Caveman Cuisine: Healthy Paleo Recipes

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I’ve been on a Paleo kick recently. Admittedly, it was first an attempt to shed a few pounds (which has worked, hooray!), but I’ve actually had a lot of fun coming up with recipes. And instead of focusing on what this “cave(wo)man-style” diet cuts out — no carbs, no dairy, no legumes and no sugar — I’ve done my best to highlight the wholesome ingredients on the “to eat” list … and that certainly includes BACON! If you’re like me, you’ll be surprised at how flavorful and filling each of these recipes turns out to be.

 
 

Bacon-Mushroom Frittata
Serves 6-8IMG_8411

Ingredients
2 tablespoons olive oil
½ cup sliced fresh mushrooms (I use baby portabella)
1 garlic clove, minced
3 bacon slices, cooked and chopped
2 green onions, sliced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
12 large eggs, beaten

Directions
Preheat oven to 350 degrees. Heat oil in a 10-inch (2-inch deep) ovenproof non-stick skillet over medium-high heat. Sauté mushrooms in hot oil 2 to 3 minutes or until browned. Add garlic and sauté 1 minute until fragrant.

Add bacon and green onions, salt and pepper, and cook, stirring often, 2 to 3 minutes. Add eggs and cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portions flows underneath.

Bake at 350 degrees for 12 to 15 minutes or until set and slightly browned on top. Remove from oven and let sit for 5 minutes. Cut into 6 to 8 wedges and serve immediately.

 

 

 

 

Baked Denver Omelet
Serves 4IMG_8738

Ingredients
8 eggs
1 cup pre-cooked ham, diced (I use a ham steak)
1 cup bell pepper, diced
1 red onion, diced
2 garlic cloves, minced
1/3 cup coconut milk
2 scallions, chopped
1 tablespoon coconut oil
Sea salt and ground black pepper, to taste


Directions

Preheat oven to 400 degrees. Melt coconut oil in a large skillet over medium-high heat and cook the bell peppers, onion and garlic until soft (4 to 5 minutes). Add the ham to the skillet and cook another 3 minutes.

Spread the ham and veggie mixture evenly on the bottom of a round glass pie pan.

In a large bowl, add the eggs, milk and chopped scallions. Season with salt and pepper to taste and whisk until well combined. Pour egg mixture over the ham and vegetables. Bake in the oven 25-30 minutes until the top is slightly browned and the middle is cooked through.

 

 

 

Avocado Tuna Salad
Serves 3 to 4IMG_8739

Ingredients
15-ounce (or 3 small cans) tuna, drained and flaked
1 English cucumber, sliced
2 large or 3 medium avocados, peeled, pitted and sliced
1 small red onion, thinly sliced
½ small bunch of cilantro (1/4 cup chopped)
2 tablespoons lemon juice
2 tablespoons olive oil
sea salt, to taste
freshly ground black pepper, to taste

Directions
In a large bowl, combine sliced cucumber, avocado, onion, drained tuna and ¼ cup cilantro. Drizzle lemon juice and olive oil over salad ingredients and sprinkle with salt and pepper. Toss to combine before serving.

Note: I love this salad on its own, but you could scoop it atop some field greens for a flavorful salad.

 

 

 

BLTA Salad
Serves 2IMG_8471

Ingredients
9-ounce bag hearts of romaine
2 avocados, pitted
1 cup grape or cherry tomatoes, halved
4 strips bacon, chopped
1/4 cup olive oil
Juice of 1 lemon or lime
sea salt and freshly ground pepper, to taste
 
For the dressing
Pour olive oil and lemon/lime juice in a bowl. Sprinkle salt and pepper to taste. Whisk until the emulsion comes together.

For the salad
Add the romaine lettuce to a large mixing bowl. Chop the avocado into bite-sized pieces and add to the bowl. Add halved tomatoes and bacon to bowl. Sprinkle sea salt and pepper to taste over salad and then drizzle with dressing. Toss to mix before serving.

