Fajita Lettuce Wraps with Chipotle Aioli

The cuisine or cooking style we probably cook the most has to be Mexican inspired. Our fav chefs being Rick Bayless and Bobby Flay. And then there is the spicy quotient that we love as well. G's fav breakfast to make is his version of Huevos Rancheros whether made here in the PNW or in Mexico. There is just something about these flavors that make us very happy & satisfied.

Most of the components of Mexican food fit into our Paleo lifestyle with exception of tortillas and cheese of course. And this recipe was a perfect adaptation of our non-Paleo cooking style with our most loved flavors.

Flank steak rubbed with great spices and grilled medium-rare. Served with a chipotle aioli and caramelized veggies. Now the one unsatisfying part of this dish was how the juices dripped down your arm because the iceberg lettuce just couldn't contain them. Yeah, that's an issue. Next time we will use romaine instead or just serve it all over greens and skip the whole wrap thing all together. 

But truly that's the only thing to complain about this recipe. This was by far the best meal we've had during our Whole 30 challenge and we're 14 days in. This will also become part of regular Paleo recipe rotation.

RECIPE:

Fajita Lettuce Wraps with Chipotle Aioli (adapted from the 30 Day Guide to Paleo Cooking)

1/2 Tblspn chipotle powder

1 Tblspn smoked paprika

1 Tblspn onion powder

1 Tblspn garlic powder

1 teaspoon sea salt

2 teaspoons ground black pepper

2 Tblspns ghee (clarified butter)

1 red bell pepper, sliced

1 cup white mushrooms, sliced

1 small onion, sliced

1/2 lb. flank steak

Chipotle Aioli

1/2 cup homemade mayonnaise

1 chipotle with adobo sauce, minced

1 head iceberg lettuce

1 avocado

1. In small bowl combine dry spices, salt & pepper

2. Melt ghee in large skillet over medium-high heat. 

3. Add the red pepper, mushrooms, and onions to the skillet and saute' seasoning liberally with the spice mixture.

4. When the veggies are soft.

5. Season with flank steak with spices. Heat grill, cook flank steak to medium-rare.

6. Let steak rest. When rested slice thinly.

7. Mix mayo with chipotle. 

8. Place the steak and vegetables in a lettuce cup, and top with avocado and chipotle aioli.

Paleo Paella

So the deal with Paleo that attracts it to us is that it never, ever feels like a diet because although there are certain foods you never have like; dairy, wheat, rice or sugar, there are so many incredibly delicious foods that you do have that we rarely miss those things. Well, except cheese for me to be honest! But not as much as I would expect to. 

This recipe for Paleo Paella is one that totally keeps us committed to make it through these 30 days. We love making traditional seafood Paella. The flavorful sofrito, the crispy rice that forms at the bottom of the pan. Such great flavors.

So when we found this recipe in the 30 Day Guide to Paleo Cooking cookbook for a paella that is made with 'riced cauliflower' we were sold on giving it a try. Although we were definitely skeptical about the idea of shredded cauliflower even being remotely like rice we were curious enough to give it a try.

The Paela turned out fantastic. You have to try riced cauliflower. It is so surprising. G said he didn't miss the crispy rice bottom of our usual paella recipe at all. We also added ground chorizo that we feel really helped bring out the traditional flavor we love. We both agreed even after the 30 days this recipe will be on our usual Monday through Friday Paleo rotation.

RECIPE:

Paleo Paella (from 30 Day Guide to Paleo Cooking)

1 head cauliflower, grated

1 TBLSPN ghee (clarified butter)

1 large carrot, peeled and diced

1 small yellow onion, diced

1 red bell pepper, diced

3 garlic cloves, smashed

1/4 lb. ground bulk chorizo

1/2 lb. boneless, skinless chicken breasts, cut into bite sized pieces

1/2 lb. wild caught shrimp, peeled & deveined

4-8 strands saffron

1 TSPN turmeric

2 TSPNS smoked paprika

1/4 TSPN chipotle powder

Salt & pepper to taste

1 handful flat leaf parsley plus extra for garnish

1. Use a large box grater or food processor to shred the cauliflower florets into a rice-like texture. (We used the food processor and it was simple and fairly mess free.)

2. In a large dutch oven heat the ghee over medium heat.

3. Add the carrot, red pepper, and onion to the dutch oven and saute' until softened.

4. Add the smashed garlic to the pot along with the chorizo and chicken breast. Cook 2-4 more minutes.

5. Add the shrimp and cook until translucent.

6. Season with saffron, turmeric, smoked paprika and chipotle. stirring to make sure the seasonings are evenly distributed.

7. Add the riced cauliflower to the pot and stir to combine.

8. Season with salt & pepper and add the parsley. Continue to cook until cauliflower softens.

9. Garnish with extra parsley if desired and serve.