Turkish Salad - refreshing!! (you can pick and choose more or less of what ingredients you prefer - this recipe also calls for olives).
Dressing Ingredients a large handful of parsley 1/4 cup fresh lemon juice 1 clove garlic, crushed 1/4 teaspoon cumin 1/4 teaspoon paprika 1/4 teaspoon dried oregano 1/3 cup extra-virgin olive oil salt & pepper, to taste
Salad Ingredients 2 cucumbers, peeled 2 green peppers, cored 3 tomatoes, cored 1/2 medium red onion 1 bunch radishes, tops removed
Chopped up strips of bacon into 1/2 inch peices. Three them in a pan. Cut Brussel sprouts in half and place on top of the bacon while cooking. Cover pan for 5-10 min tossing every now and then. Let the sprouts brown up a bit. In another pan cook your grass fed beef with some garlic powder onion powder salt pepper to taste. Drain then eat with with sprouts and bacon.
This recipe reminded me of the hamburger helper my step mom used to make EVERY night when I was a kid. But good, and healthy. ;)
I haven't tried this recipe yet but I really want to.
Paleo tortillas This recipe is based on the coconut flour tortilla recipe from Paleo Comfort Foods. The ingredients form more of a batter than a dough and yield about 8 pliable soft tacos.
Ingredients
1/4 cup coconut flour (40 g) 1/4 teaspoon baking pwoder 8 egg whites 1/2 cup water pinch of salt coconut oil (as needed, for greasing the press or pan) Instructions
In a bowl mix all ingredients. Set aside for five minutes. The batter takes about that long to hydrate and thicken. If necessary greese your tortilla press or pan with coconut oil. Make the tortillas: • In a preheated electric tortilla press: Pour about a little less than 1/4 cup of batter onto the tortilla press. Quickly smooth out using a heat resistant spoon, and press the top of the press down to distribute the rest of the batter. Cook until the indicator on the press goes off. • In a pan over medium heat: Pour a little less than 1/4 cup of batter onto the pan. Quickly smooth out using a heat resistant spoon. Cook for 1 to 2 minutes or until the edges of the tortilla start to turn golden brown. Then flip and cook for an additional minute or two. Transfer tortillas to a plate and cover with a paper towel to keep warm. Serve with desired toppings and do your best to keep away from within hungry doggy mouths. :)
EGG MUFFINS Ingredients: For 6 muffins 9 eggs 3 slices of precooked bacon, crumbled
Optional: chopped veggies such as bell peppers, green onions, mushrooms For “Zoners”: 1/2 cup of grated cheese optional (Paleo must omit cheese) Preheat oven to 375 degrees. If using a silicone baking tray you do not need to spray cups with cooking spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. (I just spray the pan really well)
Beat eggs in a mixing bowl with a pour spout. Put crumbled bacon and/or veggies in the bottom of each muffin cup. Pour egg over ingredients until cups are about 3/4 full. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
I make a dozen each Sunday, refrigerate, and then grab if I don’t have time to make breakfast
-shred sweet potatoes -combine sweet potatoes, egg whites, and 1 tbsp of cinnamon (or spliced to your liking) in a bowl -mix all the ingredients until the potatoes are covered in egg whites but not too wet (whites are just used as a binder) -heat a thin layer of coconut oil in a pan on medium heat -drop tbsp-sized servings of mixture onto pan and flatten w a spatula -4 minutes per side or until golden brown
Bacon Stir-Fry 8 bacon slices, diced ½ yellow onion, diced 1 medium sweet potato, diced 1 medium zucchini, diced 7-8 green beans 1 avocado Freshly ground black pepper, to taste
Instructions 1.Cook chopped bacon in a medium skillet over medium-low heat. Drain fat when done and set bacon aside. 2.Meanwhile, heat a large sauté pan over medium-high heat. Add 1 Tbs of drippings from the bacon pan, onion, and sweet potato. 3.Stirring often, sauté until onions begin to turn translucent and sweet potato softens slightly (about 10-15 minutes). 4.Add zucchini and green beans to the sweet potato mixture and cook just until they turn bright green. 5.Combine bacon and vegetables. Season with freshly ground black pepper, and top with avocado to serve.
fillet of trout 1 lemon 1 jalepeno a small bunch of dill
Heat oven to 400 degrees rub fillet with coconut oil, season with black pepper, and place fillet in foil. Slice whole lemon, squeeze lemon juice over fish, then arrange slices of lemon on top of fish. Slice jalepeno, and place slices on top of the fish as well. Also tuck dill underneath fillet.
