Paleo Diaries Part 5

Sunday, March 2, 2014

I know it has been a while since I have posted new paleo recipes, but that is NOT because Morgan and I have stopped with the paleo but because we have found some favorites and have been keeping those on repeat! (100% paleo 85% of the time!)  But not to fear! We have been making some new ones...and they are just as good as the old ones! So here they are! 


Strawberry Poppyseed Salad
Serves 2
- 6 strawberries
-1/4 red onion
-1 package baby romaine lettuce
-15 almonds
-poppyseed dressing

Step 1: Divide lettuce onto two plates. 
Step 2: Chop onion, almonds and strawberries. Divide between two beds of lettuce. 
Step 3: Drizzle poppyseed dressing and serve! 

Thai Salad with Cilantro Lime Dressing
Serves 3
Ingredients for salad:
-1 package butter lettuce
-2 tangerines
-1 papaya
-1/4 cup of cashews
-1/4 cup fresh basil
-1/4 cup fresh mint

Ingredients for dressing:
-raw honey
-1 bunch fresh cilantro
-2 tbsp olive oil
-1 tbsp lime juice
-1/2 tbsp rice wine vinegar 

Step 1: Cut papaya, remove seeds and cut with julienne peeler. 
Step 2: Chop butter lettuce, and cashews.
Step 3: Peel and separate tangerines. 
Step 4: Combine lettuce, papaya, tangerines, cashews, basil and mint on plates. I left the basil and mint leaves whole, but you could chop them.
Step 5: In a food processor, combine honey, cilantro, olive oil, lime juice and rice wine vinegar. Process and drizzle over salads. Serve! 

Side Dishes

Cucumber Salad with Lime and Cilantro
Serves 4
-1 cucumber
-1 red onion
-2-3 limes juiced
-2 tbs of cilantro
-2 tbs of olive oil
-salt to taste

Step 1: Chop cucumber and red onion.
Step 2: In a bowl, combine lime juice, cilantro, olive oil and salt. 
Step 3: Toss over cucumbers and red onion, and serve!

Raw Broccoli Salad
Serves 4
-1 tbsp of whole grain mustard
-1 tbsp sherry vinegar
-1 avocado
-1 head broccoli 
-1/4 cup almonds

Step 1: Chop broccoli and avocado.
Step 2: In a bowl combine sherry vinegar and whole grain mustard.
Step 4: Toss over avocado, broccoli and almonds. Serve! 

Sadly, I forgot to take a photo of ours but this is what it looks like! 

Teriyaki Glazed Chicken 
Serves 4
-1/4 cup white wine
-1/4 cup water
-1 tbsp of raw honey
-1 tsp white vinegar
-2 tsp freshly grated ginger
-2 cloves of garlic, minced
-12 chicken tenders 
-ground pepper to taste

Step 1: In a small saucepan, over medium heat, add soy sauce, white wine, water, honey, white vinegar, ginger and garlic. Bring to a boil, lower the heat and let simmer for 5 minutes. Turn off the heat and let cool for at least 10 minutes.
Step 2: Put sauce and chicken in a ziplock bag and let marinate for at least 30 minuets. 
Step 3: Remove chicken from bag and grill until cooked through. Serve!

Again, forgot to take a photo...we didn't actually kabob ours. 
Cajun Shrimp and Grits
Serves 2

For the grits:
-1 shallot diced
-1 head of cauliflower, riced
-2 cups chicken broth
-1 cup almond flower
-salt, pepper and garlic powder to taste
- coconut oil

Step 1: Melt coconut oil in a sauce pan and add shallot. Let simmer 3-5 min.
Step 2: Add cauliflower, chicken broth, and almond flower.
Step 3: Let simmer until liquid had been absorbed. Season with salt, pepper and garlic powder. 

For Shrimp:
-1 lb shrimp, peeled & deveined
-1/2 tsp salt
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1 tsp paprika
-1 tsp Italian seasoning
-pinch of red pepper flakes
-1-2 tbs coconut oil
-1 onion, diced
-3 cloves of garlic, minced 
-1 lemon juiced

Step 1: Combine salt and red pepper flakes in a bowl. Add shrimp and toss. 
Step 2: Heat coconut oil in skillet. Add onion, garlic and shrimp. Cook until shrimp are no longer pink and add lemon juice, then cook for 3 more min.
Step 3: Put shrimp on top of cauliflower and serve!

Taco Pie
Serves 3-5


Taco Seasoning: 
-1 tbs chili powder
-1 tsp salt
-1 tsp ground pepper
-1 tsp oregano
-1 tsp thyme
-1 1/2 tsp cumin
-1/2 tsp paprika
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1/4 tsp red pepper flakes

Taco Pie Crust:
-2 cups of almond flour
-2 eggs - whisked
-1 tbs coconut oil
-1-2 tbs of the taco seasoning (see above)

Taco Pie Filling
-1 to 1 1/2 lbs of ground beef – browned 
-1 small onion diced
-1/2 red pepper diced
-1/2 green pepper diced
-2 tbs taco seasoning (see above)
-1/2 cup tomato sauce
-1 can (14 oz) of Rotel – liquid drained
-2 avocados - diced
Step 1: First combine ingredients for the taco seasoning in a small bowl - set asideStep 2: In a frying pan add 2 tbs of olive oil Step 3: Add ground beef and brown, along with the onions and peppers over medium heat until meat is cooked and the veggies tenderStep 4: Drain fat from panStep 5: Add 2 tbs of the taco seasoning mixStep 6:Next add 1/2 cup of the tomato sauce, and stirStep 7:Simmer awhile to let flavors combineStep 8: In a medium bowl combine almond flour, whisked eggs and coconut oil into a dough Step 9: Grease pie pan or ramekins. Press into pie pan or ramekins to form a crust. (I used a pie pan)Step 10:Bake at 350-degrees F unfilled for about 8-10 minStep 11: Remove from oven and add the taco filling from the pan. Top with some diced tomatoes.Step 12: Return to oven and bake at 350-degrees F for another 20 minsStep 13: Top with slices of avocado or whatever garnish you would like and serve! 

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