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! 🙂

[carl669]

just saw this one for General Tso's meatballs:

http://www.ibreatheimhungry.com/2013/04/general-tsos-meatballs-low-carb-gluten-free.html

[budz66]

Nice, I'm going to try it.

Here's one you may know:

Suasage & Egg Muffins

1. Get a muffin pan and spray the whole thing with Pam

2. Line each cavity with fresh sausage meat ensuring the meat goes up the sides a little and there is a "nest" for the egg in the middle

3. Crack eggs over each one

4. Place into oven pre-heated to 350

6. Cook for 16 to 20 minutes depending on how soft you like the yolk

Super easy, delicious, and you can change the flavour by changing the sausage up or, if you like to spice your own ground sausage then use that.

These are AWESOME tasing. I make 12 at a time and leftovers are a 40 second microwave reheat as you run around the kitchen in the morning looking for breakfast.

BTW - I use the Pam (or similar cooking spray) because the first time I did this wihout it the pan was a real mess. With Pam they release quickly as does all of the egg white that inevitably will stick to the top if you don't use it.

[kdennis250]

Hey Budz,

I love egg muffins too, we typically make a few different things over the weekend and then eat them for breakfast throughout the week. My fave was spinach and sauteed mushrooms and onions, soooooo delish! We bought this spray can from costco - i dont know if they still carry them - but its stainless steel and it has an air pump so you just put the oil you want (we use extra virgin olive) pup and spray, it works just like pam but healthier! highly recommend them!

i also liked the meatball recipe, i like how that site gives subs for a few different diet types. We will have to try it out soon!

I just tried out a Paleo AND Vegan recipe that was wonderful and really good for you too. Check it out!

Chia Seed Pudding

a bunch of sites have a version of this recipe - paleoomg.com, paleo mom site, etc. I did my own thing after reading all of their versions, and my main take away was you can add anything you want for flavoring (cinnamon, nutmeg, vanilla, coco powder, nut butter, etc)

basic recipe: this gives about four servings

4 cups nut milk (i used cashew)

3/4 cup chia seeds

2-3 tbsp agave (or any other natural sweetener)

So basically what you want to do (or what i did) is add everything to a mixing bowl and use a wisk. mix it up really good and then use the 1 cup measuring cup and then evenly scoop out the mixture into an air tight container (most of these sites say to use mason jars but my Rubbermaid containers worked fine). once it has been evenly distributed between the 4 containers (i used 4 smaller containers so we can bring an individual serving to work for breakfast) pop it into the fridge and let it hang out overnight. The coating of the chia seed expands and it becomes like a small tapioca pearl, and it creates a gel type substance that thickens overnight and it becomes a pudding like consistency.

I added a few tbsp of vanilla for ours and we topped it with raspberries and blackberries.

[kdennis250]

I made this recipe this week from the site: http://paleomg.com

I absolutely love her site, her food has always been wonderful every time i've cooked it. I will say though that for me she likes to be a bit more spicy than i typically like. I did this a bit different than the recipe, i used Kelp Noodles instead of the squash, i used fresh tomatoes instead of carrots, and i just cooked up all the veggies together at the same time, browned the chicken, and then dumped in the noddles and sauce. easy peasy! It was soooooooooo delish. Also i make mayo myself with my immersion blender, and all i use is one egg, one egg yolk (optional), salt, garlic powder, 2-3 tbsp lemon juice, 1 cup oil (we usually use grapeseed oil).

Buffalo Chicken Pasta

Serves: 4-5

Ingredients

• 1 large spaghetti squash, cut in half lengthwise
• 2 tablespoons fat (I used duck fat)
• 1 pound boneless, skinless chicken breasts, cubed
• 2 garlic cloves, minced
• ½ sweet onion, finely chopped
• 1 large carrot, finely chopped
• 2 stalks of celery, finely chopped
• ½ cup hot sauce (I used Tessamae’s mild or hot wing sauce)
• salt and pepper, to taste
• chopped green onions, to garnish
• sprinkle of red pepper flakes

For the mayo (this will render about ⅔ cup mayo)

• ⅔ cup avocado oil
• 1 egg
• 1 teaspoon lemon juice
• ½ teaspoon dijon mustard
• ⅛ teaspoon garlic powder
• salt and pepper, to taste

Instructions

1. Preheat oven to 415 degrees
2. Place spaghetti squash open side down on a baking sheet. Bake for 20-25 minutes or until skin of squash is slightly soft and the threads of the squash easily come out with a fork
3. While spaghetti squash is cooling, place a large pan over medium heat. Once pan is very hot, add fat and chicken to brown with a bit of salt and pepper. Once chicken has browned and no longer pink, remove from pan and place in a bowl
4. In that same pan, still over medium heat, add garlic, onion, carrot and celery to the pan to cook. Sprinkle with a bit more salt. Once onion has become translucent, remove from heat.
5. Now make the quick mayo. Add all mayo ingredients to a tall container, place an immersion blender to the bottom and turn on. Once the mixture begins to become thicker, slowly pull the immersion blender up the container to make sure mixture mixes completely.
6. Now finish the dish off by adding the spaghetti squash threads to the pan, along with chicken, mayo, and hot sauce to the pan. Mix together and sprinkle with a bit more salt and pepper. Garnish with green onions and red pepper flakes..

