Honey Soy Grilled Salmon

Honey Soy Grilled Salmon.... not a perfect paleo recipe, but pretty darn close and ultra delicious.

Ingredients
1/4 cup packed cilantro leaves
2 green onions
2 teaspoons olive oil
1 teaspoon grated ginger... i got the tube/minced ginger and it worked
sea solt and freshly ground pepper
4 center cut skin on wild salmon fillets, about 6 oz each. Lins only had farm raised so try somewhere else if you want the wild... it's way better for you and tastes less fishy.
2 teaspoons fresh lime juice
2 teaspoons low sodium soy sauce
2 teaspoons honey
1/4 teaspoons seasme seeds

* Preheat the grill over medium-high direct heat. oil the grill grates. Finely chop the cilantro and green onions and mix in the oil and ginger season with salt a pepper.

* Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets going about halfway into the salmon. Evenly stuff the slits with the herb mixture.

* Stir together the lime juice, soy and honey until smooth. Place the salmon, skin up, on the grill and cook until well marked, 3-4 mins. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3-4 mins. Place the salmon on a serving plate, sprinkle with sesame seeds.

So so so yummy. This recipe was found at www.foodnetwork.com

This recipe might seem tricky but it's not. So easy and quite delish!

Chicken Marinade

This is a Kathryn original. I know some of my crossfitting friends already have this recipe so here it is for anyone else that wants it. I use this every time (or some version of it) I grill chicken. I've put this chicken over green salads, kabobs, and just for a normal chicken dinner with veggies. Enjoy.

As a side note. I don't really measure these ingredients. So they might need some adjusting for your taste buds.

4 Chicken breasts/ or any other part of the bird
1/2 cup Olive oil
1/2 cup lime, lemon (fresh or bottled, I don't think it matters) or orange juice
1/2 cup balsamic vinegar
a large spoonful of minced garlic (bottled minced garlic or 6 cloves)
fresh pepper
not paleo... but I generously sprinkle across the top some of Morton's Nature's Seasoning. I love this stuff.


* I rinse the frozen (rarely thawed) chicken and put it and all the ingredients into a large Ziploc bag.

* Shake the bag around so the meat is coated with the seasoned goodness.

* Let thaw in the fridge, sink, counter

* When thawed and time to cook. I preheat the grill on High. Lower a heat a little bit when I add the meat. Then cook for about 6 minutes on each side. Or until the meat is cooked through.

Good luck with this one. I hope the measurements are okay. I don't think you can really go wrong.

"Get some" Power Balls

I just learned how to copy and paste.... Don't be  judging. So it's her 5 year old not mine. Even though Adde would think unsweetened chocolate would be gross :)

thanks to 100daysofrealfood.com for this one. 

1. The Chocolate/Peanut Version (pictured):

I recently bought my first bar of unsweetened chocolate (100% cacao)…and to steal vocabulary from my 5-year-old, it tasted disgusting!However, in some magical way the combination of ingredients in this recipe below make the cacao taste like “regular” chocolate. I have to thank a 100 Days of Real Food reader for introducing me to a version of this recipe. I would have never thought to put these items together and now we can’t stop eating them!

• ¾ cup tree nuts (I used pecans)
• ¾ cup dried pitted dates
• 2 tablespoons of peanut butter (an all natural PB is recommended – the only ingredient necessary is crushed peanuts)
• 3 tablespoons 100% cacao (unsweetened chocolate bar – Ghiradelli makes one that I found at 2 different grocery stores in the baking section)

Combine all ingredients into a food processor and blend. Form into balls (makes about 10 – 12 depending on size) and serve immediately or keep refrigerated. For a slightly different variation without peanut butter check out the chocolate torte recipe.

2. The Peanut/Honey Version:

This recipe is from a friend of a friend and you can get creative with adding extras.

• 1 cup peanut butter (an all natural PB is recommended – the only ingredient necessary is crushed peanuts)
• 1 cup honey
• 3 cups rolled oats (oatmeal)
• 1 cup of nuts or dried fruit (or whatever your heart desires)
• Crushed nuts, granola cereal or unsweetened coconut

Mix the first four ingredients together thoroughly. Form them into balls (makes about 10 – 12 depending on size) then roll them in the crushed nuts, granola cereal, or unsweetened coconut. Serve or refrigerate.

Can't wait to try this one. I just need to get some unsweetened chocolate and some dates. Seriously wouldn't this taste so good for a little something sweet before bed!! bye bye cold cereal:)

Stuffed Zucchini's

OMG these were so good. Thank you everydaypaleo.com you know how to rock my dinner table!

3-4 large zucchini's (I could only find small ones, so I doubled it)

2 pounds ground meat (I used sausage, a hot and regular. She used ground bison)

1 red onion diced

1 egg plant peeled and diced

8.5 oz sun dried tomatoes packed in olive oil- finely chopped

1 cup fresh basil diced

2 Tbsp fresh rosemary finely diced

4 garlic cloves- minced

1 Tbsp dried oregano

1 splash balsamic vinegar

sea salt and black pepper to taste

* Preheat oven to 375

* Cut a thin slice off the top of the zucchini's and scoop out the inside of the squash leaving the shell.

