BBQ Salmon with Mashed Sweet Potatoes

This recipe was inspired by a dish I recently enjoyed with a girlfriend at one of our favorite local restaurants.  After finishing it off with some peach wine (Love my Georgia peaches!), we couldn't stop raving about how delicious it was.  I quickly decided to come up with a Paleo-friendly version that I could make whenever I want and share with everyone!  

You might be wondering, "How is barbeque sauce Paleo?" The answer is, technically it is not (I don't think cave men were fortunate enough to discover this magical concoction) but you can make a paleo-friendly version from scratch (Try this recipe from Multiply Delicious) or try and find an organic, gluten-free version with natural sweeteners (ok) or no sugar added (better).  Either way, don't fret about it too much just don't over do it!

BBQ Salmon with Mashed Sweet Potatoes
Prep Time:  Approximately 5 minutes
Cook Time: Approximately 20 minutes (quick version) or 1 hour if you bake the potatoes
Serves: 4

Ingredients:

• 1 whole, wild-caught Alaskan salmon fillet (about 4 lbs)
• 1 cup organic/gluten-free/no sugar added barbecue sauce (or naturally sweetened with honey, agave nectar, etc.)
• 4 sweet potatoes
• 1 tbsp grass-fed butter or coconut oil
• sea salt and pepper to taste

Mashed Sweet Potato Instructions

If you have time:

1. Preheat your oven to 400°F.
2. Pierce each sweet potato several times with a fork.
3. Place potatoes on a baking dish and bake for 50-60 minutes.
4. Let potatoes cool, then remove skins and place in a food processor/blender with butter and blend until smooth.
5. Add sea salt and pepper to taste.

If you are short on time:

1. Pierce each sweet potato several times with a fork.
2. Cook potatoes in microwave for 5 minutes then flip and cook for an additional 5 minutes.
3. Let potatoes cool, then remove skins and place in a food processor/blender with butter and blend until smooth.
4. Add sea salt and pepper to taste.

Salmon Instructions:

1. Preheat your grill on high heat.
2. Baste one side of the salmon with BBQ sauce then lay salmon on grill basted side down.
3. Grill for about 7 minutes, then baste the top, flip salmon over and grill for another 8 minutes.
4. Baste the salmon again, flip and grill for about 2 more minutes.  Be careful not to overcook!
5. Cut the salmon into 4 equal pieces and serve on top of mashed sweet potatoes.  Add a side of greens if desired.

Shrimp Scampi Linguine

Whoa!  Two spaghetti squash recipes back to back.  I guess you can say that I am pretty obsessed with the stuff.  Here is a dinner that is sure to please anyone, Paleo-lover or not!  It is way better than any version you'll find at a seafood restaurant and so easy to make!  I doubled the recipe so that we would have plenty of leftovers to enjoy the next day and I suggest you do the same.  Who said Paleo can't be super-satisfying?

TIME SAVING TIP: Begin preparing your shrimp (cleaning,peeling, etc.) then make the scampi while the spaghetti squash is roasting.

Shrimp Scampi Linguine
Adapted from: The Functional Foodie
Prep Time: Approximately 5 minutes
Cook Time: Approximately 35-45 minutes
Serves: 2-4

Ingredients:

• 1 large roasted spaghetti squash (see instructions below)
• 1 lb uncooked, deveined, peeled wild-caught shrimp
• 2 tbsp olive oil
• 2 tbsp grass-fed butter
• 4 cloves of garlic, minced
• sea salt and pepper
• red pepper flakes
• 1/2 cup chopped fresh parsley (or 2 tbsp dried)
• juice from 2 lemons
• lemon zest from 1/2 a lemon (about 1/4 cup)

Instructions for Roasting Spaghetti Squash:

1. Preheat your oven to 375°F.
2. Wash the squash and cut in half length-wise (This can be difficult if you don't have a sharp knife so be careful!).
3. Scoop out the seeds (ice cream scoop works great!) and drizzle each half with a tsp of olive oil then brush out evenly.  Sprinkle with some salt and pepper.
4. Place the two halves face side down on a baking sheet and roast for 35-45 minutes or until tender.
5. Carefully turn over the halves and let cool for at least 5 minutes then take a fork and scrape out the delicious noodles!

Instructions for Shrimp Scampi:

1. Preheat a large skillet over medium low heat then add olive oil and butter and melt.
2. Add garlic to the skillet and cook for only a few minutes.
3. Add the shrimp, salt, pepper and a few shakes of red pepper flakes.  Stir shrimp frequently and cook until pink (about 5-7 minutes) .
4. Remove skillet from the heat and add parsley, lemon juice and lemon zest.
5. Stir to combine then serve over spaghetti squash noodles.

