Tag Archives: Paleo

Garlic Chili Turkey Meatballs

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Super Bowl Sunday, it’s tradition for Seth and I to make a bunch of yummy food and enjoy watching the game together, eating leftovers for the upcoming week – which we haven’t been able to do in several years because of his Sea Duty schedule. In keeping with tradition, with Seth on deployment for this year’s Super Bowl, I decided to make a bunch of yummy appetizer type foods, some old family recipes I paleo-fied and cleaned up the ingredients, and one recipe I created from ingredients I had on hand. I’ll post all of them, but this is the recipe I created, as I’m on a quest to use all food we have in the house, so we don’t have to waste any when we move. Freezer clean-out happening over here.

Garlic Chili Turkey Meatballs

  • 1 lb package ground turkey
  • Diced red onion
  • Sesame seeds
  • Fresh ground black pepper
  • 2 TBSP coconut flour
  • 1 can coconut milk (I use natural value)
  • 1 TBSP coconut oil
  • 1/3 cup garlic chili paste

Mix the ground turkey, diced red onion, sesame seeds, black pepper and coconut flour well with your hands to incorporate all of the ingredients. The texture of the ground turkey I had was a little different and needed something to dry it up a bit, hence the coconut flour. This may be an optional ingredient for you. Once everything is mixed, form into bit size meatballs and place directly into crockpot or slow cooker, turn to high heat and cover. Let the meatballs cook until clear juice is coming out of them, add the coconut milk, coconut oil and garlic chili paste, and reduce to medium heat. Let simmer, stirring occasionally to mix the sauce. People always ask if things I make with coconut milk/oil or flour taste “coco-nutty,” and the answer is always no.

They were really good plain, reheated well, and also very tasty paired with some blue cheese for breakfast one morning!

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Spinach Salad with Garlic Butter Ahi

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One of the dinners I made last week – I put together very quick, as I’d cut all veggies on Sunday to prep for the week, so all I had to do was literally dump them on the spinach. One of my favorite things about most seafood – it cooks fast! This meal was satisfying and filling, a perfect balance of vegetable, fat and protein!

Spinach Salad with Garlic Butter Ahi

  • Organic spinach
  • Orange bell pepper
  • Baby crimini mushrooms
  • Red onion
  • Cherry tomatoes
  • 1 1/2 avocados
  • Goat cheese
  • Salt/pepper
  • Balsamic vinegar
  • Olive oil
  • 1 piece of garlic butter ahi

Throw all the vegetables and goat cheese into a bowl. Sprinkle with sea salt and fresh ground pepper. Drizzle just a little olive oil and a small sprinkling of balsamic vinegar on top. Top with garlic butter ahi. To make the ahi, I simply melted a decent amount of grass-fed butter in a hot skillet, and generously sprinkled the butter with garlic salt (I’m out of my garlic butter). I let it heat until it started to cook on its own (like brown butter), and then placed both ahi steaks in the butter. I let it cook about 3-4 minutes on each side, on high.

I might just have to make this again soon – great way to change up protein source, not to mention, it was fabulous with the goat cheese!

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Butter Lettuce Cilantro Spicy Salad

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Worst name for a salad, ever, but whatever. Here’s what I had for dinner last night:

  • Butter lettuce
  • 1 1/2 avocados, diced
  • 1/4 cup diced white onion
  • Fistful of cilantro (like, a big chunk)
  • 1 tsp Louisiana hot sauce
  • 1 tsp garlic olive oil
  • Fresh ground salt/pepper

Toss everything in a bowl, and enjoy.

Chipotle Chicken Lettuce Wraps

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I don’t know that I necessarily consider this a “recipe” in part because it was easy and I just randomly threw it together. However, a lot of individuals have reached out recently wanting to know simply “what I eat,” and it’s rarely far from elaborate or difficult. So, here’s what I had for dinner last night, which rocked my socks off.

Keep in mind, most of my dinners are either from food I cooked and/or prepped over the weekend – to easily last me throughout the week, OR, leftovers and random things I throw together from items I have on hand, like this. Also, I don’t typically measure when I make things like this (I estimated to give you a baseline), so feel free to change the ratios or add more/less of an ingredient per your personal preference (my own personal preference is to add a shit-ton of cilantro)!

Chipotle Chicken Lettuce Wraps

  • 2 avocados, diced
  • 1/4 cup diced red onion
  • Fresh juice of 1/2 a lime
  • Handful of cilantro (probably a loosely packed 1/4 cup)
  • 1 1/2 cups finely diced chicken (again, I used leftover crock-pot roasted chicken I have on hand)
  • 1 1/2 TBSP Sir Kensington’s Chipotle Mayo
  • Salt/pepper
  • 3 romaine lettuce leaves (for wrapping)

Mix all ingredients except for the romaine lettuce leaves, well. Spoon the mixture into the 3 romaine leaves, wrap, and eat. I had a little leftover, but was full with 3 wraps. Also, I feel like a key component of good lettuce wraps, is finely diced chicken 🙂 This could easily be replicated in a larger quantity, too.

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Ginger Turmeric Baked Chicken

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WHERE HAVE I BEEN, I HAVE NO IDEA. Seth deployed, months have gone by and my head is spinning.

I have TONS to blog about, and I’m very excited about that. First, is this recipe I made a month or so ago, for ginger turmeric baked chicken. I’ve been working on adding more fresh and dried turmeric to my food choices, as it’s one of the most potent anti-inflammatory compounds available. This recipe reminded me of a really good, cold weather, comfort food recipe. It was warm, satisfying and very fulfilling.

Ginger Turmeric Baked Chicken

  • 1 large package chicken breasts (I don’t remember the lbs, but it was a large package and filled a large rectangular pyrex glass baking dish)
  • Ghee
  • Dried turmeric
  • Fresh grated ginger
  • 1 large or 2 small white onions
  • Salt
  • Pepper

Put all breasts in the rectangular glass baking dish. Slather each breast in ghee. Generously sprinkle dried turmeric on each side, flipping after covering the first side. Grate fresh ginger directly over pan. Dash of salt and generous pepper. I loosely chopped 1 very large white onion into chunks, and just tossed it around the dish.

Bake at 350 degrees, until internal temperature reaches 160, or your preferred temp.

Reheats extremely well and your house will smell amazing!

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