STEAK WITH CHIPOTLE PEPPERS PALEO RECIPE

STEAK WITH CHIPOTLE PEPPERS PALEO RECIPE

Hey everyone! Today, we’re going to make a really awesome paleo friendly recipe, it’s a “Beef Filet Mignon with a Chipotle Pan Sauce“. It’s very easy to do and there’s like seven ingredients needed including salt and pepper.

This recipe is a courtesy of reader Angelina LaRue, who authored this great book: “Whole Enchilada, The: Fresh and Nutritious Southwestern Cuisine“.

 

To start with, preheat the oven to 400° F. Heat a cast-iron skillet on the stovetop on high heat for about 5 minutes. We really like to cook with skillets because it gives a very nice sear and makes the steak very crusty.

 

Have a 2 pieces filet mignon, 2-inches thick and have it seasoned with a LOT of salt and pepper both sides. Beginners tend to under season and since it’s a thick steak, we need to put a generous amount of salt and pepper.

 

Next, add some extra-virgin olive oil. Make sure that your pan is on high heat. This is where we’re going to build the thick crust and we’re going to finish it in the oven.

 

On the other hand, did you know that there is a benefit of cooking with cast iron pan? It will increase your iron. The food absorbs some of the iron from the pan. So it does help your iron levels.

 

Okay let’s talk about the other ingredients too – we have some Chipotle in Adobo sauce. Chipotles are dried smoked jalapenos. Adobo is a tangy slightly sweet red sauce. If combined, it will give you a unique warm heat and smoky flavour. We’re going to use some liquid also which can be water or wine but we choose to cook using bone broth. And then lastly, salt and pepper.

 

When the cast iron starts smoking, we can put the steak on it. We want to build a crust so we should avoid moving the steak. It would be 2 minutes on each side to have a nice and brown crust. While waiting, we can dice the Chipotle peppers. We’re cutting few since it’s a really spicy.

 

Next, we add a little bit of butter on top of each steak and then put it in the oven. So how long should we keep it in the oven? Good question. The answer is – it depends on the temperature of the steak and the oven. We encourage you to cook with your senses. Maybe cut a little bit and take a look at it inside. If it’s too bloody, you leave it more. If it’s fine, you take it out.

 

Now, the most important part is to let the steak rest. You can let it sit with an aluminium foil on the top maybe. Just to make sure that the juices rehydrate the meat from the inside out. So we can achieve tasty, tender and moist steak.

 

In your cast iron, we have all the bits from the steak. We can put a little bit of sauce from the Chipotle in high heat. And then we’re going to add bone broth like chicken stock, beef and others. A red wine will work just fine, too.

 

So our steak is well-rested for about 10 minutes, we can start the plating. We can have a side dish like potatoes but we’re going for a roasted acorn squash. And finally, add the sauce.

 

 

 

 

Watch the full video of this recipe on my Youtube channel. Don’t forget to subscribe!

 

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Steak with Chipotle Peppers Paleo Recipe Yum


Servings: 2
Ingredients
  • 2 (10-ounce) filet mignon, 2-inches thick
  • 1 tablespoon olive oil
  • 3 tablespoons butter, room temperature and divided
  • ¾ cup red wine
  • 1 chipotle pepper (canned, in adobo sauce), finely diced
  • 1 tablespoon salt
  • 1 tablespoon coarsely ground black pepper
Instructions
  1. Preheat the oven to 400° F.

  2. Heat a cast-iron skillet on the stovetop on high heat for about 5 minutes.

  3. Brush all sides of the filets with oil, and sprinkle with salt and pepper overall (this may seem like a generous amount of salt and pepper, but it's perfect for this thick cut of meat).

  4. Place the filets in the dry, hot skillet and reduce the heat to medium-high. Sear for 1 to 2 minutes on each side, making sure to sear the outer edge of the filets as well. The seasoning will help form a crust on the meat.

  5. Put 1 tablespoon butter atop each filet and place the skillet into the pre-heated oven to cook for 10 to 15 minutes. This will produce a medium-rare steak with an internal temperature of 120°F to 125°F.

  6. Transfer the filets to a serving plate and tent with foil. Allow the meat to rest for 10 to 15 minutes.

  7. While the meat rests, return the skillet to the stovetop. Deglaze the pan over medium heat, whisking in the wine and scraping up all the browned bits left in the skillets. Add the remaining 1 tablespoon butter and the chipotle pepper. Reduce the heat to medium-low, and cok for 5 to 8 minutes to allow the wine to reduce by half.

  8. Taste the sauce and add salt and pepper if desired. Plate the filets, spoon the pan sauce over each, and serve immediately.

  9. Leftover filet can be refrigerated in an airtight container for up to 1 week. Slice the cold meat and toss in a salad for a delicious lunch.

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PALEO THANKSGIVING: 10 TIPS & 14 RECIPES TO SURVIVE THANKSGIVING 2017

PALEO THANKSGIVING: 10 TIPS & 14 RECIPES TO SURVIVE THANKSGIVING 2017

Chef Gui here for Origin Weight Loss. I am glad you’re joining Carissa and I for this Paleo Thanksgiving 2017 Survival Holiday Guide.

I know you’re going to love our Holiday paleo recipes. They are convenient, easy, delicious, and more importantly, they will help you lose weight or maintain your ideal weight.

Eating is in our DNA. You see, I grew up in the South of France, where long, opulent holiday dinners are much valued. There is no Thanksgiving there for obvious reasons (Thanksgiving is the quintessential American holiday), but holiday dinners are always meaningful family celebrations with plenty of food to go around.

