Who would have thought...

Well, this has certainly been a new style of eating for us this week. Tonight was a blueberry sauce over pork tenderloin and it was amazing. Neither of us ever thought of blueberries with something savory, but it works. It's good. :)

We found this recipe on Paleo Plan.

Pork Tenderloin with Blueberry Sauce

  • 1-1/4 lb pork tenderloin
  • 2 tsp Mrs. Dash Chicken Grilling Blend seasoning
  • 1/2 tsp sea salt (optional)
  • 1/2 tsp freshly ground black pepper
  • 3/4 lb green beans, trimmed
  • 1 Tbs olive oil, divided
  • 1 small onion, finely diced
  • 1-1/2 cups frozen blueberries, thawed
  • 1/4 cup apple cider vinegar
  • 1 tsp raw honey
  • 1/2 tsp dried thyme

  • Heat oven to 400° F.
  • Rub pork with Mrs. Dash seasoning and 1/4 tsp each sea salt (optional) and black pepper. Place in a roasting pan and roast for 25 minutes (or until internal temperature reaches 155° F).
  • When about 10 minutes of cooking time remains, remove pan from oven and spread green beans around pork. Working quickly, drizzle green beans with 1/2 Tbs olive oil. Stir and return pan to oven.
  • Heat remaining 1/2 Tbs olive oil in a small saucepan over medium-high heat.
  • Add onion, and cook for about 5 minutes. Add blueberries, vinegar, honey, thyme, remaining sea salt (optional) and black pepper.
  • Continue to cook for an additional 5 minutes, or until thickened.
  • Serve pork alongside green beans with sauce drizzled on top.

MMmmmmmmm.... Meatza!

Once again, we forgot to take a picture of this, but we will for sure be making it again.

There's no need for carbs on a pizza. Make your Pizza on Meat! :)

So good. Thanks for the recipe Mark.

You can find the recipe here.

And we have fish...

Fish has always been super difficult for me to fit into our weekly menus. I'm not sure why really.
I planned for this recipe but swapped the catfish out for haddock fillets. It was very good.

We also made Zucchini Cakes, which ended up being a great side dish.

Sriracha burgers with guacamole & caramelized onions

On Tuesday we had Sriracha burgers with caramelized onions. I used ground turkey instead of ground beef. Also, it was raining out so we pan fried the burgers instead of grilling. It truly tasted much better than it looked. Maybe next time, we'll get a good shot. :)
Below is how we did this, but here is the original link from BrokeAssGourmet.

Sriracha burgers with guacamole & caramelized onions

2 tbsp butter
1 medium onion, half sliced thinly, half diced finely
1 lb ground turkey ( or ground beef )
2 tbsp Sriracha (or more if you it extra-spicy)
2 tbsp coconut aminos
1 handful fresh cilantro leaves,
3 cloves garlic, minced
1 tsp freshly-ground black pepper
your favorite guacamole

Preheat a grill, grill pan or cast iron frying pan over medium-high heat.

Melt butter in a medium frying pan over medium-low. Add the sliced onions and cook for 18-20 minutes, until caramelized.
While onions cook, combine the chopped onions, beef, sriracha, soy sauce coconut aminos, cilantro and garlic. Use your hands to mix well and form into 4 equal-sized patties.

Cook the burgers to desired doneness and serve over mixed greens or alone, topped with a generous dollop of guacamole and a few caramelized onions.

Serves 4.

Garlic Lime Chicken with Mango-Pineapple Salsa

Tonight's dinner is currently in the oven, making our house small amazing. We made the salsa yesterday & I'm probably going to just eat it with a spoon. :) 

This recipe comes from Primal Women in the Kitchen. I'm finding that there are tons of Paleo/Primal blogs out there with great ideas, it's just a matter of putting a menu together that works for you.

Garlic Lime Chicken with Mango-Pineapple Salsa

For the Chicken
2 boneless skinless chicken breasts
1 large lime
4 garlic cloves
1 tablespoon olive oil
2 cups of raw spinach

Mango-Pineapple salsa
1 ripe mango, peeled and chopped
1 cup finely diced fresh pineapple
1 ripe tomato, chopped
1/3c sweet red peppers or 1 yellow sweet pepper, seeded and finely chopped
1 finely diced jalapeño (only use as much as the amount of heat you can take)
1/3 cup chopped fresh cilantro
1 lime, juice of
salt and pepper (to taste)

Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.
For the salsa- mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend,
Grill the chicken breasts on low heat till no longer pink.
Place chicken breast on a bed of spinach and then divide the salsa amongst the 2 plates and serve.

finding out already...

Oh boy, we are going to go through lots of eggs and chicken. :) 

I grilled a pound of boneless/skinless chicken tenders yesterday and hard-boiled 1/2 a dozen eggs. We are now down to 2 chicken tenders and 2 eggs. 

