 Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 2 Ingredients For the swordfish marinade - 2 swordfish filets
- 1 tablespoon coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- juice of 1 lemon
- 1 garlic clove, minced
- pinch of cayenne pepper
- pinch of salt and pepper
For the salsa - 2 peaches, seed removed, diced
- 1 avocado, halved and diced
- 1 garlic clove, minced
- ¼ red onion, finely chopped
- ½ jalapeno, finely chopped
- handful of cilantro, roughly chopped
- juice of 1 lime
- salt, to taste
Instructions - Place your marinade ingredients in a shallow, mix together. Then put your swordfish in the marinade and flip on both sides to coat. Leave in fridge for a while to marinate. (I left mine for about 3 hours in the fridge, but you could settle for 1 hour).
- Now make your salsa. Mix all ingredients together in a large bowl. Place in fridge to chill.
- Once your swordfish has marinated, light your grill to medium heat.
- When your grill is nice on hot, place your swordfish on the grill to cook for about 3-5 minutes on each side.
- Top your swordfish off with the salsa and love life. OMG good.
Source: http://paleomg.com/grilled-swordfish-peach-avocado-salsa/ Read about End of Summer Cobb SaladCheck for Paleo eBook
 Prep time: 15 mins Total time: 15 mins Serves: 1-2 Ingredients For the salad - 2 cups arugula (or lettuce of your choice)
- 1 cucumber, diced
- 1 peach, diced
- 10-12 shrimp, cooked and chilled
- 3 strips of bacon, cooked and diced
- 2 eggs, hard boiled and diced
For the avocado dressing - 1 avocado
- ⅓ cup water
- 3-4 tablespoons olive oil
- 2-3 tablespoons white wine vinegar
- 2 tablespoons dijon mustard
- juice of 1 lemon
- ½ teaspoon garlic powder
- salt and pepper, to taste
Instructions - First you need to prepare all your ingredients. I already bought my shrimp precooked and chilled so they were ready to go. If not, cook your shrimp as desired and place in fridge to cool.
- Place your 2 eggs in a saucepan and cover with water. Cook for 15 minutes then place under cold water to cool, then peel and dice.
- Cook your bacon on both sides, place on a plate with a paper towel to soak up the excess fat then dice.
- Dice up you cucumber and peach.
- Place arugula in the bottom of a wide, shallow bowl, then top with cucumber, peach, shrimp, bacon, and eggs in any order.
- Now make your dressing.
- Add avocado to your food processor then while the food processor is still running, add your olive oil, vinegar, dijon mustard, lemon, garlic powder, and salt and pepper.
- Once thoroughly mixed, add your water to the food processor until you get the consistency you prefer for dressing. The more water you add, the more runny your dressing will be. The choice is yours. Lucky you.
Notes *I had leftover dressing that I stored in an air tight container in the fridge and used the next day! *This was a pretty big salad so I ate it for two meals, but you can eat it all to yourself for one. That means you’re a badass. Source: http://paleomg.com/summer-cobb-salad/ Read about Simple Herb Crusted SalmonCheck for Paleo eBook
 Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 Ingredients For the salmon - 2 salmon fillets (6oz each)
- 1 heaping tablespoon coconut flour
- 2 tablespoons fresh parsley (or dried, if you have on hand)
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- salt and pepper, to taste
For the salad - 2 cups arugula
- ¼ red onion, sliced thin
- juice of 1 lemon
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions - Preheat oven to 450 degrees.
- Place salmon fillets on a parchment or foil lined baking sheet.
- Top your salmon off with olive oil and dijon mustard and rub into your salmon.
- In a small bowl, mix together your coconut flour, parsley, and salt and pepper.
- Use a spoon to sprinkle on your toppings on your salmon and then your hand to pat into your salmon.
- Place in oven for 10-15 minutes or until salmon is cooked to your preference. I cooked mine more on the medium rare side at 12 minutes.
- While the salmon is cooking, mix together your salad ingredients.