You see, my wife Carissa, our 5 children and I all love Thanksgiving.

But it’s only at age 28 that I discovered and fell in love with Thanksgiving.

Now, at age 46, Thanksgiving is still my favorite Holiday. I just love the meaningful celebration, showing gratitude and thankfulness, and celebrating with my family.

I want you to enjoy amazing holiday food without the feeling of heaviness, the added weight we put on, and without the guilt of feeling like an utter sloth.

Make no mistake about it, though. My Holiday recipes are no boring diet food. We’re talking real flavor and real enjoyment of food, here.

Because that’s what holiday food should be about.
   

10 Tips To Survive Thanksgiving 2017

   
If you’re cooking this year, this is the key to a successful Thanksgiving:
   

1. Thawing turkey

   
If you must use a frozen turkey, remember that it takes forever to thaw. Always thaw it in your refrigerator. It takes about 2 days.

Also, if you have never tried a Heritage turkey, go for it. Just like the pilgrims tasted years ago. Organic turkeys and wild turkeys are also paleo and really great.

D'Artagnan: Premium Meat, Game & Poultry. Buy Now!

2. Dry the skin before roasting

   
Any moisture on the skin will prevent a nice, golden browning. Dry the bird with paper towels.
   

3. Rub it

   
Rub the turkey all over with a bit of extra-virgin olive oil or coconut oil. This helps the turkey brown evenly. Sprinkle the turkey with kosher salt (unless you’ve already brined it) to help crisp the skin.
   

4. Oven temperature

   
I prefer to blast first on high heat (425°F) for 30 minutes and then reduce to a low, steady temperature of 325°F from start to finish.
   

5. Roast on convection

   
Most ovens have a convection setting. The only differences are convection eliminates “cold” spots and cut down time by 20%.
   

6. Basting

   
Don’t baste if you like crispy skin. Baste if you prefer a moist skin.
   

7. Keep the door shut

   
If you want your turkey to ever cook, that is.
   

8. Use a thermometer

 

Use an instant-read thermometer to determine temperature; it should read 165 degrees F at the thigh when it’s done. If you stuff your turkey, check the internal temperature of the stuffing as well.
   

9. Rest the bird

   
This is the key to a moist turkey. Providing you took the turkey out of the oven as soon as it has reached 165 F, then let it rest for at least 30 minutes, covered with 2 aluminum foil sheets. The internal moisture will rehydrate the bird from the inside out.
   

10. Planning is key

   
Don’t hesitate to let Carissa and I know how your Thanksgiving preparations are going. Ask us questions, and we’ll answer. Tell me if you’re in a last minute pinch. I love helping and hearing from you all.

D'Artagnan: Premium Meat, Game & Poultry. Buy Now!

 

Our 2017 Paleo Thanksgiving Menu

 

Appetizers

  • Spinach Artichoke Dip
  • Shrimp Cocktail
  • Sautéed Jumbo Shrimp with Garlic, Parsley and Lemon

Soup and Salad

  • Fall Squash Soup with Cinnamon and Nutmeg (Presented in a huge carved pumpkin! J)
  • Watermelon, Cucumber, and Marcona Almond Salad with a Light Sherry Dressing

Turkey & Gravy

  • Three Roasted Heritage Turkeys with Healthy Gravy
  • Paleo Stuffing with Sausage, Apricots and Pistachios

Sides

  • Green Bean Casserole and Caramelized Pecans
  • Roasted Carrots with Cumin and Golden Raisins
  • Rainbow Roasted Vegetables with Basil, and Fig Glaze
  • Traditional Sweet Potato casserole with Pecans

Others

  • Cranberry Relish

Desserts

  • Berry Salad
  • Flourless Chocolate Cake with Chocolate Ganache

 

THANKSGIVING 2017 PALEO RECIPES

 

The following paleo recipes revolve around traditional fare, but I kept a few surprises for you, like my awesome flourless paleo chocolate cake.

  

paleo thanksgiving
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Zucchini and Sundried Tomatoes Rustic Salad Yum
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Servings: 6
Ingredients
  • 2 medium zucchini
  • 1 tablespoon sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon paprika
  • 1 tablespoon chopped sun dried tomatoes
  • 1 tablespoon fresh basil, roughly chopped
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.

  2. Wash the zucchini, dry, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large, sprayed cookie sheet. Place in oven for 10 minutes, until they soften slightly.

  3. Transfer zucchini to a bowl and toss them lightly with the salt, pepper, vinegar and oil. Sprinkle with sundried tomatoes and basil. Serve immediately.

  

paleo thanksgiving
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Watermelon, Cucumber, and Marcona Almond Salad Yum
Prep Time
15 mins
 
Servings: 6
Ingredients
  • 1 cucumber, unpeeled and cut into 1 1/4-inch cubes
  • 1 small seedless watermelon, cut into 1 1/4-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 cup feta cheese, torn into large crumbles
  • 2 tablespoons Marcona almonds, toasted
  • salt and pepper to taste
Instructions
  1. Combine the cubed cucumber and watermelon in a large bowl and toss gently to combine.

