Make the dressing. In a large bowl, whisk the mustard and lemon juice. In a slow stream, drizzle the olive oil into bowl while still whisking. Taste and season the dressing with a pinch of salt and few grinds of black pepper. Add red onion, parsley and thyme.
Grill the mushrooms. Heat grill to medium heat. Push mushrooms on the grill combs through the side. Drizzle mushrooms with olive oil on all sides, then sprinkle with onion powder, salt and pepper. Place on the grill and cook until charred on both sides, flipping only once, about 8 minutes total. Remove and allow to cool enough to handle.
Toast the pine nuts. In a dry pan on medium heat, add the pine nuts and continuously toss until they become shiny and slightly golden, about 4 minutes. Remove from heat.
Make the salad. Lightly chop the grilled mushrooms and toss in the bowl with the dressing. Remove to a serving plate or bowl with a slotted spoon. Top with shaved cheese and pine nuts. Serve warm or room temperature.
Psycho Gym Member Paula makes this recipe from Drop Dead Gorgeous Daily
1 tablespoon coconut oil or ghee
1 large onion, thinly sliced
3 cloves garlic, crushed (or to taste)
1 small fresh red chili, finely chopped
2 tablespoons curry powder (or to taste)
2tbsps coconut oil or ghee
1 boneless, skinless chicken (I used chicken thighs, but you could also use breasts) cut into thin strips
1 cup mango chutney
1 1/2 cups coconut milk or single cream (half and half)
1 bag of baby spinach or some fresh sorrel if you’re lucky
Salt and pepper to taste
Coriander (cilantro) to garnish
Heat the oil or ghee in a large steep-sided frying pan or skillet. Coconut oil or ghee are recommended for Paleo cooking and are absolutely delicious in this dish, but you could also use vegetable oil.
Saute the onions and garlic until soft and then add the chili and curry powder. Fry for a minute or two until the spice become fragrant. Add the chicken strips and saute until brown all over.
Add the mango chutney and coconut milk (or cream) and then cook at a medium heat for about five minutes until the chicken is cooked through. Add a huge heap of spinach or sorrel and continue cooking until the spinach has wilted into the curry. If you’re lucky enough to have some sorrel, the lemony sharpness is perfect for this.
Season to taste and garnish with a little lime and cilantro (coriander). To keep with the Paleo theme, I like to serve this with tiny roasted cauliflower florets, but some Basmati or jasmine rice would obviously work too.
1 LB. lean ground beef
1 C. White Onion Diced
1 C. Bell Pepper Diced
2 roma tomatoes diced
2 Jalapeño's Diced (add in
more if you want more spice)
1 Tbsp. Minced Garlic
1 can Black Beans
1-7 oz can diced green chiles
Salt & Pepper
½ C. Shredded Cheese
Preheat the oven to 400°
Brown the Hamburger in a large
frying pan over medium heat. While the hamburger is browning make the crust.
Once the beef is cooked combine all the ingredients in a casserole dish, stir
well to mix. Use a spatula to spread the crust over the mixture. Bake in
the oven until crust is browned (20- 40 min)
1 C. Almond
1 C. Coconut Flour
½ C. water (add more if crust is not
mixing to consistency wanted)
Combine all ingredients in a mixing bowl,
mix until a smooth batter.
SWEET POTATO HASH
This delicious breakfast dish is simple to make and is packed with protein & vegetables.
Makes 2 -3 servings
1 sweet potato ? shredded
1 lb. ground sausage (I used turkey sausage)
1 cup diced onion
1 cup diced bell pepper
1 jalapeno diced ? optional
1 tomato diced
1-2 tbsp coconut oil
Cilantro - chopped
Seasonings to taste ( I used salt, pepper, garlic powder, sage, chili powder)
Place oil in a large skillet and bring to medium high heat, when hot add the sausage to the pan. While cooking the sausage break it up in to crumbles. As the sausage is cooking break the eggs in to a bowl and whisk until smooth. Once the sausage is done remove from the pan, recoat the pan with oil and add in the sweet potato, onions, and peppers. Cook for about 5-10 min until the mixture is starting to get a little crisp, add the sausage and eggs to the pan. Scramble the entire mixture together and let cook for about 5-10 min, stir every minute or two. Pour on to a plate, top with avocado, tomato, cilantro and enjoy.
INGREDIENTS:Small Head of broccoli
1 Can organic tomatoes
2 cans organic tomato sauce
3 tsp minced garlic
1/2 large onion
1 cup mushrooms
1 cup black olives
1 cup mozzarella cheese
1/2 cup cheddar cheese
1/2 cup feta cheese
4 cups torn spinach
2 lbs ground grass feed beef, bison, or ground turkey
Salt to taste
1/2 pound flank steak
3 tablespoons wheat free tamari
1 tablespoon sesame oil
1/4 teaspoon Chinese five spice powder
2 teaspoons grated ginger
1 garlic clove minced
1 head broccoli, cut in florets and steamed
6 ounces bean sprouts
1/4 cup finel chopped mint
1/4 cup chopped cilantro
Mix together marinade of tamari, oil, five spice powder, ginger and garlic. Slice the meat into thin strips. Marinate at least 15 minutes or up to several hours. Heat at pan or wok. Add meat and marinade to the pan and saute for 3-5 minutes. Add broccoli and saute a few more minutes. Add mung bean sprouts and remove from heat. Garnish with fresh herbs.
I LOVE pizza and with this recipe I have found a way to make it taste great and remain healthy, so I can eat it more often.
1/3 Cup Coconut Flour
1/3 Cup Ground Flax Meal
½ Cup Coconut Milk
Adding Spices to the dough are optional – I like to mix in garlic powder, oregano, salt, pepper and basil
In a bowl mix all the ingredients until a smooth batter is formed. This will look like batter not dough. I like to add in spices to the batter to add some flavors. Pre heat your oven to 350 degrees. Line a baking sheet or pizza pan with parchment paper (this will make clean up a breeze). Pour the dough in to any shape you want the pizza to be. I prefer a thin crust so I spread it out thin. Next cook the dough for 20 min at 350 degrees. While the dough is cooking this is the ideal time to get your toppings ready and to clean up. At the 10 min mark flip the dough over and bake another 10 min. Once the dough is done, take out of the oven top with your favorite toppings. Set your oven to broil and cook under the broiler for 1 min. You can also grill the dough after the 10 min mark to add a little different flavor.
This is a marinade I came up with that is simple and tastes great. I am not a big fan of measuring things out, so I typically just dump on the spices until it looks good to me. If I had to put a measurement to it below is what I estimate them to be.
¼ cup olive oil
¼ -1/2 cup White Rice Wine Vinegar
1 tbsp Garlic powder
1 tbsp Chili Powder
1 tbsp pepper
1 tbsp oregano
1 tbsp sea salt. ( I like the course version that’s in larger chunks)
1 tsp onion powder
1 tsp paprika
A dash of celery salt
Rub all the dry seasonings on to the meat. Making sure it is evenly coated. Place the meat in a ziplock bag or bowl, whichever you prefer to marinate in. Then add the olive oil and Vinegar to the bag. Mix around well. I typically allow the meat to marinate for 1 day before cooking.
6 Peppers (cut off top and bottom and use them)
1 pound turkey meat
½ large onion
2 cups jarred tomato sauce
1.5 tsp garlic salt
2.5 tsp Worchester
1 tsp salt
1 tsp pepper
1 tsp chili powder
2 tsp fresh thyme
1/3 cup feta cheese
Parsley for garnish
The Old-School Tough.