Asian Chicken Stirfry (100 cal/serving)

Keep it Simple September – Meal Prep Sautee – 4 servings

Sometimes you just want a meal that has two ingredients: chicken and broccoli. Boom. But then you think that it’s so boring you couldn’t possibly eat JUST chicken and broccoli two days in a row so you add a little asian twist.

2 chicken breasts
2 cups frozen broccoli
3 tbsp Aminos (soy sauce substitute)
3 tbsp balsamic vinegar
5 garlic cloves, chopped
½ yellow onion, chopped

Sautee onion, and garlic in frying pan on medium heat.
Add chicken and sautee until chicken in halfway cooked through.
Add balsamic and aminos and continue to cook until chicken is thoroughly cooked.
Add broccoli, stir, lower heat, cover and let cook for an additional 5 minutes.

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

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

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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

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Farmers Market Mecca and Keep It Simple September

I hope that all twentysomethings in the country (and the world – if cultural norm allows) have access to the best, locally grown, organic produce and grass-fed farm raised meat in one easily accessible place. AKA a farmers market. I hope you all have amazing farmers markets. Our farmers market blows my mind. I am an AVID early morning marketer. Of course there are the strange trucks that come from somewhere in New Jersey that have bananas and mangos and avocados (excuse me sirs and maams… but that did not come from your farm) BUT there’s also the most gorgeous plants and flowers, HUGE abnormally sized and shaped produce (you KNOW that’s real) AND it CHANGES based on what’s growing. It’s like the most fun paleo/clean eating game since “what can we make in a slow cooker”.

I suggest making meal prep, farmers market in-season produce, and clean eating a science.

And so, to assist in this (just kidding, i’m walking down this new path with you side-by-side twentysomethings) this month will brand the theme: Keep it Simple September.

Easy recipes. Simple (fresh!) ingredients. Less involved cooking procedures. Minimized servings.

Here’s some farmers market fun!

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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…

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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.

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Hot-Grilled Tilapia in Creamy Garlic Spinach Sauce

Forget the fish – this spinach is a knock-your-socks off way to rekindle a long lost love affair with green leafy vegetables. The protein (for once in a paleo blue moon) is taking the back seat tonight. 20130715-225455.jpgHot-Grilled Tilapia in Creamy Garlic Spinach Sauce

2 cups frozen spinach
1/2 avocado
1 tbsp chopped garlic
¼ cup coconut or almond milk
4 tilapia fillets
1 tbsp cumin
2 tbsp chili pepper
1 tsp paprika
2 tbsp franks redhot
salt and pepper

This recipe is almost insultingly simple, and I apologize for those of you who expected an expert-level spinach set of instructions:

Steam spinach. (I use the microwave and a ziplock bag… Because I’m in my 20s and can still ignore the inkling that it has negative chemical-based consequences for my health)

In food processor, mix spinach, avocado, garlic, 1 tbsp chili powder, hot sauce and almond/coconut milk. (taste and add salt and pepper as needed)

Brush or sprinkle Tilapia fillets with mixed cumin, chili, and paprika.

Grill fish to desired blackening.

There’s not much else to say… smother that blackened peppered fishy with some green creamy sauce of goodness and eat that bad boy. Don’t let that fish take away from the spinach though!

Sweet Potato Apple Sausage Bake

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Lunch Hash:

1 onion
2 apples
1 sweet potato
3 sausage links

Julienne apple and sweet potato, and slice onion.

In skillet, sautee onion.

Add sausage and cook until browned.

Add apples and sweet potato and cook about 5 minutes until reduced.

Place in broiler for 5 minutes until crispy and delicious.

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Paleo Parsnip Fries

Parsnips. The cashier at Wegmans may not have been able to identify the root vegetable at first glance BUT these lil fatty albino carrots are SO much better than baked potato fries. Seriously. They get the perfect crunchy-soft consistency and I can’t wait to stock up on all the parsnips that I can get my hands on this fall at the farmers market.

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Parsnip Fries:

2 large parsnips
olive/coconut oil
sea salt

Preheat oven to 450F.

Slice parsnips into fry-size chunks and toss in oil and salt.

Place on baking sheet and bake for 20-25 minutes, flipping halfway through until golden and delicious.

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