Everyday Paleo (30 page)

Prep Time: 15 minutes

Cook Time: 9–11 minutes

• 2 lemongrass stalks
  
• 2 baby bok choy bundles
  
• 3 cups broccoli florets
  
• 2 cans (13.5 ounce) of coconut milk
  
• Few drops of fish sauce
  
• 1 pound medium-sized shrimp, shells, tails, and veins removed
  
• Black pepper to taste
  

1.
To prepare the lemongrass, cut the stalks into 2-inch pieces and bruise the lemongrass by bending it as much as possible (this will help release the lemongrass flavor).

2.
Add the veggies and the lemongrass pieces to a large soup pot, pour in the coconut milk, and bring to a simmer.

3.
Add the fish sauce and stir. Simmer for 5 minutes.

4.
Add the shrimp and cook for about 4–6 more minutes, or until the shrimp flesh turns white.

5.
Season with black pepper and serve in bowls.

Bean-Less Chili

Super Bowl Sunday inspired this dish. We used to make a giant plate of chili nachos as our traditional Super Bowl eats. Determined to still get my chili fix, I came up with this meal. It was a crowd pleaser the first paleo Super Bowl Sunday, and it continues to be so on any occasion! I made this chili for Rowan’s third birthday along with the Kids Love Cabbage Slaw, and it was a festive, fun, and delicious dinner!

Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: 7

• 7–10 celery stalks, diced
  
• 1 white onion, diced
  
• 6 cloves garlic, minced
  
• 4 tablespoons extra-virgin olive oil
  
• 2 pounds grass-fed ground beef
  
• 1 pound spicy Italian pork sausage, casing removed
  
• 1 teaspoon sea salt
  
• 2 tablespoons dried oregano
  
• 2 tablespoons dried basil
  
• 1 tablespoon cumin
  
• 3–4 tablespoons chili powder
  
• 1 teaspoon cayenne pepper (more if you like it spicy)
  
• 1 (16-ounce) can diced tomatoes with juice
  
• 16 ounces chicken broth
  

1.
In a large soup pot, sauté the veggies in the extra-virgin olive oil for about 1 minute, add the beef and sausage, and brown.

2.
Season the meat mixture with all of the spices.

3.
Add the tomatoes and chicken broth and simmer for 35 minutes.

4.
Taste and add more seasoning if desired.

Ratatouille

Yes, this meal was totally Disney inspired. After watching the movie
Ratatouille
only 10 million times or so, Jaden was more than inspired to make our own version of the rustic dish. I suggest this as a summertime meal when the tomatoes are at their ripest. We love this ratatouille over grilled hamburgers, chicken, or even pork chops.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 6

• 4 garlic cloves
  
• 1 large zucchini
  
• 1 large red onion
  
• 2 green bell peppers
  
• 4–5 tomatoes
  
• 2 Japanese eggplant
  
• 5–6 tablespoons extra-virgin olive oil
  
• Sea salt and black pepper to taste
  
• Pinch of cayenne pepper
  
• 6 stalks fresh rosemary
  
• 1 cup fresh basil
  

1.
Peel the garlic cloves, and with the flat side of a chef ‘s knife, press down hard on the garlic to crush the cloves.

2.
Cut all other vegetables into large chunks.

3.
In a large soup pot heat the extra-virgin olive oil over medium and add the onions and garlic. Sauté until the onions and garlic start to soften, and then add the remaining vegetables except for the tomatoes.

4.
Cook the veggies with the onions and garlic for 5 minutes, stirring often.

5.
Add the tomatoes, salt, pepper, cayenne, basil, and rosemary; mix well, and bring to a boil. Let the Ratatouille simmer for 15 minutes or until the eggplant is soft and the tomatoes are reduced down to a soup-like consistency.

6.
Serve immediately over the meat of your choice.