Paleo Meal Plan - Week 6

Breakfast

Monday-Tuesday

Chicken Breakfast Sausage

Sauteed Kale
Paleo Gravy

Wednesday-Thursday

Omelet with Red Pepper, Green Onions, Basil

Friday

Bacon (save a few pieces for lunch)

Sauteed Kale

leftover Chicken Breakfast Sausage & Gravy

Saturday-Sunday

Cowboy Breakfast Skillet

Lunch

Monday-Tuesday 

Chicken and Grape Salad (Paleo Comfort Foods p 126)

Wednesday-Thursday

Shrimp and Grits

Friday

Chicken BLT

(saute chicken cutlets until done; use chicken as "bread" to hold lettuce, tomato, bacon)

with Paleo Mayo

Baby Carrots

Saturday-Sunday

Leftovers

Dinner

Monday-Tuesday 

Hawaiian Bacon Burgers

Wednesday-Thursday

Chicken Italiano (Paleo Slow Cooker)
Spaghetti Squash

Friday

Leftovers

Saturday-Sunday

Pork Roast
Sweet Potatoes

Green Beans

Paleo Meal Plan - Traveling

GEAR
cutting board

knife for cutting

avocado knife (also for spreading)

paper towels

fork and spoon
plate

bowl

cup

bottled water

jar with lid

salt and pepper
spices

GROCERY LIST
coconut milk
tahini
almond butter
coconut butter
olive oil
butter
nuts
avocado
cherry tomatoes
carrots
cucumbers
bell peppers
pickles
dates
bananas
apples
honey
maple syrup
dates
larabars
dark chocolate
tea bags
lemons

limes

jerky or snack sticks
pate or sausage
eggs

tuna

prosciutto
canadian bacon
pepperoni
deli meat

PREP
eggs - hard boil
fruits and veggies - wash and chop
dips - make

MEALS ON THE GO

canned tuna + veggie + olive oil + lemon juice

prosciutto slices + cherry tomatoes + pickles (or dates)

deli meat + butter + carrots

fruit + nut butter snack pack + coconut milk

mashed avocado + mashed banana + coconut milk

jerky (snack sticks) + nuts + dried fruits

pate (braunschweiger sausage) + cucumber slices

tahini dip + carrots + deli meat

coconut almond dip + veggies + canadian bacon

hard-boiled egg  + avocado + olive oil
deli meat + pepperoni + butter + veggies (roll-up)

SNACKS
larabars
fruit
dark chocolate (Scharffen-Berger 85%)

DRINKS
tea
honey lime water

Friday
B-home
L-home
D-rollups (deli meat, pepperoni, butter, pickles, red bell peppers)

Saturday
B-hotel (eggs, sausage, fruit)
L-rollups (deli meat, pepperoni, butter, pickles, red bell peppers)
D-takeout from ihop (chicken fajita omelet, no cheese, add butter and grape tomatoes)

Sunday

B-hotel (eggs, sausage, fruit)

L-larabar, beef jerky, banana+avocado+coconut butter pudding

D-spaghetti sauce, salad (home of friend)

Monday

B-hotel (eggs, sausage, fruit)

L-larabar

D- cracker barrel (low-carb burger - no bun, no cheese, lettuce & tomatoes, carrots)

Tuesday

B-hotel (eggs, sausage, fruit)

L-carrots+tahini dip, rollups / antipasto plate

D-hotel (meatballs, hard boiled egg, salad)

Wednesday

B-hotel (eggs, sausage, fruit)

L-

D-Abuelo's (fajitas with romaine leaves)

Thursday

B-hotel (eggs, sausage, fruit)

L-boston market (market bowl - green beans, veggies

D-ihop (see above)

Friday-

B-apple with almond butter

L-larabar

D-moe's (burrito bowl with chicken, pico, lettuce, salsa)

Saturday

B-

L-

D-Panera (turkey harvest salad)

Sunday

B-apple + almond butter

L-nuts

D-ruby tuesday (chicken, spaghetti squash, salad)

Monday

B-eggs, sausage, tomatoes

L-blt

D- sausage + red bell peppers

Avocado Chocolate Mousse

2 avocados

1/4 cup cocoa powder

1/3 honey

1/2 t vanilla

pinch salt

1/4 cup coconut milk

1/2 cup chocolate chips (high cacao %)

Blend avocado until creamy.  Add cocoa, honey, vanilla, salt, and coconut milk; blend.  Melt chocolate chips in microwave and add to mixture; blend.  Chill and serve.

