Honey-Mustard Pork Tenderloin Wrapped in Bacon

I forgot to take a pic after the pork loin was done roasting.  #fail

Juicy, tender and flavorful are the three words that come to mind when I sunk my teeth into the pork tenderloin.   This recipe will not disappoint. Oh, and it can feed a small army.

The recipe itself is very easy to execute however the roast time is lengthy.  Allow yourself plenty of time for the roasting process.    

Ingredients

1-11/2 pounds of pork tenderloin 

1/4 cup of Dijon mustard

2 tablespoons of grain mustard

2 tablespoons of honey

2 cloves (minced)

2 tablespoons of fresh rosemary (finely chopped)

1 pounds of bacon (paleo friendly)

toothpicks

Directions

Preheat oven to 350 degrees.   In a small bowl, thoroughly mix the mustards, honey, rosemary and garlic.  

In a shallow roasting pan, slather the pork tenderloin with the honey-mustard mix.  Next wrap the tenderloin with strips of bacon.  Secure each strip of bacon onto the tenderloin with a toothpick.  

Roast the pork loin for 1 hour.  After one hour, place a sheet of foil over the loin and roast for an additional 20 min.   Remove pork loin from oven and let it rest for 10 min.  

Sausage and Peppers

In keeping with my overall theme of quick and easy, here is another recipe that is flavorful, simple to make and done in under 20 min!

No time to cook?  Don't fell like throwing a plethora of ingredients together?  Hungry now and not later?  Then this is the trick for you!

Really, the only trick is finding a sausage that is paleo friendly.   Check out Whole Foods or Sprouts for paleo-friendly sausages.  I tend to like the spicy variety but buy whatever suits you and your taste buds is fine.

Ingredients
1 pounds of sausage, cut into 1/2 inch sections
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 yellow onion (sliced)
3 cloves of garlic (minced)
3 tablespoons of olive oil
1 teaspoon of oregano or seasoning mix
salt and pepper to taste

Directions
In a large skillet, add olive oil and cook sausage slices until browned. Once browned, set them aside on a plate.  Use the sausage drippings in the skillet to sauté peppers and onions.   If needed, add more olive oil.   Once onions have softened, add in garlic, oregano, salt and pepper.  Continue to cook until peppers are soft and onions browning.  Add back in the sausage and continue to cook for a few more minuets.  Serve HOT.

Veggie Fritters

These make a great side dish. Throw them in a baggy and you have a nice afternoon snack at work. You can also make them a litte thicker and dip them in paleo mayo/dip (recipe in this blog). 

Ingredients:

1 large carrot graded

1 zucchini graded 

1/2 small red onion graded

4 eggs 

Grapeseed oil

Garlic powder, sea salt and pepper to taste. 

Directions: 

Whisk eggs in a large bowl, add veggies and spices ( I also added a couple dashes of smoked paprika to the mix). Coat the bottom of a large frying pan in Grapeseed oil over med to high heat. Scoop a small spoon full of the mixture onto the heated oiled pan and pat them into your desired thickness. Turn until both sides are golden and delicious! Yummos!! 

<3 Kristy

Paleo Shrimp Scampi

Shrimp Scampi.....Ive always shied away from trying to make a non-paleo version of shrimp scampi because I thought I was difficult to make, which is far from the truth.   IT'S EASY.

My quest to make shrimp scampi started about a month ago when Chad ordered shrimp scampi at a local downtown Los Angeles restaurant. It was typical shrimp scampi: A few large-sized shrimp slathered in butter with an awesome garlic aroma and served on a bed of pasta.    As the plate was served, I said to myself, "I bet I can make a Paleo-ized version of shrimp scampi."

Admittedly, I did bend the Paleo rule: dairy.   The recipe requires butter and I did use butter.  There I said it.  However, I used grass-fed butter (Kerrygold Butter).   Not sure how you feel about bending the rules but I had to for this recipe.  Of course, ghee would be an appropriate substitute, which won't bend the rule of Paleo.  As for the pasta, I used the most logical substitute: spaghetti squash (see older blog entry for cooking options).

