Paleo Spaghetti Squash Shrimp LoMain

Ingredients:

-1 large spaghetti squash

-1/4 cup coconut aminos

-3 cloves garlic, minced

-1Tbsp. Coconut sugar

-1 or 2 drops doTerra Ginger essential oil

-1/4 teaspoon pepper

-2 Tbsp. Sesame oil or toasted sesame oil

-1 or 2 dashes of fish sauce

-1 cup of the trinity (onion, bell pepper, celery chopped) or just 1 chopped onion

-3 stalks celery, sliced diagonally

-2 cups cole slaw mix (Cabbage & Carrots)

-sesame seeds for garnish

**I always double this recipe!!!

Directions:

Cut squash in half and remove seeds. Place cut side down on baking sheet. Bake at 400 for 40 mins!!!  No longer!!!  Let cool to touch. 

In bowl, whisk coconut aminos, fish sauce, garlic, coconut sugar, ginger oil, and pepper. Set aside. 

Heat sesame oil in large skillet or wok. Sautée trinity and celery until tender and beginning to brown. Stir in slaw mix and cook for another minute or two, until softened.  Add shrimp and Sautée until shrimp are cooked and pink. Don't over cook or shrimp will be chewy. 

Remove squash with fork and add to skillet.  Pour sauce ontop. Gently toss together until combined. 

Tanya's Path to Wellness Update

Wow, it has been a little over a year since I started with a cautious dabble into the Paleo world with the help of my friend Sherri! Long story short on that, I did it for a month, found it wasn't as hard as I thought, I felt good GREAT, but I didn't lose any weight.  For me this was a real disappointment, and I wish I had the mindset of Sherri, that it isn't about weight.  It is about health. But I physically and psychologically NEEDED to lose some weight. I have severe insulin resistance, no thyroid and on my 5 foot 1 frame, every pound is a burden and I am truly the embodiment of a metabolic nightmare. I really thought one month of strict Paleo would produce at least a little loss on the scale, but it didn't, so I didn't continue. Head hangs in shame....  HOWEVER, as is every experience in life, my Paleo project proved to be an invaluable one, that I was led to be a part of for a bigger purpose later down the road. 

During the journey, about 20 lbs down, Nov 2013

Fast forward 6 months. I gained even more weight continuing my SAD diet. I was really feeling bad, and I needed to DO SOMETHING.  One day in July, I stumbled upon a plan called Trim Healthy Mama (THM). It was focused on high quality foods, limiting soy, corn, high glycemic foods and  eliminating sugar ( much like Paleo in some ways, although different in others) In THM, foods are eaten in a combination that promotes weight loss. E meals are "energizing meals" and S meals are "satisfying" meals. E meals are comprised of HEALTHY carbs, with minimal fats, and S meals are HEALTHY fats, with minimal carbs. Healthy carbs and fat both have important roles in the functioning of the body, however, when spaced at intervals of 3 hours apart, your body has time to process the single fuel you used at the last meal. This plan has been a wonderful framework for me. I do still follow MANY of the same Paleo principles actually. Although, THM is NOT a gluten free plan, I have since given up gluten/wheat and only eat MINIMAL grains, being the occasional rice, and oatmeal. My primary carbs are sweet potatoes and apples. I find myself following MANY Paleo/Primal websites and Facebook pages, and using MANY recipes from Paleo cookbooks and tweaking them slightly to fit my needs (including those RIGHT HERE). I am happy to say, that using a combination of these things, I am down 30lbs since July and I have 5lbs left to reach my goal. YAY!!!!

Since I started serious focus on finding out what my body needs to perform optimally, I have found out that I am also sensitive to things I never knew! The latest has been proplyene glycol. I made a recipe that called for caramel flavoring along with other things that I eat all the time without difficulty. My stomach was torn up for hours that night. The only difference was this ONE ingredient, I had 1/2 tablespoon. OUCH. Come to find out it is in most hair products (I have had a sensitive scalp as long as I can remember), as well as countless other things. So now I am working to research and replace these products, and I am ditching the caramel extract obviously! The answer to a long unsolved mystery has finally been discovered! 