* Drizzle the inside of the squash with olive oil and bake for 20 minutes

* While the squash shells are in the oven start browning your ground meat. When the meat is almost brown, add the onions, eggplant and diced excess zucchini. Cook until the eggplant is soft.

* Add the remaining ingredients and cook for another 5-10 minutes. Pull the shells out of the oven and stuff them as full as you can. (I had a ton more meat filling then shells so I just spooned the filling into the shells, then poured all the excess all over the top. Sort of like a casserole.)

*Put the stuffed shells back in the oven and bake for another 30-40 minutes.

Seriously delicious. I thought this would be a veggie overload but it wasn't. We only had this for dinner. No side dish. It could have used something else like a cauliflower something, or potato dish. I ended up having 4 shells . The same as Mat... it was that good.

Kale Chips

Kale chips are a great after school snack for the kids and a yummy substitute for popcorn/treats during a movie. Give these a try.... they are soooo good.

1 bundle of Kale

olive oil

sea salt

* Preheat the oven to 350

* Wash and dry the kale. It needs to be really dry of it will end up a little soggy.

* Tear the leaves off the stem. I start at the bottom and work up. Tear them into bite size pieces.

* Put the kale in a large bowl, and drizzle olive oil over it. Mix with your hands, until all the kale is covered in the oil. Spread out on a baking sheet and sprinkle with sea salt (less is more).

*Cook for 15-20 minutes. Until kale is crisp like a chip, and ENJOY. They are so tasty. Addelide will eat a whole bundle of kale by herself. Even picky little eaters will like these.

Garlic lime Chicken Fajitas with Homemade Salsa

1 1/2 lbs chicken breasts, cut into thin strips

1 medium bell pepper cut into strips

1 medium onion, thinly sliced

1/4 cup lime juice

1/4 cup orange juice

2 Tbsp olive oil

1/2 tsp salt

1 tsp minced garlic

1 tsp minced onions

3/4 ground cumin

3/4 oregano leaves

1/2 tsp cilantro leaves

1/2 tsp pepper

(all these spices came in a packet. But if you were to use fresh seasonings it would be much tastier. Also this marinade doesn't need to just be for fajitas, you could use it for grilled chicken too. yum)

* Mix juices, oil, all of the spices and salt in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in a large ziplock bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

*Cook and stir chicken in a large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender.Return chicken to skillet. Cook 2 to 3 minutes or until heated through.

*Add to plate and top with fresh homemade salsa

HOMEMADE SALSA

2 avocados

2 tomatoes

1/4 red onion

1 cup frozen corn rinsed

1 can black beans, drained and rinsed

3-6 Tbsp lime juice... fresh is alway better

1 tsp olive oil

salt and pepper

*Of course you could spoon all this into tortillas, but that's not all that healthy. It's delicious just all there on your plate and ready to be devoured by a fork. Enjoy.

Grilled Sweet Potato Skewers

from Lyndsi Clements found at melskitchencafe.com

serves 4-6

*The key to this recipe is cutting all the sweet potato pieces as close to the same size as possible that way they cook evenly. Also, feel free to add other spices to fancy them up a bit. Chili powder and cumin for a southwest kick...

4 medium sweet potatoes/yams, peeled and cut into 1-inch chunks

Olive oil

Salt and pepper

Bamboo skewers

*Place all of the sweet potato chunks in a large microwaveable bowl. Cover with plastic wrap and microwave for three minutes. Remove from the microwave, stir, recover with plastic wrap and microwave 2-3 minutes more, until the sweet potatoes are just tender enough to thread on skewers (but not overly soft- they will cook through on the grill).

*Thread 5-6 pieces of sweet potato on each skewer. Place all the skewers on a rimmed baking sheet and drizzle with 1-2 Tbsp of olive oil, rolling the skewers back and forth to evenly distribute the oil. Sprinkle the skewers with salt and pepper.

*Preheat a charcoal or gas grill to medium or medium-high heat. Grill the sweet potato skewers, flipping every 5-6 minutes, for a total of about 20 minutes, until the sweet potatoes are tender. If desired, finish the hot sweet potatoes off with a quick brush of olive oil mixd with a little salt. Serve immediately.

TASTY:)

Perfect Roasted Asparagus

Thank you Lyndsi Clements

serves about 4

1 pound asparagus spears (the thicker the better for roasting)

2 Tbsp olive oil

Kosher/coarse salt

Black pepper

*Preheat the oven to 400

While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn't great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.

*Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with salt and pepper. Again lightly roll the asparagus so the salt and pepper gets evenly distributed.

*Bake for 10-12 minutes, checking often the last 1-2 mins of baking, until the asparagus is tender when pierced with a fork. Serve immediately.

