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Recipes
Grilled Chicken with Kung Pao Sauce
By Lauren_Jorgensen
A healthy alternative to Chinese takeout
- 6 Boneless, Skinless Chicken Breasts, rinsed and patted dry
- 1/4 Cup plus 2 Tbsp Low Sodium Soy Sauce
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp plus 1 Tsp Water, divided
- 1/4 Tsp Sugar
- 1/4 Cup Oyster Sauce
- 1/8 Tsp Sesame Oil
- 1/2 Tsp Cornstarch
- 1/4 Cup Unsalted Peanuts, chopped
- 1 Scallion, slivered
Man Loaf Meat Loaf
By Lauren_Jorgensen
Preheat oven to 350. Line a baking sheet with parchment paper, spray with oil
- 1 TBSP Olive Oil
- 1/2 Medium Yellow Onion, diced
- 1 Garlic Clove, minced
- 1 Bay Leaf
- 1 Medium Red Pepper, finely sliced
- 2 TBSP Chopped Fresh Parsley
- 2 TBSP Chopped Fresh Thyme
- 2 lbs Bison
- 2 Large Eggs, lightly beaten
- 3/4 Cup Dry Bread Crumbs
- 1 Cup Ketchup
- 1 TBSP Worcestershire Sauce
- 2 Tsp Salt
- 1 Tsp Pepper
Banana Mocha Smoothie
By Lauren_Jorgensen
Blend and enjoy!
- 1 Frozen Banana
- 1 Cup Almond Milk
- 1 Tbsp Almond Butter
- 1/2 Cup Coffee
- 2 tsp Cocoa Powder
- 1/4 tsp Cinnamon
Banana Bread French Toast
By Lauren_Jorgensen
Preheat oven to 375 degrees
- 3 medium bananas (you want them brown and spotty)
- 1.5 cups roasted unsalted cashews
- 1 cup almond meal/flour
- 2 tablespoons walnut oil
- 2 eggs, whisked
- 1 tablespoon raw honey
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- pinch of salt
- 2 eggs
- 1/3 cup canned coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1-2 tablespoons coconut oil
Slow Cooker Mild Shredded Chicken
By Lauren_Jorgensen
From Paleo Slow Cooking
- 4-6 boneless, skinless chicken breasts
- 2 small cans El Pato sauce (green cans)
Grilled Chicken & Delicate Herb-Mustard Sauce w/broccoli
By Lauren_Jorgensen
Nutrition Facts: 3oz Chicken, 2tbsp sauce, 3/4 cup broccoli
- Sauce:
- 1/2 tsp dried tarragon
- 1/8 tsp cayenne pepper
- 1/4 tsp sea salt
- 1/2 tsp ground black pepper
- 4 boneless, skinless chicken breasts (about 1 lb), rinsed, patted dry and pounded 1/2 inch thick
- 1 tbsp extra virgin olive oil
- 3 cups fresh broccoli florets
- 1 lemon, quartered
- 1/2 cup low-fat sour cream
- 2 tsp Dijon mustard
- 2 to 3 tsp water, optional
- 2 tsp prepared horseradish
- 1 clove garlic, minced
- 1/2 tsp dried rosemary
- 1/4 tsp sea salt
Avocado Egg Salad
By Lauren_Jorgensen
TASTYTIP: Serve on a bed of romaine lettuce with sliced grape tomatoes
- • 10 hard-boiled egg whites, diced
- • 1⁄3 cup onions, diced
- cup • 1/2 cup celery, diced
- tbsp • 8 tbsp avocado, mashed
- tbsp • 1 tbsp Dijon mustard
- tsp • 1 tsp paprika
- tsp • 1/2 tsp ground black pepper
- Pinch • Pinch sea salt (optional)
Albondigas Soup
By Lauren_Jorgensen
From Everyday Paleo
- Albondigas (meatballs):
- 2 lbs ground beef
- 2 cloves garlic, minced
- 2 Tbsp ground cumin
- 2 Tbsp dried oregano
- 1 Tbsp black pepper
- 1/8 tsp cayenne pepper
- 1 tsp sea salt
- Soup:
- 1 shallot, minced
- 3 garlic cloves, minced
- 4 Tbsp olive oil
- 5 carrots, chopped
- 4 cups purple or green cabbage, shredded
- 2 1/2 cups fresh, diced tomatoes
- 6 cups chicken broth
- 4 cups water
- 1 Tbsp cumin
- 1 Tbsp dried oregano
- 2 tsp sea salt
- 1/2 to 1 full (7-ounce) can El Pato Jalapeno salsa
Chili Chicken Tortillas w/avocado sour cream
By Lauren_Jorgensen
Nutrition Facts: 1 Tortilla, 3 oz Chicken, 3 tbsp Avocado Sour Cream, 1 cup Vegetables Calories: 368; Total Fat: 1...
- Avocado Sour Cream:
- Olive oil cooking spray
- 12 oz boneless, skinless chicken breasts, rinsed, patted dry and cut into thin strips
- 1 tbsp chili powder
- 4 whole-wheat tortillas (each 7 1/2 inches in diameter)
- 3 cups shredded romaine lettuce
- 1 medium green bell pepper (4oz), thinly sliced
- 1/2 cup thinly sliced red onions
- 1 lime, quartered
- 1 Avocado, pitted and peeled
- 1/4 cup low-fat sour cream
- 2 tbsp water, optional
- Juice of 1 lime
- 1 Clove garlic, peeled
- 1/4 tsp sea salt
- 2 tbsp chopped cilantro leaves
“Creamy” Chicken Tomato Crockpot Soup
By Lauren_Jorgensen
Paleo :)
- 4 frozen skinless boneless chicken breast
- Garlic salt to taste
- 2 tablespoons Italian Seasoning
- 1 tablespoon dried basil
- 1 clove garlic
- 1 14 oz. can of coconut milk (full fat)
- 1 14 oz. can diced tomatoes and juice (I add another can to make it soupier)
- 1 cup of chicken broth
- Sea Salt and pepper to taste