Hey everyone, im excited to share my new blog post featuring creative dishes like spiced cauliflower steak with pistachio salsa, zucchini noodle pad thai with avocado lime pesto, and crispy almond crusted cod with lemon herb relish. I also include paleo recipes, wild mushroom stuffed chicken breast, sweet potato gnocchi.

The 12 Best paleo recipes

Spiced Cauliflower Steak with Pistachio Salsa

I recently tried spiced cauliflower steak with pistachio salsa. Roasted cauliflower brushed with olive oil, cumin, smoked paprika, salt and pepper and topped with chopped pistachios and diced red jalapeno make one excittng dish.

Ingredients

• 1 large head cauliflower, cut into 1-inch steaks
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup shelled pistachios, roughly chopped
• 1 small red jalapeno, seeded and diced

Instructions

1. Preheat your oven to 425°F. Brush the cauliflower steaks with olive oil and dust them with cumin, paprika, salt and pepper.

2. Roast the steaks in the oven for about 25 minutes, flipping them halfway through. They should be tender and just a bit charred on the edges.

3. While its in the oven, mix the chopped pistachios with the diced jalapeno and add a squeeze of lime juice plus a drizzle of olive oil. Season a bit more with salt.

4. Once the steaks are done, plate them up and spoon the pistachio salsa on top. Enjoy your meal its really tasty!

Zucchini Noodle Pad Thai with Avocado Lime Pesto

I tried making Zucchini Noodle Pad Thai with Avocado Lime Pesto using spiralized zucchinis, a ripe avocado, lime juice and fresh basil. Its easy, fast and boosted with garlic, olive oil and cashews.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and scooped
• Juice of 1 large lime
• A handful of fresh basil leaves
• 2 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1/4 cup crushed cashews (optional for topping)

Instructions

1. Spiralize the zucchinis to create your noodle base and let em sit for a few minutes to remove extra water.

2. In a blender, combine the avocado, lime juice, basil, garlic, olive oil and a pinch of salt then blend it until it gets smooth.

3. Mix the pesto with the zucchini noodles until they are coated evenly.

4. Top with crushed cashews and serve right away while its fresh and tasty.

Crispy Almond-Crusted Cod with Lemon Herb Relish

I prepped crispy almond crusted cod using 4 fillets, almond flour and a beaten egg then tossed lemon juice, zest, parsley, thyme, olive oil, salt and pepper to make a bright herb relish.

Ingredients

• 4 cod fillets (approx 6oz each)
• 1 cup almond flour
• 1 beaten egg
• 1 lemon (juice and zest)
• 1/4 cup mixed chopped herbs (parsley and thyme)
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Preheat your skillet on medium heat and season the cod fillets with salt and pepper.

2. Dip each fillet in the beaten egg then coat evenly with the almond flour, making sure the coating sticks well.

3. Fry the fillets in the olive oil for about 3 to 4 minutes per side until they are crispy and golden.

4. Mix the lemon juice, zest and chopped herbs in a bowl then drizzle a bit more olive oil, spoon this lemon herb relish over the cod, and serve right away.

Wild Mushroom and Spinach Stuffed Chicken Breast

I made wild mushroom and spinich stuffed chiken breast using chicken, wild mushrooms, spinach, garlic, onion, olive oil, salt and pepper. The dish has a blend of flavors with a home cooked feel thats inviting.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups sliced wild mushrooms
• 2 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. Pound the chicken breasts a little so they are even, then season them with salt and pepper.

2. Heat the olive oil in a skillet over medium heat. Add the garlic and onion till they’re soft then toss in the mushrooms and cook until they start to brown.

3. Stir in the spinach and let it wilt a bit, then spoon this mix into the middle of each chicken breast.

4. Secure the chicken with toothpicks if needed and bake in the oven for about 20-25 minutes until they are fully cooked and juicy, then let them rest before serving.

