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:)

Chili-Lime Shrimp

From Melissa AdamsThis is one of my favorites!
 
3/4 cup chopped green onions, divided
1 1/2 pounds peeled and deveined large shrimp
1 tsp chili powder
2 tbsp fresh lime juice (about 1 lime)
2 tbsp butter
1/2 tsp salt
Olive oil
 
Heat a large skillet over medium-high heat.  Cook 1/2 cup onions in olive oil 1 minute, stirring occasionally. Add shrimp and chili powder; cook 4 minutes or until desired degree of doneness.  Remove from heat.  Add lime juice, butter and salt; stir until butter melts.  Sprinkle with 1/4  cup onions.
This is a quick and easy dinner.

Curry Butternut Squash Soup

From Melissa Adams 
1 Butternut Squash, (6 cups cubed)
2 large sweet apples
3 medium onions (I just diced one Large onion)
3 tbsp butter
1 1/2 tbsp curry powder
6 cups chicken broth
 
Peel squash and apples; cut into 1 inch cubes and dice onions.  Melt butter in large stockpot over medium-low heat.  Add onions; cook 5-6 min until tender, stirring occasionally.  Add squash, apples and curry powder.  Cook and stir 1 min until fragrant.  Add stok and bring to a simmer over medium heat.  Simmer 25 min or until squash is very soft.  Remove from heat.  Carefully ladle about one-third of the mixture into blender.  Blend until smooth.  Pour into separate bowl.  Repeat two more times with remaining mixture.  Return soup to stockpot and salt to taste and return to simmer.  Serves 8
 
The first time I made this I whisked in 1 8oz container of marscapone cheese that I made at Heathers cheese making class.  It was delicious!  I mixed it in at the end with the salt.  It still taste perfect without the cheese, but thats always an option.
 

Bakes Egg Cups

from Melanie Peterson
12 eggs
12 pieces of round deli ham
1/2 c of cheese 
salt and pepper to taste
green onions

Preheat the oven to 400 degrees.   Spray muffin tin and place a slice of ham in each hole, making a little ham cup.  Crack an egg in each cup sprinkle with cheese, salt and pepper.  Place in the oven for about around 14 mins.  When you pull them out of the oven, sprinkle just a little more cheese on top and enjoy!

If you like runny eggs then follow the recipe to the T.  If you don't, the longer you cook them the less runny.  I really don't like runny eggs, so I took about 7-8 eggs and scrambled them up and added a little sour cream.  Then I poured them into the ham cups.  I cooked them for about 18 mins or so.  

YUMMY!




*** make it Paleo and take out the cheese. You could top these off with home made salsa and avocado's.

Chipotle Lime Salmon

Another fabulous Lyndsi special!

1 lb salmon, cut into 4 fillets
1-2 tablespoons olive oil
2 limes, sliced in half
1 teaspoon celtic sea salt (not sure what the difference is between celtic and regular)
1 teaspoon chipotle powder

1. Preheat oven to 500°
2. Rinse salmon, pat dry and place on a metal baking sheet
3. Rub each fillet with olive oil
4. Squeeze the juice from one-half lime onto each fillet
5. Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet
6. Turn down oven temperature to 275°
7. Place salmon in oven and cook for 8-12 minutes, depending on how well done.