Paleo Ahi Poke
1/4 lb. Sushi Grade Ahi Tuna block
2 Green Onions with tops
1 tsp. toasted sesame seeds
1-2 tbsp. Toasted Organic Sesame Oil
1-2 tbsp. Coconut Aminos (soy sauce substitution)
pinch red cayenne pepper powder
pinch sea salt
Chop and dice the ahi block into cubes. Chop and dice the green onions. Sprinkle in sesame seeds, sesame oil and coconut aminos until there's a sufficient amount of liquid coating the diced ahi. Once combined, sprinkle with cayenne and sea salt and allow to marinate in the refrigerator 1 hour up to 24 hours.
Serve cold and enjoy!
A lot of family and friends have asked for this recipe, so I decided to post it on my blog vs. emailing it out to a zillion people (and probably forgetting a couple).
The original recipe was posted in Paleo Magazine August/September 2012 issue. When I made it for the first time, I altered it. After my husband wanted to live off of it the past month, I've continued to alter it more based on our tastes. In all, I've made various versions about 8 times in the past month.
Spicy Pineapple Paleo Chili
2.5 lbs. Local Grass Fed Ground Beef
12 ozs. Uncured Bacon-chopped
2 Green Bell Pepper diced
1 Large Sweet Onion diced
1 Large Jalapeno diced
2 Tbsps. Minced Garlic
1/4 cup Chili Powder
1 28 oz. can San Marzano Crushed Tomatoes
1 Pomi Diced Tomatoes
1/4 cup Tomato Paste
2 Tbsps. Garlic Powder
1 Tbsp. Ground Red Cayenne Pepper
1 Tbsp. Coconut Oil
1 Pineapple - diced
Sea Salt to taste
Chop and dice vegetables, then saute in coconut oil. Once cooked, set aside in a bowl. Brown ground beef while folding in cayenne and garlic powder. Once brown, combine sauteed vegetables with browned ground beef and tomatoes. In separate frying pan, cook bacon until done but soft (not crispy). Fold bacon into chili pot and let simmer for 45 minutes. Add tomato paste and pineapple 5 minutes before serving, after turning off the heat, but keep the lid on.
