Meat Dishes

Thai Style Cashew Chicken

            One of my personal take out favorites, paleo-fied for your dieting needs. You can replace the splenda with agave syrup if you want to avoid fake sugars. You can use any stir fry veggies, I like incorporating bell peppers, broccoli, water chestnuts, baby corn, snow peas, and onions. If using frozen, blanch in boiling water before adding to the stir fry. 

Ingredients

2 oz Boneless, Skinless Chicken Breast

1 tbsp Roasted Cashew Nuts

2 Garlic Cloves

3 Dried Red Chili Pepper

1/2 cup Asian Style Stir Fry Veggies

3 tbsp Onions, Green

Extra Light Olive Oil Cooking Spray

1 tbsp Tomato Paste

1 tsp Soy Free Terryaki Sauce

2 tbsp Soy Free Soy Sauce

1 tbsp Almond Flour

Directions

Spray the oil into a wok then put the dried chilies and fry until fragrant, put in a plate.

Put the almond flour and the chicken into the bowl and mix well.
Spray the wok again (use medium heat) then Stir-fry the chicken until light brown, set aside.
Spray oil and add the garlic. Stir-fry over medium-high heat until fragrant (about 1 minutes).
Put the fried chicken, onion and veggies. Stir fry for two minutes.
Add remaining ingredients except the spring onion in the wok and season with soy sauce, tomato paste, oyster sauce, salt and pepper.
Continue stir fry around 2 - 3 minutes. Use the low heat and cook for a while, tasting it to add more seasoning.
Serve, garnishing with spring onion.

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Paleo Linguine al Fresco con Funghi

 Italian-inspired dish with a creamy veal sauce with mushrooms, over squash "linguine"
cal. 350; fat 18 g (3 sat.); carbs 30 g; fiber 6 g; protein 17 g

Ingredients

·                     1 tbsp Extra Virgin Olive Oil

·                     2 oz Veal, Ground

·                     1/6 Whole Carrots

·                     1/6 Medium Onion, Sweet

·                     1 Garlic Clove

·                     1 tbsp Bay Leaf

·                     2 tbsp White Wine

·                     1/4 cup Vegetable Broth

·                     5 oz Crushed Tomatoes

·                     3 Fresh Basil Leaves

·                     1 cup Squash, Spaghetti

·                     1/4 cup Mushroom, Oyster

·                     For Paleo Cream:

·                     1/4 cup Almond Milk*

·                     1/4 cup Almond Meal*

*You can replace this version for a store bought paleo-friendly cream. There is one you can order off of Amazon called "Mimicream". Find it here. 

 Directions

For spaghetti squash:
1) Cut squash lengthwise into two halves. 
2) Place squash halves into baking pan, so that "inside" of squash is not exposed. Add about 1 in. of water to the pan. 
3) Bake in preheated 375 F oven for 20 minutes.
4) Remove and use a fork to pull noodle-like "linguine" strands from the squash. 
For cream:
1) Combine almond milk and almond meal in a small bowl. 
2) Microwave on high for one minute, stir until mixture is creamy, uniform. Set aside. 
For Sauce: 
1) Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. 
2) Add carrot, onion, garlic, mushrooms, and bay leaf, then add salt and pepper to taste. Cook the sauce for 4 -5 minutes, stirring regularly. 
3) Add white wine to the pan to deglaze, scraping up all the bits from the bottom and sides of the pan. Continue cooking for 1 or 2 minutes. 
4) Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and Paleo "cream" and heat sauce to a bubble. Simmer sauce until ready to serve. Remove bay leaf from the sauce, then add basil right before serving to slightly wilt leaves.  
5) Toss cooked spaghetti squash "linquine" with sauce, adding some extra basil leaves for garnish.

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Guilt Free Barbacoa Burrito Bowl 

Inspired by Chipotle, a burrito bowl with tender Barbacoa, cheese, salsa, lettuce, rice and guac. 

For the Bowl: 

Ingredients

4 oz. Barbacoa (see below)

1/4 c. Daiya Cheddar "Cheese"

2 tbls. Salsa (see below)

1/5 c. Lettuce

2 tbls. Reduced-fat Guacamole 

1 c. Chipotle "Rice" (see below)

Directions

Layer Chipotle Rice down and top with barbacoa, "cheese", salsa, lettuce, and guacamole. 

Total Cal. 370; Fat 25g; Carbs 14g; Fiber 4g; Protein 23g

Barbacoa

·                     1 lb Lean Beef Chuck

·                     1 Garlic Clove

·                     1/2 tsp Cumin Seed

·                     1/2 tsp Allspice, Ground

·                     1 tsp Oregano, Dried

·                     1 tsp Thyme, Fresh

·                     1/6 medium Spanish Onion

·                     1 tbsp Apple Cider Vinegar

·                     1/2 tsp Anise Seed

·                     1 Guajillo Chile

·                     Bay leaves

 Toast chile, cover with boiling water in a  bowl and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder.  Drain soaked chile, puree in blender the chile, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water.  Process until smooth.  Push mixture through a sieve, season beef with salt and pepper.  Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.

Preheat the oven to 325 degrees F.  In a deep roaster pan, scatter bay leaves on the bottom, place meat on top and scatter more leaves over the meat. Cover the pan tightly with aluminum foil. Cook the beef up to 4 hours or until meat is falling off the bone. Makes 4 servings. 

Cal 179; Fat 9g; Carbs 2g; Fiber 0g; Protein 22g

Medium-Salsa: 

·                     1/2 pound Tomatillo, cut into strips

·                     2 teaspoons Chipotle chiles, finely chopped

·                     1/4 cup onion, finely chopped

·                     2 tablespoons cilantro, finely chopped

·                     2 teaspoons fresh lemon juice

·                     1/2 teaspoon lemon zest

·                     1 teaspoon fresh lime juice

·                     1/4 teaspoon salt

·                     1/4 teaspoon ground pepper

Combine all ingredients. Refrigerate for atleast one hour. Serving size = 1/4 c

Cal. 20; Fat 0g; Carbs 4g; Fiber 1g; Protein 2g

Cilantro-lime Rice

·                     1/2 tbsp olive oil 

·                     1/2 tsp garlic salt

·                     2 tsp fresh cilantro, chopped fine

·                     1/2 Lime

·                     ½ tsp salt

·                     1 cups of Miracle Rice

Lightly boil rice with garlic salt for one minute, remove from heat. Mix salt and juice of key lime together until salt is dissolved. Pour it over rice, fluff with a fork. Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture. Makes one serving. 

Cal. 124; Fat 13 g; Carbs <1g;Fiber 0g; Protein 0g

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