- When salmon is done, place salmon on top of salad and consume.
- HOW SIMPLE WAS THAT?! omg.
Source: http://paleomg.com/simple-herb-crusted-salmon/ Read about Birthday Chocolate CupcakesCheck for Paleo eBook
 Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 6-7 Ingredients For the cupcakes - ½ cup dates, pitted
- 3 eggs
- 2 egg whites
- ⅓ cup Gold Label Virgin Coconut Oil
- ¼ cup canned coconut milk
- ¼ cup Coconut Flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- pinch of salt
For the frosting Instructions - Preheat oven to 350 degrees.
- Add dates to your food processor and mix until the dates become a large sticky ball.
- Place all wet ingredients in the food processor with dates: coconut oil, coconut milk, eggs and egg whites and pulse until everything in the food processor is completely liquid.
- Add your dry ingredients to a bowl and mix well then add your wet ingredients from the food processor to the dry ingredients bowl and mix to incorporate.
- Scoop cupcake ingredients into your silicone or paper lined muffin tin and bake for 22-25 minutes or until a toothpick comes out clean when you poke a cupcake. (Cupcake batter should not be super runny)
- While the cupcakes bake, make your frosting.
- Add your frosting ingredients to a bowl and place in microwave and cook for 30 seconds. Then use a spoon to mix and help not let the chocolate burn. Add back to the microwave and cook for another 30 seconds then use a spoon to mix again. Repeat until chocolate is completely melted.
- Place in the freezer for 5-10 minutes then use a fork to mash up the frosting and soften it up. I placed my frosting back in the microwave for 10-15 seconds just to soften in up to the right texture, but not melt the chocolate completely.
- Once your cupcakes are done cooking, let cool COMPLETELY.
- Frost your cupcakes to your liking then top with some mini Enjoy Life Chocolate Chips!
- Makes about 6-7 cupcakes
Source: http://paleomg.com/birthday-chocolate-cupcakes/ Read about Roasted Grape Bacon Wrapped Filet MignonCheck for Paleo eBook
 Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: 2 Ingredients - 1.5 cups red grapes
- 2 Grass Fed Filet Mignon
- 2 strips of bacon
- 2 tablespoons balsamic vinegar
- 1 tablespoon coconut oil
- pinch of salt
Instructions - Preheat oven to 400 degrees.
- Place a piece of parchment paper in an 8×12 glass baking dish (for easy clean up, but no big deal if you don’t have any).
- Throw your grapes, balsamic vinegar, and coconut oil with a bit of salt on top into your baking dish and toss to coat.
- Roast grapes for about 25 minutes or until soft.
- When there is about 10 minutes left for your grapes to cook, pull out a medium skillet and place over medium heat.
- While your skillet heats up, wrap your bacon around the outer rim of your filet mignon. Use a toothpick to press through part of the meat to connect your bacon ends. Don’t want that bacon sneak away from your meat!
- Salt both sides of your filet mignon, just a little bit.
- Now first place your bacon sides onto your hot skillet to release some of the fat to cook the meat on.
- Cook bacon on all sides for about a minute each side, then place your filet mignon into the bacon fat and cook for around 4-5 minutes per side (this time will depend on how thick your filet mignon is and how you prefer yours cooked. mine was cooked to medium rare).
- Top filet mignon with roasted grapes and a bit of the leftover balsamic vinegar that is reserved in the baking dish.
- Be incredibly happy.
Source: http://paleomg.com/roasted-grape-bacon-wrapped-filet-mignon/ Read about Grilled Pineapple Burgers with Avocado CreamCheck for Paleo eBook
 Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients - 1lb Grass Fed Ground Beef
- 1 pineapple, cored and sliced (see my fantastic pics below)
- 1 yellow onion, sliced thin
- 1 tablespoon chipotle chili powder
- 2 garlic cloves, minced
- ½ teaspoon onion powder
- ½ teaspoon coarse sea salt
- ½ teaspoon black pepper
For the cream - 2 avocados
- juice of 1 lime
- juice of ½ lemon
- 1 tablespoon hot sauce (your favorite will do)
- 1 teaspoon chipotle chili powder
- 1 teaspoon olive oil
- pinch of salt
Instructions - Light your grill! I love grilling season.
