Category: Glimpses of Life

This recipe is delicious but a tad bit expensive to make because it calls for flank steak. So … although I really enjoyed it, I probably won’t have it on a regular basis unless I can find flank steak on sale.

I started with the marinade which was pretty simple to make — just tossing a few ingredients together and whisking them.

Next I combined the cabbage, carrots, mint, cilantro and basil together in a bowl.

After grilling the flank steak, we cut it into thin slices then halved them.

Then it was just a matter of tossing it all together.

Truly delicious and great as leftovers also!

I did “paleo-ize” (adapt) this recipe as it had ingredients we don’t normally use in our paleo diet. Ready to try it?

Ingredients

• 1 1/2-pound flank steak, trimmed
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 cup fresh lime juice
• 1 tablespoon honey
• 2 tablespoons liquid aminos
• 1 tablespoon fish sauce
• 2 teaspoons minced fresh garlic
• 1 teaspoon hot sauce (your choice what kind)
• 1 1/2 cups thinly sliced red cabbage
• 3/4 cup julienne-cut carrots
• 1/3 cup fresh mint leaves
• 1/3 cup fresh cilantro leaves
• 1/3 cup fresh basil leaves

Directions

1. Sprinkle the steak with pepper and salt.
2. Grill the flank steak until it’s cooked to your level of doneness.
3. Remove steak from the grill and let it sit for approximately 5 minutes.
4. Cut the steak diagonally across the grain into thin slices.
5. Combine the lime juice and the next 5 ingredients in a small bowl with a whisk to make the marinade.
6. Combine the cabbage and the remaining ingredients in a separate medium bowl.
7. Add 6 tablespoons of the marinade to the cabbage mixture and toss it well.
8. Add the steak to the cabbage bowl along with 2 tablespoons of the marinade and stir to combine this well.

And there you have it! Thai Steak Salad — done the paleo way.

Egg salad is always a good lunch meal to have whether its as a sandwich or on a bed of lettuce. This recipe is really quite good. You can spice it up more than I did but I think it had enough “kick” with what I added.

Here are the ingredients I used …

I made my own paleo mayonnaise for this using this recipe although I replaced the canola oil with olive oil (not extra virgen olive oil).

Ingredients

• 2 Turkey bacon slices, cooked
• 1/3 cup thinly sliced green onions
• 2 tablespoons paleo mayonnaise
• 1 1/2 teaspoons hot sauce (I used Tapatio)
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 6 hard-boiled large eggs, chopped

Directions

1. Cook the bacon in a medium skillet over medium-high heat until crisp.
2. Remove bacon from the skillet and crumble it into small pieces.
3. Place bacon in a large bowl.
4. Stir in the onions and the next 5 ingredients (through salt).
5. Gently stir in the eggs.

That’s pretty much it! You will enjoy this recipe!

I adapted my recipe from Egg Salad with Bacon and Sriracha.

Ooohhh … what a nice recipe for drumsticks. I remember growing up and taking the drumstick in my hand and just chewing on it. It was a little messy and more cave-man like but  no utensils to clean.

These “Fine Chicken” drumsticks will be coated in a marinade and baked. Very easy and very tasty.

I served them with a new brussel sprouts recipe that was also easy but made the sprouts more palatable to me. I’m not a big fan of sprouts — normally. The sprouts are cut in half and baked.

They came out nice and crispy.

Ready for a couple of easy paleo recipes?

Ingredients

• 10 drumsticks (I used 7 as that’s what came in my package)
• 2 large shallots, minced
• 3 onions or scallions, thinly sliced
• 3 tablespoons red wine vinegar (original recipe calls for sherry vinegar)
• 3 tablespoons olive oil (instead of coconut or avocado)
• 1 tablespoon liquid aminos (instead of coconut aminos)
• 1 tablespoon fish sauce
• Kosher salt
• Freshly ground pepper

Directions

1. Mix the shallots, onions, vinegar, oil, aminos, salt (2 large pinches), fish sauce, and pepper in a large bowl.
2. Add the drumsticks on top and coat the chicken in the marinade.
3. Allow the chicken to marinate in the fridge for 2-4 hours.
4. When you’re ready to bake them, preheat the oven to 375 F on convection bake or 400 F non-convection. Arrange the chicken in an oven-safe baking dish and put it in the oven.
5. Bake the chicken for 40-45 minutes and turn the pieces over halfway through the cooking time.

