Classic Jalapeno Cole Slaw (Primal)

I made this over the weekend because it popped up on my timehop and I realized I should tell you all about it. This is soooo yummy with a side of BBQ chicken. It’s also SO easy to make and it’s very clean and nutritious. It is primal since there is a little bit of dairy – organic sour cream – you can also substitute organic greek yogurt if you’d like! Like I have said before, I don’t do dairy often at all. I may have a small serving once a week if that! This doesn’t even equate to a full serving of dairy so it does not affect my stomach.

INGREDIENTS:

  • 1 head of green cabbage, sliced and chopped fine
  • Juice of 3 limes + zest of 1 lime
  • 1 large bunch cilantro, chopped
  • 2 jalapeno peppers, sliced and chopped (seeds intact)
  • 1/2 cup organic sour cream OR Greek yogurt
  • 3 tbsp apple cider vinegar
  • Lots of fresh black pepper and pink salt

METHOD:

Chop your veggies and toss them in a large mixing bowl. Add your remaining ingredients and stir well until combined. That’s it! Stores in fridge up to 5-7 days. Makes a lot of servings! Enjoy as much as you want!

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MASHED CAULIFLOWER “POTATOES” 

You will be surprised at how easy this is and how much it tastes like real potatoes. You can add a touch of raw goat cheddar or organic Parmesan (just a little) if you’d like. But here is the pure paleo version! 

INGREDIENTS:

  • 1 head of cauliflower (does not have to be organic)
  • 2 tbsp grass fed butter
  • 1 tsp sea salt
  • Pepper, to taste 
  • 2-3 tsp Garlic powder
  • 1/2 tsp cayenne, optional

METHOD:

Cut the stalk off the cauliflower and rinse well. Place in a steamer pot and steam for 15-20 minutes until very soft and pierceable with a fork (very important). Remove and pat it dry. Place in a food processor and add the remaining ingredients and pulse until it becomes a mash. You can also use an immersion blender and blend the ingredients in a pot. 

Enjoy! Serves 4. 


 

Perfect OVEN ROASTED CAULIFLOWER

Cauliflower is so diverse and delicious. It’s a cruciferous veggie therefor filled with anti-cancer properties. I love to make mashed “potatoes” with it as well as “rice”! You can also roast it, like I will describe here. It’s so easy and I promise you will love this recipe.

Ingredients:

  • 1 head cauliflower
  • Olive oil or coconut oil (melted)
  • 1-2 tsp garlic powder
  • 2 tsp turmeric
  • dash of sea salt
  • sprinkling of red pepper flakes (optional)

Method:

Preheat oven to 425 degrees. Rinse your cauliflower and then cut into florets and put on roasting tray. You can also add Brussels to this, or broccoli! Add your oil (2-3 tablespoons should do it) and spices and massage well and roast for 25 minutes, tossing once. Go heavy on the turmeric, it’s so yummy with cauliflower!

Enjoy!

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Twice baked sweet potatoes with veggies & bacon

As you know, sweet potatoes are like my favorite thing on this planet! I also love bacon in moderation. I was getting bored with the typical baked sweet potato and chicken lunch so I decided to spice things up and mix in some bacon and stuff my veggies IN my sweet potato! I ended up with way too many veggies to fit inside the potato, but that’s ok! More veggies is never a bad thing.

INGREDIENTS:

  • As many sweet potatoes as you’d like (I used 5 but should have done more!)
  • 5 pieces nitrate/nitrite free bacon (look for bacon cured only with salt-no chemicals added)
  • Veggies of choice: I used 1 bag brussels, chopped and sliced in half, 3 large heads of broccoli, chopped, and a few carrots, peeled and sliced
  • Spices: sea salt, pepper, garlic powder, red pepper flakes

METHOD:

Pre-heat oven to 400 and once preheated put your potatoes (washed and dried) in and set timer for 1 hour and ten minutes. Now take your bacon and cut into pieces and cook on the stove over medium high heat, set aside when finished. Next take all your veggies (already cut and rinsed if desired – I rinse my broccoli but not my brussels) and cook them over medium-low(ish) heat with the oil/fat leftover from the bacon. Cook for about 10-15 minutes until they’ve cooked down slightly and add all of your spices as well.

