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Everyday Greens Skillet

By Mangia Paleo March 16, 2018 No Comments
Everyday Greens Skillet
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A one-skillet recipe of kale, zucchini, bell pepper, and snap peas. Enjoy with eggs for breakfast, turkey burger for lunch, or on top of spaghetti squash for dinner.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
12 minutes
Everyday Greens Skillet
Print Recipe
A one-skillet recipe of kale, zucchini, bell pepper, and snap peas. Enjoy with eggs for breakfast, turkey burger for lunch, or on top of spaghetti squash for dinner.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
12 minutes
Ingredients
  • 2 tbsp olive oil
  • 1 clove garlic pressed
  • 1 medium green bell pepper cut to strips
  • 1 medium zucchini squash sliced in half medallions
  • 1 bunch kale torn in bite size pieces
  • 1 cup snap peas
  • 1/8 tsp dried thyme
  • 1/8 tsp onion powder
  • 5 leaves fresh basil
  • salt & pepper to taste
  • 2 tsp balsamic vinegar or other acid (lemon juice, apple cider vinegar)
Servings: servings
Instructions
  1. Add olive oil to stove top skillet on medium-high heat. I like to use cast iron so it sears the veggies a bit during cooking.
  2. Place garlic, veggies, seasoning and basil into the skillet. Stir to combine. Cook on medium-high heat for 4-5 minutes. Stir occasionally.
  3. Turn heat down to medium. Add balsamic vinegar or acid of your choice. Stir and cook another 5-7 minutes or until veggies are soft yet tender.
  4. Serve hot as a side dish or as a veggie bowl.

Seared Pork Chops over Cauliflower with Chilled Fennel Salad

By Mangia Paleo January 15, 2018 No Comments
Seared Pork Chops over Cauliflower with Chilled Fennel Salad
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A hearty meal with a refreshing bite. Perfect cure for wintertime blues or a grilled summer supper.
Seared Pork Chops over Cauliflower with Chilled Fennel Salad
Print Recipe
A hearty meal with a refreshing bite. Perfect cure for wintertime blues or a grilled summer supper.
Ingredients
Fennel Salad
  • 1 whole fennel bulb, small sliced thinly
  • 1 whole orange peeled and sliced into wedges
  • 1 tbsp pomegranate seeds
  • 2 tsp champagne vinegar
  • 1 tsp olive oil for the fennel salad
Pork & Cauliflower
  • 2 1 1/14 pound pork chop
  • 2.5 tsp Italian seasoning
  • 1 head cauliflower chopped to 1-2 inch pieces
  • 1 cup celery root chopped to cubes
  • 1 whole white onion chopped
  • salt & pepper to taste
  • 1/4 cup balsamic vinegar (optional)
  • 1/4 cup pomegranate or orange juice (optional)
Servings:
Instructions
Fennel Salad
  1. Thinly slice fresh fennel bulb (white part only) and orange to assemble the salad. Add pomegranate seeds. Combine champagne vinegar and oil. Set aside in refrigerator.
Pork Chop & Cauliflower
  1. Roast the celery root, onion, and cauliflower in 375 degree F oven for about 35 minutes or until veggies are tender.
  2. Once veggies have been in oven for 20 minutes, season the pork chops with Italian seasoning and S&P. Sear in cast iron pan for 2 minutes each side. Place it in the oven to finish cooking for 5-8 minutes depending on thickness.
  3. Let pork chops rest while you mash the cauliflower with hand blender.
  4. Plate pork chop resting on mashed cauliflower. Top with refreshing fennel salad. Drizzle with sweet balsamic glaze.
Sweet Balsamic Glaze (optional)
  1. In a small saucepan add pomegranate juice and balsamic vinegar on medium low heat. Let small bubbles form and wait for it to reduce about 10-15 minutes. Once thickened, spoon over pork before serving.

