My hubby and I are really loving this whole Paleo thing. I am feeling amazing…more energy, lean, just plain healthy. The more I research Paleo, the better I like it. Particularly for things that I see so many people struggle with like hormone issues, issues stemming from inflammation and energy issues.
This recipe was a hit! I was a little skeptical because
A) I HATE carrots!
and B) there are NO beans!
But, the flavor was so DELISH! And who doesn’t like a super easy meal you can throw in the crock pot?!
- 1.5 pounds grass-fed beef
- 1 green bell pepper, diced
- 1/2 large onion, diced
- 4 large carrots, shredded (you could chop small if you prefer)
- 28 oz diced tomatoes (I used fire roasted)
- 4oz diced green chilies (I used fire roasted…sensing a theme here? 🙂
- 1/2 teaspoon sea salt
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Worcestershire sauce (I used A-1…yum!!!)
- 4 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Pinch of cumin
Summer salads are happening a lot at my house lately! It’s been unusually warm, so we’ve been inspired in that direction in the kitchen. I’ve also been LOVING broccoli slaw. Anyone else love that stuff? Mmmmm! Such a great addition to a salad. This recipe took no time at all, which was great after a day spent at the coast….we were HUNGRY!
- 1/2 lb jumbo shrimp, peeled & deveined
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 Tbsp honey
- 1/2 tsp chili powder
- 1/2 tsp each salt & pepper
- 1/3 cup chopped cilantro
- 1 avocado, chopped
- 1/2 cup broccoli slaw
- 1/2 cup shredded red cabbage
- 1 diced Roma tomato
Prepare shrimp: have thawed and ready to rock if it’s frozen.
Place lime juice, olive oil, cilantro, honey, chili powder & salt & pepper into food processor & blend until smooth (cilantro will still be a bit chunky).
Heat skillet and sauté shrimp in 3 Tbsps marinade for 1-2 minutes on each side.
Divide remaining salad ingredients between 2 plates. Place shrimp on top of salad and use remaining marinade as dressing. *optional: crush blue corn or quinoa chips over top of the salad for extra crunch and flavor.
Light but filling all at the same time!! Goes nicely with a glass of wine 😉🍷
Healthy Chicken Salad
This is DELISH! I imagine it will be a favorite summer recipe for us this year! Good on romaine, good in a wrap…good all by itself!
I LOVE easy recipes and this definitely qualifies! We grilled the chicken tonight but it would be even easier on a busy night of you grabbed a rotisserie chicken and cut your time down even more 🤗
2 cups chopped, grilled or baked chicken breast
1/2 cup slivered almonds
2 of your favorite tart apples, finely chopped
1/2 cup red grapes, cut in half
1/2 cup plain Greek yogurt
One serving = 1/2 cup salad: 1/2 red, 1/4 purple, 1/4 blue
I am not interested in high maintenance food prep (or anything else high maintenance for that matter!!). This recipe is about as complicated as I get! I don’t want cooking to take up my entire evening. This one was just complicated enough for me to be fine with it 🙂 And the coconut was well worth it! I actually found this recipe on the Cooking Light site and just tweaked few things.
1 cup basmati rice & quinoa mix
2 cups chicken stock (if you are watching your sodium get salt free. I got salt-free and regretted it…sodium is not an issue for me so I just added salt.)
Cook according to directions on package
1/3 cup all-purpose flour
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
1/2 cup finely shredded coconut
1 pound skinless, boneless chicken breasts, cut lengthwise into 12 (1/2-inch-thick) strips
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 tbsp mayonnaise (don’t freak out about this…this little amount of mayo won’t kill you & this sauce is YUMMY!)
2 tsp rice vinegar
2 tsp hot sauce (I used Frank’s)
2 tsp soy sauce
1. Preheat oven to 450°. Place a foil-lined baking sheet in oven as it preheats.
2. Place flour, egg whites in two separate shallow dishes. Place the coconut and panko mixed in a shallow dish.
3. Sprinkle chicken with pepper and salt. Cover each piece of chicken in flour; dip in egg whites then in panko/coconut mixture, pressing to adhere. Place chicken on prepared baking sheet; coat chicken with cooking spray.
4. Bake at 450° for 6 minutes on each side or until done.
5. Combine mayonnaise and remaining ingredients in a small bowl. Serve chicken with dipping sauce and rice.
IngredientsDirections Sesame Broccolini:
1 Pound trimmed broccolini
1 1/2 tbsp sesame seeds
1 tbsp sesame or peanut oil (I used peanut oil an it was delish!)
1/4 tsp sea salt
Boil broccoli just until cooked but still crisp (about 3 min). Drain. Sprinkle remaining ingredients over broccolini and toss to coat.
Enjoy!! This is one we will make again for sure!
This is a very simple recipe, doesn’t take a lot of time, but is tasty & satisfying! Don’t you just crave steak every now and again? Mmmmmm! Although simple, there is enough flavor that Salsa is definitely not needed (& this is coming from the salsa queen! I LOVE salsa!).
- 1 lb. lean beef steak
- 1 tsp. chili powder
- 1 tsp. olive oil
- 1 medium onion, chopped
- mushrooms, cut in half
- 1 medium red bell pepper, coarsely chopped
- 2 Tbsp. fresh lime juice
- 2 Tbsp. coarsely chopped fresh cilantro
- Sea salt and ground black pepper, to taste
- Corn tortillas, small
Cover steak with chili powder, salt and pepper. Cook in olive oil over med-high heat 6-8 minutes per side. Cover with foil, set aside.
Put chopped veggies in skillet; cook on medium heat, stirring frequently, for 3 to 5 minutes, or until onion is translucent. Remove from heat.
Slice steak into thin slices. Divide steak and veggie mix evenly on tortillas. Add lime juice and top with cilantro.
Makes 6 steak tacos
21 Day Fix count; 2 tacos:
1 yellow, 1 red, 1 green