Paleo-Mex Portabellos
What do you do when you’re fresh out of ideas for a new recipe?  Take an old one and tweak it a little bit.  A few different spices, different kind of meat and voila, a fresh new Paleo meal.
Meals: 2
Prep Time: 10min
Cook Time: 30min
Ingredients:

1lb spicy chicken sausage
4-6 portabello mushroom caps
1/2 gold bell pepper
1/2 red bell pepper
olive oil
spices (cumin, chili powder, s&p)
Preheat the oven to 400F and heat a skillet to medium heat.  Wash and dry the shroom caps and then rub down with olive oil.  Dust the caps with cumin on one side and chili powder on the other and then place in the oven.

While those are cooking dice up your peppers and toss in the pan with some olive oil.  Cook until they begin to soften and then throw in the meat.  Do not completely cook the meat through.  Once the meat begins to slightly brown remove from the heat.

Take out the shroom caps and cover with the meat pepper mixture.  Sprinkle on some s&p and place back in the oven for about 10 minutes or until the meat is cooked through.  Done!


I didn’t make these for myself so or I would finish them off with a hefty dose of mexican cheese.  A few slices of avocado on the side work really nicely as well.  Enjoy!

Paleo-Mex Portabellos

What do you do when you’re fresh out of ideas for a new recipe?  Take an old one and tweak it a little bit.  A few different spices, different kind of meat and voila, a fresh new Paleo meal.

  • Meals: 2
  • Prep Time: 10min
  • Cook Time: 30min
Ingredients:
  • 1lb spicy chicken sausage
  • 4-6 portabello mushroom caps
  • 1/2 gold bell pepper
  • 1/2 red bell pepper
  • olive oil
  • spices (cumin, chili powder, s&p)

Preheat the oven to 400F and heat a skillet to medium heat.  Wash and dry the shroom caps and then rub down with olive oil.  Dust the caps with cumin on one side and chili powder on the other and then place in the oven.
While those are cooking dice up your peppers and toss in the pan with some olive oil.  Cook until they begin to soften and then throw in the meat.  Do not completely cook the meat through.  Once the meat begins to slightly brown remove from the heat.
Take out the shroom caps and cover with the meat pepper mixture.  Sprinkle on some s&p and place back in the oven for about 10 minutes or until the meat is cooked through.  Done!
I didn’t make these for myself so or I would finish them off with a hefty dose of mexican cheese.  A few slices of avocado on the side work really nicely as well.  Enjoy!
Beef Enchilada Cabbage Rolls
Hot plate amigo!  This is not an original recipe of my own (this is my pic though) but one I have to share.  I found this on Healthy Living How to.  She has some other really good looking recipes on her site as well so check it out.
I followed her recipe pretty much how it was written minus actually measuring stuff.  It took me about an hour from start to finish and cleanup.  I served mine over a bed of sauteed peppers AND a Paleo Margarita to wash it down of course.

Beef Enchilada Cabbage Rolls

Hot plate amigo!  This is not an original recipe of my own (this is my pic though) but one I have to share.  I found this on Healthy Living How to.  She has some other really good looking recipes on her site as well so check it out.

I followed her recipe pretty much how it was written minus actually measuring stuff.  It took me about an hour from start to finish and cleanup.  I served mine over a bed of sauteed peppers AND a Paleo Margarita to wash it down of course.

Steak Fajitas
This should be an obvious go-to Paleo for everybody.  It’s quick, easy and delicious.  I go to this one often substituting the protein out for different varieties (chicken, pork, sausage, etc.).
Prep Time: 5min
Cook Time: 30min
Meals: 3
Ingredients:
1.2lbs grass-fed london broil
2 red bell peppers
1 green bell peppers
2 med onions
3 cloves garlic
lard
spices (chili powder, cumin, paprika, cinnamon, s&p)
Heat a pan to medium heat and toss in enough lard to coat the bottom.  Coat the meat with a liberal amount of chili powder, paprika, cumin and salt.  When the pan is hot toss on the meat and sear each side for about 3 minutes or to your desired “doneness”.  
Remove the meat and throw in the sliced peppers, diced onion, and minced garlic.  Turn the heat up to med-high and add in some cumin, cinnamon and s&p.  Aim to char the peppers and onions then turn the heat back down to med and cook for another 5-10 minutes or until the veggies are to your liking.  
Turn the heat to low and add the sliced meat back in for the last 3 minutes or so of cooking to blend the flavors.  Plate and add a sliced half avocado on the side for a complete meal.  Enjoy!

