Paleo Turkey Meatloaf

This is another great recipe I got out of "The Food Lovers" Make it Paleo.

Ingredients

• 1 whole Egg, whisked
• 1 tsp Garlic Powder
• 1 tsp Black Pepper
• 1 tsp Salt
• 1/2 cup Celery, chopped
• 1/2 cup Onion, chopped
• 1/2 whole Bell Pepper, chopped
• 2 lb Ground Turkey
• 2 Tbsp Coconut Aminos
• I added fresh chopped jalepeno for an extra kick!

 

Directions:

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat oven to bake at 375°F.
2. Combine all ingredients in a large mixing bowl.
3. Lightly grease a loaf pan with coconut oil.
4. Pour ground turkey mixture into the loaf pan.
5. Evenly distribute the mixture to get a uniform loaf.
6. Bake at 375°F for one hour.
7. Remove from oven and let rest for 10 minutes.
8. Slice, and serve!. Super Easy!!!!!!!!!!!!

 

 

Notes:

This recipe will work best with a perforated loaf pan with drip holes on the bottom (and a matching catch pan for the drippings).

Paleo Steak Fajita's

Here is a recipe I made Sunday night.  It was sooo good!  I checked out "The Food Lovers"  Make it Paleo at the local library and found so many yummy recipes to try out :)

Paleo Steak Fajita's

 1 lb skirt steak (I had trouble finding it at Publix but WD had it on sale)
1 tbsp. Extra virgin olive oil
1 red bell pepper, thinly sliced
1 yellow pepper, thinly sliced
2 cups sliced mushrooms
1 tsp salt, pepper, cumin

Steak Marinade

2 tbsp. extra virgin olive oil
juice of 2 limes
1 tsp salt, pepper, cumin
4 cloves of garlic minced

Directions:

1. Rinse skirt steak under cool water and pat dry.
2. Carefully remove any remaining silver skin from the steak.
3. Place steak in a 1-gallon ziplock bag and set aside.
4. In a small mixing bowl, lime juice, salt, pepper, chipotle, cumin, and garlic.
5. Pour marinade over steak, seal bag, and toss to evenly coat the entire skirt steak.
6. Place in the refrigerator and marinate up to 24 hours.
7. Preheat grill to 500°F, 10 minutes prior to cooking.
8. Remove steak from the refrigerator and bring up to room temperature.
9. Grill steak 3–4 minutes per side.
10. Allow to rest for 5 minutes after cooking, then cut steak in thin strips.
11. Heat coconut oil on medium heat in a cast-iron skillet.
12. Add vegetables and seasonings, and sauté until onions are translucent and peppers have softened.
13. Remove from heat and set aside.
14. Turn oven to broil at 500°F, and raise oven rack to the top level.
15. Place vegetables in cast-iron skillet under the broiler for 3–5 minutes.
16. Serve steak topped with vegetables, and with a side of guacamole.

The side I made to go with this was Broccoli Slaw Salad with Sesame Ginger Dressing

Ingredients

•  2 Green Onion
• 4 cups Broccoli, grated
• 1/2 head Red Cabbage, grated
• 1 Tbsp Sesame Ginger Dressing--recipe below

 

Directions:Thinly slice 1/2 of a red cabbage using a mandoline or sharp knife.
Using a grater or food processor, grate broccoli to uniform small chunks.

Chop green onions into 1/4-inch pieces.

Toss everything together with the Asian ginger dressing.

Serve.

 Sesame Ginger Dressing-

Ingredients

• 1/2 Tbsp Garlic, minced
• 1/2 Tbsp Ginger Root, minced (I used organic minced ginger I got from Whole Foods)
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Red Pepper Flakes
• 2 Tbsp Coconut Aminos
• 2 Tbsp Sesame Oil, toasted
• 2 tsp Sesame Seeds

 

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Mince garlic and ginger.
2. Combine sesame oil, coconut aminos, garlic, ginger, sesame seeds, salt, pepper, and red pepper flakes in a small bowl.
3. Whisk all ingredients together.
4. Serve withAsian steak salad.