Dressing Salads

Posted in Uncategorized on June 18, 2010 by Auryn

Salads do not have to be boring.  Think of it more of chopping a  bunch of fruits, veggies and meats all together to make a cool, summertime lunch or dinner. It is simple to make a paleo salad, but the  dressings may need some thought. I have been making my own, to avoid preservatives, etc.  Now I do use vinegar in some recipes, but remember, vinegar is not technically paleo, but it is 0 carbs!

Salads can have anything!  Really, ANYTHING! Spring mix greens, fresh dill sprigs, roasted red peppers, celery and kamala olives! Or spinach, walnuts, red  onions and raspberries with chicken on top.  Or romaine, orange bell  peppers, tomato, shallots, dill weed sprigs and a fresh piece of tuna on top.  Mix and match!

Parsley Salad Dressing

  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1/4 tsp onion powder
  • 2 Tbsp chopped parsley

Beat well the first 3 ingredients. Add the chopped parsley. Good on lettuce wedges

Italian Dressing

  • 3 Tbsp olive oil
  • 2 Tbsp Vinegar
  • 1 Tbsp Water
  • 1/4 tsp finely chopped onions
  • 1/4 tsp garlic powder
  • 1/8 tsp oregano
  • 1/8 tsp basil
  • Few shakes of salt and black pepper

Lemon Dressing

No real recipe, just wing it.  Olive Oil, Salt, pepper and some lemon juice and whisk.  Perfect over arugula and top with chicken.

THE BEST Honey Mustard Dressing EVER

  • 1 shollet, finely minced
  • 1 teaspoon dijon mustard
  • 2 teaspoons red wine vinegar
  • 1/4 cup of extra virgin olive oil
  • 1 teaspoon sugar
  • 1 teaspoon honey (I suppose two will work for a more paleo fit)
  • Kosher salt to taste
  • Freshly ground pepper
  • Fresh parsley (about a teaspoon, just to give some color and freshness)

Put into a container and shake! It is great over boston lettuce and arugula

Stay tuned!  More to come!


Tarragon Turkey Tenderloins

Posted in Uncategorized on June 15, 2010 by Auryn

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You’ll Need:

  • 1 tablespoon olive oil
  • 2 (1 1/2 pound) turkey tenderloins
  • Salt and ground black pepper
  • 2 shallots, chopped
  • 1 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chopped fresh tarragon leaves

Preheat oven to 400 degrees F. Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish.

In a small bowl, combine wine, broth, vinegar, shallots and tarragon. Pour mixture over turkey. (First time I did it I had little bites of tarragon and shallot on the turkey, I think next time I won’t do that seeing that it got too crispy for my taste)

Roast turkey for 40 minutes.  Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey with this meal, with all of the broth from the pan over top.  Serve spinach on the side. Reserve remaining turkey additional meals – like lunch the next day!

*Vinegar and white cooking wine arn’t exactly paleo.  However, vinegar has zero carbs and you can also do without the wine for a full paleo meal

Homemade Paleo Wrap

Posted in Uncategorized on June 15, 2010 by Auryn

Miss your sandwiches and wraps? Me too.  I found a way to get my wraps back in my diet again.  This is an easy crepe/wrap which is neutral flavored so it works just as well for a sweet dish, or a savory.

You’ll Need:
  • 5 eggs
  • 1/2 Cup + 2 TB almond flour
  • 2 tsp honey (warmed)
  • pinch of salt
  • butter, for the pan to cook the crepes (butter isn’t paleo but could use something else)

Whisk the first 4 ingredients together. Put in the fridge to chill for 15 minutes.

Heat an 8″ pan  on Med-Low. Brush the pan with butter (or paleo substitute, I figure a little bit of butter is alright once in a while)  and pour in about 1/3 cup of the mixture. Tilt the pan around until it makes a thin layer Watch closely as it will only take a short time for the bottom of the crepe to brown. Gently loosen the edges with a spatula and flip.

