Saturday, 26 July 2014

Tomato Salad with Jalapeño Vinaigrette

23:38 Posted by Trevor Mehta ,
I love the versatility of a cherry tomato salad. By simply swapping the dressing with another favorite, you can create an entirely new dish with very little effort. And I’m all for very little effort in the kitchen! Try this one with the dressing from the Grilled Chicken Antipasto Salad for a satisfying change of pace.

Tomato Salad with Jalapeño Vinaigrette

SALAD INGREDIENTS 


  • 2 pints (32 ounces) cherry tomatoes, sliced in half
  • 2 TBSP finely diced red onions
  • 2 TBSP chopped cilantro

DRESSING INGREDIENTS 


  • 1 clove garlic, minced
  • 1 TBSP minced shallot
  • 1 small jalapeño, cored, seeded, and diced
  • 1 TBSP lime juice
  • 1 TBSP apple cider vinegar
  • ¼ cup olive oil
  • 1 TBSP honey
  • ¼ tsp chipotle chili powder
  • Pinch of sea salt
  • Freshly ground black pepper to taste

Serves 4


In a medium-sized bowl, combine the salad ingredients.
In a food processor or bullet blender, combine the dressing ingredients. Process until all the ingredients are well blended, although some small chunks are fine.
Pour the dressing over the salad, and toss to coat.
Refrigerate the salad, or place it in a cooler until ready to eat.
Stir the salad again before serving.

Grilled Chicken Antipasto Salad

23:35 Posted by Trevor Mehta ,
My original antipasto salad recipe appeared in Paleo Indulgences and has been a family favorite for years. While we have enjoyed that particular version many times, I realized recently that it is more of a delicious side dish than a main meal when taken on the road. So I added grilled chicken, swapped the black olives for kalamatas, updated the dressing, and increased the measurements to feed a crowd. Now I have a one-bowl meal that travels well, and the whole family can enjoy it! Every once in a while, just to keep things interesting, I add chopped cooked bacon, pickled asparagus, mushrooms, or chopped raw cauliflower. This one’s best made the day before so that it soaks up the dressing and gets all yummified!

Grilled Chicken Antipasto Salad

SALAD INGREDIENTS 


  • 1½ cups pitted kalamata olives
  • 2 cups artichoke hearts, frozen or in water (be sure to squeeze out any excess water with a paper towel)
  • 1 cup julienne-cut sundried tomatoes
  • 8 ounces salami, sliced into wedges
  • 1½ cups diced grilled chicken
  • 3 TBSP chopped fresh basil (about 8 leaves)
  • 3 TBSP chopped fresh parsley

DRESSING INGREDIENTS 


  •  2/3 cup olive oil
  •  1/3 cup white wine
  • 2 TBSP minced shallot
  • 1 clove garlic, minced
  • 1½ tsp Dijon mustard
  • 1¼ tsp Italian seasoning
  • 1 tsp granulated garlic
  • 1 tsp honey
  • ½ tsp sea salt
  • Freshly ground black pepper to taste

Serves 4-6



  1. In a large bowl, combine the salad ingredients. Set aside.
  2. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake to mix well.
  3. Pour the dressing over the salad, and toss to coat.
  4. Cover the salad, and refrigerate it until needed.
  5. Stir the salad again before serving.

Friday, 25 July 2014

Citrus Red Onion Slaw with Grilled Chicken

23:31 Posted by Trevor Mehta ,
Want to know a secret? I originally created this recipe with red cabbage. I had it all planned out, with the recipe jotted down. Then I went to prepare it one sunny afternoon, and bam! No red cabbage in the house. How did that happen? I was writing a book, for heaven’s sake. I shouldn’t make those mistakes! But I do. All. The. Time. Why am I telling you about my incompetence? Well, because I want folks to understand that no one is perfect, and sometimes you just have to roll with the punches, be flexible, and think outside the recipe box. I had green cabbage on hand, knew it would taste great, and changed the name accordingly. Voilà! Citrus Red Onion Slaw! Don’t let small hurdles get in your way in the kitchen. Think of a fun way to come up with something new. Oh, and if you’d rather use red cabbage, feel free. It works!

