Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
Super-fast recipes to get a paleo dinner on the table in no time
Whether or not you're a fan, the paleo diet is here to stay. And after trying to live a more clean lifestyle over the past few days, I'm extremely happy about it. Instead of opting for processed foods and high-calorie grains, I've swapped in fresh vegetables, lean meats and homemade sauces. In addition to feeling about 10,000 times better, I'm also finding the food tastes way better too.
Now, that doesn't mean I'm going full paleo — I still love me some dairy, pasta and the occasional Ho Ho. But I'm also loving the way I feel after eating these low-fat, healthy and grain-free recipes. If you're new to paleo or just want to add some healthy alternatives to your diet, then try one of these amazing recipes. From curry to salads, there's something for everyone.
Easy one-pot vegetable Thai curry recipe
1 tablespoon coconut oil
1 bell pepper, chopped
1 bag Asian-inspired Steamfresh vegetables
1 onion, chopped
2 garlic cloves, minced
2-1/2 tablespoons Thai red curry paste
2-1/2 tablespoons Thai fish sauce
1 cup full-fat coconut milk
1 tablespoon pure clover, raw and unfiltered honey
Fresh cilantro, for garnish
Salt and pepper, to taste
To a large skillet over medium-high heat, add the coconut oil. Once the oil is heated, add the onion and garlic, and cook for about 2 to 3 minutes. Add in the pepper, and cook until just softened for another 3 minutes.
Meanwhile, microwave the veggies on high for about 5 minutes or until soft. Add them to the pan with the onions and peppers.
Mix in the fish sauce, curry paste, coconut milk and honey. Stir to evenly coat all the vegetables.
Reduce the heat to medium, and simmer for about 5 to 7 minutes or until the sauce has thickened.
Serve with fresh cilantro, salt and pepper.
Pork tenderloin with chimichurri sauce recipe
For the meat
1 large pork tenderloin
5 tablespoons salt
5 tablespoons garlic, minced
4 tablespoons dried oregano
2 tablespoons dried turmeric
2 tablespoons onion powder
1 teaspoon cracked black pepper
1 tablespoon saffron oil
For the sauce
2 cups fresh cilantro
4 garlic cloves
2 tablespoons onion, minced
1/2 cup extra-virgin olive oil
2 tablespoons Mexican oregano
2 tablespoons paleo vinegar
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon ground black pepper
In a small bowl, mix together the salt, garlic, oregano, turmeric, onion powder and cracked black pepper.
Coat the pork with the saffron oil, and then rub the seasoning mix into the pork.
Preheat the oven to 450 degrees F. Grease a 9 x 13-inch baking dish with gluten-free nonstick cooking spray, and place the pork into the dish.
Bake the pork for about 28 minutes or until the internal temperature is 145 degrees F. Let it rest before slicing.
In a blender or food processor, pulse the cilantro, garlic cloves, onion, olive oil, Mexican oregano, vinegar, lime juice, salt and ground pepper until the mixture is slightly pureed.
Heat a large grill pan over medium-high heat, and coat with nonstick cooking spray.
Season the steak with the salt, pepper and seasoning blend (I used Mexican). Let it sit for about 15 minutes in the fridge.
Once chilled, cook the steak on the grill pan until medium rare or medium, about 5 to 6 minutes on each side. Let it rest for a few minutes, and then cut it into bite-size pieces.
Meanwhile, scoop out the flesh from the avocado halves, leaving about 1/4 inch around the edges. Fill each half with 1 tablespoon of mixed greens, 1 to 2 tablespoons of chopped steak, about 1 tablespoon of diced tomatoes and a few sprinkles of green onions.
Add 1 teaspoon of dairy-free cheese, if using, to the top of each dish, and serve.
Spicy tofu noodle and vegetable bowls recipe
1 (14 ounce) block extra-firm tofu, pressed and drained
4 green onions, diced
2 tablespoons sesame oil
2 garlic cloves, minced
2 tablespoons spicy chili paste
2 tablespoons lemon juice
1 large tomato, diced
1 tablespoon fresh ginger, minced
2 medium carrots, shredded or chopped
1 medium bell pepper, chopped
1 cup cooked broccoli, slightly chopped
1/3 cup coconut aminos (paleo alternative to soy sauces)
Salt and pepper, to taste
1 cup paleo dairy-free cheese shreds
To a large skillet over medium-high heat, add the sesame oil. Once the oil is heated, add 3 green onions, the minced garlic cloves, carrots, broccoli and bell peppers. Cook until just softened, about 2 to 3 minutes.
Chop the tofu into bite-size pieces, and add it to the vegetables. Reduce the heat to medium-low, and cook for about 12 to 15 minutes or until the tofu is browned and slightly crispy on the sides. Add in the chili paste, lemon juice, coconut aminos, salt and pepper.
Cook for an additional 6 minutes or until the sauce has thickened.
Serve in bowls, and garnish with dairy-free cheese and the remaining green onion.