Category Archives: Random Recipes and Ideas

Paleo Snacks

Here are a few of my favorite Paleo Snacks. I love to snack, so I have to get creative. I know a few of these aren’t completely Paleo, but I try my best.  Share your ideas too, I need more!

  • Lara Bars (Every flavor I have tried I like. Favorites include Coconut Cream Pie, Blueberry Muffin)
  • Olives
  • Salami
  • Edamame
  • Carrots and Hummus
  • Macadamia Nuts
  • Cranberries
  • Smoothies with Coconut Milk
  • Hard boiled eggs
  • Guacamole Dip
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Two Minute Tuna Salad

I didn’t end up posting a full menu this week, but this is what I whipped up for dinner tonight. It took longer than two minutes if you count boiling the eggs, but it was simple, easy and delicious. I made leftovers so I can have it again tomorrow. Yum!!

 

Compliments of Every Day Paleo.

 

Two Minute Tuna Salad

4 – 6oz cans tuna, drained and crumbled (I use Wild Planet Brand which I happily found at Costco!! Also feel free to use canned or fresh wild caught salmon)

4 hardboiled eggs, diced

1 large head red leaf lettuce (or other lettuce of your choice), torn into small pieces

2 big handfuls of spinach

5 celery stalks, diced

1/3 cup extra virgin olive oil

3 tablespoons apple cider vinegar

2-3 garlic cloves minced

3 tablespoons capers

Sea salt and black pepper to taste

1. In a large salad bowl add your torn lettuce, spinach, and celery.

2. To the salad bowl, top the lettuce with the crumbled tuna and diced eggs.

3. In a small bowl, whisk together the the olive oil, vinegar, sea salt, pepper, and minced garlic.

4. Drizzle the dressing over the salad, add the capers, toss together and serve!!

 

http://everydaypaleo.com/2012/04/21/two-minute-tuna-salad/

Salmon with Coconut Cream Sauce

Who doesn’t like anything with “Coconut” and “Cream” in the recipe title!? This recipe was to die for. I licked my plate clean.

Thank you to the folks at www.paleoplan.com for this recipe!

 

Ingredients:

  • 1 lb salmon fillet (wild caught)
  • 1/4 tsp sea salt (optional)
  • 1/4 tsp freshly ground black pepper
  • 2 tsp coconut oil
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • zest of one lemon
  • juice of one lemon
  • 1/2 cup coconut milk
  • 2 Tbs fresh basil, chopped

Instructions:

  • Preheat oven to 350℉.
  • Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.
  • Heat a medium sauté pan over medium heat.  When pan is hot, add coconut oil, garlic and shallots.  Sauté until garlic and shallots soften, about 3-5 minutes.
  • Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.
  • Reduce heat and add basil.
  • Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.