Appetizer · Entree · Seafood

Camarones Al Mojo De Ajo (garlic shrimp)

Don’t let the name of this recipe intimidate you, camarones al mojo de ajo is simply a traditional latin american sautéed garlic shrimp recipe. It can also be called “camarones al ajillo”.

The secret to tender, juicy and flavorful shrimp dishes is to not over-cook them. If you cook them for too long they become rubbery and bland.  It only takes a 2 to 4 minutes to fully cook a shrimp and keep in mind that they continue to cook even after you remove them from the stove.  Once the shrimp have turned pink/orange in color, they are done.

Possible Modifications:

  • I used grass-fed butter for this recipe, but if you want a dairy-free version, you can just use more olive oil instead.
  • The lemon and orange juice can also be substituted for a splash of white wine.
  • This dish is mildly spicy, but you can omit the chipotle peppers or replace them with chili flakes or whatever hot pepper you have on hand.

For similar dishes try my bacon wrapped scallops, shrimp stir fry or almond crusted pan fried fish

primal garlic shrimp

Ingredients:

1 lb of raw shrimp
1 tbsp of olive oil
4 tbsp of butter or ghee (or more olive oil)
1 tbsp of minced garlic
1/2 tbsp of lemon juice
1 tbsp of orange juice
Dry chipotles or chipotle powder to taste (optional)
Salt
1/4 to 1/2 tsp of dry oregano
Fresh Parsley or cilantro for garnishing

Preparation:

  • In a large skillet heat the oil and the butter until the butter is melted
  • Add shrimp and cook on medium heat until both sides turn pink/orange in color.
  • Add the rest of the ingredients.
  • Continue to cook for a minute or two.
  • Remove from heat
  • Sprinkle with oregano and parsley and serve

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Entree · Pork

Slow Cooked Pulled Pork (crock pot)

My slow cooked pulled pork recipe is a mildly spicy hybrid between a barbecue pulled pork and a Kalua pork. It is slightly sweeter than the Kalua pig, but without the overwhelmingly sweetness of a barbecue sauce.

This mouth-watering dish can be prepared in under 5 minutes and it is a great party or potluck dish. It can be prepared a day or two ahead and stored in the refrigerator, or it can even be frozen. The trick to keeping it moist and flavorful is to store the already shredded pork with some of the remaining juices from the slow cooker.

I often get asked for a recommendation on slow cookers, since there have been reports of ceramic pot slow cookers leaching lead into the food. I currently own an old Crock Pot that I purchased at Costco and it has done a great job for many years, but on my wish list (subtle hint for my friends and relatives) I have an “InstantPot“, this is a 6-in-1 cooking device with a stainless steel insert, that  allows you to brown, sauté, steam, pressure cook, slow cook or even cook rice with it. Imagine if you could brown, deglaze and braise a dish in the same pot? This cooking device is just brilliant.

Another alternative is a VitaClay which has an unglazed clay pot, but since the biggest one they make is only 8 cups, I wouldn’t be able to make my favorite roasted chicken in it.

I know what you are going to ask me next… Is that a grain-free bun? and what’s the recipe for it? Well, it is a grain free bun, that is both crispy on the outside and gooey in the inside. But I am not ready to share that recipe yet. These buns are worth money and I am hoping to either sell them some day or put the recipe in the book that I am SLOOOOOWLY working on. If someone has any ideas of how I can get it published please share them with me.

For similar ideas try my roast beef cucumber sandwich, balsamic roast or slow cooked ropa vieja

 

Paleo Pulled Pork

 

Ingredients:

2.5 lbs of pork shoulder
¼ cup of apple cider vinegar
¼ to ½ cup of maple syrup
½ medium onion, sliced (optional)
1 tsp of garlic powder
1 tsp of chili powder
½ tsp of salt
½ tsp of ground cumin
½ tsp of smoked paprika

Preparation:

  • Slice the pork shoulder into 2 inch slices following the grain of the meat. This step is optional but it ensures that the flavors and spices are evenly distributed throughout the meat.
  • Place the meat into a slow cooker (crock pot)
  • Add the rest of the ingredients. I only use ¼ cup of maple syrup because I don’t like it to be too sweet, but you can add as much as you like.
  • Cook on high for 4 to 5 hours or low for 8 to 10 hours or until the meat falls apart easily.
  • Place the meat in a large plate or cutting board and shred using two forks to pull the pieces apart.
  • Serve and enjoy

 

Tip: to store the leftover meat, place it in an air tight container, pour some of the juices from the crock pot over to prevent drying and refrigerate or freeze.

