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

Spicy Sausage & Spaghetti Squash

by admin

Ingredients:

  • 1/2 spaghetti squash
  • 2 handfuls fresh basil
  • 1 bag of fresh spinach
  • 3-4 Mango Habanero Sausage (nitrate & gluten-free)
  • 3 minced garlic cloves
  • 4 green onions
  • Mrs. Dash extra spicy (to taste)
  • 2 Tbsp. oregano
Directions:

Cut spaghetti squash in half lengthwise, take the seeds out, and bake rind side down in 1 cup of water for 45 minutes at 375 degrees.

When it’s done, gently scrape a fork around the edge of the spaghetti squash to shred the pulp into strands.

Cut the sausage into bite size pieces.

Saute the garlic in oil of your choice for 3-5 minutes.

Add in the spaghetti squash, green onions, seasoning, fresh basil and spinach, and sausage, mixing well.

Turn to simmer and cover for 35-40 minutes, stirring occasionally.

 

Sun Dried Tomato Chicken Bake

by admin

Ingredients:

2 lbs. boneless, skinless chicken breasts, cut in half
8.5 oz. jar of sun dried tomatoes
8 garlic cloves
2 Tablespoons fresh basil
Sea salt and black pepper to taste

Instructions:
Preheat oven to 375.

Place the chicken breasts in a large glass baking dish.

Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that’s in the jar over the entire dish.

Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

Chili Lime Drumsticks

by admin

Ingredients:
2 pounds chicken drumsticks (about 10)
1 medium lime, juiced and zested
1 Tablespoon smoked paprika
1 teaspoon sea salt
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly-ground black pepper
1/2 Tablespoon fresh ginger, grated
1/2 Tablespoon garlic, minced
1 Tablespoon Dijon mustard
2 Tablespoons agave
2 Tablespoons olive oil

Instructions:
Whisk together all of the ingredients except for the chicken breasts in a small mixing bowl.

Place the chicken in a resealable plastic bag; pour the marinade over the chicken.
Seal the bag, squeezing out as much air as possible.

Turn the bag over a few times, or shake it gently, and completely coat the chicken with the marinade. Refrigerate, turning the bag occasionally, for 2 to 12 hours.

Preheat the oven to 375 degrees F. Line a shallow, rimmed baking sheet with a silpat mat or non-stick aluminum foil, and place the chicken on top.

Roast the chicken for 45 to 50 minutes, turning it halfway through, until the juices run clear when pricked with a fork.

Allow to rest for 5 minutes before serving.

 

Classic Stuffed Peppers

by admin

Ingredients:
Makes 4-6 servings
5 bell peppers (mix/match colors!)
1 lb. grass-finished beef
1 large sweet onion, diced
8 oz. sliced and diced mushrooms
3 medium tomatoes, diced
3 oz. tomato paste
1 Tablespoon minced garlic
1 Tablespoon Sriracha (optional)

Directions
Preheat oven to 350 degrees.

Cut the top of each bell pepper about one inch from the top and remove seeds in the center. Add the bell peppers in a boiling pot of water for 4-5 minutes until tender. Drain and set aside to cool.

In a large pan on medium heat, saute your chopped onions and mushrooms for roughly 5 minutes until browned. Add beef and stir until lightly browned, not fully cooked. Reduce heat to low and then add the minced garlic, tomato paste, and diced tomatoes, and stir thoroughly.

In a medium-sized baking dish, line up your peppers so they are standing upright. Fill in your bell peppers with the meat and vegetable mixture. Add 1/3 cup of water to the bottom of your baking dish. Place in oven and bake for 35-40 minutes (or even longer depending on how tender you like your bell peppers). Enjoy!

(recipe courtesy of the Caveman Gourmet)

 

Simple Savory Lamb Stew [video]

by drpaul

If you don’t like lamb (or don’t have any available), no problem – this recipe works perfect with beef as well. Also, don’t think you have to brown the meat and cook this on the stove in a stock pot – you could just as easily throw all the ingredients into a Crockpot and it will turn out perfect.


