Tuesday, February 14, 2012
PALEO RECIPES (Share your Favorites!)
This is the place to share your favorite Paleo recipes as you find them. Any shared recipe will count as one point for "Knowledge". Remember, you only get one point per week. Make it worth it!!
Just share your recipes, links to recipes, etc in the Comments section of this post.
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Last night rest of the family was watching TV and eating chips, I wanted in but did not want to cheat.
ReplyDeleteI found this great Sunflower Sesame Crackers recipe.
Took about 20 minutes to make.
1 cup of unsalted sunflower seeds
1 cup of sesame seeds
Put sunflower seeds in blender and blend till its flour like. Add in sesame seeds and pulsate a few times just to blend it all together.
Pour into bowl, add 1/4 cup of water and stir till its dough like.
I added some ground red pepper for spicy taste.
Once its mixed well, pour it into pan on top of baking sheet. Put another baking sheet on top and roll it as thin as you can get it. Remove top baking sheet and cut into squares or any other shape you like.
Turn oven to 350 and bake for 20 minutes.
Let it cool for 5 minutes and you have yourself a great paleo friendly treat.
Original recipe http://www.marksdailyapple.com/sunflower-sesame-crackers-with-shrimp-pate/#axzz1mMyLKXpT
I suggest making your own variation with spices you like, I brought some into work and everybody thinks they are great.
Bonus: Kale chips - http://www.katheats.com/favorite-foods/kale-chips
My wife made these this morning for lunch, they rock!
Pedja
A couple of southern favorites submitted by Hazen giving Stu and Shelly Roy credit for the first.
ReplyDeletePaleo “fried” okra
1 bag frozen okra
Almond flour
Sea salt
Black pepper
Cayenne pepper
Put the frozen okra in a colander in the sink to thaw/drain. You can run water over it to speed the thawing. The okra will get nice and sticky as it thaws. You can add olive oil to it if you want before the next step, but I find it’s sticky enough without it.
Mix 1 cups almond flour and spices to your taste/tolerance in a big bowl (you could add coconut flour or other spices here too…be creative). Throw a handful of okra in the flour/spice mix and toss it around until covered, then place on a non-stick cookie sheet. Repeat until all okra is coated (you may need to add more flour/spices to cover it all).
Bake at 375 until crispy!
Paleo biscuits & sausage gravy
I got this recipe from Robb Wolf’s site (http://www.robbwolf.com/2011/01/05/gluten-free-sausage-gravy-paleo-biscuits/) and it was really good. If you use coconut oil in the biscuit recipe, it complies completely with our rules! The biscuits are good with a lot of other things too.
PALEO JAMBALAYA
ReplyDeleteIngredients:
2 large chicken breasts cut into bit-size pieces
1 lb. Andouille sausage, cut into ¼ inch thick slices
2 cups shelled, deveined shrimp
¼ cup Olive Oil
1 cup onion, chopped
1 large bell pepper, chopped
2 cloves garlic, minced
1 14.5 oz can diced tomatoes, undrained
1 ½ cups chicken stock
½ tsp. dried leaf thyme
1 Tbsp. parsley (fresh preferably)
1 tsp. chili powder
1 large head of cauliflower
Salt and pepper to taste
*we also add some Cajun seasoning
Method:
In a large skillet, heat the olive oil and lightly cook the sausage and chicken over medium heat. Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent. Transfer items from the frying pan into a large pot. Add diced tomatoes, chicken stock,, thyme, parsley and chili powder and bring to a simmer. While the mixture is simmering (about 20 minutes, stirring occasionally), place the cauliflower into a food processor (we cut off the stems and try to just do the head) and shred until it becomes the consistency of rice. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender. Add shrimp and simmer for another five minutes. Add salt and pepper to taste and adjust other spices as needed. Serves SIX.
FROM SHELLY ROY
Ok, I have a couple of questions about this recipe (because I think it sounds AWESOME!)
