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Sides | Soup | Salad | Dessert | Snacks

5 Primal Meals in Just 35 Minutes

By | Beef, featured : magazine, Fish and Seafood, FOOD & RECIPES, Sides | Soup | Salad | Dessert | Snacks | No Comments

*** Provided below are cooking instructions for preparing all five recipes at once. ***

INGREDIENTS:

Steak with Creamed Spinach

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak)(227 g)

8 ounces frozen chopped spinach (227 g)

1 can coconut milk (13.5 ounces/400 ml)

1 bell pepper (red, yellow or orange)

1 lime olive oil salt

Steak Salad

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227 g)

1 bell pepper

4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170 g)

powdered cumin chili powder

1 lime

olive oil

salt

1 avocado

Steak Stir-Fry

8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227 g)

1 bell pepper (red, yellow or orange)

1 head of broccoli

olive oil

salt

pepper

coconut aminos or tamari

Salmon Salad

2 salmon fillets (4 to 6 ounces and about 1 inch thick) skinned (113 to 170 g and 2.5 cm)

1 large cucumber or several small Persian cucumbers sliced into rounds

4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170 g)

1 lime

olive oil

salt

1 avocado

Salmon Frittata

2 salmon fillets (4 to 6 ounces and about 1 inch thick), skinned (113 to 170 g and 2.5 cm)

1 bell pepper

8 ounces frozen chopped spinach (227 g)

6 eggs

salt

pepper

dried dill

olive oil

 

TOOLS YOU’LL NEED:

3 rimmed baking pans

1 or two cutting boards

Sharp knives for cutting veggies and raw beef

12-inch or larger skillet (30 cm)

10-inch oven-proof skillet (to make a frittata) (25 cm)

8-inch or larger pot (20 cm)

 

HOW TO PREPARE:
  1. Preheat oven to 450 ºF (232 ºC).
  2. Take the frozen spinach out of the freezer and the meat and salmon out of the refrigerator.
  3. Thinly slice bell peppers and place in a rimmed baking pan.
  4. Cut broccoli into small florets and place in a rimmed baking pan.
  5. Toss both the peppers and broccoli liberally with olive oil.
  6. Put both pans in the oven.
  7. Season the salmon lightly with salt and pepper. Place in a baking pan and put in the oven. Set a timer for 12 minutes; this is a reminder to take the salmon out. When you take the salmon out, leave the veggie in the oven.
  8. Once the salmon is in the oven, slice the cucumber and set aside.
  9. Juice the limes into a small bowl and set aside.
  10. To make lime salad dressing, whisk together 3 tablespoons (45 ml) of lime juice, 1/2 cup (125 ml) of olive oil and 1/4 teaspoon (1 ml) of salt. Set aside. (Don’t discard remaining lime juice.)
  11. Slice the beef very thinly into 1 to 2 inch long (25 to 50 cm) slices. Lightly season with salt and pepper.
  12. Check the salmon – is it done?
  13. Set a 12-inch skillet (30 cm) and an 8-inch pot (20 cm) over medium-high heat. Add about a tablespoon of olive oil to each. When the oil is hot, add 2/3 of the sliced meat to the 12-inch skillet and the rest to the 8-inch pot.
  14. Cook the meat, stirring only once or twice, until it’s cooked through to medium-rare, about 3 minutes.
  15. Turn the heat off under the 12-inch skillet.
  16. To the 8-inch pot with meat, add half the frozen spinach and the can of coconut milk. Bring to a boil for five minutes then turn off the heat under the pot.
  17. Take the broccoli and red peppers out of the oven. Turn the oven off and turn on the broiler.
  18. Use a fork to flake two of the salmon fillets into small pieces.
  19. Whisk the eggs together really well in a bowl. Add a pinch of salt, pepper and dried dill.
  20. Warm a few tablespoons of olive oil in a 10-inch skillet (25 cm) over high heat.
  21. Add the remaining frozen spinach and sauté for 3 to 5 minutes (there should be very little or no liquid in the pan).
  22. Add the flaked salmon. Stir well then pour in the eggs and stir once to evenly spread the egg around.
  23. While the eggs begin to set, place a few red pepper slices on top. Put the skillet in the oven. Cook the frittata under the broiler for 3 to 5 minutes until the egg sets and is firm.

