Smokey Beef

This recipe turned out awesome. I could not stop nibbling on the edges as I was cleaning up and putting the rest of it away for lunches this week. So yummy!

Smokey Beef

4 1/4 lb Beef Roast (Brisket would be awesome with this, but this was the Grass-Fed cut I found at a deal this week, so I used it)

1/2 tbsp Salt

2 tbsp paprika

2 tbsp onion powder

1/2 tbsp garlic powder

1 tbsp chili powder

1 tbsp cocoa powder

5 garlic cloves

In bowl, combine all spices except cloves of garlic.

Rub spices liberally into meat on all sides.

Into top of roast, slice 9 holes  with a small knife. Stuff crushed garlic cloves into holes.

Allow roast to sit in the refrigerator for at least several hours to over night.
5-7 hours prior to serving time, place into prepared smoker on medium low.

I served our along side a large veggieful salad. Enjoy!

Grilled Italian Veggies

This dinner turned out great, and the combination of veggies and fats packs a great nutritional punch. I will be doing this recipe again, for sure!

Grilled Italian Veggies
1/8 C Lemon Juice
1/2 C Extra Virgin Olive Oil
2 Cloves fresh garlic- pressed
1 Tbsp Italian Seasoning
1 tsp Onion Powder
1 tsp salt

1 Head Cauliflower
1 Grey Squash
1 Yellow Squash

In small bowl, combine all ingredients.

Using a mandolin, slice squash and cube cauliflower.

Drizzle/brush veggies with mixture and place on medium heat grill till desired firmness.

Start harder veggies (cauliflower) earlier as they will take long than the thinner, softer veggies (zucchini, squashes). I added my cauliflower about 7 minutes before I added my squash.

Add in any veggies you like! Serve along grilled meat.

*Hint- if the grill is on, USE IT! As you can see from the grill, there is more food than the 4 of us could eat for one meal. We do this on purpose. Not only does it save the money in actual cooking process (propane on, use it), but the valuable leftovers ensure you won't be having to buy expensive (and not as healthy) foods for lunches. I grilled up a package of chicken breakfast sausage as well to help with faster breakfast through during the week.

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Sometimes the simplest...

... are the best! This is one of our favorite 'go-to' meals, and it never gets old. It is so simple, yet delicious.

Acorn Squash Mash
1 Acorn Squash
Grass-fed Butter
Salt
Pepper
Onion Powder

In pressure cooker (or oven, PC is just my go-to fast option) cook squash till a fork easily passes through (~12 min in mine). Carefully peel cooked squash and mash using a potato masher, along with seasonings. Enjoy alongside a nice juicy steak, chicken breast, or any other piece of meat. Yummm!!

*Kid hint- I mix in 1/4 unsweetened applesauce or mashed banana to 3/4 squash for my kid's portion and they will eat this up! I have been able to slowly back off the applesauce/banana in theirs as their palates become more used to the squash flavor.

Coleslaw

Very simple, yet delicious side to any meal.

Coleslaw
4 C diced Green Cabbage
1 C shredded Purple Cabbage
1 C shredded Carrots
1/2 tsp salt
1 tsp honey
1 tsp onion powder
1/2 tsp garlic powder
2 tbsp white vinegar
2 tbsp extra virgin olive oil

In bowl, combine cabbages and carrots.

In small bowl, combine remaining ingredients and pour over slaw mix.

Mix well and allow slaw to sit in the refrigerator several hours prior to serving.

We had ours alongside chicken breast, simple seasoned with garlic, onion, salt and pepper.

Southwest Spiced Smoked Chicken

This flavor combination turned out great. We did ours in the smoker, but the same recipe would work in the oven or even in the crock pot. Enjoy!

Southwest Spiced Smoked Chicken
1 Roaster Chicken (mine was 5lbs)
2 tsp salt
3 tsp dried onion
2 tsp cumin
1 tsp garlic
3 tsp chili powder
2 tsp honey
4 tsp lime juice

Combine all ingredients except chicken in a small bowl.

