Cucumber, Tomato and Grilled Chicken Summer Salad (120 cal/serving)

Keep it Simple September – Meal Prep Cold Salad – 4 servings

20130911-210326.jpg

Starting realllllllly simple: a monkey could make this exquisitely fresh meal-prep lunch. It’s a manefestation of Farmers Market HEAVEN. One particular amish farm stand has the most amazing yellow cherry tomatoes I’ve ever had in my life – which deserve a spotlight in this dish.

2 chicken breasts
4 cucumber
2 cups cherry tomatoes (the more color variation the better!)
salt pepper garlic powder and fresh chopped basil to taste

Grill or cook chicken (I cooked in pan and then chopped)
Chop cucumber and halve cherry tomatoes.
Mix all ingredients and package up into four containters

20130911-210344.jpg

Spicy Cocoa Rubbed Venison Steak Lettuce Wraps

In honor of the hottest week I think central New York has ever experienced, twentysomething and paleo presents a deliciously paleo and cold dinner fit for any active and sweaty young adult – and the best part is: before it wound up in my freezer, it was romping around in the wild and eating naturally germinated plants. Thank you again to Coach Craig, Crossfit Partner-in-Crime Maria’s hunter and my new running group leader! Where he finds time to catch wild game between triathlons, training, and listening to maria gush about crossfit I just don’t know…

20130721-213002.jpg
Spicy Cocoa Rubbed Venison Steak Lettuce Wraps:

Venison Steak (or any steak of your choosing)
5 tbsp baking cocoa
3 tbsp chili powder
1 tsp cayenne pepper
3 tbsp freshly ground black pepper
1 tbsp coconut/olive oil
Iceberg lettuce
Tomato, Avocado, and any other fixins you may want

Pound thawed steak to tenderize.

Mix 4 tbsp cocoa, chili, cayenne, and black pepper.

Rub steak in oil, followed by the pepper-cocoa mix.

Cover in plastic wrap and let sit in fridge for at least an hour, no more than 4 hours.

In a skillet, heat another tbsp oil and sauté steak over medium heat for about 2-2.5 minutes (to get the perfect medium rare… mmm)

Set steak to the side to rest (don’t cut! Don’t cut! Don’t cut! Those juices are like gold…)

Slice steak or cut into portions for the week and slice into smaller pieces the day you wrap.

20130721-214835.jpg

Pulled Pork Cubano Roll-ups

Pulled Pork Cubano Roll-ups:

1 lb organic nitrate-free deli sliced Ham (I use Applegate or Wegmans)
1 jar dill pickles (paleo friendly)

Pulled Pork:
20130709-104927.jpg
Pork Loin
1 cup orange juice
tbsp: pepper, garlic powder, onion powder, chili powder, paprika, salt, cumin, oregano, lemon juice
2 tbsp brown mustard (or you could use mustard powder)

Cook Low 6 hours. Shred with Fork. Mix with hot sauce, or paleo-friendly barbecue sauce.

When ready to consume, roll pickle spears and pulled pork in ham slices with a little extra mustard or sauce (but of course you can use the dipping technique as well)

Red White and Burger

Happy Fourth of July! Grilled Red Pepper and Onion Turkey Burgers with Tomato and Lettuce Wrapped have been waiting oh so patiently for the mid-summer holiday! I love an excuse to buy every red fruit and vegetable in the produce section.

20130630-220244.jpg

Red White and Burger:

1.25 lb ground turkey
1 red bell pepper
2 small onions
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tbsp garlic powder
1 egg
2 tbsp nutritional yeast (optional)

Chop pepper into large chunks and grill until become slightly soft with nice black char marks.

Slice and dice onions and mix into ground turkey with egg and seasoning.

Let pepper cool, dice, and mix into ground turkey mix.

Form into patties and throw on the grill.

20130630-220231.jpg

Serve with iceburg lettuce to wrap, onions, tomatoes, avocado and any other patriotic fixins you may fancy. Happy Independence!

20130701-201402.jpg

Citrus Cilantro Fish Tacos

It’s about time to add more fish-based recipes, and keeping true to twentysomething fashion, we can start with more MEXICAN! The sweet potato skin mock-tortillas did it again: possibly better than traditional flour and corn tortillas. This was super easy to make despite post-WOD exhaustion too, if you’re ever looking for a last-minute-haven’t-meal-prepped paleo dinner.