Wrap in foil, make sure all ends are closed tightly. Bake for 15-20 minutes until flakey.
Run half of a head of cauliflower through a large cheese grater then microwave for 5 minutes.
Toss some sliced bacon in a hot skillet, add garlic and ginger. As the bacon cooks through add any other meats desired and cook throughly. Add veggies as desired - squash, zucchini, broccoli and asparagus all work well - and cook throughly. Add the cauliflower "rice" back into the skillet and steam. Add soy sauce and black pepper to taste. Finally mix in a few eggs (4 is my usual) and stir frequently until the egg is done.
Welcome to a paleo and keto friendly stir-fry alternative that doesn't leave you feeling bloated!
Paleo Enchiladas Ingredients: Cabbage 1 head Grass fees ground beef 1lb Onion 1 small Garlic 1 clove Tomato paste 6 oz Beef broth 1 cup Chili powder to taste Plus any other spices you want to add in the sauce! Olive oil 1-2 tbsp.
1. Preheat oven to 350 2. Mix tomato paste,beef broth, and seasonings to create an enchilada sauce ( you could spice this up with some peppers....I would do a little chipotles with the adobo sauce) bring to boil then turn down to simmer 3. Cook beef with onion and garlic (plus any seasoning u would like) 4. Bring pot of water to boil then add 10-12 cabbage leaves ( peeling the cabbage leaves without them tearing is the hardest part...be gentle and patient) Once leaves are added turn off heat and let sit while the meat finishes 5. Take one softened cabbage leaf fill with beef roll.and place in large baking dish...continue until out of leaves and meat 6. Stir.some olive.oil into the sauce then spread it over ur rolls 7. Cook in.oven for 40-45 minutes 8. Eat :)
Rocket Fuel 1 cup chopped pecans 1/2 cup chopped walnuts 1/2 cup chopped almonds 5 dates, finely chopped or honey 2 egg whites 1 tablespoon cinnamon coconut oil or ghee
1. preheat oven to 350 2. in a bowl add the nuts, chopped dates, egg whites, and cinnamon and mix until everything starts to stick together 3. grease a cookie sheet with coconut oil or ghee 4. spread nut and date mixture out over cookie sheet or form into golf ball size balls 5. bake for 15 min, makes about 14 cookies
Super easy! Ingredients- Red cabbage Sour kraut Keibalsa sausage
Instructions- Layer the red cabbage in the crockpot first Then mix in the sour kraut Slice up the sausage and layer on top of the cabbage mix Cook on high in the crockpot for about two hours. Until the cabbage and sour kraut "become one" ;) Pretty delicious
1 lb lean ground turkey or extra lean ground beef (grass fed and antibiotic and hormone free when possible!) 1 egg 1/4 cup almond flour 1-2 tsp. crushed red pepper flakes fresh basil Directions:
Preheat your oven to 350 degrees. Meanwhile in a mixing bowl combine your egg, almond flour, basil, pepper flakes, and meat together mixing well. Roll into meatballs and place on a greased baking sheet. Bake for 45 minutes to an hour until done. Enjoy for the night or store for the week!
