MY FAVORITE PALEO MEALS – and what i will be eating – WEEK 5

BREAKFAST  this week (if it stays on the warm side- fruit smoothies (frozen fruit and coconut water or coconut milk) and any paleo crustless quiche is a winner in my book!

LUNCH

SALMON CAKES:

Cooking Steps

Check out my full review of Practical Paleo here: http://fastpaleo.com/practical-paleo-is-exactly-that/

Directions
-This will be easier with canned salmon, but what I had was a couple frozen filet pieces, so I started by removing the meat from the skin and chopping it up fine.
-Combine the salmon meat, eggs, white onions, garlic, salt and pepper, and mustard in a small mixing bowl. If the consistency is runny, sift the coconut flour over the mixture, and combine well.

In a large pan over medium heat, place a tablespoon or so of the butter, fry your salmon skin until crispy, then set aside.  Form the salmon mixture into 4 equally sized patties, and place them in the pan, all at once or 2 at a time. Allow the patties to brown on one side before flipping, and cook all the way through.

Ingredients

  • 6 oz salmon meat, removed from skin (or two cans wild caught salmon)
  • 2 eggs, beaten
  • 3 tablespoons minced white onions
  • 1 teaspoon salt and pepper
  • 2 teaspoons mustard
  • 1-2 teaspoons coconut flour
  • 1/4 cup coconut oil or butter
  • 1-2 cloves garlic

CHICKEN AND VEGGIES (brussels sprouts and bacon!)My easy go to lunch – cook chicken breast with a side of veggies. I choke down chicken and make my veggies the star of the show. I have a new obsession with brussels sprout – get a few pieces of bacon and cook in a pan – throw in diced shallots – brown – add brussels sprouts (cut in half -about a pound) and cook for a few minutes-  add 1 cup of chicken broth – bring to a boil – uncovered let simmer for 10 minutes – until brussel sprouts are tender! YUMMY!

DINNER

MY FAVORITE CHICKEN DISH OF ALL TIME! and i don’t like chicken!

ALL IS PALEO – EXCEPT BROWN SUGAR AND WINE – THINK IT WILL BE YUMMY WITHOUT – I WILL LET YOU KNOW-

Ingredients
  • 4 chickens, 2 1/2 lbs. each, quartered
  • 1 head of garlic, peeled and finely pureed
  • 1/4 cup dried oregano
  • Coarse salt and freshly ground black pepper to taste
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
Preparation

1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

2. Preheat oven to 350 degrees.

3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

4. Bake for 50 minutes to one hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining juices in a sauceboat.

6. To serve Chicken marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.

Paleo Meatballs – (makes enough for an army!!!! this time i will half the recipe 🙂

  • 2 lbs of ground beef (as always grass-fed is best. You know the drill)
  • 2 lbs mild italian sausage (as always, pastured or humanely raised is best)
  • 4 eggs (pastured or at the very least  free range/organic if possible)
  • 1/2 cup full fat coconut milk
  • 1/2 cup almond meal
  • 1/2 parmesan cheese (if you are tolerant)
  • 4 cloves of garlic pressed
  • 2-3 tbs chopped fresh basil
  • 2-3 tbs chopped fresh oregano
  • 2 tbs fresh ground pepper
  • 1 tbs sea salt

SAUCE

  • 2 large cans of crush tomatoes (organic if possible)
  • 1 large can of tomato sauce (ditto above)
  • 4 gloves or garlic pressed
  • 1 medium sweet onion sliced very thin ( If you have a mandolin, use it)
  • 2-3 tbs fresh basil chopped
  • 2-3 tbs fresh oregano chopped
  • 2 tbs fresh thyme chopped
  • 1-2 tbs fresh ground pepper
  • 1 tbs sea salt
  • ( yes you can use dried herbs)

For the Meatballs: Throw it all in bowl and mush it all up until completely blended and completely incorporated.

 

DESSERT

Strawberry Peach Cobbler – this time i will half the topping or triple the fruit – or maybe both!

strawberrypeachcobbler 1024x768 Strawberry Peach Cobbler

Servings: 8
Prep Time: 10 Minutes
Cook Time: 35 Minutes

Ingredients:

  • 3 Cups of fruit, your choice diced (I used 1 1/2 Cups Strawberries and 1 1/2 Cups Peaches)
  • 1 1/2 Cups Almond Flour
  • 1/2 Cup Water
  • 1/3 Cup Cinnamon Honey
  • 1 Egg
  • 2 Tbsp Coconut Oil, Melted
  • 1 Tbsp Ghee (clarified butter)
Process:
  1. Preheat your oven to 350 Degrees F
  2. Peel your peaches and dice them as well as dicing your strawberries
  3. Place your fruit, water, and honey in a sauce pan on your stove and bring to a boil stirring often.  Once boiling reduce the heat and simmer for 10-12 minutes
  4. Melt your ghee in the bottom of your cake pan
  5. Once your fruit is done, add your fruit to the cake pan and set aside
  6. Combine your almond flour, coconut oil, and egg in a mixing bowl and mix well.  It will stay chunky
  7. Spoon your crumbled mixture over the top of all your fruit and then bake in the oven for 35 Minutes
  8. Remove from the oven and let cool
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