Recipes

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

2 beef inside skirt steaks (2 lbs of steak)

Lettuce leaves

Marinade

¼ cup coconut aminos or wheat free tamari

1 tablespoon Thai fish sauce

1 teaspoon fresh grated ginger

Big pinch of cayenne pepper

Black pepper to taste

Mango Salsa

1 cup green mango, finely diced

1/2 small red onion, thinly sliced

1 avocado, finely diced

1/3 cup cilantro leaves, finely diced

½ teaspoon freshly grated ginger

1 teaspoon garlic powder

1 tablespoon fresh squeezed lime juice

2 tablespoons olive oil

Whisk all marinade ingredients together.  Cut each steak into three even pieces and toss in the marinade until all steaks are well coated.  Let the steaks  sit in the marinade at room temperature for 20 minutes and then grill for 1-2 minutes on each side.  Remove the steak from the grill and let it rest for 10 minutes or while you prepare the mango salsa.

In a medium sized mixing bowl, gently toss together all the mango salsa ingredients and set aside.   Thinly slice the grilled steak into strips.

To serve, place a few lettuce leaves on each plate, top with a serving of steak strips and finish with a large scoop of the mango salsa.

Enjoy!

Paleo

Meatballs

3 lbs ground beef

1 cup finely diced red onion

1 cup apple finely diced

1 egg

2 tablespoons curry powder

½ tablespoon sea salt

Fresh ground black pepper to taste

Preheat oven to 400. In a large bowl, place all of the meatball ingredients and mix well.   using your hands.  Form into meatballs just a little bit bigger than a golf ball and place into a large glass baking dish.  Bake for 25 minutes.  Makes 24 meatballs.  While the meatballs are cooking prepare the sauce!

Curry Sauce

2 tablespoons coconut oil

1 teaspoon crushed garlic

1 tablespoon raw organic honey (optional)

1 tablespoon curry powder

2 tablespoons tomato paste

½ cup chicken broth

In a large skillet saute the garlic in the coconut oil over medium heat for 2-3 minutes. Add the honey, curry powder, and tomato paste and whisk together.  Add the chicken broth and continue to whisk until the sauce is smooth.  Bring to a simmer.  After the meatballs come out of the oven, add them to the sauce in the skillet and coat well.  Cover and cook for an additional 5-10 minutes.  Serves 6-7.

Serve with vegetable of chioce.

Enjoy!

Paleo

Paleo Bars aka Crack Bars…they are addictive!

1/2 cup cocoa
1/2 cup almond flour
2 cup unsweetened shredded coconut
8 tablespoons of coconut oil
8 tablespoons of honey

Heat the coconut oil and honey together.
In a bowl mix all other ingredients, then pour the oil and honey over it and mix.
Press it out on wax paper on baking sheet put in the freezer for 10 mins then keep in the refrigerator.

Additional Options:

• Add additional chopped nuts i.e. pecans, slivered almonds, bacon pieces, dehydrated berries, etc.
• I’ve made it with left over bacon grease in a pinch because of no coconut oil.  Totally worked and still yummy, although coconut oil is healthier

Makes six 4-inch pancakes:

• 1 cup frozen spinach, defrosted in the microwave and squeezed dry (you end up with about 1/3 cup of spinach)
• 4 eggs
• ¼ cup coconut flour
• 2/3 cup diced ham
• 1 teaspoon Sunny Paris seasoning
• ½ teaspoon baking powder
• Kosher salt
• Freshly ground black pepper
• ghee or coconut oil

View the link on directions how to make.

http://nomnompaleo.com/post/5568966009/egg-foo-young-ish-spinach-egg-ham-coconut

Paleo

Ingredients:

• 6 Baby Portobello Mushrooms
• 4 strips of bacon, chopped
• 3 – 4 green onions, chopped
• 3/4 tbsp butter OR coconut oil
• 1 Thai chili, chopped (optional)

• 1 tbsp shredded cheese (optional) *Disregard if you are strict paleo.*

Sautee all ingredients, with the exception of the mushrooms and cheese of course, and park on the side.   While you’re slowly sautéing the bacon, etc., cut the Portobellos out into little cups with a very sharp knife – carefully so not to destroy the mushroom cup. Finely chop the scooped out mushroom flesh and combine with the saute mixture, fold in well. Place your mushroom cups onto parchment paper and carefully stuff them. If you like you can top them with a little shredded cheese and bake on 350 F for 10 – 12 minutes.

Enjoy!

Paleo

Serves 4

INGREDIENTS:

4 x 6oz portions wild halibut

2-3 large zucchini – thinly sliced lengthwise 1/8″ thick
1/2 lemon – zested
S&P
olive oil

DIRECTIONS:
Begin by washing and drying the zucchini. Top and tail them and very carefully slice them lengthwise either with a sharp knife or a Chinese mandolin. You can pick one up in an Asian market or a kitchen/home supply store. It’ll make this task a lot easier. Once all the zucchini are sliced, set aside.

Lay the fish on a cutting board and season with S&P and sprinkle of lemon zest. Rub the seasonings into the fish very gently.

To assemble halibut:

On a clean surface lay 4-5 zucchini slices, slightly over lapping and parallel with each other. Place seasoned halibut on one end perpendicular, across the zucchini. The idea here is to wrap the fish in the zucchini. Fold one end of the zucchini under the fish and roll the halibut over thus keeping the halibut neatly wrapped so that the ends of the zucchini overlap each other making that side the bottom.

Preheat large non-stick pan on medium high heat for 2-3 minutes. Add 1 tbsp olive oil. Holding the halibut securely, lay the bottom of the fish in the pan first. The objective here is to seal the bottom thus fastening the zucchini around the halibut. Sear for 2 minutes or until golden brown. Gently flip fish over on all sides until nicely browned. Remove to foiled oven tray.

Preheat oven to 420°F.
To finish, pop fish in oven for 4-5 minutes to cook through.

This can be done slightly ahead of time and refrigerated, just be sure to remove the fish from the fridge 1 hour head of cooking so it comes up to room temperature.

ENJOY!

http://gavanmurphy.com/zucchini-wrapped-wild-halibut/

Paleo

This recipe looks and sounds amazing. I’m hoping to try it within the next week. If anyone makes it before, let me know how it turns out!

Ingredients (serves 2):

Turkey Cutlets
- 2-3 turkey cutlets (or chicken or veal or whatever cutlet)
- 1 Tbsp coconut oil
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- 1.5 tsp Paprika
- 1 tsp ground mustard
- 1 tsp ground garlic
- salt and pepper

Taro Chips (serves 2)
- 2-3 taro roots – peeled and sliced in a Mandolin to thin slices.  Or you can finely slice them yourself
- 1.5 Tbsp of coconut oil
- sea salt

Directions for Turkey Cutlets:

1. Mix together spices and rub liberally onto both sides of turkey cutlets.
2. Heat a non-stick skillet with the coconut oil.  Once the pan is at a medium-high heat, add each cutlet.
3. Cook for 2-3 min.  Flip and cook the other side for 2-3 minutes.
4. I served mine on a bed of arugula with some cherry tomatoes and an olive oil/balsamic dressing

Directions for Taro Chips:

1. Pre-heat oven to 350
2. Melt coconut oil.
3. On a baking sheet lined with foil, spread out sliced taro – pour coconut oil over top and sprinkle with salt.  Mix around thoroughly to ensure both sides of each taro piece is coated.
4. Bake for 20-30 minutes or until they start to brown.

Enjoy!

http://cosmopolitanprimalgirl.wordpress.com/2011/04/25/herb-crusted-turkey-cutlets-taro-chips/

Paleo