Pork Tenderloin with something Green

2 pork tenderlions
1/2 cup Olive Oil
3tsp Lime Juice
4 cloves crushed garlic
fresh cilantro

Slice pork and flatten into equal thickness. Mix next 4 ingredients and marinate pork for 4 hours, the longer the better. Cook in pan with olive oil, 2-3 minutes each side. Serve over roasted green beans and wilted spinach.

I washed and cut the ends off of the green beans, drizzled in olive oil, salt and pepper then roasted at 160 for 15 minutes. The spinach was wilted in the same pan as the pork.

Grilled Flank Steak with Pineapple Salsa

From Scott Hagnas, Performance Menu

Aah, summertime. Time to fire up the grill! Here is a quick and easy dinner.

Time: 20 minutes

· 500gms flank steak
· 2 tsp olive oil
· 1 tsp chipotle powder
· 4 slices of pineapple or pineapple rings
· 1 1/4 C chopped red bell peppers
· 1/2 C chopped red onion
· 1/4 C chopped cilantro
· 2 Tbsp lime juice

Get the grill ready! Meanwhile, mix oil and chipotle powder in a dish. Apply to both sides of the steak, then grill for around 5 minutes on one side. Flip and continue to grill for around 3 minutes more. (remember that grassfed beef will cook faster than conventional beef. If you use conventional beef, you may need to grill it for a few minutes longer) Remove to a plate and cover for 10 minutes. The steak will continue to cook.

Meanwhile, grill the pineapple rings for 2-3 minutes per side. Dice the pineapple, place in a bowl. Add the remaining ingredients.

Slice the steak thinly, serve with the salsa.

Salmon and asparagus

For dinner tonight:

Just foil wrap salmon and asparagus, drizzle olive oil, squeeze a bit of lemon season with salt and pepper, pop in the oven on 160c for about 20min....and Done! Simple and delicious.

Slow Cooked Pollo Con Salsa Roja

From Everyday Paleo

3 lbs boneless skinless organic free range chicken thighs
1 yellow onion sliced
7 celery stalks diced
2 cups baby carrots
28 oz can of El Pato Salsa Para Enchiladas (or good organic salsa)
Juice from 1 lemon
4 cloves of garlic minced
1 bunch of cilantro chopped
2 avocados diced

In the bottom of your slow cooker, layer the carrots, celery, and onions and top with the minced garlic. On top of the veggies layer your chicken, squeeze the lemon juice over the chicken, and pour the entire contents of the El Pato sauce on top. Cook on low all day (6-8 hours). Serve topped with the diced avocado and cilantro.

I also made baked summer squash. I cut the zucchinis into large chunks, placed them in a glass backing dish and drizzled the squash with this mornings bacon grease and seasoned with plenty of garlic powder, dried oregano, and black pepper. Bake at 450 for 25-30 minutes.

Paleo Spaghetti

From Crossfit El Paso

Sauce:

Start with this item first and leave it simmering while you prepare the rest of the meal.

2 cans crushed tomatoes
2 cans tomato sauce
1 small can tomato paste
2-3 tbsp. olive oil
3 cloves fresh garlic (chopped finely)
½ onions (chopped finely)
1 tsp. garlic powder

½ tsp. garlic salt
½ tsp. onion powder

¼ tsp. crushed chilli powder (depending on how spicy you like food)

¼ tsp. paprika
1 tsp. Italian seasoning
Salt and Pepper to taste (add near end of cooking)

Begin with a large pot (big enough to fit sauce and later on, meatballs as well). With the olive oil, make two turns of the pan or so. Begin to heat the onion, when the onions are almost transparent, add the garlic. Allow to cook for about another minute or so. Add the tomato sauce, crushed tomato, and tomato paste. Then add all spices. Stir together well. Leave the sauce at a medium high heat until it begins to boil. Upon light boiling turn the heat down and allow simmering for as long as possible before you are just waaayyy to hungry!

Meatballs:

1 (1/2 kg) lb lean ground beef, turkey or bison

1 egg

1tbsp of water

½ cup almond meal

½ tsp Italian seasoning

½ tsp garlic powder

Salt & Pepper

Combine all ingredients in a bowl and mash it together with clean hands (no ripped calluses in here please!) After well roll sections of meat into balls and set aside. When ready add meatballs to a large frying pan and brown on all sides (no oil needed). When all are well-browned, drain the meat and add to the sauce. This will add a great flavor to the sauce. Let the meatballs mix with the sauce for at least 30 minutes if you are impatient. (FYI meatballs can be used for all sorts of recipes, even on the side by themselves- this a great item to have in your paleo arsenal!) Also- before consuming any meatballs- open one up and make sure that is browned all the way through, ground meat should only be consumed if cooked thoroughly.

