Spicy Pork Chili - Paleo Diet Lifestyle

Serves 4
Prep Time: 25 min.
Cooking Time: 3 hours.

Ingredients

• 4 1/4 lb. boneless pork shoulder, fat removed;
• 2 onions, finely sliced;
• 2 red chilies, seeded and finely chopped;
• 2 bell peppers, sliced;
• 4 garlic cloves, minced;
• 28 oz. can diced tomatoes;
• ¼ cup chili powder;
• 2 tbsp. smoked paprika;
• 1 tbsp. ground cumin;
• ¼ tsp. ground cayenne pepper;
• Small bunch fresh oregano leaves, minced;
• 3 tablespoons red wine vinegar;
• ¼ cup extra-virgin olive oil;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 350 F.
2. Warm the olive oil in an ovenproof stew pot over a medium heat; then add the garlic, onions, and red chilies, and cook for 3 to 5 minutes or until the onions are soft.
3. Lower the heat and add the bell peppers, diced tomatoes, chili powder, smoked paprika,  cumin, cayenne pepper, oregano leaves, and salt and pepper to taste.
4. Place the pork shoulder in the pot, give everything a little shake, then add the red wine vinegar, and pour in enough water to just cover the meat.
5. Bring to a boil, cover, and place in the oven for 3 hours.
6. The chili is done when you can easily break the meat apart with a fork.

Sweet Potato Pizza - River North Paleo Girl

Ingredients

• 4 medium sweet potatoes
• 1 lb sausage
• 1 onion, thinly sliced
• 2-3 orange bell peppers, sliced
• any pizza toppings you like will work

For the Sauce

• 2 cups tomato sauce
• 2 tablespoons olive oil
• 1 tablespoons onion powder
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• salt and pepper to taste

Method

Preheat oven to400ºF.

Prick and place your sweet potatoes on a baking sheet. Let them roast until their insides are soft, about 30-40 minutes.
While the potatoes are roasting, mix together the sauce ingredients in a small bowl. Taste and adjust to your preferences, then set aside.
In a large saute pan, crumble and brown the sausage. Remove the meat from the pan, reserving the rendered fat.
Toss in the peppers and onions. Let them cook until the peppers and onions are soft.
Once the potatoes are done, slice them in half (lengthwise) and arrange the halves nicely on the baking sheet. Smash and loosen the sweets' insides with a fork.
Ladle a few spoonfuls of sauce on top of the sweet potato, followed by the pepper/onion saute, and sausage.
Put the baking sheet back in the oven for a couple minutes, to re-warm everything.

Marinated Vegetable Salad

This salad has to be made the day before serving as it needs to marinate overnight. What better for the hostess who has minimum time on ...

Servings: 8

Ingredients:
5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
1/4 cup Parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
4 oz balsamic 
4 oz olive oil
12 ounces cherry tomatoes, halved
salt and pepper

Directions:

1 Combine all ingredients, except tomatoes, in large bowl.
2 Cover and refrigerate overnight, stirring occasionally.
3 Add tomatoes, season with salt and pepper and toss.

Slow Cooker Beef Brisket - Easy Paleo

• 3 1/2 to 4 1/2 lb grass-fed beef brisket
• 1 medium onion, diced
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 2 bell peppers, sliced
• 1 hot pepper, diced (optional)
• 1 tablespoon salt (Kosher, sea salt, celtic sea salt)
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional)
• 1 28 ounce can organic diced tomatoes or fresh tomatoes, diced

Instructions

1. If you are using conventional beef (i.e. not grass-fed) trim the excess fat from the brisket and place it in the slow-cooker.
2. Add the diced onions, garlic, sliced bell peppers, hot pepper (if using), salt, black pepper and red pepper flakes.
3.  Pour on the canned, diced tomatoes or your diced fresh tomatoes.
4. Cover and cook on low for 6-8 hours. (flexible)
5. Check seasonings and add more salt/pepper if needed, to taste.
6. Remove brisket from the slow-cooker and let it rest a few minutes. Slice and serve with some of the strained veggies and sauce. (It’s pretty “soupy” with all the juice from the tomatoes)

If you like to imagine yourself with your own show on the Food Network then you could take the extra step of searing the brisket in an oiled hot pan before throwing it in the slow-cooker. The browned beef always imbues the dish with a richer flavor. In this case, I do not bother with that step. For one thing, it’s not absolutely necessary. Secondly, it takes more time than I have in the mornings. And finally, I do not wish to smell like seared brisket while at work.

