Thai "Peanut" sauce over spaghetti squash

A Thai peanut sauce, without the peanuts! This makes a good high-fat side dish.

Prep time 10 minutes
Cook time 30 minutes

One spaghetti squash
2 Tbsp lemon juice
1/4 cup tamari soy sauce (no wheat)
2 Tbsp toasted sesame oil
1/3 cup almond butter
2 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp ginger

Heat oven to 350 F. Split the squash in half, remove seeds and ropy fibers. Place face down in a baking dish, add 1/4 cup of water. Bake for 30 minutes.

Meanwhile, in a small pan, combine the remaining ingredients. Stir often over medium-low heat.

Once the squash is done, dig out the pulp, then pour the warm sauce over it. Makes 2 servings.

Zone info (per serving): 2 carb blocks, 13 fat blocks





Pizza

I am sure that I am not alone in my occasional longing for pizza since switching to eating Paleo. Pizza is a food that seems off-limits for those following a Paleo eating plan. After all, what would pizza be without the doughy crust and cheese? I decided to try to come up with a version that would nix the grain and dairy, and still taste good! This is my basic pizza recipe. You can alter it and add whatever veggies and meats that you like to make your favorite style of pizza.

25 minutes prep
30 minutes cook time

3 tsp olive oil, divided
1 cup ground almonds or other nuts
3 Tbs cashew butter
1/3 cup egg whites
1/2 cup chopped onion
2 cloves minced garlic
1 chopped red pepper
1/2 cup halved grape tomatoes
1 large Italian sausage, cut in 1/2" slices
1/2 cup marinara sauce
1/2 tsp oregano
1/2 tsp fennel seed

Mix ground nuts, cashew butter, and egg whites in a small bowl. Grease a pizza baking sheet or similar with 2 tsp of olive oil, then spread the "dough" mixture over it, making a 1/4" thick crust. Preheat the oven to 250 F.

In a skillet, add the remaining olive oil and the sliced sausage. Cook until browned, then remove the sausage to a small bowl. Add the garlic, onions, and red pepper to the skillet. Sauté the veggies lightly, making sure not to let them get too soft.

Cover the dough with the marinara sauce, then add the meat and vegetables, excluding the tomatoes. Add the oregano and fennel seed, then bake for 30 minutes.

Remove from oven, add the halved tomatoes, and serve! Use a large spatula to carefully remove the slices from the pan, as the nutty "dough" won't be as crisp as traditional grain dough. Makes 4 servings.

Zone info (per serving): 1/2 carb block, 1 protein block, 10 fat blocks





24-Hour Salad
Nikki Young

1 head iceberg lettuce, chopped
6 hard boiled eggs, sliced
1 cup green peas
1 lb bacon, crisp-cooked, drained
Mayonnaise or salad dressing
Salt and pepper

In the bottom of a large salad bowl, place half the chopped lettuce and sprinkle with some salt and pepper. Layer the eggs on top of the lettuce (standing some eggs on the edge if desired). Adding some more salt and pepper at this stage is optional. Place the peas on top of the eggs, followed by the remaining lettuce, bacon, then spreading the mayonnaise or salad dressing over the top, sealing to the edge of the bowl. Cover and place in the fridge for 24 hours or overnight; allowing the flavours time to blend is the secret to this salad. Toss before serving. Makes 12-15 servings.

Zone Blocks (whole salad): 1 lettuce head = 1 block carb; 6 whole eggs = 6 bock protein, 6 block fat; 1 cup peas = 2 block carb; 1 pound bacon = 8 block protein, 12 block fat; Mayonnaise – 1/3tsp = 1 block fat





Thai Chicken Salad with English Spinach
Nikki Young

2 Chicken breast fillets
1 lemon, thinly sliced
2-3 bay leaves
Peppercorns (just a few)
1 carrot, finely grated
4 cups English spinach
Mint, chopped
2 cloves garlic, finely chopped
2 fresh red chilli’s, finely chopped
½ cup peanuts (or preferred nut)
Juice from 1 lemon
2 tsp fish sauce (optional)

Place chicken breast in a pan. Add lemon, bay leaves and peppercorns. Add enough water to almost cover chicken.

Bring water slowly to a simmer, but not boiling as this will toughen the chicken. Cover and cook for 7-10 minutes or until cooked; time will depend on the size and thickness of the chicken. When cooked, remove from heat and stand for around 10 minutes or until chicken has cooled. Remove from liquid and cut into long shreds. Toss together remaining ingredients, then add chicken to serve.

Zone Blocks: 1oz chicken = 1 block protein, 1.5 block fat; ½ cup carrot = 1 block carb; 2 cup spinach = .5 block carb; 6 peanuts = 1 block fat





Pickled Fish
Nikki Young

2 tbsp Olive Oil (for frying)
3 tbsp Olive Oil (for sauce)
4 Swordfish fillets (or other white fish)
3 tbsp vinegar
2 large bay leaves
1 tsp salt
Decent dash of pepper
Rinds of 2 oranges
1 green capsicum, seeded and cut into strips
1 large garlic clove, crushed
1 tsp tarragon
1 tbsp finely chopped shallots

Heat 2 tbsp oil in a frying pan and brown the fish fillets quickly on both sides until cooked. Carefully transfer the fish to a shallow glaze dish. Combine the remaining ingredients and pour over the fish. Cover tightly with plastic wrap and refrigerate at least 12 hourrs, basting occasionally.

Zone Blocks (per serving): Swordfish – 1oz = 1 block protein; Oil – Approximately 3 block fat; Capsicum and orange – Approximately .5 block carb





Spinach Omelette
Nikki Young

1 small onion, chopped
3 cups spinach, chopped
3 whole eggs, beaten
3 tbsp water
1 tomato, sliced

In a frying pan, cook the onion and then place in a bowl with beaten eggs, water and spinach.

With the frying pan on medium heat, line with baking paper, add the mixture and cover with lid. Leave for 5-7 minutes or until the bottom of the omelette is cooked; this can be seen by lifting up the baking paper and seeing if the eggs have started to brown. At this stage, flip the omelette over, placing the tomato slices at the bottom of the pan. Leave to cook for around 3-4 minutes.

Zone Blocks: Spinach – Less than 1 block carb; Onion - .5 block carb; Eggs – 3 block fat, 3 block protein; Tomato – 1cup = 1 block carb