The Noodles:

Finally, This serves 2, so double the recipe depending on family size.

2 Zucchini

2 Squash

Salt& Pepper (to taste)

Garlic Salt (to taste)

Olive Oil

Begin by holding the squash or zucchini from the top, using the vegetable peeler push down slightly more than you normally would to peel the vegetable. Continue to do so on all sides of the vegetable until you reach the seeds. Repeat with all zucchini and squash you are using and set “noodles aside”. In a warm pan, add about 2 tbsp of Olive Oil. When hot add the zucchini and squash and season with salt, pepper and garlic salt to your liking. Only cook for about 3 minutes so that the noodles are cooked but still firm.

When your noodles are all done you can plate them and top with spaghetti sauce and meatballs.

Slow Cook Beef w/Cabbage and Carrots

2 Kilos Prime Beef
1/2 green cabbage
4 Large Carrots

Place beef in slow cooker, then add sliced cabbage, and carrots. Slice the carrots thin so they cook all the way through. Cover and cook on low for 7-8 hours. No need to add liquid when cooking on low. Makes enough for 4 with left overs.

If you like, you can use a cheaper cut of meat or purple cabbage. This is just how I prefer it. Prep time: 15 Minutes or less

Sunshine Chicken and Roasted Roots

Enjoy this recipe from Whole9

Sunshine Sauce

* 6 Tbsp Organic Sunbutter (no sugar added)
* 3 Tbsp lime juice
* 1 clove garlic, crushed
* 1½ tsp chili-garlic paste
* 3 Tbsp coconut aminos
* 6 Tbsp coconut milk
* Grated fresh ginger, to taste

This can be made a few hours ahead of time. Mix in a glass bowl or food processor until creamy. (Do not mix in metal, as that can interfere with the lime juice.) Do not refrigerate.

Roasted Carrots and Parsnips

Preheat oven to 400 degrees.

* Four bunches of small to medium-sized carrots and parsnips
* 1 Tbsp Coconut oil
* Salt and pepper

Trim and wash the carrots – do not peel. They should be all about the same size – cut larger carrots in half. Place foil on baking sheet, add carrots. Heat coconut oil gently until it liquefies, pour over carrots on baking sheet and mix by hand. Sprinkle salt and pepper.

Cook at 400 degrees for 20 – 30 minutes, depending on carrot size. The skin should be slightly crisp and wrinkly, but the carrot should be easily pierced with a fork.

Chicken

* Three pounds of free range, organic chicken breast
* Chili powder (1 tbsp)
* Garlic salt (2 tbsp)

Combine the chili powder and garlic salt in a bowl, and sprinkle over chicken breast. Cook with coconut oil. Throw in a hot pan to sear in the juices, reduce heat and finish cooking.

Serves 4

Steak Mole with Cilantro

4 SERVINGS

* PREP: 25 minutes
* TOTAL: 25 minutes

Recipe by the Bon Appetit

Ingredients

* 2 teaspoons ground cumin, divided
* 1 16-ounce top sirloin steak
* 1 tablespoon olive oil
* 1 cup coarsely chopped red onion
* 1 cup canned crushed tomatoes
* 1/2 cup low-salt chicken broth
* 2 tablespoons bittersweet or semisweet chocolate chips
* 3/4 teaspoon minced canned chipotle chiles in adobo or chipotle hot sauce
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon finely grated orange peel
* Fresh cilantro leaves


Preparation

Rub 3/4 teaspoon cumin on each side of steak. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add steak to 1 side of skillet and onion to other side. Cook until onion is brown and steak is medium-rare, stirring onion and turning steak once, 6 to 7 minutes. Transfer steak to plate. Add tomatoes, broth, chocolate, chipotles, cinnamon, and 1/2 teaspoon cumin to skillet. Stir 2 minutes. Add orange peel; season with salt. Puree in blender.

Slice steak and divide among 4 plates. Drizzle with sauce; top with cilantro leaves.

Served here with asparagus and fennel salad.

