Chicken Burger on top of Grilled Romaine

OK so this is really easy. For the grilled romaine, which has become our new "go to" salad base, simply drizzle a bit of your favorite oil over some washed romaine leaves. Then season with sea salt, ground pepper, maybe some garlic, if you have a dried salad dressing mix that'd work perfect. Then place directly on the grill for about 2-3 minutes each side. The ends will become slightly browned and that's when you want to take it off. If you leave it on too long the ends will simply dissolve away. If you cook it just right the leaves will have a magnificent taste and the stems will be slightly cooked and softer than raw. They get sweet(ish).  For the chicken burger, you mix ground chicken, chopped roasted red peppers, if you like add a little hearty tasting cheese like gouda, sea salt, ground pepper. Form patties and grill until cooked through. Alternatively, Costco has organic, gluten free, preservative free chicken patties for sale (10 patties for about $5). Either way your golden and you've got yourself one heckuva nice lunch. I drizzled my romaine with a little coconut oil, just for good measure ;-) and served the whole dish with a nice glass of coconut milk.

Easy. Quick. Tasty. Well-rounded.

ENJOY!

Not Exactly Paleo, but still tasty lunch Salad!

Good change-up for a lunch salad. Purchase a rotisserie chicken from the market - ask for one with no seasoning, if you ask they should be able to make you one (you might have to pre-order it, but that's still easier, and less time-consuming than doing it yourself). Cut that bird up and out some of the meat over salad greens. Then top with a few chopped cashews (I know, NOT paleo...but good Omega ratio). Toss in a few orange slices and top with ginger olive oil (olive oil mixed with dry ginger).

Easy. Enjoy!

S, S, S: Salmon, Soup, and Salad

Grilled Salmon: I seasoned mine with a dash of sea salt, ground black pepper, and a homemade apricot marinade that includes chopped dried apricots, coconut oil, herbs and spices (aromatic ones). Grill 6-8 minutes per side, basting with marinade on each flip. But, try not to flip too often or it will break apart very easily.

Word's Best Broccoli Soup: I changed this one up a bit... I used a recipe for "The World's Best Broccoli" to make the base. Place broccoli florets, chopped garlic and some olive oil on a cookie sheet and roast for 15 minutes at 425, or until the tips of the broccoli turn slightly brown. While that's cooking saute chopped onions and another chopped garlic clove in a soup pot with some oil. Add the broccoli to the soup pot and add 1-2 cups of stock made from chicken or beef. Let simmer for about 10 minutes. Then blend the mixture until smooth and add back into the soup pot and allow to simmer on low until you eat. Now if you want this soup to really kick ass add some bacon to the onion and garlic saute, or you could even add a ham hock and pieces of ham to make this soup a main dish with meat.

Salad: greens + avocado + onions and an olive oil-coconut milk dressing.

Enjoy!

Salads for anytime of day...

Salad is a great way to get some vege, not to mention a ton of vitamins and minerals into your diet.

Try mixing it up and add various items to spice up your typical dinner salad...

Pear Walnut salad

Atop mixed greens of your liking toss some sliced pears and chopped walnuts. Dress with olive oil and a splash, the tiniest splash of balsamic vinegar. If you are on Paleo + Dairy add sliced cheese as well.

Easy change up for a dinner salad. Add some protein (e.g. sliced chicken breast) and this would make a wonderful lunch salad as well.

Enjoy!

Salmon, Eggs, and Salad

Wonderful breakfast of pan-seared wild caught Atlantic salmon, 2 eggs, and a small side salad. Oh, and some green tea to top it off. Everything is seasoned fairly bland: a little salt and pepper on the salmon, cooked in butter and olive oil and garlic powder on the salad.

Enjoy!

Tilapia with spicy sesame dressing

This turned out to be a very decent lunch: start with a bed of mixed greens with fresh baby spinach. sprinkle some flaxseed, ground pepper, Old Bay style seasoning on it, as well as a spoonful of crushed walnuts (I just grab a few and crush them in my hand) and seeds (I used pumpkin seeds, because that's what I have). Pan grill a fillet of tilapia (again, I used flash frozen, frozen when caught fish from the supermarket). To make the dressing simply mix 1/2 tbsp of coconut milk with 1 tbsp of olive oil. Add ground pepper, basil, seafood seasoning, and either cayenne or Old Bay seasoning. Mix well with a fork and taste to make sure it's to your liking. Drizzle the dressing over the salad and the fish. The fish, if cooked properly, should crumble under your fork allowing you to get a piece of fish and salad with just about every bite!

