BEST VALENTINE’S DAY DESSERTS – SEX IN A PAN

BEST VALENTINE’S DAY DESSERTS – SEX IN A PAN

Let me give away one of the best Valentine’s Day desserts. 

Sorry for the daring title, here. That’s what my husband calls it. Sex in a pan. But the real name is Paleo Love Cake. Awesome , delicious recipe that we created for Valentine’s Day 2017. And I give it away to you below!

This is a great Valentine’s Day idea, and especially a great Valentine’s Day dessert for 2.

Delicious, yes. But also fat-burning, gluten-free, paleo, and super healthy. But no one needs to know that part.

You see, I specialize in weight loss and overall good health, of course. But I also love chocolate.

Are you a chocolate addict like me? LOL (awesome recipe below)

Valentine Day desserts

 

Chocolate is a funny thing, you know. Everybody loves chocolate. And everybody thinks it is so bad for you. Simply because it’s decadent.

Not true.

Don’t think for one second that you’re supposed to eliminate chocolate from your diet.

Here is why. Sure, indulging in the WRONG kind of chocolate will never help you. Any milk chocolate or semi-sweet chocolate is no good. Too high in sugar.

But…

 

If you can find chocolate with 72% to 99% of cocoa, then you’re in luck. It’s actually not that hard to find. The higher the content of cocoa, the lower the sugar content. So the higher the percentage, the more you can indulge without gaining an ounce.

 

In fact, dark, high-cocoa content chocolate is full of fiber, which always help your weight loss efforts.

 

Did you claim your free ebook yet?

 

Grab the Free Fat-Burning Kitchen Checklist and receive the Origin Weight Loss newsletter to help you cultivate your mindset, elevate your fitness, and empower your extraordinary life. I promise to never share your email address or spam you.

You have Successfully Subscribed!

 

Truth be told, I spend a lot of time looking for or creating recipes so that you can both lose fat and overeat delicious chocolate desserts.

 

Once in a while though, I find a MAGIC recipe. In this magic Valentine’s Day chocolate dessert recipe below, there is chocolate of course, and many delicious ingredients that are paleo, gluten-free, grain free, and dairy free!

 

This miracle recipe will help you lose weight because:

 

  • It’s loaded with delicious high-fiber chocolate.
  • It’s low-carb and low-fat: It contains no flour, no refined sugar, no gluten, no butter and no oil.
  • It has only a few steps and takes 20 minutes to make.

 

 

Before I give you the recipe, remember to grab The French Paleo Dessert Cookbook , which has plenty of “magic” recipes just like this one.

 

 

Here is the recipe.

Print
PALEO LOVE CAKE Yum
Prep Time
1 hrs
 
Course: Dessert
Servings: 12 servings
Author: Carissa Alinat ARNP
Ingredients
  • CRUST
  • cups walnut
  • ¾ cup pitted dates
  • 4 tbsp coconut oil
  • SECOND LAYER
  • cup almond butter
  • cup butter
  • 2 teaspoon apple cider vinegar
  • ½ teaspoon lemon juice
  • Salt to taste
  • THIRD LAYER
  • cup arrowroot flour
  • ½ cup coconut flour
  • 1 cup coconut milk
  • 2 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • FOURTH LAYER
  • ½ cup coconut milk
  • ½ cup butter
  • ½ cup cacao powder
  • 2 tablespoon raw honey
  • FIFTH LAYER
  • ½ cup butter
  • ¼ cup coconut milk
  • 2 tablespoon raw honey
  • SIXTH LAYER
  • 72-85 % dark chocolate shaved with a vegetable peeler
Instructions
  1. To make the crust, pulse walnuts and dates in a food processor. Transfer to a bowl and work in the coconut oil, then press the mixture into the bottom of an 8-inch cake pan. Refrigerate.
  2. For the second layer, combine all ingredients together in a mixing bowl. Pour over the chilled crust. Refrigerate.
  3. For the third layer, mix the ingredients together in a mixing bowl and then pour over the chilled, hardened second layer. Refrigerate again.
  4. For the fourth layer, combine its ingredients and then pour it into the pan.
  5. For the fifth layer, mix the butter, coconut milk and honey with a mixer until very smooth and spoon over the chilled fourth layer. Top with the shaved chocolate.
  6. Chill the cake overnight.
  7. To serve, slice with a sharp knife and plate.
And we also made a quick, fun intro video that still makes people laugh. Watch for that thick French accent!

😍  GOOD READ? LET GOOGLE KNOW!

NEW TO THIS BLOG? START RIGHT HERE

You’ll learn exactly how to eat and exercise to get slim, lean, healthy, and confident in your own body. Without sacrificing time, money, or the foods you love.

This website is about learning how to make the right, easy changes in your lifestyle and get the greatest results.

Thousands of others have already changed their lives by following the simple, effective principles taught on this site, and you can too.

HOW TO MAKE A HEALTHY LUNCH

HOW TO MAKE A HEALTHY LUNCH

Do you know how to make a healthy lunch?

Readers ask me about healthy lunches all the time. It makes sense. You want to know how to make something, quickly, using what you already have in your fridge. Kind of winging it, if you will.

Remember, losing weight is 80% diet and only 20% exercise. So forget the crunches, it’s in the food. Your body is your temple, and if you want a fit and sexy body, or even just losing that stubborn belly fat, then you owe it to yourself to cook something healthy, daily. And something tasty too. Because healthy food that tastes like cardboard is not my idea of fast, healthy food. Delicious food is.

So much of cooking healthy has to do with organization. And so much about kitchen organization has to do with just “winging it”. You know what I mean, right?.. Not following a recipe. Having the freedom to create, put a nice meal together in minutes, only using what we have in our fridge.

It’s easier than you think. 

Maybe the easiest way to make it happen in the kitchen, is to rely on homemade soups and salads. I recently wrote about how to make soup at home, and how to make homemade salads. These are ultimate posts. Read them and you’ll just know how to, for a lifetime.

You’ll see in how to make a homemade salad that it’s not about recipes, it’s about a simple step-by-step formula. Once you have that formula, you can make any salad you want, including a wonderful and deliciously healthy Nicoise salad, or as the French call it, a Salade Nicoise.

