Recipes

Mushroom N’ Salad

Published May 22, 2013 | By Liz

I’m pretty excited, this is the first dish I’ve cooked & blogged about in my new place — and let me tell you the lighting here is SO much better for photos! I’m eeking over this whole new place thing still. Next week I’ll have a photo-tour of my new kitchen up for you guys! That way you can take a peak and see what some of my essentials are, what my fridge looks like when it’s stocked and what I keep on hand in my cabinets

But in the mean time — enjoy this new yummy side dish / light lunch. I love this dish. You can easily roast the mushrooms in the oven {like I’ve done here} or you can grill them when you’re making dinner!

And if you’re looking to make this more of a full-meal than a side dish, just add some chicken into the salad and boom, insta dinner! I like to serve 1 per person if it’s a side dish and if it’s lunch I like to serve 2 of them!

Mushroom N' Salad

2013-05-22 15:46:13

Yields 4

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Prep Time

25 min

Cook Time

25 min

Total Time

25 min

Prep Time

25 min

Cook Time

25 min

Total Time

25 min

Ingredients

• 4 Portobello Mushrooms, Gills removed and cleaned

• Olive Oil

• Salt + Pepper

• Rosemary

• 1 Batch Paleo Mayo

• Juice of 1/2 small lemon

• 1/2 tsp. Oregano

• 1/4 tsp Garlic Powder

• 1 Head of Romaine lettuce, washed & chopped

• Optional: 3 Tbsp Slivered Almonds

For the Mushrooms

• Preheat your oven to 375{F}

• Use a spoon to scrape the gills out of the inside of your mushrooms and then use a damp paper towel to wipe the tops of them.

• Place them on a baking tray {"bowl" side up}, drizzle a little olive oil on top of each and rub it around so it's evenly coated. Then sprinkle on a little bit of salt, pepper and rosemary.

• Bake in the oven for 25 minutes until roasted.

For the Salad

• Now this is what you want to do closer to when your mushrooms are all done -- I like to give myself 10 minutes or so to make this portion of it -- but if I'm hustling I can probably do it in 5 :)

• Make your batch of mayo in a larger-than normal bowl so you can also toss your salad in it!

• Add in 1/2 a lemons worth of juice and mix it all up. Then add in your oregano, garlic powder, a little more salt and LOTS {and I mean lots} of freshly cracked pepper and mix that well.

• Add in your romaine lettucel and if adding in, your slivered almonds. Mix it all up, taste test for seasoning and adjust if needed.

• Now that your mushrooms are done place them on a plate {Whatever plate you're serving them on is probably best to eliminate any mess :) }, and top it with your salad {as much or as little as you'd like} - depending on how much you add in depends on if you'll have extra salad or not, and in my book extra salad is never a bad thing! But for me the salad filled all four mushroom caps perfectly!!

Extra

• If you eat cheese, add in some shaved cheese to the salad when you add in the lettuce/almonds and mix it well!

Paleo on a Budget http://paleoonabudget.com/

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Enjoy!

Posted in Lunch, Random, Random Random, Recipes, Starters / Sides, Time O' Day, Veggies | 1 Comment

Coconut Pumpkin Muffins

Published March 14, 2013 | By Liz

These little guys started off as a cookie idea, but as all of my cookie ideas go – they turned into a “cake muffin” kinda thing. So, I just turned them into a regular old muffin. Now I will say this — Mr. Not So Paleo commented that they have more of a “bran muffin” flavor combo going on because they aren’t very sweet. If you want sweet{er} muffins, double up on the honey or add in some maple syrup. These are beyond yummy slathered in butter and are so easy to make that I literally made them this morning before I finished my first cup of coffee. Yay I know you’re amazed I was even coherent enough to move let alone cook before a full cup of coffee! I am too.

Anyhoos the other random thing is I liked these more cold than straight for the oven. I felt like I could get more of the flavor combo that way!

Ok, here’s the recipe! {Oh and if you wanted more of a “dessert” muffin — totally rock the whole chocolate chip thing }

Coconut Pumpkin Muffins

2013-04-15 13:55:13

Yields 14

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Prep Time

10 min

Cook Time

15 min

Total Time

30 min

Prep Time

10 min

Cook Time

15 min

Total Time

30 min

Ingredients

1 {15-oz} Can Pumpkin Puree {make sure it says pumpkin only}

4 Eggs

3 Tbsp. Extra Light Olive Oil {You could use coconut oil here}

2/3 cup Coconut Flour

1 Tbsp. + 1 tsp Vanilla

3 tsp. Cinnamon

1 Tbsp. Raw Honey

3 Tbsp. Water

1/4 Cup Shredded Coconut {unsweetened}

1/2 Cup Raisins

Pinch of Salt

Instructions

Preheat your oven to 350 F

Combine all of your ingredients in a bowl and mix well. ** Make sure to crack your eggs into a smaller, separate bowl first. Nothing worse than a literal bad egg ruining all of your muffin batter :)

Grease a muffin tin with butter {even if it’s non-stick, trust me…they still stuck} or use muffin liners. If you have a muffin liner, use those because they’re slightly crumbly!

Scoop batter into your tin {I filled it up to the top because these don’t rise} and bake for 15-20 minutes.

When they’re done let them cool before eating!

Enjoy!

Notes

See these guys are easy peasy! I know it looks like a lot of ingredients, but trust me it goes by fast.

Paleo on a Budget http://paleoonabudget.com/

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Posted in Breakfast, Recipes, Time O' Day | 2 Comments

Grown Up Stir Fry

Published March 10, 2013 | By Liz

Heyy guys!