 

 

 

Fajita Shrimp with
Cilantro Lime Cauliflower Rice
Serves 4IMG_8415

Ingredients
1 pound raw shrimp, peeled and deveined
2 bell peppers, sliced
1 small onion, sliced
Aimee’s Mexican Spice Mix, recipe here
2 limes, juiced
1 large head cauliflower
2 garlic cloves
2 green onions
¼ cup fresh cilantro, chopped
1 tablespoon olive oil
salt and pepper

Directions

For the Fajitas
Heat the oven to broil. In a medium bowl, mix the raw shrimp with the juice of ½ of a lime and Aimee’s Mexican Spice Mix. Spray a jelly roll pan or sheet pan (with sides) with cooking spray and place the shrimp evenly on the pan. Place the sliced peppers and onion on a separate pan and spray with cooking spray.

Cook both pans under the broiler for 7-8 minutes until the shrimp are cooked through and pink. Serve with cauliflower rice.

For the Cauliflower Rice
Remove the core of the cauliflower. Coarsely chop into florets then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous — don’t over process or it will get mushy! Set aside and repeat with the remaining cauliflower.

Heat a large sauté pan over medium heat, add olive oil, green onions and garlic and sauté about 3 to 4 minutes, or until soft. Raise the heat to medium-high and add the cauliflower “rice” to the pan. Cover and cook approximately 5-6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste. Remove from heat and toss with cilantro and lime juice to taste.

 

 

 

Paleo Taco Skillet
Serves 4IMG_8406

Ingredients
1 pound lean ground beef
1 large onion, diced
2 large bell peppers, diced
2 zucchini, diced
1 can diced tomatoes and green chilies
3 cups salad mix (pick whichever you like)
½ cup cilantro, roughly chopped
3 green onions, sliced
Aimee’s Mexican Spice Mix, recipe here
guacamole/avocado (for garnish)
Aimee’s salsa fresca (for garnish, recipe here)

Directions
In a large pan, brown the ground meat over medium-high heat. Drain off excess fat and return to the pan. Add diced onion, zucchini and peppers and cook until soft and browned. Add tomatoes and stir. Sprinkle in Aimee’s Mexican Spice Mix and stir to combine. Let the mixture cook, stirring constantly, for 3-4 minutes longer.

To serve, add salad mix to a bowl. Spoon taco mixture over the top and garnish with cilantro, green onions, guacamole/avocado, and salsa fresca.

 

 

 

Pork Egg Roll Bowls
Serves 4IMG_8483

Ingredients
2 tablespoons sesame oil
3 cloves garlic, minced
1/2 small onion, diced
5 green onions, sliced on a bias (white and green parts)
1 pound ground pork (or turkey)
½ teaspoon ground ginger
salt and pepper, to taste
1 tablespoon Sriracha, or more to taste
14-ounce bag coleslaw salad mix
3 tablespoons Coconut Aminos
1 tablespoon rice wine vinegar
2 tablespoon black sesame seeds
½ cup cilantro, roughly chopped

Directions
Heat sesame oil in a large skillet over medium-high heat. Add the garlic, onion and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant, 5-8 minutes. Add the ground pork, ground ginger, salt, pepper and Sriracha. Sauté until the pork is cooked through. Add the coleslaw mix, coconut aminos and vinegar. Sauté, stirring constantly, until the coleslaw is tender.

Garnish with green onions, cilantro and sesame seeds before serving.

 

 

Slow-Cooker Pot Roast
Serves 8-10IMG_8596

Ingredients
3-5 pound round roast
Cajun Seasoning Mix, recipe here
Arrowroot flour
Garlic powder
1 white onion, chopped
1 bell pepper, chopped
4-6 parsnips, peeled and cut into 3-inch pieces
4-6 carrots, peeled and cut into 3-inch pieces (you could also use baby carrots)
1 small can beef broth

Directions
Put roast in the slow cooker. Sprinkle Cajun Seasoning Mix, about 1 to 2 tablespoons of flour, and a generous amount of garlic powder on the roast. Add chopped onions, bell pepper, parsnips and carrots into the slow cooker. Pour beef broth in, cover and cook on low for several hours (8-10, depending on the size of your roast). Be sure to turn the roast over about half-way through the cooking time.

When roast is very tender to the touch, take it out and shred it into thick pieces. Mix a couple tablespoons of flour with water and then pour into the leftover gravy in the slow cooker to thicken. Serve roast with vegetables and cauliflower rice, if you’d like.

