Paleo Diaries

Saturday, January 11, 2014

So after giving some though to blogging paleo recipes here is what I have decided; I am only going to post recipes maybe once per week as Mo and I try them. I don't want my blog to turn into a constant stream of meal plans and work outs, but I do want to share these yummy new recipes with y'all. 

Here are the first batch of recipes that we have tried. I have categorized them into breakfast, lunch and dinner for your convenience. :) We have only been doing this for three days now, but I'm posting these now because we have tried so theres a lot to share. And frankly, we have not had a dud yet...they've all been delicious. 

Omelet Cups
~3 servings
-4 eggs
- 1 tomato
-1/2 cup of mushrooms, chopped 
- 1 package of turkey bacon (we used Applegate farms)

Step 1: Grease muffin tin, and line cups with slices of turkey bacon. We sliced each slice in half so they formed better cups. 
Step 2: Scramble the eggs in a bowl and pour into turkey bacon cups. 
Step 3: Add mushrooms and tomatoes, you could also add any veggie that you would normally put in an omelet. 
Step 4: Bake at 350* for about 20 min. 


Avocado Tuna Salad
1-2 servings
-1 avocado
-1 lemon or lime, juiced, to taste (we used lime) 
-1 tablespoon chopped onion
-5 oz of cooked or canned tuna (we used canned)
-salt and pepper to taste

Step 1: Cut avocado in half and scoop out the middle. Leave about 1/4 of an inch of the flesh left in the shell. 
Step 2: In a small bowl combine tuna, avocado, lemon/lime juice, onion, salt and pepper.
Step 3: Fill avocado shells with the tuna mixture and serve. 

Chicken Waldorf Lettuce Wrap
Serves 1-2 
-6 oz chicken breast
-1/2 of a granny smith apple
-1/2 cup of seedless green grapes
-2 stalks of celery
-1/4 cup of walnuts
~4 leafs of romaine 
-1 clove of garlic
-salt and pepper

Step 1: Dice chicken and cook with salt, pepper and garlic.
Step 2: Finely chop apple, celery, grapes and walnuts.
Step 3: Combine all ingredients in bowl, mix well.
Step 4: Scoop mixture into romaine leafs and serve. 

Avocado Chicken Salad
3 servings
-2 avocados
-1 lemon or lime, juiced, to taste (we used lime) 
-1 tablespoon chopped onion
-2 chicken breasts
-salt and pepper to taste

Step 1: Place chicken breasts on baking sheet, drizzle with olive oil and season with salt and pepper. Bake at 350* for about 40 minuets. Once its finished, let cool and dice. 
Step 2: Cut avocado in half and scoop out the middle. Leave about 1/4 of an inch of the flesh left in the shell. 
Step 3: In a small bowl combine chicken, avocado, lemon/lime juice, onion, salt and pepper.
Step 4: Fill avocado shells with the tuna mixture and serve. 

This is basically the same as the avocado tuna salad. We added apples and carrots as a side. 


Spicy Siracha Chicken & Asparagus 
2 servings
-6 chicken tenders
-1 tablespoon of Siracha
-1 tablespoon of yellow mustard (organic)
-1/2 tablespoon raw honey
-1 tablespoon of chopped cilantro
-1 tablespoon of olive oil
-1 bunch of asparagus
-Ms. Dash Salt-Free Garlic and Herb seasoning

Step 1: Lay asparagus on baking sheet and drizzle olive oil over top.
Step 2: Sprinkle Ms. Dash seasoning to taste.
Step 3: Bake at 350* for about 12 minuets. 

Step 1: In small bowl, mix siracha, yellow mustard and honey. 
Step 2: Brush mixture over both sides of all chicken breasts.
Step 3: Grill chicken until cooked through, about 3-4 minuets on each side. 
Step 4: Plate, and garnish with cilantro. 

Blackened Salmon with mango Salsa 
3 servings 
For the mango salsa: 
-1 large ripe mango, peeled, seeded and coarsely chopped
-1-2 tbsp chopped fresh cilantro
-1 small clove garlic, minced
-2 tbsp fresh lime juice  

For the salmon:
-1 tablespoon paprika 
-1 tablespoon cayenne 
-5 sprigs fresh thyme, washed, leaves removed and chopped 
-1 tablespoon freshly chopped oregano leaves  
-1 teaspoon kosher salt 
-1 lb (4 pieces) wild salmon fillet, de-boned and skinned. 

Step 1: Combine salsa ingredients in a bowl, set aside. 
Step 2: Combine paprika, cayenne, thyme, oregano and salt in a bowl. 
Step 3: Rub spice blend on both sides of salmon and put in a hot, greased skillet. Cook on both sides until done. The spices will create a nice crust. 
Step 4: Plate salmon and garnish with mango salsa. 

We steamed broccoli as a side dish. 
No Bean Turkey and Sweet Potato Chili
3-5 servings
-20 oz of lean ground turkey
-kosher salt, to taste
-1/2 cup onion, chopped
-3 cloves of garlic, minced
-10 oz can of Rotel mild tomatoes with green chilies 
-8 oz can tomato sauce
-3/4 cup water
-1/2 tsp cumin...I didn't have this so I actually used Cajun seasoning 
-1/4 tsp chili powder
-1/4 tsp paprika
-1 bay leaf
-1 medium sweet potato, peeled and diced 
-fresh cilantro for garnish

Step 1: Brown turkey meet in a skillet, season with salt and cumin or Cajun seasoning.
Step 2: Once cooked through, add onion and garlic and cook for 3 minuets. 
Step 3: Add Rotel, tomato sauce, water, sweet potato, cumin, paprika, chili powder, salt and bay leaf. 
Step 4: Cook, covered, over medium heat for about 25 minuets, stirring occasionally. 
Step 5: Remove bay leaf. Plate and garnish with cilantro.
Note: If you prefer a spicier chili, feel free to add more cumin/cajun seasoning and chili powder. Mo and I both love love love spicy food, so we added a big more. ;) Also, we used 16 oz of turkey, and Mo's fiancé E joined us for dinner and we had the perfect amount for the three of us. 

Yum yum yum.

One side note: I am so so proud of Mo and I for two reasons. First, we have been super successful and dedicated for the first three days of our paleo adventure. It has been hard but we have done well. Second, we both passed our first semester of law school and let me tell you that is a huge relief! 
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