Posts Tagged ‘lunch’

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This is one of those dishes that I have been making for a long time but never watched or wrote down the damn measurements! Yesterday I finally wrote down all the measurements while I cooked and it turned out particularly good so I think I finally perfected it. Sooooo… Now I can post it on my blog. Woooooo.

I love looking at non-paleo recipes and converting them to paleo. I knew this one was going to be good as soon as I came up with the idea.

Chow mein recipes typically call for soy sauce (which often contains both soy and wheat – not paleo friendly) but thankfully there is coconut aminos! It is both gluten/soy free and is a great healthy alternative.

Ingredients:

6 chicken thighs
4 tbsp organic butter + extra for frying chicken
1 bag broccoli slaw (340g – shredded broccoli, carrot and cabbage)
1/2 small white onion
2 garlic cloves
1/3 cup coconut aminos
2 tsp unpasteurized honey
green onions

Instructions:

Fry chicken thighs in butter until fully cooked. At the same time, fry chopped onion, minced garlic and broccoli slaw on low-medium with 4 tbsp butter. Check and stir often as it can burn easily.

Chop and set aside chicken once cooked. Once vegetables are getting soft, add coconut aminos, honey and chopped chicken to the pan and fry for roughly 5 more minutes. Garnish with chopped green onions!

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I always hear of people using a portobello mushroom as a vegetarian burger patty. It only seems appropriate to try it as the bun with a beef burger! Paleo style.

I also figured that adding homemade guacamole and nitrate free bacon would make it double awesome, and I was right.

I’ll give the ingredients for 1 burger so multiply as you wish!

Ingredients:

2 portobello mushrooms, stems removed
1 all natural gluten free beef burger patty
2-3 slices tomato
2-3 slices nitrate free bacon, cooked
A healthy serving of homemade guacamole
a few rings of sliced red onion

Instructions:

BBQ both the portobello mushrooms (with stems removed) face down, as well as the burger patty. I found they take about the same amount of time, but keep an eye on the mushrooms and take them off when they suit your liking.

While those are on the BBQ, fry the bacon, prepare the homemade guacamole and slice the tomato and red onion.

Pile your mushroom high with your burger patty, bacon, sliced tomato, guacamole and red onion. Top with the other mushroom. Eat it like a regular burger, if you can fit it in your mouth!

You could try this with any other paleo friendly toppings too.

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First off, I have to say how sorry I am about slackin’ hard in the blog post department! Life gets so crazy sometimes, and important things get put on the back burner.

I think this recipe and the next (paleo portobello mushroom burger) will make up for my slacking! So, here we go.

I’m actually quite enjoying typing this out on my new bluetooth iPad keyboard. Now I can sit on the couch and watch shows while I post new recipes. No more excuses Tara! Today its Kitchen Nightmares. Man, these restaurant owners are unbelievable.

Now, onto the most important part… food!

The measurements I am giving here are based on one serving of salad, but the dressing makes enough for 3+ servings, so increase measurements for salad and dressing as needed.

Salad

Ingredients:

2 cups organic field greens and/or spinach
1 small tomato
1/4 cucumber
1 small avocado
2 tbsp red onion
3 slices bacon
1 small chicken breast

Directions:

Bake or fry your chicken breast until fully cooked. Fry bacon, dry on paper towel, crumble and set aside.

Chop tomato, cucumber, red onion and avocado as well as cooked chicken.

Fill large bowl with greens, chopped vegetables, chicken and crumbled bacon.

Dressing

Ingredients:

2 tbsp olive oil
Juice of 1 medium lemon
1 tbsp organic gluten free mustard
1 tbsp honey (unpasteurized)
salt

Directions:

Combine all ingredients in a small blender or food processor and blend until fully mixed. You can also use a small whisk in a bowl.

Pour as much dressing as you like over the salad and serve!

paleo chicken bacon soup

It feels like I haven’t posted for so long! Oh right, that is because I haven’t.

I actually came up with this recipe a long time ago, and had posted it on my facebook page before I had a blog. I went back and tried it and figured, why not post it now? It’s delicious!

One thing I tried differently this time was I added parsnips. This seemed strange to me at first, but I had seen it done online in a few other paleo chicken soup recipes. Why the hell not.

I would highly recommend using Chicken Bone Broth for the stock. It has all kinds of health benefits! Plus… its the bomb!

Ingredients:

7 cups chicken bone broth
6 chicken breasts
6-8 pieces of bacon
2 tbsp bacon fat
1 large white onion
4 garlic cloves
4 parsnips
6 large carrots
6 stocks celery
2 cups spinach
1 stock green onions
1/2 tsp basil
1/2 tsp oregano
salt and pepper

Directions:

If you are using chicken bone broth, you will want to start it 1-2 days before so you can slow cook it until you get all the good healthy stuff out of the bones!

Bake the chicken ahead of time, and cook until done. Also fry the bacon while the chicken is cooking and set aside. Save 2 tbsp of bacon fat. Yep, you heard right.

Put your bone broth in a large pot on the stove at medium-high heat. Peel and chop up your onion, garlic, parsnips, and carrots and add to the pot. Let boil for a bit until everything starts getting soft. Chop your celery and add it in along with the spinach, green onions, basil, oregano, and salt and pepper and let cook a bit longer until everything is soft. I find herbs can get intense pretty fast so I don’t use too much but feel free to add more basil and oregano.

Cut up your cooked chicken, crumble the bacon (if you haven’t eaten it all already. Ugh, I do that all the time) and add to the pot along with the bacon fat. Trust me, its delicious.

