Seafood Chez Lorraine's Baked Salmon 4 salmon steaks (about 1 ¾ pounds) 4 tablespoons lemon juice 1 teaspoon dill weed 2 tablespoons finely chopped fresh chives Lime wedges Place individual salmon steaks on pieces of aluminum foil large enough to wrap each steak. Pour a tablespoon of lemon juice over each steak, sprinkle with dill and seal each steak in an aluminum pouch. Put the aluminum sealed steaks in a Pyrex dish and bake at 350 F for 30 minutes or until the fish flakes easily with a fork. Serve salmon with sprinkled chives and lime wedges. Red Snapper Azteca 4 red snapper fillets (4 ounces each) ¼ cup fresh lime juice 1 tablespoon fresh lemon juice 1 teaspoon chili powder 1 plum tomato coarsely chopped 4 green onions, sliced in ½ inch sections ½ cup chopped Anaheim pepper ½ cup chopped red bell pepper Cilantro for garnish Place red snapper in a shallow baking dish. Combine lime juice, lemon juice and chili powder in a measuring cup. Pour over snapper. Marinate 10 minutes, turning once or twice. Sprinkle onions, tomato and peppers over snapper. Cover. Bake at 350 for 30 minutes or just until snapper flakes in center. Let stand, covered, 4 minutes before serving. Garnish with fresh cilantro. Poached Halibut Steaks 2 or 3 green onions, cut into 2 inch long pieces 1 tablespoon olive oil 1 red onion, cut lengthwise into thin slices 1 carrot, cut into thin matchstick pieces 2 Halibut steaks (½ pound) 2 lemons Heat oil in a deep skillet over medium heat. Add onion and sauté three minutes. Add carrot and cook three more minutes. Stir in green onions. Spread vegetables evenly over bottom of skillet. Lay halibut steaks on the vegetable bed in the skillet. Add a small amount of water just to cover the bottom of the skillet. Cover and cook until the fish flakes easily with a fork – about 10 minutes. Transfer the fish to a serving plate and top with vegetables and lemon juice. Shrimp Stuffed Avocados 3 medium sized avocados 2 tablespoons lemon juice 1 ½ pound small or medium sized shrimp, cooked, shelled, deveined and chilled Cut avocados in half; remove seed and skin. Stuff with shrimp; add lemon juice. Trout Simmered in White Wine Sauce 2 trout 2 tablespoons of olive or canola oil 1/3 cup minced shallots or onions 2/3 cup minced carrots 2/3 cup chopped fresh mushrooms 1 cup white wine 1 tablespoon fresh thyme 3 tablespoons fresh parsley Sauté the shallots, carrots, and mushrooms in oil until the shallots are soft. Add wine and seasonings. Simmer for several minutes. Add trout and cook about 6 minutes per side. From: Artemis Simopoulos, The Omega Plan Stir Fried Beef with Vegetables 2 tablespoons canola oil 1 clove garlic, pressed 12 ounces boneless sirloin steak, trimmed of all visible fat, thinly sliced ¼ cup burgundy wine 1 yellow onion cut thinly into wedges 1 red pepper, seeded and cut into slender strips 2 celery stalks, chopped 4 ounces of sliced mushrooms 4 ounces thinly sliced carrots 3 tablespoons lemon juice Sauté the beef in the oil with garlic and half of the red wine until the beef is browned. Remove from skillet. Heat the residual oil in the skillet. Sauté the onion, celery, red pepper, and carrots until the onion is tender – about 4 minutes. Add the remainder of the red wine. Add the mushrooms; stir-fry everything together for about another 3 minutes. Combine the vegetables with the meat. Chicken Breasts with Red Pepper Sauce 2 medium tomatoes, peeled, seeded and chopped 1 small onion, chopped 1 medium red bell pepper, chopped 1 tablespoon fresh parsley, chopped 1 tablespoon fresh basil, chopped ¼ teaspoon dried thyme 1/8 teaspoon cayenne pepper ¼ teaspoon fresh ground pepper 4 skinless, boneless breast halves, pounded to ¼ inch thickness 2 tablespoons canola oil ½ cup white wine Combine vegetables and spices in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes. Transfer to a food processor or blender, and