Paleo Recipes

[kdennis250]

I figured i'd start a thread on Paleo Recipes, i'll post once a week a new one that i've tried/recently discovered and hopefully some other Paleo folks do the same, and we can all expand our Paleo Recipe Library!?

for this week, I give you both a savory and a sweet recipe:

Zucchini Fritters

1 Zucchini - shred it with a cheese grater or a hand mixer

1 egg

salt and pepper to taste

1/2 cup Almond or Coconut flour

1-2 TBSP Coconut oil

mix all ingredients but oil and then form into patties. You will need to squeeze out the excess liquid OR you can use a cheese cloth to strain them as you are forming them. Then you will heat up the oil in a pan and brown the fritters. You could also bake these but you'd have to experiment with the temp and time.

Coconut Whipped Cream

1 Can of full fat coconut milk - refrigerated for 24 hours (i like to do this upside down so when i flip them over and open the can the coconut water is at the top. You can save the water and use it for something else!)

1-3 tbsp of your favorite natural sweetener (honey, agave, or maple syrup) You'll add this for your own personal taste.

1 tbsp Vanilla extract

I like to whip this guy up with a hand mixer, you can always use a blender or just mix it by hand but an immersion mixer just makes life easier. Ours is a Breville - love it - use it all the time. Open the refrigerated can of coconut milk and scoop out the separated cream (see my notes at the ingredients list for how i do this) add 1 tbsp of both sweetener and vanilla extract, whip them with your immersion mixer until the mixture is nice and fluffy - taste - add more sweetener of choice or leave it if it is sweet enough for you. I usually go with 2 tbsp of raw honey. I refrigerate this and use it throughout the week, unlike dairy whipped cream this actually firms up the longer it is in the fridge so you'll need to whip it up again to soften it.....or leave as is if you like it thick. I love this on top of fresh fruit, but it can be added to anything that could use a little whipped cream.

enjoy! 🙂

[SunsetRunner]

I find it is so much easier if you peel them and put them in a baggie before you freeze them.  Then you don't even have to thaw them or try peeling a frozen banana. 

[Zot]

yay! Other Paleo Fitbitters! Hello all  🙂

[Zot]

Just put this on a different board but I'll pop it here too the "Bomb" chili   <<<< Family favourite

I add some paleo chef Sriracha also and substitute zucchini for eggplant (my son has suddenly developed a hatred for zucchini - sadly because I enjoy it)

[PaleoCrossfit]

Why am I just now seeing this thread?!?! I'm so excited to try some of these recipes.

I'll add a lot of recipes on here tomorrow 🙂

[PaleoCrossfit]

Roasted Red Pepper Soup

5-6 large red bell peppers roasted

2 carrots peeled and diced

1 red onion diced

3 cups of unsweetened almond milk

1 teaspoon coconut oil (optional)

To roast your red peppers, lop top and bottom off and remove the innards. Cut into quarters. Then place on a foil lined pan, skin side up, and broil on low for 15-20 minutes. You want the skins to be charred, but the "meat" to be soft. (You can also do this on a grill, which is what I do). Once they have roasted, place them in a plastic bag, close the bag, and let sit for 15-20 minutes (this helps with removing the skins).  Now remove skins.

Place onion, carrots, and oil in skillet on stove and cook until soft. Then add the roasted peppers (without skin). Cook 5-7 minutes.

NOW, add all ingredients, plus as much almond milk as you can, into the blender. I have a Vitamix and it's wonderful. Blend until smooth. If you cant fit all of the almond milk into the blender, that's okay. Once you've blended as much as you can, pour half out into a crock pot, then add the remaining milk.

After everything in blended, I let it cook on low in the crockpot for about 30 minutes.

Then BOOM! You could even add feta cheese.

[elafern]

Cauliflower Pizza is so yummy!

We usually do ours with pesto, goat cheese, cherry tomatoes, and grilled chicken!

[HelenaFitbit]

I have my notebook at hand and I'm writing down the recipes, they look so yummy! 

[JeandS]

Love the zucchini (courgettes) fritters. Will go shopping tomorrow!

[Fallon]

My kids love these! I feel safe letting them help, and it is one of those things that even my pickiest eater will go for!

[Gussie]

Such a great tip!

[NancyWill]

WOW!  Thank you for the post, I didn't have white, so I used red wine vinegar.  It's awesome Italian salad dressing!!!

[FayeValentine]

I make this semi-regularly. I used to hate Brussels Sprouts, but wanted to incorporate them into our regular meal rotation because they are pretty healthy. I discovered I can eat them when I make it with bacon.

Brussels Sprouts and Bacon

http://www.paleodietfoodlist.net/2015/08/brussels-sprouts-and-bacon-paleo-recipe/

Ingredients (serves 5):

• 6 bacon strips
• 1 pound Brussels sprouts
• 1 teaspoon garlic powder
• 1 tablespoon dried thyme
• black pepper

Procedure:

1. Preheat oven to 350F
2. Dice bacon and cook in a skillet until crispy
3. Steam the Brussels sprouts for 4 minutes, cut off steam, and quarter
4. In a medium-sized mixing bowl, toss the Brussels sprouts with the bacon, bacon grease, garlic powder, thyme, and black pepper. Spread evenly in a glass baking dish and bake at 350F for 30 minutes. Stir once half way through cooking time