Paleo Jerky and Spicy Cucumber Chips

My awesome friend, MG, is guest blogging for me.  YAY!!!

Road trip!!!!!

Generally, there is a ban in my house on buying anything else for my kitchen. Especially gizmo’s. I mean really, who needs all these things? (stick blender, mandolin, and now…dehydrator??) Well, I do! (at least I keep telling my husband that ) However, my last kitchen gizmo injured me (word of warning, be CAREFUL when using a mandolin) so my husband is super wary of any recipe that requires me to use a mandolin, or frankly, just storing yet ANOTHER thing in the kitchen. But alas, I am about to go on a trip, and have a TON of vegetables leftover from my crop share. So on my search of what to do with them so they don’t go bad, I decided that what could be better than turning something into a chip? Seriously, what can be bad about that?

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Spicy cucumber chips – Seriously delicious
4 cucumbers – with skins (sliced evenly, use the dreaded mandolin)
2 tbs. spicy olive oil (paid about $9)
sprinkle of salt.

Rub the cucumbers with the spicy olive oil, lay out on the dehydrator trays, lightly salt. That’s it!! Want it super low calorie, leave out the oil! These chips were amazing!! You can switch out the cucumbers for two bunches of Tuscan Kale, and those are super delicious as well.

With this new kitchen gizmo, I have to find something else to do with it before I go. What else can I throw in this thing with 1 day left before I leave? Jerky of course! (We are talking the perfect trip food!!) and finding a Paleo Jerky is not so easy. Especially Paleo Teriyaki Jerky! I adapted the recipe from here: http://www.nwedible.com/beef-jerky

Spicy Teriyaki Jerky

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2 lbs of grass fed London broil (cut to ¼ inch slices)

Marinade:
1 cup coconut aminos
3/8 cup palm sugar
1 tsp five spice powder
1 tbs ground ginger
1 tsp ground cumin (optional)
2 tbs. crushed red pepper (optional)

Combine all marinade ingredients together and mix well. Add the flank steak to the marinade (I prefer doing this in a zip lock bag) and let it marinate from 3-24 hours. (I did it for 4, and it came out great) Lay out on the dehydrator, and run for 4-6 hours. Once it’s done, let it cool completely before storing. That’s it!! If you don’t like cumin, I recommend leaving it out, since it was a strong flavor in this. I don’t think it would be lacking without that in it.

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