Cook of the Week Kelly Kelley recipes

Paleo Pecan-Maple Salmon

4 (4 ounce) salmon fillets

Salt and ground black pepper to taste

½ cup pecans

3 tablespoons pure maple syrup

1 tablespoon apple cider vinegar

1 teaspoon smoked paprika

½ teaspoon chipotle pepper powder

½ teaspoon onion powder

Place salmon fillets on a baking sheet and season with salt and black pepper.

Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.

Preheat oven to 425 degrees (220 degrees C).

Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.

Serves 4

Paleo Shrimp & Pesto Zucchini Noodles

Marinade for shrimp

Juice of 1 lemon

1 clove of minced or pressed garlic

¼ tsp. red pepper flakes

Salt and pepper to taste

Pesto for shrimp

2½ cups of fresh whole basil leaves

¼ cup of pine nuts, toasted

1 clove garlic

½ teaspoon of sea salt

1 teaspoon lemon juice

¼ cup extra virgin olive oil

Entrée ingredients

2 ounces pancetta, diced

½ pounds large, uncooked shrimp, peeled and deveined

2 zucchinis, julienned or spiral sliced to create the noodles

½ cup of halved cherry tomatoes

1 Tablespoon butter or ghee

1 Tablespoon olive oil

First, combine marinade ingredients and pour into a sealable plastic bag, add shrimp, and place in refrigerator.

Next make the pesto. Start by spreading out the pine nuts on a cookie sheet and toast in a 350-degree oven for 5-7 minutes - keep an eye on them to make sure they don't burn.

In a food processor, combine the pine nuts with the remaining ingredients for the pesto sauce - don't add the olive oil just yet.

Now, slowly pour in the olive oil while food processor is churning to combine.

Slice zucchini (julienne or spiral) into a small bowl - set aside

Fry pancetta, remove from skillet, and set aside. Leave fat in pan.

Add the marinated shrimp to the skillet with pancetta drippings.

Cook shrimp about 2-3 minutes per side, or until shrimp is pink.

At the last minute, toss in the halved cherry tomatoes. Remove shrimp and tomatoes from pan and set aside Next, add 1/3 to ½ cup of your pesto sauce to the skillet along with the zucchini noodles. Toss together and heat through 1-2 minutes. Plate noodles, and top with the shrimp and tomatoes, and sprinkle with cooked pancetta.

Serves 2-3

One-Skillet Paleo Mediterranean Chicken Recipe

½ yellow onion, diced

2-3 cloves garlic, minced

8 ounces mushrooms, sliced

3 Roma tomatoes, diced

8 ounces jarred artichoke hearts, liquid drained

½ cup sun-dried tomatoes, chopped

1/3 cup Kalamata olives, chopped

1 pound precooked chicken

2-3 Tablespoons olive oil or ghee (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)

1 Tablespoon balsamic vinegar

1 teaspoon dried parsley

1 teaspoon dried oregano

2 Tablespoon fresh basil, chopped for garnish

Salt & pepper to taste

In a large skillet over medium heat, add 1 Tablespoon of olive oil and sauté the chopped onions for 3-4 minutes. Add the minced garlic in with the onions, and sauté together one more minute. Add the sliced mushrooms and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes. Next add the chopped chicken and spinach to the pan - stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed. Serve hot garnished with the fresh basil.

Hearty Paleo Steak & Potato Salad Recipe

2 Tablespoons olive oil

1 clove of garlic, minced

Salt & pepper

2 medium white sweet potatoes, peeled and cut into wedges

1½ pounds steak (sirloin, top loin, porterhouse, rib-eye - whatever you like)

1/3 cup red onion, chopped

4-6 cups of prepackaged greens (ex: spinach/arugula mix)

½ cup dressing* (Start with ¼ of fresh lemon juice and slowly whisk in 3/8 cup of olive oil. Makes a little over ½ cup.)

4 slices bacon, precooked and crumbled

1 avocado, pitted and cubed

Prepare your salad dressing and store in refrigerator.

Preheat oven to 450 degrees. Place raw sweet potato wedges in a mixing bowl. Add 2 tablespoons of olive oil and a clove of minced garlic. Season with salt and pepper, then toss well. Place wedges on a baking sheet and roast until slightly golden and tender - about 20 minutes. Grill or pan-sear your steak to desired doneness, let rest 5 minutes, then cut against the grain into thin strips.

Start your plates with beds of salad mix, top with steak, potatoes and onions, sprinkle with avocado cubes and bacon, and finally drizzle with lemon vinaigrette.

Serves 3 to 4