This one-pan meal comes together in 20-minutes or less, and has protein, lots of veggies, and healthy fats — what’s not to love?! Plus it’s flexible – change out the veggies, use a different sausage, experiment with spices, leave out the shrimp — it’ll still come out great. And it’s Paleo, too! No processed food here.
The recipe is by Paleo Newbie, so I’ll just link to her recipe at the end. Here’s her photo; a little sexier than mine, eh?
It’s pretty quick and easy as-is, but I like to do a little ingredient prep earlier in the day, so at dinner time, everything just goes into the pan without any measuring or chopping.
As you can see in my prep (photo below), I did the following:
- Chopped the shrimp in half, for more bite-sized pieces.
- Added some of the spices to the shrimp for a dry marinade.
- Used a different kind of sausage — cooked and crumbled. (Check out my homemade sausage recipes.)
- Used only one color of bell pepper, and added mushrooms.
I group together the ingredients that go into the pan at the same time. I just cover all these and stick them in the fridge till it’s go-time.
This is a recipe I turn to again and again. My hubs and I both love the flavor, and I love how easy it is to cook up and put on the table!
Original recipe on Paleo Newbie
I have to give props for this recipe: I’ve changed it very little from the original whatcaitate posted on Instagram. (Here’s her website: www.whatcaitate.com.) She called it flatbread. I have used it for sandwiches, but my favorite way to eat this is as a grain-free pizza crust.
This started out just being a homemade stir-fry sauce, but I’ve found that the leftover stir-fry makes a great broth bowl (curry optional), and the sauce also works for egg roll in a bowl. (Sometimes also called “crack slaw” because it’s so addictive.) So it’s really an all-purpose Asian sauce: that’s what makes it amazin’!
You could, of course, also use it in a meatless main dish or veggie side dish. And made with tamari or coconut aminos, it’s gluten-free.
You might want to make a small batch, first, to figure out how you want to adapt it to your taste; feel free to improvise on my recipe! Then make a larger batch to keep on hand in the fridge for easy, throw-together meals.
Bahn Mi is a Vietnamese sandwich with French influence. Traditionally served on a baguette, spread with mayo and sometimes pate (those are the French parts), then topped with pork or other meats (I love to use leftover pork tenderloin), cucumber, jalapeno, cilantro, and pickled carrots and/or radish. It may be hard to imagine that all these varying flavors would come together in a harmonious whole, but trust me — they do!
This sort-of-Greek salad was inspired by a gyro wrap: it has all the contents of a gyro, minus the pita wrap, with a modified tzatziki dressing. Gyro is a Greek dish featuring meat cooked on a vertical rotisserie, and usually served wrapped in pita bread, with cucumber, tomato, onion, and tzatziki sauce. Tzatziki is traditionally made using yogurt, cucumber, garlic, and dill, mint, or parsley. Sometimes they’re also served with french fries stuffed inside.
This crustless quiche makes an easy primal/low-carb/gluten-free breakfast! It’s also a great way to use up leftover cooked meats and vegetables. And sneak some veggies into your diet. (It’s Paleo except for the sour cream/yogurt.)
It also reheats beautifully. One thing I don’t like about a lot of make-ahead-and-reheat egg dishes is they get kind of tough in the microwave. Not so with this recipe!
I love fish tacos because:
- They taste great!
- They’re easy to prep ahead of time, leaving you just a couple easy things to do at the last minute.
- They’re so customizable. Depending on what ingredients you provide, they can be gluten-free, dairy-free, Paleo, Whole30, nightshade-free — pretty much whatever! If you have a vegetarian in the crowd, they can even leave off the fish and still have a nice variety of flavors to fill their taco with.
Find my original post here. It explains how to make the spicy crema sauce, and how to prep and set things up for a fish taco bar — great for a party, or a big picky family!
I’ve featured this before in my go-to lunches post, but it probably deserves its own day in the sun. This is a stupid-easy, 3-ingredient meal that I rely on again and again.
If you think you don’t like sauerkraut, I’d urge you to give it another try. My husband thought he hated sauerkraut, but he’s come around.