Salsa

In honor of Cinco de Mayo, I’ve decided to share my salsa recipe. It’s super simple and it won’t disappoint. 

You will need:

6 tomatoes

1 bunch of cilantro

3 serrano chiles

1 onion

3 garlic cloves

About 1 tsp sea salt

Juice from about 1/4 of a lime

A blender or food processor
 

Roughly process all ingredients so they’ll fit in your blender/food processor. It was a snug fit, but I got this all to fit in my Ninja. 

   

  

  

  

 

Once you’ve added everything except the sea salt and lime juice, use the pulse setting to process everything down. 

Once it’s your desired consistency, pour into a bowl. Stir in the sea salt and lime juice. Adjust or add more or less as you see fit.  

 

Enjoy over fajitas, ground beef, or with plantain chips!

 

Paleo Primavera

My name for this dish is probably a misnomer. It is not spring, nor is the sauce a traditionally light or cream primavera sauce. Regardless, the focus of this dish is the multitude of textures and flavors that the vegetables provide. Call it whatever you want. I’ll call it delicious.

Sauce: (this sauce is very vegetably! Use less if you don’t like that, or if you have picky eaters)
About half a stalk of celery, diced
4 mushrooms, sliced
About a cup of carrot “chips” (carrots cut to look like coins)
1 small to medium onion, diced
1-2 cloves garlic, minced
About 1 cup of diced tomatoes (packaged or fresh)
About 2 cups of tomato sauce
4 Tbsp tomato paste
About 1/4 lb ground beef (or other meat of choice)
Seasonings to taste: Italian seasonings, pepper, ground onion, ground garlic, sea salt
Fat of choice (optional depending on fat content of your meat)

If using an additional cooking fat (you have a super lean meat), heat your fat in a large pan or pot. Add prepped vegetables.

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Sauté. Add meat. If you were not using an extra cooking fat, cook meat with vegetables all at once.

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Season liberally. Add diced tomatoes and proceed to add the tomato sauce and tomato paste.

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Mix well and season as you go on.

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Allow sauce to simmer while you move on.

Zucchini pasta:
2 large zucchini
A julienne peeler

Take your peeler to your zucchini. Very simple. If you don’t have a julienne peeler, just use your vegetable peeler. The noodles will look more like elegant little ribbons than spaghetti.

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Optional step: heat up zucchini in pan with a little fat. I prefer my zucchini raw, now. It has a more al dente texture.

Wrap it up:
Pour your simmering sauce over your zucchini noodles!

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Enjoy!

Spicy Cherry BBQ Sauce

This is an easy barbecue sauce that will add a kick to your meat. I put this over some simply seasoned chicken breast and grilled it.

Spicy Cherry BBQ Sauce
1 cup of fresh, pitted cherries
1/2 cup water
2 Tbsp apple cider vinegar
2 tsp agave nectar (optional)
1/2 shallot
Liberal seasonings: red pepper flakes, granulated onion, granulated garlic, paprika, chile powder, dried oregano, pepper, sea salt
Small pinch of ground cloves, ground cinnamon

In a medium saucepan combine cherries, water and shallots. Bring to a boil.

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Reduce. Pour mixture into a blender. Blend until smooth. Return to saucepan.

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Place over low heat. Add cider vinegar, agave, herbs, and seasonings.

Remove from heat.

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Set aside or use immediately.

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I brushed mine over chicken while grilling.

Enjoy!

Super Bowl

Many apologies. My schedule was completely disrupted with test planning, discussion-leading, book-reading and my boyfriend’s trip-planning to Indiana of all places…

Super Bowl Menu Ingredient List

  • Meat (Carne Asada, Chicken Breast, Chicken Tenders, Wings)
  • Hot Sauce (Frank’s Red Hot or some other alternative -check ingredients)
  • One cauliflower
  • Avocados
  • Tomatoes
  • Cilantro
  • Jalapenos
  • Garlic
  • Butter Lettuce leaves (aka taco shells)
  • An Orange, A Lime
  • Berries (Whatever seasonal mix you choose- I used strawberries (halved), blueberries, raspberries, and some blackberries)
  • Almond meal
  • Coconut Oil
  • Almond Extract, Vanilla extract
  • Agave Nectar (optional)
  • Mint, julienned (optional)
  • Fat of choice, olive oil
  • Salt, pepper

I’ll post the recipe for the dessert because I actually have that done (but not put together).

Paleo Berry Pie

Preheat oven to 350 degrees F.

In a large bowl, mix your berries, mint, a teaspoon of vanilla extract and a tablespoon of agave nectar (you could even do a squirt of fresh orange juice instead). Set aside in the refrigerator.

For the crust, place 10 oz of almond meal, about 4 tablespoons of coconut oil, about a teaspoon of almond mean and a squirt of agave nectar in a food processor.