The biggest things I have learned in my journey are these:

1. We are all at different places in our journey to wellness. Sherri was many steps further down the road than I was. She has always had the intuition and desire to seek wellness versus weight management, and I really respect her for that. In this way she has also lost many pounds since I met her. But it wasn't her primary goal, just the result of improving her health and the choices she made. BRAVO! I still look to her for much advice on MANY different levels.

2. We all have different needs in our journey to wellness. Sherri is dairy free because she has never been able to handle dairy as long as I have known her. However, I handle dairy just fine. I no longer drink cows milk, but have replaced with almond milk, but I do have cream, butter, cheese, cottage cheese and greek yogurt on a regular basis. 

3. There is more than one road in our journey to wellness. Sherri has found her way with a strict Paleo lifestyle, while I have found my way through a combination of Trim Healthy Mama/Primal lifestyle. Neither road is wrong, and they take us to the same place...our best health.

4. We MUST become more in tune with our bodies. I had never taken the time to slow down enough to do this. A huge blessing came into my life last year, allowing me to work part time near home, so that I could focus more on my health and my family. This has been a real learning experience for me. I suspect MANY out there do not know the art of listening to their bodies either. I am still learning. 

If there is anything you take from this, please let it be this. Take the time to learn to treat your body with respect by fueling it in a healthy way, and then begin listening to what your body is telling you. Everything you eat or drink is connected to the way you feel. It has taken me longer to realize this than I care to admit, even though I have always been very "health conscious" in the eyes of my friends/family. I wish you continued success in your personal journey to wellness. 

Until next time! Love, Tanya

If you would like to learn more about the Trim Healthy Mama plan. 

(I do not make money from sharing this!) 

Sausage Breakfast Muffins w/Spinach & Egg

 

Here is an easy way to take a Paleo breakfast on the go.  I'm always looking for easy ideas to make life easy, while still keeping it healthy.  I made these meaty muffins on Sunday so that we can all have a great breakfast during the work week.

 

Ingredients:

• 1 lb. Sugar free breakfast sausage (I used US Wellness, but you can also make you own.  See my favorite recipe below from Primal Palate)
• Sauteed spinach (I used some leftovers from the night before.  I sauteed it in a little bacon grease, onion powder, garlic powder, salt, pepper.)
• 6 or 7 eggs
• Pink Himalayan Salt and pepper to taste
• Chives and crumbled bacon to taste.

Directions:

• Preheat oven to 350.
   
• Use a meatball size of sausage to fill the bottom and sides of a muffin tin.  Make sure you leave a well large enough for your spinach and egg.  I made 7 meat muffins, but it will depend at the size muffin tin you have.

• Here is where you can add spinach or anything else you would like.  Remember to save room for the egg.  Crawfish, veggies, sweet potato hash, would all be possibilities! 

 

• Next, I cracked an egg into each meat muffin.  Some of the muffins I fill with too much spinach, so I just saved some of the whites in a bowl.  (My hubby only likes egg whites, so I can always use extras.)
• Top with salt, pepper, chives and a little bacon never hurts!
• Bake 20 to 30 minutes until meat is done and eggs are to your liking.  My muffins baked for 20 minutes. 
• Don't worry about sticking.  The fat from the meat helps the muffin to not stick.  As soon as I popped them out of the oven I ran a small knife around the sides. 
• Once muffins are cool enough to touch, place on a plate lined with paper towels to absorb grease.  Store in fridge.
• Enjoy!

 

Here is the link for my favorite breakfast sausage.  http://www.primalpalate.com/recipe/breakfast-sausages/

 

Healing Paleo Egg Drop Soup

 

      I love having Egg Drop and Miso soups, but my body can't handle the soy that are hidden in most recipes.  I found a few different recipes around the web, but still could not find the right combination that taste great.  This soup is kinda a combination of the two.  Hope you enjoy.