Paleo Pulled Pork Sandwich

 

Slow Cooked Pulled Pork (crock pot)
Recipe Type: Entree
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 2.5 lbs of pork shoulder
  • ¼ cup of apple cider vinegar
  • ¼ to ½ cup of maple syrup
  • ½ medium onion, sliced (optional)
  • 1 tsp of garlic powder
  • 1 tsp of chili powder
  • ½ tsp of salt
  • ½ tsp of ground cumin
  • ½ tsp of smoked paprika
Instructions
  1. Slice the pork shoulder into 2 inch slices following the grain of the meat. This step is optional but it ensures that the flavors and spices are evenly distributed throughout the meat.
  2. Place the meat into a slow cooker (crock pot)
  3. Add the rest of the ingredients. I only use ¼ cup of maple syrup because I don’t like it to be too sweet, but you can add as much as you like.
  4. Cook on high for 4 to 5 hours or low for 8 to 10 hours or until the meat falls apart easily.
  5. Place the meat in a large plate or cutting board and shred using two forks to pull the pieces apart.
  6. Serve and enjoy

 

Entree · Pork

Pork Tenderloin Roast With Sautéed Leeks and Mushrooms

Pork tenderloin roasts can be a little tricky to cook as they easily overcook and dry out. This roasting method however makes it consistently moist and perfect. I start baking it at high temperature (500 degrees Fahrenheit) which seals the juices inside, then you shut the oven off and leave the roast in there, to continue to cook slowly while resting in the oven.

To make this you need to invest in a good meat thermometer, one that is heat-resistant and you can leave inside the oven while cooking. Once you put in the roast you CANNOT open the oven door until it’s done, so make sure it is at an angle that allows you to see the dial through the oven door.

If you have an older oven or an oven that has poor insulation or not a tight seal when closed, this cooking method may not work for you. If that is the case, instead of shutting the oven off continue to cook at 300 degrees until the center of the roast reaches 140 degrees Fahrenheit.

Perfect Pork Tenderloin Roast  Ingredients:

1 pork tenderloin
2 tablespoons of coconut oil, lard or bacon fat
2 sliced leeks (white and light green parts)
3 sliced garlic cloves
1 pound of sliced mushrooms (I used oyster mushrooms)
1/2 cup of chopped prosciutto, bacon, or Jamón Serrano
1/2 cup of white wine
2 tbsp of fresh chopped basil
1/4 tsp of ground black pepper Salt and pepper to taste
Chopped parsley for garnishing

Preparation:

  • Preheat the oven to 500 degrees Fahrenheit.
  • Rub the tenderloin with salt and pepper and set in a roasting pan in the lower half oven rack. Insert an oven safe meat thermometer in the middle of the roast at an angle that you can see the temperature from the outside.
  • Bake for exactly 5 ½ minutes per pound
  • Shut the oven off but leave the roast inside (DO NOT open the oven door)
  • Let sit for 45 minutes to an hour, remove when the thermometer reads 140 degrees Fahrenheit.
  • Remove roast from the oven, cover with a foil pepper and let sit for 5 to minutes. The inside temperature should read 150 degrees.
  • Meanwhile in a large skillet over medium high heat, sauté the prosciutto and leeks in the oil for about 5 minutes.
  • Add the mushrooms and continue to cook for 2 to 3 minutes.
  • Add the rest of the ingredients and continue to cook uncovered string frequently until vegetables are tender.
  • Slice the tenderloin and top with the sautéed mushrooms and leeks.

 

Chicken · Entree · Salads

Larb

Larb is a minced meat salad regarded as the national dish of Laos. Here in The United States it is a common item in Thai restaurant menus. I used ground chicken to make this dish, but Larb can also be made with beef, duck, pork, fish or even mushrooms. It is seasoned with fish sauce fresh herbs and spices. Fish sauce is used in Thai dishes in place of salt in the same way as the chinese use soy sauce, so feel free to adjust the amount of fish sauce to your taste.

The original recipe calls for roasted ground rice, which  I omitted to keep it paleo-friendly.

For other asian-inspired dishes try my lettuce chicken wraps, Thai fried rice or sesame beef

Paleo Thai Salad

 

 

Ingredients:
1 lb ground chicken
2 limes, juiced
4 tbsp of fish sauce 
1/3 medium red onion, sliced
1-2 sliced green onion
2 tbsp of fresh chopped cilantro
1 tbsp of fresh chopped mint leaves
Ground Thai chilies, red pepper flakes or cayenne pepper to taste.

