This is from Meg!
Slice 1/2 cup (4-5oz) of pineapple into small chunks, divide evenly in Popsicle (or ice cube) tray and smush with a fork to get the juice out, fill rest of tray with coconut water (should measure out to approx 1/2 cup), freeze and enjoy!
If you don’t have a Popsicle tray ice cube trays can be used.
From Elizabeth!!
Ingredients:
3 large chicken breasts (boneless/skinless), cubed
1/2 yellow onion, diced
3 cloves garlic, diced/crushed
1/2 can (full fat) coconut milk
1 T chicken bouillon paste
1 tsp turmeric (or more to taste)
1 tsp cinnamon
2 tsp garam masala (or more to taste)
1 tsp cayenne pepper (or more if you want a little kick)
(curry powder… totally up to you. So is coriander or cumin or any other spice. The above just happen to be my preferred mix for this dish.)
2 T coconut oil
Directions:
Heat coconut oil in a large skillet. Once hot, add the chicken and cook until whitened. Add the onions and the after a couple minutes stir in the garlic. Add the chicken bouillon paste and stir around until the chicken is coated. Add the turmeric until everything is a nice yellow (note: you can actually complete your dish here and it will be lovely and delicious. If you wish to make it more of a ‘curry’ style then continue cooking). Dash the cinnamon over the dish and 1 tsp of the garam masala. Then add the cayenne pepper. Stir the dish around so the spices are evenly distributed. Add the coconut milk and the rest of the garam masala. Cover the dish, turn the heat on low, and let simmer for about 10 minutes. Stir a final time and eat. You can serve this over (cauliflower) rice if you wish.
This one is from Elizabeth!
This is not the slow-simmer all day in a crockpot chili. This is the kind you make when you realize you have the ingredients on hand to make it and it sounds like a good idea. It sure is delicious, though.
Ingredients:
-1 pound ground bison
-1/2 yellow onion, chopped
-2 cloves garlic, diced/crushed
-2-3 serrano peppers, diced (for those who don’t like spicy things as much substitute jalapeno peppers since they have a slightly more mild kind of kick)
-(1 green bell pepper, chopped)
-1 can (14oz) diced tomatoes (no salt added preferably!)
(-totally optional: 1 small can tomato paste. This is only if you like your chili a little thicker. I didn’t have any so I didn’t add it. The flavor stays the same it’s just the texture/consistency that changes really)
-chili powder (sidenote: my dad actually swears by Santa Cruz Chili Paste for his chili. My stomach, however, has never ever been able to keep it down. It *is* a wonderful flavor and also adds a richer texture than just chili powder)
-cayenne pepper
-cinnamon
-coarse ground black pepper
Side Dish:
-mango (1/4 to 1/2 a mango per person)
-avocado (1/2 per person)
-jicama (as many slices as you like)
-lime juice (just a little squirt)
(-cilantro)
Directions (warning: I tend to not really measure how much of each spice I throw in… more chili powder than cinnamon than cayenne pepper than black pepper. Really it’s up to you and your own spice preference. Play around with it!):
In a hot skillet cook the bison with some black pepper, chili powder and cinnamon. In a pot cook the onions (in your preferred oil, I prefer coconut oil) and then once smelling yummy add the serrano peppers, bell pepper, and then a minute or two later the garlic (yes in that order). Throw on (to that lot) some chili powder and red pepper. Add some more cinnamon and chili pepper to the bison. Once the bison is cooked add it to the pot and then add the tomatoes. Turn the heat down and let simmer until you think it’s done (no more than 20 minutes, really)! Eat.
Yummy side garnish (either separate or all together or any combo): avocado, mango, jicama (with lime juice and you can even add cilantro [not pictured]).
The most important thing is to remember to have fun in the kitchen! This recipe came out extremely well. I gobbled my dinner right up.
If you eat like me this will make 4 servings (about 4oz of meat per serving).
Stuffed zucchini boats:
Serves 4
Slice zucchini in half, hollow out the halves, set the hollowed skins aside and save the insides for cooking.
Heat olive oil in skillet and add eggplant, green pepper, and zucchini insides. Season with ½ cube bullion and pepper, continue stirring until cooked through, about 10 minutes. Set cooked mixture aside. Place skillet back over heat, add onions and garlic and cook for 1-2 minutes. Add ground beef to onions, other ½ of bullion cube and season with pepper. Once beef and onions are cooked through combine with zucchini and veggie mixture, mix with eggs, parmesan, and diced tomatoes.
