Archive for category Paleo
Sometimes you want…no…you need a hot, fast, and most importantly, a healthy meal. But, you have zero healthy leftovers to reheat. What do you do???
Enter the Speed Tacos! These babies can be prepared in 15 minutes or less. No pre-prep. No staging. This is 15 minutes (or less) from scratch! And, everyone needs a simple taco seasoning recipe in their culinary repertoire.
- 1 lb ground beef or ground chicken
- Taco Seasoning
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Leafy greens (romaine, spinach, iceberg, etc)
- Tomatoes (diced)
- Onions (diced)
- mini sweet peppers (diced)
- Salsa (I like Frog Ranch Hot Salsa)
- Avocados (sliced/diced)
- Paleo Wraps
Brown the ground beef or cook the ground chicken in a large skillet over medium-high heat. Both meats are ready when no pink/red color is remaining. Add the chili powder, cumin, sea salt, black pepper, oregano, paprika, onion powder, garlic powder, and 1-2 tablespoons of water to the skillet. Stir until the meat and the spices are combined. This process usually takes 6-7 minutes total.
In each Paleo Wrap, add 1-3 spoonfuls of the taco meat and some leafy greens, tomatoes, onions, mini sweet peppers, salsa, and avocados. You can get creative with the combination of peppers, onions, salsa, and leafy greens, and other ‘toppers’. Serrano peppers, jalapeno peppers, Anaheim peppers, sweet cherry peppers, bell peppers, and onions of all varieties are great toppings for these tacos. Switching up the variety of toppers can really alter the taste so it’s a great way to keep this dish from getting tired. You can also easily turn this into a salad. Just use a bed of leafy greens and leave the Paleo Wraps out. Add a Paleo/Whole30 approved dressing like one from Tessamae’s selections in place of or in addition to the salsa.
Serve and enjoy!
This is another inspired recipe originally from Paleo Leap; Chicken Caesar Burgers. I liked this recipe a lot and probably make it a couple times a month. The presentation is the biggest part I sought to improve. Rather than a knife/fork type sandwich, I serve this dish like a salad.
- 1 lb ground beef or bison or chicken or turkey or lamb
- 1/2 lb sugar free bacon
- 2 tablespoons white onion, diced or minced
- 1/2 tablespoon capers, chopped
- 1/2 tablespoon fresh parsley, minced
- 1 clove garlic, minced
- 1/2 tablespoon coconut aminos
- sea salt & freshly ground black pepper to taste
- leafy greens (romaine, spinach, etc)*
- 1-2 tomatoes, diced
- red onion, thinly sliced
- Paleo Ranch dressing**
* I will typically use 1-2 heads of romaine and 5-6 ounces of baby spinach to serve four patties
** To save prep time, you can substitute Tessamae’s dressings like Zesty or Southwestern Ranch.
Begin frying up the sugar free bacon. As the bacon cooks, prepare the Paleo Ranch dressing using Paleo Grubs recipe and place in the refrigerator when done. The bacon can be set aside when done.
Then, prepare the white onion, capers, and garlic and mix in a large mixing bowl with the coconut aminos, sea salt, black pepper, and whichever ground meat you’ve selected. Once fully combined, form four equally sized patties from the mixture. Pro tip, get your hands nice and wet before you try to form the patties. The moisture will help prevent the mixture from sticking to you.
You can grill, bake, or pan sear the patties. If you pan sear, use a base of 1-2 tablespoons of cooking fat like ghee or coconut oil. For baking, line your cookware with some cooking fat or non-stick spray for easy flipping.
In all cases, make sure you confirm the proper internal temperature with a meat thermometer. Beef and lamb is 160 degrees. Turkey and chicken is 165 degrees. Bison is 140 degrees.
Pan searing will take roughly 10-15 minutes on medium high heat.
Grilling will be roughly 10-15 minutes. For bison, allow the burgers to “rest” for 5 minutes after coming off the grill before serving.
