Chillin and Grillin!

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There is something about summer that makes us never want to eat anything but BBQ! I love being outside and chillin with my dog max (follow him on instagram @dogmaximusprime) and my hubby. Who doesn’t love the smell of dead animal and veggies roasting on the grill! Add a Corona to the mix and you’re set for one amazing meal!

For this meal, Shaan spiced up the ribs with garlic, pepper, chili powder, paprika, cayenne pepper, onion powder and sea salt. He left them in the fridge overnight to soak up the spiciness!

The veggies I cut peppers in half and threw them on the grill. For the asparagus I lightly coated with olive oil then garlic powder and pepper.

It turned out delicious!

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Spicy Paleo Sweet Potato Chicken Soup

This soup was one of the best I have made!

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Spicy Paleo Sweet Potato Chicken Soup

Ingredients:

  • 1/4 c olive oil
  • 8 cups chicken broth
  • 6 chicken breasts
  • 2 Tbsp Ancho Chili Pepper
  • 1 Tbsp black pepper
  • 2 cloves elephant garlic minced
  • 1 bunch green chard chopped
  • 1 onion chopped
  • 2-3 peppers chopped (red, green, yellow- your favorite kind)
  • 2 fennel- use about 1/2 of the top, all of the bulb, chopped
  • 4 small sweet potatoes chopped.
  • 4 celery stocks
  • Any other veggies you want to use up in your fridge

Method:

Pour chicken broth in a large pot and turn the stove to medium/high. Add the spices, pepper, ancho pepper, garlic, sea salt (if you use salt). Cut the chicken into small pieces, add to broth. Let chicken cook in broth for about 10-20 minutes as you cut up all the veggies. Add onions first, then peppers, then fennel, then celery. Let cook for about 15 more minutes. Add green chard and sweet potatoes and let cook until sweet potatoes are soft. It took my soup about 15 minutes for the potatoes to be good and soft. Enjoy!

Another Paleo Breakfast Casserole

It’s time for another breakfast casserole. I make these weekly so we have breakfast made and don’t have to worry about making food during the week. Being prepared and having your food prepped for the week makes it so much easier to eat clean!

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For this recipe I used the following:

  • Olive oil (to coat the pan)
  • 3 hand-fulls of spinach
  • 1 yellow onion, 1 red pepper, 1 yellow pepper and 1 green pepper all sautéed in oilve oil
  • 3 pieces of Applegate Farms organic turkey breast
  • 16 eggs
  • 1 clove elephant garlic minced
  • 1 Tbsp pepper
  • 2 Tbsp ancho chili pepper

Putting it together:

  1. Coat the pan with olive oil
  2. Spread the spinach across the bottom
  3. Pour the onion and pepper mix and spread evenly
  4. Add the turkey cut into 1/4 inch pieces.
  5. Pour the egg, garlic, pepper mixture on top
  6. Crack a few eggs on top
  7. Throw it in the oven. Cook at 350 for about 35 minutes or until cooked through.

Enjoy!

Portobello Paleo Burgers

Tonight we made Paleo Portobello mushroom burgers for dinner and wow these were AMAZING!Image

 

For the burgers-

  • 3 lbs grass fed beef
  • 2 cloves elephant garlic-minced
  • 2 Tbsp cayenne pepper

Mix together with your hands and form into patties.  Cook on the stovetop or grill.

For the veggies we used:

  • Portobello mushrooms (for the bun)
  • Red, yellow and green peppers
  • 1 red onion
  • Romaine lettuce

We also put mustard and ketchup on the burgers. YUMMY!

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Paleo Breakfast Casserole

Instead of the breakfast muffins I made a casserole to last us the whole week for breakfast. I am loving having breakfast cooked and ready to go in the morning, it saves SO much time! See the recipe below…

Ingredients:

  • 16 organic eggs
  • hot sauce (as much as you like)
  • pepper
  • fresh garlic (I used about 6 cloves because we love garlic)
  • Peppers (1 orange, 1 green and 1 yellow)
  • 1 yellow onion
  • 5 pieces uncured nitrate free ham (found at Sprouts)
  • 2 hand-fulls of spinach

Method:

  • Sautee the onions and peppers in bacon fat.
  • Grease a 13×9 pan
  • Pour onion-pepper mixture into pan
  • Add ham on top
  • Add some spinach
  • Pour egg mixture on top (egg, hot sauce, pepper)
  • Cook at 350 degrees for 20-30 minutes (until the sides start to brown and the middle is cooked through- check with a toothpick)

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Breakfast for the entire week!

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This is a very easy way to have breakfast ready and made for the entire week.  Below are the instructions. Dice three peppers (whatever kind of peppers you like) I chose Orange, Yellow and Red, yum!image

One onion diced….image

16 organic eggs (I LOVE the eggs from Costco!)….image

We also got some garlic from Costco- this giant bag was only 4$- I used about 5 cloves.image

BACON! We love bacon! Who doesn’t like bacon!image

Whisk the egg with some spices. I used pepper, garlic, and hot sauce.image

Saute’ the peppers with the onions in the bacon grease. Add about two medium size leaves of kale.image

Mix the veggies with the egg and pour into muffin tin (MAKE SURE YOU EITHER GREESE THE MUFFIN TIN VERY WELL OR USE PARCHMENT PAPER MUFFIN PAPERS).  Throw in the oven at 350 for about 10 minutes and bam- egg omelet muffins for the entire week! (This recipe makes 24 muffin omelets). Sorry about the blurry picture!image

3 of these for breakfast was perfect each day!image

Lots of yummy smells in the kitchen today!

Morning Glory Muffins are one of my most FAVORITE paleo things on the planet! 

The recipe comes from my favorite PALEO cookbook, Paleo Comfort Foods.paleo comfort foods copy

The writer of the book also has a blog (click here) where she has the recipe for these delicious little treats. I also copied/pasted it below.

Ingredients

2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl.  Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.

**If you are looking for variety, sub out currants or chopped dates for the raisins.  You can also add a little orange zest to give them a bit more citrus flavor.

Check out my pics below to see how they turned out….soooo good!

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Another treat I made (with the help of my husband), spiced nuts to snack on during the week.

Ingredients:

  • 2 cups cashews
  • 2 cups almonds
  • 4 tablespoons olive oil
  • chipotle chili powder (to taste)
  • cumin powder (to taste)

Method:

  • Pre-heat oven to 350.
  • Put parchment paper on a baking sheet
  • Mix and spread nuts evenly over parchment paper
  • Add olive oil and about 1 Tbls of each spice
  • Mix with hands until all nuts are evenly coated
  • Put in oven for 10 minutes
  • After ten minutes stir nuts and let cook 3-4 minutes more
  • Take out, try a nut- if need more spice add more
  • Let cool at least 10 min on baking sheet
  • Put in little baggies to take to work (I like the snack size baggies, then I won’t eat too many!)

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