Paleo Turmeric Cauliflower - Mashed Potato Style

Everyone has their favorite recipe when it comes to mashed potatoes. Well, I have a mashed potato recipe for you with one twist, it’s a Paleo diet version - you won’t find any potatoes in this dish! Jada Chicken Salt provides wonderful flavor without being too salty.

Paleo Turmeric Cauliflower - Mashed Potato Style
by Lori C.
Serves 4-5

1 head cauliflower about 2 pounds
6 Tablespoons salted butter
3/4 to 1 cup whole milk
3 1/2 teaspoons Jada Tumeric Chicken Salt
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan
Fine ground black pepper
4 or 5 roasted garlic cloves
A couple of shakes of Jada Lime Chicken Salt
4 or 5 Ramekins 3 inches in diameter by 2 inches deep, buttered

Begin by filling a stock pot 2/3 full with water, chop cauliflower into pieces, so that it will cook quickly, and add it to the stock pot. Bring to a boil, then reduce to a simmer until it is soft enough to mash.

When cauliflower is ready, drain off the hot water and add butter, milk, Turmeric Chicken Salt, Pecorino Romano, Parmesan and black pepper. Mix together.

Place in buttered ramekins and top with one clove roasted garlic, a liberal sprinkle of Jada Lime Chicken Salt, and a shake of pepper. Place each ramekin on a baking sheet, then place in the oven under the broiler until slightly brown and crispy, not more than 10 minutes. Remove from oven, let cool for 5 minutes and enjoy.

I paired this with marinated grilled chicken, steamed artichokes and steamed broccoli.

I hope you enjoy this simple side dish, it’s become a favorite in our house!

3 Course Meal for 2 (Slow Cooker Style)

Long are the days of a totally hectic schedule trying to get my three children to their after school activities. Now, my days are anything but quiet, and instead of my three children, I’m helping out with my 8 grandchildren!!! But usually when it’s dinner time now, it’s just my husband and I. We lead VERY active lives between our own work schedules and our fitness schedules. I quite frequently use a slow cooker to prepare things so it’s ready by the time we get home. For the Hamilton Beach Slow Cooker Challenge, I decided to use a meal I created just a few months prior to the challenge. It was perfection and I prepare this quite often.

3-Course Meal for 2 (Slow Cooker Style) 
Proscuitto Wrapped Stuffed Chicken Breasts, Roasted Garnet Red Sweet Potatoes, and Apple Crisp a la Paleo Style
by Debbie

3 medium-sized slow cooker bags
1/2 cup goat cheese
1 1/2 Tablespoon freshly chopped rosemary, divided

1 teaspoon sea salt

2 large boneless, skinless, thick chicken breasts
1 Tablespoon olive oil

3 medium-sized garnet red sweet potatoes
1 Tablespoon grass fed salted butter
1 Tablespoon cinnamon
1 teaspoon sea salt
6 small gala apples
1 teaspoon sea salt
1 Tablespoon cinnamon
1 Tablespoon grass fed salted butter
2 cups walnuts
5 dates with the pits removed
1 teaspoon cinnamon

In a small bowl, mix the goat cheese, 1/2 Tablespoon of rosemary and sea salt and then set aside.

Make a large slit in the thickest part of each of the chicken breast.

Heat the olive oil in a medium skillet and sprinkle the remaining 1 Tablespoon of rosemary in the heated oil along with the sea salt.

When the oil is hot, sear each side of the chicken breast and remove from heat.

When the chicken is cool enough to handle, stuff each breast with the goat cheese mixture.

Wrap each piece of chicken with 1 slice of prosciutto, ending the wrap on the bottom side.

Place chicken in one of the slow cooker bags and pour the remaining olive oil from skillet inside the bag. Place bag on the bottom layer of the slow cooker. Do not seal the bag, but roll it down close to the chicken.

Cut the sweet potatoes into about 1 1/2” - 2” cubes, leaving the skin on the potatoes.

Place inside the second slow cooker bag and add butter, cinnamon and sea salt.

Shake and roll the top down to close.

Place sweet potato bag on top of the chicken bag into the slow cooker.

Slice and cube the apples, leaving the peel on.

Add apples, sea salt, cinnamon and 1 Tablespoon of butter to the third slow cooker bag. Shake to distribute the ingredients. Roll the top of the bag down to close it and place the third bag on top of the other bags.

Place lid on the slow cooker and cook at low setting for 5 hours, but no longer than 6.

Place the walnuts, dates and cinnamon in a food processor and process until it resembles a graham cracker crust consistency. This will keep in a refrigerator for a few weeks and can be used as a topping on the apples to resemble a “crisp”. I personally layer apples with topping and finish off with the nut mixture on top of the apples.

Spanish Peppers

Several years ago, my best friend and I were in Dallas. We were there for me to run a qualifying half-marathon. My husband was unable to go, so she gladly went with me. The night before the race, we went to eat at a quaint Spanish restaurant. While there, we ordered an appetizer of goat cheese peppers. We loved them so much that we ordered a second. They must have been fantastic because I qualified for the race I was trying to qualify for by 2 seconds!!! However, on a sad note, I didn’t get to run that next race because I fractured my pelvis in 4 places in the Dallas race. Just goes to show what determination can do for you, though. I ran my best ever race even AFTER the fracture happened at mile 5 of 13.1 miles. Once I returned home, I decided I wanted to try to duplicate what we had eaten and this is the recipe I came up with. Even my youngest grandchildren love eating these.

Paprika Chicken with Lavender-Pumpkin Cream Sauce

Paprika Chicken with Lavender-Pumpkin Cream Sauce
by Debbie

1 teaspoon The Spice House Sel Marin de Guerande French Grey Sea Salt
1 tablespoon The Spice House Lavender Flower Buds

4 medium size chicken breasts, boneless and skinless
Pinch of salt

Black pepper

2 Tablespoons The Spice House Spanish Smoked Hot Paprika
1 Tablespoon olive oil
2 cups heavy whipping cream
1 15-ounce can of pumpkin pureé

1 teaspoon freshly grated nutmeg

Preheat oven to 400°F.

In a spice grinder, add the French Grey Sea Salt and Lavender Flower Buds. Grind until both are a fine powder. Set aside.

Lavender/Almond Flour Paleo Pancakes

Lavender/Almond Flour Paleo Pancakes
by Debbie
adapted from this recipe by Paleo Plan

6 little pancakes (3 per serving)

1 cup plus 1 Tablespoon almond flour
1 cup unsweetened applesauce
1 Tablespoon coconut flour
1/2 cup water
1/4 teaspoon sea salt
1 teaspoon freshly grated nutmeg
1 teaspoon The Spice House Lavender Flower Buds
2 eggs
coconut oil
fresh berries and pure maple syrup for serving