We are a day and 1/2 in to this and no carb withdrawal yet so all is good

What is Paleo?

The Paleo way of life is how we, as humans, are genetically programmed to eat.

We were not meant to eat genetically engineered processed foods that take up 85% of the grocery stores today.

Shop the perimeter of the grocery store! If there is something in the list of ingredients that you cannot pronounce then DO NOT eat it!

Stay away list:
Dairy (Cancy & I are allowing a small amount of dairy in our diet. Nothing processed though. )
Grains: rice, pasta, breads, oats
Anything artificial or processed

* This is really the easiest way to sum it up. Thanks to Primal Woman in the Kitchen

Our first Primal/Paleo meal... Carne Asada & fresh Pico de Gallo

In order to get us started off on the right foot, I spent Saturday morning putting together a menu for the week. I'll try to blog most of the meals as we try them out.

Tonight's dinner was a great first meal. We found a great recipe for Carne Asada on Mark's Daily AppleWhen I got back from buying groceries this morning, I started the marinade and made the Pico de Gallo.

This meal came together so easily and everything tasted great. Because of the flavors on the plate, we didn't miss the tortillas, cheese, or sour cream at all. Check it out below:

Carne Asada & fresh Pico de Gallo

1 pound of flank steak
4 garlic cloves, finely chopped
1 jalapeno pepper, finely chopped
1/4 cup finely chopped cilantro
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
Pinch cayenne pepper
2 limes, juiced
1 orange, juiced
8 to 12 ounces beer (or beef broth)

Slice the flank steak on the diagonal into thin strips.
Combine all ingredients in a large Ziploc bag or in a shallow dish (meat should be completely covered in liquid).
Marinate in the refrigerator at least 3 hours. Take out and drain off the marinade. Lightly salt the steak. The meat can be cooked in a skillet with coconut oil or grilled.
Cook 3-6 minutes on each side for medium-rare.

For the Pico:
1 white onion, finely chopped
2 tomatoes, finely chopped
1/4 cup finely chopped cilantro
1 jalapeno pepper, finely chopped (optional)
Juice from half a lime

Mix together ingredients. Add salt to taste.

Becoming cavemen & cavewomen...

We have decided to change our diet from what most consider "normal" to eating Primal. We are following the main concepts of the Paelo diet but following the Primal path. This is going to be a learning experience as we figure out along the way what is right vs. wrong to eat and how different foods make us feel.

Feel free to follow along.

Bacon & Avocado Grilled Cheese

The dogs got Cancy a panini press for his birthday so it's our go-to now for sandwiches. Any sandwich tastes better after a few minutes in the panini press.
This sandwich is something I put together combining some of out favorites. I hope you enjoy!

Bacon & Avocado Grilled Cheese

4 slices of bacon
1/2 of an avocado, sliced
4 slices of pepperjack cheese
ranch dressing

Cook your bacon. Our favorite way is to set it on a foil lined cookie sheet in a 400 degree oven for about 25 minutes. You can do this ahead of time and then just drain the bacon and roll it up in paper towels before placing in the fridge.

To Prepare Sandwiches:
Spread a thin layer of Ranch Dressing on both pieces of bread. 
Break the bacon in 1/2, placing 4 little pieces on each sandwich.
Top the other slice of bread with your sliced avocado.
Place the pepperjack on top of the bacon and close your sandwich so that the cheese is in the middle of all of the other goodness.

Grill in a panini press or in a hot pan for about 5 minutes, or until the cheese is oozing out.

Avocado Salsa

I've tasted something like this before at a breakfast taco place down the street. They always seem to run out of this @ their salsa bar. It's probably because it's the best topping/salsa they have. Seriously though, if you even like avocados slightly, you will love this. We used it to top fajitas the other day and today it was used to dunk tortilla chips in. Either way, it's great.

Avocado Salsa

1 lb. tomatillos 
3 jalapeño peppers, remove the seeds if you prefer it more mild
1/3 bunch cilantro
1 thick slice of onion
1 garlic clove
1 avocado
1 tsp. salt

Peel and wash the tomatillos - they are usually found over by the cilantro & peppers, and have a husk on them. Cut them into quarters and put in the blender. 

Follow with the jalapeño, cilantro, onion, garlic, avocado & salt. 

*Be sure to put the tomatillos in the bottom of the blender and not the avocado so it doesn't stick to the blade. You might have to help it start by shaking or using a mixer at first. But, once it gets going the juice from the tomatillos will help move the other ingredients around.

Blend and chill. Enjoy!