Paleo Meal Plan - Week 5

Breakfast

Monday-Tuesday

Chicken Breakfast Sausage

Sauteed Kale

Wednesday-Thursday (eggs)

Omelet with prosciutto, spinach and cherry tomatoes

Friday

Bacon

Sauteed Kale

leftover Chicken Breakfast Sausage

Saturday-Sunday (fancy)

Spinach and Cauliflower Breakfast Casserole
(not crazy about this recipe, but like the idea; must tweak)

Lunch

Monday-Tuesday  (chicken salad)

Best Chicken (WF)

Middle Eastern Cucumbers (WF)

Wednesday-Thursday (ground beef)

Spicy Chorizo Mini Meatloaves (HB)

Salad with Citrus Dressing

Friday

Asian Chicken Salad Wraps

Saturday-Sunday

Paleo Pizza Salad (HB)

Leftovers

Dinner

Monday-Tuesday 

Costco Roast Chicken

Carrots

Wednesday-Thursday (portable)

Beef Pho

Using Beef Broth from US Wellness

Friday

Leftovers

Saturday-Sunday

Salmon and Zucchini

Paleo Meal Plan - Week 4

Breakfast

Monday-Tuesday

Chicken Breakfast Sausage

Sauteed Bell Peppers

Wednesday-Thursday

Paleo Breakfast Casserole

(I used grated sweet potatoes, chicken sausage, and no cheese)

Peaches

Friday

Bacon (save a few pieces for lunch)

Sauteed Bell Peppers

leftover Chicken Breakfast Sausage

Saturday-Sunday

Omelet with Roasted Asparagus and Prosciutto

Lunch

Monday-Tuesday 

Asian Chicken Salad

Wednesday-Thursday

Curried Fish Chowder with "Crou-tains"

leftover salad 

Friday

Chicken BLT

(saute chicken cutlets until done; use chicken as "bread" to hold lettuce, tomato, bacon)

with Paleo Mayo

Baby Carrots

Saturday-Sunday

Leftovers

Dinner

Monday-Tuesday 

Pumpkin Chili with Avocado Cream

Blueberries

Wednesday-Thursday

Tuna Salad with Paleo Mayo

Cucumbers & Carrots

Friday

Leftovers

Saturday-Sunday

Beef Brisket (leave out the sauce made with catsup and brown sugar!)

Sweet Potatoes

Green Beans

Paleo Meal Plan - Week 3

This was a bad week of cravings for me.  I had to resort to my Paleo Cookie Dough a night or two!  I also did a lot of yard work and snacked on apples with almond butter.

Breakfast

Monday-Tuesday

Chicken Breakfast Sausage

Sauteed Kale

Wednesday-Thursday

Stuffed Mushrooms

Friday

Bacon

Sauteed Kale

leftover Chicken Breakfast Sausage

Saturday-Sunday

Fajita Frittata

Lunch

Monday-Tuesday 

Middle Eastern Chicken Salad

Wednesday-Thursday

Spaghetti
Cook regular spaghetti sauce with ground beef; serve with baked spaghetti squash. Make sure spaghetti sauce is only tomatoes, olive oil, and spices; no sugar or vegetable oils).

Friday

Braunschweiger

Baby Carrots - 4 oz

Saturday-Sunday

Leftovers

Dinner

Monday-Tuesday 

Shrimp Creole
Sautéed Yellow Squash

Wednesday-Thursday

Baked Chicken
Bell Peppers (cooked or raw)

[Not] Peanut Sauce

Friday

Leftovers

Saturday-Sunday

Fish Taco-Less Salad (I used Hake fish from the frozen bagged section at Costco)

Not Peanut Sauce

Original recipe from Paleo Comfort Foods

1 Tbsp coconut oil

1 Tbsp red curry paste

2 cups coconut milk

1/2 cup almond butter

2 tsp fish sauce

1 Tbsp apple cider vinegar

Heat oil in pan.  Add curry paste and cook, stirring, until fragrant. Add coconut milk, stirring.  Add almond butter, fish sauce, and vinegar.  Simmer on low 5 minutes, until warmed.

