Sesame Tomato Avocado Salad

This is an amazingly simple and delicious Asian style dish.  We saw this on a Japanese cooking show years ago and it was pared with a Japanese curry dish which we have also modified to be Paleo

• PREP5 mins
• CHILL20 mins
• READY IN25 mins

Ingredients:

• 1 tomato
• 1 avocado
• 1 tbps. sesame oil
• 1 tbps. sesame seeds
• 1 tbps. rice vinegar

Directions:

1. Mix sesame oil, sesame seeds, rice vinegar together and set aside. 
2. Cut tomato in 1/2 inch slices and avocado 1/2 inch slices place on large plate 
3. Drizzle tomato and avocado with sesame oil mix and refrigerate  for 20-30 mins.

NOTE: Sesame seeds and sesame oil are avoided by some in the paleo community.  While they have some negatives in terms of omega-6 concentration and mild anti-inflammatory properties they also have decent nutrient density.  We recommend using these items in moderation and we try to keep our dishes with sesame to once a week.

My New Favorite Charlottesville Paleo Spot

I have eaten in dozens of restaurants since I went Paleo and had plenty of good Paleo meals but nothing has really stood out.  In many cases even the soundest Paleo choice has some sort of cheat attached unless you significantly stray from the menu.  That was all true until today.  My wife had a doc appt this morning and by the time she was done it was well after lunch and we were starving.  We decided to try something new and I conducted my standard search for Paleo restaurants and came up with the same old results.  I had seen Eppie's pop up before but for some reason it never sparked my interest.  It was the only one I saw that we had not eaten at so we decided to try it out.  I was not disappointed.

Eppie's has a gluten free menu with a meat and veggies section that is perfect if your Paleo.  I chose the dark meat jerk chicken plate and since I dropped the cornbread got to choose three sides.   I chose collard greens, broccoli, and the sweet potato.  My wife got the white meat lemon pepper chicken with fruit, a salad, and broccoli.  Each of these plates was a reasonable $10 but the jury was still out.  I picked up the plates and took them to our table.  The food looked wonderful and there was a lot of it.  I started out with the chicken and it was perfect, the jerk flavors were awesome and the meat was perfectly cooked.  On to the veggies, with expectations of over cooked mush, these were the biggest surprise.  The collard greens had a hint of vinegar and were cooked just right.  The broccoli was bright green and also cooked just right.  Then there was the sweet potato, ok so I am pretty sure it came with a bunch of butter on it, but either way it was spectacular.

If I had any idea of how fantastic this lunch was going to be I would have taken a picture but then again it gives me a reason to get back to Eppie's as soon as I can.  This was hands down one of the best lunches I have had for $10 and easily my #1 Paleo choice.

Thanks for stopping by,
Chuck

Zesty Sweet Potato Chips

Sweet potatoes are delicious and incredibly good for you.  We eat sweet potatoes regularly and are always trying new ways to eat them.  This is one very simple and very healthy way to prepare them.  The old bay is just one way to spice them up but you can go with just about anything.  These pretty much go with anything or are great as a snack.

• PREP10 mins
• COOK20 mins
• READY IN30 mins

Ingredients:

• 1 large sweet potato
• 4 tbsp. olive oil
• 3 tsp. Old Bay seasoning
• 1 1/2 tsp. sea salt
• 1 1/2 tsp. pepper

Directions:

1. Preheat oven to 400 degrees
2. Add olive oil, salt and pepper in mixing bowl and set aside. 
3. Cut potatoes into 1/4 inch slices and add to the mixing bowl and toss until coated
4. Place the slices on a cookie sheet and spread them out as even as possible 
5. Cook at 400 degrees  for 10 min. on each side or until the slices are slightly brown on both sides.
6. Place chips on serving plate, sprinkle with Old Bay, and serve.

Spicy Sesame Kale

Kale is a veggie that has found its way in and out of my heart over the years.  This Asian style kale has sealed its fate as a regular item in our house.  This is one of the most delicious ways to prepare kale and it goes perfectly with salmon or any of your favorite Asian paleo creations.  Try bumping up the cayenne pepper for a little more excitement.

• PREP5-10 mins
• COOK10 mins
• READY IN15-20 mins

Ingredients:

• 1 bunch of kale or 1 bag
• 2 tbsp. sesame seeds
• 1 tbsp. sesame oil
• 2 tsp. sea salt and pepper
• 1/3 cup water
• 1/4 tsp. ground ginger
• 1/4 tsp. cayenne pepper (optional)

Directions:

1. If you have a bunch of kale cut in to small pieces rinse (if in bag rinse). 
2. At medium high heat toast the sesame seeds in a large sauce pan until just toasted then set aside.
3. Pour water in sauce pan then add the kale, salt, and pepper.  Cook until soft and add to the serving bowl.
4. Toss the kale with the cayenne pepper, ginger, sesame oil, and sesame seeds and serve immediately.  

NOTE: Sesame seeds and sesame oil are avoided by some in the paleo community.  While they have some negatives in terms of omega-6 concentration and mild anti-inflammatory properties they also have decent nutrient density.  We recommend using these items in moderation and we try to keep our dishes with sesame to once a week.

Crispy Brussels Sprouts

I have seen similar recipes on a lot of different sites so this one is not unique but I can tell you this, these are delicious!  If you don't like Brussels sprouts then you have to give them one more try.  I hated Brussels sprouts my whole life and once Steph laid these on me they became a staple that we have at least twice a week. The recipe below calls for salt and pepper but you can get creative and add any number of your favorite spices to mix things up. Enjoy these with a thick cut steak and some paleo mayo!  They are also great for lunch leftovers.

• PREP5 mins
• COOK20 mins
• READY IN25 mins

Ingredients:

• 1 bag Brussels of fresh sprouts (we get bag at Whole Foods)
• 4 tbsp. Olive Oil
• 2 tsp. sea salt and pepper

Directions:

1. Preheat oven to 400 degrees. Combine oil,salt and pepper in mixing bowl and set aside. 
2. Cut brussels sprouts in half and put in mixing bowl stir and coat well. 
3. Place the sprouts on cookie sheet and cook for 10 mins. on each side until slightly browned take out of oven and put in bowl and serve.