Tag Archives: Paleo

Scrambled Eggs Stuffed Sweet Potato

egg stuffed sweet potatoes Have you ever had one of those weeks where no matter how many cups (pots) of coffee you drink you just can’t seem to find any energy?  Well, welcome to my week!  I feel like I could sleep for days.  I don’t know if the stress of evacuating Irma last week has caught up to me or what, but I will tell you this: I’M SO OVER THIS FEELING OF NO ENERGY.   I have a toddler and a husband that keep me on the go…unless they’re sleeping…And I need to be able to keep up with these two.  ANY advice on finding some much needed energy would be FANTASTIC! Continue reading

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Eat Your Veggies Buddha Bowl!

We escaped Irma!!!  This past week has not been one of my favorites at all.  Since living in South Florida, it was quite possibly my most stressful week to date.  After two days of trying to decide what to do in regards to this hurricane, I packed us up in a matter of minutes, threw as much stuff into the car that would fit and we left….. Continue reading

Cauli-Rice

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I have FINALLY jumped on the “Cauli-Rice” bandwagon and I’m not sad about it.  I wasn’t too sure how I was going to like this…as I’m not a big fan of cauliflower at all unless it’s smashed like a potato and smothered in butter and cream.  Oh, but this!!!  This little side dish is SO much healthier and it’s filled with lots of colorful veggies .  Y’all know I like to eat the rainbow.  There’s something about the sesame oil that gives it that fried rice taste that I LOVE.  AND to make things even better, you can buy the cauliflower already ‘riced’ (freezer section) so now you don’t have to worry about getting cauliflower all over your kitchen when you rice it yourself!  I’ll definitely be making this on a regular basis and I hope you do too!  🙂 Continue reading

Warm Salmon Salad

Since the birth of our baby girl the hours I used to spend in the kitchen have dwindled down to minutes…unless daddy’s at home and able to keep baby girl occupied for a bit!  So, my thought process has gone to quick, super easy, but still healthy and full of flavor meals that are simple to prepare and get on the table in a snap.  As much as I love cooking (and baking), spending time with my baby and hubby trump everything now.

This meal was created without any recipe…one of those let’s throw a few things together and pray for the best type of meals.  I bought a BIG bag of organic greens from Costco that we really needed to eat on.  We eat salads daily – literally.  Every-single-day.  But I was so tired of our usual everyday, go-to salad…so I had the thought of a “warm” salad. Something new, something different.  Low and behold – it turned out delicious!  I love when that happens!  It always seems that the dishes I make with no thought and no recipe always turn out to be the best… I served this with some pan-seared potatoes. Mainly because I knew my husband’s big toe wouldn’t be full off of some greens and salmon!  Even with making the potatoes, I had this meal ready in under 30 minutes!  Hey-Hey!!  Now go make you some 🙂

I hope you love this as much as we did!

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Yields: 2 Servings

Ingredients:

  • 2 – 6oz pieces of wild caught salmon
  • 2-3 tbsp fat (I like to use equal parts of olive oil and butter)
  • 2 tsp fresh garlic, minced
  • 1/2 onion, sliced
  • 1 cup organic mushrooms, sliced
  • 1/2 cup sun-dried tomatoes, drained
  • 3-4 cups of greens (I buy a BIG bag of organic greens that has kale, spinach, and chard… Feel free to use your favorite!)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 1-2 tbsp honey
  • salt and pepper to taste

Directions:

  1. In a large saute pan, heat up a tablespoon or two of your fat on medium high heat.  Add the onion and garlic and cook until translucent.  Next, add the mushrooms.  After the mushrooms have cooked for about 5 minutes, add the Worcestershire, Dijon mustard, and honey. Stir it up… This makes a little dressing that brings everything together at the end!
  2. Add the sun-dried tomatoes and let them cook for a couple of minutes.  TASTE at this point.  Season with salt and pepper, if needed.  (I didn’t add a lot of salt because the sun-dried tomatoes add a good bit of saltiness.) Lower the heat to medium-low and let this hangout for a couple minutes while you get the salmon going…
  3. In another saute pan on med-high heat add a tablespoon of fat to the pan.  Let this get pretty hot.  You want it to sear the skin of the salmon.
  4. Season your salmon with a little salt and pepper.  Add the salmon to the pan skin-side down.  Let it cook 3-4 minutes.  When you flip it to the other side cut the heat off so it doesn’t overcook.  At this point, add your greens to the sun-dried tomato mixture.  Using your tongs, mix everything together, but don’t let the greens wilt.  (Unless you like wilted greens?!)
  5. Take the greens mixture off the heat while mixing it into the other veggies.  Now it’s time to plate it!  Make a nice little bed of greens right in the middle of your plate and top it with a piece of salmon!  Voila!! Serve alongside your favorite veggie if you want to, or not!  Serve yourself and your honey a nice glass of vino and enjoy and super healthy and delicious meal!

