Beef lo mein stir fry

I know that there is mixed info on soy sauce for paleo. Some people say gluten free tamari is acceptable, some say liquid aminos is a better choice, yet others abstain completely. If you chose to abstain, then this recipe is not for you. However, if you use tamari or liquid aminos, then please enjoy this yummy dinner! My best suggestion is to prep all of the veggies and meat before you heat the skillet. Place them each in separate bowls so they are ready to be added whenever you need them.



Beef Lo Mein Stir Fry

2-3 lbs lean grass fed beef (we used filets), sliced into strips
1 onion, halved and sliced thinly
6-8 cloves of garlic, minced
1-2 tbsp minced fresh ginger
1/2 bag baby carrots, sliced
3-4 stalks celery, sliced
1/4 cup gluten free tamari
2 packages sea kelp noodles
2 tsp arrowroot powder

Heat large skillet to high heat. Swirl with olive oil. Add carrot and saute for 1-2 minutes. Add beef. Saute until partially browned. Add onion. Saute until onion is soft. Add garlic, ginger and celery. Saute for 2-4 minutes. Add tamari. Saute for another 2-4 minutes, you can cover and allow to sit if it looks like it needs more time. Add sea kelp noodles and saute until noodles soften. Add arrowroot powder, to thicken sauce. Stir to combine then turn off the heat. Serve and enjoy!

Paleo turkey chili, a great cold weather meal

After yet another day with temperatures remaining in the 30s, I decided to make a nice warming dinner. I had to cook this chili quickly, but I can imagine that letting it simmer for hours would only make it taste better. I served this over some delicious shredded zucchini and summer squash, that I sauteed in a pan with some olive oil. I also kept our chili somewhat mild, since we are feeding our little men. But feel free to spice it up with a bit more chili powder.



Paleo Turkey Chili

olive oil
3 lbs ground turkey
3 small onions, minced
10-12 cloves garlic, minced
3 tsp chili powder
2 1/4 tsp cumin
1 3/4 tsp paprika
3/4 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
sea salt to taste
1 28 oz can crushed tomatoes
1 14.5 oz can diced tomatoes

Heat large skillet or pot over medium heat. Swirl with oil. Add turkey. Saute until partially browned. Add onion and garlic. Saute and crumble the meat until mostly browned. Add seasonings and tomatoes. Stir to combine. Allow to cook for 1-2 hours (at a minimum), keep covered and stir occasionally. Be sure to taste and adjust seasoning to your own preference. Serve and enjoy!

Bacon wrapped stuffed turkey breast

I really am not a big turkey fan. I think its way too lean and therefore dries out way too much. I do love a good Disney World turkey leg, but those things taste like bacon, not turkey. I decided to stuff this turkey breast with fabulous winter veggies (a great way to hide veggies, my two year old ate the filling first tonight). Then I wrapped the turkey in bacon so that it would impart of some its yumminess to this otherwise dull meat. Also, what I love about this recipe...its all mine! :) I am always so proud when I make up a good one!



Bacon Wrapped Stuffed Turkey Breast

1 boneless, skinless, turkey breast (about 2-3 lbs)
1 package bacon, 4 strips, diced, the rest whole
1 onion, minced
1 apple, shredded
1 tsp poultry seasoning
3 cups of shredded kale
3 cups of shredded mustard greens
sea salt and pepper to taste

Preheat oven to 350 degrees. Prepare the stuffing by cooking the bacon in a large frying pan over medium heat. When partially cooked, add onion and cook until onion is translucent. Add the apple and poultry seasoning. Saute for 1-2 minutes. Add the kale and greens. Saute until wilted. Salt and pepper to taste. Turn off stove and allow to sit while you prepare the turkey.

Pound turkey with a meat mallet until its about 3/4 of an inch thick. Spread the filling out along the turkey and wrap the turkey around the filling. Secure the turkey with butchers twine (toothpicks may work in a pinch). Place turkey in a roasting pan. Take remaining strips of bacon and drape over the turkey so that the top is completely covered. Bake for 1.5 hours or until juices run clear. Allow to sit for 10 minutes before slicing. Serve and enjoy!

A yummy and hearty curry soup

I found this recipe on www.everydaypaleo.com. She is such a fantastic chef and everything I have made from her blog has been fabulous! This soup is no exception. I added a little more seasoning than she called for and I used chicken instead of beef because its what I had on-hand. Even my kids ate some soup (they are both self professed soup haters). Just be forewarned that the red cabbage in the soup turns the chicken a lovely shade of lilac. :)



Chicken Curry Coconut Soup

3 cans coconut milk
1.5 cups stock (veggie or chicken)
3 lbs chicken breast, cubed
4 small sweet potatoes, peeled and quartered
1/2 bag of baby carrots
1 head purple cabbage, shredded
1.5 tbsp red curry paste
3/4 tsp curry powder
1.5 tsp sea salt
1/2 tsp ginger powder

Take all of the ingredients and place in a slow cooker or large soup pot. Cook on low for 5-8 hours. Serve and enjoy!!

Paleo Apple Oven Pancake

When I was growing up my Mom always made this delicious apple puff pancake. It was soooooo yummy and one of my absolute favorite dishes. I, too used to make this dish all of the time. Now I have developed a much healthier version of this protein rich dish.



Paleo Apple Oven Pancake

6 eggs
1.5 cups almond milk (can also use coconut)
1/2 cup coconut flour (scant, do not pack the coconut flour in)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp sea salt
1 tbsp maple sugar (can sub maple syrup in a pinch)
2 apples, cored, peeled and sliced
4 tbsp oil of choice (I used 2 tbsp almond, 2 tbsp walnut)

Preheat oven to 425 degrees. In blender mix eggs, milk, flour, vanilla, cinnamon, salt and maple sugar. Blend until smooth. Pour oil into 9x13 in baking dish. Place oiled dish into preheated oven for 3 minutes. Remove and add apple slices. Bake for 3-4 minutes, remove before the apples brown. Remix batter (as it tends to separate when it sits). Pour over apples. Place pan back in oven (middle to low rack), bake for 20-30 minutes, or until golden brown. Remove from oven, and serve with a drizzle of maple syrup. Enjoy!