Category: Recipes

I like recipes that incorporate meat with a salad. It feels ~ well, let me use the word “whole.”

These types of paleo recipes are normally very simple to make and I was glad that I bumped into this one.

It does seem to have a quite a few ingredients …

Even with all the ingredients, it still was worth making as I had most of them already in my cupboard.

I purchased the steak at Costco, sliced it thin then prepared it for the salad.

So ~ let’s take a look at the recipe, shall we?

Ingredients

• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• Salt and pepper
• 1 Bell Pepper (I used an orange one)
• 1 shallot, diced
• 2 large cloves garlic, minced
• 1 lemon, juiced, plus 2 teaspoons zest
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard (I used Grey Poupon)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• 12 kalamata olives, finely chopped
• 1 1/2 pounds sirloin steak, sliced thinly 
• 1 teaspoon rosemary
• 1 small red onion, chopped
• 5 cups ~ combination of iceberg lettuce and romaine (or choose your own)
• 2 medium sized tomatoes – quartered
• 1 cup feta cheese crumbles
• Sliced pepperocini, for garnish

Directions

1. In a saucepan with cold water, add the cut sweet potato (make sure there is enough water to cover the potatoes), bring to a boil, add salt and cook until firm (approximately 4 minutes) then drain.
2. In a bowl, combine the shallot, garlic, lemon juice, lemon zest, vinegar, mustard, oregano and red pepper flakes.
3. Whisk in about 1/3 cup olive oil to combine.
4. Stir in the olives. This is now your dressing.
5. Pre-heat a skillet over medium-high heat.
6. Drizzle the meat with olive oil and rub it on the meat.
7. Season the meat with rosemary, salt and pepper.
8. Add the meat to the skillet and cook until the meat is cooked through. (Turn it at least once to cook on both sides.)
9. When the meat is cooked, remove from the skillet and set it aside on a plate to rest for a few minutes then slice it at an angle.
10. Wipe the skillet clean, turn the heat to medium high and add a little bit of olive oil.
11. Add the potato cubes to the skillet, season with salt and pepper then cook until the cubes are browned (3 minutes or so).
12. Flip the potatoes and add the onion and bell pepper then cook for 5 minutes.
13. Set this aside.
14. In a large salad bowl, combine the romaine, tomatoes, feta and pepperocini.
15. Add the contents of the skillet to the salad bowl and combine.
16. Meanwhile, add the dressing to the skillet and heat for a minute. Slowly, pour part of the dressing over the salad and toss to coat. (Use only as much as you’d like.)
17. To serve, arrange the salad on plates and top with steak.

Pretty easy, no? I believe this was the first time I used a cooked sweet potato in a “cold” salad.

For additional paleo recipes, click here.

This Paleo Greek Salad with Steak recipe was adapted from one by Rachael Ray.

Sloppy Joe! Now, who doesn’t like paleo Sloppy Joe? Having it with no bread is no big deal either. It’s quite simple to make and tastes scrumptious!

Take a peek at the main ingredients ~

After prepping, you’ll be putting everything into a skillet and allowing it to cook through then serving it on a bed of lettuce with, perhaps, guacamole on top. Yum! (I didn’t show the guacamole in the above picture as it was a last minute decision ~ a good one too!)

Let’s take a look at the recipe, shall we?

Ingredients

• 2 tablespoons olive oil
• 1/2 cup finely chopped white onion
• 1 tablespoon minced garlic
• 1/4 teaspoon salt
• Dash of red pepper flakes
• 10 ounces ground sirloin
• 1/2 cup grated carrot
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 tablespoon pure maple syrup
• 1/2 teaspoon dried oregano
• 1 cup canned diced tomatoes

Directions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the onion, garlic, salt, red pepper flakes and beef to the skillet.
3. Cook approximately 5 minutes or until the meat is browned and the vegetables are tender, stirring occasionally.
4. Add the carrot, chili powder, maple syrup, oregano and cumin then cook 2 minutes, stirring occasionally.
5. Next, add the diced tomatoes and bring this to a boil.
6. Reduce heat to medium-low and cook 10 minutes or until it thickens and the carrots are tender. 

