Gluten Free Crab Stuffed Zucchini Boats

 

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

Ingredients For Filling:

  • 16 oz lump crab meat
  • 1 cup of red onion
  • 1 T of extra virgin olive oil
  • 4 medium size green zucchini
  • 3 garlic cloves
  • 1/2 tsp of coarse salt
  • 1/2 tsp of red pepper flakes
  • 1 can (14.5 oz) of organic fire roasted diced tomatoes

Ingredients for Topping:

  • 3/4 cup of almond flour
  • 1/4 cup of nutritional yeast
  • 1 1/2 tsp of oregano
  • 2 tsp coarse salt
  • 1/4 cup of dried parley

Separate Ingredient: non-stick olive oil cooking spray

 

Directions:

  1. Pre-heat oven to 400 degrees.
  2. Open can of fire roasted tomatoes and drain off liquid.
  3. Dice red onion and slice garlic clove finely.
  4. Slice the zucchini in half lengthwise.
  5. Scoop out the insides of the zucchini and dice the insides.
  6. In a cast iron skillet or sauté pan, heat up olive oil and sauté garlic, onions, and zucchini insides until tender.
  7. Add salt, and red pepper flakes.
  8. Once softened, add diced fire roasted tomatoes.
  9. Fold in crab meat and turn off the heat; letting everything warm through.
  10. In a bowl, mix together almond flour, nutritional yeast, oregano, parsley, and salt.
  11. Add olive oil and mix together with a fork.  It will form a crumble like substance.
  12. Spray a baking dish with olive oil cooking spray.
  13. Using a teaspoon, spoon in crab mixture into each hollowed out zucchini.
  14. Top with crumble mixture.
  15. Bake at 400 degrees for 20 minutes.
  16. When it comes out of the oven, serve hot.  Right before serving, drizzle with just a bit of extra virgin olive oil.

Note:  You may have  filling left over.  The crab filling is really good mixed in with scrambled eggs for breakfast.  It is also good on top of a baked potato.

Mediterranean Tuna Salad

 

 

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Whole30, Paleo, Grain Free, Gluten Free, and Dairy Free

 

Recently, I had a friend over for dinner and the electricity went out.  I was scrambling to make something that involved “assembly only”.  This recipe is one I have made many times over the years.  It ties in a lot of my favorite Mediterranean flavors together and uses pantry staples and farmer’s market produce.  I kept some leftover in a mason jar and it tasted great the next day as well.  This is perfect to pack for lunches or to make for a picnic.  It does not use any dairy or mayonnaise so it is perfect for an outdoor event.  It also is interchangeable and you can put whatever you want in there.  In the past, I have added in pepperocini peppers, roasted red peppers, and sun-dried tomatoes.

 

Ingredients:

  • 2 cans of wild caught tuna fish packed in water
  • 1 cup of pitted Kalamata Olives
  • 2 T of capers
  • 1/4 cup of diced red onion
  • 1/3 cup of extra virgin olive oil
  • 1 14oz can of quartered artichoke hearts
  • Juice of one large lemon (about 2T or to taste)
  • Himalayan pink salt- to tase
  • Black pepper – to taste
  • 1T of Italian Seasoning
  • 1 tsp of red pepper flakes
  • An assortment of veggies, I had lettuce, radicchio, cucumbers, grape tomatoes, and carrot chips.

Directions:

  1. Drain and rinse the tuna fish.
  2. In a large bowl, put the olive oil, salt, pepper, Italian seasoning, and red pepper flakes and whisk together.
  3. Add capers, artichokes, diced onion, and Kalamata olives.
  4. Add tuna fish, after breaking up into chunks.
  5. Fold together  carefully.
  6. Squeeze lemon juice on top.
  7. Eat with veggies(as shown), on a bed of mixed greens, or stuffed inside a pepper.

Breakfast Pasta

 

 

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Whole30, Paleo, Grain Free, Gluten Free, and Dairy Free

This is one of the most versatile and cost effective meals that I make.  I eat it hot or cold.  I often throw in whatever I have (capers, olives, etc) or make it meat free.  I purchased a spiralizer awhile back and it has proven to be a good investment.  It makes this  rustic meal very inexpensive.

Ingredients:

  • 4 oz of diced pancetta
  • 1 1/2 cups of spiraled zucchini
  • 1/2 Tablespoon of olive oil
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of flake salt
  • freshly cracked black pepper to taste
  • 3 eggs

Directions:

  1. In a cast iron skillet, sauté the pancetta in the olive oil until it is to your desired texture.  (A bit chewy, makes it better to re-heat).
  2. Keeping the pancetta and drippings in the pan, add red pepper flakes and add in spiraled noodles.
  3. Toss in the oil until coated and cook for 3-5 minutes on medium heat.
  4. Add in 3 eggs and turn off heat.
  5. Stir constantly.  The eggs should scramble a bit but most importantly, it should coat the zucchini pasta.
  6. Serve immediately or refrigerate.
  7. It can be eaten hot or cold.  Makes a good lunch as well.

Apple Cinnamon Cauliflower “Oatmeal” Breakfast Bowl

 

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

This recipe came to fruition after a few rounds of Whole30 and honestly, I was getting tired of eggs.  I missed my overnight oats.  While this recipe is not done overnight, it does mimic similar flavors of oatmeal.  It can be made with so many combinations and can be made on the stove top or in the microwave if you want.  If you want a one pot dish that is versatile and re-heats well for leftovers, this is the dish for you. SO delish!

