Kale Salad

 

kale salad

This is for my vegans….or anyone who wants a delicious bed of fruits and veggies!

Ingredients:

  • 1 large bushel of kale, rinsed and chopped for a salad
  • 1 large mango, diced
  • 1/4 cup unsalted walnuts
  • 1 pear, diced
  • 3 tbsp dried pomegranates
  • 1 lemon
  • 2 tbsp coconut oil, melted
  • salt and pepper to taste

Combine the kale, coconut oil, salt and pepper, and half of the lemon squeezed into the mixture. Toss the salad in a salad bowl. Separate the kale mix into the desired portions and top with the fruits. Add some more lemon on top at the very end and then enjoy! Very simple and quick 🙂

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Paleo Cuban “Sandwich”

cuban smmy

This is a must-make. Sticking to my Cuban roots on this one 😉

Ingredients:

  • 1 lb pork shoulder
  • 1/4 lb deli ham- try to find an all natural pack of ham
  • 1/2 yellow onion, sliced
  • 2 tbsp pickles, minced
  • 4 tbsp coconut oil
  • 1/2 cup water
  • 1 cup mojo marinade (broth, garlic, onion, lemon, lime, coconut oil)
  • 2 tbsp mustard aoli (mustard, 2 egg yolk, coconut oil, garlic, lemon)
  • 2 large plantains- a little yellow but mostly green

Cook the pork with onion and mojo marinade and 1/2 cup of water in the crockpot on low for 12 hours. You should be able to pull apart the pork and shred it with a fork in the crockpot when it’s done and it should be very juciy. Sear the ham on a pan over medium heat on both sides until browned and set aside. The plantains are the hardest part so be patient. Peel the plantains and cut down the middle so u have 4 equal pieces….heat 2 tbsp coconut oil on med-high heats and cook the plantains for 10 minutes, flipping often, until they are browned all over (not too brown). Then, you wants to smash each of the 4 pieces into flat pieces– i use my plantain smasher so get creative with a wooden spatula or something. The pieces should look like the above picture. You then want to add the other 2 tbsp of coconut oil to the pan on med-high heat, and cook these flat pieces for 5 minutes on each side.

When the plantains are done, use these as the “bread.” Put on piece down, pork on top, then the pan-seared ham, then spread the minced pickles on top, and finally drizzle some aoli on top. Then put another flat plantain on top as the top of the “bread.” You have enough for 2 sandwhiches now and will probably have leftover pork!

 

Chicken Taco Salad

 

taco salad

 

Super easy and delicious salad! Beans are not paleo so omit the black beans if you are strict paleo.

Ingredients:

  • 1 lb chicken, cooked in the crockpot with salt, pepper, 1.5 cup water, and the taco seasoning recipe from the lettuce wrap taco blog. (cook on low for 12 hrs)
  • 1/2 yellow onion, sliced
  • 1 avocado, sliced
  • 2 tbsp fresh pico de gallo
  • 1 can no salt added black beans
  • 1 tsp garlic
  • bundle of green leaf lettuce, chopped and rinsed for salad
  • 1 large lemon
  • 1 tbsp coconut oil, melted
  • cracked pepper

Cook the black beans on the stove top for about 15 minutes on medium heat with the garlic and pepper. Prepare the lettuce by rinsing and chopping…add the melted coconut oil, cracked pepper, and squeeze half a lemon onto lettuce–toss the salad. Add the chicken on top, along with the sliced onions and avocado and pico de gallo on top. Crack some more pepper on top and add a scoop or two of beans (however much you want). Finally, squeeze more lemon on top and eat! yummm!

Buffalo Chicken Pasta

buff chick pasta

This is a spin off “PaleOMG” buffalo chicken pasta, but this is made with sweet potato noodles instead of spaghetti squash, and it is AMAZING. I think I like it better than the original which is crazy to say…

Ingredients:

  • 2 chicken breats, cubed
  • 1/2 yellow onion, diced
  • minced green onion for garnish (as much as you like)
  • 1 large sweet potato, spiralized into noodles
  • 1/4 cup Franks’s hot wing sauce
  • 2 tbsp coconut oil
  • 1 tbsp coconut flour
  • salt and pepper to taste

Heat 1 tbsp coconut oil in pan over med-high heat. Add chicken cubes and cook on both sides until browned. In another pan, med-high heat, heat coconut oil and add the sweet potato noodles and cover. When the chicken is browned, add the 1/4 cup wing sauce and reduce heat to low and simmer for 15 minutes. Turn and stir the sweet potato noodles frequently for 15 minutes, or until fairly soft and browned. Then add the onions to the sweet potato noodles, along with salt and pepper to taste. Cook for another 5 minutes on medium. After the 15 minutes of chicken simmering in wing sauce, add the tablespoon of coconut flour into the wing sauce and whisk in until thicker…let simmer covered for another 2-3 minutes or until you see the sauce is thickened a bit. Serve the chicken over the noodles and garnish with green onions!