puree until smooth. Pour into a small saucepan and keep warm over very low heat. In a large fry pan, heat oil. Add chicken breasts; cook three minutes a side until chicken turns white. Add wine; reduce heat and simmer for 10 minutes. Spoon red pepper sauce on plate and arrange chicken on top. Barbequed Spicy Honey Chicken 3 tablespoons honey 2 tablespoons fresh lemon juice 1 tablespoon fresh orange juice 2 scallions, finely chopped 1 teaspoon finely chopped fresh tarragon 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh sage 1 teaspoon fennel seeds, toasted and crushed Freshly ground black pepper to taste 4 boneless, skinless, chicken breast halves (about 1 pound) In a large bowl combine honey, lemon and orange juices, herbs, scallions, pepper and fennel seeds. Put the chicken in the bowl and marinate for 1-2 hours. Fire up the barbeque and grill the chicken, turning constantly while basting with the marinade until the breasts are cooked. Return to Top Spicy Beef Jerky 2 pounds lean beef, trimmed of all visible fat, cut into 1 inch wide, 1/8 inch thick (Almost any meat can be dried -- try lean pork, venison, buffalo, even poultry and fish) Chili powder Cumin Garlic powder Onion powder Dry Mustard Cayenne pepper Lemon pepper Turmeric Coarse ground black pepper Curry powder White pepper Mix any and all combinations of the spices listed above in a medium sized bowl to make a dry rub. Let your personal tastes and imagination guide you. Our favorite is cumin, garlic powder, coarse ground black pepper, turmeric and cayenne pepper mixed in equal parts. Dip each meat strip in the bowl of spices. Lightly coat and then marinate for at least 30 minutes – its better if you have time to marinate the meat overnight in a covered bowl in the refrigerator. Chopped Jamaican Zucchini 1 medium zucchini squash, chopped ¼ red onion, chopped ½ red pepper, chopped ½ to 1 jalapeno pepper, chopped (to taste) ¼ cup chopped cilantro (or more, to taste) 1 small clove garlic, minced Pinch of ground coriander seed Dash lemon juice Toss all ingredients together; adjust seasonings as desired. Return to Top Salads Colorado Spinach Salad 1 small bunch fresh spinach 12 dandelion leaves ½ cup pink sorrel leaves, loosely packed 1 apple, cored and cut into bite sized pieces ½ cup walnut halves You may substitute appropriate fresh greens for the dandelion and sorrel leaves. Wash and de-stem spinach. Coarsely chop dandelion leaves, and tear spinach, then toss dandelion, sorrel and spinach together in a stainless steel bowl. Put aside in refrigerator to drain and cool. When drained, pour off excess water and add apple and pecans. Toss with dressing (see next section) and serve. Spinach Salad ala Cordani ½ pound pork tenderloin sliced and chopped into fine pieces 1 tablespoon olive oil 1 tablespoon canola oil 1 pound of fresh spinach, washed, drained and torn into desired piece size 1 can sliced water chestnuts (no salt added) 1 pound fresh mushrooms, sliced thinly 4 hard boiled eggs, sliced Sauté the pork tenderloin pieces in the oil mixture until lightly browned. Drain spinach well and put into a large bowl and mix well with the water chestnuts and mushrooms. Top the salad with slice hardboiled eggs and pork tenderloin pieces. Allow diners to add their own dressing (see next section for dressing recipes). From: The Recipes of Joseph Campbell Cordani. Return to Top Condiments, Dips, Salsas, Salad Dressings, Marinades Omega-3 Mayonnaise 1 whole egg 1 tablespoon lemon juice ¼ teaspoon dry mustard ½ cup olive oil ½ cup flaxseed oil Put egg, lemon juice and mustard in blender and blend for 3-5 seconds. Continue blending and slowly add oils. Blend until the mayonnaise is thick. Scrape mayonnaise into a snap lock plastic container and refrigerate. The Mayonnaise should keep for 5-7 days. Ray's Catsup 3 ½ pounds tomatoes (washed and sliced) 2 medium onions (sliced) 