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Paleo Pumpkin Hummus

Posted by on in Recipes

Prep time: 15 minutes

Cook time: 30 minutes

Yields 2 cups

 

 INGREDIENTS 

  • 1 cup cauliflower florets

  • 1 cup canned pumpkin (make sure it's not pumpkin pie mix!)

  • 1 1/2 tablespoons extra virgin olive oil, plus 2 teaspoons
  • 2 tablespoons tahini (almond butter also works in a pinch)

  • 2 cloves garlic

  • 1 1/2 tablespoons lemon juice

  • 1 teaspoon ground cumin

  • 1/4 teaspoon cayenne pepper

  • 3/4 teaspoon salt

  • 1 pinch of paprika
  • 1 tablespoon pumpkin seed kernels

 

  DIRECTIONS 

  1. Preheat oven to 400°F

  2. Toss cauliflower florets in 2 teaspoons olive oil. Spread the florets out into a single layer on a foil lined baking sheet. Place the cauliflower in the hot oven, uncovered, for 25-30 minutes or until the top is lightly brown.
  3. Place roasted cauliflower, pumpkin, 1 1/2 tablespoons olive oil, tahini, garlic, lemon juice, cumin, cayenne pepper, and salt into a food processor and process until smooth.
  4. Serve the hummus warm or cold with assorted vegetables. Garnish with paprika and pumpkin seeds. Enjoy! 
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Curried Zucchini Pasta with Egg

Posted by on in Recipes

Prep time:  20 mins

Cook time:  10 mins

Total time:  30 mins

 

 Serves: 2

 

 INGREDIENTS 

  • 2 medium zucchinis, ends trimmed

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil

  • 1 tablespoon ghee

  • ½ small onion, thinly sliced

  • 1 large garlic clove, minced

  • ½ tablespoon curry powder

  • 1 small pinch red pepper flakes (if you like it spicy)

  • 2 large eggs

  • Salt and pepper

 

  DIRECTIONS 

  1. Spiralize the zucchini using the straight blade (blade with no triangles). You can also use a mandolin slicer for this step if you don’t have a spiralizer on hand.

  2. Toss zucchini with the 1 teaspoon of salt, and place the pasta in a colander to drain while you prepare the rest of the ingredients.

  3. Heat two teaspoons olive oil in a skillet over medium heat. Add eggs and season with salt and pepper to taste. Cook eggs until egg whites are set.

  4. While the eggs are cooking, heat 1 tablespoon olive oil and ghee in a separate large skillet over medium heat. Add the sliced onions and sauté until tender. Stir in garlic, curry powder, and red pepper flakes. Continue stirring for 2 minutes. Add zucchini and toss for 3 minutes or until al dente. Plate the noodles into 2 equal portions. Top each portion with one of the eggs.

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Calling all Modern-day Cavemen and Cavewomen!  Gather for Taste of Paleo 3.0, the one and only paleolithic food festival to be held August 15, 2015 at the Center at Founders Village, located in Fountain Valley, California. Taste of Paleo is the first ever paleolithic (aka Caveman) food tasting festival of its kind, providing an environment in which members of the paleo community come together to celebrate the paleo lifestyle and enjoy an event like no other. Imagine walking from booth to booth, enjoying tasty paleo creations, sipping on a glass of beer or wine (okay not so paleo, but we're here for a good time!), taking in an informative lecture, or stepping outside to enjoy the warm summer breezes of So Cal. The event wouldn't be complete without a fierce competition between chefs, as they strive to win the judges' vote, and be crowned our next Taste of Paleo Chef. 

We are honored to report that Taste of Paleo has been rated #1 on Yelp, when searching "paleo" in Orange County, CA, as well as receiving a 4.5 star rating from event attendees. Taste of Paleo has also received top ranking on Everfest's list of the top Paleo-Friendly Food Festivals throughout the country.

Be sure to purchase $15 tickets at www.tasteofpaleo.com/tickets before prices increase July 29!

 

 

Tagged in: Paleo Events
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