Wednesday, February 27, 2013

Spring Citrus Chicken

What a great way to start cooking for spring!  With yummy citrus flavors and warm seasonings,
this makes for a great meal on a weeknight!

Crockpot Spring Citrus Chicken

1 whole chicken (get all the stuff outta it!)
1/2 yellow onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 carrots, chopped
3 lemons, 1 quartered, the others for juice
1 T Rosemary
1/2 T Thyme
Sea Salt and Pepper
2 Bay Leaves
1 cup Chicken Broth

Place the chicken in the crockpot

Quarter one lemon and place inside the cavity of the chicken.
Cover with veggies and seasonings. 
Pour in Chicken Broth and Squeeze the juice of 2 lemons on top.

Cook on low in your Crockpot for 6-7 hours.

Serve with any type of Paleo veggies!!! 
We had a fresh salad on the side

Thursday, February 21, 2013

Italian-Style Pork Tenderloin over Mashed Faux Potatoes

This is something I created myself and we really enjoyed it more than I was thinking we would! 
Very filling and it warmed me up as the cold front moved through!

Italian-Style Pork Tenderloin
Over Mashed Faux-Potatoes

2 pork tenderloins, trimmed of fat
1 laerge can organic diced tomatoes
2 T Oregano
1 T Basil
1 T Garlic Powder
1 can organic mushrooms
2 Bay Leaves
1 cup Chicken Broth/Stock

Place the pork tenderloin on the bottom of the crockpot
Place diced tomates on top, then all the spices and mushrooms

Pour in Chicken Broth and cook on low for 7-8 hours

Mashed Faux-Potatoes

1 head Cauliflower
2 T Butter
Sea Salt and Pepper to Taste

Steam the cauliflower 30 minutes
Place in blender and puree with butter, salt and pepper

Plate faux-potatoes and place Pork Tenderloin on top!


Wednesday, February 20, 2013

Mushroom and Tarragon Chicken

This was so yummy with the side dish I included!
Mushroom Tarragon Chicken
w/ Bacon-Wrapped Asparagus
4 chicken breasts
Black Pepper
2 cups white mushrooms, sliced
1 shallot
1 tomato, diced
2 cups chicken broth
1 T Tarragon
1 T Parsley
 Place the chicken breasts on the bottom of the crockpot and pour mushrooms on top 

 Place all remaining veggies and seasonings on top and chicken broth
Cook on low for 7-8 hours
Bacon-Wrapped Asparagus
1 bunch of asparagus
4 strips of bacon
Take 6-7 spears and wrap with bacon
Cook in oven on 375 degrees for 30 minutes


Tuesday, February 19, 2013

Paleo Comfort Food - Crockpot Beef Stew

This is such a reward after a killer WOD!  Great comfort food!

Beef Stew

1-2 lbs beef stew meat
4 stalks of celery, cut
2 carrots, sliced and quartered
1/2 large yellow onion, diced
1 yellow squash, quartered
2 garlic cloves, minced
2 cups chicken broth
1-2 T Rosemary
1 T Oregano
2 bay leaves
Sea Salt and Pepper

Dump all in Crockpot and stir well.

Cook on low for 7-8 hours and serve hot!


Monday, February 18, 2013

Paleo Fajita Salad

Josh found out through his crew about a phenomenal Hispanic market off Green Street in Longview, so we decided to go take a look! 

Their meat was fresh and already marinated in spices we can use with Paleo, so that gave us an idea.  For us to cook in bulk, we grabbed 3lbs of chicken and 3 lbs of steak and grilled it, cut it up and placed it in a Tupperware container.  Then the salad came as an idea...

Paleo Fajita Salad
2 cups of either Romaine or Iceberg lettuce
6 grape tomatoes cut in half
10 black olives, whole
1 avocado sliced or chopped
1 cup chicken/steak
Juice of 1 lime
Plate the lettuce, then all the veggies
Place the meat on there last
Juice the lime over the entire salad as your dressing and enjoy!
Just that easy....just THAT simple!

