Caramelized Pork Chops with Onion Jam

I saw this meal idea when someone posted it on Facebook, and I thought the recipe looked super easy but super delicious.  And it is, both of those things.  Now, if you want your onions really good and caramelized, this will take a bit of time, but it's more waiting than working.  You just need some patience! This is a great pork chop recipe and it will likely become a staple in our recipe repertoire.  Here is what I did:

Caramelized Pork Chops with Onion Jam
(serves 2-3)

• 2-3 pork chops (I used bone-in, but boneless is fine too)
• 1 yellow onion
• Herbs de Provence
• olive oil 
• 1-2 T balsamic vinegar
• salt & pepper
• onion powder
• garlic powder
• Italian seasoning
• splash of chicken stock (water is fine, too)

Preparation
First, get started on the onions.  Slice the onion into thin slices and heat a skillet over medium heat.  Add a bit of olive oil, then toss in the onions.  Move them around a bit and cook them for a few minutes until they start to get translucent.  Season with salt, pepper, and some Herbs de Provence.  Continue to cook, stirring around occasionally, for about 30 minutes until completely caramelized.  Add the end, add the balsamic vinegar and stir it around, then let the onions sit just a few minutes longer.

As those cook, season the pork chops with salt, pepper, onion powder, garlic powder, and Italian seasoning on both sides.  Heat a large skillet over medium-high and add about 1 T olive oil.  Once it is hot, add the pork chops to the pan and cook for about 5-6 minutes on each side, or until browned.  Once they have nice crispy sides, pour a splash of chicken broth (or water) into the pan and cover immediately.  Steam the pork chops for about 5 minutes to cook them through.  It will be very hot and steamy in the pan!  Once cooked, remove them from the pan.

To serve, scoop some of the onions onto each pork chop, and serve with a delicious veggie side.  I roasted some butternut squash to go along with the chops.  The meal was super flavorful and delicious, and we would highly recommend it. Enjoy!

Mashed Cauliflower

So I made this the other day, and then for some reason I have now been seeing it EVERYWHERE.  I guess it's the new thing??  Regardless, it is a great healthy alternative to mashed potatoes!  Now I am not going to lie like other people do and say this is JUST like potatoes. It's not.  But, the texture is similar, and the taste is delicious, so I think it is good enough!  It is pretty easy to do and is super healthy and Paleo.  Here is what I did:

Mashed Cauliflower
(serves 2-3)

• 1/2 head cauliflower, chopped into florettes
• 1/4-1/2 c chicken stock (or vegetable stock)
• salt & pepper
• any other seasoning/toppings- I used green onion

Preparation
Steam the cauliflower until soft.  I did this in the microwave-safe container with some water for about 5 minutes, but you can also steam it in a pot on the stove.

Once it is soft, drain the water and pour in some chicken stock.  You can keep adding more if you want it more liquid-y.  Use a food processor or blender or immersion blender to blend thoroughly until there are no lumps.  Season with salt and pepper to taste.  Top with green onions or anything else you like.

I served these with my Bacon-Wrapped Pork Tenderloin and it was delicious.  Try it for yourself- maybe you will think it's just like mashed potatoes.  Enjoy!

Bacon-Wrapped Pork Tenderloin

Don't we all just love anything bacon-wrapped? The answer is yes, yes we do.  Bacon makes everything better!  I originally saw this idea on Pinterest, but the pin didn't actually have a link, so I had to figure it out myself.  I thought I wanted to do beef tenderloin, but to be honest, I couldn't find any at our commissary, so I opted for pork.  Plus, I love pork tenderloin!  So I finally searched and found this recipe which worked out really well- plus it is Paleo-friendly!  It was fairly easy and definitely delicious- a great "fancy" meal that anyone can do.  Here is what I did:

Bacon-Wrapped Pork Tenderloin
(serves 3-4)

• 1 pork tenderloin
• 6 slices of bacon
• 1 T garlic powder
• 1 t seasoned salt
• 1 t dried basil
• 1/2 t dried oregano
• 1 t black pepper
• olive oil

Preparation
Preheat oven to 375.  Combine garlic powder, seasoned salt, basil, oregano, and black pepper in a small bowl.  Rub seasoning all over the pork tenderloin. Wrap pork with bacon all around. If needed, secure with toothpicks (I just wrapped it around).  Coat the whole thing with olive oil.  Place in a 9x13 pan and bake uncovered for 45 to 50 minutes, or until pork is cooked through and the bacon is crisp.  Remove and let stand for 10 minutes before slicing.

I served this with mashed cauliflower and it was delicious!  Try it out for yourself and enjoy!

Pregnancy & Paleo (from a non-expert!)

For those of you who don't know me personally, I guess this is my big blogosphere announcement- I am pregnant!  I am now 20 weeks along (halfway through!), and trying my best to eat Paleo-friendly throughout my pregnancy.  As many of you DO know, I am not a nutritionist, or a doctor, or any kind of professional in the food world.  But I do have some experience with this diet, and I wanted to share some tips from what I have learned.  Remember, since I am NO doctor, take this all with a grain of salt.  I am just hoping to pass along my "wisdom" and experience at this stage of my pregnancy.  And of course, since I am only about halfway through, I may have to update along the way- you never know how things will change!  But for now, here are some tips/advice/general things I have experienced while trying to stay Paleo while pregnant:

Stick to your healthy eating habits as much as you can.
Experts can argue that Paleo isn't the healthiest diet for every person, and maybe that is correct.  But for us, it has involved cutting out junk and focusing on meats, eggs, and produce.  Since starting Paleo, we have been eating a LOT more fruit and veggies and replacing items like breads and pastas with produce.  Experts DO recommend that pregnant women eat as much natural/fresh food as possible, and for that reason, I have made the effort to continue Paleo.  Cutting out processed/junk food is never a bad idea in my mind.  This being said, there are some considerations...

Don't kill yourself to stay Paleo ALL the time.
Some of you may know that my husband and I decided a few months back to only do 80/20 Paleo.  For us, this looked like eating Paleo during the week, and then eating whatever we wanted on weekends.  It has been a good method, and I will admit that some weeks we are probably more like 50/50 Paleo.  We haven't killed ourselves or missed out on things we wanted to do because of our diet, and I am happy about that.  If we are on vacation or have special events, we do what we want, and enjoy life!

