My favorite part of Thanksgiving dinner is the sausage stuffing. A once a year treat… until now! I took out the bread to make it paleo and the flavors did not disappoint! Carving up a pork loin roast can be a daunting task. Not sure how to get started? A quick Google search can provide you with many answers as to how to “butterfly” a pork loin roast (no, not tenderloin). Serve this with a batch of sauteed brussel sprouts and you have an awesome and satisfying meal!
There’s nothing better than a perfectly seared tuna steak…. except a perfectly seared tuna steak crusted in coconut and served with a side of pineapple salsa! Talk about a simple meal that takes very little prep! I think my hubby was confused when I called him to dinner. He looked at me like “did you just start cooking 5 minutes ago?!”
Prep the salsa in advance. It will allow the flavors to blend together, and make it much easier to get dinner on the table later on if you are in a hurry!
Holy cow!!! Errr, lamb? Awesome recipe! You really can’t go wrong pairing these flavors together! It looks just like Swedish meatballs, but don’t expect that heavy meal here. This dish pulls in such incredible flavors from such simple ingredients! I know for a fact that the hubby will be requesting these again!
1 lb. ground lamb
2 cloves garlic – minced
2 sprigs rosemary – taken off twig and minced
2 Tbsp. coconut oil
1 cup beef broth
1 Tbsp. Dijon mustard
Juice of 1/2 a lemon
1 Tbsp. arrowroot flour
Salt & pepper to taste
1. Preheat oven to 375.
2. In a mixing bowl, mix lamb, 1/2 of the garlic, egg, rosemary, salt, and pepper. Roll into 1 inch balls.
3. Heat 1 Tbsp. coconut oil in a large frying pan over high heat. Fry meatballs in small batches while rotating to brown on all sides. Place on a cookie sheet and roast for 15 minutes.
4. While meatballs are roasting, heat 1 Tbsp. coconut oil in a small sauce pan over high heat. Add garlic and sauté until fragrant. Whisk in beef broth, Dijon mustard, and lemon juice, bring to a boil. With 2 minutes to go until serving, take 1/2 cup out and put into a small bowl. Sprinkle arrowroot in and stir until incorporated. Return to saucepan and stir in to thicken.
5. Remove meatballs from oven and serve over a pool of lemon Dijon sauce.
Some days just get away from you. Earlier this week, I had one of those days. It was 7:30, I was hungry, and there was raw chicken in the fridge with no dinner in sight. I threw this together in hopes that it would be good even though it didn’t spend time marinating. Wow, did I luck out! In 15 minutes, there was perfect (and scrumptious) chicken on the table! While it was grilling, I quickly sautéed up some asparagus and we had a delicious healthy meal in front of us!
1 package boneless skinless chicken thighs
Juice of 1/2 a lemon
1 Tbsp. spicy brown mustard
2 cloves garlic – minced
Salt & pepper
1. Preheat grill to medium high heat. In a large bowl, whisk together lemon juice and mustard. Stir in garlic and salt & pepper to your liking. Toss chicken in and coat.
2. Grill for 5 minutes per side and enjoy paired with a sautéed veggie for a healthy meal!
My crockpot is probably the most under used appliance in my kitchen. Well, that and the waffle maker. Just incase their feelings were hurt, they are both being brought in to create this grand slam meal! This meat falls apart and paired with the crispy gigantic waffle fry, you can’t go wrong! The extra prep for this slow cooker meal guarantees deep roasted flavors instead of that “boiled meat” taste you can get with crockpots.
Have you ever been charged by a deer while grilling? Yup, I was while grilling this feast! No, we don’t live in the wilderness, this happened right in good old suburbia! I raised my tongs and yelled at the critter. Don’t worry, the meat made it out unharmed. I did however realize that my horror movie scream would be pretty pathetic.
Anywho…. Man it is satisfying carving into an awesomely marinated and grilled to perfection chunk of meat! Top it with even more sautéed yumminess and a batch of asparagus and you have a scrumptious meal!
I was shocked then I looked at a bottle of Sweet Baby Ray’s barbecue sauce and saw that the first ingredient was high fructose corn syrup. Awesome. We are slathering our meals in processed sugar and calling it sauce. No thanks. Next I grabbed the bottle of Heinz ketchup that lives on the door of our fridge. Yup, it’s there too, but at least it comes after the tomatoes and vinegar. Do yourself a favor and look up paleo ketchup recipes to make your own. Unfortunately, I did not have the time or the ingredients to do so tonight, but you bet I will be doing it in the future!
Wow. This was awesome! How have I never seen these thick cut pork chops before? Better yet, I got two huge chops for $4! Brining these suckers makes them incredible, but then smothering them in sauteed goodness makes them out of this world!! I was a bit nervous about cooking them properly because they were so thick, but there really is no way to not make a delicious brined pork chop!
2 wide cut pork chops
4 cups hot water
5 garlic cloves – peeled and smashed
1/4 cup salt
1 Tbsp. black peppercorns
1 Tbsp. red wine vinegar
1 Tbsp. oregano
1 Tbsp. coconut oil
1 large onion – sliced
1 red pepper – sliced
1. In a gallon sized storage bag, combine water, garlic, salt, peppercorns, vinegar, and oregano. Refrigerate until cold. Add pork chops and allow to brine for 4 hours.
2. Preheat grill to medium heat. Cook pork chops for 8 minutes per side. Because they are so thick, you need to cook them slow and low to cook through.
3. While chops are grilling, heat coconut oil over medium heat in a frying pan. Sautee onion and pepper until onion caramelizes.
4. Remove chops from the grill and smother with the onion and pepper goodness.
Today is the three year anniversary of our engagement… or I like to call it, our “engagaversary”. It was an extraordinary day, which involved traveling to London for fish and chips. Yes, you heard it right. We flew across the … Continue reading
Growing up in a Portuguese family, rice was always a fabulous meal. It was so much more than the boil in a bag and eat with butter experience. My grandmother, mother, and aunts can whip up a rice dish without even thinking about it. Luckily, I have learned from the best!
Instead of rice, I used quinoa. Depending where you look, there are different verdicts about whether or not quinoa is paleo. It seems like the majority of these sources place it in the “not paleo category”. Now, as I have said before, I am not following a strictly paleo diet. I make exceptions like peanut butter and soy products. I know what works for my body. For me, quinoa is very satisfying, a good source of protein, and delish. It definitely doesn’t fall in the cheat meal category for me!
With that being said, it’s up to you to figure out if you want eat it or not. Do some research and decide what works for you and your body!