Pork and Lettuce Rolls

Here is a simple way to enjoy some leftover meat. This works well as a snack, as it is very portable.

You will find wheat free tamari sauce and fish sauce in the Asian section of your favorite market.

Time: 20 minutes

• ~6 oz leftover pork
• 1/4 C chopped mushrooms
• 1/4 C chopped water chestnuts
• 3 chopped green onions
• 1 Tbsp olive oil
• 2 tsp tamari sauce
• 1 tsp fish sauce
• 1 tsp sesame oil
• large lettuce leaves

Saute the leftover pork in a skillet with the olive oil. Add all of the remaining ingredients except the lettuce, then cook for 2-3 minutes more. Remove from heat, then heap 1 to 2 spoonfuls in each leaf of lettuce. Fold in the ends and sides, then roll tightly.

Zone info: 2 servings at 3 blocks protein, ~1/2 block carb


Braised Asparagus Scramble

Time: 21 minutes

• 9 oz asparagus spears, tough bottoms broken off
• 1/2 C chopped onions
• 2 sausages, sliced (look for sausages w/o nitrates)
• 6 eggs
• 1 Tbsp olive oil
• Rosemary
• pepper

In a large skillet, cook the asparagus, oil, and rosemary over medium high heat. Add 2 Tbsp of water, cover and continue to cook. When the mixture begins to sizzle, reduce the heat to medium, turning the asparagus occasionally. After 4 minutes, add the onion, cook for two minutes more. Add the sausage, cook 4 more minutes, then remove the cover. Once most of the liquid has cooked off, add the eggs. Turn and stir well while cooking. Serve once the eggs are firm, top with pepper.

Zone info: 2 servings at 5 blocks protein, 1 block carb, 17 blocks fat


Tandoori Chicken

Tandoori Chicken is a spicy Indian dish, usually cooked at very high heat in a special tandoor oven. It is always one of my favorite items on the menu when I visit any Indian restaurant. Recently, I saw that Saveur Magazine had a recipe for Tandoori Chicken that used a regular oven, rather than a special tandoor oven. I was curious if I could simplify the recipe a bit, and make it Paleo friendly. It turns out that you can! Purists will notice the difference, but it still makes for a tasty, spicy dish. Feel free to play with the spice blends a bit to suit your own preferences.

Time:

15 minutes marinading
10 cook prep
20 minutes cooking

• 1 lb boneless chicken thighs
• 5 cloves garlic, chopped
• 2" piece ginger, chopped
• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• 2 tsp paprika
• 2 tsp cardamom
• 2 tsp garlic powder
• 2 tsp cinnamon
• 2 tsp cloves
• 2 tsp ginger
• 1/2 C coconut milk
• 1 green Thai chili, finely chopped

Cut slashes in the chicken about 1/2" deep. Place the chicken in a bowl.

Puree the garlic, ginger, and 1/4 cup of water in a blender. Pour the mixture over the chicken. Add 1 Tbsp olive oil, then 1 tsp each of all of the spices. Toss well, then let sit overnight in the refrigerator to marinate.

Place the coconut milk, chiles, and the remaining olive oil and spices in a bowl. (1 tsp each) Stir well, then pour over the chicken. Mix thoroughly.

Heat the oven to 500 degrees. Line a baking sheet with foil, then place the chicken on a baking rack on top of the foil. Pour the remaining marinade over the chicken. Bake for about 20 minutes, rotating the sheet once.

Zone info: 4 servings at 4 blocks protein, 8 blocks fat




Orange and Onion Salad

Time: 5 minutes

• One orange
• ~1/4 C sliced red onion
• 2 tsp olive oil
• 1 tsp white wine vinegar (Paleo purists can opt for lemon juice instead of the vinegar.)

Peel the orange and break it into segments. Arrange the orange pieces in a bowl, top with the sliced red onion. Drizzle with the oil and vinegar.

Zone info: 1 serving at 2 blocks carb, 6 blocks fat




Flank Steak Pesto Rollups

It's finally summertime - time to fire up the grill! While you grill these up, consider grilling some squash or other veggies to go with it for a complete meal.

Time: 20 minutes

• 7 garlic cloves
• 1/3 C olive oil
• 1/3 cup pine nuts
• 1/2 bunch of parsley
• 1 C arugula
• pepper to taste
• 1 1/2 lb beef flank steak, preferably grass fed

In a blender, puree the garlic, pine nuts and the olive oil. Add the parsley and arugula, continue blending until a creamy pesto has formed.

Cut the steak into strips about 2-3 inches wide. Lay them out on a plate, then top each steak strip with the pesto. Roll up the meat, starting at the smaller end. Shove a toothpick thru the roll to hold it tight.

Place on the grill, cooking for around 3 minutes. Turn the roll over, cook around 3 minutes more. Remove and serve.

Zone info: 6 servings at 4 blocks protein, 11 blocks fat