Friday, May 18, 2012
Chocolate Banana “Milk” shake:
1 Banana
1 cup Almond Milk
2 tbsp Justin’s Chocolate Almond Butter
1 cup Ice
Blend all the ingredients together and enjoy!


p.s. You can also use 1 cup of Dark Chocolate Almond Milk and 2 tbsp of Regular Almond Butter if you can’t find Justin’s Chocolate Almond Butter.

Chocolate Banana “Milk” shake:

1 Banana

1 cup Almond Milk

2 tbsp Justin’s Chocolate Almond Butter

1 cup Ice

Blend all the ingredients together and enjoy!

p.s. You can also use 1 cup of Dark Chocolate Almond Milk and 2 tbsp of Regular Almond Butter if you can’t find Justin’s Chocolate Almond Butter.

Wednesday, August 17, 2011
Salmon Cakes
1/2 14.75 oz can of Red Sockeye Salmon
1 Egg, beaten
1/4 Almond Meal
2 Green Onions, chopped
1 tsp Oregano
1 tbsp Coconut Oil
Salt and Pepper
Mix the salon, almond meal, egg, onions, oregano, salt and pepper together in a bowl. Shape into 2 large patties. Heat coconut oil in medium frying pan. Brown each side of the salmon cakes and ensure the cakes are cooked thoroughly. Enjoy!

Salmon Cakes

1/2 14.75 oz can of Red Sockeye Salmon

1 Egg, beaten

1/4 Almond Meal

2 Green Onions, chopped

1 tsp Oregano

1 tbsp Coconut Oil

Salt and Pepper

Mix the salon, almond meal, egg, onions, oregano, salt and pepper together in a bowl. Shape into 2 large patties. Heat coconut oil in medium frying pan. Brown each side of the salmon cakes and ensure the cakes are cooked thoroughly. Enjoy!

Tuesday, August 16, 2011
Mango Cucumber Salsa

1 Mango, cubed
1 Cucumber, chopped
1/2 Lime, Juiced
1/2 Orange, Juiced
Cumin
Cilantro, chopped
Salt 
Pepper

Add all the ingredients together and mix in a bowl. Vary the amounts of cumin, cilantro, salt, and pepper to your taste. 

Mango Cucumber Salsa

1 Mango, cubed

1 Cucumber, chopped

1/2 Lime, Juiced

1/2 Orange, Juiced

Cumin

Cilantro, chopped

Salt 

Pepper

Add all the ingredients together and mix in a bowl. Vary the amounts of cumin, cilantro, salt, and pepper to your taste. 

Wednesday, August 10, 2011
Paleo Chicken Marsala

1 boneless chicken breast
1/2 cup coconut flour
1/2 cup mushrooms (I used shitake, but baby bellas are good), sliced
1 tbsp coconut oil
1/2 cup marsala wine
dash of sherry wine
2 tbsp dried oregano
salt and pepper
Hammer out the chicken inside of a freezer bag to flatten it, then season both sides with a pepper and a little salt. In a separate bowl or plate, mix the coconut flour with the oregano. Coat the chicken in the coconut flour mixture. Place a frying pan over medium-high heat, and heat the coconut oil. When the coconut oil is heated, brown both sides of the chicken cutlet. Once both sides are browned, throw in the mushrooms and the marsala and sherry wine. Reduce the heat to low, and cover the chicken. Then let it simmer for about 10 minutes.
I tried this recipe because my mom was making chicken marsala and I thought it would translate well to paleo. I was right. The coconut flour gave it a little sweetness, which was nice. This meal is also really quick. It only took about 20 minutes total! I placed it on cauliflower  “rice” (recipe here) and had some sauteed brussel sprouts. 

Paleo Chicken Marsala

1 boneless chicken breast

1/2 cup coconut flour

1/2 cup mushrooms (I used shitake, but baby bellas are good), sliced

1 tbsp coconut oil

1/2 cup marsala wine

dash of sherry wine

2 tbsp dried oregano

salt and pepper

Hammer out the chicken inside of a freezer bag to flatten it, then season both sides with a pepper and a little salt. In a separate bowl or plate, mix the coconut flour with the oregano. Coat the chicken in the coconut flour mixture. Place a frying pan over medium-high heat, and heat the coconut oil. When the coconut oil is heated, brown both sides of the chicken cutlet. Once both sides are browned, throw in the mushrooms and the marsala and sherry wine. Reduce the heat to low, and cover the chicken. Then let it simmer for about 10 minutes.

I tried this recipe because my mom was making chicken marsala and I thought it would translate well to paleo. I was right. The coconut flour gave it a little sweetness, which was nice. This meal is also really quick. It only took about 20 minutes total! I placed it on cauliflower  “rice” (recipe here) and had some sauteed brussel sprouts. 

