Archive for June, 2012


Lemon Chicken Marinade










2 lb chicken

juice from 1 to 2 lemons (depending on how tangy you want it. I use 2 lemons)

1/4 c olive

3-4 cloves garlic chopped

1-2 tbsp dried rosemary

Salt and pepper chicken before adding marinade to bag.

I recommend you prepare and put in a bag in the fridge overnight for best flavor.


Roasted Vegetables

Want an easy and always great side dish?  Roast your fresh organic vegetables  in olive oil, garlic, and pepper.

Place desired vegetables on a cookie sheet and drizzle olive oil, salt, and pepper to taste. Flavored olive oil adds more flavor. You can also use garlic salt instead of salt.  Optional Add:  Sprinkle dried rosemary, or place a sprig of fresh rosemary with the vegetables.

Preheat Oven 450 f

Roast 25 – 30 minutes











Pico De Gallo

2 big Firm tomatoes
1/2 big yellow or white onion
3-4 green onions (size depending)
1/2 cucumber
1-2 jalapenos (preference and depending on the heat of the pepper) – with/without seeds
1 avocado (also firm and ripe)
1 big handful of cilantro
1 lime (juice)
1 lemon (juice)
Lots of garlic powder
Add all ingredients together and enjoy. Best after an hour or two when the flavors have had a chance to meld together.
Recipe give to readypaleo by: Emily Welk

Sweet Potato Brownies

This is a fast and easy treat that your whole family will love.


1 medium to large sweet potato mashed

3 eggs whisked

1/4 coconut oil

1/4  to  1/3 c honey

1/2 c dark chocolate chips 72% or higher is best

2 tbsp unsweetened cocoa powder

3 tbsp of Coconut Flour

1/4 tsp baking powder

1/4 tsp vanilla extract

1/4 tsp cinnamon

pinch of salt.

Preheat 350 f

Bake the sweet potato, boil, or microwave until soft enough to mash smooth. Add the rest of your wet ingredients. Mix together well.

Mix dry ingredients and add with the chocolate chips.

Grease 8×8 pan, add some chocolate chips on top of batter and bake 20-25 minutes.  Double the recipe for a 13×9 pan.

Recipe from: Paleomg


Beef Marinades

Dry Rub:
1/2 tablespoon Smoked Paprika,
1/4 Chili powder
1 tsp Garlic powder
2 teaspoons  salt,
1 tablespoon pepper,
little ground coffee,
1/4 teaspoon cayenne pepper,
1/4 onion powder
1/4 Oregano
Salt and Pepper meat and coat with rub. Let marinade overnight for best results.
Recipe given to readypaleo by:  Kyle Leach
 Red Wine Marinade
1 to 2 c dry red wine
1/4 c extra virgin olive oil
3 cloves minced garlic
1 tsp honey
1 tbsp fresh ground pepper
Salt and pepper meat and place in plastic bag with mixed marinade and place in fridge overnight.
Recipe by: The Primal Blueprint Cookbook- Mark Sisson

Kale Salad

2 heads of kale
1/3 cup olive oil
1/8 cup (plus a dash more) of Braggs amino acids
Juice of 1 lemon (get all the juice you can)
1/4 cup sunflower seeds
1/4 cup pepitas (pumpkin seeds not in the shell)
1/4 cup sesame seeds
Toast all of the seeds in a pan until golden brown. Constantly stirring. About 10-15 minutes. Set aside to cool
Mix the three wet ingredients.
Tear the kale off the stalk and into smaller pieces. Mix the kale and the wet ingredients and let sit for a couple of hours.
Add the seeds right before serving and toss!
Enjoy! It’s really simple!
Recipe given to readypaleo by Kaitlyn Finley

Chicken pesto pasta

Once you have tasted this dish you will make it over and over again.


2/3 c macadamia nuts (substitute walnuts, pine nuts, almonds)

1 to 1 1/2 c of fresh basil leaves

1/2 c olive oil

3 garlic cloves peeled

Juice of 1 to 2 lemons (depending on taste)

salt and pepper to taste (do not salt if your nuts are salted)

Add ingredients to your food processor or blender and blend until smooth. Add olive oil, lemon, pepper or salt if need be. Set aside.


2 lb chicken breasts or chicken tenders.

Pan cook in olive oil until done or boil.


2  zucchinis

2 yellow squash

Wash and use a mandoline to thinly slice the squash then use a knife to cut into thin “noodles”. If you don’t have a mandoline you can use a peeler but be careful not to make the noodles too thin.

Putting it all together:

In a large skillet add a tablespoon of olive oil and add your pasta and pesto and mix well. Add chicken and simmer until squash is cooked to your liking. Serve hot. Feeds 4 to 6 people.

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