DeleteFirst, for the purposes of this challenge, can we eat sausages? Does Whole Food sell Gluten Free, store-made sausages? I'd hate to think of a world in which one must choose to eat Jambalaya without Andouille sausage!
Second, cajun seasonings typically include salt. Anyone know of one that doesn't? Or have a good recipe for making your own?
Peach Pecan Scramble - One of my favorite breakfasts! From: Kate Moran
ReplyDeletesmall peach
1 Tbspn unsweetened apple sauce
0.5 oz pecans (or walnuts)
1 Tbspn coconut oil
2 eggs
cinnamon
-chop up peach and nuts
-heat skillet and add coconut oil
-add peach and nuts
-sautee for about a minute
-in a mixing bowl, mix eggs and apple sauce
-add egg mixture to peach and nuts
-sprinkle with cinnamon
-cook til done
yum, this was good! mad it with a nectarine :)
DeleteSlow Cooker Marinara:
ReplyDeleteIngredients:
•1 pound ground beef
•1 medium onion, chopped
•2 cans (14-1/2 ounces each) diced tomatoes, undrained
•1 can (6 ounces) tomato paste
•1 bay leaf
•4 garlic cloves, minced
•2 teaspoons dried basil
•2 teaspoons dried oregano
•1 teaspoon sea salt
•1/2 to 1 teaspoon dried thyme
•2 carrots (shrdedded). I like sweet marinara so instead of adding sugar the carrots added a nice natural sweetness. Could use this idea for other recipes too!
Directions:
•In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
•Transfer to a slow cooker. Add the rest of the ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti squash.
*My sauce was very chunky but if you wanted yours more sauce like add more tomatoes and adjust spices to taste
Check out this great Paleo chili recipe for the slow cooker. It makes a week's worth of great dinners.
ReplyDeletehttp://www.albanycrossfit.com/nutrition/2012/02/jambys-paleo-crockpot-chili-for-the-soul.html
Whole organic chickens are on sale at Whole Foods tomorrow (Fri 2/17) for $1.99/lb!
ReplyDeleteRoast Chicken for dinner is soooo easy.
-Remove giblets, rinse and dry chicken
-Season the cavity with a little sea salt and pepper then stuff it with:
-lemon cut in half
-head of garlic cut in half crosswise
-bunch of thyme
-I usually rub the outside of the birth with a little bit of olive oil and sprinkle some sea salt and pepper.
-Tie up the legs, place in a roasting pan and roast at 400 for about 20 mins per pound.
-Drumstick should move easily and juices run clear when done.
-I also cut up chunks of veggies (carrots, onions, turnips) and place around the bird in the pan. They'll soak up the juices from the chicken and are delicious.
It's a great one pan meal! Serve with a green salad on the side.
I'm a sweets person, I'll admit it. I've looked long and hard for paleo dessert recipes, but most of what I found were sweetened with honey or agave, which are no-no's for this challenge. Then I found this recipe:
ReplyDeletePaleo Mug Cake
Ingredients(makes 1 cake/1 serving):
1 ripe banana
1 1/2 Tablespoons almond butter
1 egg
2 heaping Tablespoons 100% cocoa powder
2 Tablespoons chopped walnuts
Directions:
1. With a fork, mash the banana into a smooth puree.
2. Mix the almond butter, egg and cocoa powder into the banana puree until it forms an even batter.
3. Fold in the nuts and pour the batter into a mug or other microwave safe container. Be sure to only fill the container up to 2/3rds the way because it will expand in the microwave.
4. Microwave on high for 2 and 1/2 minutes until the center is set. Carefully remove the mug from the microwave and enjoy. Best when still warm.
Modified from original source- http://www.thewannabechef.net/2011/12/02/paleo-mug-cakes/
I'm also re-posting a link for almond milk, originally shared by Vicky. Her post was removed from the blog for some reason, but I thought it was a good one. http://paleolithicnutrition.org/paleo-milk. It's more watery than regular milk, but tastes great in coffee if you're like me and just can't drink it black. I only added vanilla, but I think it would be even better with honey (after the challenge).
