My Favorite Paleo Recipes

Beef Stir-Fry Salad

1 1/2 lbs. beef stir-fry strips
2 t. coconut oil
1 T. Bragg's Aminos
1/2 sweet yellow onion, sliced
2 yellow or orange bell peppers, sliced
large handful (about 1-1 1/2c.) sugar snap peas, cut in half
4 cups Romaine lettuce
4 cups green leaf lettuce
1/2 c. ice-berg lettuce
balsamic vinegar
olive oil
sea salt
ground black pepper
3 fresh strawberries (I added myself but highly recommend it for this meal)
1 ripe mango, cut into bite size pieces (same as strawberries, I can't imagine this meal without the fruit on top).

Prepare ahead: slice onions, peppers and cut snap peas in half, get the lettuce washed, dried and cut into bite-size pieces put into serving bowl. Prepare fruit.

Heat large skillet over med. heat. Add coconut oil. When it melts add sliced onions saute' until they begin to soften and turn translucent. Stir often. Turn heat up a bit, wait 30 sec. add beef strips and Bragg's continue to stir often. When is close to being done add bell peppers and peas, until peppers are tender. Do not over cook the beef. Turn off heat. On a plate put your amount of lettuce's that you want, then put on beef mixture, top with amount of fruit you want, pour on desired amount of balsamic and olive oil for dressing, doesn't take much. Season with sea salt and pepper. Ready to eat.

Garlic Basil Chicken Spaghetti Squash

Servings 6-8
1 large sketti squash
1 1/2 chicken breast cut into cubes
10 fresh Roma tomatoe, cubed or diced.
1 small onion, diced
1 garlic clove, minced
1 T. basil
1 T. olive oil
1 t. pepper
1 t. crushed red pepper (less if you don't want it spicy)
1/4 c. low sodium chicken broth

Pre-heat oven to 350*. Cut sketti squash in half long way, scoop out seeds. Place face down in baking dish with 1/2 " water on bottom. Bake for 1 hr. While squash is baking, heat large skillet or soup pot, pour in olive oil. Cook chicken until no longer pink and is done. Add tomatoes, broth, basil, onion, black pepper, red pepper and garlic. Cook over med/low  heat stirring occasionally until heated though. Cover and set aside on low heat. Remove sketti squash from oven, with a mitt and a fork, shred squash out with a fork, it will seem like spaghetti noodles but healthier. Place 1 cup of squash noodles on plate and top with 1 c. of chicken/tomato mixture or as much as you want. Enjoy!

Beef/Vegetable Chile (very flavorful)

2 T. coconut oil
1 large yellow onion, diced
2 T. chili powder (I only put 1)
1/4 t. cayenne
2 t. sea salt
1 t. cumin
1 t. garlic powder
2 lbs. beef stew meat
2 (28 oz) cans diced tomatoes
2 (4 oz) cans of diced green chilies
1/2 of a 4 oz. can diced jalapenos (if you want extra spicy, I didn't)
1/2 t. oregano
1/2 t. thyme
1 bay leaf
7-8 medium brown crimini  mushrooms, sliced
2 med. carrots,sliced
2 med. zucchini, diced
1 red bell pepper, diced
4-6 leaves of kale leaves, shredded

Prepare in small bowl mix chili powder, sea salt, cumin and garlic powder. Dredge beef in mixture, set aside. Make sure all veggies are diced ahead of time.  Heat large soup pot over med. high heat. When hot, add coconut oil and onion to pot, brown slightly. Add beef and brown on all sides. Add tomatoes. Fill empty can with water and ad to the pot. Add green chilies, jalapenos if you are using them, cayenne, mushrooms, carrots, oregano, thyme and the bay leaf. Turn heat down to med. and cook for about 40 min. stirring occasionally. Add zucchini and red bell, cook for another 20 min. Add kale leaves and finish cooking for 10 more minutes. Ready to eat! I did half the recipe for just me and Ron. Loved this a lot.

Cauliflower Rice Stir-Fry

1 head of cauliflower
2 T. coconut oil or olive oil
sea salt
1 or 2 T. Bragg's Liquid Aminos (like soy sauce but not so many calories)
shrimp 10 pieces cut in half
1 red bell pepper
1/4 c. green onions
1 c. spinach
1 clove garlic, minced
1 cup of brown crimini mushrooms, sliced

In food processor pulse the cauliflower until it resembles rice. Set aside. Heat skillet, add coconut oil. stir-fry cauliflower until soft. Add all other ingredients just enough to heat through and the shrimp is pink and the cauliflower is tender enough like rice. Enjoy! This was surprisingly my own recipe and it turned out great!

Orange/Avocado Chicken Salad

2 large oranges, segmented
1 large ripe avocado, diced
1/4 c. cashews
3 handfuls of spinach, arugula or watercress
olive oil to drizzle
sea salt and pepper to taste
2 chicken breast tenders sliced or cubed

Prepare both oranges by cutting off the rind and outer membrane and slicing out the wedges of fruit between the segments. Do this over a bowl to collect juices. (I just sliced the oranges into bite size pieces and drizzled the juice over the spinach once everything was added) Divide greens into 2 plates, top with oranges, avocados and cashews. Drizzle olive oil and remaining juice from oranges. Season with sea salt and pepper. Add sliced or cubed grilled chicken on top. Ready to eat!