Shredded Chicken with Red Sauce over Spaghetti Squash

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If I’m being totally honest here, I got the idea to add butter to my sauce from watching the Showtime show Episodes with Matt LeBlanc. His character makes his red sauce with butter, and I thought that probably tastes amazing and since grass-fed butter is great for your health, I gave it a try. This recipe is extremely easy to make and requires virtually no skill. Most of my recipes are easy like that because I am not a natural-born cook myself and I want to cater my recipes to other people who aren’t natural-born cooks either but want to maintain optimal health. This would be even better with some grated cheese on top.

 

Ingredients:

2 lb organic chicken breast or thighs (I used breasts)
1 spaghetti squash
3 15oz cans of organic tomato sauce (sugar-free)
1/4 cup grass-fed butter, melted
1 tsp dried basil
1/2 tsp garlic powder
1 tsp dried parsley
1/2 tsp dried oregano
1 tsp dried minced onion
1/2 tsp ground sage
1/2 tsp dried rosemary
salt & pepper, to taste

Procedure:

1. Pour tomato sauce into crockpot
2. Add melted butter and stir
3. Add in all the spices and mix together well
4. Place the chicken in the crockpot and cover with sauce
5. Cook on low for 6-8 hours
6. Pre-heat oven to 425
7. Cut spaghetti squash in half lengthwise
8. Remove seeds
9. Place spaghetti squash face down on a baking sheet
10. Bake for 45 minutes
11. Remove from oven and use a fork to remove spaghetti squash threads into a big bowl
12. Shred chicken using two big forks and mix around with sauce
13. Pour sauce and chicken on top of spaghetti squash and mix everything togetherCopyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Mustard Herb Beef

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So, it’s getting really cold outside now, which I hate. I can’t deal with the winter. I would really love to move to the west coast, like San Diego, California. That would be awesome. Anyway, when the weather gets colder I tend to make a lot more crockpot meals. Before I was paleo, I used to go out to Japanese hibatchi restaurants and get beef with the mustard dipping sauce. Since then, I like to eat mustard with beef. I dip my steak in mustard. So I was thinking of what to make in the crockpot and decided to try a mustard beef. This recipe isn’t like Japanese hibatchi steak but it’s still delicious!

 

Easy- *****
Fast- * (*****)
Spicy- no

 

Ingredients:

2 lb grass-fed beef roast
4 tbsp dijon mustard
2 tbsp olive oil
2 tbsp honey
1 tsp mustard powder
2 tsp rosemary
2 tsp parsley
2 tsp minced onion
1 tsp garlic powder
salt & pepper, to taste

Procedure:

1. Mix all ingredients, except beef, together in a bowl
2. Rub marinade on beef
3. Put beef in crockpot
4. Pour remaining marinade over beef
5. Cook on low 8-10 hoursCopyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Shaved Brussels Sprouts

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This is a great side dish to serve for Thanksgiving dinner! This dish goes very well with turkey & potatoes. The bacon fat gives it the perfect flavor. This is a comforting dish that is super delicious & healthy! Look for packs of shaved brussels sprouts; if you cannot find this you can chop up brussels sprouts in the food processor. This dish can be made in less than 20 minutes and is strict paleo as well. I am serving this on Thanksgiving to a group of non-paleo guests, who are sure to love it!

 

Ingredients:

2 packs shaved brussels sprouts
3-4 tbsp bacon fat
4-6 garlic cloves, minced
1 tsp dried minced onions
salt & pepper, to taste

Procedure:

1. Heat up bacon fat in skillet on medium-high heat
2. Add in shaved brussels sprouts, garlic, & onion
3. Mix everything together & continuously move around in pan so it doesn’t burn
4. Cook for about 10-13 minutes & serve!Copyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Review: Shrimp Scampi with Creamy Garlic Fettuccine

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This recipe took me about an hour from start to finish. It was definitely an easy and stress-free meal. I bought zucchini that was already made into noodles in a store by me, so that made it even simpler. This meal is strict paleo and was definitely enjoyable for me and my family. I personally don’t think this would go over great with non-paleo guests, as they would probably prefer it be served with wheat noodles, but I didn’t try serving it to non-paleo guests so I can’t say that for sure. People surprise you sometimes.

