Quick Paleo Meals

Steak & eggs

Steak and eggs are two of the cornerstones of the paleo diet so why not enjoy both together for even more goodness. This combination though is not new and steak & eggs have been enjoyed for a long time, either in the morning for breakfast or at night for dinner. It also coulnd’t really get simpler than this. This is a single recipe, but calculate about two eggs per steak. You can enjoy your eggs pretty much the way you like them usually, but in this recipe the classic sunny side up eggs are prepared. I like to make it so the yolks are still runny and can drip on my steak, enhancing flavor and texture at the same time.

Ingredients

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• 1 good quality large steak (filet, surloin, ribeye, …);
• 2-3 tbsp of your favorite cooking fat (tallow, butter or ghee are excellent here);
• 2 free range eggs;
• Paprika to taste;
• Salt and pepper to taste;

Preparation

1. Note: Let stand your steak for about 40 minutes at room temperature for a perfectly cooked and juicy result.
2. Heat a pan over medium-high heat and add 2 tbsp of your chosen cooking fat.
3. Season your steak with sea salt and freshly ground black pepper and add to the hot pan.
4. Cook the steak to your likings. About 3 minutes of each side will usually give you a nice and medium rare steak.
5. Remove the steak from the pan, set aside and lower the temperature to medium-low. Add the rest of the cooking fat.
6. Crack open the eggs in the hot pan, cover, season to taste with some paprika, salt and pepper and cook until the whites are just set.
7. Serve the steak with the eggs either on top or on the side and make sure to dip the juicy hot meat in the runny yolk for complete satisfaction.

Paleo Chicken Fajitas

Fajitas are a classic in Tex-Mex cuisine and are adored universally by kids and adults alike. The classic fajita calls for skirt steak and is served with a choice of toppings over corn or flower tortilla, but this paleo take on the classic fajita meal is just as delicious without the tortilla. Today, fajitas are also commonly prepared with pork, chicken or shrimp and the usual vegetables include bell peppers and onions. Enjoy making a big batch and pleasing the whole family with this classic do it yourself dinner. This recipe serves about 5 people, but be sure to make more for leftovers.

Ingredients

• 3 lbs chicken breast, cut in thin strips;
• 3 bell peppers;
• 3 onions, sliced;
• 2 tbsp oregano, chili powder, cumin and coriander;
• 6 chopped garlic cloves;
• Juice of 5 lemons;
• 4 tbsp cooking fat (coconut oil, tallow or ghee are excellent here);
• Butter lettuce to serve;
• You choice of toppings: diced tomatoes, fermented pickles, sauerkraut, sliced avocados, salsa, guacamole, mayonnaise and/or salsa verde;

Preparation

1. Combine the chicken, bell peppers, onions, spices, garlic and lemon juice in a bowl and mix well;
2. If preparing ahead of time, let marinate in the refrigerator for about 4 hours.
3. When ready to cook, heat a large skillet on medium heat and cook the whole preparation with the cooking fat until the chicken is cooked through and the onion and bell pepper are soft.
4. Put the hot chicken preparation in a large bowl and let the people prepare their own fajitas on top of lettuce leaves with their favorite toppings.

Bacon, spinach & mushroom casserole

This is a very simple dish all prepared in a single casserole and using some traditional favorites like bacon and mushrooms. Spinach brings everything together and helps create a very filling and savory dish. The rendered bacon grease created during the cooking process will help cook and give taste to the spinach and mushrooms.

Ingredients

• 2.5 lb good quality smoked bacon, cut into medium sized strips;
• 3 big handfuls of fresh spinach, stems removed;
• 1 lb button mushrooms, sliced;
• 1 large onion, chopped;
• 2 garlic cloves, minced;
• 2 tbsp lard, butter or ghee;
• Salt and pepper to taste;

Preparation

1. Heat a large casserole over a medium heat and cook the bacon, making sure it’s still soft.
2. Add the onion and cook until soft, about 5 minutes.
3. Add the garlic and cook for about a minute, until fragrant.
4. Add the mushrooms and cook for about another 8 minutes, until soft.
5. Add the spinach and butter, cover and let cook for another 4 minutes, stirring occasionally, until the spinach is well cooked.
6. Season with salt and pepper and serve.

Baked salmon with asparagus & roasted beets

Beets and asparagus are two vegetables that go wonderfully well with salmon and that tend to be forgotten in our day to day meals. This simple dish can of course be prepared with any fresh fish and vegetables. This recipe serves 4 people.