Remove sweet potatoes from oven after they are done (1 hour and 10 mins is the perfect time I have found) and let cool. Slice them open and scrape all the insides out and put into large bowl. Mix well with the veggies and re-stuff the potato skins. Top each with bacon and bake about 15-20 minutes longer in the oven at 400.

ENJOY! If you have too many veggies to fit into the potatoes, just place in a side baking dish and bake them and eat them just the same. Still delicious. I made tons because this was my meal prep/lunches for the week!

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Paleo Caesar Salad + seared sirloin steak

So I have decided that just about ANY “unclean” recipe can be made clean and/or “paleo” if you try! This Caesar dressing is delicious and it’s SO clean. If you pick up a conventional Caesar dressing at the grocery store you will likely find AWFUL ingredients such as sugar, high fructose corn syrup, artificial flavors, canola oil (inflammatory oil), artificial sweeteners, thickeners, ETC.! You definitely do not want to be consuming those ingredients because over time they will wreak havoc on your health and contribute to weight gain, bloating, overall inflammation of the body, digestive issues, and potentially cancers, heart disease, high cholesterol, the list goes on and on! Those ingredients also just make you feel lousy which is why it’s my passion to eat clean and prepare all of my meals.

INGREDIENTS FOR THE CAESAR DRESSING:

  • 1 cup high quality olive oil (organic OR the brand I currently use, California Olive Ranch)
  • 2 egg yolks, whisked
  • 2-3 garlic cloves, minced
  • 8-10 anchovy filets (about 1 small can)
  • Juice of 1.5 – 2 lemons
  • 3 tablespoons dijon mustard
  • Black pepper, to taste

INGREDIENTS FOR THE SALAD:

  • 1 organic head of romaine lettuce, rinsed and chopped
  • 1/2 red onion, chopped
  • 1-2 roma tomatoes, rinsed and chopped (organic if possible)

METHOD:

Place everything EXCEPT the olive oil in a food processor or blender. Blend/pulse for about a minute, or until everything is blended. Shouldn’t take long. Then add the olive oil in last, gently mixing it all together. The dressing should make about 8-10 servings.

For the salad, simply place all chopped ingredients in a bowl and add desired amount of dressing. Toss and serve! I even seared some grass-fed sirloin steak on the stove for 2-3 minutes per side, sliced it up and put that on top, per image below. You could top this salad with anything your heart desires!

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Cilantro Lime Slaw + avocado mayo

I love a good Cole slaw! Only problem is most are not clean. This version is so clean, refreshing, light and amazing. Try it out! I’m having this tonight alongside clean bbq pulled pork!

Ingredients:

  • 1 small head green cabbage, chopped
  • 3 carrots, peeled and shredded
  • 1-2 chopped jalapeños
  • 2 handfuls chopped cilantro
  • juice of 2 limes
  • 1/4 cup olive oil
  • salt + pepper

**for the easy avocado mayonnaise : 1 avocado, 2 tablespoons olive oil, dash of salt and garlic powder, blended well using food processor or high-powered blender.

Mix all ingredients in a large bowl. Then mix the avocado mayo in! Store in refrigerator. Makes about 6-8 servings

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Perfect Guacamole

I call this the perfect guacamole because it’s just that. It’s perfection. It’s so easy to make and it’s so delicious and nutritious and you should definitely make it all the time. I eat this on top of my delicious Paleo Pork Bowl or just by itself with some yummy Terra veggie chips. Here’s how to do it:

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Ingredients:

  • 3-4 ripe (slightly soft) avocados
  • about 2 Roma tomatoes (organic), chopped and diced
  • Juice of 1/2 lime
  • 1/2 red onion, diced
  • Handful chopped cilantro
  • sea salt, pepper
  • Fresh minced garlic (or garlic powder, to taste)

Mix all ingredients together in a large bowl. Mash the avocado as much or as little as you’d like. That’s it! Enjoy the BEST guacamole on the planet. This serves about 4-6, depending on how much you eat.