Pretty simple, no?

Here’s the recipe for the Paleo Crispy Brussel Sprouts …

Ingredients

• 20 brussel sprouts, cut in half
• 1 1/2 Tbsp. Olive Oil
• Sea Salt
• Ground Pepper

Directions

1. Preheat oven to 400F.
2. Cut the brussel sprouts in half and place in a medium sized bowl .
3. Drizzle with olive oil and add a few dashes of salt and pepper.
4. Mix the brussel sprouts in the oil to ensure they are evenly coated.
5. Put the brussel sprouts on a baking sheet and make sure they are evenly spaced then place the baking sheet in the middle rack of your oven.
6.  Bake for 8 minutes, stir the brussel sprouts around the pan, and bake for another 7 minutes. Make sure to watch so you don’t burn them.

The brussel sprouts recipe was one that I had a good laugh with as Paleo Cupboard ended her instructions with “ Enjoy brussel sprouts for the first time in your life. Send me thank you letters and praise.” I just found that so funny and was glad she ended her instructions in a fun and light note.

Because we had cucumbers and tomatoes in the fridge, I sliced them into large pieces, added a small bit of olive oil and basil then tossed it all together. I enjoyed the combination of these three for dinner.

Well, I recently found a chicken salad recipe to tweak to make it paleo friendly. It’s easy to make and quite tasty. Really. Quite tasty. Perhaps it’s the hint of red pepper flakes and the olives. Yum!

We start with our cast of ingredients …

Next, we’ll be dicing up the red onion and adding it to the vinegar.

That’s the hardest part … (laughing)  Ready to try it?

Ingredients

• 1/2 cup minced red onion
• 2 Tablespoons red wine vinegar
• 1 pound boneless, skinless chicken breasts
• Salt
• 2 Tablespoons olive oil
• 1 Tablespoon capers
• 3/4 cup green/black olives, sliced
• 1 pinch of red chile flakes
• 1 Tablespoon chopped fresh oregano
• 1 Tablespoon basil
• 1 Tablespoon chopped fresh parsley
• Black pepper to taste

Directions

1. Mix the minced onion with the vinegar in a bowl and set it aside.
2. Bring 1 1/2 quarts of water to a boil and add about 2 tablespoons of salt.
3. Cut the chicken breasts in half crosswise and place them in the water.
4. Reduce the heat to low and let the chicken cook very gently, at barely a simmer, for 10-15 minutes, until it’s just cooked through.
5. While the chicken is cooking, mix the olive oil, capers, olives, chile flakes, and oregano in a large bowl.
6. When the chicken is done, place it on a cutting board to cool.
7. Add the onions to the olive bowl mixture.
8. Once the chicken has cooled enough to handle, cut it into small pieces or shred it.
9. Gently mix the chicken and parsley in with the olive mixture.
10. Add salt and black pepper to taste.

This recipe was adapted from Mediterranean Chicken Salad and is a must to try.

Greek Salad, anyone? This one went perfectly with the Greek Lamb Chops that I made. And so easy! I did use feta cheese although we haven’t introduced too much cheese into our paleo diet yet.

The ingredients are simple enough …

And for the dressing …

It all looks so healthy, doesn’t it?

Then you’ll just follow the directions (which are few), toss everything together and … whala! A wonderful Greek Salad.

And here’s the recipe for you to try …

Ingredients (for the dressing)

• Red wine vinegar, 1 tablespoon
• Olive oil, 2 tablespoons
• Salt, 1/2 teaspoon
• Oregano, 1 teaspoon
• Garlic, 1 clove, chopped

Ingredients (for the salad)

• 1 cup of Spinach
• 2 medium Tomatoes
• 1 Green pepper
• 1 Cucumber
• 1/4 cup chopped Red Onion
• Olives, 10
• Feta cheese, 1 oz

Directions

1. Whisk all the ingredients for the dressing together.
2. Peel and remove the seeds from the cucumber.
3. Chop all the vegetables coarsely.
4. Toss the vegetables, cheese and dressing in a large bowl. (Side note: I usually serve my dressing on the side so people can add as little or as much as they want.)

That’s pretty much it! Positively, absolutely delicious!