Friday, August 5, 2011
Purple Kale Banana Smoothie

1 banana

2 cups chopped kale

1 cup almond milk (or coconut milk)

2 raw eggs (optional)

handful of frozen blueberries

tiny bit of raw honey or agave if you want it a little sweeter (optional)

Blend in a blender and enjoy! I was surprised how yummy this ended up being. I drink this after my morning work out for breakfast. You can’t taste the eggs at all.

Purple Kale Banana Smoothie

1 banana

2 cups chopped kale

1 cup almond milk (or coconut milk)

2 raw eggs (optional)

handful of frozen blueberries

tiny bit of raw honey or agave if you want it a little sweeter (optional)

Blend in a blender and enjoy! I was surprised how yummy this ended up being. I drink this after my morning work out for breakfast. You can’t taste the eggs at all.

Wednesday, August 3, 2011
Paleo Fried Green Tomatoes

1 green tomato, sliced
1/2 cup coconut flour
1/2 cup almond meal
1 egg, beaten
1 tbsp coconut oil
salt, pepper, herbs of your choice

heat the tbsp of coconut oil in a frying pan on medium heat. set 3 shallow bowls in a row. put the coconut flour in bowl 1, the beaten egg in bowl 2, and the almond meal in bowl 3. In bowl 3, add a pinch of salt and pepper and any herbs you want and mix with the almond meal. take a slice of tomato and coat with the coconut flour in bowl 1. then, coat it in egg from bowl 2. then, coat in the almond meal mixture. repeat with the other slices. place the slices in the coconut oil and brown each side. when cooked, place on paper towels to soak up excess oil. 

these actually turned out pretty good. I didn’t know if the sweetness of the flour would be too much, but it was a very good combo. enjoy!

Paleo Fried Green Tomatoes

1 green tomato, sliced

1/2 cup coconut flour

1/2 cup almond meal

1 egg, beaten

1 tbsp coconut oil

salt, pepper, herbs of your choice

heat the tbsp of coconut oil in a frying pan on medium heat. set 3 shallow bowls in a row. put the coconut flour in bowl 1, the beaten egg in bowl 2, and the almond meal in bowl 3. In bowl 3, add a pinch of salt and pepper and any herbs you want and mix with the almond meal. take a slice of tomato and coat with the coconut flour in bowl 1. then, coat it in egg from bowl 2. then, coat in the almond meal mixture. repeat with the other slices. place the slices in the coconut oil and brown each side. when cooked, place on paper towels to soak up excess oil. 

these actually turned out pretty good. I didn’t know if the sweetness of the flour would be too much, but it was a very good combo. enjoy!

Monday, July 11, 2011
This was so yummy and you can eat it for breakfast, lunch, or dinner!

1 egg, sunny side up (or however you want it)
1 tomato, sliced
1 slice of bacon, cooked and chopped
4 basil leaves, sliced or chopped
1 tbsp olive oil
fresh ground black pepper

arrange the sliced tomatoes in a round. place the egg on top. add the olive oil, basil, bacon, and pepper. enjoy!

This was so yummy and you can eat it for breakfast, lunch, or dinner!

1 egg, sunny side up (or however you want it)

1 tomato, sliced

1 slice of bacon, cooked and chopped

4 basil leaves, sliced or chopped

1 tbsp olive oil

fresh ground black pepper

arrange the sliced tomatoes in a round. place the egg on top. add the olive oil, basil, bacon, and pepper. enjoy!

Saturday, July 2, 2011
Summer Salmon Salad:
1/2 can alaskan red salmon
1/2 cucumber, diced
1 tomato, diced
Juice of 1/2 lemon
1 tbsp olive oil
pinch of salt and some fresh ground pepper
mix all the ingredients together and you have a delicious, healthy, and refreshing summer salad. enjoy!

Summer Salmon Salad:

1/2 can alaskan red salmon

1/2 cucumber, diced

1 tomato, diced

Juice of 1/2 lemon

1 tbsp olive oil

pinch of salt and some fresh ground pepper

mix all the ingredients together and you have a delicious, healthy, and refreshing summer salad. enjoy!

Sunday, June 26, 2011
Tuesday, June 14, 2011

Spicy Honey Mustard Beef

for dinner tonight I decided to just throw some stuff in a pan. surprisingly, it tastes pretty good!

1 lb. stir fry beef or stew beef

1/2 cup diced red onion

2 tbsp garlic

2 tbsp spicy brown mustard

1 tbsp coconut oil

1 tbsp raw honey (I used seasonal butter bean honey from the reading market in Philly. YUM).

put a large pan on medium heat, add the coconut oil, onions, and garlic until the onions are transparent. add the beef. once all the beef is brown, add the honey and the mustard. stir for a few more minutes until beef is cooked thoroughly. Enjoy!