Paleo Milanesa

Paleo Milanesa

Paleo Milanesa

Makes 4-6 servings

1 lb beef top round steak sliced wafer thin for milanesa
1 lime
1 1/2 cups almond flour
1 tbsp salt
1 egg, whisked
4 tbsp EVOO

1. Add almond flour and salt to a plate and stir with a fork to combine.
2. Cut milanesa into individual steaks if not already cut.
3. Heat a pan on medium and add 2 tbsp EVOO.
4. Dip steaks into the egg and then flour and carefully add to pan. Cook each side for about 5 minutes until crispy. Add 2 tbsp EVOO and repeat steps until all steaks are cooked.
5. Squeeze a bit of lime on to each steak.

Serve with a side of avocado slices and Mexican cauliflower rice!



Cilantro Lime Cauliflower Rice

Cilantro lime cauliflower rice

Summer is always a very busy time for me with out of town family visits and trips, so it’s really nice when I get to spend an entire weekend at home doing nothing. This past weekend I spent my time binge-watching House of Cards and old movies on Netflix. It was awesome. I also made this amazing cilantro lime cauliflower rice. 😀

Makes 4-5 Servings

1 head of cauliflower
2 tbsp unsalted grass-fed butter
2 cloves of garlic, minced
1 cup cilantro
1 lime
1 cup no salt or low sodium chicken broth
1 tsp salt
1/2 tsp black pepper

1. Remove stems and leaves of cauliflower and cut florets into large pieces. Grate the florets by hand with a box grater.
2. Add butter to a pan and turn on heat to medium. Stir in garlic and cook for one minute.
3. Add in cauliflower and chicken broth. Cover and lower heat to medium-high and cook for 10 minutes.
4. Stir in cilantro, salt, pepper and lime juice and turn off heat.


Beef Stew Over Mashed Cauliflower

Beef stew over mashed cauliflower

One of my guilty pleasures is watching hours and hours of the Food Network every week. On nights when I’m home alone, I can watch several Chopped episodes back to back. My poor husband is not a fan of cooking shows, but tolerates my crazy cooking show marathons because he knows I get great ideas and inspiration from them. One of my favorite shows to watch on weekend mornings (while my husband is still sleeping) is the Pioneer Woman. She’s so awesome and always has great ideas. One of my favorite meals from the Pioneer Woman is her Sunday Night Stew. Her delicious recipe inspired me to create a paleo version of beef stew. This hearty stew is definitely a crowd pleaser with it’s tender meat, veggies and gravy all poured over creamy mashed cauliflower. My favorite way to make mashed cauliflower is to not mash it at all. I much prefer the creamy consistency I get when I purée the cauliflower with a bit of EVOO.

Beef Stew Over Mashed Cauliflower (stew recipe adapted from the Pioneer Woman)
Makes about 8 servings

Ingredients for stew:
1 1/2 – 2 lbs beef stew meat
1 medium onion, diced
3 cloves garlic, minced
4 carrots, peeled and diced
3 turnips, peeled and diced
3 tbsp EVOO
4 cups low sodium or no salt beef broth
4 ounces tomato paste
5 dashes of raw coconut aminos
1/2 tsp raw honey
Salt and pepper
Fresh Italian parsley for garnish

Ingredients for mashed cauliflower:
1 1/2 bags of frozen cauliflower florets (24 oz)
1 tsp EVOO
1/4 tsp dried thyme
1/4 tsp dried oregano
Salt and pepper

1. Add EVOO to a large pot and turn heat to medium-high. Salt and pepper meat and add to the pot.
2. Cook meat on all sides until it turns a nice brown, about 4 minutes. You may need to do this in batches. Remove meat to a plate and set aside.
3. In the same pot with the leftover meat juice, add onions and garlic and cook them for about 2-3 minutes until they get soft.
4. Stir in tomato paste and cook for an additional 2 minutes.
5. Pour in beef broth and add the coconut aminos and honey. Add the meat back to the pot, stir everything to combine, cover pot, reduce heat to low and simmer for 1 1/2 hours.
6. While stew is simmering, add cauliflower to a pot of boiling water and cook for 15 minutes until cauliflower is very tender. Drain cauliflower and add to a blender with EVOO and purée for a few seconds (you may need to do this in batches). Don’t purée for too long or you’ll end up with cauliflower soup! 😉 Add thyme, oregano, salt and pepper and stir to combine. Set aside.
7. After 1 1/2 hours, add the carrots and turnips to the pot and simmer for an additional 45 minutes until vegetables are tender.
8. After 45 minutes, taste the stew and add salt and pepper if needed.
9. Serve stew in a bowl over mashed cauliflower and sprinkle with fresh parsley.


Paleo Chicken Fideo

Paleo Chicken Fideo

It has been an eventful last few days for me with Easter and Fiesta festivities. I think I indulged way too much this past week. Every time I visit my family, it’s so hard to resist the delicious, non-paleo food they make. I don’t know about your family, but my family sure does like to eat, especially on holidays! What do you do to resist temptation at family gatherings? Any tips? Even though I stray away from strict paleo eating at times, the important thing is that I always get back on track. It’s getting harder and harder for me to cheat. Sometimes I think I can have a little dairy or a little gluten every once in a while and usually end up paying for it with an upset stomach and low energy.

