I love salmon but was looking for a stuffed recipe to try something a little different. I found this paleo one that uses shrimp and almond flour mix for the stuffing base, and it was amazing! Definitely give it a try (Adapted from The Paleo Foodie Kitchen).
- 2 pieces of salmon (up to a lb.)
- about 10 medium fresh shrimp (6 oz), peeled, deveined and chopped
- 1 large egg
- 2 tbsp raw onions, chopped
- 2 tbsp parsley, chopped
- 2 tbsp almond flour
- 2 tbsp lard or butter
- 1 clove garlic, minced
- 1 tbsp old bay
- salt and pepper to taste
- Preheat oven to 375F.
- Mix the chopped raw shrimp, egg, onions, parsley, almond meal, 1tbsp lard, garlic, old bay, salt and pepper. Set aside.
- Lightly season the salmon pieces with salt and pepper. Heat a cast iron pan on high and add the rest of the lard. Pan sear the salmon 1-2 minutes per side.
- Move the salmon to an ovenproof dish and top each piece with 2 tbsp (or more!) of the shrimp topping. Lightly brush the top with a little bit of lard and bake in the oven for 15 minutes.
- Afterwards, set your oven to broil and cook for about 3 more minutes until the top becomes crispy.
Use this recipe to make a barbacoa – mexican shredded beef recipe that you can eat traditionally in tacos, add to salads, or even serve alongside roast vegetables.
- Prep Time: 10 Minutes
- Crock Pot: 6-8 hours
- 3 lbs chuck roast or brisket
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 – 4 chiptoles in adobo sauce, chopped
- 1 (4-ounce) can chopped green chiles
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano
- 1/4 tsp ground cloves
- 2 teaspoons salt
- 2 teaspoons pepper
- 1/2 cup broth or water
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh lime juice
- Combine ingredients in bowl of slow cooker and toss gently to combine.
- Cover and cook on low for 6-8 hours, or until beef is tender and falls apart easily.
- Remove beef from slow cooker and break pieces apart on cutting board with fork.
- Return beef to crock pot and toss with the juices
- Remove bay leaves and serve
I love Thai food, it is seriously one of my favorite comfort foods! Here is a simple recipe for a yummy curry dish that takes only about 30 minutes to prepare. Serve over Cauliflower Rice (4-6 Servings).
- 1 Tbsp. coconut or olive oil
- 1 diced onion
- 2-4 garlic cloves
- 1 teaspoon salt
- 1 tablespoon peeled and grated fresh ginger
- 1 cup veggie stock
- 3 cups peeled and cubed sweet potatoes
- ½ cup diced carrots
- 1/2 cup snow peas
- pinch of cayenne for heat
- 2 14 Oz cans coconut milk
- 2 Tablespoons Thai Curry Paste
- Finely grated zest of 1 lime or lemon
- 2 Tablespoons fresh lime or lemon juice
- Cilantro or basil to taste and garnish
- Warm the oil in a covered soup pot
- Stir in the onions, garlic, and salt, and cook for about 5 minutes
- Add the ginger and cook for 1 minute stirring constantly
- Add the veggie stock and remaining vegetables, and cover and bring to a boil
- Reduce the heat to a rapid simmer and cook, covered for about 8 minutes, stirring occasionally
- Add the coconut milk, Thai curry paste, lime zest and cayenne, and bring to a rapid simmer
- Cook covered until all of the vegetables are tender, about another couple of minutes
- Stir in the lime juice and cilantro or basil and any other desired seasonings to taste
Trader Joe’s is my go to spot for frozen fish. They have a wide selection and great prices on quality fish. This week I picked up a couple of cod fillets for dinner which i served over a fresh salad with spring mix, avocado, tomatoes, onions peppers, cucumbers, and sautéed portobello (however they are great served alone as well)!
- 2 cod fillets
- 4 tablespoons olive oil
- 1 1/2 tablespoons chopped flat-leaf parsley
- 1 large garlic clove, peeled and minced
- 2 teaspoons minced shallots or onions
- ½ teaspoon Annie’s Mustard (or other paleo brand of mustard)
- 1 tablespoon almond flour
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
- Stir together 2 tablespoons of olive oil, parsley, minced garlic, shallots, mustard, almond flour, and lemon juice.
- Season the fillets with a bit of salt and pepper, and heat remaining oil in a skillet.
- Cook fish for 4 minutes and then flip fillet and cook another minute.
- Spoon sauce over the top of each fillet and continue cooking for another 5 minutes or until fish is opaque in the center and flakes easily.
