Strawberries have been ripe here in Alabama and we have loved getting them from Jerry Marsh Farms. My goal is to enjoy them while they are here and make sure to freeze some and make some jam. Today we had … Continue reading
The past few weeks our menu has consisted of pork, turkey meat, fish and chicken. I make sure our fridge and pantry is stocked with coconut oil, chicken broth, coconut aminos (a soy substitute), ginger, garlic, cilantro, avocado’s, almonds, cashews, eggs and tons of veggies. If I have all those on hand I can pretty much make a variety of different dishes and having my pantry and fridge appropriately stocked is key to make cooking through the week so much easier! I found this recipe here and had most of the ingredients, so I made my own version with what we had!
The hubs and I both said that this was for sure a keeper, which is rare around here. We are always trying new things, but it was so delicious and yummy we will be making it again, maybe even this weekend!
6 thinly sliced pieces of pork, trimmed of fat and sliced into thin strips handful of cashews
1 bunch green onions, chopped
1 cup mushrooms, sliced
4-5 stalks celery, sliced
1-2 cups broccoli, chopped into bite-size pieces
1/2 head cabbage, shredded
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp Olive Oil Balsamic Vinegar 6 tbsp coconut aminos (Paleo version of soy sauce–I bought it at Whole Foods)
Heat a pan over high heat. Add olive oil and a splash of balsamic vinegar. Add pork to pan and cook until meat has browned on all sides, about 4 minutes. Add mushrooms, celery and broccoli; stir for 1 minute or until vegetables begin to release some of their liquid. Add cashews, garlic, ginger, cabbage, and green onions. Toss to combine and then pour in the coconut aminos. Cook for 3 minutes or until cabbage has wilted.
Have ground beef thawed in the fridge and no real plan? This is your recipe! That was the case a few weeks ago when our out-of-town Nutty Mama, Joy, was in town for a few days and I was lamenting at 4:00 about what to cook for dinner. She told me about this quick meal from Everyday Paleo and I had everything for it. I made some cauliflower rice to go with it and it was fabulous. Thank you Joy for saving dinner that night and introducing us to this delicious quick dish! 🙂
Puerto Rican Beef
1 lb grass fed ground beef
1 bunch kale chopped
1 white onion sliced
1/2 of a green, red, and yellow bell pepper sliced
1/2 cup pimento stuffed green olives
3 tbsp olive oil
1/2 tbsp ground cumin
1 tsp ground coriander
1/2 tbsp turmeric powder
1 tbsp dried oregano
Pinch of saffron threads (optional)
Sea salt and black pepper to taste
3 sweet potatoes
1 ripe avocado
In a large skillet brown the ground beef. Add the bell peppers, onions, and olive oil and saute until the onions and peppers are tender. Add all of the spices and mix well. Add the kale and green olives, continue cooking stirring often until the kale is tender (about 4-5 minutes. Serve over mashed sweet potatoes with a side of sliced avocado. To quickly prepare the sweet potatoes, peel and quarter the potatoes and cook in a pressure cooker for 12 -14 minutes.
Yes, this sounds like a strange combination, but I wanted to try it for a few reasons. First, it was the only paleo-ish recipe in the recent Cooking Light. Second, if I add fruit into any dish, my kids think it is a special treat. And finally, I think it is just fun to try new recipes. Our whole family liked this combination much more that we thought, and will be adding it to the permanent recipe book.
Italian Sausage with Broccoli and Grapes:
What it took for 2 adults and 2 kids:
*2 Tbs. oil/fat of choice, divided
* 1 lb broccoli, cut into 2-inch pieces
* 3 Italian sausage links, casings removed
* 3 cups green grapes, halved
* 1/2 red onion, thinly sliced
* 2 cloves garlic, minced
* 1/4th cup white wine (or water)
* 1 tsp red wine vinegar
* coarse salt and freshly ground pepper
Heat 1 Tbs. oil in a medium skillet over medium high. Add the broccoli and saute until crisp-tender, 3 minutes. Throw in a little pinch of salt and pepper. Remove from pan and cover to keep warm in a bowl.
Back in the skillet add the sausage. Break up with a wooden spoon and saute until browned all over. If you need to add a smidge more oil, that’s fine. Toss in the grapes and another pinch of salt and pepper, cook 2 more minutes. Remove from skillet and add to the broccoli bowl.
Back in the skillet, add the last Tbs. oil. Toss in the onions and cook until they start to soften, 2 minutes. Add the garlic and cook until fragrant. Add the wine and cook 2 minutes, until most liquid has evaporated. Then add the broccolini and sausage mixture back to the skillet. Toss in the vinegar and salt and pepper to taste.
One of the biggest transitions to cooking paleo (and real food in general) is it usually take some time and labor. At least more time than dumping a box of noodles and a can of cream of whatever soup into a pan! For a busy mom, this is an adjustment. So I’m always on the look out for a quick weeknight dinner that doesn’t compromise on nutrition – or taste!
Here is just that kind of meal. Quick, easy, yummy, and still full of veggies, Paleo-fied Sloppy Joes.
