PaleYo

Author - Dee

Filet Mignon with Mushroom Gravy

Finally!  A new recipe!  Sorry for slacking on you guys…things have been a little less hectic.  How’s everyone doing with their Paleo living?

Filet Mignon with Mushroom Gravy

  • 2 Filet Mignon
  • 2 garlic cloves, minced
  • 1/2 yellow onion, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp dried thyme


Mushroom Gravy

  • 2 TBSP grass-fed butter
  • 3/4 C. Chicken Broth 
  • 3 oz. Coconut Milk or Light Cream (if you’re not Paleo)
  • 1/2 yellow onion, minced
  • 1 garlic clove, minced
  • 2 C. sliced mushrooms (I used white, but you can use what you prefer)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

I would start with the gravy, depending on how you like your filet mignon cooked.  Melt the butter in a small pot.  Then put the garlic and onion in the pot, along with the chicken broth.  When that comes to a boil, lower the heat and add the coconut milk/light cream.  Stir in the salt, pepper, garlic powder, and onion powder.  Cover and let simmer for 5 minutes or so, then add the sliced mushrooms.  Keep covered and let simmer until your steaks are ready.  If you want it a little bit thicker, in a separate bowl, you can add a TBSP of chicken broth to about a teaspoon of tapioca flour, combine well, then add to gravy.

For the filet mignon, melt butter in a hot pan, and heat up your garlic and onions.  Season both sides of the filet mignon with garlic powder, onion powder, salt, pepper, and thyme.  Place on the hot pan.  I had thick cuts, so I cooked them about 10 minutes on each side on medium high heat.

Coconut and Toasted Almond Asparagus

  • 1 lb. Asparagus 
  • 3 TBSP coconut oil
  • 1/2 C. sliced almonds

Heat up coconut oil in a frying pan with a lid.  When it’s hot, throw in the almonds to toast them for a few minutes.  Then put your asparagus in.  Cover the pan, and let it cook for a few minutes.  When the asparagus starts to soften and brown on one side, flip them over until they brown a little on the other side.

This was delicious, and relatively easy to make.  You can put the gravy on chicken or burgers, too!

“Happiness will never come to those who don’t appreciate what they have.”

Life Gets Busy

I have been so busy getting stuff together for my admission into grad school, I’ve had to put this on hold…I’M SORRY!!

Hope you’re all hanging in there, making paleo awesome!  I heard Mark Texeria was paleo, or rather, “no dairy, no gluten, no sugar.”  He’s looking much more slim and fit now.  Doctor’s had recommended the diet to help calm down the inflammation in his body.  He’s hitting like a champion again, even though he’s out with a stiff neck at the moment.  haha  Here’s an article…check it out.

I will try to post a recipe later on today!

“Success usually comes to those who are too busy to be looking for it.”

Secrets to Healthy Living – Free ebook offer!

This is a great opportunity, from Dr. Noah, to get your complete, easy, and step by step guide to Fervent Fermentation. Did you know that fermented foods can reduce the risk of cancer, obesity, and metabolic syndrome? Learn how to preserve foods naturally and make them more nutritious and delicious.  Click this link, and enter your name and email address in the form and you will get IMMEDIATE access to your FREE downloadable ebook, Fermented Foods 101.  This ebook contains step by step instructions on the hows, whys, and equipment needed to prepare fermented foods in the comfort of your own home.

So all you need to do is enter your name and email address, and you get the free ebook…THAT’S IT!  Don’t pass it up, but be sure to pass it on!  Thanks, friends!

“Nothing is more expensive than a missed opportunity.”

 

Super Greens Sausage Scramble

Super Greens Sausage Scramble

Ingredients

  • 2 big handfuls of super greens (baby chard, baby bok choy, baby spinach, baby arugula)
  • 2 sweet sausage links
  • 2 eggs, scrambled
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp cilantro (fresh or dried)
  • salt and pepper, to taste

Cut up your sausage into smaller pieces and put them into a hot frying pan.  Sprinkle with garlic powder, onion powder, cilantro, salt and pepper.  Keep stirring them around.  After about 5 minutes, add your super greens.  Cover the frying pan.  The heat will make steam and will help your super greens cook down.  When the sausage is cooked, add your eggs.  Keep mixing it up until it’s cooked.  Enjoy!

