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Recipes
Kafta Kabob (Paleo)
By Lauren_Jorgensen
Soak 24 bamboo skewers in water for at least 6 hours
- 1-1/2 lb ground lamb (I used half lamb / half beef)
- 1/2 cup onion, minced
- 3 garlic cloves, minced
- 2 Tbsp mint leaves, chopped
- 1 Tbsp flat-leaf parsley, chopped
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp coriander seeds (or 1 tsp ground coriander)
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp ground ginger
Oven Roasted Carrots & Zucchini
By Lauren_Jorgensen
Healthy and tasty way to eat your veggies! Roasting the carrots and zucchini brings out the flavors
- 4 large carrots
- 1 large zucchini
- Olive oil
- Salt and pepper, to taste
Carrot Chips
By Lauren_Jorgensen
Preheat oven to 350 F. Peel carrots into thick slices with a vegetable peeler
- Carrots
- Olive Oil
- Salt
Sweet & Spicy Tofu with Vegetables
By Lauren_Jorgensen
Nutrients per serving: Calories: 254, Total Fats: 7g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium:
- 2 Tsp Olive Oil
- 12 Oz Firm Tofu, drained & cut into bite-size cubes
- 1 Garlic Clove, minced
- 1/2 Cup Onion, sliced
- 1 Red Bell Pepper, cubed
- 2 Cups Chinese Cabbage, shredded
- 1/4 Cup Low Sodium Chicken Broth
- 2 Tbsp Rice Wine Vinegar
- 3 Tbsp Low Sodium Soy Sauce
- 1 Tbsp Honey
- 2 Tsp Arrowroot Flour
- 1/8 Tbsp Red Pepper Flakes, or to taste
- 2 Cups Brown Rice, cooked
Slow Cooker Fire-Roasted Pork Loin
By Lauren_Jorgensen
From Paleo Slow Cooking
- 1 large or 2 small pork tenderloins
- 1 bag frozen fire-roasted bell peppers and onions
- 1 14.5 ounce can diced and fire-roasted tomatoes with green chilis
- 1 cup chicken broth
- Salt and pepper to taste
Creamy Tomato Soup
By Lauren_Jorgensen
From Paleo Slow Cooking
- 8 large fresh tomatoes
- 1/2 yellow onion, minced
- 2 cloves garlic, minced
- 16 ounces chicken stock or broth
- 1 can coconut milk
- Salt and pepper to taste
Seafood Stir-Fry
By Lauren_Jorgensen
1. Heat oil in a large wok over medium-high heat
- 1 tablespoon canola oil
- 4 slices fresh ginger
- 3 cloves garlic, minced
- 4 carrots, chopped
- 1/2 head Chinese cabbage, finely chopped
- 1/2 cup low-sodium vegetable broth
- 20 large shrimp (3 ounces)
- 6 large sea scallops, halved
- 4 scallions, chopped
- 1 cup sugar snap peas, siced into halves
- 1 cup chopped red bell pepper
- cilantro, for garnish
- sea salt and ground black pepper, to taste
Lean Tofu Pad Thai
By Lauren_Jorgensen
1. Cook brown rice noodles according to package directions
- 8 Oz Brown Rice Noodles
- 4 Tbsp Unsalted Tomato Paste
- 4 Tbsp Apple Cider Vinegar
- 3 Tbsp Honey
- 2 Tbsp Thai Fish Sauce
- 1 Tbsp Fresh Lime Juice
- 1/8 Tsp Cayenne Pepper
- Olive Oil Cooking Spray
- 1 Large Egg White, whisked
- 2 Cups Green Cabbage, chopped
- 1 Cup Bean Sprouts
- 2 Green Onions, julienned or thinly sliced lengthwise
- 1 Large Carrot, peeled and julienned or cut into thin matchstick pieces
- 12 Oz Firm Tofu, cubed
- 2 Tbsp unsalted peanuts, crushed
Man-Loaf Meatloaf
By Lauren_Jorgensen
Goes great with green beans and potatoes!
- 1 Tbsp Olive Oil
- 1/2 Medium Yellow Onion, diced
- 1 Garlic Clove, minced
- 1 Bay Leaf
- 1 Medium Red Pepper, finely diced (about 1 cup)
- 2 Tbsp Fresh Parsley, chopped
- 2 Tbsp Fresh Thyme, chopped
- 2 Lbs Ground Bison or Lean Ground Beef
- 2 Large Eggs, lightly beaten
- 3/4 Cup Dry Bread Crumbs
- 1 Cup Ketchup
- 1 Tbsp Worcestershire Sauce
- 2 Tsp Salt
- 1 Tsp Ground Black Pepper
Mom's Chimichangas
By Lauren_Jorgensen
Boil bone-in chicken breast until cooked, then shred
- Bone-in chicken breast
- Salt & pepper to taste
- Onion
- Cumin
- Cilantro
- Chili Powder
- Cayenne
- Can of diced chili peppers
- Can of sliced olives
- Chicken Broth
- Large tortillas
- Grated pepperjack cheese
- Oil to fry chimichangas