Curried Cauliflower Popcorn

from Lyndsi Clements found at melskitchencafe.com

1 medium head cauliflower

1 1/2 Tbsp olive oil

1/4 to 1/2 tsp salt

1/2 tsp curry powder

Preheat oven to 475

*Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the olive oil, salt and curry powder.

*Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, until the cauliflower is browned in spots and is crisp-tender. Serve immediately.

Easy Paleo Snack Pack

found online for tons of $cold hard cash$ and not as delicious as homemade

snack size baggies

beef jerky {walmart's is the cheapest and tastes good} my opinion is that Maverik's gas station brand is the best jerky. It's moist and tender... delicious:)

dried fruit

nuts; almonds, macadamia nuts, cashews... ect.

*Put them all together and it's magic. Keep some baggies on hand for a healthy and delicious snack.

*You'll want floss on hand:)

*If your counting protein, fat or carb blocks you'll need to make smaller baggies. Just the same though, take them anywhere.

Spaghetti Squash with Tomatoes

Jan Jacobson:) Claire's Favorite Dish

1 spaghetti squash (about 1 1/2 pounds, cut it crosswise. You get longer squash strands that way)

1 medium onion, chopped

1 green pepper

2 tbsp olive oil

1 large garlic clove minced

4 tomatoes (about 4 cups)

1/2 tsp salt

1/4 tsp dried oregano leaves

1/4 tsp dried basil leaves

1/4 tsp fennel seed

1/8 tsp pepper

2 tbsp butter

(grated Parmesan cheese)

The recipe says this makes 6 servings... I think it makes about 4. Maybe we just like larger portions over here. I add more green pepper, tomatoes, and seasonings and it turns up about right. Maybe double it if you want left overs. As I recall they are tasty tasty leftovers. Also this is a vegetarian dinner. I personally love meat, so I add sausage or grilled chicken to it. As always fresh seasoning always tastes better, but is more $ and not as convenient. We've had it both ways and they were both good.

*Cook squash {Cut your squash crosswise not lengthwise. Scrape out the seeds and pulp. Bake ride side up for about 30-40 mins. at 375. You want to make sure the middle is tender. Or you have crunchy squash noodles... I've done that before... not so tasty.}

*Cook onion, green pepper and garlic in oil (in a 3-quart sauce pan or pot) over medium heat, until onion is tender

*Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer or set aside if squash isn't done.

*Remove squash strands with a couple forks, toss with butter if desired. Spoon tomato mixture over squash.

Jan gave me this recipe a couple years ago, and it's still a fav. Thanks Jan!!

Paleo Lettuce Wraps

found at everydaypaleo.com

Chicken Mixture

4-5 chicken breast

3 tsp wheat free soy sauce (I used light soy sauce.... I'm not that paleo)

1/2 c chicken broth

garlic powder to taste

2 zucchinis diced

6-8 mushrooms diced sesame oil (I used a lot of this. buy the bigger bottle)

{also Smiths was the best bet on the ingredients used in this recipe}

Condiments

1 head iceburg lettuce for wrapping

green or purple cabbage, shredded

bell peppers finely chopped

3 ish green onions chopped

1 can water chestnuts diced

slivered almonds

2-3 carrots finely chopped

*Place chicken, garlic powder, soy sauce and broth in crockpot

*Cook chicken in crockpot on low 6 ish hours (fall apart)

*When chicken is done, shred it really good. I used a butcher knife and cut it up.

*In a big pan/pot saute zucchinis and mushrooms in a generous amount of sesame oil until tender (cook on medium heat and watch out you don't burn the oil)

*Add shredded chicken and mix.

*Serve with condiments.

*Top off with hot chille sauce and San J Thai Peanut sauce (found at Smiths)

Seriously this puts other lettuce wraps to shame. Mat's very favorite paleo recipe I've ever made. No joke.

Paleo Lasagna

by thatgirldownsouth

1 package of hot Italian sausage with casings removed

1 butternut squash peeled and sliced

2 cans of diced tomatoes

1 can of tomato sauce (unflavored)

5 cloves of garlic minced

1/2 diced yellow onion

handful of fresh basil

1 tbsp of Italian seaoning

1 tsp of oregano

1 tsp of thyme

1 tsp garlic powder

1/2 cup red wine

*Heat 2 tbsp of olive oil in a deep pot. Cook onions and garlic in the oil on medium high heat until soft. Add all cans of tomato to the garlic and onions and reduce heat to medium. Add all seasonings and fresh basil to the pot.

*Crumble up sausage and add to the sauce. Reduce to low heat. Add red wine if desired.

*While the sauce simmers peel, remove seeds, and slice your butternut squash.

*Layer half of it in the bottom of an oiled dish.

*Pour half of the sauce on top of the squash. layer more squash and pour remaining sauce over the top.

*Bake at 400 uncovered for an hour. Turn broiler on at the very end to darken the top and cook off any excess liquid.

YUM YUM enjoy