Ingredients:
Burgers:
1 lb ground turkey
2-3 Tbsp. shallot, minced
2-3 Tbsp. red bell pepper, minced
2-3 Tbsp. cilantro, minced
2-3 Tbsp. broccoli slaw, minced
salt
Sauce:
3 Tbsp. almond butter
1 Tbsp. coconut vinegar (or another mild vinegar)
1 Tbsp. coconut aminos (or tamari)
1 Tbsp. water
1 Tbsp. sesame oil
1 Tbsp. sriracha
1 Tbsp. ginger
stevia
Directions:
Mix veggies with ground turkey and salt. Form 4-5 evenly sized turkey burgers and cook in a pan (medium high, approx 4 min per side) or grill.
While burgers are cooking, whisk together the sauce ingredients.
Serve each burger with a generous spoonful of sauce and garnish with additional cilantro, if desired.
Wednesday, April 25, 2012
Wednesday, April 18, 2012
Microwave Spaghetti Squash
Ingredients:
1 spaghetti squash
Directions:
Pierce the squash several times with a fork or sharp knife, being sure to pierce all the way through to the middle.
Microwave whole squash at 70 percent power for 15 minutes. Check to see if skin is softened, then continue to microwave in 5 minute increments until skin is very soft and pliable.NOTE: Be sure NOT to cook on full power AND that you pierce the squash all the way through, otherwise, you may end up with a squash explosion in your microwave.
Remove squash from microwave and let it rest for 5-10 minutes to let it finish steaming.
Cut squash in half lengthwise. Scoop out and discard the seeds. Scrape squash "noodles" from skin into a bowl and keep warm.
1 spaghetti squash
Directions:
Pierce the squash several times with a fork or sharp knife, being sure to pierce all the way through to the middle.
Microwave whole squash at 70 percent power for 15 minutes. Check to see if skin is softened, then continue to microwave in 5 minute increments until skin is very soft and pliable.NOTE: Be sure NOT to cook on full power AND that you pierce the squash all the way through, otherwise, you may end up with a squash explosion in your microwave.
Remove squash from microwave and let it rest for 5-10 minutes to let it finish steaming.
Cut squash in half lengthwise. Scoop out and discard the seeds. Scrape squash "noodles" from skin into a bowl and keep warm.
Tuesday, April 17, 2012
Cinnamon Chili Sliders
Ingredients:
1 lb grass fed ground beef or bison
2 Tbsp. cinnamon
1.5 Tbsp. garlic powder
1.5 Tbsp. onion powder
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. paprika
salt and pepper, to taste
1 red onion, thinly sliced
1 package of thinly sliced mushrooms
2 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
coconut oil
ground mustard
Directions:
Grab a large mixing bowl and add your beef and spices. Mix well to combine.
Heat a medium skillet up and add your coconut oil. Add in your onions and stir a bit to help cover the onions in oil, then add a tablespoon or so of water and cover to help steam the onions.
As the onions begin to brown, grab out a large skillet and add your olive oil to warm up under medium-high heat for your sliders.
Form your sliders into small patties. Add to hot skillet and cook for 4-5 minutes on both sides.
As the sliders are cooking, keep stirring around the onions to help make sure they don’t burn. When they have cooked for about 6-8 minutes, add mushrooms and re-cover with a tablespoon of water.
Once the sliders are done cooking, set them aside while you finish the onions and mushrooms.
Once the mushrooms and onions are almost cooked through, add your balsamic vinegar and mix to combine.
Top your cooked sliders off with some ground mustard and the onions and mushrooms.
1 lb grass fed ground beef or bison
2 Tbsp. cinnamon
1.5 Tbsp. garlic powder
1.5 Tbsp. onion powder
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. paprika
salt and pepper, to taste
1 red onion, thinly sliced
1 package of thinly sliced mushrooms
2 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
coconut oil
ground mustard
Directions:
Grab a large mixing bowl and add your beef and spices. Mix well to combine.