Fill with tasty meats, roasted red peppers and greens, or spinach and strawberries!

Excellent Pork Spice Rub

Posted in Uncategorized on June 15, 2010 by Auryn

This will work for any 1-3 pound pork lean loin.

Now I never measure for this, I just kind of wing it.

You’ll need

  • Onion powder
  • Garlic powder
  • Sage powder
  • Black pepper
  • Thyme
  • Parsley flakes
  • Salt

I sprinkle a little salt, and liberally dust on the onion, garlic and black pepper.  Then I sprinkle on a good amount of Sage, black pepper, thyme and parsley.  I finish with a little salt, then pick it up and rub it all over the loin until it is distributed evenly.

In the oven at 325 degrees for 45 minutes. Take it out to check and then back in the oven for another 30-45 minutes (depending on the size of the loin). If you are up to a 7 pound loin I would keep it in the oven for two hours.

This spice rub is excellent and the outside gets all crispy like a jerky and the inside is amazingly juicy.  Enjoy!

Best Bacon Ever

Posted in Uncategorized on June 11, 2010 by Auryn

Simple, easy, no greasy mess.

Preheat the oven 375 degrees, put the bacon flat on some foil on a baking sheet.  Put the in the oven for 15 minutes for lightly crisp and 18 minutes for very crispy.  I like mine at about 15-16 minutes.

Helpful tip: Throw a piece of foil loosely on top of the strips.  So when the grease “pops” it won’t get all over your oven and smoke.

I had a little bacon with dinner tonight. Keep your bacon intake to a minimum.  I craved the salt today. I also had 3 sunny side up eggs, along with sauteed spinach, mushrooms and garlic.

All fresh, all good, now I am full.

Yes, breakfast was for dinner tonight.  I wanted something quick and easy (Heyyyyy oooooo)

Auryn and out

Hardy Chicken with Carrots and Mushrooms

Posted in Uncategorized on June 10, 2010 by Auryn

Amazing dish to fill the tummy!

  • 3 Tbsp olive oil
  • 1 cup sliced carrots
  • 1 chicken (3 pounds) cut up
  • 3/4 tsp. dried thyme
  • 1 can (28 oz) crushed tomatoes
  • 1/2 pound mushrooms, sliced (package of shrooms, 1/2 lbs is 8oz)
  • 1 medium onion, chopped
  • 1 bay leaf
  • black pepper

In a large fry pan, heat oil over medium heat. Add chicken and cook, turning, until brown all over, about 10 minutes. Remove and set aside. Add onion and carrots to pan and cook until onion is soft, about 3 minutes. Add tomatoes, mushrooms, thyme, bay leaf, and pepper to taste. Return chicken to pan. Reduce heat to medium-low, and simmer 30 minutes, until chicken is tender. Serve in bowls.

Remember!  Do NOT eat the bay leaf!  Sprinkle some salt for extra flavor (for you die-hards, salt isn’t paleo, but  I have trouble getting enough iodine so I sprinkle a little on)

Zucchini with Tomatoes, Apples and Onions

Posted in Uncategorized on June 10, 2010 by Auryn

Great Summertime food

1 ½ pound small zucchini, thinly sliced

2 tablespoons olive oil

2 tablespoons canola oil

1 medium onion, chopped

2 apples, chopped

2 fresh tomatoes, peeled and chopped

2 tablespoons fresh chopped parsley (make sure its fresh!)

Fresh ground black pepper to taste

Set a small pan of water to boil. Drop the zucchini slices into the boiling water for 30 seconds. Remove immediately and drain. Heat the oil in a fry pan and sauté the onion until it is transparent. Add the apples and stir well to coat. Add the tomatoes and the blanched zucchini. Stir well, and then add the parsley. Season this mixture, and leave it to cook, covered over a gentle heat for 5-10 minutes, until the zucchini is soft. Serve hot.