Preparation:

  • Marinate the chicken in 1/2 lime juice.
  • Cook chicken making sure to break it down in little pieces (oil may not be necessary).
  • Meanwhile in a large bowl combine de rest of the ingredients.
  • Once the chicken if fully cooked add to the bowl and mix.
  • Serve at room temperature, over shredded cabbage, lettuce, arugula of your favorite salad mix
Larb
Recipe Type: Salad
Cuisine: Thai Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
  • 1 lb ground chicken
  • 2 limes, juiced
  • 4 tbsp of fish sauce
  • 1/3 medium red onion, sliced
  • 1-2 sliced green onion
  • 2 tbsp of fresh chopped cilantro
  • 1 tbsp of fresh chopped mint leaves
  • Ground Thai chilies, red pepper flakes or cayenne pepper to taste.
Instructions
  1. Marinate the chicken in 1/2 lime juice.
  2. Cook chicken making sure to break it down in little pieces (oil may not be necessary).
  3. Meanwhile in a large bowl combine de rest of the ingredients.
  4. Once the chicken if fully cooked add to the bowl and mix.
  5. Serve at room temperature over shredded cabbage, lettuce, arugula of your favorite salad mix

 

Beef · Entree

Vaca Frita (cuban beef stir fry)

Vaca frita is a traditional cuban shredded beef stir fry. The name literally means “fried cow”. It is similar to “Ropa Vieja” minus the tomato sauce. This dish is tangy, juicy and crispy.

The meat has to be first stewed in a little bit of water and boiled until it’s soft and easy to shred, then marinated with spices, onion, garlic, and citrus juices.  It is then fried until crispy. In spite of this recipe calling for 1/4 cup of lemon juice and 1/4 cup of orange juice, the end result is not as “citrucy” as it sounds, just slightly tangy.

For other latin inspired recipes try my ropa vieja, paleo empanadas, or Mexican paleo rice

Paleo Vaca Frita

Ingredients:

2 lbs of flank steak
1 1/2 sliced onions
8 garlic cloves
2 bay leaves
1/4 cup of lemon juice
1/4 cup of orange juice
Salt and pepper to taste
1/2 tsp of ground cumin (optional)
Oil of preference for frying (I use tallow)

Preparation:

  • In a large saucepan cook the meat, with 2 chopped garlic cloves,1/2 onion bay leaves,salt and enough water to cover the meat.
  • Cook covered for 45 mins or until meat is tender and pulls apart with a fork.
  • Let the meat cool off in the broth.
  • Shred the meat and save the broth for a different use.
  • Mash the remaining garlic cloves.
  • In a large bowl, combine all of the ingredients (except the broth) and let sit for  an hour.
  • Fry with the oil in a large skillet, work in small batches so that the meat doesn’t stew instead, you want it to be slightly crispy.
Vaca Frita (cuban beef stir fry)
Recipe Type: Entree
Cuisine: Latin Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 2 lbs of flank steak.
  • 1 1/2 sliced onions
  • 8 garlic cloves
  • 2 bay leaves
  • 1/4 cup of lemon juice
  • 1/4 cup of orange juice
  • Salt and pepper to taste
  • 1/2 tsp of ground cumin (optional)
  • Oil of preference for frying (I use tallow)
Instructions
  1. In a large saucepan cook the meat, with 2 chopped garlic cloves,1/2 onion bay leaves and enough water to cover the meat.
  2. Cook covered for 45 mins or until meat is tender and pulls apart with a fork.
  3. Let the meat cool off in the broth.
  4. Shred the meat and save the broth for a different use.
  5. Mash the remaining garlic cloves.
  6. In a large bowl combine all of the ingredients (except the broth) and let sit for about an hour.
  7. Fry with the oil in a large skillet, work in small batches so that the meat doesn’t stew instead, you want it to be slightly crispy.
Chicken · Entree

Tomato Fennel Chicken

Three simple steps to a delicious chicken stew! I have gotten a few requests to make more “bachelor” friendly recipes. An every day, throw-it-all-in-a-pot-and-forget-about-it type of dish. I thought this Tomato Fennel Chicken meets these requirement.

Blogging has been a constant learning experience. I should have figured that out much sooner, that except for special occasions, people don’t really want to spend hours preparing complicated recipes. Most of what I cook on regular basis looks like this. I get some meat, chop some vegetables, add some spices and throw it all in a pot. I don’t ever really follow a recipe for stews because they are really hard to mess up.