Citrus Red Onion Slaw with Grilled Chicken

SALAD INGREDIENTS 


  • 1 medium head green cabbage, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 TBSP chopped fresh cilantro
  • ½ cup chopped celery
  • 2 cups cubed cooked chicken (I like to grill mine)
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • ½ cup toasted walnuts

DRESSING INGREDIENTS 


  • ½ cup orange juice
  • 2 TBSP lemon juice
  • 2 TBSP apple cider vinegar
  • ¼ cup olive oil
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • 1 clove garlic, minced
  • ½ tsp sea salt
  • Freshly ground black pepper to taste

Serves 4


  1. In a large bowl, combine the salad ingredients.
  2. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well, and pour it over the salad. Toss to coat.
  3. Store the salad in the refrigerator or a cooler until ready to eat.

Tomato Avocado Salad with Grilled Chicken

23:28 Posted by Trevor Mehta ,
There is nothing better than summer-ripe tomatoes with a light vinaigrette to bring out their intense flavors! You can use your favorite tomatoes here, but I highly recommend splurging on some organic heirlooms. The colors and textures they bring to this salad can’t be beat. While my whole family enjoys this particular combo, you can vary the ingredients and change it up however you like. This salad would be great with steak instead of chicken and perhaps some mushrooms or bell peppers. Use the recipe as a jumping-off point to let your imagination fly!

Tomato Avocado Salad with Grilled Chicken

SALAD INGREDIENTS 


  • 2½ cups cubed grilled chicken
  • 2 large heirloom tomatoes (or beefsteak)
  • 2 small avocados
  • 4 or 5 basil leaves, torn into smaller pieces
  • 1 cup black olives, sliced in half
  • ¼ cup diced red onion

DRESSING INGREDIENTS 


  • ¼ cup olive oil
  • 1 TBSP lemon juice
  • 1 TBSP balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tsp coconut aminos
  • ½ tsp oregano
  • ¼ tsp tarragon
  • ½ tsp basil
  • ⅛ tsp sea salt
  • Pinch of freshly ground black pepper
Serves 4


  1. Place the chicken in a large bowl with a lid.
  2. Cut the tomatoes in half, and then into thin wedges. Add them to the bowl with the chicken.
  3. Cut the avocados in half, and remove the pits. Slice the flesh lengthwise. Using a spoon, gently scoop out each avocado half. Separate the slices, and place them in the bowl with the tomatoes and chicken.
  4. Add the basil, olives, and onion to the bowl.
  5. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well, and pour the dressing over the salad. Use as much or as little as you’d like.
  6. Cover and refrigerate the salad until needed.
  7. Stir the salad before serving

Thursday, 24 July 2014

Steak & Chard Salad with Roasted Beets

23:26 Posted by Trevor Mehta ,
For meals on the go, it doesn’t get any healthier or easier than this beautiful salad. Make everything a day ahead, and throw it together during your pit stop for a filling and nutritious lunch-a-go-go. Even my kiddos, who think they don’t like chard, annihilate this salad because it’s a salad, not chard. And who am I to argue with this logic?

Steak & Chard Salad with Roasted Beets

SALAD INGREDIENTS 


  • 3 cups chopped chard leaves, thick stems removed
  • 1½ pounds ribeye or sirloin steak
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 2 large beets, peeled and sliced
  • Olive oil for drizzling

DRESSING INGREDIENTS 


  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • ½ tsp dill
  • 1 tsp granulated onion
  • ½ tsp sea salt
  • Freshly ground black pepper to taste
  • 1 tsp honey

  1. Preheat your oven to 450°F, and heat your grill to medium-high heat.
  2. Place the chard in an airtight container, and place it in the refrigerator or a cooler.
  3. Season the steak with sea salt and pepper. Grill the steak to medium, about 4 minutes per side, depending on its thickness. Set it aside to cool.
  4. Line a baking sheet with parchment paper. Place the beet slices in a single layer on the baking sheet. Drizzle the beets with olive oil, and sprinkle them with sea salt and pepper.
  5. Roast the beets in the oven for 15-20 minutes or until soft. Then set them aside to cool.
  6. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake to mix well. Store in the refrigerator or a cooler.
  7. Slice the steak into strips, place them in an airtight container, and store in the refrigerator or a cooler.
  8. Cut the beet slices in half, place them in an airtight container, and store them in the refrigerator or a cooler.
  9. When you’re ready to eat your salad, simply place the chopped chard in a bowl, and top it with the steak strips and beets. Drizzle on the dressing, and you’re all set!