  2. Whisk together the oil and vinegar and season with salt and pepper to taste.

  3. Add the cheese, the almonds, and then the dressing, and toss gently to combine.

  

paleo thanksgiving
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Healthy Green Soup Yum
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Servings: 6
Ingredients
  • 4 quarts water
  • 2 cloves garlic, minced
  • ½ teaspoon chile flakes
  • ¼ cup dried shiitake mushrooms
  • 5 tablespoons miso paste
  • 4 cups chopped kale
  • ½ cup chopped scallions
  • 1 tablespoon fish sauce
  • 2 chicken sausages, casing removed and broken into pieces
  • 4 cups cilantro, chopped
  • 1 lemon
  • salt and pepper to taste
Instructions
  1. In a Dutch oven over medium high heat, cook the sausage for about 2 minutes. Add garlic, chile flakes, greens, scallions, mushrooms, and the water. Bring to a simmer.

  2. Add miso paste, fish sauce, salt and pepper. Simmer for 10 minutes. Turn off. Add herbs and lemon juice.

  

paleo thanksgiving
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Turkey with Cumin, Honey, and Orange Yum
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
 
Servings: 8
Ingredients
  • 1 medium turkey
  • 1 cup freshly squeezed orange juice
  • ½ cup honey
  • 2 tablespoons ground cumin
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees on convection.

  2. Combine orange juice, honey, cumin, salt, and pepper in a bowl, and whisk until smooth.

  3. Place turkey in a roasting pan, and spoon the honey mixture over the breast and thighs.

  4. Place turkey in oven and roast for 45 minutes. Spoon accumulated juices back over the turkey, and return to oven.

  5. Turn down the heat to 325F and keep baking the turkey, basting every 30 minutes. If juices dry up, use a couple of tablespoons of water.

  6. To see if the turkey is done, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Cover with aluminum foil and rest 30 minutes before serving.

  

paleo thanksgiving
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Holiday Sausage, Cranberry and Pistachio Stuffing Yum
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Makes 10 cups (1 medium turkey).

Ingredients
  • 12 hot or mild organic turkey sausages, casings removed
  • 3 ribs celery, roughly chopped
  • 3 carrots, unpeeled and roughly chopped
  • 1 onion, roughly chopped
  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons finely chopped fresh parsley
  • 2 cloves of garlic, minced
  • 1 cup cloves of garlic, minced
  • 1 cup pistachios
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350F.

  2. In a food processor, process celery, onion and carrots (in batches if necessary) until they are the size of uncooked rice. Transfer to a large bowl. Add sausage and all other ingredients. Mix well.

  3. Stuff into turkey cavity; Bake turkey according to recipe. Place remaining stuffing in a baking dish and bake until golden on top, about 30 minutes.

  4. IMPORTANT NOTE: Whether you decide to stuff a turkey or just bake the stuffing by itself, make sure you use a thermometer: the internal temperature of the stuffing must reach 165F.

  

paleo thanksgiving
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Roasted Carrots with Cumin and Golden Raisins Yum
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Servings: 6
Ingredients
  • 10 medium carrots, unpeeled
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon cumin seeds, lightly toasted
  • ¼ teaspoon Cayenne pepper
  • 2 tablespoons golden raisins
  • 2 tablespoons chopped fresh tarragon
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 425 degrees. Remove the ends and cut the carrots in half lengthwise and crosswise. Place in a large bowl and toss with the olive oil, cumin seeds, Cayenne, salt and pepper, and thyme leaves.

  2. Place the carrots on a baking sheet in one layer. Roast for 20 to 25 minutes, stirring the carrots once, until slightly caramelized and tender.

  3. Remove the carrots from the oven when done. Sprinkle with tarragon, and raisins and serve immediately, or serve at room temperature.

  

paleo thanksgiving
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Cranberry-Orange Relish Yum
Prep Time
15 mins
 
Servings: 6
Ingredients
  • 2 cups fresh cranberries
  • 1 medium orange (unpeeled but ends removed)
  • ½ cup honey
Instructions
  1. Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Transfer to a bowl and repeat with the other half of orange and cranberries. Stir in honey to taste and store in the refrigerator.

  

paleo thanksgiving
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Edamame and Leek Soup Yum
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Servings: 6
Ingredients
  • 3 medium leeks
  • 2 cups shelled edamame
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • pinch of cayenne
  • 8 cups chicken stock
  • 10 ounces baby spinach
  • grated nutmeg, to taste
  • 2 tablespoons thinly sliced chives, for garnish
  • 2 tablespoons thinly sliced tarragon, for garnish
  • salt and pepper to taste
Instructions
  1. Trim leeks of outer layer and stems. Chop white and tender green parts into 1/2-inch chunks. Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Drain and soak again, then lift leeks from water, leaving any sediment behind.

  2. Heat up olive oil in a Dutch oven over medium heat. Add leeks and season well with salt and pepper. Cook, stirring, until leeks are wilted, about 8 minutes.

  3. Add garlic, Cayenne and cook for 1 minute. Add stock and edamame, and bring to a boil, then reduce to a gentle simmer. Simmer for about 25 minutes.

  4. Using a hand blender, process the raw spinach with the soup. Adjust seasoning and add nutmeg. Thin soup with stock if necessary.

  5. Garnish each serving with a sprinkling of chives and tarragon.

  

paleo thanksgiving
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Chateaubriand with Garlic, Orange and Horseradish Sauce Yum
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Servings: 8
Ingredients
  • 1 (4-pound) beef tenderloin, trimmed and tied
  • 1 teaspoon chopped fresh rosemary
  • 1 garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup white horseradish
  • grated zest of half an orange
  • salt and pepper to taste
Instructions
  1. Season tenderloin with salt, pepper, rosemary and garlic.