Caldo De Pollo - from http://everydaypaleo.com/2011/02/17/caldo-de-pollo/
ReplyDelete1 chicken carcass (place in a large soup pot and add enough water to cover, bring to a boil and simmer for 2 hours or until all the meat has fallen off the bone. Pick out the bones and discard. Add another 4-6 cups of water to bring back to a soup-like consistency)
5 carrots, diced
1 red onion, diced
1 14.5oz can diced tomatoes
1 cup Salsa Verde (I like the Trader Joe’s brand)
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
Sea salt and black pepper to taste
After you have removed all the bones from the soup pot, add 4-6 more cups of water if needed back to the pot to bring to a soup like consistency. Add all remaining ingredients, mix well and simmer for another 30-45 minutes. Taste and add more seasoning if desired. If you like it spicier kick up the cayenne pepper and cumin!! Top with diced avocado and cilantro!
- so easy and really tasty!
This is a great Paleo Banana Bread recipe. Bake in a loaf or cupcake pan. Very dense and filling.
ReplyDelete- Steve Ures
Paleo Banana Bread
Ingredients:
Almond Meal (2 1/2 cups)
Blue Berries (1 cup)
Walnuts (1 cup)
Eggs (3)
Bananas (3 to 4 medium bananas)
Ground Flax Seed (optional) 1/4 cup
Cinnamon 1 tbsp
Honey (1/4 cup) - Omit honey during the CFOT Paleo Challenge
Baking soda (1 tsp)
Baking Powder (1 tsp)
Mix all ingredients - I usually mix everything except for the bananas, mash them and then add them.
Grease pans with coconut oil.
Bake at 375 degrees
If you are baking in bread tin you must bake for about 50 minutes. Check at 40, and go from there.
If baking in cup cake tin......only bake for 35 minutes.
Let cool and enjoy:)
Cathy Ures-
ReplyDeleteI was craving Thai food and found this great recipe for Paleo Pad Thai! Its super easy! I found it at www.health-bent.com (author Megan Keatley)
1/4 cup coconut oil
2-3 zucchinis
1/2 onion finely diced
1 TBSP apple cider vinegar
2 TBSP fresh ginger minced
3 TBSP almond butter
1 TBSP fish sauce
1 TBSP chili paste/chili garlic sauce ( I found a pure chili paste meeting Paleo criteria)
1 lime, juiced
4 cloves of garlic minced
Slice the zucchinis in long thin strips , like spaghetti. Then heat the coconut oil mix garlic, ginger, onion until the onion is translucent. Add chili paste, vinegar, lime juice and almond butter. Let the sauce simmer, and then add the zucchini strips! Cook for about 10-15 minutes.
This was a snack staple for me during the previous challenge and...a go-to comfort food now.
ReplyDeletePaleo PB&J
1 cup berries (Blueberries and/or Strawberries)
2-4 Tablespoons of Almond Butter (depending upon your caloric intake desires)
Place together in a bowl and microwave for 25+ seconds until blueberries start to pop and release their juice.
Cathy Ures
ReplyDeleteOk....so today I needed bread! Here is a great recipe I found on a site called Elana's Pantry www.elanaspantry.com/paleo-bread/
I did have to double her recipe in order to get a full 8 1/2 x 4 1/2 loaf pan full. So here is my version!
3 cups almond meal
1/2 cup flaxseed
1/2 tsp sea salt
3 teaspoons baking soda
8 eggs
1/2 cup coconut oil
2 TBSPS apple vinegar
Bake at 350 degrees for 40 minutes:)
I’m not sure this qualifies as a recipe, but if you’re a coconut junkie like me, it’s a great way to give it some portability and control the amount you eat (the spoon-in-the-jar thing can be dangerous).
ReplyDeleteCoconut Discs
Ingredients: Coconut Butter (I like Artisana, available at Whole Foods, MOM’s and online)
1. After removing the lid, microwave the jar of coconut butter for about 30 seconds (add a few more seconds if needed, but don’t overdo--it should be a peanut butter-like consistency, not runny). Mix well.
