Roasted Brussels Sprouts and Bacon

Roasted Brussels Sprouts and Bacon

www.nomnompaleo.com

love her site.

Here’s what to gather to feed 4-6 people as a side dish:

• 1.5 lbs of Brussels sprouts
• 2-3 tablespoons of melted ghee, avocado oil, melted lard, macadamia nut oil, or fat of choice
• 4 slices of bacon, diced
• salt and pepper
• aged balsamic vinegar

Here’s what to do:

Preheat your oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts. (Don’t throw away the leaves — toss ‘em in a container and keep ‘em in the fridge so you can make some Brussels Sprouts Chips later!)

Cut the sprouts in half and toss them with melted fat of choice, salt, and pepper. 

Dump them on a foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon over everything and pop the tray in the oven.

The sprouts take about 30-35 minutes to roast, so set your timer for 10 minute intervals x3 to regularly rotate and flip the sprouts ‘n swine. Check for seasoning and drizzle some of your favorite vinegar on the finished dish.

I can’t think of an easier-to-make Turkey Day side (besides rehydrating a box of nasty and decidedly non-Paleo mashed potato flakes). Go forth and make Brussels sprouts and bacon!

xxxxx yum.

Beef and Veggie Stir Fry

This recipe is from Liz Eaton's instagram feed. Follow/find lots more at @lizeaton #recipeliz

Optional stir fry veggies with amounts for a 4 serving

•  red/yellow/green bell peppers, cored, seeded and cut lengthwise (1of each or 2 total)
•  red onion thinly sliced (1/2 the onion)
•  yellow squash half-moon sliced (1 cup)
•  small broccoli florets (1 cup)
•  baby eggplant, cut into chunks (1)
•  fresh bean sprouts (1 cup)
•  snow peas (1/2 cup)
•  bok choy, sliced (2 cups)
•  cabbage (1/4 of a cabbage)
•  minced garlic

      other ingredients: salt and pepper to taste, sesame seeds, sesame oil (2 TBS)

Prep your veggies.

Marinate them in approx 1/2 cup teriyaki sauce...   // except the cabbage!    

{unfortunately teriyaki sauce is loaded with refined sugar and a bunch of other stuff that (isn't good for or &) isn't paleo... not that this is a strick paleo blog... it's nice to know you could make a lot of these that way if you want}   ... I did find a website that looks like it would be a tasty easy teriyaki sauce to make.    www.strictlypaleoish.com 

 Cut your flank steak into strips// Marinate or season to your liking of beef

Directions

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.

In a wok or large skillet, heat olive oil over high heat until almost smoking. Add your marinated veggies and meat. Cook all together for about 15 mins. Add the cabbage, snow peas, sesame oil, salt & pepper.Cook until crisp-tender, about 2 minutes more. Remove from heat, sprinkle with sesame seeds... and ENJOY! 

"Dinner. Easy prep... Easy clean up... My kind of meal." Liz Eaton

Stuffed Bell Peppers with Basil

Stuffed Bell Peppers with Basil

recipe from Kayce Gorman Figure FitMiss 

serves 4      {I doubled it... could have tripled or quadrupled it if I didn't stuff peppers and made it like a casserole} 

approximately 3/4 long grain white, brown or wild rice

4 large red/green bell peppers 

2 TBSP olive oil 

1 garlic clove, chopped

1/4 onion, chopped

1 celery stick, chopped

3 TBSP chopped toasted walnuts... I subbed toasted pine nuts

2 tomatoes, peeled and chopped

1 tsp lemon juice

approximately 1/3 c raisins

salt and pepper to taste

2 tsp chopped fresh basil

1/2 lb ground turkey/beef

(all the ingredients are optional and you can add or subtract whatever you want)

1. Preheat oven to 350. Cook the rice in a saucepan as per rice cooking directions instruct. Once cooked, drain, then rinse under cold running water and drain again.
2. Cut the tops off the bell peppers and reserve. Remove the seeds and white cores, then blanch the bell peppers in boiling water for 2 mins. (I over blanched them and they were a little soggy... gross). Remove from heat and drain well.
3. Cook meat, add the garlic and onion while cooking meat. Or after your meat is cooked for 3 mins. Add celery, nuts... (remember toasted them first), tomatoes, lemon juice, salt and pepper, and raisins. Cook for an additional 5 mins. Remove from heat. Add the cooked rice and chopped basil.
4. Stuff the bell peppers with the meat and rice mixture and arrange them into a baking dish. Place the reserve tops on the bell peppers and drizzle the remaining oil over the pan of deliciousness. 
5. Cover loosely with foil and bake for 45 mins. 

It makes for great leftovers, so why not make way more than your family will eat at one sitting. Thank you Kayce! This one was a hit:)