Broccoli Egg Bake

paleoeggbake

Ingredients

8 eggs
1/2 large onion, diced
2 medium zucchini, diced
1 medium head of broccoli, chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp fresh parsley, chopped

Instructions
1. Preheat the oven to 350 degrees F. In a small bowl, whisk the eggs, salt and pepper. Stir in the chopped vegetables.
2. Grease a ramekin with coconut oil spray. Pour egg mixture into the dish and bake for 25-30 minutes or until the eggs are set. Remove from heat and let sit for 5 minutes before serving. Top with chopped parsley to serve.

 

Tuna Avocado Lettuce Wraps

tunalettucewrap

Perfect Paleo Lunch….

Ingredients
1 can tuna
½ very ripe avocado
2 tbsp paleo mayo
¼ cup green olives
2 tbsp diced green chiles
1 scallion
2 large leaves of green leaf lettuce (or your favorite green!)

Instructions
Cut olives in half and dice scallion.
Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
Add in the tuna, olives, scallion, and diced green chiles to the avocado-mayonnaise mixture.
Place one scoop of tuna salad into a large leaf of lettuce, wrap, and enjoy!

 

Paleo Breakfast Burrito

breakfastburritorecipe

Ingredients

For the tortillas
2 eggs
2 egg whites
1/2 cup water
4 tsp ground flaxseed
Pinch of salt

For the filling
1 avocado, diced
1/4 cup red bell pepper, finely diced
1/4 cup onion, finely diced
1/4 cup baked tilapia or other protein
Handful of spinach leaves
1 tsp coconut oil

Instructions
In a small bowl, whisk together the ingredients for the tortilla. Preheat the oven broiler.

Heat a 10-inch non-stick skillet over medium heat and coat well with coconut oil spray. Pour half of the tortilla mixture into the pan and swirl to evenly distribute. Using a metal spatula, loosen the edges of the tortilla from the pan. Cook a couple of minutes until golden brown on the bottom, and then carefully slide the spatula under the tortilla to loosen it from the bottom of the pan. Do not flip yet.

Place the pan under the broiler for 3-4 minutes until the tortilla gets a little bubbly. Remove the tortilla from the pan, setting on a piece of aluminum foil. Repeat with other half of tortilla mixture.

After the tortillas are done broiling, preheat the oven to 400 degrees F. In a separate small pan, heat the coconut oil over medium heat. Add the onions and peppers and sauté for 5-8 minutes, until soft. Add the spinach into the pan and wilt.

Place all of the fillings down the center of the tortillas and wrap tightly and place into the oven for 5-8 minutes to set the shape of the tortilla. Enjoy!

 

Delicious Paleo Meatball Sandwich with Zucchini “Bread” & Coconut Curry Sauce

yum

Meatballs
½ onion
½ tomato
4 cloves of garlic
1 egg
2 tbsp coconut milk
2 tsp sea salt
½ tsp black pepper
½ tsp paprika
1 lb. of grass-fed ground beef.

Zucchini “bread” and coconut sauce
1 onion
1 tomato
3 cloves of garlic
250g can coconut milk
4 very large zucchinis or 8 small ones (one per sandwich)
1 tsp sea salt
1 tsp curry powder
1 lemon
Parsley

Instructions

Preheat your over to 350 degrees. Line two roasting trays with aluminum foil.

Dice your tomato, onion and garlic. Set aside.

For the meatballs, crack open your egg and mix in tomato, onion, garlic, salt, black pepper and coconut milk.

Put your beef into a mixing bowl and using your hands knead in the egg mixture.

Shape into lovely little meatballs and place on roasting tray and put tray into heated oven for 20 minutes.

While your meatballs form into edible creations take your washed zucchini and slice them in half. Then dig out about 1/3 of the zucchini meat on one half and ½ from the top half.

Dice up the zucchini meat and add onion, tomato, garlic, salt, curry powder and add the coconut cream only.

Mix everything and pour into your waiting zucchini tunnels.

Remove your meatballs from the oven and place your zucchini into the oven at the same temperature.

Cook for 20 minutes uncovered and then cover them with a sheet of foil for another 10 minutes.

Chop up your parsley and lemon wedges for plating.

Remove zucchini from oven and sprinkle some lemon juice on top.

Nestle the meatballs into the deeper zucchini half place your second zucchini half on top, slice in half and serve!

