Paleo Chili

It’s been so cloudy and damp that today called for a warm meal for the tummy. Being that we are socially isolating and there is an apparent hoarding issue with chicken, my fridge is only stocked with ground meat at the moment. I grabbed out some ground pork and got to work on this super satisfying meal!

Ingredients:
1 pound ground protein (I used pork, but chicken, turkey, or beef would do)
1 medium onion – diced
3 cloves garlic – minced
28 oz. canned pumpkin
28 oz. can crushed tomatoes
1 head of cauliflower – trimmed and riced (I just chop the florets finely)
1 sweet potato – diced
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. tumeric
1/4 tsp. cumin
2 (ish) cups beef broth
2 swirls of EVOO

  1. Heat a large skillet over high heat and swirl some EVOO. Add pork and brown the pork until it crumbles.
  2. While the pork browns, heat one swirl of EVOO over medium-high heat. Add onion and garlic and saute until fragrant.
  3. To the pot, add pumpkin, tomato, and spices
  4. Stir in cauliflower, sweet potato and browned pork.
  5. Add enough beef broth so that all of the ingredients are just submerged in liquid (approximately 2 cups).
  6. Once it begins to bubble, reduce to low heat and allow to simmer for 2 hours.
  7. Serve topped with sliced avocado or jalapeno if you please (my family slathers completely non-paleo compliant cheese and sour cream on it).

Instant Pot Paleo Lemon Chicken

I am slowly learning how to use and embrace my Instant Pot. However, I do not think I will ever get over being terrified releasing the pressure! This recipe is a quick and easy crowd pleaser. I served it over a mound of steamed broccoli, but it would be good over cauliflower rice or wilted spinach too!

Ingredients:

  • 2 lbs chicken breast – cut in 1 inch cubes
  • 2 cloves garlic – minced
  • 1 Tbsp. ghee
  • 1 lemon – juiced
  • 1 1/2 cup chicken broth
  • 16 oz fresh mushrooms – sliced
  • 1/8 tsp. fresh ground black pepper
  • 1/8 tsp. salt
  • 1/4 tsp. basil

In a large mixing bowl, combine salt, pepper, and basil and toss with the chicken. Using the saute function set to high on your instant pot, heat the ghee and then brown the chicken and garlic until browned on all sides. Add the mushrooms lemon juice, and chicken broth. Scrape all the brown goodie off the bottom before putting on the lid and cook on high pressure for 5 minutes. Allow to natural release for 5 minutes then quick release the rest of the way. Serve over steamed broccoli, wilted spinach, or cauliflower rice.

Salmon Topped Salad with Lemon Vinaigrette

Managing healthy eating and a busy lifestyle is possible with advance planning! I am not one to meal prep the same meal for 5 days straight, but I do plan the week’s meals ahead. This allows me to spend more of my valuable time with my family since I only have to go to the grocery store once a week. Tonight’s dinner was prepped earlier in the day with directions for my husband to cook the salmon while I was at the gym. I got to come home from a killer CrossFit workout and enjoy a protein and veggie packed dinner waiting for me! Even better? Leftovers are ready to go for tomorrow’s lunches! This recipe makes enough deliciousness for four large salads.

This one isn’t only delicious for adults. Check out my 5 year old’s plate that she inhaled! She’s not a lettuce fan, so we improvised.

Ingredients:

  • 4 serving sized pieces of salmon – 5 oz. each
  • 1 lemon
  • 1 clove garlic – minced super fine
  • 1/2 tsp. thyme
  • Salad Fixings (I divided the following among 4 salads: 3 hearts of romaine, 1 pt. grape tomatoes, 1 English cucumber, 1/4 thinly sliced onion)
  • 1 Tbsp. red wine vinegar
  • 2 Tbs. olive oil
  • Salt & Pepper to taste

Preheat oven to 425 degrees. Line a baking pan with foil and place the salmon with skin side down on it. Squeeze the juice of half of the lemon on the fish. Sprinkle with thyme, salt & pepper to your liking, and half of the garlic. Cook for 13 minutes or until salmon flakes with a fork. While the salmon is cooking, prepare the salad veggies according to your taste on 4 plates and refrigerate until ready to serve. In a small mixing bowl, whisk together the remaining 1/2 lemon’s juice, olive oil, vinegar, garlic, salt, and pepper. When the salmon is cooked through, dress the salads with the vinaigrette and top with salmon. If saving portions for later, dress when ready to eat.

