Posted on July 13, 2012 by Jenny Cromack

BREAKFASTS

Tex Mex Breakfast Scramble (Serves 2)

Ingredients

• 1 tsp coconut oil
• 4 eggs
• 1/2 tsp cumin
• 1/2 tsp chili powder (or ground chipotle)
• 1/4 tsp sea salt (optional)
• 1 Tbs water
• 1/4 red onion, diced
• 1 green bell pepper, diced
• 1 jalapeno, diced (optional)
• 12 oz chicken breasts, cooked and chopped
• 1 medium tomato, diced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat coconut oil in a medium skillet over medium-high heat.
2. Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt (if   desired), and water. Scramble with a fork until fully combined.
3. Add onions, bell peppers, and jalapeno to the hot skillet. Saute 3-5 minutes, or until slightly softened.
4. Add eggs and chicken, and cook while continuously stirring until eggs are light and fluffy.
5. Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.

 

Blueberry & Cucumber Smoothie Recipe (Serves 3)

Ingredients

• 2 large cucumbers, peeled and diced;
• 1 cup coconut milk;
• 1 cup frozen blueberries;
• 1 tbsp lemon juice;

Preparation

1. All you ever need to prepare this smoothie is a good blender. Throw all the ingredients in, blend until smooth, and your smoothie is ready to enjoy!

 

Garlic Chicken with Red Peppers and Mushroom Sauce (Serves 2)

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 2 Tbs olive oil, divided
• 1/2 tsp sea salt (optional)
• 1/4 tsp freshly ground black pepper
• 1/2 tsp chili powder
• 1 clove garlic, minced
• 1 medium yellow onion, diced
• 8-10 white button or cremini mushrooms, sliced
• 2 red bell peppers, sliced
• 1/3 cup coconut milk

Instructions

1. Marinate chicken in 1 Tbs olive oil, sea salt (optional), black pepper, chili powder and garlic. Refrigerate for 1 hour.
2. Shortly before meal time, heat 2 medium skillets over medium-high heat.
3. In one, saute marinated chicken until browned and almost fully cooked.
4. Heat 1 Tbs olive (or coconut) oil in the other skillet. Add onion and saute for about 5 minutes, stirring occasionally. Add mushrooms and continue to cook until tender.
5. Add red pepper, coconut milk and browned chicken and stir. Cook for an additional 5-10 minutes, or until the chicken is completely done.

 

Baked Salmon with Rosemary & Pecans(Serves 2)

Ingredients

• coconut oil
• 3/4 lb salmon fillet, skin on
• 2 Tbs pecans, chopped
• 1 Tbs rosemary, chopped
• 1/4 tsp sea salt (optional)

Instructions

1. Preheat oven to 350° F.
2. Lightly grease a baking pan with coconut oil.
3. Lay salmon in the pan skin side down.
4. Sprinkle fish with pecans, rosemary, and sea salt (if desired).
5. Bake for 12-15 minutes, or until salmon flakes lightly with a fork.

Gingery Broccoli and Beef (Serves 3-4)

Ingredients

• 2 tbs coconut oil
• 2 cloves of garlic, minced
• 1 lb petite sirloin steak, cut into very thin strips
• 2  tbs lemon juice
• 1 tbs flax meal
• 2 tsp freshly grated ginger
• 2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes
• 1/4 to 1/2 cup chicken broth
• 2 cups broccoli, cut into flowerets
• 2 cups carrots, thinly sliced
• 1 green onion, thinly sliced

Instructions

1. Heat the 1 tbs coconut oil and garlic in a large skillet over medium-high heat.
2. Add the sliced beef and 1/4 tsp sea salt, and brown. Remove beef from pan to a side dish, and get rid of excess juice left in pan.
3. In a small bowl mix lemon juice, flax meal, grated ginger, freshly ground black pepper and red pepper flakes with 1/4 cup broth.
4. Heat pan again over medium heat. Add 1 Tbs coconut oil when pan is hot.
5. Add broccoli and carrots to pan. Pour liquid ingredients on top and toss to coat.
6. Cook over medium heat until broccoli is tender.
7. Return the beef to the pan and add the green onions. Add the extra chicken broth if preferred.
8. Stir beef in until it’s coated with sauce, and let simmer for a few minutes until beef warmed through.

