Mother's Day brunch ideas done the Paleo way - KMSP-TV

Mother's Day brunch ideas done the Paleo way

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(WJBK) -

Dr. Kellyann Petrucci, author of several Paleo diet books including 'The Paleo Cookbook,' stopped by FOX 2 Thursday to offer up paleo-friendly Mother's Day brunch ideas.

Want to learn more about living 'paleo'? Log on to drkellyann.com.

Tuscan Spinach Salad

Prep time:  10 min
Yield:  4 servings

Ingredients
2 cups spinach
2 hard-boiled eggs, chopped
1 cup fresh basil, chopped
3 tablespoons olive oil
1 red onion, chopped
1 tablespoon fresh oregano
⅓ cup lemon juice
1 handful black olives, chopped
1 avocado, cubed

Directions
1. Combine ingredients in a large bowl.  Mix and serve!

Per serving: Calories 234 (From Fat 171); Fat 19g (Saturated 3g); Cholesterol 93mg; Sodium 147mg; Carbohydrate 12g; Dietary Fiber 6g; Protein 7g

Caramelized Coconut Chips


Prep time:  2 min
Cook time: 3 min
Yield:  4 servings (about 1 cup)

Ingredients
¼ teaspoon Celtic sea salt
¼ teaspoon cinnamon
1 cup unsweetened coconut flakes
 
Directions
1. Mix the salt and cinnamon with a fork in a small bowl and set aside. Heat a cast iron or stainless steel skillet over medium-high heat, about 2 minutes.

2. Add the coconut flakes to the skillet and distribute evenly to form a single layer in the bottom of the pan.  Cook, stirring frequently, for about 3 minutes, but watch closely for desired toastiness.  Remove the pan from the heat.

3. Sprinkle the hot coconut flakes with the salty cinnamon and toss until evening seasoned.  Transfer to a plate and allow to cool in a single layer for maximum crunch.  Store at room temp in an airtight container-if they last that long.

Per serving: Calories 147 (From Fat 117); Fat 13g (Saturated12g); Cholesterol 0g; Sodium 86 mg; Carbohydrate 5g; Dietary Fiber  3g; Protein 1g

"The Dr. Oz Show" Special Smoothie


Prep time:  5 min
Yield: About 3 cups (1 serving)

Ingredients
1 tablespoon flax seeds
3 Brazil nuts
½ cup blueberries
1 cup Swiss chard leaves, torn into small pieces (no stems)
1 to 2 cups brewed green tea, cooled

Directions
1. Place all ingredients into blender in order listed.  Blend for 1 to 2 minutes. Add filtered water as necessary to achieve desired consistency.  

Per serving: Calories 281 (From Fat 126); Fat 14g (Saturated 3g); Cholesterol 0mg; Sodium 104mg; Carbohydrate 39g; Dietary Fiber 6g; Protein 5g

Grain Free Blueberry Coffee Cake


Prep time:  10 min
Cook time: 40 min
Yield:  12 servings

Ingredients
½ cup coconut flour
½ teaspoon salt
¼ teaspoon baking soda
6 eggs
½ cup coconut oil
¼ honey
½ tablespoon pure vanilla extract
Zest of 1 lime
2 tablespoons lime juice
1½ tablespoons poppy seeds
1¼ cup fresh blueberries (or frozen, defrosted)

Directions
1. Preheat the oven to 350 degrees

2. In a small bowl, mix coconut flour, salt, and baking soda with a fork. Set aside. In a large bowl, whisk eggs, coconut oil, honey, vanilla, lime zest, and lime juice until smooth.  Stir in the flour mixture, poppy seeds, and blueberries until just combined.

3. Grease an 8 x 8-inch square pan with coconut oil, and then dust with coconut flour.  Pour batter into pan and spread into corners with a rubber scraper. Bake until lightly golden and a toothpick inserted in the center comes out clean, about 35-40 minutes.

4. Cool the cake in the pan, and then cut into 12 squares.  Store covered in the refrigerator or at room temperature.  

Per serving: Calories 170 (From Fat 115); Fat 13g (Saturated 9g); Cholesterol 106mg; Sodium 165 mg; Carbohydrate 11g; Dietary Fiber 3 g; Protein 4g

Meat and Spinach Muffins


Prep time:  15 min
Cook time: 40 min
Yield:  4 servings

Ingredients
Three 16- ounce bags frozen chopped spinach,
½ tablespoon coconut oil
½ medium onion, diced (about ½ cup)
1½ lbs. ground beef
2 cloves garlic, minced (about 2 tablespoons)
½ teaspoon Celtic sea salt
¼ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
3 eggs

Directions
1. Preheat the oven to 375 degrees

2. Place all the spinach in a colander and press out the water with a bowl that fits inside the colander; squeeze handfuls of spinach to wring out the remaining water.  You should have about 4 cups of spinach.

3. Heat a large skillet over medium-high heat, about 3 minutes.  Add coconut oil and allow it to melt.  Add the onion and sauté, stirring with a wooden spoon, until it's crisp-tender and translucent, about 5 minutes.

4. Crumble the meat into the pan, breaking up lumps with the wooden spoon.  Add the garlic, salt, black pepper, and cayenne pepper, and cook until the meat is browned.  Stir in the spinach until it's combined.  Set aside to cool for about 15 minutes.  

5. Beat the eggs in a small bowl with a fork, and when the meat is cool, add them to the meat; blend well.  Using your hands is the easiest way to combine.  

6. Place muffin papers in a 12-count muffin pan.  Pack the batter in a ½ -cup measure, and then transfer it to the muffin pan, using your hands to pack the mixture tightly into the muffin paper.  It should be slightly mounded on top.  

7. Back for 40 minutes or until the tops are lightly browned.  Remove the muffins from the pan, cool and store covered in the refrigerator.  

Per serving: Calories 610 (From Fat 369); Fat 41g (Saturated 16g); Cholesterol 260mg; Sodium 579mg; Carbohydrate 17g; Dietary Fiber 10g; Protein 47g

Moroccan Salmon

Prep time: 355 min
Cook time: 7 min
Yield:  6 servings

Ingredients
1 tablespoon coconut oil, melted
1 tablespoon fresh orange juice
1½ teaspoons dried ginger
1½ teaspoons ground cumin
1½ teaspoons ground coriander
½ teaspoon paprika
1½ teaspoons Celtic sea salt
¼ teaspoon ground cayenne pepper
1½ to 2 pounds wild Alaskan salmon fillets

Directions
1. In a small bowl, mix together the oil, orange juice, ginger, cumin, coriander, paprika, salt, and cayenne pepper to form a paste the consistency of thick salad dressing.

2. Place the salmon in a glass dish, massage the marinade over the salmon, and then cover and refrigerate for 30 minutes.

3. Preheat a gas grill on high with the lid closed for about 10 minutes.

4. Place the salmon skin-side down on the grill, close the lid, and cook for about 3 minutes (the skin should be a little blackened and starting to separate from the pink flesh.)  Flip the salmon, close the lid, and cook another 3 minutes.  

5. Remove from the grill and cut into serving pieces.  

Per serving: Calories 340 (From Fat 207); Fat 23g (Saturated 7g); Cholesterol 83mg; Sodium 408mg; Carbohydrate 1g; Dietary Fiber 0g; Protein 31g

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