1/8 clove garlic ½ bay leaf ½ red pepper ¼ cup unsweetened fruit juice (white grape, pear, or apple) 1 teaspoon whole allspice 1 teaspoon whole cloves 1 teaspoon whole mace 1 teaspoon celery seeds 1 teaspoon black peppercorns ½ inch cinnamon stick ½ cup lemon juice Pinch of cayenne pepper Boil tomatoes, onion, garlic, bay leaf and red pepper until soft. Add fruit juice. Mix spices (allspice, cloves, mace, celery seed, peppercorns and cinnamon) and put them into a small cloth spice bag. Add spice bag to mixture, boiling quickly, and stirring frequently until it reduces to half the quantity. Take out the spice bag. Add lemon juice and cayenne pepper. Continue boiling for 10 more minutes. Bottle catsup in clean jars with ¾ inch of space above for expansion. Seal and freeze immediately. Always refrigerate container that is currently in use. From: Neanderthin: A Caveman's Guide to Nutrition by Ray Audette Guacamole ala Sacramento 3 ripe avocados 1 teaspoon fresh squeezed lemon juice 1 teaspoon coarse ground black pepper 1 teaspoon garlic powder 1 finely diced, de-stemmed, de-seeded jalapeno pepper Mash avocados together with a fork or potato masher until smooth and then stir in all other ingredients until well mixed. Colorado Spinach Salad Dressing 1 tablespoon honey 1/3 cup lemon juice Fresh ground pepper to taste 1 teaspoon minced fresh tarragon 1/3 cup olive oil 1/3 cup flaxseed oil Dissolve honey in lemon juice; add pepper and tarragon and stir. Pour this mixture into a cruet, add the oils and shake vigorously to blend. Honey Mustard Dressing ½ cup spring water ¼ cup olive oil ¼ cup flaxseed oil 1 teaspoon mustard powder 1 pinch white pepper 1/8 teaspoon garlic powder 2 tablespoons honey Mix all ingredients together in a cruet and thoroughly shake before using. Ranch Dressing 1 cup "Omega-3 Mayonnaise" from recipe above 1 cup coconut milk 1 teaspoon dried dill ½ teaspoon garlic powder Pepper to taste Mix all ingredients together. It is better if refrigerated for one hour before serving but this step is not necessary. It should be noted that this dressing tastes just like regular dressing, with no coconut taste at all. It is also great as a dip for raw veggies. Tartar Sauce 1 cup "Omega-3 Mayonnaise" from recipe above ¼ cup finely chopped onion 1 tablespoon lemon juice ½ teaspoon dried dill Mix ingredients together. The flavor is best after chilling for an hour before serving. Omega-3 Russian Salad Dressing 1 cup fresh tomatoes ½ cup olive, canola or flaxseed oil ½ cup lemon juice 1 tablespoon honey 1 teaspoon paprika 1 small green onion or 1 teaspoon onion powder 1 teaspoon horseradish powder (optional) 1 garlic clove (optional) Put everything into a blender and blend until smooth. Omega-3 Tomato Dressing 1/3 cup tomato puree ½ cup olive oil, canola oil or flaxseed oil 1/3 cup lemon juice 1 clove garlic 1 onion, chopped 1 tablespoon honey Put everything into a blender and blend until smooth. Blueberry Barbeque Sauce 1 teaspoon olive oil 1 teaspoon canola oil ¼ cup minced onion 1 tablespoon minced fresh jalapeno chile, seeded ¼ cup "Ray's Catsup" (recipe from above) 1 tablespoon honey ¼ teaspoon dry mustard Dash cayenne pepper 2 cups fresh or frozen blueberries Fresh ground pepper Heat the oil in a non-reactive saucepan. Add the onion and jalapeno and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the catsup, honey, mustard and cayenne and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes. Puree the sauce in a blender or food processor until smooth. Pass through a strainer and season with pepper. Serve at room temperature. Tangy Oldowan Chicken Marinade ½ cup lime juice ¼ cup olive oil 3 garlic cloves, minced 1 jalapeno pepper, cut in 1/8 inch slices (do not remove seeds) ¼ cup chopped fresh cilantro Dash white pepper Combine all ingredients. Pour over one pound skinless/boneless chicken breast halves. Marinate