So I have no idea why this is a Grown Up stir fry, it just looked “grown up” when I made it! Or at least to me it did It’s super easy and was packed full of flavor! Bonus? It took less than 10 minutes to make. I wasn’t in the mood to cook-cook last night. I just wanted fast, yummy and and easy. And that’s exactly what I got!

So here you go — another idea for a stir fry

Grown Up Stir Fry

2013-04-15 14:18:46

Serves 2

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

• 1 lb Ground Beef

• 1/2 pint Cherry Tomatoes, halved

• 5 Button Mushrooms, de-stemed + chopped

• 1 Onion, diced

• 1 Tbsp Dried Basil

• 2 Tbsp Apple Cider Vinegar

• Salt + Peppers

• Butter {or some kinda fat}

Instructions

1) Get a big skillet heating with some butter and add in your chopped onions & mushroom.

2) Once those have started to soften add in your ground beef, spice, salt + pepper and basil.

3) When you’re meats almost cooked add in your cherry tomatoes and let it all finish up.

Enjoy!

Paleo on a Budget http://paleoonabudget.com/

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Posted in Beef, Dinner, Random Random, Recipes, Time O' Day | 2 Comments

Cube Steak

Published February 27, 2013 | By Liz

I’ve noticed a lot of you guys are asking for my cube steak recipe whenever I talk about it. And well, here it is! Now fair warning, this is insanley easy and fast. I’ve done the whole “breading” it thing with almond flour or coconut flour and dredging it in eggs, but lets be honest for a second. You all know me, know I hate dishes and well…that whole process requires more dishes and more mess. Not to mention egg-goo + Almond flour on your hands is kinda not as fun as it sounds {at least for me}. So this is my compromise because Mr. Not So Paleo LOVES cube steak, always has always will. Me? I like it too — now that I’ve simplified it.

One addition you won’t see in the picture that I love to do is caramelize up some onions while the steaks are cooking and add it on top when plating. Oh man, oh man. Talk about an epic win. The best part about these pretty little bad boys? Depending on how many you’re cooking and how thick they are…you could literally have dinner for two done in the time it takes you to make a steam-fresh bag of broccoli in the microwave for your side dish.

I know right…amazing! I love the quick and the easy.

{P.S. The picture you see above was my breakfast! So cube steak is now a double-epic-win because it’s so fast and easy you can even have it for breakfast in the time it takes you to fry up four eggs {two for me, two for Mr. Not So Paleo!}}

Cube Steak

2013-04-15 14:35:30

Serves 1

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Prep Time

2 min

Cook Time

8 min

Total Time

10 min

Prep Time

2 min

Cook Time

8 min

Total Time

10 min

Ingredients

• Cube Steak

{One per person... I normally get them in packages of two -- I'll do 1/2 a lb total in the package if it's for breakfast and around a 1lb total in the package if it's for dinner}

• Seasoning of some kind -- I like to use either Italian Seasoning, Dried Rosemary or Dried Parsley just pick your favorite!

• Favorite kind of fat -- I cooked these in butter today but you could use coconut oil, bacon fat, etc

• Salt + Pepper

Instructions

1) Get a big ‘ol skillet heating up with your favorite fat {hello butter!}.

2) While that’s heating, sprinkle your seasoning, salt + pepper on one side of the cube steak — I try to do it while it’s still in the package if it’ll fit because I hate messing up an extra cutting board. But if you can’t in the package, just lay it out on a cutting board and you’re in business!

3) With a pair of tongs put the steaks seasoned side down into the hot skillet w/ melted fat.

4) While it starts to get all pretty on that side, season the side facing you.

5) Flip it over a few minutes later, let it cook on the other side and boom. You’re done.

Enjoy!

Paleo on a Budget http://paleoonabudget.com/

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See, easy freakin’ peasy! I’m serious, I make these things when I’m beyond lazy. But I ONLY buy them when they’re on sale. And because a lot of people don’t eat cube steak they’re generally on sale. So stock up when you can and have them on hand for really any time of the day!

Cheers!

Posted in Beef, Breakfast, Dinner, Random Random, Recipes, Time O' Day | 8 Comments

Easy Pink-Tuna

Published January 29, 2013 | By Liz

Ok..yes it’s pink there’s a good reason! I rarely, if ever eat canned tuna. But every now and then I like it. Or let’s face it I’m super lazy and this took all of ten minutes from start to finish to make! Ready for the recipe?

{Oh P.S I served it over a salad w/ oil and lemon juice for dressing}

This served two people…so adjust accordingly as needed! Let’s talk about tuna quickly – I use the canned tuna that’s in water and is Tuna only… Starkist makes the one that I bought {in a gold can}. You can get wild caught tuna in a can too, but that costs almost $4.00/can…can’t afford that. The Starkist was $1.39/can. So I go with what I can afford!

Ingredients:
• 2 Cans of Tuna
• 3 beets in vinegar {I buy them ready to go – See note below about them}
• 1/2 a Green Apple – diced
• 1 batch homemade mayo
• 1 small onion, finely diced
• Salt, Pepper + dried Rosemary
• Lemon Juice {I used a little less than 1/2 a lemon}
• A Squirt or two of yellow mustard

How To:
• Make your mayo – then chop up your beets, apple and onion
• Drain your tuna, then add everything together in a bowl
• Add your mayo, spices, lemon juice and mustard — mix well

Boom, all done. Easy right?

LOVE Beets info- These are my new favorite thing to buy {and Mr. Not So Paleo likes them too!} …they’re three dollars-ish at the grocery store. They comes with 5 or 6 of them and I use them on top of salads, at breakfast, for snacks with chicken. They’re yummy and quick and not too expensive and I can avoid having to cook them and turn everything pink!

Happy Tuesday!