Delish!

Tonight I made my second Paleo pizza ever! It was super tasty so I’d thought I’d share with you. I used up some veggies that needed to be cooked so nothing was wasted. I chopped up some green pepper and mushrooms and sautéed them in coconut oil then drizzle in some balsamic vinegar. When those were soft I added in about a cup of fresh spinach to wilt along with a little salt. While all this was sauteing I had the dough in the oven already cooking. I had some broasted chicken from one of our favorite local restaurants and chopped it up as well. Green olives were the last to go on top.

Basic Almond Flour Pizza Dough:

Ingredients:

• 2 Cups of Almond Flour
• 1/2 tsp baking soda
• 2 1/2 Tablespoons Olive Oil
• 2 eggs (beaten)
• Spices – I put in dried cilantro and onion powder

Mix the dry ingredients together then form a hole in the middle of the dry ingredients and put in the wet ones. Mix it all together till it forms a dough ball. Grease your pan with a little olive oil so it doesn’t stick and put the dough right in the middle. Pat the dough down to make it spread out to the edges of your pan or to your liking. Put it in the oven at 350 degrees for 15 minutes. After that take it out and start putting your toppings on. Remember Paleo is no dairy, no gluten and no grains so keep that in mind when choosing your toppings.

For my toppings I used:

• fresh spinach
• fire roasted canned tomatoes (as my sauce)
• left over broasted chicken tenders that I had
• chopped green peppers
• chopped mushrooms
• chopped green olives
• drizzle of balsamic vinegar and olive oil

Once all your toppings are on put it back in the oven and bake for an additional 15-20 minutes. The options are endless for this pizza!! Quick and easy meal which I will be repeating weekly with different toppings of course!

Enjoy!

I dug in before taking a photo!

So I bought a meatloaf pack of meat the other day, 1/2 pork, 1/2 beef combo at my local Publix. I have never seen one of those before and I was intrigued and had dreams of making a fabulous meatloaf for my family! I started browsing the internet for Paleo friendly meatloafs and figured instead of breadcrumbs I’d use almond flour until I stumbled upon this post. I really wanted to try it. I didn’t have all the ingredients she had but I came up with my variation of this recipe and threw in a lot to the meatloaf mix, what came out was truly superb. I heard awesome reviews like, “you could sell this!”, “I would order this at a restaurant!”, “You need to make this again!” NO KETCHUP REQUIRED! I had to agree it was really tasty! So here we go with my mish mash meatloaf! I really didn’t measure the spices I put in but just added what I thought would work so I apologize. Here we go!

Ingredients:

• 1 pound 1/2 pork, 1/2 beef (ground) combo
• 3/4 of minced green pepper
• 2 cups of mushrooms chopped
• 1 tbsp fresh sage (minced)
• onion powder
• garlic powder
• salt
• pepper
• smoked paprika
• crushed red pepper flakes
• 2 eggs

• 1/2 can fire roasted tomatoes (diced)
• 1 1/2 tbsp Worcester sauce
• 1 tbsp honey

Preheat the oven to 350 degrees. Put olive oil (or coconut oil) around your meatloaf pan so it doesn’t stick. Mix all the ingredients together (minus the sauce) and stick it in the oven for 15 minutes. Mix up the honey, Worcester sauce and fire roasted tomatoes together and once the 15 minutes are up place it on top of the meatloaf. Put it back in the oven for another 40 minutes and you’ll have yourself a very different and tasty meatloaf! It’s very filling with all the extra veggies in it. If I had onions in the house I would have diced some up to put in. I served it up with a side of steamed broccoli and had some Ghee on top of the broccoli. Very yummy!!

If you make this I’d love to hear what you thought of it!

This was a super quick lunch and it was incredible! First off I made my first batch of Paleo mayo from the book Paleo Comfort Foods yesterday. It was incredibly easy to do too! So with that I whipped up some albacore tuna salad, threw in some onion powder, smoked paprika, and real salt. I took a bag of broccoli slaw as the base of the salad and put some balsamic vinegar and olive oil on top of the slaw then topped it off with the tuna salad. Added a few tomatoes and voila! Sprinkle a little more paprika on top and enjoy!! Yummy and healthy!

photo taken by my bro because I already dug into mine!

Last night I realized I was out of meat and found that I had a bag of tilapia in the freezer just waiting to be used! I also had 3 abandoned sweet potatoes on the counter asking to be cooked so I figured I’d oblige them. What was a mish mash meal actually turned out really yummy! So here goes! I actually based my tilapia recipe off of this fish recipe and changed things up to my liking.

