seafood enchiladas

ingredients:

1 medium onion, minced

2 tablespoons coconut oil

2 cups tomato puree (make your own-about 4 large tomatoes pureed in a food processor)

4 garlic cloves, minced

2 tablespoons chili powder

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

1 pound seafood of choice (wild-caught pieces)

directions:

Preheat oven to 375 degrees F.  

Saute the onions in the coconut oil until limp.

Add the tomato puree, garlic, chili powder, cumin, oregano, and salt.  Mix well and let simmer for 20 minutes, stirring often.  

Pour the sauce into a food processor and process until smooth.

Cover the bottom of a glass baking dish with the seafood.  Pour the enchilada sauce over the seafood, cover tightly with aluminum foil, and bake for 10-12 minutes or until the seafood is cooked.

Serve with sliced avocados, lime wedges, and chopped cilantro.

Adapted from Everyday Paleo by Sarah Fragoso

everyday meatloaf

ingredients:

2 pounds ground grass-fed beef

1 cup almond meal

2 organic eggs

1 (6 oz.) can tomato paste

1 red onion, finely diced

3 garlic cloves, minced

1/2 tablespoon sea salt

1/2 cup fresh basil, diced

1 teaspoon marjoram

2 teaspoons finely ground black pepper

directions:

Preheat oven to 350 degrees F.  Mix all ingredients by hand in a large mixing bowl.  Place meat mixture into a large, glass baking dish and form into a loaf.

Bake for 1 hour or until the meatloaf is no longer pink in the middle.

Enjoy!

Adapted from Everyday Paleo by Sarah Fragoso

new potato & turkey skillet supper

ingredients:

Olive oil cooking spray

1lb. ground grass-fed turkey breast

sea salt and fresh ground black pepper, to taste.

1lb. new potatoes, scrubbed and quartered (may substitute sweet potatoes)

pinch dried thyme

3/4 cup low-sodium chicken broth

1lb swiss chard, thick stems removed, leaves chopped

1 pint grape tomatoes

1 tsp chopped fresh rosemary

pinch red chile flakes, or to taste

juice 1/2 lemon, plus four wedges for serving

1/2 cup crumbled feta cheese (about 2oz)

directions:

Preheat oven to 425 degrees.

Coat a large (at least 12 inch) oven-proof skillet with cooking spray and heat on medium. Add turkey, season with salt and pepper and cook, breaking up meat with a spoon, until no pink is visible, 5 to 6 minutes. Transfer turkey to a bowl, returning skillet to heat.

Add potatoes and thyme to hot skillet and season with salt and pepper. Transfer skillet to oven and cook until lightly browned and tender, about 20 minutes, stirring once. Carefully return skillet to stovetop on medium-high heat(leave oven at the same temperature). Add broth and bring to a simmer. Add chard and stir until just wilted. Stir in tomatoes, rosemary, chile flakes, lemon juice and reserved turkey. Ensure broth is simmering and transfer skillet back to oven.

Cook until tomato skins burst, about 10 minutes, stirring halfway through. Divide mixture amoung 4 bowls and top evenly with feta. Serve immediately with lemon wedges.

Adapted from Clean Eating Magazine

smoked sausage cassoulet

ingredients:

1 small onion, diced

2 small carrots, diced

2 ribs celery, sliced

2 tsp. minced garlic

2 tsp. herbs de Provence

1 pound grass-fed sausage or Andouille bison sausage, cooked and sliced

1 (15 oz.) can diced tomatoes, drained

1 (15 oz.) can navy beans, rinsed

1 (15 oz.) can kidney beans

1 cup broth (beef or vegetable)

2 small bay leaves

directions:

Preheat oven to 425 degrees F.

In a large skillet, heat 1 Tbsp. of olive oil and saute the onions, carrots, celery and garlic over medium heat for five minutes.  Add the herbs and sliced sausage; saute two minutes.

Add all ingredients to a three-quart casserole dish; stir, cover and bake in the oven for 30 minutes. Remove cover and bake an additional 30 minutes. Remove from over, add salt and pepper to taste. Serve in small bowls. Complement with a green salad. Garnish with shredded or flaked parmesan cheese, optional.

chipotle black bean and yam stew with a cilantro cabbage slaw

stew ingredients:

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon chipotle chili powder

2 to 3 teaspoons Herbamare or sea salt

2 medium yams, peeled and diced (about 4 cups)

4 cloves garlic, crushed

6 cups (4 cans) cooked black beans, use liquid

4 cups water or bean cooking liquid

1 medium red pepper, diced

the juice of one lime (about 2 to 3 tablespoons)

directions:

Heat a large 6 or 8-quart pot over medium heat. Add olive oil then add onions and saute for 5 to 7 minutes.  I usually like to add a few dashes of salt at this point.

Then add the spices, Herbamare, yams, and garlic and saute a minute or two more.  Add the black beans and water (or bean cooking liquid).  I always prefer to use mainly bean cooking liquid.  Simmer uncovered for 10 to 15 minutes or until yams are barely tender but not yet cooked.  Timing will depend on what size you dice your yams.

Then add the diced peppers and simmer for 10 minutes more.  Taste and adjust salt and spices if necessary.  Remove from heat and add lime juice.

Cilantro Cabbage Slaw

ingredients:

4 to 5 cups thinly sliced Napa cabbage

2 cups chopped cilantro

2 to 3 green onions, sliced into thin rounds

the juice of 1 lime

1 to 2 tablespoons extra virgin olive oil

1/2 teaspoon Herbamare

directions:

Place all ingredients into a medium-sized mixing bowl and toss together.  Be sure to make only what you will eat with your meal.  Otherwise, it will become soggy and unappealing.  

Adapted from The Whole Life Nutrition Cookbook