Want more inspiration on Paleo Meals? Here are a few to turn your "same ole'" meals to something a little more exciting! Enjoy!
2 tsp coconut oil
1 lb pork tenderloin, trimmed and cut into 1/4" - 1/2" strips
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
1 red onion, diced
1 small jalapeno, minced
1/2 cup chicken broth
2 medium tomatoes, diced
3 Tbs lime juice
3 Tbs cilantro, chopped
8 butter lettuce leaves (about 1 large head)
2 avocados, sliced
1. Wash and chop onion, jalapeno, cilantro, and tomatoes.
2. Season both sides of pork with sea salt and freshly ground black pepper.
3. Heat a large nonstick skillet over medium-high heat. When hot, add coconut oil to pan.
4. Sauté pork until lightly browned, about 4 minutes. Remove pork from pan and place in a bowl.
5. Add onion and jalapeno to hot pan, and sauté until tender.
6. Add broth and tomatoes, and reduce heat to low. Simmer two more minutes, scraping pan sides and bottom to loosen any browned bits.
7. Return pork and juices to pan. Stir in lime juice and simmer until pork is fully cooked.
8. Top with fresh cilantro and avocado, and wrap with butter lettuce leaves to serve.
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
2. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
1 lb. stew beef (try US Wellness Meats, or any pasture fed only beef)
1 large tomato
6-8 crimini mushrooms
1 onion
1 red pepper
Unfiltered olive oil
Butter
Garlic, Sea salt, Basil
1. Cut beef into small pieces (small enough to fit in a soupspoon)
2. Put in bowl, add olive oil, stir well, leave for 1 hour (Can be refrigerated overnight after the 1 hour; remove 1 hour before cooking)
3. Cut up all vegetables, save tomatoes separately
4. Heat butter in heavy pan (to Medium, no hotter), add beef, stir until mostly cooked
5. Add vegetables (except tomatoes), stir gently
6. Stir in minced garlic, 1-2 t.
7. Put a lid on it (keeps steam in), cook low for a half hour (minimum)
8. Near to mealtime, add fresh tomato
9. Stir in crushed dried Basil (or fresh) and add Sea salt and enjoy.
1 pound boneless, skinless chicken breast
2 tablespoons coconut oil
1 medium onion, finely chopped (about 1 cup)
2 heads broccoli, sliced into 3-inch spears (about 4 cups)
2 medium carrots, sliced (about 1 cup)
2 heads baby bok choy, sliced crosswise into 1-inch strips (about 1½ cups)
4 ounces shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
1 small zucchini, sliced (about 1 cup)
1/2 teaspoon Celtic sea salt
1 and 1/2 cups water
2 tablespoons arrowroot powder
2 tablespoons toasted sesame oil
2 tablespoons ume plum vinegar
1 tablespoon honey
1. Rinse the chicken and pat dry. Cut into 1-inch cubes and transfer to a plate.
2. Heat the coconut oil in a large skillet over medium heat
3. Sauté the onion for 8 to 10 minutes, until soft and translucent
4. Add the broccoli, carrots, and chicken and sauté for 10 minutes until almost tender
5. Add the bok choy, mushrooms, zucchini, and salt and sauté for 5 minutes
6. Add 1 cup of the water, cover the skillet, and cook for about 10 minutes, until the vegetables are wilted
7. In a small bowl, dissolve the arrowroot powder in the remaining ½ cup of water, stirring until thoroughly combined
8. Add the arrowroot mixture to the vegetables and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy
9. Stir in the sesame oil, vinegar, and honey, then serve
1 package kelp noodles
1/4 cup creamy roasted almond butter
1 tablespoon toasted sesame oil
1 tablespoon ume plum vinegar
1 tablespoon honey or agave nectar
1. Soak kelp noodles in a large bowl of warm water for 30 minutes
2. Rinse noodles thoroughly, then drain and transfer to a dry bowl
3. In a separate small bowl combine almond butter, sesame oil, ume vinegar and sweetener
4. Toss noodles with sauce and Serve
