Archive | December, 2013

Apple Cranberry Pear Sauce

14 Dec

I recently spent Thanksgiving with my cousin, and her husband and son in Texas. They were so amazing always making sure I had paleo things to eat but this was my first holiday since I decided to go paleo so I wasn’t sure what I was going to eat on the big day. While helping my cousin prepare the meal, I was chopping up an apple for her cranberry apple sauce and had an idea for a paleo version for me! It’s super simple and not only does it taste amazing but it will make the house smell amazing too! It’s pictured below with sweet potato hash.

Ingredients:

  • 1 cup all natural cranberry juice
  • 1 apple diced (I use gala apples but you can use whatever you prefer)
  • 1 pear diced
  • 1 cinnamon stick broken in half
  • 1 tablespoon raw honey
  • 1 teaspoon ground cinnamon

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Instructions:

  1. This is super simple! Put the cranberry juice in a small saucepan on a medium heat, allow it to begin to boil and add the rest of your ingredients.
  2. Cook until pear and apple are tender and remove from heat.
  3. This is best served warm so either serve from the pan or you can store in the refrigerator and heat it up when you’re ready to eat
  4. ENJOY!!!

Spicy Tuna & Zucchini Cakes

14 Dec

This recipe came to me while on the elliptical at the gym this week. I had a piece of tuna marinating in the fridge overnight and had no clue what I was going to have with it when all of a sudden, this popped into my head! They came out delicious and are pretty easy and quick to make. Definitely one of my favorite things I’ve made, I hope you enjoy it! Following this recipe will make about 6 small to medium sized pancakes, you can enjoy them as a meal or a side dish.

Ingredients:

  • 1 large zucchini
  • 1 tuna steak
  • Juice from 2 limes
  • 2 cloves of garlic
  • 2 tablespoons garlic chili sauce (found in the Asian aisle at the grocery store)
  • 1 egg
  • 1/2 cup (ish) chopped scallions

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Instructions:

  1. Start out by combining the lime juice, garlic cloves and the garlic chili sauce ( I use the Magic Bullet blender to mix). Marinate the tuna steak in the mixture overnight
  2. When you’re ready to cook, put coconut or olive oil in a skillet and heat to a medium temperature
  3. Dice the raw tuna and put it in a large mixing bowl, add a little of the marinade to keep the flavor
  4. Shred the zucchini and add it along with the chopped scallions and egg to the tuna
  5. Mix everything together with your hands to thoroughly combine everything
  6. Make mixture into small pancakes and put in the skillet. Cook until golden brown then flip (about 5-7 minutes per side)
  7. ENJOY!!!

Sweet Potato Hash

7 Dec

This has quickly become a crowd favorite!  I’ve made it multiple times and each time, everyone LOVES it!!  It started out one Sunday morning, I didn’t want to make boring eggs and fruit or bacon, saw a sweet potato in my vegetable basket and the rest is history!  This can be served for breakfast, brunch, lunch or dinner.  I made a big pan of it (minus the eggs and goat cheese) for a pot luck at work this week, everyone loved it!

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Ingredients:

  • 2 medium size sweet potatoes
  • 1/2 – whole red onion
  • 1/2 cup chopped scallions
  • 4-6 links spicy turkey sausage (remove casing)
  • goat cheese crumbles
  • eggs (1-2 per person)
  • enough coconut oil (or olive oil) to coat the pan)

Instructions:

  • Heat a large skillet to a medium heat with coconut oil in the pan
  • Dice sweet potatoes and red onion and add to skillet (this is the longest part)
  • In a separate frying pan, get your turkey sausage cooking.  Once it starts to cook, chop up the links so it’s more of a ground sausage consistency
  • Make sure to mix the sweet potato/onion mixture frequently so it doesn’t stick but it will probably need to cook about 30 minutes before the potatoes become fork tender
  • Once the sausage is cooked, add it to the sweet potato/onion mixture and cook until potatoes start to caramelize
  • While everything is cooking, chop up some scallions (amount depending on you, I like a lot)
  • Get another frying pan out (I use the one the sausage was cooked in) and fry your eggs.  I like mine to have a runny yoke, feel free to cook them however you like
  • When the potatoes are nice and lightly browned, put a scoop in a bowl, top with a little scallion, goat cheese then your egg on top.  I then put a little more scallion and goat cheese on top of the egg
  • ENJOY!