Ingredients:

• 1 tablespoon grass fed butter or coconut oil
• 2 Tbsp. onion powder
• 1 tsp. celery salt or 1 stalk pureed celery
• 8 cups bone broth (see link to recipe below)
• 1 Tbsp. coconut aminos
• 2 teaspoons toasted sesame oil
• 8-10 eggs (we used 10 b/c we like thicker/chunkier soup), well beaten
• 1 sheet of seaweed tore into small bits (you can use more or less depending on your preference, I used an entire snack size pack)
• 1/2 tsp. Pink Himalayan salt (may need more if you use puree)
• 1 tsp. fresh cracked black pepper
• 2 tablespoons chopped chives or green onions (optional for topping)

Directions:

• Add grass fed butter or coconut oil to a sauce pan and melt on a low to medium heat. Whisk onion and celery powders until combined.
• Stir in bone broth, coconut aminos, sesame oil, Pink Himalayan salt, and pepper. Bring to a boil.
• Using a fork or whisk, slowly pour and stir the eggs into the broth.  Be sure to not stir fast, but make sure you are moving the fork enough to not foam a large glob of egg.  
• As soon as you are done, sprinkle in your seaweed bits.  As much or as little as you desire.  It will soften quickly.

• Turn off and remove from heat.
• I like to sprinkle a few green onions or chives on the top of mine, but my men don't.  So garnish as you would like.
• Also for those of you that like a thicker, more filling soup, I add chicken from a rotisserie or whatever chicken you have on hand.
• For those of you that don't mind chunks of onion and celery (my men don't like in their soup), you can use the real thing instead of powders.

If you are looking to make your own bone broth.  Here is my blog post on how I did mine!
http://2cajungirls.blogspot.com/2013/01/making-my-own-bone-broth.html

Cajun Girl Eggs in a Nest!

Ingredients:

2 med. sweet potatoes, grated
1 cup trinity (onion, bellpepper, celery already chopped)
1 clove garlic, minced
1/2 to 3/4 lb. sugar free breakfast sausage
1/2 cup pre-cooked crawfish
4 pcs. cooked bacon crumbled
Pink Himalaya salt, Cajun seasoning, and black pepper to taste
8 eggs
2 Tbsp coconut oil or grass fed butter


Directions:

• Preheat oven to 375 degrees
• On med./high heat, melt 2 Tbsp coconut oil or grass fed butter.
• Once melted, add trinity and saute until soft, translucent, and beginning to turn a nice golden color. Add in garlic, cook until fragrant (about one minute).

• Next, add sausage, cajun seasoning, black pepper and salt to skillet and mix with trinity.  Brown sausage mixture and cook until done.

• While sausage is browning, peel and shred the two large sweet potatoes. 

• Add grated sweet potato to skillet with sausage mixture and cook until sweet potatoes are soft and just cooked through, about 3 minutes. To avoid sticking, stir frequently.  The sweet potatoes should not be mushy. We are just slightly softening to potatoes.  The rest will be done in the oven.
• After 3 minutes, add crawfish and cook for about 2 minutes until heated.  Not long, they will get tough.
• Remove from heat and place in dish of choice.  I used foil pans b/c I wanted to cook half now and take the other pan to work to cook later.  Note:  For the one I cooked later, I let cool and covered and place in fridge for later.  Once at work,  I added eggs and popped in oven.  Co-workers enjoyed a hot breakfast.
• Once mixture is in pan, sprinkle crumbled bacon ontop. 
• Next, I used the back of a measuring spoon to make a dent in the hash for each egg.  As you can see from pictures, I used four eggs in each. 
• Your dish is now ready for the oven!  Bake for 5-10 minutes, depending on how you like your eggs.

• To serve, scoop into a bowl and garnish with avocado chunks, fresh tomato, or even a few more pieces of crumbled bacon (my personal favorite).
• Enjoy!

 

 

Cajun Seasoning I used(from Emeril):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• (Yields about 2/3 c.)

Chicken & Asparagus Soup w/ Portabella Mushroom

 

During cold weather, there is nothing like a warm bowl of soup.  With that said, I'm a girl that loves to chew, so a hearty, thick soup is a must.  One of my "Paleo Pals" posted a great recipe for Asparagus Soup, but it was a smooth broth and I didn't think it would be a satisfying meal for me.  So here is my thick, hearty version!

