Paleo Avocado Cilantro Crema

Avocado cilantro crema
I LOVE avocados, especially guacamole and that “green sauce” they serve you at restaurants. There’s one particular Tex-Mex restaurant in Houston that serves the best “green sauce” and I swear I could eat a gallon of that stuff at one time. The problem with that sauce is that it probably contains sour cream and a whole bunch of other bad stuff, not to mention it’s served with addicting corn tortilla chips. I’ve managed to make a close dairy free version of this beloved sauce. It goes well as a dip, for plantain chips or veggies and is also amazing drizzled over grilled chicken, fajitas, casseroles and tons of other dishes. It’s super creamy with a little bit of a kick from the peppers.

Ingredients:
1 ripe large Hass avocado
1/2 cup cilantro, stems removed
10 green chile piquín peppers (add more if you like it really spicy)
Juice of 2 lemons
1/2 cup unsweetened almond milk (coconut milk could be substituted)
1/2 tsp salt

Directions:
1. In a blender, add all the ingredients and purée until it reaches a nice, creamy consistency.
2. Pour in a bowl and serve immediately or store in an air tight container for up to two days in the refrigerator.

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Paleo Picadillo

Paleo Picadillo
When I think of a picadillo, I think of my dad. My dad was and still is the cook in our family. He made dinner every night of the week growing up. I attribute my love for cooking to him.

Picadillo was a staple in our household, my dad kept it in our weekly meal rotation. There are many different kinds of picadillo, but basically it is a ground beef hash, similar to a chili. My dad and grandparents make picadillo with white potatoes and ground beef and a side of tortillas. Since white potatoes and tortillas aren’t in my regimen, I’ve paleofied my dad’s recipe for picadillo.

Makes about 4 servings

Ingredients:
1 lb grass fed ground beef
3 turnips, peeled and chopped
1 medium onion, diced
3 cloves garlic, minced
4 ounces tomato paste or fresh puréed tomatoes
1 1/4 cup unsalted or low sodium chicken stock
1/2 tsp cumin
1 tbsp Mexican oregano
1/2 tsp black pepper
1 tbsp salt

Directions:
1. Cook ground beef on medium heat until lightly browned, breaking up the meat as it cooks.
2. Add in garlic, onion and spices and cook for 7 minutes.
3. Stir in tomato paste and then add the turnips.
4. Pour in chicken stock, stir to combine everything and lower heat.
5. Cover and simmer for about 30 minutes until turnips are tender.

Serve picadillo in a bowl and eat like chili or serve it with a side of my Mexican Cauliflower Rice.

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Mexican Cauliflower Rice

Mexican Cauliflower Rice
I LOVE cauliflower. It’s one of the most versatile vegetables I can think of, from burger buns to mashed “potatoes”, there are endless possibilities. I have never been good at making Mexican rice. Like, never. I always overcooked or undercooked the rice. I guess I’m just not meant to eat rice. Cauliflower rice, however, I have mastered. 😉

Makes 4-5 servings

Ingredients:
1 head of cauliflower
3 cloves of garlic, minced
1 small onion, diced
2 oz tomato paste or fresh puréed tomatoes
1 tbsp olive oil
1 cup no salt or low sodium chicken broth
1 tsp Mexican oregano
1/2 tsp black pepper
1 tsp salt

Directions:
1. Remove stems and leaves of cauliflower and cut florets into large pieces. Grate the florets by hand with a cheese grater (or throw into the food processor) until it resembles rice.
2. Heat the olive oil on medium in a large pan and sauté the onions and garlic for about 5 minutes until they become soft and translucent.
3. Stir in all the spices and cook for 3 minutes.
4. Stir in the tomato paste and cauliflower and combine all ingredients.
5. Add chicken broth, cover pan and simmer for about 10 minutes or until rice is soft.

Serve your rice alongside your favorite Mexican dish or eat it by itself right out of the bowl.

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Chorizo and Green Pepper Frittata

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I love breakfast. I also love not having to cook breakfast every morning, especially on the days I’m running late for work or want to sleep in a bit longer. Frittatas are the perfect thing to make on a Sunday and have for the whole week. This frittata was made with random ingredients in my refrigerator and came out awesome! I used my new cast iron skillet I got for Christmas and it was such an easy transition from the stovetop to the oven.

Ingredients
10 pastured eggs
8 ounces of pork chorizo (casing off)
1/2 green bell pepper, diced (seeds removed)
3/4 cup cilantro, chopped
1/2 small onion, diced
1/2 tomato, diced
3/4 tsp sea salt
1/2 tsp black pepper

Directions
1. Preheat oven to 350°F.
2. Whisk the eggs and add in the salt and pepper. Set aside.
3. In a large cast iron skillet, cook the chorizo for about 2 minutes on medium heat until it is nice and crumbly.
4. Throw in the onions and cook for another 2 minutes or until onions start to become translucent.
5. Stir in the bell pepper and 1/2 cup cilantro and cook for another 2 minutes.
6. Pour the eggs into the skillet and turn the heat off.
7. Add diced tomato on top and the rest of the cilantro.
8. Bake for 20 minutes and remove from oven to cool.

Once frittata is cooled, cut slices right out of the skillet or use a spatula and move to a large plate and slice. I keep mine in the fridge for a week for a delicious breakfast every morning. Enjoy!

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