 

 

Rip Tip of the Day

Know when to take day off. A program is a program, which is great for making you stick to your routine, but the variables always change. Sticking to a program is not as important as getting adequate recovery (and recovery is progression). If you’ve missed sleep, been out on the razz or been under buckets of stress, maybe adding physical stress isn’t the right thing to do, even if it seems so psychologically. Take a rest, chill out, do what you love and smash it again the next day!

 

Curried Shrimp

 curried-shrimp

Ingredients:

4 tablespoons olive oil

4 cloves garlic

1 medium onion, chopped

½ cup tomatoes, pureed

2 teaspoons fresh ginger, minced

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon turmeric

1 bunch cilantro, finely chopped

1 pound large shrimp, peeled

3 tablespoons lime juice, freshly squeezed

 

Instructions:

1. In a large saucepan, heat oil

2. Sauté garlic and onion over low heat until tender, about 10-15 minutes

3. Add tomatoes, ginger, cumin, coriander and turmeric; simmer for 5 minutes

4. Place shrimp in simmering sauce and cook for 10 minutes until cooked through

5. Stir in cilantro

6. Remove from heat, add lime juice

Chipotle Lime Salmon

chipotle_lime_salmon 

Ingredients

1 lb salmon, cut into 4 fillets

1-2 tablespoons olive oil

2 limes, sliced in half

1 teaspoon Celtic sea salt

1 teaspoon chipotle powder

 

Instructions:

1. Preheat oven to 500°

2. Rinse salmon, pat dry and place on a metal baking sheet

3. Rub each fillet with olive oil

4. Squeeze the juice from one-half lime onto each fillet

5. Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet

6. Turn down oven temperature to 275°

7.Place salmon in oven and cook for 8-12 minutes

 

Enjoy!!

Thai Chicken Soup

thai-chicken-soup-sdk

 

Ingredients:

1 tablespoon coconut oil

3 shallots, chopped

8 sprigs cilantro, chopped

4 cups chicken stock 

28 ounces coconut milk

1 tablespoon honey 

½ pound crimini mushroom 

1 head broccoli

1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into ⅛ inch thick pieces

3 tablespoons fresh lime juice

2 teaspoons red curry paste 

3 tablespoons fish sauce 

Garnish with:

½ cup cilantro, minced

2 serrano chilies, thinly sliced

¼ cup scallions

1 lime, cut into wedges

 

Instructions:

Warm oil in a large saucepan over medium heat

Add shallots and cilantro, stirring frequently until softened –2 to 5 minutes

Stir in stock, coconut milk and honey and bring to a simmer

Pour broth through a fine mesh strainer and discard solids (shallot and cilantro)

Return broth to saucepan

Reduce heat to medium, add mushrooms and broccoli and cook until tender –2 to 3 minutes

Add chicken and cook, stirring constantly, until no longer pink –1 to 3 minutes

Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup

Garnish soup with cilantro, chilies and scallions and serve with wedges of lime

Paleo Grilled Chipotle Orange Chicken

grilled-chipotle-orange-chicken1-DSC_1592

Ingredients:

1 lb chicken breast, boneless, skinless

3 cloves garlic, pressed

1 tablespoon herbes de provence

2 tablespoons honey

1 teaspoon celtic sea salt

1 tablespoon chipotle chile powder

1 cup orange juice, freshly squeezed

 

Directions:

1. Rinse chicken breasts and pat dry with a paper towel

2. Place chicken in a baking dish

3. Pour orange juice over chicken breasts

4. In a small bowl, combine garlic, herbes de provence, honey, salt and chipotle, then rub mixture onto chicken breasts

5. Marinate chicken in refrigerator for up to 5 hours

6. Place chicken breasts on a plate, and reserve marinade

7. Grill each side of chicken until chicken is cooked through

8. Cook marinade, bringing to a boil, then reduce heat and cook for 10-15 minutes

9.Serve chicken with marinade and enjoy

 

Chicken Meatballs

chicken-meatballs

Ingredients:
1 cup zucchini, chopped (about 1 zucchini)
1 cup carrots, chopped (about 2 carrots)
½ cup parsley, coarsely chopped
3 medium cloves garlic
¼ cup blanched almond flour
• 1 egg
1 pound boneless skinless chicken breasts
1 teaspoon celtic sea salt
½ teaspoon ground pepper
¼ teaspoon chili powder

Instructions:
1. Preheat oven to 350°
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic
3. Add almond flour, egg, and chicken
4. Then add salt, pepper and chili powder and process until thoroughly combined
5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
6. Bake meatballs for 20 to 25 minutes

Serve with gluten free homemade zucchini noodles.