Paleo Taco Salad

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Quick Post: This taco meat was okay the first day, but even better as the week went on 🙂 I made a few modifications to the recipe, but I added the link to the original as always 🙂 Thanks for reading, enjoy!

Paleo Taco Salad – adapted from Stupid Easy Paleo

  • 1 Tablespoon coconut oil
  • 1 pound ground beef (*I used bison)
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1.5 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • tomato paste (*optional, I used a whole 6 ounce can*)
  • 1/2 cup of bone broth, or water

Directions –

In a small bowl mix together the chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and pepper. Set aside.

Melt the coconut oil in a medium skillet over medium heat. Once the coconut oil has melted, add the onion and sauté until soft. Add the garlic and sauté until fragrant, about 30 seconds. Add the meat and cook until no longer pink. Add the taco seasoning to the meat and mix well. (*I used all but about a tablespoon of the mixture*) Add the tomato paste and bone broth to the pan and continue cooking until it reaches your desired consistency. Taste for seasoning and adjust if needed. Serve immediately over chopped Romaine lettuce, and top with lots of veggies.

 

 

Whole 30 Chicken Fajitas and Cauli “Rice”

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Yum! This is a new favorite that just gets better the next day. I love the cauli-rice and it is a good substitute for rice and I know I’ll be making this again. It takes more work than regular rice, but the flavor is savory, nutty, fluffy and much more nutritious. Thanks for reading, enjoy!

Chicken Fajitas – inspired by Simply Recipes

  • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, divided horizontally, then sliced into 1/2″ strips
  • 2 Tbsp coconut oil
  • 1 large red onion, sliced lengthwise (root to tip) into 1/4-inch strips
  • 2 bell peppers, sliced into 1/4-inch strips

Marinade

  • 2 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup chopped cilantro
  • Salt to taste

Directions –

Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.)

Remove the chicken from the marinade. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of coconut oil to the pan. As soon as the oil begins to shimmer, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.

While the chicken is resting, cook the onions and peppers. Add another tablespoon of coconut to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

 

Oven-Roasted Cauliflower Rice – adapted from The Clothes Make the Girl

  • 1 head of cauliflower, cleaned and cut into florets
  • 1 TBSP coconut oil, melted
  • salt to taste

Directions –

Preheat oven to 425, and prepare two baking sheets.

Using a food processor, place a portion of the florets in the bowl with the blade attachment and pulse until the mix resembles rice – about 10-15 pulses. Pour the “rice” in a medium bowl and continue with the other florets. Pour the  coconut oil over the cauliflower and sprinkle with salt. Using your hands, toss the mixture well and then spread half of the cauliflower onto each baking sheet.

Roast for 15 minutes and then rotate the pans and continue cooking until tender and beginning to get a few brown spots, about 10 more minutes.

 

 

Paleo Beef Stir Fry

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I made this for the whole family, but served theirs with rice, and for a Paleo friendly side, use cauliflower “rice”. Thanks for reading, enjoy!

Beef and Broccoli Stir Fry – adapted from Deliciously Organic

For the Steak Marinade:

  • 1 1/2 pounds sirloin, sliced thin against-the-grain
  • 1 tablespoon fermented tamari sauce or coconut aminos
  • 1 tablespoon dry sherry

For the Ginger and Garlic Mixture:

  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon coconut oil

For the Garlic Sauce:

  • 3 tablespoons dry sherry
  • 3 tablespoons chicken broth (homemade preferred)
  • 3 tablespoons fermented tamari sauce or coconut aminos
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon arrowroot flour
  • 1 teaspoon honey

For the Vegetables:

  • 3 -4 cups steamed veggies – I used carrots, green beans and broccoli

Directions –

Toss together the sirloin, tamari and sherry in a small bowl. Let sirloin marinate for 20 minutes at room temperature. Whisk the garlic, ginger, and 1 teaspoon of the coconut oil in a small bowl. Whisk together sherry, chicken broth, tamari, sesame oil, garlic, arrowroot and honey in another small bowl.

Heat a large 12-inch skillet over medium heat for 2 minutes. Add 2 tablespoons of coconut oil to pan and swirl to coat. Place sirloin in one single layer in skillet and don’t stir (meat should sizzle – if it doesn’t the pan isn’t hot enough). Cook sirloin for about 1-2 minutes until bottom side is brown. Turn, using tongs, and cook until brown on the bottom, about 1-2 minutes. Transfer sirloin to a clean bowl.

Add remaining 1 tablespoon of coconut oil to now empty skillet and heat until just shimmering. Add broccoli, green beans, and carrots. Stir continuously for about 1 minute. Make a well in the center of the vegetables and add the ginger-and-garlic mixture. Stir ginger and garlic mixture in the middle of the pan for about 45 seconds and then combine with the rest of the vegetables. Add sirloin slices (and any accumulated juices) and garlic sauce to pan. Toss until sauce begins to thicken and ingredients are well coated. Sprinkle with sesame seeds if using. Serve immediately.

