Meaty Veggie Tacos

Love love love this taco meat recipe. It is one of my favorite ways to pack in lots of veggies and it is super simple.The following ingredients and methods are what happened while making Layered Vegetable Enchiladas from my Whole Foods app using taco meat instead of a bean paste and making tacos instead of enchiladas along with a few other tweaks.

 (This picture does not do this meal justice.)

• 1 lb ground turkey
• 1/2 yellow onion, chopped
•  2 T taco seasoning (I make my own from this recipe, but I also add cayenne pepper and quadruple the recipe)
• 1 cup frozen corn (leave out for strict Paleo)
• 1 bell pepper, cut in strips, optional (I don't usually buy these-organic bell peppers are so expensive)
•  2 T lime juice
• 4 T chopped cilantro
• 1 can diced tomatoes
• 1 bunch Swiss chard or other leafy green, coarsely chopped

In a large pot over medium heat, brown turkey meat then add taco seasoning and stir to combine. Add yellow onion and cook for another 3-5 minutes. Add remaining ingredients and cook until liquid is almost evaporated, about 10 minutes.

Serving options for taco meat: taco meat on its own or with rice; taco meat over lettuce; actual tacos with tortillas; layered between tortillas for "layered enchiladas". 

Depending on how this is served, the recipe will make 4-6 servings.

Kale "Smashed Browns" with Eggs

Yet another post based off of a recipe from the Whole Foods app. Originally a Bubble and Squeak, I made a few tweaks and added eggs for protein.

Ingredients:

• 2 T coconut or olive oil, divided
• 2 cloves garlic, finely chopped
• 1 leek, white only, chopped
• 1 bunch Kale, stemmed and roughly chopped
• salt and pepper, to taste
  
• cayenne pepper, to taste
• 1/2-1 cup broth (veggie or chicken) 
• 2 pounds russet potatoes (about 3 large or 5 small), peeled and quartered
• 2 T butter
•  2 T milk of choice
• 4 eggs (optional if you want to eat the potatoes as a side for something else rather than as an "egg scramble")

Heat oil in large skillet over medium heat, saute garlic and leek for 1-2 minutes. Add kale and broth, stir to combine and season with salt, pepper, and cayenne. Raise heat to high, cover, and cook for 5 minutes. Reduce heat to low-medium, cover, and let cook for another 10 minutes, or until kale is wilted and stock is evaporated. 

Meanwhile, place potatoes in saucepan, cover with water, and season with salt. Bring water to a boil then reduce heat and simmer for 10-15 minutes, or until potatoes are soft. Drain water and place cooked potatoes in a large bowl. 

Add butter and milk to potatoes and smash. Next, add the kale mixture to the potatoes and combine. 

Heat the large skillet over medium heat and add the remaining oil. When hot, scrape the potato mixture into the pan and use a spatula to level the top. Cook until golden brown on the bottom, 8 to 10 minutes. Working in sections (the cake will break apart as you flip it) use a spatula to flip the pancake over, then press the top gently with the spatula to make the top smooth again. Continue cooking until the bottom is browned and the potatoes are heated through, about 8 more minutes. Serve warm as a side dish, or add eggs to make an egg scramble. 

This recipe makes ~8 servings. Enjoy! 

Paleo Shake Shake Shake

Yummy shake for breakfast or a filling snack.

• 1/2 cup milk of choice (I used almond milk)
• 1 frozen banana, sliced
• 1 T cocoa powder
• 1 T nut butter of choice
• 1 tsp cinnamon, optional

 Put all ingredients in a blender and blend until smooth. Serves one.

Oh So Creamy Paleo Chocolate Pudding

After offering to bring dessert for a dinner party, I set out to find a Paleo and nut-free concoction made without coconut. So, ya that was a tough one. Over and over I kept seeing recipes for chocolate pudding made with avocado but, quite honestly, thought it sounded weird so I continued my search. Well, long story short, I made the pudding and it was FABULOUS! I am so glad I went for it and made this yummy batch of creamy chocolate goodness.  The following recipe is my take on several recipes I found. 

• 1 large avocado, peeled and seeded
• 1/4 cup and 1T (or 5T) cocoa powder
• 1/4 cup honey
• 1T coconut oil
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp salt

Place all ingredients in a food processor and process until smooth. Spoon into bowls (2-4 bowls depending on how hungry you are) and chill for 1-2 hours. Chilling isn't crucial but it makes it even better.  Serve and enjoy!!

Paleo Carrot "Fries"

I don't crave many specific foods, but french fries, I'm always craving. This recipe takes the monotonous carrot stick to a whole new level. Yowza!

• whole carrots, peeled and sliced like fries
• olive oil
• salt and pepper, to taste
• fresh or dried herbs, to taste (optional)

Preheat oven to 425. After you slice the carrots, place in a bowl, drizzle with desired amount of olive oil, and season with salt and pepper. Toss until all carrot sticks are well coated then spread evenly on a veggie sheet (a.k.a. a cookie sheet). Bake for 15-20 minutes or until cooked through. If you pull them out too soon, the outsides will be beautiful but the insides will be crunchy and too reminiscent of regular carrots, sad day.

Mashed Cauliflower with Garlic

I purchased a head of cauliflower on a whim today (I know, I'm so reckless) and made a huge batch of cauliflower rice and mashed cauliflower. We'll be eating the "rice" with lunches this week and I am going to freeze the mashed cauliflower for later. I could probably eat all of this in one sitting if I knew I wouldn't regret it ;)

• 1/2 head cauliflower (or 1 small), stemmed and coarsely chopped
• 2-4 cloves garlic, peeled
• 1T butter or ghee (optional)
• 2T chicken broth or other liquid (optional) 
• salt and pepper to taste

Steam cauliflower and garlic cloves until tender. Transfer to a food processor with butter and broth and mix until desired consistency. Add salt and pepper. Voila!

Paleo Oven Roasted Okra

We have been receiving oodles of okra in our co-op share the past few weeks and I have made numerous recipes to include them, some good, some not so good. This is by far the easiest and one of the most delicious ways. So simple, yet so good. 

• 1-2lbs okra, sliced in rounds
• 1-2 ripe tomatoes, coarsely chopped
• 1-2T olive oil
• sea salt, to taste
• freshly ground black pepper, to taste

Heat oven to 400. Toss okra and tomatoes with olive oil and season with salt and pepper. Bake for 15-20 minutes or until okra is softened and starting to brown.

Serve as a side dish, pile on top of cooked quinoa, or plop down and dig in for a snack.