Caprese Salad ( for one )

This is an incredibly easy and healthy lunch. Please make sure you are using the freshest of ingredients. I was shopping yesterday at Central Market, and came across their made-in-house Mozzarella, so I had a little inspiration.

Caprese Salad ( for one ) 

2 (on vine) tomatoes
a couple stems of fresh basil
1 oz of fresh Mozzarella
black pepper
Balsamic Vinegar

Chop the tomatoes ( i removed the seeds from mine ) 
Tear the basil into small pieces
Break the mozzarella into tiny pieces

Combine into a bowl. Sprinkle with fresh cracked black pepper. Shake a good bit of balsamic over it and toss to coat.

Serving Size: makes 1 delicious salad

Mushroom & Swiss Patty Melt with Cheese

This sounds a bit decadent and it looks that way as well. There is a lot going on so you can skip the bun, without missing it.
I found this recipe on Whole Food's web site. ( modified it since the original was just for a single serving )

    Mushroom & Swiss Patty Melt with Cheese

        1 pound ground turkey, formed into 4 patties
        Salt and ground black pepper to taste 
        1 Tbsp extra virgin olive oil 
        1/2 med onion, sliced 
        1 8oz pkg white mushrooms, sliced 
        1 cup frozen green peas 
        4 slices of Swiss Cheese 
          Lightly season patty with salt and pepper.

          Heat olive oil in a large skillet over medium-high heat; add patty and cook until golden brown on the first side, about 3 to 4 minutes. Flip patty, move to one side of skillet.

          Add onions, mushrooms, salt and pepper to cleared side of skillet and cook until softened and golden brown, about 5 minutes. Add peas and cook for 1 minute more, checking to ensure patty is cooked through.

          Sprinkle patty with cheese and transfer to a plate. Spoon hot mushroom mixture on top and serve.

          Serving Size: makes 4 servings

          Spicy Pork with Asparagus and Chile

          What a yummy combination. Asparagus & Pork... This recipe was found @ Bon Appetit's web site. The recipe comes together pretty quickly so it's best to prep everything before you start so once you start, you can just work right through it.

          Spicy Pork with Asparagus and Chile 

          3 tablespoons soy sauce, divided
          1 tablespoon Shaoxing Chinese rice wine or dry Sherry
          12 ounces ground pork (preferably coarsely ground; sometimes labeled chili-grind)
          3 teaspoons Asian sesame oil, divided
          12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
          1 red jalapeño chile, minced with seeds
          1 tablespoon minced peeled fresh ginger
          2 tablespoons oyster sauce
          1 teaspoon honey
          2 green onions, thinly sliced on diagonal
          Fine sea salt

          Whisk 1 tablespoon soy sauce, & rice wine in medium bowl. Add pork; toss to blend. Heat 2 teaspoons oil in heavy large wok or deep skillet over high heat. Add asparagus, chile, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate. 

          Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, 2 to 3 minutes. 

          Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce, and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 minutes. Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.

          Serving Size: makes 4 servings

          Spicy Thai Beef and Jasmine Rice

          This is a great recipe that I found on found on Gina's site. I love her website and have gotten tons of great meal ideas from her. They always taste good enough so that Cancy doesn't ask if it's low fat, low calorie. :)
          Spicy Thai Beef and Jasmine Rice

          3/4 lb 95% lean ground beef
          1/2 onion, chopped
          6 green onions, chopped
          2 cloves garlic, minced
          1/2 tsp crushed red pepper
          3 carrots thinly sliced
          1/2 red bell pepper, chopped
          1 cup Jasmine Rice
          2 tbsp soy sauce (plus more to taste)
          1 tsp Asian fish sauce
          1/3 cup fresh chopped cilantro

          Heat a heavy medium pot over high heat. Add beef and saute until browned. Add onion, scallions, garlic, crushed red pepper and 1 tbsp soy sauce. Saute another 2 minutes. Add carrots, red pepper, rice, 2 cups water, fish sauce and remaining soy sauce. Reduce to low heat, when the water is almost evaporated, cover. Simmer on low about 20 minutes. Add cilantro and mix well and keep covered for 10 more minutes.

          Serving Size: Makes 4 large servings

          Creamy Mediterranean Style Pasta Salad

          I found this Ronzoni/Classico recipe featured in our Sunday paper and it looked fantastic. I modified it a bit to cut calories and up the nutrients.

          Creamy Mediterranean Style Pasta Salad

          1 Cup dried Ronzoni Garden Delight Penne
          1 Cup Classico Light Creamy Alfredo
          1/4 tsp Red Wine Vinegar
          2 tsp Italian Seasoning blend
          2 Cups fresh baby spinach, torn into bite size pieces.
          1 Cup Grape Tomatoes, halved
          1 medium Yellow Bell Pepper, chopped
          1/2 Cup black olives, halved
          about 2 ounces of Reduced Fat Feta

          Cook pasta according to package directions, drain, & rinse with cold water

          In a large bowl, whisk together Alfredo sauce, vinegar, and seasoning blend. Season with salt & pepper to taste

          Add cooked pasta, veggies, and feta

          Cover & refrigerate for 30-60 minutes. serve chilled.