Wednesday, 23 July 2014

Jicama Carrot Slaw with Grilled Steak

23:21 Posted by Trevor Mehta ,
I made this slaw recently to take on a day trip with my family, and they ate it so quickly that I didn’t even get a bite! Good thing I packed other goodies, or I would have starved. (Well, we were 30 minutes from home, so I wouldn’t have starved. But I was getting really, really hungry, which is almost the same!) From what I hear, the tangy dressing soaks into the steak pieces, and when combined with the crunchy cabbage, carrots, and jicama . . . well, just make extra. Or so I’ve learned. You’ve been warned.

Jicama Carrot Slaw with Grilled Steak

STEAK 


  • 2 pounds ribeye or sirloin steak, grilled to medium, cut into strips

SLAW INGREDIENTS 


  • 2 cups shredded green cabbage
  • 1 cup julienned carrots
  • 1 cup julienned jicama

DRESSING INGREDIENTS 


  • ¼ cup olive oil
  • 2 TBSP lime juice
  • 1 TBSP apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 TBSP pure maple syrup
  • 2 tsp minced yellow onion
  • 1 tsp minced garlic
  • 1 TBSP minced fresh parsley
  • 1 tsp hot pepper sauce
  • ¼ tsp sea salt
  • Pinch of freshly ground black pepper
Serves 4


Prep Day: 

  1. Store the steak strips in an airtight container in the refrigerator or a cooler until needed.
  2. In a glass bowl with a lid, combine the cabbage, carrots, and jicama. Refrigerate until needed.
  3. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake until fully combined. Refrigerate until needed.

Serving Day: 

  1. Shake the dressing ingredients to re-combine.
  2. Place the steak strips in the bowl with the veggies.
  3. Pour the dressing over the slaw and meat, and stir to combine. Enjoy it quickly before it’s all gone!

Creamy Cilantro No Potato Salad

22:06 Posted by Trevor Mehta , , ,
First, a big thank you goes to Sarah Fragoso at Everyday Paleo for coming up with the original No Potato Salad made with cauliflower. Genius! Second, this recipe is another example of how I often mess up in the kitchen. One of the best parts of a good potato salad, for me, is the flavor of black olives throughout. And this one’s no exception. But wait! Do you see any black olives in the photo? No? That’s because I forgot to add them to the bowl before taking a photo of the final dish! Yep, it happens all the time. So take my word for it, because I added the olives post-photo session, and the salad was fantastic. And third, while I don’t usually make my own mayo because I don’t use it often, I will make a batch for this recipe. The flavor of fresh homemade mayo is well worth the extra prep time.

Creamy Cilantro No Potato Salad


  • 1 head cauliflower, cut into large florets
  • 4 eggs, boiled, peeled, and chopped
  • ½ cup diced dill pickle, or 1/3 cup dill pickle relish
  • 3 stalks celery, diced
  • 1 cup sliced black olives
  • ½ cup chopped fresh cilantro
  • ¼ cup diced red onion
  • 1 clove garlic, minced
  • ½ cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 TBSP lime juice
  • ½ tsp sea salt
  • Freshly ground black pepper to taste
Serves a crowd!


  1. Steam the cauliflower florets for 5-7 minutes. They should be tender but not too soft.
  2. Transfer the steamed florets to a medium-sized bowl, and refrigerate them until cool enough to handle, about 15 minutes.
  3. Meanwhile, in a large bowl, combine the eggs, pickle, celery, olives, cilantro, onion, garlic, mayo, mustard, lime juice, sea salt, and pepper.
  4. Remove the cooled cauliflower from the refrigerator, and chop it into bite-sized pieces. Add it to the rest of salad ingredients. Stir gently to combine.
  5. Taste the salad, and add more salt and pepper if needed.
  6. Store the salad in an airtight container in the refrigerator or a cooler until needed.

Tip:  

Add grilled shrimp, cooked bay shrimp, or diced chicken to the bowl, and make it a meal for the road!

Tuesday, 22 July 2014

Deviled Ham ‘n’ Eggs

22:03 Posted by Trevor Mehta , , ,
I find it hard to believe now, but as a kid, I didn’t like deviled eggs. I would scoop out the filling and eat just the whites. There was something seriously wrong with me back then; I’m sure of it. Nowadays, I can’t get enough of these one-bite flavor explosions! I constantly look for ways to enhance and vary the flavors without taking away from the original, deviled egg essence. I ran across the title of this recipe in a flyer at a local grocery store. I liked the idea of adding ham, so I ran with it. The small addition of fresh thyme and parsley, combined with the smoky ham, is over-the-top fantastic!

