Simple Grilled Squash and Zucchini

Great on the grill.  Easy, simple, a cave man could do it.  Enjoy!

Ingredients

• 2-3 Squash 
• 2-3 Zucchini
• Sweet Onion
• 10-12 Mushrooms
• Garlic Bulb
• Olive Oil
• Salt and Pepper

Directions

• Cut Squash and Zucchini length wise
• Cut Onion in big rings
• Cover all with Olive oil
• Salt and Pepper
• Cut top of Garlic bulb, put some olive oil on cut end.
• Wrap garlic bulb in aluminum oil.
• Grill everything at about 350-400 for about 10-15 minutes
• Rough chop Squash and Zucchini and toss together with onions and mushroom.
• Squeeze roasted garlic over veggies and lightly toss.
• Enjoy!

Avacodo Salad

Great simple and fresh recipe that it great with eggs, chicken and cooked shrimp.

Ingredients

• 25 oz jar of Heart of Palm diced in 1/2 inch pieces
• 1/2 carton grape tomatoes halved 
• 1/2 red onion
• Lime juice from 2 fresh limes
• Olive Oil
• Salt and Pepper
• Cumin to taste
• 1/2 bunch cilantro leaves minded (no stems)
• 2 Avocados cut into 1/2 inch cubes.

Directions

• Mix all the ingredients together saving the avocado for last.
• Gently fold in avocado. 
• Chill in fridge for a couple of hours before serving.

Grilled Chicken Mediterranean

Ingredients

• 4 skin-on boneless chicken breasts
• 1 C. grape tomatoes
• 16-18 large Kalamata olives, pitted and halved
• 3 T. capers
• 3 T. olive oil
• sea salt, to taste
• pepper, to taste

Directions

• Pre-heat oven to 475F.
• Toss tomatoes, olives, capers, and 2 t. olive oil in a bowl.
• In a large, oven-proof skillet, sear chicken on both sides with sea salt and pepper.
• Add remaining oil and heat until hot but not smoking.
• Place chicken skin side down and cook until deep golden brown, about 4 minutes.
• Use tongs to flip chicken, then add tomato mixture to skillet.
• Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, about 15-18 minutes.
• Transfer to plates and spoon mixture on top.

Almond Pancakes

Ingredients

• 2 eggs
• 1/2 cup unsweetened applesauce
• 1/2 Tbs of almond butter
• 1/4 tsp of vanila extract
• 1/4 tsp of cinnamon
• 1/4 tsp of salt
• 1 cup almond flour

Directions

• Mix the wet ingredients together and the add the dry ingredients. 
• Cook on greased skillet on medium about 3 minutes a side. 

Roasted Carrots

Ingredients

• 5 pound bag of carrots  
• Salt and Pepper

Instructions

• Peel them and cut into large chunks
• Put them in a 13 x 9 inch pan. 
• Dribble olive oil over them and mix to coat well.  
• Coat with freshly ground black pepper and sea salt.
• Slow roast them for 2 hours at 300, and mix them around every 1/2 hour or so.
• Cook at 400 for the last 45 minutes.

Enjoy.


Adapted from Pottery Monster

Nut Balls from Mark's Daily Apple

Ingredients:

1/2 cup each:

• Almonds
• Walnuts
• Pecan nuts
• Hazel nuts
• Pumpkin seeds
• 3-6 dates
• 2-4 tablespoons virgin coconut oil

To taste:

• Unsweetened cocoa powder
• Freshly ground coffee
• Shredded coconut

Directions

1. Put all the nuts in a food processor and blend to a fine mill.  
2. Pour nut mix into large bowl.
3. Seed the dates and put in food processor with some shredded coconut and blend. 
4. Mix this into the nut mix.
5. Melt coconut oil and mix into nuts.
6. Add about a 1/8-1/4 cup of cocoa powder.
7. Mix all together and roll into nut balls.
8. Enjoy!

http://www.marksdailyapple.com/cocoa-and-coconut-snacks/

Jerky

I'll be trying this one over the weekend and will let you know how it works out....Mike 



Ingredients :

• Meat: any lean cut of meat will work well. Good choices are Bottom round (its also the cheapest), Flank steak (already comes in easy to cut flatshape , but almost double the price of bottom round). I used grass fed bottom round.
  
• 1/2 cup low sodium soy sauce
  
• 1/4 cup Worcestershire sauce
  
• 1 tsp liquid smoke
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• 1/2 tsp fresh ground pepper

Instructions

• Combine everything except meat in a large zip lock bag.  
• Cut meat into 1 inch thickness slabs put in freezer for 1 hour to firm up and make cutting thin slices easier. Using your sharpest knife. Cut thin pieces against the grain as it will make the final product easier to chew. 
• Place meat into zip lock bag with marinade mix well to distribute. Remove as much air as possible by just about sealing the bag closed and letting out as much air as possible.
• Marinade in the refrigerator for at least 3 hours or overnight. 
• Remove meat pat dry with paper towel. 
• Place stripes in dehydrator.  May want to look up on other sites to see how you do oven method.

This recipe is adapted from this site.

Roasted Cauliflower

Ingredients

1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice (from 1/2 or a whole lemon)
Olive oil
Freshly ground black pepper

 Directions

1. Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with pepper. 
2. Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired tenderness. Fork should be able to easily pierce the cauliflower. Remove from oven and serve immediately.
3. ENJOY:)

Serves 4.
Submitted by RKS.  THANKS!

Starting 7 Week Paleo Challenge

Starting the 7 week paleo challenge with Downtown Crossfit tomorrow.  Starting off right tonight and having Chicken Cacciatora.

I would rate it 4 out of 5.  5 being pretty hard to achieve.  Easy to make and tasty.

Chicken Cacciatora

Ingredients

• 3 Tbsp olive oil
• 1 (3 pound) chicken, cut up, 
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1/2 pound mushrooms, sliced
• 1 (16 oz) can tomatoes
• 1 (8 oz) can tomato sauce
• 1 tsp. dried oregano
• 1/2 tsp. pepper
• 1 large bell pepper, cut into 1 inch pieces

 Directions

1. In a large frying pan, heat oil over medium heat.
2. Add chicken and brown on all sides, about 10 minutes.
3. Remove and drain on paper towels.
4. Add onion, garlic, mushrooms and bell pepper to pan and sauté until onions and pepper are softened, about 5 minutes.
5. Add remaining ingredients. Stir well.
6. Return chicken to pan. Bring to a boil, reduce heat.
7. Cover and simmer 30 minutes, until chicken is tender.