 

You’ll find the recipe below of course, but check out this Facebook Live we did with my husband (he’s a chef). Nothing planned, we were working from home that day. We were ready for lunch. So we opened the refrigerator, evaluated the situation (what can we do with these ingredients?) and quickly came up with a solution.

We had a few hard-boiled eggs (I make the most perfect hard-boiled eggs!), some sweet peppers and other vegetables, and a single piece of fresh tuna. We also always have black olives, so there we had something.

This is what happened that day… This is how to make a healthy lunch. Also note that we’re describing how to make a salad dressing (you don’t want to rely on store-bought dressings! Very bad!), and my husband (a Frenchman) explains the differences between extra-virgin olive oil (good!), pure olive oil (bad!), light olive oil (bad!), and “estate” olive oil (great!).

Again, this video was nothing rehearsed. Just us hanging out at home in our kitchen, getting lunch ready in 10 minutes.

See, that was easy! 😉 🍴👙 👍

Making a healthy lunch at home is not that hard.

Now, of course you need some directions. I talked about it in a previous post but here is the magic formula to build a salad. This will guarantee success when you’re trying to put together an awesome salad, and still trying to lose a ton of weight at the same time. Because yes, eating a large salad with plenty of healthy ingredients and a lot of bulk (so that you are satisfy and don’t crave junk food later), is one key to your weight loss success.

Salad recipe

Now a salad is not complete without a legit homemade dressing. That too is easy using our simple formula. Please don’t rely on nasty store-bought dressings. There is really no need for that, especially when you see how easy and fast it is to make one (literally 30 seconds).

 

salad dressing

And again, sorry to repeat myself, do not rely on store-bought salad dressings. They are full of useless, trashy ingredients that have no reason to be in there. Only to increase shelf life and squeeze more money out of you. No good.

 

salad dressings

You will find the recipe for Nicoise salad below. Even though if you apply our easy formulas, you don’t really need a recipe. Before I give away that awesome recipe, we’re also giving away a pretty nifty kitchen cheat sheet you may want to grab below.

That way, you can organize your kitchen in such a way that you only have useful, awesome, healthy ingredients that will help you lose weight, maintain your ideal weight, or just offer yourself and your family a proper lifestyle. Get started now and grab your free ebook.

Carissa Alinat ARNP

Did you claim your free ebook yet?

 

Grab the Free Fat-Burning Kitchen Checklist and receive the Origin Weight Loss newsletter to help you cultivate your mindset, elevate your fitness, and empower your extraordinary life. I promise to never share your email address or spam you.

You have Successfully Subscribed!

Now, regarding the Nicoise Salad, and how to make a healthy lunch. As I said previously, my husband and I were just winging the Nicoise  salad that day. But you can make your own authentic French salad by following the directions below.

This is a classic salad from the South of France, where my husband is from. From the lovely town of Nice (don’t pronounce that like an American! 😉 🇫🇷 Here is what Wikipedia says about Salade Nicoise.

“The version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil, described as “simple food for poor people”. Over time, other fresh and mostly raw ingredients were added to the salad as served in Nice. A 1903 recipe by Henri Heyraud in a book called La Cuisine à Nice included tomatoes, anchovies, artichokes, olive oil, red peppers and black olives, but excluded tuna and lettuce. The dressing included olive oil, vinegar, mustard and fines herbes.

Former Nice mayor and cookbook author Jacques Médecin was a strict salad traditionalist. His 1972 cookbook Cuisine Nicoise: Recipes from a Mediterranean Kitchen called for the salad to be served in a wooden bowl rubbed with garlic, and excluded boiled vegetables: “never, never, I beg you, include boiled potato or any other boiled vegetable in your salade niçoise.” Médecin wrote that the salad should be made “predominately of tomatoes” which should be “salted three times and moistened with olive oil”. Hard-boiled eggs were added, and either anchovies or canned tuna, but not both. He incorporated raw vegetables such as cucumbers, purple artichokes, green peppers, fava beans, spring onions, black olives, basil and garlic, but no lettuce or vinegar. According to Rowley Leigh, Médecin believed that salade niçoise “was a product of the sun and had to be vibrant with the crisp, sweet flavours of the vegetables of the Midi.” Médecin advocated presenting the dish as a composed salad, commenting, “As the various ingredients that go into salade niçoise are of bright and contrasting colours, they can be arranged most decoratively in the salad bowl.”

An organization called Cercle de la Capelina d’Or, led for many years by Renée Graglia until her death in 2013, continues to protest against deviation from traditional local recipes. The group, which certifies restaurants in Nice, sticks with Médecin’s standards. They reject commonly included ingredients such as green beans and potatoes, as well as innovations such as including sweetcorn, mayonnaise, shallots and lemon.

In 2016, French Michelin-starred chef Hélène Darroze posted a salade niçoise recipe on Facebook that included cooked potatoes and green beans. According to journalist Mathilde Frénois, the reaction on Facebook was quick and hostile from the “purists”. Darroze’s version was called “a massacre of the recipe”, a “sacrilege”, and a violation of the “ancestral traditions” of the salad. She was warned that it is “dangerous to innovate”.”

 

Salad Nicoise or Niçois salad has been known in the US since 1920. Much earlier in France. It has evolved over the years and yes, the French still argue about what goes into it. In fact, when we released the Facebook Live video above, some of our Facebook friends from France (jokingly) argued with us. If you can read French, here is a heated exchange on what to put and what to avoid in Salade Nicoise. It all ended up with a promise to drink wine together!

 

Ok. Enough chit chat about how to make a healthy lunch or what ingredients Salad Nicoise should have.

Here is the exact recipe for salade Nicoise.

