Crab Cakes

I came home from the gym last night starving. Searching through my fridge and cupboards the only thing that I could find that slightly interested me was a can a crab. SO what better to do with that can of crab but to make crab cakes. 

1 pound lump crab meat
1/3 cup chopped green onion
1/3 cup white onion, chopped small
1/2 cup red and yellow bell pepper, chopped small
2 tbsp fresh squeezed lemon juice
1 large egg, whisked
1/3 cup paleo mayonnaise (check out my blog for this recipe)
1/2 tsp. garlic powder
1 tsp. sea salt
1/8 tsp. cayenne pepper
1/3 cup almond flour (plus extra for dusting)
4 tbsp lard/bacon fat/ olive oil (for cooking the crab cakes)
  
Place all ingredients in a large mixing bowl (other than the coconut oil or bacon fat). Mix very gently until combined, adding a little more almond flour if the mixture is too wet. Shape into cakes and dust lightly with additional almond flour. 

Heat the lard/bacon fat or oil in large skillet over medium-high heat and allow the fat to get hot. Cook the crab cakes in batches for about 3-5 minutes on each side or until browned, turning them over very gently once during cooking. Place on a plate covered in paper towels and finish cooking the rest of the crab cakes. 

Serve immediately.

Recipe from Paleo Cupboard

Beet and Sweet Potato Pancakes

When I think about fall in the Canadian prairies I think of sweaters, hearty dishes and an array of beautiful colors. To me, the quintessential fall vegetable is the beet. I love beets! They are such a versatile vegetable but messy as heck! I mean after you have peeled, chopped or grated the beets your kitchen looks like something out of a horror movie. Red stained hands and counters and if you're like me there is a nice splatter pattern of red beet juice on the wall or back splash. I may be a good cook but a messy one! Anyways, I hit up the farmers market this past weekend and purchased a huge bag of beets for five dollars. So, now I have seen searching for some new beet recipes and this one made the cut!

1 1/ cups coarsely shredded peeled beets (about 2 medium)

1 cup coarsely shredded sweet potato

1 medium onion, shredded

1 large egg

1/2 tsp salt

1/2 tsp pepper

1 tsp cumin

olive oil or coconut oil

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, sweet potato and onion in large bowl. Mix in egg, salt, pepper and cumin; stir to blend well.

Heat  oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture.

Enjoy!

Crockpot Minestrone Soup

I would like to thank everyone for their patience while I took some time to collect my thoughts and get back into the kitchen. My plan for the fall will be to post new delicious recipes every Sunday and Wednesday. This will allow me some more time to perfect and bring you new delectable recipes. 

Minestrone Soup is not one of my family recipes but I personally love soup. Soup helps to warm you from the inside out and when fall starts to become cooler nothing is more enjoyable. This recipe is courtesy of Our Paleo Life and I was inspired to make this when a friend post the delectable picture of a steamy bowl of this soup on instagram!

2 tbsp Olive oil

1 sweet potato, diced

1 cup carrots, diced

2 celery stalks, diced

2 zucchini squash, diced

1 medium onion, diced

2 cloves garlic, minced

28 oz chicken stock

28 oz can diced tomatoes with juice

½ cup frozen spinach

2 bay leaves

2 tsp oregano

1 tsp basil

1 tsp parsley

¼ tsp cayenne pepper

¼ tsp sea salt

1-1/2 lb ground pork sausage

Place the olive oil in the bottom of the crock pot. Add the prepared sweet potatoes, carrots, celery, zucchini, onions, and garlic to the crock pot. Pour in the chicken broth. Add the entire can (including juice) of diced tomatoes. Add the frozen spinach (no need to thaw and drain, just add it frozen). Add in the oregano, basil, parsley, cayenne, and salt. Stir everything together, add the bay leaved, cover, and cook on low for 6-8 hours. This just barely fit in my crockpot! About 2 hours before the soup is done, brown the ground pork sausage, breaking it up into small pieces with the back of a wooden spoon. Once the pork is cooked through (no pink), add it to the crock pot and mix it all together. Remove bay leaves before serving.

Enjoy!!

