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If you like peaches and Chipotle you're going to love this bbq sauce!
Maple Peach Barbecue Sauce Paleo friendly, Vegan and Glutenfree. This no tomato, barbecue sauce and it is sweet and spicy and tangy. Brush it over chicken in the last few minutes of grilling. Ingredients 2 teaspoons avocado oil or organic canola oil 1 medium onion, chopped 1 teaspoon salt 1 teaspoon ground chipotle chili powder ¼ teaspoon cumin Generous pinch allspice 2 peaches, peeled and diced ¼ cup dark pure maple syrup 4 teaspoons cider vinegar Instructions 1. Swirl oil in the bottom of a large saucepan. Add onion, cover and place over medium heat. Cook, removing lid and stirring occasionally until the onion is softened and starting to brown, 12 to 15 minutes. Sprinkle salt, chipotle, cumin, and allspice and cook stirring until the spices are fragrant, about 30 seconds. Add peaches, maple syrup and vinegar, and stir to coat. Cover and increase heat to medium high. Bring to a simmer, reduce heat to medium low or to maintain a gentle simmer and cook until the peaches are completely soft and breaking down, 4 to 5 minutes. Transfer to a blender and puree until smooth (use caution when blending hot liquids.) Cool before using. http://www.healthyseasonalrecipes.co...arbecuesauce/ |
My weight loss doctor gave me this recipe 2 Ingredient Low Carb Pancakes 2 ounces cream cheese 2 eggs Blend until smooth (I use a Magic Bullet). Let batter sit for a couple of minutes so the bubbles settle down. Cook in non-stick pan on medium heat (just like regular pancakes). Makes 4 pancakes. The entire pancake recipe has about 390 cal, 3g carbs and 17g protein. I add a pinch of cinnamon and 1 tsp of Stevia powder to my batter. These are awesome with butter and sugar free syrup. Aldi has wonderful sugar free syrups - Blueberry, Blackberry and Raspberry. |
Last weekend my husband was craving a Philly Cheese Steak but didn't want to tempt me by bringing bread into the house so we came up with this alternative using what we had on hand. It was fabulous and we'll be making this again!!
Philly Cheese Steak Stuffed Peppers 3 green peppers cut lengthwise and seeded 1 lb ground beef 1 onion sliced thin Sliced Portobello mushrooms Sliced white American cheese 2 TBSP Worcestershire sauce 1 TBSP garlic powder 1 TBSP onion powder Olive oil Preheat oven to 400. Mix meat, Worcestershire, garlic powder and onion powder. Let sit while you prepare the other ingredients. Place peppers cut side up on parchment covered baking sheet and roast in oven until they're done to your taste. Saute onions and mushrooms in olive oil until soft. Set aside and brown ground meat. Place a slice of cheese inside each pepper half then fill layering meat, onions and mushrooms. Top with more cheese and bake for about 10-15 minutes until done to your taste. Makes 6 servings. |
Roasted Stuffed Tomatoes with Egg, Bacon and Cheddar
http://www.droolworthydaily.com/uplo...54177_orig.jpg Ingredients – 8 tomatoes – 8 eggs – 6 strips of bacon, cooked, chopped – 1/2 cup chopped green onion – 1/2 cup chopped cilantro – 3/4 cup shredded cheddar cheese – 1/4 cup fresh basil, chopped – Garlic salt, to taste – Pepper, to taste Directions Preheat oven to 400F. Cut the top off the tomatoes and scoop out about 50% of the insides. Crack an egg into each tomato. Season with salt and pepper. Top with fresh basil. Bake for 40 to 50 minutes or until egg has set. In the last 5 minutes of baking, sprinkle each tomato with cheese. To serve, top with bacon, green onion and cilantro. _________________ I'm gonna make this tomorrow :) |
http://againstallgrain.com/wp-conten...tballs-067.jpg
Grain-Free Spaghetti and Meatballs AUTHOR: Danielle Walker - AgainstAllGrain.com SERVES: 6 to 8 INGREDIENTS: Zucchini Noodles or Spaghetti Squash for serving Meatballs 2 tablespoons olive oil, ghee, or coconut oil for frying 3 large eggs 3 pounds grass-fed ground beef ¾ cup almond meal or 3 tablespoons coconut flour 1/3 cup Parmesan cheese or ¼ cup nutritional yeast 3 cloves garlic, minced 3 teaspoons Italian seasoning 2 ½ teaspoons coconut aminos 1 ½ teaspoon oregano 1 ½ teaspoon sea salt 1 ½ teaspoons fish sauce ¼ teaspoon red pepper flakes For the Sauce ¼ cup olive oil ½ small onion, sliced 1 box Pomi tomatoes (strained) 1 box Pomi tomatoes (chopped) 2 garlic cloves, crushed 1 tablespoon salt 1 teaspoon black pepper 6 fresh basil leaves, chopped INSTRUCTIONS: Make the sauce: Heat the oil in a large sauce pan over