 

Print
Salad Nicoise Classique Yum
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 
Course: Salad
Cuisine: French
Servings: 4
Author: Carissa Alinat ARNP
Ingredients
  • 1 pound red-skinned potatoes sliced 1/3 inch thick
  • Himalayan salt
  • 10 ounces green beans trimmed
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 4 large eggs
  • 1/4 cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • Freshly ground pepper
  • 3/4 cup extra-virgin olive oil
  • 8 cherry tomatoes halved
  • 1 leaves head Boston lettuce separated
  • 2 5 1/2 - ounce cans Italian or Spanish tuna packed in olive oil drained
  • 1 small can of anchovies
  • 1/2 cup nicoise olives
Instructions
  1. Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl and let cool. Reserve the saucepan.
  2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the green beans to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
  3. Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
  4. Make the dressing: Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
  5. Toss the tomatoes, green and red peppers in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
  6. Divide the lettuce among 4 plates. Arrange the potatoes, green beans, hard-cooked eggs, tuna, anchovies, and olives on top. Add the tomatoes to the plates. Drizzle with the dressing and serve.
LEMON GINGER WATER KEFIR

LEMON GINGER WATER KEFIR

LEMON GINGER WATER KEFIR

Water kefir is a fermented, probiotic, gluten-free, non-dairy beverage that is naturally carbonated and contains probiotic bacteria as well as beneficial yeasts that can colonize in the intestinal tract and also help to digest foods you eat.

A well-functioning gut is the root to good health and can improve immune response, mood, hormone levels, energy levels, cholesterol levels, and can help you maintain a healthy weight. Read more on gut flora here

Water kefir grains are not truly grains, but are “probiotic crystals” in a mixture of beneficial bacteria and yeasts. Water kefir is made by adding sugar water, juice, or coconut water to the grains and letting it ferment, which results in a naturally carbonated beverage.

probiotic crystals

 

5 from 1 vote
Print
Lemon and ginger water kefir. Yum

The most refreshing lemon and ginger, water kefir recipe.

Course: Drinks
Author: Carissa Alinat ARNP
Instructions
  1. Strain the grains from the liquid it was stored in with a plastic or stainless steel strainer.
  2. Fill a quart jar with 4 cups of non-chlorinated water.
  3. Add ¼ to ½ cup of organic sugar, depending on your sweetness preference.
  4. Add 1 teaspoon of molasses (optional). Kefir grains need a dose of minerals to keep them growing.
  5. Stir and dissolve the sugar with a wooden spoon (do not use metal unless it is stainless steel, or it will react with the grains).
  6. Add in the grains, cover the jar loosely with the lid so that it can “burp” during the fermentation process. Leave in room temperature (70-75 F) to ferment for 24-48 hours. The longer you leave it to ferment, the more probiotics, the less carbs.
  7. Strain the grains, lemon, and ginger. Save the grains in a glass jar with sugar and store in the fridge until you make the next batch.
  8. Cover, refrigerate and enjoy!

 

Frequently Asked Questions

 

How do I know if my water kefir was a success?

It may lighten in color, turn a little cloudy, and should be slightly fizzy. It should have a slightly tangy or sour aroma and flavor. If it’s very sweet, let it sit to ferment more. If it looks, smells, or tastes unpleasant, I recommend that you do not consume it.

How long can I store finished water kefir in the refrigerator?

2-3 weeks at 40-45 F.

Can I use honey instead of sugar to make water kefir?

No, I don’t recommend it.

 

Did you claim your free ebook yet?

 

Grab the Free Fat-Burning Kitchen Checklist and receive the Origin Weight Loss newsletter to help you cultivate your mindset, elevate your fitness, and empower your extraordinary life. I promise to never share your email address or spam you.

You have Successfully Subscribed!

 

How long do water kefir grains last?

If properly cared for, water kefir grains can be reused indefinitely and multiply with each use.

How do I care for water kefir grains?

They should be moved to fresh sugar water every 4 days because they can starve if left longer without fresh food (sugar).

Should I rinse off the water kefir grains between batches?

No. This may harm the water kefir grains.

What is the difference between water kefir and kombucha?

Both are excellent probiotic beverages but water kefir has faster fermentation process and a milder flavor.

How is water kefir different from milk kefir?

Water kefir is fermented in water or juice. Milk kefir is fermented in milk. Both are rich in probiotics, however, water kefir may contain fewer strains of bacteria and yeasts than milk kefir. Water kefir is a great alternative for those who do not consume dairy, and it is light and refreshing.

Does water kefir contain alcohol?

Very small amounts, just as with all fermented foods.

How much sugar is left in finished water kefir?

About the same amount as 1 apple.

How many calories does finished water kefir contain?

It depends on how long it ferments, as the bacteria are digesting the calories in the sugar for you.

 GOOD READ? LET GOOGLE KNOW!

NEW TO THIS BLOG? START RIGHT HERE

You’ll learn exactly how to eat and exercise to get slim, lean, healthy, and confident in your own body. Without sacrificing time, money, or the foods you love.

This website is about learning how to make the right, easy changes in your lifestyle and get the greatest results.

Thousands of others have already changed their lives by following the simple, effective principles taught on this site, and you can too.

HOW TO MAKE SOUP

HOW TO MAKE SOUP

This below is how to make soup.

It’s important to know how to make soup for many reasons. It’s delicious, sure, but more importantly (you know that if you are a regular reader of my blog) you can only lose weigh tor maintain an ideal weigh if you control what you eat. And cooking at home is the very best way to do just that.

By “soup” I mean making a homemade soup from scratch. At home. By yourself. Using the vegetables or ingredients you most likely already have in your fridge.

It’s actually easier than you think.

You see, that’s the important part. No need for recipes (although I do provide 3 below). YOU create the kind of soup YOU like, using the ingredients YOU prefer.

A soup only is a bunch of vegetables (almost any kind) that cook in stock/broth. You can stop cooking when the vegetables are al dente and tender, or let it cook for hours if you want to.

Nearly any vegetable can be turned into soup with a little time and effort. Let me show you the step-by-step formula to transforming nearly any kind of vegetable into delicious, nourishing, and healthy soup.

A homemade soup is the easiest way to warm up your kitchen on a cold day and to feed yourself and your family in one delicious and healthy bowl.

Blended soup or chunky soup?

First, we need to distinguish between the 2 (only 2!) kinds of soups you will ever find anywhere.

You see, all soups are either blended, or chunky. 2 different things. 2 slightly different techniques.

how to make soup
how to make soup

A blended soup is a soup in which you don’t see the ingredients. It’s smooth and pureed.

This works with any kind of soup, and you’ll be surprised at how creamy a soup can be with no dairy at all.

A chunky soup on the other hand is a soup in which you see most of the ingredients. It has bits and pieces, that are simmering in a broth of some kind.

Most chunky soup can become a blended soup. All you need is a hand blender.