Beautiful Beet Borscht

Well I hate to admit it but autumn is drawing near. The endless summery days are fading into cooler evenings and a beautiful array of colors. Autumn isn't all bad, in fact it's probably my favorite season. The days are still warm and the evenings are cooler making more enjoyable to sleep, workout and of course bringing out a whole different set of clothes. Growing up autumn always meant lots of cooking, baking and canning in my household. My mother would harvest the vegetables from her garden and start the arduous task of making large batches of borscht, salsa, pickles, pies and whatever else you can think of. It was always a treat coming home to a fresh bowl of soup or other goodies that may have been created that day. So now it is my turn to share some of those family favorites as well as some new recipes with you. Prepare yourself over the next few weeks to find yourself reading some delicious recipes that truly come from the heart!

The first autumn recipe and possibly one of my favorite dishes is a traditional Polish/Ukrainian soup called Borscht. Borscht is a soup made from beets, onions, and carrots that is simmered with dill, vinegar and cream. Now I must warn you that this recipe is not 100% paleo but it could easily be modified. I personally couldn't do it, I mean you can ruin a good thing!

To start with we need to make the soup base or broth. Now, personally I think this is a must however if this seems too time consuming you can use the purchased beef or pork stock. 

Stock

3 or 4 beef or pork soup bones

A package of short beef/pork ribs

4 L water

Place beef or pork soup bones and the package of short beef/pork ribs in pot. Cover with water, bring to boil. You will notice this lovely layer of "black foam" appear on the top, we need to get rid of this. Drain the water reserving the bones. Add new hot water to pot and simmer for 1.5 – 2 hours. Let mixture cool, skim fat and remove bones and meat. Reserve meat for later.

3 cups of chopped beats (we always shred the beets in my household)

1 big onion chopped

3 carrots, chopped

1 tbsp salt

¼ cup vinegar

1 tbsp white sugar (omit for true paleo)

Dill to taste

Reserved meat

Add these ingredients to the broth and let boil together until the beets are soft. Then add:

 

1 – 2 diced potatoes (omit for the paleo purist)

¾ cup of frozen peas

Simmer until vegetable cooked. Add:

2 cans of tomato soup or stewed tomatoes

2 cans of pork and beans (I know this is weird but it really does the trick!)

Let simmer for a few minutes. Take some soup of the pot and add 1 small container of whipping cream to the removed soup. Pour back into the pot and heat.

Enjoy! This is truly a family favorite and I hope you can add this to your repertoire as well!

Shrimp Ceviche

Can I interest you in a meal that cooks itself? 

Yes? I thought so!

It’s not too good to be true, it’s just ceviche – a dish of seafood that’s “cooked” using citrus juices and served up with ingredients like bell peppers, mango and peach.

1/2 lb raw shrimp
1 garlic clove, minced
1 red/yellow bell pepper, chopped
1 peach, pitted and chopped
1 mango, chopped
Juice of 2 lemons
Juice of 2 limes
1/4 cup cilantro, chopped
Salt and pepper to taste

Peel and de-vein the shrimp, if necessary. Chop the shrimp into small pieces. Prepare the veggies: dice the pepper, peach and mango, and mince the garlic. Mix the shrimp, garlic, bell pepper, peach and mango in a bowl. Squeeze the citrus juice on top and combine. There should be enough liquid to cover the shrimp. Refrigerate for at least 6 hours or until the shrimp has turned from translucent to opaque. Adjust seasoning with salt and pepper to taste and top with chopped cilantro.

Recipe from Stupid Easy Paleo

Lazy Cabbage Rolls

Being of Polish heritage I absolutely love cabbage rolls and the traditional flavours of dill, cabbage and tomato. A traditional cabbage roll from my family is stuffed with rice flavored with dill and bacon. Sadly rice is out but never fear I have found an alternative. This recipe tastes just as good as a traditional cabbage roll but with only half the work!  

1 small head of cabbage
1 onion, finely chopped
3 tbsp coconut oil
2 tbsp water
1/2 head cauliflower
1.5 lb free range ground beef
1 can (796 ml) + 1 can (398 ml) tomato sauce
2 tbsp green relish
3 tbsp fresh dill, finely chopped
1/4 cup sauerkraut
Salt and fresh ground pepper

First, prepare your cabbage. It’s easy if you cut the head in quarter’s and then slice out the stem and discard. Place a quarter of the cabbage cut side down and slice about 1 cm thick. Do this for the entire cabbage head. In a large frying pan heat 2 tbsp water and 1 tbsp coconut oil on high heat. Add the sliced cabbage along with the sauerkraut and cook for about 5 – 10 minutes, or until some of the cabbage starts to become translucent and slightly golden. Meanwhile, in a separate pan on medium to low heat, fry the onions in the remaining coconut oil until translucent and beginning to turn golden brown.