Now, when you are pregnant, definitely don't stress yourself to stay Paleo.  There will be some nights that you are just too tired to cook, and if your partner doesn't cook, you may have to get takeout.  I won't lie, this has happened a handful of times in the last few months (luckily my husband is great at picking up food!), and even though I may feel bad while indulging in my Five Guys, at the end of the day I am glad to not exhaust myself.  Obviously, this is NOT something you want to do EVERY night, but for the occasional fit of exhaustion, don't kill yourself over it.

Some days, you will also just have MAJOR cravings for non-Paleo foods.  Lucky for me, this hasn't been too extreme, and obviously you don't want to indulge ALL the time, but sometimes, do it.  Every so often I just HAVE to have a handful of crackers, so I do.  I remember one night I got home from a really long day of work, and all I could think was that I needed to eat a grilled cheese sandwich, or I would die.  Literally I felt like I would die without it.  Dramatic, I know, but I let myself have a grilled cheese, and I don't regret it.  Again, I am no professional, but sometimes you need to let yourself just eat what you crave.  Just don't go overboard!

In a related theme, there are also some foods/cravings that will just plain change, which may affect your ability to stay Paleo... so...

Be ready to switch up your go-to foods (and maybe not stay Paleo).
Though I never got any major cravings or food aversions, like I said above, I did have some minor ones, and I did have to switch up my diet a bit.  A couple examples:

-Pre-pregnancy, I would eat an apple and almond butter as part of my lunch every day.  It was my go-to lunch item for sure.  However, early on in my pregnancy, I started to feel revolted at the thought of my both those things.  For some reason I just did not want to even go near an apple.  So much for my standard lunch fare!  I had a little nausea early on (though no sickness- yes, you can hate me), which may have contributed to this, but I cannot really explain it.  Luckily, after a few weeks of that, I am now back to enjoying apples.  I can handle almond butter, but I still do not want it very often (so random, I know).  But at least I am back to eating my nutritious and fibrous apples daily!

-I have definitely been eating dairy.  I know, Paleo diets should not include this, but I feel like my body asks for it (okay maybe that is an excuse for me just wanting it...).  Regardless, I added in a string cheese (yes, I am an adult) to my daily lunches.  Partly because I needed lunch food that I could actually stomach, and partly because I love cheese.  I have also been eating yogurt fairly often, which I feel justified in doing.  I like having dairy because it helps with pro-biotics and is another source of calcium.  I know, I could eat veggies for my calcium, but I really enjoy the taste of dairy, and it has been an easy thing to eat when I find myself starving (which happens often...).  I also started craving salty foods like crazy early on in my pregnancy, and I found that cheese was a great way to indulge those cravings (rather than say, chips).  And I still cannot get enough cheese (even more than I already did in my life!).

-I had to get used to the fact that I started getting fits of starvation.  Right around 12 weeks, I needed to eat ALL the time.  I know I could have prepared better, but sometimes I just needed to eat, and the only food around would be non-Paleo.  Mainly things like trail mix (part Paleo) and crackers that were just ready to eat right away.  You could definitely do better than I did about having Paleo-friendly foods around all the time, but if you don't, just eat something!  Try not to indulge in 5 slices of pizza of course, but if you need to eat something right now, do it.  Regardless of what it is.  Again, not a doctor, but don't feel bad when you need food. The baby is growing so fast!

-Finally, I have switched up my breakfast a little bit too.  I used to eat my bacon-egg "muffins" every morning, but I read somewhere that too much bacon during pregnancy could be too much sodium and bad for the baby, blah blah.  I have no real basis for thinking this is true, but I thought I may try to cut out some bacon just in case.  (Don't get me wrong, I STILL eat bacon every so often).  Anyway, instead of the muffins, I started eating a hard-boiled egg for breakfast, along with a smoothie.  That way, my breakfast stays protein/nutrient-packed, while losing some of the sodium.  Again, this is not scientifically-based, just what I decided to do, based on the internet.  Gotta love the internet!

And finally...

Keep trying out and enjoying new Paleo dinners.
For me, dinner is still the chance to be the most Paleo.  During the week, I have still been trying out new Paleo recipes, and also going back to my old favorites.  (I mean, just check out my blog for recent recipes!).  It has been nice to keep trying out new, delicious foods, and it ensures that the main meal of our day is still meat & veggie-packed, and nutritious.  Though I won't lie, I have been adding little bits of cheese to a lot of our dinners- I just can't get enough of it!

I definitely think that we are maintaining a healthy diet, even with these new changes.  Yes, I have been allowing myself little treats throughout the day (bites of crackers, chocolates, etc), but for our main meals, I have been trying to keep Paleo.

It has been fun to keep trying out new recipes and keep blogging about them, and it is a nice way to enjoy healthy eating during pregnancy.


So there you have it- I think that staying as Paleo as possible (as well as staying very active) has really helped me stay healthy and kept me from gaining very much weight early on.  Though, I guess I should check back in a few weeks from now and see if it keeps up!  I am glad that I am getting so many nutrients from the foods I am eating (in addition to vitamins of course), and I still feel really good and healthy during pregnancy.  Again, take all my advice with a grain of salt because 1. I am not a professional and 2.  Every pregnancy is different.  Hopefully I am able to keep up with my mostly-Paleo diet, and I hope I have inspired you to not kill yourself to be perfect!  There is no problem with eating what you are craving IN MODERATION, but sticking with fresh healthy foods is a great way to help you and your baby.  Enjoy eating and enjoy your pregnancy!

Spaghetti Squash with Sausage & Kale

I found the idea for this meal on Pinterest, and I instantly wanted to try it because as you know, I LOVE squash.  And sausage.  The original recipe looked super simple, but I did change it up a bit to make it cheese-less and heartier.  This was really easy and delicious, and of course crazy healthy!  Here is what I did:

Spaghetti Squash with Sausage & Kale
(serves 2-4)

• spaghetti squash (use 1/2 if it's a large one)
• olive oil
• 1 lb bulk sausage (you can use turkey or pork)
• 1/2 c onion, chopped
• 3 cloves garlic, minced
• 4 oz mushrooms, sliced
• 2-3 c kale, chopped (it will cook down a lot)
• dash of nutmeg
• salt & pepper

Preparation
Preheat oven to 350 degrees.  Cut squash in half and season with salt and pepper.  Roast in the oven for about 40 minutes, or until flesh is soft.

Heat a skillet on the stove over medium-high.  Add 1 T olive oil and cook the sausage until browned, breaking it up with your wooden spoon.  Once it is all browned, add more oil to the pan and add in the onion, garlic, and mushrooms.  Season with salt and pepper. Stir for a few minutes, then add kale. Stir around until all veggies are cooked.  Adjust seasoning and add a dash of nutmeg.

