Ahi Poke

09. May 2012 · Write a comment · Categories: Appetizers, Entree, Recipe · Tags: , , , , , , ,

At a lovely gathering at my friend Suzz’s house (nope, I didn’t misspell that, it’s her nickname from my gang), Suzz served up some delicious Ahi Poke. I think I ate about half of it (sorry, Suzz!). It was SO GOOD. As I was wolfing it down, I was thinking and probably saying, too, that this is the ultimate Paleo food. What caveperson couldn’t go out and grab a fish, whack it over a rock and eat it. Ok, there’s a bit more to this dish than that, but really! This is so yummy and such clean-eating.
Yummy Ahi Poke

I followed the recipe that Suzz sent me from Allrecipes.com and made up a batch as soon as I could get my hands on some Ahi! I did, of course, paleo-ify the recipe a bit. Here was my take on it:

Ahi Poke for Two or for one really hungry person like me! :D

1/2 lb. Ahi
1/4 c. coconut amines
1/4 c. sliced green onions
1/2 T. red pepper flakes

One endive head, cups taken off rinsed and set aside.

Cube the Ahi steak. Toss all together, except endive cups. Let it sit and marinate a couple of hours before serving, in the fridge, cavegirl! Place spoonfuls in the little cups and CHOW!

Now, the original recipe called for toasted sesame seeds, which I bet taste super yummy on it, but I was out, and some of you Paleo peeps don’t eat seeds, so whatever you want to do. AND, it did call for chopped macadamia nuts, which I love, but again was out of. However, it seems there is some disagreement over what is truly supposed to be in Ahi Poke. Perhaps this is one of those things where everyone has a “family recipe” for it. Like chili, mmm chili, I’ve yet to meet one I didn’t like that was HOMEMADE.

Paleo Pad Thai: Eggplant Version

01. May 2012 · Write a comment · Categories: Entree, Lunch, Recipe · Tags: , , , , , , ,

Stephanie here…

So, on to take two on Pad Thai. If you missed version one, in all it’s clumped cat food glory, click here. I renamed that post to Paleo Quick Pad Thai, because I realized it’s all Paleo unless you use a baddie fish sauce. If you can’t find a clean fish sauce, gather yourself some coconut aminos, drag a sardine through it and call it good.

Take #2 features eggplant “noodles” in a bit tangier sauce with cute little shrimps. If you’re not a nightshade eater, I’m sorry, but stay tuned as I plan to sample other options for this idea.


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Bacon Wrapped Scallops & Side Dishes

04. February 2012 · 2 comments · Categories: Appetizers, Entree, Recipe, Side Dish · Tags: , , , , , , , , ,

I’ve found my new favorite food: Bacon wrapped scallops. I mean what’s not to like about a meat wrapped in another meat, namely bacon? While at Trader Joe’s the other day I grabbed a couple of bags of frozen seafood to have around including a bag of Jumbo Scallops and found some nitrate free bacon that was thicker cut and looked really tasty. The bacon gave the scallops some more fat, salt and creaminess that put them over the top.  I will definitely make this dish again. It was super simple, very quick to make and tasted gourmet!

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Week of Paleo/Primal Meals: Breakfast, Lunch, Dinner and Snacks

01. January 2012 · Write a comment · Categories: Breakfast, Entree, Recipe, Salad, Side Dish, Snacks, Soups · Tags: , , , , , , , , , , , , , , ,

OK, I really don’t like making meal plans. I can’t imagine what I might want to make throughout the week while sitting on my couch on Sunday afternoon. I have a freezer stocked with meat and get a veggie box delivered on Thursday. Sometimes they substitute different items in my box; so I don’t know what will be in it for certain until it arrives. That makes the meal planning a little hard. But really those are all just excuses because ultimately I don’t make meal plans because that’s just not the way I work. It’s counter to my personality, I think. BUT, I can make a retroactive meal plan; I can tell you what I ate LAST week rather than what I plan to eat NEXT week. That way you can get an idea of what a week of Paleo/Primal eating might look like if you’re having a problem coming up with ideas.  Keep in mind that I eat Primal, so there are some dairy items thrown in here. If you don’t eat dairy, just omit those. Here ya go!

