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May 15, 2012
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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!

Tags: paleo recipe mexican spicy chicken sausage portobello mushrooms

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August 23, 2011
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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!

Tags: paleo recipe meatballs mexican spicy salsa

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March 18, 2011
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Spicy Chicken with Kale This is a go-to meal for me, and of course I like it spicy.  Sometimes I’ll swap out the chicken with pork or even steak.  It’s simple and quick and always taste good.  Put your own spin on it. Prep Time: 10min Cook Time: 20min Meals: 2 Ingredients: 1lb chopped chicken bundle of kale (maybe 4 cups or so) half an onion 3 cloves garlic 1 avocado spices (chili powder, paprika, salt, pepper) This is easy.  Coat the chicken with your spices and drop in a pan over medium heat with some olive oil or bacon lard.  Once the chicken begins to brown throw in the chopped onion and garlic.  If the pan is dry then put a little more oil/fat in it.  Once the onion begins to soften throw in the kale and cook to your desired kale consistency (I like it a little chewy still). Top it all off with the avocado and some salt and pepper.  Fresh jalapenos or some other type of pepper always makes this one even better.

Spicy Chicken with Kale

This is a go-to meal for me, and of course I like it spicy.  Sometimes I’ll swap out the chicken with pork or even steak.  It’s simple and quick and always taste good.  Put your own spin on it.

  • Prep Time: 10min
  • Cook Time: 20min
  • Meals: 2

Ingredients:

  • 1lb chopped chicken
  • bundle of kale (maybe 4 cups or so)
  • half an onion
  • 3 cloves garlic
  • 1 avocado
  • spices (chili powder, paprika, salt, pepper)

This is easy.  Coat the chicken with your spices and drop in a pan over medium heat with some olive oil or bacon lard.  Once the chicken begins to brown throw in the chopped onion and garlic.  If the pan is dry then put a little more oil/fat in it.  Once the onion begins to soften throw in the kale and cook to your desired kale consistency (I like it a little chewy still).

Top it all off with the avocado and some salt and pepper.  Fresh jalapenos or some other type of pepper always makes this one even better.

Tags: paleo recipe spicy chicken kale