Once the squash is out of the oven and cool to the touch, shred away the sides with 2 forks to make the "spaghetti."  Add it to the skillet and mix it all around until all combined.

Serve as a complete meal, or add a side if you choose.  And if you eat dairy, add some parmesan cheese on top!  It would be delicious!  Enjoy!

Paleo Hawaiian Chicken Kebabs

The other day I was inspired to come up with something different for dinner.  I had been going to my old staples a lot recently, so why not try something new??  I kind of made this up, but based on ideas I have seen before.  It is super simple, only a few ingredients, and really yummy!  This is probably a better summertime meal, but it was kind of warm a few days ago and I wanted something cheery and lighter.  So, voila!  I actually cooked these on my George Foreman grill, but obviously if you can use the outdoor grill, that would be best.  Here is what I did:

Paleo Hawaiian Chicken Kebabs
(serves 2-3)

• 1-2 chicken breasts, cut into chunks
• 6 oz sliced ham (thicker than deli-style), cut into large pieces
• 1/2 c pineapple chunks
• 1 T tamari sauce
• 1 T raw honey

Preparation
Heat a grill (or grill pan, or George Foreman) to medium-high.  In a small bowl, combine tamari sauce and honey.  Grab some skewers and skewer the chicken chunks, ham, and pineapple chunks, alternating the pieces.  Use a pastry brush to brush the sauce all over the skewers to let them soak up some of the marinade.

Cook for 7-8 minutes on each side, or until chicken is cooked through.  NOTE: watch the skewers carefully- the honey will make them more likely to catch fire from grill flames and singe, so monitor the heat and grill placement.

I served these with some oven-roasted sweet potatoes, and it was a delicious and healthy meal!  You could also add other veggies to the skewers (red onion would be a great addition), and it would be great too.  Enjoy!

Paleo Shrimp Tacos with Cilantro Lime Sauce

Well, this recipe certainly does NOT go with the Fall-theme of most of my recent posts, but who cares?  It's delicious.  For some reason I wanted to make a shrimp dish, and I figured that Mexican flavors would be a nice change.  Conveniently, we had a bit of a heat wave and it got up to 65 degrees the other day, which made it perfect for a more summery meal.  I found this recipe via Pinterest and only changed it a bit to make it Paleo-friendly.  This took a bit of prep/marinade time, but the actual cook time is minimal.  Plus, it's really easy.  We do not like heat/spice in our food, so we used very little spice, but as always, add more to your liking!  These were very mild and super flavorful, regardless of the lack of heat.  Here is what I did:

3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15) ¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers) 1 cup green onions (green and white parts) finely chopped (about 1 large bunch) ¼ cup finely chopped garlic (about 6 large cloves) ¼ cup fresh lime juice (about 2 large limes) ½ teaspoon salt ½ teaspoon black pepper 1 cup extra virgin olive oil - See more at: http://www.harvestranchmarkets.com/recipes/chipotle-shrimp-tacos-with-cilantro-lime-sauce/#sthash.MoTXsGqg.dpuf

 

Paleo Shrimp Tacos with Cilantro Lime Sauce
(serves 2-3)

Marinade:

• 1 lb uncooked large frozen shrimp, thawed, tails removed
• 2 chipotle peppers in adobo, chopped/mashed (more for more heat)
• 2-3 cloves garlic, minced
• juice of 1 lime
• 1/4 c olive oil
• salt & pepper

Cilantro Lime Sauce:

• 1-2 serrano peppers, seeded and chopped (more for more heat)
• 1/2 c fresh packed cilantro, stems removed
• juice of 1 lime
• 1 t chipotle sauce (from can of peppers- more for more heat)
• salt & pepper
• 1/2 c coconut milk (canned)

Taco Materials:

• almond flour tortillas
• avocado, sliced
• 1/2 c red cabbage, thinly sliced
• cilantro sprigs

Preparation
In a bowl (or bag), combine marinade ingredients and add the shrimp.  Allow to marinade for at least 30 minutes.

In the meantime, prepare the sauce.  Combine all ingredients in a food processor, blender, or a bowl with an immersion stick.  Blend until smooth. Refrigerate until ready to use.

Preheat grill (or grill pan) to medium-high.  Skewer the shrimp on skewers and grill for just 2-3 minutes on each side, or until pink.

To serve, pile the shrimp and toppings on a tortilla and pour on some sauce.  Enjoy!

These tacos were delicious and refreshing!  The marinade alone is fantastic, but with the sauce and toppings, everything tastes amazing.  Try it for yourself!

Ingredients
Marinade
3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15)
¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers)
1 cup green onions (green and white parts) finely chopped (about 1 large bunch)
¼ cup finely chopped garlic (about 6 large cloves)
¼ cup fresh lime juice (about 2 large limes)
½ teaspoon salt
½ teaspoon black pepper
1 cup extra virgin olive oil
Cilantro Lime Sauce
2-3 serrano chile peppers, seeded and roughly chopped
2 cups cilantro (packed, stems removed)
¼ cup fresh lime juice (about 2 large limes)
2 teaspoons chipotle sauce (from canned chipotles in adobo)
¼ teaspoon salt
¼ teaspoon black pepper
2 cups sour cream
Tacos
Small corn tortillas
Finely shredded savoy cabbage
Coarsely shredded medium cheddar cheese
Avocado slices
Cilantro sprigs
Special Equipment: Skewers
Preparation
Prepare Marinade: Combine green onions, mashed chipotle peppers, garlic, lime juice, salt, and pepper in a medium-mixing bowl. Slowly whisk in olive oil. Add shrimp to marinade and combine. Cover and refrigerate for 30 minutes or up to 1 day to allow flavors to absorb.
Prepare Cilantro Lime Sauce: In a food processor pulse serrano chile peppers, add cilantro and pulse until finely chopped, add lime juice, chipotle sauce, salt, pepper, sour cream and blend. Scrape down sides and blend until combined. Pour in a small bowl, cover and refrigerate until ready to use.
Prepare Shrimp and Assemble Tacos: Set barbeque grill to medium-high heat.
Skewer shrimp on preferred skewers (if using bamboo, soak in water 30 minutes prior) leaving room on each end to handle.
Heat desired number of corn tortillas on grill then set aside.
Lightly spray grill with non-stick cooking spray. Place shrimp skewers on the grill side by side and cook until just opaque about 2-3 minutes per side. Remove from grill; slide the shrimp off of the skewers. Serve with warmed tortillas, cilantro lime sauce, shredded cabbage, cheese, avocado slices and cilantro sprigs.
- See more at: http://www.harvestranchmarkets.com/recipes/chipotle-shrimp-tacos-with-cilantro-lime-sauce/#sthash.vo696LYm.dpuf

