The Ultimate Paleo Breakfast Skillet

I cook my husband breakfast every morning.  Most people will say that I'm spoiling him, but it's an easy way to show him I love him, and I genuinely enjoying doing it.  Enough sappy stuff..it's Proper Care and Feeding of Husbands 101.  When I have leftovers I usually try to get creative with breakfast, and this little experiment was a success.

This 'kitchen sink skillet' is also good if you're going out of town and need to clean out the fridge.

Paleo BLT Meatloaf

Ok...so it's really a BT meatloaf as I didn't have any lettuce in the house.  But if you wrapped it in some romaine it would probably be pretty tasty.  I will be making this again, so I'll let you know how it goes. We ate this with smashed sweet potatoes and grilled zucchini - definitely paleo comfort food!

Paleo Grilled Halibut with Tomato Basil Salsa

It's been downright tropical here at the beach these last few weeks - hot sunny days, warm clear water, tourists by the thousands!  But after a cool dip in the ocean the last thing you want to do is head into the kitchen and turn on the stove/oven, so here's a quick fresh dish that you can grill while you're outside imbibing in your favorite frosty adult beverage.

We're lucky enough to have a friend who recently went fishing up in Alaska and was kind enough to share in his riches - so we have some gorgeous halibut and salmon filets in our freezer!  You can really use any fish for this recipe - and the salsa is even delicious on it's own.

Paleo Grilled Fennel, Asparagus & Tomato Salad

 Summer seems to be slowly creeping in, and with more hours of sunlight and a slightly warmer ocean breeze I find myself craving crunchy, fresh stuff and manning the grill.  Fennel has a delicate anise flavor, and is tasty raw, but throwing it on the grill brings out some of the natural sweet flavors.  I also like to hit this with a little lemon juice right before serving to give it a brighter finish, and it's delicious warm or cold.

1 bunch asparagus, trimmed

1 fennel bulb, trimmed and sliced

Handful cherry tomatoes

2 tbs olive oil

Juice & zest from 1/2 lemon

2 tsp salt

2 tsp pepper

1/2 tsp garlic powder

Preheat grill on medium.  Toss all ingredients together and put in a mesh chef's/grill basket*.  Grill for 10-12 minutes, giving it a good toss every now and then so the bottom doesn't burn, until asparagus have softened (this salad is best with a slight crunch, so don't cook for too long. 

*I have the one from Williams Sonoma that has a genius removable handle.  This makes your life way easier as you don't have to flip every single asparagus spear (because who wants to stand there the whole time?!?!) and you won't lose any through the grates to the fiery depths of your grill.  

Buffalo Meatballs with Roasted Orange Cauliflower

Just a quick and easy weeknight dinner - that makes delicious leftovers for lunch the next day.

For the meatballs:

1 lb ground buffalo

1 egg, beaten

1/2 red onion, diced

2 tbs almond meal

1 tbs fresh oregano, chopped

1 tbs fresh italian parsley, chopped

1 tsp cumin

1 tsp salt

1 tsp pepper

1 tsp cayenne

5-6 tomatoes, chopped (roasted, optional)

1/2 cup white wine

Mix everything but the tomatoes and wine in a bowl and roll into 1/2"-2" balls.  Heat 1 tbs olive oil in a large pan and brown outside edges of meatballs.  Once browned, add tomatoes and wine to pan and bring to a boil.  Reduce heat and simmer until liquid is reduced by at least half and the meatballs are cooked throughout.

For the cauliflower:

1 head orange cauliflower, cut into florets

2+ tbs olive oil

1 tsp salt

1 tbs fresh oregano, chopped

Preheat oven to 375.  Toss cauliflower with olive oil and spices and lay in a single layer on a baking sheet. Bake for approximately 30 minutes, turning once, until edges are browned and cauliflower has softened.