CHICKEN

Bacon Wrapped Spinach Stuffed Chicken Breast
Ingredients: 4 large chicken breasts, 8 slices bacon, 1 bunch fresh spinach, 1/2 red bell pepper, finely chopped, 2 shallots finely chopped, 3 cloves garlic minced, black pepper, 2 tsp. olive oil.

Preheat oven to 350 degrees. Pound chicken pieces fairly thin. Season the inside with some black pepper. Heat skillet with olive oil and sauté garlic, shallots and red bell pepper. Add spinach.., toss all ingredients until it cooks down. Place spinach along the inside of the chicken breasts. Carefully wrap chicken breasts around spinach filling (it’s ok if the filling spills out a bit). Wrap bacon slices around chicken breasts (I used two slices for each breast) secure with a toothpick, too, if needed. Bake for 30-35 minutes. Remove chicken breasts and turn on the broiler. Now broil the chicken breast for about 5 minutes on each side, until bacon is nice and browned. Super tasty!

This can be served with some broiled eggplant slices, too. Easy and delicious:
Peel and slice eggplant. Spread some olive oil over sliced eggplant. Sprinkle with black pepper, garlic powder and sea salt (if desired). Broil until golden brown (about 5 minutes on each side).

 

Chicken Scallopini over Spaghetti Squash
Ingredients: 4 skinless boneless chicken breasts, 2 T olive oil, 3 cloves garlic minced, 1/2 C almond meal, 1 T dried parsley, pinch sea salt and 1 tsp. black pepper, 1/2 C sliced mushrooms, 2 T capers, 2 T lemon juice, 1/4 C white wine (or chicken broth), 1 lemon thinly sliced.

Pound chicken breasts pretty thin (about 114 inch). Combine almond meal, parsley, salt and pepper in a shallow bowl. Heat olive oil in a large saucepan. Dredge chicken breasts in almond flour mixture. Brown chicken breast in olive oil, about 5 minutes on each side. Remove chicken breasts. In same pan, add garlic and mushrooms and sauté until tender (you may need to add a tad more olive oil). Add wine and deglaze pan. Stir in capers and lemon juice. Add chicken breasts back to pan. Place thinly sliced lemons over the chicken pieces, cover, and cook for another 10 minutes. Serve over a bed of spaghetti squash & enjoy a Paleo-friendly Italian meal!

Spaghetti squash:
Heat oven to 350 degrees. Pierce spaghetti squash with a knife several times. Place entire spaghetti squash in the oven for about 30-40 minutes. Remove from oven and carefully slice in half. Spoon out the center seeds. Now place both halves back in the oven for about 10-15 more minutes in a baking pan with about 1/4 C water. When center is soft and tender, remove from oven. Let cool slightly and scoop out all the meat of the spaghetti squash into a bowl. It should be easy to scoop with a spoon from the shell and come out looking like strings of spaghetti noodles! A very versatile and tasty vegetable!

 

Grilled Chicken, Sautéed Zucchini and Mushrooms, and Avocado Salad
Ingredients:  Chicken: Season 4 chicken breasts with: sea salt, pepper, chili pepper, garlic powder, paprika and cumin. Grill to desired doneness!

Sautéed Zucchini & Mushrooms: 2 zucchinis, sliced, 9oz. sliced mushrooms, 1/2 yellow onion, thinly sliced, 2 tsp. olive oil, 1/4 C chicken broth
Heat oil in skillet and sauté onions. When onions start to caramelize, add mushrooms. Sauté for about 3-5 more minutes. Add zucchini and broth. Cover and cook until zucchini is just tender (about 5-6 minutes). Season with a little fresh ground black pepper.

Avocado Salad: 1 avocado, cubed, 1 C cherry tomatoes, sliced in half, 1/4 sweet onion, thinly sliced. 1 T balsamic vinegar, Course sea salt and fresh ground black pepper. Combine all ingredients and serve!

 

Crock Pot Chicken Cacciatore
Ingredients: 8 Chicken thighs, with bone (and skin), 1 bell pepper, red or green, or both! 3 stalks celery chopped, 1 yellow onion sliced, 1/2 C red wine, 1/2 C chicken broth, 1/2 C water, 15 oz. can diced tomatoes, no added salt, 1 T Italian seasoning, 1 tsp. black pepper, pinch sea salt, 1 spaghetti squash.