Ingredients
Marinade
3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15)
¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers)
1 cup green onions (green and white parts) finely chopped (about 1 large bunch)
¼ cup finely chopped garlic (about 6 large cloves)
¼ cup fresh lime juice (about 2 large limes)
½ teaspoon salt
½ teaspoon black pepper
1 cup extra virgin olive oil
Cilantro Lime Sauce
2-3 serrano chile peppers, seeded and roughly chopped
2 cups cilantro (packed, stems removed)
¼ cup fresh lime juice (about 2 large limes)
2 teaspoons chipotle sauce (from canned chipotles in adobo)
¼ teaspoon salt
¼ teaspoon black pepper
2 cups sour cream
Tacos
Small corn tortillas
Finely shredded savoy cabbage
Coarsely shredded medium cheddar cheese
Avocado slices
Cilantro sprigs
Special Equipment: Skewers
Preparation
Prepare Marinade: Combine green onions, mashed chipotle peppers, garlic, lime juice, salt, and pepper in a medium-mixing bowl. Slowly whisk in olive oil. Add shrimp to marinade and combine. Cover and refrigerate for 30 minutes or up to 1 day to allow flavors to absorb.
Prepare Cilantro Lime Sauce: In a food processor pulse serrano chile peppers, add cilantro and pulse until finely chopped, add lime juice, chipotle sauce, salt, pepper, sour cream and blend. Scrape down sides and blend until combined. Pour in a small bowl, cover and refrigerate until ready to use.
Prepare Shrimp and Assemble Tacos: Set barbeque grill to medium-high heat.
Skewer shrimp on preferred skewers (if using bamboo, soak in water 30 minutes prior) leaving room on each end to handle.
Heat desired number of corn tortillas on grill then set aside.
Lightly spray grill with non-stick cooking spray. Place shrimp skewers on the grill side by side and cook until just opaque about 2-3 minutes per side. Remove from grill; slide the shrimp off of the skewers. Serve with warmed tortillas, cilantro lime sauce, shredded cabbage, cheese, avocado slices and cilantro sprigs.
- See more at: http://www.harvestranchmarkets.com/recipes/chipotle-shrimp-tacos-with-cilantro-lime-sauce/#sthash.vo696LYm.dpuf

Paleo Pumpkin Smoothie

Yes, I have already posted about 43749298 pumpkin recipes this Fall, but why not one more?  Considering it is becoming more winter-like here by now, this may be the last, so savor it!  I actually made this a while back, but have finally gotten around to posting about it.  You're welcome!  Anyway, a few weeks back, Pinterest was blowing up with pumpkin smoothie recipes and I thought, I love pumpkin and I love smoothies, so this should be perfect.  I went with a healthier version than some out there, and it turned out great.  It is definitely a Fall-friendly drink, and probably not for everyday consumption, but it was a nice treat!  Here is what I did:

Paleo Pumpkin Smoothie
(serves 1)

• 1/2 c pumpkin puree (canned is fine)
• 1/2 - 1 c almond milk (more if you want it thinner)
• 1/2 banana
• 1/2 t vanilla
• 3/4 t cinnamon
• dash ginger
• dash nutmeg
• optional: 2-3 ice cubes (if you want it more chilled)

Preparation
Combine ingredients in blender or with an immersion blender.  Enjoy!

Paleo Salisbury Steaks

So the other day I was planning to make burgers, but at the last minute I changed my mind.  I decided to try something new instead!  I have made Salisbury Steaks before, and we have always enjoyed them.  If you don't know, they are basically a hybrid of meatballs and burgers, with some tasty onions and sauce.  I used a basic recipe that I found online to Paleo-ize, but I also used Pioneer Woman's delicious recipe for some flavor inspiration.  The result was delicious!  These ended up super moist and flavorful, and were pretty easy, too!  Here is what I did:

Paleo Salisbury Steaks
(serves 2-4)

• 1 lb ground beef
• 1/3 c almond flour
• 1/4 c minced onion
• 1 egg, beaten
• salt & pepper
• 1-2 T Paleo Ketchup
• OPTIONAL: 2-3 dashes Worcestershire (not Paleo, but adds flavor!)
• olive oil
• 2 c beef broth (chicken broth is fine)
• 1/2 onion, thinly sliced
• 1 c mushrooms, sliced
• 2-3 T arrowroot powder

Preparation
In a large bowl, combine beef, almond flour, minced onion, egg, salt & pepper, 1 T Paleo ketchup, and optional Worcestershire sauce.  Mix well until all combined.  Divide into 4 equal parts and form patties (I make mine look like flat little footballs). 

Heat a large skillet with a splash of olive oil over medium-high.  Once it is hot, add the patties.  Cook about 5 minutes per side, or until browned. Once cooked through, remove them to a plate.  Return the skillet to the stove over medium heat and add a bit more oil if needed.  Add sliced onions and mushrooms and cook until softened, about 5 minutes.  Add the broth to the skillet, as well as 1 T Paleo ketchup and optional dash of Worcestershire sauce.  Season with salt and pepper as needed.  Let it cook down and thicken for a few minutes.  Add the arrowroot powder and continue to cook until it reaches your desired thickness.  Mine was a little thin- add more arrowroot until you are happy.

Add the steaks back to the skillet and allow to simmer in the sauce for a few more minutes.  Serve with onions and mushrooms piled on top of the steaks.

I served this with broccoli, and it was a great meal!  If you are looking for something different to do with ground beef, try out Salisbury Steaks!  Enjoy!

