Rosemary Lemon Mahi Mahi

Rosemary Lemon Mahi Mahi

Print Recipe
Rosemary Lemon Mahi Mahi
Rosemary-Lemon-Mahi-Mahi
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Rosemary-Lemon-Mahi-Mahi
Instructions
  1. Place fish in a large zipper-topped plastic bag.
  2. In a small bowl, combine 2 tablespoons of olive oil along with remaining ingredients (lemon juice and zest through black pepper); pour mixture over Mahi Mahi fillets then seal bag and turn to coat well.
  3. Refrigerate for at least 30 minutes or up to 6 hours.
  4. At time of cooking, heat remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
  5. Add Mahi Mahi steaks and cook for 4 minutes per side or until fish flakes easily when tested with a fork.
  6. Serve hot or at room temperature.
Ginger Glazed Steaks and Broccoli

Ginger Glazed Steaks and Broccoli

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Ginger Glazed Steaks and Broccoli
Ginger Glazed Steaks & Broccoli
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Ginger Glazed Steaks & Broccoli
Instructions
  1. Place the steaks in a large zipper-topped plastic bag.
  2. In a medium bowl, whisk together the next8 ingredients (ginger root through paprika); pour mixture over steaks.
  3. Add in the broccoli.
  4. Seal bag and turn to coat; refrigerate overnight or for at least 4 hours.
  5. At time of cooking, preheat a large cast-iron skillet over medium-high heat.
  6. Remove steaks from marinade; cook for 4 to 8 minutes per side or until the desired level of doneness is achieved.
  7. Cook the broccoli in the same skillet until tender and serve with steak.
Italian Meatballs with Basil-Mint Pesto

Italian Meatballs with Basil-Mint Pesto

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Italian Meatballs with Basil-Mint Pesto
ITALIAN MEATBALLS WITH BASIL-MINT PESTO - Square
Course Main Dish
Cuisine Paleo
Prep Time 25 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 25 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
ITALIAN MEATBALLS WITH BASIL-MINT PESTO - Square
Instructions
  1. Preheat oven to 350 degrees.
  2. Place the first 6 ingredients (beef through garlic powder) in a large bowl.
  3. Using your very clean hands, gently blend ingredients well; form mixture into 2-inch meatballs then place them 1/2 inch apart on a large baking sheet lined with parchment paper.
  4. Bake for 20 to 25 minutes or until internal temperature reaches 160 degrees and meatballs are golden-brown.
  5. In a food processor, place the next 4 ingredients (basil through pine nuts); pulse until almost smooth.
  6. Gradually drizzle in olive oil and lemon juice; pulse until smooth.
  7. Serve with meatballs.
Slow Roasted Beef and Crispy Greens

Slow Roasted Beef and Crispy Greens

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Slow Roasted Beef and Crispy Greens
Course Main Dish
Cuisine Keto, Paleo
Prep Time 15 minutes
Cook Time 5-8 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Keto, Paleo
Prep Time 15 minutes
Cook Time 5-8 hours
Servings
servings
Ingredients
Instructions
  1. Season the beef with salt and pepper, thyme and parsley.
  2. Heat 2 tablespoons coconut oil in a large skillet over high heat.
  3. Sear beef for 2 minutes on each side then place in a large crock cooker. In a medium bowl mix the next 4 ingredients (garlic through broth).
  4. Pour sauce over the beef and cover.
  5. Cook on LOW for 5 to 8 hours, until beef is very tender and light pink in the center. Let cool for 15 minutes.
  6. Preheat oven to 450 degrees.
  7. In a large bowl toss the kale, collards and bacon with the remaining coconut oil and salt and pepper to taste.
  8. Pour greens onto a rimmed baking sheet and cook for 10 to 15 minutes, until leaves are crispy, stirring occasionally.
  9. Shred beef with two forks and serve with crispy greens.
Chicken Fried “Rice” with Fresh Cilantro

Chicken Fried “Rice” with Fresh Cilantro

Print Recipe
Chicken Fried “Rice” with Fresh Cilantro
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Roughly chop cauliflower florets and place in a large food processor. Pulse until the texture resembles rice. Remove cauliflower and squeeze with paper towels to remove excess water. Set aside.
  2. In a small bowl, whisk together the next 4 ingredients (coconut aminos through ginger) and set aside.
  3. Heat 2 tablespoons coconut oil in a large nonstick skillet or wok, over medium heat.
  4. Add onion and carrots, cooking 2-3 minutes, until they begin to soften. Then add peas and garlic and cook 1-2 minutes more. Remove vegetables from pan and set aside.
  5. Re-turn pan to heat and add two more tablespoons of coconut oil. Add chicken, cooking 3-5 minutes, until cooked through. Remove from heat and add the chicken to the re-served vegetable mixture. Return pan to heat and add remaining coconut oil.
  6. Add the cauliflower rice and cook 6-8 minutes, stirring only once or twice, until cauliflower has browned and become crispy. Increase heat to medium-high, and create an opening in the middle of the cauliflower and add the eggs.
  7. Immediately begin stirring the eggs around to quickly scramble and distribute among the cauliflower.
  8. Once eggs are cooked, about 1-2 minutes, reduce heat to medium-low and add reserved vegetables, chicken and the sauce mixture to the pan.
  9. Stir well to combine.
  10. Allow everything to heat through, about 1 minute, top with cilantro and serve.

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