Recipes

4 Delicious Paleo Dinner Recipes

Only 5 more days until Tim and I take off for our long Anniversary weekend in Bend!! I seriously could not be more excited to get away than I am right now. Its been 4 years of hard work, but man has it ever been worth it!! I love this guy! He melts my heart, makes me laugh and takes amazing care of my sometimes too fragile heart.

This man has been doing super strict Paleo for just over two weeks now and he has dropped at least ten pounds (men!!!), stopped snoring, has deeper sleep and brighter skin and eyes. Its amazing!! I love Paleo more now than ever, lol. Since Tim sleeps better, that means I do too!

However, being 6 4 and 250 means he needs to eat a lot of food and since hes not eating out guess who is making all of his food. Yup. Its really challenged me to come up with creative, tasty foods that keep him feeling full. So, I thought I would share some of my favorite go to recipes that make leftovers and are easy to re-heat.

Sauteed Kale and Caramelized Onions

Sauteed Kale and Caramelized Onions

Ingredients

  • 1 bag pre-chopped kale from Trader Joes (or regular kale from the store)
  • 1 large sweet onion, quartered
  • 2 cloves garlic, minced
  • 1-2 tablespoons coconut oil
  • 1/4 teaspoon white pepper
  • Sea salt to taste

Directions

Chop into quarters, leaving it in longer strips. Melt coconut oil in a red copper frying pan on medium heat and add onions. Stir for about 8 minutes or until onions are almost clear. Add in garlic and saute for 2 min or until aromatic. Next, add in kale and saute until all the leaves are coated with oil and a nice dark, bright green (probably 5 minutes). Add in spices and stir.

Collards and Bacon

Collards and Bacon

Ingredients

  • 1 bag pre-chopped collards from Trader Joes (or chard from the store)
  • 2 medium sized shallots, diced
  • 2 cloves garlic, minced
  • 4-5 strips bacon
  • 1 tbs apple cider vinegar
  • 1/3 cup water
  • 1/4 tsp white pepper
  • Sea salt to taste

Directions

Cut bacon into small pieces and cook in large saute pan on medium heat until slightly browned. Add in diced shallots and garlic and cook for about 2 minutes. Add in collards, water and ACV. Stir and let simmer for about 15-20 minutes. You dont want brown collards, but bright green collards. Add salt and pepper and serve.

Smoky Yummy Drummies

Smoky Yummy Drummies

Ingredients

  • 5-6 free range/pastured/no cage/grass eating/whateveryouwanttocall it chicken drumsticks
  • 2 tablespoons EVOO or coconut oil
  • 1/4 teaspoon white pepper
  • 1 teaspoon smoked paprika (I love Costcos brand- $3!!)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • Sea salt

Directions

Pre-heat oven to 350. Wash and pat down chicken with a paper towel. Place in a large glass baking pan. Drizzle oil over drums and rub in with your hands (wash first please!) or brush. In small bowl, mix all spices. Dust spices over oily drums and bake for 30-35 minutes.

Rosemary Roasted Carrots

Rosemary Roasted Carrots

Ingredients

  • 2 pounds carrots (whole or baby)
  • 1-2 tbs coconut oil
  • 1 teaspoon ground rosemary
  • 3/4 teaspoon white pepper
  • 1 teaspoon sea salt

Directions

Pre-heat oven to 400. Wash, peel and rinse carrots and cut into whatever shape youd like (I did coins). You can do little hearts too. Put into large bowl with all other ingredients and mix well. Pour carrots onto large baking sheet or pan and bake for 25-30 minutes or until carrots are tender.

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