          Serving Size: Makes 4 larger servings

          Cerveza Marinated Chicken Skewers

          This one is right out of the Thin Kitchen Cookbook from BeachBody. We did slightly larger portions since it was our main meal, not an appetizer. The marinade is awesome. It's something my husband loved too which is important.

          Cerveza Marinated Chicken Skewers

          1 pound of chicken tenders, cut into 1 inch chunks
          1 Cup beer
          2 Tbsp fresh lemon juice
          1 Tbsp olive oil
          1 tsp paprika
          1 tsp dried oregano
          1 tsp sea salt
          freshly ground black pepper, to taste

          Combine the beer, lemon juice, oil, paprika, oregano, salt, and pepper in a zip-lock bag; add the chicken. Squeeze out the air and seal the bag; shake lightly and turn to coat the chicken. Refrigerate 1 hour, turning the bag occasionally.

          Transfer the marinade from the bag to a small saucepan and bring to a boil. Reduce the heat to low and simmer 5 minutes.

          If using wooden skewers, soak them in hot water 30 minutes (to prevent them from burning).

          Spray the broiler or grill rack (I made them on the grill) with nonstick vegetable oil cooking spray; preheat; or alternatively-spray a nonstick ridged grill pan with nonstick vegetable oil cooking spray and set over high heat.

          Divide the chicken among 12 8-inch skewers. Grill or broil the skewers 4 inches from the heat until lightly browned, about 3 minutes; turn and brush with reduced marinade. Cook until the chicken is thoroughly done, about 2 more minutes. 

          Serve immediately. 4 servings

          Florentine Turkey Meat Loaf

          On the weekends, it's always to nice to cook something that you can take your time with, makes the house smell delicious, and is a tasty meal. This definitely is all of the above. Cancy loves meatloaf. I like eating healthy. So why not make a meat loaf with ground turkey and something healthy hidden in the middle. :)

          Florentine Turkey Meatloaf

            1 pound ground turkey 
            1 cup spaghetti sauce, divided 
            1/2 cup Italian-seasoned bread crumbs 
            1/2 cup finely chopped onion 
            2 eggs, slightly beaten 
            2 tablespoons grated Parmesan cheese  
            1 package (10 oz) frozen chopped spinach, thawed and well drained 
            3/4 cup low-fat shredded mozzarella cheese

          Preheat oven to 350. Line an 8- or 9- inch loaf pan with foil with dull side toward food.

          Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, & Parmesan cheese in a medium bowl.

          Press half of turkey mixture into foil-lined pan. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.

          Toss spinach and mozzarella cheese together; spoon into indentation, mounding in center. Press remaining turkey mixture evenly over top, sealing edges.

          Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake 15 minutes longer. Let stand 10 minutes.

          Serving Size: makes 4 servings

          Fajita Chicken Fiesta

          So tonight, we were both starving so I wanted to make a big plate of food and keep the calories under control. This recipe turned out great. We were perfectly full after finishing dinner. At only 273 calories per serving ( 1/2 of the recipe ) we were still able to have some rice and beans to round it out. Enjoy!
          Fajita Chicken Fiesta

            1 onion, sliced 
            2 jalapenos, sliced 
            1 green pepper, sliced 
            4 sweet mini peppers ( i used 2 yellow and 2 red )  
            1 pound of boneless skinless chicken breast, cut into bite size pieces 
            1 can of Ro*tel hot 
            fajita seasoning or goya adobo seasoning

          Combine everything in a large ziploc bag.
          Shake to combine and get the seasoning on everything.

          Pour mixture into a large baking dish.
          Bake at 350 for 45 minutes.

          Serving Size: makes 2 large servings

          What better for a first post than.... Mahi Mahi Tacos. Yum!

                                            Mahi Mahi Fish Tacos
                                            4 oz mahi mahi fillet 
                                            taco seasoning  
                                            2 low cal/carb tortillas (I used corn tortillas that came in at 50 calories each)  
                                            4oz prepared pico de gallo 
                                            1/4 C of reduced fat, shredded Monterey Jack cheese

                                          Sprinkle taco seasoning on mahi mahi and refrigerate for an hour.

                                          Grill, skin side down, until mahi is done.

                                          Cut into 1 inch pieces and divide between 2 soft low carb tortillas, top with pico and monterey jack.

                                          Serving Size: makes 2 tacos ( for one person )