3/4 to 1 pound cooked (to desired doness) London broil , sliced
In a small bowl, stir together the lime juice, coconut aminos, cilantro, garlic, and pepper flakes; set aside. In a large bowl toss the lettuce pieces and red onion. Add as much of the dressing as desired and toss.
Place 1 lettuce leaf on each of 4 salad plates. Top with the dressed lettuce and onions. Arrange the tomato wedges and cucumber over the lettuce. Top with sliced steak.
Sprinkle with additional chopped cilantro if desired
I know I’ve been negligent about posting recently, but I promise I’m coming back soon. I’m reposting these Hamantashen because they are so good no one will ever suspect they are gluten free! Click here for the recipe.
I’m going to my cousin’s house for Thanksgiving dinner this year. In self defense I offered to bring the pumpkin bread so that it would be Paleo. I have to confess/brag that I don’t think anyone there will even know that it is anything other than a regular pumpkin bread.
This recipe is a paleo update of a post I made about for Passover 2 years ago. But you don’t have to limit it to Pesach, it’s just as delicious for Rosh Hashanna or break fast.
The amazing thing is that Gefen noodles are made with ingredients allowable on the paleo diet: POTATO FLOUR, POTATO STARCH, TAPIOCA STARCH, SALT, CELLULOSE GUM, BETA CAROTENE
Okay, I’m not sure about the cellulose gum but otherwise they fit into my definition of paleo. You can buy them in most kosher stores or online at Amazon or buy it by the case (you can share the noodles with friends) for much less per package here:
In the olden days I used to make a spectacular noodle pudding with sour cream and cottage cheese and pineapple (although the pineapple had to be omitted a long long time ago when I became violently allergic to it). So, I was a little worried about how a non-dairy, gluten free kugel would come out. The answer is GOOD – really good.
I suspect my family will miss my matzoh kugel this year, but honestly the gluten free matzoh – even though it tastes quite good – just disintegrates and turns to mush when I tried to make the kugel. So I hope they will forgive me or even better learn to love this noodle pudding instead. Oh yes, it freezes (which is why I could make it today and plan to serve it at seder) well; just reheat before serving.
Breakfast is my favorite meal. I’m happy having breakfast for lunch or dinner or a snack.
When I first started on Paleo, white potatoes were not “legal”. That was actually my first deviation from strict Paleo. I thought of the logic of stone age gatherers finding both white and sweet potatoes and throwing away the white ones but consuming the sweet potatoes. Taking this image to an even more absurd height, I envision the conversation between mates: “Ugh dear, look what I brought home” and Ugh replying “don’t eat the white one, it’s too high on the glycemic index!”
That being said, you would think I have no objection to everyday home fries…and in fact I don’t, but I was wondering what someone who doesn’t eat white potatoes could do to substitute for home fries. My answer is jicama and fennel. YUM! A good choice even if you do eat white potatoes.
There are two distinctly different schools of thought on matzoh brie. The first, which I think is the more common of the two, is scrambled eggs with softened (with water) torn matzoh stirred in. Sometimes there are also vegetables and savory stuff included.
I come from the second school of matzoh brie. Pancakes. I actually never knew that the first school existed until I was already well into adulthood and ordered matzoh brie at a restaurant. Image how disappointed I was to be served a plate of scrambled eggs! I confess I might have been rude to the waitress about not bringing me the right order but the manager came to disabuse me of MY mistake.
Through all these years I have stuck to my version of matzoh brie and whenever I invite friends over during Passover, this is what I serve. In all modesty, this is the best matzoh brie anyone has ever tasted (even this Paleo one).
The toppings are also personal preferences (read that as: whatever your mother served it to you with). My mom served it with cinnamon-sugar. In this I have deviated as I really like it with maple syrup or sometimes apricot preserves. No matter what you eat it with…these are a real treat. Enjoy! (more…)
Last Passover my friend Hadley and I decided to have a leftovers dinner. Since we each held a seder in our homes, we were unable to attend the other’s seder and this way we could at least taste what the other had served.
Now, not to be boastful, I am an awesome cook and the food at my seder was amazing. We both made pot roast from brisket and used approximately the same recipe so that was a wash. Our Tzimmes’ were both delicious in different ways – mine had a very deep richness and Hadley’s had a fresh quality to it that I liked (so much that I’ve made it for this year).
Our menus diverged at the kugels. I made a matzoh kugel using matzoh farfel, chopped carrots, onions, celery, and parsnip. I moistened it with vegetable broth and olive oil and seasoned it with salt, pepper, chopped parsley and dill, and poultry seasoning. This dish has been a hit for the past 15 years – but then I tasted Hadley’s potato kugel and I was blown away. It was the best potato kugel I had ever tasted. The other thing about it was it’s paleo and I can eat it!
So here is the recipe with very significant changes but equally fabulous results! Enjoy! (more…)
With Passover just around the corner, I’m starting to test the recipes I’ll use at seder. I always make my chocolate tort but this year in addition I decided to make something fruity. Okay – here’s the real story behind this recipe. I thought instead of making Tzimmes, I’d do something different with sweet potatoes. I thought maybe maple sweetened sliced sweet potatoes with some kind of a crumble on top. Then I thought ‘how about some fruit in that’…so in went sliced apples and raisins. I baked the whole thing forever ’cause nothing wanted to soften and I ended up with this weird dish that was almost dessert – but not quite.
The topping, however, was divine.
So this is my next try – I got rid of the sweet potatoes and went straight for a fruit crisp. I used 4 cups of peeled and sliced apple and 3 cups of (frozen) blueberries. It tasted delicious but I confess that again the apples took forever to cook (about 1 1/2 hours). I think that’s because I used “hard” apples – you know: fuji and honey crisp, and pinks. If you choose to make this with apples, I think macintosh would be a better choice as they soften much better. But you could also make this with all berries, or ripe pears instead of the apples would be delicious. If peaches are in season that would be great…anything will taste super under this crisp top (maybe not liver…)
…and, of course, because it’s Paleo – it’s kosher for Passover! Enjoy! (more…)
Two posts in one day??? This is just a quicky to remind you that I have an AMAZING dairy-free gluten-free Eggnog recipe. I’m posting it today so you have time to get the ingredients before New Year’s Eve. Leftovers (if there are any) are great for breakfast.