Deviled Ham ‘n’ Eggs

EGGS 


  • 6 eggs, boiled, peeled, and cooled
  • FILLING INGREDIENTS 
  • 2-3 TBSP mayonnaise
  • 1 tsp Dijon mustard
  • ½ tsp lemon juice
  • ½ tsp chopped fresh thyme
  • 1 tsp chopped fresh parsley
  • ¼ tsp granulated onion
  • ¼ tsp granulated garlic
  • ½ tsp pure maple syrup
  • ¼ tsp sea salt
  • Freshly ground black pepper to taste
  •  1/3 cup finely diced cooked ham

GARNISH

  1. 1 tsp chopped fresh thyme
  2. Cut the eggs in half lengthwise. Remove the yolks, and place them in a small bowl. Set the whites aside on a plate.
  3. Mash the yolks with a fork.
  4. Add the mayo, mustard, lemon juice, thyme, parsley, granulated onion, granulated garlic, maple syrup, sea salt, and pepper to the mashed yolks, and stir to combine until creamy and smooth. If it’s too dry, add additional mayo as needed.
  5. Stir the ham into the egg mixture.
  6. Fill each egg white half with the ham filling.
  7. Top each deviled egg with chopped fresh thyme.
  8. Store the deviled eggs in an airtight container in the refrigerator or a cooler until ready to eat.

Sweet ‘n’ Smoky Deviled Eggs

21:59 Posted by Trevor Mehta , , ,
If you’re tired of the same ol’ deviled eggs, this recipe will get you “egg-cited!” And best of all, you can customize the filling “egg-zactly” how you like. Prefer the flavor of mayo over avocado? You can use Paleo mayo instead, or a little bit of both. Like your filling super creamy? Add as much avocado or mayo as you want! I even like these “chick-a-dees” with a splash of my favorite hot sauce in the filling. Your creativity is your only limit, and that’s no “yolk!” Okay, I’m done now.

Sweet ‘n’ Smoky Deviled Eggs

EGGS 


  • 6 eggs, boiled, peeled, and cooled

FILLING INGREDIENTS 


  • ¼ cup julienne-cut sundried tomatoes
  • ⅛ tsp cumin
  • 3 strips bacon, chopped, cooked, but not too crispy (reserve some for garnish)
  • ¾ tsp smoked paprika
  • Sea salt to taste
  • Freshly ground black pepper to taste
  •  1/3 cup mashed ripe avocado
  • 2 TBSP olive oil

GARNISH 


  • Chopped chives
  • Smoked paprika
Makes 12 eggs


  1. Slice the eggs in half lengthwise. Gently remove the yolks, and place them in a food processor.
  2. Set the egg whites aside on a plate.
  3. Add the sundried tomatoes, cumin, bacon, paprika, sea salt, pepper, avocado, and olive oil to the food processor (reserve about 2 TBSP of the bacon crumbles for garnish). Pulse until fully combined and smooth. If you like an even creamier filling, you can add additional avocado or mayo until it reaches the desired consistency.
  4. With a spoon or piping bag with a decorative tip, fill the egg whites evenly.
  5. Sprinkle the eggs with chives, bacon crumbles, and a light sprinkle of smoked paprika.
  6. Keep the deviled eggs refrigerated or in a cooler until ready to eat.

Monday, 21 July 2014

Cashew Lime Hummus

21:56 Posted by Trevor Mehta , , ,
I used to be a recipe addict. I would tear countless recipes from magazines and hold on to them for years in the hope that one day I’d make a delicious item that would become a family favorite forever. Alas, I’ve grown up a bit since then, and I hate clutter. So I don’t tear out recipes anymore. However, I always encourage folks to adapt recipes (even mine) to fit their own needs and tastes. Just because the flavors work for my family doesn’t mean that they’re perfect for yours, so play! That said, I was cleaning out an old desk drawer and ran across a dip recipe that contained lime and coconut milk. Those two were all I could salvage from the unhealthy ingredients list, but I was inspired to come up with this little creation that my kids love for dipping veggies.