Ingredients: 
1 1/2 teaspoons of salt
3 tablespoons of grass-fed butter
2 1/2 tablespoons of olive oil
4-6 cloves of minced garlic
1 pound of large shrimp (peeled and deveined)
1/4 teaspoon of fresh ground pepper
1/3 cup of freshly chopped parsley leaves
Lemon zest from 1/2 a lemon
1/4 cup of lemon juice (fresh squeezed)
1/8 teaspoon of hot red pepper flakes

Directions: 
In a large pan, melt butter in olive oil over medium-low heat.  Add garlic and sauté for 1 minute. Careful because garlic burns easily.  Next, add shrimp, salt, pepper and sauté until the shrimp have just turned pink (about 5 minutes and stir often).  Once shrimp have turned pink, remove from heat and add parsley, lemon juice, lemon zest and hot red pepper flakes.  Toss and combine.

If serving with spaghetti squash, add shrimp and butter sauce, toss and serve.

ColeSlaw

For some reason, I thought we already had a slaw recipe on our blog.  Turns out, I was incorrect.   So here is a new addition for you.  

First, this is a very flavorful slaw....seriously, flavorful.  Second, the slaw will taste way better the next day....seriously, the next day.  Third, it's so easy to make have your kids make it for you....seriously, have your kids make it for you.   Fourth, if you are smart about it, go to the grocery store (found it at Ralphs) and buy pre-shredded coleslaw mix....seriously, pre-shredded mix does occur.  Lastly, it makes an excellent side dish to your entree...seriously, excellent.

Ingredients:
1/2 head of green cabbage
1/2 heard of purple cabbage
2 cups of carrots (shredded)
1/4 cup of white vinegar (I highly suggest cider vinegar...way better in flavor)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 cup Trader Joe's mayonnaise  (or make your own pale mayonnaise).

Directions:
Dice and shred cabbages and carrot. If you own a mandolin, bust it out and make your life easier.  OR pick up a pre-shredded mix of coleslaw from the grocery store.  Add mayonnaise and vinegar to the slaw.  Mix with your hands (its easier).  Lastly, add salt, pepper, celery seed, dry mustard, and garlic powder. Mix again with your hands.

You can eat it right away but if you have the time let the coleslaw sit in the fridge for at least an hour before eating.

Flax and Chia Hot "Cereal"

Happy New Year!  Here is to a healthy and paleo-filled 2014!

Its seems like everyone is on a Chia kick.  It's the new Kale of 2014.  When I hear Chia, I conger up an image of a terra cotta shaped animal (sheep?) covered in sprouted Chia....yup the famous Chia Pet.  However, despite the goofy pop-culture reference, Chia seeds are rich is Omega Three Fats.   In other words, Chia seeds are good for your cholesterol and can lower blood pressure.

So with that, here is an excellent new "cereal" recipe.  This recipe is grain-free and thus totally paleo.  You can either make a large batch for the week or make as needed.   I prefer to make this recipe in batches.    What this recipe lacks in visual appeal makes up for in some flavor.   Oh and if you haven't already guessed, this recipe is VERY HIGH in fiber.   Your digestive system will look shiny and new with one passing of this awesome meal.

Ingredients:
1/2 Cup of Chia Seeds
1/2 Cup of Golden Flax Meal
1/2 Cup of Finely Chopped Unsweetened Coconut
1/2 Cup of Raisin (optional)
11/2 tablespoon Cinnamon

Direction:
Combine Chia Seeds, Golden Flax Seed Meal, Coconut, Raisins and Cinnamon in an air tight container (flax seed spoils easily).   Mix ingredients by shaking container.

For one serving of "oatmeal."

In a bowl, place 1/2 cup of "cereal" mix.   In a mug, microwave 2/3 cup of water for 3 min.   Pour hot water over "oatmeal" mix, stir and let stand for 4-5 min.   Add honey or agave nectar to taste.  You may also add a chopped banana.