Add all ingredients to the crock pot. Turn it on low, and walk away for 5-7 hours. 45 minutes before you’re ready to eat, bake the spaghetti squash: Heat oven to 375 degrees. Pierce several holes in the spaghetti squash, and put the entire squash in the oven for about 20 minutes. Remove the squash and slice it in half (the oven makes it soft and easier to cut). But be careful.., it will be hot!!! Scoop out the center pulp and seeds. The flesh will still be too hard, so put both halves back in the oven, face down on a baking sheet, with about 1/4 C water. Cook for an additional 20-25 minutes. Use a spoon and scrape out fleshy part from the shell of the spaghetti squash, it scrapes out very easily! It will work magic as a spaghetti/pasta substitute! Place 1-2 chicken pieces on the squash and spoon some sauce over the top.

 

Coconut Fried Chicken with Green Salad
Ingredients: Skinless, boneless chicken thighs, about 12 pieces, 1-2 C shredded, unsweetened coconut, 1/3 C coconut flour, 1/4 C arrowroot powder, 1 tsp. of each spice: sea salt, black ground pepper, garlic powder, onion powder, ground sage, dried thyme, and dried oregano, I T paprika, 1/4 C water, 2 C unsweetened coconut milk, about t/4 C coconut oil and/or olive oil

Preheat oven to 350 degrees. Mix coconut flakes, pepper and paprika on a plate and set aside. Combine coconut flour, arrowroot powder and remaining spices.., mix well. Mix in water and slowly add coconut milk with a fork to make a smooth batter (you may not use all the coconut milk to a good batter-like consistency). One at a time, dip each chicken thigh into the batter and arrange on a tray. Really coat the pieces well, and try to use all the batter. Now, dredge chicken thighs in the shredded coconut mixture, and coat each piece well. Heat oil in a larger skillet over medium heat. When oil is hot (make sure oil is hot).., add chicken pieces, careful not to over-crowd the pan. Cook until golden brown on each side (about 2 minutes). Transfer chicken thighs to a baking dish. Place in a preheated 350 degree oven, and cook for about 10- 15 minutes.

Tangy garden salad:
1 basket cherry tomatoes, sliced in half, 1 red onion, diced, 2 cucumbers chopped, 1 green bell pepper, 2 T chopped fresh cilantro, 1 T lemon juice, 2 T balsamic vinegar, pinch sea salt, 1 tsp. black pepper

 

PORK

Black Olive and Basil Crusted Pork Chop
Ingredients: 4 pork chops, 1/4 C black olives, finely chopped, 1/4 C fresh basil, finely chopped. 3/4 C almond meal, 1 T dried parsley, 1 T dried Italian seasoning, 2 tsp. garlic powder, I tsp. black pepper, 1 tsp. sea salt (optional), 2 eggs, 3 T olive oil.

Preheat oven to 350 degrees. Trim pork chops of all visible fat. Pound pork chops to about 1/2 inch thick. Sprinkle pork chops with a little sea salt and pepper. In a shallow bowl, whisk eggs. In another shallow bowl combine almond meal, parsley, Italian seasoning, olives, basil and salt and pepper. Heat oil in skillet (med to hi temp). Dip pork chop in egg and dredge in almond meal mixture. It will be a little thick and clumpy... that’s okay. Try to coat all areas as best you can. Add to skillet when oil is HOT. It is really important to make sure the oil is hot before adding the pork chops, so it will really sear the crusted olive/almond meal mixture to the chops. When they are nice and brown, transfer them to a baking dish. Cover with foil and bake for an additional 10 minutes. That’s the perfect amount of time to sauté up a veggie side or make a salad!

 

Grilled Pork Loin, Zucchini, and Pineapple
Ingredients: Pork loin, 1 tsp olive oil, zucchini halved lengthwise, sliced pineapple rings
Rub: 2 tsp. coconut crystals (this added a little sweetness, but it’s not necessary for the rub), 2 tsp. Paprika, 2 tsp. garlic powder, 2 tsp. Oregano, 1 tsp. black pepper, 1/2 tsp. chili powder, 1/2 tsp. Cumin, 1/2 tsp. Coriander, Pinch sea salt (optional)

Trim pork loin of visible fat. Coat loin with olive oil. Combine spiced ingredients and rub over the pork loin. Let it sit that way for about 15 minutes. Slice your zucchini and pineapple slices. The pineapple slices - leave bare. The zucchini slices - coat with a tad of olive oil and sprinkle with a little pepper and garlic powder. Heat grill to medium. Put pork loin on the grill, off to the side.., not over direct heat. Cook for about 20-30 minutes (until internal temperature reaches 160 degrees). Place zucchini and pineapple on the grill (also in indirect heat) for about 8-10 minutes.

