Julie’s Paleo Recipes

Breakfast Sausage:

-1# ground chicken (you can use ground turkey, it’s leaner, but it sucks)
-1/2 tsp salt
-1/2 tsp ground, black pepper
-1/4 tsp paprika
-1/2 tsp cayenne pepper
-dash nutmeg

Mix WELL with your hands. Shape into 12 patties and cook in a medium, low-medium skillet until cooked through, flipping over as necessary. NOTE: if you make exactly 12 evenly-sized patties, than 3 patties = 4 blocks of protein if you’re Zoning.

Salmon with Lemons

-6 six-ounce salmon filets (I use frozen, and it’s always turned out fine)
-3 lemons, sliced into rounds about 1/4 inch thick
-3/4 cup dry white wine (I used a Finger Likes Seyval Blanc; I wanna say Lucas Winery?)
-1 cup low-sodium chicken broth
-sprinkle of salt, pepper, and tarragon

Pour the broth and white wine into a frying pan and arrange the lemon slices so the entire bottom of the pan is covered. Put the burner on medium. When it’s simmering, place the filets on top of the lemon slices. Sprinkle with salt, pepper, and tarragon. Cover. Turn the heat to low, and cook until fish flakes easily with a fork.

Chicken with Pecans:

-1 to 1 1/2 pound chicken breast cutlets (or boneless, skinless chicken breasts, whatever)
-Spicy brown mustard
-Pecans, chopped fine
-Olive oil

Preheat oven to 350 degrees F and put a rack in the upper-middle position. Put a piece of cling wrap on the counter. Put the chicken breasts on the cling wrap and cover with another piece of cling wrap. Beat the chicken breasts with a mallet until they are all about 3/4 of an inch thick. Unwrap and place on a broiler pan or 9×13 pan. Using some sort of non-stick spray is helpful, but not strictly Paleo. Spread the mustard evenly over the top of the chicken breasts. Sprinkle the chopped pecans over the chicken breasts until you have a nice, even single layer. Drizzle with olive oil. Bake until cooked through (160 degrees).

Stewed Tuscan-Style Chicken

1# chicken breasts or breast cutlets
A ton of pressed garlic (I think I used about 2 Tbsp)
1 cup low-sodium chicken broth
1 14-ounce can of no-salt-added tomatoes
4 small zucchini (about 3 cups chopped up)
1 red, yellow, or orange bell pepper, chopped
1 cup fresh basil, chopped
1/2 tsp black pepper
2 tsp oregano

Put a big non-stick skillet on medium-high. Put in some olive oil. Brown the chicken on both sides. Put in the garlic and mash with the back of a spoon until fragrant, about 30 seconds. Pour in the chicken broth and de-glaze the pan. Put in the rest of the ingredients, stir. Cover and turn the heat down to low or simmer. Simmer until chicken is cooked all the way through and zucchini is at desired doneness.

Pork Tenderloin for the Incredibly Lazy (like me)

1 pork tenderloin (1 – 1 1/2 pounds)
Garlic powder
Onion powder
Olive oil

Preheat the oven to 450 degrees F, placing a rack in the upper-middle position. Rinse tenderloin in water, and blot dry with a paper towel. Butterfly the tenderloin. That means to put the tenderloin on the broiler pan with the skin-looking part on the bottom, take a big knife and cut down the middle, almost down to the skin-looking stuff and flop the edges over, like a V. Brush with olive oil. Sprinkle with garlic powder and onion powder. Cook until an instant-read thermometer in the thickest part reads 170-180 degrees (about 45 minutes). Let rest 5 minutes before cutting.

Alternative for the Slightly-Less-Lazy:

Sautee some finely-chopped onions in a pan with a sprinkle of thyme and pour them into the V, then cook the pork, omitting the garlic and onion powder.

Zesty Sauteed Zucchini

-Six large or 8 medium zucchini, rinsed, halved the long way and cut into 1-cm slices.
-Olive oil for pan
-Salt to taste
-Freshly ground black pepper to taste
-Oregano to taste
-Red pepper flakes to taste
-Lots of garlic, pressed or chopped fine

Heat oil in large pan until it shimmers. Put in the garlic and mash with the back of a spoon until fragrant, about 20 seconds. Add your zucchini and mix well until it is covered with the garlic. Add other spices and mix well. Turn heat down to medium low or low. Cover. Cook to desired doneness.


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