This tomato fennel chicken can be made on a stove top or a slow cooker, you can use any cut of chicken or boneless chicken you like.

For other easy entrée recipes try my chayote beef stew, crock pot barbecue ribs, or sunchoke picadillo (you can replace sunchokes with kohlrabi, turnips, or rutabaga)

 

Paleo Fennel Recipe

Ingredients:

1 medium onion cut in 8
2 tbsp of coconut oil, butter or tallow
2 lb. of chicken (I like free range legs)
1 lb. of chopped tomatoes
2  medium fennel bulbs, sliced
1/2 sliced red bell pepper
1/2 sliced green bell peppers
4 chopped garlic cloves
2 tsp of dried thyme
1 tsp of coriander
1 tsp of turmeric
Salt and pepper to taste

Preparation:

  1. In a large sauce pot, brown the onions in the oil.
  2. Add the rest of the ingredients.
  3. Cover and cook over medium heat until chicken is cooked.

If using a slow cooker simply omit the oil, add all the ingredients to the pot and cook on low heat for 5 hours or high heat for 3 hours

Tomato Fennel Chicken
Recipe Type: entrée
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 medium onion cut in 8
  • 2 tbsp of coconut oil, butter or tallow
  • 2 lb. of chicken (I like free range legs)
  • 1 lb. of chopped tomatoes
  • 2 medium fennel bulbs, sliced
  • 1/2 sliced red bell pepper
  • 1/2 sliced green bell peppers
  • 4 chopped garlic cloves
  • 2 tsp of dried thyme
  • 1 tsp of coriander
  • 1 tsp of turmeric
  • Salt and pepper to taste
Instructions
  1. In a large sauce pot, brown the onions in the oil.
  2. Add the rest of the ingredients.
  3. Cover and cook over medium heat until chicken is cooked.

 

Chicken · Entree · Uncategorized

Paleo Cashew Chicken

I know I have been slacking on my recipes lately, I have a long list of excuses, but without boring you with my life story, let’s just say that I have been overwhelmed. Starting today I am regrouping and refocusing on my blog. Let’s start this new page of my journey with an Asian inspired recipe: Paleo Cashew Chicken.

A few of you have been asking about my lack of blog posts, besides a few hiccups on the road, I have been holding onto some of my recipes for the book that I am planning on putting together. It is going to be a while before it comes out. I am working at a snail’s pace on it, trying to keep it as a fun project and not a stressful job for now.

To “paleolize” this recipe I replaced the traditional soy sauce with coconut aminos and made the chicken a little crispy using arrowroot powder, however it can be easily omitted. The type of meat and vegetables can be substituted for whatever you have at hand, it is the sauce and the cashews that make this recipe.

For other easy chicken recipes try my slow cooker roasted chicken, tomato chicken fajitas or Thai chicken wraps

Primal Cashew Chicken

Ingredients

1 lb of boneless chicken
¼ cup of arrowroot powder
1 tbsp of sesame oil
1-2 tbsp of coconut oil
2 cups of broccoli florets
1 medium onion
2 minced garlic cloves
1 medium bell pepper
2/3 cup of cashews
1 tbsp of coconut vinegar or apple cider vinegar
3 tbsp of coconut aminos
2-3 tbsp of raw honey
red pepper flakes, red jalapenos or Thai chilies taste (optional)
a pinch of salt
black pepper to taste

Preparation:
• Rinse and dry the chicken.
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
• In a large skillet or wok heat the sesame and coconut oil over high heat
• Pan fry the chicken until all sides are brown and the chicken is fully cooked
• Set the chicken aside
• Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
• Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
• Return the chicken to the skillet
• In a separate bowl combine the vinegar, honey and coconut aminos
• Pour over the cashew chicken and remove from heat

Paleo Cashew Chicken
Recipe Type: entrée
Cuisine: Asian
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 lb of boneless chicken
  • ¼ cup of arrowroot powder
  • 1 tbsp of sesame oil
  • 1-2 tbsp of coconut oil
  • 2 cups of broccoli florets
  • 1 medium onion
  • 2 minced garlic cloves
  • 1 medium bell pepper
  • 2/3 cup of cashews
  • 1 tbsp of coconut vinegar or apple cider vinegar
  • 3 tbsp of coconut aminos
  • 2-3 tbsp of raw honey
  • red pepper flakes, red jalapenos or Thai chilies taste (optional)
  • a pinch of salt
  • black pepper to taste
Instructions
  1. • Rinse and dry the chicken.
  2. • In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
  3. • In a large skillet or wok heat the sesame and coconut oil over high heat
  4. • Pan fry the chicken until all sides are brown and the chicken is fully cooked
  5. • Set the chicken aside
  6. • Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
  7. • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
  8. • Return the chicken to the skillet
  9. • In a separate bowl combine the vinegar, honey and coconut aminos
  10. • Pour over the cashew chicken and remove from heat
Entree · fish

