Predominantly Paleo’s Onion Loaf

Today’s post continues my theme of recipe trades! This week I’m swapping with the awesome Jen of Predominantly Paleo. She’s the creator of the infamous (and reportedly life-changing) Yuca Dough! Actually, I originally was planning on making the aforementioned dough, but I ran into so many setbacks related to sourcing fresh Yuca that I eventually had to put that aside and pick another recipe. Many thanks to Jen for putting up with all my #yucaproblems. Don’t let that put you off from trying it out, though. One day I will resume my Yuca Quest, and slay the Yuca dragon~!

Predominantly Paleo's Onion Loaf, Illustrated by Alex Boake

So, as you can see in my illustration above, I decided to make her Onion Loaf, which looks amazing in her photos. Not only does it LOOK amazing, but it also tastes amazing. It can talk the talk and walk the walk.

…Maybe that’s the wrong analogy, but the fact remains that this is delicious. Yes, it’s delicious even if you’re like me and you use tapioca flour instead of arrowroot. (Look, I think I’ve got some sort of cosmic problem related to yuca/cassava/tapioca.) Please note, however, that if you use tapioca flour this will be more of an onion goo, rather than become crispy like in Jen’s beautiful photos. Either way, it will be addictive and highly edible.

Predominantly Paleo’s Onion Loaf
with minor adaptations by me

Ingredients

  • 1 large Onion, peeled
  • 1/4 cup Potato Flour
  • 1/4 cup Arrowroot Flour OR Tapioca Flour
  • 1 teaspoon Sea Salt
  • 1 dash Granulated Garlic
  • Avocado Oil or Bacon Fat for frying
  • Additional Sea Salt to taste
Directions

If using a mandolin, cut the Onion in half, remove the hard core at the bottom, and slice thinly. If you have a spiralizer, use as directed. In a large pan, heat up your oil of choice to medium.

In a shallow bowl mix the potato flour and arrowroot flour (for a crispy onion loaf) OR tapioca flour (for a gooey onion loaf), along with the sea salt and garlic powder. Dredge the onions in the flour mixture, until fully coated. The tapioca version may become somewhat sticky or clumpy, but it will be fine.

Cook the flour-coated onions until browned on all sides. Place on a towel lined plate to soak up any excess oil. Tapioca version will be somewhat sticky, so just pat it down.

Serve crispy Onion Loaf with ketchup or your dip of choice, and maybe just eat gooey Onion Loaf with a knife and a fork. Whichever route you go–enjoy!

Check out Jen’s blog post for her original version of the recipe, along with her tasty photos. Plus, she’s got tons of other amazing recipes so don’t miss those either. You can also follow her on Facebook for all the latest updates.

Also, as I mentioned on my previous post, Jen and Vivian of The Real Food Guide recently collaborated and released an e-book dedicated to ICE CREAM. Perfect for summer, am I right? Check that out if you like ice cream, and also allergen-friendly treats.

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Head over here to get more information  “We can ALL scream for Ice Cream!

Smoky Cauliflower – Roasted Cauliflower with Smoked Paprika [Paleo, Vegetarian, Vegan]

Smoky Cauliflower

There was some debate between myself and my parents while I was making this illustration about whether or not it was “Smoky” or Smokey”. To set the record straight, it used to be spelled with an E, but the modern spelling is more streamlined and the E has been dropped. There is NO debate, however, about the deliciousness of this cauliflower creation! Perfect for low-carbers, it was a staple on my various 21 Day Sugar Detoxes and the like. We usually cook our meats at 350, so instead of roasting at a higher heat I use a lower one so it’s compatible with my other staple proteins.

I’d say use whatever paprika you like, but honestly this brand is REALLY amazing. Life changing. I can get mine locally, but you can also find it online. At minimum, make sure to use a smoked paprika. You won’t regret it! This vegetarian side is really simple, but has amazing flavour. Make sure you get a massive cauliflower since you’ll be having the oven on for a bit, so you might as well have leftovers.

Roasted Cauliflower with Smoked Paprika
Serves 4 to 6 – Cook time: 1 hour

Ingredients

  • 1 huge head of Cauliflower
  • 3 Tbsp Olive Oil (or more as required)
  • 1 Tbsp Smoked Paprika (or to taste)
  • 1/2 tsp Sea Salt

Directions
Preheat oven to 350. Wash and pat dry the head of cauliflower. Remove the leaves and cut off the stem. Cut the head in half and then in quarters. Slice into ~1.5 cm thick pieces and lay in one layer on rimmed metal baking sheets. Cut any large florets in half. Toss all small bits onto the pan as you go. It should take about two large rimmed baking sheets to fit all the cut-up cauliflower.

Drizzle on the olive oil and sprinkle on the paprika. Toss and add enough oil and spice so that the florets are coated nicely. Sprinkle the salt evenly.

Pop into the oven and roast for 35 minutes, then flip and rotate the pans. Cook for 25 more minutes, until nicely browned with crispy edges. Serve warm, and enjoy!

