Spinach Steak and Pear Salad with Warm Bacon Dressing

Ingredients:
Steak
4 slices of bacon
2 pears
2 T red wine vinegar
2 hard boiled eggs
1/4 of a red onion- chopped

I grilled steak on the foreman and cut it up into bite sized chunks.

-Place 4 strips on bacon in a pan on low heat to render the fat.
-take out the bacon an add two chopped pears to the fat
-add a couple of tablespoons of red wine vinegar and let it cook down

-in a salad bowl mix chopped bacon, spinach, steak, hard boiled eggs, and red onion
-pour hot bacon dressing over the top
-- Katy

Omelets Galore

I have a new obsession with omelets. They have replaced the meat muffin for my usual breakie.

Omelet Base:
2 eggs
Splash of unsweetened coconut milk
Seasoning to taste

Whisk the above ingredients.
Add whatever you want to make the omelet awesome...the possibilities are endless.
Cook in a nonstick skillet at medium to low heat until it is cooked through.
Eat.

Examples:


Smoked salmon and capers



Ground Beef, frozen veggies and avocado salsa verde.




Chicken and spinach with Italian seasoning.

Pork cutlets with cherry salsa

I found the cherry salsa recipe on the Whole Foods iPhone app. I already had the pork and the cherries. I would have never thought to put them together in a savory dish. I'd do believe the free app was totally worth it.

Cherry Salsa
2 cups sweet cherries, pitted and roughly chopped
1 jalapeño, stemmed, seeded and finely chopped
1 shallot, finely chopped
1/4 cup basil leaves, chopped
2 teaspoons balsamic vinegar
Salt and pepper to taste

Toss all ingredients together in a large bowl then cover and chill for at least 1 hour before serving.

I served the cherry salsa over pork cutlets.





-- Katy

Banana Walnut Muffins

I got this recipe a few months ago from someone at CFPT - Liz, maybe? - and have made it a couple times now. Both times, the muffins have been super moist and very delish. Even my non-paleo boyfriend likes to eat them! :)

Dry Ingredients:

2 C almond flour/meal (Trader Joe’s Almond Meal is the cheapest)

1/3 C coconut flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg (grated fresh)

1 C baking walnuts

Wet Ingredients:

2 bananas, the riper the better

1 T vanilla

3 eggs at room temperature

1/3 C honey

3 T oil (olive oil is fine, coconut oil when liquid is excellent, and hazelnut oil hits it out of the park!)

2 T almond butter (unsalted, but if salted, just add 3/4 tsp salt instead of 1 tsp)

Preheat oven to 350 degrees and place walnuts in to roast. Keep an eye on the walnuts, they burn easily! Mash bananas into a liquid. Mix in the honey and almond butter. Beat eggs and add in with oil and vanilla. In a separate bowl mix all the dry ingredients including walnuts, then mix wet and dry ingredients. Place in muffin cups. Depending on if you are making small or large muffins, cooking time will vary. It can take anywhere from 10-20 minutes. My batches make 12 muffins and take between 12 and 16 minutes.

Lambuger with Tzatziki Sauce

I love lamb. It's delish. The lamb burger is one of my favorite at FLIP. This is my take on the lamburger. The mint in the burger is very refreshing. I not gonna lie I really just like saying lamburger.





Lambuger
1 pound ground lamb
1 small onion, minced
1 garlic clove, minced
3 tablespoons finely chopped mint
Kosher salt and freshly ground pepper
Olive oil, for brushing

Mix. Form into patties. Grill or pan fry.

If you are dairy free the burger works ok without the sauce.

Tzatziki Sauce
1 container plain yogurt- I used grass fed goat milk yogurt





1 cucumber - peeled, seeded and diced
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon chopped fresh dill
2 cloves garlic, peeled

Blend in a food processor. Serve with lamburger.

-- Katy

Mojito talapia salad

This salad and mojito were light and refreshing and well deserved after the mess I made making it. When I made it I spilled the marinade all over myself and the soda water exploded when I made the mojtio. It was a mess.





Mojito Marinade
INGREDIENTS
2 cloves of garlic chopped
1/4 cup coarsely chopped fresh mint
1/4 cup rum
1 tablespoon freshly grated lime zest
2 limes juiced
1 tablespoon honey
2 tablespoons olive oil
1 tablespoon kosher

PREPARATION
Place garlic, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor. Pulse. Pour the marinade 1-gallon sealable plastic bag for marinating. Add protein and marinate in the fridge for an hour.

Grill or bake your protein. Then add it to the salad

**I used talapia I baked it in foil for 40 mins at 350 degrees.

Salad:
2 cups lambs lettuce
1/4 cup mint
1/2 cucumber chopped
Strawberries, chopped

Lime and olive oil to dress the salad


-- Katy

Fudge Babies

I am obsessed with fudge babies. The name actually grosses me out. Makes me think of sea biscuits and dropping the kids off at the pool. The taste is amazing! They remind me of chick-fil-a brownies. If I could find a paleo recipe for some icedream I would be in heaven.
Although they are gluten free and have no added sugar I would still consider them a paleo cheat.

