Sunday, April 17, 2011

BBQ recipe roll call

There was a ridiculous amount of amazing food yesterday after the Southbay Open event hosted at Crossfit Cadence. Here are the recipes for the dishes I made. Please post your recipes to the comments- whether they were paleo or not (remember this is a "mostly" paleo blog).

Lemon bars- I used (extra virgin) coconut oil instead of grapeseed oil, and you could easily use butter if you'd like.

Asparagus Salad- I added green onions to this. I make this salad at least 3 times a month, as it is a big hit in our house.


  1. Great blog Giselle! Here is my Zucchini Cake recipe from yesterday...

    Zucchini Cakes
    3 Zucchini
    1 cup almond flour
    3 eggs
    salt and pepper to taste
    oil of your choice (I prefer to use coconut oil)

    1. Grate zucchini. Choose a medium grate... too large and they won't hold together as well... too small and you miss out on the texture. Squeeze excess water out of Zucchini
    2. Combine zucchini, almond flour, eggs, and seasoning. Mix well.
    3. Form into ~ 12 patties.
    4. Cook in oil roughly 7-10 minutes per side until golden.

    In have occasionally made these with parmesan cheese thrown in the mix, but mostly stick with the paleo version. I must say, it is good either way. The cheese free version can take on a myriad of flavors... Dip it in salsa for a tex-mex night or try a mustard/mayo mix for grilling out.

  2. BTW, I got the receipe above from the following blog:
    For the most part April makes us most of her recipes and they are all pretty good!

  3. Eggplant recipe:

    * 10-15 small eggplants. I use Italian.
    * 1 pound walnuts
    * 1 medium onion
    * 2-3 cloves of garlic
    * Red wine vinegar
    * 1 Pomegranate
    * cilantro
    * salt

    Cut off ends of eggplants, and cut them in half lengthwise.
    Liberally salt the eggplants and set them aside for about an hour. The salt will draw the juices from the fruit and take away the bitterness.

    In a food processor, grind up all the walnuts. Remove and set aside in a bowl.
    In a food processor, grind up the onions, garlic and cilantro. Add a couple pinches of salt.
    Add the onion mixture to the walnuts, and hand mix a little bit.
    Add the entire mixture back to the food processor and run it to mix it all together.
    While it's mixing, add the juice of 1/2 pomegranate and 3 (This is a guess) tablespoons of red wine vinegar.
    Taste. Add what's missing. :-D

    Gently squeeze the juices from eggplants, wiping them down with a paper towel.
    Fry the eggplants in oil, first face down, then face up until they are dark brown and very soft. allow to cool.
    Stuff the inside of the eggplant with the walnut sauce, cover with the other half.
    Allow to cool, garnish with the seeds from the other half of the pomegranate.

    You can freeze the rest of the walnut stuffing, or use it for other dishes.

  4. Turkey Meatballs:

    Transport to Whole Foods

    Step 1:
    Go to Whole Foods

    Step 2:
    Locate Hot Deli

    Step 3:
    Get meatballs

    Step 4:
    Pay for meatballs

    Step 5:
    Suck in gut real quick, and say hi to the hot guy at whole foods who is cleaning the tables outside

    Step 6:
    Nom nom nom on meatballs

  5. Dato- the leftover filling is good for dipping veggies into... which is how I am eating it right now.