Warm Slaw

1 Bag of mixed cabbage

4 TBS Red Wine Vinegar

2 TBS Honey

Salt and Pepper to taste

1 TBS Coconut Oil

 

1.      Sauté Slaw in coconut oil until tender.

2.      In separate bowl whisk other ingredients until honey is diluted.

3.      Add to slaw and sauté for another 2-3min.

Unstuffed Cabbage Rolls

1 Pound Lean Ground Beef
1 Pound Ground Turkey

1 TBS Olive Oil
1 lg Sweet Onion
2 TBS Minced Garlic
1 Head Cabbage
2 Cans Diced Tomatoes (14.5oz)
1 Can Tomato Sauce (8oz)
1/2 cup water
1 TSP Pepper
1 TSP Sea Salt

* Heat the olive oil in a skillet (use medium heat) Sauté the onions until tender, and then add the ground beef (or turkey) until the meat is browned.

Add the garlic; cook an additional minute before adding the remaining ingredients. Cook until the cabbage fork tender, approx 20 min.

Turkey and Egg Stir Fry

 

Ground Turkey                                                 1LB

Frozen Veggies of Choice                             1 Bag

Eggs                                                                       2

Coconut Oil                                                         ½ Cup (in each skillet)

Coconut Aminos or Low Sodium Soy Sauce to Taste

Garlic Powder

Sea Salt

Pepper

 

Brown veggies in large skillet while you brown turkey in small separate skillet, season both to taste, once both are brown put turkey with veggies mix well and then crack two eggs on top and slowly toss. Put small amount of either coconut aminos (paleo) or low sodium soy sauce (not paleo but in small amounts I don’t think it’s a big deal)

Tri-Tip Roast

1 (3 lb) tri-tip roast

1 onion, thinly sliced

3-4 garlic cloves, minced (2-3 TBS)

¼ cup apple cider vinegar

1 tablespoon honey

1/4 cup coconut milk

Sea salt and black pepper to taste

Coconut oil

1. Season the roast generously with salt and pepper on both sides.

2. Heat a spoonful of coconut oil in a large skillet over medium high heat. When the pan is nice and hot, place the roast in the hot oil and sear on all sides until browned all over.

3. Transfer the seared roast into a slow cooker and pour the vinegar over the roast.

4. Drizzle the top of the roast with the honey, sprinkle with the minced garlic, and top with the sliced onions.

5. Cover and cook on high for 6-7 hours or until the meat is tender and shreds easily.

6. Remove the roast from the slow cooker and use a fork to shred the meat. Using a slotted spoon, remove the onions from the juices in the slow cooker and spread evenly over the top of the shredded roast.

7. Pour the juices from the slow cooker into a medium sauté pan over medium heat and bring to a simmer.

8. Add the coconut milk to the pan and whisk together. Bring back to a simmer and reduce the liquid down by half, whisking occasionally.

9. Pour the sauce over the roast and the onions and serve!

Sweet Potato & Egg Salad

2 small sweet potatoes, peeled and cut into small bites

2 tablespoons coconut oil

5 hardboiled eggs, peeled and diced

1 cup diced ham (or other leftover meat)

2 TBS chives

2 tablespoons safflower mayo

Sea salt and black pepper to taste

1. In a large skillet, heat the coconut oil over medium heat. Once the oil is hot, add the cut up sweet potatoes and sauté until the potatoes are browned and fork tender. Remove from heat and set aside.

2. In a large mixing bowl add the diced eggs, ham, and chives.

3. Add the cooked sweet potatoes, mayo, salt and pepper and mix well.

Dry Rub Steak

1 Large Rib Eye or Flank Steak

1/4 cup smoked paprika

3 tablespoons cumin

1/4 cup chili powder

2 tablespoons oregano

1 teaspoon fresh ground pepper

Sea salt to taste

Olive oil brushed onto outside of steak

Mix all dry rub ingredients together in a large bowl. Place each steak directly into the dry rub mixture and make sure each side is well coated, rubbing the dry rub into the stead. Let the steaks sit for at least 30 minutes. Coat each side with a bit of olive oil before the steaks hit the grill.

Slow Cooker Chicken

2.5 lbs boneless, skinless chicken breasts

3 carrots

4 celery stalks

1 red onion

10-12 whole garlic cloves

¼ cup coconut oil

1 cup chicken broth

1 tablespoon thyme

1 tablespoon sage

Sea salt and black pepper to taste

Cut the carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking. Place the chicken in the crockpot and sprinkle with sea salt and black pepper. On top of the chicken layer the onions and whole garlic cloves followed by the carrots, and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave). Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7.

Coffee Rub Roast

Roast Rub

2 TBP coffee grounds

2 TSP chili powder

¼ TSP cinnamon

½ TBP garlic powder

1 TBS dried oregano

1 TBS cumin

1 TSP sea salt

Mix all spice rub ingredients together and set aside.

