Mmmmmmmmm Smoothie

smmmmmooooothie

smmmmmooooothie

I made an awesome smoothie this morning and I thought I should share it with y’all.

Ingredients:

  • Water (duh) – didn’t measure – adjust for desired thickness
  • Mango juice – 1/2 cup
  • Cinnamon – didn’t measure – 5 shakes from container
  • Yogurt – 1 cup
  • Inulin fiber – 1 tbsp
  • Magnesium (Natural Calm plain) - 1 tsp
  • Honey Comb - 1 tbsp
  • Coconut Oil - 1 tbsp
  • Fish Oil - 1 tbsp
  • New Zealand Whey protein powder (Ergogenics Nutrition)  - 3 scoops
  • Vege Greens green powder - 2 scoops
  • Frozen Blackberries
  • Frozen Blueberries
  • Frozen Raspberries
  • Frozen Strawberries - 1/2 bag of mixed berries

[colored_box color=”red”]This recipe makes 3 medium sized smoothies for me. Feel free to play with ingredient amounts. Everytime I make a smoothie it turns out different. Except for the oils, protein powder and greens, I usually never measure anything.[/colored_box]

Directions:

  • Add the ingredients to the blender as listed..
  • I used the smoothie auto-setting on my Blendtec blender.
  • If you don’t have one of these bad boys, start by blending slowly to break up the frozen fruit for approx 20 seconds. Then go to a medium speed for 10 seconds. Then blend on the highest speed for 10 seconds – this will give you the desired smoothieness.
  • Make sure the fruit is chopped up before moving up to med speed.
  • Rinse out your blender right away…I pour a couple of cups of water in the blender, add some dish soap and blend on high – rinse and let dry

Healthy Recipes Shouldn’t Taste This Good

braised-lamb---irishman

Q.   What do you get when you combine two professional chefs with a celebrity nutritionist?
A.   You get three amazing recipes that taste way too good to be healthy.

Just in time for holiday entertaining.

Recipe #1 comes from Chef Rossy Earle.

For those of you who haven’t heard of Rossy, she lives in my hometown of Toronto…and aside from being one of Toronto’s hottest chefs, she is the creator of the world’s absolute best tasting hot sauce.

supicucu rossy earle diablo's fuego diabla's kiss

For this post, she offered up her….

Appetizer – Fresh Vegetable Spring Rolls

Ingredients

  • 1 pkg Rice paper wrappers
  • Hoisin Sauce
  • Coriander
  • Thai Basil or regular basil
  • Carrots
  • Red Pepper
  • Jicama
  • Celery
  • Daikon Radish
  • Enoki Mushrooms
  • Napa Cabbage or Red Cabbage
  • Baby spinach
  • Pea Sprouts

Directions

Julienne all vegetables into 2 – 2.5″ sticks in length. Keep in covered container ( this can be done ahead of time & set aside in the fridge even the day before)

Set up an assembly station on the counter with a medium size bowl of hot/warm water. To soften up rice wrappers, dip entire wrapper in warm water for 5 seconds, until pliable. Leave a few more seconds if not soft enough but not too long or the paper will tear.

  • About one inch from the bottom of softened wrapper, spread a little bit of Hoisin sauce.
  • Place a basil leaf, a sprig or coriander & any other leafy green you’ve chosen to use.
  • Then line up a few sticks of each vegetable on top of the greens to make colourful rows.
  • Fold bottom edge over filling then fold in both sides & make a tight roll pressing the top edge onto the roll to seal.
  • You can use a bit of the warm water to dip end of wrapper to make sure it sticks.

As you make each roll, place, seam down, in a container & cover.

Refrigerate until ready to use or at least 15 minutes to let the firm up & set. Then cut thru middle on a bias and serve with dipping sauce.

Note: Chef Rossy often modifies this recipe by adding shredded chicken, cooked pork, shrimp or whatever other ingredients she has in her fridge.

Dipping Sauce:

  • 1.5 Tbsp Agave
  • 1 tbsp Sambal Oelek
  • 1 tsp Fresh grated Ginger
  • 1 tsp Fresh grated Garlic
  • 1 scallion, finely chopped
  • 2 Tbsp fresh Lime Juice
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Light Soy sauce or Tamari
  • 1 tsp Sesame Oil
  • Mix all ingredients together & let sit at least 1 hour for flavours to blend.

For the main course, I contacted the Healthy Irishman…aka Chef Gavan Murphy. He offered up his…

Main Course – Braised Lamb Shank with White Beans

Chef Murphy tells me that this recipe serves 4 people…even 4 extra-muscled personal trainer type of people like me.

Ingredients

  • 3 lg. grass-fed lamb shanks (6 halves)
  • 3 large carrots – peeled,
  • 1/2″ slices 1 red onion – diced
  • 1 large leek, white only – sliced, rinsed
  • 4 garlic cloves
  • 1 tbsp tomato paste
  • bouquet garni (oregano, thyme, rosemary)
  • 3 bay leaves
  • 1 cup red wine (whatever you’re drinking will work)
  • 1 cup dried northern beans- soaked overnight or 2 x 15 oz canned white beans
  • 5 cups organic beef broth
  • 1/2 cup low-sodium organic chicken broth
  • 4 tbsp olive oil
  • S&P

Directions

  • Preheat oven to 325°F.
  • Preheat large skillet on high heat for 1 minute.
  • Add 2 tbsp olive oil.
  • Season each shank with S&P.
  • Sear in skillet for 2-3 minutes each side or until browned all over.
  • Remove to an oven-proof dish.
  • Wipe out excess oil from skillet with kitchen towel and drizzle with another 2 tbsp olive oil.
  • Add carrots, leeks, onion and garlic and saute for 5 minutes, stirring frequently so as not to burn.
  • When veggies are browned stir in tomato paste and stir to combine. Cook for 1 minute.
  • Add red wine, bouquet garni and bay leaves, stir and cook for 2 minutes.
  • Add this mixture to shanks along with soaked beans.

Pour in the chicken broth to the same pan you just used and deglaze by scraping all the caramelized bits from the pan. Add this to the lamb then pour in the beef broth over and mix everything together. Cover pan with foil and pop in oven. Cook for 2 1/2 hours or until lamb is fork tender and falls off the bone.

[box type=”note”]Gavan has provided HealthHabits with a ton of great recipes – Check ‘em out [/box]

For dessert, I contacted uber-Nutritionist Julie Daniluk and she emailed me her recipe for…

Dessert – Genny’s Gluten Free Almond Ginger Cookies

Julie is the author of one of my favorite cookbooks –  Meals That Heal Inflammationand is also the co-host of the Oprah Winfrey Network’s Healthy Gourmet, a reality cooking show that highlights the ongoing battle between taste and nutrition. If that wasn’t enough, she is the recipient of the 2012 Canadian Health Food Association’s Organic Achievement Award.

And she’s a heck of a cook.

