Posts Tagged ‘Avocado’

Paleo Chicken Leg Dinner Plate

I’m still working on the best way to organize this blog… it’s a tougher thing to figure out than you’d think.  I might create a page of links to photos of my full dinner plates because one of the challenges I’ve run into with eating paleo is deciding on side dishes.  One meat and one vegetable on a plate is a totally decent simple paleo dinner, and that’s what we end up with pretty often here when I’m low on time, but what I’m really talking about is finding ways to provide a wider variety of textures, flavors, and colors to accompany that piece of delicious meat.  Like this Grilled Paleo Cumin Salsa Chicken Leg Dinner Plate.  🙂  Not bad, right?

Paleo Chicken Leg Dinner Plate

The grilled chicken is seasoned with generous amounts of cumin, chili powder, and oregano – no salt.  I’m trying to take it easy on the salt here lately.  The broccoli is frozen and microwave steamed with a little fresh grated Parmesan cheese (not exactly Paleo, but not the end of the world either).  The salad dressing is one part homemade ranch dressing mixed with two parts hot fire roasted salsa.  Add 1/4 avocado and a couple carrots from the farmers’ market, and it’s a full plate!

Paleo Chicken Leg Dinner PlateSpeaking of the farmers’ market, last Saturday was our little town’s seasonal grand opening of the summer farmers’ market!  I’m going to bed soon so I can get up nice and early… I don’t want the vendors to run out of the good stuff before I show up!  Last week, I brought home lots of lettuce, beet leaves (beets are gross but the leaves are good in a mixed salad), strawberries, tomatoes, pistachios, a dozen eggs, and a fistful of chives.  I’m excited to see what will be there tomorrow!

Frittata in a 9 inch Cast Iron Skillet

Frittatas are such an awesome Paleo food.  You can actually make a nearly zero-carb frittata if you really want to, but that would be just silly.  Frittatas are a perfect way to cram some extra veggies – including leafy green ones – into your breakfast, alongside protein rich eggs and other meats.  They’re a great way to clean out some leftover veggies hanging out in your fridge, and you always have leftovers that make very satisfying lunches or snacks too.  They’re quiches without the crust – and the crust was always my least favorite part of quiches anyways!

These are the fillings I used this time, but every frittata I make is different.  I ate a slice for breakfast today topped with a little Greek yogurt.

Recipe for a Basic Paleo Frittata in a 9 inch Cast Iron Skillet

  1. Preheat oven to 350 degrees
  2. Make sure all your meats are already cooked.  If you’re using bacon, it should be crunchy, not chewy.
  3. Grab other veggies and seasonings and flavors, and chop everything up into pieces no bigger than about the size of your thumbnail.
  4. Put everything into the skillet on Medium-Low to Medium.  Stir it around for about 60 seconds.
  5. Add enough eggs and/or egg whites to fill up to about where the top of the frittata is in the top photo on this post.  Stir to break up yolks and mix everything evenly.
  6. Cover and let it cook on Medium Low for about 8 minutes.  6 or 10 is probably OK too.  You really just want to bottom to set well.
  7. Uncover the frittata and put it in your oven on the top rack until you can poke a butter knife into the center and it doesn’t come out slimy with raw egg.  This will probably take about 15 to 20 minutes.
  8. Wait for at least five minutes before you slice it up and serve it!

 

 

Summer Salsa Burger Paleo Gluten-Free Comparison

It can be intimidating to go Paleo at first… It’s not just gluten-free, it’s rice, corn, beans, legumes, and mostly potato-free, it’s lower in carbohydrates, it’s avoiding processed foods and most (if not all) dairy, and it’s giving up all refined and fake/low-cal sugars.  That seems like a lot of restrictions, and about 3/4 of everything sold in a grocery store.

But if you plan your grocery trips smartly, and you know how to flex your creative chef muscles a little bit, being Paleo can turn a mediocre hamburger and some grilled zucchini into a summertime feast.  You just have to focus on all the tons of extra delicious whole fresh foods you get to heap onto your plate now!  On that note, I think I’m going to go have some Paleo chocolate covered banana for dessert.  😛

Paleo Egg Breakfast Typical

I have always had trouble finding a good breakfast that stuck with me all the way until lunchtime.  Until now.  🙂  On the Standard American Diet (SAD diet lol), the breakfasts I tried were “healthy” cereals, eggs and toast, oatmeal, meat and egg sandwiches, breakfast burritos, etc.  Nothing lasted for more than a couple hours, and by the time lunch finally rolled around, I was nearly always hungry, grumpy, and tired.

Now though, I invest the extra ten minutes each morning to make a warm protein and vegetable breakfast plate that generally looks something like this.  It really does an amazing job of sticking with me!

