Mexican Shepherd’s Pie
made with diced carrots, parsnip, zucchini, bell pepper, fresh peas, garlic, tomatoes, and ground beef, seasoned with organic taco spices, and topped with shredded seasoned sweet potatoes.
Could be considered a bit of a cheat meal, if you are on a carb restricted diet, due to the sweet potato.
Roasted Pork Tenderloin with Fire Roasted tomato Chutney.
1 can Muir Glen organic fire Roasted tomato
1 Gala apple cored and diced
1/2 small sweet onion diced
1 medium Portobello mushroom diced
1/4 cup dried cranberries
1/2 teaspoon Garam Masala
1/4 teaspoon ground ginger
1 teaspoon sea salt
1/4 cup water
Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Spoon over sliced Pork Tenderloin as shown and serve with steamed green beans as shown.
Paleo Stuffed peppers on Sauteed spinach
Paleo Garlic Shrimp Scampi with Zucchini ‘noodles’
This recipe was sent to us by a friend. It is super easy and delicious. I did change one thing in the recipe. To keep it dairy free, I substituted Tofutti Better Than Sour Cream for the greek yogurt. Using Cauliflower as a rice substitute makes it more Low glycemic friendly.
Baked Lemon Pepper Tilapia with baked clams and baby Kale slaw.
Baked Tilapia and clams
- 4 tilapia filets
- 12 little neck clams
- 1/4 cup Olive Oil
- Juice of 1 lemon
- Ground black pepper
Preheat oven to 375 degrees. Place tilapia filets on a shallow foil lined pan. Arrange clams around tilapia.
In a blender add olive oil, lemon juice and salt to taste. Mix well and pour over tilapia. Sprinkle generously with black pepper. Bake uncovered for 20-25 minutes.
Baby Kale Slaw with tomatoes
- 1 package fresh Baby Kale (5-6 oz)
- 1 medium head Radicchio
- 1 small red onion (or half of a medium red onion)
- 2 medium carrots shredded
- 5 -6 oz of cherry tomatoes
Shred the baby kale or lightly pulse in food processor to desired size. Slice the Radicchio in thin strips. Thinly slice onion. Process carrots through grater attachment to make shreds. Combine in a large bowl with tomatoes.
Add dressing and toss well.
Lemon Dijon Balsamic Vinagrette
- 1/2 cup olive oil
- 6 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Combine all ingredients in a blender and mix well.
15 minutes prep time
Paleo Friendly Shrimp Curry with peas and Cauliflower ‘Rice”
I varied my usual Recipe by adding Muir Glen Fire Roasted Tomatoes and Fire roasted green chilies. I also added 8 oz of green peas. Green peas are controversial in the Paleo Diet, with some saying they are and others saying they are not compliant. I fall on the side of “if it can be safely eaten without being cooked it is Paleo enough for me.” if peas are not part of your plan, you can leave them out.
The rice is made by steaming a whole cauliflower for 15 minutes in my electric steamer and then running it through the grating blade of a food processor. I also steamed a carrot along with it and processed, and added a pinch or two of turmeric and salt for added color.
The curry sauce is made with coconut milk.
This is one of my favorite recipes and can be put together and served in about 30 minutes with good planning.