Looking for a great recipe to make for the weekend?  Look no further.  Here’s a recipe for a gluten-free stuffed pork tenderloin that is sure not to disappoint.

Ingredients:
2lbs pork tenderloin (this recipe will serve 4 people)
6 sun-dried tomatoes, chopped (check the ingredients and make sure no vegetable oils)
2 large artichoke hearts, chopped
1 egg
½ medium onion, chopped
½ teaspoon of fresh finely chopped sage
1/8 teaspoon fresh finely chopped thyme
1/8 teaspoon nutmeg
2 cloves minced garlic
Coconut oil or olive oil for cooking
Sea salt and black pepper, to taste

Instructions:

1. Preheat your oven to 450F.
2. In a saute pan, aute the onion, sun-dried tomatoes, artichoke hearts, sage, thyme, nutmeg and garlic in a few tablespoons of EVOO or coconut oil over medium-high heat for 3-4 minutes, just until the onions become slightly translucent and the tomatoes and artichokes begin to become tender. Remove and set aside.
3. Place the pork tenderloin in a 9×13 baking dish, rub some cooking coconut oil/EVOO all over and sprinkle with salt and pepper. In order to stuff the loin, create a seam in the meat by cutting it down the center lengthwise.  Set the meat aside until the stuffing has been prepared.
4. Once the ingredients from Step 2 have completely cooled, whisk in an egg. The egg is essential to the stuffing, as this is what replaces the usual “breadcrumbs” and works to hold everything together. However, to make this work best, the sun-dried tomato/artichoke mixture must be cool, otherwise it will cook the egg before it is even stuffed in the meat and the egg will no longer act as a glue.
5. Take the stuffing and begin spreading it across the seam of the meat. Avoid over-filling the meat to make sure you can fold the pork closed.  Use some toothpicks to make sure the tenderloin does not pop open while cooking.
6. Cook uncovered for 30 minutes. Once the first 30 minutes have passed, reduce the heat to 300 degrees F and cook for another 20 minutes. When the time is up, turn off the oven, but allow the meat to remain in it for at least 15 minutes. This cooking method is perfect for keeping the meat from overcooking and becoming dry. Enjoy!

Spicy Scallop Salad

It’s Food Friday!  Here is another Paleo recipe to add to your mix inspired by PaleoDietLifestyle.com.  Scallops are a great source of vitamin B12, magnesium, zinc, selenium and phosphorus.  A tasty salad that doesn’t take long to make, and is perfect for standing by the grill this weekend. :)

Ingredients
1 lb bay scallops or small sea scallops
3 tbsp lemon juice (from about 1.5 lemons)
2 tsp cayenne pepper
2 tsp black pepper
1 tsp sea salt
2 large handfuls mixed greens
1 tsp Dijon mustard
1 clove minced garlic
1/2 cup olive oil
1 red bell pepper, sliced into strips
1 avocado
3 TB cooking oil (coconut oil or olive oil)
Salt and pepper, to taste

Preparation

1. Combine mixed greens, sliced peppers and cubed avocado in a large bowl and set aside.
2. In a small bowl, prepare the vinaigrette by whisking together the lemon juice, mustard, cayenne and salt and pepper to taste. Once combined, slowly mix in the olive oil.
3. In a bowl large enough to hold the scallops, mix the cayenne, salt and pepper.
4. Rinse the scallops and lightly pat them dry.
5. Add the scallops to the mixture prepared in step 3 and coat the scallops evenly.
6. Over medium heat, heat a skillet and melt the cooking fat in preparation for searing the scallops. Make sure not to allow our cooking oil to burn.  (This is why coconut oil is also a good choice.  Coconut oil does not brown under high cooking temperatures like other oils do.)
7. Place the scallops in the pan and cook for about two minutes per side, until they are opaque white and just cooked through.
8. Add the scallops to the bowl of mixed greens and vegetables, and add dressing over the top. Serve while the scallops are still warm.

Enjoy!  Please comment below and take a photo of the finished product if you try it at home!

Happy Friday!

Here is a recipe from one of my favorite blogs, Paleomg.com.  It is an awesome resource for Paleo recipes that aren’t too difficult to make and don’t need a ton of ingredients. :)  Here is one for Southwest Turkey Sliders over Spicy Avocado Slaw.

Ingredients:

Burgers:
1 lb ground turkey
1/4 red onion, minced
1/4 red onion, thinly sliced
1/2 poblano pepper, diced
1/2 red bell pepper, diced
1 tsp ground cumin
1/2 tsp ground red pepper
1 TB fat (ex: bacon fat, or coconut oil)
Salt and pepper, to taste

Spicy Slaw:
1 small head cabbage, chopped
2 avocados
1 TB extra virgin olive oil
1 tsp lime juice
1/2 tsp lemon juice
1 tsp ground cumin
1/2 tsp crushed red pepper
Salt and pepper, to taste

Instructions:

Burgers:
1. Add all the ingredients for your burgers in a large bowl and shape small burger patties.
2. Heat up a large skillet under medium heat with a bit of fat/oil and add in the sliders.
3. Flip after about 3-5 minutes or when you see the sides of your sliders begin to turn a white color.

Spicy Slaw:
1. Add all your ingredients to a food processor (EXCEPT for the cabbage) and pulse until smooth.
2. Pour your avocado “mayo” on the cabbage and mix. Season with salt and pepper, to taste.
3. Place your cabbage on a plate and top off with your sliders.  Enjoy!

Please comment below and let us know if you make it!  I’ll post a photo on my Facebook wall when I try this out.  It looks AMAZING!

Happy Friday!

Here’s a Paleo recipe that you can make in little time that is fresh and light.  I usually gravitate towards salmon, but it is always good to switch up.  I’ll be trying this next week!

Here is a Macadamia Nut Crusted Mahi Mahi recipe.

Ingredients:
2 Mahi Mahi filets (6 oz. each)
1 cup Coconut Milk
3/4 cup roasted Macadamia nuts
1/8 cup almond flour
1/8 cup coconut flour
1/8 cup coconut oil, melted
Salt and pepper to taste
Shredded unsweetened coconut, to taste

Instructions:
1. Place Mahi Mahi in a ziploc bag with the coconut milk and let sit at room temperature for 30-60 minutes.

2. Preheat your oven to 425 degrees.

3. Place your macadamia nuts in a food processor and grind until they are coarsely ground.

4. Add in the coconut flour and almond flour and mix well, then transfer macadamia nut mixture to a bowl.

5. Line a baking sheet with aluminum foil and brush oil on the sheet so your fish doesnt stick and place Mahi Mahi filets on the baking sheet and salt and pepper each side of fish, to taste.

6. Place in oven and bake for 5 minutes.

7. Add melted coconut oil to macadamia nut mixture and mix well.

8. After the 5 minutes remove your mahi from the oven. Flip the Mahi over and spread your macadamia mixture over the top of the filets and press it down so it sticks. Then add the shredded coconut on top of the mixture.

9. Place the baking sheet back in the oven and cook for an additional 8-10 minutes or until your coconut and macadamia nuts have browned nicely.

10. Remove from the oven and let sit for 10 minutes, then enjoy!

*Recipe inspired by http://civilizedcavemancooking.com/

Make this recipe? Let us know what you thought by commenting below!

It’s officially summer!  

If you are looking for a great, Paleo-friendly dessert to pair up with your dinner this weekend, try this recipe below for a Raw Cherry Crisp.  If you like recipes like this one, make sure to sign up for our newsletter so you don’t miss out on our weekly ‘Food Friday’ email!