  2. Preheat oven to 450 degrees. In a large roasting pan, place the meat on the oven’s middle rack and roast until an instant-read thermometer shows 130 degrees (for medium rare), about 20-25 minutes. Let the meat rest for 10 minutes before carving.

  3. In a small bowl, whisk the horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.

  

paleo thanksgiving
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Crown Roast of Pork Yum
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Servings: 10
Ingredients
  • 1 8 to 9-pound crown roast of pork (10 to 12 ribs)
  • 6 garlic cloves
  • 1 teaspoon fennel seeds
  • 1 teaspoon rosemary leaves, chopped
  • 1 teaspoon fresh sage leaves, chopped
  • finely grated zest of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste
Instructions
  1. In small skillet under medium high heat, toast fennel seeds until fragrant, 1 to 2 minutes. Place toasted fennel seeds, rosemary, garlic, sage, lemon zest, salt and pepper in a blender. Pulse blender to chop everything up, then add olive oil, and blend until mixture becomes a paste, scraping down sides occasionally with a rubber spatula.

  2. Season pork evenly with the herb paste.

  3. Heat oven to 450 degrees. Place roast in a roasting pan and roast for 20 minutes, then turn heat down to 350 and continue roasting until meat registers 145 degrees on an instant-read thermometer, about 1 hour longer. Let rest 15 minutes before carving.

  

paleo thanksgiving
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Dark Chocolate Bacon Yum
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Servings: 6
Ingredients
  • 1 pound thick-cut bacon slices (about 12 slices)
  • 12 ounces unsweetened ultra-dark chocolate containing $85-95% cocoa
Instructions
  1. Heat oven to 350 degrees. Line a baking pan with foil; it should be large enough to hold the bacon in a single layer. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes.

  2. Drain bacon fat from pan and tap dry with a paper towel.

  3. Meanwhile set up a double boiler by heating a large saucepan filled with water over medium heat to a simmer. Set a stainless steel bowl over the simmering water. Add chocolate and stir with a rubber spatula occasionally until smooth and completely melted. Remove bowl and set aside.

  4. Cover a baking sheet with parchment paper. Using tongs, carefully dip half the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with the remaining slices of bacon, dipping them in the melted dark chocolate. Let chocolate set at room temperature and refrigerate until chocolate is hard.

  

paleo thanksgiving
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Aigo Boulido – French Hangover Soup Yum
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Servings: 6
Ingredients
  • 20 garlic cloves, peeled
  • 6 cups chicken stock
  • 1 tablespoon extra-virgin olive oil
  • 12 fresh sage leaves
  • 6 eggs
  • ½ cup unsweetened, whole-grain cereals (Such as Ezekiel’s or Bob’s Red Mill’s), processed into crumbs
  • ½ cup fresh Italian parsley, chopped
  • salt and pepper to taste
Instructions
  1. Heat up the oil in a Dutch oven over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about a minute.

  2. Add chicken stock and bring to a boil over high heat, then lower to a simmer. Cook for 10 to 15 minutes. Salt and pepper to taste.

  3. With a hand blender, process the soup until it is no longer lumpy.

  4. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg one by one for about 3 minutes, removing them delicately as you go, and making sure they don’t break.

  5. Once all eggs are poached, lift them with a slotted spoon and place each one into one soup bowl. Ladle soup over it, sprinkle with a large amount of chopped parsley, and drizzle with a good estate extra-virgin olive oil.

  

paleo thanksgiving
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Grilled Vegetables and Garlic-Lime Aioli Yum
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Servings: 10
Ingredients
For the vegetables:
  • 3 carrots, unpeeled and cut into ¾ inch wedges
  • 1 small head broccoli, cut into florets
  • 3 medium parsnips, peeled and cut into 3/4-inch wedges
  • 3 medium beets, peeled and cut into 3/4-inch wedges
  • 2 bunches scallions, trimmed and halved lengthwise
  • extra-virgin olive oil, for drizzling
  • salt and pepper to taste
For the aioli:
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon mayonnaise
  • 1 large egg yolk
  • ¼ teaspoon cayenne pepper
  • ¼ cup extra-virgin olive oil
Instructions
  1. Preheat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet, and carrots, beets and turnips on another. Place scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated.

  2. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; and carrots, beets and turnips 40 to 50 minutes.

  3. Make the aioli:

    In a food processor, combine all ingredients except olive oil. With the blender running, slowly add the olive oil in a thin, steady stream.

  4. Arrange roasted vegetables on platter. Serve with the aioli on the side.

  

paleo thanksgiving
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Citrus Salad with Champagne Yum
Prep Time
15 mins
 
Servings: 6
Ingredients
  • 2 pink grapefruit
  • 1 white grapefruit
  • 5 navel oranges
  • 2 Meyer lemons
  • Truvia for sprinkling
  • Blanched almonds, for garnish
  • Champagne to taste
Instructions
  1. With a sharp knife, cut the end of all citrus. Place one fruit on a cutting board on one end, so it stays on the board safely. Carefully slicing around the fruit from one end to the other, remove both skin and pith. Repeat for all the fruits.

  2. Slice all the fruit crosswise about 1/4 inch thick. Arrange slices in a bowl, making sure each serving has all colors. Pour enough Champagne to cover the fruits halfway. Add a few blanched almonds to garnish. Sprinkle lightly with Truvia.

