Recipes

 Paleo Baking

Paleo Pumpkin Squares:               

Ingredients:

• Almond flour
• Agave Nectar
• Egg
• Pumpkin Puree
• Salt
• Arrowroot powder
• Cinnamon
• Walnuts

Paleo Brownies:

Ingredients:

• Agave Nectar
• Almond Butter
• Cocoa
• Salt
• Egg
• Arrowroot powder
• Walnuts
• Almonds

Email any request to creaseylauren@gmail.com

 Ingredients:

▪   1 small handful of walnuts

▪   1 small handful of pecans

▪   2 tablespoons ground flax seed

▪   1/2 – 1 teaspoon ground cinnamon

▪   1 pinch of ground nutmeg

▪   1 pinch ground ginger

▪   1 tablespoon almond butter

▪   1 banana, mashed

▪   3 eggs

▪   1/4 cup unsweetened almond milk (add more if you prefer it a little runny)

▪   2 teaspoons pumpkin seeds

▪   1 handful of goji berries or fresh berries

Directions:

Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside.

Whisk together eggs and almond milk (you can use a blender) until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.

Stir in the nut mixture. Microwave or gently warm on the stove until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks.

Sprinkle pumpkin seeds and berries on top. Add more almond milk if you want.

Enjoy!

~Courtesy  EveryDay Paleo~

Ingredients:

2 Heads cauliflower

1 Dozen eggs

1 Cup sliced onions

3 Cups sliced celery

1 20oz Jar of classic dill pickles chopped (No sugar added) in future I would use 2

2 TBSP Dill

Black pepper to taste

1 1/2 Cup paleo mayo

Preparation:

Steam the cauliflower for 10 minutes and at the same time boil the eggs for 18 minutes. While all that is cooking, get to chopping and cutting all the ingredients.  Once everything is cooked let it cool.  I made the mayo at this time so as not to burn my little sausage fingers.  Once cooled, chop the cauliflower, peel the eggs and chop them also.  Add to a large bowl. Dump in the pickles, onions, celery, mayo, dill and pepper. Stir, put in the fridge and delight your loved ones.

Magical Mayo Recipe 

Ingredients:

1 Egg

1/4 cup of olive oil

1 TBSN Apple cider vinegar

1 tsp Yellow mustard

Dash of sea salt

Dash of paprika

Dash of cayenne pepper

Preparation:

In blender add egg, vinegar and mustard.  Put on low and add olive oil SLOWLY.  I put the oven timer on and add a splash every minute.  Blend until thickened.  I use a lot LESS oil then most paleo mayos so it won’t be as thick as you might except. Add spices.

Zoners for the No potatoes in here potato salad, here is your block count: I am counting 1 cup as 1P 2F and 1/2C.

*If you want to buy a mayo look for Canola Oil Mayo made by Spectrum. tastes amazing and is pure paleo/natural.*

Ingredients:

-        3 Tbsp coconut oil

-        1 medium onion, diced

-        1 celery stalk, diced

-        1 bay leaf

-        1 Tbsp fresh thyme, chopped

-        ½ tsp ground allspice

-        1 15-oz jar peeled whole chestnuts, chopped

-        4 cups vegetable stock

-        2 Tbsp Marsala wine (not really Paleo, but since it’s made from grapes which are Paleo, and you are cooking off the alcohol, I don’t think it’s really that bad—and it adds some fantastic flavor!)

-        1/3 cup full fat coconut milk

Melt coconut oil in a large pot and add onion, celery, bay leaf, thyme and allspice; cook 5 to 7 minutes.

Add chestnuts, stock and 2 cups water, and bring to a boil.  Reduce heat and simmer for about 25 minutes.

Remove bay leaf and puree soup in a blender (recommend doing this in batches) until smooth.

Return to pot and stir in Marsala and coconut milk.

Season with salt and pepper.

Serve with mushrooms:

For mushrooms, heat 1 Tbsp coconut oil and 1 or 2 cloves minced garlic over medium heat.

Add 8 oz sliced cremini mushrooms and cook for about 5 minutes.

Add 2 – 3 Tbsp Marsala and cook until most liquid has evaporated.

It’s the perfect time of year to enjoy a great eggnog drink. You don’t have to sacrifice yourself to the heavy cream and sugar of conventional eggnog. Try this paleo eggnog out. Its super easy and tastes delicious. For more of an ‘egg’ taste use less liquid. I made mine with full fat coconut milk and grated fresh nutmeg overtop. I’m going to leave it up to you if you want to add any alcohol to it for a big ‘nog’ kick.

Makes 1 serving:

In a blender, mix 1-2 raw egg yolks, 6 ounces coconut milk (or almond milk), 1-2 teaspoons maple syrup and 1/4 teaspoon vanilla extract. Blend for 30 seconds and serve dusted with nutmeg.

Here is a Primal Eggnog recipe. This requires a little more prep time but sounds just as tasty.

