Wednesday, March 16, 2016

Paleo Southwest Pie

This was an accidental awesome last minute throw together....Just delicious!

Here is what you'll need:
1 head of cauliflower
1 lb ground turkey
2 TBSP Olive Oil
8 oz frozen veggies (I used peas and carrots)
1/2 red onion, chopped
4 garlic cloves, finely chopped
1/4 c Salsa
3 TBSP Chili Powder
1/2 tea Cayenne Pepper
Salt and Pepper
1 tea Seasoned Salt (I used Lawry's)
Couple pats of Kerrygold butter.... if you dare!!!

Start by roasting the Cauliflower. I steamed mine, and left it on the stove and forgot about it during the girls bath time, which then led to the water in the pot evaporating, which then led to the Cauliflower kind of getting roasted to the bottom of the pot.... it tasted good though! Once the Cauli is soft, blend it up to make some mash, adding salt and pepper to taste, and set aside. Then, preheat your oven to 375. Next, heat the olive oil in a large pan and add in the onions, garlic, Cayenne, and 1 TBSP of the Chili Powder. Saute until soft and if the onions appear to be a little dry/powdery, add in a little more oil. Next, add in your turkey and cook through, add in the rest of that Chili Powder, the Seasoned Salt, and also a little more Salt and Pepper and stir to coat. Next, add the frozen veggies and the salsa and saute for another 5-8 minutes. Lastly, add the turkey and veggie mixture to an 8x8 pan, filling the bottom of the pan, then top the mixture with your Cauli mash, covering the turkey and veggies entirely. Toss a couple pats of Kerry gold butter on top, sprinkle with a tad more salt, pepper and chili powder, add it to the oven and cook for 25 minutes.

Paul and I both agreed that next time I will add in some corn, but do as you wish... we are not really 100% paleo :)


Wednesday, January 20, 2016

EASY Crockpot Paleo Pepperoncini Beef

I couldn't believe how TASTY and EASY this was. 3 ingredients my people!

Here is what you'll need:

1 2-3lb chuck roast
1 16 oz jar of Pepperoncinis
Many tablespoons of Garlic powder :)

Place the roast in your crockpot, cover the top of the roast with garlic powder, pour the whole jar of Pepperoncinis over the roast (juice included). Turn the crockpot on low for at least 8 hours.... Get ready for a delicious smelling kitchen!!!!

Bam. That easy. And there was plenty of leftovers for lunches the next day!

Tuesday, December 22, 2015

Primal Eggplant Pizza

I am not a big fan off Eggplant, but they were on sale, so I decided to give them another try, and these were pretty good!

Here is what you'll need:
2 large Eggplant, cut into 1/2" thick slices
marinara sauce (about half a jar)
Mozzarella Cheese
Italian Sausage
Salt and Pepper
Dried Parsley
Any toppings you like!

Preheat the oven to 400 degrees, season the eggplant with salt and pepper and then place the eggplant slices on a cookie sheet and bake for 15 minutes. When eggplant are done and a little browned on the top, top with marinara, cheese, meat and veggie toppings of your liking, sprinkle with parsley and bake for another 10-15 minutes. I cooked my Italian sausage in a saute pan while the eggplant was in the oven.

Overall this was super easy, which is what I need these days, and they tasted delicious! Even the kids liked them!

Sunday, October 18, 2015

Creamy Potato Soup

It's Fall Ya'll!

Well, I am trying to get back into posting recipes for everyone to enjoy. I have been super busy with life so I haven't been able to try new recipes or post them either. I am going to try to create a new recipe at least once a week, and hopefully it'll be good enough to post. Also, we have not necessarily been following Paleo too strictly, so be aware that my recipes may not always be Paleo, but I will keep them clean, kinda ;) So, here it goes...

I just love soup. If I could eat it every day, I would.

Here is what you'll need:

8-10 large russet potatoes, peeled
3 stalks celery, chopped
1 white onion, chopped
2 shallots, sliced
2 TBSP crushed garlic
4 c Chicken Stock
1/2 to 1 c Heavy Cream
1/2 to 1 c milk (optional- you can sub more chicken stock, I just didn't have any more)
1 stick butter
Salt and Pepper- I used a LOT.

Optional Toppings: Cheese, green onions, bacon

Place the potatoes in a huge pot, cover with water and boil. While those are boiling, chop all the veggies and set aside. Once the potatoes are very soft, drain them, remove them from the pot and set aside. Add the butter and the veggies to the pot along with the garlic and salt and pepper and cook them down until they are translucent. Once the veggies appear soft, add in all the other ingredients, including the potatoes. Simmer while stirring occasionally over medium heat for about 20-30 more minutes. Lastly, use an immersion blender to puree everything down. If you don't have one, you could add it to a regular blender and blend it if you like. You can also skip the blending step altogether if you like a chunkier consistency. I added the milk at the last minute because my soup was very thick, and I wanted to thin it out a bit. Top the soup with cheese, bacon, onions or whatever you like and enjoy!!!

Tuesday, November 11, 2014

Paleo Hearty Steak Soup

This was so delicious!

Here is what you'll need:

1 lb chopped beef (for stew)
1 large sweet potato, chopped
1 c chopped celery
1 c chopped carrots
1 c chopped onion
3 TBSP Kerrygold butter (or fat of your choice)
2 14 oz cans stewed tomatoes
4 c (1 box) beef broth
1 TBSP Thyme
1 TBSP Rosemary
Salt & Pepper

Melt the butter in a large pot and add in the sweet potato, carrots, celery and onion, stir to coat. Next, add in the beef and the tomatoes, the broth, the thyme, rosemary and salt and pepper. Cover and simmer for 1 hour, stirring occasionally. Uncover, and let simmer another 30-45 minutes, stirring as needed.


Thursday, February 20, 2014

Paleo Kale, Strawberry & Coconut Salad

This was a summery salad for a warm February night. It will now be a staple in our house because it is sooooooo good.

Here is what you'll need:

Kale, about 6ish cups
3/4 c Sliced Strawberries
1/4 c Sunflower Seeds
1/4 to 1/3 c Shredded Coconut

For the dressing:
Juice of 1 lime
2 TBSP Honey
About 1/2 teasp Salt & Pepper

Toss all the salad ingredients into a bowl, then wisk the dressing together in a separate bowl. When the dressing is mixed, then toss it with the other salad ingredients. I made this about 4 hours before I served it, which allowed the Kale to really absorb the dressing. That's what I love about Kale, it doesn't get all limp and slimy, so this is a great salad to save if you have leftovers... which you probably won't!

Wednesday, February 19, 2014

Paleo Creamy Cauliflower Soup


Here is what you'll need:

2lbs of Cauliflower florets (about 2 heads)
1 large sweet onion, chopped
6 cloves garlic, chopped
2 TBSP Grass fed butter
3 c Chicken Broth
1/2 c Coconut Milk, full fat
Salt & Pepper, to taste

In a pan, add your butter, garlic and onions and sautee until soft. In a large pot, add the cauliflower and chicken broth, and bring to a boil. Once both the cauliflower and onions/garlic are softened, add all ingredients together in the large pot. With an immersion blender, blend all the ingredients together until you have a smooth consistency. Enjoy!