SUPPER’S READY: Baked Tuna Stuffed Avocado

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KETO-PALEO RECIPE:
I’m so sad, tonight’s the last night for avocado meals. I keep seeing baked avocado and egg recipes on social media, so I decided to try Baked Avocados stuffed with tuna salad. It turned out much better than expected and will be made again when the next big avocado sale happens!_

BAKED STUFFED AVOCADO: Make tuna salad the way you prefer, stuff avocados. Bake at 375 for 15 minutes. Top with cheese if you’re Keto…pairs well with hot sauce and sweet pickles.

SUPPER’S READY: Fried Avocado Fries

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Avocados went on sale 2/$1 last week, so that means that this week, a lot of meals will include this delicious, healthy fat. YEAH!

Yesterday, we ate Chicken Avocado Casserole (awesome!) and tonight, I paired a bunless bacon cheese burger with FRIED AVOCADO! To say this was a hit with the family is a complete understatement! It’s GREAT!

INGREDIENTS:
3-4 avocados, peeled, halfed & sliced
1-2 eggs
1.5 cups almond flour
1/4 tsp cayenne
1/2 tsp salt

DIRECTIONS:
Drag sliced avocado through egg before coating with flour mixture. Fry in coconut oil. ENJOY!_

Avocado Love

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You want to know what makes me happy? Getting ALL these avocados for $6! You’ll be seeing lots of recipes this week calling for avocado…chicken & avocado casserole, fried avocado, tuna melt stuffed avocado, chocolate mousse avocado. Living on a tight budget requires getting creative with sale items…too bad avocados weren’t always on SALE!

KETO SNACK: Pork Rind Nachos

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Pork Rind Nachos! Oh My Goodness! Go buy a bag and make these tomorrow. These were so amazing and satisfying. Perfect for a relaxing night of movies.

SUPPER’S READY: Paleo Stuffed Peppers!

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Paleo Stuffed Peppers was our Sunday supper. Very easy to make, but a little spicy for young mouths…next time, I’ll use green peppers and add heat via hot sauce instead._

Food Diary: January 20th, 2017

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Accountability Post: Keto eating has been on point and despite not being able to exercise for a week, I am trying to remain active by going for walks.

Breakfast: Bacon & Cheddar Omelet
Supper: Paleo Chick-fil-a Chicken
Dessert: Keto BFF Brownie

SUPPER’S READY: Morrocan-Style Chicken Recipe

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It may not look very good or heck, even sound very good but it is! I first saw this dish at a friend’s wedding and thought the combination was weird but with some coaxing, a spoonful landed on my plate and I discovered this odd blend of flavors actually works.

Unlike other recipes for Moroccan chicken, this recipe is easy. I’ve completely simplified it to the point that only a few ingredients are required; chicken thighs, broccoli, green olives, garlic powder, cumin, mayo, salt & pepper and cooking fat of choice.

COOKING INSTRUCTIONS:
1.Add your cooking oil to a cast iron pan, salt and pepper your chicken thighs and add them to your pan.
2. Cook on each side for three minutes.
3. Place covered cast iron in preheated 350° for 30 minutes.
4. Cut and wash broccoli before steaming. Remove when tender and drain.
5. Add a whole bunch of cut olives to broccoli and mix in desired mayo and 1 tsp of cumin.
6. When chicken thighs are fully cooked, place beside broccoli mixture and ENJOY!

TIP: For more flavor add cilantro, ground ginger, turmeric.

Paleo Red Curry Butternut Squash

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If you haven’t tried Butternut Squash you should. It’s tough to peel and chop but your hard work will be rewarded. Whether you simply add S & P with butter or whether you try the recipe below, I suggest adding a Butternut Squash recipe to your next meal plan.

INGREDIENTS

1 Butternut Squash, peeled and cut into cubes
1 bunch of green onions
1 can of full fat coconut milk
3 TBSP of Red Curry Paste
1 TBSP of Coconut Oil or EVOO
2 TBSP of Tomato Paste
2 TBSP of minced garlic (yes, I LOVE garlic!)
2 TBSP of Coconut Palm Sugar
1 tsp cumin
a few drops of fish sauce
basil to garnish

INSTRUCTIONS
1. Add chopped green onions to medium heated cast iron pan prepared with coconut oil.
2. Add curry paste, cumin and tomato paste, blend. Heat for 5 minutes.
3. Add minced garlic. Cook for 1 minute
4. Add coconut milk, sugar and fish sauce. Mix together and smooth out lumps.
5. Add butternut squash. Simmer for 20 minutes, stirring every 5 to 7 minutes.
6. Remove from heat and garnish as desired.

*COOKING IDEA* I am thinking if thoroughly blended, this would make for an amazing soup.

Thanks to All Recipes for inspiring this healthy side dish!

Paleo Fajita Marinade

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I love fajitas and have tried several marinades, hoping to recreate the same flavor I get at my local Mexican restaurant….each try has left me disappointed…until NOW! This is a great marinade that will make  you smile and wishing that you doubled the recipe.

INGREDIENTS
2 pounds of meat
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
2 teaspoons Tamari Sauce or Coconut Aminos
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 Tbsp minced garlic, heaping (I love garlic!)

INSTRUCTIONS
1. Mix ingredients together, add meat and thoroughly blend together.
2. Place in fridge for at least four (4) hours but preferably overnight.
3. Cook meat as desired.

Thanks All Recipes!

Whole Baked Cauliflower

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I keep seeing recipes for baked heads of cauliflower and honestly, I thought it looked gross. Give me shopped cauli, steamed cauli but a WHOLE head of cauliflower? So I tried it and I admit that I was wrong. What an amazing way to enjoy cauliflower and might I add that it is probably the EASIEST side dish you will ever make in your life.

Try it and you will see why so many people like it!

INGREDIENTS:

Whole head of cauliflower
1/4 cup Extra Virgin Olive Oil
Sea Salt and Black Pepper to taste
1 Tbsp Curry Powder

1. Clean cauliflower head, remove steams and cut a clean line on the back, so it sits directly on the cookie sheet.
2. Add sea salt and pepper to taste.
3. Pour olive oil over the cauliflower, evenly distributing it.
4. Sprinkle curry powder over cauliflower.
5. Bake at 400 for 40 minutes.

Thanks Simply Paleo!

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