Paleo Crab Cakes

Paleo Crab Cakes
Serves 2
Ingredients
1/2 pound crab meat (i used claw)
1 egg
1/4 cup almond meal
2 TBSP olive oil
1 cup chopped onions/scallions (or any other chopped veggies you want to put in)
Optional - dill, lemon juice, etc.

Directions
1. Heat 2 TBSP olive oil in pan over medium-high heat
2. Combine all other ingredients in a bowl (mix with hands!)
3. Form into 6 patties and place in pan
4. Cook on each side for at least 5 minutes, or until strong enough to flip (careful when flipping - place spatula underneath crab cake and place your hand on the top to flip each on to ensure that the mixture does not break)

I served this with some dijon mustard for dipping and cinnamon sweet potato fries! Enjoy!

Chicken Fajitas

Chicken Fajita Lettuce Wraps
Serves 4

Ingredients:
1.5 pounds boneless skinless chicken breast, sliced or cubed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 yellow onion, sliced
1 red onion, sliced
2 packages sliced mushrooms
2 avocados, cubed
1 head lettuce
2 TBSP olive oil
Seasonings of choice

Directions:
1. Heat large wok or skillet to medium-high heat and add 1 TBSP olive oil. Once hot, add sliced onions and saute until they start to caramelize.
2. Add mushrooms and cook until they start to brown.
3. Add 1 TBSP olive oil, then throw in the sliced peppers and cubed chicken. Cook until chicken is cooked through, and then throw in the cubed avocado pieces and any other seasonings (i.e. red pepper flakes) of your liking.
4. Remove from heat.
5. Use lettuce wraps in place of the tortillas. You should be able to get about 5-6 large lettuce wraps per person, with extra filling.

Pesto Chicken and Vegetable Grill Packets

Grill Packets with Pesto, Chicken, and Veggies
Serves 4

Ingredients:
Paleo Pesto
4 boneless, skinless chicken breasts
1 lb zucchini (approx 3 large zucchinis), sliced
Cherry or grape tomatoes (approx 2 small containers)
1 bunch scallions
Olive oil
Lemon juice (optional)
4 pieces of aluminum foil

Directions:
1. Heat grill to a medium heat
2. Place one chicken breast on the center of a piece of aluminum foil. Cover chicken with pesto (use only about half at first)
3. Cover pesto chicken with zucchini, tomatoes, and scallions.
4. Cover veggies with remaining pesto mixture.
5. Drizzle each packet with olive oil and lemon juice.
6. Fold the foil over the chicken and vegetables and pinch the edges to seal.
7. Cover and grill the packets for 25 minutes. Remove from the grill and open carefully.
8. Serve with some sweet potato fries and cauliflower fried rice!

Paleo Pesto

Basil Pesto
Serves 4
*Image from ZestyCook.com

Ingredients:
4 cups fresh basil leaves
1/2 cup walnuts or pine nuts, or a mixture of the two
1/2 cup olive oil
4 cloves garlic
1 lemon

Directions:
1. Place basil and nuts into food processor. Pulse until chopped and combined.
2. Add garlic cloves and lemon juice to mixture. Turn on food processor and while pulsing, slowly add olive oil to the mixture until well combined.

Ground Beef, Zucchini, and Onion Skillet

Ground Beef Skillet with Sauteed Zucchini and Caramelized Onions
Serves 1

Ingredients:
6oz ground beef
1 red onion, sliced
1 lb zucchini, sliced
1/2 TBSP olive oil
4 cloves garlic, chopped or minced
Seasonings of choice (i used garlic powder and crushed red pepper flakes)

Directions:
1. Heat skillet to medium-high heat with olive oil
2. Add zucchini and onions. Mix in garlic and seasonings. Cook until they become translucent and start to caramelize.
3. Remove from skillet and place on a sheet covered with aluminum foil in the broiler (oven on 500). Cook for approx 10 minutes, or until at desired crispness.
4. Add ground beef to the skillet and cook until there is no pink left.
5. Add onions and zucchini back to skillet with ground beef and mix everything together.
6. Enjoy!