My Typical Paleo Egg Breakfast Plate (pictured above):

Serves 1

  1. 1 egg
  2. 1 egg white
  3. 1 mushroom, sliced
  4. 1/2 zucchini, quartered
  5. handful of baby spinach
  6. a slice of onion
  7. 1/8 avocado, sliced
  8. a little salsa, depending on how spicy I’m feeling that morning
  9. enough healthy fat (I used coconut oil, but sometimes I use bacon fat too) to coat the bottom of your skillet

Directions: Heat a small skillet (I used a 9″ cast iron) on Medium.  Grease your pan if you need to.  Add the zucchini first – it will take the longest to cook.  Wait a few minutes, flip it a few times, and then add the onion and mushroom slices.  Empty the skillet onto your plate when everything looks done (mushrooms look smaller and more moist, onion is partially translucent, and zucchini is a bit browned and soft all the way through).

Then add enough fat to your pan to coat the bottom again.  Add the egg white, and then the whole egg.  Wait about thirty seconds, then fold up the thinnest side of the egg white.  Sit some baby spinach down there.  Cover the skillet, and wait a few minutes until the spinach starts to wilt.  Then flip the egg over (it should hold together pretty well by now), wait another 30 seconds for an “over easy” egg, and then move the egg and spinach to your plate.

Top with avocado and a little salsa if you’re in the mood, and eat!

Paleo Lunch Meat Taco Boat

I don’t know whether to think of this Paleo sandwich replacement as a canoe, a boat, or a taco.  But whatever the case, it’s a great crunchy little injection of fuel that lasts nicely until dinnertime.  You can use whatever lunch meats you have or leftover meats – just pretend it’s a sandwich, and add whatever you’d add to a sandwich.

The only thing to look out for is fillers in lunch meat.  You would seriously be surprised.  Or not, I guess.  It’s kind of depressing.  Our favorite lunch meat brand right now is Prima Della, and Wal Mart of all places sells it.  The big wrapped up chunk of turkey that they slice my meat off of says “no fillers.”  I trust that about as far as I could throw that giant wad of turkey meat, but I guess it’s got to be better than the brick right next to it from another brand that says, “Ham,” and then in small print says, “35% water added/flavorings added/this is a ham and water product.”

Paleo Lunch Meat Taco Boat

Here’s what went into my Paleo meat boat (apparently I’ve decided on boat).  The boat is an outer piece of hearts of romaine lettuce.  I try to always keep hearts of romaine on hand – they’re good chopped up for salads, and awesome for Paleo Tacos too!  Then I added two thin slices of turkey, two thin slices of salami, two slices of avocado, 1/4 of a small chopped up tomato, some sun-dried tomato basil feta cheese, spicy mustard, and a small diced fresh basil leaf.

Paleo Burger Dinner Plate

With Paleo burger platters like this, I don’t miss buns or french fries even a little bit.  If you are strictly anti-dairy, substitute a dollop of guacamole for the blue cheese crumbles I used.  It’ll be every bit as good, just a little different.

Grilled Paleo Burger Summer Plate Zucchini Fries

Starting in the upper lefthand corner and working our way around clockwise:

  1. Raw banana slices with a pinch of cocoa powder
  2. Wilted (on cast iron skillet) baby spinach with red onions and fresh tomatoes
  3. Grass fed steak burger from La Cense Beef topped with avocado slices and blue cheese crumbles
  4. Grilled white mushrooms
  5. Grilled asparagus wrapped in Genoa salami
  6. Grilled zucchini quarters seasoned with Weber Chicago Steak Seasoning (I pick these up with my fingers and pretend they’re steak fries!)

Paleo Zucchini Bruschetta

The weather yesterday here was AMAZING.  78 degrees, sunny with a light breeze.  I knew however that by the weekend, the temp would be dropping and the clouds would be moving in for a couple days of chilly rain, so I took advantage.  I made Paleo vegetarian bruschetta with grilled zucchini!

Vegetarian Paleo Bruschetta with Grilled Zucchini

Make your topping first, so it has time to marinate a little.  The only ingredient I didn’t list in the photo above is a few splashes of white wine vinegar.  It’s probably unnecessary, but I sometimes do unnecessary things.  Did you know that I currently have SEVEN different kinds of vinegar in my house?  Like I said, unnecessary.

Vegetarian Paleo Bruschetta with Grilled Zucchini

Next, cut your zucchini like this.  I used five small zucchinis.  If you have a mandoline in order to get nice uniform slices, please send it to me.  I need more clutter in my kitchen like I need a loaf of bread (lame paleo joke!), but they sound like a pretty cool tool.

Vegetarian Paleo Bruschetta with Grilled Zucchini

Either my griller man should have paid more attention or I should have cut the slices thicker, because some of our zucchini ended up a little bit too well done.  Probably a combination of the two.

Vegetarian Paleo Bruschetta with Grilled Zucchini

I know it’s bad, but I kind of like the taste of burnt things.  Anyways, all you have to do now is spoon your bruschetta topping onto the grilled zucchini slices.  I enjoyed it kind of raw and fresh like that, but you can also stick your topped zucchini under the broiler for a couple of minutes to soften the onion, melt the Parmesan, and warm everything up.