Mesquite Wild Caught Salmon Salad, it's what's for lunch!

Looking for a quick and relatively easy lunch to keep on track? Try this: go to your supermarket and buy some flash frozen (FF), frozen at sea (FAS) fish. I got some wild caught Alaskan Salmon (I've read that the omegas make it, if flash frozen at sea). Toss it into a pan with a little bit of grapeseed or coconut oil and season to your liking, I used a mesquite seasoning here just to mix it up a bit. Cook for aboub 3-5 minutes on each side, depending on the thickness of the piece you buy and the way you like your fish. While the fish is cooking throw a handful of mixed greens into a bowl, top with your favorite oil and some seasoning (think garlic, basil, cumin, whatever you like), some seeds (I used pumpkin seeds), crushed walnuts (i use just a touch), a sprinkling of ground flaxseed and sliced cucumber. Toss the salad. When the fish is done cooking place on top of salad. Now, I made this kind of boring and colorless: you could certainly jazz this up a bit by adding sliced tomatoes, fruit of some type, etc, but I wanted to keep it simple.

Enjoy!

Heirloon Fig and Walnut Salad with Agave Vinaigrette

Throw chopped heirloom tomato, sliced fresh fig, crushed walnuts, and ground flaxseed on top of a bed of mixed greens. Make the dressing by combining 1 tbs grapeseed oil, 1 tbs olive oil, fresh ground pepper, cumin or allspice (but just a touch), basil, and a 1/2-1 teaspoon of Agave nectar. Mix well until the ingredients are combined well then add just a splash of coconut milk and continue to mix until the coconut milk and the oils blend into a very light cream vinaigrette.

Enjoy!

Lunch: MahiMahi Salad with Raisin Vinaigrette

Pan cook a fillet of mahi mahi - I season mine with a grapeseed oil rub then sprinkled with old bay style seasoning and ground pepper, sometimes a squeeze of lemon. Takes about 4 minutes per side at medium heat. Toss that fillet atop a bed of mixed greens that includes a few chopped walnuts and a sprinkling of ground flaxseeds. For the vinaigrette simply mix together grapeseed oil, ground fish seasoning, ground pepper, and a pinch of cayenne. Then add raisins, with a few chopped. Best if chilled over night, but good on the fly too. Also, if you mix the vinaigrette with a teaspoon or two of coconut milk it makes a creamy dressing, which is very nice on fish, I, however, spilled all of the last can of my coconut milk on the kitchen floor yesterday, so i went without.

Enjoy!

(Canned) Tuna Nicoise Salad

OK, this one's pretty easy and pretty cheap. On top of some mixed salad greens toss some canned tuna, chopped tomato, olives, hard-boiled egg, onion and just about any other vege you like. I topped with a little ground flaxseed, olive oil and fresh ground pepper.

Enjoy!

Buffalo Sliders on Paleo Bun

 Pecan, Grape, & Strawberries over Mixed Greens

This was our starter salad. I dressed mine with fresh squeezed lime juice, walnut oil, fresh ground pepper and some cumin. It was really nice. 

Buffalo Sliders on Paleo Bun

I've posted the Paleo Bread recipe a million times now, so take that recipe and simply use a muffin tin instead of a bread pan. This makes a muffin-like bread, that when cut in half serves as a perfect burger bun for a slider. 

Buffalo Sliders

Buy (or kill your own) fresh, grass fed, free ranges buffalo meat. Add about 1/4 cup of fresh ground almond flour, 1 egg (preferably free range & Omega-3 enriched), garlic powder, and any other seasoning that you like. 

Grill about 2-3 minutes on each side. Seriously, these are so lean that they barely need to stay on the grill at all. 

We served our sliders with a side of steamed broccoli.