Coming to the blog soon... Bacon Chocolate Chip cookies - YES, it's Paleo!

Paleo Pork Tacos - Crockpot recipe

Paleo pork tacos, hands down our family's favorite Paleo meal. It's simple and taste like you've spent all day in the kitchen. This meal is amazing paired with the Spanish Cauliflower rice (previous post).

INGREDIENTS:

• 2 1/2 lbs. of lean  loin
• 1 c. organic vegetable broth
• 1 packet of Lipton Onion Seasoning mix
• Butter leaf lettuce
• Avocado, diced

DIRECTIONS:

• Place lean pork loin in crockpot
• Pour in vegetable broth; add packet of Lipton Onion seasoning mix
• Cook on low for 6 hours on low (or 3-4 hours on high)
• Shred pork loin
• Serve in Butter leaf lettuce and top with diced avocado

 

Spanish Cauliflower Rice

I've said this before and I'll say it over and over and over again... Until starting a Paleo lifestyle I did not like cauliflower, at all. Since discovering all the amazing things that can be done with cauliflower, I've had a change of heart. With that said, I still cannot stand raw cauliflower or plain steamed cauliflower! But (yes, I know, it's not proper to start a sentence with the word 'but', BUT it's my blog, so I can!) with all the variations of things you can make with it, I think you too could learn to love it as much as our family does.

And even better, cauliflower has so many health benefits such as Cancer prevention, Digestion (fiber), Antioxidants (which help to prevent heart disease, cancer and stroke), Anti-inflammatory (omega-3 fatty acids and vitamin K and Rich in B vitamins. With all that, how could you not want to cook with cauliflower and make recipes that taste great too.


INGREDIENTS: 

•  Olive oil
• 1 head of cauliflower (chopped into pieces that can fit in food processor—finely chop or "rice" in food processor using the cheese grating attachment tool) **Costco now sells bags of pre-washed & chopped cauliflower... I just pull it out and rice it in the food processor
• 2 cloves of garlic, finely chopped or presses
• 1/2 to 3/4 of a large Pasilla Pepper, (or poblano) finely chopped
• 1-2 tsp. ground cumin
• 1/4 c. diced cilantro
• 1 can (14.5 oz.) of organic diced tomatoes
• Sea salt/pepper, to taste 

DIRECTIONS:

1.) Pre-heat WOK on medium heat
 

2.) Add enough olive oil to cover bottom of WOK

3.) Add garlic, cook for 30-60 seconds until fragrant 

3.) Add the finely chopped Cauliflower—attempt to brown it as you would rice, it will brown a little but mostly end up getting steamed (this process usually takes about 15 min.) Add the ground cumin, sea salt & pepper as well during this process.

4.) Add chopped Pasilla peppers and continue to cook for approx 3-5 min. 

5.) Then add the can of organic diced tomatoes and cilantro, stir in and continue to cook for approximately 5 more minutes.

SERVE & ENJOY!

 

Turkey Mushroom & Herb Meatballs

It's been quite some time since I've blogged my recipes... it's the damn day job that gets in the way! Oh, and now that CrossFit has added a 7:00 p.m. class, I've opted for it instead of the 5:00 a.m. class. The downfall is that I get home late and either slam a shake or a meal I've pre-prepared, (is that even a word?) quickly shower, hop in bed and wait to do it all over again. I do miss the 5:00 a.m. class and hoping to get back to it a couple of times per week.

Here is my recipe for Turkey Mushroom & Herb Meatballs, which are great for a grab & go meal during the busy work week... or in our case, when we failed to make enough dinner the night before to have leftovers for lunch.

INGREDIENTS:

• 1 1/4 lb. of ground turkey (lean 93%)
• 6-8 mushrooms, sliced
• 1/4 c. finely diced cilantro
• 2 tbsp. diced parsley (or 1 Tbsp. dried parsley)
• 2 tbsp. diced basil (or 1 Tbsp. dried basil)
• 1/2 c. diced zucchini (optional)
• 2-3 cloves of garlic, pressed
• 4 oz. organic tomato sauce
• 1 egg
• 1-2 tsp. Trader Joes Everyday Seasoning

DIRECTIONS:

• Preheat oven to 350 degrees
• Combine all ingredients together in a bowl, mix well
• Scoop rounded spoonfuls of meat mixture into greased (olive oil spray) muffin tins
• Bake for 18-20 minutes
• Remove from oven, let cool in pan for 5 minutes, then remove from pan

** Let cool completely before storing in refrigerator **