PALEO RECIPE: STEAK WITH ZUCCHINI SALSA

PALEO RECIPE: STEAK WITH ZUCCHINI SALSA

We often feature paleo recipes here, as part of Origin’s Weight Loss Program.  In this weight loss program, we believe that the paleo diet is one of the most effective ways to lose weight and keep it off permanently.

Sure, the feature of this paleo recipe remains the steak. A beautiful NY strip steak that I demonstrate how to cook perfectly in the video below. Many tips there, one of which being to let the meat rest half the time that it has cooked.

But really, the huge benefit of this paleo recipe (beside the fact that it’s paleo!) is that it contains only 5 ingredients. Five.

You see, we love simple and straightforward paleo recipes. We don’t believe that cooking should be a chore. And frankly, when you start listing 20 or 25 different ingredients for one single recipe, then you end up doing a chore. Who has the time to shop for 25 ingredients (especially paleo ingredients!) or find substitute ingredients?

The second benefit of this paleo steak recipe is that it features raw zucchini. In my cookbook Eat More Burn More I created a recipe with with raw zucchini that is delicious. I included it as a bonus at the bottom of this blog post.

As an added bonus, I’m also including yet another raw zucchini recipe from our cookbook The French Paleo Burn. This time, we make a “zoodle” salad, or “zucchini noodle” if you prefer.

But I digress. For now, let’s focus on the new recipe. The 5 ingredients are NY Strip steak, red onion, zucchini, thyme, and salt/pepper. Super simple.

To cook the steak, I choose a cast-iron pan. It’s just a great tool that gives such a beautiful searing on meat that it’s hard to pass. Quick sear on each side, for a nice, golden brown crust.

Meanwhile, it’s time to work on the zucchini, which I simply dice and mix with thin slices of red onion. A bit of thyme, and that’s ready to go.

We’re pretty much done. The steak is resting. This step must not be skipped; it guarantees a moist and tender meat. Very important. it’s also important to keep the drippings from the cast iron pan, and dump them into the zucchini salsa, and toss.

Check out this video for Paleo Steak Recipe with Zucchini Salsa:

 

Here is the Paleo recipe for Steak with Zucchini Salsa.

 

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Steak with Zucchini Salsa Yum


Servings: 4
Ingredients
  • pounds zucchini cut into ¼-inch pieces (about 5 cups)
  • ½ cup red wine vinegar
  • 1 tablespoon coarsely chopped oregano, plus leaves for serving
  • ¼ cup olive oil, plus more for steak
  • 1 1½-pound piece flank steak
  • Kosher salt
  • freshly ground pepper
Instructions
  1. Toss zucchini, vinegar, chopped oregano, and ¼ cup oil in a medium bowl to combine; season zucchini salsa with salt and pepper. Set aside.

  2. Prepare a grill for high heat. Meanwhile, flatten your steak. Cover a cutting board with a long piece of plastic wrap and set steak on top; fold plastic over steak to cover. Using the smooth side of a meat mallet, pound steak to about ½" thick. (Don’t hold back; you want it good and roughed up.) Pat steak dry with paper towels; season generously with salt and rub a bit of oil all over. Grill until browned, about 2 minutes per side for medium-rare. (You might not get that much color on this steak because it’s so thin, but you don’t want it to be overcooked.) Transfer steak to a cutting board and let rest 5–10 minutes. Cut in half lengthwise with the grain, then slice thinly against the grain.

  3. Arrange steak on a platter and spoon half of reserved salsa along with some juices over steak. Top with oregano leaves. Serve remaining salsa alongside.

  4. Do Ahead: Zucchini salsa can be made 1 day ahead. Cover and chill.

 

BONUS PALEO RECIPE FROM THE FRENCH PALEO BURN Cookbook!

 

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Greek Zucchini "Zoodle" Salad Yum
Prep Time
15 mins
 
Servings: 4
Ingredients
  • 2 zucchini
  • 1⁄4 English cucumber, chopped
  • 10 baby tomatoes, halved
  • 10 pitted Kalamata olives, halved
  • 1⁄4 cup thinly sliced red onion
  • 2 ounces crumbled reduced-fat feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • salt and pepper to taste
Instructions
  1. Cut zucchini into noodle-shaped strands using a spiralizing tool. Optionally, grate them. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.

    Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in the refrigerator for 10 to 15 minutes, then serve. 

 

BONUS RECIPE FROM EAT MORE BURN MORE Cookbook.

 

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Grilled Corn & Zucchini Salad Yum

Story:

Giving you options while making recipes is important to me. Here, I urge you to make this recipe as-is. It is truly wonderful and my wife Carissa’s favorite. The pairing of poblano pepper, grilled corn and raw zucchini is a match made in heaven, and the fresh herbs and light feta cheese tops it off with brio.


Quick Tip:

To toast the walnuts, or any nuts for that matter, simply put them raw on a baking sheet, arranging them quickly in one layer. Bake in a preheated oven around 350F (180C) for about 10 minutes. You’ll start smelling them as they fill the air with irresistible scents.

Servings: 4
Ingredients
  • 2 ears of yellow corn, husked
  • 1 poblano pepper
  • 1⁄4 of a red onion, very thinly sliced
  • juice and zest of 2 lemons
  • 2 small zucchini, halved lengthwise and into half rounds
  • 1⁄2 cup walnuts, toasted
  • 1⁄3 cup Italian parsley, roughly chopped
  • 1⁄3 cup mint, roughly chopped
  • 1/8 cup finely chopped chives
  • 1⁄4 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon flax seeds
  • 1 cup feta, crumbled
  • salt and pepper to taste
Instructions
  1. Bring your grill up to medium-high heat.

