Archive - May 2015

I’m dubbing this the Jersey Scramble…because I’m from Jersey, I made it up, it’s delicious, and all you gotta do is scramble it.  Now before you blow a gasket over whether or not Taylor Ham is Paleo, it’s technically not.  I know this, but I’m from New Jersey and it’s a staple here.  You can substitute the Taylor Ham for some other kind of delicious not processed meat, but then it’s not technically a Jersey Scramble.  🙂

Jersey Scramble

Ingredients 

• 2 eggs, whisked
• 2 pieces of Taylor Ham, cubed
• handful baby spinach
• 1 green bell pepper, diced
• 1 tsp cilantro
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp grass fed butter
• sea salt, to taste
• Frank’s Red Hot

Melt your butter in the pan; add the diced pepper, taylor ham, and spinach.  Stir occasionally for a few minutes until the spinach is cooked down and the peppers start to sweat.  Add the whisked eggs, cilantro, garlic powder, onion powder, sea salt.  Use a spatula to scramble!  Plate and add Frank’s Red Hot.  Mmmm….  

“New Jersey… because you can’t get real pork roll anywhere else.”

I love tuna, it’s really no secret.  I like finding new ways of enjoying it…here’s one I came up with recently.  Hope you enjoy it as much as I do.

Tuna-Every Which Way

Ingredients

• 1 can of solid white albacore tuna 
• 2 tsp. spicy brown mustard
• 1/2 tsp. sea salt
• 1 TBSP fresh parsley, chopped
• 1 C. spring salad
• 1 C. baby spinach, chopped
• 1 endive, chopped
• 1/3 C. carrots, shredded
• 1 tomato, quartered
• white balsamic vinegar, to taste

Directions

In a bowl, put your tuna, spicy brown mustard, sea salt, and parsley.  Break up well with a fork, and mix well.  On a plate, put the spring salad, spinach, chopped endive, shredded carrots, tomato, and balsamic vinegar.  Place the tuna on top of that, and enjoy!  You can add whatever vegetables you want!  I just find this to be a good mix that I enjoy.  

How do you enjoy your tuna??  Let me know.  Tweet me @paleYoblog or e-mail me paleYoblog@gmail.com.

“Why do people say they are having a tuna-fish sandwich?  No one ever says they are having a chicken-bird sandwich.”

Made some meatballs for dinner…because, who doesn’t love meatballs!?

That’s a Spicy Meatball

For the meatballs

• 2 lbs. grass fed ground beef
• 1/2 onion
• 3 medium dried chipotle chilies, seeds out
• 2 large garlic cloves, chopped
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp paprika
• 1 TBSP EVOO
• 1 tsp of sea salt
• 3 TBSP ghee

For the sauce

• ½ onion
• 2 garlic cloves, chopped
• 2 medium dried chipotle chilies, seeds out
• ½ tsp coriander
• 1 tsp cumin
• ½ tsp paprika
• 2 bay leaves
• 1 can diced tomatoes or tomato puree
• ½ tsp sea salt

If using dried chipotle chilies, place in hot water for at least an hour before using to rehydrate.

Sauté the onion in 2 tsp ghee for, until translucent. Use half of the onion in the meatball mix and use the rest for the sauce.  While onion is cooking, get the other ingredients ready for the meatballs.  Chop the chipotle chilies, removing the seeds.  Combine ground beef with half of the cooked onion, garlic, chilies, paprika, cumin, coriander, salt and EVOO.  Combine with your hands.  Preheat ghee in the large frying pan until sizzling hot.  Roll the mix into small balls and cook for 3 minutes on each side, until well browned.  Add the rest of the cooked onion, garlic, two chopped chilies and sauce spices to the pan with the meatballs.  Stir, then add the diced tomatoes/tomato puree.  Cook for 10-12 minutes uncovered, stir occasionally.  Enjoy!

Serve over spaghetti squash or gluten free pasta (if you’re not paleo).

“The beauty of life does not depend on how happy you are, but how happy others can be because of you.”