2. Cover a baking sheet with wax or parchment paper (or even Saran wrap). Using a tablespoon, measure individual coconut butter portions and drop onto the baking sheet, flattening each portion slightly. Leave a bit of space between each ‘disc’.
3. When the pan is full (I think I get about a dozen), refrigerate for about a half hour (more time won’t hurt) until they become hard.
4. Peel off the wax/parchment paper and store the discs in a container in your refrigerator or freezer. If you’re looking for a quick snack, or want to take a few for the road, they’re easy to grab/transport and won’t melt if the outside temp is fairly cool (summer would be a different story).
5. Enjoy!
I was able to whip together 4 servings of paleo stuffed peppers on Monday. It was a major accomplishment as I never get a wide window to cook at home. Kale and basil gave the filling some body, but the ground turkey did come out a tad dry. I'll try beef next time.
ReplyDeletePaleo Stuffed Peppers Reloaded
Ingredients:
2 Red bell peppers
1/2 lb ground turkey
2 cloves of garlic, pressed
1/3 cup fresh basil
2 cups curly kale
1 egg
a dash of parsley
Put everything but the peppers into a bowl and mix it up real good. Slice your peppers lengthwise and stuff them to the brim.
From http://friskylemon.com/2011/10/06/free-your-mind-paleo-stuffed-peppers-reloaded/
Paleo "Coldstone" Ice Cream:
ReplyDelete- 1 smashed frozen banana
- 1 cup frozen mixed berries
- 1 Tb of Cocoa Powder
- 1+ Tb of Almond Butter
-Mix all ingredients in a bowl coldstone style. Delicious and I have really been enjoying this after dinner treat!
Dinner tonight: Paleo Crab Cakes with Paleo Red Pepper Mayo
ReplyDeleteFor the Crab Cakes:
Ingredients:
- 1 pound crab meat (Fresh is best, but Chicken of the Sea “fresh” canned crab from Trader Joe’s works just fine when made into crab cakes!)
- 2 tablespoons finely diced red onion
- 2 tablespoons paleo mayo (see directions below & remember to set aside some plain mayo before adding the rest of the ingredients to make the red pepper mayo)
- 1 teaspoon crushed garlic
- sea salt and pepper to taste
- 1/8 teaspoon of chipotle chili powder
- 1 egg
- 2 tablespoons coconut flour (or enough to make the mixture stick together)
- 2-4 tablespoons coconut oil
Directions:
If using canned crab, make sure to crumble the crab with your hands into a large mixing bowl and pick out any shells you might find. Mix the crab with the onion, plain mayo, garlic, sea salt, pepper, chipotle chili powder, egg and coconut flour. In a large skillet, heat the coconut oil over medium heat for 1 minute or until hot enough that a sprinkle of water in the pan makes the oil sizzle. Form the crab cake mixture into palm size patties and fry for 2-3 minutes on each side or until they are golden brown. Makes approximately 10 crab cakes. Serve topped with red pepper mayo.
For the Paleo Red Pepper Mayo:
Ingredients:
- Juice of 1/2 lemon
- 2 egg yolks
- 1 cup of olive oil
- 1/2 cup roasted red peppers
- 1 teaspoon crushed garlic
Directions:
Blend lemon juice and eggs well. With the blender running, slowly slowly slowly, drop by drop, or by very slow drizzle, add the olive oil. BE PATIENT!! Don't dump all the oil in quickly and give up! When the mixture begins to thicken, only then can you be a bit faster about pouring in the olive oil, but still take your time. Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency. (Reminder to remove 2 tablespoons for the crab cakes now!) Add roasted red peppers and garlic to the mayo and blend until completely mixed.
Crab Cakes and directions from Everyday Paleo: http://everydaypaleo.com/2011/06/24/everyday-paleo-crab-cakes/
Paleo red pepper mayo directions modified from Power Supply cooking demo and Everyday Paleo.