  2. Place the corn and pepper on the grill and cook, turning often, until tender and charred in spots, 10 to 12 minutes.

  3. Transfer the corn and peppers to a clean cutting board. Put the pepper into a re-sealable plastic bag. You should be able to remove the skin easily. Remove the kernels from the cobs and place in a large bowl. Remove the stems and seeds from the pepper and roughly chop and add to corn. Add the onion, zucchini, walnuts, parsley, mint, chives, olive oil, vinegar, and flax seeds and toss to combine. Season with salt and pepper.

  4. Top with the feta and serve.

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You’ll learn exactly how to eat and exercise to get slim, lean, healthy, and confident in your own body. Without sacrificing time, money, or the foods you love.

This website is about learning how to make the right, easy changes in your lifestyle and get the greatest results.

Thousands of others have already changed their lives by following the simple, effective principles taught on this site, and you can too.

PALEO RECIPE: SEARED TROUT WITH TOMATOES AND HEARTS OF PALM

PALEO RECIPE: SEARED TROUT WITH TOMATOES AND HEARTS OF PALM

I must applaud one of our readers, Ruth, who emailed us last week asking for more paleo recipes. So Carissa and I have been busy doing just that: creating the best paleo recipes in our home kitchen in Tampa Florida.

We’ve had a lot of fun filming too.

THE BEST PALEO RECIPE IS SIMPLE.

Simplicity is key.

Today I wanted to show you an ultrafast, very simple recipe. We’re talking 5 ingredients or so.

You see,  I’m always interested in simple paleo recipes. Not complicated recipes that require dozens of ingredients, most of them you may not have or even heard of. What’s the point?

The point, really, is to put dinner on the table. You (and Ruth!) are interested in making dinner fast. Who has time to slave away for a couple of hours in the kitchen, make a mess, and waste your precious time. No. Thanks but no thanks.

You also want it to be delicious for everyone in your family to enjoy.  Life is short. Food is gorgeous and plentiful and healthful. Let’s enjoy great food together.

BEST INGREDIENTS FOR THIS PALEO RECIPE

As I said, only 5 ingredients: trout (which can be substituted by salmon; or any other fish, really.), tomatoes, hearts of palm, lime, and extra-virgin olive oil.

You see, every time you limit the number of ingredients, you need to make sure these ingredients are top notch and just delicious.

 

Trout

Make sure the trout is fresh, has a nice color, does not smell. Remember, a smell (any smell!) is bad news for a fish.

You will want a thicker fish. Why?.. Well first of all, a thicker fish is nicer to bite on. It just is. But mainly, the thicker the fish, the easier it is for you to cook it right. If your fish is super fresh, you can cook it medium-rare or even rare. But regardless of how you like it cooked, if the piece of trout is thick, heat will travel slower from the outside in, dramatically increasing what I call your “window of opportunity”. By that I mean that the amount of time between undercooking and overcooking your fish is  greater. More forgiving if you will.

 

Tomatoes

Bright, red, looking beautiful, juicy. In this recipe, these are just sliced and barely dressed with a good olive oil, salt and pepper. So it’s important to make sure the tomatoes are perfectly tasty. If you can find heirloom tomatoes where you are, go for it.

 

Hearts of Palm

I remember the first time I tasted fresh (not in a can) hearts of palm from Hawaii. Amazing stuff. I could not believe the difference.

Having said that, canned hearts of palm are fine. They have what we call a umami flavor, and are great with salads.

 

Extra-Virgin Olive Oil

As discussed ingredients are important for this simple paleo recipe. So a nice extra-virgin olive oil to simply dress the tomatoes is key. Make sure it’s extra virgin. If it doesn’t say it, then it’s not.

Make an effort to find a small production olive oil. How would you know? It’s probably a brand you don’t know, usually made by micro factories or small estates.

Taste it! Tasting olive oil is the best thing you can do to choose the one.

 

HOW TO MAKE THIS PALEO RECIPE

Here is the technique. The way you have to see it, is that you have the fish, and then you have the salad. The trout is simply seared, and if necessary (thick) will be finished in the oven.


Searing is easy. But you need to know this:

  • Make sure the pan is hot
  • A wide cast-iron skillet is best
  • Only add a little oil. Trout is fatty and will release some natural fat.
  • Make sure the fish is dry. Pat dry with paper towels if necessary, in order to remove water.
  • Do not move the trout in the pan. The goal is to let a nice golden crust build. If you keep moving the trout in the pan, then the wonderful, delicious crust won’t get a chance to build.
  • Sear the presentation down first.
  • Searing is just building a nice crust. Then the fish may need to be finished in the oven.

The salad is simply sliced tomatoes, sliced hearts of palms, that are dressed with a bit of extra-virgin olive oil, salt, pepper, and lime juice.

I explain this paleo recipe right into this video:

PALEO RECIPE: SEARED TROUT, TOMATOES, AND HEARTS OF PALM SALAD

 

Print
Seared Trout with Tomatoes Hearts of Palm Yum
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 4
Ingredients
  • ¼ cup olive oil
  • 1 lime
  • 4 5–6-ounce skinless, boneless trout fillets
  • kosher salt, freshly ground pepper
  • 2 pounds mixed heirloom tomatoes, sliced in half
  • ½ cup sliced drained hearts of palm
  • torn basil leaves (for serving)
Instructions
  1. Prepare a cast iron skillet for searing. Finely grate 1 tsp. lemon zest directly onto trout and lightly drizzle with oil; season with salt and pepper. Sear trout in the skillet at medium high, turning once, until golden browned on both sides and just opaque in the center, about 5 minutes. Finish in the oven at 350F for about 10 minutes if the piece is thick.