Ingredients

  • 1/2 cup (125 mL) Almond Butter*
  • 2 tsp (10 mL) Ground Ginger
  • 1 tbsp (15mls) Ground Cinnamon
  • 2 cups (500 mL) Almond Meal 1 tbsp (15 mL)
  • Ground Flax Meal 6 tbsp (90 mL)
  • Honey 1 tsp (5 mL)
  • Pure Vanilla Extract ¼ cup (65mls)
  • Organic 100% Unsweetened Chocolate Chips
Optional: Fruit Juice Sweetened Dried Cranberries (for decoration)
[box type=”note”]If you open the jar and the almond butter has separated, you’ll need to mix the oil back together with the almond butter and then measure[/box]
Directions
  • Preheat the oven to 350 degrees F.
  • Place all the ingredients in a bowl and stir to thoroughly combine.
  • Roll the dough by hand into 1inch balls and lightly press down with a fork.
  • Decorate with cranberries if you choose.
  • Place the cookies on a parchment lined baking sheet.
  • Bake 10-12 minutes or until golden. The cookies will crisp as they cool.
  • Allow cookies to cool. They store well in an airtight container.
Yields 24 cookies.
Nutrition per cookie
  • Calories 96
  • Fat: 7 g
  • Carbs 8 g
  • Fiber 1.4 g
  • Protein 2.5 g

If you’re looking for more info/recipes/bottles of hot sauce, feel free to contact our three gourmets. They would be glad to hear from you.

Reference

Paula Deen – Leaner, Fitter, Healthier???

save-me-healthy-irishman

Paula Deen really, really, really needs my buddy Gavan Murphy (aka the Healthy Irishman) to start making regular appearances on her show and to share his healthy eating skillz.

Last month, he did a guest appearance on her show Paula’s Best Dishes and he knocked it out of the box.

He had Paula eating, making and enjoying healthy recipes.

Recipes that any Foodie would be proud to serve…and show on international television.

Paula also enjoyed rubbing Gav’s head, but we won’t mention that to his wife.

So, here’s what we need to do.

RT this article and let Paula know that she need to make Gavan a regular feature on her show…and that if she does, not only will he help her eat healthier and get rid of her diabetes, she could help millions of other people reverse their own Type 2 Diabetes.

So…RT it dammit!!!.

Reference

Paleo Dessert Recipes Vol.5

paleo-lime-coconut-cupcakes

Paleo + Dessert = :)

 

Paleo Dessert Recipes Vol.4

paleo-choco-coconut-donuts

Love to eat dessert but don’t want to eat crappy, non-Paleo ingredients?

Look no further….this is the 4th instalment of oeey-gooey Paleo recipes.

Next Page – more Paleo Dessert Recipes

Protein Power-Packed Paleo Pudding….bad name, great recipe

say-NO-to-Jello

Eating a Paleo diet will:

  • Make you healthy
  • Make you look great naked

Unfortunately, when your friends are eating a 2000 calorie Dairy Queen Blizzard loaded with fudge, caramel and cholesterol meds, it kinda sucks to always pull out an apple and pretend that your dessert is better than theirs.

That’s why I have been publishing some of my favorite paleo dessert recipes lately

  1. Paleo Dessert Recipes – Vol. 1
  2. Paleo Dessert Recipes Vol.2
  3. Paleo Dessert Recipes – Vol. 3

Awesome tasting recipes that are made with Paleo-friendly ingredients.

Unfortunately…even these amazing Paleo desserts aren’t perfect.

What might be perfect is the following recipe for Protein Power-Packed Paleo Pudding made by my buddy Matt Jones.

[box type=”info”]According to Chef Matt….This custard uses coconut oil which has MCT’s for fuel, and the recipe overall is low sugar, easy to make, paleo, and tastes great. The only thing I thought it was lacking is protein. I have some egg white protein from MRM that is also low sugar without a lot of extra ingredients or artificial sweeteners, so I tried the recipe with the protein powder in it and I think it works great.[/box]

And I agree.

We are both big fans of the original Chocolate banana coconut custard recipe that I posted in my second installment of Paleo Dessert Recipes. But with the extra protein, Matt has created a super snack.

[box type=”note”]In addition to the protein powder, Matt added some stevia to the recipe.. feel free to modify as your sweet-tooth dictates[/box]

The Recipe

Ingredients:

2 medium ripe bananas
5 Tbs almond butter
1/2 cup coconut oil, melted
Vanilla extract to taste
6 Tbs raw cacao or cocoa powder
3 packets of stevia
2 scoops protein powder of choice

 

Directions:

  • Mash banana with fork until creamy.
  • Add almond butter, stir until well incorporated.
  • Add melted coconut oil and vanilla extract; briskly mix with a mixer. You want this smooth without banana chunks.
  • Add cocoa/cacao powder and stevia, mix again until well mixed.
  • Add the protein powder, mix thoroughly.
  • Chill in refrigerator for at least 30 mins to allow coconut oil to set and thicken the mixture. IMHO this dessert gets better the longer it is in the refrigerator until it ends up almost like ice cream.

[box type=”info”]Matt : Here is the approximate nutritional breakdown of my version. I would call this “modern Paleo”, fairly low carb and low sugar (and most come from banana), some fiber, lots of good fat (MCT’s and some monounsaturated from almond butter), some protein, and a decent amount of calories:[/box]

  •  It should look like this after mixing:

  •  Approximately 4hrs after being refrigerated its already thickened up and starting to get that ice cream type texture:

  •  Enjoy!

Paleo Dessert Recipes – Vol. 3

paleo-DARK-CHOCOLATE-RASPBE

Believe it or not, I found even more amazing Paleo dessert recipes to share….Enjoy

paleo almond butter chocolate eggs

Next Page – More Paleo Recipes

Paleo Dessert Recipes – Vol. 2

paleo-fruit-tart

Two weeks ago I posted the first installment of Paleo Dessert Recipes.

If you have a sweet tooth anything like mine, you’re just about ready for Vol. 2.

Bon appetit

Paleo Molten Lava Chocolate Cake

Paleo Cherry Strawberry Ice Cream

Paleo Cranberry Ginger Cookies

Paleo Chocolate Banana Coconut Custard

Paleo Caramel Pecan Bars

Next Page – More Paleo Dessert Recipes

Paleo Dessert Recipes – Vol. 1

paleo-lemon-bars

Ever since I switched over to a Paleo style of eating, my big ole’ sweet tooth has shrunk in size.

But every now and then, I still get a wicked craving for something sweet.

And thanks to a growing legion of Paleo foodies, I can now indulge that sweet tooth with these amazing Paleo dessert recipes.

Next Page – More Paleo Dessert Recipes

A Freaking Awesome Paleo Dessert Recipe

sauteed-apples-banana-raisi

One of the major benefits of eating Paleo is that I almost never have cravings for super-sweet desserts anymore.

Almost never.

Last night…..my sweet tooth came back with a vengeance.

But, instead of giving into my sugar demons and running out and grabbing a tub of Candy Cane Chocolate Fudge Crackle Ice Cream, I clung to my last vestige of self-control…dashed into the kitchen…and whipped up my favorite paleo dessert

image credit: my crappy blackberry camera

Sauteed Apples & Friends

The beauty of this recipe is that you don’t even need apples.