Sweet Potato Mash

This is delicious for breakfast served with sunny side up eggs and some walnuts/pecans.

Ingredients:

6 medium sweet potatoes, baked until soft and skinned

1/4 cup coconut milk

1 Tablespoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

Mash everything together in a bowl and serve! Easy!

Enjoy!

Cabbage appears to be the mother of all cruciferous (mustard greens, broccoli cauliflower and brussels sprouts) vegetables? It was grown more than 4,000 years ago and has quite the nutritional and health punch to the system.  Red and green cabbages are not only among the least expensive but also most disease preventative foods you can buy. Cabbage contains 70% of your Vitamin C, folate, potassium, Vitamin B and soluable fiber.  This helps fight off high blood pressure, heart disease and LDL cholesterol. Zone blocks are plentiful too; 3 cups cooked cabbage is equal to 1 carbohydrate block.

Stuffed Cabbage Leaves:

Ingredients:

5 medium cabbage leaves, rinsed (negligible)

1 teaspoon olive oil (3,F)

3/4 cups onion, minced (1/2,C)

3 black olives, chopped (1,F)

1/2 tablespoon raisins, chopped (1/2,C)

1/4 teaspoon paprika

1/4 teaspoon garlic powder (or 1 clove minced)

1/4 teaspoon salt

1/8 teaspoon black pepper

4 ounces chicken (4,P)

1/2 cup tomato sauce (1,C)

2/3 cup unsweetened applesauce (2,C)

Preparation:

In a covered glass bowl, microwave cabbage leaves in 1 tablespoon water for 4 minutes or until desired texture.  Set aside to cool.  Heat oil in sauté pan over medium heat.  Sauté chicken until just about done, add onions, olives, and raisins for approximately 5 minutes.  Add paprika, garlic, salt and pepper. Add 2 tablespoons of tomato sauce, cook another 2 minutes (be careful not to dry our chicken). Wrap filling in cabbage leaves. Serve with remaining tomato sauce.  Serve the applesauce as dessert.

Serves: 1,

4 block meal, (4P, 4C, 4F)

So here’s what I did:

Start with your fav pie crust (either the paleo one below or your own deep dish one from the store)

Paleo Pumpkin Pie

• 1 can of pure pumpkin (796ml)
• 3 large eggs
• 2 TBSP almond flour
• 1 cup agave nectar
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp sea salt
• 2 cups almond milk

Directions:

1. Mix pumpkin, flour, spices, and agave.  Beat in eggs.  Add milk. Blend with hand mixer or blender.
2. Pour into 2 pie shells
3. Bake at 425 degrees for 15 min; then reduce heat to 350 and cook for 45-55 minutes.
4. Let cool fully & serve!

Pie Crust
1.5 cups almond flour
1/4 cup coconut oil, melted

Preheat oven to 350. Mix together crust ingredients in small bowl. Press into pie dish to form crust. Bake for 5 minutes.

‘Awesome-Town’ Burgers recipe:

(serves 2 hungry CrossFitters or 8 misguided souls on eliptical machines who are concerned about ‘toning’)

• 1 pound grass-fed beef
• 1/4 pound of free-foraging piggy pork sausuage
• 6-8 cloves of garlic, minced (What’s with all of these recipes that call for 1 clove or garlic? Can’t we all agree that garlic is awesome, and more is better?)
• 1 fresh basil, minced
• 1 heirloom tomato
• 1 red onion
• 1 avocado
• 1 large sweet potato
• 2 duck eggs (Chicken eggs would be fine too)
• Lots of coconut oil
• Salt and pepper to taste

Combine the ground beef, pork sausage, garlic, basil, salt and pepper in a bowl, mash it around, then form two equal sized patties. Cook in a cast-iron pan with lots of coconut oil, or grill.  Since it has pork in it, you may want to cook it a little longer than you ordinarily would if it was just beef.  (probably 5-6 minutes per side on high heat, at least).

As the burgers are frying/grilling, microwave the sweet potato in a covered dish for 10-12 minutes, depending on the size of the potato. Or you can bake it but it will take longer.

Half the avocado and discard the pit. Cut each half into 4 equal-sized slices and set aside for later.

Cut the tomato and onion into slices.

Once the potato is finished, discard the skin (careful, it’ll be hot) and mash with a fork (it should be plenty soft). You can add some coconut oil for a different flavour. Use the mashed potato to form a small pile on each plate that will serve as the base for our burger. Put the burgers right on top of the mashed sweet potato.

Stack the tomato slices, red onion and avocado on top of the burger.

Last part – cook the duck eggs sunny-side up.  Duck eggs are about the same size as chicken eggs, so use a low heat and cover to ensure the whites cook through but the yokes are still runny.  You can flip the egg in the frying pan if you like.

Finally, carefully add the fried eggs on top of the burger tower.

Enjoy!!

Paleo