1lb Italian sausage 1 medium spaghetti squash, halved and seeds removed 1 bundle of kale, roughly chopped 1 red onion, halved and sliced 1 egg ⅓ cup chicken broth ½ cup canned coconut milk 1 garlic clove, minced 1 tablespoon garlic powder 1 teaspoon tarragon 1 teaspoon salt ½ teaspoon black pepper ¼ teaspoon ground sage
Instructions
Preheat your oven to 400 degrees. Cut your spaghetti squash in half and use a spoon to remove the seeds and excess threads from your squash. Use some muscle. Place open side down on a baking sheet and bake for about 20-25 minutes or until you can press into your squash and it gives a bit. While your squash bakes, heat up a large pot under medium-high heat and add your Italian sausage. Break up with a wooden spoon or spatula. Once your sausage is cooked through, remove with a slotted spoon and put in a bowl. Keep the extra fat from the meat in the pot, add your minced garlic and add your kale, onions, and chicken broth. Combine. Then add your coconut milk and spices. Cover and let simmer for about 5 minutes. Pull your spaghetti squash out of the oven and dethread with a fork. Once your kale is wilted and onions have begin to become translucent, remove from heat and add your spaghetti squash as well as your egg to the kale/onion mixture. Mix thoroughly. Then add your cooked Italian sausage and mix together. Place the mixed ingredients into a baking dish (or same pot if it’s oven safe) and spread out evenly. Bake 15-20 minutes or until top is slightly browned. Consume!
Double Chocolate Energy Bites Prep time: 5 mins Total time: 5 mins Serves: 12
Ingredients 1 cup almond butter (or other nut butter) 1.5 cups unsweetened shredded coconut 8-10 dried black figs, stems removed ½ cup Enjoy Life Chocolate Chip (minis) or dark chocolate chips ¼ cup flaxseed meal 4 tablespoons raw honey 2 tablespoons unsweetened cocoa powder 1-2 scoops Simply Pure Nutrients Recovery Fuel or protein powder of choice 1 teaspoon vanilla extract pinch of salt Instructions Add all ingredients to a food processor (except for the chocolate chips) Turn food processor on. Let ingredients mix until dried figs are completely broken down and incorporated. Then add chocolate chips. Shape mixture into bite size balls. Place in the refrigerator to help harden. Consume. Keep leftovers in the fridge! Be merry.
OR HAVE A DAUGHTER WHO WILL MAKE THEM FOR YOU!!!!!
Cook bacon over medium heat, allow to cool, then crumble; set aside. Rinse tomato under cold water, and slice into 1/4-inch-thick pieces. Place the meat of 1/2 avocado in a food processor. Add the lemon juice, 1 clove of garlic, and 3 tablespoons of water. Blend until the avocado drizzle is a smooth consistency. Place an egg poacher in a frying pan over medium heat. Crack an egg into the poacher, pour 1/4 cup of water in the frying pan, and cook covered for 4–6 minutes. Plate dish by stacking the egg on the tomato slice. Liberally dress with the avocado drizzle, then sprinkle with cracked pepper and crumbled bacon.
4 tablespoons olive oil 4 cloves garlic 1 medium onion, chopped ½ cup tomatoes, pureed 2 teaspoons fresh ginger, minced ½ teaspoon cumin ½ teaspoon coriander ½ teaspoon turmeric 1 bunch cilantro, finely chopped 1 pound large shrimp, peeled 3 tablespoons lime juice, freshly squeezed
Directions: In a large saucepan, heat oil Sauté garlic and onion over low heat until tender, about 10-15 minutes. Add tomatoes, ginger, cumin, coriander and turmeric; simmer for 5 minutes
Place shrimp in simmering sauce and cook for 10 minutes until cooked through. Stir in cilantro, remove from heat and add lime juice
Paleo ice cream/sorbet frozen ripe bananas coconut milk/almond milk optional: any frozen fruits, i.e. strawberries, blueberries, etc.
directions: put all ingredients in food processor(some blenders may work) blend until creamy consistency serve left overs can be kept in freezer but it does get more of an icy texture
Turkish Salad - refreshing!! (you can pick and choose more or less of what ingredients you prefer - this recipe also calls for olives).
ReplyDeleteDressing Ingredients
a large handful of parsley
1/4 cup fresh lemon juice
1 clove garlic, crushed
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/3 cup extra-virgin olive oil
salt & pepper, to taste
Salad Ingredients
2 cucumbers, peeled
2 green peppers, cored
3 tomatoes, cored
1/2 medium red onion
1 bunch radishes, tops removed
Had this for dinner tonight! UHmazing!