Heat a medium skillet up and add your coconut oil. Add in your onions and stir a bit to help cover the onions in oil, then add a tablespoon or so of water and cover to help steam the onions.
As the onions begin to brown, grab out a large skillet and add your olive oil to warm up under medium-high heat for your sliders.
Form your sliders into small patties. Add to hot skillet and cook for 4-5 minutes on both sides.
As the sliders are cooking, keep stirring around the onions to help make sure they don’t burn. When they have cooked for about 6-8 minutes, add mushrooms and re-cover with a tablespoon of water.
Once the sliders are done cooking, set them aside while you finish the onions and mushrooms.
Once the mushrooms and onions are almost cooked through, add your balsamic vinegar and mix to combine.
Top your cooked sliders off with some ground mustard and the onions and mushrooms.
Friday, April 13, 2012
Paleo Orange Chicken
Ingredients:
1 lb chicken breast, cut into bite sized pieces
juice of 2 oranges or tangerines
1 Tbsp. fresh ginger
3 Tbsp. coconut aminos
1 heaping tsp. chili garlic sauce or sriracha
coconut oil, sesame oil, or olive oil
zest from 1 orange (optional)
chopped green onions (optional)
Directions:
In a medium size sauce pot, add the orange juice, zest (if using), ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.
In a saute pan, heat the fat of your choice over medium high heat. Add the chicken and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes.
Add the chicken to the sauce pot and stir to coat with the orange sauce.
Serve topped with sliced green onions, if desired.
1 lb chicken breast, cut into bite sized pieces
juice of 2 oranges or tangerines
1 Tbsp. fresh ginger
3 Tbsp. coconut aminos
1 heaping tsp. chili garlic sauce or sriracha
coconut oil, sesame oil, or olive oil
zest from 1 orange (optional)
chopped green onions (optional)
Directions:
In a medium size sauce pot, add the orange juice, zest (if using), ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.
In a saute pan, heat the fat of your choice over medium high heat. Add the chicken and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes.
Add the chicken to the sauce pot and stir to coat with the orange sauce.
Serve topped with sliced green onions, if desired.
Wednesday, April 11, 2012
Tagine Spiced Pork
Ingredients:
1 lb pork tenderloin
2 tsp. paprika
1 tsp. ground cinnamon
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
1/4 tsp. ground turmeric
olive oil
Directions:
Coat pork in oil. Mix spices together and rub into pork until entirely covered. Bake at 375 degrees for 30 minutes.
1 lb pork tenderloin
2 tsp. paprika
1 tsp. ground cinnamon
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
1/4 tsp. ground turmeric
olive oil
Directions:
Coat pork in oil. Mix spices together and rub into pork until entirely covered. Bake at 375 degrees for 30 minutes.
Thursday, April 5, 2012
Thai Basil Bison
Ingredients:
1 lb ground bison
1/2 jar roasted red peppers, chopped
1 Tbsp. minced garlic
1 Tbsp. minced ginger
1 handful chopped basil
1 Tbsp. coconut aminos
1 Tbsp. fish sauce
1 Tbsp. siracha
olive or coconut oil
Directions:
Heat some oil and sauté garlic and ginger. Add bison and cook until browned nicely. Add red peppers and cook for a few more minutes. Add coconut aminos, fish sauce, and siracha. After a few minutes add basil. Mix well, remove from heat, and serve in lettuce wraps, with broccoli slaw, or on its own.
1 lb ground bison
1/2 jar roasted red peppers, chopped
1 Tbsp. minced garlic
1 Tbsp. minced ginger
1 handful chopped basil
1 Tbsp. coconut aminos
1 Tbsp. fish sauce
1 Tbsp. siracha
olive or coconut oil
Directions:
Heat some oil and sauté garlic and ginger. Add bison and cook until browned nicely. Add red peppers and cook for a few more minutes. Add coconut aminos, fish sauce, and siracha. After a few minutes add basil. Mix well, remove from heat, and serve in lettuce wraps, with broccoli slaw, or on its own.
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