Roast

½ tablespoon coconut oil

2.5 lb beef chuck roast

1 red onion, halved and sliced

¾ cup water

Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is nice and hot! Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!. Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side. If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast. You want it to make a nice crust on both sides of the meat. Place your sliced onions in the bottom of a slow cooker. Once the roast has been seared, put the roast in the slow cooker on top of the onions. Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours. Serves 6

Paleo Muffins

8 eggs

Sliced ham, turkey, chicken, prosciutto whichever you prefer

1 cup diced bell pepper (any color)

1 cup diced onion

1 cup mushrooms

1 cup spinach

Sea salt, pepper, and garlic powder to taste

1TSP coconut oil

·         Preheat oven to 350 degrees

·         Sauté veggies of your choice except spinach

·         Line muffin pans with meat of preference

·         Whisk eggs and seasonings together like you are making scrambled eggs.

·         Put egg mixture inside of meat in the muffin pans.

·         Add veggies of your choice individually in egg mixture.

·         Cook in oven for approx. 15-20 min

·         Use spoon to scoop out.

Moroccan Burgers

2 lbs ground beef

2 tablespoons finely chopped cilantro leaves

2 tablespoons finely chopped Italian flat leaf parsley leaves

2 cloves garlic, minced

2 teaspoons ground cumin

1/2 teaspoon cinnamon

1/2 teaspoon paprika and a pinch of cayenne pepper

1. Mix all of the above ingredients together in a large mixing bowl.

2. Form into burgers and grill or pan fry for 4-5 minutes per side over medium heat for a medium burger or longer if you want it cooked through more. Makes approximately 8-10 burgers depending on how big you make them.

 

·         I like to grill Eggplant and use as buns, and put tomatoes as garnish, and yum yum sauce (see recipe). Sometimes I make a warm slaw as a side as well (see recipe).

Mexican Meatballs

The Sauce

1 medium onion, minced

2 tbsp coconut oil

2 cups tomato puree (make your own-about 4 large tomatoes pureed in a food processor)

4 garlic cloves, minced

2 tbsp chili powder

1/2 tsp cumin & dried oregano &sea salt

*Sauté the onions in coconut oil until tender. Add tomato puree, garlic, chili powder, cumin, oregano and salt. Mix well and let simmer for 15-20 minutes, stirring often. Pour the sauce into a food processor and process until smooth.

Meatballs

1 lb ground beef

1 lb ground Turkey (I sometimes use turkey sausage)

1 1/2 tsp salt

3 garlilc cloves (approx. 2 TBS Minced)

1 tbsp oregano

1/2 small onion, minced

2 tsp cumin

*Mix together all ingredients and form golf ball size meatballs. Place meatballs into a glass dish (will probably need 2- makes about 24 meatballs) and bake at 375 for 15 min. Then spoon sauce over the meatballs and bake for another 10-15 minutes.

Meatballs & Sauce

Meatball

Pork Sausage     1lb

Ground Beef      2lbs

Eggs                       3

Almond Meal     ½ cup

Garlic                     1 TBS

Oregano              1TSP

Garlic Powder    1TSP

Onion Powder   1TSP

Black Pepper      ½ TSP

Sea Salt                ½ TSP

Honey                   Just a Drizzle

 

·         Mix together and form into meatballs, line them on bottom of crockpot

 

Sauce

Diced Tomatoes               1 16OZ Can

Tomato Paste                    1 Small Can

Italian Seasoning              3 TBS

Minced Garlic                    3 TBS

Sea Salt                                1 TSP

Black Pepper                      1 TSP

 

·         Pour sauce over meatballs and cover crockpot, let cook all day on low. Will be even better for lunch the following day.

Mango Chicken Salad with Chipotle Mayo

4-5 bacon strips, diced

½ cup red bell pepper, diced

1 jalapeno, seeds removed and finely diced (if you don’t like spice skip)

3 cups already cooked chicken, diced

1 cup mango, diced

1/2 cup homemade safflower mayo- mix in chipotle powder to taste (this stuff is spicy so start with a small amount and work your way up from there)

Shredded romaine lettuce leaves

Sliced almonds as a garnish

1) In a medium sized skillet cook the bacon until almost crisp.

2) Add the diced red pepper and diced jalapeno and cook until the peppers are soft and the bacon is completely crisped.

3) Add the chicken and cook until warmed through.

4) Add the diced mango and cook until warmed through, about another 2 minutes.

5) Serve each plate with a pile of romaine, a scoop of the chicken mixture, and a drizzle of the chipotle mayo. Top with sliced almonds if desired.

Italian Butterfly Pork Chops with Grilled Zucchini

Butterfly Pork Chops         3

Diced Tomatoes               1 Can 8-12OZ

Tomato Paste                    1 Small Can

Italian Seasoning              2 TBS

Zucchini                            3 Large

·         Preheat oven to 350, season pork chops on both sides lay in cooking dish. Put tomato paste and diced tomatoes in bowl add 1/3 cup of water mix together then spread on the top of pork chops. Cook for approx. 40 minutes. Cut zucchini lengthwise in to fours, then season with sea salt and pepper and line out on tray, cook with pork chops for approx. 30 min or until brown to desire.