Beef and Cheese Enchiladas

So it's been a hot minute since I've posted any recipes here. Life got in the way for a while, but then food took over again. Introducing: my delicious Primal version of enchiladas.

*Serves 2*

Ingredients:

12 large Egg Whites, separated into groups of three (save yolks for homemade alfredo sauce, hollandaise, or salad dressing!)
1/2 pound Ground Beef
1 cup Shredded Mexican Blend Cheese
1/2 cup Enchilada Sauce (*I used Frontera Classic)
1 Tbsp Sweet Chili Sauce (*Mae Ploy is my brand favorite. If your chosen enchilada sauce is already somewhat sweet, then you might not need or want this additive.)
1 tsp Garlic Powder
1/2 tsp Cumin
1/4 tsp Oregano
1/8 tsp Chili Powder
Cayenne pepper to taste
Salt and Pepper to taste
Butter for pan greasing

Directions:

Preheat the oven to 350 degrees. Heavily butter the surface of two 9-inch circular baking dishes (or 4 if you have that many to save time). Pour three egg whites into each pan and bake until cooked through (7-10 minutes). Peel from the baking dish carefully, set aside on a plate, and repeat. While the eggwhite "tortillas" are baking, cook the ground beef in a skillet on medium heat with all of the spices until well browned. Fill the egg white "tortillas" with beef and about 3/4 of the cheese, roll, and place into a small glass baking dish. Mix the enchilada sauce with the sweet chili sauce if desired and pour on top of the enchiladas. Sprinkle the remaining cheese on top and bake for ~20 minutes.

Pork Carnitas with Cauliflower Tortillas

Let me just start by saying this recipe is in no way my own, but rather an amalgamation of multiple brilliant minds. I began searching for the perfect pork carnitas recipe long ago, and I found it in the depths of a paleo forum from 2011, published by a contributer named Priscilla. I live in constant fear that this post or this thread in general will disappear and I'll lose the original recipe, so I've decided to give it a second home here on my blog. This recipe in combination with the cauliflower tortillas from Slim Palate makes for one hell of a fantastic meal.

*Serves 2 with LOTS of leftover pork*

Ingredients:

3 lb Pork Shoulder

1 Tbsp Coarse Salt

1/2 tsp Pepper

1 tsp Cumin

1/2 tsp Corriander

1/2 tsp Cinnamon

1/2 tsp Oregano

1/8-1/2 tsp Cayenne (depending on how spicy you like them!)

1 tsp Garlic Powder

2 Tbsp Coconut Oil

1/2 cup Chicken Broth (no added salt)

1 Orange

2 Limes

1 medium Yellow Onion

1 Clove Garlic, minced

Guacamole (recipe here, minus the bacon and + fresh cilantro)

Cauliflower Tortillas (recipe makes 6; best if pre-prepared to the point right before pan frying, then fried fresh when pork is ready to serve)

Fresh Cilantro and Lime Slices for garnish

Directions: 

In a large mixing bowl, combine all seasoning. Cut the pork shoulder into large chunks (about 2" by 2", so you should end up with about 6 chunks depending on shape). Mix the pork chunks in the seasoning bowl, coating as evenly as possible. In a large pot, melt the coconut oil and briefly sear the pork chunks on all sides. Remove the pork from the pot and place into a crock pot. Chop the onion into strips or small chunks and add to the drippings in the pot, cooking until translucent. While these are cooking, squeeze the juice out of the orange and limes. Add the garlic and continue to cook for one more minute, then pour in the chicken broth, orange juice, and lime juice. Stir well. Allow to simmer for 3-4 minutes, then pour into crock pot on top of the pork. Cook on low for 6-8 hours. About halfway through, pull the pork apart with forks, then resume cooking on low. Heat the oven to 375 degrees. When the pork is done in the crock pot, pour the pork along will all juices into a large pyrex pan and cook in the oven until the juice is mostly absorbed and the pork appears crispy on top (30-45 minutes). While the pork is cooking (toward the end), pan-fry the tortillas and prepare the guacamole. Plate the tortillas and coat with a thin layer of guacamole. Layer each with pork (a few forkfulls provide enough for each tortilla; you want to be able to fold it!). Add a few sprigs of fresh cilantro and a slice or two of lime for garnish and serve.

