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.

Pot Roast

Here is a great dish  for all you moms and people that are busy all the way up til dinner like me.you can even cater to non-paleo'ers like i did.

Isola Pot Roast
3-4lb lean pot roast
2 tbsp olive oil
ground black pepper
1 pound tomatoes, peeled
1 cup dry red wine
1 medium onion, chopped
1ish cup whole or chopped baby carrots
1 cup chopped celery
1 tbsp minced parsley
2 teaspoons oregano
1 clove garlic, minced
4 quartered red potatoes (for non-paleo'ers only)

turn on crock pot to high heat. In a pan brown the pot roast with the oil and season with pepper to taste. Place the roast in the crock pot. puree the tomatoes and pour over the meat. add other ingredients and stir together. Cook on high for 3-4 hours stirring once if you feel the need. if liquid level seems to get low add a cup of water.

option: if you don't have a crock pot use a dutch oven or large pot. oven temp at 300 degrees, pot probably at medium to high heat. I've only done crock pot. the great thing about a crock pot is you can set it up and leave and come back to it without any attention. great for all you time crunchers!! go get one if you don't have one already.

 i can hear it now...but what about the potatoes? they aren't paleo!!! the potatoes were for my wife not for me.

Green Chili Pork Stew

This one is great. its a good cold weather meal. this weekend is going to be cold so guess what, make it! i didn't take a pic served up so here is one right as it started cooking. The recipe is very easy. chop some stuff up, put it in a pot, and let it go. it makes quite a bit so get some Tupperware ready. breakfast anyone?

Green Chile Pork Stew
24 green chilies, fresh or canned
2 tablespoons canola oil
2 pounds of lean pork loin, trimmed of all visible fat
2 large yellow onions, finely chopped
3 minced garlic cloves
3 cups stewed fresh tomatoes
1 six-ounce can of salt free tomato paste
2 cups of water
½ teaspoon cumin

If chilies are fresh, parch and peel them, and remove the ribs, seeds and tops. In a large stew pot, heat canola oil and add pork cubes and sauté until lightly brown. Add onions and garlic and brown. Cut chilies into one inch slices and add to the pork and onions. Add remaining ingredients and cook about one hour until the stew is thickened. Adjust the seasonings to your pleasure.

when i make it again i'll use a little more meat. my 2.2 lb tenderloin was a little weak for how much stew it makes. probably 2.75 lbs would be perfect

2fer

two for one today since i skipped yesterday, too much to do. enjoy!

Broiled Pork Tenderloin Zesty Rub
1 minced garlic clove
1 tablespoon paprika
1 tablespoon dry mustard
1 tablespoon ground coriander
1 tablespoon canola oil
1 tablespoon olive oil
1 tablespoon red wine
1 pound of very lean pork tenderloin, trimmed of all visible fat
Mix dry spices and garlic in a mortar and pestle – add in the oils and wine to make into a paste. Rub the paste onto the pork one hour before broiling. Broil pork 2 to 3 inches from heat source for about six minutes per side or until it is cooked to desired condition.

Marinated mushrooms
1 pound button mushrooms
1/4c olive oil
juice of 1 lemon
2 tbsp white wine
3 garlic cloves, mashed
1/2 tsp mustard powder
1/4 tsp paprika
pinch of red pepper flakes
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
fresh ground black pepper

toss all ingredients except for pepper in a large bowl with the mushrooms and marinate for 20 mins.cook mushrooms in a dry skillet over high heat for 3-5 min or until tender. season with pepper to taste.


i paired these together with some avocado slices. the mushrooms and pork went great together and the avo was a nice cool finish.

recipes form thepaleodiet.com and the paleo diet for athletes