Paleo Artichoke Leek Fettuccine Recipe

 

Paleo Artichoke Leek Fettuccine Recipe fettuccine Paleo Artichoke Leek Fettuccine Recipe Artichoke Leek Fettuccine 1024x630
Paleo Artichoke Leek Fettuccine Recipe

Artichoke Leek Fettuccine

Step One and Two: Making Artichoke Leek Fettuccine fettuccine Paleo Artichoke Leek Fettuccine Recipe Artichoke Leek Fettuccine prep 1 1024x576
Step One and Two: Making Artichoke Leek Fettuccine

Sauce

½ bag or 6 oz. frozen artichokes, thawed

2 Leeks, cleaned, chopped, and parboiled

1 tablespoon Crushed Garlicfettuccine Paleo Artichoke Leek Fettuccine Recipe ir t boanmo05 20 l as2 o 1 a B00DPN4SRA

1 can (13.5 oz) full fat Coconut Milkfettuccine Paleo Artichoke Leek Fettuccine Recipe ir t boanmo05 20 l as2 o 1 a B001HTJ2BQ

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon dried thyme

Salt & Pepper, to taste

Noodles

Zucchini and yellow squash noodles fettuccine Paleo Artichoke Leek Fettuccine Recipe Zucchini and yellow squash noodles 1024x668
Zucchini and yellow squash noodles

1 yellow squash, spiralized

1 zucchini squash, spiralized

Salt

1 tablespoon Gheefettuccine Paleo Artichoke Leek Fettuccine Recipe ir t boanmo05 20 l as2 o 1 a B0032RPLSY

Place spiralized squash in colander, over large bowl.  Cover with salt and put in refrigerator for at least 20 minutes.  Rinse and drain “noodles”.  Dab with towel to remove moisture from “noodles”. Set aside.

Put all ingredients for sauce in food processor or blender.  Process until mixture has a thick sauce consistency.

Heat ghee over medium/low heat in large skillet.  Add noodles to skillet and stir into ghee. Lower heat.  You do not want to brown noodles.  Continue to cook for 2 to 3 minutes, stirring frequently.  Add sauce mixture to skillet.  Mix noodles and sauce well.  Cook over low heat for 15 minutes until warmed through.  Serve immediately.

Serves 4
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#paleo #vegan #dairyfree #vegetarian #recipes #foodblog #paleoblog

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Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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Day Five of The 21-Day Sugar Detox

Well, today is day five of The 21-Day Sugar Detox.  I’ve been too busy today to even have time to figure out how I feel.  I must be feeling pretty good because I don’t have any real complaints.  I’m amazed at how easy this time around is for me.

Tomorrow may be a different story.  I will be out of town all day, attending my stepson’s college graduation.  We’ll be on the road for part of the day.  Then, during my usual lunchtime, we’ll be experiencing the graduation.  Dinner is later in the afternoon, in a restaurant.

Luckily, I’m going in, prepared.  I will have a small breakfast before we hit the road.  I’m also packing snacks for the road.  I made some paleo, detox-approved trail mix and a couple of turkey wraps with avocado. And, I reviewed the menu of the restaurant online.  I already know what to order.  Whew!

Since I won’t have any recipes for you after being out all day, I’ll be posting the recipe for my Smoky Spicy Cauliflower Bites in tomorrow night’s post.

What did I eat today on The 21-Day Sugar Detox?

My lunch was really simple.  I had a couple of chicken legs, leftover from last night’s dinner with a big glass of green juice.  I made my juice with 3 handfuls of kale, 1 cucumber, 2 carrots, and 1 green apple.

Day 5 Dinner- Guacamole Bacon Burger and Smoky Spicy Cauliflower Bites the 21-day sugar detox Day Five of The 21-Day Sugar Detox Day 5 Dinner use 616x1024
Day 5 Dinner on The 21-Day Sugar Detox- Guacamole Bacon Burger and Smoky Spicy Cauliflower Bites

Dinner was awesome!  I made a big Guacamole Bacon Double Burger and Smoky Spicy Cauliflower Bites. I used a little extra guacamole for dipping my cauliflower….so good.  Here’s my recipe for a super, simple AIP guacamole:

AIP Paleo Guacamole

2 Ripe Avocados

1/2 Red or White Onion

Juice of 1 Lime

1 Tsp. Garlic Powder

1 Tbs. Olive Oil

Salt to taste

Add all ingredients to food processor.  Pulse until it reaches your preferred consistency.  You can add in more olive oil, if you need to.  I like mine creamy; so, I usually add more until it gets the way I like it.  That’s it! So easy!