Middle Eastern Chicken Salad

This is a portable salad that can be eaten cold or at room temperature.

4 Tbsp olive oil
4 Tbsp tahini
2 Tbsp cider or white wine vinegar
1 Tbsp maple syrup
2 Tbsp lemon juice
1/2 lb carrots, shredded
8 radishes, diced
1 handful parsley, chopped.
1 lb chicken, cooked and cubed

Mix all liquid ingredients together.  Pour over veggies and chicken; mix.  This salad tastes best after the flavors blend; mix the day before and refrigerate overnight.

Fajita Frittata

Original recipe from Health-Bent.  My modified ingredients below.  I do not eat fresh onions (except for green onions) due to high FODMAPs and indigestibility.

1 Tbsp butter
1 red bell pepper, chopped
leftover chicken, chopped
2 green onions, sliced
1 handful cilantro, chopped
1/2 cup salsa verde (I use Herdez brand)
1 tomato, sliced
6 eggs
1 pinch of salt per egg

Preheat oven to 375.  Heat oven-proof skillet on medium-high.  Add butter; allow to melt and stop sizzling.  Add bell pepper; cook until softened.  Add chicken; cook until lightly browned.  Add green onions, cilantro, and salsa verde; stir.  Lay tomatoes on top in 1 layer.

Mix eggs in separate bowl with salt.  Pour gently into skillet.  Cook on stove-top until middle 1/4 of the eggs are mostly cooked.  Transfer to oven and cook about 15 minutes, until done.

Stuffed Mushrooms

Original recipe from Primal Blueprint Quick and Easy Meals

2 large portobello mushroom caps, cleaned and de-stemmed
olive oil
2 handfuls baby spinach
2 eggs
leftover Spicy Chorizo Chicken Sausage (about 1/2 cup)

Preheat over to 425.  Drizzle olive oil on mushroom caps; sprinkle with salt and pepper.  Place upside down on baking sheet; bake for 15 minutes.  Flip right side up (allowing collected juices to run out into pan).  Bake another 5-10 minutes.

Meanwhile, prepare filling.  Heat skillet on medium-high.  Add olive oil; add spinach and cook until lightly wilted.  Add eggs; scramble.  Add sausage; warm until heated through.

Top mushroom caps with egg mixture.

Spicy Chorizo Chicken Sausage

1 lb ground chicken (dark meat or combo, not breast meat)
2 tsp paprika
1/2 tsp coriander
1/8 tsp nutmeg
1/8 tsp cayenne
pepper
3/4 tsp salt
1 Tbsp white wine vinegar

Brown chicken in skillet until almost done but still watery.  Sprinkle seasonings over top and mix in.  Simmer until water evaporates.  Let chicken continue to cook until it starts to brown slightly.  Add vinegar and scrape up browned bits.

I serve this sausage over Sauteed Kale, topped with Paleo Gravy.

Paleo Gravy

Original recipe from Paleo Comfort Foods.  This recipe uses the same techniques as traditional gravy (make a roux, add liquid, add seasonings, etc).

2 Tbsp fat (butter, bacon grease, beef tallow, etc)
1 Tbsp almond flour
1 Tbsp arrowroot
1 can coconut milk, shaken
1 tsp sage
1 tsp paprika
1 tsp salt (taste; you may wish to add more)
chicken broth (optional)

Heat fat in saucepan.  Add almond flour and arrowroot; whisk until just starting to brown (very light - don't let it get too dark).  Add in half of coconut milk and stir quickly.  Cook 1 minute.  Add seasonings and rest of coconut milk.  Reduce heat and simmer until warmed.  Add chicken broth if you wish to thin it.