Pan-Seared Scallops and Peaches with Cauliflower Sweet Potato Puree

I wouldn't normally post two recipes in one day, but this was too good not to share with the world immediately. Michael and I have been dreaming of one day opening our own paleo restaurant, and this was one of our imaginary dish ideas. Because this dish requires that multiple things be cooked at once (and because he cooks scallops like a master chef), I had Michael cook the scallops while I cooked the peaches. If you have someone to help you, take advantage of it.

*Serves 2*

Ingredients:

8 Large sea scallops

1/2 Small head cauliflower

1 Small sweet potato, peeled

1 Large peach

2 Tbsp Chopped fresh basil

3 Tbsp Unsalted butter

1 Tbsp Olive oil

1 tsp Lemon juice 

2 Tbsp Balsamic vinegar

1/8 tsp Nutmeg

1/8 tsp Cinnamon

Coarse salt and pepper to taste

Directions:

Chop the sweet potato and cauliflower and boil in a large pot of water for approximately fifteen minutes (until tender). While those boil, set the scallops out on a plate and pat dry with a paper towel. Season with salt and pepper and allow to sit and warm to room temperature. Drain the water from the cauliflower and sweet potatoes and place them into a food processor along with the nutmeg, cinnamon, basil, salt, and two tablespoons of the butter. Blend thoroughly and set aside, keeping covered. Cut the peach in half and remove the pit, then slice into small wedges. In a pan on medium heat, melt the remaining tablespoon of butter and add the peach slices. At the same time in a separate pan, heat the olive oil to its smoke point and place the scallops in the pan. Let them sit for three minutes without touching or moving them; do not be afraid of burning! Flip the scallops and allow the other side to brown for three minutes. Flip the peaches after this and allow to brown slightly. After the three minutes, add lemon juice to the scallop pan and remove from heat. Plate the puree and place four scallops in a row on top of it. Place peach slices between each of the scallops on top of the puree. Return the scallop pan to the heat and deglaze with the balsamic vinegar, stirring continuously until it thickens slightly. Drizzle the balsamic reduction over the scallops with a spoon and serve.

Bacon Egg Salad Avocados

Growing up, my mom's egg salad sandwiches were always one of my favorite foods. They were easy to make, filling, and totally delicious. Minus bread, egg salad can still be awesome...especially when combined with bacon and stuffed into an avocado.

*Serves 2*

Ingredients:
2 Avocados
4 Hard-boiled eggs
2 Tbsp Onions, diced
2 Tbsp Coconut milk or Heavy cream
3 strips Bacon
1 pinch Stevia
1/4 tsp Paprika
Coarse salt to taste

Directions:
Cook the bacon in a pan on medium heat until crispy. Set aside. Cut the avocados in half and scoop out the centers so that the hole from the pit is expanded. Slice a small portion off of the rounded bottom of each avocado so that they sit level on a plate. Chop the hard boiled eggs and combine well in a bowl with the coconut milk or cream, onions, stevia, paprika, and salt. Crumble the bacon and mix in thoroughly. Spoon the mixture into the avocado halves and season with a pinch of paprika.

Shirataki Carbonara

I know, I know...I'm a bit obsessed with Miracle Noodles recently. All of these recipes can be made without them if you don't want to fill your diet with pure soluble fiber.