Stuffed Cabbage Rolls (Crock Pot)

Its official, I have fallen in love with crock pot cooking.   I mean, how hard is it to chop a few veggies, add some spices, mix with beef and pork then roll mixture into a cabbage leaf?   This is another winner in my book.  Or should I say, "PR?"

Ingredients
8 cups of water
12-15 leaves of cabbage
1 large yellow onion, diced
3 cloves of garlic, minced
2 carrots peeled and shredded (I bought already shredded carrots)
1 teaspoon salt
1/4 teaspoon pepper
1 14 oz can of diced tomatoes
1 pound of ground beef
1 pound of ground pork
1 14 oz can of tomato sauce
2 6 oz cans of can of tomato paste
1/2 teaspoon of nutmeg
1/2 teaspoon of cardamom
1 tablespoon of honey

Directions

In a large pot, bring water to a boil.   Add cabbage leafs to boiling water and allow to cook for 3-4 min.   Remove cabbage leafs from boiling water, drain and rinse under cold water until cool to the touch.  Pat leafs dry.

In a large bowl, combine onions, garlic, carrots, salt,  pepper and diced tomatoes.  Mix thoroughly.  In a separate medium bowl, thoroughly mix beef and pork.   Next, add meat to veggie mixture and thoroughly combine (USE YOUR HANDS).

In a medium bowl, combine and mix tomato sauce, tomato paste, cardamom, nutmeg and honey.

Divide meat mixture among cabbage leafs, rolling them like an egg roll. Arrange cabbage rolls in layers with seam side down.  Slather cabbage rolls with tomato sauce mixture between the layers of cabbage rolls.

Set crock pot on low for 4-5 hours.

Herb and Lemon Pork Loin (Crock Pot)

Basically, this is a herb rub.  Rubs are easy!   Really easy.   Like everything else I cook, I like simple and too the point.   This dish offers a maximum return in flavor with minimal ingredients and effort.   The hardest part is planning this meal.  If you have 6 hours to kill while waiting for the pork loin to cook, then this is meal for you.   The loin cooks to perfection: extremely tender and juicy.   Ugh, I can get enough of this loin.

I have to say, the whole house smelled amazing throughout the day while the pork loin was cooking. Even better on a cool day like today.

Ingredients:

3 pounds of pork loin 

2 tablespoons of salt

1 tablespoon of pepper

2 tablespoons of dried rosemary

2 tablespoons of dried tarragon

2 medium lemons

2 tablespoons of olive oil

Directions:

In a large pan, heat olive oil under medium-high heat.  When oil is hot, brown pork loin on each side (approximately 3 min per side).  Remove and place on plate too cool.

In a small bowl, mix pepper and salt.  Then rub the hell out of the pork loin.  In a small bowl, mix dried rosemary and dried tarragon in small bowl.   Rub the hell out of the pork loin, again.  Place loin in crock pot.

Using one of the lemons, squeeze the juice of the lemon over the loin.  With remaining lemon, cut into thin slices and place on top of the loin.   Cook on low for 6-7 hours.

Flowers

Roasted Cauliflower with Grapes

Looking for something different?  Something daring?  Something that might be out of your comfort zone?  Then you must to try this recipe.  

Admittedly, the combination of grapes and cauliflower was a bit off putting.  However, boy, am I glad I tried this dish.   The sweetness of the grapes, the earthy flavor of the cauliflower and tang of the lemon zest really made this dish delicious.  This recipe should be on your to-do list.

Sharon, let me know what you think:)

Ingredients:
1 head of cauliflower
Olive Oil
2 cups of grapes (choose a color)
2 tablespoons of capers
1 tablespoon of lemon zest
1 tablespoon of salt
Pepper to taste

Directions:
Preheat oven to 450 degrees.   Cut cauliflower into bit sized florets.

Combine all in ingredients and coat generously with olive oil.  Place on a cookie sheet and bake for 25 min.

