RECIPE: Steamed Artichokes

I had never had a fresh artichoke until I moved to Northern California. Since the Artichoke Capital of the World in just a couple of hours away, I thought it was high time to give them a chance. So, I bought two. I looked at them, intimidated to the max. I had NO idea what to do with them, so I did some research. I ended up boiling them for what seemed like an eternity and they were very good. One night I wanted to have artichokes with dinner, but everything else was going to be ready in 30 minutes, so waiting for the water to boil, then boil them for 45 minutes or so just wasn't an option. I found directions on how to microwave them in 20 minutes. THAT would fit the timeframe for dinner, so I gave that a try. They aren't very pretty after cooking them this way, but they sure do taste great AND it saves a LOT of time!

 INGREDIENTS:
2 large artichokes
1 lime
water
(See? super easy!!)
DIRECTIONS:
1. Cut the ends of the leaves off. then trim the top section off as shown in the photos below.

2. Trim the top section off as shown in the photos below.

 3. Cut the stem to approximately 1".

 4. Spread leaves and wash thoroughly.

 5. Place in microwaveable dish (with a lid) and put approximately 1" water in the dish along with a sliced lime.

 6. Cook in microwave for 20 minutes, then remove. Be careful when removing them from the dish as they will be watery and VERY hot!

I generally serve them with paleo mayonnaise for dipping, or sometimes herb mayo - Pesto and paleo mayo makes for a flavorful, yummy dip! (We use that on most vegetables including broccoli, asparagus, and even on salads!)


DID YOU KNOW ...
Artichokes are an excellent source of potassium, magnesium, vitamin C, dietary fiber and protein?
A medium sized steamed artichoke is only about 60 calories! The following information is from a recent news letter from Ocean Mist:

Potassium
Potassium is a mineral that’s vital to maintaining normal heart rhythm, fluid balance, and muscle and nerve function. One medium Artichoke provides more than 400 milligrams of potassium, about as much as a small banana. There is strong evidence that a diet rich in potassium is linked to reduced risk of stroke. Potassium also blunts the effects of salt on blood pressure.

Magnesium
Magnesium is used in building bones, manufacturing proteins, releasing energy from muscle storage and regulating our body temperature. Many adults – especially women – aren’t getting enough of this mineral and Artichokes are a good source.

Vitamin C
Artichokes are an excellent source of vitamin C, a water-soluble vitamin that functions as a potent antioxidant. Vitamin C is vital for a healthy immune system and is important in forming collagen, a protein that gives structure to our bones, cartilage, muscle and blood vessels. Vitamin C also aids in the absorption of iron.

Dietary Fiber
Artichokes are fiber rich! Found only in plant foods, fiber helps maintain a healthy digestive system, lowers blood cholesterol, reduces the risk of heart disease and may prevent certain types of cancer. Fiber also works to keep blood-sugar levels stable, which is especially important for people with diabetes. It can also help us feel full, aiding in weight control.

Protein
With no fat, cholesterol or trans fat, Artichokes are a healthful source of protein. One medium Artichoke provides four grams of protein!

For more nutritional information about Artichokes, visit Ocean Mist

RECIPE: Guacamole

Fajita chicken, Mexican rice, hot and spicy roasted sweet potatoes ... Sounds like guacamole would fit right in! Good thing I had a few avocados and tomatoes to spare!

INGREDIENTS:
2 avocados
1 tomato
1 1/2 teaspoons lemon juice
1 tablespoon minced onion
2 tablespoons mayonnaise
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
sea salt to taste

DIRECTIONS:
1. Peel and mash avocado in a bowl.

2. Wash and dice tomato, removing excess water.
3. Add lemon juice, mayonnaise, tomato, onion, chili powder, pepper and salt.

4. It's best made at least 30 minutes in advance so the flavors blend.

RECIPE: Paleo B.E.A.T. Breakfast Sandwich

I realize this isn't a new recipe to most people, but I have never had avocado on a breakfast sandwich before. What makes this one different is that it's made on Paleo bread and Paleo mayonnaise!

INGREDIENTS:
4 slices Paleo Bread
2 eggs
1 slices thick cut bacon
1/2 avocado
1 roma tomato
Paleo Mayonnaise
Cheese. (Optional) I used Trader Joe's English Cheddar with caramelized onions.

Directions:
1. Cut bacon strips in half, then cook bacon.
2. While bacon is cooking, rinse and slice tomato and avocado.
3. Remove bacon from pan, draining most of the bacon fat into a jar to reserve for other recipes.
4. Fry eggs over a medium-low heat to prevent burning. After you flip the egg, sprinkle cheese onto the egg and place bacon on top.
5. Apply mayonnaise on bread, and arrange tomato slices and avocado.
6. Once eggs are thoroughly cooked, remove from pan and place on bread.
7. Close sandwich. Plate. Eat! (We enjoyed ours with a few strawberries, blackberries, and a slice or two of apple.

RECIPE: Chicken Salad

Last night we had a roasted chicken for dinner. Okay, we only ate half of it, so I decided to make chicken salad out of the other half. Now I'm going to make some Paleo bread so I can have a 100% Paleo sandwich for dinner!

INGREDIENTS:
1/2 roasted chicken, obviously de-boned
1/4 cup Paleo mayonnaise
1/4 cup bleu cheese crumbles (optional)
1/2  stalk celery
1/4 sweet onion
14 walnut halves
1 teaspoon curry
salt
pepper

DIRECTIONS:
1. Cut chicken into bite sized pieces and place in a medium sized bowl.
2. Cut celery and onions into small pieces, and add to bowl with chicken.
3. Add mayonnaise, bleu cheese, chopped walnuts, and curry.
4. Season to taste with salt and pepper.

RECIPE: Mayonnaise!

Something I've always wanted to make, but afraid to try is mayonnaise. Silly, huh! All it is is olive oil, en egg, lemon juice, dry mustard, and salt ... how difficult could that be?
Well, if you do it correctly and patiently, it's pretty darned easy, actually! Here's how I did it:
INGREDIENTS:
1 large egg (room temperature)
2 Tbsp lemon juice (room temperature)
1/2 tsp dry mustard
1/2 tsp + a dash of sea salt
1/4 cup + 1 cup light olive oil (also at room temperature)

... Can you tell it's important for the ingredients to be at ROOM TEMPERATURE?? That's the key!
DIRECTIONS:
1. Crack open and pour the egg into your blender, then add lemon juice, dry mustard, sea salt, and 2/4 cop olive oil.
2. Blend for 30 - 45 seconds until everything is well mixed.
3. Very, VERY slowly drizzle the remaining 1 cup of olive oil into the mixture, blending constantly. It took me almost four minutes to pour the oil in ... See? I mean SLOWLY!!!
The sides of your blender will be coated with a thick, creamy white substance, but don't stop mixing until every last drop has been blended into the mixture.

I'm a bit of a mayonnaise snob, and this is the prettiest and tastiest mayonnaise I've ever had! I assure you, I won't be buying any at a grocery store if I can at all help it!

OH! Remember the rosemary olive oil bread I made last night? And the smoked turkey I used in breakfast recipe this morning?

And the Secret Sauce I drizzled over the stir-fry chicken the night before? Add some white sweet potato slices and that was dinner tonight!

The recipe for the sweet potatoes will be posted next!