Wednesday, May 15, 2013

Roast Pork and Cabbage

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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

Wednesday, July 18, 2012

Comfort Salad


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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

Wednesday, June 13, 2012

Mushroom, Tomato Picadillo with Roasted Kale and Broccoli

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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.

Carrot, Mushroom Steak with Spinach Fruit Salad


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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 
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

Tuesday, February 21, 2012

Cool and Spicy Gazpacho or Chunky Salsa

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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)

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