 

 

 

*Serves 2 with leftovers*

Ingredients:
2 Boneless skinless chicken breasts
3 packages Shirataki noodles (my personal favorite being Miracle Noodles)
4 strips Bacon (preferably nitrate/nitrite and sugar free)
1  8oz package Fresh mushrooms, sliced (button or baby bella work well)
1 Tbsp Unsalted butter
1/2 cup Heavy cream
1/2 cup Coconut milk (plain unsweetened)
1/3 cup Grated parmesan cheese
2 Egg yolks
1/4 cup Chicken broth
1/4 tsp Parsley
Garlic powder
Coarse salt and pepper to taste

Directions:
Boil shirataki noodles according to package directions and set aside. In a large pan, cook the bacon until almost crispy. Set aside on a plate and pour most of the bacon fat into a reserve container to refrigerate for use in other recipes (you'll thank me later). Add the butter to the pan and allow to lightly brown. Tenderize and season the chicken breasts with salt, pepper, and garlic powder and cut each in half so that you have four small pieces of chicken, then add them to the pan. Allow to brown on one side while preparing the sauce (paragraph below). After 7-10 minutes, flip the chicken and allow to brown on the other side. Once browned, set aside with the bacon pieces, leaving the pan on medium heat for the mushrooms.

In a separate small pot or saucepan, combine the cream and coconut milk on medium heat. Once it begins to simmer, remove from heat and whisk in the parmesan. Place the egg yolks into a separate bowl and slowly whisk in a small amount of the cream and cheese mixture. Slowly add the contents of this bowl back into the saucepan with the rest of the mixture, stirring constantly. Reduce heat to low. Season with salt, pepper, and a pinch of garlic powder. Once the sauce begins to simmer, remove from heat to thicken.

Add the mushrooms to the chicken breast pan and deglaze the pan with chicken broth. Once the mushrooms are cooked through, add the shirataki noodles, parsley, garlic powder, salt, and pepper and mix thoroughly. Pour most of the sauce on top of the noodles and crumble the pieces of bacon on top. Toss until well-blended and continue to cook on low heat for three minutes, stirring frequently. Portion the noodle mixture into two serving bowls and place two pieces of chicken on top of each. Drizzle with remaining sauce.

Balsamic Chicken Caprese with Shirataki Noodles

If this dish looks familiar, that's because it is. Last year, I posted my "balsamic chicken" recipe. This year, after discovering the sheer joy of shiritaki noodles, I've made it better.

*Serves 2*

Ingredients:
2 Skinless chicken breasts
3 packs Angel hair or fettuccine shiritaki noodles (I use Miracle Noodles and highly recommend them!)
1 cup Vidalia onion, chopped
1 8oz Ball fresh mozzarella cheese, cut into cubes
2 Medium vine-ripened tomatoes, seeded and chopped
2 Tbsp olive oil
2/3 cup Balsamic vinegar
1/8 tsp Stevia
1 tsp Basil
1/4 tsp Garlic powder
Coarse salt and pepper to taste

Directions:
Boil the shiritaki noodles according to package directions and set aside. In a large pan or wok, heat the olive oil and add onions. Stir occasionally until the onions become clear and have started to brown slightly. Season the chicken breasts with some of the garlic powder, salt, and pepper and add to the pan, allowing to brown on one side before flipping (approximately 3 minutes). Once both sides have cooked for 3-4 minutes, turn the heat up and add half of the balsamic vinegar. After thirty seconds, flip the chicken. After an additional thirty seconds, reduce the heat to medium-low. Set aside the chicken breasts on a plate. To the pan, add the shiritaki noodles, stevia, basil, the remaining balsamic vinegar, and any additional desired garlic powder, salt, or pepper, mixing well with the onions and balsamic until the noodles are completely coated. Allow to simmer on for 7-10 minutes (until most of the liquid has been absorbed). Plate the noodles and toss in the uncooked tomatoes and mozzarella. Top with the chickem breasts and any remaining balsamic reduction.

Cedar Grilled Salmon

There is only one primary ingredient in this dish, and you're looking at it. What's so great about a hunk of salmon? Well, my friend, you're about to find out.

*Serves 1 hungry Heather or 2 normal human beings*

Ingredients:

1 large Wild Salmon filet
1/2 Lemon
1/2 Lime
1/4 tsp Dill
1/4 tsp Garlic powder
1/8 tsp Pepper
1/4 tsp Cyprus black flake salt (#4)
1/4 tsp Viking smoked oak salt (#51)
(You can find both of these specialty salts and many more at The Spice Lab...totally worth it.)

