Sausage and Peppers

Yes. Because I am not creative today, that is the name. If you have a better name for this recipe- let me know in the comments below!

PREP: 20 minutes
Cook time: 20 minutes
Total: 40 minutes

Serves: 4

INGREDIENTS

1 lb Italian Sausage

1 Onion (I used 1/2 a red onion)

1 Green Pepper

1 Yellow Pepper

1 Red Pepper

1 Cup Vegetable Broth (Try for Organic)

Garlic – As much as you’d like

1 Tsp Salt & Pepper  

 

DIRECTIONS

 

Brown the sausage, then remove it from the pan

Sauté your onion with the peppers for about 7 minutes

Time to freestyle! I added garlic, salt, pepper, vegetable broth, salt & pepper and cooked it for another minute or so

After the veggies were sautéed to my liking, I threw the sausage back in and let it simmer for about 10 minutes.

 

Done and done! This makes a great leftover meal too!

 

Enjoy!

 

 

--All the Best!

Kitchen Sink Hash

I feel like like this would be the best rainy day or snowy day meal to cuddle on the couch with (ps- grab extra napkins if you decide that is a good idea...) You will love this! Simple ingredients and you can have it on your dining room table (or if you are us and dont have a dining room- or a table.. on your coffee table!) in less than an hour! Around 35 minutes to be exact!

 

A perfect fall dish. It reminded me of chili!

 

Zach and I have a rating system. Maybe I've mentioned it before...? A scale of 1 - 10. 1 being the worst and 10 being excellent. We rated this a 10. Just the perfect amount of spicy, the texture is great and the avocado adds flavor and helps with the hotness.

 

I just had an idea! If you have leftovers of this (we did not) add eggs and this would be an awesome breakfast!! Dang. Im a genius.

 

 

PREP: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Serves: 3-4 

INGREDIENTS

1lb chorizo
1/2lb chicken, diced

1 yellow bell pepper, seeds removed and diced
1 poblano pepper, seeds removed and diced *
1/2 yellow onion or sweet onion, diced
1 sweet potato, diced
1 package of sliced mushrooms
A bit of garlic powder
A bit of onion powder
Dash of salt and pepper
1 avocado, sliced
Optional- TBS of fat of your choice (coconut oil, extra virgin olive oil, etc)

* Ingredients note: I couldn’t find a poblano pepper at the store so I put a couple pepperoncini’s on the side instead – since I had a jar in my fridge

DIRECTIONS

Put a medium sized skillet over medium-high heat and add your chorizo

Use a slotted spoon to break up your chorizo and cook it until it’s completely cooked through (about 6-8 minutes)- Use your slotted spoon and place cooked chorizo in a bowl

Toss your chicken into the same skillet that the chorizo was in and cook until completely cooked through- once it’s cooked- put into the same bowl as your chorizo and mix together- let them set

Place onions and sweet potatoes in your chorizo/chicken skillet and add your seasonings. If there isn’t much chorizo grease left after the chicken cooks, add your choice of fat

Stir then cover, stir occasionally

When your sweet potatoes begin to soften up, toss in the yellow pepper (and poblano pepper) and stir. As soon as your veggies begin to cook down, add your mushrooms

Now, after your mushrooms are soft, add your bowl of chicken and chorizo back to the skillet

Continue to stir until the sweet potatoes are cooked to your liking

Don’t forget your avocado- and top your dish!

Enjoy!!

--All the Best

 

Recipe from: www.paleomg.com

Fish Tacos!

Fish tacos. There is no definite recipe for these. Usually, a white fish is used. Tilapia is delicious and easy to cook with, so you may find more tacos that use it.

 

Please note: I am in no way a photographer. The pictures you get to see on this blog are crappy but real. I think this looks delicious. Mostly because it was! Oh. I love avacado too- so instead of slices- I just chunked them on there. Nom nom nom...

 

Also, we double most all of our recipes, so the pictures may look like more than what you would normally have We love leftovers. They are the best!

 

One more thing. If you noticed. We used white corn tortilla shells. A lot of times, we dont have time to make our own (I will, however, be making my own shells in a future recipe! Stay tuned for that!) This isn't straight paleo but a better option- instead of flour tortilla shells. If you are just completely against it- check out a coconut tortilla recipe at the bottom of the post.

PREP: 10 minutes

Cook time: 10 minutes

Total: 20 minutes

Serves: 4

INGREDIENTS

1lb fresh tilapia fillets

1 tbsp coconut oil

1 medium onion, chopped

4 cloves garlic, minced

1 or 2 jalapeño pepper(s), finely chopped (our grocery store was out of these so I used pepperoncini's instead.. worked fine!)

2 cups tomatoes, diced

1/4 cup fresh cilantro, finely chopped

3 tbsp lime juice

Sea salt and freshly cracked black pepper to taste

1 avocado, sliced

DIRECTIONS

In a large skillet over a medium-high heat, mix the coconut oil, garlic and onions together. Cook for about 5 minutes. You'll want your onions to be soft and translucent

Add the tilapia fillets to the skillet

 

Allow the fillets to cook for 3 - 4 minutes on each side. As the fish begins to cook, use a fork and pull it apart into flaky pieces 

Add the jalapeno pepper, tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for at least 5 minutes before removing from heat 

Don't forget the avocado!!

 

Paleo Coconut Flour Tortillas

 

INGREDIENTS 

5 tbsp Coconut flour (heaping)
6 Egg whites (save the yolks)
1/8 tsp Baking powder
3 tbsp Coconut milk or water
Fat for frying (coconut oil, lard, ghee)

DIRECTIONS

 

Place all ingredients- except the oil- into a bowl and whisk briskly for a few minutes. The batter should be relatively runny 

 

Place a medium sized skillet on medium-high heat and add your cooking fat (coconut oil) 

 

Pour in some batter and swirl it around the skillet to form a thin layer. Try using a 20 oz ladle or something that will make them consistent in size

 

Wait a few seconds until the edges brown or curl up and flip! Take them out and place on a plate when done

 

Tip:  Make these the day you are going to consume them, they should keep in the fridge for a week or so in an air tight container or zip-lock bag

 

Recipe: http://paleodietlifestyle.com/fish-tacos/