That’s it! Your meal is ready. Serve on a bed of lettuce with guacamole.

For more paleo recipes, click here.

This Honey Chicken Salad was deeeeelicious! It was a pleasure to try and only needed a little tweaking to make it paleo.

Have you ever run into a recipe that you know you’ll use over and over again? This is that kind of recipe. Perhaps it’s the addition of honey in the ingredients. All I know is my husband and I both like it and that’s good enough for me.

So ~ here’s what you’ll be needing to start your journey to this wonderful salad ~

First, you’ll need two skinless and boneless chicken breasts ~ season them with a little salt and pepper.

After cleaning the chicken breasts, slice them into even amounts. You’ll be baking the chicken breasts at 350° for approximately 20-30 minutes (every oven is different).

While you have the oven on, toast the pecans for approximately 10 minutes or so.

Now that you’ve got that ready, here are the ingredients you’ll be needing for this recipe ~

Yes, you will need some paleo Mayonnaise in this recipe.  Try this recipe here that I use over and over again.

Okay then ~ ready to see the entire recipe?

Ingredients

• 4 cups chicken, cut into bite size pieces
• 2 celery ribs, chopped
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1 1/2 cups mayonnaise (more or less, add a little at a time to get the consistency and taste you want)
• 1/4 cup honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a medium sized bowl, add the cooked chicken, celery, cranberries and pecans.
2. In a separate bowl, combine the mayonnaise, honey, salt and pepper.
3. Add the chicken mixture to the mayonnaise mixture and stir everything together to combine it.
4. Taste and make sure it’s the right consistency for you along with having the right amount of salt and pepper.

That’s it! I used less honey, celery and cranberries than the original recipe called for ~ call me a rebel!

Total deliciousness!

Note:  I adapted the Honey Chicken Salad from My Recipes to make it paleo (mainly by using paleo mayonnaise).

Enjoy!

For additional paleo recipes, click here.

You’ll need a crockpot for this paleo Chicken with Tomatoes recipe.

It’s quite an easy recipe to make and in winter, I especially like to use the crockpot.

Crockpot cooking also frees up time for me to do other activities in the afternoon. It’s a win-win all around. Quilting ~ here I come!

For this recipe, I had skin-on bone-in chicken thighs in the freezer, but, after thawing, I removed the skin from the chicken.  Did you know that it’s cheaper to buy chicken with the skin on? Helps the budget out to spend just a little time removing the skin for a recipe that calls for no skin.

No charge for the tip ~ (laughing).

I used an orange pepper ~just to make it more pretty. This one looks like it was almost on its last leg (laughing) but it worked out fine.

Well, here’s the recipe without any more fanfare …

Ingredients

• 1 medium onion, cut into thin slices
• 4 skinless chicken thighs, cleaned and dried
• 1 orange pepper, sliced
• 2 tablespoons tapioca flour
• 1/4 cup raisins
• 2 cloves garlic, minced
• One (1) 14 ounce can diced tomatoes, undrained
• 1 teaspoon curry powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin

Directions

1. In a crockpot, add the chicken, onion, pepper, raisins and garlic.
2. In a bowl, add the tomatoes, tapioca flour, curry powder, cumin and celery salt, mix it together then pour this over the crockpot ingredients.
3. Cook on low heat for 5 hours or on high for 2.5 hours.

We served our chicken with a baked sweet potato.

Enjoy!

For additional paleo recipes, click here.

It’s been well over a month since I’ve posted any new recipes. The “new” year just hasn’t been kind to me even if I am able to keep my optimism up, well, at least somewhat.

I seem to have developed “panic attacks.” Have you ever had them? They are unnerving.

But, I digress and will talk more about that another time. Right now, let’s get a new recipe for you to try. You’ve been waiting so patiently.

My husband made this paleo Coriander Salmon with Caper Broccolini one day when I was feeling lazy although I had made it before yet never posted it. It’s quite good!

