We made up the Mexican Rice Bowl recipe from PaleOMG tonight and it was definitely tasty. Very filling 🙂 We topped it with Pico de Gallo instead of salsa like the recipe calls for and it was a perfect pairing! Next time we make it, we will probably add more spice, like paprika, cayenne pepper, and chili powder for some extra flavor because we love spicy food! This is definitely on the make again list
So Elle has had this one on her phone for a little bit and kept forgetting to post it! We made up some London Broil, a beautiful salad, and a bowl of fresh cut strawberries. The London Broil marinated all day on Saturday to give it lots of extra flavor. Elle cut the steak up a little further and ate it along with the salad which was perfect! Jay likes his steak all by itself, meat meat meat! This dinner was great for a warm night and makes wonderful leftovers.
This is a variation on the Deconstructed Paleo Tacos recipe; instead of adding the tomatoes and jarred salsa we made up the Pico de Gallo and Guacamole recipes. What is great about using those as the toppings is that you don’t need any dressings! We made up the meat and put it on top of a bowl of lettuce, some shredded cheese and then put pico and guac on top–mix it all together and enjoy!
It was awesome for Elle to come home from travelling for work to Jay having made some delicious Deconstructed Paleo Tacos topped with Pico de Gallo. Such a great partner! The tacos had lettuce, cheese, sliced mushrooms, and Pico de Gallo on top of the seasoned ground beef. This is a recipe from Sarah Fragoso’s Book Everyday Paleo and is absolutely wonderful for a quick and easy dinner night. The Pico was a new recipe for us but went very well with the tacos–no other dressing needed!
Saturday Night stir fry for us! So delicious!
Had a very busy Saturday of errands and then two different friend’s cookouts were going on. We took a break between the two events to go home and cook up some beef and broccoli. Elle out did herself with this one’s beef. Perfectly marinated and cooked.
(Jay also didn’t mind that Elle skipped out on the water chestnuts this time.)
After two weekly menu re-schedules around the Paleo Meatballs, we made them tonight and this batch was deeeeeelicious. The meatballs are a little big long to prepare (20-25 minutes prep and 30 minutes cooking time), but well worth it for a great dinner when you have the time.
Paired them with some Sweet Potato Fries and some fresh Pineapple and Blueberries. (Editor’s Note: apparently Pineapple and Blueberries work really really really well together. Try it.)
Wednesday night’s dinner was Mom’s Meatloaf and leftover baked beans; delicious! Per the recipe, the meatloaf cooks better in a pie pan so the sides don’t get too crusted. So the brown sugar and oats make this a Paleo-ISH alert. We are thinking about trying an alternate to the oats next time we make it (quinoa or even apples?).
Elle rewarded Jay for an excellent Tuesday night league volleyball match with a batch of her mom’s London Broil recipe. She threw it in the marinade before heading up to watch his games. And a 10-minute cook time when we got home.
Elle puts her slices on a salad (Butter Lettuce, Cucumbers, Tomatoes, Shredded Colby Jack with Balsamic). Jay eats his salad and then eats his plate of prey.
Just like the subtitle tagline of our little blog here says, “We’re all busy. Try to eat better.” Monday afternoon and early evening proved to be busy from work to errands for both Elle and Jay. But here is where the Paleo-ish lifestyle and discipline comes in.
Don’t drive through, don’t eat crap.
So with a late start on dinner, we switched Monday night’s Paleo Meatballs and Sweet Potato Fries (longer prep and cook time on the meatballs) with Saturday’s Kielbasa, Bacon, and Brussels Bowl (shorter prep time for a busy night).