Tri Tip Kale Salad

tri tip salad

 Ingredients:

  • 1.5 lbs tri-tip with the fat trimmed (I trim it but you don’t have to)
  • 1 bundle of kale
  • 1 lemon
  • 3 tbsp sliced almonds
  • 1 pear, diced
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tbsp liquid aminos

Season the tri tip with garlic powder, aminos, pepper, and a little salt. Grill until medium rare, or however you like the meat. Medium rare is 145 degrees on the inside. Rinse your kale and chop and add to large salad bowl. Mix in the almonds, pear, olive oil, and apple cider vinegar, and juice from the lemon. Mix around and add a little salt and some pepper. Slice the steaks after they have cooled for a minute. Serve the salad mix and then add the steak slices!

Paleo Carnitas!

 

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This was my first go at carnitas and it was delicious!

Ingredients:

  • 1 pound of pork shoulder
  • Bundle of collard greens
  • 1 avocado
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tbsp garlic powder
  • salt and pepper to taste
  • lemon to squeeze on top when pork is done
  • 1/2 onion, sliced
  • 1/2 tbsp coconut oil
  • 1 cup **MOJO**

Put the pork, dry seasonings, onion, and mojo in the crockpot. You want the pork to be covered completely so if it’s not, add water to cover. Cook on low for 12 hours. Pork should be fully cooked and able to pull apart with a fork–go ahead and pull it apart. Heat a pan over medium-high heat with the coconut oil, and cook the pork you are going to use for 5 minutes on each side–the pork should get crispy. Prepare your collard greens and slice the avocado…add the crispy pork, avocado, and squeezed lemon onto the collard greens and enjoy!

Paleo Plantain Lasagna

LASAGNA

I saw a picture of something like this on the “Fit Men Cook” instagram, so credit to him for the inspiration! It was amazing.

Ingredients:

  • 1 lb ground turkey/chicken/beef- I used turkey
  • 3 large plantains, I like them not fully ripe but still mostly yellow
  • 1 small can of no-salt-added diced tomatoes
  • 1/4 cup mojo **RECIPE**
  • 1 tsp parsley
  • 2 tsp basil
  • Salt and pepper to taste
  • 3 tbsp coconut oil
  • 1/2 lemon
  • 2 eggs, whisked

Slice the plantains, first in half long ways, and then slice them thinly into long pieces. This is the hardest part, I promise. I am sure there is a tool for this, but I don’t have it. Cook these strips in coconut oil, a few pieces at a time, on medium-high heat, on both sides, until browned. They will look like this:

 

While the plantains cook, or after, cook the ground meat on the stove with the salt, pepper, parsley, and basil. When the meat is cooked throughout, add the can of diced tomatoes and the mojo marinade. Cook on low for about 5 minutes and remove from heat. Get a baking dish and grease it with coconut oil all around to prevent sticking. Start layering! Place a few plantain strips on the very bottom, then some meats to cover the strips, then another layer of strips, another layer of meat, and finally, one last layer of strips on top. This is where I poured the whisked eggs on top. Bake for 45 minutes on 400 degrees….and done!

BBQ Ribs!

ribs

 

Very simple recipe!

Ingredients:

  • Dry Rub: (1 tsp salt, 1 tsp pepper, 1tsp cayenne pepper, 1tsp paprika, 1tsp cumin)
  • 2 tbsp honey
  • 2 tbsp liquid aminos
  • 1 tbsp hot sauce
  • 1 rack of ribs, peel the skin layer off the back bone part
  • bundle of asparagus (or any side you want)
  • 1.5 tbsp coconut oil

Peel the skin layer off the bone part of your rack. Combine the honey, hot sauce, and aminos in a bowl and whisk together. Put a tbsp of coconut oil on a long sheet of tinfoil and place the ribs on there- meat side up. Cover your rack with the dry rub mixture as well as the sauce mixture and let marinate in the frige over night. Next day, preheat over to 350 degrees. Place the tinfoil with ribs on a baking sheet and bake for 1 hour and 20 minutes. Fire up the grill in the last 10 minutes of baking. When the baking is done, the ribs should look pretty much done, but the grilling will give them the smokey crispy flavor. Place the tinfoil with ribs on the grill, but flip the ribs so that the meat side is down against the foil. Cover and grill for 12-15 minutes on a medium-high heat. Take them off, let them cool, and enjoy!