 

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Eating Our Way Through 2016: The Third Annual Envy Awards

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From the edible adventures across the country to the countless homemade meals cooked up in the Order Envy kitchen, 2016 proved to be one heck of a delicious year! We kicked off the year with some clean eating and 21 Day Fix recipes, then moved through the summer traveling to the Bahamas and Boston, before settling into fall with slow-cooked favorites and topping it all off with a trip out to the Pacific Northwest. We even marked my birthday in the foodiest way possible, with a culinary crawl through Wynwood — and shared new recipes like BBQ Pork Ribs, Spaghetti Squash Burrito Bowls, and Baked Ziti, to boot.

We are stoked for all the edible adventures to come in this New Year, but first let’s take a look back at some of our favorite bites of 2016.

 

 

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Outstanding “Eating Our Way Through” Travel Experience
and the Envy goes toTHE PACIFIC NORTHWEST

“My Top 5 Bites in the Pacific Northwest: Copper Creek Dip from Copper Creek Inn, Dungeness Crab Cocktail from Shuckers Oyster Bar, Oysters Cabarian from Blueacre Seafood, House Smoked Salmon Toast from Red Hills Market, and Dungeness Crab & Iberico Ham Benedict from The Georgian Restaurant.”

 
 

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Most Memorable Miami Spice Experience
and the Envy goes toQUALITY MEATS

“Sister to the NYC chophouse, this rendition offers an upscale yet cozy interior that stands out among the super posh restos lining South Beach’s Collins Ave. strip.”

 
 

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Phenomenal Reason to Spend an Entire Day Eating and Drinking
and the Envy goes toSOBEWFF GRAND TASTING VILLAGE

 
 

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Super Special Family Recipe Prepared in the Order Envy Kitchen
and the Envy goes toMAMON BABINEAUX’S SHRIMP CREOLE

“It has been passed down from Mamon Babineaux (my late great-grandmother) to her daughter, Harriet Shea (my grandmother) to her son, Steve Shea (my late father), who sent it to me many years ago while I was in college.”

 
 

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Extraordinary Way to Celebrate Your Birthday as a Foodie
and the Envy goes toWYNWOOD CULINARY TOUR

“Our informative guide led us to an assortment of five local eateries in the area, where we ate everything from empanadas and fresh ceviche to key lime pie and cannoli.”

 
 

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Marvelous Excuse for a #FoodPorn Throwback
and the Envy goes toOUR ITALIAN HONEYMOON

“We spent 10 amazing days eating our way through Rome, Amalfi, Florence and Venice. …You may even notice that one of these photos serves as Order Envy’s lead image!”

 
 

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Amazing Homemade Meal Perfect for Delivering Comfort
and the Envy goes toSPEEDY BAKED ZITI

“Whether they were recovering from surgery or nursing a newborn, this easy recipe offers a bit of comfort (and carbs!) for those who may not have the time or energy to cook up a meal.”

 
 

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Exceptional Strategy to Amp up Game Day
and the Envy goes toGRIDIRON GREATS: FOOTBALL TAILGATING GRUB

“But win or lose, we’ve enjoyed some seriously good game day grub, and here I’ve shared some of my favorites from our tailgating parties.”

 
 

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Distinguished Dessert That Will Satisfy Every Sweet Tooth
and the Envy goes toAMARETTO CANNOLI AT MIKE’S PASTRY

“Nutty. Sweet. Perfection.”

 
 

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Remarkably Authentic Dining Experience
and the Envy goes toSANDALS PRIVATE CANDLELIGHT DINNER ON THE BEACH

“It was the perfect way to celebrate our fifth wedding anniversary.”

 
 

CHECK OUT THE 2015 ENVY AWARD WINNERS HERE.

AND THE INAUGURAL 2014 WINNERS HERE.

A Healthy Dose of Yum: 21 Day Fix Recipes

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It’s the beginning of 2016, and one of my goals this year is for a healthier and happier me. As a foodie, you can imagine the struggle is real. Full disclosure: I want to eat all the food, all the time.

I finished my first round of the 21 Day Fix last week, and I realized how much fun I’ve been having creating recipes to fit into my containers. The daily workouts are another story, being as I’ve never been big into exercise. But seeing last week’s results certainly provided a boost of motivation. In just 21 days I’ve lost 7.5 pounds and 7 total inches. (On to round two, baby!)