[Janepier]

This is wonderful. i don't have any recipies yet but I hope to contribute soon. Thanks for starting this

[budz66]

Great sounding recipe... going to try it and the mayo recipe

Have you mixed the mayo with tuna as of yet?

That's where I really like using mayo... in a tuna salad or egg salad "sandwich". (I use lettuce leaves or fill celery sticks for sandwiches now)

[budz66]

No worries, if you never participate I won't be offended. Not everyone enjoys the kitchen like I do.

My wife and I hosted another couple for dinner last night and it was soooo easy and had nothing but compliments. This was the menu:
NY Strip steak
Mushrooms sautéed in butter, garlic, pepper and a bit of avocado oil (so as not to burn the butter)
Brussels sprouts sautéed with bacon and finished with slivered almonds (I used a bit if avocado oil to get it all started also)
Roasted potatoes (for my wife and the guests)
Finished with a salad using my homemade Italian dressing

Fairly easy to prep overall. It took an hour of prep and about a half hour of cook time but it was all awesome.

As a side point only...I did the whole meal on a gas grill in -20 degree cold (**ahem** polar vortex!). The potatoes were in foil and I have 2 cast iron skillets that I did the mushrooms and Brussels in and the side burner is an infrared searing burner that works incredibly with steak.

[budz66]

Not sure how into making salad dressings you are but I've got a fantastic Italian dressing I've been making for some time... my family loves it and other family and friends have asked for the recipe and it is their home staple now. I've been making my own dressing for a couple years now simply because I'm not a fan of too many that are on the grocery store shelves with the exception of Newman's Own and I find it super expensive. I find most are too sweet (I like a bit of bite myself) and have too many ingredients I can't pronounce!

I'll give the basic recipe but I always make at least triple this because it lasts well in the fridge:
1clove garlic chopped fairly finely or use the garlic in jars from the store
1 tbsp white wine vinegar
1 tsp whole grain mustard
1\2 tsp dried thyme
1\2 tsp honey or agave
Salt and pepper to taste
1\4 cup olive oil

I Wisk it together and then add the salt. I like a lot of pepper so it goes in early. The other thing I do is half and half olive oil and avocado oil (I used to use canola... but no more). I find it lightens the dressing and the flavor. Olive oil can be pretty heavy tasting if you buy the right stuff. I will buy the extra virgin "first cold pressed" olive oil more often than not as it has the best flavor and it isn't heat treated. Ive used it for many years and it is the best.

I buy the avocado oil from Costco and I think its excellent also.

[kdennis250]

hey budz,

i havent used the mayo yet with tuna - but i'm sure it would be wonderful!

i did make a simple cold shrimp salad this week though with it -

shrimp

paleo mayo

fresh basil

put in whatever quantities you want of each that is to your liking and eat it up!

we topped it with green onions. i think it would be delish with all sorts of other ingredients, avocado, tomato, etc. whatever you would like.

[Kmheidemann]

So I am not paleo, but I am interested in it and decided to give your zucchini fritters a try...OMG! SO good! 

A little tip for others that try this recipe, I added chia seeds to this, about 2 tablespoons. They kind of help the whole patty stay together, and they help soak up a lot of the water from the zucchini. You don't even notice them. 

Thanks so much for sharing this recipe! Loved it 

[curlyd]

If you have a little sweet tooth try this simple Almond Butter Fudge recipe

1 c natural almonds

1/4 c cocunut oil

1/4 c honey

Roast the almonds then place in food processor until they turn to nut butter, pour in bowl and add the oil and honey. Take a container that is about 1 inch thick and layer it with saran wrap, pour the mixture into it, place into freezer for about 30 mins to allow to freeze, take out and cut into squares and place into a covered freezer container and take out as needed, these are addictive!

[NatalieO]

I made a delicious "creamy" tomato chicken soup in the crock pot! This was by far my favorite paleo soup I've made so far. Love hearing about all the recipes, I'll have to post some good ones soon too 🙂

[sevendollasammy]

I like frozen bananas 🙂 Just pop them in the freezer, with their skins on. The skin will go black but no matter. Get them out about 5 mins before you want to eat them and they taste just like banana ice cream but with less sugar and fats 🙂

[buggirl82]

Cauliflower Pizza's were some of my favorites while my husband and I were eating Paleo.  A little time consuming, but worth it.