You will also need:
 
1 cedar grilling plank (These are available at several chain grocers, usually in packs of two.)
1 charcoal grill, loaded with briquettes

Directions:

Soak the cedar plank for one hour prior to grilling. Thirty minutes into the soaking, fire up the grill and allow to sit until coals are glowing red (should be right at the end of that soaking hour). Pat the salmon filet dry and season with all dry ingredients evenly across its surface. Squeeze a small amount of lemon and lime juice all over the filet. Place the filet on the plank with the skin side on the wood, then place the plank onto the center of the grill. For a thick salmon filet like the one pictured above, leave on the grill (covered) for fifteen minutes. Remove fish from the plank carefully and enjoy your homemade delicacy!

Rosemary Pork Chops with Sautéed Kale

With my Primal success story being published today, my blog's pageviews increased tenfold...I suppose I should give you all something to look at. Time for a new recipe?

*Serves 2*

Ingredients:

2 Boneless ¾ inch thick pork chops
5-6 Kale leaves, de-stemmed and shredded
1/4 cup Tapioca flour
1 Tbsp Ghee (or butter)
1/4 cup Apple cider vinegar
1/2 cup Chicken broth
2 Tbsp Tamari or coconut aminos
1 tsp Dijon mustard
1 tsp Dried rosemary
1 tsp Garlic powder
1/4 tsp Powdered ginger
1/4 tsp Smoked paprika
1/8 tsp Red pepper flakes
1/4 tsp Stevia
Coarse salt and pepper to taste

Directions:

Heat the ghee (or butter) in a pan on medium heat. In a shallow dish, combine all dried ingredients aside from stevia. Season the pork with salt and pepper, then dredge the pork in the dry ingredient mixture and place in the pan, cooking for 3-5 minutes on each side until golden brown. (Be sure to only lightly coat the pork, since tapioca flour turns to goo if used for full-on breading.) Remove the pork chops from the pan and set aside. Turn the heat up on the pan slightly and add the cider vinegar, stirring for thirty seconds to work in pan drippings. Reduce the heat to medium and stir in 1/4 cup of the chicken broth, the tamari, mustard, and stevia. Return the pork chops to the pan, allowing them to simmer for a minute or two on each side until the mixture has reduced. Add small amounts of the remaining chicken broth to keep the mixture from becoming too thick as you cook the pork to your desired temperature. Plate the pork, then pour any remaining chicken broth in the pan along with the kale, stirring until well-coated and wilted. Serve alongside the pork.

Avocado Bacon Burger

Just because you can't have the bun doesn't mean you can't have the burger...and all of the random assorted toppings that make it truly delicious.

*Serves 2*

Ingredients:

1/2 lb Lean ground beef
1 Avocado
4 Strips bacon (nitrate/sugar free preferred!)
2 Eggs
4 Large leaves of romaine lettuce
Garlic powder
Coarse salt and pepper to taste

Directions:

In a large pan, cook the bacon to your desired level of crispiness and set aside. Form the ground beef into two patties and season with salt, pepper, and garlic powder. Cook in the bacon grease for about three minutes on each side (medium rare). Plate the lettuce leaves and put the burger on top. Using the remaining bacon grease and burger drippings, cook the two eggs until over-easy (or to desired level). Put the eggs on top of the burger patties, then break the bacon and divide on top of the eggs. Cut the avocado in half and slice, placing that on top of the bacon. Use the remaining lettuce halves as the top portion of the bun. (If you are a primal/paleo cheese lover like myself, a small amount of shredded swiss cheese is also AWESOME on this.) Napkins are a must. You will get messy.

Shrimp and "Grits"

Ok, so those aren't real grits. This isn't exactly prepared in the typical southern fashion, either, but the idea behind it is similar.