  2. Meanwhile, combine tomatoes, hearts of palm, and ¼ cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.

  3. Toss basil into tomato salad. Serve trout with tomatoes and dressing spooned over.

😍  GOOD READ? LET GOOGLE KNOW!

NEW TO THIS BLOG? START RIGHT HERE

You’ll learn exactly how to eat and exercise to get slim, lean, healthy, and confident in your own body. Without sacrificing time, money, or the foods you love.

This website is about learning how to make the right, easy changes in your lifestyle and get the greatest results.

Thousands of others have already changed their lives by following the simple, effective principles taught on this site, and you can too.

7 TIPS TO MAKE FAT BURNING MEALS

7 TIPS TO MAKE FAT BURNING MEALS

I’d like to share with you my top 7 Tips To Make Fat Burning Meals.

Wouldn’t it be great if all your favorite comfort meals naturally promoted fat loss? I think that would be awesome.

My old favorite comfort meals were fried fish tacos, fully-loaded veggie burritos, angel hair pasta with mizithra cheese and cheese-smothered veggie burgers with fries. Yum! Unfortunately these old favorites brought on rapid fat storage.

As you know because I told you the story of my transformation, I gained a lot of weight, maybe due to my love of food! 🤔

In my frustration I tried portion control, and began to limit the amount of foods that I ate. This began a yo-yo cycle of eating less food one day, more the next, and never seeing the results I wanted.

As you know, over the past few years I’ve read countless books on nutrition and scientific studies as part of my PhD program. I have created my own formula for weight loss and my own program. I also wanted to give you a shortlist. Something quick and to the point. An article you could print and keep on  your fridge to remind you on what to focus on right now.

Oh and this method of eating is effortlessly keeping me to that size 4 🙂

This is it…

FAT-BURNING TIP #1 – FOCUS ON PROTEIN

The base of a fat burning meal is a healthy serving of quality, lean protein. Choose from organic, hormone-free chicken, pork, beef, lamb, veal, fish or eggs.

No wonder I was gaining weight! Most of my favorite meals had very little to do with protein. After giving up meat at age 12, I spent the next 18 years as a junk food addict. Most of my meals were made up of processed grains and sugar.

Why is protein so important? Protein supports and fuels your lean tissues, namely your muscles, and does not have an effect on blood sugar levels, which would promote fat storage. 

 

FAT BURNING TIP #2 – DITCH GRAINS AND REFINED SUGAR

A fat burning meal does not contain a serving of grains or starches. Yes, I realize that this goes against everything that we have been taught or experienced with dinners. Most meals are plated with a jumbo serving of noodles, pasta, potatoes, rice, has been breaded or is served with bread, tortillas, chips or buns.

As I learned the hard way, these carbs are more than we need, and end up being stored as fat. And, yes, it is possible to create fat-burning dinners that satisfy even the hungriest meat-and-potatoes members of your family.

This was the hardest part for me to get used to. Grains and sugar are filled with fat-promoting carbs, and as you saw above, my favorite meals were all carb-ed out.

There’s really no reason, other than habit, to eat grains or sugar on a regular basis. Once I removed these from my diet, and got out of the habit of eating them, I no longer craved or even found my old favorites very appealing.

 

FAT BURNING TIP #3 – BRING ON THE VEGGIES

After you remove the grains and sugars from your meal, add a bunch of fiber-filled veggies instead. One of my favorite things to do now when building a fat burning meal is to get a bowl, add a few handfuls of organic spinach and arugula, and then top it with protein and some cooked veggies. Add a light homemade dressing and you’re looking at the perfect, quick fat burning meal.

Fiber-filled veggies are important for many reasons in addition to the fiber. They are filled with nutrients, vitamins, minerals, and antioxidants, all of which your body needs.  They are also very low in calories compared to the amount of space that they take up in your stomach. So you’ll get full faster on fewer calories.

 

FAT BURNING TIP #4 – QUALITY INGREDIENTS

Ingredients are the building blocks to a healthy meal so pay attention to the quality of the ingredients you use. Fast food just isn’t going to cut it! Be willing to spend a little more on the foods that you eat. Quality is much more important that quantity.

When choosing meat look for organic, antibiotic and hormone-free. Avoid processed meats, like lunchmeats, as these contain potentially harmful additives and lots of salt. Also avoid highly processed soy fake meats.

Choose foods that are:

  • Fresh, organic and seasonal
  • Pronounceable ingredients
  • Whole foods

 

FAT BURNING TIP #5 – USE A HEALHY COOKING METHOD

The method in which you cook your meal determines how many calories, how much added fat, and the number of nutrients that survive.

Don’t prepare meals like this:

  • Fried and battered
  • Processed and packaged
  • Doused with cream sauce

 

Choose these cooking methods instead:

  • Grilled
  • Baked
  • Broiled
  • Steamed

 

FAT BURNING TIP #6 – COOK WITH COCONUT OIL

Or extra-virgin olive oil (if it doesn’t say “extra-virgin” on the label, then it’s not). I used to always cook with vegetable oil, never realizing how harmful it was to my fat loss efforts. Unfortunately most people use harmful, unstable and fat promoting oils when they cook.

