I first made this recipe back in the summer, when my laptop was being repaired. Because of this, I had to jot everything down on a piece of paper.
Which I then lost thanks to the chaotic wind whirl known as school.
Luckily, I was moving some textbooks around today and found this recipe under one of my seminar books.
Yay! A little piece of summer still lives on!
Caramelized Broccoli, Onions, and Walnuts (Paleo)
1 tbsp avocado oil
1 small red onion, chopped
5 cups broccoli florets
1/2 cup walnuts
2 tbsp balsamic vinegar
salt and pepper
1 tbsp olive oil
Heat avocado oil in a skillet over medium-low heat and add in onions and broccoli. Cook for 10 minutes, or until the broccoli begins to caramelize, stirring occasionally. Add in walnuts and cook for 5 minutes. Add in balsamic vinegar, salt, and pepper and cook for another 10 minutes. Take off heat, transfer to serving dish, and stir in olive oil. Serve.
Happy Halloween! Really simple and quick treat for you guys today.
Chocolate covered clementines!
Move over strawberries, because clementines and chocolate are now the new best of buds. And with the orange and black color, we got Halloween covered 🙂
Bungie totally agrees with me too. Granted, he can’t have chocolate, but he is decked out for Halloween and kept eyeing up these treats (and photobombing pictures in the process!)
Happy Halloween! From Bungie and I to you!
Chocolate Covered Clementines (Paleo)
2 oz dark chocolate (the darker the better!)
1/4 cup unsweetened almond milk
5 clementines, peeled and broken into pieces
Cover a plate with wax paper.
Melt together the chocolate and milk (you want a pretty thin consistency).
Dip half of each clementine in the chocolate and then transfer to the plate. Repeat for each clementine.
Sprinkle with salt and place in the fridge for at least 10 minutes, for chocolate to harden.
My goal this week was to try to make apple butter for the first time.
Only problem is… it’s kinda hard to make when you don’t have any apples and the grocery store seems forever away (translation: when you’re just plain lazy to leave your house).
So, I did not achieve the above goal. Bummer.
Rather, I took advantage of the butternut squash lined up on the kitchen counter and what did I get… Butternut Squash Butter!
I mean, “butter” is in the name of the squash. It just seemed that it was begging to be made into a delicious spread. So, I just created the inevitable.
And oh boy, isn’t this autumn in a jar. Both in smell and taste.
Forget spreading the butter on something- I just attack it with a spoon 😉
Butternut Squash Butter (Paleo)
2 and 1/2 cups cooked and puréed butternut squash (make sure it’s nice and smooth!)
1/4 cup pure maple syrup
2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1/4 tsp dried ginger
1/8 tsp allspice
1/8 tsp cardamon
Combine all ingredients in a pot and cook on the stove over LOW heat for 45 minutes. Stir every so often. Afterwards, let cool to room temperature, transfer to a jar with a sealed lid, and place in the fridge overnight. Spread butter on whatever you like the next day- or just attack it with a spoon! Store in the fridge.
Yup! It’s butternut squash season again! Representing in fancy brunch idea 🙂
Butternut Squash Hash (Paleo)
1 tbsp ghee
1 onion, chopped
2 garlic cloves, minced
1/2 tsp paprika
1/2 tsp cayenne
1/2 tsp crushed red pepper flakes
2 packed cups shredded butternut squash (see note below)
1 cup cut-up sausages (precooked)
5 cups fresh spinach leaves
*Note: To get shredded butternut squash, find a butternut squash with a LONG NECK. Only shred the neck to avoid butternut squash “guts” and seeds (just save the round part of the squash for another recipe). Before shredding with a grater, make sure to peel the skin off!
In a skillet, heat ghee over low heat until melted. Add in onions, garlic, paprika, cayenne, pepper flakes, salt, and pepper and cook for 10 minutes, stirring often. Afterwards, add in shredded butternut squash, cover skillet with a lid, and let cook for 5 minutes. Mix in sausage and 1 cup of spinach leaves. Cover with a lid and let cook until slightly wilted. Add in another cup of spinach and repeat the process. Do this until all 5 cups of spinach is used. Make the final adjustments with salt and pepper and serve!
Once again, I apologize for my lack of posting. With school around the corner (as in, tomorrow), my mind has been preoccupied. Not to mention, I’m still without my computer. Which has made sending out emails, printing out HW, and completing my online class a pain in the butt. I’m practically living at my mother’s house now to have access to a computer. And this is not a Generation Y person complaining about foregoing beloved technology (heck, I’d love to ditch my phone for a few weeks). This is someone being forced to use technology to graduate. I wish blackboards and sent-home notes were still all the rage.
Anyway, what is all the rage right now? (Yes, I know, corny transition). Eggplant!!!! My favorite way to eat it? Roasted! And giving it a blend in the ol’ food processor afterwards? A yummy and fluffy dip/side dish!
Eggplant Dip (Paleo)
1 medium-large eggplant
3 tbsp extra virgin olive oil
1 tbsp lemon juice
2 garlic cloves, chopped
1 tsp salt
pepper, to taste
Preheat the oven to 400 degrees. Pierce the eggplant multiple times with a knife, place on a baking tray, and roast in the oven for 45 minutes. Afterwards, sit eggplant out for 10-15 minutes to cool. Crack eggplant open with a knife and spoon insides out and into a food processor (discard the peels or set them aside to eat). Add the rest of the ingredients to the food processor and blend until all the ingredients come together. Serve hot or cold. I either dip veggies in this or just scoop it into my mouth with a spoon 🙂