Paleo recepies....

[Dottie]

Is there anything better than a trash-can curry? Where you take all your veggies you "need to use", add a protein, coconut milk and curry spices? lol

[Kerry]

I'm searching the net for a good paleo chili recepie, I will be sure to post later if I find a winner lol

[Dottie]

I'm not good at taking pictures but here's proof paleo is not boring:
Pan fried chicken breast w/mixed peppers; mexican cauli rice; home made pico de gallo; sliced avocado.
The entire meal sets you back a mere 460 calories (compare that to a restaurant chicken fajita plate!); 23g fat; 28g carbs; 11g fiber; and 39g protein.
Without the avocado it's: 309 calories; 9.5g fat; 21g carbs; 4.1g fiber; 37.7g protein.

Chicken breast is seasoned with salt, pepper, ancho chili powder and cumin; the pepper blend is a frozen 3 pepper and onion blend (all natural); the pico de gallo is just tomato, green onion, jalapeno, cilantro, salt and pepper pulsed together.
Mexican Cauli-rice
take a bag of frozen cauliflower and pulse it in a food processor until it's a rice-like consistency. Take out 1/3 to use, freeze the rest.
Saute a diced roma tomato and about 2-3T minced cilantro in 1tsp coconut oil until the tomato is soft, then add the cauliflower, a good pinch of cumin, salt, pepper and about 1T lime juice. Saute until heated through then add in another 1-2T minced cilantro.

[Kerry]

show off!

[Dottie]

lol I'm in the mood for Mexican food and any restaurant is a "chip trap" for me

[Kerry]

lol im in the mood for spicy chili hence im about to leave the house and go shopping for the right stuff lolol

[Desdemona98]

My made up dinner for last night:

Take some large portabello mushrooms, cut the stems and try to gut the insides without breaking it apart (maybe with a grapefruit spoon, I tried to use a knife and it was difficult)

In a pan brown some onions, throw in ground meat (I used ground chuck), chopped mushroom pieces, chopped olives, salt, pepper, parsley, and whatever else makes your burger (or other meat) yummy. I thought about added tomato paste, didn't.. and the wished I did after.

Fill the mushrooms and top with shredded cheese if you eat it. Put it in the oven at 350 until the mushrooms start to get soft and that cooked mushroom smell (which I love).

I topped mine with a few slices of fresh tomato and sour cream. It was pretty good.

[fourstubbs]

Originally Posted by Desdemona98

My made up dinner for last night:

Take some large portabello mushrooms, cut the stems and try to gut the insides without breaking it apart (maybe with a grapefruit spoon, I tried to use a knife and it was difficult)

In a pan brown some onions, throw in ground meat (I used ground chuck), chopped mushroom pieces, chopped olives, salt, pepper, parsley, and whatever else makes your burger (or other meat) yummy. I thought about added tomato paste, didn't.. and the wished I did after.

Fill the mushrooms and top with shredded cheese if you eat it. Put it in the oven at 350 until the mushrooms start to get soft and that cooked mushroom smell (which I love).

I topped mine with a few slices of fresh tomato and sour cream. It was pretty good.

This sounds great! I must get some portabello's on my grocery list! Thank you!

[Kerry]

while searching the net for good recepies I think I may have found some that i'm going to post.... I have not yet tried them, but I know if I put them here I will be able to find them again lolol..

Habanero hot sauce
5 habs with pith and seeds for more heat
1/4c virgin coconut oil
1/2c water
3cloves garlic
1 medium white onion
5 carrots
2tbsp lemon juice
2tsp salt or to taste

[Kerry]

another..

Paleo onion Rings
Ridiculously easy - just make sure you prep the onion rings one by one or else the mixture will clump and not coat as well. Keep an eye on the rings in the oil too, I incinerated half of them by accident because I was dancing to the radio.

Here's how we roll
300g almond meal (grind the meal so it's closer to flour - helps coat better).
Two big-ass onions. Slice them carefully and separate the rings. (If I wasn't terrified of using a mandolin I would have used that).
2 eggs (beaten in a seperate bowl)
1 table spoon of paprika
1 table spoon of chilli flakes
(You can add more paprika and chilli flakes if you want them spicier).


Season the 'flour' with salt and pepper then mix in the paprika and chilli flakes. Dip the onion rings in the egg then coat with the mix before frying them in coconut oil until nice and golden. Let them rest on a paper towel then eat

Edit: Brother says we might be able to use coconut powder - we'll try that next time

[sadie_adriana]

Kerry, what is in the pot on the stove in your avatar? It looks yummy

[Dottie]

Not a recipe but a way to get more flavor from your salad veggies without adding a lot of oil or anything.