medium-high heat. Add the onions and sauté until they are translucent. Add the remaining 6 ingredients and bring to boil. Reduce heat to low, and simmer for 40 minutes. Use an immersion blender to puree the sauce until smooth, or carefully blend it in a blender. Adjust seasoning if necessary. Make the meatballs: Whisk the eggs in the bottom of a big bowl. Add the remaining ingredients, then knead the mixture with your hands until everything is just incorporated. Form the meat into golfball-sized meatballs. Heat the olive oil in a large dutch-oven or heavy-bottomed pot over medium heat. Pan fry the meatballs in batches, until browned all over. They do not need to cook all the way through since they will simmer in the sauce. Add the meatballs to the sauce and simmer over medium heat for 20 minutes, until the meatballs are cooked through and the sauce is thickened. Stir occasionally. Serve over grain-free noodle of choice. |
Has anyone made cauliflower "rice"? Thinking about trying it.
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The way I make it is to cut a head of cauliflower into smallish pieces, put some pieces in the food processor and chop it. The less you put into the processor, the more control you have over the size. So, I have it packed loosely. I aim for the size of couscous because it can get on the mushy side if it's chooped too fine. You might want to search this thread. I'm almost certain this has been discussed. Bon appetit and good luck. :goodluck: |
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I'm making it without the bacon so I'll be sure to return later today to let you know. :) |
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I had sliced cucumber on the side and it worked well. I prefer the egg baked in avocado half, but I need to experiment with this some more :) |
Spicy Cashew Beef with Sweet Potato Noodles
Spicy Cashew Beef with Sweet Potato Noodles
http://everydaypaleo.com/wp-content/...hew-beef-1.jpg Ingredients – 2 tablespoons coconut oil – 1 red onion, sliced – 4 carrots, sliced – 3 celery ribs, sliced – 1 tablespoon minced garlic – 1-1/2 pounds sirloin steak, cut into thin strips – 12 oz. fresh mushrooms, sliced – 2 cups broccoli florets – 1-1/2 cup cauliflower florets – 1/2 cup sliced sweet peppers – 2/3 cup chopped raw cashews – Salt and pepper to taste – 3-4 tablespoons wheat-free tamari – 1 tablespoon toasted sesame oil – 1/2 to 1 teaspoon red pepper flakes – 1 avocado, sliced – 3 sweet potatoes/yams, made into noodles with vegetable peeler Directions Heat up a large skillet and melt the coconut oil. Add the onion, celery, carrots, and garlic. Saute until the onion is translucent. Salt and pepper to taste. Add the steak and cook until it is about halfway cooked. Add in the mushrooms, cauliflower, broccoli, peppers, and cashews. Add salt and pepper to taste. Saute until the veggies are cooked and meat is done. Mix in the tamari, sesame oil, and red pepper flakes. Saute a couple minutes more. Boil a large pot of water and add the sweet potato “noodles”. Boil just a couple minutes and drain in a colander. Serve the beef over the sweet potato noodles, topped with avocado. Serves 4-5 Time to table: 60 minutes |
That's a great looking dish, Orema! Seems we both have avocado on the brain today! :)
Here's a dish I like that's very paleo friendly and makes a great side dish to poultry or beef. Roasted Brussels Sprouts (with Avocados and Pecans) Ingredients: 1/4 cup pecans 1 lb. fresh brussels sprouts, stems trimmed and cut in halves or quarters 1 T balsamic vinegar 1 T + 1 tsp. olive oil 1 tsp. + 2 tsp. fresh-squeezed lemon juice (I used my fresh-frozen lemon juice) 2 medium avocados, peeled and cut into small dice 1/2 tsp. sea salt fresh-ground black pepper to taste Instructions: Preheat oven to 450F. Put pecans on the baking sheet you'll be using to roast the brussels sprouts, and when the oven is hot put the baking sheet in and roast 3-4 minutes or just until the pecans barely start to look browned. Remove from oven and put the pecans on a cutting board to cool. Wash the sprouts and make sure they are dry, otherwise they will not roast properly. Trim the stem ends of brussels sprouts and cut them in half, or in quarters if they're large. Whisk together the balsamic vinegar, 1 teaspoon lemon juice, and olive oil. Put brussels sprouts into a bowl and toss with the balsamic mixture. Spritz the roasting tray lightly with olive oil/coconut oil and spread the brussels sprouts out and turn each