Flowers

Pumpkin Chili

This seems to be a very popular dish in the Paleo world and I don't know why I haven't made it sooner. It's so good! I'm all about simple so here is a recipe that can't get any easier. 

Ingredients:

1lb Ground Beef

2 Tbs of Grape Seed Oil

1 TbsGarlic Powder

1 Red Bell Pepper Diced

1 Yellow Onion Diced

1 1/2 tsp Chili powder

8 oz Diced Green Chiles (canned)

1 15oz can Fire Roasted Tomatoes diced

1 15 oz can of Pumpkin

8oz  of chicken stock 

1 Tbs of cinnamon       

Sea salt and pepper to taste

Directions:

In a large pot, brown ground beef with grape seed oil and diced onion. Next, add garlic powder and chili powder, stir. Mix in all the remaining ingredients.  Cover and simmer on low for 30 min.

Enjoy!

Kristy

Butternut Squash Mash

You've have had traditional mash potatoes (not plaeo).  You've have had sweet potato mash.  Lastly, you have had cauliflower mash.  Well, now I give you Butternut squash mash.   Tah Dah!

Ladies and gentlemen, this is a fairly easy recipe and the butternut squash is absolutely fabulous.  That right, I said fabulous.    The prep time is minimal but the bake time is almost an hour.  If you plan on making this dish, plan on sticking around the house while the butter nut squash bakes.

There is no magic here.   The directions are straight forward.  Even Dori can follow these directions without forgetting what do to.

Ingredients
1 large butternut squash
3 tablespoons of grass fed butter
3 tablespoons of real maple syrup
A pinch of cayenne pepper
Olive oil

Directions:
Preheat oven to 400 degrees.  Cut butternut squash in half, then cut halves into wedges.  Coat butternut squash with olive oil and place in baking pan or cookie sheet.  Bake butternut squash for 45-50 min or until squash is soft.   Remove skin from squash and place squash into a food processor.  Add butter and puree the butternut squash until lumps are eliminated.  In a small bowl mix maple syrup and cayenne pepper then drizzle over butternut mash.  Serve HOT.

Easy Enchiladas (Crock Pot Style)

Yes, I am lazy....well when it comes to cooking.   If I can get away with cooking by using a crock pot, I'll do it.  This recipe is no exception.   The recipe is effortless.  Seriously, the most labor intensive part is cleaning the crock pot.  If you have kids, have them do the clean up while you PR on Eva.

In my opinion this dish tastes better the following day.  So freaking flavorful.  If you don't like it, I'll do 100 burpees.  Okay, just kidding but this recipe is worth trying.

Ingredients:
2 lbs of chicken breasts (or other chicken parts)
1 yellow onion, chopped
1 bell pepper, chopped
4 jalapeños, chopped
1 4oz can of green chilies, chopped
1 4oz can of black olive, chopped
3 Roma tomatoes, diced
3 cloves of garlic, finely chopped
Salt and pepper to taste
avocado, to garnish
cilantro, to garnish
Enchilada sauce

Enchilada sauce options:
Option 1) 8 oz can of Enchilada sauce (check label for pale-ness)
Option 2) 8 oz can of tomato sauce, 1 tablespoon of cumin, 1 tablespoon of chili powder, 2 teaspoons of dried oregano.

Directions:
Throw it all in a large crock pot and cook on low for 6-7 hours.  Serve and eat.

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Salmon with a mustard glaze

Want something flavorful?  Want something that involves very little prep and minimal bake time?  Then you want Salmon with a Mustard Glaze. 

If ever in a pinch to make something for dinner, this recipe should be your go to meal.  Total prep time is 10 min and the cook time is 7 min.  That’s a 17 min wait time for something that is sure to be your favorite.  I was totally blown away by the awesome flavors of the glaze, which adds a whole new dimension to salmon. 

