mineral, chromium, that heightens the ability of insulin to transport glucose from the bloodstream into cells. Asparagus also contains soluble and insoluble fiber. It is also is a good source of the antioxidant glutathione which is said to slow the aging process and benefit your skin.

Did you know Asparagus can grow as much as ten inches in 24 hours? Amazing! It is also a natural diuretic and can help the body get rid of excess salt and fluid. One caveat – If you have had calcium kidney stones or gout, asparagus is one of the foods to avoid (see here).

The recipe is simple and delicious!

Bacon Wrapped Asparagus

Ingredients:

16 Fat Stalks of Asparagus or more if stalks are thinner

8 Pieces of Good Quality Bacon

1Tablespoon Coconut Oil or Olive Oil

1 Teaspoon Coarse Salt (I used Fleur De Sel)

Directions:

Preheat your oven to 450º degrees.

Lay out a parchment lined, rimmed baking sheet. Wrap a piece of bacon around two fat stalks of asparagus (or three to four thinner stalks) and secure with a toothpick. Set the eight bundles on your prepared baking sheet and brush with Coconut Oil or Olive Oil. Sprinkle the asparagus with the coarse salt. Place in your oven 10 to 12 minutes until the bacon has crisped and the asparagus is nicely roasted.

Serve!

Bacon Wrapped Asparagus Ready for the Oven

Eat Your Nutrients!

My Paleo Peeps!

Get-togethers with friends nourishes the soul as well as the body. Food is at the heart of community when you think about it. Most events, parties and time spent in celebration with others involves some type of food, traditions and favorite regional dishes. It is also seasonal, so in the Fall and Winter we eat more heavy warming food, and in the Spring and Summer our bodies tend crave lighter food. This works perfectly in eating locally. I encourage you to listen to your body. What is it telling you?

My Paleo Peeps is a fun way to serve deviled eggs. Take them to a get together, or invite some peeps to a picnic to celebrate Spring. Immerse yourself in community with others and nourish your body and soul!

I used local pastured eggs in this recipe. The yolks are yellow and full of nutrition!

Although I regularly make homemade clean mayonnaise with my immersion blender, I am in love with Primal Kitchens new Mayo made with avocado oil and completely clean ingredients! It is so good and convenient! I used it in these deviled eggs, or you can make or choose your own favorite brand. Here is my favorite homemade recipe, because it is fail proof. You need an immersion blender, and it is super fast!

My Paleo Peeps!

Ingredients:

12 Pastured Eggs (Hard Boiled and Cooled)

1/2 Cup Good Quality Mayo (I used Primal Kitchen Avocado Oil Mayo).

1 Tablespoon Gluten Free Yellow Mustard (garlic free for Low FodMap like this.)

1 Teaspoon Himalayan Pink Salt or Sea Salt

1 Peeled Carrot

24 Currants

1 Sundried Tomato for Wattle

Directions: Slice the eggs in half from tip to bottom. Remove the yolks and mash with the mayonnaise, mustard and salt. Put the egg yolk mixture in a quart size ziplock bag and snip off the end of the bag. Pipe the yolk mixture evenly into the egg halves.

Now decorate your peeps! Currants for the eyes, slice your carrot into beak shapes and skinny slivers for the feet, and take a small snippet of sundried tomato for the wattle! Refrigerate an hour or more before serving to set the filling.