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.