Ingredients:

2 Garlic cloves

¾ teaspoon of finely chopped fresh rosemary

¾ teaspoon of finely chopped thyme

1 tablespoon of olive oil

2 tablespoons of Dijon mustard

2 tablespoon of whole grain mustard

2-4 salmon fillets

Salt and pepper (to taste)

Directions:

In a food processor (or magic bullet), combine garlic, rosemary, thyme, olive oil, Dijon mustard, and 1 tablespoon of whole grain mustard.  Once combine, add the rest of the whole grain mustard (1 tablespoon) to the paste and mix completely with a spoon.  This way your glaze retains some texture.

Place salmon fillets on a baking sheet lined with foil.  Add salt and pepper (to taste) to salmon fillets.  Set oven to broil (Hi) and broil salmon on top rack for 2 min.  After two min, slather on mustard glaze (covering the salmon filet) and broil for an additional 5 min. 

As an option, squeeze lemon over cooked salmon.

Ratatouille

Little did I know there were so many variations to cooking/baking Ratatouille.  This recipe is super simple and the return in flavor is exponential.  Ratatouille is one of those dishes that tastes better the next day because all the flavors have had time to meld.  I would really like to take credit for this variation but, sadly, I cannot.  I have to give credit to my buddy Jeff.   He has made this dish once or twice over the years and I was inspired to follow in his footsteps.

Like I said, this dish is super easy to make.  It’s even easier if you have a mandolin to help you slice the veggies.  If not, no big deal....just keep slicing by hand.   This recipe makes enough for a large family.  So eat up!

Ingredients

1 large eggplant, thinly sliced

7-8 basil leaves, chopped

2 zucchinis, thinly sliced

8 Roma tomatoes, sliced

1 large yellow, chopped

Salt and Pepper

Olive oil

FYI: You can use yellow squash instead of or along with the zucchini.  Try different tomatoes and different herbs too!

Directions:

Preheat oven to 375 degrees.

In a large baking dish, lay down a bed of chopped onion.  Sprinkle chopped basil on top of the bed of onion.  Next, arrange repeating segments of sliced eggplant, zucchini and tomatoes on top of the bed onion.  Repeat the segments until a row is completed. Continue until the bed of onion is completely covered and baking dish is packed with veggies.  Sprinkle salt and pepper to taste.

Next, generously drizzle olive oil over the rows of veggies, such that they are all coated with olive oil.  Cover baking dish with foil and bake for approximately 45 minutes.  Veggies should be tender and oozing with juices.

Super Flavorful Summer Salad....Nom Nom Nom

This summer salad is the epitome of summer:  Cheery Tomatoes, Cucumber, and Avocado.  These three vegetables scream summer.  If you have too many cherry tomatoes ripening on the vine and don’t know what to do with them then try this recipe.

While making this recipe, I noticed the preparation was similar to that of bruschetta. Thus, I decided to change the directions (a little) such that it would produce the juices, which really make this dish.   To be honest, the juices extracted from the tomatoes, cucumber and onion is what makes this dish so flavorful.  It’s an amazing mix of flavors such that it becomes a party in your mouth for your taste buds.  Who doesn’t love that? Right Kristy?

Yes, you can throw all the ingredients together (if you don’t have time) and promptly serve but the valuable juices will be missing.   If you have the foresight to make this recipe at least an hour before dinner time, follow my directions below. 

This recipe makes enough for 4-5 people.   

Ingredients

1 container of grape or cherry tomatoes (halved)

1 medium cucumber (peeled and diced)

½ medium red onion (diced)

1-2 avocados (firm, diced)

4 cloves of fresh garlic (minced)

3 table spoons of fresh cilantro (finely chopped)

¼ cup of olive oil

2 limes (juice from)

1 tablespoon salt (add more to taste if you like)

½ tablespoon pepper

Directions

In a medium sized bowl, combine tomatoes, cucumber, onion, cilantro, garlic, olive oil, salt and pepper.  Gently mix with your hands.  Then let bowl sit for a couple of hours.  It’s your call if you want to refrigerate the mixed veggies.

After letting the mixture sit for a couple of hours, mix in diced avocado and lime juice.

Serve! 

If in a pinch, just throw it all together and serve.  If you have left overs, it will taste better the next day!   

Flowers