Week of Breakfasts

Saturday: Paleo/Primal Pancakes (make extra for eating throughout the week, Freezes well)

Sunday: Paleo/Primal Porridge (make extra for eating throughout the week)

Monday: Banana, 3 Eggs with cottage cheese

Tuesday: Orange, Paleo Porridge

Wednesday: Grapefruit, Breakfast sausage

Thursday: Pear, 2 primal pancakes without toppings

Friday: Smoothie, 3 eggs

 

Week of Lunches

Monday: leftover Beef Tarragon Soup from dinner

Tuesday: Natural sausage, bottled sauerkraut

Wednesday: leftover Spaghetti squash Bolognese from dinner

Thursday: 3 egg omelet with sauteed greens and sun dried tomatoes

Friday: Lunch meat, cheese, mustard wrapped rolled up in lettuce or chard

Saturday: Eat out (most salads without dressing or lettuce wrapped burgers are good choices)

Sunday: Leftovers from eating out Saturday and from the week’s dinners.

 

Week of Dinners

Saturday: Pork Shoulder with Spinach and Onions with Cauliflower Rice

Sunday: Beef Tarragon Soup

Monday: Salmon Fillet, Sweet Potato Fries, Steamed Broccoli

Tuesday: Spaghetti Squash Bolognese, Salad with homemade vinaigrette

Wednesday: Balsamic Chicken and Onions, Salad

Thursday: Braised Beef, Sweet Potatoes with Chive Butter, Salad

Friday: Seafood Skillet, Salad

 

Other Lunch or Dinner choices:

Natural Sausage with browned peppers and onions, salad

Chicken soup

Baked Talapia, sesame oil broccoli and mushrooms, sesame cucumbers

Baked Chicken Legs, sauteed greens and onions, Steamed Sweet Potatoes or fries

Jambalaya, Salad

Butternut Squash Soup

 

Snacks:

Pear/other fruit slices wrapped with prosciutto

Nut and raisin mix

Beef Jerkey

Pear /apple slices dipped in almond butter

Veggies with guacamole – baby carrots, cuke slices, broccoli

Dill Mustard Salmon with Sweet Potato Fries

19. December 2011 · 1 comment · Categories: Entree, Recipe, Side Dish · Tags: , , , ,
Salmon Fillet with Dill Mustard Sauce
Ingredients:
1 lb salmon fillet (preferably wild Alaskan)
1/4 C Paleo Mayo
1 Tbs prepared Dijon mustard
1 tsp dried dill weed
(if you prefer a crunchy topping, you can mix in a few Tbs almond meal to the sauce)
Directions:
1. Run your hand across the top of the fillet to make sure there aren’t any bones. If you feel a bone remove it with your fingers or a pair of pliers used in the kitchen.
2. Mix mayo, mustard and dill in a small bowl. Mix in meal if you are using it.
3. Place fillet skin side down on a greased cookie sheet. spread mustard mixture evenly over top of fillet.
4. Place fillet in an oven preheated to 350 degrees and cook for about 15 minutes for wild salmon and 20 minutes for farm raised or thicker fillet. Salmon should flake easily with a fork when finished. If the salmon does not flake when you take it out and still looks too dark on the inside, put it back in the oven for 5 minute intervals until it’s done to your liking.

Sweet Potato Fries

Ingredients:

1 large organic sweet potato (red or white sweet potatoes are ok, red are sometimes called yams in the grocery although they really aren’t yams…but that’s a story for another time)

1 Tbs olive oil

1 tsp salt

1 gallon zip top bag
Directions:

1. Cut sweet potatoes into sticks that are fry sized making sure that no stick is more than about 1/4 inch thick in either direction.

2. Put fries into zip top bag then add oil and salt. Squeeze out all the air and zip the bag. Squish potatoes around until they are well coated with oil and salt.

3. Pour potato sticks onto a cookie sheet or baking dish in a single layer then roast for about 30 minutes at 350 degrees turning sticks over half way through cooking.

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