Coarsely chop the cauliflower and place in a food processor. Pulse repeatedly until you get the consistency of rice.OR if you don't have a food processor just grate it on a box grater (that's what I did). Fry the ground beef until fully cooked. Once cooked, add the fried onions, 1 tbsp of dill, cauliflower rice, and salt and pepper to taste. Set aside.

Bring a medium pot to medium heat and add the tomato sauce, relish and 2 tbsp dill. Bring to a light simmer and let cook for 10 minutes. Remove from heat and set aside.

Now it’s time to bring everything together. Place about 1/2 of the sliced cabbage on the bottom of a 9 x 13 baking dish so it covers the bottom of the dish. Top with 1/2 of the ground beef mixture and 1/2 the tomato sauce. Repeat, finishing with the sauce on top. Loosely cover with aluminum foil and place in a 350°F oven. Bake for about 45 minutes to an hour, stirring occasionally. These lazy cabbage rolls are much better the next day, so this is a great make ahead dish that is totally good for you!

Bon appétit!

Recipe from Going Against the Grain

Quick Breakfast Ratatouille

Ratatouille is a bowl of summer’s bounty, elevated beyond the sum of its parts. Sadly, out of season ingredients, and bad preparations have left most people craving the Disney flick over this summer stew from Provence. If you've ever had a good ratatouille though, it’s a memory that’s hard to forget. Large chunks of tender vegetables, iinfused with the ripe flavors of the summer sun. Juicy, but not watery, and with a rich savoriness that tastes more sinful than its virtuous ingredients indicate.

This is not a traditional ratatouille but a quick and easy version. I will have the traditional version in a few weeks!

3 tbsp extra virgin olive oil
3 large cloves garlic, roughly chopped
1 large onions, sliced
1 medium red bell peppers, cored, seeded and sliced
10 button mushrooms, sliced in half
2 medium tomatoes, cored and sliced or several grape tomatoes cut in half
1 medium zucchini, chopped
1 tbsp flat leaf parsley roughly chopped
1 tbsp cup basil roughly chopped
2 - 3 sprigs thyme
salt and pepper to taste

Heat olive oil in pan on medium heat, add onion and garlic and saute for 2 to 3 minutes, or until onions are tender. Add peppers, tomatoes, mushrooms and zucchini and continue to cook for an additional 5 - 7 minutes, or until vegetables are tender. Add fresh herbs and season with salt and pepper. Serve on its own or over a poached egg.

Taco Salad

1 lb lean ground beef or turkey
2 tbsp chili powder
1 tsp garlic salt
1 tsp cumin
1/2 tsp oregano
1/2 tsp sea salt
1 cup water
1/2 yellow onion, diced
1 medium tomato, diced
1 romaine heart
guacomole 
fresh cilantro
salsa

Heat medium skillet over medium-high heat. Add beef or turkey and onion to pan. Cook for about 10 minutes, or until browned. Add chili powder, garlic salt, cumin, oregano, sea salt and water, and let simmer
for 5 minutes more. Meanwhile, wash lettuce and tear. Top with meat, tomatoes, cilantro, guacamole and salsa.

Simple as that! I suggest not using the taco seasoning mixes as they often have preservatives and are high in salt. 

Sauteed Beet Greens with Bacon

I ventured to the Saskatoon Farmers' Market today and purchased a lovely bunch of beets with greens. I felt inspired to make some beet greens for lunch with flavours of borscht and traditional Polish dishes. 

5 slices of bacon, chopped
1 large bunches of beet greens (cleaned, stems cut off and rough chopped)
2 garlic cloves, minced
1 small onion, chopped
2 tbsp fresh dill, chopped
salt and pepper to taste

Cook bacon in a large pan on medium heat, until cooked and fat rendered from bacon. Remove bacon and saute the garlic and onions in the fat until fragrant – about 2 minutes. Add the beet greens along with a little bit of water and saute until they are wilted and covered in the bacon fat and garlic. Add dill and return bacon to the pan. Add salt and pepper to taste.

Recipe adapted from Paleo Spirit

The 'Ultimate' Chili

I work up this morning and it was a rainy day so I decided to create a comfort food to help warm up the day.