Ingredients

• 1 shallot, thinly sliced
• Salt and Pepper
• 2 bunches broccoli, sliced thinly (no point in paying extra for the broccolini when you can just slice regular broccoli up)
• 2 tablespoons capers
• 2 tablespoons olive oil
• 2 6-ounce salmon fillet
• 1 tablespoon ground coriander
• lemon wedges (optional)

Directions

1. Combine the shallot, 1/2  teaspoon salt, and 1/2 cup water in a small bowl.
2. Allow the shallot to soften for a few minutes, then drain it.
3. Slice the broccoli into thin strips and steam it in water until it’s tender.
4. Once the broccoli is cooked, toss the broccoli with the capers, shallot, 1 tablespoon of olive oil, and a dash of pepper in a bowl.
5. Season the salmon with the coriander, a dash of salt, and a dash of pepper (add more if you want it a little kick to it).
6. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat then add the salmon and cook until it looks opaque throughout, 2 to 3 minutes per side.
7. Serve with the lemon slices if you wish.

That’s it! The salmon came out absolutely perfect.  Hope you enjoy it.

For additional paleo recipes, click here.

Note:  This recipe was adapted from the one found at Real Simple.

So here’s another really really good recipe for chicken ~ Balsamic Chicken ~ which is also paleo.

Have you ever used balsamic vinegar with chicken before?  I had tried a different recipe called Balsamic and Rosemary Chicken Breasts which also came out very good and was quite simple also.

Here are the ingredients you’ll be needing (olive oil not shown):

I coarsely chopped the vegetables.

Next I added the veggies to the skillet …

I cut my chicken into smaller pieces so they are more manageable and you don’t have to use a knife. Then I seasoned them with the salt and pepper.

Once the veggies are almost cooked through, I moved them to the side and added the chicken to the skillet.

When one side of the chicken was browned, I turned it over to the other side.

Then I added the balsamic vinegar and the canned tomatoes.

Ahhh … this is going to taste really good. I can smell it …

Ready to see the recipe?

Ingredients

• 1 large yellow onion, coarsely sliced
• 2 bell peppers, sliced
• 4 cloves garlic, minced
• 1/8 teaspoon red pepper flakes (more if you want it spicy)
• 4 pieces skinless, boneless chicken thighs, cut into smaller pieces
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/3 cup balsamic vinegar
• 1 – 15 ounce can diced tomatoes, drained

Directions

1. Coat a large skillet with olive oil and heat it over medium heat.
2. Add the onion and bell pepper and sauté until the vegetables start to soften.
3. If the vegetables start to stick, add a tad more olive oil.
4. Add the garlic and red pepper flakes then sauté for a minute or so.
5. Cut the chicken thighs into smaller pieces then season them with the salt and pepper on both sides.
6. Move the vegetables to one side and add the chicken to the skillet so that each piece will touch the bottom of the skillet.
7. When one side of the chicken is browned, turn the chicken over to the other side.
8. Add the balsamic vinegar along with the canned tomatoes, and bring this to a boil.
9. Reduce the heat to a simmer and cook uncovered for about 30 minutes.
10. Stir occasionally to make sure everything is cooking through.

And that’s it! You can serve this on a bed of rice or over noodles (we use pumpkin ginger noodles that we found in a local natural food store).

Then, sit back and enjoy!

For additional paleo recipes, click here.

This paleo Celery and Cilantro Salad with Raisins is a very very interesting recipe and you do have to enjoy eating celery which is the main ingredient but I don’t believe you’ll be sorry you tried it. I made it in a small quantity since it’s just my beau and I.

The white balsamic vinegar and cilantro give it a great kick. And, since I really really like raisins it was just a good fit for my palate.

So ~ let’s take a look at what ingredients you’ll be needing:

There are different ways to cut your celery for this recipe. I chose to cut my celery strips in 4 pieces width wise and then slice those in 4 lengthwise. I thought it would look pretty that way.

