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Category Archives: “Paleo on The Run”

Those quick Paleo meals that can be made in 20 minutes or less

Paleo Sloppy Joes – The Quick and Dirty Version

Sloppy Joes

Paleo Sloppy Joes

Hello everyone and Happy Thursday to you!

Sloppy Joes.  ( Do I really need to say anymore?)

This may quite possibly be my most favorite childhood meal.   Slap a spoonfull of this tomato-ee, meat-heaven goodness on a plate and I have flashbacks to childhood… or to last week when I was hiding in the kitchen, licking the skillet while the boys watched cartoons…. I digress.

My point is, Sloppy Joes were, and are..the bomb. Its time to bring them back! ( PS: if you are trying to break the kiddos in on your Paleo- eating style… this is a good one to start with.)

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COOK TIME: 10 minutes ( Frozen Ground Beef will take longer of course)

SERVING: 4 – 6 people

INGREDIENTS

  • 1 lbs of cooked ground beef
  • 2 cups of basic tomato sauce ( I used Classico or Mario Batalli brand because the ingredients are simple and only olive oil was used for the ingredients)
  • 1 tablespoon of Onion Powder
  • 1 teaspoon of Garlic Powder
  • 2 teaspoons of Chili Powder
  • 1 tablespoon of Molasses
  • 1 – 2 tablespoons of Honey * ( Add this last)
  • 1/2 tablespoon of White Wine Vinegar

1. Start out by cooking your ground beef in a large skillet. Salt and Pepper to taste. Drain 3/4 of the fat from the meat, but keep a 1/4 of it in the pan.

2. In a medium bowl, mix your Tomato Sauce, Onion Powder, Garlic Powder, Chili Powder, Molasses and Vinegar. Slowly add your honey – starting with 1 tablespoon. Depending on how sweet you would like your sauce, taste the mix after each add of honey. Add up to 2 tablespoons for maximum sweetness.

3. Once ground beef has finished cooking, add sauce mix to beef. Let simmer on med-low, for 5 or so  minutes – stirring occasionally. Serve and enjoy!

 
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Posted by on February 13, 2014 in "Paleo on The Run", Beef, The "Kills"

 

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Quick Recipe: Sweet Oil and Vinegar Cole Slaw

Paleo Cole Slaw

First off, I hope you all had an amazing Memorial Day Weekend! I love Memorial Day for so many reasons, first and foremost, it’s an opportunity to honor our nation’s bravest men and women who have fought for our country, and secondly, it has become the unofficial marker of SUMMER! The season of BBQ’s, beaches, and just being outside to do…well, anything really. I spent most of Sunday grilling our meat for the week and decided to make some good ol’ cole slaw. I have never been a fan of the creamy style cole slaw ( too much mayo for me), so I came up with this recipe with the freshest ingredients and an olive oil / vinegar base. Man, was it yummy! ( Note: you will need a food processor with a shredding attachment, or finely chop the cabbage)

Cook Time: 5-10 minutes!

Serving Size: This is a large batch. 10+ servings

INGREDIENTS

  • 1 head of cabbage
  • 1/2 head of red cabbage
  • 1 cup of shredded carrots ( you can purchase them this way)
  • 1/3 cup of olive oil
  • 1/4 cup of golden balsamic vinegar
  • dash of salt and pepper
  • 1/2 tablespoon of onion powder
  • 1 teaspoon of honey

 

DIRECTIONS

  • Using your food processor with shredding attachment, shred your cabbages and add together in a large mixing bowl. Add your shredded carrots and the remaining ingredients. Mix all ingredients very well. You can serve the cole slaw right away, or you can refrigerate for 30 min+ and serve later. Note: The longer the flavors have to meld together ( with refrigeration) the better the flavor ( in my opinion).
 

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Chipotle Fish Stir Fry

Happy Monday to everyone! Sorry its been a week since my last posting ( crazy crazy week…), but I am back, and with a quick and delicious recipe, no less. As I mentioned before, eggs are “problematic” for me at the moment, so I actually made this delicious dish for breakfast ( however, I usually make it for dinner).  Hope you enjoy!

INGREDIENTS ( Feeds Two People) Done in 15-20 minutes!