PALEO Almond Encrusted Tilapia

Ingredients:

• 6 pieces of fresh or frozen tilapia (2 per person)
• splashes of lime juice
• 2 tbsp dried cilantro
• 1/2 cup almond flour
• 1-2 tsp salt
• 2 tsp garlic powder
• 1 tbsp parsley
• 1 egg
• olive oil or coconut oil for sautéing

Thaw out the fish if it’s frozen. Beat the egg and put it in a separate bowl. In a large ziplock bag put in the almond flour and seasonings and shake it up. Heat up oil in a sauté pan. Dredge the fish in the egg then place 1 piece at a time in the ziplock and shake the bag up making sure the fish is getting coated in the mixture. Once coated place in the oil and cook fish about 3-4 minutes on both sides, cook a little longer for crispier coating. While cooking splash in/on/around the fish with lime juice for some extra flavor. Repeat the process for all the fish. Cook on medium heat.

Savory Sweet Potato Bites

Ingredients:

• 3 sweet potatoes
• dried rosemary
• garlic powder
• salt
• parsley
• 1/4 cup olive oil

Start by cutting the sweet potatoes into bite size chunks. Place the chunks in an oven safe glass bowl with a lid. Pour in olive oil and top with your seasonings just enough to give it some flavor. Mix it all up till the potatoes are coated. Place the lid on and cook on 400 degrees for about 40 minutes. I didn’t have time to peel my potatoes so the skins went in with it. It’s good either way.

Serve both of these with your choice of veggies. Enjoy!

Quick and easy dinner that even my 5-year-old ate!

Another Paleo recipe I came up with on the fly the other night. This cooked up so fast and tasted so good!

Cajun Pork Chops w/Spinach & Mushrooms

Ingredients:

• Thin cut pork chops
• fresh baby spinach
• mushrooms
• Cajun seasoning
• coconut oil
• salt and pepper
• splash of lemon juice

Start by heating a little coconut oil in a pan. Coat the pork chops with the Cajun seasoning and a little salt and pepper on both sides. Sear the pork chops in the pan on both sides and then lower the heat to let them cook fully. Once done take out the pork chops and in the same oil throw in the spinach and mushrooms. Splash in some lemon juice for extra flavor. Saute them up and put them on top of the chops. Serve with a veggie side. I also still had some of my Italian paleo crust to eat so that was a side as well. Enjoy!!

Super healthy and super yummy!

So today I had no clue what I wanted to make other than I felt like some chicken! I had chicken cutlets which are great because they cook super fast. This turned out great!

Coconut Chicken & Veggies

Ingredients:

• 2 chicken cutlets
• 2 small yellow squash
• 1 yellow pepper
• 2 cups of fresh spinach
• 1/4 cup unsweetened coconut flakes
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• salt to taste
• pepper to taste
• coconut oil
• splash of lemon juice

Chop up the veggies and start sautéing them in the coconut oil. Add in the garlic powder, salt, pepper, and drizzle some lemon juice on it. Let it all meld together.  In a separate bowl mix together the chili powder and coconut flakes. Coat the chicken cutlets with the coconut flake mixture. Start cooking in a separate pan with some coconut oil and a splash of lemon juice until finished, let it cook a little longer to toast the coconut more. Serve it up together and enjoy! I also had a 1/4 of an avocado on the side. Absolutely delish! My husband loved it too! I’m having so much fun experimenting with the Paleo boundaries. I’m not missing anything this is the tastiest food I’ve eaten and I’m satisfied all day!

Add a little spice to your lunch!

So today I had to force myself to eat lunch. Breakfast consisted of 2 hard-boiled eggs and a piece of Italian Almond bread (paleo pizza dough just tweaked) and a handful of cashews. I was still full way up to 2 pm. I decided I needed to finish off the beef strips today before they started to go bad so I looked in the fridge to see what to put it with. I decided a green pepper and yellow squash was the perfect companion to get my veggies in. What resulted was delicious!

Here is the recipe.

Spicy Beef & Veggies

Ingredients:

• Steak strips
• 1 yellow squash (chopped up)
• 1/2 green pepper (chopped up)
• 1/2 large avocado
• green Tabasco sauce
• salt
• pepper
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• coconut oil (for sauteing)