Pan Fried Artichokes-Shared By Chef Amanda De La Vega

“Ok, here’s another thrown-together-after-work recipe.  I had some leftover canned artichokes (I know, I know… I should have used fresh artichoke. I’m lazy, don’t judge me) laying around as well as my freshly made avocado mayonnaise so I decided to whip something up with them.”-Amanda

Pan fried artichokes paired with homemade mayo

Pan fried artichokes paired with homemade mayo

What you’ll need:

  • 1 can artichoke quarters (drained and rinsed)
  • 1-2 tsp coconut flour (*coconut flour may leave a different aftertaste so if you aren’t used to it you may just want to use regular flour or almond flour)
  • 2-3 tbsp ghee or pastured butter
  • salt

How to make it:

  1. Place the artichoke quarters in a bowl.  Toss with salt and coconut flour.
  2. Heat the butter or ghee in a pan and add in the artichokes.  Fry until golden brown on each side.
  3. Serve with avocado mayonnaise.

*These won’t come out crispy like a restaurant-style deep fried artichoke might.  It will just have a little crunch to it.

Herb Spinach Chicken Burgers-Shared by Chef Marlena

“These Herb Spinach Chicken Burgers came out oh-so-delicious I just had to share! This is a recipe I found on PaleOMG (Chef Amanda De La Vega, a paleo enthusiast, introduced me to this website) and thought it was easy enough, and certainly delicious enough, to share with friends! You can click here to see the recipe on the website (which includes a photo which I always forget to take because I’m always too hungry to remember) or just scroll down to see my version (basically the same with only one or two tweaks) below.” – Marlena

What you’ll need:
For the chicken burgers
  • 1 pound ground chicken
  • ¼ cup fresh cilantro, roughly chopped (the original recipe calls for parsley but I prefer cilantro)
  • 1.5 cups fresh spinach, roughly chopped
  • ½ yellow onion, diced
  • 1 garlic clove, minced (I used three because garlic and I are friends–great friends)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • sliced avocado (to garnish)
  • salt and pepper, to taste
For caramelized onions
  • 1 large yellow onion, thinly sliced (I used the other 1/2 of the onion for the burger but I would advise you use a whole one because they are tasty indeed and I wished I’d made more!)
  • 2 tablespoons fat of choice (in the original recipe she used coconut oil, as did I)
  • 1 tablespoon water
  • pinch of salt

How to make it:

  1. Place a medium saucepan over medium heat along with the fat of choice and sliced onions for your caramelized onions.
  2. Let onions begin to cook down, moving them around at times to make sure they don’t stick to the bottom. When onions begin to brown slightly, pour in a tablespoon of water to help steam and cook the onions perfect.
  3. While onions cook down, in a large bowl, add all the ingredients for your burgers and use your hands to mix well.
  4. Form five balls with your hands.
  5. Place a non-stick large skillet over medium heat. Once skillet is hot, place a couple of your balls of meat onto the skillet then press down with a spatula to flatten out.
  6. Cook on both sides for 6-8 minutes. Flip occasionally to prevent burning.
  7. Once burgers are done cooking, top with onions and avocado.
  8. Instead of bread (which obviously the original recipe doesn’t include), I used large iceberg lettuce leaves for added crunch and texture.

Spaghetti Squash with Meat Sauce – Shared by Amanda De La Vega

It's healthy, really easy to make, and oh-so-delicious.

It’s healthy, really easy to make, and oh-so-delicious.

What you’ll need:

  • 1 spaghetti squash
  • 1.5 lbs ground organic/grass fed beef
  • 4 slices nitrate free/sugar free bacon, diced in small pieces
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 can organic coconut milk
  • ½ – 1 cup organic strained tomatoes (tomato sauce)
  • Nutmeg
  • Basil
  • Parsley
  • Salt and pepper

How to make it:

  1. Cut the spaghetti squash in half and brush with coconut oil; roast in a 400 degree oven for about an hour.
  2. In a large sauté pan brown the meat.  Remove the meat from the pan and drain the fat.
  3. In the same pan cook the bacon and onion.  When onion is translucent add garlic. Cook for about 5 minutes.  Drain the bacon grease leaving the bacon, onion and garlic in the pan.
  4. Add coconut milk, nutmeg, basil, parsley, salt and pepper – I don’t measure how much of the spices I add so do it to taste— I think I used about 1.5 teaspoons of each, less for the salt and pepper.
  5. Bring the coconut milk to a simmer and add the strained tomatoes.  Cook for another 5 minutes. You can add more tomato sauce depending on how tomato-y you like it.  I wanted more of a white sauce so I put less tomato.
  6. Add meat back into coconut milk/tomato sauce and cook until hot.
  7. Serve over spaghetti squash
  8. Top with a fried egg if you know what’s good for you