Taco Lettuce Wraps!

lettucewraps

Ingredients:

  • 1 lb ground beef or turkey
  • 1 bundle of green leaf lettuce for the wraps
  • 1 avocado
  • your favorite salsa for topping
  • 1/4 cup water
  • Taco seasoning: (1 tsp cumin, 2 tbsp chili powder, 1 tsp dry garlic minced, 1 tsp red pepper flakes, 1 tsp salt, 2 tsp pepper)–I make this in batch but these are the amounts for one go-around.
  • tacoseasoning

Cook the ground beef/turkey on medium heat until cooked throughout….then add the dry seasoning and the 1/4 cup water. Reduce heat to simmer and simmer with the lid on for 15 minutes. Prepare your wraps and slice your avocado. Add the taco meat, avocado, salsa and any other toppings. Super easy meal for a taco tuesday or for entertaining guests! 🙂

Paleo Pad Thai

pad thai

Okay so I cannot say this is “authentic” pad thai because I honestly have no idea and I don’t think I’ve had pad thai more than 2 times in my life, but I would imagine this is pretty close, give or take a few ingredients….

For the actual sauce, I used:

  • 1/4 cup liquid aminos
  • 1 tsp minced ginger
  • 1 tsp cayenne pepper
  • 5 tbsp fish sauce
  • 1/2 tbsp honey
  • 1 tbsp garlic
  • splash of hot sauce (i used cholula…obviously thats not asian)
  • salt and pepper to taste

For the meal:

  • 1 large sweet potato, spiralized into noodles
  • 2 tbsp coconut oil
  • 2 large chicken breats, cubed before cooking
  • the sauce from above
  • bean sprouts
  • i forgot the green onions last night–but sprinkle these on top at the end
  • salt and pepper to taste
  • 1 tbsp coconut flour
  • 3 tbsp pine nuts (very random but they were in my pantry)

Heat 1 tbsp coconut oil in a large pan on medium-high heat, and cook the sweet potato noodles until tender. I seasoned mine with some salt and pepper as I was cooking and also splashed a little aminos in there too. When they’re done, put on a plate and cover so they stay warm.

Then, heat the other 1 tbsp of coconut oil over medium heat and put all the chicken cubes in there, and cover. Cook the chicken on the first side for about 5 minutes or until browned, and then flip them all and do the same. Then, add the sauce, reduce to low heat, cover and simmer for about 15 minutes. Then, add the tbsp of coconut flour into a liquidy area and whisk it in so the sauce thickens. Turn heat back up to medium and cover, and cook for 5 more minutes. The sauce should be thickened now. Add the pine nuts. Here is where I threw in the bean sprouts, like 1 big handful, and stirred them around with the chicken and sauce for about 3 minutes because I like mine crunchy so longer if you want them soft. Then, serve the chicken and sprouts over the sweet potato noodles. (add the green onions if you don’t forget like I did). I also splashed a little coconut aminos in at the end before I ate.

It was yummmyyyyyy!!!

Loaded Burgers & Yam fries

image(7)

This is a great easy weekend recipe. We’ve been using wood chips in our grill instead of charcoal and it makes everything taste so good!

Ingredients:

  • 1 lb ground beef
  • 6 strips all-natural bacon, cooked
  • green leaf lettuce to make the “bun”
  • 1 avocado thinly sliced
  • 1/4 yellow onion, thinly sliced
  • 2 yams, cut into wedge shapes
  • 4 fried eggs (1 for each burger–as runny as you like them)
  • 1 tsp rosemary, minced
  • 1 tbsp coconut oil
  • salt and pepper to taste
  • Condiments (I used my mustard aoli which is just 3 egg yolks, 2 tbsp mustard, 1 tbsp minced pickles…whisk it all)

Preheat oven to 400 degrees. Grease a baking sheet with coconut oil and roll the yam wedges in the oil with salt, pepper, and rosemary. These will bake for about 30 minutes or until browned. While they bake, fire up the grill and mix meat with salt and pepper and any other seasonings you like, and make patties. 1 lb should make about 4 good sized burgers. Cook the burgers on an uncovered grill until cooked throughout- probably about 7-10 minutes on either side, depending on heat of the grill. I like mine pink on the inside but you can cook them as long as you like. Prepare your lettuce as “buns.” When burgers are done, place them on a lettuce bun and add all the toppings (bacon, onion, mustard aoli, fried egg and avocado) and then place the other side of lettuce on top. Serve with the yam fries with some more mustard aoili. 🙂