 

Spicy Coconut Pork Chops
Ingredients: 8 pork chops, 2 T coconut oil, 1 yellow onion sliced, 1/2 C coconut milk, 2 T lime juice. tsp. olive oil Seasoning: 1/2 C unsweetened shredded coconut, 1/2 tsp. Oregano, 1/4 tsp. Ginger, t/4 tsp. red chili flakes, 1/4 tsp. turmeric, 1/4 tsp. black pepper, 1/8 tsp. cayenne pepper, pinch sea salt

Preheat oven to 375 degrees. Rub a little olive oil over the pork chops. In a zip lock bag add all the seasonings. In a skillet, heat the coconut oil. Add pork chops to zip lock bag and shake to coat pork chops evenly (it may not look like enough seasoning, but it was just enough). Brown pork chops in coconut oil, and place on a baking dish. Add onions to skillet. Sauté until tender, adding lime juice to deglaze pan. Add coconut milk to skillet and pour over pork chops. Cover with tin foil and bake for 30 minutes. Serve with your choice of vegetable side. Suggestion - steamed broccoli.


Baked Pork Chops with Rosemary & Dijon
Ingredients: 6 pork chops (about 3/4" thick), 1/4 C olive oil, I/4 C apple cider vinegar, 2 T Dijon mustard, 2 T flesh chives finely chopped, 2 T fresh rosemary finely chopped, Freshly ground black pepper, Pinch sea salt

Preheat oven to 450 degrees. Arrange pork chops in a large baking dish. In a bowl, mix together olive oil, vinegar, mustard, chives and rosemary (and add some salt & pepper if desired). Spoon 1/2 the mixture over the pork chops. Put pork chops in oven and cook for 15 minutes: After 15 minutes, turn pork chops over and pour remaining mustard mixture over the top. Continue baking for another 15 minutes. Put pork chops on a plate, and spoon the extra juices over the top. Serve with some baked sweet potatoes (season with rosemary & garlic powder), and a simple green salad.

 

Bacon Wrapped Pork Chop
Ingredients: 6 pork chops (about 1/2 in thick), 1/4 tsp. red chile flakes, 1/2 tsp. ground black pepper, pinch sea salt (optional), 6 oz. 100% pineapple juice, 2 cloves crushed garlic, 1/2 C fresh cilantro, chopped, 6 pieces bacon.

Trim pork chops of all visible fat, and pound slightly. Sprinkle chile flakes, pepper, and salt over both sides of pork chops. Put in a ziplock bag. Put in crushed garlic and pour pineapple juice in bag. Let marinate for 6-8 hours. Preheat oven to 75 degrees. Wrap each pork chop with one piece of bacon and place in a baking dish.

Sprinkle with chopped cilantro and any remaining pineapple juice. Bake, uncovered, for 45 minutes.
Serve this with steamed zucchini (also sprinkled with a little cilantro) and some very simply baked sweet potatoes. The pork chops would be great grilled, too. You could even omit the bacon?! The pineapple juice is such a GREAT marinade ingredient (both a flavor enhancer and tenderizer)!

 

Pork Meatballs with Mashed Sweet Potatoes
Ingredients: 1 lb. ground pork, 1 egg, 1/2 C applesauce, 112 C super finely chopped pecans (use a food processor if available), 1 T finely chopped fresh fiat leaf parsley, 1/2 tsp. Cinnamon, 1/2 tsp. onion powder, 1/2 tsp. ground black pepper, 1/4 tsp. fresh ground nutmeg, pinch sea salt, 2 T olive oil.

Heat olive oil in a large skillet over medium heat. Combine pork and all other ingredients, mix well. Form into about 2 inch balls (which should make roughly 22-24meatballs). Place in the skillet and brown on all sides. 1 did this fairy quickly and then placed in a 350 degree oven for 10-15 minutes to finish up. While they are baking, make the sweet potatoes...

Mashed Herbed Sweet Potatoes:
3 large sweet potatoes, peeled and quartered, 1 T olive oil, 3/4 C coconut milk, 2-3 cloves garlic minced, 1/2 yellow onion, diced small, 1 T finely chopped fresh rosemary, 1 T finely chopped fresh mint, 1 T grated orange zest, 1/4 tsp. fresh ground black pepper, pinch sea salt.