at least 2 hours. Remove chicken from marinade and either grill or broil. Brush with remaining marinade during cooking. Strawberry/Blueberry Horizon 1 cup fresh strawberries 1 cup fresh blueberries ½ tangerine, sectioned 1 tablespoon fresh squeezed orange juice 1 teaspoon vanilla Ground nutmeg Fresh mint Mix strawberries, blueberries, tangerine sections in a bowl. Drip with orange juice and vanilla, and sprinkle with nutmeg. Serve chilled and garnished with mint. PALEO FRIENDLY RECIPES Low Carb Vichyssoise Serves 6 to 8 3 cups Creamy Cauliflower Puree 3 cups sliced leeks, white parts only 1 1/2 quarts chicken stock or broth 1/2 to 1 cup heavy cream (organic if possible) Salt to taste White pepper to taste 2 to 3 tablespoons minced fresh chives Sour cream garnish, if desired 1. In a 3 to 4 quart saucepan, over medium high heat, simmer the leeks in the stock with a ittle salt for about 40 to 50 minutes, until the leeks are tender. 2. Place the leeks and some of the stock into a blender and puree. 3. Return the pureed leeks to the remaining stock in the pan, add the Creamy Cauliflower Puree, add the cream until you get the consistency you desire, and stir well to combine. 4. Taste and adjust seasonings, adding more salt and the white pepper. 5. If you’re a real stickler for a perfectly smooth soup, pass the puree through a fine mesh strainer. (I am not usually so picky, but it’s a nice touch if you’ve got the time.) 6. Chill thoroughly, up to overnight. 7. When ready to serve, ladle into chilled bowls, garnish with a sprinkling of chives and a dollop of fresh sour cream, if you like. Curried Squash Soup 10 oz pureed winter squash (I used acorn, but any winter squash is fine) 1/2 cup lite coconut milk ( I recommend Trader Joe’s – nothing is added) 1/2 cup water 8 oz meat of your choice thinly sliced (chicken, shrimp, pork or all of them) 6 oz bag of fresh baby spinach 2 tsp lime juice 1 tsp red curry paste (more if you like) Bake your squash, let cool and puree in your blender or magic bullet!! Heat squash, coconut milk and water in a medium saucepan over medium high heat. Stir occasionally. Lightly cook the meat of your choice and add it to the squash mixture. Simmer for about 3 – 5 minutes. Add spinach, lime juice and curry paste. Simmer for another 3 – 5 minutes. Garnish with finely chopped scallion. Enjoy! Spicy Rockfish 6 pieces of rockfish 2 eggs 1/2 cup almond meal 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 3 tblsp olive oil 1/2 cup sliced mushrooms 1/4 cup diced red onion 1/2 cup diced tomatoes 3 tblsp spicy sausage (removed from casing) (Henry’s spicy chicken sausage is great) Combine the almond meal & dry seasonings and put in a flat dish. Beat the two eggs and put in bowl. Heat olive oil in deep frying pan. Dip fish in egg and cover with almond meal mixture. Fry until it starts to flake. Remove from pan and set aside. Put onion, tomato, mushroom and sausage in the frying pan and cook until onion is translucent. Put this mixture on top of the fish and serve it with a delicious vegetable. (asparagus is a great choice) Enjoy! Chicken hash. I take chicken breast, peppers (tricolor), celery and apples, chop them and stir-fry them together with a little bit of crushed red pepper and cinnamon. Some people think the cinnamon is weird. I think it is delicious Two Henry’s chicken sausage links with Swiss chard, golden raisins and pine nuts. These sausages are hand-packed at Henry’s, which is much better than the preservative-laden sausages that come in packages. Chicken Salad on top of organic greens and an apple. The chicken is boiled and shredded and mixed with an egg and olive oil mayonaissey (look for mayo with no soybean oil) thing. Throw some cilantro, chopped onions and celery in it too for a bit more flavor. Turkey patty with grilled veggies (asparagus and zucchini) and an orange. I use ground turkey breast – it’s more expensive, but it also has a much better protein and fat profile, and heck, I kind of like to know which part of the bird I am eating. Great SHAKE! 