It works equally well with pears, pineapple, peaches, nectarines, cherries, strawberries, mango, papaya, guava, etc…

Personally, I like a mixture of hard & soft fruits.

In this case, I had apples, raisins and bananas in the kitchen….and they all went into the pan.

Ingredients

  • 2 apples – chopped into bite sized pieces (I used Honey Crisp)
  • 1 heaping tablespoon of raisins
  • 1/2 a banana – chopped into bite sized pieces
  • 1/4 tsp ground cinnamon (I love cinnamon – you may want a little less)
  • 2 tbsp butter (you can substitute coconut oil)
  • Honey to taste (the banana & raisins provide a lot of natural sweetness)
  • a splash of spiced rum (feel free to omit, but it tastes great – I used Sailor Jerry brand)

This served two people.

Give it a try and let me know what you think.

Quick & Easy Paleo Recipe #1 – Beef Stir-Fry

stir-fry

One of the biggest drawbacks to eating a Paleo Diet in the 21st Century is….TIME.

Cooking Paleo meals takes time.

  • Time to buy fresh Paleo ingredients,
  • Time to prepare those Paleo ingredients, and
  • Time to cook those Paleo ingredients

It’s not like you can call up your local pizza joint and order some sauteed chicken & vegetables.

So… to all of those people who either hate cooking or don’t know how to cook Paleo, I dedicate today’s Quick & Easy Paleo Recipe

.

Beef Stir-Fry

.

Take one wok or large frying pan

+

Heat up the frying pan and add some coconut oil or leftover animal fat (beef, pork,etc)

+

PROTEIN – beef, pork, chicken, seafood, fowl, etc….

+

Cut the protein into stir-fry strips

+

When the protein is almost done (1-2 minutes away), toss in the vegetables

+

Add some seasonings – Umami paste (yum), soy sauce, herbs, garlic, etc…

+

Stir it so it doesn’t burn and everything gets cooked

=

Gourmet Paleo Recipes

paleo-diet-21st-century-book-cover-300x225

You want to eat Paleo….but your culinary skills leave something to be desired.

Well, you came to the right place Mr. or Ms. Caveman.

Because today, I have gone and organized all of these Paleo recipes previously prepared by my good friend Mr. Gavan Murphy – aka the Healthy Irishman.

Bon Appetit

PORK

POULTRY

LAMB

SEAFOOD

BEEF

EGGS

VEGETARIAN

.

If you have any recipes to share, please feel free to leave a link in the Comments section

Orange Ginger Pork

Orange-Ginger-Pork

Here’s this weekends Paleo friendly recipe. As an alternative to the usual protein packed chicken and turkey, pork loin is the ‘other’ white meat which is lean and mean. It’s also one of those meats that marinades well. The ginger and orange work great here together with the earthiness of the Swiss chard.

Have a great weekend guys.

RECIPE:
1 x 2 lb organic pork loin
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

Marinade:
1 tbsp fresh ginger – grated
1 large orange – zested
2 tbsp olive oil
1/4 tsp black pepper

Here’s the full recipe.

For those of you who’ve followed my recipes here on HH, I just launched my new online cooking show with Robin Quivers from the Howard Stern show. It’s called VEGUCATING ROBIN.

The show involves me teaching Robin, who’s a vegan, how to cook an assortment of vegetables.
This is not just for vegans but is a show for any and everyone who enjoys cooking but needs a little inspiration in the kitchen. In this weeks episode I show Robin how to make pesto. Our next episode goes up Wed 12/15.

Here’s some more of my Paleo friendly recipes from previous posts.

Sundried Tomato Chicken

Sun-Dried-Tomato-Chicken

Here’s another one pot meal perfect for the weekend. As you guys know I’m a big fan of these not only ’cause it’s easy to put together but more importantly there’s hardly any washing up. Ideal!

RECIPE:
Serves 4

1 whole organic chicken – portioned (2 breasts, 2 drumsticks, 2 thighs)
2 tbsp olive oil
1 tbsp smoked paprika
1/2 tbsp salt

Here’s the full recipe.

For those of you who’ve followed my recipes here on HH, I just launched my new online cooking show with Robin Quivers from the Howard Stern show. It’s called VEGUCATING ROBIN.

The show involves me teaching Robin, who’s a vegan, how to cook an assortment of vegetables. This is not just for vegans but is a show for any and everyone who enjoys cooking but needs a little inspiration in the kitchen. The first episode is up now and the next one goes up Wed 12/8.

Here’s some more of my Paleo friendly recipes from previous posts.

Roasted Pumpkin & Pear Soup

Pumpkin-Pear-Soup

Today’s recipe is courtesy of my better half also known as, the missus. Enjoy – Gavan.

There comes a time when the wife of a chef has to dig in and do the dirty work. Lucky for me I like to cook but I’m still getting used to just whipping things together as I’m more of a recipe girl. But sometimes (just sometimes in my case) throwing caution to the wind pays off.

Our fruit bowl was overflowing with apples, pears, persimmons, pumpkin and winter squash. I stared at it thinking, what to make….what to make….

I love pumpkin soup. I love pears. Why not?

With a little guidance from the hubby I whipped up a delicious twist on the usual pumpkin soup and it was fabulous.

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tidbits.

For those of you who’ve followed my recipes here on HH, I just launched my new online cooking show with Robin Quivers from the Howard Stern show. It’s called Vegucating Robin.

In it I’m teaching Robin, a vegan, how to cook all varieties of vegetables. This is a show for any and everyone who enjoys cooking but needs a little inspiration in the kitchen.
If you get a sec take a look.

Here’s some more of my Paleo friendly recipes from previous posts.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next or first dinner party.

Have a great weekend guys.

Cheers.

Sundried Tomato Pesto Grilled Lamb

Sundried-Tomato-Pesto-Lamb

I’ve done a few recipes in the past highlighting the versatility of pesto. Here I made the not so familiar version with sun dried tomatoes and spinach. Yep, you heard me right!

Pesto is one of those sauces/marinades that works well with a lot of different foods including seafood and of course meat. It’s also delicious on vegetables and makes a perfect accompaniment to any and all vegetarian dishes (skip the cheese and it becomes vegan). Sometimes I like to grill up some seasonal veggies or since winter’s here, just saute or roast some and when they’re cooked simply toss them in a little pesto and you’re sorted. Because the veggies are still warm they’ll absorb all the pesto flavour. Try it, it’s goooood.

TIP: I’d say plan your meal using pesto on one (not all) of the components. If you use the pesto on both your protein and veg in the same sitting it might be overkill for the ol’ palate.

Serving Suggestion: Roast a selection of seasonal veggies from your local farmers market and you’re good to go.

Below photo: Brussels Sprouts, Parsley Root, Sunchokes, Baby carrots.

Roasted Root Vegetables

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tidbits.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next or first dinner party.

Have a great weekend guys.

