Plants, Fats and Protein

by drpaul

Here’s my lunch: uncured bacon, celery, cucumbers, red bell pepper, and broccoli. It’s got it all: plants, fats, and protein. It’s so paleo/primal that I don’t even need utensils!

For dessert I had some homemade almond flour raisin and walnut cookies.

It doesn’t get any better than that!

You can do it!

Dr. Paul

 

PS. This lunch is approved by the “bacon lady” herself, Bonfire’s own paleolifedomination queen, Lis Lourie.

Cucumber Turkey Avocado Rolls

by admin

1 cucumber, sliced thin and longways
6 slices free range turkey meat
1 ripe avocado
Sea salt and fresh cracked black pepper, to taste

  • Use turkey as a “wrap” and fill with cucumber and avocado slices.
  • Season to taste with sea salt and cracked pepper

Road Trip SaladFEST

by MJ

A great way to get ready for a road trip, or even a day at the office, is to combine your salad ingredients the night before, in a tupperware, or even the container your salad greens come in, and leave the dressing off until you’re ready to eat! This way the salad doesn’t become soggy and unappealing. Give it a try!

salad greens (spinach, herb mix, kale, romaine)
1/2 cup cooked quinoa
peppers (sliced)
1 handful walnuts
1 handful cranberries (unsweetened) or raisins

NOTE: I used a thicker, tahini based dressing with this salad and it was delightful!

Avocado Grapefruit Salad

by MJ

This is one of my all time favorite salads. So refreshing and satisfying.

3 avocados
2 grapefruit (flesh only)
1/3 of a scallion bunch
1/2 cucumber
sesame seeds
sea salt/black pepper

Chop ingredients into bite size portions and combine! Season with sesame seeds, sea salt and black pepper to taste.

NOTE: I also like to squeeze some extra grapefruit juice in!

Chili Omelet [video]

by drpaul

Having leftover chili accomplishes a lot – snacks, lunches, another dinner and, in this case, a great breakfast. 


2-3 tablespoons organic butter (or coconut oil)
2 organic eggs per person
Raw cheddar cheese – optional
Leftover chili, warmed

  • Beat eggs well in glass bowl
  • Warm leftover chili in small sauce pan
  • Melt butter in a medium stainless steel skillet over medium heat
  • When butter bubbles, pour eggs into center of pan
  • Using a rubber or flexible plastic spatula, gently lift edge of eggs and tilt pan to allow a small amount of liquid egg to pour under cooking egg (see video demonstration); REPEAT a few times to get all liquid from center
  • Once egg is cooked (= no liquid): spoon warmed chili over one edge of cooking egg
  • Top with optional shredded raw cheddar cheese
  • Gently fold half of egg over the side with chili
  • Serve with sliced apple

Healthy Haddock

by drpaul

After moving to New England, I noticed that many Haddock recipes were made with bread crumbs, so we came up with a healthy alternative. Even kids love this fish dinner! Buy and make extra for lunch.

1 1/2 – 2 lbs of haddock (or flounder, cod, or tilapia)
4 cloves garlic
1 onion
Olive oil
Kalamata olives
Capers
1 can diced tomatoes (14 oz.)
Sea salt and fresh black pepper
1/4 cup imported grated Parmesan cheese
1 tablespoon butter, melted
Optional: Chopped fresh basil

  • Heat oven to 400 ° F.
  • In medium sauce pan, heat olive oil and add onion, garlic, tomatoes, olives, and capers.
  • Bring to boil, turn down to simmer.
  • Place fish in baking dish.
  • Pour melted butter over fish. Sprinkle Parmesan over fish.
  • Season with salt and pepper.
  • Bake for 20 minutes.

Bonfire Fish Chowda

by admin

Don’t feel restricted to using only fish – add shrimp, scallops, crab or lobster. Or, you could simply garnish with a colorful crab or lobster claw.

1 1/2 lb. sea bass, haddock, or cod, cut in 1/2″ squares
5 leeks, chopped
2 carrots, diced
1 onion, diced
2-3 cloves of garlic, minced
1 cup red bell pepper, diced
1/2 – 1 jalapeno pepper, diced (optional)
2 cups tomatoes, diced (fresh or canned)
4 potatoes peeled and cut in 1/2 ” cubes
2 cups organic chicken or vegetable stock
2 Tablespoons fresh parsley, minced
2 bay leaves
2 Tablespoons coconut oil
1 tablespoon black pepper
1 teaspoon thyme
1 tablespoon dried oregano
Sea salt to taste
Optional: 1 cup of heavy cream or coconut milk

  • Heat coconut oil in a large stock pot.
  • Add onion and cook over medium heat until soft.
  • Add the carrots and leeks; cook for 5 minutes.
  • Add the bell pepper, jalapeno pepper, leeks and bay leaves, cook while stirring for 3 -5 minutes.
  • Add the potatoes and tomatoes, vegetable or chicken stock, and the rest of the herbs.
  • Bring to a low boil, reduce the heat and simmer for 15-20 minutes until potatoes are soft. Add the fish and cook for two to three minutes; turn off heat – BE CAREFUL – DO NOT overcook the fish.
  • Optional: Add 1 cup of heavy cream or coconut milk for final 10-12 minutes of simmer.
  • Garnish with chopped parsley.

