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Posts Tagged ‘primal meals’

When my husband and I started our primal lifestyle, we went meat crazy! This resulted in a disproportionate consumption of meat versus nutrient dense vegetables. It also blew our food budget out of the window! As a way to fix both of these problems, on occasion, we have a meatless dinner. One of my favorite ways to do this is with portobello mushrooms.  These “meaty” mushrooms help you forget you aren’t eating actual meat and can serve as a “bun” or “pizza dough” for various toppings.

The Portobello mushroom boasts a great nutrient profile being high in dietary fiber, protein, phosphorous, potassium, vitamin B6, folate magnesium, zinc, manganese, and iron. When buying a portobello mushroom make sure it is not slimy or shriveled and it should have an earthy smell. To clean, carefully wipe and cover the mushroom with a dry paper towel and place in the refrigerator in an area that air can circulate. They can be kept for 5-6 days.

How to make Italian Baked Portobello Mushrooms:

Ingredients

2 portobello mushrooms (for 2 people)

diced tomatoes

parmesan cheese (I found freshly shaved, made from raw milk, parmesan, asiago, and romano cheese from Trader Joe’s – so good!)

fresh basil, lightly chopped

olive oil

salt, pepper, and garlic powder

Directions

Wipe mushrooms with a paper towel. They do not need to be run over with water. Carefully take out the stem and scrape out the black gill-like fibers. Preheat oven to 350 degrees. Coat the entire mushroom lightly in olive oil. Mix together tomatoes, basil, cheese (as desired), and salt, pepper, & garlic powder. Fill mushrooms with mixture and bake for about 30 minutes!

What is your favorite way to eat portobello mushrooms?

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As a way to help you in your primal meal planning efforts and as a way to keep myself accountable, I’ve decided to make Mondays “Meal Plan Monday”. I use Sunday nights as my meal planning/brainstorming session and grocery list time, however, because of my personality, I sometimes stray just a bit from my “list” when I make my weekly Monday trip. Therefore, I am posting what we ate the previous week. It will be much more accurate this way. 😉 So, here goes …

Monday: Stuffed Roasted Red Peppers (I added ground beef this time, very filling!) & Roasted broccoli

Tuesday: Crockpot BBQ pork (had leftovers for lunches during the week) & leftover roasted broccoli

Wednesday: Baked Portobello mushrooms w/ diced tomatoes, basil, and parmesan (recipe to come, although it’s pretty self explanatory) & sweet potatoes

Thursday: Crockpot artichoke chicken bake & roasted brussel sprouts

Friday: Grilled out with friends – Grilled sausages w/ grilled veggies (zucchini, squash, & onions)

Saturday: Taco salad – baked cod, mixed greens, quinoa, sour cream, tomatoes, onion, salsa, avocado)

Sunday: My first Mother’s Day, I actually cooked a non primal brunch for my mom! 😉

Lunches consist of various mixed green salads (with lots of veggies on top) and leftover meat from dinner or sometimes meatless. We might throw some almonds & fruit in as well.

Breakfast is a scrambled egg variation, sometimes with a side of bacon or sausage. We had lots of Green Smoothies this week as we were trying to knock out a cold that has gotten all three of us down!

I hope this helps you in your primal meal planning! We are not always perfect (as this week was not “everyday” primal), but our goal is create a grain-free, real food lifestyle.

What did you have/are you going to have for dinner this week?

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In an effort to make a easy, affordable, delicious meal, I came up with a new recipe that also saves time and money. I love the crock pot, so any chance I can use it is a plus for me. This recipe starts in the crock pot and then 30 minutes before you are ready to eat you simply transfer to a baking dish and let the oven do the rest of the work.

Ingredients

In Crock pot:

1 package of chicken thighs or breasts (I like to use thighs because they are inexpensive and much more tender. And I almost always double recipes in the crock pot to have leftovers for later in the week)

1 tablespoon olive oil

1 tablespoon balsamic vinegar

salt & pepper

1 small can diced tomatoes

For baking dish:

artichoke hearts

fresh parmesan cheese

fresh basil, lightly chopped

Directions

Add Crock pot ingredients and cook for 4-6 hours on low. Transfer chicken mixture to a baking dish and top with artichoke hearts, parmesan cheese, and basil. Bake at 350 degrees for about 15 minutes or just until cheese starts to melt and artichoke hearts are warm.

Pair with a side of roasted broccoli, sauteed kale, or a green salad.

