What do your primal meals look like? With pics!
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I'll try to remember to take a picture next time
"tandoori" chicken
3/4 cup 2% greek yogurt
1 tbsp garam masala spice
1 tsp ground cumin
1 tsp ground coriander
2 tbsp olive oil
- mix together to form marinate
6 chicken thighs
- add to marinate (upto 6 hours)
There are recipes with more spices but I kept my first attempt simple, plus I only marinated for 1 hour as I started too late in the day and was hungry.
Place the thighs on an oven rack above a cookie sheet and spoon on remaining yogurt mix to coat them.
Cook about 30 minutes at 400
each thigh is 224 calories, 3 carbs, 14 fat and 17 protein
(And my husband liked them)
I'm making my eggplant/ground beef chili tomorrow so I will take a picture of it and post with recipe later0 -
Garden green beans by fairysoulcreations2, on Flickr
Tilapia, broccoli and green chili stew by fairysoulcreations2, on Flickr
Mini grapes by fairysoulcreations2, on Flickr
Paleo green chili burger by fairysoulcreations2, on Flickr
Full of fruit and veggies by fairysoulcreations2, on Flickr
Just a few things. But I wil have lots more starting tomorrow!!0 -
Yummy, Fairysoul!!
Dinner tonight was spicy pork adobo with sweet potato:
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These all look SO good! Great idea using the mushrooms as a bun!0
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I keep forgetting to take pics but I remembered today!
Greek salad with salmon. The salad was pre made and I seared and poached the salmon and just added it. Yum!
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It's store brand from a small-ish store in the south west called Fresh and Easy. I don't think many states have them, but their store brand stuff is really great - - no fillers or weird chemicals, just meat and spices0 -
Bumping so I can post when I get back!0
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Ribeye in merlot sauce, roasted zucchini and bell peppers, with mashed cauliflower:
Chicken salad lettuce wraps:0 -
I love chicken salad lettuce wraps!! I make them often! And even with tuna!0
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I forgot to take a picture, but today I sliced some bananas and dipped them in coconut oil. DIVINE!!0
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Wonderful primal/paleo meals . . . hubby is starting primal/paleo and I need ideas!0
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sorry these are so big:
The party favorite: BACON NACHOS! (bacon strips INSTEAD of chips)
Acorn squash stuffed with chili (ground meat, veggies, and spices sauteed together
almond butter-banana-dark chocolate cups...a fun take on Reese's0 -
I can't get my pic to post
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I quit!0
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bacon nachos are GENIUS!0
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I like that chili in the acorn squash idea, I will be doing that one for sure.0
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sorry these are so big:
The party favorite: BACON NACHOS! (bacon strips INSTEAD of chips)
Acorn squash stuffed with chili (ground meat, veggies, and spices sauteed together
almond butter-banana-dark chocolate cups...a fun take on Reese's
Must have reeses imitation recipe... Please? I want to make them for christmas, so that I can eat something!!0 -
For Fairysoul:
Primal Reese's Cups
Tools:
paper cupcake wrappers
a cupcake pan
a double boiler or bowl that fits on top of a pot
Ingredients:
2 bars of dark chocolate (I prefer 85%)
1-2 tbs. coconut oil
room temperature nut butter (almond, peanut, whatever you prefer)
1/2 a banana, sliced super thin
Directions:
-line cupcake pan with wrappers
-heat an inch or two of water in a pot on the stove, careful not to boil
-put bowl or double boiler on top of pot making sure the water level is not high enough to touch the bowl
-break 1 chocolate bar into pieces and slowly melt in double boiler with 1 tbs. coconut oil
(be careful not to get it too hot or the chocolate will separate like oil and coffee grounds and be ruined)
-pour melted chocolate into cupcake wrappers, creating the bottom layer of the Reese's Cup. Make it as thick as you want. Usually I get 9 cups out of 1 chocolate bar
-stick the pan in the freezer until chocolate is solid
-dollop a tsp of nut butter onto the center of each cup
-push thin banana slices into the nut butter so it spreads over the cup evenly, but doesn't touch the edges of the wrapper
-place back into freezer so it hardens up a little
-heat up second chocolate bar the same way as the first
-pour remaining chocolate into cups so the sides and top of the banana slice are completely covered, sealing it in and making a "Reese's Peanut Butter Cup"
-put back in freezer so top layer can solidify
-keep refrigerated until eaten
(the coconut oil makes them melt fast at room temperature, so if that's a problem you can always just not use the coconut oil)0 -
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My bad if these come out too big; I'm new to the photo-resizing thing.
Breakfast: Salmon fillet baked in lime juice and pepper with a side of avocado and boiled eggs, covered and capers and a drizzle of balsamic vinegar.
Lunch: Leftover minced lamb from the night before (Lamb-Chilli "Nachos") with - a rare treat - a coconut flour wrap, genuinely fried in coconut oil. Topped with some cottage cheese and homemade chilli-sauce. And what else could go with it other than a glass of chilled whiskey?
Dinner: Mmm... Portabello mushroom burgers with lettuce, beetroot, avocado and tomato interior. The meat? Minced beef with onion and basil. The fries? Sweet potato of course, coated in paprika and garlic pepper. Not pictured is the cottage cheese with tamarillo chutney for dipping. What is pictured is my glass of whiskey - the perfect side to dinner.
Dessert: Not the nicest looking things in the world (I took a crack at making them instead of Fangrok, and it was my first time) - inspired by a fellow member - Dark chocolate Almond butter cups.
Om, Freaking. Nom.0
