Monday, 12 January 2015

Two new Paleo meals that will be on my menu

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad
For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.

For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.

For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.

On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

                       SATARAS & Paleo Almond bread YUM!

                                      Gahhh i am so excited that i found a PALEO bread recipe.

Paleo Bread recipe:
2 cups almond flour (store bought or homemade)
6 ounces soft goat cheese (plain or a garlic & herb variety)
1 teaspoon baking soda
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon sea salt
1/2 cup shredded raw goat cheddar, or other cheese of choice
3 whole eggs (flax eggs may work)
3 Tablespoons melted butter
1 Tablespoon minced onion
Sea salt, for topping
Butter, for greasing pan
Preheat oven to 375F, and grease a 9″ x 13″ baking dish with butter. In a medium bowl, stir together all of the ingredients until a uniform batter is achieved. Transfer the batter to the greased baking dish, and use a spatula to spread the batter evenly to the edges. Top with a sprinkling of sea salt, and any other herbs you might enjoy. (Thinly sliced red onion or rosemary would be perfect!)
Bake at 375F for about 30 minutes, or until the top is golden brown.



A healthy and flavorful Mediterranean side dish.
Number of Servings: 4


    2 - Yellow Bell Peppers
    2 - Orange Bell Peppers
    3 - Red Bell Peppers
    3 - Plum Tomatoes
    1 - Medium Onion (yellow or white)
    2 tsp - sugar
    1 tbsp - Vegeta 
    2 tbsp - Olive oil


Don't let all of the juice to evaporate, you want it to have a slight sauce consistency.
Feel free to use more or less of different colors of bell peppers.
Use more or less of the sugar and vegeta seasoning as to your likening.


Cut all the peppers into 1-inch chunks.
Dice the tomatoes.
Slice the onion length-wise
Heat the 2 tbsp of oil in a sauce pan. Add the onions and peppers together and saute until soft. Add the tomatoes, sugar, and vegeta seasoning and cook until the tomatoes have released their juices and has almost evaporated.

Serving Size: About 4-5 servings

Number of Servings: 4

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