Ingredients:

• 4 to 5 cups bone broth or chicken broth
• 2 lbs. fresh asparagus (cut asparagus stalks into four pieces, cut and separate the tips first and reserve)
• 1 large onion cut into large chunks
• 4 Tbsp. Grass fed butter, coconut oil, or ghee
• 1 package of sliced Portabella mushrooms
• Shredded chicken from one rotisserie chicken or you can use cooked breast or thighs
• 1 tsp. Pink Himalayan salt to taste
• Black pepper to taste
• Cajun Seasoning (see recipe below) to taste

Directions:

• Add bone broth to large stock/soup pot with cut asparagus (NOT THE TIPS), onion chunks, butter/oil, salt, black pepper (I used half tsp.), and Cajun Seasoning (I used 1 Tbsp., but you can add a little now and some to the finished product)
• Cook on med./high until asparagus and onion are tender (about 45 mins. to 1 hour).
• Use slotted spoon to remove all onions/asparagus into food processor.  Puree until smooth and pour back into pot with broth.
• Add asparagus tips and mushrooms.  Cook until both are soften and done to desired texture.
• Remove and shred chicken from rotisserie and add to pot.
• Cook until chicken is heated through and combined.
• ENJOY
• Note:  Chicken breast or thighs can be cooked in broth at the beginning if you are using raw chicken.

• Cajun Seasoning I used(from Emeril):
  
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • (Yields about 2/3 c.)

 

 

 

Mustard-Sage Glazed Chicken Thighs

This is a great quick and easy meal from Practical Paleo.  I did change the amounts of the ingredients a little, just to give it a little extra pop!  ;)

Ingredients:

• 1/4 melted grass fed butter (I used KerryGold) or coconut oil
• 2-3 Tbsp. grain-free mustard (check the ingredients)
• 1 tsp. Pink Himalayan Salt (Sea salt is fine too, but I love the Pink Himalayan)
• 1 Tbsp. dried Sage
• Black pepper to taste
• 12 bone-in, skin-on chicken thighs

Directions:

• Preheat oven to 425.
• Whisk first 4 ingredients together in bowl.
• Lightly brush the back of each chicken thigh with sauce and place in baking dish.
• Once in baking dish, I personally sprinkled a little extra salt and pepper on the chicken skins.
• Next, brush the tops of the chickens with the remaining sauce.
• Bake about 45 to 1 hour.  I like the skin really crisp, so I baked for an hour.  Note that I used two pans and the glass dish took longer to crisp.

ENJOY!

Cajun Paleo "Unrolled" Cabbage Rolls

This recipe reminds me so much of my Granny's Cabbage Rolls.  I've never had the skill or the patience to make rolls like my sister and Granny, so I had to "unroll" them!  ;)  My Granny would be proud!  Hope you enjoy!

 

Ingredients

• 1 to 2 Tbsp. organic extra virgin coconut oil
• 1 1/2 lbs. grass fed ground beef
• 1 lb. med. gumbo size shrimp
• 1 to 1 1/2 cups trinity (chopped onion, bell peppers, celery)
• 2 cloves minced garlic or 2 teaspoons garlic powder
• 1 head of green cabbage, washed and chopped
• 1 can of Rotel
• 1 cup tomato puree or sauce
• 1 head of grated cauliflower (To make cauliflower rice, just grate the top of cauliflower into skillet.)
• 1 Tbsp. Cajun Seasoning (see below)
• Pink Himalaya salt and pepper to taste

Directions

1. On med. high heat, saute trinity in the coconut oil until soften and lightly golden.  Add Rotel with juice and continue to saute until softened.
2. Add ground meat to skillet and brown.
3. Add tomato puree, garlic/powder, chopped cabbage, cauliflower rice, Cajun seasoning, and salt/pepper.  Continue to saute mixture until cabbage softens and all ingredients are incorporated.
   
 

4. This is when you can continue to cook in skillet until done or add to Crockpot.  I cooked mine in Crockpot for 3 hours on high, b/c I've had a ton of stuff to do and don't feel like watching a skillet.
5. After cooking for 2 1/2 hours, I added my shrimp and cooked the last 30 mins. or until shrimp are just done.  (Cooking shrimp too long will make them tough.)
6. Serve and enjoy!