Citrus Mojo Salmon

 

mojo salmon

I love mojo meals! And plantains.

Ingredients:

  • 2 pieces of Atlantic Salmon (or whatever you prefer)
  • 2 halfway ripe plantains-not too soft, but soft enough to peel and have a little bit of sweetness
  • 1 avocado, cut in half
  • 1/2 cup mojo marinade- I had my mom send me a few authentic bottles from Florida but here’s a **RECIPE**
  • 1 lemon
  • 1 cutie (type of orange)
  • 3 tbsp coconut oil
  • 1 tbsp garlic
  • salt and pepper to taste

Season the 2 pieces with equal parts of the garlic, mojo, 1/2 the lemon squeezed, and 1/2 the cutie squeeze…along with salt and pepper to taste. Let these marinate in their own individual block of tinfoil overnight in the fridge (you want to use the tinfoil so that when you cook the salmon the marinade is still underneath). We cooked this on the charcoal grill which is what I recommend for the best flavor but you could do it in the oven also. While the grill is heating up, make your plantains. My recipe for plantains is **HERE**. Grill the salmon in the tinfoil for about 12 minutes, depending on how rare you like it. I like mine a tiny bit rare, not all the way cooked, but you can cut into them and see if they are done to your liking. The marinade should be boiling the whole time underneath the salmon so that the salmon is essentially simmering in it. Once the salmon is done, serve with the plantains and avocado. Add some pepper to the avocado and squeeze the other 1/2s of lemon and cutie juice onto the salmon, plantains and avocado. Yum!

 

Pesto Chicken “Pasta”

pesto chicken pasta

The sweet potato noodles pick up so much flavor! I don’t see why I would ever eat pasta again, honestly…

Ingredients:

  • 1 lb chicken breast, cubed
  • 4 tbsp Against All Grain’s Paleo **PESTO** recipe
  • 1/2 cup sundried tomatoes
  • 1/2 yellow onion, diced
  • 1 large sweet potato, spiralized
  • 2 tbsp coconut oil
  • 1 tbsp liquid aminos
  • salt and pepper to taste
  • italian seasonings (basil, parsley, thyme, rosemary)

Heat one tbsp coconut oil in a pan over med-high heat. Add the chicken and cook on both sides for about 10 minutes each or until browned on both sides. Add about 2 tbsp of pesto into the chicken mix and let the chicken cook for 10 more minutes while you cook the noodles. Heat another pan on med-high heat with 1 tbsp coconut oil and add the onions, sweet potato noodles, italian seasoning, liquid aminos, and salt and pepper. Cook noodles until softer and browned (we like them crispy). Add the sundried tomatoes and other 2 tbsp of pesto into the noodles and cook for another 2 minutes. Serve the chicken over the noodle mix. YUM!!!! Pasta without the guilt/uncomfortable stomach.

Cold “Pasta” Salad

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This is even better than pasta salad with real pasta…seriously.

Ingredients:

  • 3 Applegate Italian Sausage, cooking on grill and sliced
  • 2 large cucumbers, spritalized (spiralizer will naturally unseed the cucumber so just remove the globs of juicy seed)
  • 1/2 cup grape tomatoe, sliced in half long ways
  • 2 large handfuls of spinach, cooked on the stove for 3 minutes in coconut oil
  • Italian dressing– (1/4 cup apple cider vinegar, 2 tbsp olive oil, parsley, oregano, basil, salt and pepper, 1/2 lemon squeezed)

Combine spiralized cucumber, spinach, and tomato in a large salad bowl….toss in the italian dressing. Top with the sausage after the sausage has completely cooled and enjoy! Super easy and so delicious for a warm spring/summer meal. You can refrigerate over night if u want it super cold.