Meatza

Google "meatza" and you will discover an abundance of different recipes.  It's yummy.  It really satisfies the pizza craving, especially if you are going to have "real" pizza in the house and need something else to eat!   Also a great way to use up leftover veggies.

Meat "Crust"
1 lb ground beef
1 tsp sage
1 tsp marjoram
1 tsp salt
1 tsp basil
1/4 tsp pepper
1 tsp onion powder

(alternate: 1 lb beef, 1 egg, 1/7 of 4" link of chorizo)

Pizza Sauce
you can use jarred sauce, as long as it has no sugar
8 oz tomato sauce
6 oz tomato paste
1 tsp onion powder
1 tsp basil
3/4 tsp oregano
1/4 tsp garlic powder

Toppings
should be pre-cooked
steamed broccoli
sauteed mushrooms
squash
sliced tomato (raw)
olives
pepperoni
etc

Preheat oven to 350.  Mix meat with spices; press into a small square baking pan.  (I line my pan with parchment paper to make lifting it out easier.)  Bake 25 minutes.  Remove from oven and let cool a few minutes.  Lift meat from pan, being careful to pour grease back into pan.  Place meat on a baking sheet (again, lined with parchment or foil - I hate washing dishes!).

Top meat base with pizza sauce and veggies.  Put back in oven for a few minutes, until warmed*.

*I usually put mozzarella on half the meatza for my kids, so I pop it in the oven until the cheese is melted and starting to brown.

Almond Dressing

Original recipe from Primal Blueprint Quick and Easy Meals

1 Tbsp rice wine vinegar
2 Tbsp tahini
3 Tbsp almond butter
1/2 Tbsp honey
1 Tbsp sesame oil or macadamia oil
2 Tbsp tamari*
1/2 tsp red pepper flakes

*Tamari is a "real" soy sauce made from fermented soy.  It minimizes the problems with soy, and should be wheat-free if it is a good brand.

Mix together until smooth.

Souffle Frittata

Original recipe from "Primal Blueprint Quick and Easy Meals"

This souffle is great when you need something different to do with eggs.  It is light and almost flaky.  It tastes just as good as  leftovers, or at room temperature if you need a portable meal.

2 Tbsp butter, melted & cooled
6 eggs, separated into yolks and whites
filling, such as 8 strips bacon

Preheat oven to 350.  Cook filling.  (You can microwave bacon.  Place 4 strips in a glass pie plate.  Cover with wax or parchment paper.  Cook 4 minutes.  If not done, cook in 30 second increments until done.  You can also cook it in a 12-inch oven-proof skillet you will use later to cook souffle.)  Cut into small pieces.

In a small bowl, mix cooled butter with egg yolks.  With a mixer, beat egg whites until stiff.  Fold the butter-yolk mixture and the bacon filling into the whites.

Heat 12-in oven-proof skillet on medium-high.  Add a little of the bacon grease and heat a few seconds.  Pour souffle into skillet; let cook 2 minutes.  Move to oven and bake 15 minutes.

Paleo Meal Plan - Week 2

I had a bag of frozen blueberries this week that I used for snacking.

Breakfast

Monday-Tuesday

Breakfast Meatballs

Sauteed Kale

Wednesday - Thursday

Omelet with Avocado and Tomato

Friday

Bacon

Leftover Breakfast Meatballs

Leftover broccoli, steamed
Paleo Gravy

Saturday-Sunday

Spicy Chorizo Chicken Sausage
Sauteed Kale or Mashed Cauliflower

Paleo Gravy
(save about 1/2 cup of the sausage to use in Stuffed Mushrooms in Week 3)

Lunch

Monday-Tuesday

Bacon Souffle Frittata

Raw Broccoli

Almond Dressing

Wednesday - Thursday

Oven Baked Shrimp and Squash

Peaches, fresh or frozen

Friday

Beef Snack Sticks

Raw Carrots

Mixed Nuts

Saturday-Sunday

Paleo Pumpkin Muffins

Leftovers

Dinner

Monday-Tuesday

Chicken Curry

Cauliflower

Wednesday - Thursday

Meatza

Friday

Leftovers

Saturday-Sunday

Sauteed Tilapia

Baked Sweet Potatoes

Green Beans

Oven Baked Shrimp & Squash

Makes 2 servings

6-8 oz raw shrimp (shell on)
4 medium-sized summer squash (or 2 large ones), sliced thin
4 Tbsp coconut oil (olive oil, or butter)

Quick-thaw frozen shrimp by placing in a bowl of cold water.  Change water every 5 minutes until thawed.