How to Make Your Own Cajun Seasoning (from Emeril):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• (Yields about 2/3 c.)

Paleo Crockpot BBQ Pulled Pork

Ingredients

• 5 lb. boneless pork shoulder
• 1 Tbsp. smoked paprika
• 3 Tbsp. garlic powder
• 3 Tbsp. onion powder
• 2 Tbsp. fresh cracked black pepper
• 2 Tbsp. Pink Himalayan Salt
• 3 Tbsp. Apple Cider Vinegar
• 1/2 cup bone broth (chicken broth will work, but bone broth is so much better)
• 1 1/2 to 2 cups Paleo BBQ Sauce (see below for recipe I used)

Directions

 

Using cold water, rinse pork and pat dry with paper towels.  Combine all dry seasonings and rub pork until completely covered. 

 

Place seasoned pork shoulder into the Crockpot with the fat side up (fat will drip into the meat this way). Pour in bone broth and add Apple Cider Vinegar.  I cooked on low for 10 hours.  Occasionally, when I passed the Crockpot, I would spoon the juices over the meat.  When done, my pork was extremely easy to shred with two forks. 

Once shredded, add BBQ sauce and pork back to the remaining juices in the Crockpot.  My Crockpot has a "Warm" feature, so I just let the meat and sauce warm together for a while, then served the family.

We served on large Romaine lettuce leaves and topped with purple onion and avocado slices.  YUM!

 

 

Easy Paleo BBQ Sauce

Ingredients

• 1 (15 ounce) can tomato sauce (no sugar added)
• 1 (6 ounce) can tomato paste (no sugar added )
• 1 teaspoon coconut aminos
• 1 teaspoon Liquid Smoke
• 2 teaspoons cumin
• 1 teaspoon chipotle powder
• 1 teaspoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons maple syrup
• 2 tablespoons coconut sugar
• 3 tablespoons local honey
• 3 tablespoons Apple Cider Vinegar

 

Direction

 

Whisk tomato sauce and paste together in bowl.  Continue to whisk in the remaining ingredients until well combined.  Use what you need and store the rest in a jar, in the fridge.  Enjoy!

Paleo Banana Nut Bread

 

 

 

 

Ingredients:

• 4 extremely ripe bananas (mine were almost all brown)
• 4 duck eggs (trust me, they make a difference)
• 1/2 cup almond butter
• 4 tablespoons melted grass-fed butter, plus one teaspoon to grease pan (I used KerryGold)
• 2 teaspoons Madagascar vanilla
• 2 teaspoons local honey
• 2 teaspoons maple syrup
• 3/4 cup coconut flour
• 2 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• pinch of Pink Himalayan salt
• 1 box of organic raisins
• 1/2 cup of cupped pecans

Directions:

Preheat your oven to 350 degrees. Combine all wet ingredients: bananas, duck eggs, nut butter, melted grass-fed butter vanilla, honey, and maple syrup in a bowl and mix well with whisk or fork.  (Note: Small chunks of banana in the mix works well).  Next, whisk in dry/powdered ingredients: coconut flour, cinnamon, baking soda, baking powder, and Pink Himalayan salt. Once well mixed, stir in raisins and pecans.  Pour into a greased 9×5 loaf pan and spread evenly.  Bake for 50 mins.-1 hour (ovens will vary).  Remove from pan and cool.  Slice and serve.  My family loves to drizzle each slice with a little maple syrup and eat hot.

3.2.2029

Slices store well in Ziplock and taste great when reheated.

 

 

Cajun Seafood Bisque

Ingredients
2 Tbsp coconut oil
2 cup Trinity (chopped onions, bell pepper, and celery~a lil parsley too)
2 cans tomato paste
2 Tbsp. smoked paprika
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. cinnamon
1 Tbsp. hot sauce
2 cans unsweetened coconut milk
2 cup chicken bone broth or chicken broth (if you don't have a fresh batch of bone broth)
2 bags frozen butternut squash chunks
2 bags frozen sweet potato chunks
3 lbs. med. shrimp (I used frozen b/c it was what I had)
2 packs frozen crawfish tails (Again, I used frozen b/c it was what I had)
15 oz. lump crab meat
Cajun Seasoning to taste (see recipe below)
Pink Himalayan Sea Salt to taste
2 to 4 Tbsp. chives (I added to the pot during the last 5 mins. of cooking time and as garnish)

Directions
In large soup pot, saute the trinity in 2 Tbsp. coconut oil until the onions become translucent.

