Vegetable Fritters with Grilled Skirt Steak & Caramelized Onions

Wow, did I enjoy dinner tonight or what?! Mallory, suggested these Paleo veggie fritters, and they were delicious! This is a pretty common Paleo recipe floating around the web, but this was the first time I've tried them! I added fresh cilantro and some green onions (and a few extra spices because I'm spice-crazed)! THANK you SO much Mallory for turning me on to these! Very GOOD...

Hope you enjoy!

Veggie Fritters:

1 C grated sweet potatoes

3/4 C grated carrot

3/4 C grated zucchini (squeezed)

3 scallions, finely chopped

1/4 C fresh cilantro, chopped

2 eggs

1/2 C almond meal

1/4 tsp. black pepper

1/2 tsp. ground cumin

12 tsp. garlic powder

about 2 T coconut oil

Mix all ingredients together. Heat coconut oil in a skillet over med-hi heat. Form patties out of veggie mixture (I was able to make 6). Brown patties in oil, about 4-5 minutes on each side.

I served these with some grilled skirt steak. Very simply grilled! Just sprinkle the skirt steak with a little ground pepper and celtic grey sea salt (optional). Grill for roughly 4-5 minutes on each side (to your desired doneness).

I topped the skirt steak (and veggie fritters) with some caramelized onions! It was a nice & tasty way to complete the meal! ...1 yellow onion, sliced, sauteed in 1 T olive oil for about 10 minutes!

Hope you enjoy this Paleo feast! We devoured it!

Thanks, again, Mallory! :-)

Baked Artichokes

This was such a GREAT alternative to our usual steaming method of cooking artichokes. These were SO much more flavorful. We all LOVED them. The lemon was SUCH a great compliment to all the flavors. I will definitely be making these again! (They were good cold the next day, too). Hope you enjoy!!!

Ingredients:

4 smallish artichokes

1/2 C chicken broth, organic, low sodium

2 cloves garlic, minced

1 lemon

3-4 basil leaves, chopped

1/4 tsp. ground pepper

pinch sea salt (optional)

1-2 tsp. olive oil

Preheat oven to 350 degrees. Trim all the sharp leaves off the artichokes. Cut the artichokes down the center, clean out all the fuzzies, and small leaves with a spoon. Immediately, rub/squeeze some lemon juice over the center cut areas of the artichokes (this keeps them from oxidizing). In a small bowl combine lemon juice (from what's left of the one lemon), garlic, basil, olive oil, pepper and salt. Mix well and rub ALL over the artichokes (outside, inside, and between the leaves). Coat a baking dish with a little olive oil and place the artichokes, cut side down, on the dish. Pour chicken broth over the artichokes, cover with foil, and bake for 45-50 minutes (until soft and tender). Enjoy!

Okay... So, I confess, we had those yummy artichokes last night! Tonight, however, was take-out!... I sent a 'SOS' text to my husband that he better pick up dinner if he wanted to eat. I just couldn't muster up any energy to do the job tonight! Too many deadlifts today? My "hammies" were in NO mood to cook... yeah, that's it! :-)

Anyway, he did great on my request. He stopped at Jia Tella's... a great Cambodian restaurant in Scotts Valley! They have a lot of gluten-free options on their menu (the trick is staying away from the soy). I got the Salmon Mango ... which was wonderful and Paleo!

Thanks, honey! :-)

Sauteed Savoy Cabbage & Shiitake Mushrooms

I've been really having fun with side dishes lately. Sometimes when you get in a routine with your main meat courses, it becomes the easiest component to change-up and make interesting! This is another great recipe recommended by CFSCC's very own, Rachel Frankl. Thank you, Rachel for another great side dish... and keep 'em comin'. :-))

Rachel suggests Savoy cabbage, and I tried to get some, but they were out at Nob Hill, so I substituted regular green cabbage instead.

This was so easy and SO delicious... hope you enjoy!

Ingredients:

1 head cabbage (preferably savoy), sliced

1 yellow onion, sliced

8 oz. fresh shiitake mushrooms, whole

olive oil

fresh ground black pepper

sea salt, optional

Heat olive oil in skillet. Add onion, and saute until onions start to caramelize. Add cabbage and mix well with onions. Cover and cook until cabbage cooks down (about 8-10 minutes). Add mushrooms and cook a little longer (about 5 more minutes). Add some salt and pepper to taste, and serve! Yum!