This is good for breakfast or lunch!

“Simplify.  Be inspired.  Be original.  Work hard.  Enjoy.”

Jersey Scramble

I’m dubbing this the Jersey Scramble…because I’m from Jersey, I made it up, it’s delicious, and all you gotta do is scramble it.  Now before you blow a gasket over whether or not Taylor Ham is Paleo, it’s technically not.  I know this, but I’m from New Jersey and it’s a staple here.  You can substitute the Taylor Ham for some other kind of delicious not processed meat, but then it’s not technically a Jersey Scramble.  🙂

Jersey Scramble

Ingredients 

  • 2 eggs, whisked
  • 2 pieces of Taylor Ham, cubed
  • handful baby spinach
  • 1 green bell pepper, diced
  • 1 tsp cilantro
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp grass fed butter
  • sea salt, to taste
  • Frank’s Red Hot

Melt your butter in the pan; add the diced pepper, taylor ham, and spinach.  Stir occasionally for a few minutes until the spinach is cooked down and the peppers start to sweat.  Add the whisked eggs, cilantro, garlic powder, onion powder, sea salt.  Use a spatula to scramble!  Plate and add Frank’s Red Hot.  Mmmm….  

“New Jersey… because you can’t get real pork roll anywhere else.”

Breakfast For Dinner

Do you ever crave breakfast for dinner?  I do…often.  Here’s something I came up with…

Breakfast for Dinner

Ingredients

  • 2 C. brussel sprouts, halved
  • 2 TBSP coconut oil
  • 2 garlic cloves, minced
  • 1 TBSP fresh parsley, chopped
  • grass fed ground beef
  • 1 C. mushrooms, sliced
  • 2 eggs per burger
  • 2 tsp. onion powder
  • salt, to taste

Directions

Steam your brussel sprouts for a few minutes (this helps them get softer).  Then melt the coconut oil in a pan; add minced garlic and parsley.  Let that get fragrant and then add the halved brussel sprouts.  Stir them up so they get coated with the coconut oil.  In another pan, cook your burgers.  Season with salt and onion powder.  When you flip the burgers, add the mushrooms to the pan and mix them up so they get covered with the pan juices.  Keep stirring the brussel sprouts.  I kept the heat high so that they browned a bit.  When the brussel sprouts and the burgers are almost done, cook your eggs.  I made mine over easy.  When everything is done, put the brussel sprouts on the plate first, then the burger, then the mushrooms, and then the eggs!  Enjoy.

“Eat diamonds for breakfast and shine all day.”

 

Tuna Every Which Way

I love tuna, it’s really no secret.  I like finding new ways of enjoying it…here’s one I came up with recently.  Hope you enjoy it as much as I do.

Tuna-Every Which Way

Ingredients

  • 1 can of solid white albacore tuna 
  • 2 tsp. spicy brown mustard
  • 1/2 tsp. sea salt
  • 1 TBSP fresh parsley, chopped
  • 1 C. spring salad
  • 1 C. baby spinach, chopped
  • 1 endive, chopped
  • 1/3 C. carrots, shredded
  • 1 tomato, quartered
  • white balsamic vinegar, to taste

Directions

In a bowl, put your tuna, spicy brown mustard, sea salt, and parsley.  Break up well with a fork, and mix well.  On a plate, put the spring salad, spinach, chopped endive, shredded carrots, tomato, and balsamic vinegar.  Place the tuna on top of that, and enjoy!  You can add whatever vegetables you want!  I just find this to be a good mix that I enjoy.  

How do you enjoy your tuna??  Let me know.  Tweet me @paleYoblog or e-mail me paleYoblog@gmail.com.