ReplyDeleteChopped up strips of bacon into 1/2 inch peices. Three them in a pan. Cut Brussel sprouts in half and place on top of the bacon while cooking. Cover pan for 5-10 min tossing every now and then. Let the sprouts brown up a bit. In another pan cook your grass fed beef with some garlic powder onion powder salt pepper to taste. Drain then eat with with sprouts and bacon.
This recipe reminded me of the hamburger helper my step mom used to make EVERY night when I was a kid. But good, and healthy. ;)
I haven't tried this recipe yet but I really want to.
ReplyDeletePaleo tortillas
This recipe is based on the coconut flour tortilla recipe from Paleo Comfort Foods. The ingredients form more of a batter than a dough and yield about 8 pliable soft tacos.
Ingredients
1/4 cup coconut flour (40 g)
1/4 teaspoon baking pwoder
8 egg whites
1/2 cup water
pinch of salt
coconut oil (as needed, for greasing the press or pan)
Instructions
In a bowl mix all ingredients. Set aside for five minutes. The batter takes about that long to hydrate and thicken.
If necessary greese your tortilla press or pan with coconut oil.
Make the tortillas:
• In a preheated electric tortilla press: Pour about a little less than 1/4 cup of batter onto the tortilla press. Quickly smooth out using a heat resistant spoon, and press the top of the press down to distribute the rest of the batter. Cook until the indicator on the press goes off.
• In a pan over medium heat: Pour a little less than 1/4 cup of batter onto the pan. Quickly smooth out using a heat resistant spoon. Cook for 1 to 2 minutes or until the edges of the tortilla start to turn golden brown. Then flip and cook for an additional minute or two.
Transfer tortillas to a plate and cover with a paper towel to keep warm.
Serve with desired toppings and do your best to keep away from within hungry doggy mouths. :)
EGG MUFFINS
ReplyDeleteIngredients: For 6 muffins
9 eggs
3 slices of precooked bacon, crumbled
Optional: chopped veggies such as bell peppers, green onions, mushrooms
For “Zoners”: 1/2 cup of grated cheese optional (Paleo must omit cheese)
Preheat oven to 375 degrees. If using a silicone baking tray you do not need to spray cups with cooking spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. (I just spray the pan really well)
Beat eggs in a mixing bowl with a pour spout. Put crumbled bacon and/or veggies in the bottom of each muffin cup. Pour egg over ingredients until cups are about 3/4 full. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
I make a dozen each Sunday, refrigerate, and then grab if I don’t have time to make breakfast
Sweet potato hashies...makes about 30
ReplyDelete2 sweet potatoes
Cinnamon
Egg whites
Coconut oil
-shred sweet potatoes
-combine sweet potatoes, egg whites, and 1 tbsp of cinnamon (or spliced to your liking) in a bowl
-mix all the ingredients until the potatoes are covered in egg whites but not too wet (whites are just used as a binder)
-heat a thin layer of coconut oil in a pan on medium heat
-drop tbsp-sized servings of mixture onto pan and flatten w a spatula
-4 minutes per side or until golden brown
Bacon Stir-Fry
ReplyDelete8 bacon slices, diced
½ yellow onion, diced
1 medium sweet potato, diced
1 medium zucchini, diced
7-8 green beans
1 avocado
Freshly ground black pepper, to taste
Instructions
1.Cook chopped bacon in a medium skillet over medium-low heat. Drain fat when done and set bacon aside.
2.Meanwhile, heat a large sauté pan over medium-high heat. Add 1 Tbs of drippings from the bacon pan, onion, and sweet potato.
3.Stirring often, sauté until onions begin to turn translucent and sweet potato softens slightly (about 10-15 minutes).
4.Add zucchini and green beans to the sweet potato mixture and cook just until they turn bright green.
5.Combine bacon and vegetables. Season with freshly ground black pepper, and top with avocado to serve.