1/4 can coconut milk (in the ethnic section of supermarket – get the Full Fat! and organic if available) 1-2 TB unsweetened cocoa powder (the better quality the better the shake will taste!) 1 scoop protein powder (whey or egg white – good quality! Jay Robb is one that is acceptable, less than 5g carbs – no fake sugars!!!) 6 oz water ice to your liking (optional: banana) Paleo Almond Joys Using food processor is the easiest method for this. Play with proportions so that batter sticks together but isn’t ‘wet’. 1/2 cup almond meal 1/8 cup unsweetend cocoa powder 1 T honey 1-2 T coconut OIL (by olive oils at grocery store) Bison Chili Ingredients • 1 TBS coconut oil (i was out of cononut oil and used olive oil) • 1 3/4 lbs ground bison • 1/2 onion, chopped • 2 1/2 cups chopped celery • 2 cloves garlic • 1 12 oz jar salsa….of course you could make that fresh if you want • 1 8 oz can of tomatoes • 2 tsp cumin • 2 tsp chili powder • 2 tsp thyme leaves • 2 tsp sea salt Instructions 1. Sauté over medium heat the onions, celery and garlic until onions are translucent about 3 or 4 minutes. 2. Then you add the meat, cumin, thyme, and chili powder. S 3. tir while this cooks for about 5 to 6 minutes. 4. Then pour in the salsa, tomatoes and salt. 5. Add about a 1/4 cup of mild green chilis. 6. Let this simmer for at least an hour Grilled Flank Steak with Pineapple Salsa Here is a quick and easy dinner that you can make right on the grill. Ingredients • 1 lb flank steak, preferably grassfed • 2 tsp olive oil • 1 tsp chipotle powder • 4 slices of pineapple or pineapple rings • 1 1/4 C chopped red bell peppers • 1/2 C chopped red onion • 1/4 C chopped cilantro • 2 Tbsp lime juice Instructions 1. Prepare the grill. (you can broil this in a pan as well) 2. mix oil and chipotle powder in a small dish. 3. Brush onto both sides of the steak, then grill for around 5 minutes on one side. (or 3 minutes under the broiler) 4. Flip and continue to grill for around 3 minutes more. (or about 2 minutes under the broiler) 5. Remove to a plate and cover for 10 minutes. 6. Grill the pineapple rings for 2-3 minutes per side. 7. Cute the pineapple into small chunks and place in a bowl. 8. Add the remaining ingredients. 9. Slice the steak thinly, serve with the salsa. 10. Serves 4 Garlic chicken, red peppers and mushroom sauce When cooked separately as instructed the flavor really comes out! Ingredients • 125g Chicken Breast (4P) • 300g Fresh Mushrooms (1C) • 1 (100g) Onion (1C) • 2 (360g) Red Peppers (2C) • 100ml coconut milk (0,5P+0,5C) • 1 Clove of Garlic Instructions 1. Cut the chicken in bite-sized chunks 2. Squash the glove of garlic 3. Marinate for an hour in olive oil and salt, pepper, chili and the garlic. 4. Cut the onion and mushrooms and saute over high heat, season with salt and pepper. 5. Pour the cream in and stir, season to taste with salt. 6. Dice the red peppers and heat for awhile over high heat. 7. Finally, sear the marinated chicken chunks and cook until done. Sausage Stir Fry Breakfast This quick and easy breakfast recipe can be searched with the option of eggs or not eggs. It is a great choice for those looking for breakfast options that do not include eggs. Ingredients • 1/2 lb sausages, sliced (no nitrates) • 1/2 cup diced onions • 4 cups of spinach or other greens • 1-2 tsp olive oil Instructions 1. Add olive oil to a skillet. 2. Heat over medium. 3. Toss in diced onions, saute until softening. 4. Add the sausage, cook until browned, tossing frequently. 5. Add the greens, reduce the heat to medium-low and cover. 