 

Easy- *****
Fast- ****
Spicy- no

 

The 21 Day Sugar Detox Cookbook- Shrimp Scampi with Creamy Garlic FettuccineCopyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Review: Salmon with Creamy Tzatziki Sauce & Dill Carrots

 

salmon with dairy-free tzatziki sauce & dill carrots

This recipe took me about an hour and a half from start to finish, including chopping veggies. If you chop your veggies ahead of time, it will cut down on the time. This recipe is easy to follow and make. It’s a simple but delicious dinner. The tzatziki sauce tastes shockingly like the real thing. This meal is definitely strict paleo and sugar-free. I think it would go over well with non-paleo guests, especially if you added some type of starch to the meal, such as sweet potato or red potato.

 

Easy- ****
Fast- ****
Spicy- no

 

The 21 Day Sugar Detox Cookbook- Salmon with Creamy Tzatziki Sauce & Dill CarrotsCopyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Review: Four-Layer Beef & Bacon Casserole

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This recipe is very easy to follow, however it did take me about two and a half hours from start to finish. This is not something to make during the busy work week, but would be ideal for comfort food on the weekend. It was very delicious; you can never go wrong with bacon. Beef and bacon are two of my favorites, so I really enjoyed this meal. This meal would qualify as strict paleo and guilt-free.  I think non-paleo guests would enjoy this dish as well. If you have time, like on a weekend, I would highly recommend making this recipe!

 

Easy- ***
Fast- **
Spicy- no

 

The Paleo Kitchen Cookbook- Four-Layer Beef & Bacon CasseroleCopyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Baked Halibut

baked halibut - blog

 

 

This is one of the easiest recipes ever. When I get home from work I’m pretty much always feeling lazy and just wanting to get dinner over with so I can relax before bed. Due to my desire to relax, I aim to create very simple recipes. Sometimes I do choose to make some more complicated dishes because of cravings, and let’s face it: most of the time the more complicated dishes are the most satisfying. However, sometimes less is more and this simple halibut recipe is easy and delicious. Halibut is a great tasting fish, so it doesn’t need much flavor added to “mask” the taste. This recipe is light and strict paleo. Any seafood lovers are sure to enjoy this as well. Serve with fresh lemon to squeeze on top, some vegetables and a salad and you’ve got a complete, delicious paleo meal!

 

Easy- *****
Fast- *****
Spicy- no

 

Ingredients:

1-2 lb halibut
1 tbsp olive oil
1-2 tbsp lemon juice
1/2 tsp – 1 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
salt & pepper, to taste

Procedure:

1. Pre-heat oven to 375
2. Place halibut on a parchment paper lined baking sheet
3. Pour olive oil over fish and rub in with your fingers
4. Pour lemon juice over fish and rub in with your fingers
5. Sprinkle spices on top
6. Put in oven and bake for 15-20 minutesCopyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Beef and Veggie Bowls

beef & veggie bowl

 

 

I bought pre-cut asparagus, mushrooms, and kale, so that made this recipe even easier and faster for me. This meal takes about 40 minutes from start to finish. This is a simple meal, that tastes good and is satisfying. It is strict paleo and good for busy nights.