In a 5 quart pot, boil potatoes for about 10 minutes, until tender. Sauté onion and garlic in 1 tsp. olive oil until translucent and tender. Mash potatoes and mix in coconut milk, remaining olive oil, orange zest, salt and pepper (use an electric mixer to give it a smooth, creamy texture). Fold in sautéed garlic and onion mixture and fresh herbs. Mix well.

 

SEAFOOD

Salmon with Bacon-wrapped Asparagus & Sauteed Spinach
Ingredients: 1 large Salmon filet, 1 T spicy mustard, 1 T capers, 1 package bacon, uncured (reserve two slices for the spinach), I bunch asparagus (on the thicker side), 1 T olive oil, 1 bunch fresh baby spinach (or 9oz pre-washed bag), 2 cloves garlic minced, (2 sliced cooked bacon).., chopped, ground black pepper to taste.

Preheat oven to 350 degrees. Brush mustard on fish and top with capers and black pepper. Bake salmon for about 10 minutes. Remove from oven. Turn on Broiler. Cut bacon slices in half and wrap around a piece of asparagus. Place on a broiler pan. Broil for about 10 minutes, or until bacon browns. When bacon is browned, turn asparagus over and broil for another 10 minutes (or so) to brown the bottom side. Set aside. Put salmon back under the broiler for just about 5 minutes to brown the mustard topping. Serve with bacon-wrapped asparagus spears and sautéed spinach.

Spinach - cook up a couple extra pieces of bacon to add to the spinach Heat olive oil in a pan and sauté garlic. Add spinach and toss until it cooks down. Toss in the bacon pieces!


Baked Salmon topped with Mushroom Vegetable Sauce
Ingredients: 6 oz Salmon filet, 2 tsp. olive oil, t T dried parsley, 1/2 tsp. black pepper, 1/2 tsp. garlic powder, pinch sea salt.
Sauce: 2 tsp. olive oil, 1/4 C shallots finely chopped, 1 leak, remove greens cut length-wise and slice thin, 1/2 red bell pepper finely chopped, 5 oz mushrooms sliced, 1/2 tsp. black pepper, 1/4 C white wine

Preheat oven to 350 degrees. Season fish with seasonings (parsley, garlic, salt and pepper). Heat olive oil in a skillet. When hot, brown the salmon filet (searing the herbs to the fish). Do not cook long (just enough to sear on the seasonings), and add to a baking dish. In the same skillet, add a little more olive oil. Start by sautéing the shallots, and then add the red bell peppers. Next add the mushrooms, and a little of the wine. Let the mushrooms cook down a bit, and cover with a lid. Add the leaks, black pepper and remaining wine. Mix well and pour over the fish. Bake for 10-12 minutes (until fish is done and sauce is bubbling). Serve with your desired side dishes (baked sweet potatoes and sautéed kale).

 

Crab Cakes
Ingredients: 1 pound crab meat, combination of lump and claw, 2 egg yolks, 1 tablespoon finely chopped shallot or onion, 2 tablespoons finely chopped celery, 2 tablespoons finely chopped dill 1 teaspoon lemon zest (grated off the outside of a lemon), 1/2 teaspoon hot sauce, 1/4 teaspoon paprika, 1/3 cup olive oil

Bundle the crab in a thin dishtowel and give it a few hard squeezes to release moisture. You’ll probably be able to get a couple tablespoons of liquid to drip out. Whisk the egg yolks. Add the shallot, celery, dill, lemon zest, hot sauce and paprika. Gently mix this into the crab: The mixture is not going to look like it will hold together, but don’t worry. To form the crab cakes all you need is a round cookie cutter about 2 inches wide. Using a tablespoon measurement, scoop 2 generous tablespoons of crab into the cookie cutter. Press the crab down very firmly with your fingers. Gently lift the cookie cutter using this method; you should be able to make at least a dozen crab cakes. Cover the cakes and refrigerate for one hour or more. This helps the ingredients bind together.

Preheat your oven to 375. On the stovetop, heat the olive oil in a pan. When the oil starts to sizzle, use a spatula to slide the crab cakes into the pan. Cook about 2-3 minutes on each side until they are browned and crispy, Don’t put too many in the pan at once. Use a spatula to scoop the cakes out the pan, and onto a cookie sheet. Put in the oven for another six minutes to make sure they are warmed through the middle. Garnish with dill.

The most important steps in this recipe are using the cookie cutter to shape the crab cakes and refrigerating them for at least an hour before cooking. Other than that, let your regional tastes take over. Add red pepper if you like or mustard. Play around with the seasonings.