one cut side down. Roast brussels sprouts 15 minutes. While the brussels sprouts roast, coarsely chop the pecans. Peel the avocados and cut them into small pieces. Wash out the bowl you tossed the brussels sprouts in, put the avocado into the bowl, toss with the 2 teaspoons lemon juice, and season with 1/2 teaspoon sea salt and some fresh-ground black pepper. After 15 minutes, remove baking sheet from the oven and turn the brussels sprouts over. Put the baking sheet back in the oven and roast the brussels sprouts about 10 minutes more (or until they're nicely browned, as brown as you can get them before they would start to burn.) When done, mix with the avocado & pecans and serve. (Low-Carb, Gluten-Free, Paleo) |
I was going through some of the older posts from this thread and happened across one of my favorite recipes and thought I would repost it here. These muffins are so easy and quick to make and are great for breakfast as well as for dinner with a side dish such as the one I just posted above.
Salmon Muffins 1 can salmon, drained and shredded (I also pick out most bones and skin) 2 eggs 1/2 cup chopped green pepper 1/2 cup chopped red pepper 2 or 3 green onions, finely chopped 1/2 cup shredded cheddar (or whatever cheese you prefer) Mix everything together. I don't add salt to these, but you may wish to. Lightly oil a muffin tin and plop a muffin's worth of salmon into each cup. This makes about six of the bigger muffins. Bake at 325 F until egg sets—about 20 or 25 mins. They aren't greasy when made like this and can be eaten hot or cold. These are great with a scoop of Greek yogurt. Sometimes I add a bit of flax meal to this recipe. |
I am not a big fan of pumpkin, preferring sweet potato in its stead, but I saw this recipe and thought it would be a good fit here on the Lo Carb thread. :) I may try this recipe substituting sweet potato for the pumpkin. If anyone makes this please let me know how it turned out.
http://detoxinista.com/wp-content/up...9/DSC05401.jpg http://http://detoxinista.com/2012/0...-pumpkin-bars/ |
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Your link didn't work for me, but this one works, thought it looks the same as yours. Go figger :) Thanks again! O |
Thanks for the fix Orema. :) Looks like I have one too many "http's" in there. Most likely because I was drooling over that pumpkin bar. lol
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Love tabbouleh, but don't want the grains? Try this recipe I got from one of my favorite Greek Recipe sites, http://souvlakiforthesoul.com/
http://c.servved.com/souvlakiforthes...-kofta_004.jpg "GRAIN FREE" TABOULI RECIPE Ingredients: 4 cups freshly chopped parsley leaves 1/2 cup freshly chopped mint leaves 1/4 of cauliflower, grated 1 large spring onion, thinly sliced a handful of cherry tomatoes, chopped in half 1 Lebanese cucumber, seeds removed and thinly sliced ( I'm thinking any type of cuke will do) juice of 1 lemon 2 tbsp olive oil salt and pepper to taste Instructions: Combine the parsley, mint, grated cauliflower, spring onion, tomatoes and cucumber in a large bowl. Add the lemon juice, olive oil and season to taste. |
For those who still eat dairy/nuts on occasion, these are really good.
Peanut Butter Cheesecake Balls Ingredients: 2-8 ounce chilled Cream Cheese 1 cup creamy Peanut Butter 1 package of Almond Bark (or whatever chocolate you desire) Crushed Roasted Peanuts (optional) Mix the peanut butter and cream cheese together thoroughly. Roll into medium sized balls and place onto something with a flat surface, (plate, cookie sheet etc.) lined with parchment paper that will fit into your freezer space. Freeze for 1-2 hours until solid. Place the chocolate or bark in a bowl and microwave for 1 minute. Stir and heat an additional 15 seconds, and stir again until it’s smooth and creamy. Stirring is extremely important in this case to avoid overheating the chocolate/bark, so be sure and stir it really well in between heating. Do not over heat. Us a fork to dip the cheesecake balls into the bowl of chocolate/bark. Sit it back on the parchment lined sheet and quickly sprinkle with the crushed peanuts if desired, before they harden. If using bark, they will harden quickly. If using melted chocolate, you may need to place back in the freezer until the chocolate hardens. Refrigerate until ready to devour! |
Could someone tell me the difference between Mediterranean Diet vs Paleo Diet? And could you include some reference links. Please and thank you.