 

Ingredients:

1-2 tbsp bacon fat
1 lb grass fed ground beef
5 pieces asparagus, chopped
5 sliced mushrooms
3-4 cups chopped kale
2 minced garlic cloves
1 tsp onion powder
¼ tsp chili powder
1 tsp garlic powder
1 tsp Italian seasoning
salt & pepper to taste
sliced avocado

Procedure:

Heat a large skillet over medium-high heat
Add 1-2 tbsp of bacon fat
Throw in asparagus & keep moving around in pan for about 5-7 minutes
Add mushrooms and kale with some salt and pepper and mix together
Cook for about 2-3 minutes then add ground beef and all the seasonings
Break up the beef with a wooden spoon and mix everything together
Cook until beef is no longer pink
Put in bowls and top with avocado.Copyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Steak Teriyaki & Pepper Rolls

steak teriyaki rolls 2steak teriyaki rolls

 

This recipe was inspired by PaleOMG’s Marinated Steak and Bell Pepper Roll Ups. My sister brought home Coconut Secret Teriyaki Sauce and I was beyond excited to try it because I love Asian food, and I love making paleo versions that don’t make me feel like dying after. I also found grass-fed sandwich steaks at Fairway, so that made me even more excited for this recipe because it was less work to do. This recipe is pretty simple and easy to make. I marinated my steak around noon; I like to marinate things for a long time so there is lots of flavor. When you’re ready to cook just slice the peppers and onions and cook until they are soft, make the rolls, and cook them. The dinner took me about an hour and a half to make, but I also made sweet potato fries and sautéed shaved brussel sprouts and arugula with it. This recipe came out great, I absolutely loved it. It went over great with the family as well. Everything about this recipe is strict paleo, except the butter for some. If you can’t tolerate dairy than use ghee or lard instead. Non-paleo guests are sure to love this as well since it is very flavorful and peppers/onions and meat go together very well and the teriyaki sauces gives it an extra flavor boost. It has a very mild spice from the sauce.

 

Easy- ***
Fast- *** (not including marinating time)
Spicy- *

 

Ingredients:

1.5 lb grass fed sandwich steak (if you can’t find this you can get another type of steak and slice it thin)
½ cup Coconut Secret Teriyaki Sauce
3 tbsp olive oil
½ tsp garlic powder
salt & pepper to taste
2 tbsp grass fed butter (1 for veggies, 1 for steak)
1 red pepper, seeds removed and sliced thin
1 yellow pepper, seeds removed and sliced thin
1 orange pepper, seeds removed and sliced thin
½ large yellow onion, sliced
toothpicks

Procedure:

First, marinate the steak. I marinated mine for about six hours but if you can’t marinate it ahead of time you can do it for one hour
Place the steak in a shallow bowl, add in the olive oil, teriyaki sauce, garlic powder, salt and pepper and mix everything together and cover the bowl and place in the fridge. Place a large sauté pan over medium heat and add one tbsp of butter
Add in the peppers and onions with some salt and pepper and cook to your desired level of softness
Remove from pan and set aside
Now make the rolls
Place a piece of sandwich steak on a cutting board and place about six pieces of peppers/onions on top making a cross with the meat and peppers/onions
Then roll the meat around the peppers/onions and secure with a toothpick
Once you’ve made all the rolls, heat the sauté pan back up to medium heat and add the other tbsp of butter
Add about 4-5 rolls to the pan and cook to your desired level of doneness on all sides
Heat up the leftover marinade in a saucepan and serve on the side.Copyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Chipotle Cilantro Lime Shredded Chicken

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This recipe is very easy to make, the only work you have to do is chopping the onions. This dish can be eaten on its own or put inside of a coconut or lettuce wrap! I put hot sauce on mine as well since I love hot sauce, so if you’re a fan I definitely suggest doing that. This is a very convenient meal too since you throw it all in the crockpot in the morning and it will be ready for you when you return home after work. I’m a big fan of Mexican food and found this dish to be pretty tasty. It’s strict paleo and I believe it would go over well with non-paleo guests as well, although they might want a flour tortilla with it. It’s mildly spicy, but not overbearing.

 

Ingredients:

1-2 lb chicken breast or thighs
½ large yellow onion, sliced
½ cup beef broth
2 tsp lime juice
1 tsp dried cilantro
1 tsp chipotle chile pepper
½ tsp garlic powder
½ tsp onion powder
salt and pepper, to taste
avocado (optional)

Procedure:

Put everything in crockpot
Cook on low for 8 hours then shred with two forks
Top with avocadoCopyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com