This chicken fideo is the perfect meal to make if you feel you have indulged a bit too much. It’s so simple to make, but very satisfying. It always hits the spot when I’m craving chicken fideo. I grew up eating the fideo that’s packaged in a yellow box, which is a short, thick noodle. When I was in college, I had a roommate who used super thin, long noodles that I loved. Since I no longer eat regular fideo, I use kelp noodles for my fideo and they remind me a lot of the kind my roommate used to make. Have you ever tried kelp noodles? They are amazing! They are long and thin and are great for stir fry, pasta dishes and salads because they are basically flavorless so you can add any spices to them. These raw noodles are made from a type of seaweed and are high in iodine, which is great for your thyroid. Give them a try!

Chicken fideo

Paleo Chicken Fideo
Makes 4-6 servings

1.5 lbs boneless chicken thighs
1 12 oz bag of kelp noodles, rinsed under cold water and cut into smaller strands
1/2 white onion, sliced thin
3 cloves garlic, sliced thin
1 1/2 tbsp tomato paste
1 tsp Mexican oregano
2 tsp salt, divided

1. Add water to a stockpot and add in onion, garlic, 1 tsp salt and chicken.
2. Bring water to a boil on high heat and then reduce heat to medium. Cook for one hour.
3. Scoop out the chicken, onions, garlic and 1 cup of the water used for boiling the chicken and add to a pan on low-medium heat.
4. Stir in tomato paste and carefully break apart chicken into smaller pieces with a wooden spoon.
5. Add in noodles, oregano and 1 tsp salt and cook for 5 minutes to allow the noodles to get warm and soak up the flavors.
6. Serve in bowls.

The leftover liquid used for boiling can be refrigerated or frozen in a freezer bag and used as chicken stock for future dishes.


Paleo Chiles Rellenos

Paleo Chiles Rellenos

Did your mom ever tell you “you’re going to like it when you grow up” when you refused to try a certain food when you were little? I can remember my parents telling me this all the time when I turned down peppers, guacamole, mole, guisados and tons of other things they made when I was growing up. Chiles rellenos were one of those things I used to think were super spicy and would never eat. Little did I know that one day this dish would be in my monthly meal rotation.

I have to say, my mother-in-law makes the best chiles rellenos! She knows the way to our heart by making a batch of these every time we visit. Her chiles inspired me to make my own without regular flour. I have tried chiles rellenos with both coconut flour and tapioca flour and tapioca was definitely the winner. While the coconut flour worked well, it seemed to get too hard and crunchy when cooked in oil. I enjoyed these chiles with a side of my Mexican cauliflower rice and sliced avocado.

Oh by the way, Happy Fiesta if you live in San Antonio! Fiesta is an 18-day city-wide party filled with live music events, food, festivals, parades and cascarones! While I think 18 days of non-stop partying is a little crazy, I totally enjoy the lively feeling the city has during this time.

Paleo Chiles Rellenos
Makes 6 chiles

Ingredients for chiles:
6 poblano peppers
1 cup finely ground tapioca flour (starch)
2 pastured eggs, beaten with a hand mixer for 4 minutes until fluffy
3 tbsp coconut oil

Ingredients for meat filling:
1 tbsp coconut oil
1 lb grass fed ground beef
1/2 small onion, diced
3 pitted dates, chopped
1 tbsp pecans, chopped
1 tsp garlic powder
1 tsp Mexican oregano
2 tsp salt
1 tsp black pepper

Directions for meat:
1. Season ground beef with garlic powder, oregano, salt and pepper and cook over medium-high heat for 5 minutes, using a wooden spoon to stir and break up the meat as it cooks.
2. Add in coconut oil and onions and cook for an additional 5 minutes until meat is fully cooked.
3. Stir in dates and pecans and cook for additional 2 minutes. Turn off heat and set aside.

Directions for chiles:
1. Turn on oven to broil.
2. Rinse and dry poblano peppers and put them on a baking sheet lined with foil.
3. Place peppers in oven and broil for 8 minutes, turning the peppers half way through. Peppers should be charred and blistered when you take them out of the oven.
4. Wrap peppers in a moist kitchen towel and let them cool for about 5 minutes.
5. When peppers are cool enough to touch, carefully peel off the skin. Rinse peppers under cold water to help remove any excess skin.
6. Cut a 1-inch slit in each pepper and carefully remove the seeds with a spoon. Leave in a few seeds if you like your chiles spicy. Don’t worry too much if your slit is a little larger than an inch.
7. Add coconut oil to a pan and turn on heat to medium.
8. Stuff each pepper with meat and carefully dip into the egg and then coat with tapioca flour, holding the slit shut so that no egg or flour gets inside the pepper. (Use toothpicks to hold the slit shut if it’s hard to hold.)
9. Place stuffed peppers (in batches) on pan and cook for about 4 minutes on each side until the flour turns to a light brown color.