- 4 Cloves Garlic, crushed into paste
- 2 cups Greek Yogurt, plain
- 1/2 Fresh Parsley, chopped
- 1 teaspoon Dill, dry
- 1 cup Mayonnaise
- Juice of 1 Lime
- 1 teaspoon Salt
- 1/2 cup Buttermilk
- 4 stalks Green Onion, minced with salt
NOTE: Chopping the parsley and the garlic together with the salt, then using the flat of a knife blade to continue spreading it across a cutting board is a great way to get the paste required.
- Add everything to a bowl and whisk together.
- Refrigerate for 30 minutes or longer to allow the flavors to mingle. Awesome on salads, rice dishes, and even over nachos!
A really great way to make a mess of beans for super cheap! 2lb bag of Pinto Beans is $1.48. That makes this entire bunch of beans total around $4.20.
This makes 13 half-cup servings, at 32 cents each and 200 Calories.
- 2 lb dried Pinto Beans
- 1 large onion, chopped
- 3 tablespoons Butter
- 6 cloves garlic, minced
- 3 tablespoons Brown Mustard
- ½ cup Brown Sugar
- 1 can Tomato Paste
- 3 shakes Hot Sauce
- ½ teaspoon Cumin
- 2 tablespoons smooth Peanut Butter
- 4 tablespoons Soy Sauce
- 1 teaspoon Liquid Smoke
- Sort beans and wash them.
- Put them in Rice Cooker on Brown Rice setting covered in 3 inches of water.
- Once the cycle finishes, drain and refill water to 2 inches over beans.
- Cook on a 2nd cycle of Brown Rice.
- Cook onions on medium in 4 tablespoons of butter until slightly caramelized.
- Add minced garlic and cook until fragrant, turn off heat after that.
- When second cycle completes on rice cooker, add everything (including cooked onions) into the pot and stir together.
- Test beans for being done, run everything in one more cycle of Brown Rice if not tender to your liking.
- Allow flavors to mingle for at least 30 minutes before serving.
- Salt and Pepper to taste
- 6 Very Ripe Plantains (50% blackened)
- 1 lb Sweet Italian Sausage (can use just ground pork)
- 2 medium Yellow onions, chopped
- 8oz Cream Cheese
- ½ cup Parmesan, shredded
- 1 tablespoon Garlic Powder
- 1 tablespoon Oregano
- 1 tablespoon Basil
- 4 tablespoons Butter
- 1 cup Milk
- 1 pack Chicken Boullion
- 2 teaspoons Soy Sauce
- 2 teaspoons Worcestershire Sauce
- ¾ cup Chopped Scallions (green and white parts)
- Olive oil
- 4 tablespoons Flour
- 1 lb Fresh Mozzarella, sliced medium thick (need about 18 slices)
- Cook onions on medium in 2 tbsp of butter until just beginning to carmelize.
- Add Sausage (or pork) crumbled and break it up as it cooks. Cook until sausage is slightly browned then remove from heat.
- Soften the cream cheese the microwave (or however you want).
- In a bowl, mix cream cheese, parmesan, garlic powder, Oregano, Basil, chicken bouillon, soy sauce, Worcestershire sauce. Combine until smooth, might need to warm it in the microwave to get everything smooth.
- In the pan with the sausage and onion, bring it back to medium heat. Add the remaining butter. Once it melts, sprinkle in the flour and keep stirring.
- Once the sausage mixture stiffens, slowly add the cream cheese sauce until it is all added. It will thicken quickly, remove from heat.
- Use some olive oil to grease the bottom and sides of a 9×13 cake pan or casserole dish.
- Peel and slice the plantains into long slices (which is a little tricky, do your best!)
- Lay down a single layer of slices in the oiled cake pan.
- Spoon about 1/2 of the sausage and sauce mixture over this.
- Lay 9 slices of mozzarella evenly over the mixture.
- Add another layer of plantain, then meat sauce, then cheese.
- Bake this in a 375F (190C) degree oven for 45 minutes (uncovered).
- Remove from oven and there should be a bubbling layer of oil on top. Scatter the green onions over this hot oil evenly. You will smell a super oniony smell.
Allow the Lasagna to cool for about 30 minutes before serving. It’s better the next when the flavors have fully mingled.
Lime Pickled Onions
- 2 large Red Onions, sliced thinly
- 2 tablespoons of Salt
- 6 Limes, Juiced
- 4 tablespoons strong Olive Oil
- 1 large Tomato, chopped
1. Salt the onions and tomato in a container.
2. Add the lime juice and olive oil.
3. Mix thoroughly and refrigerate for 8 hours, mixing now and then.
4. Will last until the end of time and get better every day.
5. They are good on everything.
Rebel Arroz con Pollo
(This makes a LOT)
- 4 cups Basmati Rice
- 1.5 cups strong Chicken Broth
- 8-10 oz Andouille or Chorico sausage, Chopped
- 1 tablespoon Cumin
- 1 large Yellow Onion
- 1 Red Pepper, chopped
- 1 Green Pepper, chopped
- 1 Jalapeno, chopped (and seeded if you don’t want it too spicy)
- 1 cup chopped Fresh parsley
- 8 cloves Garlic (minced fine)
- 2 large Bay Leaves
- 1 8oz can chopped Tomato
- ½ cup Achiote Oil (or 4 tablespoons Annatto Powder + ½ cup strong Olive Oil)
- 2 tablespoons Worcestershire Sauce
- 4 tablespoons Apple Cider Vinegar
- 1 cup Green onions chopped
- 3lbs Boneless Chicken thighs
- 1 teaspoon Liquid Smoke
1. Salt and pepper the chicken thighs and bake at 400 degrees for 15 minutes. Allow to cool.
2. Put the achiote oil in a LARGE skillet (or sauce pan) and get it hot. Drop in the Chorico sausage and cook for 3 minutes on medium.