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If you are like me, you haven’t eaten too many parsnips in your day. Recently, however, I came across a recipe from Sarah Fragasso from everydaypaleo which included these blonde looking carrots and I thought I would give them a try.

This native Eurasian root vegetable has been eaten since ancient times. A relative to the carrot, but unique in their spicy sweet taste, this winter vegetable requires low soil temperatures to acquire their flavor and is grown in sandy, silty, or rocky soil. While the root of the parsnip is edible, care must be taken when gardening them. Parsnips’ shoots and leaves contain a photosensitive chemical that can cause inflammation of the skin if protective clothing is not worn. The condition is a type of chemical burn which can cause redness, tingling, and blisters. So, as you enjoy the tasty vegetable you can be thankful for the gardener who endured this instead of you!

Although parsnips are a close relative of carrots, they are richer in vitamins and minerals, namely potassium and fiber. While they can be eaten raw, the most common uses are boiled or roasted. In some parts of the English speaking world, parsnips are a mainstay for a traditional Christmas meal and are often paired with the Sunday roast. They can also be fried or thinly sliced into veggie chips (definitely trying this soon!).

I found Sarah’s recipe Pan Seared Chicken with Curried Parsnips and of course did a little tweaking of my own and it was so good I made it 2 nights in a row!

So, now on to the recipe…

Ingredients

about 1.5 pounds of chicken thighs (I have started eating thighs more for the cost and they are much juicier and tender than breasts)

2-4 parsnips, peeled and chopped

2-4 carrots, peeled and chopped (optional)

1/2 yellow onion, diced

2 garlic cloves, minced

1 tablespoon curry powder

1 Bosc pear, peeled and diced (I didn’t have a pear the second time I made it and it was still very good)

1/2 cup chicken broth

1/4 cup full fat coconut milk

salt & pepper to taste

2-3 tablespoons coconut oil

Directions

1. In a large skillet melt the coconut oil.

2. While oil is melting cut up chicken thighs and season with salt & pepper. Once skillet is sizzling hot, place chicken into skillet and cook through.

3. Remove chicken from the pan and set aside.

4. In the same skillet, add another tablespoon coconut oil and add diced onions. Saute for 2-3 minutes.

5. Add parsnips (and carrots if using) and cook until parsnips start to brown (for me it was between 10-15 minutes).

6. Add garlic and pear and saute for another 2-3 minutes.

7. Sprinkle the curry powder all over the veggie mixture, pour in coconut milk and chicken broth, and stir well. Bring the mixture to a simmer and continue cooking until the parsnips and carrots are tender throughout and the sauce starts to thicken.

8. Top the mixture with chicken and let simmer for another few minutes.

Since I made it two nights in a row, we ate it by itself the first night and then with sauteed kale (in bacon fat, yum) the next.

Finished product!

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These pancakes are not only tasty, but nutritious and easy!

Ingredients

1 egg

1 banana, mashed into a puree

1 tablespoon almond butter

Directions

1. Heat a skillet until it sizzles when a drop of water hits it.

2. Mix all ingredients together while skillet is heating.

3. Melt a little butter on the pan and cook like pancakes! (note: it does take a little longer to cook than regular pancakes)

Eat them plain or top with butter, berries (I have Costco’s frozen ones on hand at all times) or drizzle honey or pure maple syrup on top. This recipe makes about 4 pancakes.

Variations:

I usually add a teaspoon each of vanilla and cinnamon

I’ve also made pumpkin pancakes by adding half pureed pumpkin and half almond butter – great Fall treat!

 

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I found this recipe via pinterest and did a little altering to make it primal and in my opinion, better!

Ingredients

2 whole red peppers

1 cup uncooked Quinoa or about 2 cups cooked

1/2 large onion, chopped very fine

4 roma tomatoes, chopped (or canned diced tomatoes)

cilantro

garlic powder

salt & pepper

olive oil (I used a garlic and onion olive oil, but plain is good too)

ground turkey, beef, or shredded chicken (optional)

parmesan cheese (optional)

Directions

1. Preheat oven to 350 degrees.

2. Cut Red Peppers in half and scrape out seeds; leave stem on though. Coat inside and out with olive oil.

3. Cook peppers 15-20 minutes. While peppers are in the oven, cook the quinoa as instructed (1 cup quinoa to 2 cups water).

4. When quinoa is finished, put in mixing bowl and add in onions, tomatoes, spices, and meat, if using.

5. Stuff the peppers with mixture and top with parmesan cheese, if using, and cook for an additional 15 minutes.

Enjoy!

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