April 3, 2019
Herbed Mini Meatballs
From December/January 2014 issue Makes 32 meatballs Ingredients 1½ lb ground chicken or turkey 1 large egg, lightly beaten 1 TBSP Dijon mustard 2 TBSP finely chopped parsley 2 TBSP
Paleo Appetizers
April 2, 2019
Avocado Deviled Eggs
From August/September 2013 issue Serves 2 Ingredients 4 hard boiled eggs, peeled and sliced in half lengthwise 1 ripe avocado, peeled, pitted and mashed 1/4 tsp chili powder 1/4 tsp
April 2, 2019
Lemon Beet Chips
From August/September 2013 issue Serves 2 Ingredients 4 medium beets, cleaned and stems removed 1/4 tsp sea salt 1/4 tsp pepper 1/4 tsp fresh lemon zest Directions Preheat oven to
March 29, 2019
Lemon Basil Portobello Mushrooms
From August/September 2013 issue Serves 2 Ingredients 2 TBSP extra virgin olive oil 1 TBSP fresh lemon juice 1/4 tsp chili powder 1/4 tsp sea salt 1/4 tsp black pepper
March 29, 2019
Sweet Potato Fries
From June/July 2013 issue Serves 4 Ingredients 5 large sweet potatoes, sliced into 1/4-inch 'fries' 2 TBSP extra virgin olive oil 1/4 tsp paprika 1/4 tsp garlic powder 2 TBSP
March 29, 2019
Bacon-y Baba Ghanoush
From the December/January 2013 issue 4-6 servings Ingredients 1 large eggplant 1/4 cup tahini 2 cloves garlic Juice of 1 small lemon 1/8 tsp ground cumin 1/2 cup loosely packed
March 12, 2019
Zucchini Party Pizzas
From the September/October 2011 issue By: Sarah Fragoso - sarahfragoso.com Makes 30 Ingredients Crust 1- 2 large zucchinis, thinly sliced into rounds (should make approximately 30 slices) 1/2 cup almond
April 18, 2016
Avocado Green Olive Deviled Eggs
This simple twist on deviled eggs makes an old favorite new and exciting! The avocado makes a great stand-in for mayo, and the green olives add a tangy deliciousness! Ingredients:
March 24, 2016
Rutabaga Fries
A tasty alternative to traditional fries, rutabaga gives a traditional bite with exceptional flavor. The seasoned tapioca starch gives the fries added crunch while the paprika brings a little warmth
March 11, 2016
Grilled Asparagus & Prosciutto Bundles
Asparagus will disappear twice as fast when wrapped in prosciutto and grilled. After just a few minutes on the grill the asparagus is tender, with charred crispy tips, and the