Wednesday, February 13, 2013

Southern Comfort Foods

Who said you can't have fried chicken during your Paleo journey...NOT ME!!!!!
Paleo-Style Fried Chicken
1 cup coconut oil
2 large eggs
2 cups almond meal/flour
2 t Paprika
2 t garlic powder
1 t salt
1 t black pepper
1 t thyme
2 t chipotle powder (optional)
2 lbs chicken (whole cut up)
Heat oil in a large frying pan and oven to 350 degrees
Whisk eggs in a medium-sized bowl
Combine all dry ingredients into a large bowl and mix very well
Place chicken pieces in egg and wet thoroughly both sides
Place in dry mixture and coat evenly and well
Place in frying pan (might take two batches).
Cook until golden brown on both sides.
Remove from pan onto cooking sheet...repeat if necessary
Place chicken on the cooking sheet into the oven at 350 for 30-35 minutes or until
internal temp reaches 165 degrees.
(yes my oven needs cleaning!!)
Plate and serve with green beans and mashed-faux potatoes!!!
Can we say southern Paleo cooking at it's best? 
 It was AWESOME and helped my craving for fried chicken and mashed potatoes!!!


Monday, February 11, 2013

Cabbage Rolls with Cranberry-Tomato Sauce

All I can say about this is...WOW!
Cabbage Rolls with Cranberry-Tomato Sauce
1 head cabbage, leaves carefully separated to remain intact
1 cup grated cauliflower
Sea salt and pepper
1 lb lean ground beef
1-2 gloves of garlic, minced
1/2 yellow onion, diced fine
1 t rosemary
1 32-oz can organic crushed tomatoes
1 cup organic cranberry sauce, no sugar added
Preheat oven to 350 degrees
Place the cabbage in 2 inches of water and steam until the leaves are soft.
While the cabbage is steaming, sauté the cauliflower in a sauce pan. 
 Sprinkle with sea salt and pepper. 
 Remove cabbage and cauliflower from heat.
In a mixing bowl, mix together cauliflower, onion, garlic, rosemary
 and ground beef until very well combined. 
Use your hands and get dirty!!
Place 1/4 cup of meat mixture onto end of cabbage leaf and roll the bottom up...
Fold the sides....
Roll a little more....

Place in oven-safe dish, side by side.
In the same pan you cooked the cauliflower, place the can of crushed tomatoes
and cranberry sauce and heat until well combined.  Pour over cabbage rolls.
Cover w/ foil and cook for 25 minutes at 350, and then uncover
 and cook for 20 minutes.
Plate and serve immediately!
Makes a great meal by itself of with a salad!

Sunday, February 10, 2013

Beef and Veggie Stir-Fry

Need a little oriental food during your Paleo journey?  Boy do I have the easiest, tastiest dish for you!
Beef and Veggie Stir Fry
1 lb skirt steak
2 T coconut oil
1 cup red onion, julienned
1 cup broccoli, chopped
1 cup green beans
1 cup bell peppers, julienned (red or green)
1 cup other veggies you want (optional)
1 T sesame seeds
2 T green onions, chopped
1/4 cup water chestnuts
2 T coconut aminos
2 T warm water
2 cloves of garlic, minced
1/4-1/2 t ginger, finely grated
Spread the skirt steak flat on the cutting board and cut into pieces
4 inches long and then into 1/4 inch strips
Melt 2 T of coconut oil in pan and place steak in pan. 
 Cook until brown on all sides, but a little pink in the middle. 
 Remove from pan and set aside.
While the steak is cooking, julienne and cut your veggies and mix together in a bowl. 
 After you remove the steak from the pan, place veggies in pan and cook until tender. 
 Add a small amount of coconut oil if necessary.
After veggies are tender, replace steak in pan w/ veggies and cook a couple of minutes.
As they are cooking, mix the sauce together and whisk until well blended.
Then add to the steak and veggies
Cook for 3 more minutes.
Plate and serve warm with chopped green onions,
water chestnuts and sesame seeds!

Friday, February 8, 2013

Salmon Cakes

I must be honest....I am NOT a fish person, especially salmon.  I can't stand the "fishy" taste it brings sometimes.  BUT, with these salmon cakes, you never taste the fishiness! 
Salmon Cakes
1 14oz can of wild salmon, drained
2 eggs beaten
3 T minced shallots
1-2 gloves of garlic, minced
2 T green onions
2 t gluten-free mustard
1 T rosemary
1 T sea salt
1 T sage
1 t garlic powder
1 t onion powder
1/2 paprika
black pepper to taste
1-2 T coconut flour (more if needed)
1/4 cup coconut oil or butter
Combine the salmon, eggs, shallots, green onions, all the spices and mustard in a mixing bowl. 
If the consistency is still runny, add coconut four until the substance sticks together
 to make a patty that holds together.
In a large pan, melt the coconut oil or butter and make sure the entire pan is covered.
Make patties about 1/4 inch thick and place in pan. This makes 4, so space them out in the pan accordingly to evenly cook.  Cook them on medium-high.

