Cauliflower and Cheese
2 heads of Cauliflower
1 package of full fat cream cheese
6oz block of cheddar cheese
2 TBSP whole milk
2TBSP almond flour
1. Chop the cauliflower up into bite size pieces and then steam on stove top in pot until they are tender.
2. Add cream cheese all but a handful of the cheddar and the whole milk to the pot and stir until melted
3. Transfer to a glass baking dish and top with the handful of cheddar and almond flour. Bake at 350 for 20 minutes or until almond flour is browning.
Buttermints
Unstuffed Cabbage
3-4 pounds ground turkey
1 head of cabbage
16oz can tomato sauce
1 yellow or white onion
3-4 cloves of garlic
salt and pepper
1. Mince onion and garlic add to turkey in large skillet and brown. Add salt and pepper to taste.
2. After turkey is cooked add coarsely chopped cabbage and tomato sauce to skillet and simmer until cabbage wilts.
This is also excellent as leftovers! Good thing because this recipe will make a ton.
1/2 teaspoon sea salt
2 tablespoons water
2 tablespoon favrite herbs of choice (I use Frontier brand pizza seasoning)
1 tablespoon olive oil
1 egg white
2 heads of Cauliflower
1 package of full fat cream cheese
6oz block of cheddar cheese
2 TBSP whole milk
2TBSP almond flour
1. Chop the cauliflower up into bite size pieces and then steam on stove top in pot until they are tender.
2. Add cream cheese all but a handful of the cheddar and the whole milk to the pot and stir until melted
3. Transfer to a glass baking dish and top with the handful of cheddar and almond flour. Bake at 350 for 20 minutes or until almond flour is browning.
Buttermints
Ingredients
- 1/2 cup butter (pasture butter is best!)
- 1/2 cup organic coconut oil
- 3 Tbs. raw honey (You can increase to 4 Tbs. if desired)
- 10-12 drops peppermint essential oil OR 1/8 - 1/4 tsp. peppermint extract
- Taste and adjust amount as necessary.
Instructions
- Mix together all ingredients in a glass bowl and then spread in an even layer onto a baking sheet lined with unbleached parchment paper.
- Place in the fridge until firm, about 2 hours, then cut into little squares and transfer to a storage container. Store in the fridge.
Unstuffed Cabbage
3-4 pounds ground turkey
1 head of cabbage
16oz can tomato sauce
1 yellow or white onion
3-4 cloves of garlic
salt and pepper
1. Mince onion and garlic add to turkey in large skillet and brown. Add salt and pepper to taste.
2. After turkey is cooked add coarsely chopped cabbage and tomato sauce to skillet and simmer until cabbage wilts.
This is also excellent as leftovers! Good thing because this recipe will make a ton.
Miss Molly's Chimichurri
1c Olive Oil
2-3 Cloves garlic (I like garlic I used 5)
Shallot or half onion
1 bunch cilantro
1 bunch italian parsley (I had to use curly)
2 T vinegar
2 T lemon juice
Salt to taste
Puree all ingredients together in a food processor or blender until smooth
Paleo Herb Crackers
1/4 teaspoon coconut oil1c Olive Oil
2-3 Cloves garlic (I like garlic I used 5)
Shallot or half onion
1 bunch cilantro
1 bunch italian parsley (I had to use curly)
2 T vinegar
2 T lemon juice
Salt to taste
Puree all ingredients together in a food processor or blender until smooth
Paleo Herb Crackers
1/2 teaspoon sea salt
2 tablespoons water
2 tablespoon favrite herbs of choice (I use Frontier brand pizza seasoning)
1 tablespoon olive oil
1 egg white
2 cups almond flour
Instructions:
Preheat oven to 350.
Combine almond flour, salt, and spices in a medium mixing bowl. In a small bowl, whisk together the water, egg white, oilve oil, and coconut oil (melted). Pour wet ingredients into dry and stir until stiff dough forms and all dry ingredients are wet.
Place dough between 2 sheets of parchment paper and roll out to an even thickness of about 1/8 of an inch. Transfer parchment to a baking sheet pan and remove the top piece of parchment. Using a pizza cutter trim off uneven edges of dough, then cut the sheet of dough into cracker size pieces/squares.