Ingredients:

1 c walnuts
1 and 1/3 cups pitted dates (I like Medjools)
1 tsp vanilla extract
3-4 tablespoons cocoa powder, depending on how chocolaty you want your balls to be
Directions:

1. Chop/blend all the ingredients, using a food processor, Magic Bullet, etc.

2. Roll into cutey-pie little balls. (Use plastic wrap if you need to.)

3. Pop them in the fridge if they are too doughy

You can mix up the nuts for your balls...
You can find a variety of baby recipes here:
http://chocolatecoveredkatie.com/baby-making/


-- Katy

Tuna Tartare

I made this last night and it is so good! It is somewhat of a ceviche, but the tuna remains pretty rare.
I adapted it from http://humblegourmand.com/recipes/tuna-tartare/

Ingredients:

12 oz. sushi-grade ahi tuna steak, diced into 1/2" pieces
1 ripe Haas avocado, diced
1 large jalapeno, seeded and diced
1 medium red onion, diced
1 medium cucumber, diced
2 cloves garlic, finely chopped or put through a press
Juice from 2 limes
1 Tbsp. extra virgin olive oil
kosher salt
Freshly ground black pepper

Combine all ingredients except fresh lime juice in a bowl. After mixing, squeeze the juice over the mixture and let it soak in the refrigerator for about 20 minutes.

-- Katy

Butternut Squash Soup

This certainly wasn't my favorite paleo dish (but I'm kind of biased since I'm not much into soups in the first place), but it hit the spot one cold night while curled up in bed watching a movie with Coleman. I'd never had butternut squash before, but he'd insisted on buying two the last time we went to YDFM and this seemed an easy enough recipe to gamble some wasted time on if I didn't like it. (Recipe adapted from one found on Paleo Mama's Cave Chick Cuisine.)

Ingredients:

Soup:
1 large butternut squash
32-oz. box of chicken stock
1 tsp. extra virgin olive oil
1/2 tsp. corriander
1/2 tsp. allspice
1/4 tsp cayenne
1 tsp. cumin
1/2 cup coconut milk

Seeds:
seeds from the squash
1 tsp. garlic powder
1/4 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. paprika

Directions:

Split the squash lengthwise and pull out the seeds and pulp (much as you would with a spaghetti squash). Set the seeds aside for later use.

Spread a tsp of evoo on a foil-lined baking sheet and place the squash flat-side down on the sheet. Bake in a 400 degree oven for about 30 minutes. Once the squash is soft and caramelized, remove from the oven and let cool slightly. Flip over the halves and scoop out the center (the original recipe suggested an ice cream scoop, but a regular spoon worked just fine).

Put into a stock pot and add chicken stock and spices. Puree the squash into the broth - you can either use a stick blender if you have one or do as I did and puree it in batches in a regular blender. You're looking for a creamy consistency here, so make sure to break up any large chunks. Cook over medium heat until soup is warmed throughout.

While your soup is heating, wash the goop off the seeds and pat dry. In a bowl, combine seeds with garlic powder, salt, pepper and paprika. Spread out in one layer on a lightly greased (more evoo) baking sheet. Bake at 350 degrees for 15 minutes or until golden brown.

Once soup is throughly heated, stir in 1/2 cup of coconut milk. Garnish with the toasted spiced seeds. As could be expected, I added some crumbled bacon as well. Great mix of flavors.

Pasta with chicken and sundried tomato pesto

Pesto:
4 large basil leaves
1 cup walnuts
2 cloves of garlic
1/4 cup sun dried tomatoes
1/4 cup olive oil
1 T lemon juice

Blend in food processor

Pasta:
4 cherry tomatoes diced
1/4 cup sliced baby bella mushrooms
6 oz. Diced chicken
1 T butter
1 large zucchini julienned
Pesto

Sauté cherry tomatoes and Bellas in olive oil. Add cooked chicken and pesto. Add butter and zucchini. Stir until warm. Eat!




-- Katy

Banana Muffins

Gluten Free Banana Mini-Muffins
3 cups almond flour
½ teaspoon sea salt
1 teaspoon baking soda
¼ cup agave nectar
¼ cup olive oil
3 eggs, whisked
1 tablespoon vanilla extract
3 bananas mashed
In a large bowl, mix together almond flour, salt and baking soda
In a smaller bowl, combine agave, olive oil, eggs and vanilla, then stir in bananas
Mix wet ingredients into dry
Place batter in mini muffin tins
Bake at 350° for 15 minutes
Remove from oven and allow to cool


-- Katy

Do you know what this pork needs? Some bacon

Bacon Wrapped Pork
Cook Time: 1 hour
Ingredients:
1 pork tenderloin, cleaned and trimmed
5 slices of applewood bacon
1 tablespoon of garlic powder
1 teaspoon of Lawry's Seasoned Salt
1 teaspoon dried crumbled leaf basil
1/2 teaspoon dried crumbled leaf oregano
1 teaspoon black pepper
olive oil
3 apples sliced
nutmeg

Preparation:
Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin.
Wrap pork with bacon and secure with toothpicks.
Take your olive oil and coat well.
Add sliced apples to the sides and top of the pork and sprinkle with nutmeg.
Place in a 9x13 pan and bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°.
Remove and wrap in foil. Let stand for 10 minutes before slicing. This pork tenderloin recipe serves 2 to 4.
-- Katy