Moroccan Marinated Chicken

Moroccan-Marinated-Chicken

How many times have you had dry boring bland chicken? It’s one of the easiest meats to over cook yet is also one of the best to absorb flavour. I’ve cooked many a bird but this marinade is probably one of my faves (hopefully I haven’t said that before).
To show you how versatile this ol’ bird is here’s a few other recipes.

RECIPE:

Serves 4-6

2 whole organic chickens- portioned (breasts, drumsticks, thighs)
1 cup chicken broth or water

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tidbits.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next or first dinner party.

Have a great weekend guys.

Almond Crusted Fishcakes

Almond-Crusted-Fishcake

I was kind of inspired to make this recipe having just come back from home where I had probably the best fishcakes I’d had in a long time. We ate some fabulous seafood whilst there, all locally caught of course, and I just love the seafood’s flavour plucked directly from the Atlantic Ocean. My thought here was to crust the cakes in something other than the usual breadcrumbs. Handy I had picked up some almond meal I spotted at the farmers’ market recently, which fit in perfectly with my plan. This recipe is also Paleo-approved!

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tidbits.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next or first dinner party.

Have a great weekend guys.

Lemon Pepper Crusted Lamb

Lemon-Pepper-Crusted-Lamb

In honor of my trip home to Ireland recently here’s a lovely quick n easy lamb dish. In case that doesn’t make sense lamb’s very popular in Ireland. A little known fact you can tell your friends, the word Paleo is a Gaelic word meaning  ‘always trust an Irishman’s lamb recipe’. Who knew?
The seasoning here is basically flavoured S&P which adds a little extra to the already flavourful meat.

Not much else to say.

Enjoy!

RECIPE:

Serves 4

1 lb grass fed Lamb noisette
1 tbsp lemon pepper
2 tsp garlic salt

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tidbits.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next or first dinner party!

Cheers guys.

Apple & Dijon Glazed Pork

Apple-Dijon-Pork

Alrighty Paleo-heads, this is a play on roast pork and mash potatoes just for you guys. I made a simple marinade for the pork using paleo-friendly ingredients. My favourite veg as a kid was carrot/parsnip mash. My Mum couldn’t make enough of the stuff! I still love it today and it works great here instead of potatoes.
The sweet and tangy flavour of the pork works brilliantly with the sweetness of the C&P mash.

Enjoy!

RECIPE:
Serves 4

4 x 5-6oz organic pork loin steaks

Marinade Recipe:
2 tbsp organic unsweetened apple sauce
1 tbsp wholegrain Dijon mustard
1 tsp dried sage
1/4 tsp black pepper

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tidbits.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next, or first dinner party!

Cheers

Beef Filet with Ratatouille

beef Filet-with-Ratatouille1

Ratatouille, for me is one of the most versatile recipes around. It’s a traditional French Provençal dish of stewed vegetables namely courgettes, eggplant (aubergine), onions, garlic, peppers, herbs and most importantly tomatoes. There are a few different thoughts on how to make it but as always with my cooking style I keep it simple. It’s mainly used as a side dish but can, and I have used it as a pasta sauce or even with some simple grilled fish. Here I served it with a lovely tender fillet steak. Super.
It’s also a sneaky way of getting the kids to eat more veggies!

Enjoy!

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tidbits.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next, or first dinner party! Cheers

Flank Steak Salad

My goal this weekend is to help you from falling victim to the usual fatty barbecue foods.

Here’s a delicious simple lunch that’s packed full of flavor and only takes minutes to pull together.

Grilled flank is a quick n easy way to get quality protein, especially after a vigorous workout in case any of you are actually going to exercise over the holiday weekend.

Working out and eating well means more beer. (I’m a very wiiiiise man!)

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tidbits.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next, or first dinner party! Cheers

Chilled Avocado Soup & Sandwich

avocado soup and sandwich - paleo - irishman

This is a play on the classic soup & sandwich lunch special.

The problem I find with most packaged deli meats is that they’re full of sodium and fillers so I decided to use a real turkey breast.

Turkey breast is pretty easy to cook and really fast (around 3-5 minutes fast, I kid you not).

This light seasonal version of soup & sand is perfect on a hot day so while we still have them left, get on it!

RECIPE:

Serves 2

2 ripe avocados
1/2 jalapeno – small dice
2 tbsp fresh mint – chopped
1/2 a lime, zest only + a squeeze of juice
6 ice cubes
S&P

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tidbits.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next, or first dinner party! Cheers

Slammin’ Summer Salmon

Slammin-Citrus-Salmon

There’s nothing better on a hot summer’s day, if you actually get hot day’s in summer, than something light, fresh and bursting with flavour. That was very poetic of me, wasn’t it? This recipe is super easy and works really well on a buffet if you have peeps comin’ around.

Enjoy guys.

Serves 4

2 lbs wild Pacific salmon

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tid bits.

Also make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next, or first dinner party.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Paleo Cookbook Preview

sweet potato 008
Sweet Potato Chips - Paleo Dish

19 days ago, I reached out to the Paleo-verse to see if any of my favorite Paleo Foodie bloggers would be interested in submitting recipes to help me create a free Paleo Cookbook.

As of this morning, 42 bloggers have joined the project.

And the recipes have begun to pour into my inbox.

My plan is to have all the recipes collected by the middle of September and have the book ready for download by the end of September.

And because I love all my fellow Paleos, here are a few samples to whet your appetite.

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Related Posts

Breakfast Egg Crepes

Egg-Crepe

If there was ever a breakfast of champions, this is it. Simple, healthy and most importantly delicious. This is my take on the traditional crepe or pancake. Super high in protein and loaded with fresh flavour.

The photo says it all.

RECIPE:
Serves 2

2 organic egg whites
2 organic whole eggs
pinch salt n pepper
Olive oil spray

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tid bits.

Also make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next, or first dinner party.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Asian Glazed Pork Chop with Bok Choy

Asian-Pork-n-Veg

Pork…the other white meat. You either love or hate it but it’s really one of the most versatile meats out there. Like the other white meat pork absorbs flavour really well. The only thing to worry about is trying not to over cook it which also goes for the other white meat. Because this cut of pork is super lean it’s protein packed and a great low fat choice in the meat dept. You’ll like how quick n easy this is.

Have a great one!

Serves 2

RECIPE:
2 x 8oz pork chops (on the bone)
1 tsp Chinese 5 spice

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tid bits.

Also make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next, or first dinner party.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Osso Bucco a la Irishman!

Osso-Bucco_

Just so you know and can pretend like you knew all along when you cook this for your friends, Osso Bucco is a Milanese dish. The name means “bone with a hole” or “hollowed bone” which refers to the veal shank bone with a large and tasty marrow filling. By braising (slow cooking) the meat this tough but tasty cut of meat will become super tender and taste almost like butta. This is a great dish to make if you have friends coming over ’cause you can pop it in the oven and forget about it for a couple of hours. The more you cook it the more tender it becomes.

Enjoy!

Here’s the full recipe. Take a gander ’round my site and you’ll find lots more healthy tid bits.