About 30 minutes to an hour before you're going to eat, cut up your wet veggies (cucumber, tomato, etc) and put them in a bowl (with a secure lid)just big enough to hold them, then add a generous pinch of salt, pepper and a little vinegar. Cover the bowl tightly, shake lightly and let sit at room temp 15-20minutes, then shake again, and let sit until ready to use.
This "maceration" style of prep brings out a lot of the natural liquids in the veggies and gives your salad a fresh taste when you toss them with the rest of the ingredients, without adding a lot of oils or dressings

[sadie_adriana]

going to do that tomorrow Dottie. I have done that with red onions before, but never the others. super idea!

[Kerry]

In my picture is a huge pot of chili

[Dottie]

Carne Guisada con Radish (Mexican beef stew with radishes)
This makes 2 big servings.

8oz beef (I used a top sirloin steak, cut into 1/2" pieces)
1 can (14.5oz) Kroger brand diced tomatoes with jalapeno
1 can (8oz) Hunts original tomato sauce
4 green onions, cut into 1/2" pieces
10 red radishes, cut into quarters or halved, depending on size
1T chipotle chili powder
1tsp each: ground cumin and garlic powder
1/2 tsp dried oregano
salt and pepper to taste
Water to thin, if desired

Heat a big saucepan over high heat, you want water to dance on it before you add the beef.
Add the beef slowly to keep the pan hot. Once it's all added, leave it alone for 1 minute, then stir to break it loose and leave it alone for another 2 minutes.
Add everything except the radishes, stir well to get the browned bits off the pan, and let simmer over low heat 20 minutes. Add the radishes and simmer until they're as tender as you like (I go about 10 minutes).

Nutritional info for the entire recipe:
448 calories; 6.4g fat; 32.3g carbs; 11.5g fiber; 53g protein

[Desdemona98]

ooh, that is interesting Dottie, about the veggies. I feel inclined to add, though, that if you want the most out of your veggies (or fruit) you should eat them with "some" fat. You absorb more nutrients that way (that whole "fat-soliable" thing)

Though of course you can add cheese, meats, eggs, etc.. it doesn't "have" to be dressing.

[Dottie]

Paleo style chili/enchilada sauce

about 5 dried poblano (ancho) chilis, pull the caps off
3 cups water
4 cloves garlic (more or less to taste, I like to taste the garlic)
2T good apple cider vinegar
1 small bunch cilantro
1 small onion, roughly chopped
1/4 cup olive oil, if you like
salt and pepper to taste

Bring the water to a boil with the garlic, onion, 1T vinegar and 1/2 the cilantro in it along with 1/2tsp salt.
Add the dried peppers and turn off the heat. Cover and let steep at least 30 minutes, until the water is cooled. (the longer the steep time, the stronger the flavor will be).
Scoop the chilies, garlic and onion out and pulse in a food processor to break up, then add about 1/2 cup of the steeping water and pulse until smooth. Add more water if you want a thinner sauce.
Add the rest of the cilantro, taste and add salt and pepper as desired.
Pulse but don't puree the added cilantro*.

* You would stream in the olive oil at this point, and add the other T of vinegar if desired at this time.

For a great dried chili reference: Cook's Thesaurus: Dried Chiles

**ADDING TIP: when you use dried chilies, do take the seeds out. They don't really add heat, but I can't get them to go soft and I don't care for the hard little seeds running through this.

[Dottie]

2 sauces/bases that I make can be used for paleo too

Garlic sauce/paste:
1-2 heads of garlic, peeled
2-3T lime or lemon juice
1/2tp salt
1/3 cup olive oil (can use evoo but it's a bit strong)

Puree everything but the oil in a food processor or blender then add the olive oil and blend. Taste and add salt if needed.

Cilantro and Garlic Sauce
4 cloves garlic, peeled
1/2 a small onion, roughly chopped
1/2-1 jalapeno (depends on how hot you want it)
1 bunch cilantro, leaves
1/2 tsp salt
1T lime juice or vinegar
1/3 cup olive oil

Pulse the garlic, onion and jalapeno until it's a fine chop, then add the cilantro and pulse to break up. Add everything else and blend to desired consistency.