Paleo Apple Banana Pancakes with Apple Cider Syrup

7 Dec

You may have noticed I don’t post a whole lot of breakfast recipes.  Truth is, I’m not a huge breakfast person.  Ok, that’s not entirely true, I’m not a morning person (gasp! I know that’s shocking)!  However, some of us in my family have a monthly pancake breakfast in honor of a family friend who passed away very young while serving our country.  We have been doing the breakfast each month for about 7 years now and never repeat a flavor.  While this is one of my favorite days each month, since going paleo this year, it’s been difficult to resist these amazing pancakes (although I have definitely resisted). Last month, I decided to make some paleo pancakes and bring them with me.  After about 4 failed attempts, cursing and throwing batter away, they came out awesome, I hope you enjoy them!

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Ingredients

Pancakes:

  • 1 medium banana
  • 1 medium apple of choice (I prefer Gala)
  • 1/2 cup almond butter
  • 2 eggs
  • 1/4 cup cinnamon
  • Coconut oil

Apple Cider Syrup:
Equal parts fresh maple syrup and apple cider

Instructions:

  • Heat skillet to medium heat and melt coconut oil
  • In a blender or food processor, combine all ingredients for pancakes to make a batter
  • Place about a tablespoon of batter in the skillet for each pancake
  • Let cook for about 5 minutes then carefully flip and allow to cook for another 5 minutes until both sides are golden brown
  • In a saucepan combine maple syrup and apple cider
  • Cook on a low heat until warm stirring frequently
  • ENJOY!

Paleo Lemon Pepper Chicken & Brussel Sprouts

7 Dec

I know I have another recipe for Lemon Brussel Sprouts and I still stand by that being an awesome recipe.  However, I like to tweak my recipes and usually the more times I make it, the better it gets.  This is one of those examples, from the Lemon Brussel Sprouts came Lemon Pepper Chicken & Brussel Sprouts.  I hope you enjoy this as much as I do!

Lemon Pepper Chicken and Brussels

 

Ingredients:

  • Package stir fry chicken strips
  • Juice from 2 lemons
  • 1/4 red onion diced
  • 4-6 strips turkey bacon diced
  • Teaspoon coconut oil
  • Cracked black pepper
  • Garlic powder to taste

Instructions:

  • Start by cutting brussel sprouts in half and removing the gross stems and boil them until fork tender
  • While brussel sprouts are boiling, heat a large skillet and melt coconut oil in the pan
  • Once skillet is heated to a medium heat, start cooking diced turkey bacon and diced onion with crushed black pepper and garlic powder
  • In a separate pan, cook chicken strips with the juice of one lemon and plenty of cracked black pepper
  • Once chicken is cooked, add it to the bacon and onion mixture (including the juice)
  • Cover ingredients with cracked black pepper
  • Let cook for about 7-10 minutes mixing ingredients together
  • Drain brussel sprouts and add to skillet
  • Add juice from the other lemon and a little more black pepper
  • Mix everything together and cook until brussel sprouts start to caramelize
  • ENJOY!

Spicy Veggie & Turkey Burger Soup

7 Dec

I make this soup when I have extra veggies in the house that I don’t want to throw away.  I’ll list what I used for this specific batch of soup (because it came out freakin amazing!) but feel free to use whatever  veggies you like!

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Ingredients:

  • Package of Ground Turkey Burger
  • 1/2 red onion diced
  • 1 cup baby carrot cut in about 4 pieces
  • Bundle of asparagus
  • 1 leek
  • 1 cup brussel sprouts cut in half
  • 2 cartons of organic chicken broth
  • 1 jar of hot salsa (make sure to check ingredients, no added salt or sugar)

Instructions:

  • This recipe is super easy!
  • In a soup pot, combine chicken broth, salsa and veggies (except onion) and let simmer on low
  • In a skillet, cook onion and turkey burger together until turkey burger starts to brown
  • Add burger to your soup and let simmer for about 30-45 minutes until veggies are cooked thoroughly
  • ENJOY!