Pork Tenderloin with Apples, Onions, & Sweet Potatoes

I love a good pork tenderloin, and I also love pork with apples and onions.  So, this recipe is perfect for me!  I came across the idea for this one on Pinterest, but the original recipe involved a pork roast.  Now I won't lie- I do prefer tenderloin, but I also couldn't find a roast at the commissary last week, so I went with a tenderloin.  The result was delicious!  Pork always goes great with apples and onions, but I loved the addition of sweet potatoes as well.  The spices also give it a little kick, which makes the flavor profile even more interesting. The other great part of this meal?  It's essentially a one-pot (pan)-wonder.  Which makes prep and clean up super easy.  This is a really great easy but fancy meal that is also healthy and delicious!  Winning all around.  Here is what I did:

Pork Tenderloin with Apples, Onions, & Sweet Potatoes
(serves 2-3)

• 1-1/2 lb pork tenderloin
• 1 T olive oil
• sea salt and pepper
• 1-2 apples, cut into large chunks
• 1 large sweet potato, cut into wedges
• 1/2 onion, sliced
• 1/2 t paprika
• 1/4 t cumin
• 1/4 t chili powder
• salt and pepper (additional)
• olive oil (additional) 

Preparation
Preheat broiler to HIGH (or 500 degrees).  Rub pork with olive oil and season with salt and pepper.  Place on a foil-covered baking sheet and broil for about 15 minutes, flipping once.  You want to get a nice color on the meat.

While the meat broils, prepare apples, sweet potatoes, and onions.  Toss in a bowl with oil (enough to coat) and paprika, cumin, and chili powder.  Add salt and pepper to taste.

Once the pork is out, arrange the apples/veggies on the pan around the tenderloin.  Turn oven to 450 degrees and roast for 20-30 minutes.  The apples and sweet potatoes should be tender and the meat should be about 150 or 160 degrees internally.  Remove from the oven and allow the meat to rest about 10 minutes before slicing.

Serve sliced pork with apples, sweet potatoes, onions, and some of the juice spooned over top.  This meal should be enough on its own, but you can add a salad for even more veggies.  We enjoyed it as it is.  The flavors are terrific, it is super tender and juicy, and healthy!  Try this one out for sure, and enjoy!

Paleo Chicken Tortilla Soup

This was a chilly October week, complete with a couple inches of snow, to my dismay.  But that means it was a perfect week for another soup recipe!  One of my favorites is Chicken Tortilla Soup because it can be pretty hearty AND is super delicious.  I have previously made a really yummy recipe from my idol, Pioneer Woman, and I decided to make a Paleo version of that.  You can find other Paleo versions, but this was so tasty to begin with, I knew it would be great.  The biggest change was just omitting the black beans and of course using Paleo tortilla chips instead of your typical tortillas.  Other than that, the flavors were great and this turned out amazing!  Here is what I did:

Paleo Chicken Tortilla Soup
(serves 6-8)

• 2 boneless, skinless chicken breasts
• 1 T olive oil
• 1-1/2 t cumin
• 1 t chili powder
• 1/2 t garlic powder
• 1/2 t sea salt
• 1 T olive oil (additional)
• 1 c diced onion
• 1/2 c diced bell pepper (colors of choice)
• 3 cloves garlic, minced
• 1 can Rotel tomatoes and green chilies
• 1 can diced tomatoes
• 4 c (32 oz) chicken stock/broth
• 3 T tomato paste
• 2 c hot water
• 1 recipe Paleo tortilla chips
• Garnishes: diced avocado, cilantro

Preparation
Preheat oven to 375 degrees.  Mix cumin, chili powder, garlic powder, and salt.  Drizzle 1 T olive oil on chicken breasts, then sprinkle some of the spice mix all over both sides.  Set aside the rest of the mix.  Place chicken breasts on a foil-lined baking sheet, and bake for 20-25 minutes, or until cooked through.  Once it is out of the oven, use two forks to shred chicken and set aside.

Heat 1 T olive oil in a large stock pot over medium high heat. Add onions, peppers, and garlic. Stir to cook for a minute or so, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, diced tomatoes, chicken stock, tomato paste, and water. Bring to a boil (you may have to crank up the heat a bit), then reduce heat to a simmer. Simmer uncovered for anywhere from 20 to 45 minutes (the longer the better). Be sure to check seasonings and adjust as needed (you may need to add more salt or chili powder).

Turn off heat just before serving.  Break up a handful of your Paleo tortilla chips and gently stir them in.  Ladle into bowls, then top with your garnishes!

I served this soup with the rest of the tortilla chips and guacamole and we had a little fiesta on a chilly night.  It was fabulous!

This makes a LOT, and since there were only 2 of us, I had a lot leftover.  You can keep it in the fridge for a few days, but I also poured about half the soup into freezer bags to freeze for a future meal.  It will freeze well for a few weeks, and now we have another delicious meal ready to heat and eat!  If you love traditional Chicken Tortilla Soup, you will definitely love this one.  Enjoy!

Butternut Squash & Kale Pesto Pizza

I promise this will be my last squash post for a while.  Okay, I can't promise that, but I AM out of squash in my house for now, so the posts may slow down at least.  So, I found this recipe on Pinterest a long time ago, and I pinned it because I definitely wanted to try it out. I love squash and I love pizza!  However, I had to make some changes to make it Paleo-friendly, and I wanted to make it a bit meatier, since my husband will only eat foods that contain MEAT.  Sadly, making any pizza Paleo-friendly requires omitting the cheese, which was quite a bummer.  Luckily, I packed it so full of toppings that the cheese was hardly missed.  But if you DO eat dairy, I would highly recommend you add some cheese- mozzarella, gruyere, parmesan, whatever you like.  It would be amazing.  Okay, back to my recipe.  You can switch this up in many ways that you want, but we really enjoyed this version.  Even my husband who "hates pesto" gobbled this up before he realized it was pesto.  This is a keeper for sure!  Here is what I did:


Butternut Squash & Kale Pesto Pizza
(serves 3-4)

• 1 recipe Paleo pizza crust
• 1/2 lb bulk sausage (optional)
• 1/2 medium onion, thinly sliced
• 2 T olive oil
• 1/2 t salt (more to taste)
• 1/2 butternut squash, diced
• 1 c chopped kale (or spinach)
• 1/4 c pesto sauce (make your own or check ingredients to ensure it is Paleo)

Preparation
Heat a large skillet over medium on the stove.  If using sausage, cook until browned, then remove to a plate.  Replace the skillet back to heat, but lower it to medium-low.  Add 1 T olive oil, onion slices, and salt and cook slowly until caramelized.   These will take about 20-30 minutes to cook them down enough.

In the meantime, preheat oven to 450 degrees.  Prepare your pizza crust recipe and bake for 5-10 minutes, until it starts to brown.
 
Once the onions are caramelized, add the other T of olive oil, then add the squash to the pan.  Cook for another 5-7 minutes, or until cooked through.  Season with more salt if desired.  Add the kale (or spinach), and cook for about 2-3 minutes, until it has wilted a bit.  Add the sausage back to the pan and stir it all together well.