*Serves 2*

Ingredients:

1 Head cauliflower
8 oz Large shrimp
1/2 Yellow onion, chopped
2 Vine ripened tomatoes, chopped
1 Tbsp Light olive oil
1 Tbsp Parsley
2 Tbsp Unsalted butter
2 Tbsp Heavy whipping cream
1 tsp Garlic powder
Coarse salt and pepper to taste

Directions:

Boil the cauliflower until tender. While this is boiling, heat the oil on medium in a large pan. Add the onions, tomatoes, shrimp, parsley, garlic powder, and salt and pepper to the oil and stir. Simmer for 8-10 minutes, stirring occasionally. Drain the cauliflower and break into pieces small enough to fit neatly into the basin of a food processor. Combine the cauliflower, butter, cream, and a little salt in the food processor until smooth. Spoon onto two plates and make a pocket on top. Spoon the shrimp mixture into these pockets and serve.

Spaghetti Squash Casserole

Spaghetti squash is a fantastic substitute for pasta, but sometimes you just get sick of eating it like pasta, no matter how many sauces you come up with. This recipe is another tasty use for this versatile vegetable.

*Serves 2-8* (Leftovers, anyone?)

Ingredients:
1 Large Spaghetti Squash
1 lb Ground Pork
6 Eggs (reduce as needed for desired texture; six eggs makes it quiche-like)
1 can Peas (approx 1.5 cups frozen)
1 can Carrots (fresh are fine too; boil first for desired softness)
1/2 Yellow Onion, chopped
2 Tbsp Sage
1 Tbsp Thyme
1/4 tsp Nutmeg
1/4 tsp Allspice
1/4 tsp Paprika
Coarse salt and pepper to taste

Directions:
Preheat the oven to 350 degrees. With a large knife, poke several holes through the flesh of the squash all over, then place into a shallow baking dish. Bake for two hours. Remove from oven, cut in half, and set aside. While the squash is cooling, brown the ground pork in a large pan, chopping into small pieces with the spatula as it cooks. Stir in the thyme, nutmeg, allspice, paprika, 1 Tbsp of the sage, and salt and pepper to taste. While the meat is browning, remove the seeds from the squash and discard (or set aside for later use if you're a baked seed fan like me). With a fork, pull the spaghetti squash strands apart and loosely pack into a large glass baking dish. Add the pork, onion, peas, carrots, eggs, second Tbsp of sage, and salt and pepper, stirring until well blended. Bake for approximately one hour. Great fresh or reheated!

Cranberry Beef Stuffed Squash

A lot of the recipes on here are relatively quick and easy to make. This one is easy, but it's far from quick. If you want to make a Fall meal that's totally delicious and you're ready to spend a lot of time on it, then read on.

*Serves 2-4*

Ingredients:

1 Eye of round roast (approximately 2 lbs)
1 Acorn squash (2 if preparing for 4 people)
1 Yellow onion
4 Strips bacon
1/2 cup Dried cranberries
1/2 Tbsp Unsalted butter
2 Tbsp Ground rosemary
1 Tbsp Garlic powder
Coarse salt and pepper to taste

Directions:

Slice the onion across the center so it forms rings. Line the bottom of a crockpot with these onion slices. Mix the rosemary, garlic powder, salt, and pepper and rub generously all over the eye of round roast. Place the roast on top of the onions in the crockpot, along with any leftover spices. Cook on low for eight hours. About six and a half hours into cooking, preheat the oven to 400 degrees. Slice the acorn squash in half and scoop out the seeds, leaving a bowl-like structure. Score the squash meat across the diameter several times (like slicing a pizza, but don't cut through the shell). Rub the butter all over the inside of both squash halves and sprinkle a little salt on them. Bake for an hour, then set aside (best kept in the turned-off oven to keep them warm).

In a large pan, cook the four strip of bacon until crispy, then set aside. While the bacon is cooking, pull the roast apart with a fork and mix with the juices and onion. Pour the roast and onion mixture into the pan with the bacon grease and add the cranberries and stir until well-blended. Continue to stir until the cranberries start to look re-hydrated (approximately 5 minutes). Plate the squash halves and fill each with the beef mixture. Crumble bacon on top and serve. (If you only made two squash halves, you will have a significant amount of extra beef to eat for the next few days. I assure you that you won't be upset by this; if you are, then you're on the wrong blog.)