Serve right away or let cool and store in glass containers in the fridge for lunches!

seaksalad

Last week I was browsing the internet for paleo recipes and I came across a recipe for steak salad on the Health and Mojo website. I took some inspiration from this recipe and also made some changes and made it my own.

The salad recipe makes one serving, but the sauce recipe makes enough for roughly 4 salads so you can keep making them throughout the week! I fried up 4 wild deer chops so I would have leftovers for a few more salads too.

You could use any type of wild game, or even beef for this recipe.

Steak Salad


Ingredients: 

3 cups organic field greens
1/8 cup diced cucumber
2 tbsp finely diced red onion
1 small avocado, peeled and diced
1/4 cup diced tomato
1 steak, cooked (wild game or beef)
4 pieces bacon, cooked and crumbled
chives, finely diced

Directions:

Fry up the steak while you are cutting the veggies and preparing the salad. Also fry the bacon and then dry and crumble it. Blend up your sauce when everything is almost done and serve immediately.

Garlic Herb Dressing


Ingredients:

1/3 cup olive oil
1 egg
Juice of 1 lemon
1 garlic clove
1 tsp organic, gluten free dijon mustard (or 1/4 tsp ground mustard seed)
4-6 fresh basil leaves
Salt and pepper to taste

Directions:

Combine everything in blender and mix until it starts to thicken up. Keeps in the fridge for a few days. Pour roughly 1/4 of the recipe on top of your salad. Sprinkle chives on top!

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Can you tell I like bacon? I make this recipe at least once a week. It is great as a main dish or a side dish!

Ingredients:

4 cups organic field greens (or any lettuce/greens mix of your choice)
1 small tomato
1 ripe avocado
2 tbsp diced red onion
1/2 garlic clove, minced
6 pieces cooked/crumbled bacon (as natural as you can find, preferably sugar free)
1 tbsp olive oil
Juice of 1/2 lemon
Salt and pepper

Directions:

Fill large bowl with field greens. Add diced tomato, avocado, red onion, garlic, and bacon bits. Mix together lemon juice, olive oil and salt/pepper. Pour over salad right before serving.

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This recipe is similar to another one on my site (paleo beef stew), but this one I made with moose meat, and switched up some of the ingredients/flavourings. You could also use beef or other wild game like caribou, deer or bison.

Ingredients:

1 moose roast (roughly 3 lbs)
4 cups beef or moose stock
2-3 small or 1 huge sweet potato
4 large carrots
1 large white onion
6 garlic cloves
3-4 tbsp butter (ghee or coconut oil would work too!)
1 tbsp coconut flour
1 tsp raw apple cider vinegar
1 tbsp unpasteurized honey
2 bay leaves
1-2 tsp thyme
1-2 tsp parsley

Directions:

The first thing you should do is thaw a moose roast (about 3 lbs) and roast it in 3 cups of water (to make the stock) at 325 F for roughly 1.5 hours. Set your roast drippings aside (should make about 4 cups).

Then peel, chop and mince your sweet potato, carrots, onion and garlic.

In a large pot on low, add butter, onions and garlic. Fry for a couple minutes until they start to brown. Add stock from roast.

Turn the heat up to medium-high and add sweet potato and carrots. You can also add all remaining ingredients now.

Simmer until everything starts to soften up. Remove from heat and serve.

This dish is great for lunches, and freezes well.

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You could use this sauce on anything, but I think it’s the best on homemade chicken wings! Bake your chicken wings ahead of time or time it so they’re done at the same time as the sauce! I used my Lemon, Salt and Pepper Wings recipe, but left out the lemon.

Ingredients:

2 tbsp butter
1/4 cup unpasteurized honey
2 garlic cloves
1 -2 tsp coconut aminos

Directions:

Mince garlic cloves. Combine all ingredients in a small sauce pan and turn burner on low. Cook until everything starts to boil, stirring often. Remove from heat and pour on chicken wings quickly to avoid sauce hardening again when it cools. Serve right away.

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I took inspiration from a couple different recipes I found online to come up with this one. And of course, I had to add bacon to the mix!

This one makes a good breakfast food, especially when you are avoiding nuts and eggs like I have been for the last week.

Ingredients

1 1/2 lbs ground pork
6 pieces of bacon
1/4 cup sweet white onion
2 garlic cloves
1/4 cup good quality maple syrup
Salt

Directions:

Fry bacon until crisp, dry with paper towel, crumble and set aside. Keep some bacon grease to fry the sausage in. Chop onions and garlic finely.

In a large bowl combine ground pork, crumbled bacon, onion, garlic, maple syrup and salt. You might have to get in there and mix it up with your hands!

Form into whatever shape you like (I made mine into little patties) and fry on low – medium until cooked through. Flip part way through.

I drizzled a bit of maple syrup on top before I ate it. Mmmm mmm!

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This one is really quick and easy to make if you have the tomato basil sauce prepared ahead of time. I really enjoyed this one on top of spaghetti squash, but you could try it with any paleo friendly pasta substitute!

Ingredients::

6 chicken thighs
8 pieces bacon
1/2 batch Tomato Basil Sauce
1 spaghetti squash or other grain free pasta substitute

Directions:

Ahead of time, prepare the tomato basil sauce.

Bake your chicken in the oven until cooked through. Cut cooked chicken into small bite size pieces.

Steam your spaghetti squash until done.

Fry bacon until crispy and crumble.

In a large pan, bring all ingredients (except for spaghetti sauce) to a boil. Remove from heat and serve on top of spaghetti squash or grain free pasta substitute of your choice.