So, I’ll be back tomorrow night with day 6 update.  Hopefully, things go as smoothly as I need them to.  I’ll either be writing about how hard it was, or how easy it was to eat away from home all day.  Either way, I’ll let you know.

#paleo #21dsd #glutenfree #AIP #Autoimmune #lupus #guacamole #AIPrecipe #paleorecipes #gopaleo #beginningpaleo

the 21-day sugar detox Day Five of The 21-Day Sugar Detox fullsizeoutput 281f

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

More Posts - Website

Follow Me:
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Mardi Gras Pan Seared Tuna Recipe

Mardi Gras Ahi Tuna tuna Mardi Gras Pan Seared Tuna Recipe Mardi Gras Ahi Tuna 1024x811

Yay! I got the recipe to you in time for Friday’s dinner!  This is the dish I made for dinner last Friday.  Once it was plated, I came up with the name.  The Mardi Gras color scheme was purely by accident.  But, I thought it worked!  Enjoy!

Mardi Gras Seared Tuna

Ingredients

2 Sashimi grade Ahi Tuna Steaks

½ Head Purple Cabbage, sliced into strips

2 Zucchini, spiraled into noodles

1 handful fresh Cilantro, torn into pieces

1 Clove Garlic, chopped fine

2 Tbsp Coconut Oil, Nutiva Certified Organic Extra Virgin Coconut Oil — 54 fl oztuna Mardi Gras Pan Seared Tuna Recipe ir t boanmo05 20 l as2 o 1 a B000GAT6NG

1 Tbsp Fish Sauce, Red Boat Fish Sauce (8.45 ounce)tuna Mardi Gras Pan Seared Tuna Recipe ir t boanmo05 20 l as2 o 1 a B008W3KIAE

¼ Cup Coconut Aminos, Coconut Secret Raw Coconut Aminos — 8 fl oztuna Mardi Gras Pan Seared Tuna Recipe ir t boanmo05 20 l as2 o 1 a B00B8Z70AY

Dash of Garlic Powder

Salt and Pepper to taste (for AIP, skip pepper)

Heat 1 tablespoon of coconut oil in large pan over medium heat.  Once oil has melted, add zucchini noodles to pan.  Saute for 2 minutes, stirring constantly.  Add cabbage and garlic to pan and stir. Saute for another 2 minutes. Add fish sauce and half of coconut aminos to pan.  Allow to cook until cabbage is wilted, about 10 minutes.  While cabbage is cooking, season both sides of tuna with salt, pepper, and garlic powder.  Season cabbage and zucchini to taste.  When cabbage is wilted, remove from heat and plate.  Place pan back on burner with the other tablespoon of coconut oil.  Once oil is melted, place tuna steaks in pan.  Sear on one side, then flip.  Pour other half of coconut aminos over tuna.  Once that side of tuna is sufficiently seared, flip again.  Remove pan from burner.  Place tuna steaks atop cabbage and zucchini.  Sprinkle cilantro over dish.

Serves 2

Time Cook: 30 minutes

 

I just love the colors of this dish!  It makes a beautiful presentation. You can always cook the fish longer, if you like.  I like mine pretty raw.  Just be sure not to overcook them.  Lower your heat to be sure not to burn the outsides.


tuna Mardi Gras Pan Seared Tuna Recipe fullsizeoutput 281f

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

More Posts - Website

Follow Me:
Twitter tuna Mardi Gras Pan Seared Tuna Recipe twitterFacebook tuna Mardi Gras Pan Seared Tuna Recipe facebookPinterest tuna Mardi Gras Pan Seared Tuna Recipe pinterestGoogle Plus tuna Mardi Gras Pan Seared Tuna Recipe googleplusYouTube tuna Mardi Gras Pan Seared Tuna Recipe youtube