Shrimp with Garlic Lemon Cauliflower Rice

It's truly amazing what you can do with a head of cauliflower. It is hands down my favorite side to every meal, especially since you can prepare it a number of different ways that taste totally different from one another. This one is giving my cauliflower fried rice and my Mexican cauliflower rice a run for their money.

*Serves 2*

Ingredients:
1/2 pound Jumbo shrimp (preferably those that you shell and de-vein yourself)
1/2 head Cauliflower
1/4 cup Green onion, chopped
1/2 Yellow onion, chopped
1 Tbsp Garlic, minced
2 Tbsp Lemon juice
2 tsp Dill
1 tsp Garlic powder
3 Tbsp Unsalted butter
1/4 cup Coconut milk
Coarse salt and pepper to taste

Directions:
Peel, de-vein, and clean the shrimp and set aside. In a large pan on medium heat, melt one Tbsp of the butter and sautee the yellow onions until translucent. Meanwhile, rice the cauliflower in a food processor. Add the riced cauliflower to the pan with the onions and stir well. Add coconut milk, dill, garlic powder, lemon juice, salt, and pepper. Continue to stir. After about five minutes, add the green onion (save a little for garnish), another Tbsp of butter, and the minced garlic. Cook for another two minutes, then plate. Add the final Tbsp of butter to the pan along with the shrimp and cook until orange (approximately three minutes). Plate the shrimp on top of the cauliflower. Garnish with green onion.

Asian Beef Lettuce Wraps

Once in a while, I just get bored of ground beef. When that happens, I experiment a little bit. This recipe is a take on one of my favorites from P.F. Chang's. Unfortunately, Mr. Chang likely uses cornstarch, sugar, rice noodles, and vegetable or canola oil in his...I've left those out. I also subbed ground beef for chicken. Take it away, photograph!

*Serves 2-4*

Ingredients:
1 lb Ground beef
1/2 cup Shredded carrots
1/2 cup Green onions, chopped
1/2 cup Shiitake mushrooms, sliced
1 cup Bean sprouts
8 oz Water chestnuts, chopped
8 oz Bamboo shoots, chopped
1 head Romaine lettuce
1 Tbsp Garlic
2 Tbsp Sesame oil
1/4 cup Wheat-free tamari
1 tsp Powdered ginger
1 tsp Stevia
1/2 tsp Red pepper flakes
Coarse salt and pepper to taste

Directions:
In a large pan or wok, heat the sesame oil. Add in the carrots, mushrooms, bean sprouts, water chestnuts, bamboo shoots, and green onions. Stir and toss continuously, adding all dry ingredients. Mix in the ground beef, chopping into tiny pieces with the spatula as you go. Pour in the tamari and allow to simmer for a few minutes, stirring occasionally. When all ingredients appear well blended and cooked through, mix in the garlic and stir for an additional minute. Remove each leaf from the head of romaine and serve the mixture on them. (Fold and eat!)

Chicken Stuffed Bell Pepper Poppers

Another product of having random ingredients in my fridge and throwing them together! These are great served as an entree or as appetizers. In this case, I served them as an entree alongside kale sauteed in the bacon fat.

*Serves 2 (as entree)*

Ingredients:
8 Mini bell peppers, cut in half and seeded
8 strips Bacon
1 Chicken breast
2 Tbsp Cream cheese
1/4 cup Balsamic vinegar
1 Tbsp Unsalted butter
Garlic powder
Coarse salt and pepper to taste

Directions:
Preheat the oven to 350 degrees. In a large pan, cook the bacon on low so that it gets a little crispy but is still mobile. In a separate pan, melt the tablespoon of butter. Tenderize the chicken, season with garlic powder, salt, and pepper and add to the pan, cooking on one side until lightly browned. While the chicken is cooking, spread the cream cheese evenly on one side of each mini bell pepper. Flip the chicken and turn up the heat slightly, then add the balsamic vinegar. After about one minute, flip the chicken again, allowing to sit in the balsamic reduction for an additional minute. Remove from the heat, slice, and place into the halves of the bell peppers without cream cheese. Re-form the bell peppers by putting the sides back together, wrap each one in bacon, and place on a lined baking sheet (silpats work wonderfully). Bake at 350 for ten minutes, then broil on high for about three minutes (keep an eye on them so that they don't start burning). Serve immediately. Nobody likes soggy bacon.