Breakfast Sausage

 

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This Whole 30 kick has forced me to make just about everything from scratch – not a problem on most days, but sometimes I want a break. This change has definitely been a huge lesson in discipline for me, but I can tell you that the results are completely worth it. In less than three weeks, I lost 9 pounds and haven’t counted a single calorie or fat gram, and I am not starving myself! I have more energy, sleep better, I feel stronger, my clothes fit way better and have much more confidence than I did a few months ago.

Anyway, back to the recipe – these are super quick and easy to make. I serve them with fried eggs, roasted sweet potato and some avocado – all Whole 30 approved! Thanks for reading, enjoy!

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Breakfast Sausages – adapted from Primal Palate

  • 1 lb Ground Pork
  • 1 tsp Fennel
  • 1 tsp Garlic
  • 1 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Sage
  • 1/2 tsp Salt
  • 2 Tbsp Organic Coconut Oil
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp White Pepper

Directions –

Process Combine pork, garlic, and all spices in a mixing bowl, mixing until it reaches an even consistency. Form pork mixture into 2-ounce patties (approximately 8 patties). Heat a skillet to medium heat with 1 tablespoon of coconut oil per 4 patties. Cook the patties for approximately 3–4 minutes per side. Each side should be golden, and the center of the patties should no longer be pink.

Citrus and Herb Roast Chicken

 

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This was so amazing! Perfectly seasoned and juicy – and not at all coconutty! I will make this again and again – even my daughter who practically drinks ketchup, said it was good without it! That’s a win in my book. I served this with steamed carrots and green beans, seasoned with salt, pepper and my fave Kerrygold butter. Thanks for reading, enjoy!

Citrus and Herb Roasted Chicken – adapted from Practical Paleo

  • 1 – 3 to 4 pound whole chicken, rinsed and dried
  • 1 tbsp chopped fresh rosemary
  • Zest of one orange
  • Half that orange, sliced into fourths
  • One small onion, quartered
  • 4-6 cloves garlic, smashed
  • 2 tsp kosher salt
  • 2 tbsp coconut oil, melted (*or butter or bacon grease*)
  • Fresh cracked pepper
  • Kitchen string for trussing
  • Half sheet pan
  • Foil

Preheat the oven to 375 degrees.

Remove and gizzards or organs from inside the chicken. Stuff the chicken with the onions, garlic, and the citrus, truss the chicken if desired. Brush the chicken with melted coconut oil, and sprinkle it with the chopped rosemary, kosher salt, orange zest, and black pepper, and roast about 55-65 minutes or until the internal temperature reaches 160-165 degrees. Cooking time depends on the size of the bird but is approximately 20 minutes per pound.

Chocolate Peanut Butter Banana Milkshake

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This dessert hits the spot and makes me feel like I’m cheating on my diet! It’s a great fake-out dessert because the frozen bananas create a thick, ice cream-like consistency. Even my husband and kids enjoy this – that’s a win for clean eating! 😉 I have made this at least five times in the last two weeks, actually, I could go for one of these right now 😉 Thanks for reading, enjoy!

Chocolate Banana Peanut Butter Milkshake – adapted from Detoxinista

  • 2 frozen bananas
  • Ÿ cup milk (or non-dairy milk)
  • 1 Tablespoon pure maple syrup
  • 2 Tablespoons cocoa powder
  • ÂŒ cup natural peanut butter
  • 1 teaspoon vanilla extract
  • 7 ice cubes (about 2 handfuls)

Directions – 
Throw all of the ingredients into a high-powered blender, and blend until smooth and creamy. Pour into two glasses and serve immediately!

Simple Amaranth and Quinoa Porridge

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Wow – this is so creamy and surprisingly tasty! I used full fat coconut milk instead of the recommended almond milk. Thanks for reading, enjoy!

Amaranth and Quinoa Porridge – adapted from Choosing Raw

  • 1/2 cup dry quinoa, rinsed well
  • 1/2 cup dry amaranth
  • 2 cups water
  • Pinch salt
  • 2 cups
  • 2 cups coconut milk (*My can was just under 2 cups, so I made up the difference with water*), or your milk of choice
  • 2 TBSP coconut sugar or sweetener of choice

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Directions – 

Combine water, salt, and grains in a medium pot and bring to a boil. Lower the heat to a simmer, cover the pot, leaving the lid slightly ajar to let air escape, and cook for 25-30 minutes, or until water is absorbed and grains are tender. At this point, you can use the grains in any way you’d like, or move straight into the porridge.

To make the porridge, combine the milk and sweetener in a medium pot and add the cooked grains. Simmer over low heat for a few minutes, or until most of the milk is absorbed a bit.

Divide the porridge into four bowls or glass jars. Top with fruit, nuts or anything else you like!

Spaghetti Squash with Garlic and Parmesan

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Two weeks ago,  I purposed to eliminate refined sugars and flour from my diet. The new and kind of drastic change in eating habits has inspired me to try new vegetables and clean eating recipes. The first four days of detox were painful to say the least, but I’m so glad that I have made this change. I have more energy, I’m more clear-headed and I don’t feel sluggish or bloated. This veg is on of my new favorites and I have purchased six in the last two weeks. They’re cheap, versatile and a great substitute for spaghetti noodles.

