Tag Archives: Portland Paleo

Mexican Stuffed Peppers with Mango Salsa

I’ve always liked stuffed peppers; my mom used to make them with a tomato sauce, white rice and ground beef stuffed into a green bell pepper and covered with cheese. I have always liked tacos, too. This recipe was my (successful) attempt to mix the best of both- a mexican-style stuffed pepper. Pair the stuffed pepper (with slightly spicy ground beef) with a side of sweet mango salsa and it is absolutely delicious! (Of course, I am biased…)

Ingredients for Stuffed Peppers:
1 lb grass-fed ground beef
1/2 red onion, chopped
1 small bunch chopped fresh cilantro
1-2 tsp chili powder (depending on spice preference) 
1/2 tsp cumin
2 fresh garlic cloves, chopped
3 peppers (for stuffing)
1 cup tomato salsa for topping

Ground beef cilantro onion

In a skillet or frying pan, add butter, onion, garlic, spices, cilantro and ground beef
(set peppers and salsa aside for now)
Cook over medium heat, stirring and breaking up the beef as it cooks

While beef is cooking, prepare your Mango Salsa

Ingredients for Mango Salsa:
1 cup chopped mango (can use frozen and thaw out, or cut fresh mango)
Small bunch fresh chopped cilantro
Small bunch fresh chopped dill
1/4 chopped red onion
(I also like to add tomatoes)

Mango Salsa Ingredients

Mix all ingredients together

Mango Salsa from Keirstens Kitchen

Now for the rest of the stuffed peppers…

Once the beef is done, set aside
Preheat oven to 375 F
Cut peppers in half and de-seed, as pictured below


Stuff the peppers with the cooked beef mixture
Top with salsa
Bake at 375 for approximately 15 minutes, or until peppers are desired texture (I like mine still a bit firm)

Keirstens Kitchen Stuffed Peppers

Remove from oven and allow a few minutes to cool before serving



Keirstens Kitchen Stuffed Peppers with Mango Salsa and Avocado

Suggested purchase: Glass Pyrex baking dishes! You can get a set of 3, HERE on Amazon for $20.00 (at time of post) and they even have lids. You can bake in these, then cover and refrigerate. Easy to hold leftovers and oven and dishwasher safe! 

Gluten-Free Fried Chicken

I have 2 nieces (ages 6 and 3) and a nephew (age 10.) Whenever they come over for dinner, they ask for pizza or pasta, sometimes “salad tacos” (tacos on Romaine lettuce leaves in lieu of corn taco shells, recipe HERE.)

On pizza nights, I usually make this Bob’s Red Mill Gluten-Free Crust. On “pasta” nights, I throw together some spaghetti squash (recipe for Spaghetti Squash and Meat Sauce HERE) along with a good protein and vegetable on the side. I didn’t use cheese for this recipe, but I imagine it would be delicious; a gluten-free fried chicken recipe turned chicken parmesan!

3-4 chicken thighs (can use bone-in thighs, drumsticks or breasts, too. Just adjust cooking times accordingly.) 
2 cups almond meal
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasonings (usually contains parsley, basil, oregano, thyme, etc.)
few pinches of dried rosemary
1/4 tsp sea salt
1/4 tsp ground black pepper
Oil for frying (coconut oil recommended. I use THIS ONE.)

Heat oil in a skillet over medium-high heat until melted
While oil is melting, mix almond meal, garlic powder, onion powder, Italian seasonings, salt, pepper and dried rosemary together in a medium bowl


Coat chicken in the mixture
(I hardly ever use an egg wash due to cooking for people with egg allergies, but feel free!) 
Place coated chicken in skillet (may splatter a bit, so be careful)  



Cook over medium heat for approximately 10-12 minutes without flipping

Flip chicken and continue to cook for another 10-12 minutes (longer if using breasts or thicker cuts of chicken) 




Serve fried chicken with pasta and sauce for a chicken parmesan-type meal, over a salad, with a side of vegetables and gluten-free carb source or simply enjoy with some Ranch dip (recipe HERE!)




Wild Shrimp Stir Fry

First and foremost, yes, this recipe contains RICE! I know some of you will likely shake your head and be disappointed with me… but give me a chance, here! (I do say Paleo-ish!)


Organic, non GMO white rice is a gluten-free food. It has been stripped of its bran and hull, removing parts of the seed that may be harmful to our bodies (or at least considered an antinutrient, blocking the absorption of various vitamins and minerals.)

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Maple Chicken Salad w Roasted Carrots

Lately, I have been into making all sorts of roasted vegetables. One of my favorites has been roasted carrots. Quite simple, really- just carrots, oil, cinnamon, sea salt and cayenne pepper.

I had some Maple Mustard dressing from Steve’s Paleo Goods, as well as some leftover chicken thighs in my refrigerator. I threw these over some raw spinach to make a quick salad and was quite pleased at how delicious the carrots were with the pairing of maple, mustard and greens.
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What’s in Keirsten’s Kitchen Today?

I’ve had a few people ask me for examples of my everyday grocery list. I have posted pictures on my Facebook page, along with a few short lists after my grocery store/farmer’s market trips, but never a video.

farm food

I recently spent a week in Seattle, and upon arrival home, ate mostly everything in my refrigerator and freezer before restocking. I typically shop at both Whole Foods and Trader Joe’s, in addition to buying meat from local farms and fish from local fish markets (I also purchase meat at Whole Foods, but it is my second choice to farmer’s markets or local farms.) Yesterday, I shopped at Whole Foods and Trader Joe’s for some basic food items. After I was done putting it away, I thought to myself, “that looks much better- we have food!” I figured it would be a good opportunity to do a quick video to show you what I have on a regular basis, as my grocery list (in my head- I never write it down) is almost always the same. I had not yet been to the fish market or farm where we often get our meat, Spring Brook Farm. We buy wild fish, most often haddock, red snapper or mackerel. We also purchase grass-fed ground beef and steaks from the farm.

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Orange Chicken with Cabbage Slaw

As a kid, I loved Chinese food. Beef and broccoli, General Tso chicken, lo mein, egg rolls, pork fried rice… and orange chicken. I used to make orange chicken, pre-Paleo, and use soy sauce and orange juice concentrate. I hadn’t even thought about this in years, until I went to Seattle last week for Thanksgiving. We ate out at lots of different places, mostly Asian-influenced restaurants, and I wanted to eat everything on the menu. At one particular place, it was a toss-up between orange chicken (gluten-free, but not necessarily “Paleo”) and a duck noodle salad (also gluten-free.) So, of course, I got the duck noodle salad (it was delicious!) but I’ve thought about orange chicken since…

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