International Dishes

International Dishes

Ingredients:
2 tablespoons olive oil
Zest and juice of 4 limes
1/2 teaspoon cayenne pepper
1 teaspoon minced garlic
2 jalapenos chopped
1 (8-ounce) can chipotle chilies
1/2 teaspoon crushed red pepper
1 pound free-range, organic, grass fed steak, chicken or fish, cut into 1-inch strips
1 onion, cut in small slices
1 green bell pepper, cut in rings
1 red bell pepper, cut in rings
Freshly ground black pepper, to taste

Directions:
Mix the olive oil, lime juice and zest, chilies and seasonings together in a
shallow dish. Add the meat and marinate overnight for best flavor. Drain the
meat.
Preheat the grill. Place the meat in a grill basket, sprayed with cooking spray,
and cook for 5-12 minutes, or until tender. Do not overcook. Transfer to a plate.
Cook the vegetables for 8-12 minutes, until tender, stirring frequently so you
don’t burn the onions. Season with freshly ground black pepper to taste.
Serve the steak alongside the veggies.
Mexican Chicken Salad
Serves 4
Shredded chicken makes easy work of lunch on the Paleo diet. To make a quick
salad, simply add a few vegetables, a protein and a savory dressing. Switch it up for
variety. The basic formula for any salad dressing is simply one part acid to two
parts oil. Add seasonings, such as ginger, chilies, garlic or juice to change the
flavor.