Trout made fresh and easy
ReplyDeletefillet of trout
1 lemon
1 jalepeno
a small bunch of dill
Heat oven to 400 degrees
rub fillet with coconut oil, season with black pepper, and place fillet in foil. Slice whole lemon, squeeze lemon juice over fish, then arrange slices of lemon on top of fish. Slice jalepeno, and place slices on top of the fish as well. Also tuck dill underneath fillet.
Wrap in foil, make sure all ends are closed tightly. Bake for 15-20 minutes until flakey.
Easy clean up too!!
Bacon Fried "Rice"
ReplyDeleteRun half of a head of cauliflower through a large cheese grater then microwave for 5 minutes.
Toss some sliced bacon in a hot skillet, add garlic and ginger. As the bacon cooks through add any other meats desired and cook throughly. Add veggies as desired - squash, zucchini, broccoli and asparagus all work well - and cook throughly. Add the cauliflower "rice" back into the skillet and steam. Add soy sauce and black pepper to taste. Finally mix in a few eggs (4 is my usual) and stir frequently until the egg is done.
Welcome to a paleo and keto friendly stir-fry alternative that doesn't leave you feeling bloated!
Paleo Enchiladas
ReplyDeleteIngredients:
Cabbage 1 head
Grass fees ground beef 1lb
Onion 1 small
Garlic 1 clove
Tomato paste 6 oz
Beef broth 1 cup
Chili powder to taste
Plus any other spices you want to add in the sauce!
Olive oil 1-2 tbsp.
1. Preheat oven to 350
2. Mix tomato paste,beef broth, and seasonings to create an enchilada sauce ( you could spice this up with some peppers....I would do a little chipotles with the adobo sauce) bring to boil then turn down to simmer
3. Cook beef with onion and garlic (plus any seasoning u would like)
4. Bring pot of water to boil then add 10-12 cabbage leaves ( peeling the cabbage leaves without them tearing is the hardest part...be gentle and patient)
Once leaves are added turn off heat and let sit while the meat finishes
5. Take one softened cabbage leaf fill with beef roll.and place in large baking dish...continue until out of leaves and meat
6. Stir.some olive.oil into the sauce then spread it over ur rolls
7. Cook in.oven for 40-45 minutes
8. Eat :)
Rocket Fuel
ReplyDelete1 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup chopped almonds
5 dates, finely chopped or honey
2 egg whites
1 tablespoon cinnamon
coconut oil or ghee
1. preheat oven to 350
2. in a bowl add the nuts, chopped dates, egg whites, and cinnamon and mix until everything starts to stick together
3. grease a cookie sheet with coconut oil or ghee
4. spread nut and date mixture out over cookie sheet or form into golf ball size balls
5. bake for 15 min, makes about 14 cookies
Super easy!
ReplyDeleteIngredients-
Red cabbage
Sour kraut
Keibalsa sausage
Instructions-
Layer the red cabbage in the crockpot first
Then mix in the sour kraut
Slice up the sausage and layer on top of the cabbage mix
Cook on high in the crockpot for about two hours. Until the cabbage and sour kraut "become one" ;)
Pretty delicious
PALEO meatballs! Made these the other night
ReplyDeleteIngredients:
1 lb lean ground turkey or extra lean ground beef (grass fed and antibiotic and hormone free when possible!)
1 egg
1/4 cup almond flour
1-2 tsp. crushed red pepper flakes
fresh basil
Directions:
Preheat your oven to 350 degrees.
Meanwhile in a mixing bowl combine your egg, almond flour, basil, pepper flakes, and meat together mixing well.
Roll into meatballs and place on a greased baking sheet.
Bake for 45 minutes to an hour until done.
Enjoy for the night or store for the week!
http://paleomg.com/leftovers-spaghetti-squash-sausage-bake/
ReplyDeleteLeftovers: Sausage Spaghetti Squash Bake
Serves: 4
Ingredients
1lb Italian sausage
1 medium spaghetti squash, halved and seeds removed
1 bundle of kale, roughly chopped
1 red onion, halved and sliced
1 egg
⅓ cup chicken broth
½ cup canned coconut milk
1 garlic clove, minced
1 tablespoon garlic powder
1 teaspoon tarragon
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground sage
Instructions
Preheat your oven to 400 degrees.