Also make sure you sign up for my newsletter to get my FREE Entertainment booklet with recipes and tips for your next, or first dinner party.

You’ll also find a bunch more Paleo friendly recipes to keep you busy.

Calling all Paleo Foodies

paleo seafood stew

Following up on my first E-book – A Paleo Diet for the 21st Century, I have decided to create a Paleo Cookbook.

And I need your help.

This book is going to be different than the first one.

Instead of writing everything myself, I am recruiting Paleo-Foodie bloggers to help me create the biggest & bestest Paleo Cookbook of all time.

And then give it away free to you guys.

So far, I have 12 Paleo/Foodie bloggers on board. I would like to get that number up to 50 or more.

And that’s where you come in.

I need you to help spread the word.

I need you to share this post – email it, Re-Tweet it, share it on Facebook, Reddit, Digg, Stumbleupon, post it on the bulletin board at your supermarket, whatever…

And the sooner I get to 50 contributors, the sooner I can put it all together and the sooner I can email you your copy.

.

Thanks in advance

Doug

.

Orange Balsamic Steak

This inspiration for this recipe came from an insanely delicious orange that I picked from my friend’s tree.

Being grill season it’s always good to have a few simple marinades on hand to keep things interesting in the taste bud department. This should do the trick.

RECIPE:
1 lb grass fed flank steak

Marinade:
2 tbsp balsamic reduction *
1 large orange – zested & juiced
1 tbsp fresh ginger – grated
3 tbsp olive oil

To see the full recipe head over to GavanMurphy.com where you’ll also find a bunch more healthy recipes.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet.

You’ll also find a bunch more Paleo friendly recipes.

Slow Roasted Seabass with Swiss Chard

sea bass

This is a dish I made recently for a dinner party I catered and it went down a treat, so to speak. It’s protein packed & Paleo friendly. This one is really for the guys but you ladies can also give it a go if you want, if not just pass it on to your fella. Guys, if you’re looking to impress your missus or simply find yourself one, this dish will do the trick. It’s fool proof. I promise you. You’ll definitely get some good brownie points and to finish off why not make the dessert I also made for the same party here. If this all goes according to plan you might get breakfast in bed. I have that covered too.
Happy Days!

Have a great weekend guys and happy trails.

To see the full recipe head over to GavanMurphy.com where you’ll also find a bunch more healthy recipes.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet.

You may find even more Paleo friendly recipes.

Chipotle Salmon Burgers with Stone Fruit Salsa

healthy irishman gavan front


If you’re on the US East coast you’re getting your ears scorched right about now as a massive heatwave continues to burn things up. So what do you eat when you’re trying to beat the heat?
I can’t seem to get enough of all summer fruit myself right now. Berries are amazing as are melons, mangoes, pineapple and all kinds of stone fruit. I actually got these apricots and nectarines from locally sourced Tenerelli Orchards for an event I catered last weekend. I had a few leftover so that’s where this little beauty came from. Served chilled as a snack or as I did make something delicious with them, either way you’re sorted.
The contrast of the smokey flavour of the burger against the sweet fruit relish works brilliantly.

Have a great weekend guys and happy grilling.

To see the full recipe head over to GavanMurphy.com where you’ll also find a bunch more healthy recipes.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet.

You may find even more Paleo friendly recipes.

//

Happy 4th!

4th of july fireworks Pictures, Images and Photos

Well guys, we are nearing the biggest barbecue holiday weekend here Stateside and I’ve found myself in the thick of it. This year I’m catering 2 gigs instead of throwing the big ol’ hooha (as my missus calls it) like last year so I decided to do a round up of my best 4th of July/barbecue recipes for those of you lucky enough to be in the sunshine. I even put a Paleo section together for you guys, after all it is barbecue.
Cheers to a happy, healthy and safe holiday!

MEAT & POULTRY

To see the full recipe head over to GavanMurphy.com where you’ll also find a bunch more healthy recipes.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet.

You may find even more Paleo friendly recipes.

Chiturken Meatball Boats

Chiturken-Meatballs

I had a couple of reasons for doing this recipe. First off, 4th of July is next weekend and I always like to do some seasonal bbq food around this time. Secondly, and probably more importantly, I had this ginormous zucchini (courgette) growing in my garden that I needed to do something with before some little people decided to move into it.

I’ll be honest… I did think about letting it grow so I could enter it in the local county fair’s massive over-sized vegetable for no apparent reason competition, but since my missus put the kibosh on that idea,  instead I chose to do something novel and cooked it. Strange concept that.

I had decided to cook the meatballs anyway and instead of just showcasing them on a platter I figured I’d use my foot long zucchini as an edible serving dish. Genius I hear you say, why thank you very much. I tink so!

To see the full recipe head over to GavanMurphy.com where you’ll also find a bunch more healthy recipes.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet.

You may find even more Paleo friendly recipes.

Sesame Crusted Turkey & Spinach Salad

Sesame-Crusted-Turkey

I made this recipe with a two friends in mind. One’s a Paleo-head (guess who?) and the other a young father with another on the way who’s trying his hand at this healthy cooking stuff. There’s not a whole lot the latter guy eats that doesn’t resemble meat and potatoes but lucky for me he just so happens the likes raw spinach. I’m a big fan of salads for dinner in the summer as long as they’re satisfying, you know what I mean. If the salad is wimpy we’re going to bed hungry and that’s definitely not a good thing. Of course I put this one to the test myself and it passed with flying colours. The sesame seeds not only added a lovely nutty flavour but also added nutrients and minerals that left me quite satisfied indeed.

RECIPE:
Serves 2

1 lb organic turkey loin
1.5 oz jar toasted sesame seeds
1 tsp ground cumin
1 tsp lemon pepper
1 organic egg white – slightly beaten
pinch salt (omit if you’re a die hard Paleo)
1 tbsp olive oil

To see the full recipe head over to GavanMurphy.com where you’ll also find a bunch more healthy recipes.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet.

You may find even more Paleo friendly recipes.

Happy Father’s Day to all the pops.

Homemade LaraBar Recipes

larabar - pecan pie

I love LÄRABARS

I love them in an obsessive sort of way.

I love them in a way that is bordering on unseemly.

I love them because they are made with a minimal number of real ingredients with…

  • no sweeteners,
  • no fillers,
  • no supplements,
  • no flavorings or
  • no preservatives

LÄRABARS are 100% real food.

But, more than all of that, I love how LÄRABARS taste.

Problem is, LÄRABARS ain’t cheap.

For example, one of my clients uses LÄRABARS to fuel her Health Habits workouts. And at $2.50 per bar x 2 bars per workout x 5 workouts per week, that means she spends $25 per week on LÄRABARS. If we assume that she takes two weeks off from her workout schedule per year, that means she spends $25 x 50 weeks = $1250 per year on LÄRABARS.

Which she would be okay with. Unfortunately, her husband isn’t.

So, to maintain connubial bliss, my client and I went online in search of homemade LÄRABAR recipes.

Here’s what we found:

And for those visual learners out there, here is a “how to make” Larabars video for your viewing pleasure.

