Skillet Fajita Lettuce Wraps

Skillet Fajita Lettuce Wraps

Print Recipe
Skillet Fajita Lettuce Wraps
Course Main Dish
Cuisine Low-Carb, Paleo
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Low-Carb, Paleo
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. In a large bowl, place steak and next 4 ingredients (chili powder through oregano). Add sea salt and freshly ground black pepper to taste. Toss steak until evenly coated.
  2. In a large skillet over medium-high heat, melt coconut oil. Add steak to pan in a single layer. Let sear for 3 to 4 minutes. Flip steak over and sear other side for 3 to 4 minutes. Remove steak from skillet and set aside.
  3. Add next 5 ingredients (yellow bell pepper through mushrooms) to skillet. (If pan is getting too dry, add1/4 cup of vegetable broth.) Scrape brown bits from pan and toss veggies for 3 to 5 minutes, until they begin to soften.
  4. Add green onion, jalapeño, vegetable broth, steak and any juices that collected under steak. Toss and cook for 5 to 8 minutes.
  5. Remove from heat and serve warm on lettuce leaves topped with avocado and cilantro.
Chicken Soup

Chicken Soup

Print Recipe
Chicken Soup
orange enameled stock pot on a wooden surface next to carrots and rosemary
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
orange enameled stock pot on a wooden surface next to carrots and rosemary
Instructions
  1. Heat the oil in a large soup pot with a tight-fitting lid over medium heat; add next 9 ingredients (carrots through crushed red pepper flakes).
  2. Cover and cook for 15 minutes or until vegetables soften.
  3. Stir in tomato paste then top with chicken.
  4. Pour broth and water over chicken.
  5. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until chicken is cooked through.
  6. Remove chicken to a cutting board and shred with two forks.
  7. Stir shredded chicken into soup.
Roasted Cauliflower Curry Soup

Roasted Cauliflower Curry Soup


Print Recipe
Roasted Cauliflower Curry Soup
Hearty dairy-free and Paleo friendly recipe for a delicious warming and flavorful soup!
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 380 degrees.
  2. Spread cauliflower, onion slices and garlic cloves on a baking sheet. Drizzle melted coconut oil over the top and place in the oven. Roast for 30 to 40 minutes or until cauliflower is fork tender.
  3. Once done, transfer veggies and broth to a large pot over medium heat. Add in all other ingredients except coconut milk. Right before mixture begins to boil, turn heat down to low and simmer for 20 minutes.
  4. In a blender, in shifts, puree the broth and veggie mixture until smooth. Once everything is pureed, transfer back into pot.
  5. Stir in coconut milk, simmer for another 10 minutes, and serve.

Pin It on Pinterest