Goatly King Mushrooms [Primal, Gluten-free]

Cheese and mushrooms are a match made in heaven, as far as I’m concerned. If you don’t like cheese or mushrooms, then heaven help you! (I rescind the previous comment if you’re intolerant to dairy.) Tangy goat cheese pairs wonderfully with meaty king mushrooms, and is kicked up to level 100 with garlic and fresh dill. Damn easy and delicious.

King Mushrooms

Stuffed King Mushrooms
Serves 4 as a side

Ingredients

  • 4 Big King Mushrooms
  • 3/4 Cup Soft Goat Cheese
  • 1 Organic Egg, beaten
  • 1 Tbsp fresh Dill, chopped
  • 4 cloves of garlic, pressed in a garlic press, or finely minced
  • 1 tsp Butter, plus extra to grease the pan

Directions
Preheat oven to 350. Grease the bottom of a small baking dish with butter.
Slice the mushrooms down the center, almost but not quite cutting them in half. Lay them in the baking dish, slice side up.

Make sure the goat cheese is very soft, and mix together with the egg, butter, pressed garlic and chopped dill. Spoon this mixture into the sliced mushrooms, and cover them thoroughly with any extra.

Pop into the oven and cook for about 45 minutes, until the mushrooms are soft. Serve warm. Enjoy!

Balsamic Roasted Heirloom Carrots [Paleo, Primal, Vegan]

Shopping at farmer’s markets is such a treat, and in my city there are at least 3 that run year round–including my go-to, Dufferin Grove. I spotted these heirloom carrots last week, and I decided that I really didn’t eat enough carrots these days. Especially delicious, sweet, organic heirloom carrots! You can make this recipe with any ole’ carrots you want, or even parsnips, but I highly recommend some heirloom carrots if you can get your hands on them. They’re super pretty and extra delicious! For this recipe the amounts are approximate, I just toss everything together and add until the carrots look well-coated.

Balsamic Roasted Heirloom Carrots

Serves 4

  • 12 Medium Heirloom Carrots
  • 2 1/2 Tbsp Olive Oil or Melted Coconut Oil
  • 2 Tbsp Balsamic Vinegar
  • 2 Tsp Mixed Herbs or Herbes du Province
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper

Directions 
Preheat oven to 350. Scrub carrots and cut the tops off, then cut in half lengthwise. Line a metal baking tray with foil, and put the carrots on the tray.

Drizzle your oil of choice and the vinegar onto the carrots. Crush the herbs in your hand if the flakes are large, and sprinkle along with the salt and pepper onto the tray with the carrots. Toss to coat evenly.

Pop into the oven and cook for 30 minutes, or until golden and slightly crispy on the edges.

Greek Salad [Primal and Gluten-free]

Last winter I had the incredible experience of traveling to Greece. We stayed mainly in Athens and made day trips out to different locations, such as Delphi and Olympus. Our guide Betty was fantastic and animated, with a wealth of knowledge about each and every destination. She also made sure we had access to excellent family-owned restaurants, and helped me to navigate menus so that I could eat safely without fear of gluten.

One of our staples, other than Tzatziki, was the Greek Salad. Always with fresh and tasty ingredients, we had one with almost every meal–even breakfast! Whereas in North America, Greek Salad typically contains lettuce, in Greece you will never find lettuce in your salad, except maybe if you are in a very touristy area. This recipe is flexible, and can be adjusted based on your preferences. If you don’t like raw onions or peppers, just leave them out! If you don’t like olives, you’re probably crazy, but you can omit them! Don’t do dairy? Leave out the feta! You can just use good quality olive oil and lemon for the dressing, but I’ve also included a more elaborate dressing as well.

Greek Salad
Lots of Fresh Tomatoes, cut into chunks
Lots of Cucumbers, cut into chunks
Some Red Onion, thinly sliced
Some Green Pepper, thinly sliced
Handful of Kalamata Olives, pitted or un-pitted (just warn people!) 
Wedge of Feta Cheese (try to source good quality Greek or Bulgarian sheep’s milk Feta)
Dried Oregano, to sprinkle on top

Dressing
1/3 Cup Extra Virgin Olive Oil
1 tsp Garlic, crushed
1 tsp Fresh Oregano, minced
1 tsp Dried Basil
1/2 tsp Black Pepper
1/2 tsp Sea Salt
1 tsp Dijon Mustard
2 tsp Fresh Lemon Juice
1/2 Cup Red Wine Vinegar

Add ingredients in a jar with a lid and shake vigorously to combine. Pour over chopped vegetables and toss to combine. Cut feta into chunks and add to the salad, or cut a slice for each person and add one to each individual serving.