Ginger Lemon Sea Bass

 

This Asian-inspired Ginger Lemon Sea Bass can easily be used with any other kind of fish filet. I cook it in boiling water inside a foil “pocket”, but I first line it in parchment paper to avoid aluminum coming in direct contact with my food.

One of the downsides of cooking fish is the lingering smell in the house, but with this cooking method most of the smell is contained in the pocket. This recipe can be baked as well, cutting the cooking time down by 5 to 10 minutes, but it is a little bit more dry that way and the flavors do not seal in the same.

For other fish recipe ideas try my almond crusted pan-fried fish with garlic butter, sage salmon or my salmon pesto pasta

Ingredients:

1 lb of sea bass, cut into 2 or 3 pieces
2 tbsp of coconut aminos (soy sauce replacement)
1 tbsp of sesame oil
2 tsp of fresh ground ginger
3-4 lemon slices
salt to taste
red pepper flakes to taste (optional)

Preparation:

  • Place the fish on a piece of parchment paper.
  • Spread the ground ginger evenly over the fish.
  • Pour the sesame oil and coconut aminos over it.
  • Sprinkle some salt and red pepper flakes.
  • Place the lemon slices on top of the fish.
  • Fold the parchment paper over the fish, and make a pocket sealing in the marinade.
  • Place the parchment paper pocket over a piece of aluminum foil and make another sealed pocket, packing sure that the opening fold is on the top.
  • In a large bottom pot bring about an inch of water to a boil.
  • Put the fish “pocket” in the pot, making sure that the water cannot get inside.Ginger Lemon Sea Bass
  • Cover lower the heat to medium and cook for about 20 minutes or until the fish flakes easily with a fork. Cooking time varies depending on the thickness of the fish. If you are only wrapping the fish in foil and not using the parchment paper, the cooking time will be much shorter.
  • Serve as is or with some lemon juice over it.
Ginger Lemon Sea Bass
Recipe Type: Entree
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
  • 1 lb of sea bass, cut into 2 or 3 pieces
  • 2 tbsp of coconut aminos (soy sauce replacement)
  • 1 tbsp of sesame oil
  • 2 tsp of fresh ground ginger
  • 3-4 lemon slices
  • salt to taste
  • red pepper flakes to taste (optional)
Instructions
  1. Place the fish on a piece of parchment paper.
  2. Spread the ground ginger evenly over the fish.
  3. Pour the sesame oil and coconut aminos over it.
  4. Sprinkle some salt and red pepper flakes.
  5. Place the lemon slices on top of the fish.
  6. Fold the parchment paper over the fish, and make a pocket sealing in the marinade.
  7. Place the parchment paper pocket over a piece of aluminum foil and make another sealed pocket, packing sure that the opening fold is on the top.
  8. In a large bottom pot bring about an inch of water to a boil.
  9. Put the fish “pocket” in the pot, making sure that the water cannot get inside.
  10. Cover lower the heat to medium and cook for about 20 minutes or until the fish flakes easily with a fork. Cooking time varies depending on the thickness of the fish. If you are only wrapping the fish in foil and not using the parchment paper, the cooking time will be much shorter.
  11. Serve as is or with some lemon juice over it.
Appetizer · Chicken · Entree · Side Dish

Paleo Chicken Tacos

Primal Tacos

It is possible to make Paleo Chicken Tacos without wrapping them in plain boring lettuce; these ones are wrapped in a jicama shell. The trick is to slice the jicama very thinly and soak it in warm water until flexible. I recommend using a mandolin slicer or an electric food slicer, but a large very sharp knife will work too

A few months ago, I wanted to have a small and casual gathering to celebrate my husband’s birthday. We had just returned from a vacation less than a week before, we were all jetlagged and adjusting back to our routine so I wanted to keep things simple. Before I knew it, the list of confirmed guests had tripled my estimated head count; my girls were cranky and clingy and with a schedule still 9 hours ahead. I wasn’t even going to attempt cooking for the event; instead I hired a taco stand. Easy enough! …The only problem was that a large number of my friends have now gone grain free as well. This jicama shells saved the quasi-paleo party, everyone loved them. Except the “taco guy”, I wish I knew what he was really thinking when I handed him 2 large bowl of swimming jicama slices and told him that a lot of people don’t eat corn and were going to use those instead. The puzzled look on his face was priceless so I kept my Mexican cauliflower “rice” a secret.