Steak Fajitas

This should be an obvious go-to Paleo for everybody.  It’s quick, easy and delicious.  I go to this one often substituting the protein out for different varieties (chicken, pork, sausage, etc.).

  • Prep Time: 5min
  • Cook Time: 30min
  • Meals: 3

Ingredients:

  • 1.2lbs grass-fed london broil
  • 2 red bell peppers
  • 1 green bell peppers
  • 2 med onions
  • 3 cloves garlic
  • lard
  • spices (chili powder, cumin, paprika, cinnamon, s&p)

Heat a pan to medium heat and toss in enough lard to coat the bottom.  Coat the meat with a liberal amount of chili powder, paprika, cumin and salt.  When the pan is hot toss on the meat and sear each side for about 3 minutes or to your desired “doneness”.  

Remove the meat and throw in the sliced peppers, diced onion, and minced garlic.  Turn the heat up to med-high and add in some cumin, cinnamon and s&p.  Aim to char the peppers and onions then turn the heat back down to med and cook for another 5-10 minutes or until the veggies are to your liking.  

Turn the heat to low and add the sliced meat back in for the last 3 minutes or so of cooking to blend the flavors.  Plate and add a sliced half avocado on the side for a complete meal.  Enjoy!

Mexi-Meatballs with Mango Salsa Puree
I LOVE MEXICAN FOOD.  Anything spicy will do really and salsa is pretty much my favorite food next to avocado and bacon (both of which could be added to this recipe).  So here’s any easy throw-together recipe that is sure to please.
Prep Time: 10min
Cook Time: 30min
Meals: 3-4
Ingredients:
1lb grass-fed beef
.7lb chorizo sausage
2 tomatoes
2 jalapenos
1 sweet onion
1 mango
cilantro
spices (chili powder, parika, cumin, garlic salt, s&p)
Preheat the oven to 400F and combine the beef and chorizo in a bowl.  Throw in A LOT of chili powder, paprika, and cumin as well as two minced jalapenos.  Mix this all together and roll into meatballs sized between a golf ball and a tennis ball.  Toss in the oven.
While that is cooking slice up your tomatoes, onion and mango and throw in a food processor.  Pull off some cilantro leaves and throw in as well (start with a little and you can always add more later).  Add a squeeze of lime with some garlic salt and process to a puree.
When the meatballs are done (about 30min) just add some salsa on top and chow down!  The mango salsa helps to cool off the spicy meatballs and it taste incredible.  This was my first recipe using a food processor and if you don’t have one you SHOULD get one.  Not only can you make some cool shit but you can literally throw in huge chunks of whatever and it does all the work for you.  Enjoy!

Mexi-Meatballs with Mango Salsa Puree

I LOVE MEXICAN FOOD.  Anything spicy will do really and salsa is pretty much my favorite food next to avocado and bacon (both of which could be added to this recipe).  So here’s any easy throw-together recipe that is sure to please.

  • Prep Time: 10min
  • Cook Time: 30min
  • Meals: 3-4

Ingredients:

  • 1lb grass-fed beef
  • .7lb chorizo sausage
  • 2 tomatoes
  • 2 jalapenos
  • 1 sweet onion
  • 1 mango
  • cilantro
  • spices (chili powder, parika, cumin, garlic salt, s&p)

Preheat the oven to 400F and combine the beef and chorizo in a bowl.  Throw in A LOT of chili powder, paprika, and cumin as well as two minced jalapenos.  Mix this all together and roll into meatballs sized between a golf ball and a tennis ball.  Toss in the oven.

While that is cooking slice up your tomatoes, onion and mango and throw in a food processor.  Pull off some cilantro leaves and throw in as well (start with a little and you can always add more later).  Add a squeeze of lime with some garlic salt and process to a puree.