Chicken 'Pasta'

Ingredients
2 chicken breast, butterflied for easier and quicker cooking
1 large courgette
1/2 onion
1/4 red capsicum
Handful of button mushrooms
1 tin of Ceres organic chopped tomatoes
1/2 teaspoon crushed garlic
Oregano (or basil or Italian mixed herbs)
12 or so black olives. Pitted and sliced.
Salt and pepper

Instructions
Slice the mushrooms, onion and capsicum.
Slice the courgette in half lengthwise, cut with a potato peeler or julienne peeler. (This is your pasta)
Heat 2 frying pans to medium-high heat.
Season the chicken with the herbs and salt and pepper. Put in a hot pan and cover with a lid to steam cook.
Straight away put the sliced veggies and garlic in the other pan. Sauté until cooked then add in chopped tomatoes, herbs and seasoning.
When the chicken starts turning white on the top turn over.
When the chicken is almost cooked add the courgettes to 1 side of the sauce pan. Mix in with some of the sauce and cook for 2-3 minutes.
Serve with the courgette 'pasta' on the base the put the veggies on top. Pour a cap of olive oil on top once plated.
Serves 2.

Other option - replace tomatoes with coconut cream add more mushrooms and take out the herbs.

Thanks Jason from CFAuckand for this.

Slow Cook Garlic Pork w/ Apple

1 boneless pork loin roast(approximately 1.5kg)
1 Tbsp. Olive oil
3-4 cloves garlic, peeled and smashed
1 onion, sliced
1 c. chicken broth
Salt and pepper
2 tart apples, diced
2 Tbsp. red wine (I've substitued balsamic)
2 Tbsp. chopped fresh sage

Put the garlic and onions in the slow cooker. Heat the oil in a skillet. Brown the pork roast on all sides, which should take about 10 minutes. Add the pork to the slow cooker, pour the chicken broth over the roast, and sprinkle with salt and pepper. Cook on the low setting for 8 to 10 hours, until pork is tender.

Remove the pork from the slow cooker and let it rest on a cutting board. Meanwhile, sauté the apples in a non-stick skillet for two to three minutes, until they just begin to release their juice. Add the liquid (including the onions and garlic) from the crock-pot. Add the port, and bring to a boil. Reduce the heat to a simmer, and let the mixture reduce by about half. Add the sage approximately halfway through the reduction.

Slice the pork and serve the apple reduction over the meat.

Briam with Chicken

From Jason Y.Crossfit Auckland


Briam is a Greek dish that is basically the kitchen vegetable off cuts slow roasted in a tomato based sauce. I add chicken because I like it! Here is the one that I used last:

Ingredients:

1 Eggplant, halved and sliced 1cm-ish thick.

3-4 Courgettes, rough cut

3-4 Carrots, peeled and rough cut

2- 3 handfuls of Green Beans, destalked. Cut as needed, if needed.

1 onion, rough cut

2 Tins of whole peeled tomatoes

1 small container of tomato paste

3-4 garlic cloves, peeled and squashed.

5-6 Celery stalks, rough cut (optional)

600ish gm Chicken breast. I cut 1 large breast into 3 pieces.

6 -12 Olives

Olive Oil

Oregano, dried or fresh your choice. If fresh don’t cut.

Directions:

Preheat oven to 200-220 degree (Celcius) to either bake or fan bake.

Briefly seal chicken in hot pan.

Add all food ingrediants (minus olive oil and tomato sauces) into a deep baking dish.

Mix tomato paste with whole peeled tomatos in a side dish and add a little water. Heavily season with salt and pepper. If using dried oregano add into the water mix.

Pour the sauce over the food in the dish. Add water as required to approx ¾ cover the food. If using fresh oregano add now. Cover the dish with a lid or foil and cook in the oven for approx 1 ½ hours or as required til food cooked (soft bite). Stir every 15-20 mins after 45 mins.

Once cooked, add olive oil over the top, approx 1 cap per portion.

Should serve 4-5. Depending on how greedy you are J

Chicken should be tender and melt in your mouth, veges should be soft and full of infused flavour. Hot tip…..it’s approx 2.73 times better the 2nd cook!!

Optional: Kumara or potatoes are awesome in this if you are that way inclined. So is dipping bread in the sauce mix, not that I would know about that anymore of course, but my friends tell me it is awesome…

Paleo Pizza

Matt and I love pizza. We've been using this recipe for a few years. I load the crust with sausage, bacon, nitrate free pepperoni, mushrooms, spinach, tomato, onion etc. I use pesto for a base and maybe some sun dried tomato. Can't seem to make a bad pizza...just throw it all on!