6. Serve when the greens are wilted and soft. 7. Other options: top with 1-2 eggs over easy, or serve with salsa. Baked Eggs in Bacon Rings A yummy weekend breakfast! Ingredients • 6 strips nitrite-free bacon or fresh pork side • Melted bacon fat for brushing tins • 4 slices tomato, each about 1/2 inch thick • 4 eggs • Pepper to taste • Chopped onions (optional) Instructions 1. Preheat oven to 325. 2. Cook bacon in a skillet over medium heat until it begins to shrivel, about 3 minutes. Remove from heat. 3. Brush 4 cups in a muffin tin or 4 small ramekins with bacon fat. 4. Place a tomato slice in the bottom of each cup. Circle the inside of each cup with 1-1/2 strips of bacon. 5. Break an egg into each muffin cup and season with pepper. 6. Can add chopped onions, if desired. 7. Fill any unused tins with water to protect from burning. 8. Bake in the oven for 20 minutes. 9. To serve, loosen the edges of the eggs with spatula and transfer the eggs to plates. Serves 2. Omelet Muffins After they are all made they serve as a great grab-and-go breakfast! Makes 2 servings. Ingredients • 6 eggs • 1/4 – 1/2 cup cooked meat (ham or sausage) cut or crumbled into small pieces • 1/2 cup diced vegetables (asparagus, peppers, broccoli work well, but use what’s on hand) • 1/4 tsp salt • 1/8 tsp ground pepper • 1/8 cup mayonnaise (you can make it paleo yourself) • 1/8 cup water Instructions 1. Preheat oven to 350 degrees. 2. Grease 6 muffin tins with butter substitute or coconut oil or line with paper baking cups. 3. Beat the eggs in a medium bowl and add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine. 4. Pour mixture into the muffin cups. 5. Bake for 18-20 minutes A great recipe to make extra of and have for left overs! Plantain Chips and Guacamole 3 ripe plantains (they are ripe when they look really beat up, black, and nasty) 1/4 cup coconut oil 4 avocados juice from 1/2 a lime garlic powder and black pepper to taste Leave the peel on the plantain and cut off the ends. Still with the peel on slice the plantain as thin as possible lengthwise. Leaving the peel on while slicing will help prevent smashing the plantain. After the plantain is sliced, carefully remove the peel and place the sliced plantains into a skillet of hot coconut oil. Fry for about 2 minutes on each side, using tongs to flip, and being careful not to burn. Mash the avocados with the lime juice, garlic powder, and black pepper and serve with the plantain chips. Shrimp Tacos 1 bag of frozen already cooked tail removed shrimp – thawed and drained 1 cup cherry tomatoes halved 1 green bell pepper sliced 1/2 red onion sliced 1 tbsp cumin powder 1/2 tsp cayenne pepper 3 garlic cloves smashed or minced 3 tbsp coconut oil 1/2 a jar of salsa verde (I prefer Trader Joe’s brand) 1 head of iceberg lettuce leaves for taco shells Cut the thawed shrimp in half and set aside. In a skillet, heat the coconut oil over medium heat and saute the onions, garlic and bell peppers until tender, add the cherry tomatoes and saute for about 1 minute. Add the shrimp, the spices, and the salsa, mix well and cook just until the shrimp are warm. Serve in the lettuce leaves with sliced avocados and shredded purple cabbage. Sweet Potato Spears 2 bags of sweet potato spears from Trader Joe’s or 2-3 sweet potatoes cut like french fries 1 tbsp chili powder 1 tbsp paprika 1/2 tbsp cinnamon 1/2 tsp cayenne black pepper to taste sprinkle of sea salt 1/4 – 1/2 cup olive oil Preheat oven to 375. In a large bowl, whisk all spices together with the olive oil and then toss the sweet potato spears in the olive oil mixture until all the spears are coated. Line a cookie sheet with tin foil and evenly spread the potato spears on the foil. Bake for 25-30 minutes, turning the spears over half way through the cooking time. Stuffed Avocados 3 -4 ripe avocados 4 cans of Trader Joe’s tuna packed in water 3 green onions 3 celery stalks 1 palm full of dried dill 1 tbsp garlic powder fresh ground black pepper to taste grape tomatoes halved about 1 cup of Olive Oil Mayo- 1egg, 1 1/2 