Paleo Recipes

[Root]

Pork, Sweet Potato & Apple Saute (fine cooking)

1 med sweet potato (peeled and diced)
1 med onion (diced)
1 apple (diced)
Pork medallions or slices (enough for 2 - 3 servings)
salt & pepper
3 Tbs butter
3 Tbs olive oil
1 inch piece of ginger (grated)
4 Tbs cider vinegar
2 Tbs parsley

Salt & pepper pork. Set aside
Melt 1 Tbs butter and 1 Tbs olive oil in skillet
Place sweet potato in skillet. season with salt & pepper
Saute on each side until brown (10 minutes)
Add 3 Tbs water. cover and steam for 1 minute
transfer to bowl.
Put 1 Tbs butter and 1 Tbs olive oil in skillet
Add onion and apple. season with salt & pepper
Saute until lightly brown (6 - 8 minutes)
Add ginger, saute briefly
Add 2 Tbs cider vinegar and 2 Tbs water. Scrape up brown bits.
Pour over sweet potatoes in bowl
Put remaining 1 Tbs butter and 1 Tbs oil in skillet
Cook pork. Transfer pork to plate
Put 2 Tbs cider vinegar and 2 Tbs water in skillet, scrape brown bits
Return sweet potato bowl to pan and heat through
Can add pork to keep warm or serve spooning topping over pork on plate

 

[Root]

You are not going to believe this one!

I only post recipes that we have tried (and liked)

Crazy Woman Chocolate - Blender - Pudding (OhSheGlows)

1/2 avocado peeled, cut up and frozen (if small use 1)
1 banana peeled, cut up and frozen
1 cup almond milk (I used whole milk)
2 Tbs coco powder
2 large dates (I used 5)
1/2 tsp vanilla
pinch salt
shredded chocolate and coconut (for topping) optional
3 or 4 ice cubes

Put milk in blender. Add frozen avocados and frozen banana. Blend to smooth.
Add coco powder, dates, vanilla and salt. Blend to smooth.
Add ice 1 at a time to desired consistency.
Top with chocolate and/or shredded coconut.
serve cold

This is soooo yummy, I couldn't believe it!

And No, I am not the "Crazy Woman"

 

[DubV]

Almond Banana Pancakes

Approximate cooking time: 20 minutes
If you’ve tried pancakes made from almond or coconut flour and find them slightly grainy, you’ll really love the silky, airy texture of these cakes. The flavor is sinfully close to banana bread; add a little vanilla and cinnamon to the batter if you really want to get decadent.


Nutritional Information (per serving)

423 Calories
57g Carbs
19g Fat
15g Protein
48g Net Carbs

Serving Size

2 servings




Ingredients

• 4 ripe bananas
• 2 eggs
• 3 Tbs almond butter

Instructions

1. Mash the bananas, add the egg and mix well.
2. Stir in the almond butter, adding more if you want a more pancake-like texture.
3. Warm butter in a pan and pour batter into small cakes.
4. Brown on each side and serve warm.

Almond Banana Pancakes are slightly delicate so you’ll want to keep the size fairly small and wait until the edges are nicely browned before flipping them.

 

[DubV]

Coconut Pancakes

Approximate cooking time: 25 minutes

Some mornings a tall, steaming stack of pancakes is too hard to resist. Pancakes made with coconut flour are just as delicious with a pat of butter and fresh berries as pancakes made with wheat flour.


Nutritional Information (per serving)

230 Calories
10g Carbs
19g Fat
7g Protein
5g Net Carbs

Serving Size

4 (makes 5 large pancakes or 10 small pancakes) servings




Ingredients

• 3 eggs
• 3 tablespoons melted butter or oil
• 1/4 cup plus 2 tablespoons coconut milk
• 1/2 teaspoon honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/2 cup or so water
• Optional additions: flaked coconut, berries, nuts, cinnamon

Instructions

1. Whisk together eggs, oil, coconut milk, honey and vanilla.
2. In a separate bowl, stir together dry ingredients then add the wet ingredients, stirring until smooth.
3. Add the water to thin the batter out until it reaches your desired consistency. In a well-buttered pan or griddle, cook pancakes until browned on both sides (about 3 minutes a side).
4. Smaller pancakes are easier to flip than larger ones, since the pancakes will fall apart if they are too big.

 

[DubV]

Pork-Stuffed Jalapeno Peppers

Approximate cooking time: 30 minutes

These bite-sized, savory treats are definitely popular appetizers, but why not serve them for breakfast too? Alongside a plate of eggs a stuffed jalapeño pepper is ridiculously good.