And that’s important. As a side note, a hand blender is probably the number 1 tool you need to have in your kitchen. It blends soups and sauces, emulsify salad dressings, smoothen gravies, and the best part of all, the bottom part detaches and goes in the dishwasher, which is very convenient and simple.

hand blender

Carissa Alinat ARNP

Did you claim your free ebook yet?

 

Grab the Free Fat-Burning Kitchen Checklist and receive the Origin Weight Loss newsletter to help you cultivate your mindset, elevate your fitness, and empower your extraordinary life. I promise to never share your email address or spam you.

You have Successfully Subscribed!

 

What kind of vegetable should I use?

Nearly any vegetable you like will make a tasty soup. Sweet potato, zucchini, squash, turnip, tomato, celery, mushrooms, onions, leeks, cabbage, kale, and chard. Potatoes, rutabaga, celeriac, cauliflower, broccoli. These are just examples. The exhaustive list is much bigger, especially once we consider the combinations that are possible.

Note that consistency is important, especially for blended soups. For that reason, I usually choose to mix a “thick” vegetable (parsnip, carrot, beet, rutabaga, butternut squash) with a “watery” one (kale, spinach, tomato, zucchini).

How to add flavor to a soup?

Well, you have control over 4 elements:

  1. The main ingredient(s): That’s the vegetable(s) and/or meat you use in your soup. All vegetable and meat is tasty. But don’t add a ton of water or the flavor will dilute. Note that meat with bone (shanks, osso bucco, chicken legs) gives a lot of taste.
  1. The Aromatics: These are your spices, herbs and other aromatics. Use any spices you like but don’t get heavy handed. Simplicity is best.
    Dry herbs you can add at the beginning. Fresh herbs at the very end.
    Other aromatics include onions, shallots, ginger, etc…
  1. The stock/broth: Homemade is best. If you buy it, definitely choose no or low sodium. You can use any: vegetable, chicken, beef, bison…
  1. Salt and pepper: I can’t say it enough. You need to taste your soup at the end of the cooking process, and adjust salt and pepper. Don’t be afraid to salt; beginners usually under-salt their concoctions.

Practice makes perfect. Experience will tell you how to refine the details. So make more and more soups to be better and better at it.

 Now, how to make soup?

Very simple. No recipe needed. All you need to do is to follow this simple formula for blended soup:

And this simple formula for chunky soup:

Where do I start?

Just go ahead and cut about a pound of vegetables into approximately 1 inch dice. Sauté the aromatics first (spices, herbs, and onions) in a little olive oil or coconut oil, keeping the heat to medium high. Then add the main vegetables/meats.

After the vegetables have softened a bit, add about 4 cups of stock, cover and simmer. Water can do if you don’t have stock.

Then just simmer for about an hour or until all the vegetables are soft. Puree the soup in a blender or with an immersion blender for a creamy soup, if you like.

 

Did you claim your free ebook yet?

 

Grab the Free Fat-Burning Kitchen Checklist and receive the Origin Weight Loss newsletter to help you cultivate your mindset, elevate your fitness, and empower your extraordinary life. I promise to never share your email address or spam you.

You have Successfully Subscribed!

 

 That’s it. You have an easy, flavorful vegetable soup. 

Watch the video and follow the foolproof “any vegetable” recipe below.

Here is a simple soup recipe that you can use for blended or chunky soup. Again, remember that the ingredients don’t really matter. You choose which ingredients to put in YOUR soup. What’s important is to follow the technique, which I just gave you above, and follow this simple instructions.

Print
How To Make Soup from Any Vegetable Yum
Course: Soup
Servings: 4 servings
Author: Carissa Alinat ARNP
Ingredients
  • 1 pound of any vegetables you like or a combo of vegetables and meat
  • Aromatics such as onion, garlic, or leeks
  • Olive oil or coconut oil
  • Salt and pepper
  • 4 cups of stock/broth/water
Instructions
  1. Cut up the vegetables into 1 inch dices, and dice aromatics if needed.
  2. Heat extra-virgin olive oil into a Dutch oven over medium heat. Throw in the aromatics first, and sauté over medium heat for a couple of minutes, until fragrant and soft. Your aromatics can be onions, shallots, bacon, fresh singer, chili peppers, dry herbs, garlic, leeks, spices such as curry, chili powder, cumin, paprika, saffron, etc… or a combination.
  3. Then add the diced vegetables and meat (if using). Add broth: Add 4 to 6 cups of broth and bring to a simmer. Cover and simmer: Turn the heat down to low and cover the pot.
  4. Let cook for about 30 minutes, then check the soup. If the vegetables are soft, you’re done. If you want a blended soup, keep cooking until they are very soft or falling apart.Taste and season: Whether you are leaving the vegetables intact or blending the soup, make sure to taste the soup as it finishes cooking.
  5. If it is bland and/or too watery, reduce a bit (simmer down), adjust salt and pepper, and maybe a bit of lemon juice. If it is too salty and/or too thick, thin out with some extra stock/broth or milk/cream.When the soup is done, you can add to it: a bit of leftover cooked pasta, some bacon bits, some fresh herbs or strips of chicken.
  6. Blend if desired: Once the vegetables are very soft, you can puree the soup in a blender or with a hand blender if you like.

Here also are two recipes I really like, and that you can see me demonstrate in the video above:

Print
Carrot-Ginger Soup Yum
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 


Course: Soup
Servings: 4 servings
Author: Carissa Alinat ARNP
Ingredients
  • 1 ½ pound carrots unpeeled and roughly chopped
  • 1 onion roughly chopped
  • 1 tablespoon fresh ginger roughly chopped
  • 1 clove garlic peeled
  • 1 tablespoon extra-virgin olive oil
  • 3 cups low-sodium chicken stock
  • 1 leaves sprig fresh tarragon
  • 1 teaspoon chopped chives
  • Salt and pepper to taste
Instructions
  1. Pour extra-virgin olive oil in large saucepan over medium-high heat. Add onions, fresh ginger, garlic, and salt; cook, stirring frequently, until onions are softened, about 5 minutes.
  2. Increase heat to high and then add carrots, stock, and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, about 20 minutes.
  3. Process soup with a hand blender until smooth, 1 to 2 minutes. Season with salt and pepper to taste. Serve with a sprinkle of chives and tarragon.
Print
Chicken Noodle Soup Yum
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Soup
Servings: 4 servings
Author: Carissa Alinat ARNP
Instructions
  1. Pour extra-virgin olive oil in a large pot over medium heat.
  2. Sauté’ onion and celery in olive oil until just tender, about 5 minutes.
  3. Add chicken broth and stir in chicken, carrots, salt and pepper.
  4. Bring to a simmer and cook for 10 minutes.
  5. Add pasta, basil, oregano, and simmer for another 10 minutes.
  6. Serve hot.
Recipe Notes

If you're following a Paleo or gluten-free diet, or are on Phase 1 of my weight loss program, leave the pasta out.