Steve Ures
ReplyDeletePaleo Breakfast has been a challenge for me, since I used to eat so much bread and cereal. This is a good scramble we found in "The Paleo Diet," by Loren Cordain.
Beef and Spinach Scramble
2 Tbsp Olive Oil
1 lb very lean ground beef
3 scallions, chopped
2 garlic cloves, crushed
1 tsp Black Pepper
1 tsp Basil
1 cup fresh spinach, washed and steamed
4 eggs
In a heavy skillet, heat olive oil, add beef, scallions, garlic, pepper and basil. Cook on low heat until meat is thoroughly browned. Turn heat up to medium and add spinach, stirring for 5 minutes. Add eggs, and continue stirring for 1 minute until eggs are cooked.
An easy (and pretty quick, once the chopping is done) recipe from my pre-challenge days that appears to be perfectly Paleo. It’s delicious.
ReplyDeleteCaribbean Seafood Stew
2 lbs raw seafood (Trader Joe’s sells bags of frozen mixed seafood; I thaw before using, drain the liquid and rinse well. Harris Teeter sells fresh, wild-caught shrimp.)
1 yellow onion, diced
5 cloves garlic, minced
2 T cumin
1 small bunch of cilantro, leaves stripped from stems (you’ll need both)
3 tomatoes, chopped (I sometimes use a 14 oz can of diced tomatoes and drain most of the liquid so it doesn’t overly dilute the coconut milk)
1 can coconut milk
1 T coconut oil
Salt and pepper to taste
Dice the stems of the cilantro and set aside. In a large sauce pan, sauté the onions in the coconut oil. When the onion starts to brown, add the garlic and cilantro stems and sauté for 2-3 minutes. Add the tomatoes, cumin, salt and pepper, mix well, and cook for another 2-3 minutes. Add the coconut milk and bring to a simmer. Add seafood, cook for another 3-5 minutes or until the seafood is done. Serve topped with cilantro leaves as a garnish.
Looking for a salty snack? Try Eggplant Chips with Pesto Dip.
ReplyDeleteIngredients:
- 1 large eggplant
- 1 large bunch (about 2 cups) fresh basil (or cilantro for something different!)
- 1/4 cup pine nuts
- 2 cloves of garlic
- 1/2 cup olive oil + extra to brush on eggplant
- sea salt and pepper to taste
Directions:
Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Slice the eggplant into very thin rounds. Place eggplant rounds on cookie sheet. Lightly brush olive oil on each round, making sure not to soak them too much. Sprinkle with sea salt. Place in the oven for about 10 minutes. Flip each chip over, then bake for another 5-10 minutes, or until they're golden brown, not burnt. Move the chips from the baking sheet to a cooling rack. While the chips are baking, blend the other ingredients until smooth. Enjoy your chips and dip!
I grill almost every day and want the prep to be quick and easy. Pre-challenge, my go-to seasoning for pork was Season All. But it contains non-Paleo maltodextrin and artificial coloring, so I needed something else, equally simple.
ReplyDeleteI adapted this rub from a longer recipe that includes butter and stove-top cooking. The simple blend of spices and a few minutes on the grill makes an amazing pork chop — and it's even more amazing if the pigs were grass fed.
Sage Pork Chops
• 2-4 center cut bone-in or boneless pork chops
• 1-2 tsp sea salt
• 1 tsp ground black pepper
• 1 tsp dried sage
• garlic powder (optional)
Combine ingredients and rub on both sides of pork. Grill and enjoy!
From Inherent Appetite
ReplyDeleteMini Paleo Corndogs with Sweet Potato Wedges (Of course sub out the sweet potatoes, yams?)
It had to be done! Who could possibly go on living without ever eating a corndog again?! So it’s not quite the same but their pretty damn tasty just the same. They did come out a bit chewier than normal but again, who can turn down a bite-size corndog?
