Friday, August 1, 2014

Paleo "Cornbread" Panzanella Salad


Panzanella is not, by definition, a paleo dish. It's kind of hard to find a bread salad that's grain-free, so it's a dish that's never really on my radar.

When I was putting together a menu for a cook out, though, I was reminded of a Giada De Laurentiis salad I made many moons ago that had been a hit. It features cucumber, tomato and basil so is just perfect for summer entertaining.

I decided to revisit the salad using the grain-free "corn" bread recipe I've come to love from Kelly Broyzna. It has a lightly sweet flavor but more importantly a firm texture that can stand up to being cubed and tossed in a salad.

Other than the bread swap I made the recipe as written, adding in a little salami I picked up at a local market. I'm not even including it in the ingredients because it's totally optional, as is the cheese if you want to keep things dairy-free.

Both of my kids like this one and it's so easy to throw together yet impressive enough for company. I made the cornbread a day in advance so that it was really firm and easy to cut into cubes.


Paleo "Cornbread" Panzanella Salad
adapted from Giada De Laurentiis

2 cups cubed grain-free cornbread (recipe below)
1/2 cup halved organic cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra virgin olive oil
juice and zest of one lemon
salt & pepper, to taste

Combine all ingredients in a large bowl and toss gently.

grain-free "cornbread":
from The Paleo Chocolate Lover's Cookbook

1 3/4 cups almond flour
1/2 cup sifted coconut flour
1/4 cup arrowroot flour
1 tsp. salt
3/4 tsp. baking soda
1 cup canned coconut milk
4 eggs
1/4 cup melted coconut oil
1 tbs. apple cider vinegar
1 tbs. raw honey

Preheat oven to 350.

Grease an 8" x 8" baking dish, and set it aside.

In a mixing bowl, whisk together the dry ingredients—almond flour, coconut flour, arrowroot flour, salt, and baking soda.

In a separate mixing bowl, use an electric mixer to combine the wet ingredients—coconut milk, eggs coconut oil, apple cider vinegar, and honey.

Add the dry ingredients to the wet ingredients, and mix with the electric mixer until just combined.

Use a flexible silicone spatula to transfer the batter to the greased baking dish. 

Even out the batter, smoothing the top with wet hands or the spatula. Bake for about 38 minutes.

Thursday, July 31, 2014

Buffalo Shrimp Salad


They always say not to go grocery shopping on an empty stomach. Well the other night the only time I could hit the store was when I *should* have already been eating dinner, but I went in with a game plan.

I got ingredients to make a super simple dinner when I got home, and the caveman and I agreed the results were delicious. We burnt the heck out of our mouths, but it was worth the heat!

I found this recipe thanks to Robyn on Add a Pinch; I was looking for an easy shrimp salad recipe and her buffalo version fit the bill perfectly. The only buffalo sauce I had on hand was extra spicy, hence the fiery mouths. If you don't like too much heat you could use a milder sauce and/or use less sauce overall.

Buffalo Shrimp Salad
adapted from Add a Pinch

1 lb. shrimp, peeled and deveined
1 tbs. olive oil
1 tbs. butter or ghee
2 minced garlic cloves
1/4 cup buffalo sauce
salad ingredients of choice (I used mixed greens, chopped celery, tomatoes, red onion and cucumber)
blue cheese (optional)
salt & pepper

Rinse shrimp and pat dry with a paper towel. Heat olive oil in a medium skillet over medium-low heat. Add butter and allow to melt.

Add shrimp and garlic to skillet and cook, stirring often, until shrimp are no longer pink. Add in buffalo sauce and cook for another 1-2 minutes. Remove from skillet and set aside.

Toss together greens and salad ingredients and top with shrimp and sauce. Sprinkle blue cheese, if using, and season to taste with salt and pepper. 

Wednesday, July 30, 2014

Easy Paleo Honey Mustard Vinaigrette


Growing up I was never a fan of the classic kids' salad dressing pick: ranch. We were raised on Kraft Thousand Island because it was my dad's favorite, and when I was old enough to choose for myself I developed a love of honey mustard.

I love making it myself for salads and also to serve alongside grain-free chicken tenders for the kids. You can adjust the amount of honey to your taste buds; I like my dressing a bit tangier than the other members of the household!

I really like the lime flavor here, but the dressing will taste just fine (more like traditional honey mustard) without it as well.

Easy Paleo Honey Mustard Vinaigrette

3-4 tbs. raw honey
3. tbs Dijon mustard
2 tbs. apple cider vinegar
juice of 1/2 lime
salt, pepper & garlic powder, to taste

Combine all ingredients together in a covered jar or container. Shake until well combined and taste for seasoning.