With Love From Florida

I had to do it! Booked a quick trip to Florida with hopes of thawing myself out from this frigid winter but Mother Nature outfoxed me.  It was the coldest winter in 8 years in Naples!  

Mother Nature did not deliver the sun I hoped for so I headed for the kitchen and got creative with the pots and pans.  You may have seen some of the photos on Instagram.  Judging from your response to these photos I thought it only fair to share the love and the recipes.

So here are three recipes for you to enjoy.  I used ingredients that were readily available and made dishes that were pronounced dee-licious!!!  Then they were promptly gobbled up with gusto.  

With love from Florida!

Tosca Reno

PS. If you love my Paleo Loaf it may be the biggest reason you should sign up for the upcoming Strike Sugar® Challenge. You get to eat it and kick your sugar addiction while getting super healthy!  You gotta love it!

Sign up!

Banana Paleo Loaf – New Recipe!

PREP TIME: 12 minutes

COOK TIME: 35 minutes

YIELD: 1 loaf or about 15 slices

Ingredients:

• 2 cups blanched almond flour/meal
• 2 tablespoons coconut flour
• ¼ cup flax seed ground
• ¼ cup chia seed
• ½ cup mixed sunflower seeds and raisins
• pinch unrefined sea salt
• ½ teaspoon gluten-free baking soda (Bob’s Red Mill)
• 5 whole, organic eggs
• 2 tablespoons coconut oil, melted
• 1 tbsp raw, organic honey
• 1 tbsp coconut or apple cider vinegar
• 1 ripe banana, mashed

PREPARATION:

1. Preheat oven to 350 F.  
2. Line a loaf pan with parchment paper.Place all dry ingredients in medium bowl. Combine well.Place all wet ingredients in a separate medium bowl and beat until combined
3. Combine wet and dry ingredients. Don’t overmix.
4. Pour into prepared, greased loaf pan.
5. Bake at 350 degrees F for 35 minutes.
6. Cool, slice and serve.

Eat Clean® Salade Nicoise – New Recipe!

PREP TIME: 15 minutes

COOK TIME: 5 minutes for eggs, 5 minutes for asparagus, 8 minutes for green beans, 20-25 minutes for potatoes

YIELD: 4-6 servings

INGREDIENTS FOR SALAD:

• 2 – 3 small heads romaine lettuce halved lengthwise, washed and dried1 small red onion, peeled and sliced into thin rings
• ½ cup pitted, black Nicoise olives
• 6 – eggs, 1 hard boiled egg per person, peeled and wedged
• 2 Tbsp chopped flat leaf parsley
• 1 bunch asparagus or 3 stems per person, lightly steamed
• 1 pound French green beans, trimmed and steamed
• 1 pound baby potatoes, boiled and halved
• 8 ounces tuna (2 ounces per person) 

INGREDIENTS FOR DRESSING:

• Freshly ground black pepper
• 1 tsp unrefined sea salt
• 6 Tbsp extra virgin olive oil
• 2 cloves garlic, peeled
• 1 bunch fresh, flat leaf parsley
• Juice of 2 fresh limes or lemons
• 1 Tbsp Dijon mustard

METHOD FOR DRESSING:

1. Place all ingredients in a high-speed blender and pulse until smooth.
2. Set aside until ready to use.

METHOD FOR SALAD:

1. Arrange the lettuce on a large serving platter.
2. Arrange the boiled, halved potatoes around the perimeter of the platter.
3. Dot with olives.
4. Peel and cut the eggs into wedges.  Arrange on lettuce.
5. Arrange green beans, onions, parsley and asparagus on lettuce.
6. Drizzle with dressing and serve.