Well, that should be enough to get you started. But if none of those flavor combinations suit your fancy, here is a list of the “official” Larabar flavors.

Bon appetit.

Paleo Pulled Pork Wrap

With summer on it’s way today’s recipe is a meat eaters delight. Your illustrious author here on HH, Douglaise Roberto asked me a while ago if I could come up with a healthy barbecue sauce with bbq season on it’s way. I played around with the idea but with the main ingredients in the sauce being, ketchup, molasses, sugar and a bunch of other not so healthy things I thought it might be interesting to use a rub instead. This adds a huge amount of flavour to the meat and by braising you’ll create a type of barbecue sauce, although not conventional. I think you’ll enjoy this recipe and with July 4th up the road these will go down a treat.

RECIPE:
Serves 4

2 lbs organic/grass fed pork loin
1 head of Bibb/Butter lettuce

PORK RUB RECIPE:

1/2 tsp dried sage
2 tsp dried thyme
1 tsp dried mustard
2 tsp paprika – preferably smoked
1/2 tsp ground cumin
1 tbsp fresh parsley – chopped
1 tsp fresh rosemary – chopped
1 1/2 tsp salt
1 tsp ground black pepper
1/2 cup olive oil

To see the rest of this recipe head to GavanMurphy.com where you’ll find a bunch more healthy recipes.

Make sure you sign up for my newsletter to get my FREE Entertainment booklet.

You may find even more Paleo friendly recipes.

Paleo 'Fried' Chicken 'n' Strawberry Salad

Fried Chicken n Strawberry Salad

Who doesn’t like fried chicken? How about a gluten free healthy version that tastes amazing without all the unnecessary fat and calories. This is my version that, if I do say so myself, hits the spot.

Can you believe we’re in June already? Summer is on our doorstep and Father’s Day is around the corner so I decided to revisit my version of fried chicken, a sure-fire hit for both occasions!

BTW did I add that this is baked not fried chicken. How ’bout that?

I’ve made this chicken before (click here for recipe) but this time I paired it with a seasonal strawberry salad since strawberries are gorgeous right now. It’s a super easy salad including the dressing. Simple and delicious, just my style.

NOTE:

To update this recipe to a fully Paleo version, you can substitute nut meal/flour for the GF bread crumbs. FYI, you can buy nut meal from Bob’s Red Mill or, if you’re adventurous, you can make your own.

Also, if your version of Paleo eating doesn’t include vinegar, you can substitute lemon juice. It won’t be near as tasty, and you will have to adjust quantities, but feel free.

STRAWBERRY SALAD RECIPE:
Serves 4

4 cups organic mixed greens
1 cup walnuts – toasted in hot dry saute pan ’til golden
1 cup organic strawberries – sliced

I highly recommend choosing organic strawberries because you don’t want to eat a lovely salad laced in pesticides, right?

Aged Balsamic Vinaigrette:
1/4 cup aged balsamic vinegar
2 tbsp wholegrain mustard
1 tsp organic honey
pinch S&P
3/4 cup olive oil

DIRECTIONS:
In a large bowl combine the lettuce, nuts and strawberries. Toss gently.

I have the easiest quickest way to make this vinaigrette: Put everything in a plastic or glass jar and give it a good ol’ shake. Taste and season.

Drizzle enough dressing to lightly coat the greens but don’t drown them. You should have some leftover dressing for next time.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

Head over to my site, GavanMurphy.com, to see more healthy recipes and make sure you sign up for my newsletter to get my FREE Entertainment booklet.

You may find even more Paleo friendly recipes.

Cheers.

Grilled Cumin Lamb Kabobs

Grilled Lamb Kebabs

Why is it that I like cumin so much? I don’t have many memories of eating it growing up (apart of learning how to use it at Ballymaloe). So what is it that attracts me to its peppery nutty flavour? It’s really just down to how good it makes food taste.

Along with flavour cumin has many health benefits including aiding digestion, supplying a good source of iron and research is starting to show that cumin seeds may also have anti-carcinogenic properties. It’s also a must have in many Mexican and Middle Eastern dishes and is available both in its whole seed form (like we used in a previous post) or ground into a powder. Actually, now that I look back, I’ve used cumin in several of my recipes from tortilla soup to glazed baby carrots to Spanish potatoes and of course  we used cumin in conjunction with our turmeric recipes. Don’t worry I won’t list all those!

RECIPE:
Serves 2

1 1/2 lbs Organic/Sustainable lamb shoulder or leg of lamb – cut into uniform pieces (Ask your butcher to cut it for you, much easier)
1/2 green pepper – cut in cubes
1/2 red onion – cut into cubes
1 tsp ground cumin
3 tbsp olive oil
1/4 tsp salt
1/2 lemon – zested

DIRECTIONS:
Preheat barbecue or stove top grill pan.

Begin by mixing the oil, cumin, salt and lemon juice in a small bowl. Assemble the kabobs as per the photo, alternating between lamb and red onion with green pepper at the top and bottom of each skewer.

TIP: Soak the bamboo skewers in water for at least 2 hours before grilling. This will help prevent the skewers from burning.

Once together and ready to cook, brush all sides of the lamb with the olive oil mixture. Spray your grill or grill pan with olive oil spray. Sear the lamb for 15 minutes on all sides or until nice and pink inside, 120°F for medium rare.

Tzatziki
(Optional if you’re not a Paleo head)

1 cup fat-free Greek yogurt
1 tbsp fresh mint
1/4 cup diced cucumber
1/2 lemon – zested
pinch S&P to taste

Mix all above ingredients together and serve with grilled Lamb. This works really well with it. Cool and refreshing. (Sounds like a toothpaste commercial!)

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

My new site, GavanMurphy.com, is up ‘n’ running so please sign up for my newsletter and get my FREE Entertainment booklet.

Head over and take a look around.

You may find even more Paleo friendly recipes.

Cheers.

How 'bout an Ostrich Burger?

Ostrich-Burger

….And now for something completely different. I was in the market the other day and happened to be looking through the freezer section for some buffalo meat, a lingering craving after my recent trip to Texas. I usually peruse this aisle just to see what they have on offer like frozen mash potatoes. I’ve never understood why people would buy frozen mash like this. By the time you have defrosted the mash you could go peel and boil a fresh batch them, am I right? Anyway, my buffalo search was unsuccessful although I did come across a package of ostrich patties. Now this was interesting and the more I read on the package the more I wanted to try it.

Here’s a few fun facts courtesy of Blackwing Meats, the brand I purchased. (I’m going to pass these off like I knew them already, k?)

Ostrich is a wonderful healthy red meat with the flavor and texture of beef. It’s rich in both protein and iron and is actually lower in fat, calories and cholesterol than skinless chicken or turkey. Our Ostrich meats are rich in Omega 3 and Omega 6 fatty acids which are widely recognized as being beneficial to health. Enhanced Omega 3 and Omega 6 levels are achieved by feeding our ostrich a specially formulated diet.