Fajita Chicken Salad - Health Bent

Ingredients

• 1- 1½ lbs chicken, cooked anyway you like & chopped (breasts or a mix of breasts & thighs or leftover rotisserie chicken)
• 1 red bell pepper, chopped
• 2 green onions, chopped
• 1 handful cilantro, chopped
• 1/3 c mayo, preferably homemade
• 1 lime, juiced
• salt, to taste
• hot sauce or chili garlic sauce, to taste

Instructions

In a medium bowl, whisk together the mayo, lime juice, cilantro, salt and chili sauce. Add the chopped chicken, bell pepper and green onion. Mix to combine. Let the salad sit in the fridge, so the flavors can meld, at least 30 minutes. Serve cold.

Chickenwith Kale and Peppers - Paleo Plan

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp sea salt (optional)
• 2 cloves garlic, minced
• 1 Tbs coconut oil
• 1 bunch kale, removed from woody stems
• 1 red bell pepper, diced
• 1/2 cup slivered almonds, lightly toasted

Instructions

1. Combine chicken, cumin, chili powder, sea salt (if desired), and garlic in a medium bowl until chicken is fully coated.
2. Meanwhile, heat a large skillet over medium-high heat. Add coconut oil.
3. When pan is hot, add chicken (it should sizzle). Brown the chicken and stir occasionally (about 5-7 minutes).
4. Add kale leaves and red pepper. Stir and continue to cook until chicken is 165° F, and vegetables are slightly tender (about 5 more minutes).
5. Serve hot, topped with toasted almonds.

Chicken Fajita Salad - Paleo Plan

Ingredients

• 1 Tbs coconut oil
• 1/2 yellow onion, diced
• 1/2-3/4 lb boneless, skinless chicken breasts
• 1/2 tsp ground cumin
• 2 tsp dried oregano
• 1/4 tsp sea salt (optional)
• 1 large bell pepper, chopped
• 1 large head red leaf or romaine lettuce
• 2 medium tomatoes, diced
• 1 avocado

Instructions

1. Wash and chop onion, bell pepper and tomatoes.
2. Cut chicken into 1/2" slices.
3. Heat skillet over medium-high heat.  When hot, add coconut oil and onions. Sauté until onions are soft and slightly translucent.
4. Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.
5. When the chicken has browned, add the peppers and cook until tender.
6. Meanwhile, wash and shred the lettuce. Divide between two plates.
7. Top lettuce with chicken fajita mix, tomatoes and sliced avocado.

Coffee Marinated Steak Fajitas - PaleOMG

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

• For the marinade
• 1.5 cups Chameleon Cold Brew Coffee
• 1 tablespoon Coconut Aminos
• 1 tablespoon white wine vinegar
• 1 teaspoon chili powder
• 1 teaspoon salt
• For the rub
• 2 tablespoons of your favorite ground coffee
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• salt and pepper, to taste
• For the fajitas
• 1lb Yampa Valey Grass Fed Sirloin Steak
• 1 red onion, sliced
• 1 poblano pepper, sliced julienne style
• 1 yellow bell pepper, sliced julienne style
• 1 orange bell pepper, sliced julienne style
• 2 tablespoons fat (I used bacon fat)
• Juice of 2 limes
• Juice of 1/2 lemon

