Is there anything tastier than summer peaches? I don’t think so. Which is why I kept this recipe as minimal as possible. If you want to add a sweetener I recommend grade b maple syrup or honey, although I personally feel that’s unnecessary. I’m so happy with the new mold I bought at World Market. With the popsicle sticks, it came out to about $20. So I feel it was definitely worth it for healthy popsicles all through summer.
I love ordering a whole fish at restaurants. It feels like real primal food, as if I were an actual cave “woman”. This was my first time cooking fish whole, so my recipe may not be perfect, but I thought it tasted delicious and moist. Even though you will want to gobble it up quickly, take it slow and beware of fish bones. They can be pretty annoying but bones mean flavor, so I would rather have it than not. I made this with my easy fig salad, which I just posted.
Baked Whole Branzino With Lemon, Rosemary, & Thyme
I love fresh figs and they are in season again!!!! So I wanted to make a really easy salad where they shine. You are welcome to add goat cheese to this, but I’m sensitive to dairy, so I left it out. If you made cashew kreme cheese or have some leftover in your fridge, that would be a wonderful dairy free addition to this salad. I kept the salad dressing really simple with olive oil and balsamic vinegar, and threw in some pine nuts to keep with the Mediterranean (and/or Italian) theme.
Since I couldn’t eat her normal eggplant parmesan, Nonni made this paleo friendly eggplant and meatball casserole instead. Everyone was surprised at how good it tasted, especially Nonni. This dish is grain free, gluten free, and dairy free … just the way I like it. Thanks Non!
Chop eggplant into quarter of an inch slices. Then liberally salt them.
Let salted eggplant drain for 30 minutes to an hour.
Make egg wash with eggs and water. Set aside.
Rinse salt off eggplant and pat dry.
Grease cookie sheet with coconut oil.
Then dip eggplant in egg wash and place on greased cookie sheet.
Bake at 350 degrees until eggplant browns. Then take out eggplant and let it cool.
Add sauce to bottom of casserole dish, then layer eggplant, then a halved meatball on top, then some fresh basil, and repeat until all eggplant is used.
My Italian grandmother on my mom’s side, Nonni, made these for me before we left to go back to LA. She eliminated the breadcrumbs and parmesan cheese that she normally adds, and baked them instead of frying them in olive oil, which is how I used to eat them when I was younger. Everyone, except myself (of course), was surprised at how delicious these tasted. In fact, they were so good that Nonni added them to the separate paleo eggplant casserole she made for me, since I wouldn’t eat the traditional eggplant parmesan, because of the cheese and breadcrumbs. I plan on posting the casserole recipe for everyone as well. Since she used these meatballs in that recipe, I wanted to post this one first. My now husband, Shameer (we just had our wedding!) loved the paleo meatball and eggplant casserole so much that he asked me to make it for him this time! It was really that good.
So I know what you are thinking … another quinoa tabbouleh recipe. But I like to keep track of my successful recipes, and this tasted delicious. Even my dad, who’s super picky and prefers unhealthy options dug into this one.
I used quinoa because I had some cooked and ready to go in the fridge, but if you want to keep this paleo you can use cauliflower rice or raw hemp seeds. Quinoa has no flavor so it’s a great choice for picky eaters. Hemp seeds have their own flavor and some picky eaters won’t appreciate it in their salad. Quinoa itself is technically a seed that is used and prepared similar to a grain, which makes them gluten-free and very nutritious. Check out this article about Quinoa by Well-Being Secrets for more information about quinoa.
You can always omit quinoa, cauliflower rice, or hemp seeds altogether. If it doesn’t work with your diet, just omit it. I promise you this salad will still taste delicious.
