365 Project: Recipes 211-225

The other day I wrote about how I recently started the Autoimmune Paleo Program. The majority of recipes I post in this batch of 15 were made prior to my starting that. I always cook faster than I post.

211. Zesty Tomato and Olive Sauce


Source: Original

Notes: I sauteed garlic, basil, and yellow grape tomatoes in a tablespoon of olive oil. Then I added 6 oz of quartered black olives, a can of crushed tomatoes, and a small can of tomato paste and simmered.

Rating: LOVED

212. Eggplant and Mushroom “Meatballs”


Source: Plenty

Notes: I used quinoa instead of millet. Cooking whole grains can take up a lot of time so I typically prepare one grain in a slow cooker over the weekend, refrigerate the leftovers, and use them in other recipes during the next few days.

Rating: LOVED

213. French 75


Source: The Fashionable Cocktail

Notes: My sister bought me this book for the holidays a few years ago. It is a great mix of simple and elaborate cocktails.

Rating: Liked

214. Digestives



Notes: This recipe said you could use a sweetener or milk. I used stevia. These cookies tasted good but they weren’t crisp like a traditional digestive. I would try using milk next time or perhaps baking them a bit longer.

Rating: Liked

215: Fig Salad with Pomegranate Dressing


Source: Original

Notes: This was a lovely salad to kick off fall with. It was figs, arugula, plum, and goat’s cheese.  The dressing was olive oil, pomegranate vinegar, dijon mustard, salt, and pepper.

Rating: LOVED

216. Egg in the Hole


Source: Original

Notes: This is one of my favorite comfort foods but I’d never attempted to make it before. I buttered Ezikel bread and cut a hole through one slice. I but a whole egg and spinach in the hole and cooked in a frying pan like you would a grilled cheese sandwich.

Rating: Liked

217. Eggplant Salad


Source: One Good Dish

Notes: I added these cutlets to an arugula salad with goat’s cheese. They didn’t get as crispy as I had hoped.

Rating: Okay

218. Eggplant Mango Udon Noodles


Source: Plenty

Notes: Loved these flavors. I used udon noodles instead of soba noodles.

Rating: Liked

219. Mango Dream Smoothie


Source: Autoimmune Paleo Cookbook

Notes: I also added some spirulina to this.

Rating: LOVED

220. Vanilla Chai Latte


Source: Original

Notes: I made chai tea with some vanilla bean and heated coconut milk. I have since learned that traditional chai tea isn’t on autoimmune paleo because of the seeds in the spices so I’ve started making an earl grey latte instead.

Rating: Liked

221. Garlic Beef and Broccoli


Source: The Autoimmune Paleo Cookbook

Notes: It had been ages since I had cooked red meat. This was a nice alternative to Chinese takeout.

Rating: Liked

222. Dill Shrimp Salad


Source: Original

Notes: I made lemon dill vinegarette and tossed with cooked shrimp and lettuce.

Rating: Liked

223. Turkey Sage Sausage Patties


Source: The Autoimmune Paleo Cookbook

Notes: The recipe called for ground chicken but my butcher only had turkey so I used that which does tend to get a little drier than other meats.

Rating: Liked

224. Sunchoke Salad


Source: Original

Notes: I roasted sliced sunchokes in the oven and served in a spinach salad with fresh peaches and apricot dressing.

Rating: LOVED

225. Pear and Fig Spice Cookies


Source: The Autoimmune Paleo Cookbook

Notes: There are some variations suggested in the recipe. I tried a slightly different version later but preferred this one.

Rating: LOVED



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