Archive for Paleo

Southwestern Chicken Lettuce Wraps

You won’t miss any of the flavors of a traditional taco. This recipe has got it all except the carbs!   Perfect as an appetizer, lunch or dinner.

Feel free to change the spice levels to suite your own taste.

Serves 4

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  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 2 Chicken breasts ( can use ground chicken)
  • 3 Tablespoons Olive Oil
  • 1-2 bell peppers, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Lettuce leaves ( romaine, napa, iceberg, etc)
  • Optional garnish: tomato, red onion, green onion, avocado, cilantro

Avocado Cilantro Dressing

  • 1 avocado, pit removed
  • 2 Tablespoons olive oil
  • Zest and juice of 1 lime
  • 2 garlic cloves
  • 1 Tablespoon cilantro
  • 3 Tablespoons water ( more as needed)
  • Pinch of salt

Directions

In a bowl, combine salt, pepper,  oregano, garlic powder,  turmeric, cumin, chili powder and coriander.  Rub chicken breasts with oil and coat with spice mixture on both sides.

Heat 2 Tablespoons of oil in a large skillet and cook chicken until no longer pink in the middle. Set aside. When cool, cut into small strips or bite size pieces.

Heat 1 Tablespoon of oil in the same skillet.  Sauté bell peppers, onions and garlic for a few minutes.  Add in chicken and sauté until  chicken is cooked through.

To assemble: Place chicken and vegetables on top of lettuce leaves.  Top with desired garnish and drizzle avocado cilantro dressing on top.

Dressing: Combine all ingredients together a blender and process until smooth, adding more water as needed.

Cauliflower Tabbouleh Salad

This was one of the favorite dishes at our recent clean eating cooking class.

By replacing traditional bulgur wheat with cauliflower, this makes a healthy and delicious salad perfect for lunch or side dish for dinner.

Serves 4-6

Ingredients

  • 1/2  head cauliflower
  • 1 cup flat-leaf parsley, chopped
  • ½ cup mint, chopped
  • 1-2 tomatoes, diced
  • 1 cucumber, peeled and diced

Dressing

  • ¼ cup olive oil
  • 2 Tablespoons red wine vinegar
  • Zest and juice of 1 lemon
  • 2 garlic cloves, finely minced
  • 1 teaspoon cumin (optional)
  • 1 teaspoons salt
  • 1 teaspoon black pepper

Directions

Place cauliflower into a food processor and pulse until it resembles rice grains.  (Or use a cheese grater to grate cauliflower).

Add cauliflower to a large bowl and add parsley, mint, tomato and cucumber.

For the dressing: In a bowl, whisk all ingredients together.

Drizzle dressing over the vegetables and toss to combine. Serve at room temperature or cold.

 

 

 

 

 

 

 

Baked Eggs in Ham Cups

These yummy, Paleo egg cups couldn’t be more simple…

Great for a crowd or make a batch on Sunday for ready to eat breakfast or snacks for the week.

If you want it simple, just press the ham into a muffin pan, crack in an egg and bake. Or add vegetables or herbs desired. Perfect for families as you can customize each muffin cup with different vegetables (or cheese for non paleo) .

The results are simple, nutritious and delicious!

 

Makes 8

Ingredients

  • 2 Tablespoons oil ( coconut, olive or ghee)
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Vegetables desired: mushrooms, peppers, etc
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • cooking oil
  • 8 slices of ham
  • 8 eggs

Directions

Preheat oven to 350°F.

Heat cooking oil in a skillet and sauté onions for a couple of minutes. Add garlic and any other vegetables desired, salt, pepper and continue to sauté for a few minutes. Remove from heat.

To assemble: Fit 1 slice of ham into each oiled muffin cups. Divide sauté vegetables into cups and crack 1 egg on top of vegetables.  Bake for about 15 minutes or  until eggs are cooked.

Paleo Steak with Sautéed Vegetables

A Paleo steak dinner recipe that takes  less than 15 minutes to cook. Even better- you only need one  pan! I added peppers, tomatoes, spinach and avocado as that ‘s what I had in my fridge so feel to use any vegetables you have!
IMG_6695Serves 2
Ingredients

  • 2 steaks ( rib eye, sirloin,  flank, etc)
  • Seasonings desired: salt, pepper, garlic powder, etc
  • 1 Tablespoon olive oil
  • 1 shallot or 1/4 of onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 tomato, diced (or  cherry tomatoes)
  • 2 cups spinach or kale
  • 1 Tablespoon balsamic vinegar

Directions 

Sprinkle steaks on both sides with seasonings desired.  ( I mixed together salt, pepper, paprika, garlic powder)

IMG_6699

Heat oil in a large pan. Add steaks and sear 3-5 minutes on each side. (My steaks were thin cut so I only needed to sear a few minutes. Cook longer if you like your steaks well done or if your steaks are thick cut)

IMG_6704

Remove from pan, transfer to a plate and cover with aluminum  foil to keep warm.

In the same pan, sauté onions for a  few minutes (adding more oil, if needed).  Add garlic and peppers, and continue to cook  for a couple of minutes. Add tomatoes and cook for about a minute to soften.

IMG_6715

Add spinach and balsamic vinegar and cook just until spinach is wilted.

IMG_6721

To serve: Place steak on a plate and serve with sautéed vegetables and avocado.

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