Easy Beginner Paleo Recipes.

Last week we talked about the Pros and Cons of the Paleo diet, whether you come down on it is just another diet fad or a true believer here are a few recipes you can try out.  Maybe you aren’t ready to go full on Paleo but a few recipes here and there can’t hurt you.  If you are a die-hard these recipes are easy to prepare and give you a few new items in your rotation of food. Shrimp & Spinach Stuffed Salmon

INGREDIENTS

  • 2 -250g (1/2 lb) salmon fillets
  • 150g (5oz) raw tiger or white shrimp, cleaned and chopped
  • 3 green onions, chopped
  • 6 mushrooms, chopped
  • 2 cups (packed) spinach, chopped
  • 1/4 cup macadamia nuts, toasted and chopped
  • 1/4 tsp Himalayan salt
  • 1/4 tsp freshly cracked black pepper
  • few gratings whole nutmeg
  • 1/4 cup paleo mayo

INSTRUCTIONS

  1. Melt a little bit of cooking fat in a skillet set over medium heat and cook the green onions and mushrooms, salt and pepper until the onions mushrooms are soft and golden, about 3-4 minutes.
  2. Add macadamia nuts and continue cooking until they get slightly toasted, 1 or 2 minutes, then throw in spinach and cook until wilted, about 30 seconds.
  3. Now throw in the chopped shrimp and cook stirring until they turn opaque, about 1 minute.
  4. Set aside to cool for 5-10 minutes, then stir in nutmeg and mayo.
  5. Make an incision lengtwhise in salmon fillets, without going all the way through. The skin has to remain intact.
  6. Sprinkle with salt and pepper and divide the stuffing between the fillets, packing as much as you can down the incisions you just made and mounding the rest on top of the fillets.
  7. Melt a little bit more cooking fat in a heavy skillet set over high heat (cast iron preferred) and when the pan is scorching hot, delicately add the stuffed salmon fillets, skin side down.
  8. Cook uncovered for about 1 minute to sear the skin nice and good.
  9. Lower heat to low, cover and cook for about 5-8 minutes, depending on thickness and desired level of doneness, until salmon turns opaque.

10. Transfer to oven and set to broil for about 2-3 minutes, until top turns golden and starts to bubble.

Ingredients for Tasty Taco Salad:---because you shouldn't have to miss out on Taco Tuesdays.

For the base of the salad, I used romaine lettuce, diced tomatoes & avocado. Feel free to use any veggies you like.

  • 1 Tablespoon coconut oil
  • 1 pound (500 grams) ground beef
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1.5 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Ingredients for Creamy Cilantro Lime Dressing:

  • 2/3 cup avocado oil
  • 1 egg
  • 1/2 teaspoon mustard powder
  • 1 teaspoon lemon juice
  • 1.5 Tablespoons lime juice
  • 1/2 teaspoon fresh garlic, minced
  • 3/4 teaspoon salt
  • 2.5 teaspoons cilantro, minced

Directions for Tasty Taco Salad:

  1. In a small bowl mix together the chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and pepper. Set aside.
  2. Melt the coconut oil in a medium skillet over medium heat. Once the coconut oil has melted, add the onion and sauté until soft. Add the garlic and sauté until fragrant, about 30 seconds. Add the meat and cook until no longer pink. Add the taco seasoning to the meat and mix well.
  3. While the meat is cooking, make the simple dressing. Place the oil, egg, mustard powder, lemon juice, lime juice, garlic and salt in a tall container. (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute! Stir in the cilantro. [Steph's note: No immersion blender? Place the egg, mustard powder, lemon juice, lime juice, garlic and salt into a blender and let these come to room temperature. Run the blender for about 30 seconds, then with the blender on medium speed, very slowly (in a thin stream) drizzle in the avocado oil until the mayo has thickened.]
  4. Top your salad with the meat and dressing! Enjoy!

 

Spaghetti Squash Pasta and Garlicky Beef Bolognese

 

Ingredients 2 pounds of ground beef ½ large spaghetti squash, de-seeded (scrape it out with a spoon) 1 small can tomato paste Handful of fresh basil 1-2 heads of garlic 1 chopped white/yellow onion Salt/pepper Mozzarella cheese (optional)

Directions: Preheat your oven to about 350 degrees. Place the squash half face down on a greased roasting pan. Stick it in the oven for about 30-45 minutes until fork tender. (You want to be able to shred it with a fork. Don't let it get mushy!)

While that's baking, brown your beef and onions. Crush all the garlic cloves and throw it in with the beef. Add tomato paste and the basil, salt, and pepper. Let it all simmer for about 20 minutes.

Shred the squash. (Let it cool down a bit. Blazingly hot squash leaves can leave burn scars!) Place a pile on each plate, serve with meat sauce over the top, and garnish with cheese and basil.

 

Do these really sound easy to you?  If you tried out what one did you like it?  Have any more recommendations for some easy Paleo recipes?

 

 

 

 

 

 

 

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