Category Archives: Grill Recipe

Paleo & Whole30 Grilled Peach Salad With Bacon

This crunchy, sweet, and savory Paleo & Whole30 Grilled Peach Salad with bacon is a refreshing summer salad that comes together in no time. The lemon date vinaigrette ties the flavors together beautifully!

Whole30 Grilled Peach Salad With Bacon

Summer is all about peaches and grilling for me, so I was beyond excited to see the first sign of peaches at the farmers market over the weekend. While I love juicy and drip-down-your-chin peaches on their own, one of my favorite ways to enjoy any fruit is by grilling them! If you’ve never tried grilling fruits before, you are missing out big time.

Paleo & Whole30 Grilled Peach Salad With Bacon Recipe

Grilling fruits caramelizes their natural sugars and really brings out their flavors to a whole new level. That’s what makes this Whole30 grilled peach salad so incredibly delicious.

Grilled peach slices are combined with salty bacon, toasted crunchy walnuts, and refreshing cucumbers and onions, all over a bed of slightly bitter arugula, then drizzled with a lemon date vinaigrette that makes the flavors pop and meld together in the most amazing way.

Whole30 Grilled Peach Salad With Bacon

Summertime Favorite

While this paleo and Whole30 grilled peach salad is quite simple and quick to make, the flavor profile and its fancy presentation makes it suitable for your next dinner party as well. Not only that, the components are meaty and filling enough to serve as a meal, and that’s how I’ve been enjoying it for a delicious way to up my fruits and veggie intake.

Whole30 Grilled Peach Salad With Bacon

Keep It Whole30

If you are in the middle of the Whole30 challenge, this salad is the perfect way to indulge in the best summer flavors without any added sugar. Just make sure your bacon is Whole30-compliant (no sugar or nitrates!) and use the vinaigrette recipe as written in the instructions.

If you are NOT doing the Whole30, you can substitute dates with honey for the vinaigrette, since you are more likely to have that on hand than medjool dates.

Hope you take advantage of summer’s best flavors and make this Paleo & Whole30 Grilled Peach Salad With Bacon!

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Paleo & Whole30 Grilled Peach Salad With Bacon

This crunchy, sweet, and savory Paleo & Whole30 Grilled Peach Salad with bacon is a refreshing summer salad that comes together in no time. The lemon date vinaigrette ties the flavors together beautifully!
Course Main Course, Salad
Prep Time 10 minutes
Cook Time 14 minutes
Servings 3 servings
Calories 467kcal

Ingredients

Lemon Date Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp dijon mustard
  • 1 tsp fresh thyme
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 pitted medjool date 2 tsp honey if not on Whole30

Grilled Peach Salad with Bacon

  • 1/2 cup walnuts
  • 4 slices thick cut bacon
  • 2 peaches sliced
  • 4 cups arugula packed
  • 1 cup diced cucumber
  • 1/2 medium red onion sliced

Instructions

  • Place all ingredients for the vinaigrette in the blender and blend until smooth. Set aside.
  • Heat a dry skillet over medium heat. Add walnuts and heat until browned and fragrant, about 4-5 minutes. Remove from the pan and set aside.
  • In the same skillet, add the bacon and cook for 5 minutes until crispy.
  • Remove from heat and roughly chop into small pieces. Reserve the bacon fat.
  • Heat a grill or a grill pan over medium high heat.
  • Brush the peach slices with the bacon fat on both sides.
  • Grill the peach slices until grill marks appear, about 2 minutes on each side.
  • Assemble the salad: Place arugula, cucumber, and red onion in a large bowl. Top with toasted walnuts, bacon, and grilled peaches. Drizzle with the prepared vinaigrette.
  • Toss to coat before serving.

Nutrition

Serving: 1serving – makes 3 | Calories: 467kcal | Carbohydrates: 24g | Protein: 9g | Fat: 39g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 616mg | Potassium: 538mg | Fiber: 4g | Sugar: 17g | Vitamin A: 19.8% | Vitamin C: 26.3% | Calcium: 8.3% | Iron: 8.2%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Pineapple Fried Rice with Grilled Pineapple Pork (Whole30)

Celebrate summer with this Whole30 and Paleo Pineapple Fried Rice, served with perfectly juicy and flavorful grilled pineapple pork tenderloin.