  • They come from Africa
  • South Africa has been raising them for over 200 years
  • Ostrich’s can provide leather, meat and feathers
  • Ostrich leather is the second most valuable in the world and is well known for its toughness and strength
  • The meat tastes like beef but is higher in omega 3 fatty acids, is lower in saturated fat and calories
  • Ostrich is the largest bird in the world
  • It is unable to fly as it lacks a breast bone and doesn’t sing
  • It can run at staggering speeds of up to 45 mph and has a powerful and deadly kick
  • they are omivores and eat whatever is available from plants to insects and small lizards
  • Adults can grow up to 9 feet tall and weight 350-400lb!
  • they can live up to 50-75 years

The meat Market in the US for Ostrich is expanding to meet the demand for healthier red meats, if you have yet to try it, consider ordering some from us you will be glad you did.

Yes indeedy, glad I tried it. It’s lean and has the same texture as beef but a bit gamier. I quite liked it! For a guy who doesn’t eat much red meat this could be a great option for me this summer. Who’s game?

Ostrich Burger Recipe
Serves 2

2 x 4-6 oz Ostrich patties
drizzle olive oil
avocado slices
green leaf lettuce

Paleo Ostrich Burger

Continue reading here for the full recipe.

For those of you who are regular readers here I am the man formally known as The Healthy Irishman (although I am still both healthy and Irish).
My new site, GavanMurphy.com, is up ‘n’ running so please sign up for my newsletter and get my FREE Entertainment booklet.
Head over and take a look around. You may find even more Paleo friendly recipes.

Cheers.

Herbed Apple Stuffed Pork

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Herbed Apple Pork

What’s up Paleo people? Here’s another beauty for you. I’m not sure about you guys but I’m a big fan of pork loin. It’s lean and Paleo protein packed (assonance or alliteration??). The stuffing in this recipe will not only add some great flavour but help keep the meat moist which is sometimes a problem with these less fatty cuts of meat.
This is spot on for Sunday lunch for the family and as you’ll see pretty straight forward.

Enjoy!

RECIPE:
Serves 4

1 1/2 lb organic/grass fed pork loin
1 red apple – small dice (If chopping ahead, keep in water with a squeeze of lemon juice)
1 celery stalk – small dice
1 garlic cloves – minced
1 lemon – zested
1/4 cup parsley – chopped
1/4 cup sage – chopped
1/2 cup Calvados (apple brandy)
4 tbsp olive oil
S&P

To see the rest of the recipe head over here.

You may be surprised to know that I wasn’t actually christened The Healthy Irishman, totally true. I grew into that name. I now go by the name my creators gave me.
My new site, GavanMurphy.com, is up ‘n’ running so please sign up for my newsletter and get my FREE Entertainment booklet. Head over and take a look around. You may find even more Paleo friendly recipes.

Cheers.

Chipotle Grilled Flank Steak

Although Cinco de Mayo is done, bbq season is on the way so today’s recipe is Paleo perfect for an afternoon when the grill is out and some of your carniverous peeps are popping by. It’s always great to have a few quick marinade recipes in your pocket and here’s a beauty.

RECIPE:
Serves 4

1 1/2 lbs grass fed flank steak

Marinade:
2 canned chipotle peppers (not 2 cans just 2 peppers!) – chopped
1 tbsp Adobo sauce (from chipotle can)
1 small lemon – zested
1 tsp lemon juice
1/4 cup olive oil
2 tbsp dried oregano

To see the rest of the recipe head over here.

You may be surprised to know that I wasn’t actually christened The Healthy Irishman, totally true. I grew into that name. I now go by the name my creators gave me.
I just launched my new site GavanMurphy.com. Head over and take a look around. You may find even more Paleo friendly recipes.

Cheers.

Paleo Pork Chops

Alright Paleo peeps, here we go.

Pork is one of those meats that’s a little underrated. There’s so much flavour in all the various cuts especially the fattier varieties but of course I like to use the more leaner cuts like the chop or loin.

One of the main issues using these cuts is the chance of over cooking or drying them out. My technique of adding some broth when cooking the chops always gets you a juicy succulent result. This is no exception and it’s such an easy recipe to boot. The added crust here just creates a brilliant burst of flavour.

RECIPE:
Serves 2

2 x 6 oz organic/grass fed pork chops
1/2 cup low sodium organic chicken broth

Marinade:
2 tbsp fresh rosemary – chopped
1 tbsp wholegrain mustard
1 lemon – zested
2 cloves garlic – minced
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil

Continue reading for the full recipe. I would if I were you, well worth it!

Don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

When you do you’ll receive a FREE Entertainment Booklet with recipes and tips for your next dinner party.

Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2010 The Healthy Irishman. All rights reserved

Brisket a la Chard

Brisket with Swiss Chard
Hey guys, so today’s Paleo recipe is for all the carnivores. Oh ya wait..that’s most if not all of you. This’ll definitely hit the spot and is another one pot deal so after you’ve demolished the beef you’ll only have the one dish to ask your missus to clean. You’re welcome! This also falls into the cheap n cheerful category so no excuses.

Enjoy!

RECIPE:

Serves 6

3 lbs grass fed beef brisket
1/4 cup Dijon mustard
8 oz pearl onions – peeled (see tip below)
2 cups red wine (If you’re a strict Paleo and don’t fancy a bit of vino in your grub, omit it and add 2 extra cups of broth. The flavour won’t be as intense though.)
2 quarts (8 cups) organic beef broth
1 cup fresh oregano
4 cloves garlic
2 tbsp olive or grape seed oil. (Grape seed oil get to a higher temperature before burning so is ideal for high heat searing.) (other Paleo options include coconut oil, tallow & lard)

DIRECTIONS:
Preheat oven to 300°F.

Preheat large skillet on high for 1 minute. Season the brisket with S&P on both sides. Drizzle olive or grape seed oil in pan and sear meat for 3-4 minutes each side until golden. Remove to a deep oven proof dish. Rub the Dijon mustard into brisket once seared. Once brisket has been removed from skillet reduce heat to medium and wipe out same pan with a kitchen towel. Add wine, onions, herbs and garlic to pan and cook for 3 minutes. Add to meat along with beef broth. Cover with foil and pop in the oven for 2 1/2 – 3 hrs or until the meat is tender enough to slice.

To reheat (if not serving immediately) – slice brisket into 1/2″ slices and place back into sauce. Reheat in 350°F oven for 20 minutes, covered.

TIP: To peel pearl onions, boil them for 1 minute first, drain and peel. The skins will come right off. Way easier.
Watch your fingers though, muy caliente!

Serving suggestion: Saute Swiss Chard.

To find out how to cook the chard head on over to my site.

Don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

When you do you’ll receive a FREE Entertainment Booklet with recipes and tips for your next dinner party.

Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2010 The Healthy Irishman. All rights reserved

Family Style Artichoke Chicken

Artichoke Chicken

Would you believe I’ve made this dish three times in hopes of getting a good photo? Ah well, this is me best. Good thing it’s mouthwatering good! You’ll have to trust me on this one.