Cashew Lime Hummus


  • 1 cup roasted, salted cashews
  • ¼ cup coconut milk
  • 2 TBSP lime juice
  • 1 TBSP coconut aminos
  • 2 tsp minced shallot
  • Pinch of sea salt
  • Freshly ground black pepper to taste
Makes 11/2 cups


  1. Place all the ingredients in a food processor, and purée until smooth. For a thinner dip, add a few additional tablespoons of coconut milk, one at a time, while blending to get the consistency you like.
  2. Store the hummus in an airtight container in the refrigerator until ready to use.
  3. Dip your favorite veggies, such as carrot sticks, celery sticks, or jicama spears.

Cracked Pepper and Chive Crackers

21:53 Posted by Trevor Mehta , , ,
On road trips, we like to snack on crackers, salami, olives, etc. So I like to whip up some of these crunchy treats. We love the toasty onion flavor and the little bit of heat from the black pepper. These crispy crackers are perfect with guacamole too!

Cracked Pepper and Chive Crackers

CRACKERS 


  • ½ cup almond flour
  • ¼ cup coconut flour, sifted
  • ½ tsp granulated onion
  • ¼ tsp sea salt
  • ¼ tsp coarsely ground black pepper
  • 1 egg
  • 1 TBSP coconut oil, melted
  • 3 TBSP chopped fresh chives

TOPS 


  • ¼ tsp coarsely ground black pepper
Makes 30 crackers


  1. Preheat your oven to 350°F.
  2. In a medium-sized bowl, whisk together the almond flour, coconut flour, granulated onion, sea salt, and pepper.
  3. Add the egg, and mix well with a hand mixer.
  4. Add the coconut oil and chives. Blend again until well incorporated. The dough will be crumbly but should stick together when squeezed in your hand.
  5. Roll the dough between 2 sheets of parchment paper. You will have to reshape the edges at times with your hands as it cracks. Roll into a small square, and remove the top piece of parchment.
  6. Sprinkle the tops with additional pepper, and press the pepper into the dough with your hands.
  7. Using a sharp knife, cut the dough into bite-sized pieces, and place them, while still on the parchment paper, on a baking sheet.
  8. Bake the crackers for 9 minutes.
  9. Remove the tray from the oven, and carefully pull the crackers apart with a spatula so that they bake more evenly. Bake for another 3-5 minutes or until the centers are cooked and the edges are golden.
  10. Let cool on wire racks, and store in an airtight container

Sunday, 20 July 2014

Nut-Free Granola Bars

21:49 Posted by Trevor Mehta , , ,
Seeds are a great alternative to nuts, but they can get a little boring, according to my eight-year-old. She alternates between pumpkin and sunflower seeds, but she needs them jazzed up occasionally. The maple syrup and sunbutter in these heavenly bars give them an old-fashioned granola bar flavor with all the goodness of natural, real food ingredients and none of the preservatives. Omit the coconut if you can’t tolerate it; the recipe is still wonderful!

Nut-Free Granola Bars


  • ¼ cup coconut oil
  • ¼ cup pure maple syrup
  • 2 TBSP coconut nectar
  • ¼ cup sunbutter (no sugar added, creamy)
  • 1 tsp pure vanilla extract
  •  1/3 cup raw pumpkin seeds
  • ½ cup roasted salted sunflower seeds
  •  1/3 cup raw sunflower seeds
  • 1 TBSP sesame seeds
  • ¼ cup mini chocolate chips
  •  1/3 cup raisins
  • ½ cup coconut flakes
Makes 10 bars


  1. Preheat your oven to 350°F.
  2. Line an 8” x 8” square pan with parchment paper, and grease it with coconut oil.
  3. In a small saucepan over low heat, combine the coconut oil, maple syrup, coconut nectar, sunbutter, and vanilla extract. Stir occasionally just until the ingredients have melted and mixed. Set the mixture aside to cool, about 15 minutes.
  4. In a medium-sized bowl, combine the pumpkin seeds, sunflower seeds (both roasted and raw), sesame seeds, chocolate chips, raisins, and coconut flakes.
  5. Pour this coating mixture over the bar mixture in the saucepan. Stir to combine all the ingredients.
  6. Spoon the bar mixture into the prepared 8” x 8” pan. Place a sheet of wax paper over the top, and press down firmly with your hands to compress and even out the top of the bars. Remove the wax paper.
  7. Bake the bars for 30-35 minutes until bubbly and golden.
  8. Remove from the oven and let cool for 1 hour. Cut into bars.
  9. Let cool completely. Place the bars in an airtight container and refrigerate them to fully firm them up.
  10. Store in the refrigerator for up to a week.