tbsp apple cider vinegar, pinch of sea salt, few shakes of cayenne pepper, 1 tsp yellow mustard, 1 cup olive oil Cut avocados in half lengthwise and remove the stone – leave the peel on. In a large mixing bowl mix together the tuna, celery, onions, and spices. In a food processor process for 5 seconds the egg, vinegar, mustard, cayenne pepper, and sea salt. For another 5 seconds of blending slowly add the olive oil until it makes mayo. Add the mayo mixture to the tuna, mix well, and scoop onto halved avocados and top with tomatoes. Pecan Crusted Chicken 4 chicken breasts 1/2 cup organic spicy brown mustard 2 tbsp raw organic honey 1 cup pecans sea salt Pre heat oven to 350. In a medium sized mixing bowl blend together the mustard and honey. Toss the pecans in a food processor and pulse until the nuts are finely chopped. Pour the chopped pecans either on a plate or in a pie pan if you have one. Using a paper towel, remove any excess moisture from the outside of your chicken breasts. Taking one chicken breast at a time, first place the chicken into the mustard/honey mixture and coat on both sides. Transfer chicken to the chopped pecans and again cover both sides. Place coated chicken into a greased glass baking dish (I used a little olive oil spray to cover the bottom of the dish) and sprinkle each chicken breast with just a little sea salt. Bake at 350 for 45 minutes or until the chicken juices run clear. Salmon Cakes 3 cans of wild caught Alaskan Salmon 3 omega 3 enriched eggs 4 diced green onions 1 tbsp dried dill 1/2 tsp ground ginger a few shakes of red pepper flakes about 1 tsp fresh ground pepper a pinch of sea salt about 1/4 cup grape seed oil 3 tbsps of fresh squeezed lemon juice Shredded green and purple cabbage Drain the water from the canned salmon and dump into a large mixing bowl. Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well. In a large skillet heat the grape seed oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan. You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes. Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil. Fry for 3 minutes on each side. IMPORTANT – do not mess with the patties once they are in the pan. Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart. Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the ginger mayo. Ginger Mayo 2 omega 3 enriched eggs 2 tbsps apple cider vinegar 1 tsp yellow mustard 1 tsp sea salt 1/4 tsp white pepper 1/4 tsp cayenne pepper 1 tsp ground ginger 2 cups grape seed oil In a blender or food processor place all ingrediants except for the oil. Cover and blend on low while you count to 5. Continue to blend while you slowly add the grape seed oil. Once all the oil is in continue to blend while you again count to 5. Shut the blender or processor down at this point, and ta-da: home made ginger mayo for your best salmon cakes ever!! Almond meal griddle cakes… 2 cups of almond meal, 3 eggs, 1/2 can of coconut milk, a big drizzle of either walnut oil or coconut oil, 2 apples grated, and a whole lot of cinnamon. Mix all ingredients together and cook on a super hot griddle or frying pan in more walnut or coconut oil. These cakes are great warm or cold and are delicious served with bacon, of course! Chicken Lettuce Wraps Chicken mixture 4-5 chicken breasts 3 tbsp of Tamari Wheat Free soy sauce 1/2 cup chicken broth garlic powder to taste 2 zucchini diced 6-8 mushrooms diced sesame oil Condiments 1 head iceberg lettuce cored and leaves removed for wraps Shredded green or purple cabbage 1 red bell pepper finely chopped 3 green onions chopped 1 can water chestnuts diced sliced or slivered almonds 2 – 3 carrots finely chopped (Thai Peanut sauce: almond butter with a touch of Tamari (wheat free soy sauce), a bunch of sesame oil, a tiny tiny tiny bit of honey, and a few drops of hot chili oil.) Sun Dried Tomato Salad Dressing 1/2 a jar of sun dried