Most of the time, people use whatever raisins are in the cupboard and sometimes, yeah ~ it does happen ~ the raisins are old-er. So (unless you have fresh raisins), we need to plump those raisins back up and there are two ways to do this. One way is to simply put them in cool water for 20 minutes or so, drain them, add the white balsamic vinegar to them and let that sit for a little while.

Or, I chose to go with adding the white balsamic vinegar to the raisins and then putting them in the microwave for a minute or so until they came back to life (this idea was on the original recipe which I adapted). Either way will work.

And, to make things more varied, I used a medley of raisins instead of just one kind.

The cilantro  will be cleaned, leaves removed from the stems and then coarsely chopped.

So … let’s take a peek at the whole recipe, shall we?

Ingredients

• 1/4 cup medley of raisins
• 2 1/2 tablespoons white balsamic vinegar
• 7 stalks of celery, cleaned and sliced thinly into bite size pieces
• A handful of cilantro, stems removed and chopped coarsely
• 1/4 teaspoon kosher salt or to taste
• 1/4 teaspoon black pepper or to taste
• 4 teaspoons extra-virgin olive oil

Directions

1. Combine the raisins and vinegar in a small microwave-safe bowl then microwave for about a minute.
2. Drain the raisins in a sieve over a bowl. Discard all the liquid except 1 tablespoon for the salad.
3. Combine the raisins, celery, and cilantro in a medium size bowl.
4. Add the salt and pepper to the reserved vinegar and blend everything together.
5. Add the olive oil to the salt mixture and blend it all together.
6. Add the olive oil mixture to the salad a little at a time tossing it until you get the right amount of dressing on the salad.

This recipe is quick, has a nice crunch to it and tastes great. I served it with Paleo Cabbage with Beef and slices of cucumber.

For more paleo recipes, click here.

(Note: This recipe was adapted from the Cooking Light cookbook.)

Do you like cabbage? I’ve grown to like it very much and this recipe, which is adapted for paleo folks, makes me enjoy eating it even more. It doesn’t even taste like “cabbage” ~ not that there’s anything wrong with the taste of cabbage.

So, let’s take a look at it shall we? Here are the ingredients:

I used 1/2 green cabbage and 1/2 purple cabbage as I wanted to vary the color in the recipe. That’s the only reason.

Next, in a large pot, I added olive oil and let that warm before adding the shallots, salt, turmeric, and the red pepper flakes (a little for a mild taste and a lot for spicy).  I allowed this to cook through for a few minutes before I added the beef which I cooked until it was browned.

Next I added the sliced cabbage and the tomato wedges. I added the nuts once everything was cooked through.

See how easy that’s going to be? Shall we look at the recipe in its entirety?

Ingredients

• 2 tablespoons olive oil
• 2 whole shallots, sliced thinly
• 1 teaspoon salt or to your taste
• 1 teaspoon turmeric
• 1/2 teaspoon red pepper flakes
• 1 pound ground sirloin
• 1/2 green cabbage, sliced thinly
• 1/2 purple cabbage, sliced thinly
• 2 Roma Tomatoes, sliced thinly
• 1/3 cup slivered almonds

Directions

1. In a large pot, add the olive oil and let it get warm.
2. Add the shallots, salt, turmeric and the red pepper and mix this together until the shallots are soft.
3. Add the beef and mix everthing together frequently until the beef is browned.
4. Next, add the cabbage and the tomatoes and stir everything together a few times.
5. Reduce the heat to a medium low, cover the pot and cook everything through for 10-15 minutes until the cabbage has softened.
6. Stir in the almonds and cook for a few more minutes.

Then enjoy!

Recipe adapted from MyRecipes.com.

(For more paleo recipes, click here.)

I made this recipe when I was in a hurry so there’s only one picture. (I had a date with my husband to go see a movie ~ now, that’s something to hurry for.)

But, I wanted to share it with you because it was quick and came out quite delicious. Baking it in foil made this salmon come out nice and moist.

It’s already paleo so there are no adjustments that need to be made.

