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.

 

 

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.

Bison/Beef Burger with Avocado Dipping Sauce and Kale Chips

This dinner was amazing – I didn’t even miss the carbs and cheese! 😉  I used a pound each of bison and lean beef for the meat mixture, which I gently mixed, and formed into patties, then generously sprinkled fresh black pepper and pink salt on top. My husband expertly grilled them up; while I fried my egg – I’m not ashamed to admit that runny yolks are my favorite!

 

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For my Paleo plate, I placed a piece of Romaine lettuce, some dip, two slices of tomato, the burger, more dip, and then the lovely fried egg. I could not wait to dig into this meal. And the kale chips? They’re so light and crispy, salty and savory and complimented the avocado dipping sauce perfectly. Thanks for reading, enjoy!

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Avocado Dipping Sauce – adapted from Quick and Easy Paleo Comfort Foods

  • 1 medium ripe Hass avocado
  • juice and zest of one lime
  • 1 clove garlic, peeled
  • 1 TBSP Dijon mustard
  • salt and pepper to taste
  • 4 TBSP extra virgin olive oil

Directions –

1. Halve the avocado, and remove pit and peel.

2. Place the avocado halves and the rest of the ingredients in a food processor and pulse until smooth and creamy. Serve as a spread, dip or dressing.

 

Kale Chips – adapted from Kansas City Mamas

  • 1 large bunch of kale
  • 1/4 cup olive oil
  • salt and pepper to taste

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Directions –

1. Preheat oven to 350 degrees.

2. Lay each kale leaf on cutting board and cut out hard stem with a sharp knife.

3. Place leaves in a large bowl and wash well. Drain kale well, or spin in a salad spinner. Place leaves in a large bowl and coat with oil, salt and pepper and toss to coat.

4. Divide leaves onto two cookie sheets if necessary- you don’t want the leaves to steam. Roast for 15 minutes, being careful not to burn.

 

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The money shot!