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!