These recipes have helped me stay on track, yet they aren’t the bland diet-type foods you’d typically think of when on a nutrition/weight-loss program (I’m looking at you, chicken and broccoli). Here is to getting stronger every day … and #herestohealthy.

 

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Cheese and Veggie Omelet
Makes 1 omelet

21 Day Fix Containers
1 red (eggs)
1 blue (cheese)
½ green (veggies)

Ingredients
2 whole eggs
¼ cup shredded cheese (cheddar or Monterey Jack)
½ cup chopped veggies (use whichever you like: onions, bell pepper, mushrooms, etc.)
salt and pepper

Directions
Heat an 8-inch omelet pan or nonstick skillet with sloped sides on medium heat and spray with cooking spray. In a bowl, beat the eggs with the salt and pepper to taste. Pour into the pan. Leave it to settle and after about 1 minute the bottom will start to set.

Use a rubber spatula to move the edges of the egg mixture toward the middle and, swirling the pan, let the uncooked eggs run out onto the surface of the pan along the edges. Give the pan a shake and then add your fillings (cheese and veggies). Let cook until just set.

With the spatula, fold one-third of the omelet over the middle and then tilt the pan over a plate to fold the omelet over one more time as it rolls out onto the plate. Add a dash or two of Tabasco Sauce for some extra flavor, if you like!

 

 

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Apple Arugula Salad
Makes 1 serving

21 Day Fix Containers
2 green (arugula)
1 purple (fruit)
1 red (turkey)
1 blue (cheese)
1 orange (seeds)

Ingredients
2 ½ cups arugula
1 whole apple, chopped (you could substitute for blueberries, as well)
6 slices deli turkey, chopped
¼ cup crumbled feta cheese
2 tablespoons sunflower seeds
Balsamic vinegar

Directions
Add the first 5 ingredients in a large bowl. Drizzle the balsamic vinegar over the salad and add salt and pepper to taste. Toss together and enjoy – lunch is served!

 

 

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Spicy Avocado Toast
Makes 1 serving

21 Day Fix Containers
2 yellow (toast)
1 blue (avocado)

Ingredients
2 slices whole-grain bread
1/4 cup avocado, smashed
sea salt
garlic powder
crushed red pepper

Directions
Heat your oven’s broiler on high for a few minutes. Place the two bread slices on a cookie sheet and then stick them in the oven. Watch carefully so they don’t burn! Once they are toasted on the first side, flip them over to toast on the other side. Remove from oven and place on a plate.

In a small bowl mash the avocado and then stir in the seasonings to taste. Spread avocado mixture evenly among the two slices of toast. I like cutting my slices in half, but that part is up to you.

Also, please note: You can add/substitute any other seasonings you like, or go wild with some veggies (jalapenos, cucumbers, cilantro) or protein (turkey or ham slices) — just be sure to add the proper 21 Day Fix containers to your tally sheet!

 

 

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Rosemary Roasted Chicken Dinner
Makes 4-6 servings

21 Day Fix Containers (For 1 serving)
2 red (chicken)
1 green (10 medium baby carrots)
2 yellow (1 medium potato)
2 teaspoons (Extra Virgin Olive Oil)

Ingredients
1 (3-pound) whole chicken, rinsed and patted dry
1 tablespoon finely chopped fresh rosemary
1 teaspoon paprika
3 garlic cloves, finely chopped
1 tablespoon olive oil
1 teaspoon salt
¾ teaspoon freshly ground black pepper
1 lemon, quartered
1-2 packages baby carrots
4-6 red skin potatoes, quartered

Directions
Preheat the oven to 400 degrees. Lightly spray a roasting pan with cooking spray.

In a small bowl, combine the rosemary, paprika and garlic. Slide this mixture under the skin of the chicken, covering as much meat as possible. Rub the skin all over with the oil and season the chicken inside and out with the salt and pepper. Stuff the lemon pieces and any extra rosemary sprigs inside the chicken’s cavity.

Place the chicken in the prepared roasting pan. Assemble the vegetables around the chicken in the pan, spray with cooking spray and add salt and pepper to the vegetables. Roast until the juices run clear when the chicken is pricked in the thickest part of the thigh, this will take about 1 hour. Once it’s cool enough to handle, carve the chicken, removing and discarding the skin as you go.

I usually serve this roasted chicken with brown rice, quinoa or couscous — if you do, be sure to add a yellow container to your tally.

