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Paleo Salmon Cakes

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This is a quick and easy salmon cake recipe.

Salmon is high in Omega 3's so it a great fish to enjoy.

It incorporates canned salmon so there is no need to make a trip to the fish market.

It can be ready in about a half hour so it makes a nice mid-week meal for a family.




Paleo Salmon Cakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Paleo
Servings: 4 patties
Ingredients
  • 2 cans pink salmon
  • 2 large eggs
  • 2 cloves garlic minced
  • 1 tablespoon scallions diced
  • 2 tablespoons shallots diced
  • 2 tablespoons mustard
  • 2 tablespoons coconut flour
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/4 tsp paprika
  • 1/4 tsp ground sage
  • 1/4 cup coconut oil
Instructions
  1. Mix the eggs and salmon in a bowl.

  2. Add the garlic, scallions, and shallots and mix.

  3. Add the sea salt, pepper, paprika and ground sage to the salmon mixture. Mix thoroughly.

  4. Add the coconut flour and mix thoroughly.

  5. Melt the coconut oil in a frying pan and maintain at medium heat.

  6. Shape the salmon mixture into four or five patties.

  7. Fry in the oil turning after about 4 minutes or when they begin to brown.

  8. Continue flipping and frying until the patties are cooked all the way through.

  9. Serve and enjoy!

Paleo Stuffed Peppers

Paleo Stuffed Peppers
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Add some color to your beef with this amazing stuffed pepper recipe.

It has a just a few ingredients and makes a great dinner for the family or friends.

This meal provides both vegetables and beef all combined into one great Paleo meal.

While the recipe calls for a green and yellow pepper, you can substitute for whatever color pepper you choose.

Different peppers go on sale depending upon the time of year, so if you're on a budget choose what is currently in season.




Paleo Stuffed Peppers
Prep Time
52 mins
Cook Time
20 mins
Total Time
1 hr 12 mins
 
Course: Main Course
Cuisine: Paleo
Servings: 4 people
Author: Roxanna
Ingredients
  • 1 large Green Pepper
  • 1 large Yellow Pepper
  • 1/2 cup Diced Tomatoes
  • 1 small Onion
  • 3 cloves Garlic
  • 1 Tablespoon Coconut Oil
  • 1 pound Ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat oven to 350F.

  2. Cut peppers in half and remove seeds. Bake for 15 minutes in oven face down or until slightly soft.

  3. In frying pan heat the coconut oil and add the onion, diced tomato and garlic. Cook until onion softens.

  4. Add the ground beef to the frying pan and stir into the mixture. Add the salt an pepper and stir so the beef doesn't burn. Cook until beef turns brown.

  5. Turn the cooked peppers over and set on a plate.

  6. Fill the peppers with the beef mixture. You can serve like this or put them back in the oven for 5 minutes to allow the juices from the pepper to integrate into the beef mixture.

  7. Serve and enjoy!

Paleo Chicken Fingers

Enjoy these Gluten Free Paleo Chicken Fingers.

By simply substituting out the bread crumbs that are normally found in most chicken finger recipes you can have a nice tasty meal ready for yourself of the whole family.

It's generally easier to work with thin pieces of chicken, so you can either cut the meat or pound it a bit.




5 from 2 votes
Paleo Gluten Free Chicken Finger Recipe
Paleo Chicken Fingers
Prep Time
12 mins
Cook Time
18 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Paleo
Servings: 4 people
Ingredients
  • 1 pound chicken breast or tenders
  • 1 large egg
  • 1/2 cup almond meal
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tbsp olive oil or ghee
Instructions
  1. Grease baking sheet with olive oil or ghee.
  2. Preheat oven to 425F.
  3. Combine almond meal, salt, pepper, paprika, cumin and coriander in a shallow dish.
  4. Beat the egg in a separate shallow dish.
  5. Wash and dry the chicken and cut it into small strips.
  6. Dip the chicken pieces in the egg and then dredge in the almond meal mixture to coat both sides. Lay the coated strips on the greases baking sheet.
  7. Bake for a total of 18 minutes flipping the chicken half way through. The internal temperature should reach 180F. Serve with paleo honey mustard sauce.