Vegan Paleo Spaghetti

During my Pre-Paleo days, I liked to do Meatless Mondays in order to cut calories but now that I'm Paleo, I don't ever think about calories!  I had planned on making regular spaghetti with meat sauce last Monday until I realized that my meat had gone bad so it became Meatless Paleo Monday!  The sauce is just as yummy without meat, it just has less protein.  Enjoy!

TIME SAVING TIP: Cook the tomato sauce while the spaghetti squash is roasting.

Vegan Paleo Spaghetti
Prep Time: Approximately 5 minutes
Cook Time: Approximately 35-45 minutes
Serves: 4

Ingredients:

• 1 large roasted spaghetti squash (see instructions below)
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 tsp minced garlic
• 1 can organic tomato sauce (15 oz)
• 1 28 oz can organic crushed tomatoes or 2 cans organic diced tomatoes (15 oz each)
• 1 can organic tomato paste and hot water
• 2 tsp italian seasoning
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions for Roasting Spaghetti Squash:

1. Preheat your oven to 375°F.
2. Wash the squash and cut in half length-wise (This can be difficult if you don't have a sharp knife so be careful!).
3. Scoop out the seeds (ice cream scoop works great!) and drizzle each half with a tsp of olive oil then brush out evenly.  Sprinkle with some salt and pepper.
4. Place the two halves face side down on a baking sheet and roast for 35-45 minutes or until tender.
5. Carefully turn over the halves and let cool for at least 5 minutes then take a fork and scrape out the delicious noodles!

Homemade Tomato Sauce Instructions:

1. In a large pot, heat olive oil over medium heat.  Add onions and cook for 5-10 minutes or until translucent. Add the garlic and cook for another minute.
2.    Add the tomato sauce,  crushed or diced tomatoes, seasonings and bring to a boil.
3.    Add the tomato paste then fill the can with hot water and add.  Mix well then cover and reduce to a simmer until your spaghetti squash is done.
4.    Serve over spaghetti squash.

Slow Cooked Flank Steak with Mushrooms

Here is another super easy crock pot meal, similar to my Slow Cooked Mushroom and Gravy Roast but with flank steak and fewer ingredients.  Serve this by itself or with a side of your favorite greens.  Prepare to salivate when you smell it cooking!

Slow Cooked Flank Steak with Mushrooms
Prep Time:  Approximately 10 minutes
Cook Time: Approximately 4-5 hours
Serves: 4

Ingredients:

• 1 1/2 lbs flank steak
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 lb mushrooms
• 1/3 cup water
• 2 tbsp apple cider vinegar
• 1 1/4 tbsp chili powder
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp pepper

Instructions:

1. Heat olive oil in a large skillet over medium high heat until smoking hot.  Add steak and brown on both sides.  Move steak and juices to the crock pot.
2. In the same skillet, add onions and more oil if needed and cook for a few minutes.
3. Add water, vinegar and spices and bring to a boil.
4. Pour vinegar mixture over the steak in the crock pot and add the mushrooms.
5. Mix around some then turn your crock pot on high for 4 hours.

Easy Meat & Vegetable Fritatta

Here is a quick and easy meal to make when all you have in your fridge is eggs, some kind of meat and vegetables.  All I literally had left in my fridge was milk, eggs, sausage and broccoli so this was the perfect alternative to spending money and going out!  Make this for dinner or breakfast and use whatever combo of meat and vegetables that you like.  Also, it tastes just as good the next day, hot or cold so make extra if you want leftovers.  You may find that you start making fritattas often because they are so easy and delish.  Enjoy!


Easy Meat & Vegetable Fritatta
Adapted from: Nom Nom Paleo
Prep Time:  Approximately 5 minutes
Cook Time: Approximately 25 minutes
Serves: 2-4

Ingredients:

• 2 tbsp fat of choice (grass-fed butter, coconut oil, etc.)
• 1 lb meat of choice (I used italian sausage)
• 2 cups vegetable of choice, chopped (I used broccoli and onion)
• 8 large eggs
• 2 tbsp coconut milk or unsweetened almond milk
• sea salt and pepper to taste

Instructions:

1. Preheat oven to 350°F
2. Heat fat of choice in a medium sized, oven-safe skillet over medium heat.
3. Add the meat and cook until browned.
4. Add your vegetable/s and mix until cooked through.
5. Mix the eggs, milk, salt and pepper in a bowl then pour into skillet and cook for 3-5 minutes or until the bottom of the fritatta is set.
6. Put skillet in the oven for 10-15 minutes then turn the broiler on for 2 minutes.  Check to make sure it's cooked through (Mine took closer to 17 minutes).
7. Transfer fritatta to a serving plate or just serve right out of the skillet!

