Pomegranate Barbecue Pork Chops w/ Grilled Veggies and a Pear and Raw Goat Cheese Salad to start

Starter: Pear and Raw Goat Cheese Salad w/ Lime Pecan Vinaigrette

Salad is easy: just toss some sliced red pear and some chunks of your favorite raw goat's milk cheese on a bed of greens. For the dressing soak finely chopped pecans in a mixture of olive oil and and a dash of coconut milk. Add about 2 teaspoons (+/-) of lime zest and the juice of one half of a fresh lime. Then add some of your favorite herbs and spices for flavoring: think aromatic like basil, cumin, and/or oregano. And don't forget to taste and experiment...

Main dish: Pomegranate barbecue pork chops with grilled veggies.

Marinate the pork chops in a mixture of coconut milk (1-2 Tbs) ,  dry mustard(1/2-1 tsp), dijon mustard (a few spoonfuls), Worcestshire sauce (a couple of good splashes from the bottle), fresh ground pepper, herbs of your choosing (but think cumin and good aromatic spices like that, again experiment, that's what I did), and pomegranate seeds from 1/4 pomegranate. Grill on medium heat 4-5 minutes per side (depending on thickness of the chops (middle should be in the 140-160 degrees area depending on how you like your pork). Make sure to add some additional seeds once you flip the chops so that the juices leak out and caramelize on the chops. Serve topped with seeds from the other 1/4 pomegranate (save the other half for a snack at lunch tomorrow!) For the veggies just cut up stuff you like, add sea salt, fresh ground pepper and some cayenne spicyness and toss in a grill tray. Cook for about 15 minutes stirring at 3-5 minute intervals. Try not to overcook the veggies: they should be firm to a fork, not mushy!

Enjoy!

Brats, Kraut and Grilled Veggies, easy dinner!

Here you go: an easy one that's sure to please everyone at your dinner table. Grilled turkey brats, sauerkraut and some grilled veggies. Easy as pie and tasty, too!

Enjoy!

Lunch: Grilled Vegetable Salad topped with Cumin Grilled Chicken

Grilled Vegetable Salad topped with Cumin Grilled Chicken

Today's Paleo Lunch: filling, nutritious, and darn tasty!

Ingredients: Chicken breast, yellow squash, green squash/zuchinni, mushrooms, mixed greens for salad, olive oil, spices. 

Heat Grill

Toss some mixed greens into a bowl and drizzle with olive oil and seasoning of your liking. Also, add some chopped walnuts. 

Slice Squashes length wise. Place in mixing bowl with mushrooms. Add olive oil (or any other good oil: walnut, flax, grapeseed oils will also work and vary flavor a bit) & spices. I added some crushed red pepper, fresh crushed garlic, garlic powder, paprika, and ground pepper (you could also add a dash of salt, but I didn't do that here). Mix well. Place on grille in a vegetable tray suitable for grilling. They will need to be tossed every 4-6 minutes; total cooking time about 16 - 20 minutes. 

Trim visibly fat from chicken breast. Best if you use free-range, organic, etc types of chicken, but it's especially important to trim the fat if you used regular super market chicken. Place chicken breast in mixing bowl or plastic bag with olive oil (again choice of oils here is up to you), a generous dose of cumin, red pepper, garlic powder, and a dash of basil. Mix well so that the breast is well covered. (I actually made three breasts so that I have some lunch this week). Place on grill the first time you go out to toss the vegetables. Flip on the third time you have to toss the vegetables. It will take about 5-8 minutes per side depending on the thickness of the chicken. When cut, you want juices to run clear. Try to avoid overcooking or else the chicken will be VERY dry and quite nasty!

Once everything is cooked, toss some of the grilled veggies on top of your mixed greens and toss around a bit. Place sliced chicken breast atop the salad... and... ENJOY!