tomatoes generous amount of olive oil (about 1/2 cup or more if making marinade) 1 big spoonful of capers juice from 1/2 of a lemon 3-4 garlic cloves 2 sprigs of fresh rosemary sea salt and black pepper to taste Combine all ingredients in a food processor and process until smooth. I put this over an organic spring lettuce mix salad with some broccoli slaw and 1/2 diced apple. Walnut Red Pepper Dip – 2 cups shelled walnuts (soak them for at least 1 hour to soften them; it’ll be easier to process them this way) 1/2 tsp. ground cumin 1/2 – 1/4 tsp. salt 1 jar (12 oz.) roasted red peppers – drained 1 garlic clove, minced 2 tbsp. olive oil 2 tsp. lemon juice In a food processor, pulse walnuts, cumin, and salt until walnuts are finely ground (like the consistency of Hummus). Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth. Big Pot of Bean-less Chili 2 lbs of grass fed ground beef 1 lb of spicy italian pork sausage 7-10 celery stalks diced 6 carrots diced 1 white onion diced 6 cloves of crushed garlic 4 tbsp olive oil 1 16 ounce can of diced tomatoes w/ juice 16 ounces of chicken broth 2 big pinches of sea salt 2 tbsp dried oregano 2bsps dried basil 1 tbsps cumin 3-4 tbsps chili powder 1 tsp cayenne pepper (more if you like it spicy) Saute veggies in olive oil for about a minute and add meat and brown. Season the meat mixture with all the spices. Add the tomatoes and chicken broth and simmer for 35 minutes. Taste and add more seasoning if desired. If you are feeling a little frisky, eat this awesome chili with a dollop of sour cream and some crushed corn chips. If you are keeping it 100% paleo for the big day, it’s good just like it is!! Deviled Eggs 12 boiled eggs 1/4 -1/2 cup of Trader Joe’s or other all natural mayonnaise 1 tbsp of fresh dill – minced small pinch of sea salt 1 tsp of garlic powder crushed black pepper to taste Bring enough water to cover 12 eggs to a boil, add eggs, and boil rapidly for 8 minutes. As soon as the timer beeps, drain the hot water from the eggs, add cold water and ice to stop the cooking process. The faster you cool off your eggs, the easier it will be to peel them! Leave eggs in the cold water for 5-10 minutes before you peel. Peel eggs and cut in half length wise. Carefully scoop out all the yolks into a mixing bowl and mash with a fork. Add remaining ingredients and mix until smooth. Fill the egg halves with the mixture and sprinkle with a little paprika if you like Chicken and Veggie Roll-ups 4 chicken breasts cut in half 3 carrots cut into strips 3 zucchini cut into strips 3 tbsp olive oil 1/2 tsp sea salt palm full of fresh minced rosemary crushed black pepper to taste 8 slices of bacon 1/2 cup chicken broth Preheat oven to 350 degrees. With a kitchen mallet, flatten the halved chicken breasts between two pieces of waxed paper. Toss the sliced carrots and zucchini with the olive oil, salt, pepper, and fresh rosemary. Place 2 zucchini and 2 carrot slices in the middle of the flattened chicken breasts, roll tightly, wrap with a piece of bacon, and secure with a toothpick. Place chicken in a baking dish and poor the chicken broth over the chicken roll-ups. Bake for 45 minutes or until chicken is tender and no longer pink in the middle. Quick tip – cook bacon prior to wrapping the chicken, but do not cook it until it’s too crisp to wrap! Also, make sure you thinly slice your veggies or they will not be cooked enough. Sauce: 2 eggs 2 tbsp cider vinegar 1/2 tsp yellow mustard 1 tsp sea salt 1/4 tsp white pepper a pinch or two of cayenne pepper 1 1/2 cups olive oil 1 tbsp lemon juice Blend all ingredients except for olive oil and lemon juice. Once the ingredients are mixed, continue to blend and slowly add the oil and lemon juice until the sauce is mayo consistency. Add the chicken broth drippings from your pan and continue to blend until smooth. Poor of chicken veggie roll-ups and serve.