Remove the crust from the oven and spoon the pesto over top.  Layer the sausage/vegetable mixture over top and spread it around evenly. Bake for about 5 more minutes, until everything has melded nicely together. (NOTE: If you are using cheese, sprinkle it on top at this point).

Remove from the oven and marvel at its beauty! Cut it up into slices and serve it up!

Acorn Squash Fries

These squash recipes are getting kind of out of control.  But here's the thing: it's Fall and there is so much squash around to use!  I really wasn't going to do so much with squash, but last weekend my husband and I went out to a pumpkin patch in hopes of picking out some pumpkins (which we did!).  But not only did the patch have great pumpkins, they also had a TON of fresh squash on the cheap.  I could not pass up the chance for fresh squash at great prices. Of course I had to get one of each- spaghetti, acorn, and butternut.  Secretly, I wish I had bought more (and I may have to go back).  These squash were the best I've ever had. Okay, enough about my love of squash.  I had an acorn squash, and I needed something great to make with it.  I decided to go with an idea I found via Pinterest and make fries!  Literally this is one of the easiest sides to make and you can use a lot of different veggies/starches to make a similar dish.  The acorn squash was a perfect choice and these were great!  Here is what I did:
 
Acorn Squash Fries
(serves 2-3)

• 1 acorn squash
• olive oil
• salt
• pepper
• garlic salt (or seasoning of choice)

Preparation
Preheat oven to 350 degrees.  Peel your acorn squash (I actually sliced mine into chunks first to make it easier), remove the innards, and slice the squash into fry-like pieces. Line them on a baking sheet (try not to overlap) and drizzle a bit of olive oil over top (enough to lightly coat them).  Sprinkle with salt, pepper, and garlic salt, and give them all a stir so every piece is evenly coated.

Bake in the oven for at least 30-45 minutes, flipping/stirring occasionally.  If you get impatient like I did and you want them crispier, after 30 minutes, switch the oven to broil and broil for only 3-4 minutes, then flip fries and broil for 3-4 minutes.  NOTE: If you broil, watch them VERY carefully because broilers can burn your food if you leave it too long!!

Once they are as crispy as you want, serve them up!

We ate these with some pork chops and salad, and they were a great side.  Super easy, and much healthier than your typical potato fries.  Try them out and enjoy!

Paleo Stuffed Acorn Squash

So apparently I am really into stuffed vegetables these days.  The other day I made Sausage-Stuffed Portabella Mushrooms, and this time I went for Stuffed Acorn Squash.  A few days back when I was at the grocery store I picked up an acorn squash, not really knowing much about them.  I have used a ton of other squashes, especially lately, but the acorn squash has always intrigued me.  I found this recipe idea on Pinterest, and I knew I could make it Paleo! Turns out, acorn squash also works great with Fall flavors, especially sausage and mushrooms.  It is a bit sweeter than other squashes, and gets really tender and delicious when baked.  It was definitely perfect for stuffing, and I look forward to trying other recipes with this new (to me) squash!  Here is what I did:

Paleo Stuffed Acorn Squash
(serves 2)

• 1 acorn squash, halved and seeded
• 1 T olive oil
• 1 garlic clove, minced
• 1/4 t ground sage, divided
• 1/2 lb bulk mild sausage
• 1/4 c onion, chopped
• 1/4 c celery, chopped
• 2 oz mushrooms, chopped
• 1/2 c apple, peeled and chopped
• 1/3 c almond flour
• salt and pepper, to taste
• 1 egg white, beaten

Preparation
Preheat oven to 400 degrees.  Place squash halves cut-side up on a baking sheet.  In a small dish, combine the olive oil, minced garlic, and 1/8 teaspoon of sage. Using a pastry brush, brush the mixture all over each squash half.  Bake in the oven for about 45 minutes, or until tender.

While the squash is roasting, heat a large skillet over medium heat on the stove.  Add the sausage and cook, breaking up with a wooden spoon, until meat is cooked through. Remove meat to a bowl and place the pan back on the burner.  Keep the grease in the pan, and if needed, add another splash of olive oil.  Add the onion, celery, and mushrooms to the skillet and cook for about 3 minutes. Add the apples and cook for an additional 2 minutes.  Remove from the heat and add the cooked veggies to the sausage in the bowl. Add the remaining 1/8 teaspoon of sage and the almond flour.  Season with salt & pepper to taste. Add the egg white and stir until well combined.

When the squash halves are finished roasting, evenly pile the sausage stuffing into the two halves. Return to the oven and cook for an additional 15-20 minutes, until browned.

These are great and filling enough to serve as your whole dinner.  Be sure to dig out all the tender squash, but don't eat the outer shell!  (Or I guess you could, I've never tried...). Even though all-told this meal takes about an hour to make, it is super easy, looks fancy, and tastes amazing. Try it and enjoy!

Paleo Pumpkin Pancakes

Can you tell that I am obsessed with everything pumpkin?  So my mission in the Fall is- what ELSE can I make a pumpkin version of??  Last weekend I decided to try pumpkin pancakes- Paleo-style.  Turns out, these are pretty simple and really not much different than other Paleo pancake recipes I have made.  I used this recipe as my starting point, though I am pretty sure there were easier options out there (like 3-4 ingredient recipes).  Regardless, it looked really good and it turned out delicious!  Another wonderful Fall meal!  Here is what I did:

Paleo Pumpkin Pancakes
(serves 2)

• 1/4 c pumpkin puree
• 2 T almond milk
• 2 eggs
• 1 t maple syrup
• 1 T vanilla
• 2 T coconut flour
• 1/2 t baking soda
• 1/4 t salt
• 1/2 c almond flour
• 1/2 t cinnamon
• 1/4 t ginger
• 1-2 t coconut oil

Preparation
In a large bowl mix pumpkin, milk, eggs, syrup, and vanilla.  In a separate bowl, combine coconut flour, baking soda, salt, almond flour, cinnamon, and ginger.  Pour the dry ingredients into the wet ingredients and mix well until all combined.  Allow batter to sit for about 3 minutes. 

Heat a large skillet over medium heat. Add some coconut oil to the pan to grease it up.  Pour/scoop silver-dollar sized pancakes onto the skillet.  If your batter is thick (mine was), you may have to spread/flatten them out a bit with your spatula.  Cook for about 4-5 minutes on each side.  You may need to add more coconut oil between batches.

Serve with maple syrup or honey, and try not to eat them all yourself!  Enjoy!

