green chili turkey burgers

this is a great way to spice up some plain turkey burgers. i got some inspiration from this recipe.

1 pound of ground turkey

2 teaspoons of cumin

1 teaspoon of chili powder

1 4.5 oz can of green chilis

handful of fresh cilantro, chopped

2 cloves of garlic, minced or grated

salt & pepper

coconut oil (or your choice of fat) for cooking

preheat a skillet over medium-high heat with coconut oil. mix all ingredients together well. form into 4 equal size patties. grill 5-7 minutes per side until no longer pink in the middle.



 

serve in between some crisp romaine leaves.

muffins, pwo shake, a delicious appetizer and more!

i saw Health Bent's banana bread recipe and decided to make muffins to bring to my parents house one morning. i added walnuts to the batter and to the top. before paleo i used to do a ton of baking, so it was nice to bake again...

the muffins turned out great. they were a little on the dry side, but that is expected when you aren't using wheat flour. to help the dryness, we ate them heated with lots of butter. PROBLEM SOLVED.

i swear this tastes like a milkshake:

6 ice cubes, half a can of full fat coconut milk, 1 scoop of whey, 1 tablespoon of unsweetened cocoa powder, 1 tablespoon of almond butter and a dash of cinnamon. blend until smooth. honestly, it doesn't need any added sweetener, but if you're looking for something a little sweeter a couple chunks of pineapple or a dab of honey would do the trick. it is SO delicious post work out.

it doesn't matter if you're feeding fellow cavemen or not, these are a great appetizer for everyone. pitted dates, stuffed with an almond, wrapped in bacon and baked until delicious. i found i didn't need to used a toothpick to keep them together. as long as you do a good wrapping job, they will stay together.

 i experimented with a few of the dates by stuffing them with goat's cheese...

CAUTION: THESE ARE ADDICTING!

irish bangers were on sale at TJ's on St. Patricks Day week, so i bought a pack. roasted them in the oven with some onions and served them with mashed cauliflower and unsweetened applesauce...

made my paleo pot roast another night and served it with mashed cauliflower... are you seeing a cauliflower theme??

happy chickens lay happy eggs!

happy hump day :)

the meals in between

baked eggs in homemade red sauce



broccoli and artichoke scramble w/ bacon and ice coffee with heavy cream.



salad with chicken breast dressed in a balsamic reduction,
1 scoop of all natural whey & water and 6,000 IU of vitamin D



scrambled duck eggs covered in salsa w/ bacon



mmm grass fed burgers



chicken fajita leftovers and a scoop of all natural whey mixed with water and a dash of cinnamon




dessert! banana and coconut butter



sliced banana and fresh blueberries drizzled with honey, sprinkled with cinnamon & nutmeg




George made breakfast for dinner! eggs, bacon and homefries.



who needs chips? baby carrots dipped in guacamole.




scrambled duck eggs and homemade sausage




Whole Foods salad bar



baked herb chicken thighs... and more!

this was a quick, easy and delicious recipe! for the longest time, i wouldn't eat any protein that had fat on it or God forbid a bone. it wasn't because of a fear of fat, but because of that blubbery consistency. i'm moving onward and upward... slowly.

• 1-2 pounds of boneless skinless chicken thighs (absolutely go for bone-in and skin on, if that's your thing)
• 1 tablespoon of fresh rosemary, chopped
• 1 tablespoon of fresh thyme, chopped
• 2 cloves of garlic, grated or minced
• olive oil
• sea salt & pepper

in a glass bowl coat the thighs in a couple tablespoons of olive oil. next, season them with the fresh herbs, garlic, salt and pepper. i let this marinate for about 15 minutes, covered in the fridge. if you have more time, use it!

place them onto a sheet pan. if you don't have a silpat, tin foil would work. bake them in a preheated 350 degree oven for about 25 minutes.

we served this with steamed brussel sprouts.

another meal last week was marinated lamb tips. i have used this product from TJ's before for my lamb kabobs. this time i just sauteed them in some olive oil.

the lamb was served with roasted asparagus and cherry tomatoes. i seasoned the cherry tomatoes with Trader Joe's Everyday Seasoning and some olive oil. i sliced up a couple cloves of garlic and then drizzled a little more olive oil over the asparagus. i roasted them in a preheated oven for about 25 minutes.

i just love the flavor of the roasted cherry tomatoes! tastes like candy... almost :)

finally, here was a breakfast i made for george when he suggest we go out to breakfast. i told him, how about i make you something better tasting and better for you?? he obliged...

my apologies for the crummy cell phone pic. here are 4 scrambled eggs, sweet potato homefries with cinnamon and GF butter and 3 pieces of BACON baked in the oven.

super fast supper!

i was sort of pressed for time the other night and needed something quick post workout. here is what i came up with...

