Asparagus Breakfast

Paleo Breakfast

  • Ingredients
    • asparagus
    • eggs
    • cooked bacon crumbles
    • fresh tomatoes
    • salt & pepper
    • oil for cooking

  1. Preheat oven to 400 degrees. Lightly coat asparagus with olive oil and salt & pepper. Bake for 6-8 minutes or until asparagus has slight bend when held between thumb and forefinger. (The stalks will continue to cook for several minutes once you remove them from the oven. This is called “carry-over cooking”)
  2. Fry eggs to desired consistency. (I prefer mine over-easy so the yolk serves almost as a dressing!)
  3. Slice fresh tomatoes and sprinkle with a pinch of salt
  4. Top breakfast with bacon crumbles (or leave bacon out for a vegetarian version)

I made this breakfast with garden fresh tomatoes and farm fresh eggs! It really doesn’t get much better than that…

Enjoy!

Herb-crusted Salmon

  • Salmon fillet, sliced into 5 oz portionsSalmon
  • Seasoning mix
    • 1 tsp kosher salt
    • 1/2 tsp black pepper
    • 1/2 tsp parsley flakes
    • 1/4 tsp dried lemon peel
    • 1/8 tsp dried oregano
    • Adjust to taste
  • Olive oil for cooking
  • Lemon juice

 

  1. Preheat oven to 325 degrees while warming pan on stovetop
  2. Once seasoning mix is adjusted to your taste, sprinkle over tops of salmon fillets
  3. Add olive oil to pan and sear salmon for about 1-2 minutes or until golden brown crisp has started to form. Place salmon portions seared-side-up onto baking sheet
  4. Bake in oven for 6-8 minutes, making sure not to overcook. Remove from oven and drizzle with a little bit of lemon juice to finish
  5. Serve over a bed of roasted asparagus and enjoy!

Paleo BBQ Chicken

  • 2 lbs boneless/skinless chickenBBQ Chicken
  • 4 cups water
  • 2 tbs lemon juice
  • 2 tbs apple cider vinegar
  • 1 clove garlic
  • 1 bay leaf
  • 1 tsp black pepper
  • 1 tbs salt
  • Bottle of Paleo BBQ sauce or homemade Paleo BBQ sauce
  1. Add all ingredients (except chicken and barbeque sauce) to a pot and bring to a boil. (We’re using the same method that we did for the Paleo Chicken Salad. One of the most important things I learned in the culinary world is that you add flavor to your food during every step. Sure, we could use plain water, but what flavor does that add? Not much!)
  2. Season chicken with salt and pepper on both sides. In a heated pan, add oil (olive, coconut, or even bacon fat!) and sear chicken.
  3. Crockpot method: Place chicken into crockpot and add boiling poaching liquid. Add 1 1/2 cups of barbeque sauce into crockpot  Cover and cook on low for 4 hours or on high for 2 1/2 hours.
  4. Oven method: Place chicken into large baking dish with high sides and add poaching liquid and 1 1/2 cups of barbeque sauce. Cover with foil and bake at 275 for 3-4 hours.
  5. Once finished, shred chicken and mix in another 1/2 – 1 cup of Paleo BBQ sauce. Serve hot, or let cool and make into a Paleo Barbeque Chicken salad!

(I have not yet attempted to make my own Paleo BBQ sauce, but I will make sure to post a good recipe when I find one that works!)

Paleo Kitchen Tips – Seasonings

Here’s a tip straight from the culinary industry that I touched on in my last cooking post:

SpicesWhen working with a seasonings and spices, always mix the seasonings together before adding them to raw meats. This way, you can get the ratios just right and not end up with a surprise when you’re ready to serve your dish that it doesn’t taste how you expected! And always add the salt and pepper to the spice mix as well so you can sample how the flavors will really come into play. Salt is the most important ingredient when cooking because it helps bring out the natural flavor of whatever food you’re preparing. Too little and you don’t get the full effect, too much and all you taste is salt (yeck!), but just the right amount and you will have created the perfect balance of flavor to tantalize your taste buds!

Paleo Greek Hamburgers

Burgers

  • 1 lbs ground beef (or other ground meat)
  • 1 tsp saltGreek Burger
  • 1 tbs lemon juice
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp onion powder
  • 1 tsp ground basil
  • 1/2 tsp garlic powder
  • 1/2 tsp marjoram
  • 1/4 tsp black pepper
  • cooking oil

Tzatziki

  • 1 cup plain yogurt (almond or coconut)
  • 1 tbs lemon juice
  • 1 tbs dill
  • 1/2 tsp salt
  • 1 garlic clove, finely diced
  • 1/2 cup cucumber, seeded and finely diced

Toppings

  • Butter lettuce
  • Tomato slices
  • Red onion
  • Chopped Kalamata olives
  • Feta cheese (optional)
  1. Preheat oven to 325 degrees
  2. Mix seasonings together and alter to taste. Mix into ground beef by hand with lemon juice. Form patties and brown on one side in pan on stovetop with cooking oil
  3. Place patties onto baking sheet and finish cooking in the oven, approximately 12-15 minutes
  4. While burgers are cooking, mix all ingredients together for tzaziki and alter seasoning to taste
  5. Serve burgers with desired toppings, using butter lettuce instead of a gluten-filled bun!

Paleo Breakfast Sandwich

Paleo PancakesBreakfast Sandwich

  • 1/2 cup coconut flour
  • 3 large ripe bananas
  • 6 eggs
  • pinch of salt
  • oil for cooking
  1. Add all ingredients except oil to blender and puree on high. Mixing air into the batter will make the pancakes light and fluffy
  2. Add oil to pan (olive, coconut, or whatever your preference may be) and cook pancakes. These are probably the only Paleo pancakes I’ve ever made that actually look like flour pancakes!
  3. When finished, make breakfast sandwich with fried egg, bacon, and (for those who are Paleo Plus) a slice of cheddar cheese. It can be eaten as is, or drizzled with some maple syrup for those who have a bit of a sweet tooth!

Paleo Mayo

One of the great things about being Paleo is getting to expand your horizons and try different foods. Not only that, but also being able to find new ways of creating a healthier version of the foods you already love! Did you know that Paleo S’mores are a thing? It’s true! I know because I’ve made them. It may have taken an entire day and I’ll probably never do it again, but they were delicious!

Do you know how easy it is to make Paleo mayonnaise? I used it in my Paleo Chicken Salad and will definitely be making some egg salad later this week (recipe to come). Mayonnaise can be made by hand, but requires a little more time so it’s much easier to make in a food processor or blender.

The ratio is 1:1 for egg yolks to cups of oil (1 cup of olive oil requires 1 egg yolk). So depending on the size of the batch you’re wanting to make, adjustments can be made accordingly.

  • 1 cup olive oil (lighter oils work best otherwise the flavor is so strong it almost tastes rancid)
  • 1 egg yolk
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • pinch of salt
  1. Add egg yolk and Dijon mustard to food processor. Turn on high and whip until egg yolk becomes a pale yellow color (the air being whipped into the egg and oil is what makes mayonnaise so light and creamy).
  2. With the food processor still on, slowly pour oil into yolk/mustard mixture.
  3. Once oil has been added and whipped (about 2-3 minutes), add salt and lemon juice and adjust measurements to taste.
  4. Refrigerate any leftovers and use within 2-3 days!