Pollo de Brasa also known as Peruvian Chicken is one of my personal favorites, so I decided to recreate this recipe at home! Serve with a side of the traditional Aji Verde (green sauce), and a side salad. The key to getting these traditional peruvian flavors are the use of the Aji Panca and Aji Amarillo pepper pastes that can be found in many hispanic food sections or ethnic food stores. However these recipes can be made without them, and I’m sure will still taste wonderful even if you can’t track these peppers down.
- 2 teaspooons paprika
- 2 teaspoons of salt
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 4-5 cloves of garlic
- 2 tablespoons aji panca paste
- ¼ cup dark beer
- 1 teaspoon balsamic vinegar
- 3 tablespoons olive oil
- juice of two limes
- 3-4 pound whole chicken or quartered
- Blend all ingredients (but the chicken) in a food processor until smooth.
- Rub marinade onto meat and then refrigerate for several hours or overnight.
- Heat oven to 475 degrees and add 1 cup of water to roasting pan. Roast chicken for about 30 minutes. Then tent with foil and cook for about 15 minutes more, or until juices run clear and the thickest part of meat reaches internal temperature of at least 165 degrees.
Aji Verde// Green Sauce (Optional)
- 1-2 whole jalapeño chilies, roughly chopped
- 1 tablespoon aji amarillo pepper paste
- 1 cup fresh cilantro leaves
- 2 medium cloves garlic
- 1 green onion, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons fresh juice from 1 lime
- 1 teaspoon distilled white vinegar
- 1 tablespoon extra virgin olive oil
- salt and freshly ground black pepper
Add all ingredients to food processor and blend until smooth. Sauce will thicken a bit as refrigerated.
An argentinian dish, chimichurri adds robust flavor to whatever dish you choose to eat. Traditionally served with steak or other meats, it is also great on all sorts of veggies or even sandwiches!
- 1 cup lightly packed parsley
- 3-5 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp chili pepper
- 2 tbsp fresh oregano leaves
- 2 tbsp shallot
- 3/4 cup olive oil
- 3 tbsp red wine vinegar
- 3 tbsp lemon juice
Blend in food processor until smooth and serve over meal of choice!
No one wants to eat a dry boring turkey burger! Spice it up with this recipe that uses roasted red pepper and cilantro to add an extra kick. Topped with mashed avocado and spices, a little bit of tomato, and then wrapped in lettuce, we have ourselves a bbq winner right here!
- 1lb ground turkey
- ½ cup roasted red peppers, chopped
- 1/3 cup fresh cilantro, chopped
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- juice from one lime
- Mix ground turkey with remaining ingredients and form into four round patties.
- Grill, cook on skillet, or freeze (for up to three months) until ready to use.
- For skillet; add a bit of olive to pan to ensure burger does not stick.
- Cook burger over medium heat for five minutes, and then flip it and cook for another five minutes until the internal temperature reads 165° and the meat is no longer pink.
- Sub lettuce for a bun and top with favorite likes avocado, tomatoes, onions or sauces of choice.
Red Pepper stuffed with Shrimp Ceviche, a perfect Mexican appetizer or side dish for a light summer meal.
- 2 limes, squeezed
- 1/2 to 1 pound of raw shrimp, peeled and deveined
- 1/2 cup chopped onion
- 1/3 cup chopped fresh cilantro
- 1 cup diced peeled cucumber
- 1 cup of diced tomatoes
- 1/2 cup of homemade or organic ketchup
- 1 tablespoon of hot sauce of choice
- 2 tablespoons olive oil
- Combine water and a pinch of salt in a saucepan, and bring to a boil.
- Add the shrimp, turn off heat and let sit for about 3 minutes until cooked.
- Drain shrimp and let cool before transferring to small bowl
- Add the lime juice to the bowl of shrimp, cover and place in refrigerator for about an hour.
- Meanwhile dice tomatoes, cucumber, cilantro and onion and toss with ketchup, hot sauce, & olive oil
- Combine both bowls together
- Serve immediately or refrigerate for up to 2-3 days
(Optional add ins – cubed avocado, red pepper – seeded, cap removed & stuff with ceviche)
Hot days call for refreshing meals, like this yummy cold soup! Loaded with veggies and and a dollop of avocado yogurt sauce, this recipe will not disappoint.
- 1 quart of chilled tomato juice
- 1 cucumber peeled, seeded and diced (about 1 cup)
- 2 cups diced fresh tomatoes
- 1/4 cup finely chopped scallions
- 1 garlic clove, minced or pressed
- 1/4 cup lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh basil
- 2 tablespoons ground cumin
- 1 teaspoon salt
- Hot sauce
- Combine all ingredients and chill for at least an hour (tastes better as it chills longer).
- I also combined 1/2 cup coconut yogurt and 1/2 avocado into a food processor to create a cream to add on top of soup when served
It’s BBQ season! Here’s a great dairy free cole slaw recipe that uses a nut based sauce instead of coating your veggies with heavy dressing. Perfect as a side or as an add in for lettuce wraps or spring rolls (Adapted from Thug Kitchen).
- 3 tbsp almond butter
- 1 tbsp fresh ginger
- 2 tbsp warm water
- 3 tbsp apple cider vinegar
- 1 tablespoon honey
- 1.5 tsp Tamari (gf soy sauce)
- 2 tablespoons olive oil
- hot sauce to taste
- 3 cups sliced cabbage (red)
- 3 cups sliced cabbage (green)
- 1 carrot thinly sliced
- 1/3 cup thinly sliced green onions
- Add almond butter, honey and chopped ginger into to a small bowl.
- Mix in warm water until smooth.
- Add in apple cider vinegar, Tamari and olive oil.
- Pour mixture over vegetables and mix well.
- Add hot sauce to taste
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.
Asparagus contains fiber, folate, chromium and vitamins A, C, E and K. This a tasty and nutritious side dish that can be prepared a few different ways! Today I decided to roast mine and serve with a lemon vinaigrette. (Adapted from Paleo Newbie)
- Preheat oven to 375 degrees
- Spread out 1 bunch of fresh asparagus on a foil lined cookie sheet
- Drizzle with olive oil
- Roast in oven about 7-10 minutes
- 2 tablespoons white wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh-squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- Salt and lemon pepper, to taste
- Whisk white vinegar, dijon mustard and lemon juice together
- Next slowly whisk in the olive oil
- Season to taste with salt and pepper
- Serve over warm roasted asparagus