Thursday, September 1, 2016

Easy Meals That Use Similar Ingredients

I usually go online for inspiration when it comes to paleo cooking. However, I like to adjust recipes so they aren't too complicated or expensive. My goal is to have a variety of meals throughout the week that use similar ingredients to save on costs.

Here are a few tasty meals that use simple ingredients that can be eaten right away or during the week.

Bone Broth Chicken Sausage

1 tbsp of Coconut Oil
2 cloves of garlic
1/2 large onion
1 tbsp of fresh chopped rosemary
3 links of chicken sausage cut into 1/2 inch thick pieces (no sugar)
1/2 large red bell pepper
1 C of fresh spinach
1/2 C of fresh broccoli
1/2 C of celery
1/2 C of carrots
32 fl oz of bone broth (store bought or homemade)
16 fl oz of veggie broth

In a soup pot on medium/medium high add the coconut oil with fresh garlic, onion, rosemary and stir for 3 minutes. Add the sausage and saute for 5 minutes. Add all vegetables and saute for 5-7 minutes. Then add the bone and veggie and turn heat to medium. Stir occasionally for 10-15 minutes. Serve or store in refrigerator or freezer. 

Coffee/Cocoa Rub Pork Chops

2 tbsp of cocoa (unsweetened)
1 tbsp of fresh ground coffee
1 tbsp of coriander
1 tsp of paprika
1/2 tsp of cinnamon
1/2 tsp of black pepper
1/2 tsp of sea salt
1/4 tsp of cloves
pinch of nutmeg

1/2 tbsp of coconut oil or ghee
2 large pork loin chops (bone in and pat dry)

Mix all spices in a small bowl. Rub spice mixture all over each piece of pork. Heat frying pan over medium high. Add coconut oil or ghee. Once it sizzles add pork chops (be careful, it splatters). Allow it to sit for about 5 mins. Flip and sear for another 3-5 minutes. You can make a cut in the middle to check for pinkness inside (cook to your liking). Once cooked allow it to rest on a plate or cutting board for 3 minutes. 
I enjoy cooked veggies with the pork since it's so hearty. I would use some of the veggies purchased for my other recipes to pair with the pork.

Red Coconut Curry Soup

Homemade Red Curry Paste: (Can buy at store to cut down on time) 

2-3 Chiles (hot red)

2 garlic cloves 

1 stalk of lemongrass

1/2 tsp of ginger

1/8 small onion
1/2 tsp of pepper
1/2 of lime juice
1 tsp of coconut oil
Place ingredients in a mixer or food processor on medium until it becomes a paste. 


1 tablespoon coconut oil

2 cloves of garlic, minced

1 tablespoon minced fresh ginger

1 small zucchini, sliced

2 scallion stalks
1 red bell pepper, chopped
1/2 medium onion, chopped
1-1 1/2 lb. large shrimp, de-veined & tails removed
1 1/2 tablespoons red curry paste (see above for homemade)
4 oz. coconut milk
1 1/4 c of vegetable broth
1/2 avocado for garnish


In a large skillet over medium-high heat, melt coconut oil.
Add garlic and ginger and saute for about 1 minute until fragrant.
Add all vegetables and saute for another 5 minutes until softened.
Add shrimp and then curry paste and toss to thoroughly coat all the vegetables and shrimp with the paste. Saute for another minute.
Add the coconut milk and vegetable broth. Cook until shrimp are cooked through, about 3-5 more minutes.
Season with salt & pepper to taste. 

The lemongrass and ginger are the highlight of this soup! The flavors hold up well even as a leftover.

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