😍  GOOD READ? LET GOOGLE KNOW!

NEW TO THIS BLOG? START RIGHT HERE

You’ll learn exactly how to eat and exercise to get slim, lean, healthy, and confident in your own body. Without sacrificing time, money, or the foods you love.

This website is about learning how to make the right, easy changes in your lifestyle and get the greatest results.

Thousands of others have already changed their lives by following the simple, effective principles taught on this site, and you can too.

HOW TO MAKE A HOMEMADE SALAD

HOW TO MAKE A HOMEMADE SALAD

I want to show you how to make a homemade salad.

Any salad you want. From scratch. With what you have in your fridge right now. Easy, fast, and convenient.

This is one of the most important cooking skills you will ever master, believe it or not.

I also want to show you how to make a healthy, fat-burning salad, so that you eat clean, lose weight or maintain your ideal weight. Plenty of salad recipes below.

And finally, I want this perfect salad to be convenient, ultra- fast, and easy to make. Because you and I have things to do. We have kids, a job, a busy life and what not. The last thing we want is to spend one hour making a salad. Right?..

If you agree to this, let’s just follow these simple steps…

how to make a homemade salad

In fact, composing the best salad is a simple formula.

Now, what’s a salad?..

Greens, sure. Although they are not always essential. A tomato, basil, and mozzarella salad for instance, or an Asian slaw, also are things of beauty.

Here is what makes the perfect salad:

  • Vegetables (Greens, or any raw, grilled, roasted, or pickled veggies)
  • Optional protein (Meat, eggs, beans, canned tuna, leftover cooked salmon, lentils)
  • Optional dairy (Cheese, more cheese)
  • Something salty (anchovies, olives, capers) or something sweet (grapes, apples, raisins, dried cranberries, dried apricots), but not both (Yuck!)
  • Something crunchy (seeds, nuts, croutons, granola)
  • A dressing (Vinaigrette type, or emulsified/creamy)

And here is the formula that makes the perfect salad:

 

 

Here is our philosophy. I say “our” because I got a lot of this wise knowledge from my husband and his family. As a French chef, he and his family (whom we visit every summer) have a fool-proof way of making salads delicious and super convenient. More on that later.

So our philosophy is that a salad should consist on whatever you have in your fridge, 10 minutes before you’re planning on having lunch. No need for a recipe. Just open your fridge and see what’s in it. If you like each component separately, it will be very hard to not like the salad built with these ingredients.

how to make a homemade salad
how to make a homemade salad

What vegetables should I use in a salad?

We’re talking about a salad. There is no avoiding the veggies.

Choose at least one, or as many as you want:

Raw greens are what most people think when they hear the word “salad.” Kale, romaine, iceberg, bibb, spinach, arugula, dandelions or whatever, or a combo.

Raw veggies: Lettuce and greens aren’t the only ones who can go raw. Raw asparagus, grated carrots, grated beets, raw zucchini (yes!).

Grilled veggies: Squash, eggplant, zucchini add smokey flavors. Also awesome => Grilled romaine lettuce (just half it lengthwise and boom, on the grill.

Roasted: If you can grill it, you can roast it.

Pickled: adds a funky, fermented note, and bump up the flavor in a big way. Go easy on those. They’re big.

vegetables salad
vegetables salad

 

How to add something crunchy to your salad.

Having something to really sink your teeth into makes any salad feel more satisfying.

Choose at lease one, or as many as you want:

Seeds: Pumpkin seeds, sesame seeds, flax seeds, sunflower seeds, and hemp seeds too.

Nuts: Toast them first to bring out their flavor, and chop them for easier bites.

Croutons: Homemade is much, much better. Use any old loaf you have on hand. Or even pita bread.

Granola: Watch the sugar content.

Carissa Alinat ARNP

Did you claim your free ebook yet?

 

Grab the Free Fat-Burning Kitchen Checklist and receive the Origin Weight Loss newsletter to help you cultivate your mindset, elevate your fitness, and empower your extraordinary life. I promise to never share your email address or spam you.

You have Successfully Subscribed!

 

How to add protein to your salad.

Protein and vegetables are essentials to weight loss. So don’t hesitate to add plenty of protein.

Leftover roasted chicken works great too. Spicy ground beef or lamb. Classic combo: grilled steak and blue cheese on an iceberg lettuce wedge. Amazing.

 

How to add something salty to your salad.

This may seem counter intuitive. Maybe because most people don’t like anchovies. That really is too bad because it tastes so good. Try to start with a bit of anchovy paste in the dressing, then move towards tiny chopped up bits of anchovies, then when you’re ready, go for the bad boy anchovy filet.

 

How to add something sweet to your homemade salad.

Now a touch of sweetness goes a long way. Remember though that it’s salty OR sweet. Not both at the same time. That doesn’t taste good.

My recommendation is dried or dehydrated fruits. Plenty of fiber if you’re trying to lose weight.

Choose fruits that are complementary in flavor to the rest of your ingredients.

 

How to pair salad ingredients together.

Some combination go better than other. Experience will tell you that, but as a general rule, don’t worry too much about pairings. Again, if you like each component separately, then you will likely love them together.