Pesto Chicken Stuffed Sweet Potato

By Mangia Paleo September 25, 2017 No Comments
Pesto Chicken Stuffed Sweet Potato
Print Recipe
Savory and earthy chicken tastes even better stuffed inside a creamy sweet potato. Recipe is great for meal prepping.
Servings
4 servings
Cook Time
15 minutes
Servings
4 servings
Cook Time
15 minutes
Pesto Chicken Stuffed Sweet Potato
Print Recipe
Savory and earthy chicken tastes even better stuffed inside a creamy sweet potato. Recipe is great for meal prepping.
Servings
4 servings
Cook Time
15 minutes
Servings
4 servings
Cook Time
15 minutes
Ingredients
Meal
  • 1 pound skinless chicken breast
  • 2 whole sweet potatoes medium size
  • salt and pepper to taste, for chicken
  • 2 tsp olive oil for cooking
Pesto
  • 1/2 cup olive oil
  • 1 large handful fresh basil leaves about 2 heaping cups
  • 1 clove garlic
  • 1/4 cup walnuts
Servings: servings
Instructions
  1. First, prep the pesto. Add basil, 1/3 cup olive oil, walnuts, garlic, and salt & pepper to a blender. Blend until smooth. Set aside.
  2. Individually wrap sweet potatoes tightly with plastic wrap. It should completely cover the sweet potato for steaming. Place both sweet potatoes in the microwave for 6 minutes or until soft.
  3. While potatoes are cooking, heat olive oil on medium heat in a large stove-top pan. Season chicken with salt and pepper. Cook chicken until done, about 8-10 minutes each side. Let chicken rest.
  4. Remove potatoes from microwave and let cool before handling. Remove plastic wrap.
  5. While potatoes cool, shred chicken with forks. Mix in pesto.
  6. To assemble, slice sweet potatoes longways. Cut about 3/4 through the sweet potato. Do not cut totally in half. Place chicken inside the sweet potato. Mangia!
  7. Save extra pesto in an airtight glass container. It may brown on top due to the air discoloring the basil - but no fear, it's still perfectly fine.

Avocado Cucumber Tomato Summer Salad

By Mangia Paleo August 13, 2017 No Comments
Avocado Cucumber Tomato Summer Salad
Avocado Cucumber Tomato Summer Salad
Print Recipe
Prep Time
15 minutes
Prep Time
15 minutes
Avocado Cucumber Tomato Summer Salad
Print Recipe
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
  • 1 large English cucumber (the long ones with less seeds)
  • 1.5 cups cherry tomatoes
  • 1 avocado
  • 1 tbsp olive oil
  • 1.5 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 4 leaves fresh basil chiffonade into ribbons
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • salt and pepper to taste
Servings:
Instructions
  1. For Italian dressing: Combine olive oil, vinegar, oregano, basil, onion powder, garlic, s&p in a small jar or bowl. Set aside.
  2. Peel cucumber and chop into bite-size cubes. Cut cherry tomatoes in half. Slice avocado into bite-size cubes. Place veggies in a separate bowl.
  3. Add in dressing and lightly toss veggies to combine.