Cherry Balsamic Chicken with Prosciutto Green Beans

Cherries are by far my favorite fruit. That's why every year I have a very hard time containing myself and sticking to one bag when they go on sale. As a result, I had way too many cherries. Time to make a new recipe!

*Serves 2*

Ingredients (chicken):
2 Chicken breasts
1/2 cup Chopped vidalia onions
1 cup Chopped pitted cherries
1/4 cup Balsamic vinegar
2 Tbsp Coconut oil
1 tsp Stevia
1 pinch Garlic powder
Coarse salt and pepper to taste

Directions:
In a large pan, sauté the onions in coconut oil on medium heat until clear. Add the cherries and continue to sauté until the oil begins to turn red and the cherries begin to soften. Season the chicken with garlic powder, salt, and pepper and add to the pan. Allow to brown lightly on one side (approximately three minutes) before flipping. After both sides are lightly browned, add the balsamic vinegar and increase the heat to medium-high. Sprinkle the stevia over the sauce and stir around the chicken. After a minute on medium-high, flip the chicken one more time and reduce the heat back to medium. Once the sauce has reduced and thickened slightly, plate the chicken and pour the mixture on top. Serve with prosciutto green beans (recipe below).

Ingredients (green beans):
1 can Unsalted cut green beans
2 slices Prosciutto
1/2 Tbsp Unsalted butter
Coarse salt to taste

Directions:
Lay the prosciutto slices on a silpat or other nonstick liner on top of a baking sheet. Bake at 350 for about 10 minutes or until crispy. Set aside to cool. Microwave the green beans in a bowl for one minute or until hot. Toss with the butter and any desired salt, then crumble the prosciutto on top. Serve with cherry balsamic chicken (recipe above).

Fiesta Lime Chicken with Spanish Cauliflower Rice

When I used to eat at Taco Bell, I would routinely order a side of "Mexican Rice." This is no longer on their menu, but it was basically Spanish rice with mild sauce, cheese, and green onions served in a little side dish. One of the most difficult parts of being primal for me was avoiding rice dishes like that one. Fortunately, there's a delicious and healthful alternative, and it pairs particularly well with chicken and avocado.

*Serves 2*

Ingredients (Cauliflower Rice):
1/2 head Cauliflower
3/4 can (12oz) Mild Diced Tomatoes with Green Chiles
1/4 cup Chicken Broth
1 Tbsp Butter
1/2 tsp Garlic Powder
1/2 tsp Minced Onion
1/2 tsp Cumin
1/4 tsp Oregano
1/4 tsp Paprika
1/4 tsp Chili Powder
1/4 tsp Cayenne Pepper
1 Tbsp Coarse Salt
1/4 cup Diced Green Onion
1/4 cup Shredded "Fiesta Blend" Cheese

Directions (Cauliflower Rice):
Using a food processor, shred the cauliflower into rice-size pieces. Melt the tablespoon of butter in a large pot on medium heat and add the riced cauliflower. Pour in the chicken broth and the diced tomatoes, stirring well. Mix in all spices and cover, reducing the heat slightly. Prepare the chicken (recipe below). When the liquid is mostly absorbed, increase to high heat for a minute while stirring. Plate and top with shredded cheese and green onions.

Ingredients (Chicken):
2 Chicken Breasts
1/4 can Mild Diced Tomatoes with Green Chiles
1 tsp Lime juice
1/2 Tbsp Butter
Paprika
Cumin
Garlic Powder
Coarse Salt
Pepper
2 Tbsp Water

Directions (Chicken):
In a shallow bowl, mix the lime juice with the remaining 1/4 can of diced tomatoes and chiles. Soak the chicken breasts in this mixture for 5-10 minutes. Melt the butter in a large pan. Meanwhile, remove the chicken breasts from the tomato mixture (do not discard the mixture) and season with a pinch of paprika, cumin, garlic powder, coarse salt, and pepper. Once the butter has lightly browned, place the chicken breasts in the pan, allowing to cook on one side for approximately three minutes (or until lightly browned) before flipping. After three minutes on the second side, pour in the juice only from the tomato mixture into the pan. Cook through, flipping as needed to adequately brown on both sides. Plate the chicken. Add the two tablespoons of water to the pan and deglaze. Once this thickens slightly, pour onto the chicken. Serve with cauliflower rice and sliced avocado.