Ingredients

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• 4 fresh wild salmon fillets;
• 4 tbsp butter or coconut oil;
• 4 tsp chopped dill;
• 16 sprigs of fresh asparagus, hard base removed;
• 4 medium red beets, cut in cubes;
• Salt and pepper to taste;

Preparation

1. Preheat your oven to 500 F.
2. Line four large pieces of foil and place a salmon fillet on a bed of beet cubes and 4 asparagus. Do that for the 4 fillets.
3. Add 1 tbsp of butter and 1 tsp dill on top of each fillet and close the foil to form a little pocket.
4. Bake in hot oven for about 10 minutes for each inch of thickness of the fish.
5. Make sure to check on the fish so it doesn’t get overcooked.
6. Serve topped with some more of your favorite fresh herbs. More dill is perfect, but cilantro is also really good.

Chicken & zucchini hot salad

This is a very simple hot salad featuring chicken and zucchinis, two items that go hand in hand with a lemon and garlic mayonnaise. Serves 4 people.

Ingredients

• 2.5 lb chicken breast, cut into cubes;
• 5 zucchinis, cut into cubes;
• 3 tbsp coconut oil, butter, ghee or lard;
• 1 tbsp oregano;
• 1 large onion, chopped;
• 7 tbsp homemade mayonnaise;
• Juice of 2 lemon;
• 2 cloves garlic, minced very finely;
• 1 head romaine lettuce, washed and shredded;
• Salt and pepper to taste;

Preparation

1. Heat a large pan over a medium-high heat and cook the chicken cubes until well cooked. Set aside
2. In the same pan, with the rest of the cooking fat, add the onion and cook until soft, about 5 minutes;
3. Add the zucchini cubes and oregano and season with salt and pepper. Cook until the zucchini cubes are soft.
4. In a bowl, mix the mayonnaise, lemon juice and garlic.
5. Add the hot and cooked chicken, onion and zucchini to the mayonnaise preparation and mix well.
6. Add the romaine lettuce, mix well and serve in bowls. This hot salad is delicious topped with some fresh almonds.

Sausages with parsnip mash & mushrooms

Bangers and mash are a classic English dish, but you don’t have to indulge in potatoes to enjoy some delicious mash. Sweet potatoes, or, as in this recipe, parsnip, is also perfect. Of course, this meal is high in carbs than most paleo preparations, but from a natural source and in a reasonable quantity, it shouldn’t be any problem. This meal is especially great as an after workout meal or when you need some quick energy for the rest of your day. This recipe serves about 6 people.

Ingredients

• 12 large good quality beef or pork sausages;
• 2 garlic cloves, minced;
• 2 lb parsnip, coarsely chopped;
• 2 tsp cooking fat;
• 5 tbsp butter or ghee;
• 1 lb button mushrooms;
• 1/2 cup coconut milk or heavy cream;
• 2 tbsp chopped fresh oregano;
• Pinch of nutmeg;
• Salt and pepper to taste;

Preparation

1. Boil the parsnips for about 15 minutes, until soft.
2. Drain the water, add half the butter, the coconut milk or heavy cream, a pinch of nutmeg and salt and pepper to taste and mash well with a potato masher. You can also use a food processor for convenience. Reserve the mashed parsnips in the covered pot so they stay warm.
3. Heat a large skillet over medium heat and cook the sausages in a large skillet with the cooking fat for about 15 minutes, turning occasionally.
4. Set the sausages aside and add the mushrooms to the already hot skillet with the other half of the butter. Cook until well browned, about 5 minutes and add the chopped oregano.
5. Serve the mashed parsnips covered with the sausages, mushrooms and all the drippings.

Canned salmon salad

It’s not because it comes from a can that you can’t prepare something really delicious out of canned salmon. After all, we are fortunate enough that farmed salmon doesn’t hold well to the canning process so we are blessed with an easy and cheap source of wild salmon your-round. In this recipe, I use olive oil and lemon juice, but homemade mayonnaise are also excellent.

Ingredients

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• 2 cans wild salmon;
• 2 diced cucumbers, peeled or not;
• 1 chopped onion;
• 1 large diced tomato;
• 1 diced avocado;
• 5-6 tbsp extra virgin olive oil;
• Juice of 2 lemons;
• 2 tbsp chopped fresh dill, optional;
• Lettuce leaves for serving;

Preparation

1. Drain the liquid from the canned salmon, place the salmon in a bowl and mash well with a fork.
2. Add the lemon juice and olive oil and mix well into the salmon.
3. Add the cucumbers, onion, tomato and avocado and mix again.
4.