- Now you should first slice your pineapple. I have no idea how to cut a pineapple very well but I try, so you can look at my pictures if that actually helps.
- Use a big knife to cut off both ends of the pineapple, then stand the pineapple up and slice the sides off. Then cut the pineapple in hamburger slices (remember hamburger vs hotdog in elementary school? good). And finish the pineapple slices off by using a smaller knife to cut out the middle and press it out. Like a donut hole. Cute.
- Then slice your onions.
- Place meat in a bowl, add seasonings and mix thoroughly. Like hard core. Get in there.
- Make 4 burger patties and flatten them out a bit.
- Place onions, burgers, and pineapple on the grill at the same time. Try not to place pineapple over direct flame because it can burn pretty easily, being sugar and all.
- Flip when grill marks become present, after about 5 minutes and cook about the same amount of time on the other side of until burgers are cooked to preference and pineapple is a bit charred and soft.
While the ingredients are on the grill, make your avocado cream! - Cut avocados in half, remove the seed, then scoop out the insides and place in your food processor.
- Turn food processor on and let the avocado begin to break down. After about a minute, while your food processor is still running, add the rest of the ingredients for the avocado cream and keep pureeing until smooth: about 1-2 minutes.
- Place a burger down, top it with pineapple, then a grilled onion, and then a dollop of avocado cream on top!
Source: http://paleomg.com/grilled-pineapple-burgers-avocado-cream/ Read about Bison Brat Breakfast ScrambleCheck for Paleo eBook
 Cook time: 8 mins Total time: 8 mins Serves: 1-2 Ingredients - 2 Grass Fed Bison Brats, diced
- leftover sundried tomatoes, mushrooms, and red onions from Overstuffed Burgers
- 5 eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- dash of cayenne pepper
- salt and pepper, to taste
- 1 teaspoon fat of choice (I used bacon fat)
Instructions - Place your fat of choice in a pan over medium heat and add your leftover sundried tomatoes, mushrooms, and red onions.
- Once you begin to reheat your leftovers, add your diced brats.
- Stir brats around and let cook on both sides for about 2 minutes.
- When brats are almost cooked through, crack your eggs directly into your pan and then add your garlic powder, onion powder, and cayenne pepper, along with a bit of salt and pepper.
- Whisk eggs around until eggs are cooked to preference, less than 2 minutes.
- Add a bit more salt and pepper.
- EAT! Oh yum breakfast.
Source: http://paleomg.com/bison-brat-breakfast-scramble/ Read about Asian Marinated Crockpot Beef Spare RibsCheck for Paleo eBook
 Prep time: 10 mins Cook time: 7 hours Total time: 7 hours 10 mins Serves: 2-4 Ingredients - 4-6lbs Grass Fed Beef Short Ribs
- 1 lime, juiced
- 3 tablespoons Coconut Aminos
- 2 tablespoons white wine vinegar
- 1 tablespoon raw honey
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 1 teaspoon siracha (or other hot sauce)
- 2 teaspoons sesame seeds
- salt and pepper, to taste
Instructions - Place spare ribs in a large baking dish or shallow dish.
- Mix all ingredients together in a bowl, other than the ribs.
- Pour marinade over the ribs.
- Cover and place in fridge to marinate for 8+ hours. I did 2+ days, but that’s because of laziness. You don’t have to be a lazy ass like me. Taste paid off though.
- Place ribs in crockpot.
- Pour extra marinade on top. You shouldn’t need extra liquid, but if you do, just add a couple tablespoons of water.
- Turn crockpot to low and cook for 6-8 hours or until meat is tender and falls off the bone.