Besides making taco shells with them I use jicama to substitute croutons in my salads, cut them into sticks for dipping or just chop them and eat them with salt and lemon, they are a low in calories and a great source of vitamin C and fiber.

Ingredients:

1 jicama
1 lb. of diced boneless chicken
1 medium onion, sliced
1 red bell pepper
3 garlic cloves, minced
1-2 tbsp of lard, butter or coconut oil
1 tsp of cumin
1 tsp of chili powder
1 tsp of dry oregano
½ tsp of smoked paprika
Salt and pepper to taste
2 avocados
Cilantro to garnish

Preparation:

  • Slice the jicama into very thin rounds, about the thickness of tortillas.
  • Soak the jicama slices in warm/hot water for 30 minutes, or until flexible. Do not cook them.
  • In a large skillet over medium/high heat, sauté the onions in the oil for 3-4 minutes.
  • Add the chicken, garlic, bell pepper and spices and continue to cook until the chicken is well done.
  • Dry the jicama rounds and top with the chicken, avocado slices and cilantro.

For similar recipes, try my lettuce chicken wraps or my grain-free wraps.

Paleo Chicken Tacos

Recipe Type: Appetizer
Cuisine: Mexican-Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 jicama
  • 1 lb. of diced boneless chicken
  • 1 medium onion, sliced
  • 1 red bell pepper
  • 3 garlic cloves, minced
  • 1-2 tbsp of lard, butter or coconut oil
  • 1 tsp of cumin
  • 1 tsp of chili powder
  • 1 tsp of dry oregano
  • ½ tsp of smoked paprika
  • Salt and pepper to taste
  • 2 avocados
  • Cilantro to garnish
Instructions
  1. Slice the jicama into very thin rounds, about the thickness of tortillas.
  2. Soak the jicama slices in warm/hot water for 30 minutes, or until flexible. Do not cook them.
  3. In a large skillet over medium/high heat, sauté the onions in the oil for 3-4 minutes.
  4. Add the chicken, garlic, bell pepper and spices and continue to cook until the chicken is well done.
  5. Dry the jicama rounds and top with the chicken, avocado slices and cilantro.
Breakfast · Entree

Breakfast Stuffed Acorn Squash

Paleo Breakfast Stuffed Squash

The breakfast stuffed acorn squash is a meal on its own, which can be enjoyed at breakfast, brunch, lunch, or dinner. They are the perfect choice to impress large parties, because they are really easy to make and have a aesthetically-pleasing presentation and delicious flavor. They are also very filling, I had one for breakfast the other day and I don’t think I was hungry until 4 in the afternoon.

I have been asked several times to make egg-free breakfast dishes, and this one would be a great option. If you omit the egg, it would still be a delicious dish.  For the longest time, long  before I went Paleo, I used to not like eggs, or cereal,; dairy used to upset my stomach, bread made me bloated and tired, I was too lazy to make pancakes or muffins. I didn’t consider fruit to be a meal, because to me a satisfying meal should be warm, so my options were always left over dinner. My co-workers didn’t really appreciate me showing up to work at 9 am with a bowl of leftover seafood soup or grilled steak. Now I am just addicted to banana scramble and breakfast porridge and have grown to love eggs.

Ingredients:

1 acorn squash
2 eggs (optional)
½ cup of nitrate free turkey or pork ground sausage
1 tbsp of butter or coconut oil
1-2 garlic cloves
½ cup of chopped onions
2 tbsp of fresh sage
Salt and pepper to taste

Preparation:

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut the acorn in half, lengthwise
  • Place the acorn face down over a cookie sheet or baking dish and bake for about 20-25 minutes or until the squash is tender
  • Meanwhile in a medium skillet sauté the onions, garlic, sage and sausage with the oil, until the sausage in fully cooked.
  • Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn “shell” too thin
  • In a large bowl mix the squash, and sausage
  • Scoop back into the acorn.
  • With the back of a spoon push down in the middle of the squash to create room for the eggs.
  • Crack the eggs open and pour one egg in the center of each squash
  • Bake for an additional 10-20 minutes or until desired doneness.