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

 

Sauce:

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!

 

 

HAPPY PALEO COOKING!!!

 

 

 

 

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!

 

 

Note: 

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!! :)

HAPPY PALEO COOKING!!!

 

 

 

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!

HAPPY PALEO COOKING!!!!

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!!!!! 

 

HAPPY PALEO COOKING!!!!

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!!!

HAPPY PALEO COOKING!!!

Paleo Banana Nut Muffins

First I must apologize for taking a bit of time off....no excuses, right?  So to make up for lost time, I am going to give you the BEST muffin recipe on the planet!  It makes the house smell warm and fuzzy and delights the sweet tooth in us all!  I found this on Pinterest along with other recipes I plan to try this week!

Paleo Banana Nut Muffins

1.5 cups almond flour

2 T ground flaxseed

1 t ground cinnamon

1/2 t baking soda

12 t baking powder

Pinch of nutmeg

Pinch of salt

2 VERY ripe bananas, mashed

2 eggs

1 T honey

1 T EVOO

1/2 t vanilla extract

1/3 cup chopped pecans, with a little extra to top

Preheat the oven to 375 degrees.  Place muffin cups in muffin tin and set aside.

In a large bowl, combine all the dry ingredients, excluding the pecans.

In a medium bowl, combine all the wet ingredients.

In the dry ingredient bowl, make a well in the middle of the mix and slowly pour the wet ingredients in.  Stir slightly, then add pecans. Stir well.

Fill the muffin cups about 3/4 full and sprinkle a few chopped pecans on the top. 

Bake for 21-23 minutes or insert a toothpick in the middle and if it comes out clean, they are done!

Let cool about 5-10 minutes.  Enjoy!

Side note:

I cook about 2 dozen and place them in a Tupperware container in the refrigerator so they stay fresh for about a week.  Josh and I love these in the morning.  Just pop them in the microwave for 25 seconds and serve with your protein (eggs/bacon/etc.). 

A great way to enjoy a Southern flavor in the morning!

HAPPY PALEO COOKING!!!!

Crockpot Lemon-Rosemary Pork Tenderloin

So tonight's Crossfit Olympic Lifting class was totally awesome!!!  Made some gains in weight training and I am so excited to have great friends (Tristina!!) that support me!

I am also glad I made tonight's Crockpot dinner during my lunch hour!  I came home to a wonderful smelling, tasty, warm dinner that will keep me full the rest of the night with lean protein.

Crockpot Lemon Rosemary

Pork Tenderloin

 

2 Pork Tenderloins (Tyson packages them other)

2 lemons (one for zesting and juicing, the other for juicing)

4 cloves of garlic smashed

2 T Rosemary

1/4 cup EVOO

Sea Salt and Pepper

 

Place the pork tenderloin in the bottom of the Crockpot and dump everything on top

 

Cook in Crockpot for 7-9 hours and enjoy!  I also placed fresh green beans w/ onion and bay leaves in a smaller Crockpot and cooked them all day!  Great addition to the plate!

 

HAPPY PALEO COOKING!!!!!!