Whisk in tomato paste, paprika, garlic powder, cinnamon, Cajun seasoning, hot sauce, and salt.  Once combined, slowly whisk in coconut milk and broth.  Next add in butternut squash and sweet potato.  Bring to a boil and then turn down to simmer until the veggies soften until desired consistency.  I simmered about 15 to 20 mins.  This is where you can adjust your seasoning.  Add, simmer, taste~~until you find your cajun spice level!  ;)

Finally add shrimp, crawfish tails, and crab meat and simmer until shrimp and crawfish are just cooked.  Note that overcooking will make your shrimp and crawfish tough and rubbery.

This makes a LARGE pot, but it is nice to freeze and have some another day!

Cajun Seasoning I used(from Emeril):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• (Yields about 2/3 c.)

 

Paleo Fried Backstrap (Venison) w/Cajun Dipping Sauce

Here is a southern favorite that has been Paleofied!  Deer meat is a staple here in the south and backstrap is almost every ones favorite hunk of meat!  This recipe has allowed me to enjoy the venison favorite, while still keeping it Paleo (healthy for me)!

 

Paleo Fried Backstrap

 



 

Ingredients:

 

   Backstrap

• Backstrap (will vary in size, but should be around 2 to 3 lbs.)
• 4 eggs
• 2 cups arrowroot flour
• 1 Tbsp. sea salt
• 1 to 2 Tbsp. Cajun Seasoning (see recipe below)
• Coconut oil (Amount depends on if you are using skillet or deep fryer)  I used about 5 cups in a large skillet

   Cajun Dipping Sauce

• 1 cup Paleo mayo of choice
• 1 cup Paleo ketchup of choice
• 1 Tbsp. horseradish
• 1 Tbsp. hot sauce
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• Sea salt, pepper, and Cajun seasoning to taste

Directions:

 

One thing my family has always done is soak deer meat in milk to remove the "wild game" taste.  I did not do that for the backstrap.  I do soak my deer roast in coconut milk however and it works great.  I sliced my backstrap into thin slices (about 1/2 inch or so). 

 

I then used a meat tenderizer to pound the meat into thin rounds.  Note that I placed plastic wrap over the meat before tenderizing to prevent splatter (works like a dream and helps with clean up of the kitchen).

 



Whisk eggs in a large bowl.  Slowly whisk in small amounts of the arrowroot, sea salt, and Cajun Seasoning until batter resembles the texture of household glue.  Important to work the dry ingredients into the eggs a little at a time.  Add each deer slice and coat completely.

 



Add coconut oil to skillet or deep fryer and heat to high temperature.  Test the meat to see if the oil is hot enough but dropping one piece and making sure it sizzles.  This is where I would suggest you test the seasoning by cooking one piece first and tasting to ensure you are happy with the seasoning.  Remember you can always add seasoning, but can't take it out.  You may want to add the smaller amount of seasoning suggested first, and then add after you taste!  Once you are happy with seasoning, frying the rest of the meat until crisp on each side.

 



For Dipping Sauce:

Mix together all ingredients well and serve.  Sauce can be store in refrigerator and used for dipping your boiled crawfish as well.

Cajun Seasoning I used(from Emeril):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• (Yields about 2/3 c.)

I make this and store in a shaker in my spice cabinet.  I use this on everything.  I love Cajun seasoning but can't use store bought variety due to MSG and other not so great ingredients.  So glad I found this one to use regularly.

Serve with Cajun Dipping Sauce and enjoy!