6 slices of bacon, chopped
2 lbs lean ground beef
2 medium onions, chopped
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
1 jalenpo, chopped
4 cloves garlic, minced
1 – 28oz can tomato pureé
1 – 14oz can tomato sauce
1 1/2 cups coffee
3 tbsp chili powder
2 tbsp cumin
1 tbsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cayenne
1 tsp sea salt + sprinkle
1 tsp pepper + sprinkle

Sauté bacon in large dutch oven or soup pot and cook until bacon cooked and renders the bacon fat. Remove the bacon and leave the bacon fat. Add the onions and bell peppers to the bacon fat and sprinkle with salt and pepper, cook for about 5 minutes.

Add beef and garlic and cook until brown. About 7  minutes.

Add tomato pureé, tomato sauce, coffee and spices. Bring to a boil, then reduce heat and simmer 1-2 hours. The longer it simmers the more the flavours will develop.

Enjoy!

Recipe from Robb Wolf

Chicken Fried "Rice"

1/2 of a large head of cauliflower, riced
2 chicken breasts, chopped into small pieces
1 tbsp coconut oil
1 tsp hot chili pepper powder
1 tsp ginger powder (or 1 tbsp minced fresh ginger)
2 cloves of garlic, minced
2 cups of cole slaw mix
1 handful of bean sprouts
1 bunch of scallions / green onions
1 small white onion, diced
3 tbsp of coconut aminos
2 tbsp of fish sauce
1 tbsp hot chili paste (optional) such as Sriracha.
2 to 4 tbsp of water
2 eggs

Use a food processor to rice your cauliflower, or use a cheese grater. Turn your large pot or dutch oven to medium heat. Add your coconut oil, chicken, chili powder, ginger, and garlic. Stir well, and cook your chicken until browned and mostly cooked but not fully cooked. Add your coconut aminos and fish sauce and use them to deglaze your pot, stirring well.

Add your cauliflower, cabbage, scallions, onion, and bean sprouts. Stir well and make sure everything is well mixed, let cook for a couple minutes. Add 2 to 4 tbsp of water to the pot, and stir well again. Lower heat to medium low, cover and cook for up to 10 minutes, stirring occasionally, until cabbage and cauliflower are soft. If you want to add chili paste such as Sriracha, do it now and stir well.

Turn your heat up to high and stir well until all excess liquid has cooked off. Crack 2 eggs into your pot, stir fast like mad as you remove the pot from the heat. Stir well until the eggs are totally worked into your “rice” and then you are done. Garnish with chopped scallions and raw bean sprouts. Enjoy!

Recipe adapted from Paleo Pot

Chicken Salad

2 chicken breasts, cooked and chopped or meat from small roasting chicken
3 green onions, chopped
1/2 yellow bell pepper, chopped
1/2 cup seedless red grapes
1/4 cup paleo mayo
1 tsp fresh ground pepper
1 tsp sea salt
1 tsp dillweed or fresh dill (I didn't have any)

I purchased a small roasted chicken from Sobey's. I carved and chopped the chicken (saving the bones for homemade stock). Combine ingredients together in a bowl and let sit for an hour or so. This is a simple yet delicious recipe. This can be eaten on it's own or served in a lettuce wrap.

Enjoy!

Sundried Tomato Pesto Stuffed Pork Tenderloin

Umm…how is that for a recipe title? I think it encompasses the awesomeness that is this meaty meal.

1 lb pork tenderloin
6 sundried tomatoes in oil, chopped
3 tbsp fresh parsley, chopped
1 tbsp basil, chopped
3 garlic clove, minced
1/4 cup walnuts or pine nuts
1/4 cup olive oil
Juice of 1/2 lemon
1 tsp salt
1 tsp fresh ground pepper

Preheat oven to 400ºF.

Remove any silver skin from the tenderloin. Butterfly the pork tenderloin (cut it down the middle vertically, but not all the way through – it should open up like a book), then place it between two sheets of plastic wrap and pound it thin with a meat mallet – you’ll want about 1 cm thickness. Set aside. Note: you can also use a heavy can of soup to pound the pork.