Paleo Pineapple Fried Rice with Grilled Pineapple Pork Tenderloin

The weather sure has been warming up and I’ve been firing up my grill more and more, and I’ve been absolutely loving it. If you couldn’t tell, I’m a huge fan of the grill because I think it makes food look and taste better with its char marks and subtle smokiness, and you can see some of my favorite grill recipes here.

I’ve recently been seeing pineapples coming out at the market, which makes me so happy. They are one of my favorite fruits because they are so dang refreshing, while tasting perfectly sweet and tart. Plus, they remind me of summer, which is always a good thing for me.

Today’s recipe is a celebration of welcoming the warmer months, using the grill to cook the pork tenderloin to a perfectly juicy finish, and incorporating pineapples into this paleo pineapple fried rice to infuse the sweet and savory flavors together. I don’t know about you, but the combo of pineapples and pork is a match made in heaven.

Paleo Pineapple Fried Rice with Grilled Pineapple Pork Tenderloin Paleo Pineapple Fried Rice with Grilled Pineapple Pork Tenderloin

The pineapple adds a delicious flavor and sweetness without overpowering the flavors in this paleo pineapple fried rice, and it goes so well with the spices like coconut aminos and tumeric. I usually don’t like dishes that are too sweet, but this tasted perfectly balanced and I ended up eating way more than I intended.

Of course, the main star of the dish is the pork tenderloin. I’ve never grilled pork tenderloin before this, but you bet that’ll be the only way I cook it from now on because it turned out fantastic! It formed a beautiful golden crust on the outside, while being super moist inside. The marinade gives it an amazing flavor and my husband kept saying I have to make it again soon.

If you own a grill, I couldn’t suggest this recipe enough! But even if you don’t, you can always use the broiler to cook up this easy and delicious dish that everyone will go crazy for.

Paleo Pineapple Fried Rice with Grilled Pineapple Pork TenderloinPaleo Pineapple Fried Rice with Grilled Pineapple Pork Tenderloin

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Paleo Pineapple Fried Rice with Grilled Pineapple Pork

Celebrate summer with this Whole30 and Paleo Pineapple Fried Rice, served with perfectly juicy and flavorful grilled pineapple pork tenderloin.
Course Main Course
Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings 4 servings
Calories 458kcal
Author Jean Choi

Ingredients

Pineapple Grilled Pork

  • 1 cup chopped pineapple
  • 6 tbsp coconut aminos
  • 5 garlic cloves peeled
  • 1 inch fresh ginger
  • 2 tsp dijon mustard
  • 1 tsp sea salt
  • 1 lb pork tenderloin

Pineapple Fried Rice

  • 1 large cauliflower or 5 cups of pre-riced cauliflwoer
  • 4 tsp coconut oil divided
  • 2 eggs whisked
  • 1/2 medium red onion chopped
  • 1 medium carrot diced
  • 1 red bell pepper chopped
  • 2 garlic cloves minced
  • 1 inch fresh ginger minced
  • 2 tsp sea salt divided
  • 1 cup diced pineapple
  • 1/4 cup coconut aminos
  • 1 tsp turmeric
  • 3 green onions chopped
  • Optional: Chopped cilantro for garnish

Instructions

Pineapple Grilled Pork

  • Combine pineapple, coconut aminos, garlic, ginger, dijon mustard, and sea salt in a food processor, and blend until smooth and creamy. 
  • Add the pork to a large resealable bag, then pour in the marinade. 
  • Marinate in the refrigerator for 4 hours to overnight. 
  • Remove the pork from the refrigerator and let it sit at room temperature while you prepare the grill. Discard the marinade.
  • Preheat the grill to high.
  • Place the pork tenderloin over direct heat and close the lid. Grill for one minute. 
  • Repeat for the 3 remaining sides of the pork.
  • Move the pork to indirect heat and grill for 4 minutes with the lid closed. 
  • Flip and repeat, until the internal temperature of the pork reaches 140 degrees F.
  • Remove from the grill and let it rest for 10 minutes. Make the Pineapple Fried Rice while the pork rests.

