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 Apple. When 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

bread

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