Instructions

1. You should marinate overnight. If you can’t do that, at least marinate for a couple hours. Just throw all the marinating ingredients into a big plastic baggy along with your sirloin steak and throw it in the fridge to marinade all night long. A plastic bag full of happiness.
2. Once your steak is done marinating, place your rub seasonings on a plate, pull your steaks out of the marinade, and cover the steaks on both sides with the rub.
3. Heat up a skillet with 1 tablespoon of fat (I used bacon fat) and when the skillet is super hot, add your sirloin steak to it. Mine was pretty thick so I could it on both sides for about 5 minutes. You only want to flip your steak once because you don’t want to overcook it! So don’t touch it a ton. It’ll do the work.
4. While your steak is cooking, heat up another skillet with another tablespoon of fat and add your onions, poblano pepper, and bell peppers.
5. Let your veggies cook down, stirring randomly to make sure they do not burn.
6. Once your sirloin steaks are done cooking, pull them on the stovetop on let sit for about 5 minutes. There are a ton of juices in there and you don’t want them to juice out! Let the meat rest!!
7. When you meat has rested, thinly slice the steak and throw in your pan with your fully cooked veggies. Squeeze the lime and lemon on top! You just want to incorporate some of the steak juices and flavors so it shouldn’t be for on the stop for more than 20 seconds. If it’s longer, the meat may get too cooked and be tough.
8. Salt and pepper the fajitas and serve with a side of guac or sliced avocado!

Turkey Marinade

Ingredients:

• 1 package of ground turkey
• 1 zuchinni
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 1 orange pepper
• 1 yellow onion
• 4-5 tomatoes
• 1 small can of tomato paste (preferably organic)
• 2-3 tsp pepper
• 4-5 cloves of crushed garlic
• frank's red hot (as much as you like. I usually use about 1-2 tsp)

Instructions
So I cut up all of the veggies and onion (in bite size pieces). Then fry up the ground turkey in either a pan on the stove or in a wok. Once the turkey is cooked, then add the onion and the garlic. Cook and continue stiring for about 5 minutes. Then add the peppers, zuchinni, and tomatoes. Cook for about 5 minutes or so. Then add the can of tomato paste. Sometimes you have to add a small amount of water (not even a 1/4 cup) just so the mixture does not burn to the bottom of the pan. Then add the pepper and the frank's red hot. Cook for about 15-20 minutes on low (just let it simmer). Make sure it does not burn. Tomato can burn very easily!!!! I serve it with cut up veggies, or just by itself. Mmmmmm I like it.

The Best Chicken Fajitas Ever

 (Serves 4)

Ingredients:

·    1.5 – 2 lbs. of “pastured” organic chicken breast

·    1 medium jicama (peeled and sliced into strips)

·    2-3 ripe mango (peeled and sliced into chunks)

·    2-3 ripe avocado (sliced into quarters)

·    1 red bell pepper (sliced into strips)

·    1 orange bell pepper (sliced into strips)

·    1 yellow bell pepper (sliced into strips)

·    1 large sweet onion (sliced into strips)

·    2 heads of Bibb or Butter lettuce

·    Cumin, chili powder, freshly ground black pepper (liberal amounts of each)

·    Sea salt to taste

·    1 bunch fresh cilantro (chopped)

Jicama, avocado and cilantro - a fresh and flavorful combination.

Directions:

·    Trim and pound chicken with a meat tenderizer until all slices are a consistent thickness.

·    Heat 1-2 tbsp of coconut oil in a pan (medium-high heat).

·    Once the oil is hot, mix spices together and sprinkle half directly into the pan.

·    Throw chicken on top of the spices, and sprinkle the other half of the spice mixture on top of the chicken.

·    Allow each side to blacken and sear (about 1 minute) before flipping.

·    When chicken is done, remove from pan and transfer to cutting board to slice into strips.

·    In the same hot pan (with leftover spices), sauté the peppers and onions.

·    Use the spatula to scrape blackened spices off the bottom of the pan, stir them right in with the veggies.

·    When pepper and onion mixture is cooked to desired tenderness (3-5 minutes), remove from pan and transfer to serving dish.

·    Fill the bottom of your plate with large leafs of lettuce.  Pile hot peppers and onion on top, surround with jicama, avocado and mango.

Drop the chicken on top of the whole glorious pile, top with freshly chopped cilantro.