Nutritional Information (per serving)

177 Calories
2g Carbs
14g Fat
9g Protein
g Net Carbs

Serving Size

6 servings




Ingredients

• 10 fresh jalapeños, sliced in half lengthwise, white membrane and seeds removed
• 10 slices of bacon, cut in half
• 1/2 lb (230 g) of loose pork sausage or other seasoned ground meat
• toothpicks

Instructions

1. Heat oven to 400 ºF (205 ºC)
2. Use your fingers to stuff meat into each jalapeño half.
3. Snugly wrap a piece of bacon around the pepper. Secure it with a toothpick.
4. You can put the peppers directly on baking sheet or pan, but the fat that drips off the bacon will make them a little greasy. To avoid this, set a cooling rack on top of a baking pan and put the pepper on the rack.
5. Bake for 25 minutes, until bacon is crispy.

 

[DubV]

Sausage Stew

Approximate cooking time: 2+ hours

You could also call this recipe Clean-Out-The-Fridge Stew. The beauty of the recipe is that it doesn’t have to be the same each time it is made; use this recipe as a starting point and add what you have on hand. Any combination of leftover bits of meat works (especially pork) and “orphans of the veggie drawer” are put to good use—limp celery, forgotten carrots. Voluminous bunches of miscellaneous CSA greens can be put to good use with this recipe, too.
The first time I made this I didn’t have any broth available, but I did have a pig foot (trotter) in the freezer, something I’d been meaning to use. The trotter was perfectly suited and made a rich, delicious broth. Check your local farmers’ markets or Latino “mercado de carne” for pig feet; a ham hock would work well, too. These oft-neglected bony cuts don’t provide a lot of meat, but when simmered the bones and rich gelatinous connective tissues create a nourishing and flavorful broth, especially if you add a bit of vinegar to acidify the water and facilitate movement of minerals from the bones into the broth.


Nutritional Information (per serving)

505 Calories
19g Carbs
27g Fat
48g Protein
12g Net Carbs

Serving Size

6 servings



Ingredients

• 2 quarts (8 cups) beef or chicken broth (or use water and a split pig foot or ham hock)
• 1 tablespoon cider vinegar (if using water and pig foot or ham hock instead of broth)
• Approximately 1 pound meat (any combination of pork, ham, beef, lamb, etc.), coarsely chopped
• 1 onion, coarsely chopped
• 2 ribs celery, coarsely chopped
• 1 carrot, coarsely chopped
• 1/4 head of cabbage, sliced or coarsely chopped
• 1 pound Italian sweet sausage (if links, cut into 1 inch rounds; if sausage is loose, form into 1 inch balls or chunks)
• 1 head cauliflower, cut into florets
• 1 bunch (about 1 pound) washed greens (chard, kale, turnip, collard, etc.), coarsely chopped
• 1/2 head of garlic, peeled, trimmed, and coarsely chopped
• 2 tablespoon chopped fresh basil or Italian flat leaf parsley (or 1 teaspoon dried)
• Salt and freshly ground pepper, to taste

Instructions

1. Heat broth in a stockpot or a Dutch oven. If using water and a pig foot or ham hock instead of broth, bring the water to a boil and add the foot or hock and vinegar. Lower heat and simmer about 45 minutes to an hour, uncovered, to make broth. If foot or hock remains intact, leave it in. If it is falling apart, remove with tongs or a slotted spoon.
2. Add chopped meat to hot broth and simmer for 1 hour, uncovered. Add onion, celery, carrots and cabbage and simmer for 20 minutes more.
3. Cook the sausage chunks in a large skillet and brown for 10 minutes over medium heat to render some of the fat and develop flavor.
4. Add the sausage to the soup pot with the cauliflower, greens, garlic, and basil or parsley and cook for an additional 10 minutes or until all the vegetables and meats are tender.
5. Add salt and pepper to taste. If pig foot or hock still remain in the stew, remove and discard if desired.

 

[DubV]

Bacon Broccoli Salad

Approximate cooking time: 20 minutes plus a few hours in fridge if desired

A filling and slightly sweet salad with a dose of that beloved bacon.


