Roast Pork and Cabbage

Ingredients: 

Pork sirloin tip roast - 4 oz.

Yellow onion - 1 chopped
Celery - 6 chopped
Carrot - 5 chopped
Cabbage - 1 chopped
Soy Sauce - 3 tsp. (Not paleo, but I think it adds great flavor. You can omit and use more salt.)
Worcestershire sauce - 2 tsp. (same goes for this with flavor)
Garlic - 4 cloves minced
Red Wine - 1/1/2 cups
Tomatoes - 1 can diced
Lemon - 1 squeezed
Extra virgin olive oil - 3-4 tsp.
Salt - 3 tsp.
Pepper - fresh ground, 1 tsp.
Sriracha - 2 tbs.

Spices for Rub:
Ground mustard - 2 tsp.
5 Chinese spice - 1 tsp.
Celery salt - 1 tsp.
Cumin -  1 tsp.
Oregano - 1 tsp.
Cayenne - 1 tsp.
Salt - 3 tsp.
Pepper - fresh ground, 1 tsp.

Directions:
1. Preheat oven to 350 F,  heat dutch oven on stovetop to medium high. Mix all spices for rub and rub on all sides of pork roast. Spread some oil in dutch oven, brown all sides of pork (2-3 minutes on each side) and set aside on a plate.

Comfort Salad

Ingredients:

Chicken - 6 tenderloins
Spinach - 2 large handfuls
Yellow onion - 1 chopped
Carrots - 2 shredded
Red bell pepper - 1 chopped
Has avocado - 1 chopped
Baby portobello mushrooms - 7 chopped
Garlic - 2 cloves minced
Lime - 2 fresh squeezed

Chicken broth - 1/4 cup

Sesame oil - 2 tsp.
Sesame seeds - 2 tbs.
Cumin - 1 tsp.
Coriander - 1 tsp.
Red pepper flakes - 2 tsp.
Extra virgin olive oil - 3 tbs.
Salt - 5 tsp.
Black pepper - 3 tsp.

Directions:
1. Pat chicken dry, heat a non-stick skillet to medium-high and drizzle with extra virgin olive oil. Season chicken with coriander, cumin, 1 tsp. sesame oil, sesame seeds, red pepper flakes, 2 tsp. salt, 1 tsp. black pepper. Cook 2-3 minutes on each side (until browning up).  Plate and let cool.

Mushroom, Tomato Picadillo with Roasted Kale and Broccoli

Ingredients: 

Ground beef - 16 oz. (3-4 oz. per serving, makes about 4-5 servings)

Baby portobello mushrooms - 8 halved and sliced

Broccoli - 4 handfuls (about 20 florets)

Kale - 3 cups, de-stemmed

Diced tomatoes - 1 can (you can also use 2 fresh medium tomatoes) 

Stewed tomatoes - 1 can 

Garlic - 2 cloves minced

Extra virgin olive oil - 3 tbs. 

Cumin - 2 tsp.

Coriander - 2 tsp.

Basil - 1 tsp.

Celery salt - 1 tsp. 

Italian seasoning - 1 tsp.

Herbs de Provence -1 tsp.

Paprika - 1 tsp.

Cayenne - 1/2 tsp.

Red pepper flakes - 1/2 tsp.

Mustard seeds - crushed 1/2 tsp. 

Salt - 3 tsp.

Black pepper - 2 tsp. fresh cracked

Directions: 

1. Preheat oven to bake at 350, place broccoli on baking sheet, drizzle with extra virgin olive oil, sprinkle with 1/2 tsp. salt and 1/2 tsp. black pepper. Roast broccoli for 6 minutes on bottom rack, lower heat to 300 and add kale with another 1/2 tsp. salt. Roast another 3-4 minutes until kale softens and still looks bright green.

Carrot, Mushroom Steak with Spinach Fruit Salad

Ingredients:

Steaks - about 4 oz. each

Baby portobello mushrooms - 7 sliced

Carrots - 2 thinly sliced lengthwise (food processor, slice blade)

Yellow onion - 1 thinly sliced

Broccoli - 3 cups of florets 

Chicken broth - 1/2 cup

Garlic - 2 cloves minced 

Salad:

Cabbage - 1/3 head shredded (food processor, slice blade)

Spinach - 2 handfuls

Green apple - 1 thinly sliced (food processor, slice blade)

Purple grapes - 1/3 cup, cut in half

Spices:

Red pepper flakes - 1 tbs. (depending on heat desired)

Cayenne pepper - 1 tsp. (depending on heat desired)

Coriander - 2 tsp. 

Cumin - 2 tsp.

Salt - 2-3 tsp. 

Black pepper - 1 tsp. fresh cracked

Cool and Spicy Gazpacho or Chunky Salsa

Ingredients:
Hothouse cucumber - 1 seeded
Bell peppers - 2 (I used red and orange)
Green apple - 1
Grape tomatoes - 2 cups
Garlic - 3 cloves
Sesame seeds - 1 tbs.
Lime - 1 squeezed
Plain greek yogurt - 1/2 cup
Extra virgin olive oil -1/4 cup
Salt - 1 tbs.
Black pepper - 1 tsp.
Pickled hot pepper - 1 (optional, adds a punch of heat, I used a home-pickled orange habanero)

For Chicken:
Chicken tenderloins - 6-8
Curry - 1 tsp.
Paprika - 1 tsp.
Oregano - 1/2 tsp.
Parsley - 1/2 tsp.
Salt - 1 tsp.
Black pepper - 1/2 tsp.

Directions:

1. Add chopped bell peppers, apple, cucumber, grape tomatoes, lime juice, and remaining ingredients to blender. Blend on low, move around ingredients blending evenly. For chunky salsa, blend for only 15 seconds on low to med-low. Remove half keep as salsa. For smooth and airy gazpacho, continue blending other half on high for 45 seconds to 1 minute.