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Mediterranean Pyramid
http://www.diet-blog.com/wp-content/...anean-diet.jpg
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Paleo Pyramid
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Ahk those seemed like the 2 fairest charts I could find, as many of them purposely lean in favor or one eating plan or the other. Google the others and see what you think.
As for me, I have pretty much switched to Mediterranean because I was gaining weight with Paleo which I do not want, also because I want as "clean" of a diet as much as possible and that can be quite expensive with Paleo. Yes, I still buy organic veggies and fruit as often as I can get them, but that is not too difficult to do here in Florida. I still eat some Paleo foods but am leaning more and more towards Mediterranean because I feel better when I eat that way. Also fish and shellfish is plentiful here as well. So it works well for me. Are ya'll thinking of switching plans? |
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My question-- do you eat a lot of legumes? bread? grains? Eating paleo for 2 years or so -- really gets you. But I think I gained too much weight as well -- so not good. Could you give me an example of what you eat in a day? Thank you. Plus, any good websites for recipes? I just can't find what I'm searching for. Thanks again. :) |
Ahk,
First off, I am sorry that you have been sick and hope that you are able to figure out what's going on and get things fixed. You're in my prayers and thoughts. Although I am certainly no Dr., if the problem is cardiological in nature, I would back away from the red meats and incorporate more fish and free range poultry, along with lots of vegetables of all colors and varieties if I were standing in your shoes. The past few months I have fallen off the wagon, and haven't been eating as healthy as I would like to and a big part of that is I stopped juicing due to temporary insanity. But I am getting back on that wagon, and will get the juicer going again here in the next couple of days. I have to find a minute to get to the produce stand first. I will pm you some sites that have healthy Mediterranean recipes. I think that is the better way to do it, since this is the Paleo thread. In answer to your other questions, I eat legumes, bread and grains in moderation. Usually the grains I consume are things like polenta, quinoa and wild rice. Oats, 100% wheat and that sort thing are a very rare thing in my house. I still use coconut flour and other nut flours. I use Evo and coconut oil. Really the main thing that has changed is I swapped out the red meats for fish, shellfish and poultry, I've tripled my intake of veggies and added fruits and some grains back in. 95% of my juicing is veggies, and I generally drink 2 glasses a day, 1 about an hour before breakfast, and the other usually between lunch and dinner. I eat an apple most evenings. The rest of the time I drink water or unsweetened tea. You should start a Med thread. :) I have a bunch of recipes. Be well. Quote:
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North Park Rumble
North Park Rumble Salad (Sweet Potato and Kale with Honey-Chili Dressing)
Ingredients 4 Sweet Potatoes 1 Bag of Kale Dressing – Olive Oil – 1 Lemon – Chili (or Curry) Powder – Cayenne Pepper – Red Pepper Flakes – 1 Shallot – Honey Directions Cut raw sweet potatoes into cubes and bake, grill, or roast for 30 or so minutes Steam kale for 6-7 minutes. Once cooked, mix together in bowl and set aside Dressing Pour appx. 3/4 cup Olive Oil in a separate bowl and add ... – finely chopped shallot – juice of one lemon* – 1 tablespoon chili powder* – cayenne pepper (optional)* – red pepper flakes (optional)* – salt and pepper (optional) – 1 tablespoon of honey* The key is to make sure the kale is wilted; this allows the dressing to absorb into the kale. *I taste the dressing as I add honey, lemon, chili (or curry) powder, cayenne, and pepper flakes ... so your measurements may differ from mine. I like it spicy so I added lots of spices (more than a tablespoon), but I don't like it too sweet so I used less than a tablespoon of honey. Also, I add the honey last because I can better gauge the balance of sweet and spicy when honey is the last ingredient. You can use as many sweet potatoes as you want and as much kale as you want. I like lots of kale so I added the entire bag. This salad is good warm or cold. I like it both ways. Next time I will add pine nuts, or slivered toasted almonds, or unsweetened coconut flakes. Experiment till you come up with what you like. This salad is so good and easy to make that it's perfect for pot-luck gatherings. |
If you live in Portland, OR: you are in luck!