Cut your spaghetti squash in half and use a spoon to remove the seeds and excess threads from your squash. Use some muscle.
Place open side down on a baking sheet and bake for about 20-25 minutes or until you can press into your squash and it gives a bit.
While your squash bakes, heat up a large pot under medium-high heat and add your Italian sausage. Break up with a wooden spoon or spatula.
Once your sausage is cooked through, remove with a slotted spoon and put in a bowl.
Keep the extra fat from the meat in the pot, add your minced garlic and add your kale, onions, and chicken broth. Combine.
Then add your coconut milk and spices. Cover and let simmer for about 5 minutes.
Pull your spaghetti squash out of the oven and dethread with a fork.
Once your kale is wilted and onions have begin to become translucent, remove from heat and add your spaghetti squash as well as your egg to the kale/onion mixture. Mix thoroughly.
Then add your cooked Italian sausage and mix together.
Place the mixed ingredients into a baking dish (or same pot if it’s oven safe) and spread out evenly.
Bake 15-20 minutes or until top is slightly browned.
Consume!
Double Chocolate Energy Bites
ReplyDeletePrep time: 5 mins Total time: 5 mins
Serves: 12
Ingredients
1 cup almond butter (or other nut butter)
1.5 cups unsweetened shredded coconut
8-10 dried black figs, stems removed
½ cup Enjoy Life Chocolate Chip (minis) or dark chocolate chips
¼ cup flaxseed meal
4 tablespoons raw honey
2 tablespoons unsweetened cocoa powder
1-2 scoops Simply Pure Nutrients Recovery Fuel or protein powder of choice
1 teaspoon vanilla extract
pinch of salt
Instructions
Add all ingredients to a food processor (except for the chocolate chips)
Turn food processor on.
Let ingredients mix until dried figs are completely broken down and incorporated.
Then add chocolate chips.
Shape mixture into bite size balls.
Place in the refrigerator to help harden.
Consume.
Keep leftovers in the fridge!
Be merry.
OR HAVE A DAUGHTER WHO WILL MAKE THEM FOR YOU!!!!!
Paleo Eggs Benedict
ReplyDeleteGarlic
1 clove
Eggs, Pastured
1 whole
Bacon
2 whole, cooked and crumbled
Avocado
1/2 whole
Water
3 Tbsp
Tomato
1 pieces, one large slice
Lemon
1/2 , juice
Cook bacon over medium heat, allow to cool, then crumble; set aside.
Rinse tomato under cold water, and slice into 1/4-inch-thick pieces.
Place the meat of 1/2 avocado in a food processor.
Add the lemon juice, 1 clove of garlic, and 3 tablespoons of water.
Blend until the avocado drizzle is a smooth consistency.
Place an egg poacher in a frying pan over medium heat.
Crack an egg into the poacher, pour 1/4 cup of water in the frying pan, and cook covered for 4–6 minutes.
Plate dish by stacking the egg on the tomato slice.
Liberally dress with the avocado drizzle, then sprinkle with cracked pepper and crumbled bacon.
Curried Shrimp
ReplyDelete4 tablespoons olive oil
4 cloves garlic
1 medium onion, chopped
½ cup tomatoes, pureed
2 teaspoons fresh ginger, minced
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
1 bunch cilantro, finely chopped
1 pound large shrimp, peeled
3 tablespoons lime juice, freshly squeezed
Directions:
In a large saucepan, heat oil Sauté garlic and onion over low heat until tender, about 10-15 minutes. Add tomatoes, ginger, cumin, coriander and turmeric; simmer for 5 minutes
Place shrimp in simmering sauce and cook for 10 minutes until cooked through. Stir in cilantro, remove from heat and add lime juice
Paleo ice cream/sorbet
ReplyDeletefrozen ripe bananas
coconut milk/almond milk
optional: any frozen fruits, i.e. strawberries, blueberries, etc.
directions:
put all ingredients in food processor(some blenders may work) blend until creamy consistency
serve
left overs can be kept in freezer but it does get more of an icy texture