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Thai Beef and Cabbage

Today was another one of those days where I refused to go to the grocery store.  These days have been happening a lot lately… Sometimes pregnancy makes you super lazy.  I have energy when I first get up in the morning, but right about 4:00 every afternoon, my body thinks it’s time to lay on the couch for the rest of the evening.  Thankfully I mustered up a little energy and my man came home from work to a home cooked meal.  And THAT my friends is all that matters!

This might be one of the cheapest meals I’ve ever made…Seriously!  If you’ve got some ground beef, cabbage, and turmeric on hand, you’ve got just about everything you’re going to need for a super quick and flavorful dinner!  Get your veggies chopped up real quick and you’ll have dinner on the table in less than 30 minutes!

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Yields: 4 servings

Ingredients:

  • 1 lb grass-fed ground beef
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp garlic, minced
  • 1 onion, sliced
  • 1 tbsp turmeric
  • 1 tbsp cayenne pepper (or a little less if you don’t like too much heat)
  • 1 small head of organic cabbage, chopped
  • 1 cup organic cherry tomatoes, halved
  • salt and pepper to taste

Directions:

  1. In a large saute pan over medium-high heat, add the olive oil and sesame oil.  Let this get super hot, then add the onion and garlic.  Cook until translucent.
  2. Add the ground beef and continue cooking until completely browned.  Add the turmeric and cayenne.  Stir until well incorporated.
  3. Add the cabbage, stir it into the beef mixture, and cover with a lid.  This will help the cabbage cook a lot faster.  Once the cabbage has started to wilt, add salt and pepper to taste.  About 5 minutes before you’re ready to eat, add the cherry tomatoes.
  4. Plate it up in a pretty bowl!  If you feel like you need some carbs, serve this with some baked Naan bread…it’s delicious!

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Pan-fried Potatoes with a Dijon and Thyme Infused Vinaigrette

I’m a true Southern Belle which means: I have NEVER met a potato that I didn’t like!  I don’t care if it’s white, yellow, purple or orange…fried, smothered, covered, grilled, boiled, or mashed… GIVE IT TO ME!!!  But…since being on Paleo I’ve only been eating sweet potatoes in moderation.  My husband, on the other hand, is not a big fan of the sweet potato.  It makes me so sad.  I could seriously eat them morning, noon, and night.  So, I was shopping in Whole Foods one day and saw some organic “white” sweet potatoes… Which made me wonder if it might be possible to… Well, I hate to use the word “trick”…so let’s just say maybe not tell him that they’re not a true white potato!  And…well……..It worked!  He never asked and I never told him!  And he eats them up!!!  He’s eating healthy and doesn’t even realize it!!!  Drizzle a little vinaigrette on top and they taste even more amazing!!!

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Yields: 3-4 servings

Ingredients:

  • 1 large organic white sweet potato, or two small ones, medium diced
  • 1/2 onion (yellow or purple), medium diced
  • 2 tbsp fat
  • salt and pepper to taste

Dijon Vinaigrette:

  • 1 heaping teaspoon Dijon mustard
  • juice of half a lemon
  • 3 tbsp olive oil
  • 1-2 tbsp maple syrup or honey
  • 1 tbsp fresh thyme (save a little bit to garnish the top of the potatoes)

Directions:

  1. In a large saute pan on medium-high heat, add the fat to the pan and get it hot.  Add the diced potatoes, let them brown on the first side before you stir or flip them.  About halfway through the cooking process, add the onion to the potatoes.  Season the potatoes with salt and pepper. At this point cut the heat down to medium-low and let them cook slow for the remaining time.  The potatoes take a good 15-20 minutes to cook, depending on how big you cut yours.
  2. In a small bowl, add all of the vinaigrette ingredients and whisk together.  Set aside until your potatoes are ready.
  3. Once the potatoes are soft, serve them in a pretty bowl, and drizzle the vinaigrette on them.  Garnish with some fresh thyme and ENJOY!

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