Allow the patties to cook all the way through and they are golden brown
 (usually about 5 minutes a side, but everyone's stove top is different). 
Serve warm with lemon slices to give it an extra punch of flavor!

First time I cooked these, they fell apart on me in the pan :(  I just needed a little more coconut flour in the first step!  It was disappointing, but practice makes perfect!! :)


Wednesday, February 6, 2013

Spicy Taco Salad Paleo Style

After a SERIOUS night of Power Cleans and Pull ups, my arms were jelly and I needed something quick and easy (with not a lot of ARM POWER) to make!  This is PERFECT and something the WHOLE family will love!!!

Spicy Taco Salad
8 cups Romaine Lettuce
1 lb ground beef, lean
1 T Chili Powder
1 t onion powder
1 t garlic powder
1 avocado, chopped
1 green bell pepper, chopped
1 tomato, chopped
1 lime, quartered
1 cup salsa of your choice
Place the ground beef in the pan and cook until 1/2 done, then season with all the spices.

While the beef is finishing, chop your veggies

Plate the lettuce, beef, and veggies, then place salsa on top and lime
wedges on the side to squeeze on your salad when you are ready to eat!! 

BOOM!  Healthy, Paleo, easy dinner!  If you have leftover meat, you can
make a salad for lunch like I did today!!!  Can't get enough of it!


Monday, February 4, 2013

Chorizo Meatballs over Mashed Faux-tatoes

Wow!  What a WOD and Olympic Lifting class!  Thank goodness I had meatballs in the crockpot and the prepping of the Mashed Faux-tatoes was easy and quick!
Wanna add some serious spice to your dinner????  Try this!
Chorizo Meatballs over Mashed Faux-tatoes
2 lbs Ground Pork
Chorizo Spice Blend-
  • 3 T chipotle powder
  • 1.5 T paprika
  • 1 T onion powder
  • 1 T garlic powder
  • 1/2 T salt
  • 1.5 t black pepper
2 T apple cider vinegar
1 head of cauliflower
3 T butter
salt/pepper to season
Mix together your spices before you begin (which is the list at the top). 
 Mix thoroughly and set aside.
Place ground pork into large bowl and mix well. 
 Slowly add spices and apple cider vinegar. 
Mix thoroughly.

Roll into 1-1.5 inch meatballs and place on the bottom of the crockpot.
Cook for 7 hours on low.
For the Mashed Faux-Potatoes:
Cut the head of cauliflower into bite-size pieces and steam until VERY tender
Place in your food processor w/ butter salt and pepper and puree until smooth.
Plate the Mashed Faux Potatoes, then place the meatballs with the drippings on top. 
Sprinkle w/ parsley if desired!
Enjoy....and have some water around!  This dish is HOT!!!!! 

Sunday, February 3, 2013

Jalapeno Sweet Potato Chowder

This is one of my favorite recipes that originally called for a crockpot, but I turned it into a meal that takes roughly 1.5 hours to make (not active time, of course).  It is warm, filling and very spicy!

Jalapeno Sweet Potato Chowder
2 large sweet potatoes
2-3 chicken breasts, skinless and boneless
1 small yellow onion
2 carrots
3-4 celery stalks
2 T butter or EVOO
2 cups chicken broth/stock
2 jalapeno peppers, diced
1/2 cup coconut milk
Boil a large pot of water and place quartered sweet potatoes and chicken breast. 
Boil for about 30-45 minutes.
Dice the carrots, celery and onion and melt butter or EVOO in a pan and
 sauté until the onion gives a clear appearance. Set aside.

Drain the chicken breasts and potatoes.
Scoop out the sweet potatoes and place in a food processor. 
Puree until no lumps can be found.

Place back into pot and grab the chicken breasts and jalapenos (just cut the top off and half)
 and "blend" them in the food processor as well, with 1/2 cup chicken broth, adding more if necessary.

Place everything in the original pot, add the remaining chicken broth, coconut milk and simmer for 30 minutes.  Enjoy!!!