Ingredients:
Crust: From Mark's Daily Apple
2 Cups Almond Meal/Flour
2 Eggs
2 Tsp Extra Virgin Olive Oil
1 Tsp salt

Roasted pumpkin and bacon salad

Rach left instructions, and Will followed them to a 'T'.

Nice job Will, Looks delish!

Crockpot Chick with Capers and Tomatoes

Thank you Sovita for sending this to post. The pic looks delish!


Ingredients:

4 chick legs (thigh with skin on)
Salt & pepper
Olive Oil
2 x 400g can chopped tom’s - drained
100g capers – drained
½ C balsamic vinegar


Turn crockpot on to high, allow to warm for 20 minutes

Season chick with salt & pepper, heat oil over med/high heat, and brown chicken on both sides.

Remove chick from pan and place in warmed crockpot.

Cover and cook on high for approx 5 hrs.

I served ours with sautéed brussel sprouts and wilted spinach.

NOM!

Beef Moroccan Tagine

Courtesy of Rach:



Diced beef

1tsp Coriander seeds

1 tsp Cumin Seeds

1tsp Paprika

1tsp of Cinnamon

Harissa paste – as much as you like

Grind seeds and add all spices to beef. Marinate overnight.

1 Leek

2 Onions

1 large kumara/squash/pumpkin cut into bite-sized pieces

1 handful of each – dried apricots, dates & prunes (or whatever you prefer)

2 bay leaves

1 can crushed tomatoes

2 Tbs tomato paste

Stock to cover

Salt & Pepper to taste

Preheat oven to 180 degrees. Sauté leek and onions until soft in a casserole dish. Add the rest of the ingredients and season. Cook in oven for approx 2 hours or until beef is tender.

NZ Venison

We are lucky to have Venison available. Pick up a package for a stir fry. Venison cooks quickly so make sure you don't over cook it. Lean and full of flavor. mmmmm bambi.

Stuffed Chicken Breast

This recipe is from Tasty Paleo. You have to log into this site but it is worth it. Great recipes and pictures. Take the time to create delicious meals.

Basil & Sundried Tomato Stuffed Chicken Breast with Prosciutto

* Prep Time: 10 min
* Cook Time: 20 min
* Servings: 2

* Ingredients:
* 2 organic, free-range, boneless & skinless chicken breasts
* 1/4 cup chopped fresh basil
* 1/3 cup extra virgin olive oil
* 1/4 cup chopped sundried tomatoes
* 1/3 cup pine nuts
* 2 medium garlic cloves, chopped very fine
* 2 cloves, minced
* black pepper to taste
* 2 thin slices prosciutto

Directions:
Chop up the basil as finely as possible, and throw into a bowl. Mix in olive oil, pine nuts, cloves, sun dried tomatoes and pepper and mix up. If you want a smooth paste, huck it into the food processor -- but I like it a bit chunky.

Pound out your chicken breasts on a baking sheet. In the middle of each breast place a large scoop of your tomato basil pesto and wrap the chicken around it. Secure with a toothpick if needed.

Once mixture is inside chicken, wrap thin pieces of prosciutto around chicken.

Cook at 350 for about 20 minutes or until juices run clear.

Coconut Curry Chicken

Coconut Curry Chicken

from PaleoDish

Serves 2-4

Ingredients

• 2 chicken breasts- cut into pieces
• coconut/olive oil
• 1/2 cauliflower- chopped
• 1/2 large onion- thinly sliced
• 1 red pepper- chopped
• 1/2- 3/4 can coconut milk
• 3 tbsp curry powder (depending on your taste)
• 1 tbsp cumin
• a few shakes of chili flakes
• ground fresh pepper to taste
• 8 bay leaves
• side- 1 bundle of asparagus

Prep

• brown the chicken in coconut/olive oil on medium heat (set aside)
• when done add in the veggies and cook until softened
• then add in all other ingredients (spices and coconut milk), and the chicken back in as well
• stir everything together while cooking on low heat for another 20 minutes or so
• in the meantime, prepare the asparagus and put in oven during last 5 minutes of chicken cooking time
• serve the coconut chicken curry on the bed of asparagus
• enjoy!