Pineapple Shrimp Stir Fry

To make stir-fry, you don't always need terryaki sauce, real noodles, or rice. In fact, I'll bet after you try this recipe that you'll prefer it without, especially if you serve it along with Melissa Joulwan's cold sesame cucumber noodles!

*Serves 2-4*

Ingredients:
1 lb Fresh Shrimp (peeled and deveined)
1 Red Bell Pepper (chopped in strips)
1 bag (8 oz) Snow Peas
3/4 cup Chopped Yellow Onion
1 cup Chopped Fresh Pineapple
1 Tbsp Sesame Oil
2 Tbsp Coconut Oil
1 cup Gluten-Free Tamari
1/4 tsp Ground Ginger
1/4 tsp Garlic Powder
1/2 tsp Truvia

Directions:

Blend both oils together in a large pan or wok on medium heat. Add onions and sautee until translucent. Stir in the bell pepper, snow peas, pineapple, and shrimp. Once the shrimp have turned orange, add the tamari, ginger, garlic powder, and truvia. Increase the heat briefly, approximately three minutes, while continuing to stir. Lower the heat back to medium and allow to cook for an additional ten minutes, stirring occasionally. Serve with cold sesame cucumber noodles.

Mango Shrimp Ceviche

It's almost Summer time, and I'm craving something refreshing. Nothing beats ceviche.

*Serves 2*

Ingredients:
1/2 pound Raw Shrimp
1 Mango
1/2 Cucumber
1/2 Sweet Onion
1 Avocado
1 Red Bell Pepper
1/2 Lemon (DO NOT use fake squeeze bottle lemon juice...it won't work.)
1 Lime (Same goes with the lime...no bottled crap.)
1/4 cup Chopped Fresh Cilantro
1/8 tsp Garlic Powder
1/8 tsp Cayenne Pepper
Coarse salt to taste

Directions:
Peel and de-vein the raw shrimp and place in a shallow dish. Squeeze the juice of one whole lime and one half lemon on top of the shrimp and sprinkle with a pinch of coarse salt. Place this dish in the fridge for 2-3 hours, tossing as needed to "cook" the shrimp. While waiting on the shrimp, peel and chop the cucumber, mango, avocado, bell pepper, and onion into small cubes. Once the shrimp appear orange in color, remove them from the fridge and mix in all of the chopped ingredients, cilantro and spices. Add more cayenne pepper if you like more spice. Serve cold.

Pulled Pork Tenderloin with Avocado

The crockpot strikes again.

*Serves 2-8...with a ton of leftover pork.*

Ingredients:
1 Whole pork loin
1 tsp Cayenne pepper
1 tsp Chili powder
1 tsp Paprika
1/2 tsp Cumin
1 tsp Garlic powder
1 tsp Dried minced onions
1 tsp Cinnamon
1 tsp Oregano
1 Tbsp Coarse salt
1/2 tsp Pepper
1/2 cup Orange juice
1 6oz can Tomato paste
1 tsp Honey
1 Tbsp Minced garlic
2 Avocados, peeled, pitted and sliced

Directions:
Combine all dry ingredients in a small bowl. In a separate bowl, combine the orange juice, tomato paste, honey, and garlic until well blended. With your hands, rub the dry spice mixture all over the pork, making sure to cover it on all sides. Place the spiced tenderloin into your crockpot. Cover with the tomato sauce. Set the crockpot to low, then walk away for 8-10 hours. When you return, uncover the crock pot, pull the pork apart with a fork and stir so that the surrounding liquid becomes part of the sauce. Serve with fresh avocado slices.