Green Goddess on a Flatbread

Asparagus y Goat Cheese on a Flatbread

Ingredients

Preparation

Preheat oven to 350 degrees. Wash and cut asparagus. Saute on a medium heat until slight tender and darkened in color. Cut avocado and spread across flatbread. Cover with desired amount of fresh spinach. Layer sauteed asparagus over the fresh spinach. Drizzle with Paleochef: Maple Mustard and cover with desired amount of goat cheese. Place in oven for 5 minutes. (for a more crunchy flatbread, allow to bake in over for 10 minutes).

Twigs in a Blanket

Ingredients

  • Sliced Turkey
  • Asparagus
  • Avocado
  • Dijon Mustard
  • Tomatoes

Preparation

Wash and cut asparagus. Briefly saute asparagus. Prepare sliced turkey on plate. Spread desired amount of dijon mustard on individual sliced turkey. (I recommend spreading less than 1/2 teaspoon.) Place two pieces of asparagus on top of the sliced turkey. Layer desired avocado atop the asparagus. (3 slices of avocado were used in each roll pictured). Roll in sliced turkey. Adorn with organic cherry/sliced tomatoes.

Shrimp and Pomegranate Salad Paired with Ladron De Guevara de Autor

Shrimp and Pomegranate Salad Paired with Ladron De Guevara de Autor

INGREDIENTS

  • 15-20 Shrimp (serves 2 and a toddler)
  • 1 Pomegranate
  • Organic Spinach/Kale
  • Heirloom Tomato
  • Onion
  • Your Favorite Dressing (Paleo Ranch Dressing)
  • RECIPE

  • Boil Shrimp until White and Red in Color (we used frozen, Peel-On Shrimp)
  • Run under cold water to easily remove Peel
  • Chop Heirloom Tomato
  • Chop Onion
  • Remove pomegranate seeds**
  • Serve on a bed of kale and/or spinach
  • Drizzle 1-2 tablespoon dressing of your choice (we like the Paleo Honey Mustard Dressing from Paleoland.com. See below for Recipe)
  • WINE

  • Ladron De Guevara de Autor (Spanish Wine) of Tradewinds Specialty Imports 
  • Green Goddess on a Flatbread

    IMG_6800

    Green Goddess on a Flatbread

    INGREDIENTS

  • Asparagus
  • Flatbread
  • Spinach/Kale
  • Goat Cheese
  • Your favorite Dressing (we like Paleo Honey Mustard Dressing. See below for recipe)
  • RECIPE

  • Clean, Cut & Sauté a handful of Asparagus spears in olive oil
  • Preheat oven to 300 degree Fahrenheit
  • Lay out flatbread (gluten free is our favorite)
  • Cover flatbread with Spinach
  • Layer with cut Asparagus
  • Sprinkle with Goat cheese
  • Drizzle 1-2 tablespoon dressing of your choice (we like the Paleo Honey Mustard Dressing from Paleoland.com. See below for Recipe)
  • Place in oven. (For warm and soft flatbread crust, allow in oven for 6-8 min. For crunchy flatbread, allow in over for 12-15 min)
  • Paleo Honey Dressing
    from Palleoland.com

    INGREDIENTS
    4 tbsp olive oil
    1 tbsp coarse mustard
    1 tbsp Dyon mustard
    1 tbsp lemon juice
    1 tbsp honey
    Celtic sea salt and freshly ground pepper, to taste

    INSTRUCTIONS
    Place all ingredients in a clean glass jar and put an airtight lid on it.
    Now shake :-)
    The oil and lemon juice should be completely blended.
    Store in the fridge (if they separate during storage, just give it another shake again).

    Vegetable Curry

    Food For Thought

    Don’t judge each day by the Harvest you reap, but by the seeds you plants.-Robert Louis Stevenson

    “O Lord, You have examined my heart and know everything about me. You know when I sit down or stand up. You know my thoughts even when I’m far away. You see me when I travel and when I rest at home. You know everything I do. You know what I am going to say even before I say it, Lord. You go before me and follow me. You place Your hand of blessing on my head. Such knowledge is too wonderful for me, too great for me to understand!” -Psalm 139: 1-6

    Vegetable Curry

    Curried Vegetables

    Ingredients

    Feeds 2 Adults & 1 Child

    Chickpeas/Garbanzo Beans

    Curry Powder

    1 Onion

    2 Potatoes

    Kale

    Rice

    Quinoa

    Broccoli Salad

  • Slice and Roast potatoes in the oven (20 min cook time)
  • Slice and Sauté 1 onion
  • Add Kale to your Sautéed onion
  • Add 1/2 cup of water to the sauté mix of onion and kale
  • Add Curry powder to your acquired taste
  • Add roasted potatoes to your sautéed mix
  • Add chickpeas/Garbanzo beans (Organic canned, No-Salt added Garbanzo beans)
  • Allow to simmer
  • Serve over a bed of Boccoli Salad, Quinoa or Rice
  • **Can we stored and served cold as well
  •  

    Recipe Provided by : Michanda Myles of www.michanda.com