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)

Directions:

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.

Meats

Fruits

Veggies

Nuts/Seeds

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

Legumes

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 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