Pulse until it forms a crumbly dough.

Grab a pie pan and press your almond meal dough into it.

Bake in the oven for about 15-30 minutes (sorry, I didn’t keep track. Baking is not my forte). It will be nice and golden brown.

When you’re ready to serve, Add your berry mix to your crust. Top with coconut cream if you wish. I think I prefer it to real whipped cream *gasp*

Wings

Preheat oven to 400 degrees F.

Place wings on a baking sheet, brushed lightly with your fat of choice, some salt and pepper.

Once fully cooked (About 30 minutes, I would guess. Be sure to check so you don’t consume undercooked poultry), remove from oven. In a zip top bag or a mixing bowl, toss your meat with your hot sauce.

Note: I’m not a wing fan. Too much effort for not enough meat. I’ll be doing this recipe with chicken breasts that I will cut into bite-sized nuggets.

Cauliflower Fries

Preheat oven to 400 degrees F.

Floret a cauliflower. In a large bowl, toss the cauliflower florets with a little bit of olive oil, salt and pepper. Bake for about 30 minutes. Flip halfway through. Keep them in longer if you’d like them crispier.

Guacamole

Mash avocados with freshly chopped cilantro, diced tomato, minced jalapeno, minced jalapeno, lime juice, salt and pepper. Season to taste. (You could always just cheat and buy some delicious stuff from here.)

Just grill your meat for your tacos. Stuff your butter leaves and top with fresh guacamole and/or pico de gallo. If you’ve forgotten how to make pico, click here.

Hope you have a great Super Bowl Sunday! Photos will follow.

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Paleo Chicken Alfredo

I’ve been soooooo busy with school. This means I’ve been eating a lot of salad, odd assortments of veggies and protein, breakfast for dinner and other really simple meals. Oh! And not posting. You guys don’t need recipes for scrambled eggs, right?

Anywho… For prep, throw a can of coconut milk in the fridge or another place that’s kinda chilly (I won’t judge you) so that your cream can separate from the water. My can’s been in the fridge for like a week in anticipation of this recipe. I have no idea how long it takes for it to separate.

Sorry.

Paleo Chicken Alfredo (the recipe makes enough sauce to cover enough chicken for about 2-3 people)

  • Chicken breast (I fileted mine into smaller pieces)
  • Garlic (1-2 cloves, minced)
  • Mushrooms (I think I used like 10, sliced)
  • Bell pepper (1/2, julienned)
  • Carrot (1, julienned)
  • 1 Can of Cold Coconut Milk (just the cream part)
  • Seasonings to taste: Salt, pepper, onion powder, Italian seasonings, paprika, chile powder
  • Fat of choice

Heat a little of your fat of choice. Season your chicken breast with salt and pepper on both sides. Sear your chicken on both sides them remove from the pan.

Add a little more fat to your pan (if necessary). Add your mushrooms and garlic and allow to saute. Add bell peppers and carrots and allow to soften. Season with salt and pepper. Add just the coconut cream from you can (drain off the water or reserve for something else). It will be hard, but the heat will melt it. Add more seasonings to taste. Once your sauce is seasoned according to your desire, add your chicken back to it and allow it all to simmer together.

Serve over zucchini pasta or with veggies. I had mine with roasted brussell sprouts.

*Note, the longer you heat the sauce, the more it will reduce.

Simmering the seared chicken in the alfredo sauce.

 

Paleo Chicken Alfredo with Roasted Brussell Sprouts

 

Enjoy, dinner’s done!!

Walnut Pesto Chicken Two Ways

I decided to play around in the kitchen today. I love pesto, too bad it’s not paleo. Today I did a play on pesto and made it two different ways to see which way I preferred. Use the pesto as a marinade or over zucchini pasta.

Walnut Pesto Chicken Two Ways
-Chicken breast cutlets and chicken thighs
-About 1 cup raw walnuts
-1 whole bunch of fresh basil
-About 1/4 to 1/2 a bunch of fresh parsley
-2-4 Tablespoons of minced garlic
-1 stalk of green onion
-Half a shallot
-Olive oil
-Seasonings to taste: Italian seasoning, salt and pepper

Throw everything (minus the chicken) with a little bit of olive oil in a blender or food processor. Slowly add more olive oil until it reaches your desired consistency. Check for seasonings.

Pour pesto into a container and add your chicken. Allow to marinade.

Preheat oven to 400 degrees. And preheat a grill.

Heat a little fat of choice in an oven-safe pan. Allow the pan to heat thoroughly. Put your chicken thighs in the pan and allow them sear. Flip then throw in the oven to finish off.

While the chicken thighs are in the oven, place the chicken breast cutlets on your grill and finish them there.

Serve with the veggies of your choice. I served mine with grilled eggplant.

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