Prep Time: 10min
Cook Time: 30min (sweet pots take a while)
Meals: 2-3
Ingredients:
1 package Applegate 100% grass-fed all beef hotdogs
1 sweet potato
1 egg
almond flour
spices (sea salt, dry mustard, cayenne pepper)
Turn the oven to 400F and heat a pan with the fat of your choice (I used lard) to medium heat. Cut the sweet potatoes into wedges and coat with olive oil, sea salt, and cayenne pepper. Toss the wedges into the oven and cook until done, turning once about half-way through.
Cut the hot dogs into 1in. pieces, whisk the egg into a bowl and spread some almond flour out onto a plate. Mix some salt and dry mustard into the almond flour. Coat each hotdog with egg, roll in the almond flour to coat completely then toss into the hot pan. Keep in mind that these hotdogs are pre-cooked so you’re really just trying to brown the almond flour which does not take long so keep them moving! Once they’re done remove from the pan and place on a paper towel to soak up the grease.
Dinner tonight: Fast Shrimp
ReplyDelete1 lb Shrimp
1 bell pepper diced
1/2 yellow onion diced
4 big hand fulls of baby spinach leaves
2 tablespoons coconut oil
2 tablespoons coconut milk
1/2 tablespoon curry powder
Sea salt and black pepper to taste
In a large skillet, heat the coconut oil over medium heat. Add the onions and bell peppers and cook until tender. Add the shrimp and the spinach and cook for 3-4 minutes or until the shrimp curls up and is no longer opaque in the middle. Add the coconut milk and spices, mix well and serve. Serves 3-4. Delicious and fast (and no extra trip for the grocery store required because I have all the ingredients at home already)! Does anyone else find that they go to the grocery store everyday/every other day?
http://everydaypaleo.com/2011/03/05/fast-shrimp/
BYO Paleo Brunch: CRUSTLESS CRAB QUICHE
ReplyDeleteIngredients:
3 tbsp coconut oil or olive oil
1 red onion, diced
4 stalks celery, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1/4 cup parsley, chopped
3 tsp Old Bay seasoning (see challenge-friendly homemade recipe below)
2 tsp fresh ground pepper
2 tsp sea salt
1 lb jumbo lump crab meat
10 eggs
2 cups coconut milk
2 tsp dry mustard
Directions:
Heat oil over medium-high heat in a large skillet. Add onion, celery, bell peppers, parsley, Old Bay, 1 tsp salt and 1 tsp pepper. Saute until veggies are soft. About 10 to 15 minutes. While veggies are cooking, whisk together eggs, coconut milk, dry mustard, 1 tsp salt and 1 tsp pepper. After veggies are cooked, remove from heat and stir in jumbo lump crab meat. Fill the bottom of a WELL-greased 9 x 13 pan with the veggie/crab mixture. Use coconut oil to coat the bottom and sides of pan. Pour egg mixture into pan. Bake at 350 for 30 – 45 minutes. Quiche will be done when an inserted knife comes out clean.
Homemade Old Bay Seasoning:
1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoons ground nutmeg
1/2 teaspoons ground cloves
1/2 teaspoons ground ginger
1/2 teaspoons paprika
1/2 teaspoons red pepper
Combine all ingredients. Makes about 1/4 cup.
-Steve Ures
ReplyDeleteSicilian Skillet Veal Chops
(The Paleo Diet, Loren Cordain)
Serves 8
8 veal chops
4 Tbsp Olive Oil
Pepper to taste
1 Tbsp Oregano
1 Tbsp chopped parsley
2 garlic cloves, minced
2 lb tomatoes skinned, boiled, and mashed
In your largest skillet, brown chops in oil. Season with Pepper. Sprinkle with oregano and parsley. Add garlic and tomatoes.
Cover and simmer until tender, about 30 to 40 minutes.
Enjoy
A summer picnic treat!
ReplyDeletePeach Salsa
1 cup fresh peaches, peeled and finely chopped
1/4 cup chopped red onions
1/4 cup chopped yellow or green peppers
1 Tbsp lime juice
2 tsp chopped fresh cilantro
Cayenne pepper to taste
In a medium-size bowl, stir all ingredients together. Cover and chill for up to 6 hours.
Makes 2 cups.
Yum