Baking will take about 20-30 minutes at 375 for bison and chicken, 400 for turkey, and 350 for lamb and beef. I use a Pyrex or ceramic style casserole dish and recommend flipping the patties at the 15 minute mark (10 for beef) and check the internal temp of the largest/thickest patty during that flip. At 20 minutes, check internal temps again and bake in 5 minute increments until the correct internal temp is reached.
While the meat is cooking, prepare the salad base of leafy greens, red onion, and tomatoes (feel free to add other salad toppings like cucumbers, carrots, etc). I am generous with the leafy greens in particular. Crumble 1-3 pieces of bacon onto each salad. When the meat is ready, slice each patty into 5 or 6 strips and place on top of your salad base. Drizzle a spoonful or two of the Paleo Ranch dressing over the salad and serve!
This recipe is inspired by the Paleo Chicken Salad Wraps by Bravo for Paleo. I’m not a huge fan of lemon flavored dishes but this recipe was good in spite of that. I decided to try a few different modifications to see if I could make this good recipe even better. The ‘Southwest’ version came out particularly well and is now one of the favorite items in my food prep rotation. This is a great dish for a few reasons: 1) it is really easy and relatively fast to make 2) it is delicious both hot and cold which makes it ideal to make ahead of time and then use for quick lunches 3) it is really easy to modify to add variety and 4) it has bacon in it!!!!
- 2 lbs cooked chicken breast or ground chicken (I use ground chicken as it speeds up prep time and it is a little easier to portion)*
- 1 lb sugar free bacon**
- 1/4-1/3 cup finely chopped celery
- 1/4-1/3 cup spiral cut or diced cucumber
- 1/4-1/3 cup diced red onion
- 1 cup Paleo Mayo (I use the mayo recipe from the Paleo Chicken Salad Wraps that inspired this recipe)
- 3 tablespoons of Tessamae’s Southwest Ranch dressing***
- 1/4 teaspoon Himalayan pink salt
- 1/2 teaspoon pepper
- 1 teaspoon Creole seasoning (I use Emeril’s recipe)
- Paleo Wraps
- Leafy greens (romaine, spinach, etc)
- Diced or Sliced Tomatoes
* turkey (ground or breast) can also be substituted
*** this recipe can be easily modified by using any of Tessamae’s dressings to generate “Zesty Chicken Bacon Ranch Wraps” or “Buffalo Chicken Bacon Ranch Wraps”, etc; if you try the Buffalo version, drizzle a half-spoonful of home made Paleo ranch dressing on to each wrap for a little something extra
Make the Paleo Mayo according to the recipe in the original Paleo Chicken Salad Wraps first. If you don’t have a food processor, invest the $50 or so to get one as it will make preparing recipes like dressings and mayo much easier. Note, I use twice the amount of mayo the original recipe calls for as I add extra veggies and bacon. This helps the ingredients combine. You can experiment with 1/2 cup to 1 cup of mayo at your discretion.
Once the mayo is ready, you can start frying up the bacon while also prepping some of the other ingredients. I like the bacon slightly to moderately crispy for this recipe. It adds a great texture and some excellent bacon flavor to accent the taste. While the bacon is cooking, cut up your celery, cucumber, red onion, and add them to a large mixing bowl with the mayo, Southwest Dressing, pink salt, pepper, Creole seasoning and whisk everything together. Cut up or crumble the bacon and add it to the mixture when ready.
Finally, cook the ground chicken on stove top in a large skillet over medium high heat until thoroughly cooked through. You will need to constantly monitor (flip/stir) the chicken as it cooks to avoid overcooking. It will change to a psuedo-white color and will separate/crumble as it reaches readiness. You should not see any pink/red color. If you do, keep cooking.
Add the chicken to the mixing bowl and thoroughly combine until the chicken is coated with the other ingredients.
Add some leafy greens and tomatoes to a Paleo Wrap with 2-4 spoonfuls of the chicken-bacon mixture. Roll, eat, and enjoy!