5 Paleo Grilled Recipes

When the weather permits, I grill my meats.  Grilling is fairly easy and delicious.  This week I put quite a few things on the grill and it lasted for four days.  I love using these all natural fire starters for my charcoal grill. These fire starters are great and they provide employment for individuals with disabilities.

Below are some recipes for the grill.

Chipotle Bacon Sliders

Simple Grilled Chicken Drumsticks

Honey Garlic Chicken wings

Vegged Up Paleo Beef Burgers

Grilled Lemon Pepper Chicken

What are some of your favorite things to put on the grill?

 

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Paleo dinner recipes for the week

 It has been my desire to include more recipes on my blog.   At the end of each week, I plan to post what I cooked.  Pray for me that I will be consistent…PLEASE and THANK YOU!  Here we go!

Slow cooked ribs (these are a huge hit in our house)

Directions

1.  Preheat oven or tabletop roaster to 250.

2.  Season the ribs with salt and pepper or seasoning of choice.

3.  Put ribs in baking dish, meat side down.

4. Use aluminum foil to cover dish before placing in oven.  Use roaster cover if you are using tabletop roaster.

5.  Check ribs after 4 hours, they should be tender. 

6.  Drain drippings, flip ribs over and coat with barbecue sauce.  You can make your own if you are feeling ambitious.  When I don’t have the time, I use the trader Joe’s brand.

7.  Enjoy!

I have tried cooking ribs on the grill and they always turn out chewy.  They are ALWAYS tender and delicious when I use this slow cooked method.

I served the ribs with roasted cauliflower, sautéed green beans and onions and oven baked sweet potatoes with coconut oil.

I used this beef shank recipe and served it with roasted mini potatoes.

I also made this chicken breast recipe suggested by a good friend.  It was super easy and delicious.  To continue with the theme of easy, I just cut the chicken up and put it on top of a bed of premade salad mix from Costco.

What delicious recipes did you make this week?  Leave a comment and let me know.

 

 

 

 

 

 

Simple Paleo Plantain Bread

Since I have gone Paleo, my children have not been happy about the absence of bread from our household; especially the missing tooth child pictured above.  She is not thrilled with the idea of bringing a chicken leg for lunch.  She has a field trip tomorrow and is begging me to make a sandwich for her sack lunch.  So today this mama  got in the kitchen and made a Paleo friendly bread.  It is super easy to make.  I modified the original recipe and it was a total hit with the younger three.   Let us hope their older sister shares the same sentiments.   This recipe is not Whole30 approved because they discourage you from making any Paleo version of all off limits food; bread being one of them. For those doing the Whole30, I will post more approved recipes this week to make up for it.  Deal?  Ok! Glad we are friends again. Now for the recipe.

Simple Paleo Plantain Bread

Ingredients

• 1 green plantain
• 2 whole eggs
• 1/2 tsp salt
• I also added some black pepper and dried herb seasoning

Be adventurous and experiment with different seasonings.

Directions

• Preheat oven to 350 degrees.
• Peel plantain and cut into medium size pieces
• Place plantain in blender or food processor
• Add eggs.
• Blend until the mixture is creamy.
• Add mixture to a greased pan.
• Bake bread for 20 minutes.
• Enjoy!

I must add that this is more like a flat bread, but it is still yummy!

 

 

 

Another Whole30 Day 1

Today is THE big day, another round of WHOLE30!  I am excited for all those that are joining especially because I was told by three individuals that their husbands are on board.  How awesome is that?  Things are so much easier when you receive support from the home front, but that’s another post all by itself.  On to tips and recipes, shall we?  You may not be able to implement all of the suggested strategies  but find what works for you.

• Try batch cooking once a week.  One of the quickest way to guarantee failure on the Whole30 is to not have ANY approved food readily available when you are hungry.  Do not set yourself up for failure, cook in advance.  I tend to do most of my cooking on Monday, and I am normally cooking again by Wednesday.  WHY?  Because my family of 8 LOVES to eat!
•  If you are not able to cook all your meats in one day, try seasoning the meat and freezing it.  This way the meat can go from freezer to oven. Most vegetables and meats can be frozen.  Check out this site for a week’s worth of freeze ahead Whole30 approved crock pot meals.
• Chop veggies (onions, peppers, carrots, etc) ahead of time and store in fridge.  When you are ready to cook, you don’t have to worry about spending too much time on the prep work.
• Grill once a week.  In the warmer months I TRY to grill at least once every two weeks and store all the meat in a big roaster pan in the fridge.  Grilled meats also freeze very well, so if you don’t get to all of the meat, no worries just freeze it for another time.
• Keep it simple.  Try a few new recipes a week, not everyday.  When I first started the Paelo diet,  I was a bit extreme and was trying a new recipe like EVERYDAY!  After awhile this got to be very tiring.  These days I am a bit more realistic and stick to my oldies but goodies and try a new recipe a few times a week.
• Think outside the box…breakfast for dinner, dinner for breakfast.  For breakfast tomorrow,  I plan to have some left over zucchini noodles with my curry chicken and some avocado.  Why not?
•  I try when possible to be one step ahead of the game and have some extra cooked protein on hand (chicken wings, chicken breast, frittatas )  or at least some canned fish in the cupboard.  Homemade mayo on canned fish with some avocado and sweet plantains on the side always makes for  a great emergency/backup  meal.
• Try to make at least one frittata a week and keep in fridge for backup.
• Use your crock pot and Roaster.  Visit this site for 30 Whole30 crock pot meals.  YUMMY!
• Learn ways to make multiple dishes from one meat.  For example you can cook multiple pounds of ground meat of choice  using basic seasonings.  Then throughout the week you can use that same ground meat  for different dishes like  chili or lettuce wraps topped with avocado, sauteed onions and pepper and whole30 approved salsa.  Or I typically bake two whole chicken each week and store in fridge.  One night we may have baked chicken with sauteed greens and butternut squash.  Throughout the week I may shred the remaining chicken and use it for a creamy tomato soup  served with a big salad and why not toss some shredded chicken on the salad while I am it.

Perhaps you have some tips and recipe you would like to share, please leave a comment below.  Remember you can do this!

 

Homemade coconut milk, mayo, spiralized noodles and veggie chips video tutorials

 

 

https://www.youtube.com/watch?v=ncP40dEI0yU

 

Products used for Coconut Milk

1. Vitamix Blender

2.  Shredded Coconut Unsweetened

3. Best Nut Milk Bag

 

Products Used for Paleo Mayo

1. Hand Blender with Blending and Whisk Attachments

2. Everyday Paleo Family Cookbook: Real Food for Real Life

 

 

Products used for spiralized vegetable noodles and vegetable chips

1.Plastic Spiral Vegetable Slicer

2. Mandoline

3. No Cry Cut Resistant Gloves