20130611-220227.jpg

Citrus Cilantro Fish Tacos

4-6 whiting fillets
1 red bell pepper
1 sweet potato
6 sprigs fresh cilantro
1 tbsp chopped garlic
2 tbsp lemon/lime juice
2 oranges
2 tbsp frank’s red hot sauce

Grill fillets and red bell pepper on the good ol’ George Foreman (or a real grill if you’re fancy) until nice sharp char marks.

Finely chop cilantro and mix with lemon/lime juice, juice from one orange and hot sauce.

Chop second orange and red pepper and sauté with garlic in pan.

Add fish to pan when orange and garlic start to carmelize and pour sauce over top.

Cook for 2-3 minutes.

Bake sweet potato (poke with fork, microwave HIGH 4 minutes, flip, HIGH 4 minutes) halve, and scoop out flesh (leaving some flesh around the skin)

Scoop fish and citrus/pepper sauce into sweet potato skins.

Garnish with extra cilantro and lime.

Italian Venison Spa-squashi Casserole

This recipe comes to you complements of my Crossfit partner-in-crime, Maria and her Craig: hand-hunted game meat! Best. Gift. EVER! I will happily accept ANY deer meat for freezer-clearing purposes. Not ONLY is it delicious but also right on cue with our trainer’s prompts to use “varied game meat” in our diet. And probably the best part is… there’s still MORE!

20130611-215919.jpg

Italian Venison Spa-squashi Casserole:

2 lbs venison (or stew beef)
1 spaghetti squash
3 tomatoes
1 onion
2 cu tomato sauce (make sure it’s paleo!)
1 egg
3 cu frozen spinach or collard greens
2 tbsp minced garlic
1 tsp oregano
1 tsp garlic powder
1 tsp basil
1 tsp salt and pepper

Preheat oven to 400F.

Cut up tomatoes and onion.

Slice spaghetti squash in half and bake for 25 minutes.

Cook stew beef/venison and sautee tomatoes, garlic and onion on stove or in slow cooker with tomatoes, garlic and onion. (Slow Cooker – Low 6 hours)

Scoop spaghetti squash with a fork (spaghetti squash style) into a bowl and mix with oregano, basil, garlic, salt and pepper.

Stir in the meat, tomatoes and onion.

Layer half in baking dish, layer frozen spinach, and then layer the second half of spaghetti mixture.

Sprinkle garlic powder on top with some EVOO (if you consider olive oil to be paleo).

20130611-215935.jpg

Sorry, no zone numbers this week… so to make up for it I have a:
BONUS SIDE RECIPE!!!

Baked Sweet Spaghetti Fritters
1 sweet potato
1 spaghetti squash
1 egg
¼ cup almond flour
2 tsp salt

Preheat oven to 400F.
Bake sweet potato (poke with fork, microwave HIGH 4 minutes, flip, HIGH 4 minutes) halve, and scoop out flesh.
Mix with spaghetti squash (cut in half, scoop out seeds, add a little bit of water in each half, cover with wax paper and microwave HIGH 8 minutes)
Pat spaghetti squash dry with paper towel to absorb as much liquid as possible.
Add egg, almond flour and salt.
Roll into a log using wax paper and flatten slightly so the log becomes a plank about ½ – 1” high.
Slice and place on baking sheet.
Bake for 12-15 minutes, flip, and bake for another 10.

Can you tell I have an excess amount of Spaghetti Squash? Those are complements of a co-worker partner-in-crime who had to ditch pantry items during a move. I LOVE FREE FOOD! Especially when it’s paleo.

EMS ChocoNutter Cookies

I’ve been saving this little guy for a rainy day… and, surprise!, it’s raining! Easiest cookie recipe ever and completely delicious.

2 tbsp nut butter
1 egg
1 tbsp honey or agave
1 tbsp cocoa powder
Pinch salt
Pinch baking soda
Pinch baking powder

Preheat oven to 350F

Mix egg and honey/agave first.

Stir in nut butter.

Stir in baking soda powder and salt.

Bake for 18 minutes and savor that rainy day delight without the weight of preservatives, nasty processed flours, and comfort food guilt.

Ahhhh… Eating cookies, still paleo, and loving life.

20130611-220748.jpg

The chocolate syrup drizzled on top is a tbsp of amber agave mixed with a tbsp of baking cocoa and a teensy tiny little drop of vanilla extract. I’m not gonna lie: I drizzled some extra sunbutter over it too.