Asian Beef & Broccoli with Paleo Rice

Today I am sharing another one of my favorite Paleo carb substitutes, Paleo rice which is basically seasoned, ground cauliflower.  Might sound gross but you will be surprised at how tasty it is!  Believe it or not, you can also use cauliflower to make faux mashed potatoes and pizza crust (will share another time).  Serve rice with the Asian Beef & Broccoli recipe below or my Orange Chicken for a healthy Paleo alternative to Chinese take out!

Asian Beef & Broccoli
Adapted from: The Food Lovers Kitchen
Prep Time:  Approximately 5 minutes
Cook Time: Approximately 15 minutes
Serves: 4

Ingredients:

• sesame or coconut oil
• 5 cloves garlic, minced
• 2 tbsp fresh grated ginger or 1 1/2 tsp ground ginger
• 1 lb grass-fed ground beef (or other form of beef, sliced/cubed/etc.)
• 4 cups broccoli florets
• 1/4 cup green onion, sliced thin
• 1/4 cup coconut aminos, gluten-free soy sauce or other soy sauce substitute
• 1 tsp red pepper flakes
• sea salt and pepper to taste
• sesame seeds (for optional garnish)

Instructions:

1. Heat the oil in a wok or large skillet over high heat.
2. Saute the garlic and ginger in the oil for 2 minutes.
3. Add beef and cook until browned.
4. Add the broccoli and continue cook over high heat for a few minutes.
5. Add green onions, coconut aminos or soy sauce, red pepper flakes, sea salt and pepper and cook for 2-3 more minutes.
6. Garnish with sesame seeds if desired and serve over Paleo rice recipe below.

Paleo Rice

Adapted from: The Food Lovers Kitchen

Prep Time:  Approximately 5 minutes
Cook Time: Approximately 10 minutes
Serves: 4

Ingredients:

• 1 head cauliflower, rinsed and patted dry
• 2 tbsp coconut oil
• 2 cloves garlic, minced
• 1 cup onion, chopped
• 1 tsp sea salt 
• 1 tsp pepper

Instructions:

1. Pulse cauliflower in a food processor until it resembles rice (or use a grater).
2. Heat oil a large skillet over medium heat.
3. Saute the garlic and onion for 3-4 minutes or until onion is translucent.
4. Add cauliflower rice and saute for 4-5 more minutes.
5. Season with sea salt and pepper.

Sausage & Sweet Potato Shepard's Pie

My mother made shepard's pie at least once a week when I was growing up so this is a huge comfort food for me!  Sorry mom, but I have to say though that I like this version better. :)  I have also made this with butternut squash instead of sweet potatoes and its just as yummy!  Also, feel free to use ground beef if you don't eat pork.  Enjoy!

Sausage & Sweet Potato Shepard's Pie
Prep Time:  Approximately 5 minutes
Cook Time: Approximately 30 minutes
Serves: 4

Ingredients:

• 2 large sweet potatoes, cubed (or 1 large butternut squash, cubed)
• olive oil
• sea salt
• 1 lb sweet italian sausage, casing removed (or grass-fed beef)
• 2-3 carrots, diced
• 1 onion, diced
• 8 oz mushrooms
• 3 garlic cloves, minced
• 1 cup diced tomatoes
• 1/2 cup organic chicken/beef stock
• 2 tsp italian seasoning
• green onions, diced (for optional garnish)

Instructions:

1. Preheat your oven to 375°F.
2. Put cubed sweet potatoes or butternut squash in a roasting pan, drizzle with olive oil and sea salt then toss and roast for 25 minutes or until tender, toss halfway through.
3. While sweet potatoes are roasting, cook sausage in a large skillet just until pink and break it up.
4. Add carrots and cook for 1 minute.
5. Add mushrooms and onions and cook for  5 minutes.
6. Add garlic and cook for 1 minute.
7. Add tomatoes, chicken stock and seasoning and bring to a boil.
8. Reduce heat to a simmer, season with salt to taste and let thicken while you finish the sweet potatoes.
9. Remove sweet potatoes from oven and either mash with a potato masher or in a food processor (what I did). Increase oven temp to 400°.
10. Once sausage mixture has thickened (you may need to drain some of the liquid), pour in the bottom of a casserole dish and put mashed sweet potatoes on top.  Bake for 10-15 minutes or until the top has browned slightly.
11. Garnish with green onions if desired.