You’ll love these one pot meals…less washing up. Serve it up family style with my seasonal Beet & Fennel Salad. Now you’re talkin’!
Roast Beet and Fennel Salad

Healthy cooking doesn’t have to be bland nor does it have to be complicated. These types of meals are pretty simple to make and they’re packed with flavor and nutrition.

Serves 4 (unless you’ve just done Doug’s workout, then it might only serve 2 of you)

Recipe:
1 x 5 lb organic chicken – portioned (2 breasts, 2 drumsticks, 2 thighs, 2 wings)
12 oz jar marinated black olives – pitted
1 x 7 1/2 oz jar marinated artichoke hearts – drained (or 1 lb. fresh artichoke hearts – steamed)
1/4 cup marinated sun-dried tomatoes – drained (optional)
3 bay leaves
1 tbsp black peppercorns
1 red pepper – thinly sliced
1 garlic bulb – halved crosswise
1 bunch fresh tarragon – tied together with string
1 quart low-sodium chicken broth
1/2 cup white wine

Directions:
Preheat oven to 375F.

Preheat large saute pan on medium high heat. Season the chicken portions with S&P on both sides. Add 2 tbsp olive oil to pan and and sear chicken for 3-4 minutes each side until golden brown. Once browned remove and set in large oven proof casserole dish. Drain excess oil from pan. In same pan add another tbsp olive oil and saute the peppers quickly for 2 minutes. Add wine and de-glaze the pan, scraping all the nice caramelized bits from the bottom of the pan. Cook for 1 minute.  Add liquid to chicken along with all other ingredients. Cover with foil and pop in the oven for 1 1/2 hours approx or until chicken is fork tender.

Artichoke Chicken

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.


Don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

When you do you’ll receive a FREE Entertainment Booklet with recipes and tips for your next dinner party.

Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2010 The Healthy Irishman. All rights reserved

.

Paleo Question: Is the wine used in this recipe Paleo friendly?

Paleo Answer: Sort of…the godfather of Paleo dieting (Loren Cordain) is okay with moderate wine consumption while Ray Audette says it’s a no-no.

My POV: 1/2 a cup of white wine divided between four people = 1/8 cup per person. If you are worried about 1/8 cup of white wine ruining your diet, you may need to go out and get yourself a life. Relax. Or, make the recipe without the wine. It’s your call and it’s your life.

Grilled Cod with Carrot Parsnip Puree

Grilled Cod with Carrot Parsnip Puree

Here’s a lovely simple recipe for the weekend. Today’s Good Friday and growing up we’d always have fish on Fridays but especially today. I figured I’d better keep the mother happy and post a fish recipe for you guys just so she knows I haven’t lost all my values. Just kidding Mary! What I love about Pacific cod aside from it being fished sustainably is how moist it is. It’s perfect for grilling as it has a high oil content which helps keep it moist and delicious.

Happy Easter guys.

Serves 2

RECIPE:
2 x 6oz Pacific cod fillets
S&P
1/2 lemon – zested
drizzle olive oil

2 carrots – peeled, chopped
2 parsnips – peeled, chopped
1/4 cup homemade organic chicken stock or homemade veg stock
drizzle olive oil
S&P

DIRECTIONS:
Began by cooking the carrot and parsnip in salted water ’til fork tender. Drain and mash. Add splash of organic chicken or veg stock along with drizzle olive oil.Taste and season with S&P. I add the stock and olive oil in place of butter, you’ll be surprised how well it works. Leave in same pot to warm on low heat.

Preheat non-stick grill pan on medium high heat for 1 minute. Season cod fillet with S&P and lemon zest. Drizzle olive oil in pan and gently lay fish down away from you to prevent the oil splashing.
Let sear on one side for 2-3 minutes until golden. Flip over and reduce heat to medium. Cover pan with lid or foil to finish cooking, 2 minutes approx. This also helps retain the heat and steam the fish ’til cooked thus making the fish moist.

Serve with farmers market grilled asparagus with squeeze fresh lemon.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.


Don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

When you do you’ll receive a FREE Entertainment Booklet with recipes and tips for your next dinner party.

Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2010 The Healthy Irishman. All rights reserved

Grilled Salmon with Curried Cauliflower Puree

Wild Salmon with Curried Cauliflower PureeI always try to cook seasonal foods as much as possible which is why I shop at farmers markets. I know everything I get there will be in season and local. I actually got this cauliflower in my CSA box so I knew it would be perfect with some simple grilled salmon so as you can see that’s what you’ve got. This is definitely Paleo friendly and is loaded with the good Omega 3 fatty acids.
Simple, healthy and delicious. Brilliant.

Serves 2

Recipe:
2 x 4-5 oz wild Pacific salmon
1 head organic cauliflower – roughly chopped in florets
2 tsp curry powder
1 tbsp agave/honey
2 tbsp olive oil
1/4 tsp salt
1/2 tsp pepper

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BBQ Lamb Chops w/ Root Veg Boulangère

Grilled Lamb Chops
After all the good Irish food & drink from Paddy’s Day I figured some of you guys might need a little cleansing food for the weekend. This is a great seasonal dish highlighting some beautiful lamb and  veggies that some people may not use or even know of. I grew up eating turnips all the time. They have a delicious sweet nutty flavour. They’re in season right now but with spring just here you should take advantage of these great veggies while they last. Those of you who know my cooking style will know I’m all about simple delicious food and this definitely fits the bill. I didn’t want to mask the great natural flavour of the grass-fed lamb so I just enhanced it with some flavourful fresh garden herbs.

LAMB RECIPE:
Serves 4

2 racks of grass-fed lamb (16 chops)
1/4 tsp salt – use to season before grilling
1/4 tsp pepper – use to season before grilling

Marinade:
1/4 cup fresh thyme
1/4 cup fresh parsley
2 garlic cloves – minced
1 lemon – zested
3 tbsp olive oil

Grilled Lamb Chops
Mix all marinade ingredients together and toss lamb chops in marinade for at least 2 hours up to 6 hours, refrigerated.

Remove chops from fridge 1 hour before grilling to let return to room temp.

Preheat grill (outdoor or stove top) on medium for 5 minutes.
Season chops with S&P. Sear for 3-4 minutes on each side for medium rare. Remove from grill and let rest for 3 minutes before serving.

Paleo Root Veg Gratin

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Fueling your body with healthy food. Fueling your mind with the wealth of health.

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Paddy's Paleo Beef Stew

Yet another beef stew!

Next week is St. Paddy’s Day so all week on my site I’ve been featuring a bunch of healthy Irish recipes. Continuing on with my Irish recipe round up…..Yep, it’s another Irish beef stew. I can’t help it–it’s in my DNA!
You’re probably familiar with my Beef & Guinness version and you may remember I made an Autumn Stew this past year. What’s the difference besides the obvious use of Guinness? Subtle differences like using more types of root veg, pearl onions and no potatoes in the stew itself (making it a perfect St. Paddy’s Paleo dish) are the main differences, which goes to show that you can take the same idea and make it different and seasonal.

Beef Stew Mise en Place

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Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2010 The Healthy Irishman. All rights reserved