Tag Archives: dinner

Chorizo-stuffed poblano peppers

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After ogling many versions of chorizo stuffed poblano peppers and finally seeing them at my favourite grocery store, I picked up a few peppers, pulled some chorizo out of the freezer and got to work. These are a tasty, healthy, and fast weeknight dinner. They reheat well for lunches the next day.

Chorizo stuffed poblano peppers – makes three servings

  • 3 poblano peppers
  • 1lb of chorizo
  • 1/2 a small red onion
  • 1 egg
  • 1T of almond or coconut flour
  • cheese (optional)

Preheat your oven to 400.

Cut your peppers in half and cut out the seeds and white membrane

Get out your favourite chorizo or make it yourself with pork and chorizo spice blend. My chorizo is from my favourite sausage place! Delicious!

Combine onion, egg, flour, and meat in a bowl

Gently press into the pepper halves. Top with cheese (NOT if you’re on a Whole30 or 21DSD!)

Bake for 20-25 minutes, until the cheese is melted and the meat is cooked through.

I really enjoyed these. Mr. Foodie did not. He doesn’t like peppers. He is strange.

 

Super Porktastic Meatloaf

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This is another recipe from the NomNomPaleo ipad app ! Awesome.  Like usual, I kind of improvised the recipe, but you can see my trusty ipad in the photos to prove that I actually kind of read the recipe this time. You can see the full recipe on nomnompaleo.com too!

Bacon topped meatloaf. Pork on pork action with a side of spinach. Yum. Yes, I burnt the bacon because I got distracted. Whoopsie.

Super Porktastic Meatloaf from Nomnompaleo.com – Serves 4-6

  • 1 pound frozen chopped spinach
  • 1 tablespoon unsalted butter (or coconut oil)
  • 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
  • 1/2 pound Cremini mushrooms, finely chopped
  • 1/4 cup coconut cream or coconut milk
  • 1/2 cup small-dice celery (from about 2 medium stalks)
  • 1/2 cup loosely packed fresh Italian parsley leaves
  • 1 pound ground pork (the original recipe calls for 1 ¼ pounds of pork, veal, or beef but I only had 1 pound of ground pork defrosted)
  • ¼ cup coconut flour
  • 1 medium garlic clove, minced
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 teaspoons freshly ground black pepper, plus more as needed
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs, lightly beaten
  • 3-5 bacon slices
  • Tomato sauce, warmed, for serving (optional)

 

Chop your celery, shrooms and onion. Don’t get your iPad dirty.

Frozen spinach is your friend. One of the store-brands (Compliments) packages it in these nuggets rather than a brick. It is very handy to just use half a package instead of the whole thing.

Frying the chopped shrooms and onions

Coconut flour, nutmeg, spinach, pork

Added in the eggs and the blend of coconut milk, celery, that you mixed with your immersion blender

I baked it in mini loaf pans. With bacon on top. Mmm bacon.

And when I broiled the bacon I got distracted by a phone call. ARGH. So it burnt a bit.

I would venture a guess that this would freeze well uncooked and you could just pop it in the oven once thawed.

Mushroom faux-breaded chicken

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When I was a kid I loved chicken fingers. Like loved loved loved. They made my world go round. My family ran a restaurant. I “helped” in the kitchen a lot. I knew how to use the deep fryer. I knew where the chicken fingers were stored. I was a master chicken finger chef. Probably the reason I was an obese child…

I still love those disgustingly delicious salty, breaded flavourful pieces of heaven. Arby’s has the best ones, for the record. BUT, I don’t eat them anymore. I still love me some “breaded” chicken though. I came up with this recipe that uses ground almond, ground flax seed and magic mushroom powder.

Magic mushroom powder is a concoction from nomnompaleo.com. The full recipe is available on the iPad app, but essentially it is a mixture of salt, thyme, red pepper flakes, pepper and dried mushrooms all pulverized to a powder. The original recipe uses 1oz of mushrooms and 2/3 c kosher salt. I would cut the salt in half next time. You can play with these ingredients to get the mixture as you like it. I think the original recipe was intended for it to be more of a seasoning salt, so the way I used it in this recipe made it WAY too salty. Almost inedible salty but we ate it anyway.

Mushroom faux-breaded chicken – Serves 4

  • 4 large boneless skinless chicken breasts
  • 1/2 c of magic mushroom powder
  • 1/4 c of ground flax meal (I use Bob’s Red Mill… only because it’s the only one I seem to find!)
  • 1/4 c of ground almond
  • 1/4 c dijon mustard
  • 1 egg

Preheat your oven to 350 degrees. Put the flax meal, mushroom powder and ground almond on a plate.

Mix it all up

Mix 1/4 c dijon with an egg.

Dunk your chicken breasts and mix well

Toss in the “breading” mixture

Place on a baking tray and put in the oven for 35ish minutes. Until they are done. Use a thermometer if you want to make sure.

Yum.

I served them with fiddleheads for dinner, but you could just slice them up and eat them (maybe I did that, maybe I didn’t…) or I also put them on a salad with microgreens and some olive tapenade. They are yummy cold too!

A Very Paleo Easter!

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I hosted Easter dinner this year. Good Friday dinner, to be precise. Just a small gathering of DH, Mom, Kiddo, MIL, FIL and SIL. And yours truly, bien sur. My mom was visiting for the weekend so I took advantage of the free labour and we put our heads together and came up with a delicious menu! I tried to make it as paleo-friendly as possible, but did throw in a few non-compliant things for the guests.

  • Prime Rib with caramelized onion and red wine pan sauce
  • Sausage, fig and cranberry stuffed turkey breast roll. Heavily modified from a Barefoot Contessa recipe (used fresh cranberries, 1 cup-ish of coconut flour and almond meal instead of stuffing mix, and no brandy). This was DIVINE. I can not wait to make it again! I had extra stuffing leftover so I made a meatloaf out of it for the freezer
  • Honey roasted butternut squash (I buy it pre-chopped at Costco. It’s wonderful. No nasty icky film on your hands!). I think I added thyme. Or something.
  • Roasted broccoli (added chopped broccoli and plenty of salt and pepper)
  • Roasted root vegetable strudel (“A light butter baked pastry filled with caramelized onion and roasted winter vegetables”… Yeah, this was a locally pre-made meal I had in my freezer. I have a pipe dream of making my own business with this concept!)
  • Apple turnovers with puff pastry and whipped cream. No pics of this. We were too busy stuffing our faces with deliciousness…

Behold the somewhat paleo friendly Easter dinner in all its glory (and for the observant among you, yes, I did serve meat on Good Friday. Two types, even! Cause I’m like that…)