Preheat an oven-proof pan on medium-high heat. Meanwhile, combine sundried tomatoes, parsley, basil, garlic, nuts, olive oil, salt and pepper in food processor or blender. Combine until it forms a paste then spread over top of pork loin. Starting at the short end of the pork, start rolling it up like a jelly roll. Once rolled take some butchers twine and wrap the tenderloin to ensure that it does not fall apart during cooking. 

Heat up some olive oil in the prepared pan. When it’s hot, place the tenderloin in the pan and sear both sides. When you’re done searing, place the pan in the pre-heated oven and roast for 45 minutes, depending on desired degree of doneness. Remove pork from oven to a cutting board and let stand, covered with foil, for 5-10 minutes. Slice into 1″ thick slices and serve.

Enjoy!

Shepherd’s Pie

Topping
3 large parsnips, peeled and cut into large chunks
2 medium turnips, peeled and cut into large chunks
2 tbsp grass-fed butter
sea salt

Filling
1 onion, chopped
2 cloves garlic, minced
2 large carrot, diced
2 stalks celery, chopped
8 ounces fresh mushrooms, cleaned and diced
1 pound ground beef or lamb (I used beef!)
1 can tomato paste
2 tsp apple cider vinegar
1/2 cup beef stock
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp parsley
Sea salt and pepper

Preheat oven to 375 degrees F.

Place parsnips and turnips in a medium saucepan, add enough salted water to cover about one inch over the parsnips/turnips. Boil over medium-high heat until they are soft, about 15-20 minutes. Drain. Add the butter and mash with a potato masher until smooth. Season with salt and pepper. Set aside. 

While parsnips and turnips cook, add ground beef to a large skillet and cook over medium heat until no longer pink. Add the onions, garlic, carrots, celery and mushrooms. Cook for 5 to 7 minutes. Add the tomato paste, stock and spices. Let simmer for 10 to 15 minutes until vegetables are soft and the flavors have a chance to meld together. Add the vinegar and mix thoroughly. 

Place beef mixture in a casserole dish. Spoon parsnip/turnips on beef mixture and smooth over the top.

Bake 20-25 minutes or until the beef is bubbly.

Recipe adapted from CrossFit Carbon

Gazpacho

Gazpacho is a Spanish-style soup made from tomatoes and other vegetables and spices, served cold. This is a to-die-for summer dinner.

2 cloves garlic, minced
½ whole red onion, diced
1 whole large cucumber, diced
5 whole roma tomatoes, diced
1 whole zucchini, diced
2 stalks celery, diced
1 dash sea salt to taste
4 cups tomato juice
¼ cup Extra Virgin Olive Oil
⅛ cup apple cider vinegar
6 dashes Tabasco
1 dash black pepper to taste

In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.

Pour into a large bowl and add the rest of the tomato juice, and the remaining onion, cucumber, tomato, zucchini, and celery. Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with a sliver of fresh avocado or chopped cilantro. 

Recipe from the Pioneer Woman

Portobello Mushroom Eggs Benedict

Eggs Benedict is one of my favorite breakfast dishes. With use of the portobello mushroom you won't even miss the English muffin. 

Roasted Portobello Mushrooms
4 large portobello mushrooms, stemmed
2 tbsp olive oil 
salt, dash

Hollandaise Sauce
½ cup grassfed butter
3 egg yolks
2 tbsp lemon juice
¼ tsp salt
½ tsp cayenne pepper

8 strips of bacon
4 eggs
2 tbsp white vinegar
chives, for garnish (optional)

There are two options for cooking the mushrooms. You can use the BBQ or the oven. Preheat oven to 400 degrees or heat BBQ to medium heat. Rub portobello mushroom caps with olive oil and sprinkle with salt. Spread on a baking sheet, cap side up, and roast 15-20 minutes, or until tender. If using BBQ cook for about 15 minutes or until tender. 

Cook bacon by your preferred method. 

To make the hollandaise sauce, melt butter in a small saucepan over low heat or in the microwave. Place a pot of water onto boil, and once boiled lower heat to medium. Place egg yolks, lemon juice, salt and cayenne in a glass or metal bowl and whisk together. Place bowl over the pot of boiling water (creating a double boiler), whisk vigorously and slowly add the melted better. Continue whisking until the sauce thickens up. 

Using the same pot of water, add the vinegar. Bring to a simmer over medium heat; reduce heat to low. Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water. Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them – they should jiggle). Remove eggs with a slotted spoon, and drain on paper towels. 