Here are some classic combos to help you decide:

  • Arugula, shaved Parmesan, toasted pine nuts
  • Frisee lettuce, dried apricots, hazelnuts, and blue cheese
  • Iceberg lettuce, blue cheese, crispy bacon, steak
  • Spinach, feta, black olives
  • Romaine, anchovies, croutons, Parmesan cheese
  • Any greens, dried apricots and pistachios
  • Spinach, cranberries and goat cheese
  • Mixed greens, pears, pecan, blue cheese
  • Mixed greens, apple, walnut, shaved Parmesan
  • Garbanzo beans, garlic vinaigrette, parsley
  • Couscous, parsley, tomato, lemon juice
  • Mixed greens, avocado, mango
  • French lentils, bacon, raw carrots
  • Grated carrots, Dijon dressing, scallions, raisins
  • And many, many more…

 

Don’t forget fresh herbs

These can be added in almost any combo. They really add to the salad. Add big handfuls of soft and tender herbs, like mint, parsley, cilantro, and basil.

Don’t forget grains

(unless you’re Paleo of in Phase 1 of my weight loss program). The easiest way to bulk up a salad is with a small addition of cooked quinoa, bulgur, couscous, rice or pasta.

Be mindful that the grains will soak up more dressing than the vegetables, but that’s a good thing. Adjust accordingly.

 

How to make a salad dressing from scratch.

A homemade dressing is what’s going to transform a sad bowl of vegetables into a superb and healthy dish.

Now, it MUST be a homemade dressing, made from scratch, in order to be healthy, delicious, and help your weight loss efforts.

You see, the ingredient list on the back of a salad dressing bottle gives me a headache. Sugar, corn syrup, xantham gum, and other killer “ingredients” I can’t pronounce.

Unhealthy and pricey. Often mislabeled too (no, they’re NOT healthy!).

Big food companies are taking us for fools.

 

 

Because you see, making a homemade salad dressing is easy. In fact, it takes 3 minutes to make, costs almost nothing, and helps you lose weight.

Do me a favor: Avoid processed salad dressing at all cost. Make your own from now on. It will help you immensely.

To make a delicious salad dressing, you don’t need a recipe (although I’m including one below).

The only thing you need is to remember the following formula:

1 PART VINEGAR (or something acidic) FOR 4 PARTS OIL (any oil you like), then add whatever herbs and seasoning you want. It’s that easy.

Here are some salad dressing options:

 

Vinaigrette: A classic vinaigrette is made with fat and acid; traditionally, olive oil and either vinegar or lemon juice. But feel free to add warm bacon fat, or experiment with a variety of vinegar’s and citrus juices.


Thick and Creamy dressing:
Hearty salads (Like kale) with big flavors can stand up to creamy, rich dressings like a thick, emulsified Dijon mustard dressing for instance.

I really want to emphasize the simplicity of making a salad dressing. Or as the French call it: a vinaigrette. The vinegar (or acidic ingredient) you use doesn’t really matter. It’s a question of preference. Same with the oil you use.

Naturally, I tend to stay away from canola or vegetable oil (heavily processed and rather unhealthy), and I concentrate on extra-virgin olive oil. Your choice of extra-virgin olive oil matters. I always buy the best I can afford, and focus on so-called “estate” olive oil: small producers from California, Italy, Spain, Greece, France or elsewhere who take pride in olive oil making and use a natural process. The best advice I can give you is to taste the olive oil.

Did you claim your free ebook yet?

 

Grab the Free Fat-Burning Kitchen Checklist and receive the Origin Weight Loss newsletter to help you cultivate your mindset, elevate your fitness, and empower your extraordinary life. I promise to never share your email address or spam you.

You have Successfully Subscribed!

Talking about tasting, your first salad dressing may taste strange to you. Remember that a salad dressing is not meant to be eaten by itself; it’s meant to enhance a salad. So the vinaigrette really reveals itself once it is tossed with whatever salad you’re making.

There are a few dressings that I use all the time. One is a classic olive oil, sherry vinegar, and garlic.

Another is avocado oil mixed with a drop of lemon juice and a lot of Dijon mustard.

And yet another is a honey Dijon mustard with olive oil and a drop of balsamic vinegar.

As a general rule, any fresh herbs like Italian parsley, cilantro, dill, or basil really adds a lot of flavor. So do garlic, shallots or onions, as long as they’re chopped finely.

I’ll let you create your own using the secret formula above, but let me give you some advice: don’t sweat it. I don’t measure my ingredients. I just wing it. Who cares if you put a bit more garlic, or a bit less vinegar. It’s all going to end up wonderful anyway.

A vinaigrette dressing is meant to be left as is. You don’t need to mix it, whip it, or work at it. That’s your dressing and it’s ready to help your fat-burning efforts.

 

Now, if you want an emulsified dressing, then it requires a bit more work. You must add a natural emulsifier (like mustard or if you have to, mayonnaise) for the emulsion to take.

And you need to agitate (whisk really fast) the dressing, adding drops of oil as you go. It’s a bit more work so I usually stay with a classic, non-emulsified vinaigrette. Much easier.

But here is the best part:

A homemade salad dressing can be made ahead in large quantities (try a quart), and kept refrigerated for instant use later. That’s what I do.

On Sunday, I usually make a big batch of dressing that I keep refrigerated in a squeeze bottle. Every time I want to make a salad, it takes me no time: I grab a few greens (spinach, romaine, kale, etc.), take a look at what’s in the fridge that day (maybe a tomato, a hard-boiled egg, canned tuna and leftover green beans?), put it together, and drizzle it with my ready-made dressing. Dinner done!

Print
Simple vinaigrette Yum
Prep Time
5 mins
 
Author: Carissa Alinat ARNP
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon of vinegar
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Ground black pepper
Instructions
  1. Combine the garlic, mustard, vinegar, salt, pepper, and extra-virgin olive oil in a container or glass jar with a lid.
  2. Shake vigorously until the oil and vinegar are well-emulsified.
  3. Serve with your favorite greens.

And I explain it all (How to make a salad from scratch, how to make a salad dressing, and how to pack your lunch for work) in this video from my home kitchen in Florida.

One of the best salads I love to make comes from my husband’s native land: the South of France.
It’s the Salade Nicoise. Or Nicoise Salad, as we say in the US. He and I actually made this fun Facebook Live video that got a lot of views.

Fun Fact:

We actually took some liberties from the actual classic. Something NOT to do with the French LOL! In fact, one of my husband’s childhood friends jokingly called him out on Facebook, and sent him the real, authentic recipe!

Here is a screenshot of the conversation if you speak French. If not, it’s still funny how food is so serious in France.

And here is the recipe of the Salade Nicoise.