3 boneless chicken breasts
3 sweet potatoes
1 large sweet yellow onion (i had a few shallots i used too)
leaves from 2 sprigs of fresh thyme
trader joe's 21 seasoning salute
salt & pepper
olive oil

first i preheated the oven to 350 degrees. then, i chopped the sweet potatoes into 1-2 inch cubes. i cut the onion to about the same size. i found a few shallots lying around and decided to throw those in too. i tossed everything with a couple tablespoons of olive oil, thyme, salt and pepper and then put them onto a sheet pan.

i cleaned the chicken breasts and seasoned them with salt, pepper, and the 21 seasoning salute. i nestled those in between the sweet potatoes on the sheet pan. i baked everything for about 25 minutes. this was 3 perfect portions!



so pressed for time i actually used a paper plate!!



lamb kabobs

this was my interpretation of a recipe i saw from diane at balanced bites. you could use ANY protein and vegetable combination here. the reason i chose the marinated lamb from TJ's was because it was already marinated saving me a step, not 100% paleo, but definitely 100% delicious :)

1.5-2 pounds of marinated lamb, cut into about 2 inch pieces

1 pint of grape tomatoes

1 large red onion, cut into 2 inch squares
2 bell peppers, cut into 2 inch squares

2 teaspoons of herbs de provence

olive oil

sea salt & pepper





first, you need to soak the skewers in water so they don't burn while you're cooking.

next, preheat the grill pan to medium-highish. drizzle the cut vegetables with olive oil and then season with salt, pepper and herbs de provence. make sure they are coated well.

start placing the meat the vegetables onto the skewers. 2 hunks of meat plus veggies per skewer fit nicely for me. then, put them onto the hot grill pan.


**i had a good amount of vegetables left over after making all of the skewers. i put those along with a bunch of brussel sprouts into a preheated 350 degree oven for about 30 minutes until the brussel sprouts were fork tender.

grill the kabobs on the grill pan until no longer pink in the middle. rotate the kabobs every 5 minutes or so to make sure every side gets in contact with the grill pan. be sure to let the meat rest for at least 5 minutes before serving.

paleo eggplant parmesan... hold the parmesan

eggplant parmesan has always been an odd dish to me, even from a young age. first off, i was never a huge fan of eggplant, and secondly what good is a recipe without any meat??



i had this TJ's brand in the cupboard



1 large eggplant

1 18 oz. jar marinara sauce-- i was pressed for time, but i normally would make my own sauce. be sure to look at the ingredient list for no added sugar.



almond flour for dredging

1 package of all natural sausage--i used sweet italian

1 large yellow onion, sliced

a couple cloves of garlic, thinly sliced

1 pint of grape tomatoes

good olive oil

red pepper flake

sea salt & pepper

i had to first solve the NO MEAT issue in traditional eggplant parmesan. i preheated the oven to 350 degrees. then, on a covered sheet pan i put the sausages, sliced onion, garlic and grape tomatoes. i coated them generously with olive oil and then seasoned them with salt, pepper, and red pepper flake and put them in the oven. i baked them for about 20 minutes, turning the sausages halfway through.

slice the eggplant in 1/4" slices. place into a bowl and drizzle with olive olive. dredge the eggplant in the almond flour and saute in batches over medium-high heat until golden on each side. *as you can see, the eggplant only holds a small amount of almond flour. don't worry, you're going to golden brown here, not a heavy breading. in a 9 x 13 glass pan, place the sauteed eggplant slices in one layer. top each eggplant slice with a couple tablespoons of marinara sauce and repeat the process until all the eggplant is used. you will not use all of the sauce here.

remove the sausage mixture from the oven. take the sausages off the pan and place on a cutting board to rest. return the onion/tomato mixture back to the oven. let the sausages rest for at least 5 minutes and then slice them on the diagonal. then place those sliced sausage pieces on top of the eggplant/sauce stacks. take the onions and tomatoes out of the oven and top the eggplant and sausage with the onions and tomatoes. pour the rest of the sauce over the entire thing.

finally, throw the entire glass pan into the oven for another 15 minutes. serve immediately!!