Here are some examples of what I am cooking and baking.
I should note, I only eat Paleo baked goods on rare occasions, as I’ve found I feel better that way. However, I am including a few to show you life is not over when you go Paleo, and it’s always possible to have a treat for a special occasion.
Turkey Meatballs with Cauliflower Mash and Steamed Asparagus.
This dish is simple, flavorful, quick and pretty easy on the digestion.
Shrimp with seasonal vegetables in tomato sauce.
If you can chop and stir, you can make this. I simply chopped veggies (asparagus and tomato), and simmered them in tomato sauce that I seasoned with a little oregano and basil. Then I added wild caught shrimp when the veggies were almost done. I garnished with fresh basil.
Indian stir fry.
I sauteed cubed chicken thighs and set aside. In the same pan I stir fried sliced carrots, zucchini celery and spinach. When the veggies were almost tender I added in curry powder along with the cooked chicken. I gave it all a good stir and let all the flavors blend for a few minutes before serving. I garnished with fresh cilantro.
Sun Butter Brownie with strawberries and powdered xylitol. Recipe note: I leave the chocolate chips out of the recipe because I can’t tolerate the added sugar.
Pizza on Almond Flour pizza crust.
Crust: two cups almond flour, two tablespoons coconut or grapseed oil, two eggs, 1 tsp salt (or to taste), 1 tsp dried herbs of choice. Pulse in food processor until a dough ball forms. Roll out between parchment and make one large or two small crusts. Bake at 375 about 15 minutes or until almost completely golden. Then top with tomato sauce and sauteed veggies of choice. Return to oven to heat everything through.
I call this Susan’s Almost Famous Lemon Meringue Pie.
This is affectionally known as Taco Goo. Basically, taco salad without the beans, chips, or dairy. Still flavorful and delicious.
Halibut with Vegetable Saute.
During the week I often don’t use a recipe. I simply pull together some vegetables and a protein item and call it good. In this case, I did a pan seared grouper on top of a bed of sauted spinach and mushrooms. I finished the saute with sesame oil and black sesame seeds.
Romaine Salad with Roasted Beets and Delicata Squash.
I made this family style salad and topped it with a drizzle of high quality olive oil and balsamic vinegar. I often do cooked vegetable salads, as cooked veggies are easier for me to digest.
These are a great option for any meal of the day, or on the go. In fact, we often have breakfast for dinner just to keep things interesting. These Frittata muffins are so easy. Simply line a muffin tin with muffin liners (parchment are best, but I must have been out this day), and fill with cooked veggies and seasonings of choice. Whisk the desired amount of eggs (about 1 per muffin) and pour into the liners. Bake at 350 for about 20 minutes or until cooked all the way through.