Corn Stuffed Peppers

Serves 6

Ingredients

• Peppers
• 8 oz skinless chicken breasts
• 2 cloves garlic, lightly crushed.
• 5 small tomatillos, about 7 oz.  Husks removed
• ¼  cup coarsely chopped fresh cilantro (sprigs for garnish)
• 2 Tbl fresh lime juice (1-2 limes)
• 1 ½ tsp coarse salt
• 1 Tbl olive oil
• 2 ½ C fresh corn (from about 5 ears of corn)
• 2 oz goat cheese, crumbled
• Fresh pepper

Instruction

Cut peppers in half removing seeds and leaving stem in tact.  Roast peppers under broiler until charred.  Place in bowl, cover with wrap for 15 min.  When cool enough to handle rub with paper towel to remove skins.  Be careful not to tear. 

Place chicken and garlic in sauce pan.  Add water to cover.  Bring to boil then simmer until chicken has cooked through, about 15 min.  Transfer chicken to large pot reserving liquid and garlic.  Cover chicken loosely with Saran so it won’t dry out.  Let cool slightly then shred to small pieces and cover. 

Add tomatillos to reserved cooking liquid.  Bring to boil.  Reduce heat and simmer until tender, about 5 minutes.  Drain and puree tomatillos and garlic in a blender.  Add cilantro, lime juice, and 1 tsp salt.  Spread half sauce in a 9 x 13 pan.

 Preheat oven to 375.  Heat oil in skillet over medium heat.  Add corn and cook until tender about 3 minutes.  Let cool slightly.  Toss corn with chicken, remaining sauce, half goat cheese and sprinkle remaining ¼ tsp salt.  . Cover and bake until heated through about 25 min.  Uncover and let stand 5 min.  Drizzle with sauce from dish and garnish with cilantro and dollop of goat cheese. 

Curry Coconut Chicken

Ingredients

• Chicken breast
• Can of coconut milk
• Curry
• Broccoli
• Red pepper
• Zucchini
• onion

 Instructions

Carefully open a can of coconut milk- you don’t want it to mix together

Scoop off the more solid layer floating on top.  That is going to be the oil that you cook your chicken in.  Place it in a skillet and heat til it’s an oil.  Add your curry powder and give it a stir.  Now add boneless chicken breast that has been cut into pieces.    Cook until done. 

Add small broccoli pieces, chopped red pepper, zucchini slices, and chopped onion and cook til crispy done.

Chicken Stir Fry – Dennis

Ingredients

• 3 boneless, skinless chicken breast
• 3-4 bell peppers (use a variety of green, red, yellow)
• ½ white onion diced (optional)
• Black pepper

Instructions

Grill the chicken breasts.  Once cooked, dice into bite size chunks.  Meanwhile, sauté onion and peppers with olive oil over medium heat in skillet.  Add pepper and optional seasonings.  Once par-cooked add chicken, keep stirring and cook until peppers are done.

Makes enough for 2 with left overs.

Variation: cook additional peppers and pair with scrambled eggs for breakfast.

Chicken Salad with Roasted Bell Peppers in Avocado Cups

·        4 skinless chicken breasts (about 2 pounds total)

·        4 bay leaves

·        1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here)

·        2 garlic cloves, finely chopped

·        1/2 cup unsalted, roasted almonds, finely chopped

·        1/2 large red onion, diced

·        1/2 a bunch asparagus, roasted and diced into small pieces**

·        1/4 cup fresh basil, chopped

·        1/4 cup fresh parsley chopped

·        2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)*

·        salt and pepper to taste

avocados

Mustard Herb Dressing:

·        1/3 cup fresh parsley, tightly packed

·        1/3 cup fresh basil, tightly packed

·        2 tablespoons apple cider vinegar

·        1 tablespoon gluten-free Dijon mustard

·        1 teaspoon minced garlic

·        1/4 teaspoon sea salt

·        1/4 cup extra-virgin olive oil

·        fresh ground pepper to taste

For Chicken Salad:

1.      Put the bay leaves and the chicken broth in a large pot with a lid and bring stock to a simmer.  Add the chicken breasts to the pot.  Return the broth to a simmer.  Cover the pot.  Turn off the heat.  Let the chicken steep in the stock for 30 minutes to an hour.

2.      While the chicken is cooking, chop the other ingredients – garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers – and add to a large bowl.  Sprinkle with a little salt and pepper.

