Wednesday, January 9, 2013

Paleo Fajitas

We are on our third day of the Whole30 challenge and so far so good... even with birthday cake and cinnamon buns at the office on Monday. However today I need to survive a work lunch at a pub... I have studied the menu online and have my plan set - a Mediterranean Salad with grilled chicken topped with oil and vinegar dressing. Fingers crossed it all goes according to plan!

Dave is also set for a big challenge as he is away on an overnight backcountry ski trip. He volunteered to be in charge of meals so that he can be in control of what he eats. It took a lot of work but we did manage to come up with a back country menu that fit the Whole9 criteria. For breakfast he packed eggs, homemade sausage and roasted sweet potatoes. Lunch will be hard boiled eggs, homemade beef jerky, canned smoked mussels and vegetables. Coconut chips, nuts and fruit were packed for snacks. For dinner, he brought the ingredients for fajitas. This worked especially well since one of his trip mates is vegetarian - it will allow everyone to customize their fajitas to their dietary restrictions.

Fajitas are an obvious paleo recipe - if you take away the tortillas, cheese and sour cream, you basically have plate of flavourful meat and vegetables. Plus anything you can top with guacamole is a winner in my books.

Serves 4


1 pound chicken, beef or pork, sliced into thin strips
1 tablespoon olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon cumin

1 large sweet potato, cubed
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon olive oil

1 onion, sliced
2 bell peppers, sliced
1 portobello mushroom, sliced, optional

2 avocados
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
Hot sauce, to taste

Lime juice
Hot sauce


Combine in meat, olive oil, lemon juice, cumin, salt and pepper in a bowl. Toss to combine. Allow to marinate in the refrigerator for 1 hour or over night.

Preheat the over to 400 F. Combine the sweet potato, paprika, garlic powder, chili powder and olive oil in a bowl. Toss to coat the potatoes. Transfer to a pan and roast for 15 to 20 minutes or until soft.

In a skillet over medium high heat, saute the marinated meat. Once the meat is cooked through, add the onion, peppers and mushrooms. Saute until soft.

In the mean time, combine the avocados, lime juice, garlic powder, chili powder, cumin and hot sauce in a bowl. Mash with a fork until the avocados are creamy.

Serve the meat and vegetables over the sweet potatoes. Top with guacamole. Garnish with lime juice, cilantro and hot sauce if desired.


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