  • 3 Tilapia Fillets
  • 1/2 tsp of garlic
  • 1/2 cup of chopped onion
  • 1 cup of chopped bell peppers
  • 1/2 cup of chopped zucchini
  • dash of salt and pepper
  • 2 tablespoons of Olive Oil
  • 1/2 tsp of chipotle chili powder
  • juice from 1/2 squeezed lime

DIRECTIONS

  • Heat skillet to medium heat. Add olive oil, garlic, and onion. Chop up fish fillets into 1 inch pieces and add to skillet. Cook for 5-8 minutes until finished. Add the rest of the ingredients into the skillet and cook another 10 minutes until finished. Serve and devour! Optional: Top with guacamole!
 

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Paleo Quick Biscuits and Gravy – Not “Dayton Friendly”

Who doesn’t love Biscuits and Gravy? Since I haven’t been able to cook this delicious recipe lately I don’t have a picture, but I thought I would post a picture of the reason “why” I haven’t been able to cook this recipe lately. Exhibit A: Dayton Cash.  Because of this handsome man, I had to completely cut eggs out of my diet. I know, I know…..Paleo Blasphamy. As much as I love eggs, my 4 month old son recently began having allergic reactions to them. From severe gas to bright red rashes over his face and head……awesome. So until he is finished nursing, I guess “egg-free” is the way I will have to be ( oh well….he’s worth it! I mean, how can I say “no” to that face!?).

But just because I can’t enjoy eggs, doesn’t mean you can’t ( damn right!). So here is a quick biscuits and gravy recipe, made with almond flour biscuits ( recipe for these is from www.elanaspantry.com – fantastic almond flour recipes)  The “gravy” recipe is my own. The consistency is very chunky and thick and very flavorful. Total cook time is less than 20 min! Hope you enjoy! PS: If you are in a time crunch, start cooking your sausage on the stove while you get your biscuits ready!

RECIPE FOR PALEO DROP BISCUITS ( done in 15 minutes)

  • 2.5 cups of almond flour
  • 1/2 tsp of sea salt
  • 1/2 teaspoon of baking soda
  • 1/4 cup of coconut oil ( or even olive oil will work too)
  • 1/4 cup of agave nectar
  • 2 large eggs
  • juice from 1 half of a fresh squeezed lemon

DIRECTIONS

  • Lets keep this simple, shall we? Take a medium size bowl and mix all of your “dry” ingredients ( flour, salt, baking soda) In a small bowl, mix your wet ingredients ( eggs, oil, agave, and lemon juice)
  • Add the wet mix to the dry mix. Mix well. Dough will be a thick, pasty consistency. On a baking sheet, drop one large spoonful of batter for each biscuit, spacing them out at least an inch apart. Bake for 10 – 15 min until golden brown. You can serve these hot right away if you want

RECIPE FOR PALEO SAUSAGE GRAVY ( 15 min)

  • 1 tube of Jimmy Deans All natural Pork ground Sausage ( or other organic sausage with no MSG or preservatives)
  • 2 cups of coconut milk
  • 1 cup of warm water
  • 1 tbsp of arrowroot powder
  • 1 tsp of garlic powder

DIRECTIONS

  • In a large skillet, cook your ground sausage over med. heat. (If you have lots of grease from your sausage you can drain a little bit of it.) Add your coconut milk and garlic powder, stirring well.
  • In a measuring cup, mix your 1 cup of warm water and arrowroot powder until the powder fully dissolves. Pump up your skillet heat to “high” and add the arrowroot/water mix to the sausage. Stir constantly for 1 minute or until the mixture starts to thicken. Once the desired thickness is reached you can serve this chunky gravy over the drop biscuits and enjoy!
 
 

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Paleo Banana “Drumstick” Chunks

Paleo Banana Dessert

Do you remember when the ice cream truck would drive around your neighborhood as a kid? As soon as I heard that music, I would drop whatever I was doing and chase that damn van down the street. Bomb pops, dreamsicles, push pops, Disney characters with the gum ball eyes ( ha!), and my favorite of all, drumsticks. There was always “something” about a waffle cone, vanilla ice cream, chocolate coating, and nuts that was just perfect ( anyways,  I digress…) This recipe, what I affectionately call, Paleo Banana “Drumstick” chunks, teeters dangerously close to the old school drumsticks that I loved so much. Although there is no waffle cone or ice cream, this recipe uses chunks of banana, coated in dark chocolate and crushed pecans. Once frozen for 45 minutes, these little treats literally melt in your mouth. The cold creamy texture and natural sweetness makes you forget all about that “old” vice of yours. The prep time is incredibly short and easy; the only wait is the freeze time. Hope you enjoy!

