Most people don’t need a lot of convincing for a taco or fajita night, and this recipe is on heavy repeat in our household with no leftovers in sight!
This is a simple fresh fajita marinade that can be used on any type of protein, my favorite is flank steak.
1 pound flank steak
1 green bell pepper sliced
1 red bell pepper sliced
1 small yellow onion sliced
2 garlic cloves chopped
½ cup of sliced mushrooms
1 tablespoon avocado oil
1 Avocado sliced
½ cup fresh squeezed lime juice, and don’t even try with the bottle stuff!
2 tablespoons avocado or olive oil
2 cloves chopped garlic
¼ cup chopped cilantro
¼ cup raw honey
2 tablespoons of worcestershire sauce or coconut aminos
1 teaspoon cumin
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon cayenne, less if you like
- Mix all of the marinade ingredients together and whisk well.
- Place flank steak in a baking dish or bag and pour the marinade over making sure to completely coat.
- Marinade for at least 4 hours, overnight is best.
- Take the flank steak out and let sit at room temp for 30 mins.
- Heat oil in a cast iron or heavy skillet (personal preference is Le Creuset) , first cook the mushrooms until lightly browned then add the peppers and garlic.
- Cook all the veggies for 5-6 mins over medium-high heat until they are lightly seared.
- Adjust the temp to high and add the steak constantly turning and cooking for another 3-5 minutes or preferred doneness.
- Serve with warm paleo tortillas (find the recipe here) , avocado slices and pickled onions (find the recipe here)
Italian food is one of the hardest cravings to hack when you are living Paleo, but I knew that with a few tweaks that we could be Mangia! Mangia! with the best. Serve with Pesto Cream sauce or a classic red, either way you won’t be disappointed!
This recipe is for 4 people, cut in half for two.
4 large potatoes, I prefer russet for this recipe but any would work
2 eggs beaten
3/4 cup of potato starch
2 tablespoons of Avocado oil
1/2 tsp of black pepper
1/2 tsp of salt
- Boil potatoes until tender, drain and process through a ricer then set aside in a bowl to cool.
- If you don’t own a ricer, a fine mesh strainer works great. Just push the potatoes through the strainer over a bowl.
- Once cooled, stir in eggs, potato starch and seasonings and mix mix mix!
- Knead the dough on your counter, roll out in thick & long ropes, then 3/4″ pieces. ** Ultimately you want a pretzel nugget looking product
- If you have a Gnocchi board you can roll each piece across to make the trademark lines, if you don’t have a board a fork works well.
- Boil a large pot of water, add one tsp of salt from the start.
- Drop gnocchi in the water, cook until they float then remove with a slotted spoon
- Serve with the pesto sauce or a classic red
- If you prefer a toasted gnocchi, once out of the water heat 2 tablespoons of avocado oil in a pan, cook in a single layer until browned on each side and enjoy!
2 cups of basil
1/2 cups of really good olive oil
1/4 cup of toasted pine nuts
1/4 cup of cashew milk (recipe link here)
1tsp of arrowroot powder
1 tsp of ghee
1 clove of garlic
salt to taste
- Mix it all but the cashew milk in a food processor, use more oil if your pesto is too thick. ** I personally love the Ninja Chef food processor. It’s always out on my countertop ready to use from smoothies to soups and anything blended in between.
- Heat 1 tsp of ghee in a sauce pan, stir in 1 teaspoon of arrowroot powder to make a roux and slowly pour in the cashew milk to create a thick cream.
- Let the cream cool, and then mix in 1/4 cup of the pesto and serve over gnocchi
- Store in the fridge for a few days, great on eggs!
No, seriously. Just look at these ingredients!
1 cup of raw unsalted cashews
4 cups of water
- Soak cashews overnight in water, drain and rinse.
- Add the cashews and 1cup of water to your food processor and blend.
- Gradually add the remaining 3 cups of water and blend for a total of 2 mins.
Moral dilemma? To strain or not to strain?
I personally don’t strain and find that the sediment settles on the bottom and makes for a nice heavy cream for cooking. But for a really clean cashew milk, strain through a few layers of cheesecloth.
Store in the fridge and use within a week.