Preheat oven to 425
Spread goat cheese in the bottom of the hollowed skins. Fill skins with ground beef/veggie mixture, place on cookie sheet and bake in oven till skins are soft and cooked through, about 30-40 minutes.
Sweet potato fries:
Dice sweet potatoes, toss with olive oil, salt and pepper. Spread over cookie sheet and bake at 425 till cooked, 40-50 minutes.
Summer Salsa:
1 avacado
1/2 small red onion
1/4 cup chopped cilantro
1 jalapeño
1 cup sungold or cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon lemon juice
Salt to taste
Chop veggies, toss together in a bowl with pinch of salt, olive oil and lemon juice.
Leftover salsa is awesome in the morning with eggs!
Red Snapper:
1lb red snapper (I got the fish from west main seafood and was totally worth the splurge!)
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
2 tablespoons butter or olive oil for cooking
Pepper to taste
Drizzle olive oil and lemon juice and pepper over fish and let sit for 10 minutes. Heat butter (or oil) in hot skillet, once butter starts to brown add fish, skin side down. Cook 2 minutes, flip and continue to cook 2-3 minutes. Be careful not to overcook the fish.
[recipe from Meg]
This one is from Meg.
Cauliflower and Rutabaga Mash:
Chop rutabaga, onion, and garlic; toss in cast iron skillet (or other oven safe pan) with butter, pepper, and bullion. Roast at 425 till veggies are soft, approx 30 minutes. Stir occasionally.
Steam cauliflower.
A potato ricer is the best way to make the mash, if you have a ricer run the cooked ingredients through. If you don’t have a ricer you can slightly overcook the cauliflower so it is nice and soft then mash with a fork, toss in a bowl with the rutabaga roast and mash with a beater.
While veggies are roasting start the salsa verde and grill the salmon
Salsa Verde:
Add all ingredients to a Cuisinart mixer and pulse till well blended (a blender would work too)
Season salmon with pepper and a tiny dab of butter and cook on tinfoil on the grill for about 10 mintues, depending on size of fish.
This one is from Martha.
Ingredients
Salmon Marinade
Mix together 2 T. olive oil, 2 T. sesame oil, 3 T. wheat free tamari sauce, juice of one lemon, two large garlic cloves, minced and 2 T. fresh ginger and a pinch of sea salt and sprinkle of brown sugar. Marinate the salmon for an hour, SKIN SIDE UP. (if you don’t want to use brown sugar, some leftover white wine or orange juice can be added to marinade)
Directions
Bake 1 1/2 inch sliced sweet potato, lightly oiled on foil in oven at 375degrees for 45 minutes.
Bake asparagus on foil, lightly oiled and sprinkled with sea salt and fresh pepper.
(Using foil on a cookie sheet makes clean-up easy)
Heat 3 T. olive oil and 4 cloves of garlic, minced in a skillet. Just when hot, add large package of fresh spinach. Add 2 T. water, cover until tender. Salt and pepper to taste.
Grill the salmon on medium heat, SKIN SIDE DOWN. After about 12-15 minutes, use a large spatula to loosen and gently lift the meat off the skin and onto the serving platter. Add vegetables and serve.
Recipe from Meg!
1 bunch fresh parsley
1 bunch fresh cilantro
1-2 cloves garlic
1 large onion (recipe calls for red but i used sweet white)
2 Tbl red wine vinegar
3 Tbl lemon juice
1/2 cup olive oil
1 pound flank steak or chicken breast
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer
- Combine the parsley and cilantro (leaves and stems), garlic, half the onion, 1 Tbl salt, 1 tsp pepper, vinegar, 2 Tbl lemon juice, and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak (or chicken) with a fork several times; place in a bag with half of the sauce. Seal the bag and turn to coat; refrigerate for at least an hour. Cover and reserve the remaining sauce.
- Preheat grill to med-high. Remove steak from bag, season with salt and pepper and grill until med-rare, about 6 minutes per side.
- Heat skillet and saute peppers and onions, about 8 minutes. Add beer, cover and continue cooking about 5 minutes.
This chimichurri sauce is also excellent on salmon and is awesome on eggs the next morning!
[pic]
We’re starting a Sunday Recipe post for you guys. It will include paleo/primal menu items and anyone can submit stuff. This week is from Meg!