 

 

Hawaiian Bacon Sliders w/Pineapple Slaw

Hawaiian Bacon Sliders

Ingredients:

• 1/2 lb. ground beef
• garlic powder
• onion powder
• a few dashes of Liquid Smoke
• salt and pepper to taste
• Smokey seasoning (I use the mix from Practical Paleo)
• fresh pineapple or canned chunks
• bacon (one slice for each burger you make--I made 6, so I used 6 pcs. bacon)

Directions:

Preheat oven to 400.  Mix ground meat, garlic powder, onion powder, Liquid Smoke, salt, and pepper together.  Flatten a meatball size portion of meat into small patty.  Top with a few chunks of pineapple and then wrap each patty with one slice of bacon.  Sprinkle Smokey seasoning mix atop each patty.  Cooking times will vary, about 20 minutes.  Cook until desired wellness and the bacon is crisp.

 

Pineapple Slaw:

1 bag of Cole Slaw (I know, I was a little lazy today.  Use fresh if you have the time and energy.)
3/4 to 1 cup mayonnaise (your favorite Paleo Mayo works great)
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1/2 teaspoon salt
juice of 1/2 lemon
2 Tbsp. Apple Cider Vinegar
1 Tbsp. local honey
1 cup pineapple chunks

Since I had just made my mayo in my Ninja, I just added all the above ingredients and processed.  Pour dressing over Cole Slaw in bowl and chill in the fridge.  Serve on side of your burgers!  Maybe even on top!  Enjoy!

 

 

Breakfast Bowl

 

 

 

I'm not sure why, but sometimes I just crave spinach and eggs!  Here is my simple way to add those greens to breakfast.

 

Ingredients:

• 2 Tbsp. KerryGold grass-fed butter
• 2 cups or more of fresh baby spinach
• 1 or 2 slices of Applegate ham
• 1 or 2 eggs
• Sprinkle of onion and garlic powder
• Salt and pepper to taste

 

Directions:

Saute spinach in 1 Tbsp. of butter until softened.  Move to bowl.  Grill ham until warm.  Cut and add to bowl.  Fry eggs to desired texture and top spinach and ham.  Enjoy!

 

 

 

Sometimes You Just Need a Biscuit!!!

 

One of most cherished childhood memories was breakfast, which included BISCUITS!  Now don't get me wrong, I love eggs and bacon, but sometimes you just need a biscuit to dip into those yolks!  This is not an everyday thing for me, but more like a "Sunday morning breakfast" treat.  I use the Easy Breakfast Biscuit recipe, http://fastpaleo.com/easy-breakfast-biscuit/, which is from Fast Paleo.  It taste great and is simple. 

 

Here are my prep photos:

 

 

To make it even more convenient, I make several biscuit mixes at one time and store them in Ziploc bags.  Each bag contains the dry ingredients for one biscuit.  On the outside of the bag, make sure to label and write the rest of the wet ingredients, oven settings, and cooking time.  I also reuse these bags!  This makes your Paleo lifestyle a little easier.  It is kinda like having your own Paleo Bisquick, ready to bake when you are crunched for time!

 

 

 

 

Paleo Spicy Teriyaki Glazed Salmon

I LOVE teriyaki sauce, but the soy in it just DOES NOT love me back!  Spicy Teriyaki Glazed Salmon was one of my favorite recipes to prepare before my Paleo eating began.  So I decided today to experiment in the kitchen until I came up with a replacement for the glaze, that tasted the same and was safe for me to eat!  This is what I came up with!



Spicy Teriyaki Glaze:



4 to 6 salmon fillets
1 cup Coconut Aminos
1 Tbsp. ground ginger
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. coconut sugar
1 Tbsp. honey
2 Tbsp. juice from orange
1 to 2 Tbsp. Sriracha sauce
1 Tbsp. arrowroot powder (for thickening)
1 Tbsp. coconut oil
Sea salt and red pepper to taste

Directions:

Whisk the first 8 ingredients together in a skillet.  Bring mixture to boil and reduce.  Whisk in arrowroot powder and continue to heat until you see the mixture thickens. 

 



Set aside and let cool completely.  Once cooled, pour mixture over salmon fillets and let marinade in Ziplock bag, from 2 hrs. or even overnight.

Heat coconut oil in skillet and sear salmon on each side for 3 to 4 minutes or until desired wellness is achieved.

 

Searing allows the glaze to harden in some areas and gives a crisp sweetness!  Enjoy!