Shrimp Sauté over Cauliflower-Potato Mash

By Mangia Paleo June 11, 2017 No Comments
Shrimp Sauté over Potato-Cauliflower Mash
Print Recipe
A grain &dairy free comfort meal that's gut friendly and guilt-free!
Servings
4
Cook Time
35 minutes
Servings
4
Cook Time
35 minutes
Shrimp Sauté over Potato-Cauliflower Mash
Print Recipe
A grain &dairy free comfort meal that's gut friendly and guilt-free!
Servings
4
Cook Time
35 minutes
Servings
4
Cook Time
35 minutes
Ingredients
Potato-Cauli Mash
  • 1 head cauliflower florets
  • 1 whole white sweet potato large, peeled
  • 1 tbsp olive oil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
Shrimp Sauté
  • 1 pound raw shrimp shelled and deveined (26-30 ct)
  • 1 tbsp ghee or olive oil
  • 1 medium shallot 1/4 cup when minced
  • 1 clove garlic
  • 2 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1 tbsp parsley chopped (save some for plating)
  • salt and pepper to taste
Servings:
Instructions
Potato-Cauli Mash
  1. Preheat oven to 375 degrees F.
  2. Chop cauliflower florets and potato into 2 inch pieces.
  3. Toss cauliflower and potato in olive oil, onion powder, garlic powder, and salt.
  4. Place on baking sheet and bake in oven for 25 minutes or until soft.
  5. Blend cooked veggies until smooth. I use my Blendtec blender.
Shrimp Sauté
  1. In a stove-top frying pan, add ghee (or olive oil), shallots, and garlic. Sauté on medium-high heat until shallots are translucent.
  2. Lower heat to medium and add shrimp.
  3. Stir in lemon juice, zest, parsley, and salt & pepper. Sauté for about 6-7 minutes or until shrimp are pink.
  4. Serve over potato-cauliflower mash. Sprinkle remaining parsley and a squeeze of lemon over each plate. Mangia!

Fastest Veal Saltimbocca Ever

By Mangia Paleo May 7, 2017 No Comments
Fastest Veal Saltimbocca Ever
Quick & Simple Veal Saltimbocca
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The easiest veal saltimbocca with just sage, prosciutto, and lemon!
Quick & Simple Veal Saltimbocca
Print Recipe
The easiest veal saltimbocca with just sage, prosciutto, and lemon!
Ingredients
  • 1 tbsp olive oil
  • 1/5 pound prosciutto di Parma sliced thinly (about 4 long strips)
  • 1 pound veal cutlets about 4 cutlets
  • 8 whole leaves fresh sage
  • 1 tbsp lemon juice save slices for plating
Servings:
Instructions
  1. Begin by placing two large sage leaves on each veal cutlet. Then, tear long strips of prosciutto to wrap around leaf-covered veal.
  2. Heat olive oil in a stove-top pan. Place cutlets in the pan and cook on medium-high heat.
  3. Squeeze fresh lemon juice during cooking. Add zest if you like (it's so underrated, but so delicious!).
  4. Cook on one side until prosciutto is crispy and veal is cooked. Then flip and repeat on reverse side. About 3 minutes per side, depending on the thickness of your veal cutlet.
  5. Plate veal on lemon slices and top with cracked pepper (omit for AIP).

Italian Easter Dinner Menu

By Mangia Paleo March 26, 2017

5 new recipes in one place!

