hey i know i suck, gonna try and post regularly again, lets say every other day. made this one and was so hungry didn't take a picture of it. my bad but i t was great!!! enjoy

Paleo Stuffed eggplant

1eggplant
canola oil
black pepper
1 lb lean ground beef
1/4 red onion, diced
1/2 green bell pepper, diced
4 mushrooms, diced
1 can diced tomatoes
1 tsp. ground cumin
1 tbsp. garlic powder

Preheat oven to 375.  Cut eggplant lengthwise and coat with canola oil and black pepper.  Place face-down on a cookie sheet and bake for 20 minutes.  Brown ground beef and drain. Add onion, bell pepper, mushrooms, tomatoes, cumin, and garlic powder and simmer for 15 minutes. When eggplants are done (fork tender) pull them out of the oven and open them up a little.  Place beef mixture on top. Top the whole thing with avocado slices.

this is one of my favorite lunches, and the left over meat is great for eggs in the morning too, or just by itself.

Taco Salad
 3-4 cups Spring mix salad and extra baby spinach
1 roma tomato, diced
1 medium hass avocado, diced
.25 orange bell pepper
.25 green bell pepper
.25 cup matchstick carrots
1 cup taco meat (give or take some)
3 tbsp Paleo friendly salsa
2 tbsp lime juice

Taco seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon black pepper

Brown 1 lb ground beef or ground turkey.  Add taco seasoning and 3/4 cup water.  Simmer on medium-low heat until thickens up.


Combine all ingredients in a bowl. this is just how i usually make mine. you can add or take away whatever ingredients you want. the salsa i use is salt and vinegar free. make the taco meat ahead of time and its a meal that takes about 10 min. the time is just how long it takes you to chop everything and put in a bowl.

Back to it

sorry about getting behind guys, have been running out of time at night and have chosen sleep over blogging. i'll get back to it and we have been putting some recipes together so i'll keep you updated. here is a new one for you from Kristen. it was a great change of pace from what i have been eating.

Jalapeno Mango Salmon and Zucchini Pasta

2 jalapenos, seeded and cored, cut into slices
1 mango, chopped
1 Tbsp minced garlic
1/2 cup white wine
1 Tbsp canola oil
salmon fillets
1 zucchini, use a mandolin or vegetable peeler to get a spaghetti shape

Heat oil in skillet over medium heat.  Add jalapenos and cook until caramelized.  Add garlic and heat for 30 seconds.  Add wine and mango and simmer over low heat for 20 min. While sauce is cooking put salmon in 450 degree oven for 10 minutes.  When salmon is almost done place zucchini in boiling water and boil for 1 minute.  Remove, drain, and stop the cooking by running it under cold water. Place zucchini and salmon on the plate and top with sauce.

Stuff It

A surprise recipe from my wife. it was awesome and any leftovers make a great breakfast, trust me i ate it this morning. enjoy

Paleo Stuffed Bell Peppers

• 4 green bell peppers, tops removed and seeded
• 2 tablespoons olive oil
• 1/2 white onion, diced
• 1 cup diced mushrooms
• 2 teaspoons freshly chopped garlic
• 1 zucchini, diced
• 1 (14-ounce can) tomatoes, drained (use rotel if you want more heat)
• freshly ground black pepper
• 2 tablespoons tomato paste
• 1 cup fresh arugula or spinach
• 2 cooked chicken breasts, shredded

Directions

Preheat the oven to 350 degrees F.
Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
In a large skillet over medium heat, add the olive oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, tomatoes, chicken and continue to cook until the vegetables are tender. Adjust the seasoning with pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach. Spoon the mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and bake until the peppers are heated through, about 15 minutes.
Remove from the oven and serve.