I use both of these to flavor stir fries, both go well with fish, chicken and pork. If you use butter, the garlic one makes a really nice garlic butter for shrimp as a dip

[Dottie]

I made this the other day and meant to post it. This is possibly the ugliest thing you'll ever eat lol, but it had a good flavor

6oz frozen chopped spinach, thawed and well drained
1/4 cup canned or fresh pumpkin puree (pumpkin only, not pie mix)
1/4 cup coconut milk
1T coconut oil
1T curry paste (or to taste)
grate of fresh nutmeg
salt and pepper to taste

Heat the oil in a skillet and add the pumpkin puree and curry paste, stir and fry until fragrant. Add the spinach and about 1/4 cup water. Cover and steam for 2-3 minutes, then take the lid off and add the coconut milk, nutmeg, salt and pepper. Cook until most of the liquid is gone.

[Dottie]

A simple Kim-chi

4 cups chopped cabbage (any kind, can add shredded(veggie peeler or spiral slicer size) radishes, carrots and/or cucumber as well; 1/2 a finely diced apple*)
1T coarse sea salt or kosher salt
1tsp red boat fish sauce (this stuff is wonderful! Just anchovies and salt)
1/2tsp or more sirachi garlic chili paste (or you can chop hot peppers or use crushed red pepper flakes and garlic and add them)
equivalant of 1tsp stevia (you can omit but it adds balance, in it's place add 1/2 a diced apple* to the cabbage mixture in step 1!)
1T vinegar (I used bragg's)
2T chopped cilantro(optional but I always have some on hand)

Step 1: put all the veggies in a large bowl and add the salt, toss well so the salt is distributed. Dump it into a colander and let drain an hour.
Step 2: Mix all the wet ingredients and the cilantro and set aside for the flavors to get to know each other while you're draining the veggies.
Step 3: rinse the veggies mixture very well to get the salt off, then put back in the colander to drain for 15-20 minutes. Pat dry and dump into a large zipper baggie along with the sauce mixture. Toss the bag around to distribute the sauce, then lay flat in the fridge, turning every 15 minutes, for 1 hour to allow the veggies to soak up the sauce flavors. (1 hour minimum, you can got overnight if you like, just flip it every few hours or toss the baggie around occasionally if everything is not coated).

That's it. It takes a bit of time, but the process and ingredients are very simple and the results are a tasty, spicy side dish

Traditional kim-chi is fermented for days, I'm not that patient lol.
Don't omit the fish sauce, it adds an earthy, deep flavor that really makes this pop.

[Dottie]

Applesauce for 1 or 2

1 braeburn or other apple that you like
2tsp ghee or coconut oil
1/2tsp fresh ground cinnamon (more if you like)
*optional fruits: 3 fresh or frozen strawberries or 1/4 cup fresh or frozen blueberries or about 10 fresh cranberries (cranberries will add tartness, so you may want to add a few drops of stevia if you opt for them)

Roughly chop the apple and additional fruit if using. Place in a covered microwave bowl and cook for about 3 minutes, until the fruit is soft. Add the ghee or coconut oil and cinnamon and cook an additional minute then puree or eat as-is.
The ghee or coconut oil is just for mouth feel(the ghee flavor is awesome though), so you can leave it out, just add 1T water in it's place and don't heat the additional minute if it's soft enough after the initial cooking).

(DH loves applesauce with his pork chops, so I was trying to make something he would eat without much fuss!)

[itsme12i]

breakfast "potatoes":

I take about 1 cup of radishes washed and cut in half and saute with about half of a sliced onion in "fat of choice". I like to add plenty of garlic and oregano as I saute.

when the radish is tender and "potato-like" I add an egg or two and scramble right into the "potatoes".

I top it with a little no sugar added ketchup.

of course you can leave out the egg and just serve it as a side for dinner too. you won't miss potatoes.

[Kerry]

Paleo Pancakes
2 bananas
1heaping tablespoon of almond butter (I made my own! YAY)
1 egg
coconut oil
(coconut flakes, walnuts optional)

mix everything but the coconut oil with a fork squishing and mixing well after mixing well add in the coconut flakes and or walnuts or both lol (this really makes it taste like banana nut bread NUM YUMMY)

fry off the batter in the pan till you see the edges get crispy then flip over and fry untill other side is crispy..
after done eat as is, or top with berries, nut butter, butter etc (what your plan permits)

[Dottie]

Primal Pumpkin Shake

1/4 cup Pumpkin Puree
1 large Egg
1/2 cup Coconut Milk
1 tsp Pumpkin Pie Spice blend (nutmeg, cinnamon, allspice)
1/2 pk Stevia Plus
+ ice

Blend all ingredients then add ice cubes and blend until smooth.

