A few months back I received this book as a gift and I totally recommend it. The Can’t Cook Book has simple yet delicious recipes that anyone can follow.
Here I took an idea from the book.
I placed skinless chicken thighs on baking sheet and sprinkled olive oil, paprika, pepper and onion powder. I added minced garlic, sliced carrots and tomatoes with some thyme sprigs.
Bake at 350 for 30 mins until chicken is fully cooked.
Here’s a very simple Cole Slaw recipe that’s mayo free. Feel free to add more ingredients like raisins, chia seed or any other topping you would like. I kept it simple with what I had available at home and it still came out great. Clean and crisp salad for summer time!
1 head of cabbage, shredded thin
1 tart or sweet apple, peeled and julienned
1 carrot, julienned
Half a small red onion, sliced thin
3 tablespoons extra virgin olive
1 tablespoon apple cider vinegar, to taste
1-2 teaspoons organic raw agave nectar, to taste
1/2 teaspoon dill
A small pinch of cumin
Sea salt and fresh ground pepper, to taste
Toss the shredded cabbage, apple, carrot, onion into a large bowl and stir to mix. Drizzle with the olive oil- enough to coat, but not too much.
Sprinkle with vinegar, agave nectar, dill, cumin, sea salt and pepper, to taste. Toss to coat.
Test it and add any ingredient according to taste.
I love roasted veggies!!! I received these rainbow carrots and beets in my organic share and they looked so pretty I did not want to juice them. I roasted them with some olive oil, thyme and rosemary at 350 degrees for about 20 or until tender. Oh so good!!
Although I don’t cook carrots often this recipe called my attention and I had to try it. I made this recipe from my Paleo Comfort Foods book. A great option for a side dish.
2 tbsp coconut oil
1 pound carrots, peeled and thinly sliced
1 clove garlic, minced
1/4 tsp salt
1/2 tsp sweet paprika
1 pinch nutmeg
1/2 tsp fresh thyme. minced
1/3 cup coconut milk
2 large eggs
2 tsp Italian parsley to garnish
1. Heat oil in a heavy saucepan.
2. When oil is hot, add carrots and garlic and toss to coat. Cook covered, over medium-low heat until tender. Stirring occasionally for about 30-40 minutes. Cool for 5 minutes.
3. Preheat oven to 325 degrees. Lightly grease 6 ramekins or other oven-friendly cups.
4. Scrape carrots into bowl of food processor. Add salt, paprika, nutmeg, thyme and coconut milk and purée until smooth.
5. Add in eggs and purée for 1 minute until mixture is well combined.
6. Spoon purée into ramekins until they are almost full.
7. Place timbales into a roasting pan. Pour boiling water into roasting pan until it comes half way up the sides of the ramekins.
8. Place in oven and bake for 40-45 minutes.
9. Unmold gently and serve warm and garnish with parsley.