 

Healthy Chili

by drpaul

This chili has vegetables added – stealth health for kids. It works for lunches, snacks as well as for dinner. In our house, this delicious leftover is used in the morning for chili cheese omelets.  - Dr. Paul

2 Tbsp. olive oil
2 large onion
4 cloves garlic
2 red bell peppers
1 cup shredded carrot
1 cup chopped broccoli
2-3 lbs. ground meat – can be all-organic beef or any combination of beef, ground turkey, and/or pork
1 6 oz. can tomato paste
1/2 tsp. ground cumin
1 tsp. chili powder (add more or less to taste)
Sea salt and pepper to taste
Two 28 oz. cans diced tomatoes or 6 fresh tomatoes
Two 15 oz. cans of kidney beans
1 cup water
1\8 cup red wine vinegar
Avocado (optional)
Optional: Raw cheddar cheese (available at Trader Joe’s)

  • Heat oil over low-medium heat.
  • Add onion, garlic, bell pepper, carrot, and broccoli.
  • Cook, stirring occasionally,12 to 15 minutes.
  • Add the meat, increase heat, and stir meat up with spoon, cooking 8-10 minutes.
  • Add tomato paste, cumin, chili powder, salt and pepper; cook, stirring for 2 minutes.
  • Add tomatoes, beans, and 1 cup water and bring to a boil.
  • Reduce heat and simmer, stirring occasionally, until slightly thickened, 25-30 minutes or longer.
  • Add vinegar.
  • Serve with avocado and optional shredded raw cheddar.
  • Leftover chili makes a great omelet.

 

 

 

 

Dr. Camilla’s Bonfire Stew [video]

by admin

Dr. Camilla says: Start out not using too much of the spices, but figure out what is savory to your taste buds. The sea salt the key to help bring out the flavor. This recipe is enough to feed a family of four and leave some leftovers, which helps keep me from going crazy tyring to keep up with Stephen, who eats like a ‘food combine’. Try to always cook enough for next day’s lunch – this is a vital behavior!

2 lbs ground meat (organic grass fed beef, organic ground pork, turkey or combination)
4 garlic cloves, chopped
2 medium onions, chopped
2 large cans (28 oz) organic stewed tomatoes
3 large carrots
2 medium zucchini or summer squash (or broccoli), chopped and/or shredded
8 oz. fresh spinach
3 tablespoons extra virgin olive oil
1/4 cup of red wine (optional)
Turmeric (about 1/2 tsp)
Curry (optional – about 1/3 tsp)
Dried basil (about 1/2 tsp)
1-2 teaspoon sea salt (to taste)
Black pepper (to taste)

  • This recipe uses ONE LARGE STOCK POT
  • Mince the garlic; sauté in 3 tablespoons of olive oil on medium heat for 30 seconds
  • Add the chopped onion and stir until softened
  • Add the meat and stir until browned
  • Add spices, except pepper and salt
  • Add the tomatoes and squash (or broccoli), stir and simmer 10 minutes, stirring occasionally
  • Add the wine (optional)
  • Add sea salt and pepper to taste
  • Simmer for another 5-10 min
  • Using a potato peeler, julienne tool, or shredder, shred the carrots directly into the stew
  • Add spinach and simmer until the spinach has wilted

 

Asian Chicken Soup

by admin

2 teaspoons of toasted sesame oil
2 teaspoons diced, fresh ginger
2 cloves garlic, minced
6 cups chicken broth
2 Tablespoons Bragg’s Liquid Aminos
2 Tablespoons rice vinegar
1 teaspoon honey
1 cup shiitake mushrooms quartered, stem removed
4 whole chicken legs, cooked and cut up
1 large bunch spinach leaves, washed and torn into pieces
Sea salt and pepper to taste

  • In large pot, heat oil.
  • Add ginger and garlic, and heat for 1 minute.
  • Add broth, Bragg’s Liquid Aminos, rice vinegar, honey, mushrooms, and chicken, and simmer for 10 minutes.
  • Add spinach and heat for two more minutes.
  • Optional: Serve over cooked brown rice.