3. Add into the skillet the onion, red pepper, green pepper, jalapeno (seeded or not). Cook until onion is tender.
4. Add in the garlic, turn heat to low. Cook for 2 minutes and drop in the tomatoes.
5. Simmer for 10 minutes on low, stirring.
6. Add the Chicken stock, turn up heat and simmer for 5 minutes.
7. Wash the rice 3 times (ALWAYS WASH IT 3 TIMES!!!)
8. Mix the uncooked rice, the sauce, liquid smoke, cumin, 2 bay leaves and vinegar THEN either cook on the stove in a pot (EXPERT LEVEL) or in a rice cooker (Rice cookers rock).
9. Chop the chicken into 1 inch pieces.
10. Fluff rice when done and put into a large mixing bowl. Add the parsley and green onion while still hot. Remove the bay leaves.
11. Serve with Lime Pickled Onions and Avocado!
- 2lbs Cheap beef roast like Eye of Round or something. The more gristly it is, the better it will taste when done.
- 2 Large onions, sliced.
- 2 large peppers (Green,Red) Sliced. (Optional)
- 4 cloves garlic, mashed with salt
- 3 tablespoons Annato Seed, crushed (You can get the powder here)
- 1/4 cup Olive Oil
- 1/4 cup Apple Cider Vinegar
- Juice of 2 limes
- 1 tsp Chili Powder
- 1 tablespoon Cumin
- 1/2 teaspoon Black Pepper
- 1 teaspoon salt
1. Cut the roast into thick slices. About 1/2-3/4 inch thick.
2. In a large bowl whisk together Annato powder, garlic, oil, vinegar, lime juice, chili powder, cumin, pepper and salt. This is the marinade.
3. Put the beef into the marinade and coat it well, push it down so it is mostly covered by marinade. Allow to marinade for at LEAST 2 hours but not longer than 12.
4. In a covered roasting dish, lay the sliced onions then the sliced peppers in the bottom. Place the marinated beef on top. Pour marinade over this. Cover and bake for 1.5-2 hours at 375 until meat pulls apart very easily.
5. Use 2 forks to shred the meat easily. Stir it around so onions and peppers are distributed throughout. Serve cauliflower rice or puree. Leftovers taste better the next day as the flavors mingle.
- 2 lbs of chicken breast, cubed
- 3 tablespoons Cumin
- 3 tablespoons Curry Powder
- 1/4 cup of 100% Peanuts peanut butter
- Zest of 1 lime
- 1/2 cup Greek Yogurt (full fat)
- 1 Jalapeno, chopped with seeds
- 1 tablespoon Onion pwder
- 1 tablespoon Garlic powder
- 1/2 cup chopped fresh Cilantro
- 2 tablespoon Ghee (or just butter)
- Salt to taste
Makes 6 servings at 332 calories per serving and 8 carbs
We usually serve this over riced cauliflower. if you don’t feel like making your own, you can buy them already riced now! Check it out!
- In a large bowl, mix together salt, cumin, curry powder, lime zest, greek yogurt, onion powder, garlic powder. Once it is well mixed, add the cubed raw chicken and put it in the fridge to marinate for at least an hour…. but overnight is the best.
- In a sauce pan on medium heat, add the ghee (or butter). As soon as it melts throw in the jalapeno and move it around a for about a minute.
- Now drop in the chicken mixture. Saute the chicken until it begins to get firmer, about 7-9 minutes.
- Now add the peanut butter. You can microwave some in a bowl for a few seconds to get it easier to pour into the chicken. Stir it in and it will thicken the sauce.
- After another 5 minutes of cooking, turn off the heat move the pan off the burner.
- Drop the chopped Cilantro on top and allow the heat of the food to wilt it.
- Let the curry chicken cool a bit and the fats will thicken the sauce even more.
- Serve over the riced cauliflower or even zucchini noodles! It’s also better the next day after it has set in the fridge for a day. You can also garnish the top with some green onions and a few peanuts!
If you have ever done a Google search for Paleo recipes, this is the recipe you will find 5000 versions of (maybe over 9000!). Mine is not much different, but maybe a little. I have a client who was also looking for something they could setup as “quick” food that would stop him from running through a drive-thru when he shouldn’t. He loves these things! He has given me 100 different variations that he uses.
He does warn against the use of eggs from soy-fed chickens. I agree, having seen people develop egg allergies like crazy from eating soy-fed eggs. I get mine from local farmers who pasture their chickens and fed them cracked corn, but no soy. Can you tell I hate soy?
You will be basically pouring about a single egg’s worth in each muffin cup. I also have some nice twists that the family enjoys because it’s similar to the “flavor” of muffins.
It’s a great American idea to turn food items into “STUFFED” food items. I mean, we couldn’t even leave jalapenos and pizza crust alone. We need to fill them with cheese, then deep fry them!
For me, I got the idea for this stuffed meatloaf because I wanted something I could make for lunches that was easy to portion and would fill all of my needs in a couple of slices. Because of the kale and spinach, it packs a lot of vitamins and calcium. The bacon and beef provide excellent proteins and fat content to keep you satiated!
It’s NOT low calories, but a couple slices will go a long way in your tummy. You can eat them cold or hot, with a fork or your hand!