Heat oven to 350.  Pour oil in rimmed baking sheet (line with foil or parchment for easier cleanup).  Spread shrimp and squash over pan.  Sprinkle with seasoning of choice (like Old Bay).  Toss shrimp to coat with seasoning and oil/butter.  Bake 15 minutes... Check periodically - shrimp will cook at different rates depending on size.*

*I baked large shrimp (21/25 per lb) for 25 minutes.  I like my shrimp just slightly over done.  If you like them plumper, reduce the time, or just check periodically.

Sauteed Tilapia

You can use this technique to cook almost any fish filet.

4 servings

4 (4 oz) tilapia filets (I buy the frozen bag at Costco), thawed
1 Tbsp olive oil
1 Tbsp butter

Quick-thaw the filets - place in a bowl of cold water.  Change the water every 5 minutes until thawed.

Heat skillet on medium-high.  Add butter; heat until melted and bubbles have stopped (but before it starts to brown).  Add olive oil and heat 20-30 seconds.

Sprinkle fish with salt and pepper.  Place in hot oil.  Cook a few minutes until lightly browned; they are ready to flip when the release easily from pan.  Repeat on other side.

Cover pan.  Turn off heat.  Let sit on warm burner for a few minutes to gently cook fish all the way through.  Fish is done when it flakes easily.

Paleo Meal Plan - Week 1

Week 1 Meal Plan for Paleo Challenge...

I don't plan snacks.  Instead, I make extras of every meal, and if I am hungry before the next meal I just eat leftovers.  My usual habit is to eat a full breakfast between 7-8 am, a half portion of lunch at noon, another half portion of lunch around 3 pm, and then a full dinner around 7.  I do sometimes take fruit and nuts on the road as snacks, but I try not to rely on them every day.

If you need a slightly sweet drink, try Iced Green Tea (only a cup or two!).

CHOP ALL VEGGIES the weekend before.  I'm serious.  Or you won't eat them...


Breakfast

Monday-Tuesday
Chicken Breakfast Sausage
Sauteed Bell Peppers

Wednesday-Thursday
Sweet Potato Hash With Fried Eggs

Friday
Bacon
Sauteed Kale
leftover Chicken Breakfast Sausage

Saturday-Sunday
Tex Mex Breakfast Hash
(scramble eggs; mix in leftover Baked Chicken and Sauteed Bell Peppers; serve with salsa)

Lunch

Monday-Tuesday 
Omelet
Filled with 1 cup watercress and 2 slices tomato (about 1/4" thick)
Blueberries - 1/2 cup

Wednesday-Thursday

Salmon & Zucchini

Blueberries - 1/2 cup

Friday

Braunschweiger

Baby Carrots - 4 oz

Saturday-Sunday

Curried Carrot Salad

Macadamia Nuts - 1/4 cup

Leftovers if still hungry

Dinner

Monday-Tuesday 

Baked Chicken

Mushroom Sauce

Mashed Cauliflower

Wednesday-Thursday

Taco Salad

(brown ground beef; drain excess fat; season with Emeril's Southwest Seasoning & 2 Tbsp water)

(serve with lettuce, sliced tomatoes, and coconut cream)

Friday

Leftovers

Saturday-Sunday

Beef Roast

Mashed Cauliflower

Green Beans (the bagged ones at publix that you microwave are awesome)

Mushroom Sauce

2 servings

8 oz portabella mushrooms, sliced
1 Tbsp olive oil
1/2 cup chicken broth
1 can coconut milk*
salt and pepper

Heat skillet to medium-high.  Add oil; heat 30 seconds.  Add mushrooms; sprinkle with salt.  Cover and let cook for 2 minutes.  Uncover and cook, stirring, until water is evaporated.  Add chicken broth.  Cook until reduced by half.  Turn heat to low; add in coconut milk.  Cook until heated through.  Salt and pepper to taste.

