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.

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.

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.

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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

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.

Kabobs

Summer is in full swing, bust out the slip-n-slide and spark up the grill in the backyard because it’s too damn hot to cook in the house.   This summer food item is brought to you by, my buddy, Jeff in Charlotte: K-A-B-O-B-S.   Jeff, literally, threw together this recipe and rarely ever measures anything.   Thus the measurements are approximate. 

Easy to marinade, grill and eat.  After all, who doesn’t love meat on a skewer?  AKA, meat on a stick.   Sounds extremely caveman (Paleolithic) to me.   Right?

Ingredients:

Skewers

1 pound of cubed beef (can use chicken too)

1 yellow onion

Cherry Tomatoes

(any veggie you can impale on a skewer)

Marinade

Handful of chopped Pecans (or almonds)

1/3 cup Pomegranate juice

1/3 cup Olive oil

2 tablespoons of balsamic

1 clove garlic (Chopped)

1 tablespoon lemon juice

Salt and pepper to taste

Directions:

In a large bowl mix, thoroughly, marinade ingredients. Add beef cubes to marinade, ensuring all cubes have been coated with the marinade.   Let beef soak in marinade for a minimum of 2 hours in the refrigerator.

Assemble kabobs and grill meat to your liking.   

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Pesto

Tired of using spaghetti sauce on your spaghetti squash?  Well, here is an easy alternative to spaghetti sauce: Pesto.  

Can you throw ingredients into a food processor?  Then you can make pesto.

Ingredients:

2 cups of fresh basil

½ cup of olive oil

1/3 cup of toasted pine nuts, walnuts or cashews

2-3 garlic cloves

1 tablespoon red pepper flakes

1 tablespoon of lemon juice

Salt

Directions:

Place basil, nuts, garlic cloves and red pepper flakes into food processor.  Pulse until chopped.  Slowly add olive oil until a smooth consistency is achieved.  Add lemon juice…pulse until incorporated. 

Add salt to taste

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Paleo Spaghetti Basil Casserole

Here's a super easy recipe that is sure to impress. My husband and I live a pretty busy life of kids and long hour careers and I admit we rarely eat dinner together as a family during the week. What!!?? I know, I know its not ideal but I do try to be a good wife every once in awhile and make a large paleo dish that will last him a few days and this just happened to be this weeks concoction. The basil really brings it all together and makes it so flavorful and delicious. 

Ingredients:

1 Large Spaghetti Squash

24oz Pasta Sauce (no sugar added) 

8oz mushrooms

4oz sliced black olives

20 Fresh basil leaves

1lb ground beef 

Garlic, garlic powder, sea salt and pepper to taste

Directions:

Preheat oven to 400. Degrees

In a large frying pan brown ground beef with garlic, sea salt and pepper to taste. 

Poke several holes into squash and place in microwave for 10 minutes. Turn squash over and microwave an additional 3 minutes. Let cool for a few minutes cut in half and scoop seeds out. Scrape squash out with a forks and spread evenly in a large baking dish. Sprinkle squash with garlic powder and a little sea salt and then place basil leaves on top. 

Add mushrooms and pasta sauce to ground beef mixture, lightly stir and pour evenly over basil and squash. Sprinkle olives on top and bake for 15 minutes.

Hope you like!

Kristy

  

Avocado Egg Cups

Whoever was the genius that thought about making Avocado Egg Cups should be knighted by the Queen of England.  Not in a million years would I ever think to bake an avocado.   Avocado egg cups are definitely in the category of something different yet delicious. 

If you have too many avocados, then you might want to try these egg cups as an option to reduce your stockpile before they all go bad.   As a breakfast item, the egg cups are perfect.   I do have to admit, it’s a bit decadent and rich eating an avocado for breakfast.  Thus, I could only eat half of an avocado. 

Some of you may opt for egg whites instead of a whole egg.  I’ve tried it both ways.  Admittedly, I like using a whole egg.  The yolk adds so much more flavor and “juices” to the egg cups.

Ingredients:

1 Avocado (ripe)

2 Eggs (whole egg or egg whites)

Salt/pepper (to taste)

Directions:

Preheat oven to 375 degrees.

Cut avocado in half and remove the pit.  If necessary, scoop out enough volume from avocado to accommodate each egg.  Place halved avocados on a baking sheet lined with foil.  Crack egg into each halved avocado.  Sprinkle salt and pepper to taste.  Yes, you can use paprika too!  Why not?  Bake for approximately 25 minutes. 

Allow the avocado to cool.  Don’t make my mistake and dive right in to the egg cup!  You will burn the roof of your mouth!