 

Couve a Mineira (Brazilian Collard Greens)

Last month between Otakon and The Ancestral Health Symposium, I had the lucky chance to stay with Russ and his family for a few days, and we were able to cook up a few collaborative dishes while I was there visiting. You’re probably already familiar with his awesome recipes from over on his blog, The Domestic Man. We paired this along with some meat courtesy of US Wellness Meats who were kind enough to ship some samples in time for my visit. You’re going to have to wait on that; we’re going to give you the details on that later. For now…the greens!

Check out Russ’ post for the awesome photos and the historical background of this traditional Brazilian dish, Couve a Mineira.

 Keep your eye out for more collaborations between us in the future! Of course, if for some reason you’re not following Russ already, check out The Domestic Man on Facebook and Twitter so you don’t miss his recipes.

Meatified’s Thai Mini Meatballs [Paleo, Primal, Gluten-free]

As you may have noticed, I’ve been doing a lot of recipe trades lately. It’s a fantastic way to meet new friends and also have a good excuse to try other people’s tasty dishes. I really can’t complain, since everyone in the community seems to have awesome recipe crafting skills!

My latest trade is with Rach over at Meatified. We met through Twitter! Her clean photography style is really appealing to me, and her recipes are inspired but not overwrought–nice! I was looking for something speedy and delicious, so her recipe for Thai Mini Meatballs really caught my eye. Plus, since we have a surplus of ground beef in the fridge, I can always use another recipe in my arsenal that uses it as the main ingredient! I pretty much followed her instructions exactly, except I switched up the curry pastes because my siblings have milder taste buds. Check it out!

There you have it! Comes together easily and cooks super fast! This got rave reviews from my family; we couldn’t stop eating them. They would definitely go over well as a party appetizer with toothpicks, and no one would even know they were ‘eating Paleo’! Ka-ching!

Be sure to check out more of her tasty recipes over on her blog. Today she’s posted her version of one of my recipes and she made it look super professional and drool-worthy! She’s also on Facebook and Twitter if you want even more ways to connect. : )

Tzatziki Sauce [Greek Odyssey: Illustrated International Cuisine]

This past March I had the awesome experience of going to Greece for a week! I saw amazing Classical architecture and important historical sites. Mainly we were staying in Athens, but we took day trips to different locations, and went as far as Olympia and Sparta. It was really amazing. Everything there was breathtakingly beautiful and inspiring. Our tour guide Betty was the best you could hope for, filled with stories, facts and history, always willing to answer questions and go to the next level. Also, she knew the best places to eat, and made sure I never had to worry about accidentally eating gluten!

Yes, the sites were excellent, and so was the food! Since coming back, there were a few dishes that I told myself I really had to recreate at home. This is one of them. My Mom and I ordered this at almost every meal. It compliments pretty much anything and you can just eat it with a spoon too; it’s that good. The famous Tzatziki Sauce! Made with Greek Yogurt, it’s rich, creamy and delicious. Making Greek Yogurt at home is a snap. Just strain your regular Yogurt for a few hours. I can make this in my sleep now, and I’ve laid out how you can make it at home in this handy dandy illustration!

Enjoy, and look forward to more Greek food illustrations coming over the summer!

Roasted, Boiled and Whipped Heads (of Garlic and Cauliflower)

Wow, it’s been a long time since I’ve posted a recipe. I’m not going to make too many excuses, but basically I’ve been busy, and short on time and inspiration. Well, no more! I don’t want my little food blog to fade away. Here’s a dish I’ve been making fairly often lately because it’s super easy and super delicious, and, to be honest, a great low-carb side dish. Also: it has a ton of butter in it. Can we say yum? Everyone’s got their own version of mashed cauliflower; here’s mine!

Roasted, Boiled and Whipped Heads (of Garlic and Cauliflower)

Ingredients

  • 1 huge Head of Garlic
  • 1 tsp Olive Oil
  • 1 Head of Cauliflower
  • 1/2 Cup Butter
  • 1 1/2 tsp Fresh Ground Pepper
  • Salt to taste

Directions
Take the head of Garlic and while keeping all the cloves attached, remove the extra papery skin, and cut off the tips of each clove. Drizzle with Olive Oil and wrap in aluminum foil. I like to roast mine in the toaster oven at 400 for 35 to 40 minutes. The toaster oven is great because I can put the timer on and then walk away and it turns itself off, voila! The garlic should be soft and golden brown when it’s done. Set aside to cool.

Wash the head of Cauliflower and remove the extra leaves. Chop into 4 pieces and put them into a pot of adequate size. Cover with water, and add a few shakes of salt. Bring the water to a boil and cook until soft. You can’t really overcook it, so I just check it every so often while I’m preparing the rest of the meal.

Once cooked, drain the water and return to the stove, which should be turned to low. Add the Butter and then squeeze the Garlic Cloves out into the pot. Using an immersion blender, whip everything into a smooth and creamy state. Add the Black Pepper and mix again. It should be evenly flecked with Pepper.  No immersion blender? That’s okay, transfer it to a food processor and process until smooth. Serve warm!

This works great as a side for pretty much anything, but it’s particularly good with lamb or steak. Enjoy!