Grilled Tuna Steaks with Spicy Cauliflower Stuffed Tomatoes

Ok, what a totally fun dinner this was! Delicious and ready to impress! And honestly not difficult at all... just a lot of veggie prep. If you give this a try, I promise you won't be sorry! Have fun with it.. and enjoy.

Spicy Cauliflower Stuffed Tomatoes:

6 ripe tomatoes

1 C cauliflower rice

2 T olive oil

3 cloves garlic, minced

2 jalapeno peppers, minced

1/4 C fresh cilantro, chopped

1/3 C reserved tomato pulp

1/2 tsp. cumin

1/4 tsp. black pepper

pinch sea salt

Rice the cauliflower in a food processor. Reserve 1 Cup, and save (or freeze) the rest for another time. Preheat oven to 350 degrees. Cut 1/2-inch slice off the top of each tomato, save the tops! Hallow out the the tomatoes by scooping out the seeds and pulp from the tomatoes, reserve a 1/3 C. Rub some olive oil on the bottom of a baking dish and place hallowed tomatoes on it. Saute garlic and jalapeno peppers in some olive oil until tender. Toss cauliflower rice with tomato pulp reserve. Add garlic, peppers, cilantro, olive oil and spices. Combine well! Spoon mixture into the hallowed tomatoes, mounding slightly. Place tomato tops back on top of the stuffed tomatoes. Bake for 20 minutes, until heated through. Serve hot or at room temperature.

Tuna Steaks:

Seer tuna steaks 2 minutes on each side, and then cook 4 minutes on low. We used the grill for this. Just season with a little salt and pepper if desired.

Top steaks with some pico de gallo (recipe from Cinco de Mayo)!

This meal is a winner! I promise! :-)

Paleo Shepherd's Pie

When I was bargain shopping last week I came across a great deal on ground lamb. I had no idea what I was going to make with it, but I knew I had to get it! Scott insisted on shepherd's pie... but I was a little reluctant because my last shepherd's pie attempt left a lot to be desired! This time I pseudo followed a recipe from Mark's Daily Apple, and I am VERY happy to report that tonight's shepherd's pie was a delicious success! My Irish roots are jumping up and down with the Paleo success of this recipe! Enjoy!

Ingredients:

1 lb. ground lamb

1 onion, chopped

2 C carrots, sliced

1 tsp. ground black pepper

1/2 tsp. sea salt

3/4 C beef broth

1 T arrowroot powder

1 T dried thyme

1 T olive oil

1 head cauliflower, broken in chunks

2 T coconut oil

1/2 black pepper

Preheat oven to 400 degrees. On the stove top, steam cauliflower chunks until just tender. Put in a food processor and add coconut oil. Blend until creamy, season with ground pepper and set aside. Heat olive oil in a skillet and saute onions until tender. Add ground lamb and cook until crumbly and brown. Add carrots and cook for another 5 minutes. Mix beef broth and arrowroot powder together. Slowly add the mixture to lamb and carrots. Season with the salt and pepper and simmer for about 5 more minutes. Pour into a 9-inch pie pan. Spread cauliflower over the top and bake for about 30-35 minutes (remove when top starts to brown, and sides are bubbly).

This turned out delicious! This recipe was adapted from a shepherd's pie recipe on Mark's Daily Apple. I changed things up slightly and omitted a few ingredients I didn't have. You could add green beans and peas along with the carrots if you like! I also read where parsnips make a great alternative option for the cauliflower. I might try that next time! Hope you enjoy!

Paleo PIZZA!

Pizza anyone? YES, I said Pizza! This was really and truly good, and a great alternative to one of the most mentioned sacrifices with the paleo diet. I was pleasantly surprised by the success of this and would definitely keep this on the menu on a regular basis! What fun! (... and the kids were happy, too)! ~PIZZA... it does a family good! :-)

Pizza Crust:

2 C cauliflower rice, cooked

1/2 C almond meal

2 eggs

1 T coconut oil

1/2 C chopped fresh basil

1 T dried Italian seasoning

1 tsp fennel

1/2 tsp black pepper

olive oil cooking spray

Preheat oven to 450 degrees. Rice your cauliflower, by sticking it in your food processor with the grater blade. Heat it in a bowl, in the microwave for about 6-8 minutes at 80% power (or stove top). There is no need to add water when cooking the cauliflower! When cauliflower is cooked, combine all the additional ingredients. Mix well. Spray cookie sheet with olive oil cooking spray. Place cauliflower mixture on baking sheet and press out evenly, making your pizza crust. (It will seem a little mushy... that's okay). Bake for 12-14 minutes, until the edges start to brown. Remove from oven.

Sauce:

1 6oz can organic tomato paste, no added salt

3 cloves garlic, minced

1 T oregano

1 T Italian seasoning

1 tsp apple cider vinegar

1/2 tsp black pepper

Combine sauce ingredients. Spread over cauliflower pizza crust (you probably will not use all the sauce)... save the leftovers for next time!

Add toppings to your pizza! We used fresh basil leaves, artichoke hearts, and organic chicken sausage. Have fun with your toppings! Place pizza under the broiler until toppings are hot (3-5 minutes). Serve and enjoy!

*We had leftover cauliflower rice, too. I put it in a ziplock freezer bag and stuck it in the freezer... Ready for next time! :-)

*This recipe was altered and adapted from Jamie VanEaton, Low Carb Examiner:

http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-wow-gold