Print
Salad Nicoise Classique Yum
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 
Course: Salad
Cuisine: French
Servings: 4
Author: Carissa Alinat ARNP
Ingredients
  • 1 pound red-skinned potatoes sliced 1/3 inch thick
  • Himalayan salt
  • 10 ounces green beans trimmed
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 4 large eggs
  • 1/4 cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • Freshly ground pepper
  • 3/4 cup extra-virgin olive oil
  • 8 cherry tomatoes halved
  • 1 leaves head Boston lettuce separated
  • 2 5 1/2 - ounce cans Italian or Spanish tuna packed in olive oil drained
  • 1 small can of anchovies
  • 1/2 cup nicoise olives
Instructions
  1. Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl and let cool. Reserve the saucepan.
  2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the green beans to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
  3. Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
  4. Make the dressing: Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
  5. Toss the tomatoes, green and red peppers in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
  6. Divide the lettuce among 4 plates. Arrange the potatoes, green beans, hard-cooked eggs, tuna, anchovies, and olives on top. Add the tomatoes to the plates. Drizzle with the dressing and serve.

Homemade salads to go: Mason Jar Salads.

The best part about mason jar salads is that they are super fast and easy to make, requiring very little to no cooking. It takes you way less time to make these salads than standing in front of a greasy food truck on lunch break, or even worse, a fast food line.

Not to mention, it saves you a ton of money!

As a busy working mom, the first thing I cut off my task list is packing my own lunch. Who has time for that? However, not packing a lunch usually leads to eating unhealthy foods and unintended weight gain. Having a healthy salad for lunch can change the whole day.

That’s why mason jar meals are the best! Mason jar salads have been gaining popularity lately — and rightly so!

Every Sunday, I grab a bunch of mason jars and pack my lunches for the whole week. I layer fresh, yummy, and healthy salads with the dressing on the bottom so I don’t have to worry about the lettuce getting soggy.

Try a healthy lentil salad packed with protein and fiber, which help with weight loss while keeping you feeling full longer. This healthy recipe will fill about three mason jars, which can stay fresh in the fridge for a week. When you leave for work, just grab and go!

Print
French Lentil Salad with Roasted Root Vegetables Yum
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 
Course: Salad
Cuisine: French
Servings: 8 servings
Author: Carissa Alinat ARNP
Ingredients
  • FOR THE LENTIL SALAD:
  • 1 inch small whole acorn squash unpeeled, halved, seeded and diced into 1/2 pieces
  • 2 inch medium carrots unpeeled and diced into 1/2 pieces
  • 1 inch medium celery root peeled and diced into 1/2 pieces
  • 3 inch small beets peeled and diced into 1/2 pieces
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon of dried oregano
  • 4 slices (4 ouncebacon cut into 1 inch pieces
  • 2 cups brown or green lentils
  • 2 cloves garlic smashed and peeled
  • 1 bay leaf
  • Salt and pepper to taste
  • FOR THE DIJON VINAIGRETTE:
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • ¾ cup extra virgin olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 minutes, until lentils are tender.
  3. Meanwhile, place vegetables and bacon in one layer on a sheet pan, toss with olive oil and salt. Sprinkle oregano on vegetables, cover pans with foil and roast for 30 minutes or until vegetables are nice and golden.
  4. In a small bowl, whisk together vinegar, mustard, salt, and olive oil.
  5. Drain lentils and discard bay leaf. Toss lentils with half of the vinaigrette while still warm. Add more salt, olive oil and vinegar as necessary.
  6. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste. Drizzle with more olive oil if needed.

One last word about salads…

Everyday clean eating is about simplicity.

That’s hard to achieve. Many artists, chefs, and home cooks often try to add on to their masterpiece to make it better but more often than not, less is more. In other words, we’re trying too hard.

In my husband’s native South of France, which we visit often, the summers are swelteringly hot and dry. Juicy tomatoes burst with freshness, taste, and a profusion of flavor, and summer means it is time to use them or lose them.

Because in-season tomatoes are so perfectly tasty there is no need to do much. As long as you pair them with fresh, simple ingredients that enhance — not overpower — their subtle taste.

Think delicate extra-virgin olive oils, salt, pepper, and a bit of basil. Simple.

The ingredients must speak for themselves.

Carissa Alinat ARNP

Did you claim your free ebook yet?

 

Grab the Free Fat-Burning Kitchen Checklist and receive the Origin Weight Loss newsletter to help you cultivate your mindset, elevate your fitness, and empower your extraordinary life. I promise to never share your email address or spam you.

You have Successfully Subscribed!

Here is a recipe for Caprese salad (named after the Italian island of Capri) that is all about three ingredients: tomato, mozzarella cheese, and basil.

Choose these three wisely. Fully ripe, dark red organic tomatoes. Choose heirloom if you can. Or beefsteak.Buffalo artisan mozzarella balls, which are usually kept in brine. Do not settle for cheap, rubbery, mass-produced “mozzarella.” And perfectly fresh basil.

Sure, you can add salt (“Fleur de sel” if you’re fancy!), pepper, and a drizzle of estate olive oil, but not much.

Print
SIMPLEST CAPRESE SALAD Yum
Prep Time
5 mins
 
Course: Salad
Cuisine: Italian, Mediterranean
Servings: 4 servings
Author: Carissa Alinat ARNP
Instructions
  1. 4 cups baby tomatoes, halved
  2. 2 sprigs fresh basil, torn
  3. 1 cup small fresh mozzarella balls
  4. 1 tablespoon extra-virgin olive oil
  5. 1 teaspoon balsamic vinegar
  6. Salt and pepper to taste

😍  GOOD READ? LET GOOGLE KNOW!

NEW TO THIS BLOG? START RIGHT HERE

You’ll learn exactly how to eat and exercise to get slim, lean, healthy, and confident in your own body. Without sacrificing time, money, or the foods you love.

This website is about learning how to make the right, easy changes in your lifestyle and get the greatest results.

Thousands of others have already changed their lives by following the simple, effective principles taught on this site, and you can too.

BUTTERNUT SQUASH PALEO LASAGNA

BUTTERNUT SQUASH PALEO LASAGNA

If you’re trying to lose weight, if you are on a gluten-free or a paleo diet, then you’ve learned at some point that lasagna is just not for you.

Why?.. Well, it’s the pasta.

