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@mypaleoishlife

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Jun 22

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Jun 12

Honey Mustard Glazed Salmon | Sautéed Zucchini | Roasted Parmesan Potatoes
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Happy Friday Guys! This dinner hit some major spots. I essentially just combined some Dijon mustard with some honey and a little sherry vinegar. Then I brushed the Salmon with some melted butter and seasoned them with Salt, Pepper, and Garlic powder. Then I brushed with the glaze and baked at 500 until 130 degrees. I boiled the potatoes for about 20 min then sliced them in quarters and tossed in some EVOO and seasoned with Salt, Pepper, Garlic powder, and paprika. Then I roasted them until pretty crispy. I sprinkled them with some Parmesan and cooked for 5 more min. The zucchini was tossed with a little EVOO and lemon.
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Hope you guys have a fantastic weekend ahead and much love to you all!

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Jun 10

Taco…. Wednesday? 🧐🌮
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Had to show you guys this delicious taco I made yesterday! It was sous vide then grilled tri tip topped with a grilled corn and avocado salsa topped with some Chipotle Crema on a @sietefoods tortilla!
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Sorry for being so damn quiet on here these days. Happy to report the kitchen is super close to being 100% done then I will do the big reveal and get back to regular posting. So much to come and appreciate everyone’s patience. Hope you have a great night! 😃

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May 25

Paleoish Chicken Parm that will make your knees weak! Who wants me to make a video for this? 🧐
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If you just can’t wait for it.... my recipe notes are below!

Steps:

8 thin chicken breasts flattened out. Soaked in 2 beaten eggs seasoned with salt and pepper. Then get a bread crumb mixture of 1 1/2 cup @4505meats ground up pork panko and 1 cup almond flour (mix together in a shallow bowl) and season with salt and pepper, garlic powder, Italian seasoning and mix up.

Bread in the mixture each side and pan fry 2 min each side med high heat in butter and olive oil. Add browned chicken cutlets to a baking dish and sauce first with some @raoshomemade then cover with shredded Monterey Jack, parm cheese, and mozzarella. Bake 20-30 min at 375 until bubbly. Hit it with some flaky salt at the end.

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May 12

Paleo Tortilla Crusted Tilapia 🔥🔥
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I highly recommend you guys make this soon! I basically just crushed up some @traderjoes Coconut Cassava chips for the breading. I started off by coating the tilapia in some seasoned @ottosnaturals Cassava flour, dipped it in some beaten egg, then coated it in the crushed tortilla chips. I fried them a few min each side in some Avocado oil and butter on medium high heat and ate them right up! Hope you enjoy 😃

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May 3

In need of a tasty recipe to make for Cinco de Mayo? I say you definitely make these delicious Shrimp Enchiladas with Avocado Salsa. Seared spice rubbed Shrimp stuffed with delicious cheeses rolled into tortillas and baked off until bubbly and crispy. @goodfoods came out with this insanely delicious Avocado Salsa so knew I had to think of a tasty dish to pair it with.
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Recipe Link is in my bio. Hope you guys enjoy it!

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Apr 28

CRISPY CAULIFLOWER GNOCCHI
Be ready to have a new addiction! Bust out your Air Fryer and give these babies a try.

INGREDIENTS:

1 bag of @traderjoes Cauliflower Gnocchi
2 tbsp Olive Oil
Salt
Pepper
Garlic Powder
Red Pepper Flake

STEPS:

Preheat your Air fryer to 400 for 3 min.
Add gnocchi to a bowl and drizzle with the oil and sprinkle with seasonings. Cook for 6 min at 400. Toss then repeat process twice.

Then enjoy!

Music by @kuplasound
Song: Storyofus

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Apr 24

In need of a tasty Mother’s Day dessert recipe? I partnered with my friends at @bobsredmill to bring you this paleo chocolate strawberry shortcake parfait.

I used their Grain Free Chocolate Cake Mix that is paleo, gluten free and a serious gamechanger for the cake layers! It comes together in no time and I love the quality of ingredients they use in all of their products. Check out the recipe below and look for Bob’s Red Mill out at your local store or at bobsredmill.com

Recipe below 👇

(Ingredients listed on 3rd photo)

STEPS:
Start by making the cake layer. Grab a 10 x 14 baking tray or dish and lay it with parchment paper. Brush or spray some Coconut oil then follow the directions for the cake mix. Add to the dish in an even layer then bake at 350 degrees for 15 minutes. Let cool then cut circles using the glass you are going to serve it in.

Strawberry Sauce:
Add all of the Strawberry Sauce ingredients (Save the arrowroot slurry for later) to a medium size saucepan on medium heat. Let this bubble away for 10-15 minutes stirring often and push down on the strawberries as well. Once it begins to thicken a bit, put heat to low and add the slurry stirring while you do this. It will turn into a glaze then add to a bowl to let cool.

Whip Cream:
Add a big glass bowl to the freezer for an hour. Grab a small blender or food processor and add the strained cashews and water. Blend until smooth. Add cashew mixture to the glass bowl. Add just the top layer of the coconut milk cans along with the rest of the ingredients to the bowl and mix up using a hand blender. This will begin to form soft peaks and will start to resemble a whip cream texture. This is how you will know it's done.

Now pick out your parfait glasses and create layers using the cake pieces, strawberry sauce, and whip cream. Enjoy!

#AD #bakeonwithbobs

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Apr 22

I made @40aprons Paleo Sweet Potato Casserole and it definitely didn’t disappoint 🤤🍠

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