fast paleo recipes | Paleo Cajun Lady

July 17, 2014September 18, 2014

Paleo Garlic Basil Beef Liver Recipe

Well, here’s yet another liver recipe for you. For those of you who do not appreciate the flavor of liver, feel free to use grass fed beef instead. However, I’m going to appeal to you to give at least one of my liver recipes a try. Eating liver, and other organ meats, provides your body with so many healthful nutrients. And, it’s dirt cheap (even the good grass fed stuff)! You get the maximum bang for your buck.

Liver is great for all autoimmune disease; but, it is especially vital for those of us with autoimmune disease with symptoms of bleeding. Lupus affects me in many ways, one of which is bleeding. My gums, skin, nose, fibroids, and organs can bleed at any time. That puts me at great risk for anemia, which can be fatal. Hmm, die or eat liver, what would you choose? Continue reading “Paleo Garlic Basil Beef Liver Recipe”

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

Buttery Mushroom Cream Steak Sauce & Maple Walnut Mashed Sweet Potatoes

Buttery Mushroom Cream Steak Sauce & Maple Walnut Sweet Potatoes Recipes sweet potatoes Buttery Mushroom Cream Steak Sauce & Maple Walnut Mashed Sweet Potatoes Buttery Mushroom Cream Sauce 1024x771 — Buttery Mushroom Cream Steak Sauce & Maple Walnut Sweet Potatoes Recipes

I made this for dinner last night; and, it was so good, I just had to share the recipe with you. Now, I’m not going to tell you how to cook your steak. I’ve learned over the years, people have their own special ways they like them. I like mine practically mooing. Usually, I like to fry mine in a Cast Iron Chef’s Skillet, over high heat, for about 3 minutes on each side. It comes out perfect every time.

For this particular dish, I picked up a nice grass fed ribeye at my local butcher. You could use any cut you like best.

Buttery Mushroom Cream Sauce

6 organic mushrooms, white button or cremini

4 tablespoons grass fed butter or Grassfed Organic Ghee

¼ cup full fat Coconut Milk, canned

1 tablespoon Crushed Garlic

¼ cup fresh parsley, chopped

Salt & pepper, to taste

Melt butter or ghee in medium saucepan. Add mushroom and garlic to pan. Saute until mushrooms are soft. Add milk, parsley, and salt/pepper to pan. Lower heat. When sauce it heated through, remove from heat. Pour over steaks.

Serves: 2

Prep Time: 20 minutes

Maple Walnut Mashed Sweet Potato

2 large sweet potatoes, peeled and cut into chunks

2 tablespoons grass fed butter or ghee

1/3 cup full fat Coconut Milk, canned

1 tablespoon Cinnamon

¼ cup Pure Organic Maple Syrup+ 2 tablespoons, to drizzle for garnish

¼ cup Raw Walnuts, chopped + extra for garnish

Dash salt

Boil sweet potato chunks until soft, about 20 minutes. Drain. Place all ingredients, except walnuts, in saucepan. Using an immersion blender or masher, mash all ingredients together. Add walnuts and mix well. Plate mashed sweet potatoes. Place walnuts on top, to garnish. Drizzle a tablespoon of maple syrup over each serving.

Serves: 2

Prep Time: 30 minutes

Enjoy!

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#paleo #paleorecipes #glutenfree #recipes #Lodgecastiron #Amazon #steak

Tara Perillo

Day Fifteen of The 21-Day Sugar Detox & Cauliflower Boulette Recipe

Today, I was seriously considering quitting my detox diet. It wasn’t that I couldn’t complete it. The thing is, I’m dealing with a lupus flare that is driving me crazy.

But, after serious consideration, I decided to continue. However, I will stop it if my symptoms continue to get worse. I’m pretty sure this new flare has nothing to do with what I’m eating, or not eating. I’ll see how things go.

I have a new video for you today. In this video, I discuss options for working out with autoimmune disease. I tell you all about the exercise programs I use to help me stay in shape. All of the workout gear you need can be found in my online shop. Simply go to the “Shop” tab above; and, click on “Workout Gear“. I also did a review of Paleo Wraps. These wrap sheets are out of this world. Check it out!

What did I eat on day 15 of The 21-Day Sugar Detox?

Day 15 Lunch on The 21-Day Sugar Detox...Salmon Salad in Paleo Wraps. detox Day Fifteen of The 21-Day Sugar Detox & Cauliflower Boulette Recipe Day 15 lunch 1024x719 — Day 15 Lunch on The 21-Day Sugar Detox…Salmon Salad in Paleo Wraps.

For lunch, I made a simple Salmon Salad and wrapped it in a Paleo Wraps. Check out my review of Paleo Wraps in the video above.

Day 15 of The 21-Day Sugar Detox...Cast Iron Skillet Baked Chicken and Gravy over Cauliflower Boulettes. detox Day Fifteen of The 21-Day Sugar Detox & Cauliflower Boulette Recipe Day 15 Dinner 1024x643 — Day 15 of The 21-Day Sugar Detox…Cast Iron Skillet Baked Chicken and Gravy over Cauliflower Boulettes.

Dinner called for comfort food. I cooked my Cast Iron Herb Baked Chicken and Gravy. I also had some leftover Cauliflower Boulettes, which I smothered in gravy. DELISH! I felt better immediately after eating it. As promised, here is the recipe:

Paleo Cauliflower Boulettes

½ head cauliflower, parboiled

1 egg, beaten

1 cup Organic Coconut Flour

1 teaspoon Cumin

1 dash Cayenne Pepper

¼ teaspoon salt

1 tablespoon nutritional Brewer’s Yeast Seasoning (optional)

3 tablespoons Ghee

Place all ingredients, except ghee, in a large bowl. Mash ingredients together, mixing well.

Heat ghee in frying pan over medium. Once ghee is hot, place large spoonfuls of cauliflower mixture into pan. Continue to fry and flip boulettes until all sides are browned. When flipping boulettes, be gentle.

When all sides are golden brown, remove from pan. Serve immediately. Serves 4.

Well, I think that’s enough for today. Enjoy the recipe!

Question of the day: What is your favorite workout?

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#paleo #21dsd #autoimmunedisease #lupus #recipes #easypaleorecipes #gopaleo