Fig & Goat Cheese Stuffed Chicken Salad

When explaining the paleo diet to people, they often say “no dairy means no eggs?!”…. Then I kindly remind them that eggs do not come from cows.  Neither does goat cheese.  While it isn’t the most paleo-friendly option, it sure is delicious!  This was so yummy and the ooey gooey goat cheese made it even better! Yes, “ooey gooey” is a technical term!

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Ingredients:

2 chicken breasts

1 sprig thyme

1/4 cup goat cheese crumbles

6 fresh figs

2 plates fresh greens

1 pear – thinly sliced

1 Tbsp. honey

1 Tbsp. white balsamic vinegar

1 Tbsp. olive oil + a drizzle

Salt and pepper to taste

1.  In a small bowl, mix half of the goat cheese and two figs diced.  Place a small slit in each chicken breast to create a pocket.  Stuff with goat cheese and fig mixture and seal shut with toothpicks.  Season with thyme leaves, salt, and pepper and set aside.

2.  Lay fresh greens on two plates.  Top with pears, half of the goat cheese and remaining figs that have been halved.  Refrigerate until ready to serve.

3.  Whisk together white balsamic vinegar, olive oil, and honey and set aside.

4.  Preheat a drizzle of olive oil in a large frying pan over medium high heat.  Cook chicken while covered for 7-8 minutes per side.

5.  Top salads with chicken (remove the toothpicks too!) and pour the honey balsamic dressing over it.

Italian Shrimp Kabobs

Everything tastes better on a stick!  This meal is super yummy, but even better is that you can throw it together in the morning and then just toss it on the grill when you are ready to eat!  I am sure you can think of plenty of other delicious things to throw on the kebob, so be sure to let me know in the comments how you have modified it!

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Avocado Salsa Ahi Tuna Salad

If I am ever stuck for an idea for dinner, I know that Trader Joe’s will have a product that will inspire me.  I stumbled across their Avocado Salsa this week and decided that I just had to try it.  Wow, yum!  I could eat avocado on pretty much anything, so when I saw it turned into salsa I was delighted!  Don’t have a Trader Joe’s near you?  Use your favorite salsa instead!  Super easy, super fast, super yummy!!!

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Bruschetta Salmon

This meal was fabulous, but by far the best part of it was watching my beautiful nearly 9 month old house some salmon! This kid loves her fish! It really is incredible watching your little baby pick through the food on her tray to find the bits of salmon. She never ceases to amaze me!

This meal was super easy to grow together. I served it with a side of sautéed kale and it was super packed with nutrients!
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Tropical Shrimp Salad

You learn something new every day!  Did you know that the same substance that makes people allergic to poison ivy is in the skin of a mango?  I have spent my entire relationship with my hubby refraining from eating mango because he had a reaction to it.  Well, we just found out that it’s just the peel of it, so as long as I had it all prepared we could enjoy it!  Thank goodness, because this meal was delicious!  As the weather is warming up, fresh crisp salads seem to taste even better than usual!

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Grilled Napa Cabbage

I was in a veggie rut.  It seems like every time i am standing in the produce aisle, it is the same boring options.  I took a closer look at the green leafy section and I stumbled across Napa cabbage.  Hmmm, something new!  I had no clue what to do with it, so I decided to attempt to grill it since I already had the grill going.  It turned out delicious!!

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