Bake for 10 minutes. Turn off oven and let crackers sit inside oven for an additional 10 minutes, until golden.
Pizza Sauce:
1 6oz can tomato paste
1 8oz can tomato sauce
2teaspoons minced onion
1/2 teaspoon garlic powder
1teaspoon pizza seasoning
Pour into saucepan and stir while simmering all ingredients. About 15 minutes.
Squash and Sweet Potato Hash
Ingredients
- 1 pound grass-fed ground beef
- 3 tbsp coconut oil
- 1/2 sweet yellow onion, coarsely chopped
- 2 large sweet potatoes, peeled and cubed
- 1 large yellow squash, coarsely chopped
- 3 tbsp coconut flour
- 4-6 large leaves rainbow chard
- salt and pepper, to taste
- 1 tbsp cinnamon
- 1 tsp nutmeg
Instructions
- Place coconut oil in a large cast-iron skillet and let melt over medium heat.
- Add chopped onion and saute until caramelized.
- Add sweet potatoes and squash and toss carefully with spatula to coat with coconut oil.
- Using your spatula, create a blank space in the center of the pan and add/brown your ground beef.
- While your beef is browning, run a chef's knife through your rainbow chard (removing any large chunks of stem) until cut into bite sized pieces.
- Once ground beef is browned, sprinkle in your coconut flour one tablespoon at a time, stirring in between so it doesn't get "chalky."
- Sprinkle in seasonings, again stirring as you go.
- Once sweet potatoes are fork tender (will probably take about 15-20 minutes to get to this point), stir in rainbow chard.
- Serve and enjoy
Coconut Chocolate-Chip
Holiday Cookies
Ingredients:
3
Large ripe bananas well mashed
1tsp
vanilla extract
1/4c
coconut oil (room temp)
2
cups rolled oats
2/3c
almond meal (flour)
1/3
c coconut finely shredded
½
tsp cinnamon
Dash
nutmeg
½
tsp fine-grain sea salt
1
tsp baking poweder
6 oz
carob chips (or chocolate chips of your choice)
1. Preheat oven to 350 and
place racks in the top third
2. In a large bowl, combine
bananas, vanilla, and coconut oil.
Set aside. In another bowl,
whisk together the oats, almond meal, coconut, cinnamon, nutmeg, salt and
baking powder.
3. Combine in one bowl and
stir. Fold in chocolate
chips. Drop dollops of dough-each
about 2 tsp in size-an inch apart onto a parchment lined baking sheet bake for
12-14 minutes.
Makes 3 dozen bite-size
cookies.
99 calories each!
Coconut Curry Cauliflower
2 teaspoons extra virgin olive oil
1 clove garlic, minced
2 cups cauliflower florets
1 cup (canned) lite coconut milk
1 teaspoon curry powder
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup fresh cilantro, chopped
Kosher or Sea Salt to taste
In a medium saucepan, sauté garlic in oil over medium-low heat until tender, about 4 minutes.
Combine all the above ingredients in the saucepan with garlic. Cover and cook on medium-low heat until it begins to boil, reduce heat and simmer until cauliflower is tender, about 15 minutes.
Tip: This recipe is a perfect substitue for potato salad...just allow to cool, cover and refrigerate.
Chipotle Honey Sauce
This sauce is good on pulled pork and pulled chicken.
In a small saucepan, cook slowly over medium low heat until well softened and beginning to caramelize:
3 tbsp olive oil
3 cloves chopped garlic
1 medium red onion, chopped
3 cloves chopped garlic
1 medium red onion, chopped
Add:
2 cups plain tomato sauce
1/4 cup honey
1/4 cup apple cider vinegar or coconut aminos
1 tsp ground chipotle powder (to taste)
1 tsp black pepper
1/2 tsp ground dry thyme
1 tsp sea salt
2 cups plain tomato sauce
1/4 cup honey
1/4 cup apple cider vinegar or coconut aminos
1 tsp ground chipotle powder (to taste)
1 tsp black pepper
1/2 tsp ground dry thyme
1 tsp sea salt
Simmer slowly for about 20-30 minutes or until reduced by about 1/4 , stirring often. When cool, puree in a blender or food processor until smooth. Makes about 2 1/2 cups.