Ready to see the recipe for this paleo Baked Salmon with Leeks and Peppers?

Ingredients

• 2 salmon fillets
• 1 Tablespoon butter
• 2 Tablespoons olive oil
• 1 large red pepper, sliced
• 1 large yellow pepper, sliced
• 2 medium leeks, cleaned and sliced
• 1/2 teaspoon salt or to taste
• 1 teaspoon dried tarragon
• 4 teaspoons dry white wine (optional)
• Lemon wedges, optional

Directions

1. In a large skillet, heat the butter on medium heat until it’s melted.
2. Stir in the leeks and bell peppers.
3. Add the salt and tarragon and stir to combine.
4. Cook this through until everything is soft.
5. While the vegetables are cooking, preheat the oven to 375°.
6. Cut 2 12×12 inch foil pieces – one for each salmon fillet.
7. When the vegetables are ready, pour half of the mixture into the middle of each piece of foil.
8. Add the salmon to the top of the vegetables and sprinkle with the dry wine if you’re using it.
9. Surround/close the fish with the aluminum foil in a tent style but make sure no steam can escape.
10. Bake on a cookie sheet for approximately 13 minutes in a convection oven.

If you’re so inclined, squeeze a little bit of lemon juice on the top of the salmon when baked.

And then, sit back and enjoy it.

For more paleo recipes, click here.

Note: Original recipe was found at Simply Recipes.

Brussels Sprouts? There aren’t too many people I know who like Brussels Sprouts and I used to be one of them. I have found that the “trick” is to not overcook them as when you do they have a higher chance of tasting bitter.

This Brussels Sprouts with Toasted Almonds recipe, from Simply Recipes, needed no changes to “make” it paleo. So, I followed the recipe almost to a “t.”

Here are the ingredients needed (salt and pepper not shown):

My brussels sprouts were pretty large so I didn’t need too many of them. When choosing them, try to get ones that are similar in size so the cook time will be the same. Otherwise you’ll either have some that are over or under cooked.

Prepare the slivered almonds by toasting them in the oven.

You’ll be parboiling the brussels sprouts which means you’ll be adding them to boiling water for a few minutes til they are almost cooked but not quite.

After about 3 minutes, you’ll be taking the brussels sprouts out of the boiled water with a slotted spoon and putting them in a bowl of ice water. This will allow them to keep their pretty green color and stop the cooking process.

Next, in a skillet on low heat, add half the butter and saute the onion. After the onions are clear, add the remaining butter, almonds and the brussels sprouts. Season this with salt and pepper.

Toss everything together until it’s well mixed and raise the heat up to medium to allow the mixture to heat through together for a few minutes.

Next you’ll be removing the skillet from the stovetop and adding the lemon juice to the brussels sprouts mixture.

And that is how easy this recipe is. Ready to see it?

Ingredients

• 1 lb brussels sprouts, cleaned and trimmed
• 6 Tablespoons butter
• 1/2 onion, chopped
• Salt
• Pepper
• 1 teaspoon lemon juice
• 1/4 cup toasted slivered almonds

Directions

1. In a medium pot, bring 2 quarts of salted water to a boil.
2. Add the brussels sprouts and parboil them for 4 minutes. They should be almost cooked but not completely.
3. Prepare a bowl of ice water and when the brussels sprouts are ready, transfer them over and let them sit in the ice water for 1 minute. This will help them retain their flavor.
4. Transfer the sprouts to a cutting board and cut them in half.
5. Next, in a skillet on low heat, add half the butter and saute the onion.
6. After the onions are clear, add the remaining butter, almonds and the brussels sprouts then season this with salt and pepper.
7. Toss everything together until it’s well mixed and raise the heat up to medium to allow the mixture to heat through together for a few minutes.
8. Lastly, remove the skillet from the heat and stir in the lemon juice and stir it all together one last time.

This makes a really great side dish. I served it with Chicken With Sweet Potato and a side salad.

Enjoy!

For more paleo recipes, click here.