My roommate and I had a craving for some Chinese food so instead we went to the store and picked up organic chicken and some simple ingredients to throw together in the crock pot! This chicken turned out simply delicious, and isn’t it that much tastier knowing exactly what ingredients are going into your meal?
Ingredients (10 mins prep, 4 hours on low)
- 8 chicken drumsticks, or meat of choice
- 1 cup honey
- 1/2 cup coconut aminos (paleo sub. for soy sauce)
- 1/2 cup diced onion
- 1/4 cup organic ketchup
- 2 tablespoons vegetable oil or olive oil
- 2 cloves garlic, minced
- salt and pepper
- 1/4 teaspoon red pepper flakes
- 4 teaspoons arrowroot powder dissolved in 6 Tablespoons water (paleo sub. for cornstarch)
- 1/2 tablespoon (or more) sesame seeds
- 3 scallions, chopped
- Lightly season both sides of chicken with salt and pepper, put into crock pot.
- In a medium bowl, combine honey, coconut aminos, onion, ketchup, oil, garlic and pepper flakes.
- Pour over chicken.
- Cook on low for 4 hours.
- Remove chicken from crock pot, leave sauce.
- Dissolve 4 teaspoons of arrowroot powder in 6 tablespoons of water and pour into crock pot.
- Stir to combine with sauce.
- Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
- Sprinkle with sesame seeds and chopped scallions and use extra sauce on a side of mixed veggies.
Corned Beef is so simple to make, you just throw both the beef and vegetables into the slow cooker and let it simmer for 4-8 hours. This makes for an easy St. Patrick’s day Party!
- In a 5-6 quart crock pot add vegetables of choice (potatoes, carrots, onion, celery) and place corned beef with the fat side up on top of them
- Add the pickling spice and then pour in enough water to almost cover the meat (add in a Guinness beer with the water for more flavor)
- Cover and cook on high for about 4.5 hours or about 8.5 hours on low (until tender)
- Arrange cabbage over the corned beef and cook for another 45 minutes on high
- Slice corned beef and serve with the vegetables!
Cauliflower is one of those veggies that everyone overlooks because it can be a little bit bitter and underwhelming when simply steamed. However this vegetable is also super versatile creating loads of tasty dishes that deliver tons of health benefits. Known to help ward off cancer and heart disease, cauliflower contains Glucosinolates (sulfur containing compounds that may lower your risk of cancer), Sulforaphane (provides cancer-fighting functions, improves blood pressure and kidney function) & Allicin (may reduce the occurrence of stroke and heart disease), along with vitamin C, folate and various other vitamins and minerals!
I found a super simple recipe to make cauliflower couscous or rice where you simply use a food processor to break up the pieces and then steam it in a pot. Believe it or not it is delicious and a great Paleo side dish instead of the typical grain.
- Use food processor to break up pieces of cauliflower into either rice or couscous sided granules
- Chop 3-4 green onions in food processor and add to cauliflower granules for a bit of extra flavor and color
- Heat oil in a pot and add the cauliflower, salt and pepper over low temperature
- Let steam for 5 minutes or until desired consistency and serve
Zesty Glazed Ribs (4 servings)
Ribs are a commitment, but they are a pretty darn tasty one. This is a delicious recipe for both a homemade rub and sauce that will leave your company begging you for more. I paired it with cauliflower rice and a simple side salad for a well rounded Paleo dinner.
- 2 (1 1/2 – 2 pound) racks of pork baby back ribs
For the Dry Rub
- 4 teaspoons brown sugar
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon grated orange zest
- 1 teaspoon salt
- 2 teaspoons black pepper
For the Glaze
- 1 tablespoon olive oil
- 4 minced garlic cloves
- 4 chopped green onions
- 1 cup orange juice
- 1/2 cup coconut aminos (paleo & gf substitute for soy sauce)
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon red pepper flakes
- 1 teaspoon grated orange zest
- 3 tablespoons honey
- Loosen and remove the membrane on the back side of the ribs and place on roasting pan.
- Combine dry ingredients in a bowl, rub onto ribs and then refrigerate for an hour.
- Preheat the oven to 350°F and cook for about 1.5 – 2 hours or until meat is tender and flaky.
- Prepare sauce for glaze by combining ingredients in saucepan and bringing to a boil.
- Let boil for about 7 minutes until liquid is reduced by half and then brush the ribs with the sauce.
- Broil for 3-5 minutes until the sauce is bubbly and ribs are crispy.