Pineapple Fried Rice

  • If using a whole cauliflower, remove the leaves off the cauliflower and cut off the florets from the roots.
  • Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set aside. 
  • Heat 1 tsp of coconut oil in a large skillet over medium high heat. 
  • Add the eggs and cook stirring for 1 minutes, until the eggs are set and scrambled. Transfer to a dish and set aside
  • Heat 1 tbsp of coconut oil in the same skillet. 
  • Add onion, carrot, red bell pepper, garlic, ginger, and 1 tsp sea salt.
  • Cook stirring for 4-5 minutes until the onion is softened.
  • Add cauliflower rice, pineapple, coconut aminos, turmeric, and 1 tsp sea salt.
  • Stir together to coat, then close the lid. Lower the heat to medium low and let it cook for 5 minutes.
  • Uncover, add scrambled eggs and green onions, and stir.
  • Remove from heat and plate. Cut the pork into thin slices and add to the pineapple fried rice. 
  • If using, garnish with cilantro before serving. 

Nutrition

Serving: 1serving | Calories: 458kcal | Carbohydrates: 61g | Protein: 29g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 155mg | Sodium: 2648mg | Potassium: 1092mg | Fiber: 6g | Sugar: 43g | Vitamin A: 76.6% | Vitamin C: 100.3% | Calcium: 9.4% | Iron: 16.6%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Skirt Steak with Chimichurri Sauce (Whole30, AIP, Keto)

Whether you are eating Whole30, AIP, or keto, this paleo Skirt Steak is the perfect celebratory menu item that comes together quickly and easily! The chimichurri sauce adds the most wonderful flavor. 

Paleo Skirt Steak with Chimichurri Sauce

Is there anything better in this world than a properly grilled steak?? (No. The answer is no.) We grill steak about once every 2 weeks in our household and it’s definitely an indulgence. We only buy grass-fed, pasture-raised steaks from the farmers market, and that can get a bit pricy if we aren’t careful. And when it’s a special treat like that, I get pretty devastated if it doesn’t taste right.

Paleo Skirt Steak with Chimichurri Sauce Recipe

Thankfully, I’ve perfected my steak recipe over the past few years, and I love how it turns out almost every time now. And with the addition of my Creamy Chimichurri Sauce, it tastes amazing even when I overcook the steak sometimes.

Paleo Skirt Steak with Chimichurri Sauce Paleo Skirt Steak with Chimichurri Sauce

Grilling Isn’t Necessary!

If you don’t own a grill, you can broil your  paleo skirt steak or cook it on a cast-iron skillet. The creamy tartness of the chimichurri sauce complements the steak perfectly and I can’t believe I only discovered this combo recently.

Perfect for Leftovers

The best part, of course, is the leftovers, and I love to enjoy the steak the next day on a salad, tacos, or stir-fry. If you’ve been intimidated about cooking steak in the past, don’t be. It’s actually really easy, and the result is just so dang delicious!

Paleo Skirt Steak with Chimichurri Sauce

Chimichurri Skirt Steak Paleo
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Paleo Skirt Steak with Chimichurri Sauce

Whether you are eating Whole30, AIP, or keto, this paleo Skirt Steak is the perfect celebratory menu item that comes together quickly and easily! The chimichurri sauce adds the most wonderful flavor. 
Course Main Course
Prep Time 5 minutes
Cook Time 8 minutes
Marinating Time 3 hours 30 minutes
Total Time 13 minutes
Author Jean Choi

Ingredients

Marinade

Instructions

  • Place the skirt steak inside a plastic ziplock bag.
  • Whisk together all ingredients for the marinade pour into the steak over the steak.
  • Marinate in the refrigerator for at least 3 hours. You can make the Creamy Chimichurri Sauce during this time.
  • Remove the steak from the fridge 30 minutes before cooking.
  • Heat the grill to high.
  • Grill the steak 3-5 minutes per side for medium rare, depending on the thickness of the steak. Cook longer if desired.
  • Let the steak for 10 minutes, before slicing thinly against the grain.
  • Drizzle Creamy Chimichurri Sauce over the steak before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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