3.      When the chicken breasts are cooked, remove them from the broth and let them cool.  When they are cool enough to handle, shred the chicken breasts into bite-size pieces by hand.  Mix the chicken pieces in with the rest of the ingredients.

To Make Dressing:

1.      In the bowl of a food processor combine parsley, basil, apple cider vinegar, mustard, garlic, and salt.  While food processor is running slowly add olive oil in a small drizzle.  You may have to stop the food processor to scrape the sides.  You want the mixture to come to a liquid consistency.  Add fresh ground pepper to taste.

2.      Add dressing to chicken salad and toss to combine.

3.      Serve chilled or at room temperature.  Or inside a halved avocado.  Take an avocado, remove pit, and place chicken salad in the inside. 

Makes about 6 to 8 servings of salad

Chicken Fajita Salad

This is a great salad to make extra portions and have for the next few days. It also is great to eat when engaged in a workout regimen due to it’s light ingredients as well as high levels of protein.

Ingredients
1 Tbsp olive oil
3/4 cup sliced onions
1 lb skinless chicken breast
1/2 tsp cumin
2 tsp oregano
1 cup chopped bell peppers
red leaf lettuce (optional)
1-2 tomatoes
1 avocado

Instructions
Add olive oil to a skillet. Heat over medium.
Add sliced onions, saute until softening.
Cut into strips and add the chicken.
Add the cumin and oregano, saute, tossing often.
Add the bell peppers when the chicken has browned.
Wash and shred the lettuce. (optional)
Add the tomatoes, toss.
Serve the salad on two plates, top with the chicken fajita mix.
Add the sliced avocado.

Puerto Rican Beef

Ingredients

·        1 lb grass fed ground beef

·        1 bunch kale chopped

·        1 white onion sliced

·        1/2 of a green, red, and yellow bell pepper sliced

·        1/2 cup pimento stuffed green olives

·        3 tbsp olive oil

·        1/2 tbsp ground cumin

·        1 tsp ground coriander

·        1/2 tbsp turmeric powder

·        1 tbsp dried oregano

·        Pinch of saffron threads (optional)

·        Sea salt and black pepper to taste

·        3 sweet potatoes

·        1 ripe avocado

Instructions
In a large skillet brown the ground beef.  Add the bell peppers, onions, and olive oil and saute until the onions and peppers are tender.  Add all of the spices and mix well.  Add the kale and green olives, continue cooking stirring often until the kale is tender (about 4-5 minutes.  Serve over mashed sweet potatoes with a side of sliced avocado.  To quickly prepare the sweet potatoes, peel and quarter the potatoes and cook in a pressure cooker for 12 -14 minutes.

Sauteed Broccoli, Roasted Peppers, and Goat Cheese

Serves 4

Ingredients

• 2 Tbl extra virgin olive oil
• 4 C broccoli florets
• 2 garlic cloves, minced or sliced thin
• 1 C bottled roasted red peppers, drained and chopped
• ¼ C chopped, pitted kalamata olives
• 2 Tbl chopped fresh parsley
• 1 green onion, thinly sliced
• 1 tsp dried majoram or 1 Tbl chopped fresh
• 1 Tbl lemon juice
• ¼ tsp kosher salt
• 1/8 tsp ground pepper
• 2 oz goat cheese crumbled (or feta)

Instructions

1.     In large skillet heat olive oil over med heat.  Add broccoli and garlic.  Cook for 5-8 min or til broccoli is crisp tender. 

2. Stir in roasted red peppers, olives, parsley, green onion, majoram, lemon juice, kosher salt, and black pepper.  Heat through. 
3. Tranfer mixture to serving platter or plates.   Sprinkle with goat cheese. 

Stuffed Peppers

Ingredients:

• 6-8 sweet bell peppers (green, orange, red or yellow)
• 2 (4 oz.) cans diced green chiles
• 1 pound ground turkey, or ground beef
• 1 cup cilantro, finely chopped
• ½ cup onion, finely chopped
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon celtic sea salt

Instructions:

1. In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
2. Cut the tops off of the peppers and set aside
3. Place peppers in an 11 by 7 inch pyrex baking dish
4. Stuff the peppers with the turkey mixture; place tops on peppers to close

Bake at 350° for 1 hour