This is super duper easy to make, and tastes so much better than the store-bought stuff!
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 15 oz. can of chickpeas/garbanzo beans, drained and rinsed
- 2 tablespoons tahini paste
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon tamari
- 1/4 cup cool water
- Salt to taste
- Combine the oil, garlic, and cumin in a small sauce pan. Heat over medium until garlic is soft but not browned (about 5 minutes).
- Add all ingredients to a food processor and blend until uniform.
- Serve topped with more olive oil, and a dash of Paprika if you like. I enjoy it with warm pita bread.
I love beef or chicken gyros, but I’m not a fan of the traditional gyro meat. Whatever your preferred protein, these are quick to prepare and very filling.
- 1 teaspoon coconut oil
- 2 lbs. steak, sliced into strips
- 1 small red onion, diced
- 1 tablespoon Cavender’s All Purpose Greek Seasoning
- Greek pita
- Tzatziki sauce
- Tomatoes, diced
- Romaine lettuce, chopped
- Cucumber, peeled and chopped
Wrap the pita in foil, and warm in the oven. Prepare the Tzatziki sauce.
In a large skillet, heat the oil. Once the pan is hot, add the meat and brown. Add the onion and cook until translucent. Add the seasoning, stir to combine.
Serve in warmed pita, and allow people to choose their toppings.
- This makes a great salad, if you leave out the pita, and serve over lettuce
This is one of those recipes that you either love or hate. I haven’t found anyone outside of my family that is into oysters like we are. I remember feeling really special when my mom would make this for me on days I was home from school. Whenever I make this, it takes me right back to those special lunches. It only takes about 10 minutes to make this, and serves two.
- 8 ounce can whole oysters
- 12 ounce can evaporated milk
- 12 ounces whole milk
- 1 ½ tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1 teaspoon garlic granules
- ½ teaspoon salt
- ½ teaspoon pepper
Melt butter in a sauce pan. Add the oysters, Worcestershire and seasonings and cook over medium for 5 minutes. Add the milk, and heat through.
Serve with salad and crusty french bread or oyster crackers.
I got this recipe from my friend Heather, way back when I was first looking for good Paleo recipes. It’s high in protein, gluten-free, and the whole family loves it.
- 2 lbs chicken breast tenderloins
- 3 eggs
- 1 cup almond meal (or nut flour)
- 2 tbs chili powder
- 1 tbs Italian seasoning
- 1 tbs garlic powder
- 1/2 tsp cayenne
- Salt and pepper to taste
Preheat oven to 400º. Line a 13 x 9″ baking pan with foil and grease it.
Mix all dry ingredients on a plate. Beat eggs in a shallow dish. Dip chicken in egg and then dredge in dry ingredients. Place coated meat into baking dish and bake for 7 minutes each side.