Nutritional Information (per serving)

614 Calories
52g Carbs
43g Fat
13g Protein
43g Net Carbs

Serving Size

6 servings




Ingredients

• 1 cup homemade mayonnaise (see recipe on this site) or store bought olive oil mayonnaise
• 2–3 tablespoons raw honey, Grade B pure maple syrup, or coconut/palm sugar
• 1–3 tablespoons unfiltered apple cider vinegar, preferably raw (may be omitted)
• 10 slices cooked bacon, cut or crumbled into bite-size pieces (see “Bakin’ Bacon” recipe on page 46)
• 2 pounds of fresh broccoli (about 2–3 large crowns), rinsed well and cut into small florets about the size of a walnut or smaller (broccoli stems may be peeled and finely chopped)
• 1 cup nuts, chopped coarsely (try almonds or walnuts)
• 1/2 cup assorted raisins or dried fruit, or 1 cup cut up fresh fruit: grapes, cherries, blueberries, or chopped apples (optional)

Instructions

1. Combine mayonnaise and honey or maple syrup in a large bowl and mix well (adjust sweet-tart taste with cider vinegar).
2. Add bacon, broccoli, nuts, and dried fruit (if using) and mix until everything is evenly distributed and coated with dressing.
3. Flavor is best if allowed to marinate in the refrigerator or on ice in a cooler

 

[DubV]

Crispy Nut and Herb Fried Chicken with Creamy Avocado

Approximate cooking time: 30 minutes

For a more specific flavor, choose one type of nut to pair with the fresh herb of your choice. We suggest almonds and dill, pecans and parsley, or macadamias and tarragon.


Nutritional Information (per serving)

764 Calories
20g Carbs
60g Fat
40g Protein
8g Net Carbs

Serving Size

4 servings



Ingredients

• 1 lb chicken cutlets
• 4 large eggs
• 2 cups raw, unsalted nuts of your choice
• 1 cup finely chopped herbs of your choice
• 1/2 cup cooking oil of your choice
• 2 avocados, sliced
• Salt & pepper to taste

Instructions

1. Finely grind nuts in food processor, but don’t grind them so long that they turn into paste. Combine the ground nuts with the chopped herbs. Add salt and pepper to taste.
2. Lightly beat raw eggs in large bowl. Dip chicken cutlets in the egg wash and coat both sides with the nut mixture.
3. Heat oil in skillet over medium heat. Place chicken in skillet and cook until browned on both sides and cooked through, about five minutes a side.
4. Top with avocado slices before serving.
5. If you’re increasing this recipe and cooking several batches of cutlets, change the oil halfway through so it doesn’t become dark and have a burnt flavor.

This recipe can be adapted with a variety of spices, herbs and nuts and can also be used with pork cutlets or other meats.

 

[DubV]

Five Spice Beef and Broccoli Stir Fry

Approximate cooking time: 30 minutes

Chinese five spice powder is a blend of ground cinnamon, cloves, fennel seeds, star anise and peppercorns that can be found in most grocery stores. This warm blend goes especially well with beef and gives the stir fry a complex flavor that is slightly sweet, smoky and earthy. A little bit of five spice powder goes a long way—all you need is a pinch.


Nutritional Information (per serving)

492 Calories
52g Carbs
22g Fat
37g Protein
41g Net Carbs

Serving Size

4 servings




Ingredients

• 1 pound flank or skirt steak
• 6 tablespoons wheat-free tamari (if you can't tolerate soy, use coconut aminos)
• 2 tablespoons sesame oil
• 1/2 teaspoon Chinese five spice powder
• 4 teaspoon grated ginger
• 2 garlic clove, minced
• 2 small head of broccoli, cut in florets and steamed
• 3/4 lb (about 5 big handfuls) mung bean sprouts
• 1/2 cup finely chopped mint
• 1/2 cup finely chopped cilantro

Instructions

1. Mix together a marinade of tamari, oil, five spice powder, ginger and garlic.
2. Slice the meat into thin strips.
3. Marinate at least 15 minutes or up to several hours if you have time.
4. Heat a sauté pan or wok. Add meat and marinade to the pan and sauté 3–5 minutes, stirring a few times so the meat cooks evenly.
5. Add broccoli and sauté a few more minutes.
6. Add mung bean sprouts and remove from heat.
7. Garnish with fresh herbs.

 

[Root]

Pumpkin Pie In A Cup

1/2 cup pumpkin puree
6 oz coconut milk
1 frozen banana
1 tsp cinnamon
pinch nutmeg
1/2 tsp vanilla
6 -8 ice cubes

Put all ingredients in a blender and blend til smooth.

This was yummy! Next time I make it I will up the spices a bit and freeze it!