Another plus about this meal is it has lots of veggies hidden in it. I love that my 2 year old who is in a picky phase right now asked for seconds and thirds tonight!
1-2 lbs grass fed ground beef
4 cloves garlic
1 red bell pepper
16 oz tomato sauce
3 T tomato paste (I use the double concentrate in a tube)
1 t dry mustard powder
1 t pepper
1-2 t sea salt
1 t chili powder
1 t paprika
2 T honey
2 T balsamic vinegar
2 T coconut aminos (soy sauce substitue)
Brown ground beef. Set aside.
To save time, I grated the carrots in my food processor. Then I chopped the onion, garlic, and red pepper in there too. Next I tossed all the veggies in the same pan the meat was in (I used the fat from the meat – since it’s grass fed, it’s full of vitamins – and I added a little coconut oil to the pan). Saute the veggies for about 10 minutes until soft and the liquid is gone from the pan.
Then add the meat back in with the rest of the ingredients. Put the top on your pan and let simmer on low for about 15 minutes – stirring so that it won’t burn. Then longer this sits, the better it is but it is also great if you only have 30 minutes to cook.
I served this with a bunch of roasted veggies (squash, zucchini, mushrooms, onions – tossed in coconut oil, salt, and pepper and roasted until brown. Then I tossed in some fresh basil before I served it). You could also try serving the meat over grilled portabella mushrooms, or roasted acorn squash, or baked sweet potatoes.
My friend Nikki has been raving about this chicken recipe, so I finally tried it last night. It’s a keeper! The original recipe is from Paleo Plan, but I changed it up a bit.
(Sorry for the blurry picture. That’s what you get when the food is hot and everyone is hungry!)
Rosemary Bacon Chicken
Chicken Breast (use 3-4 for my family of 4), cut into strips
Juice from 1 lemon
lots of garlic – I used 6 cloves
1/3 c olive oil
Salt and Pepper
Rosemary sprigs – 1 for each chicken strip
Bacon cut in half – 1/2 piece for each chicken strip
Mix the lemon juice, minced garlic, olive oil, and salt and pepper in a big ziplock. Marinade the chicken strips at least 3-4 hours – more if you can.
After the chicken has marinaded, place a sprig of rosemary on each chicken piece and then wrap each piece in a half slice of bacon. Secure with a toothpick.
I planned on grilling the chicken, but it was pouring down rain so I pulled out my grill plan inside. Grill the chicken about 3 minutes per side, or until done and the bacon is crispy.
I served this with some of our favorite side – Pan fried carrots, roasted broccoli, and roasted squash and onion. If you have never roasted veggies, you must try it! The high heat caramelizes the veggies and makes it taste as good as it possibly could. I don’t think I’ve met a roasted vegetable that I didn’t love.
Here’s how you roast vegetables:
Preheat your oven to 425. Put your sheet pan in the oven while you are prepping your veggies and let the pan get really hot. Toss you veggies in some melted coconut oil, salt and pepper, and experiment with different seasonings (garlic, thin sliced onions, red pepper flakes, and Penzy’s greek seasoning are some of our favorites). Then pour all the vegetables on the (very) hot pan and roast until they start to get some black spots. I usually stir then a couple times to make sure nothing burns. Broccoli takes about 10 minutes, squash and zucchini take about 20 minutes, and root veggies take up to 45 minutes.
And the carrots:
My kids beg for these, sneak them while we’re praying before we eat, and fight over second helpings. And they couldn’t be easier!
Slice carrots into penny sizes (I make about 2 lbs of carrots and there are no leftovers)
Melt about 3 T grassfed butter in your pan (you can use coconut oil, but the butter flavor is really good here)
Add carrots, sprinkle with salt and pepper, and cook over med-low heat until they are golden brown (about 25 minutes). They burn easily if the heat gets too hight, so keep an eye on them. you can toss them with chopped fresh parsley if you have some but they are good either way.
This is a great salad that feeds a crowd! Other than lots of chopping, it’s very simple, and you can mix and match with ingredients on hand. Below are the classic ingredients for a Cobb, but I have thrown in bell peppers, mushrooms, raw broccoli, dried cherries, etc. And if you don’t have chicken breasts on hand, rotisserie chicken, cubed turkey or ham all work great too! The dressing is one use almost everyday because it is healthy, quick and includes ingredients that we always have on hand. We usually throw it together real fast as we are putting dinner or lunch on the table, so we never measure it!
Big Ol’ Cobb Salad
Bag of Mixed Green Salad
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into 1/2-inch cubes
2 medium tomatoes, peeled and cut into 1/2-inch cubes
1-2 boneless skinless chicken breasts, cooked and cut into 1/2-inch cubes
1-2 avocados, peeled, pitted, and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
On a (very) large platter, spread mixed greens. Arrange the bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper.
Brian’s Balsamic Honey Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp dijon mustard
1 tsp lemon juice
1 tsp honey
salt & pepper
Pour ingredients in a mason jar and shake. Pour over salad!