Ingredients:

  • 1 bag (12 oz ) of  defrosted frozen riced cauliflower
  • 1/2  cup Nutpods (or the milk substitute of your choice)
  • 1 vanilla bean pod
  • 1 apple (approximately 1 cup) chopped up into bite size pieces- I like the skins on
  • 1/3 cup of sliced  toasted almonds
  • 1/2 teaspoon of salt
  • 1/2 Tablespoon of cinnamon
  • 1/2 Tablespoon of freshly grated nutmeg
  • 2 Tablespoons of Almond Butter (I used Justin’s)

Directions:

  1. Defrost the riced cauliflower.
  2. Slice vanilla bean pod and scrape out seeds (caviar).
  3. In a pot, mix vanilla with Nutpods and heat until it bubbles.
  4. Once it bubbles, turn down the heat, and add in defrosted cauliflower.  Cook for approximately 5 minutes on medium.
  5. Add chopped apples to the  cauliflower mixture.  Cook on medium heat for another 5 minutes.  Sauce will thicken up a little bit and have almost the consistency of oatmeal.
  6. Add in salt, cinnamon, and grate in nutmeg. Mix thoroughly.
  7. Serve in bowl.  Add toasted sliced almonds.  Serve warm, or refrigerate for a later time.

Jalapeño Cashew Cream Sauce

Whole30, Paleo, Gluten Free, Dairy Free, Grain Free

This is an extremely versatile recipe.  I have thinned this recipe out and used it as a salad dressing.  It makes an excellent dip for veggies or chips as well.

Ingredients:

  • 1 cup of raw cashews
  • 13.5 oz can of organic coconut milk
  • 1 medium jalapeño pepper or 4 oz of jarred slices
  • 1 teaspoon of sea salt
  • coarse black pepper to taste

Directions:

  1. Soak the cashews in water overnight or soak with hot water one hour before using.
  2. Rinse and drain cashews before getting ready to use.
  3. Add cashews in blender ( I use a Nutri Bullet) with coconut milk. jalapeño peppers, salt and pepper.
  4. Blend until smooth.  It will be thick at first.  It can be thinned out with water or even Nutpods for a salad dressing consistency.

Spicy Instant Pot Pork Tenderloin with Confetti Riced Broccoli and Cauliflower

 

 

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This recipe came together fairly nicely using a pork tenderloin from Butcher Box and The New Primal’s Spicy Marinade and Cooking Sauce.  Using the Instant Pot for a portion of it made it very easy.  There is also a recorded demo of this on my Instagram Stories (check archives if not current).  My handle is @eternalworkinprogressgal.

Ingredients:

  • 1 pork tenderloin
  • 1 12oz bottle of The New Primal’s Spicy Marinade and Cooking Sauce ( I used roughly 9 oz)
  • 2 Tablespoons of Jacobsen’s Black Pepper Salt (will be divided through recipe)
  • 1 1/2 teaspoons of ghee
  • 1 small red onion
  • 1 small yellow pepper
  • 1 small red pepper
  • 1 small green pepper
  • 24 oz of riced cauliflower and broccoli mix
  • 3 scallions for garnish

Directions:

  1. Take pork loin and rinse it and dry it well.  Salt with 1 Tablespoon of salt; making sure it is on all sides.
  2. Put in Instant pot and 3/4 of the bottle of the Spicy Marinade.
  3. Put the Instant Pot on Stew Setting for 35 minutes.
  4. Finely dice the red onion, and peppers.
  5. While that is cooking melt ghee in a sauté pan or cast iron skillet.  Add the diced onion and peppers and sauté until translucent.
  6. Add in riced cauliflower and broccoli mix.  Add 1/2 Tablespoon of salt.
  7. Once the pork is done there will be a mixture of marinade and juices in the bottom of the pot.  Once the meat is removed to rest, ladle in 2-3 big ladlefuls of this into the confetti rice.
  8. Cook on low heat for another 15-20 minutes until the flavors incorporate.
  9. After the pork has rested, I begin to shred a bit and salt with the remaining 1/2 Tablespoon of salt.
  10. Scoop some cauliflower rice into a bowl.  Add some shredded pork, Drizzle some remaining cooking juices over the pork.  Garnish with chopped scallions.

Whole30 Tomato Mint Salad

 

IMG_9661.jpgWhole30, Paleo, and Gluten Free

 

I grew up in a household that ate Fattoush and Tabbouleh.  I love those Middle Eastern flavors especially during the peak of the summer, when everything is fresh at the Farmer’s Markets. After going gluten free, I made modifications so that I could get the same flavors.  I sometimes would toast gluten free bread for Fattoush or use quinoa instead of bulgur wheat for Tabbouleh.  This recipe eliminates the grains completely and focuses on the flavors of the herbs and vegetables.  I eat it all of the time; alone or as a side dish.  This salad can be made in bigger batches.  It keeps well for a few days and gets better the longer it sits.

Ingredients:

10 oz of San Marzano grape tomatoes sliced in half

1 cup of diced red onion

1/2 cup of chopped parsley

1/4 cup of chopped mint

1 cup of fresh lemon juice

1/4 cup of extra virgin olive oil

1 good pinch of kosher salt

1 teaspoon of cumin

1 teaspoon of allspice

 

Directions:

  1. Rough chop mint and parsley.  Put in mixing bowl.
  2. Add halved tomatoes.
  3. Add lemon juice and olive oil.
  4. Add salt and spices.
  5. Mix well.  Serve immediately or refrigerate.

 

Notes: Pairs well with Whole30 Middle Eastern Kafta Meatballs