To assemble, place one mushroom cap on each of 4 plates. Top with bacon, a poached egg, and a spoonful of hollandaise sauce. Garnish with chives, if desired. Serve immediately. 

Recipe from 

Beet & Walnut Salad

4 medium sized red beets, stems and ends removed
1/3 cup walnuts, chopped
2 tbsp balsamic vinegar (I used black walnut and fig from Oliv)
2 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Goat cheese (optional)



Preheat your oven to 400 F. Wrap each individual beet in aluminum foil and place on baking sheet. Allow to roast in the oven for approximately one hour.

Remove beets from oven and allow to cool. Once cool enough to touch, remove from foil. While still warm, peel the skin of the beets off. Plastic gloves will be useful here in order not to stain your hands (i.e. look at the pic of my hands).

My kitchen looked like a crime scene when I was
finished peeling the beets!

Chop beets into large chunks. Place in a medium bowl and toss in the remaining ingredients. Allow beets to marinade in the dressing for a few minutes prior to serving. If going for pure paleo do not add the goat cheese however this salad just cries for it!

Enjoy!

Bacon Quiche with Almond Flour Crust

As an OT, we are known for having many potlucks and this was the creation that I brought to this week's breakfast potluck. It was a hit with paleo and non-paleo eaters!







For the crust
1 1/2 cups almond flour
1 egg
1 egg white
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp black pepper

For the filling
6 eggs
1 cup coconut milk
6 pieces of  nitrate-free bacon
1 small onion, thinly sliced
1 cup sliced mushrooms
2 cloves garlic, chopped
3 - 4 sun dried tomatoes packed in oil, chopped
1 cup fresh spinach
Sea salt and pepper

Preheat oven to 375 degrees F. 

In a medium sized bowl, combine almond flour, egg, and egg white and spices until "dough" starts to come together. Press dough into a pie pan, using the palm of your hand to reach desired thickness. Poke crust with a fork to avoid bubbles. Bake crust for about 15-20 minutes, or until lightly golden brown.

While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside. In the same pan, saute onions and mushrooms until onions are translucent. Add garlic, sun dried tomatoes and spinach and cook down slightly.

In a large bowl, whisk eggs and coconut milk. Add bacon and vegetables. Season with salt and pepper.Pour egg mixture into pre-baked pie shell. Bake for about 25-30 minutes, or until center is just slightly set. 

You want it to be slightly jiggly, but not loose. Allow to cool for about 15 minutes. Serve warm.

Adapted from CupcakesOMG

Avocado Egg Salad

1 ripe avocado
Juice of 1/2 lemon
4 hard boiled eggs, chilled
2 tbsp celery
1 tbsp parsley, chopped
1 tbsp green onions, chopped
1/4 tsp freshly ground pepper
1-2 slices of cooked bacon, chopped
1 tsp fresh dill, chopped
4-5 endive bulbs

In a medium bowl, mash avocado and lemon juice together with a fork until it is creamy and smooth. It’s okay if there are still a few lumps. With a box grater over the bowl, grate in the four hard boiled eggs. Add the chopped celery, parsley, and seasonings to the bowl. Combine gently with a fork until everything is incorporated. Taste the egg salad and adjust the seasonings as needed. At this point the mixture can be refrigerated for up to 2 hours.

Break off the endive leaves and arrange them on a plate. Spoon the egg salad into the lettuce cups and top with chopped bacon and dill. Serve immediately.

Recipe from Simple Bites

Greek Salad

Traditional Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives) and is typically seasoned with salt and oregano, and dressed with olive oil. This version has all those same flavors but without the feta cheese (you almost don't even notice it's not there!)

Paleo Greek Dressing
1 cup White Wine Vinegar
1/3 cup Extra Virgin Olive Oil
2 tbsp Crushed Capers
Zest & Juice of 1 Lemon
1 tbsp Greek Seasoning (I use club house)
1 tsp Kosher Salt
1 tsp Black Pepper

Combine all ingredients together in a large measuring cup and stir well.

Paleo Greek Salad
1 cup romaine lettuce, chopped
2 tomatoes, chopped
1/2 long English cucumber, chopped
1/4 red onion, chopped
1/2  cup Kalamata Olives 
1/2 cup Pepperoncini Peppers
Paleo Greek Dressing

Combine all ingredients in a large bowl and toss with the salad dressing.

Borrowed from Fed & Fit