- bio:School of Elite Fitness.
- location:Wilmington, NC
The following is a very quick and simple Paleo recipe for a delicious blueberry cucumber smoothie. It might seem like an odd combination, but it’s truly delicious. Even though cucumbers are technically and botanically a fruit, they are one of the rare ones to be more on the savory side of the spectrum so they are often considered and prepared as a vegetable. A lot of people do not like to mix fruits and vegetables, because of the conflicting sweet and savory tastes, but cucumber is quite neutral in taste and it reduces a little bit the sweetness of the blueberries.
All you ever need to prepare this smoothie is a good blender. Throw all the ingredients in, blend until smooth, and your smoothie is ready to enjoy!
Fajita Vegetable Ingredients:
Fajita Vegetable Process:
Paleo breakfast recipe quick and easy. Frittata usually cooked in cast-iron skillet is a flat Italian-style omelet. Frittata can also be cooked in large baking cooked in a large baking dish. In any event frittata is sliced and served to a large group of people (5-8). Frittata cooked with desired vegetables, ham, bacon or sausages. Frittata are thicker than omelet and all ingredients incorporated with the eggs. May want to gather a few left-over foods combine with eggs a whip up delicious Paleo Breakfast.
- 2 tablespoons olive oil
- 8 medium eggs
- 1/4 cup almond milk (more is needed)
- 2-3 crushed garlic cloves
- 2 cups baby spinach sliced
- 1 red onion chopped
- 1 sliced red bell pepper
- 1/2 cup sliced mushrooms with stems
- 2 tablespoons parsley
- Sea salt to taste
- Black pepper to taste
- In separate bowl whisk eggs, almond milk and season. Mix well and set aside.
- Line medium skillet with olive oil bring to medium heat
- Add garlic, spinach, red onion, mushrooms and red pepper.
- Cook for 3-4 minutes until vegetables tender.
- Add in eggs mixture to vegetables in skillet. Lower heat to low.
- Cook approximately 10 minutes
- Finished frittata cut in wedges and top with parsley.
Mussels are rarely what comes to mind when it comes to a quick, simple and cheap meal, but I think it’s a mistake. When fresh and in season, mussels are usually pretty cheap and they are so quick to prepare that you won’t believe dinner can be ready in such a short time. It’s also a great occasion to eat seafood, something we tend to forget as an important part of a paleo diet. Nutrition and taste wise, mussels are amazing. They are packed full of iron, selenium, vitamin B12, manganese and a host of other essential nutrients. The steam from the white wine and garlic sauce is what cooks the mussels here. The butter in the sauce adds richness and flavor. This kind of preparation is called moules marinières in France, where the dish comes from. Another classic sauce for mussels is a tomato marinara sauce. About a pound of mussels is about what’s needed per person. This recipe is for 4 people.
Try to buy your mussels the same day you prepare them and, if not, keep them in the refrigerator covered with a damp cloth. When ready to prepare, plunge them in cold water, wash them, remove the beard (a stringy-like membrane attached to most of them) and discard any that are opened, even if only slightly. The opened ones are dead and the closed ones are still living. Don’t worry if you have to discard a bunch of them, it’s part of the game.
1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
3 T fat (coconut oil works well here)
juice of 2 oranges*
zest from 1 orange
1 t fresh ginger
3 T coconut aminos or wheat-free soy sauce
1 t chili garlic sauce or sriracha
3 green onions, chopped
In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.
In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes.
Add the chicken to the sauce pot and stir to coat with the orange sauce.
Serve topped with sliced green onions.
*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.