Peanut Lime Dip

Last week I was listening to a radio station where they were talking about food combos that sound weird, but taste good together. Somebody called in and said that they like vanilla ice cream and hot sauce together…interesting…

So I started thinking of combos that I like together or might like to try. Immediately I thought of one of my favorites- pickles and peanut butter. Totally a combo that seems so wrong, yet works so well (dare you to try it). If anyone has any other unique combos they like, please let me know! I’m willing to try!

Now this dip does not feature pickles and peanut butter, but it does combine broccoli, lime, and peanut butter. What can I say, peanut butter makes the world go round. And so does almond butter. Oh, I could survive on those two alone… Anyways, this dip is packed with broccoli, making it filling and good to eat. Dare you to try! 

Peanut Lime Dip

Ingredients:

1 head of broccoli

3 tbsp coconut aminos (or soy sauce)

3 tbsp peanut butter (or almond butter)

2 tbsp minced ginger

1 tbsp apple cider vinegar

1/2 tsp salt

Juice from 1 lime

Directions:

Chop the broccoli into florets and place in boiling water for 5 minutes or until tender. Afterward, drain and place into a food processor. Add the rest of the ingredients and blend until smooth. Transfer to a serving bowl and place into the fridge until cool (it tastes the best as a chilled dip!). Serve!

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Deconstructed Sushi Rolls (Paleo)

I was so excited to try my own “sushi” recipe. Instead of using the traditional sushi wraps, I had planned to use cucumber peeled into thin slices with a vegetable peeler.

After I had all my ingredients assembled and ready to wrap, I started with the peeling. A quarter of the way through, however, I came to the realization that this was way too much work. Especially since I would be able to down a whole batch of rolls in a 1/100 of the time it would take me to make them.

And, to be honest, I probably would not go through the hassle to make these rolls again if they required so much work. Nor did I want to give anyone the false impression that I would be by posting the recipe.

Sooooo… to make life easier, I chopped up the cucumber and added it to the mash- thus making my “Deconstructed Sushi Rolls.”

But to keep a bit of the ‘fancy’ factor, I scooped these up into “sushi balls” with an ice cream scooper 🙂

Deconstructed Sushi Rolls (Paleo)

Ingredients:

1 (14.5 oz) can of salmon, drained of excess liquid 

1 Avocado, mashed

1 cup raw cauliflower rice

2 tbsp coconut aminos

2 tsp dried ground ginger

1 cucumber, cubed

Shredded carrot

Directions:

Combine all ingredients (except carrot) in a bowl until evenly mixed. Use an ice cream scooper to plop into balls. Top with shredded carrot for a garnish, if desired.

Spiced Cabbage, Broccoli, and Almond Stir-Fry (Paleo)

Yeah, yeah, yeah. Everybody was obsessed with cabbage last week. But my love for cabbage has and continues to extend far beyond St. Patty’s Day. My family usually has several heads of the stuff sitting around on any given day (right now we have 5). We just chop it down, place it in a huge bowl, and eat it raw whenever we want something to munch on.

*Bonus “recipe” for you guys*: 6 cups raw and chopped green or purple/red cabbage + 1 tbsp olive oil + 1/2 tsp garlic powder + salt and pepper = my “popcorn” (Yup- popcorn. I eat this while watching movies all the time now).

And, evidently, it’s my comfort food now. This past week, I had an incredibly intensive all-essay midterm. And it took me 3 hours to complete due to my slow handwriting. Actually, scratch that. I didn’t complete it because it was too long. And it was the most frustrating thing because I knew all the answers and how to respond to scenarios- I just couldn’t write quick enough! I can’t even be mad at my professor because she was so nice and let me just verbally give her the remaining answers without any deduction. And she ended up being more upset then I was about taking so long (past the 3 hour class period).

So yeah, I came home completely embarrassed and tired and ready to eat my emotions with whatever my hands could reach, preferably something doused in chocolate.

Right as I walked through the door though, my dad called out that he had just chopped down a new head of cabbage if I wanted some.

Boy, did I. I made up my “popcorn” and ate the whole head.

Needless to say, I had no desire for any chocolate afterwards.

Anyway, since cabbage apparently got me through a tough spot recently, I thought I’d post my second favorite cabbage recipe (sorry, but my popcorn will always be first 😉 )

Spiced Cabbage, Broccoli, and Almond Stir-Fry (Paleo) 

Ingredients: 

1 tbsp ghee

3 tbsp minced ginger

1 tbsp ground cumin

1 tsp turmeric

1/2 tsp cinnamon

1/2 head of cabbage, chopped

1/2 head of broccoli, chopped into small florets

salt and pepper

1/4 cup chicken, beef, or vegetable broth, divided

3 tbsp almonds

Directions:

Heat ghee in a pan over low heat until melted and add in ginger, cumin, turmeric, and cinnamon. Stir together for 30 seconds and then add and mix in cabbage. Top with a lid, turn up the heat a little, and let cook for 8 minutes. Stir every so often and add in broth, 1 tbsp at a time, if spices are sticking to the pan. Add in salt, pepper, and broccoli and cook (again, with lid on) until broccoli reaches its desired tenderness (I cook it for 10 minutes). Add in almonds and cook for another 3 minutes before serving.   

Ginger-Pear Avocado Shake (Paleo)

I am not a picky eater. But when it comes to drinks, I am the most pickiest person in the world. My drink consumption consists of water, the shakes featured on this blog (for special occasions) and perhaps a hot chocolate on a cold day.

I just can’t get into replacing a meal or snack with liquid. It never fills me up. Plus, I don’t like having sugar-filled shakes for a meal.

So, I was pleasantly surprised when I made this shake and I did get filled up. And, it’s not a killer sweet drink (which makes it more appealing to me!). Rather, the ginger and lime gives it a more… savory (?) taste.I finally have a “drinkable meal” for when I’m on the go 🙂

So warning: do not expect a dessert-like drink (if you do, just add a banana/sweetener!)   

Ginger-Pear Avocado Shake (Paleo)

Ingredients: 

1 avocado

1 pear, peeled and sliced

2 cups fresh spinach

1 and 1/2 cups almond milk

5 ice cubes

3 tbsp lime juice

2 tbsp minced ginger

1/4 tsp salt

optional: protein powder, coconut sugar, honey, or maple syrup if sweetness is desired (I omit though)

Directions:

Blend all ingredients together until smooth.