*I usually make this with Mashed Cauliflower, so I reserve a few Tbsp to put in that.

Sautéed Bell Peppers

Makes 2 servings.

2 green bell peppers
1 red bell pepper
1 Tbsp coconut oil

Slice bell peppers.  Heat skillet to medium-high until hot.  Add coconut oil; heat 30 seconds, until hot.  Add peppers; cook until slightly softened.  Use as a filling for omelets, with Tex Mex Breakfast Hash, and as a base for spaghetti sauce.

Tex Mex Breakfast Hash

leftover chicken

Sautéed Bell Peppers

eggs

butter (or olive oil)

Scramble eggs.  Add in leftover chicken and bell peppers. Serve with salsa and avocado.

Mashed Cauliflower

Yummy served with Chicken Curry.

1 head cauliflower, steamed (or 1 lb frozen cauliflower, steamed)*
2 T coconut milk
2 T chicken broth
1/2 tsp kosher salt
1/4 tsp pepper

You can substitute cream for coconut milk, and cheese for chicken broth, if you are including dairy.

Cook cauliflower.  Place in food processor with other ingredients.  Pulse until finely chopped and whipped, almost a puree.  Adjust amounts to your taste.

* I prefer frozen for this recipe.  It's cheaper, and the texture doesn't affect the final result.  However, I prefer fresh cauliflower if I roast it.

Sauteed Kale

1 serving

3 cups fresh kale*, chopped
1 Tbsp fat (bacon grease, coconut oil, or beef tallow)
red pepper flakes
salt & pepper

Heat skillet to medium-high.  Add fat; heat 30 seconds.  Add kale.  Stir and cook until slightly wilted.  Turn off heat; add seasonings.

*You can buy a fresh head of kale at Native Sun that is really delicious.  Or you can buy the bagged kale at Publix.  If you buy the bagged kale, make sure to tear out any large ribs in the leaves, unless you like them (I don't!).

Paleo Cookie Dough

Sometimes my hormones get the better of me, and all I want is to crack open a tub of nestle cookie dough and go to town.  This recipe does a good job of taking that craving down a notch!  This is an occasional treat.  By occasional I mean, literally, once a month.  This is a whopping amount of nuts to eat at one sitting, and definitely not healthy to do on a regular basis. But it's better for you than that tub of over-processed, rancid vegetable oil yumminess.

Original recipe is here; it adds an extra step of refrigeration and a topping of melted chocolate.  I prefer to eat out of the bowl.  Also, I have cut the recipe to one quarter of its original size and altered it to not require any equipment other than a fork and a bowl.

1/2 cup almond meal/flour
1/4 cup shredded unsweetened coconut
2 Tbsp almond butter
3/4 tsp coconut flour
1/8 tsp salt
1 tsp honey
3/4 tsp vanilla extract
coconut oil (about 1 Tbsp)

Mix all ingredients except oil in bowl until well-combined (and all chunks of almond meal smoothed out).  Add in just enough oil to make it come together as a "dough."  Refrigerate if desired.

Salmon & Zucchini

per serving

5 oz piece of salmon
2 cups zucchini, sliced thin
2 Tbsp fat (butter - diced, coconut oil, olive oil)
1/2 tsp dill
lemon juice
salt
parchment paper

Place zucchini on parchment paper*.  Top with fat, and sprinkle with salt and dill (1/4 tsp per filet).  Place salmon on zucchini (if skinless, place directly on top; if skin-on, nestle the salmon next to the zucchini).  Sprinkle salmon with lemon juice and salt.  Seal parchment paper.  Bake at 350 for 15 min.

How To Wrap Fish in Parchment Paper (I don't use the egg wash)

*Foil packets also work!

Sausage & Kale Soup

I eat this soup for breakfast a lot, using leftover sausage mix.

4 cups beef or chicken broth
1 lb breakfast sausage, uncooked
4 leaves fresh kale, chopped
OR sliced squash/zucchini
salt to taste

Bring broth to boil.  Scoop breakfast sausage into mini meatballs, and plop into boiling broth.  Stir; cook until done, about 5 minutes.  Add kale and simmer until kale is done to liking (a few minutes if you like it chewy, longer if you like it softened).

