Tomato, Capers, and Olives 'Pasta'

Remember this recipe for zucchini noodles?

The point of that recipe was for this kind of recipe to follow......

I love olives....mostly I love kalamata olives.  I know in the olive world this is the most common and but a small portion of the many to choose from. I do like others but kalamatas are one of my favourite- they are easy to get, and the kids like them.  Although good Spanish green olives are a major ingredient in one of my favourite dishes of all time - Chicken Marbella

When I first starting making zucchini noodles this was my go to recipe long before I considered putting them in a classic tomato sauce.  I guess my thinking was that the kids (and the grown ups) would be less likely to compare them to noodles if they were served this way instead of a classic Italian pasta way.  This recipe has shown up regularly over the last couple of months.  It also straddles the line on Paleo, not completely obeying the rules so depending on how strict you are, limit how often you make this dish**

Tomato, Capers and Olives 'Pasta'
1 yellow onion, thinly sliced
4 cloves of garlic, minced
1/2 cup kalamata olives, pitted and sliced
1/4 cup capers, drained
1 cup cherry or grape tomatoes
1/4 cup olive oil
3 cups *cooked* zucchini noodles (already 'sweated' of excess moisture)
approx 1/2 cup home made chicken stock or vegetable stock
1/2 tsp dried chillies (optional)

In a large skillet over medium heat saute the onions and garlic in the olive oil until they start to caramelize.  Add the noodles and 1/2 the stock, saute for 3-4 minutes.  Try a noodle and see if it is 'el dente'. If not, continue to saute.  If the stock has completely cooked off and the noodles start to stick to the bottom of the pan, add a  little more (2-3 tbsp) stock and continue to saute.  Once noodles feel done quickly add in the olives, capers and tomatoes, toss and serve.  I like mine with some spice and add some dried chillies on top.  If you can tolerate dairy, I recommend a little Parmesan


**Olives and capers are not usually considered Paleo.  The reason for this is the amount of sodium, not because of blood sugar.  Because of this we eat this, it is suggested to eat them in moderation 

Chocolate Salty Balls

I am more of a savory girl than a sweet.....(all puns intended) but there is a certain time of the month that sweet is needed.  Maybe I crave sweets in some attempt to replace the sweet part of me that goes missing around the same time I start to crave it.....maybe in every life a little chocolate must fall.

The tough part is trying to stick with eating right when you have cravings. These are easy.  I mean it

These are my Chocolate Salty Balls......my Paleo Chocolate Salty Balls.  They are a little misshapen -  I rested them on a hot stove too long.

Nutty Chocolate Salty Balls
1 cup roasted almonds
Approx 18 pitted dates
4 tbsp pure cocoa powder
1/4 cup melted coconut oil
pinch of salt

Chocolate Drizzle
1/2 cup pure coco butter
1/4 cup pure cocoa powder
3 tbsp raw honey

Place the almonds, dates, cocoa and salt in a food processor.  Blend until dates are creamed and almonds are the size of rice grains or smaller.  Slowly add in the coconut oil pulsing after every addition.  Add just enough to make it tacky.  Roll into balls and place on a parchment paper lined cookie sheet.  Refrigerate until your balls have firmed up.

You can go ahead and eat these tender delicate balls now but adding a chocolate drizzle adds the 'glisten'.

For the drizzle - melt the coco butter in a double broiler or place a bowl on top of a pot of boiling water.  Whisk in the cocoa powder.  Once completely combined add the honey slowly

Stealing kid hand

I like to set up the balls on a cooling rack that is on top of a silpat or parchment.  I am not fancy about this and just pour a spoonful over the top of each ball letting it drip down. Once done put them back in the fridge until the chocolate hardens.  Then eat.

I have made many versions of this dessert.  Just stick with the ratios and you can be as creative as you want.  Here is a nut free school treat/bake sale version

Nut Free Chocolate Salty Balls
1 1/4 cups toasted Sunflower seeds
Approx 18 pitted dates
4 tbsp pure cocoa powder
1/2 tsp cinnamon
1/4 cup melted coconut oil
pinch of salt

or how about Chocolate Peanut Butter Balls?
1 1/2 cups roasted peanuts
8-10 pitted dates
Blend 1/2 the peanuts first until they are peanut butter then add in the remaining peanuts, dates, salt and the cocoa powder 

or Chocolate Cherry Balls ?
replace dates with dried sweet cherry
Cherries are pretty sweet so I prefer these rolled in cocoa powder

or Chocolate Hazelnut Balls?
replace almonds with hazelnuts

Well, there's no beating my Balls (you could make these into cubes or smalls bars but it just isn't Alec Baldwin enough for me)