Calories 256; Fat 21.49g; Carbohydrate 7.8g; Fiber 3.77g; Sugars 2.13g; Protein 8.41g

(I'd like to make this higher protein while still sticking to the unprocessed foods part, any ideas welcome!)

[Kerry]

I would opt out the stevia and use a date or banana to sweeten it... Add another egg...

[Dottie]

A few dates might work, I was looking at making a post-workout drink, so that would be ok carb-wise

[Dottie]

A friend sent me this protein bar recipe. Not sure where she got it from, but it claims to be Paleo. I don't really see enough protein in it to be a "protein bar", maybe add some eggs in place of the oil or almond butter might make it better in that department and bake it 15-20 minutes.
I also can't see getting 20 bars out of an 8x8 dish lol.

2 c almonds (raw)
1/2 c flax meal (flax seeds ground in a blender)
1/2 c shredded coconut (unsweetened)
1/2 c unsalted almond butter
1/2 t sea salt
1/2 c coconut oil
4 drops stevia (or raw honey)
1 T vanilla extract

Preparation:
Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor.
Pulse briefly, about 10 seconds. In a small sauce pan, melt coconut oil over very low heat.
Remove coconut oil from stove, stir stevia and vanilla into oil.
Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
Press mixture into an 8x8 glass baking dish.
Chill in refrigerator for an hour or until mixture hardens. Remove from refrigerator, cut into bars and serve.
Makes 20 bars.

[Dottie]

Paleo (or primal if you add cheese) taco pie for one!

Mexican food cravings lol.

1 Large Egg
2 tbsp Coconut Flour (I use bob's red mill high fiber)
1/8 tsp Baking Powder
3 oz Lean Ground Beef 93/7
2 stalk Fresh GREEN ONIONS sliced, use white and green parts
1 tsp Chili Powder
1/4 tsp Garlic Powder
1/2 tsp Ground Cumin
1/4 tsp Salt
1/4 tsp Pepper, Black

Mix the spices together, adding more salt and pepper depending on your tastes.
Crumble and cook the ground beef, onion and half the spices until meat is cooked. Add a little water if needed, but you don't want it wet when it's done cooking.
Beat egg, add 2T water and beat again, add flour, 1/2 the spices and baking powder, mix well.
Stir in the meat mixture and cheese, if using, and microwave for 1-1/2 minutes until it's cooked through.
Serve as-is or top with some fresh salsa or guacamole!

281 calories; 12.5g fat; 12.7g carbs; 7.9g fiber; 25.8g protein

*I may add some fresh diced tomato to this the next time I make it, maybe some diced fresh jalapenos too.

[Dottie]

Thai Style Beef Soup


4oz lean sirloin steak, sliced very thin
2 cups bok choy, chopped
5 button mushrooms, sliced
2 cloves garlic, thinly sliced or pressed
3 green onions, cut into 1" slices
1/2tsp ground ginger (I didn't have any fresh)
1/2tsp, or more, siracha sauce (chili sauce)
1T red boat fish sauce
1tsp coconut oil
1/2 cup water
salt and pepper to taste

Heat oil in a non-stick skillet or wok and add the bok choy, mushrooms, green onions and garlic. Stir fry for 2-3 minutes then add everything else, toss well, cover and steam until everything is tender (about 7 minutes).
Add more salt and pepper if you like. Top with chopped thai basil if you can find some, or thinly sliced jalapeno and cilantro. A drizzle of dark sesame oil would probably be nice, too.

246 calories; 8.6g fat; 10g carbs; 3g fiber; 29g protein

[Dottie]

I haven't made this yet, I'm planning on it tomorrow but I wanted to share for something "different":
Paleo Chili Dog bake

1-2 nitrate free hot dogs, cut into pieces
1 large egg, beaten
1T water
1T coconut flour
1/4tsp baking powder (I used rumsford aluminum free)
big pinch of salt and pepper
1/2 cup leftover chili

Beat egg and add 1T water and coconut flour, when smooth add the baking powder, salt and pepper. Let sit for 2 minutes to thicken then mix in cut up hot dogs.
Microwave for 1 to 1-1/2 minutes, until cooked through. pour chili on top and heat an additional 1 minute.
Dig in!

Ok it's not a chili dog lol, but I'm thinking slapping some saurkraut, diced onion and mustard on top would be pretty good