1-2 lbs of lamb stew meat (shoulder) (or beef), cut into small chunks
1 large onion, chopped
1 bell pepper, chopped
2-3 potatoes, quartered
3-4 carrots, sliced or chopped (or could even grate and add at the very end)
1/2 head of cabbage, chopped
2 cups organic chicken broth
2 tablespoons organic butter
Sea salt, fresh cracked black pepper, to taste
1-2 teaspoons thyme (depending on whether you’re using 1 or 2 lbs of meat)
1 tablespoon marjoram
1/2 cup red wine - optional

  • Spread meat on cutting board and season with sea salt and fresh cracked black pepper
  • In medium stock pot, melt butter over medium heat – add meat and cook for 4-5 minutes, stirring to brown on all sides
  • Add chopped onion, bell pepper, potatoes, cabbage and carrots (if carrots are shredded, withhold until 30 minutes before serving) – cook, stirring for 4-5 minutes
  • Add chicken broth
  • Add thyme, marjoram and more sea salt and black pepper, to taste
  • Add optional red wine
  • Reduce heat to low simmer and cover – cook for 1-2-3 hours
  • ALTERNATE METHOD: Place all ingredients into Crockpot, set on High for 4-5 hours or Low for 6-7 hours.

Baked Salmon Mediterranean

by admin

Any fish of your choosing can be substituted in this recipe.

1 4-6 oz. wild caught* salmon filet/steak per person
1 small jar of artichoke hearts (in water)
1 red bell pepper, chopped
1 yellow onion, chopped
1 medium leek, chopped
3 large cloves garlic, chopped finely
2-3 Roma tomatoes, chopped
Juice of 1/2 lemon
Zest of 1/2 lemon
1/4 cup olive oil
1/4 cup white wine (optional)

  • Preheat oven to 350° F.
  • Heat olive oil in large skillet that has a cover.
  • Add onion, bell pepper, garlic and leek; cook for 4-6 minutes.
  • Add remaining ingredients, except olives and fish; cook for 2-3 minutes.
  • Pour into 9×9 or 9×14 baking dish.
  • Add fish and olives. Cover with foil and cook 12-16 minutes, depending on thickness of fish (because fish is being put into a sauce that’s already hot, it will cook more quickly than putting it straight into the oven).

* No farm-raised  fish – they’re fed wrong, the water is polluted, and many farm-raised fish now even have coloring – yuck!

 

 

 

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.

Dr. Paul’s Paleo Beef & Lamb Stew

by drpaul

Don’t be intimidated by the long list of ingredients – this is very easy and delicious.

1 lb. ground lamb and 1 lb. ground beef
4 garlic cloves, chopped
2 medium onions, chopped
4 celery stalks, chopped
1 large cans (28 oz.) organic stewed tomatoes
4 medium to large fresh, organic tomatoes (or a second 28 oz. can diced tomatoes)
2 large carrots, shredded
2 medium zucchini or summer squash, shredded
1 medium crown broccoli, chopped
1/4 cabbage, chopped
8 oz. fresh spinach, chopped
3 Tablespoons extra virgin olive oil
1/8 cup of red wine (optional)
1 teaspoon curry (optional – if used, skip rosemary)
1 Tablespoon dried rosemary or 2 Tablespoons fresh (don’t add if curry is used)
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1-2 teaspoons sea salt and black pepper to taste
Purified water

  • Using a large stock pot on low-medium heat, add oil then garlic, stirring for 30 seconds.
  • Add the chopped onion and celery – stir until the onion becomes translucent.
  • Add the meat and stir until browned.
  • Add the tomatoes and all spices.
  • Add red wine (optional).
  • Simmer on low for 45 minutes to 2 hours.
  • Can be turned off after 45 minutes, then reheated to finish last steps.
  • Add chopped /shredded vegetables, stir to mix.
  • Simmer for 30 minutes, stirring occasionally.
  • Add chopped spinach, stir to mix, and serve.

 

 

 

 

Chicken Marsala

by admin

6-8 boneless, skinless chicken thighs, seasoned on both sides with sea salt and black pepper
4 large shallots, chopped
8 oz. fresh, organic mushrooms, chopped
4 Tablespoons organic butter
1/2 cup white wine
1/4 cup Marsala wine
Sea salt and fresh cracked pepper

  • In large skillet on medium, melt 3 Tablespoons butter; add chicken thighs and cook each side of chicken thigh for 6-8 minutes.
  • Remove chicken to separate pan.
  • To original pan, add 1 Tablespoon butter, shallots, and chopped mushrooms, stirring to scrape pan; cook for 3-4 minutes.
  • Add white wine and Marsala wine, along with meat juice from pan holding chicken, stir and simmer 3-5 minutes to thicken.