Italian Easter Menu
Print Recipe
Buona Pasqua! This recipe is made using true ingredients with no grains or dairy. Depending on your guest count you can easily double or triple the ingredients. Gluten Free Grain Free Dairy Free Autoimmune Protocol Paleo Whole30
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Italian Easter Menu
Print Recipe
Buona Pasqua! This recipe is made using true ingredients with no grains or dairy. Depending on your guest count you can easily double or triple the ingredients. Gluten Free Grain Free Dairy Free Autoimmune Protocol Paleo Whole30
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Ingredients
Shaved Asparagus & Fennel Salad
  • 1 bunch asparagus 2 cups shaved
  • 1 bulb fennel white part only (2 cups shaved)
  • 2 tbsp red wine vinegar
  • 1.5 tbsp olive oil
  • salt and pepper to taste (omit pepper for AIP)
Honey Orange Carrots
  • 8-10 whole carrots
  • 2 tsp honey
  • 1/2 medium orange
  • 1/2 tsp orange zest zest of 1/2 orange
  • 1 drizzle olive oil
  • 1 tsp fresh parsley
Roasted Artichokes with garlic
  • 20 ounces whole artichoke hearts canned or frozen (not marinated)
  • 2 whole garlic cloves minced
  • 1 tbsp olive oil
  • 1 squeeze lemon
  • salt to taste
Herbed Lamb Chops
  • 3 pounds lamb chop or 6 chops
  • 1 tbsp olive oil + more for cooking
  • 2 cloves garlic
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
Strawberry Panna Cotta
  • 24 ounce evaporated coconut milk 2 cans (ingredients: coconut milk, coconut cream, and coconut sugar)
  • 2 tsp powdered unflavored gelatin
  • 2 cup frozen sliced strawberries defrosted
Servings:
Instructions
Shaved Asparagus & Fennel Salad
  1. Snap off white ends of asparagus. Discard ends. Cut off green part of fennel. Keep the white bulb.
  2. Using a potato peeler, peel asparagus from root to floret. Set strips in a bowl.
  3. Using a mandolin (or incredible knife skills), thinly slice fennel. Set strips in the asparagus bowl.
  4. Toss in oil & vinegar and salt & pepper. Serve chilled raw. (If you tolerate dairy, some parmesan tastes awesome in this)
Honey Orange Carrots
  1. Pre-heat oven to 375 degrees F.
  2. Cut off tops of carrots. Toss in orange juice, orange zest, and honey. Drizzle with olive oil.
  3. Place on baking sheet uncovered. Roast in oven for 35 minutes or until tender. Sprinkle with fresh parsley before serving.
Roasted Artichokes with garlic
  1. Cut artichoke hearts in half. Pat dry. Toss them in olive oil, minced garlic, lemon juice, and salt.
  2. Place in 375 degree F oven, about halfway through carrots' cooking time. Bake for 20 minutes.
Herbed Lamb Chops
  1. Coat lamb chops with oil. Rub garlic and herbs on the chops.
  2. In a cast-iron pan, sear each side of the chops on medium-high heat for 2 minutes. Then lower heat to medium to finish cooking, about 8 more minutes depending on thickness.
Strawberry Panna Cotta
  1. In a small saucepan heat evaporated coconut milk (coconut milk, coconut cream, and coconut sugar) with gelatin. Stir on medium-low heat until gelatin dissolves.
  2. Meanwhile, defrost frozen strawberries (I pop them in the microwave for 3 minutes). Let cool and set aside.
  3. Pour coconut mixture into small dessert cups (one per person). Set in refrigerator to chill. Once solid, top each cup with strawberry mixture. Serve chilled.

Tuna Noodle Casserole (Dairy & Grain-free)

By Mangia Paleo February 22, 2017 No Comments
Tuna Noodle Casserole (Dairy & Grain-free)
Tuna Noodle Casserole (Dairy & Grain-free)
Print Recipe
A classic tuna 'noodle' casserole made dairy free and gluten free with a crunchy plantain topping. It's arguably better than the traditional tuna casserole. Bake it in the spaghetti squash shell for less dishes to clean!
Servings
4 servings
Cook Time
45 minutes
Servings
4 servings
Cook Time
45 minutes
Tuna Noodle Casserole (Dairy & Grain-free)
Print Recipe
A classic tuna 'noodle' casserole made dairy free and gluten free with a crunchy plantain topping. It's arguably better than the traditional tuna casserole. Bake it in the spaghetti squash shell for less dishes to clean!
Servings
4 servings
Cook Time
45 minutes
Servings
4 servings
Cook Time
45 minutes
Ingredients
  • 1 large spaghetti squash yields 4 cups cooked squash
  • 6 oz baby portobello mushrooms sliced thinly
  • 1 small white onion chopped
  • 1 clove garlic minced
  • 13.5 can coconut milk light or full fat
  • 1 cup peas
  • 2 tsp olive oil
  • 9 oz tuna fish (12 oz can) drained
  • 1 tsp parsley, chopped plus more for topping
  • 1/4 cup plantain chips crushed
  • salt and pepper to taste
Servings: servings
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cut squash in half and scoop out seeds. Discard seeds. Place flesh down on a baking sheet with a bit of water. Bake in oven for 35 minutes. TIP! Squash too hard? Place it whole in the oven for 15 minutes to soften the skin for cutting.
  3. While squash is cooking make the cream of mushroom sauce. In a stove-top pan add olive oil. Saute onions, garlic, and mushrooms until onions are browned and soft. About 8 minutes.
  4. Stir in coconut milk, salt & pepper, and parsley. Reduce heat to medium-low and simmer for 10 minutes.
  5. When squash is tender, scrape out flesh with a fork. Be mindful not to tear or puncture the squash shell. You'll use that as the casserole vessel. Set flesh aside in a large mixing bowl.
  6. Lower oven heat to 350 degrees F.
  7. In the separate bowl with the squash, add tuna, peas, and cream of mushroom sauce. Combine. Add mixture into empty squash shells.
  8. Top each casserole with crushed plantain chips and parsley. Bake in oven for 10-15 minutes. For the last 3-5 minutes switch to broil for a crispier plantain crust.
  9. Remove from oven and serve. Cut the halves in half for a comfortable dinner for 4!