Cocoa-Nutty Banana
Slice 1/2 banana lengthwise. Spread 1 teaspoon almond butter on the flat side of each half; press into 2 teaspoons unsweetened shredded coconut. Freeze 1 to 3 hours. Dust with a pinch of unsweetened cocoa powder.
via http://www.fitnessmagazine.com/recipes/snacks/low-calorie/diet-snack-recipes/?page=7
Paleo Cole Slaw
Ingredients
- 4 C diced Green Cabbage
- 1 C shredded Purple Cabbage
- 1 C shredded Carrots
- 1/2 tsp salt
- 1 tsp honey
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp white vinegar
- 2 tbsp extra virgin olive oil
Paleo Dungeness Crab Bisque Recipe
Cooking time: approximately 30 minutes
Ingredients:
- ½ cup finely chopped onion
- 2 tablespoons almond butter
- 2 tablespoon almond flour
- 2 cups chicken broth (preservative free)
- 3 cups almond milk
- 1 lb cooked Dungeness crabmeat
- Dash sea salt to taste
- Dash cayenne pepper
- ¼ teaspoon black pepper
- 3 tablespoons parsley
- 1-2 crushed fresh garlic cloves
- 1 thyme sprig
- 1 teaspoon fresh lemon juice
- 1 bay leave
Preparation:
- In separate bowl mix crabmeat with lemon juice and set aside.
- Saute onion and garlic until tender.
- Add in almond flour and stir.
- In medium heat slowly add in chicken broth and almond milk.
- Add in seasoning stir constantly and reduce heat.
- Add in chucks of crab into simmering ingredients.
- At reduced heat simmer for 10-15 minutes.
- Remove thyme spig and bay leave.- Serves 5-6
via http://paleolunchrecipes-lunchpaleorecipes.blogspot.com/
Wasabi Shrimp and Spinach Salad
1/4 teaspoon of wasabi powder (Japanese horseradish)
2 or more Tablespoons Bragg's Liquid Aminos
1 Tablespoon Lemon juice
Stevia to taste (if you want is sweeter)
1 Tablespoon minced onion
7 shrimp (I used precooked and peeled)
Spinach as much as you would like
1. Mix Wasabi into Bragg's and add lemon juice, (stevia also if using)
2. Saute` shrimp with onion in the wasabi marinade low heat until shrimp is warmed or cooked.
3. Serve warm over spinach with as much of the marinade as dressing for the salad you want.
(110 calories, 1.5 grams of fat, 20 grams protein)
No Bake Energy Bites
This is NOT a Paleo recipe, but they are awesome before a run.
(makes 18-20 bites)
1 cup oatmeal (I use Bob's Red Mill Gluten Free)
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.
Pumpkin Pucks
Ingredients
1 C pumpkin puree (we use Elana’s technique)
1 C almond butter
1/4 C honey
2 Tbsp maple syrup
2 eggs
1/3 C almond flour
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Optional: 1/3 cup mini chocolate chips or chopped nuts for decorating
1 C almond butter
1/4 C honey
2 Tbsp maple syrup
2 eggs
1/3 C almond flour
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Optional: 1/3 cup mini chocolate chips or chopped nuts for decorating
Instructions
- ♥ With electric mixer or stand mixer, whip pumpkin and almond butter together until thoroughly combined
- ♥ Add honey and syrup and beat in eggs one at a time
- ♥ Add dry ingredients to wet and mix until just combined
- ♥ Fill muffin cups 3/4 full in greased muffin tin (they will not rise but more would be too dense IMO)
- ♥ Top with decorations, if you choose to do so – they’re really just perfect without anything though
- Bake at 350 degrees for 20 minutes, will be firm to the touch but a testing knife or stick will not come out clean
If you want a cupcake, top them with our Creamy Not Cheese Frosting to make a wonderful cupcake!
Makes 1 dozen pucks. Store at room temperature only for a day or two, otherwise keep in the fridge or freezer (if they last that long!).
