Burrito Bowl with Cilantro Lime "Rice"

So we all love Chipotle's popular burrito bowl... now let's take it just one step further and make it entirely paleo friendly. And let's make it in our very own kitchen, doesn't that sound like fun? I found the cilantro lime rice recipe on Popular Paleo's website and it got me thinking... as I'm always looking for quick and easy dinners. 

Ingredients: (Rice)

Head of Cauliflower

1/2 Large Yellow Onion

3 Cloves of Garlic

1 Cup Cilantro (chopped) more if desired

Juice from 1 1/2 Limes

2 Tbsp Coconut Oil

s&p To Taste

Ingredients: (Bowl)

Romaine Leaves (Sliced)

Black Olives (Sliced)

Pico De Gallo (we bought ours from Trader Joes- or homemade)

Avocados

Free Range Hormone/Antibiotic Free Chicken (boneless) 

Taco Seasoning (homemade)

Smoked Paprika 

Garlic Powder

Olive Oil

Instructions: (Rice)

Using a food processor or high power blender grate your cauliflower into a rice like consistency.

 After your rice is formed chop your garlic and onion and set those to the side. 

Heat a large pan to medium high and add your coconut oil. Once the pan is heated toss in your garlic and onions and saute until your onions become translucent. Now add your cauliflower to the pan, down't worry about overcrowding for this recipe because the idea is more to steam the rice than to brown it- as in the fried rice recipe. Cook your rice for around 7 minutes... then add in your lime juice as well as your fresh cilantro. Season with salt and pepper to taste.

Instructions: (Bowl)

Start by prepping your chicken and cutting into small strips if it is not already so. Season with smoked paprika, garlic powder and homemade taco seasoning. To make sure each piece is fully coated toss it in a large mixing bowl and stir it around.

Heat a grill pan on medium heat with olive oil for a few minutes to allow for nice grill marks on your chicken. (We had to cook our chicken in two batches due to the size of our pan) Cook your chicken thoroughly- because the pieces of chicken were cut prior to cooking they will not take as long so be careful to not overcook.

While your chicken is cooking you can prep your salad ingredients. Chop your romaine leaves and slice your olives. Mix your pico and avocado for a quick and easy guac that makes for a fabulous dressing. 

After your chicken is all cooked and your salad ingredients are all prepped simply combine all of your ingredients into a bowl and serve. 

 (I like the idea of scooping the cilantro rice into the bowl first, then the lettuce and olives, and topping off with the chicken and guac) Garnish with fresh cilantro and lime slice for a nice photo op. 

Shrimp Pesto Asparagus Salad with a Lemon Vinaigrette Dressing

Because it's technically spring and summer is right around the corner I thought this was a great dish to share with everyone. I can just imagine enjoying this super light and tasty salad on a warm summer night... my very favorite part about this dish is the dressing. Trust me on this one- it's a MUST try, especially if you're stuck in the old balsamic and olive oil rut like we were!!!

Ingredients: (For Salad & Shrimp)

1 Lb Wild Shrimp (we bought ours from Trader Joes)

Organic Spring Mix

Organic Tomatoes 

Organic Cucumber

Fresh Pkg Asparagus (Organic- if possible as it's harder to find)

Organic Onion

apx 2-3 cups Fresh Basil

apx 1/3 cup Walnuts

apx 1/2 cup Olive Oil

2 Garlic Cloves

S&P to taste

Lemon

Dash of Thyme

Ingredients: (For Dressing) recipe from whatscookingamerica.net

1/4 Cup Extra Virgin Olive Oil

2 Tbs Fresh Squeezed Lemon Juice

1/2 tsp Dijon Mustard

3/4 tsp Fresh Thyme

1 Garlic Clove (minced/garlic press works amazing for this)

3/4 tsp Sea Salt

Pinch Ground Pepper

Instructions: (For Dressing)

In a small mixing bowl combine your olive oil, lemon juice, mustard, thyme, garlic, salt and pepper. Store your dressing in the refrigerator if you have any leftovers (which you should)

Instructions: (For Asparagus & Salad)

Preheat your oven to 350 degrees. While your oven is warming prep your asparagus by trimming the ends and placing in an oven safe pan. Drizzle with olive oil, fresh thyme, salt and pepper and cook for around 25 minutes or less if you like your asparagus more crunchy.