- OMG eat them.
Source: http://paleomg.com/asian-marinated-crockpot-beef-spare-ribs/ Read about Leftovers: BarbacoaCheck for Paleo eBook
 Prep time: 15 mins Cook time: 9 hours Total time: 9 hours 15 mins Ingredients For the first round of cooking - 1.5-2 lbs Grass Fed Beef Rump Roast, trimmed of extra fat (if you’d like)
- 6-8 garlic cloves, peeled
- 2-4 bay leaves
- ¼ cup apple cider vinegar
- ¼ cup vegetable broth
- 1 yellow onion, roughly chopped
- ½ red onion, roughly chopped
- 1 tablespoon cumin
- 2 chipotle peppers in adobo sauce, roughly chopped
- 1 tablespoon adobo sauce (from the can of chipotle peppers)
- 1 container of chopped mushrooms (optional)
- salt and pepper, to taste
For the second round of cooking - 1 16oz can tomato sauce
- 1 12-16oz can green chiles
- 1 tablespoon chipotle chili powder
- 2 teaspoons cayenne pepper
- 1 teaspoon ground red pepper
- ½ teaspoon smoked paprika
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- salt and pepper, to taste
Instructions - Pull out your crockpot. Actually, just leave it on your counter like me. It gets used a lot. If it doesn’t, shame on you!
- Add to your crock pot: garlic cloves, bay leaves, apple cider vinegar, broth, chopped onions, cumin, chipotle peppers and sauce, mushrooms, salt and pepper, and rump roast. Mix ingredients around to help coat the rump roast.
- Cover and let cook for 6 hours on high or 8 hours on low. Run a fork along the rump roast at the end of cooking to make sure it is done and easily shreddable (word? I don’t think so).
Once the roast is done cooking: - Use a couple forks to shred the meat in your crockpot.
- Discard the bay leaves.
- Add in tomato sauce, green chiles, and spices. Mix thoroughly
- Let cook on high for 30 minutes-1 hour.
- Eat that b*tch up!
Source: http://paleomg.com/leftovers-barbacoa/ Read about Steak Hash with Red Pepper Avocado SpreadCheck for Paleo eBook
 Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 4-5 Ingredients For the hash - 14oz US Wellness Meats Skirt Steak
- 1 red bell pepper, diced
- 1 large yellow onion, peeled and sliced
- 1 container of mushrooms, sliced
- handful of fresh basil
- however many eggs you want (I recommend 4-8) cooked however you want! so many options
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper, to taste
For the spread - 2 avocados, peeled and cored
- 8-10oz roasted red peppers, from a jar (drained)
- 2 teaspoons garlic powder
- salt, to taste
Instructions - First make your roasted red pepper avocado spread. Place all ingredients in a food processor. Blend. Place in bowl to refrigerate and chill out.
- Now place a large skillet under medium heat and get that b*tch extra hot.
- While the skillet is heating up, salt and pepper both sides of your steak and press dried basil and oregano into the steak.
- Place steak in skillet and cook on both sides for 8-10 minutes or until cooked through to your preference.
- While the steak is cooking, chop your veggies.
- Once steak is done, place on cooking board to rest.
- Add your onions directly to the leftover steak fat with a sprinkle of salt and cover to help cook down, mixing around at times to make sure the onions don’t burn.
- Once your onions are caramelized, 6-8 minutes, remove and place in bowl.
- Now add your red bell pepper and mushrooms, add a bit more salt and cover to let cook down for 3-5 minutes.
- Once your veggies are done cooking, thinly slice your steak (or chop) and add to your pan, along with onions and mix together.
- Cook eggs to preference to top on hash.
- Top with fresh basil.
- Eat that up!!
Notes There are no eggs in the picture because I didn’t want eggs. And I play by my own rules. Source: http://paleomg.com/steak-hash-red-pepper-avocado-spread/ Read about Crockpot Coffee Ancho Chile Short RibsCheck for Paleo eBook
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