Although I would argue that there is still the possibility to cook pasta in such a way that it becomes fat-burning instead of fat-gaining, if you’re eating paleo or gluten-free, then you’re out-of-luck.

Unless of course you replace the (bad! ?) pasta sheets normally present in any lasagna recipe with something else… like what?..

Like planks made out of butternut squash of course! Instant Paleo lasagna!

Or root vegetables, like celery root (celeriac) for instance.

And then, if you follow my paleo lasagna recipe below, you will end up with the most delicious lasagna, without the guilt of eating pasta. A win-win situation!

HOW TO MAKE A PALEO CHOCOLATE CAKE

The ingredients for my butternut squash paleo lasagna are those you typically find in Italian recipes, except for the pasta.

 

Did you claim your free ebook yet?

 

Grab the Free Fat-Burning Kitchen Checklist and receive the Origin Weight Loss newsletter to help you cultivate your mindset, elevate your fitness, and empower your extraordinary life. I promise to never share your email address or spam you.

You have Successfully Subscribed!

 

Ground beef or ground pork – I use pork sausage, and sometimes changes it to hot Italian sausage, which definitely gives a nice spicy twist to the classic.

Tomato sauce (homemade from Aunt Diane, please! J), lots of basil and sage, red peppers, lots of garlic, onions, and to imitate white sauce, I just use coconut milk and it works wonders.

Also note that I do not use unflavored, processed oil (especially no canola, safflower, vegetable, etc…) for the reasons I often explain in this blog (In a nutshell: they’re nasty!). I sometimes use olive oil (ONLY extra-virgin, please!) and in this case, coconut oil to be strictly Paleo.

Here are the ingredients I’m using today.

HOW TO MAKE A PALEO CHOCOLATE CAKE

First things first, I always take care of all my preps. That includes dicing onions, and slicing red peppers.

HOW TO MAKE A PALEO CHOCOLATE CAKE
HOW TO MAKE A PALEO CHOCOLATE CAKE

Yeah, notice how I LOVE to cook with vintage and old-fashioned knives. Maybe I don’t get the exact, precise, accurate efficiency of more modern professional knives, but I just love the nostalgia associated with holding a knife that has “seen” so much cooking in its life. This one on the photo above belonged to my family and is probably 50 years old.

Next, I prep my herbs. I use basil and sage in this recipe, but feel free to add or substract whatever fresh herbs you want or have on hand.

But then, you need to tackle the big boy AKA the butternut squash. Here is the problem:

Everybody loves butternut squash, but nobody knows how to peel and cut it.

I’ve got you covered, loyal readers. Just check out my video. I explain not only the step-by-step instructions to cook this delicious butternut squash paleo lasagna, but also not one, but two different techniques to peel butternut squash. Just pick the one you prefer.

HOW TO MAKE A PALEO CHOCOLATE CAKE

Once the butternut squash is peeled, then it’s time to make the “planks”. The goal here is to imitate the thickness of regular pasta sheets. I invite you to pay attention to how thin I’m cutting the “planks”.

This will take you a bit of time, unless of course your husband is a chef (like mine!) and then you just DEMAND these babies to be perfectly cut at the required precise thickness.

HOW TO MAKE A PALEO CHOCOLATE CAKE

Meanwhile, go ahead, turn the gas on, heat up your skillet, remove the casing from the sausage, and saute’ them until they look awesome.

Now it’s time for the fun part. Which is to assemble the paleo lasagna elements into the skillet. Yes, the very same skillet you used to sauté the sausage. Just layer the elements, starting with tomato sauce. Then sausage mixture, then butternut squash (and celery root if using), and then do that again until you no longer have ingredients, or you reached the top of the skillet.

HOW TO MAKE A PALEO CHOCOLATE CAKE
HOW TO MAKE A PALEO CHOCOLATE CAKE
HOW TO MAKE A PALEO CHOCOLATE CAKE
HOW TO MAKE A PALEO CHOCOLATE CAKE

Then, bake in the oven for about 45 minutes, and you get this memorable, kid-friendly, great-tasting, awesome paleo lasagna. Don’t forget to grab the complete, easy paleo lasagna recipe below.

5 from 1 vote
Print
BUTTERNUT SQUASH PALEO LASAGNA Yum
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hrs 10 mins
 

This is a paleo, gluten-free lasagna that uses butternut squash instead of pasta sheets. 

Course: Main Course
Cuisine: American, Italian
Servings: 8 people
Author: Carissa Alinat ARNP
Ingredients
  • 1 lb hot Italian sausage casing removed
  • 1 onion
  • 3 cloves garlic minced
  • 1 15 oz can tomato sauce
  • 2 red peppers
  • 1/4 cup coconut oil
  • Fresh basil to taste
  • Fresh sage to taste
  • 1 small butternut squash
  • 1 small celery root Optional
  • 1/2 cup coconut milk
  • Cheese Optional - Phase 2 only
Instructions
  1. Preheat oven to 400ºF (200C).
  2. Peel and dice the onion. Cut strips into the red peppers. Chop basil and herbs.
  3. In a skillet over medium-high heat, add the sausage, onions, garlic, red peppers, herbs, and brown in the coconut oil.
  4. Meanwhile, peel the butternut squash.

  5. Split the two halves in half, lengthwise, and remove the seeds. Cut the squash into planks, to imitate lasagna pasta sheets.
  6. If you're using the celery root, peel it and make planks following the same directions as the butternut squash. 

  7. In an ovenproof baking dish or a cast-iron skillet, pour enough sauce to lightly cover the bottom of the dish. Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the tomato sauce.
  8. Repeat until all your ingredients are used up, trying to reserve enough sauce to cover the top of the lasagna. Finish by the coconut milk.
  9. Bake for 45 minutes, until bubbly and with a crispy, browned top. Let it rest before serving.

 GOOD READ? LET GOOGLE KNOW!

NEW TO THIS BLOG? START RIGHT HERE

You’ll learn exactly how to eat and exercise to get slim, lean, healthy, and confident in your own body. Without sacrificing time, money, or the foods you love.

This website is about learning how to make the right, easy changes in your lifestyle and get the greatest results.

Thousands of others have already changed their lives by following the simple, effective principles taught on this site, and you can too.

Pin It on Pinterest