Pork Cabbage Involtini

By Mangia Paleo January 9, 2017 No Comments
Pork Cabbage Involtini
Pork Cabbage Involtini
Print Recipe
Meat pillows hugged by cabbage and simmered in your favorite marinara sauce.
Servings Prep Time
4-5 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 20 minutes
Cook Time
20 minutes
Pork Cabbage Involtini
Print Recipe
Meat pillows hugged by cabbage and simmered in your favorite marinara sauce.
Servings Prep Time
4-5 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 20 minutes
Cook Time
20 minutes
Ingredients
  • 1 pound ground pork
  • 1 egg whisked
  • 1.5 cup marinara sauce
  • 8 leaves cabbage
  • 1/2 cup soffritto (carrot, onion, celery, garlic finely diced & cooked) recipe on mangiapaleo.com
  • 4 leaves fresh basil finely chopped
  • 3 sprigs fresh parsley finely chopped
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 1 pot boiling water for cabbage leaves
Servings: servings
Instructions
  1. Soften the cabbage leaves by submerging them in a large pot of boiling water, about 10-15 minutes. The leaves should be malleable when finished.
  2. Meanwhile, add the egg, soffritto, basil, parsley, garlic powder, and S&P in the raw ground pork. Mix to combine evenly.
  3. Once the cabbage leaves are done, lay each one flat. Add 2-3 heaping tablespoons of the pork mixture inside each leaf. Place the mixture almost in the middle - a bit closer to the thicker stem area of the leaf. Roll over once, fold in the sides, and continue to roll until it is closed (like a burrito).
  4. Add sauce to a stove-top pan on medium high heat. Place the cabbage involtini in the pan spaced out evenly.
  5. Cover the pan and cook on medium heat for 20 minutes.
  6. Mangia!

Orange Chocolate Pudding

By Mangia Paleo December 21, 2016 No Comments
Orange Chocolate Pudding
Print Recipe
Orange Chocolate Pudding
Print Recipe
Ingredients
  • 4 oz dark unsweetened chocolate
  • 1 tbsp coconut oil
  • 1 can (13.5 oz) coconut milk full fat
  • 2 whole oranges
  • juice from one orange
  • 1/2 tbsp orange zest
  • 1 tbsp gelatin
  • 1/2 cup pure maple syrup or paleo sweetener of choice
Servings:
Instructions
  1. Cut oranges in half on the equator.
  2. With a grapefruit knife (or knife and spoon) scrape out the flesh of the orange. Do not puncture the peel. Save orange flesh to squeeze juice for the pudding.
  3. Slice a very thin bit of peel off the bottom of the orange so the cup sits flat.
  4. In a medium saucepan add coconut oil and chocolate on medium-low heat. Stir until the chocolate is almost melted.
  5. Add room temperature coconut milk, orange juice, orange zest, and maple syrup. Whisk together and lower the heat to low for about 5 minutes. This is also where you can add nuts or dried fruit to the mix.
  6. Whisk until smooth. Add the gelatin and continue whisking. Once well combined and warm, remove from heat.
  7. Spoon mixture into orange cups. Set in refrigerator for at least an hour to let cool.
  8. Mangia!