When the meatballs are done (about 30min) just add some salsa on top and chow down!  The mango salsa helps to cool off the spicy meatballs and it taste incredible.  This was my first recipe using a food processor and if you don’t have one you SHOULD get one.  Not only can you make some cool shit but you can literally throw in huge chunks of whatever and it does all the work for you.  Enjoy!

Mexi-Chicken Salad
Here’s a twist on an easy favorite; Chicken salad.  This came about one day when I was craving chicken salad but had no Paleo mayonnaise.  I did however have some avocados so I put a mexican twist on it.
Prep Time: 15min
Cook Time: 20min
Meals: 3
Ingredients:
1lb chicken breasts
1/2 red bell pepper
1/2 yellow bell pepper
1/2 golden bell pepper
1/2 purple onion
2 avocados
1 tomato
2 cloves garlic
pickled jalapenos
lime juice
butter/olive oil
spices (chili powder, paprika, cumin, cayenne pepper, s&p)
Lets get started with the chicken.  Pre-heat the oven to 400 and heat a skillet to med high heat.  Marinate the chicken with a mixture of olive oil, all your spices, and some lime juice while things are heating up.  Once the skillet is hot throw on the chicken and cook each side for 3-4 minutes or just long enough to sear the meat.  This step will help the chicken stay moist in the oven.  Remove the chicken from the skillet and place in a baking dish, cover with tinfoil and throw in the oven for 10-15 minutes.
While the chicken is cooking turn the skillet heat up to med-high and put some butter in the pan.  Toss in a liberal amount of chili powder and then the chopped up onion.  Let the onion cook and just as the edges begin to blacken toss in the chopped up peppers and garlic.  We don’t want to cook the peppers all the way through, just get the edges darkened, otherwise you’ll end up with a big bowl of “mushiness”.  
Slice the avocado in half and put in a bowl.  Using a fork or spoon mash the avocados into guacamole.  Add the chopped up tomato, some lime juice, salt and handful of jalapenos.  Mix the onion and pepper mixture into the bowl with the guac mixture.  Remove the chicken from the oven and cut it into cubes.  Throw that in the bowl as well and mix everything together.  If you have some cilantro add that in too.
It’s not pretty to look at but taste great warm or cold!  Do not try to reheat this after refrigeration….avocado does not like to be microwaved.  Enjoy!

Mexi-Chicken Salad

Here’s a twist on an easy favorite; Chicken salad.  This came about one day when I was craving chicken salad but had no Paleo mayonnaise.  I did however have some avocados so I put a mexican twist on it.

  • Prep Time: 15min
  • Cook Time: 20min
  • Meals: 3

Ingredients:

  • 1lb chicken breasts
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 golden bell pepper
  • 1/2 purple onion
  • 2 avocados
  • 1 tomato
  • 2 cloves garlic
  • pickled jalapenos
  • lime juice
  • butter/olive oil
  • spices (chili powder, paprika, cumin, cayenne pepper, s&p)

Lets get started with the chicken.  Pre-heat the oven to 400 and heat a skillet to med high heat.  Marinate the chicken with a mixture of olive oil, all your spices, and some lime juice while things are heating up.  Once the skillet is hot throw on the chicken and cook each side for 3-4 minutes or just long enough to sear the meat.  This step will help the chicken stay moist in the oven.  Remove the chicken from the skillet and place in a baking dish, cover with tinfoil and throw in the oven for 10-15 minutes.

While the chicken is cooking turn the skillet heat up to med-high and put some butter in the pan.  Toss in a liberal amount of chili powder and then the chopped up onion.  Let the onion cook and just as the edges begin to blacken toss in the chopped up peppers and garlic.  We don’t want to cook the peppers all the way through, just get the edges darkened, otherwise you’ll end up with a big bowl of “mushiness”.  

Slice the avocado in half and put in a bowl.  Using a fork or spoon mash the avocados into guacamole.  Add the chopped up tomato, some lime juice, salt and handful of jalapenos.  Mix the onion and pepper mixture into the bowl with the guac mixture.  Remove the chicken from the oven and cut it into cubes.  Throw that in the bowl as well and mix everything together.  If you have some cilantro add that in too.

It’s not pretty to look at but taste great warm or cold!  Do not try to reheat this after refrigeration….avocado does not like to be microwaved.  Enjoy!