 

 

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Slow-Cooker Mojo Pork Tenderloin
Makes 4-6 servings

21 Day Fix Containers (For 1 serving)
2 red (pork)
½ green (onion)
½ purple (mojo marinade)
2 yellow (1 brown rice, 1 black beans)

Ingredients
2-pound boneless pork loin roast
1 white onion, sliced into rounds
Mojo marinade (I used Badia mojo marinade in the bottle to save on time during the weekdays, but if you want to go even cleaner you can make your own, here’s a recipe from The Curious Coconut)
brown rice
black beans

Directions
Place the pork loin in the slow cooker and add the sliced onions all around the meat. Pour in the mojo marinade (you’ll use almost the whole bottle to make sure every side of the meat is coated). Turn the slow cooker on and cook on low for 6-8 hours or high for 4-5 hours, until the meat is extremely tender and tears apart easily with a fork. Serve the pork and onions with brown rice and black beans, and drizzle the tangy marinade over everything on the plate!

 
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Turkey Meatballs & Spaghetti
Makes 6 servings, with 5 meatballs each

21 Day Fix Containers (For 1 Serving)
1 red (ground turkey and egg)
2 yellow (1/2 oats and 1 ½ pasta)
1 purple (tomato sauce)
1 blue (cheese)

Ingredients
Meatballs
Nonstick cooking spray
1.5 pounds raw 93% lean ground turkey breast
1 teaspoon sea salt
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 large egg, lightly beaten
¾ cup quick-cooking rolled oats
1 clove garlic, finely chopped
12 fresh parsley sprigs, finely chopped

Homemade Tomato Sauce
2 (15-ounce) cans plain tomato sauce
1 (15-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
1 tablespoon salt
½ tablespoon pepper
1 teaspoon crushed red pepper
1 teaspoon onion powder
2 tablespoon dried Italian seasoning
4 cloves garlic, minced (or more, we love garlic!)
Fresh torn basil leaves

1 pound whole-grain spaghetti (or your favorite type of pasta)
Shredded parmesan or mozzarella (for garnish)

Directions
Preheat oven to 400 degrees. Lightly coat a large baking sheet with cooking spray.

In a large bowl combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley and 2 tablespoons tomato sauce; mix well by hand. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet and bake for 15-20 minutes, or until no longer pink in the middle.

For the sauce: Add all the ingredients except the basil in a large pot and cook over medium-low heat until it just starts to bubble. Lower the heat and let the sauce simmer until you’re ready to eat. I usually let it go a few hours so the flavors really meld together. Add the torn basil leaves and meatballs to the sauce. Cook the pasta according to the directions on the box and serve with meatballs, sauce and a sprinkling of shredded cheese on top.

 

 

 

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Fajita Chicken Quinoa Bowls
Makes approximately 4 servings

21 Day Fix Containers
2 red (chicken)
1 green (onions/peppers)
½ purple (salsa fresca)
1 yellow (quinoa)

Ingredients
Marinade for Chicken

1 pound chicken tenderloins, cut in half crosswise
Juice of 1 whole lime
2 garlic cloves, minced
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon ground red pepper
½ teaspoon dried oregano
1 teaspoon dark chili powder
1 medium white onion, cut into thin rounds
2 medium bell peppers, cut into strips
Homemade salsa fresca, recipe here
3 cups cooked quinoa

Directions
In a large Ziploc bag, combine the chicken and the marinade ingredients and mix around to evenly coat the chicken. Let it sit in the fridge for 15-30 minutes.

Cook the quinoa according to directions on the package.

Preheat the broiler on high. Spray a rimmed baking sheet with cooking spray.

Lift the chicken out of the marinade, shaking off any excess, and arrange the chicken on one half of the baking sheet. Place the onions and peppers on the other side of the sheet, season with salt, and spray lightly with cooking spray. Broil until the chicken is cooked through and the veggies are browned in spots, 5 to 7 minutes.

Portion out the quinoa in individual bowls, and then add the chicken, veggies and the salsa fresca on top. You can also add avocado or fat-free Greek yogurt as extra toppings by adding the appropriate 21 Day Fix containers. Yum!

Check out more healthy recipes with
The Lighter Side: 6 Skinny Snacks and Healthy Mains