INGREDIENTS

  • 3 bananas – chopped into 1 inch chunks
  • 2 bars of dark chocolate
  • 1/2 cup of coconut milk
  • 1/2 cup of crushed pecans

DIRECTIONS

  • take a small baking sheet that will fit into a shelf of your freezer. Line it with parchment paper. In a small sauce pan, melt your two chocolate bars and coconut milk over low heat, mixing well. Once fully melted, dump chocolate on a small plate and mix with crushed pecans. Take your banana chunks and roll them in the melted chocolate/pecan mixture. Place each chunk on parchment paper and place in the freezer for at least 45 minutes ( or longer).
 
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Posted by on April 26, 2012 in "Paleo on The Run", Desserts, Fruits

 

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Asparagus Summer Salad with Ginger Pomegranate Vinaigrette

In an unrelated topic to this recipe, I will be adding a new category to this blog called,  “Paleo on The Run”. This category will be for recipes that I post which can be made in 20 minutes or less. I’ve had requests for recipes that are quick and easy for those hectic schedules, so I hope this helps ( I am always open to requests or suggestions to make your Paleo lifestyle easier) 🙂

It’s almost May, and the time for summer salads has come! Being that I am obsessed with cooking magazines, The inspiration for this recipe ( with no surprise) came from the latest edition of “Cooking Light”  that I saw at the book store that used asparagus and mango in a salad. I never thought the two would go well together, but wow, what a delicious salad this was! To really bring all the flavors together, I made a fruity vinaigrette dressing using pomegranate infused vinegar ( you can find this at most grocery stores). AMAZING

SERVING SIZE: Feeds 2

INGREDIENTS FOR SALAD

  • 2 cups of spinach ( Chopped up)
  • 2 cups of mix green salad ( Chopped up)
  • 1/2 cup of red onion
  • 1/3 cup of green onion
  • 1 cup of thinly sliced mango ( sliced with a carrot peeler)
  • 1/2 cup of avocado
  • 1/4 cup of sliced almonds
  • 5 stalks of asparagus cooked with olive oil
INGREDIENTS FOR GINGER POMEGRANATE VINAIGRETTE
  • 2 tablespoons of olive oil
  • 1 tsp of sesame seed oil
  • 1/2 tablespoon of Pomegranate Vinaigrette
  • 1/2 tsp of cilantro
  • dash of salt and pepper
  • 1/4 tsp of garlic powder
  • 1/2 tsp of onion powder
  • 1 tsp of honey
DIRECTIONS
  • Grill or sauté your asparagus on the stove in olive oil until cooked. Set aside to cool for 5 minutes. Mix all of your salad ingredients and then your dressing ingredients in a small container with a lid. Shake up well and mix with your salad. Add asparagus last. Eat and enjoy!

DIRECTIONS

 

My Favorite Garden Salad with Bacon Mustard Vinaigrette

Paleo Garden Salad

This is my favorite “go-to” salad when I only have 15 minutes or less to whip something up. The dressing is a Bacon Mustard Vinaigrette that is made with reserved bacon drippings from the last batch of bacon I made. It’s perfectly good to save your bacon grease for future cooking, but I would only recommend it if you are using “nitrate free” uncured bacon. I keep my bacon grease in a small container in the fridge, using it in various dressings, pancakes ( YES pancakes), and grilling/frying dishes. It adds a wonderful flavor to your food….which why wouldn’t it???? Its BACON, for crying out loud! Hope you enjoy 🙂

INGREDIENTS FOR SALAD

  • 4 cups of spinach leaves ( 4 sounds like a lot, but it really isn’t)
  • 1/4 cup of sliced radishes
  • 1/4 cup of red onion chopped
  • 1/2 cup of sliced cucumber
  • 1/2 cup of almonds
  • 1/2 teaspoon of parsley
  • dash of salt and pepper

INGREDIENTS FOR BACON MUSTARD DRESSING

  • 2 tablespoons of olive oil
  • 1/2 tablespoon of bacon grease ( heat reserved grease slightly to melt it)
  • 1 tablespoon of Dijon mustard or stone ground mustard
  • 1/2 tablespoon of light balsamic vinegar ( it’s not the brown kind- its a yellow/clear color)
  • 1/2 teaspoon of honey
 

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