“Why do people say they are having a tuna-fish sandwich?  No one ever says they are having a chicken-bird sandwich.”

 

Back to Where It All Began

Hope everyone spent this Memorial Day weekend remembering the men and women who served and paid the ultimate sacrifice for us.  I went on a few adventures this weekend, even saw an old rusty pick up in the woods.  I love me some old cars!  (main photo)

Today I started doing a 3 day juicing.  I don’t call it a cleanse, because that’s not what it is.  I just jump start myself back into less snacking and less sugar.  On Friday, I will be going back to the first 30-day paleo plan that I started with!  For the juicing, I am following recipes from Caveman Cookbooks: Paleo Juicing Recipes.  They are actually not that bad!  Unfortunately, since I’m allergic to a lot of fruits, there are some recipes I can’t actually enjoy.  If you have a Kindle with a subscription to Amazon, you can get it for free.  They add a lot of supplements, too.  I had one juice for breakfast, and one for lunch, so far today.

On Friday, I’m going back to the 30 Day Guide to Paleo Cooking…back to where it all began.  I wonder how it will be now, having much more knowledge about Paleo eating.  I know food shopping will be so much easier!  I always went back to the book here and there in the beginning, but now I’m committed to following this for 30 days again!

Summer time is around the corner, and it’s the perfect time to feel good.   I’m not sure if I’m going to lose a ton of weight this time around, but I may.  I’ve been plateaued for awhile.  I can go up and down 5-10 lbs. depending on what day it is.  If I can stay really focused, I may be able to lose 10-15 lbs. but Paleo may just help me tone up, which may result in a weight gain of muscle, or just no weight loss.  I’ll keep you guys posted, don’t worry!

Now go…be healthy!

“eleutheromania- (n.) an intense and irresistible desire for freedom”

No Bake Chocolate Chip Cookie Dough Bites

No Bake Chocolate Chip Cookie Dough Bites

Bottom Layer

  • ⅓ C. raw pecans
  • ½ C. blanched almond flour
  • 5 pitted medjool dates
  • ½ tsp vanilla extract
  • ½ TBSP coconut oil, melted

Top Layer

  • 6 TBSP coconut oil, melted
  • 3 TBSP coconut milk, full fat
  • 1½ tsp vanilla extract
  • 1 TBSP raw honey
  • 1½ C. almond flour
  • ½ C. Enjoy Life chocolate chips

Bottom Layer:

Using a blender, grind the pecans into course meal and place it in medium bowl.  Then remove pits from dates and blend into a paste.  Using your hands, mix together the pecans with the almond flour, dates, vanilla extract and coconut oil until all ingredients are combined.  Line a 7×5-inch baking dish with parchment paper and spread the mixture.

Top Layer:

In a large bowl, whisk together the coconut oil, coconut milk, vanilla extract and honey.  Add almond flour and mix until all ingredients are combined. Gently fold in chocolate chips. Spread the cookie dough mixture on top of the brownie.  Refrigerate until firm.  Take it out and cut into bites.  Store in an airtight container in the refrigerator.

This is good for breakfast or a snack.

“Sometimes me thinks ‘What is a friend?’ and then me say, ‘Friend is someone to share the last cookie with.'” 
-Cookie Monster-

Chorizo Chili is So Good

Been working out pretty hard the last few days.  Also, slacked on posting recipes!  My bad!

Chorizo Chili

  • 1 lb. fresh chorizo sausages, casings removed
  • 1 onion, diced
  • 1 tsp minced garlic
  • 1 28 oz can of diced tomatoes
  • 1 can of Ro*tel
  • 2 chipotle peppers in adobo, chopped
  • salt and pepper to taste

Brown off all the meat in a skillet.  Then add onions and garlic and cook for a few minutes.  Pour in can of tomatoes and stir. Then add can of ro*tel and chipotle peppers, stir well.  Let it come to a boil and simmer for 10 minutes.  Put in bowl and top with diced avocado, green onions, and cilantro.

“If it doesn’t challenge you, it doesn’t change you.”