Becky's Paleo Chili
Ingredients:
2 cans of fire roasted tomatoes (diced)
1 can of tomatoes with chilies (diced)
1 can plain diced tomatoes
3 pounds of grass fed, hormone free ground beef
1 large white or yellow onion (diced)
3 cloves of garlic
2 Tbsp Chili powder
1. Cook beef and half of the onion in skillet.
2. Add all cans of tomatoes, the rest of the onion, garlic, and chili powder to crock pot.
3. Once beef is cooked through drain off excess oil and add to crock pot
4. Let all the ingredients simmer in crock pot for about 4 hours
I like to add raw diced onion on top when I serve it.
Italian Stallion Crockpot Chicken
Ingredients:
3-4 lbs of boneless, skinless chicken breasts
5 medium tomatoes
3/4 cup chopped onion (we use Vidalia/Sweet)
3 Tbsp minced garlic
2 Tbsp tomato paste
2 Tbsp olive oil
1 Tbsp honey
Dry Ingredients/Spices:
1 Tbsp basil
1 Tbsp thyme
1 Tbsp red pepper flakes
1 Tbsp oregano
1 tsp rosemary
1 tsp parsley
1 tsp sea salt
1 tsp black pepper
1 tsp bay leaves
Directions:
1. Mix all ingredients (not including the chicken breasts) together in a blender/food processor (must hold at least 5 cups) and blend for about 30 seconds until ingredients are mixed well.
2. Place blended pasta sauce in sauce pan and simmer on low/medium heat for about 10-15 minutes until sauce takes on a thicker consistency and a dark shade of red.
3. Mix chicken breasts and pasta sauce in crock pot and cook on low heat for at least 7 hours.
4. After 7 hours, you will notice the sauce looks very runny, this is normal. Remove crock pot from heating base, shred chicken with a wooden spoon or spatula and as it cools, the shredded chicken will absorb the juices from the pasta sauce.
Macros (based on a 6 oz serving):
Calories: 160
Fat: 2g
Carbs: 2g
Protein: 36g
BACONADO
2 servings
1 avocado (pitted and halved)
4 cooked bacon strips
Directions: Cook bacon and crumble. Halve and pit avocado. Put the yummy bacon into the center of the avocado. Grab a fork and enjoy the goodness.
Cold Sesame (Cucumber) Noodles
http://www.theclothesmakethegirl.com/2011/07/16/cold-sesame-cucumber-noodles/
Chili Lime Chicken Burgers
Ingredients (makes 4 burgers)
For The Patties
1 pound ground chicken
1/4 cup red onions, chopped
1/4 cup red bell peppers, chopped
1 clove of garlic, chopped
1 tablespoon cilantro, chopped
1/2 teaspoon salt
1/4 cup lime juice
1/4 teaspoon red pepper flakes
Directions
Saute the onions, bell peppers, and garlic in a little olive oil over medium heat. Cook them for 10 minutes, or until they’re soft.
Place the chicken, onion mix, cilantro, salt, lime juice, and red pepper flakes in a bowl.
Mix with your hands until combined. Divide the meat into 4, then shape into 4 patties.
Grill for about 6 minutes on each side, or until the internal temperature registers 175 degrees.
VIA-
www.againstallgrain.com/2012/02/25/chili-lime-chicken-burgers/
Primal Banana Walnut Muffins
1½ cups almond flour
3/4 cup pureed banana
3 large eggs
1 tsp baking powder
1 tsp baking soda
1 to 2 tsp ground cinnamon
1/8 tsp sea salt
1 cup crush walnuts
1/4 cup raw honey (optional)
2 tsp almond butter
Preheat oven to 350℉.
Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).*
Mix all ingredients and pour evenly into muffin pan.
Bake for 25 minutes on the middle rack.
Sweet Potato Fries
6 sweet potatoes, cut into French fries
2 tablespoons Olive oil
2 tablespoons Chili Powder
Salt and Pepper to taste
Directions
Preheat the oven to 425 degrees F (220 degrees C).
In a plastic bag, combine the sweet potatoes, olive oil, chili powder, and salt and pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.
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