 

Credit:

Recipe and Photo from: Mark’s Daily Apple

http://www.marksdailyapple.com/5-primal-meals-in-just-35-minutes/

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

Sweet Potato Sloppy Joes

By | Beef, FOOD & RECIPES, Fruits and Vegetables, Sides | Soup | Salad | Dessert | Snacks | No Comments

INGREDIENTS:

4 pre-baked sweet potatoes

1 1/2 lbs of grass-fed ground beef

1/2 onion, chopped small

1/2 green pepper, chopped small

1/2 red pepper, chopped small

1/4 cup of celery, chopped small

1 clove of garlic, minced

1 tbs of chili powder

1 tsp of cumin

2 tbs of coconut sugar or honey

(1) 14 oz can of diced tomatoes, with liquids

(1) 6 oz can of tomato paste

HOW TO PREPARE:

  1. Saute the onions, garlic, celery together in a skillet until onions are tender
  2. Add and brown the ground beef in the same skillet
  3. Next add the spices, coconut sugar (or honey), and bell peppers to the skillet
  4. Pour in the can of diced tomatoes with liquids and the tomato paste
  5. Simmer all together on low for about 15 minutes
  6. Finish with salt and pepper to taste
  7. Cut sweet potatoes in half and scoop out a portion to form a little bowl and fill with sloppy joe mixture-or- slice up each sweet potato into wedges and pour sloppy joe mixture over
  8. Serve hot and enjoy!

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CREDITS:

Recipe and Photo from: Paleo Newbie

http://www.paleonewbie.com/recipe-entree/paleo-sweet-potato-sloppy-joes/

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

Breakfast Burritos

By | featured : magazine, FOOD & RECIPES, Sides | Soup | Salad | Dessert | Snacks | No Comments

 INGREDIENTS:

6 eggs whisked (about 2 eggs per burrito)

2-3 apple chicken sausages, (sliced small)

1 cup of mixed color bell peppers, (diced small)

1/3 cup of (diced onion)

1 pre-baked sweet potato – diced small (you can use an uncooked sweet potato, but it will take longer to fry them up.)

Paleo Wraps – available online from Julian Bakery(http://www.julianbakery.com)

***If this is not available then you may refer to this as an alternative: http://www.paleonewbie.com/paleo-gluten-free-tortillas-recipe/

 

HOW TO PREPARE:

  1. In a frying pan with a little coconut oil, sauté bell peppers and onions on medium heat until tender
  2. Add sausage and pre-cooked sweet potato until warmed through, and the sausage is browned
  3. Season to taste.
  4. Set aside cooked veggies
  5. Scramble the eggs
  6. Add the eggs to whatever amount of hash you would like
  7. Wrap and eat up!

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CREDITS:

Recipe and Photo from: Paleo Newbie

http://www.paleonewbie.com/recipe-breakfast/paleo-breakfast-burritos-recipe/

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au

Meatball Sandwich with Zucchini “Bread” & Coconut Curry Sauce

By | Beef, featured : magazine, FOOD & RECIPES, Sides | Soup | Salad | Dessert | Snacks | No Comments

INGREDIENTS:

MEATBALLS

½ onion

½ tomato

4 cloves of garlic

1 egg

2 tbsp coconut milk

2 tsp sea salt

½ tsp black pepper

½ tsp paprika

1 lb. of grass-fed ground beef

ZUCCHINI “BREAD” AND COCONUT SAUCE

1 onion

1 tomato

3 cloves of garlic

250g can coconut milk

4 very large zucchinis or 8 small ones (one per sandwich)

1 tsp sea salt

1 tsp curry powder

1 lemon

parsley

 

HOW TO PREPARE:

  1. Preheat your over to 350 degrees. Line two roasting trays with aluminum foil.
  2. Dice your tomato, onion and garlic. Set aside.
  3. For the meatballs, crack open your egg and mix in tomato, onion, garlic, salt, black pepper and coconut milk.
  4. Put your beef into a mixing bowl and using your hands knead in the egg mixture.
  5. Shape into lovely little meatballs and place on roasting tray and put tray into heated oven for 20 minutes.
  6. While your meatballs form into edible creations take your washed zucchini and slice them in half. Then dig out about 1/3 of the zucchini meat on one half and ½ from the top half.
  7. Dice up the zucchini meat and add onion, tomato, garlic, salt, curry powder and add the coconut cream only.
  8. Mix everything and pour into your waiting zucchini tunnels.
  9. Remove your meatballs from the oven and place your zucchini into the oven at the same temperature.
  10. Cook your guys for 20 minutes uncovered and then cover them with a sheet of foil for another 10 minutes.
  11. Chop up your parsley and lemon wedges for plating.
  12. Remove zucchini from oven and sprinkle some lemon juice on top.
  13. Nestle the meatballs into the deeper zucchini half place your second zucchini half on top, slice in half and serve with some parsley and lemon on the side for a mini salad garnish.

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CREDITS:

Recipe and Photo from: Paleo Grubs

http://paleogrubs.com/paleo-meatball-sandwich

As the leader and CEO of Ultimate You Change Centres, Andy has built the business from the ground up. Utilising the skills he obtained in the early days of his carpentering, he put his tool belt back on and personally built the first Change Centre himself. Whilst simultaneously executing business decisions on an executive level, it was Andy’s mission to create an innovative and successful business that encapsulates extraordinary change and growth not only in business but in the world’s state of health.

Franchise: www.ultimateyou.com.au/franchising
Careers: www.ultimateyou.com.au/careers
Website: www.ultimateyou.com.au