Quick & Easy Paleo Recipes for Moving, Part 2

Finding simple Paleo-friendly meals for when you move—or travel—can be tricky. You likely won’t have access to very much kitchen equipment when you first move, so you need things that are simple and don’t take a lot of gear. And of course you want it to taste great.

In Part 1, I gave four recipes that can be used for a meal with a cooked meat and a fresh salad. But I also enjoy a meal where both the main and the side are cooked, and that’s what I want to offer here. Although I’ve listed these as complete meals, with a main and side that go together, they can of course be mixed and matched.

All of the recipes featured below originally came from eMeals.com, with my own notes and modifications; all are for 2 servings. If you’ve never heard of eMeals before, you should definitely check them out. I have been really pleased with their Paleo plan—the recipes are all very simple and quite, quite tasty.

Meal 1: Balsamic Chicken with Beet Salad

(courtesy of eMeals.com)

Balsamic Grilled Chicken

This is one of my all-time favorite recipes. It’s super simple, but the flavor is incredible. You can make it with bone-in chicken as well—just increase the cooking time accordingly.

  • 2 boneless, skinless chicken breasts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp butter, melted
  • 2 tsp olive oil
  • 4 tsp balsamic vinegar
  • 1 tsp fresh lemon juice
  • 1 clove garlic, chopped
  • 1/2 tsp honey

Combine chicken with remaining ingredients and marinate for 5-10 minutes. Grill or broil at medium-high heat for 10 minutes each side.

Orange, Beet, and Basil Salad

This is another of my all-time favorite recipes. If you’ve never tried beets before, this is a great introduction to them—their flavor mixes beautifully with the sweetness of the orange and the tang of the vinegar, bringing out the sweet flavor of the beets as well. Mm, mm, good!

  • 2 beets*
  • 1 navel orange, sectioned
  • 1/4 red onion, thinly sliced
  • 1/4 c basil, thinly sliced
  • 1 Tbsp sherry vinegar or balsamic vinegar
  • 2 Tbsp olive oil
  • 3/4 tsp Dijon mustard
  • salt and pepper to taste

*Beets can be bought either raw or cooked. Raw may well be cheaper, but the recipe will take some more prep. In this case, heat the oven to 400°F (~200°C), wrap the beets in aluminum foil, and roast for 1 hour. Allow to cool until beets can be handled; then remove skin with a paper towel.

Cut cooked beets into small wedges. Layer with the sectioned oranges, red onions, and basil in a bowl.

Whisk together vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl. Drizzle salad with dressing just before serving.

Meal 2: Steakhouse Meatloaf with Sweet Potato Fries

(courtesy of eMeals.com)

Steakhouse Meatloaf

A note on ingredients: This is easily the most complicated of the recipes I’ve recommended in these two posts. It requires some additional kitchen equipment: a loaf pan. And some of the ingredients may be difficult to find or labeled differently. Tomato paste in England is “tomato puree, double concentrate”; it comes in both cans and squeezy tubes, and the tubes can be very useful for this kind of recipe, which requires so little of the paste. Almond flour may also be known as simply “ground almonds”; it might be found in the health-food section, or in the baking section in European markets (it’s often used in making marzipan for baking). Montreal steak seasoning is a specific blend of seasonings; if you have or are inclined to purchase several different herbs and spices, you can make your own (recipe here); otherwise, look for any type of steak seasoning.

  • 1 lb ground beef
  • 1/2 large onion, minced
  • 1/4 c tomato paste
  • 2 Tbsp almond flour
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tsp Montreal steak seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 2 tsp coconut oil

Preheat oven to 425°F (~220°C). Combine all ingredients (except oil) in a large bowl and mix until just combined. Transfer beef mixture to an 8×4-inch loaf pan rubbed with oil. Bake 45 minutes to 1 hour, or until meatloaf is no longer pink in middle.

If you are so inclined, you can make a ketchup glaze for the top; for Paleo, use a homemade Paleo-friendly ketchup. Add the glaze during the last 10-15 minutes of cooking to avoid it burning.

Garlic-Thyme Sweet Potato Fries

If you can find lemon-pepper and fresh thyme, definitely use them. They add a bright flavor to the fries which is simply lovely. If you can’t find these, season the fries with simple salt and pepper (and garlic powder), or else with the steak seasoning you used for the meatloaf. This recipe conveniently cooks at the same temperature as the meatloaf, so you can bake these during the last half of baking for the main course.

  • 3 lg sweet potatoes, peeled and cut into 1/2-inch thick wedges.
  • 1 Tbsp coconut oil, melted
  • 2 tsp chopped fresh thyme (or 1 tsp dried)
  • 1/2 tsp garlic powder
  • 1/2 tsp lemon pepper
  • 1/3 tsp salt

Preheat oven to 425°F (~220°C). Combine sweet potatoes with thyme, garlic, lemon-pepper, and salt in a jellyroll pan; drizzle with melted oil and toss. [Or, if you’re like me, you might prefer to toss with oil in a large bowl and then transfer to the baking pan.] Bake 30–35 minutes, stirring once, or until tender.

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