Posts Tagged ‘Tomatoes’

Bison Steak Grilled Fajita Paleo

Here are my three main meals from today.  Breakfast was a whole bag of frozen turnips and turnip greens tossed with some ground turkey and seasoned with Mrs Dash garlic and herbs.  Probably should’ve added an egg too, because I started getting hungry faster than normal.  Oh well.  Lunch made up for it though: spaghetti squash mixed with mushrooms, marinara sauce, more leftover ground turkey, garlic chives, and goat cheese.  But it was dinner that was really exciting!

Bison Fajita Paleo Dinner

After my pilates class, I stopped by the grocery store still all sweaty and freshly worn out to grab a couple bunches of organic green and red leaf lettuce, and happened to also notice that some of the bison steaks were on an about-to-go-bad-soon sale!  I don’t remember ever having bison before, so of course I decided to try it!  We just grilled it like a steak after marinating it in red wine vinegar, black pepper, cumin, and chili powder.  I served it up finger-food style with grilled fajita veggies and salsa/guacamole dipping sauce.  It was totally delicious!  Tasted basically like steak if you ask me, though maybe a little milder in flavor.  And five minutes of research online (not the most reliable method, but hey) told me that bison is generally considered healthier than beef because it has less fat and more iron.  Cool.  I’ll pick up some more if I ever see it on Manager’s Special again.

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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!

Spaghetti Squash Meaty Dinner Plate

Compare pasta with spaghetti squash calories carbsSpaghetti squash is the bomb.  I haven’t convinced the other omnivore in the house yet – he likes it, but still likes old fashioned pasta noodles better.  I’m sold though.  There’s about a 400 calorie and 100 grams of carbs difference between our two plates, just because I chose spaghetti squash instead of Penne.  And of course my plate was still crazy delicious and filling – but without the bloaty pasta need-to-nap feeling afterwards.  I hate that feeling.  I mean, food is supposed to be fuel, not a sedative, right?

It’s getting hot here though, and let’s be honest – 97 degrees at only 3% humidity is still hot.  Too hot to turn the oven on anyways.  So I looked up how to microwave my spaghetti squash, and I’m so thrilled that the instructions I used made perfect SS noodles!  Here are the instructions, copied from an article on about.com:

  1. spaghetti squash rawCut the spaghetti squash lengthwise (you can remove the stem first, but don’t cut through the ends.)
  2. Scrape out the seeds and fibers using a large spoon. Again, be careful not to break through the ends.  [I stupidly used a fork.  A spoon would have worked much better]
  3. Take one of the halves and put it cut-side-up in a close-fitting microwave dish (such as an oval casserole.) You want it to be as stable and as level as possible. If it isn’t, cut a very thin strip of skin from the bottom.
  4. Pour 1/2 cup water into the hollow of the squash itself (not into the dish), then place the other half on top cut-side-down.
  5. Carefully place it in the microwave and cook on full power. A small squash (under 1 1/2 lbs) will take about 10 minutes to cook.  Let it rest for 5 minutes before opening it up.  [My squash was a bit over 2lbs, so I cooked it for 12 minutes and let it sit for 10]
  6. To test for doneness, just squeeze the top half gently (wear an oven mitt for this!) If it’s flexible, it’s likely to be done. Carefully remove the top half to see if the flesh has turned a rich, semi-translucent yellow (as opposed to opaque yellow-white)
  7. Drain any remaining water (there may not be any) and pull out the strands with a fork.

spaghetti squash meat parmesan dinner plate

 

The best part is that I have some leftover sauce and the other half of the spaghetti squash to make another big plate of low carb/low calorie/big flavor spaghetti for myself tomorrow!!!

zucchini hash browns gluten free

Tonight, I made Brinner – breakfast for dinner.  Some spicy Italian sausage, a sunny side up egg, some skillet vegetables, and (drumroll please) … zucchini hash browns!  Actually, I don’t know what the technical definition of a hash brown is.  Maybe these are more like zucchini pancakes or breakfast patties.  Potatoes are a funny vegetable – you can cut them up and cook them in a hundred different ways, and each result has a totally new name.

Zucchini should be the same way.  Maybe I’ll just start adding the letter Z to foods that I make with zucchini.  Zash Brownz.  Nah, that’s lame.  Nevermind.  😛

paleo zucchini hash browns

Anyways, making paleo zucchini hash browns is easy.  The bare basics of what you’ll need are…

  1. At least one zucchini.  My three patties are made from two very small zucchinis.
  2. A cheese grater.
  3. One egg (or you could use one or two eggs whites, I suppose)
  4. Cheesecloth, paper towels, or a thin clean rag (or a tshirt if you plan to throw it in the wash right away)
  5. A frying pan and some oil/fat
  6. Optional: Salt, pepper, herbs, spices, shredded cheese, minced onion, minced garlic, etc.

