Want more inspiration on Paleo Meals? Here are a few to turn your “same ole'” meals to something a little more exciting! Enjoy!
Cilantro-Lime Pork Tacos
- 2 tsp coconut oil
- 1 lb pork tenderloin, trimmed and cut into 1/4″ – 1/2″ strips
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1 red onion, diced
- 1 small jalapeno, minced
- 1/2 cup chicken broth
- 2 medium tomatoes, diced
- 3 Tbs lime juice
- 3 Tbs cilantro, chopped
- 8 butter lettuce leaves (about 1 large head)
- 2 avocados, sliced
- Wash and chop onion, jalapeno, cilantro and tomatoes.
- Season both sides of pork with sea salt and freshly ground black pepper.
- Heat a large nonstick skillet over medium-high heat. When hot, add coconut oil to pan.
- Sauté pork until lightly browned, about 4 minutes. Remove pork from pan and place in a bowl.
- Add onion and jalapeno to hot pan, and sauté until tender.
- Add broth and tomatoes, and reduce heat to low. Simmer two more minutes, scraping pan sides and bottom to loosen any browned bits.
- Return pork and juices to pan. Stir in lime juice and simmer until pork is fully cooked.
- Top with fresh cilantro and avocado, and wrap with butter lettuce leaves to serve.
- 2 cloves garlic, minced
- 6 tablespoons light olive oil
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 2 (6 ounce) fillets salmon
- In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
- Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
- 1 lb. stew beef (try US Wellness Meats, or any pasture fed only beef)
- 1 large tomato
- 6-8 crimini mushrooms
- 1 onion
- 1 red pepper
- Unfiltered olive oil
- Garlic, Sea salt, Basil
- Cut beef into small pieces (small enough to fit in a soupspoon)
- Put in bowl, add olive oil, stir well, leave for 1 hour (Can be refrigerated overnight after the 1 hour; remove 1 hour before cooking)
- Cut up all vegetables, save tomatoes separately
- Heat butter in heavy pan (to Medium, no hotter), add beef, stir until mostly cooked
- Add vegetables (except tomatoes), stir gently
- Stir in minced garlic, 1-2 t.
- Put a lid on it (keeps steam in), cook low for a half hour (minimum)
- Near to mealtime, add fresh tomato
- Stir in crushed dried Basil (or fresh) and add Sea salt and enjoy.
Asian Stir Fry
- 1 pound boneless, skinless chicken breast
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 heads broccoli, sliced into 3-inch spears (about 4 cups)
- 2 medium carrots, sliced (about 1 cup)
- 2 heads baby bok choy, sliced crosswise into 1-inch strips (about 1½ cups)
- 4 ounces shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
- 1 small zucchini, sliced (about 1 cup)
- ½ teaspoon celtic sea salt
- 1½ cups water
- 2 tablespoons arrowroot powder
- 2 tablespoons toasted sesame oil
- 2 tablespoons ume plum vinegar
- 1 tablespoon honey
- Rinse the chicken and pat dry. Cut into 1-inch cubes and transfer to a plate.
- Heat the coconut oil in a large skillet over medium heat
- Sauté the onion for 8 to 10 minutes, until soft and translucent
- Add the broccoli, carrots, and chicken and sauté for 10 minutes until almost tender
- Add the bok choy, mushrooms, zucchini, and salt and sauté for 5 minutes
- Add 1 cup of the water, cover the skillet, and cook for about 10 minutes, until the vegetables are wilted
- In a small bowl, dissolve the arrowroot powder in the remaining ½ cup of water, stirring until thoroughly combined
- Add the arrowroot mixture to the vegetables and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy
- Stir in the sesame oil, vinegar, and honey, then serve
Sesame Kelp Noodles
- 1 package kelp noodles
- ¼ cup creamy roasted almond butter
- 1 tablespoon toasted sesame oil
- 1 tablespoon ume plum vinegar
- 1 tablespoon honey or agave nectar
- Soak kelp noodles in a large bowl of warm water for 30 minutes
- Rinse noodles thoroughly, then drain and transfer to a dry bowl
- In a separate small bowl combine almond butter, sesame oil, ume vinegar and sweetener
- Toss noodles with sauce and Serve