Paleo Sausage-Stuffed Portabella Mushrooms

This is another recipe I found through Pinterest and it looked interesting enough that I had to try it!  The original recipe was Paleo to start, but I decided to make some adjustments, mainly based on what I had around the house. I have been craving sausage and mushrooms a lot lately (probably because I associate them with the Fall!), so this looked perfect.  Plus, stuffed mushrooms are one of those things that sound and look really fancy, but are actually super simple.  And, Portabellas are so meaty and filling that they make for a really hearty meal.  So overall, this was a great dinner. Here is what I did:

Paleo Sausage-Stuffed Portabella Mushrooms
(serves 2)

• 2 large Portabella mushroom caps
• 1/2 lb bulk Italian sausage
• 1 clove garlic, chopped
• 1/2 c kale, chopped
• 1 medium tomato, chopped
• 1 t dried basil (or use fresh)
• salt and pepper to taste
• olive oil

Preparation
Heat oven to 400.  Heat a skillet over medium heat on the stove.  Cook the sausage and garlic until cooked through.  Add the kale, tomato, basil, salt, and pepper and cook until all the kale is cooked down.  Remove from heat.

Remove stems from mushroom caps, and rub the caps in olive oil.  Place the caps open-side up on a baking pan/sheet.  Fill each cap with half of the sausage mixture- try to fit it all in there, or else cook it on the side.

Bake for 15-20 minutes, or until mushrooms are tender and browned.

Serve these up alone, or as a (hearty) side to something else.  One stuffed cap each was enough of a meal for my husband and I.  I'm sure you will love this simple and delicious Fall-inspired meal!  Enjoy!

Paleo Butternut Squash Soup

This week it really felt like Fall.  Finally!  Unfortunately, in the Wild West we have a very short Fall season.  Basically, it goes from hot to snowing in about 2-3 weeks.  Which is a big bummer for me, because I love the Fall, especially all the foods that are perfect during this time of year.  I decided to live up the nice weather and make some delicious hearty soup this week. But what kind to make??  So many choices out there, but I had to go with a nice butternut squash soup.  I have been really into squash these days, and like pumpkin, butternut squash is a great Fall food.  I found this recipe through Pinterest, and it intrigued me.  Tons of hearty veggies go into it, making the soup all-natural and packed with nutrients!  This makes a lot, and is really filling, so it can go a long way.  Serve it for a crowd or freeze some away for another day.  If you love homemade hearty soups, you'll love this one!  Here is what I did:

Paleo Butternut Squash Soup

(serves about 6)

• 1 large butternut squash, peeled and cut into large chunks
• 3 whole carrots, peeled and cut into large chunks
• 1 T olive oil (or melted coconut oil)
• 4-6 slices bacon, chopped
• 1 small onion, chopped
• 1 small apple, chopped
• 2 c chicken broth (I used homemade!
• 1 c coconut milk (the canned kind)
• 1 t salt
• 1/2 T cinnamon
• 1/2 T nutmeg
•  1/2 T sage

Preparation
Preheat oven to 350.  On a baking pan, toss the squash and carrots in the olive oil.  Roast for about 30 minutes, until tender. 

Heat a large stock pot over medium and add the chopped bacon.  Cook until crisp, then remove to a paper-towel lined plate and set aside.  Add the onion and apple to the bacon fat in the pot, and saute over medium heat until tender, about 5 minutes.  Once the squash and carrots are cooked, add them to the stock pot and stir around.  Add the chicken broth and coconut milk and bring to a boil, stirring often.  Once the mixture has boiled, remove the pot from the heat.

Use your immersion blender stick to blend the mixture until it becomes totally smooth.  If you don't have an immersion blender, get one, or else pour it into your blender to blend.  Return the pot to the heat and bring to a simmer.  Add salt, cinnamon, nutmeg, and sage and stir well (add enough to your taste preference).

Serve in soup bowls garnished with the crispy bacon.

If you want extra protein, you can add another cooked meat of your choice.  I threw in some cooked chicken, but sausage would also be tasty.  Or, enjoy it alone- any way you eat it will be delicious!  Keep any extra for leftovers, or freeze it for later.  This is a wonderful Fall meal that you will definitely love!  Enjoy!

Paleo Pumpkin Bread

It must be Fall!  Like every other 20-something female on the planet, I love anything pumpkin in the Fall.  One of my favorite things to make and eat has always been pumpkin bread.  Growing up, we always had some fresh baked pumpkin bread in the house this time of year, and we would all gobble it up.  So, I guess it wasn't always in the house, because it would go so fast! Regardless, I love love love pumpkin bread.  Since I already make Paleo Pumpkin Muffins, I figured I could easily make Paleo Pumpkin Bread too!  I found this recipe, probably via Pinterest while searching for everything pumpkin I could find. Well, I tried it out and it was fantastic.  The biggest difference between this bread and traditional pumpkin bread is probably the density.  It is not quite as thick or filling, which only means you can eat way more without feeling full, obviously.  You can decide whether or not to include chocolate chips- I have never added them with traditional pumpkin bread, but for some reason I was really craving it, so I added them.  Definitely a delicious choice, but either way will be great.  Here is what I did:

Paleo Pumpkin Bread
(makes 1 loaf)

• 1 1/2 c almond flour
• 1 t baking powder
• 1 t baking soda
• 1/2 T cinnamon
• 1/2 t nutmeg
• 1/2 t ginger
• 3/4 c canned pumpkin
• 3 eggs, whisked
• 1/4 c raw honey
• 1 t vanilla
• 3 T coconut oil, melted
• OPTIONAL: 1/2 c chocolate mini-chips (I use the Enjoy Life brand)

Preparation
Preheat the oven to 350 degrees.  In a large bowl (I used my kitchen-aid), combine the dry ingredients.  In a medium/small bowl, combine all the wet ingredients together.  Pour the wet ingredients into the dry ingredients and mix well until combined.  Fold in chocolate chips (if you are using them).  Grease a bread loaf pan (I used coconut oil) and pour the batter into the pan.  Bake for 40-45 minutes, or until a toothpick inserted comes out clean. 

Wait until the loaf is cool to slice it- it will taste better.  Serve and enjoy!  And try not to eat too much in one sitting...

