When I started eating paleo two years ago Lunch was definitely the hardest of the three meals to convert over. Dinner was easy, we had already cut out grains from dinner and were eating protein and vegetables for most meals. Breakfast – piece of cake! We love eggs and pretty much eat them everyday. It was that darn sandwich driven meal that was really giving me challenges. I was a sandwich queen! I loved making them; panini, grilled, cold, hot, small, large, you name it! It was hard for me to switch my train of thought and I wasn’t a huge fan of dinner leftovers for lunch. So over the past two years I have learned to embrace leftovers and have found many lunch items I love. Here are two of my favorites; Salmon salad and chicken salad! You can serve these over an avocado or a bed of lettuce; I have even taken some sweet potato chips and eaten them like a dip from time to time. Heck just take a fork to them by themselves, they are that good! To top it off these two recipes are really easy to make and take little time to prepare! [Read more…]
Most of you know my Brother Mark from his now world famous Brother Mark BBQ sauce found in the Everyday Paleo Family Cookbook and he is also mentioned in all of my books as my amazing partner in crime in the kitchen, and in life in general. John, myself, and the kiddos have no clue what we would do without Mark and not only is he the best brother a girl could ask for but he’s also an amazing uncle and an absolute whiz in the kitchen. Mark has been on a mission to make tamales in such a manner that allows us grain free eaters to enjoy them and I literally laughed out loud when he announced he was going to attempt a “masa” made with spaghetti squash as the base. Mark ignored my laughter and went for it. After a few tweaks, a couple of fails, and ultimately, a lot of tamales coming out of my kitchen; HE FREAKING DID IT!!!!!! I wish I could take some credit because this recipes is so legit I have a feeling that Mark’s Tamales are going to make some serious paleo waves once you all have a chance to try them. My only contribution was a tip here and there and well, I ate a lot of them….
Ok, enough rambling, go make some tamales and amaze your friends and family who sigh about how “boring” your way of life is.
(Never mind how awesome you feel, how great you look, and how absolutely delicious everything you eat actually is. These tamales will only add fuel to your paleo is awesome fire…)
Note from Sarah: Thank you Rachel – this is a quick and easy idea to get you all prepped for the week and a fun idea for a 4th of July BBQ. Picture coming soon!
I realize that I cook with basil quite frequently. I’m guessing it is because I have a huge bushel outside of my kitchen window, It just seems to call my name! I really hope most of you are basil lovers as well because this marinade/sauce is beyond amazing! This recipe is so versatile! In the last week I have used it as a salad dressing and as a sauce and marinade for pork loin and chicken breasts, all resulting in excellent meals; and by my definition of excellent I mean husband complimented it and kids gobbled it up without complaint. yay! Next up…fish and beef!
Basil Lime Marinade and Sauce
Zest and juice of 4 limes
2 cloves crushed garlic
1 Tbsp Dijon mustard
1/3 cup walnut oil (can sub for Extra Virgin Olive Oil but I like the mildness of walnut oil in this recipe)
1/4 cup coconut aminos (or wheat free tamari)
2 Tbsp minced/finely chopped fresh basil or to taste (use 2 tsp if using the frozen basil mentioned below)
Tip: If you have a Trader Joes in your area they have frozen fresh basil and frozen crushed garlic in the freezer section. I have used both in this recipe. Easy!
Mix all above ingredients together in a bowl. Reserve 1/3 of marinade for the sauce. Poor the other remaining 2/3 of marinade over your desired meat and marinade for approximately 24 hours. The more time the meat has to marinade the better the flavors will develop and soak in. However, don’t like time step in the way. If you only have an hour, just go for it!
Grill meat (discard marinade the meat was in), slice, and pour desired amount of reserved sauce over sliced meat and top with freshly chopped basil and lime wedges.
Leftovers Lunch Idea:
The following day I chopped up the leftover chicken from the night before and placed it on top of a bed of romaine lettuce. As for dressing…you guessed it, some of the leftover Basil Lime Sauce!
This week I took the kids down to the local farmers market. We had to get our weekly strawberries and see what other goodies we might be able to pick up. One of the vendors had some nice looking heirloom tomatoes, and while this isn’t the peak season for tomatoes I thought I would buy a few and make something for dinner with them. Upon arriving home I picked some basil from our garden and ended up putting together a delicious and easy Bruschetta – and voila, Bruschetta Chicken with Zucchini “Pasta”!
It’s pretty darn cool to cook right out of my own cookbooks and that’s just what we have been doing this week! I haven’t revisited the recipes in my new book for a few weeks, simply because after you write, photograph, test, and re-test recipes; it’s sometimes necessary – in order to keep ones sanity – to put it all to bed for a while . However, now that the book has been released, it all seems fresh and new again and our family is having a blast making and eating the food from our very own Everyday Paleo Family Cookbook!
Today I’m going to share a recipe from the new book that we made for dinner last night; but first I want to do a quick Release Week Recap, go over some highlights, and thank the awesome bloggers out there who took the time to review my new book!
One of our favorite summer time activities as a family is to spend the day under a giant oak tree at one of our local parks with a giant paleo picnic. It get’s really darn hot here in Chico but we have tons of trees and shade so often the best reprieve from the Chico heat is to find the coolest spot in the grass with some yummy paleo eats.