While your asparagus is cooking you can begin making your pesto. This was more of an eyeball situation for me. What I did was I took my Fresh Basil, walnuts, garlic and fresh squeezed lemon juice and pulsed these ingredients in my food processor. After my basil, garlic and walnuts were chopped, I slowly poured in my olive oil and seasoned with a bit of salt and pepper. My pesto I wanted more of a thicker consistency so I didn't pulse for quite as long as if I were making a sauce for squash.

After your pesto is prepared and your shrimp is ready for cooking simply toss your pesto in a large bowl along with your shrimp.

Once your shrimp and pesto is mixed nicely you will want to cook your shrimp in a heated up skillet with olive oil. Be careful to not overcook your shrimp. You will know your shrimp is ready to be flipped as it will change color and consistency.

When your asparagus is ready, cut into bite size pieces and place to the side. Now that your shrimp is ready, your asparagus and dressing is ready all you have to do is prep your salad. Toss your spring mix in a large salad bowl, chop your onion, cucumber, tomatoes and any other veggie you would like to add. Combine your asparagus to your large salad bowl and top with your pesto shrimp. Drizzle your salad with your freshly made dressing and voila you have an excellent salad that's sure to please. 

Paleo Spinach Meatballs

Yes it's "spring" here in Chicago but it sure as heck doesn't feel like it.... so why not embrace this awful weather and whip up a nice comfort dish to hunker down with. Hopefully we can all bust out the grill soon, and give our poor ovens a rest. But for now that's just not the case. (This dish is sure to have plenty of leftovers if followed accordingly)

Ingredients:

1 Lb Grass Fed Ground Beef 

1 Lb Antibiotic Free/Humanely Raised Ground Pork (wallace farm's is fabulous with a nice kick)

5 Cups Organic Spinach (chopped)

1 Free Range Organic Egg

1/2 Cup Coconut Flour/Almond Meal (your choice)

3 Tbs Parsley

2 Tbs Oregano

1 Tbs Basil

1 1/2 Tbs Garlic Powder

3 tsp Sea Salt

1 tsp Pepper

1 Jar or homemade Marinara (Mario Batali from Costco is paleo-fyi)

Instructions:

Preheat your oven to 400 degrees, and grease a muffin tin (it makes a great pan for cooking meatballs in). Add 1/4 cup of your coconut flour to a large mixing bowl along with your meat, chopped spinach, egg, and your spices. 

Once all but your remaining 1/4 cup of flour is added it's time to get your hands dirty. 

Now that your ingredients are very well mixed... and look a little something like this

Form your meatballs into as big or as little as you so choose. (We went for the bigger the better philosophy). 

Using a small bowl take your remaining flower and roll your meatballs so that they have a fine coating. The coconut flour seems to go further (fyi)

Simply cook for 35-40 minutes or until they have reached a safe internal temperature. 

Pair with a paleo marinara sauce (mario batali is what we used) and a side salad for a fabulous meal sure to satisfy.

The Paleo Diet Men's Journal article

 "Many experts now believe that Western civilization's skyrocketing rates of degenerative disease – diabetes, heart disease, cancer, and Alzheimer's, to name a few – stem from our adoption of a diet high in processed foods, exacerbated by our sedentary lifestyles".

   I came across this article on my Facebook page and thought it was a good article to share. I back it up... up until the part where the writer calls CrossFit "the minimalist fitness craze". We all know that CrossFit is not a craze, but rather a community of individuals with one common goal- sustainable health, or a lifetime of fitness. Maybe Tyler Graham, the author, should stick to what he knows best obviously that's not CrossFit. But no seriously this was a very informative article... below are a few bullets pulled from the article all of which make sense.

Eat Like a Caveman
Move Like a Hunter
Avoid Daily Toxins
Limit Modern Stressors
Adopt a Primal Attitude

 

http://www.mensjournal.com/magazine/the-paleo-diet-and-the-case-for-primal-living-20130226

photograph by Bartholomew Cooke