The good news is that coconut oil is an amazing, healthy oil that not only tastes great but also helps promote fat loss. Among its many benefits, coconut oil is stable, even at high temperatures. It’s filled with lauric acid, which boosts the immune system and helps ward off infections.

Best of all, coconut oil has been shown to increase metabolism and thyroid activity, which boosts fat burning.

 

FAT BURNING TIP #7 – ENJOY DESSERT OF FRESH FRUIT

When is the last time that you bit into a fresh, organic, perfectly ripe piece of fruit? Delicious, wasn’t it? I used to overlook fruit as the perfect dessert that it is, and instead would eat artificially flavored, cane sugar sweetened, processed desserts that encourage rapid weight gain and declined health.

I’m not going to say that ice cream and chocolate don’t taste awesome, because they do. But eating desserts like that on a regular basis is one of the big reasons that I kept gaining weight back in my twenties. By making the simple switch from refined sugar desserts to desserts of organic, fresh fruit I was able to lose weight without feeling deprived.

Let’s bring fruit back to its rightful place as our favorite, most popular after-dinner sweet. Out with the refined sugar and corn syrup and in with Nature’s sweetest gift…fresh fruit.

Hope that you have enjoyed these 7 Tips To Make Fat Burning Meals. I’m walking proof that this way of eating truly delivers results without deprivation or boring, bland meals.

I love food WAY too much to give up flavorful, delicious dinners, snacks and desserts.

My friend Diana Keuillian also is passionate about food. In fact, she’s so passionate about creating fat burning foods that, for the first time ever, she’s put all of her best recipes and eating secrets together into a full Family Friendly Fat Burning Meals program.

This system has over 100 of her family’s favorite fat burning recipes – which I use on a regular basis. It’s tasty stuff like Chicken Enchiladas, Baked Chicken Nuggets, Make-Your-Own Tacos, Healthy Brownies, Easy Chocolate Chip Cookies and much, much more.

Here’s a page where you can learn more about her Family Friendly Fat Burning Meals Program:

=> Click here to discover her Family Friendly Fat Burning Meals cookbook <=

 

I’m excited to hear your weight loss success story. Good luck, and enjoy all of those tasty recipes 🙂

BONUS VIDEO: HOW TO MAKE A HEALTHY LUNCH

My husband chef Gui Alinat and I were starving and about to make a quick lunch. So we grabbed our camera and recorded it for you.

HOW TO MAKE DINNER FAST – And Healthy

HOW TO MAKE DINNER FAST – And Healthy

how to make dinner fast

Are You Wondering How To Make Dinner Fast?

Knowing how to make dinner fast is easier than you think. Would you like…Maybe a 5-minute solution to “what’s for dinner?..  Some chef secret or a trick that could help you put dinner on the table faster than ordering take out or fast food?..
HERE. IT. IS. It’s called Ultra-Fast Sheet Pan Dinners.
This is EXACTLY what we do when we need to make dinner fast, and put dinner on the table, like, RIGHT NOW…
This chef secret is to pair tasty ingredients that just happen to have the same cooking time, gather them all on a sheet pan, and roast them for 20 to 30 minutes? Dinner done. 5 minute prep, and no clean up (except for one pan). And this is amazing, fat-burning food that everybody in the family loves.
Basically, you need to pair one protein, with 2 veggies, and a combination of aromatics of your choice.
Let me show you a quick video to show you how to make dinner fast.

Now that you watched the “dinner done” video, I thought I would create an infographics to show you how to make dinner quickly and efficiently, using your own creativity (yes, just like a chef) and without following useless recipes.

This is EXACTLY how you create your own:

Basically, to make dinner happen fast using this technique, you toss everything together in a drizzle of olive oil, salt, pepper, herb & spice of your choice. And lay everything out on a sheet pan.
A few tips to help you succeed with no efforts:
#1 The protein portion should be about 6 to 8 oz each.
#2 The vegetables should be cut in large pieces (see photos)
#3 Use a parchment paper between the sheet pan and the food. It helps with clean up.
#4 All the ingredients I listed above all cook in pretty much the same time. A little adjustment is necessary for items like salmon, so it doesn’t dry out too much. Just take 10 minutes off.
#5 Aromatics are added as you see fit. You can mix and match. For instance, minced garlic and chopped basil go very well together.
#6 You can set it up in the morning then pop in the oven when you get home.
#7 Don’t be afraid to create your own Ultra-Fast Sheet Pan. It’s fun and delicious.

I’m excited about this and you should be too. Let me know how you like the Ultra-Fast Sheet Pan dinners in this blog post. Take pictures of what you create and send them over. I can’t wait to see what you do with this.

You see, the fun part about “how to make dinner fast” is that you create your own, and you don’t follow recipes. The fun is in the creation of your own meal.

Having said that, we recommend a bunch of very nice, super healthy, ultrafast cookbooks to help you make dinner quickly. We even wrote a cookbook we call Ultra-Fast, Dirt-Cheap Cookbook, because it’s 25 of our best recipes that are made very quickly (some in less than 5 minutes), and also they will make you save a lot of money on groceries. And of course, these are recipes that are delicious, as well as healthy and fat-burning, so that you can take out the guesswork and lose a ton of weight, or maintain your ideal weight.

=> Check out the Ultra-Fast, Dirt-Cheap Paleo Cookbook <=

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