Paleo Frittata

I love egg dishes, and I really love frittatas!  They sound and look very fancy, but really- they are one of the easiest dishes to make.  I made my frittata for dinner actually, though most people would do this for a breakfast.  We love breakfast for dinner in my house though!  This is something you can personalize and make however you choose- any meats, veggies, toppings, etc.  Just like an omelet, you can do whatever your heart desires! It's a great healthy breakfast crowd-pleaser that you can eat any time of day.  Here is what I did:

Paleo Frittata
(serves 3-4)

• 4 slices bacon, chopped (use sausage too if desired!)
• 2 T onion, finely diced
• 2 T bell pepper, finely diced
• olive oil
• salt & pepper
• 6 eggs
• splash almond milk
• OPTIONAL (not-Paleo): cheddar cheese, shredded

Preparation
Heat the oven to 350 degrees. Heat a medium skillet over medium heat.  Cook the bacon (or sausage) until crispy.  Remove to a paper-towel lined plate.  Remove the fat (or keep it if you want more flavor), and pour in a splash of olive oil.  Saute the veggies until cooked.  Add the bacon back to the pan and stir it around.  Turn the heat down to medium-low.

In the meantime, get your eggs whisked together in a bowl with a splash of almond milk, salt, and pepper.  Pour the egg mixture into the skillet and stir it all around to get the eggs fluffed up.  Let it sit on the stove for about 3-4 minutes, stirring occasionally, to get it cooking.

If you are being a cheater like me (because you can't live without cheese), sprinkle a wee little bit of cheese on top of the eggs.  If not, skip that step.  Place the entire skillet into the oven and cook until it is all puffed up, about 5 minutes.

Carefully remove the skillet, slice it up, and serve!

I would also recommend adding mushrooms, spinach, or whatever else you like.  This is quick and easy and tastes great!  (Especially if you use cheese... oops).  Regardless, a tasty breakfast meal!  Enjoy!

Paleo Coleslaw

Since I decided to make Slow Cooker Pork Barbecue the other night, I definitely needed a good Paleo version of coleslaw to accompany it.  What good is pork barbecue without coleslaw??  This is a great, healthy alternative to your typical coleslaw because it has no mayo/cream/milk or any kind of dairy product.  Of course, it has a slightly different taste than you might be used to, but it worked great with the barbecue.  I got my inspiration from this recipe, but I changed it up a bit to my liking.  Here is what I did:

Paleo Coleslaw
(serves 3-4)

• 1/4 cabbage, thinly sliced
• 1/4 red onion, thinly sliced
• 2 T raw honey
• 2 T apple cider vinegar
• 1T olive oil
• 1/4 t sea salt
• 1/4 t mustard powder
• 1/4 t celery salt/powder
• 1/4 t garlic powder
• 1/4 t ground black pepper

Preparation
In a bowl, combine honey, vinegar, oil, salt, mustard powder, celery power, garlic powder, and pepper.  Toss in the cabbage and onion slices until well coated.  Cover and refrigerate for at least one hour before serving, or overnight is best.

Serve alongside Slow Cooker Pork Barbecue and enjoy!  A great side for a great Paleo meal.

Paleo Slow Cooker Pork Barbecue

So this was a really busy week, and because of that, I wanted a slow cooker meal for at least one dinner.  I love slow cooker meals because you can prep them in about 15 minutes the night before, and they are pretty much ready to eat the next night when you are ready for dinner.  I bought a big pork shoulder at the store last weekend, so I wanted to make pork barbecue (plus, I was having a craving for it!).  After checking out some recipes online, I decided to just use one of my other meals as inspiration- my Paleo Ribs.  I figured, they are both pork and cooked in the crock pot, so they could definitely use a similar rub.  Well, I think it worked out perfectly!  This was so fast to prep and tasted so delicious.  Make it for a small family or a big crowd- it will be sure to please.  Here is what I did:

Paleo Slow Cooker Pork Barbecue
(serves 3-4)

• 2 1/2 lb pork shoulder, cut into chunks (I cut a 5 lb shoulder in half, but use it all for more servings!)
• 1 T paprika
• 1 1/2 t salt
• 3/4 t cumin
• 1/2 t ground black pepper
• 1/4 t cayenne pepper (or more if wanted) 
• optional: homemade Paleo barbecue sauce

Preparation
The night before (or even the morning of), combine rub ingredients in a small bowl: paprika, salt, cumin, and peppers.  Rub all over the chunks of pork to coat them completely.  Place in slow cooker bowl and refrigerate overnight or until ready to use.  The next day, cook in the slow cooker on LOW for 7-8 hours, or as long as you want.  Or, you can cook on HIGH for 4-6 hours.

Right before you are ready to serve, take two forks and shred the pork right in the slow cooker.  This will keep the shredded pork in the juices and keep it all warm too.  If you want, feel free to add some Paleo Barbecue Sauce for some extra sauciness.  Serve with Paleo Coleslaw and any other delicious Paleo side you might want.

Again, this was SO easy and fast, and my husband and I both gobbled it up.  It would be a great Paleo option for a gathering or party too (great for football season!).  Enjoy!

Paleo Zucchini Hash Browns

This week I had a major craving for zucchini and summer squash, but I was looking for new and different ways to make it.  I saw a post a while back about making hash browns with squash instead of potatoes, and I had to try it.  I found this recipe, and it was already good to go to be Paleo, so I went with it.  I made slight adjustments, mainly by using a mixture of zucchini and summer squash, and it was wonderful.  Of course, it would also be great with just one or the other.  This was a really easy and yummy side dish, and it could work for any time of day, breakfast to dinner, which is awesome.  Here is what I did:
 
Paleo Zucchini Hash Browns
(makes about 6)

• 1/2 large zucchini, shredded
• 1/2 summer squash, shredded
• 2 eggs, slightly beaten
• 1 t garlic powder
• 1 t onion powder
• sea salt & pepper
• 1 T olive oil

Preparation
To prep the squash, toss the shredded bits into a colander and toss with a sprinkle of salt.  Let sit for a few minutes, then squeeze out excess moisture.  (This makes them crispier when you fry them up).  In a large bowl, mix the zucchini/squash, eggs, garlic powder, onion powder, and a dash of salt & pepper.

Heat oil in a large skillet over medium-high heat.  Drop the zucchini "batter" by spoonfuls onto the hot skillet.  (This is a lot like making pancakes!)  Brown on one side, then flip to brown on the other side (about 2 minutes per side).  Add more oil to the pan between batched if necessary.  Eat them up!

These were delicious.  Like, one of my favorite side dishes in a while.  I served these with some spiced tilapia, and it was a great meal.  I think these would be wonderful with breakfast too, since they are basically your typical hash browns, just a LOT healthier. I will definitely be making these again and I recommend you try them out.  Enjoy!