Sweet Potato and Carrot Gnocchi with Cashew Cream

I made a dish using mashed baked sweet potato, steamed carrot and cassava flour to form sticky gnocchi, drizzled with smooth cashew cream thats blended from soaked raw cashews, water, minced garlic, salt and pepper.

Ingredients

• 1 large baked sweet potato, mashed
• 1 medium steamed carrot, mashed
• 1/2 cup cassava flour, plus extra for dusting
• 1/2 cup raw cashews, soaked for at least 2 hours
• 1/3 cup water (for the cashew cream)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. In a bowl, mix the mashed sweet potato and carrot with the cassava flour and a pinch of salt until a soft dough forms, even if its a bit sticky sometimes.

2. Dust a clean surface with extra cassava flour, then roll the dough into a thin log and cut it into small bite-size pieces.

3. Bring a pot of salted water to a boil and carefully drop the gnocchi in, theyll be done when they float to the top which usually takes about 3 minutes.

4. Blend the soaked cashews, water, minced garlic, salt and pepper until smooth. Drizzle the cashew cream over the warm gnocchi and serve right away.

Beet and Radish Salad with Walnut Vinaigrette

I made this Beet and Radish Salad with Walnut Vinaigrette using cubed cooked beets, thinly sliced radishes and toasted walnuts. Tossed in walnut oil, apple cider vinegar, salt and pepper its refreshing and simple.

Ingredients

• 2 medium cooked beets, peeled and cubed
• 4 radishes, thinly sliced
• 1/2 cup toasted walnuts, roughly chopped
• 2 tbsp walnut oil
• 1 tbsp apple cider vinegar
• Salt to taste
• Freshly ground black pepper

Instructions

1. In a big bowl, toss the cubed beets and sliced radishes together.

2. In a smaller bowl mix the walnut oil, apple cider vinegar, salt and pepper until its well combined.

3. Pour the dressing over the salad and gently stir it in really well.

4. Let the salad sit for about 10 mins to let the flavors meld then serve.

Coconut Curry Shrimp Lettuce Wraps

I tried coconut curry shrimp lettuce wraps using shrimp, red curry paste and coconut milk. The dish kinda mixes cooked onion, garlic and ginger with curry sauce spooned into lettuce leaves for a light meal.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• A thumb sized piece of ginger, grated
• Fresh lettuce leaves (like butter lettuce)

Instructions

1. Heat a little oil in a pan over medium heat then add the chopped onion, garlic, and ginger. Cook ’em until the onion gets soft.

2. Stir in the red curry paste and let it cook for about a minute then slowly pour in the coconut milk. Let it come to a gentle simmer.

3. Toss in the shrimp and cook until they turn pink which takes about 3 to 4 minutes. Dont overcook cause they can get rubbery.

4. Spoon the coconut curry shrimp into the lettuce leaves, add a squeeze of lime if you like, and serve right away enjoy!

Ginger-Glazed Pork Tenderloin with Apple Slaw

I whipped up a ginger glazed pork tenderloin using fresh ginger and garlic then topped it with a crunchy slaw of apple and carrot tossed in apple cider vinegar and olive oil. Fun, simple dish.

Ingredients

• Pork Tenderloin (about 1 lb)
• Fresh Ginger (2 tbsp grated)
• Garlic (3 cloves minced)
• Apple (1 large Granny Smith, thinly sliced)
• Carrot (1 large, julienned)
• Olive Oil (2 tbsp)
• Apple Cider Vinegar (1 tbsp)

Instructions

1. Preheat your oven to 400°F and season the pork tenderloin with salt and pepper.

2. Heat the olive oil in a skillet over medium heat, then add the ginger and garlic. Sear the pork on all sides till its nicely browned.

3. Brush the pork with extra ginger from your glaze (you can mix a little of the pan juices with more grated ginger) then place it in the oven for 15-20 minutes till its cooked.

4. While the pork is roasting, toss the apple slices and julienned carrot in a bowl with the apple cider vinegar and a pinch of salt. Serve the pork sliced on top of the apple slaw. Enjoy!

