Paleo Asian Steak Lettuce Wraps

So this recipe is really two recipes in one. Its a delicious marinade, and its a fantastic Asian slaw. I suggest that you combine them into one fantastic recipe, especially if you wrap it in a nice piece of iceberg lettuce. This was a fantastic meal. My husband was happy, the boys ate well and I of course was thrilled with the results.



Asian Flank Steak Marinade

1/4 cup toasted sesame oil
1/4 cider vinegar
1/4 cup coconut aminos (or tamari)
1 tbsp honey
6 cloves garlic, minced
2-3 tbsp freshly grated ginger root
2-4 lbs flank steak

In large ziploc bag or container combine marinade ingredients. Add steak and allow to sit in the refrigerator for 4-12 hours. Grill steak to desired temperature.

Asian Inspired Slaw

1/2 cup cider vinegar
1 tbsp honey
1 tsp celery seed
1/2 tsp salt
2 tbsp toasted sesame oil
2 tbsp olive oil
1 shallot, minced
2 bags of slaw mix (broccoli works great, but cabbage would also be yummy)

In large bowl mix vinegar, honey, celery seed, and salt. While mixing, slowly drizzle in the two oils. Place shallot and slaw mix in large bowl or container. Add dressing and toss to combine. Allow to sit in refrigerator for 1-2 hours before serving.

Paleo Pineapple Coconut Muffins

So after the pina colada pancakes were all gone, I began craving them. Those things are so good. I decided I needed to make a more portable version of the pancakes, so here is a muffin version. My kids loved them so much that they called them "dessert". I personally have already eaten three.



Paleo Pineapple Coconut Muffins
(makes 24 muffins)

6 eggs
1/4 cup maple syrup
3 tbsp oil (almond or coconut are best)
1 tbsp vanilla
15 oz can crushed pineapple (I used delmonte), drained of most of the juice
1/2 cup shredded coconut, unsweetened (I used finely shredded)
1/2 tsp sea salt
1 tsp baking soda
3 cups almond flour

Preheat oven to 350 and line muffin pan with paper liners. Mix eggs in large bowl until well beat. Add maple syrup, oil, vanilla and pineapple. Mix to combine. Add coconut, salt, baking soda and almond flour. Stir until well combined. Scoop into lined muffin tins, filling each cup about 3/4s of the way. Bake for 20-25 minutes. Remove from pan to cool. Serve and enjoy!

Paleo Spanish Chicken and Rice (faux rice)

I had a craving for Arroz con Pollo. I just love the saffron flavors mixed with the chicken. Its such a delicious combo. Plus after seeing the green olives at the grocery store, I wanted them incorporated into my dinner. I hope you enjoy my dish, I know my family certainly did.



Paleo Spanish Chicken and Faux Rice

Olive oil
2.5-3 lbs of boneless, skinless, chicken thighs
2 onions, fine dice
1 red pepper, fine dice
1/4 cup white wine
1.5-2 cups broth (chicken or veggie)
2 heads cauliflower, shredded (food processor is great for this)
8 cloves garlic, minced
2 big pinches of saffron, crumbled
1/2 tsp paprika
1 14 oz can diced tomatoes, drained
1/4-1/2 cup sliced green olives
sea salt and pepper to taste

In large skillet heat olive oil to medium heat. Place chicken thighs in pan and cook for 5-10 minutes on each side. Remove chicken. Add onion and pepper and cook until soft. Add wine and 1 cup broth. Add cauliflower, garlic, saffron, paprika and tomatoes. Add more broth as the cauliflower absorbs it. Put chicken back into the pan. Cover and cook on low for 10 minutes. Uncover, add more broth if necessary. Add olives and cook for another 10 minutes until cauliflower is soft and chicken is cooked through. Serve and enjoy!

Paleo Pina Colada Pancakes

While speaking with my Mom yesterday, she mentioned some paleo pancakes she had made. She used a simple recipe from Elana's pantry but added some yummy ingredients. I decided to create my own version of these tasty pancakes this morning for breakfast. They are fantastic. They really don't even need syrup, you can just munch them up dry.



Paleo Pina Colada Pancakes

6 eggs
1/4 cup water
1/4 cup maple syrup
1 tbsp vanilla
3 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4-1/2 cup crushed pineapple
1/4 cup shredded coconut (unsweetened, I used fine shred)
Coconut oil (for greasing griddle)

Preheat griddle to 250 degrees (or about medium low heat). Beat together eggs, water, maple syrup and vanilla in a large bowl. Add almond flour, sea salt, baking soda and mix until smooth. Gently stir in pineapple and coconut. Grease griddle with coconut oil. Scoop small amounts of batter onto the griddle (about 2 tbsp at a time). Cook for about 5 minutes or until golden brown, flip pancakes and repeat. Serve and enjoy!