Grate your zucchini like it’s a block of cheese and then wrap it up in your piece of cloth and squeeeeeeeeeze as much of the water out of it as possible.  Then mix the shredded zucchini with the egg and any optional ingredients.  Heat your frying pan up to medium, melt your preferred fat on it (just enough to coat the pan is fine but you can use more if you want to), and then start plopping spoonfuls of zucchini mix onto the pan.  Squash them down into thin patties and tuck the edges in with a spatula to get a rounder look.  Start with four minutes on each side, and then add some more time if you need to.  You want both sides to be nicely browned and all the egg throughout the patty to be cooked and firm.

I ate mine with a generous helping of organic marinara sauce on top!

 

Five Protein Salad Paleo

I went to a Pilates class for the first time yesterday (which is why I’m too sore to even sneeze properly today), and I needed every bit of protein power from this monster dinosaur salad with homemade ranch I ate for lunch beforehand.  It was so good, I think I’m going to eat another one for lunch today, along with a couple of ibuprofen. 😛

The five proteins were/are:

  1. Peppered turkey breast (Prima Della brand lunch meat)
  2. Hard Salami (Prima Della brand lunch meat – has some unpaleo stuff in it, but could be worse)
  3. Leftover chicken breast
  4. A hard boiled egg
  5. 1.5 slices of uncured bacon (which Smith’s now carries!  Yay!)

Just add tomatoes, onions, and some paleo friendly salad dressing.  Lots of flavor variety in every bite, and totally humongously satisfying.

 

Steak Mushroom Onions Kabobs Grilling

Don’t you dare make fun of my Pampered Chef kabobs!  They are extremely functional and they were a gift, so just focus on the delicious fresh organic mushrooms and yellow and purple onions instead.

Steak Meal Before Grilling

I counted my onions and mushrooms carefully, and then cut my steak into an appropriate number of pieces so that I could have one mushroom, one steak bite, and at least one onion in every delicious bite.

Grill Symmetry Paleo

I also only actually ate half of that NY steak… I’m saving the other half for something else tomorrow… maybe steak and eggs for breakfast.  I’ll need plenty of brain fuel tomorrow since I’ve put off finishing my taxes until literally the day before they’re due.  You people with your W2s have it so stinkin’ easy!

Ranch

Are you seeing this gorgeous creamy ranch dressing?  I homemade it!  It has paleo mayo, Greek yogurt (I break the dairy rules for Greek yogurt!), lemon juice, a splash of white wine vinegar, onion powder, garlic powder, sea salt, ground pepper, dried parsley, and dried dill in it.  I just dumped them all together and crossed my fingers to make it earlier today, but stay tuned.  I will make it again soon and maybe actually measure some stuff so that I can post the recipe here for you all to enjoy too!

jambalaya

Jambalaya isn’t a problem for Paleo at all.  Either make some cauliflower rice or do like me and skip it altogether.  It’s not like that’s where the flavor comes from.  Just make your jambalaya nice and thick!

I treated mine like I was making a thick curry or chili.  Here’s the ingredients you’ll want to get together and put into a big pot for 10 minutes of simmering:

Paleo Jambalaya

Makes 2 very generous portions

  1. cooked MEAT, shredded or chopped (I used one andouille sausage which is a traditional ingredient of jambalaya, one bratwurst, and one chicken leg)
  2. 1 chopped up onion, sauteed until translucent
  3. 3 diced garlic cloves
  4. 1 chopped up bell pepper, sauteed until tender (or a mix of bell pepper slices, like I have frozen)
  5. 1 can of diced tomatoes
  6. The spices that turn this normal typical boring list of ingredients into Jambalaya: 1/4 tsp Cayenne, 1 1/4 tsp Black Pepper, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1 tsp Dried Parsley, and then a bunch more cayenne pepper that I didn’t measure.  Because I like my jambalaya spicy!

That’s it.  Just combine it all in a pan and heat it up for about 10 minutes together.

Other ingredients you should definitely consider adding if you have them:

  • Mushrooms
  • Other Peppers (poblano, jalapeno, etc)
  • Celery

It’s only a flesh wound!