Roasted Brussels Sprouts with Bacon and Pomegranate

I made roasted Brussels sprouts with bacon and pomegranate seeds. The sprouts was tossed in olive oil, salt and pepper then mixed with crispy bacon for a brisk crunch that bring a new twist.

Ingredients

• 1 lb Brussels sprouts, halved
• 4 slices of bacon, chopped
• 2 tbsp olive oil
• 1/2 cup pomegranate seeds
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Toss the Brussels sprouts in olive oil, salt, and pepper.

2. Spread the sprouts out on a baking sheet and roast for about 20-25 minutes, stirring them over halfway thru.

3. While the sprouts are roasting, fry the bacon on medium heat until its crispy then put on a paper towel to drain the extra fat.

4. Once everything is cooked, mix the bacon into the sprouts and sprinkle the pomegranate seeds on top. Enjoy your dish warm!

Turmeric-Spiced Lamb Meatballs with Mint Chimichurri

I whipped up these turmeric-spiced lamb meatballs with mint chimichurri using ground lamb, garlic, almond flour and egg. Seasoned with salt and turmeric they’re served with chimichurri of mint, red wine vinegar and olive oil.

Ingredients

• 1 lb ground lamb
• 1 tsp turmeric powder
• 2 cloves garlic, minced
• 1/4 cup almond flour
• 1 egg, lightly beaten
• Salt and pepper to taste
• Mint Chimichurri: 1 cup chopped fresh mint, 2 tbsp red wine vinegar, 1/4 cup olive oil, pinch red chili flakes

Instructions

1. In a big bowl, mix together the ground lamb, turmeric, garlic, almond flour, egg, salt and pepper; make sure its all combined well even if it looks a bit messy.

2. Shape the mix into small meatballs and either fry em in a lightly oiled skillet or bake them in a 375°F oven until they get a nice brown crust.

3. While the meatballs are cookin, stir together the mint chimichurri ingredients in another bowl.

4. Once done, serve the meatballs warm with a good drizzle of the chimichurri on top and enjoy your meal.

Avocado Egg Salad Boats with Radish Crunch

I made these avocado egg salad boats using chopped hard boiled eggs and sliced radishes for crunch, plus dijon mustard and lemon juice. Ripe avocados mix with salt n pepper to pull everything together.

Ingredients

• 2 ripe avocados, halved and pitted
• 4 hard-boiled eggs, chopped
• 3 radishes, thinly sliced
• 1 teaspoon dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Hard boil the eggs for about 10 minutes then let em cool before peeling and roughly chopping them.

2. In a bowl, mix the chopped eggs with the dijon mustard, lemon juice, salt and pepper; if you like a creamier texture, scoop out some avocado flesh from the halves and add it in.

3. Spoon the egg salad into the avocado halves and then top the mixture with the sliced radishes for a nice crunch.

4. Serve immediately and enjoy its fresh, delicious flavor even if its not the most perfect salad ever.

Smoked Salmon and Dill Cucumber Rolls with Avocado Spread

I made these smoked salmon and dill cucumber rolls and its super simple and fresh. I mix smoked salmon, julienned cucumber, mashed avocado with lemon, salt, pepper and dill for a crisp, easy meal.

Ingredients

• 4 oz Smoked Salmon slices
• 1 large Cucumber, julienned
• 1 ripe Avocado
• Fresh Dill, finely chopped
• Lemon Juice, to taste
• Salt and Pepper, to taste

Instructions

1. Start by peeling and slicing the cucumber into long, thin strips then toss them in a bit of dill so they get some flavour.

2. In a bowl, mash the avocado with a squeeze of lemon juice, salt and pepper till its just smooth enough.

3. Lay a slice of smoked salmon flat then spread a thin layer of the avocado mix along the middle, and top with the cucumber strips.

4. Roll them up gently, sprinkle a little extra dill if you have and serve straight away.