Paleo Diaries part 2

Thursday, January 16, 2014

I can't believe that we've been at it for over a week now! This may sound crazy...but I think this is the longest Mo and I have gone without going out to eat! That alone deserves a pat on the back. We have tried many new recipes and as I mentioned before...somehow we have not had a single dud! We also have repeated some from the first go around, because well, they were just that good. Here are the new ones, please enjoy, again they are organized by meal! 

Lunch:
Turkey Taco Lettuce Wraps
Serves ~3
-1 lbs 99% lean ground turkey
-1 tsp garlic powder
-1 tsp cumin
-1 tsp salt
-1 tsp chili powder
-1 tsp paprika
-1/2 tsp oregano
-1/2 small onion, minced
-2 tbsp bell pepper, minced
-3/4 cup water
-4 oz can tomato sauce
-6 large lettuce leaves from romaine lettuce

Step 1: Brown turkey meat. When cooked fully, add dry seasonings.
Step 2: Add onion, pepper, water and tomato sauce. Cover and let simmer for 20 minuets, stirring occasionally. 
Step 3: Scoop about 3/4 of a cup of the meat onto a lettuce leaf and serve! You can also add toppings such as homemade salsa, guacamole or even cheese...we didn't in an effort to remain paleo. :)


Fruit and Nut Salad
Serves 2
-1 head of romaine, chopped
-1/2 cup celery, chopped
-1/2 cup bell pepper, chopped
-2 strawberries
-4 raspberries
-4 blackberries
-1/2 cup portobello mushroom, chopped
-1/4 cup walnuts, chopped
-12 almonds 

Step 1: Wash and chop all veggies
Step 2: Combine in a bowl. 
Step 3: Portion half and serve. You're probably all saying...duh Leslie, right now but I wanted to share this anyway, one because the salads were so pretty and two because they were so yummy. AND this was the first time Mo and I packed a lunch for school. We both have little to go salad dressing containers (can be purchased here) that hold about 2 tablespoons of dressing, we used a vinaigrette. 


Dinner: 
Spaghetti Squash Meat Ragu
Serves about 4
-1 small spaghetti squash 
-salt and pepper to taste

For the meat sauce:
-1/2 tsp butter
-1/2 tsp olive oil
-1/2 onion, finely chopped
-1 carrot, chopped
-1 celery stalk, finely chopped
-1 lb, 95% lean beef
-12 oz can of crushed tomatoes
-1 bay leaf
-salt and pepper to taste

Step 1: Cut spaghetti squash in half, scrape out seeds. Salt and pepper to taste. Bake, cut side down, at 400* for 1 hour. Once baked, let cool and scrape squash into bowl.
Step 2: In a large sauté pan melt butter and olive oil. Add celery, carrot and onion, sauté for 3-4 minuets. Add meat and cook until brown.
Step 3: Once meat is cooked through, add tomatoes, and bay leaf. Cover and let simmer for about 25 minuets. 
Step 4: Top spaghetti squash with meat sauce and serve. 


Buffalo Chicken Soup
Serves at least 4
1/2 head of cauliflower, chopped
- 2 chicken breast
- 1 Tbsp Organic chicken stock
- 1 Tbsp Organic raw honey
- 1-2 stalks of celery
- 1/2 cup Franks red hot sauce
- 1/2 onion, diced
- 1/2 tsp black pepper
- 1/2 Tbsp garlic powder
- 1/2 Tbsp onion powder
- 1/2 cup almond milk
- 1/2 Tbsp fresh parsley
- 1/2 Tbsp chives
- 1/2 Tbsp dried dill
- 1/2 cup chopped cilantro

Step 1: In a large stock pot, add 8 cups of water, chicken and cauliflower. Bring to a boil and reduce heat.
Step 2: Once chicken is cooked, remove and set aside.
Step 3: Add almond milk, spices, onion and Franks red hot sauce 
Step 4: Use an immersion blender and puree. (We actually didn't do this, which is why our soup is kinda chunky...but it was still yummy!)
Step 5: Shred chicken and add to pot.
Step 6: Chop celery and onion and add to pot.
Step 7: Stir in parsley, chives and cilantro. Let simmer for 20 minuets, then serve! 


Spaghetti Squash Primavera 
Serves 4

-1 small spaghetti squash (you'll need 2 cups cooked)
-1 tsp olive oil
-1 tbsp minced shallots 
-1 clove garlic, crushed
-1/4 cup red onion, diced
-1/4 cup celery, diced
-1/4 cup carrots, diced
-1 cup broccoli florets
-1/2 cup diced zucchini
-2 cups homemade marinara sauce (LOL YEA RIGHT! We used store bought)
-1/2 tbsp grated Pecorino Romano (optional) (We did not use) 
-3 oz fresh mozzarella (optional) (We did use)A

Step 1: Cut spaghetti squash in half, and scrape out seeds. Season with salt and pepper to taste and bake at 400*, cut side down, for 1 hour. 
Step 2: In a deep sauté pan, heat olive oil. Add shallots, garlic, red onion, celery and carrots. Cook for 5 minuets. 
Step 3: Add broccoli and zucchini and marinara sauce. Let simmer until veggies are tender.
Step 4:  Add spaghetti squash, stir and let simmer for 5 minuets. 
Step 5: Serve and garnish with cheese if you so decide. (Yep, that part is not so paleo...whoops)

So there you have it. The great thing about the recipes that make more than the two of us could possibly eat, is that we have an already prepared lunch for the next day! Win! 
 
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