Everyday Paleo (38 page)

1.
In a small bowl, mix together the salmon, lemon juice, olive oil, dill, pepper, and salt.

2.
Place a small amount of the salmon on the end of one of the zucchini slices and roll like a sushi roll. Continue to roll until the entire salmon filling is gone.

3.
Serve with lemon wedges.

Portobello Mushroom “Sandwich”

This makes one sandwich, so if you are feeding a crowd, use more mushrooms! Be creative with your sandwich filling—anything goes with this sure-to-please creation. I also suggest using portobellos for burger bun replacements! The first time I made this sandwich, I used leftovers from my Spice Rub Slow-Cooked Chicken recipe, and it was really to die for. Rowan shared that first sandwich with me, and like with the pizza, I laughed days later when he asked me for a sandwich, knowing full well that he was referring to our paleo version!

Prep Time: 15 minutes

Cook Time: 10 minutes

Serve: 1–2

• 2 portobello mushrooms
  
• 2 tablespoons coconut oil
  
• 1 chicken breast, cooked and shredded
  
• ½ avocado, sliced
  
• 4 bacon strips, cooked
  
• 1 slice red onion
  
• ½ cup raw spinach or arugula
  

1.
Scoop out the gills and stem gently from the underside of the mushrooms.

2.
Heat the coconut oil in a skillet and cook the mushrooms for 3–5 minutes on each side or until the mushrooms turn golden brown on the top and becomes tender.

3.
Remove the mushrooms from the pan. On one mushroom, pile on the chicken, avocado, bacon, onion, and spinach or arugula.

4.
Top with the other mushroom, cut in half, and eat!

Plantain Chips and Guacamole

If you have a craving for some chips and dip, this should be your go-to fix! I sometimes make these chips for my kids without the guacamole and sprinkle them with cinnamon for a tasty sweet treat.

Prep Time: 15 minutes

Cook Time: 4 minutes

Serves: 5

• 3 ripe plantains (they are ripe when they are almost black)
  
• ¼ cup coconut oil
  
• 4 avocados
  
• Juice from ½ lime
  
• ½ tablespoon garlic powder
  
• Black pepper to taste
  

1.
Leave the peel on the plantain and cut off the ends. Cut thin round slices. Leaving the peel on while slicing will help prevent smashing the plantain.

2.
After the plantain is sliced, carefully remove the peel and place the sliced plantains into a skillet of hot coconut oil. Fry for about 2 minutes on each side, using tongs to flip, and being careful not to burn.

3.
Mash the avocados with the lime juice, garlic powder, and black pepper, and serve with the plantain chips.

Turkey Roll-Ups

When I first made these turkey roll-ups, Jaden called them “bugs.” How fun for a kid to create his own edible bugs, with little broccoli slaw legs hanging out! Rowan calls these turkey roll-ups “tacos.” Whatever
your
family decides to call this snack, I hope you have as much fun as we do eating them!

Prep Time: 10 minutes

Step 1: Choose your fillings from options below

• Cherry tomatoes and avocados slices
  
• Broccoli slaw with balsamic/extra-virgin olive oil drizzle
  
• Cabbage and apple
  
• Cucumber and bell pepper
  
• Artichoke hearts and torn basil leaves
  
• Pitted kalamata olives and carrots
  
• 8–10 nitrate-free turkey deli meat slices
  

Step 2: Roll and eat!