Roasted Root Veggies and Chicken

I love the Everyday Paleo lady. She's amazing. Found this one when I was looking for new recipes.
The link to the original recipe is here:
http://everydaypaleo.com/2010/11/10/it-can-be-this-easy/

I made some slight modifications:
1 rutabaga (fresh as opposed to frozen)
1 parsnip (fresh)
1 turnip (fesh)
4 chicken breasts
2 tablespoons coconut oil
Penzey's Tuscan Sunset spice mix (great mix with basil, oregano, garlic, red bell pepper, salt free)

Preheat oven to 450. Original recipe calls to bake at 400 for a total of 65 minutes, but I was cooking this after the 7pm class, so I didn't want to have to wait over an hour for this to be done. Chop all your root vegetables. In a large mixing bowl, toss the root veggies with coconut oil.  Add the veggies to a large glass baking dish and top with the 4 chicken breasts.  Season the chicken with your spices. Cover tightly with the tin foil and bake for 35 minutes. Take off the tinfoil and bake for an additional 10 minutes.

It's really that easy and tastes really really good. This is definitely going in the rotation!

1-2-3 Eat...aka "Easiest recipe in the world"

Per Rudy's request :) I am posting the easiest recipe I make. This is the grab your meat and veggies and eat!
Apparently, Rudy is this really busy guy! 

Here is what you will need:

1lb. pasture raised, grass fed beef
1 head of kale
4-6 tablespoons of low sodium/or salt free fresh salsa

Cook ground beef on medium in large skillet. Drain grease and add the salsa. Rinse kale and tear apart with your hands into the skillet. Mix, cover and cook on low for another 8 minutes or until kale is tender.

Enjoy!

Halibut with Zucchini Salsa Verde

Not my best photography here, but I swear this tastes better than it looks! Got this recipe from my mom.
Tomatillos are usually the star of salsa verde, but pureed zucchini makes a surprisingly convincing stand-in.

Halibut with Zucchini Salsa Verde
10 ounces zucchini (about 2 medium), trimmed, chopped
1/2 cup chopped fresh cilantro plus leaves for garnish
1/3 cup chopped white onion
5 tablespoons fresh lime juice

1 clove of garlic chopped
2 1/2 tablespoons chopped seeded jalapeño chiles
1 1/4 teaspoons finely grated lime peel
Nonstick vegetable oil spray
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons ground coriander
6 6-ounce skinless halibut fillets or cod fillets

Combine zucchini, chopped cilantro, and next 5 ingredients in blender. Puree until salsa is smooth. I did this ahead, can be made 2 hours before. Transfer to small bowl. Cover and chill.
Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.

Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

I had a taste for rutabaga tonight, so I paired it with rutabaga and turkey bacon. 

I think I'll use the leftover salsa in eggs tomorrow for breakfast! 

Egg Cupcakes

If you are anything like me, your mornings consist of hitting the snooze 3-4 times - usually getting ready as quickly as possible, because you slept as long as you could push it, without the risk of being late to work! This is why egg cupcakes are SO great! One batch leaves you with a quick, easy, paleo solution for an entire week. Here is my latest version. When you get sick of this, just add different ingredients, i.e. sub turkey bacon for chorizo, spinach and onion for red pepper, etc.

Egg Cupcakes
10 -12 eggs whisked well
1 dash of coconut milk
1-2 red peppers (to taste)
cilantro to taste (the more the better in my opinion)
1lb. of COOKED Pork Chorizo


Preheat oven to 350 and grease with olive oil two muffin pans. In a skillet, cook your chorizo over medium heat until browned. Add in diced red pepper until soft. Drain the grease from your skillet. Add  the chorizo mixture to the bottom of your cupcake pans, filling them up 1/3 of the way. Whisk all your eggs in a big bowl, I added a dash of coconut milk this time, just cuz. Take the egg mixture and fill the muffin pans (you’ll be able to make 18-20 cupcakes). Sprinkle your cilantro (I usually tear apart with my hands) onto each cupcake, to taste. Bake for 20-25 minutes or until the eggs are set in the middle.  These are great to take on the go and I like mine heated up or sometimes cold (I know, that sounds weird, but it isn't bad!).