Caveman Cuisine: Healthy Paleo Recipes

IMG_8746

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.

 

Resolved: 3 Satisfying Low-Calorie Salads

 

We’ve landed smack-dab in the middle of January after the New Year. Chances are you’re still clinging to that resolution of dropping a few pounds. The battle of the bulge … we’ve all been there. The uncomfortable feeling of that skinny jean-induced muffin top. The daunting thought of the gym after a long day of work. The disappointing “diet” food. The struggle is real.

Dieting is all about cooking meals that are skinny on the calories yet satisfying in flavor. And most people don’t believe you can find that in – what most consider to be – the most underwhelming, flavorless diet food in the world: salad. (shudder)

Never fear, my friends. These three salads are both healthy and scrumptious. Kenny and I eat them as complete meals during the week, but they could also accompany any of these light, delectable “Savor the Sea” fish dishes.

 

salad5

Southwestern Salad with Lime Dressing
788 total calories
Serves 2

Ingredients
11-ounce spring salad mix (or whichever lettuce you prefer)
7.75-ounce can black beans, drained
8.75-ounce can whole kernel corn, drained
1 cup cherry or grape tomatoes, halved
1 avocado, diced
1/3 bunch fresh cilantro, chopped
1/4 cup shredded Mexican blend cheese
1 small jalapeno, diced (optional)

Lime Dressing Ingredients
1/3 cup extra virgin olive oil
Juice of 2 medium limes (about 1/3 cup)
1/2 teaspoon Tabasco sauce, or to taste
1/2 teaspoon sea salt
1/8 teaspoon black pepper, freshly ground

Directions
Combine all dressing ingredients in a small bowl and whisk them together, set aside. Combine all salad ingredients in a large salad bowl. Whisk salad dressing again, drizzle over salad, toss and then serve.

 

salad6

Greek Salad with Lemon Dressing
552 total calories
Serves 2

Ingredients
11-ounce spring salad mix (or whichever lettuce you prefer)
1 cucumber, peeled and chopped
1 medium red onion, thinly sliced
1 cup cherry or grape tomatoes, halved
1 cup mushroom, sliced
1/2 cup sliced black olives
1/2 cup banana peppers
6 ounces Plain fat free feta cheese crumbles
1 teaspoon Greek seasoning (I use Cavender’s)

Lemon Dressing Ingredients
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
Add all of the salad ingredients in a large salad bowl. Drizzle dressing on top, toss and serve.

 

salad7Italian Chopped Salad
1850 total calories
Serves 10

Ingredients
3 cups torn romaine
1 (15-ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (6.5-ounce) jar marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 tomatoes, chopped
1 (2.25-ounce) can sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil

2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini (optional)

Directions
In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.