DANI'S TACO SALAD

This has been a staple in my life since I can remember.  My mom made it grown up, all my friends moms made it.  And everyone had their own way of doing it.  Mine used to have lots of cheese, sour cream, and a mayo based dressing.  When I started Paleo I had to find full flavor else wear.  The avocado and vinegar add a creaminess and zing that the salad deserves.  

INGREDIENTS:

For the salad

1 lb ground buffalo or bison

taco seasoning 

4 culs romain lettuce

2 cups shredded iceburg lettuce

1 avocado sliced

3-4 chopped campari tomatos

2 green onions chopped

1 small can diced green chills drained

4 tbsp fresh pico de gallo

1/4 cup chopped black olives

*1/4 cup shredded raw cheese, if you are doing Primal

- cook bison according to package.  I make mine with a homemade taco seasoning, and I add extra because it is so good.  Let the meat cool slightly.  Combine all ingredients in a large bowl (this salad is enough for 2 people in our house)

DRESSING

1/4 cup olive oil

2 tbsp white or red wine vinegar

1 tbsp apple cider vinegar

juice from 1 lime

2 tbsp Trader Joes green or red chili salsa (or both!)

- combine all ingredients and toss with salad.  

Mange!

Olive Tapenad

Everyone that has been to our house knows this is always in the fridge. And we go through one batch in just 2-3 days. It's super easy, super yummy, and is great with chips, crackers, veggies or just by the spoon (or bowl) full. It is my grandmothers recipe, and it's probably the best thing ever for any olive lover :)



INGREDIENTS

-1 can pitted black olives drained
-Equal amount green Spanish olives with pimentos
- 1 clove garlic, minced
- 1/4 cup (plus more to taste) olive oil
- juice from 1/2 large lemon
- 1 tbsp capers (optional)

DIRECTIONS
Chop olives in food processor until desired chunkiness. Combine in a bowl with all other ingredients. Stir well. Store for up to 1 week in the fridge. Eat often :)

I find the key to this simple dish is to buy good quality olives and olive oil. It can make all the difference in flavor.

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CHEW CHICKEN

This is probably my favorite chicken dish.  Maybe even ever.  It is really easy to put together, but does take a while to cook.  The flavors are strong, and there are so many variations you can do to make it your own.  I adapted this from a recipe that was featured on The Chew, so at home I call it Chew Chicken.

INGREDIENTS:

4 LBS boneless chicken thighs (prefer skin on, but you can definitely do it without as well)

1 can quartered artichoke hearts drained

1 small box of baby bella mushrooms 

2 tablespoons spicy mustard

1 clove minced garlic

1/4 cup olive oil

1/4 red wine

1/4 redwine vinegar

1/2 teaspoon basil

1/2 teaspoon thyme

1/2 teaspoon tarragon

1/2 teaspoon rosemary

salt and pepper to taste

DIRECTIONS

Place chicken skin side up in a baking dish.  Top with artichokes and mushrooms.  Combine all other ingredients in a medium bowl and mix well.  Poor over the top of chicken mixture.  Bake at 350 degrees for 1&1/2 hours, basting every 1/2 hour.

Breakfast For Dinner

Sweet potato shavings sautéed in olive oil, add salt and pepper. Ad a chopped (already cooked) chicken apple sausage until warm. Then baste an egg. Voila! Breakfast! Add any veggie if you want a more rounded meal. This is so good, with the sweet/savory combo.




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Paleo Cold Cereal

Use what you have! Any nits and sees, fresh and dried fruit, almond and or coconut milk



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Pizza Spaghetti Pie

http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/

Pizza Spaghetti Pie from the website above. I add 1/2 cup of raw milk cheese and olives.




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Side - Sautéed Baby Bok Choy

Chop 2-3 heads of baby Bok Choy. Heat a spoonful of coconut oil in a pan, add Bok Choy. Stir once and add fresh squeezed like juice and curry powder. Takes about 3 minutes to cook.



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Bison & Cheese Enchiladas

This recipe is not strict paleo. It has raw milk cheese, so it's primal.






I used the tortilla recipe from www.stupideasypaleo.com .  Here are the instructions (*i always at least tripple it)

Makes: Three 8″ tortillas

Ingredients for Simple Paleo Tortillas:

• 2 eggs
• 1 teaspoon melted ghee (sub: melted coconut oil)
• Update: 1 Tablespoon water makes the batter more spreadable / thin
• 1/4 cup arrowroot powder
• 1 teaspoon coconut flour
• Pinch of salt
• Directions for Simple Paleo Tortillas:

1. Crack the eggs into a medium-sized bowl and whisk in the melted ghee and water.
2. Add the dry ingredients—arrowroot, coconut flour and salt—and beat well to combine.  
3. In a small (8″) skillet over medium heat, pour in about 1/3 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
4. Cook for 1 minute on each side.

And the enchilada sauce found on www.kitchenmeetsgirl.com  (*i did not strain the sauce. And it was delish) http://kitchenmeetsgirl.com/homemade-enchilada-sauce/

makes about 2 cups

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/4 teaspoon oregano
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock
• Instructions
  1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
  2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
  3. Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce. If I am making enchiladas or something similar, I'll add the reserved onions to my filling. You may discard the onion if you wish.
  4. Keep refrigerated for up to one week. Makes approximately 2 cups.

Then I cooked 1lb of ground bison with my own taco seasoning.  In each tortilla I add a little bison with just a tiny amount of cheese, roll the tortilla and repeat until baking dish is full.  Top the enchiladas with a bunch of sauce and as much cheese as you'd like (I use about 1/2 cup for the top, and the same for the filling) and then bake at 350 for 25 minutes.  Serve with fresh avocado and sauteed bell peppers or a fresh salad!
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