Serves	2
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Allergy	Egg, Milk
Dietary	Gluten Free, Vegetarian
Meal type	Lunch, Main Dish, Snack, Starter
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party
Region	American
By author	Karen S Burns-Booth

A delectable low-calorie gluten free pizza that is also suitable for those following the 5:2 fast diet, the Paleo diet as well as vegetarians. This cauliflower crust pizza is tasty and very filling and is only per 240 calories portion. (This recipe serves 2 people)

Ingredients

• 340g raw cauliflower, fresh or frozen (60 calories)
• 1 large free-range egg (74 calories)
• 75g low-fat mozzarella cheese, grate 50g and slice the remaining 25g for the topping (225 calories)
• 2 tablespoons finely grated Parmesan cheese (44 calories)
• 1/4 teaspoon dried basil (1 calorie)
• 1/4 teaspoon dried oregano (1 calorie)
• 1/4 teaspoon garlic granules or powder (2 calories)
• sea salt to taste
• freshly ground black pepper to taste
• 2 fresh tomatoes, thinly sliced (40 calories)
• 1/2 red onion, peeled and thinly sliced (20 calories)
• 2 cloves fresh garlic, peeled and minced (8 calories)
• 1/4 teaspoon red chilli flakes (4 calories)
• fresh oregano or basil, to garnish

Note

A delectable low-calorie gluten free pizza that is also suitable for those following the 5:2 fast diet, the Paleo diet as well as vegetarians. This cauliflower crust pizza is tasty and very filling and is only per 240 calories portion. (This recipe serves 2 people)

Directions

Step 1	Line a pizza stone or tray (or just an ordinary baking tray) with greaseproof paper. Pre-heat the oven to 210C/420F/Gas mark 7.
Step 2	Grate the cauliflower, or process it in a food processor; you are looking to achieve fine crumbs, but do not purée it. If using frozen cauliflower, squeeze excess water out of it and crumble with your hands if possible.
Step 3	Microwave the cauliflower crumbs for 5 to 6 minutes, or until soft. You can also steam or boil the cauliflower, but you will need to squeeze the excess water out of it afterwards if cooked with water.
Step 4	Place the cauliflower crumbs in to an large mixing bowl and add the egg, grated mozzarella cheese, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough, as seen in my photos.
Step 5	Place the cauliflower "dough" onto the prepared tray and pat out into a large circle, about 12.5cms (10") in diameter and about 1.5cms (1/2") thick. Spray the top with a little low-fat cooking spray and bake for 15 to 20 minutes, or until golden brown and firm.
Step 6	Place the sliced tomatoes on top, sprinkle the chilli flakes over, scatter over the minced garlic and onion rings, season to taste with salt and pepper, and then arrange the sliced mozzarella cheese over the top.
Step 7	Bake for 10 minutes or until the topping is bubbling and the cheese has melted. Scatter fresh oregano or basil leaves over and serve cut into wedges with salad leaves.

[kf4hvt]

You can use real butter when buttering the pans... But also dice up onions, peppers, etc, etc... and you can make yourself a little omlete...

[kdennis250]

I really need to try the cauliflower pizza at some point soon, I've heard so much about it and I'm really thinking it would be yummy!

Here is one of my go-to recipes that I make at least once a week, I took the idea from a Paleo Omg recipe:

1 large bag of organic Brussel Sprouts, cut in half

1 Package of Chorizo, sliced into pieces

salt, pepper, garlic, spices to your liking (add this in during the sprouts cooking time)

Sautee the Sprouts in a large pan, medium heat, with Olive Oil or your favorite oil. I like them to at least have some browning on them, and have them turn a bright green before I add the Chorizo. I typically will add a small ammt of water into the skillet a few times also before I add the meat. Once your Brussels look good, Add in the sliced Chorizo and let the meat heat up (I always use pre cooked Chorizo) Once the meat has gotten warmed to your liking, eat!

[kdennis250]

here is one of my go to breakfast recipes when I don’t cook ahead of time.

I like to call it - Paleo Cereal

almond slivers - 1/8 - 1/2 cup (depending on how hungry you are)

1/2 banana

a few tbsp of golden raisins

1/4 - 1/2 cup coconut milk

Dump it in a bowl and pretend its cereal! it’s actually really good, and you can substitute any type of nut slivers and any type of fruit that you prefer. Remember to keep it light; you need to moderate nut/fruit intake to a few handfuls a day for both.

[kdennis250]

I made the most delicious summer salad last night - its not strict Paleo - but it was sooooo light and yummy!

Salad Dressing - put everything in a mason jar, and shake it up before using!

The juice of

1 grapefruit

1 lemon

2 clementines

1/4 cup olive oil

salt and pepper to taste

the salad - we used a spring mix

pistachios

skinned grapefruit pieces

goat cheese crumbles*

yep! lots of fruit juice, and *goat cheese is obviously not Paleo, but this was super healthy and a real treat. Truth time, I eat small amounts of cheese on Paleo diet, goat i feel is a gimme because its not crazy overprocessed and is super healthy if you buy the right brand. we do sometimes eat dairy from grass fed, free range, no antibiotic cows.....this is somewhat acceptable in the Paleo community.

obviously if you are anti dairy then just dont add the goat chesse - but you'll be sorry!

[StVenantsPatron]

I'm not sure if anyone has recommended the Nom Nom Paleo cookbook yet, but I have tried out many of the recipes in it and I think they're all good. I'm more geared towards making up recipes as I cook, but on a night where I don't want to think this has some great options.

http://nomnompaleo.com

I don't tend to write my own recipes down, unfortunately, but when I start doing so I'll be sure to share!