This side dish is so darn quick, easy and flavorful that I could eat it daily – the hardest part is cutting the squash in half. All you need is a roasted squash, good olive oil, chopped garlic and Parmesan cheese to make this savory and satisfying side dish. The first time I served it along side sautĂ©ed tilapia and steamed peas. The next three times I served it along a spinach salad with my favorite maple Dijon dressing. Soon I will share with you the other clean eating recipes I have tried, like my favorite peanut butter, banana and chocolate smoothie, stuffed zucchini boats; and a spaghetti squash bake that tasted even better the next day. Thanks for reading, enjoy!

Roasted Spaghetti Squash with Garlic and Parmesan – adapted from Chow

    • 1 large spaghetti squash or two small ones
    • 4 tablespoons olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 2-3 medium garlic cloves, finely chopped
    • 1 medium shallot, finely chopped (*if you have it on hand*)
    • 3/4 cup finely grated Parmesan cheese, plus extra for serving

Directions –

Heat the oven to 375°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 40-50 minutes.

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Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.

Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.

Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.

Chicken Gyros with Tzatziki and Flat Bread

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Quick Post: Greek night is one of my favorites and the leftovers taste even better 🙂 Thanks for reading, enjoy!

Chicken Gyros – adapted from Elly Says Opa

  • 1.5 to 2 pounds chicken breast, split
  • 3-4 cloves garlic, chopped
  • 2 tsp. red wine vinegar
  • Juice of one lemon, about 3 TBSP
  • 2 TBSP extra virgin olive oil
  • 2 heaping TBSP Greek yogurt
  • 1 TBSP dried oregano
  • salt and fresh ground pepper to taste
  • 1 cup tzatziki sauce
  • sliced tomatoes
  • salad greens
  • crumbled feta
  • flat bread

Directions –

Combine garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl – then pour over chicken, cover and refrigerate for at least an hour.

Preheat the grill (or broiler, pan, ect.) Sprinkle chicken with salt and pepper on both sides and cook until done – about 5-7 minutes a side. Allow the chicken to rest for a few minutes before slicing.

Top the pita with the chicken, tzatziki, tomatoes, feta and onions. Roll up and eat!

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Tzatziki – adapted from Culinary Cory

  • 2 (7 oz) containers of Greek yogurt
  • 1 hothouse cucumber, seeded and unpeeled
  • ÂŒ cup sour cream
  • 2 Tbl. fresh lemon juice
  • 1 Tbl. white wine vinegar
  • 1 Tbl. fresh dill, minced (*I used about 1 tsp. dried*)
  • 1 Âœ Tbl. garlic, minced
  • salt and pepper
  • assorted fresh vegetables
Directions –
Shred the cucumber with a grater and squeeze out the excess liquid. Add the dip ingredients to a medium mixing bowl. Stir until well combined. Garnish with any remaining dill. Serve with assorted fresh vegetables. Makes approximately 2 cups of dip.
bread
Flat Bread – adapted from King Arthur Flour

Wrap bread

  • 3 cups AP flour (361 grams)
  • 1 1/4 cups boiling water
  • 1/4 cup potato flour OR 1/2 cup potato buds or flakes
  • 1 1/4 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 teaspoon instant yeast

Directions –

1) To make the bread: Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

2) In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.

3) Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.

4) Let the dough rise, covered, for 1 hour.

5) Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.

6) Roll each piece into a 7″- to 8″-circle, and dry-fry them (fry without oil) over medium heat (about 325°F in an electric frying pan or on an electric griddle) for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.

7) Transfer the cooked breads to a rack, stacking them to keep them soft. Serve immediately, or cool completely before storing in a plastic bag. Note: If you plan on making these into folded sandwiches, gently fold them in half when you take them off the griddle, rather than laying them flat. That way, they’ll retain that folded shape as they cool, and will be easier to make into sandwiches.

 

Honey Chipotle Chicken Salad with Lime Quinoa

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Quick Post: This salad was everything I wanted it to be – sweet, spicy, smokey, tangy – perfect! The chicken soaked up all the flavors of the marinade and once grilled, it caramelized and became it’s own finger-licking-good sauce. The surprise hit for me was the lime quinoa – I cooked it in homemade chicken stock with a little salt and pepper. Thanks for reading, enjoy!

Honey Chipotle Chicken Bowls with Lime Quinoa – adapted from How Sweet Eats

honey chipotle chicken

  • 1 pound boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 3 tablespoons adobo sauce, from a can of chipotles in adobo
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey mustard (*I used this recipe*)
  • 2 tablespoons chopped fresh cilantro
  • 4 garlic cloves, minced

salad

  • 6 cups spring greens
  • 1/2 pint cherry tomatoes, halved (*I had Roma tomatoes)
  • 1/4 cup torn fresh cilantro (*the store didn’t have any*)
  • 4 green onions, sliced
  • 1 avocado, sliced
  • 1 lime, juiced

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Lime Quinoa 

  • 1/2 cup uncooked quinoa, rinsed well (at least 3 times, or until the water is clear)
  • 1 cup chicken stock
  • 1 lime, juiced and zest freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions –

Add the chicken breasts to a baking dish or Ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

lime quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.