 

Shrimp and Broccoli Stir Fry
Ingredients: Shrimp, (Use about 20 frozen shrimp and do a quick thaw in warm water), 1/2 yellow onion chopped, 2 cloves garlic minced, 1 C grated carrots, 1 C chopped broccoli, 3 small red sweet peppers chopped, 114 C coconut amino (soy substitute), 2 tsp. olive oil, dash cayenne pepper, 1/4 tsp. red pepper flakes, 1/4 tsp. black pepper, pinch sea salt (optional).

Heat olive oil in a skillet, and sauté shrimp (this is when you can add a little cayenne pepper and red pepper flakes). Cook until nicely pink! Set aside. In same pan, heat a little more oil (if necessary) and sauté onion and garlic. Add peppers, broccoli and carrots. Add the coconut amino and cook until vegetables are just tender. Add shrimp back to pan. Season with a little black pepper and sea salt (if desired). Toss well and serve!

 

BEEF

Barcelona Burger
Ingredients: about 2 Ibs ground beef or buffalo (add your choice of seasoning to the ground beef. Suggestion: black pepper, garlic powder, onion powder, oregano, pinch chili flakes, and sea salt. Mix well and form into 4-6 patties). 4 eggs (one for each patty), olive oil.

Grill burgers to desired doneness. In a skillet, fry the eggs (over easy style). When burgers are grilled to your liking top with the fried egg and sprinkle with the prosciutto chips. Serve without bun. Enjoy!

3 oz. prosciutto (made into crispy chips). Heat oven to 400 degrees. Spray a cookie sheet with an olive oil spray (or coat with a little olive oil). Place thin prosciutto slices on cookie sheet. Bake for about 10-12 minutes (tuning once). Careful not to burn! They cook quickly and will crisp up more after they cool slightly. Once cool enough, just break up the pieces with your hands for delicious bite-sized chips.

Broiled Flank Steak
Ingredients: ~2 Ibs. Flank steak, 1/4 C lime juice, Spices: 2 tsp. each: sea salt, black pepper, garlic powder, 2 T dried parsley.

Season flank steak with spices (1 tsp. each side) and parsley (1 T each side). Really rub the spices into the meat. Put seasoned flank steak in a ziplock bag or tupperware-type container. Pour lime juice over the steak. Let it sit at room temperature for about 15 minutes. Heat broiler. Place flank steak on a broiler pan and broil for about 5 minutes on each side. Thats it! Let it sit for about 5 minutes on the cutting board. Slice across the grain and serve! It had a GREAT flavor for a quick fix! This can be served with steamed broccoli and baked sliced sweet potatoes (a good standby side).

 

Crock Pot Pot Roast
Ingredients: 3-4 lb. chuck or rump mast, 6 cloves garlic pealed, 1 yellow onion quartered and sliced, 1 large rutabaga peeled and chopped in chunks, 1 turnip peeled and chopped, 2 stalks celery chopped, 2 carrots chopped, 1/2 C white wine, ground black pepper.

With a knife, cut small slits into the pot roast (as many random slits as you have garlic cloves). Stuff garlic gloves into the meat, and place in crock-pot, fat side up. Pour wine over roast and sprinkle with some pepper. Add veggies around roast, cover, and cook on low for 5 hours.

 

Spinach Rolled Flank Steak
Ingredients: 2 Ibs. Flank steak, 1- 10 oz. box frozen spinach, chopped, 1 large shallot finely chopped, 3 cloves garlic minced, 3-4 slices bacon cooked and chopped reserve fat, 1 tsp. olive oil, 1/2 tsp. black pepper, 1/2 tsp. garlic powder, 1/2 tsp. sea salt (optional), 3 pieces baking string

Preheat oven to 375 degrees. In a cast-iron or heavy skillet, cook bacon slices. When bacon is done, remove and set aside to cool. Set the skillet aside, reserving the bacon fat. Follow instructions on package to thaw & steam frozen spinach. Set aside. In a separate skillet, sauté shallots and garlic in olive oil. Add spinach. Chop bacon and add to skillet. Mix all ingredients well and set aside. Rub some salt, pepper, and garlic powder on flank steak. Spread spinach mixture over flank steak. Roll steak lengthwise, and secure with string. Heat bacon fat back up in skillet over med-hi heat and brown flank steak on all sides. Put browned flank steak in a baking dish and bake for 35-45 minutes (until internal temperature reaches 160 degrees). Cut the flank roll into pretty pinwheel steak slices!