Author - Dee

Finally!  A new recipe!  Sorry for slacking on you guys…things have been a little less hectic.  How’s everyone doing with their Paleo living?

Filet Mignon with Mushroom Gravy

• 2 Filet Mignon
• 2 garlic cloves, minced
• 1/2 yellow onion, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp dried thyme

Mushroom Gravy

• 2 TBSP grass-fed butter
• 3/4 C. Chicken Broth 
• 3 oz. Coconut Milk or Light Cream (if you’re not Paleo)
• 1/2 yellow onion, minced
• 1 garlic clove, minced
• 2 C. sliced mushrooms (I used white, but you can use what you prefer)
• 1 tsp sea salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

I would start with the gravy, depending on how you like your filet mignon cooked.  Melt the butter in a small pot.  Then put the garlic and onion in the pot, along with the chicken broth.  When that comes to a boil, lower the heat and add the coconut milk/light cream.  Stir in the salt, pepper, garlic powder, and onion powder.  Cover and let simmer for 5 minutes or so, then add the sliced mushrooms.  Keep covered and let simmer until your steaks are ready.  If you want it a little bit thicker, in a separate bowl, you can add a TBSP of chicken broth to about a teaspoon of tapioca flour, combine well, then add to gravy.

For the filet mignon, melt butter in a hot pan, and heat up your garlic and onions.  Season both sides of the filet mignon with garlic powder, onion powder, salt, pepper, and thyme.  Place on the hot pan.  I had thick cuts, so I cooked them about 10 minutes on each side on medium high heat.

Coconut and Toasted Almond Asparagus

• 1 lb. Asparagus 
• 3 TBSP coconut oil
• 1/2 C. sliced almonds

Heat up coconut oil in a frying pan with a lid.  When it’s hot, throw in the almonds to toast them for a few minutes.  Then put your asparagus in.  Cover the pan, and let it cook for a few minutes.  When the asparagus starts to soften and brown on one side, flip them over until they brown a little on the other side.

This was delicious, and relatively easy to make.  You can put the gravy on chicken or burgers, too!

“Happiness will never come to those who don’t appreciate what they have.”

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.”