Runner In A Bottle
Friday, 3 October 2014
Paleo Dinner Ideas
Roasted Pork Fajita Salad with Coconut Lime Dressing
4 TB. olive oil or melted coconut oil
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. cayenne
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 lb. pork tenderloin, cut into 1 inch pieces
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
1 small red onion, diced or sliced
2 large heads romaine or green leaf lettuce, sliced (or use 12 cups mixed greens)
1/4 cup freshly chopped cilantro (optional garnish)
1 lime, quartered (optional garnish)
Coconut Lime Dressing:
1 cup full fat canned coconut milk
2 tsp. olive oil
Juice of 2 limes
2 cloves garlic, finely minced
2 tsp. apple cider vinegar
2 tsp. raw honey
Preheat oven to 400 F
In a large mixing bowl or a large plastic bag, combine oil, spices, sea salt and black pepper.
Add the pork, peppers and onions to the mixture and combine with a wooden spoon (or close the bag and shake vigorously) until fully coated.
Cut a piece of parchment paper to fit the bottom of a large, rimmed baking sheet.
Spread pork and vegetables on the parchment paper, place in oven and roast for 20 to 25 minutes, or until pork is cooked through.
Meanwhile, combine salad dressing ingredients in a mason jar. Fasten the lid tightly and shake vigorously until well combined.
Top salad greens with pork and vegetable mixture, and drizzle with dressing to serve. Garnish with cilantro and fresh lime wedges if desired.
Crockpot Thai Chicken
2lbs, skinless chicken breasts
1 small red or orange bell pepper, sliced ( I added one of each)
1 small yellow bell pepper, sliced
1 white onion, chopped
3/4 cup natural peanut butter
1/2 cup lite coconut milk
2 Tablespoons lime juice
½ cup chicken broth
¼ cup soy sauce
1/4 cup crushed peanuts for topping (optional)
1. Layer onions and peppers on bottom of crockpot and place chicken breasts on top.
2. Mix together the remaining ingredients and pour on top.
3. Cook on low for 3-4 hours or on high for 6 hours.
4. Shred chicken with 2 forks, garnish with cilantro and serve with rice noodles or as lettuce wraps.
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