Sweet Potato Hash with Fried Eggs

Original recipe on Paleo Plan.

1 serving

2 tsp coconut oil
4 oz sweet potato, grated
1/2 onion, sliced thin (optional)
1 green or red bell pepper, sliced thin

1 tsp butter (or olive oil)
2 eggs

Heat skillet on medium-high.  Add coconut oil; heat 30 seconds.  Add veggies and saute until lightly browned.  Push to side of skillet; add butter.   Fry eggs in butter.  Serve eggs on top of hash.

Eggs Over Easy by Alton Brown: my favorite way to fry eggs.

Broiled Chicken Patties

Based in part on Emeril's Chicken Patty-Pockets.  This is a yummy quick lunch.  These taste slightly like something you would stuff a pita with.  If I ate pitas.

1 lb ground chicken (thighs/dark meat)
2 large egg whites
1 T coconut flour
1/4 cup fresh parsley, chopped
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cumin
olive oil

Preheat broiler.  Mix all except the olive oil.  Mixture will be really gooey.  Form into 8 patties on a foil-lined baking sheet and flatten to about 3/4 inch.  Brush/drizzle tops with olive oil.  Broil for 4 minutes, or until lightly browned; flip.  Broil 4 more minutes, or until browned.  Turn off broiler and let sit in warm oven for 5 more minutes, or until done.  (I check periodically to see when they start to look crispy).

Asian Chicken Salad

3/4 lb chicken breasts, cooked and chopped
1/2 cup almonds, sliced
1 cup carrots, shredded
2 cups greens, shredded (bok choy, cabbage, kale, etc)
garlic powder
ground ginger
salt

Mix all together.  Sprinkle with garlic, ginger, and salt.  Top with Soy Dressing (light and thin) or Not Peanut Sauce (thick and creamy).

Soy Dressing
1 Tbsp coconut oil (or olive oil)
1 Tbsp soy sauce (good quality tamari, or coconut aminos)
1 Tbsp rice vinegar

Not Peanut Sauce

Roast Cauliflower

You may have to tweak this recipe depending on your oven.  Mine has a very slow pre-heat, so the cauliflower steams as it heats up.  The last few minutes at high temps give it a nice brown, roasted finish. You may also want to turn on your vent or your whole house will smell like cauliflower!

1 head cauliflower
coconut oil
salt and pepper

optional:
drizzle with Lemon Sauce

Cut cauliflower into bite-size pieces.   Toss with coconut oil (you may have to warm the oil if it is a solid; another option is olive oil).  Spread on foil-lined baking sheet and sprinkle with salt and pepper.  Place in oven.  Set oven to 450 (do NOT preheat oven).  Remove cauliflower when oven reaches full preheat.

Chicken Curry

4 servings

An extremely simple chicken curry recipe.  Serve with Roast Cauliflower,  Smashed Cauliflower, or just microwaved cauliflower mashed up with a fork.  This could also be a filling for paleo crepes.  If you have a non paleo eater in your house this is delicious with couscous.

chicken breasts (about 1 lb), cut in bite-size pieces and lightly salted
1 T coconut oil
1 lb carrots, sliced thin
1/2 cup sliced onion (optional)
1 can whole coconut milk
2 tsp curry (up to 1 T if you like it spicy)
1/4 cup golden raisins

Heat coconut oil in skillet on medium heat.  Add chicken; toss until browned on all sides.  Push chicken to side; add carrots and onions.  Cook until slightly softened.  Add coconut milk, raisins, and curry.  Cover and reduce to low simmer.  Let cook for 15 minutes, or until carrots are soft and chicken is done.

Baked Chicken Breasts

This is our basic, kids-will-always-eat-it, chicken breast recipe.  I usually bake a large batch and use the leftovers in other meals.

chicken breasts
salt
garlic powder
onion powder

Season chicken with salt and spices.  Bake (on a foil-lined baking sheet) at 450 for 25 minutes (30 minutes if breasts are large).