I just read about a low carb/paleo store, called Caveman Pantry! Caveman Pantry 7460 Southeast 82nd Avenue, Portland, OR 97266 http://www.cavemanpantry.com |
Roasted Cauliflower
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Skillet Chicken (Pizza Chicken)
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Low Carb Snacks
Here are some things I snack on.
_________________ Sprouted Pumpkin Seeds—I like these a lot. The brand below is raw and dried. High in protein and low in carbs. Good as a snack, in salads, soups, oatmeal, etc. http://livesuperfoods.com/media/cata...pkin-seeds.jpg __________________ Edamame in the Shell—I drizzle a little sesame oil and add salt. Excellent mid-morning or mid-afternoon snack. https://s-media-cache-ak0.pinimg.com...53ca3aa366.jpg ___________________ Kale Chips—Love these. I toss the Kale in olive oil, sprinkle seasoning salt and red pepper flakes. I'm waiting for a batch to dehydrate right now. :) https://pgeveryday-com.secure.footpr...e-1-size-3.jpg ___________________ Boiled Egg—Filling, but boring. I like it with mustard, salt, pepper. http://static.comicvine.com/uploads/...boiled_egg.jpg |
I am cooking this tomorrow for supper. I have cooked it before and really liked it, so I thought I would share the recipe with you all.
I generally use collards but you can use any of the dark leafy greens, or even mix n match them. I also add a yellow onion to the mix just because. I use the plain gelatin from the grocery store. Sometimes I add butternut squash chunks in with the sweet potato Yes, it is a Paleo dish. ;) Beef & Sweet Potato Soup With Greens |
Morning all,
Here is a sweet potato chili contributed by Besame. It's a good time of year for it. :) Lindsey Cotter has some other Paleo and Gluten free recipes on her site that look good as well. Crock Pot Sweet Potato Chipotle Chili |
I have not personally tried this recipe, but it's paleo, easy to make and looks good. ;)
http://detoxinista.com/2016/01/vegan...rry-cream-pie/ |
For anyone who misses bread, here are a couple of bread recipes from the
KetoDiet Blog. I have not done much Paleo bread baking but I have friends that swear by these recipes from the Keto Blog. I like that she walks you through what could go wrong and how to avoid it. I am thinking about baking a loaf or two and tossing them in the freezer for those times I want bread. |
Paleo Beef Bourguignon and Cauliflower Mass
http://d30b2uadky41tr.cloudfront.net...rguignon11.jpg Click here for the recipe. |
Looks good O!
I knew I forgot something on my post...the picture of the bread! Lol! Quote:
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:goodluck: Orema when you make yours! |
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Good luck to you, too, CyberStud! |
Deviled Chicken Thighs
Deviled Chicken Thighs from NTTimes.com
http://graphics8.nytimes.com/images/...ticleLarge.jpg In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning. – 8 chicken thighs, or a mixture of thighs and drumsticks – Salt and freshly ground black pepper – ⅓ cup Dijon mustard – ⅓ cup minced shallots, onion or scallion – ¼ teaspoon ground cayenne pepper or Tabasco sauce, or to taste – Minced parsley for garnish, optional Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes. Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.) When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown. At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve. Low carb, less than 30 minutes, serves 4 |
Here's a quick lo carb, low calorie coconut sauce that is yummy spooned over broiled or baked fish.
Ingredients: 1/4 cup of Leeks- cut into half moons. (Slice down the middle lengthwise, then make thin slices across) 1 cup of lite or regular coconut milk Salt and pepper 1 Lime- cut into wedges Instructions: Heat 1 tablespoon oil in skillet over medium heat. Stir leeks in and cook for about 1 minute, stir constantly Add 1 cup of coconut milk,(You can use lite or regular, lite will have less calories & carbs) increase heat to medium-high until simmer, then reduce heat to medium-low until the sauce is reduced to 3/4 cup, about 5 or 6 minutes depending on your stove. S&P to taste. Spoon on top of broiled/baked fish* and serve with a lime wedge if desired. *Also really good with grilled butterflied shrimp |
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