 

Paleo Beef Stew (Serves 4)

Ingredients

• 1 large onion
• 1 clove garlic
• 1 lb beef stew meat
• 2 medium carrots
• 6 fl oz beef stock
• 4 cups canned tomatoes
• 1 5 fl oz serving red wine
• 1 tsp leaves oregano
• 1 tsp leaves basil

Instructions

1. Soften onion and garlic in pot, add beef and allow to brown.
2. Add diced carrots, allow to soften slightly.
3. Add stock, canned tomatoes, red wine, oregano and basil. Put lid on and simmer on low heat for at least one hour.

 

Chicken with Cumin, Kale and Red Pepper (Serves 2-3)

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.

 

White Fish with Macademia Salsa (Serves 2)

Ingredients

• 1 lb white fish fillets
• ¼ cup macadamia nuts, halved
• 1 medium tomato, chopped
• 1 avocado, peeled, seeded and diced
• 3 Tbs fresh cilantro, chopped
• 3 Tbs fresh parsley, chopped
• 1 Tbs olive oil

Instructions

1. Preheat grill to medium heat.
2. Season fish lightly with sea salt (if desired) and freshly ground black pepper.
3. Cook fish on grill  for about 3-4 minutes (turning once), or until it flakes easily with a fork.
4. To make salsa, toss macadamias, tomatoes, avocado, cilantro, and parsley together in a medium mixing bowl. Add olive oil to coat.
5. Serve salsa as a side to the fish. NOTE: fish may be cooked on a broiler pan over high heat for 4-6 minutes (turn once) instead of grilling.

 

Portobello and Tuna (Serves 2)

Ingredients

• 2 portobello mushroom caps
• 2 cans yellowfin tuna in oil, drained
• cayenne pepper or chili flakes (or hot sauce), to taste
• 1/4 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 2 Tbs capers, rinsed
• 2 tsp fresh dill, chopped (optional)
• coconut oil to grease baking sheet
• 1 avocado, sliced

Instructions

1. Preheat oven to 450° F.
2. Mix tuna, cayenne, garlic powder, black pepper, dill (optional) and capers together in a bowl, then stuff into portobello caps.
3. Place caps on a lightly greased baking sheet and bake for 15-20 minutes (or until tops are browned and portobello cap has softened slightly).
4. Top with sliced avocado and serve warm.

 

Portobello burger recipe (Serves 4-6)

Ingredients for the hamburgers

Makes 6 to 8 patties

• 3lbs of ground beef (not too lean ifyou want a very flavorful patty);
• 3 eggs;
• 2 cloves garlic, minced;
• Sea salt and freshly ground black pepper to taste;

Ingredients for the portobello mushrooms

• 6-8 large Portabello mushroons;
• A few tablespoons of olive oil (the amount will depend on how large your mushrooms are, so start with a little and add more as needed);
• 2 cloves garlic, minced;
• Sea salt and freshly ground black pepper to taste;

Preparation for the hamburgers

1. Place the ground beef in a large bowl and add the eggs. Combine until the eggs are evenly mixed through.
2. Mix in the garlic and season with salt and pepper.
3. Form 6 to 8 patties that are slightly smaller than the mushroom caps so they can fit on top once cooked.
4. Place on a preheated grill and cook each side for about 5-7 minutes (the time it takes will depend on the temperature of your grill. I cooked them at medium-low for approximately this time).

Preparation for the portobello mushrooms

1. Rinse the mushrooms and pat them dry.
2. Remove the mushroom stems. The reason for this is because you want your mushroom cap to take the form of the hamburger bun. Do not discard, they can be great for many other recipes, or you can grill them along with the caps.
3. Coat the caps in olive oil and then season with salt and pepper. Do not let the oil penetrate for long, as you will notice the mushrooms will start to get soggy.
4. Place on the preheated grill and cook on each side for about 5-7 minutes.

Now all there is left to do is stack your patty on top of your mushroom and add any toppings you desire. There you have it! The complete Paleo hamburger. Enjoy