 Once mixed well, into a paste, smear onto a well cleaned chicken.

Make sure to coat all sides and under skin. Really rub it in to ensure the flavors get into the skin and the meat.

Place into a prepared smoker (could easily be done in the oven as well, just will not have the same smoke profile)  on low for 4-6 hours, or until internal temp makes it to 165.

 Enjoy with a Salsa Verde Slaw or any other side.

I hope you are able to see the gorgeous smoke ring on this chicken. Yumm!!

Decadent Honey Walnut Zucchini Cake

OK, this cake is AMAZING! I will be freezing the remainder in single serving slices to be enjoyed when I need a sweet treat. This cake is wonderful!

Decadent Honey Walnut Zucchini Cake
Cake
1 C Zucchini- Shredded
1/2 C Coconut flour
1/2 C Arrowroot Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 eggs
1/2 C Coconut Oil- Melted
1/2 C Coconut Milk
1/4 C Honey
1/2 C Walnuts

Preheat oven to 350.

In bowl, mix together dry ingredients and zucchini.

In large separate bowl, combine wet ingredients.

Stir dry ingredients into wet to combine.

Smooth onto a coconut oil greased jelly roll pan.

Bake for 15-20 minutes or until toothpick comes out clean.
Once baked through, allow to cool completely on pan.

Glaze
1/2 C Coconut Oil (solid, not melted)
1/4 C Honey
1/2 C Chopped Walnuts

In a stand mixer, combine coconut oil and honey.

 Whip on medium high for 3-5 minutes till the glaze thickens slightly.

 Add in walnuts and mix to combine.

Cut cake into the shape and number of layers desired.

I did a 4 layer cake, with very thin layer of glaze in between each layer, and the majority of the walnuts on the top layer.

Allow cake to set up in the refrigerator and enjoy (with limit, this is DECEDENT!!)

Turkey Pesto Meatzza

This is a favorite meal around our house. It is an easy 'use-it-up' meal with what is almost gone in the veggie/meat drawers. This combo turned out really good, and the flavor profile is reminiscent of a pasta salad I used to get at a small local cafe here in Washington.  Yumm, how I love basil!!

*This is just a template, as spices are hard to measure when Loralei is helping.*

Turkey Pesto Meatzza

Crust
1 lb ground turkey
basil
onion powder
salt
garlic powder
parsley
Italian seasoning

Preheat oven to 375.

Mix all the 'crust' ingredients together and press into 9X13 inch casserole dish.

 Place in preheated oven for 20 minutes.

While crust is baking, prepare toppings.

 Toppings

Prepared Paleo Tomato Sauce (I used TJ brand)

6 Slices Cooked Nitrate Free/Uncured Turkey Bacon

Spinach- sauteed in Olive Oil, onion, basil, splash of lemon juice and salt

6-8 Artichoke hearts in oil- chopped

1/8 C Fresh grated Parmesan (optional)

Once crust has been cooked, top with pre-cooked toppings and return to oven until they are all warmed through, about 10 minutes (and if you are using cheese, it is melted). Enjoy!

Banana Pancakes

Texture is probably the biggest change you have to get used to when switching to a Paleo lifestyle. Though there are many substitution foods for cravings, often times the textures are just not there. With that said, these pancakes are the best textured Paleo pancakes I have had. They are not your light and fluffy IHOP pancake, they are a step better than most. We had them plain, but you could top them with fruit or pure maple syrup if you like the sweeter side.

Banana Pancakes
2 Ripe Bananas (mashed)
1/4 C Coconut milk
1/4 C Coconut Oil (melted)
1 tsp Vanilla
2 eggs
1/8 C Arrowroot Powder
1/3 C Coconut Flour
1 tsp Cinnamon

Preheat a griddle to 350. In large bowl, mix wet ingredients till combined.
 In smalled bowl, combine dry ingredients and gently stir into wet until combined.

Spoon onto hot griddle greased with coconut oil.

Flip when nicely browned on one side.

Enjoy plain, topped with fresh fruit or maple syrup.