High Protein/Lo Carbers...Recipes and info

Jesse · 01-19-2017, 07:35 PM

1 red bell pepper-seeded and roughly chopped
1 clove of garlic
1 tsp. sea salt (or salt of your preference)
1/2 cup of coconut oil (Fractionated or MCT works well dressings)
1 Tbsp apple cider vinegar

Place all ingredients in blender. At this time add any additional herbs/spices of your choosing then puree until creamy. Can be used as a dressing for salads, or as a sauce over vegetable noodles, meats etc. Refrigerate unused portion.

Jesse · 01-20-2017, 09:32 AM

http://paleoleap.com/category/paleo-...s/sauces-dips/

http://paleogrubs.com/paleo-recipes/...-and-dressings

Jesse · 01-24-2017, 08:20 PM

I made raw date bars today from the recipe I keep in my head which does not really use measurements, it's more of a taste feast until I get them just how I want them. I need to write a recipe down because they are really good.

In the meantime, I have found a page with an actual recipe and various tasty alterations ( most all of which are Paleo/Whole 30 friendly) that uses pretty much the same basic ingredients I use. These are naturally sweet and filled with yummy goodness!

http://leitesculinaria.com/88638/rec...-larabars.html

Jesse · 01-25-2017, 11:13 AM

Here's a recipe for quick and easy Mango Mousse.

You can find the original recipe at the hot link above. I simply cut out a lot of the wordage and used only what I personally consider to be healthy Paleo ingredients, e.g. using fresh or frozen mangoes rather than the optional canned mangoes etc. Please use whichever recipe you desire.

All you need to make this is:
a blender
9 oz can of coconut cream-chilled in the refrigerator
Flesh of 3 mangoes, or 2 cups of frozen mangoes
1 tbsp of gelatin
1/3 cup of water
A squeeze of lime or lemon
If you desire a sweeter blend additional sweetener of your choice is optional

Chill the can of coconut cream in the fridge for an hour or two or until when you shake it there is no liquid sloshing. If you’re in a cold climate it may already be like this at room temperature, but you need your coconut cream cold or it won’t whip.

Slice up your mango flesh or frozen mangoes.

Soak your gelatin in 1/3 cup of water so it swells. It’s fine to use the juice from squeezed pulp if you prefer.

Place the chilled coconut cream (omit any liquid from the coconut cream), mango flesh and gelatin into a blender or food processor. Whip on high speed until combined and fluffy. The time for this will vary depending on the speed of your motor, but really it should only take a minute or two.

Now taste your mixture. Some mangoes are so sweet that they will need little (if any) extra sweetening. Add a quarter cup of sweetener if desired (less if you feel it only needs a touch) and the squeeze of lime to freshen the flavour, pulse or blend quickly to combine and then taste again and add more sweetener if necessary until you are happy with the levels.

Pour into individual serving dishes or one larger bowl and refrigerate til set. You’ll need at least one hour for this.

You can eat the mousse on its own, or garnish with more mango pieces or other fruit, unsweetened shredded coconut, dark chocolate, a sprig of mint etc. You are pretty much only limited by your imagination and items on hand with this one.

Jesse · 02-01-2017, 05:57 PM

Yum, seeing that mango mousse recipe makes me want to make another batch of it!

Here is a recipe for Twice Baked Delicata Squash that's delicious, IMHO. Seeing as this is a single person household, I reduced the recipe to half, except for the egg, and it still works out nicely.

Thanksgiving Twice Baked Delicata Squash
Serves: 10
Ingredients
6 delicata squash*
1 tablespoon ghee
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage + some sage leaves for garnishing
hefty pinch of himalayan sea salt
hefty pinch of black pepper
1 egg
2 ounces goat cheese**, crumbled

Instructions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut each delicata squash in half lengthwise and place cut side down on the baking sheet (you do not need to remove the seeds yet, it's easier to do after it's cooked). Cook delicata squash until tender, about 25-30 minutes.

2. Increase oven temperature to 425°F.

3. Use a spoon to scoop out the excess seeds and discard. Then carefully scoop the squash from the skin, leaving about ¼ inch of the squash intact which will help when baking the second time around (you will discard one of the squashes at this point). Place delicata squash in a high speed blender.

4. Place a small saute pan over medium heat and add ghee along with the thyme, rosemary and sage. Cook for about 3 minutes to release the fragrance. Place mixture in the blender with squash, salt, black pepper, egg and 1 ounce goat cheese and blend until smooth. Pour mixture evenly into the 10 remaining delicata squash halves, top with the extra goat cheese crumbles and with an extra sage leaf on top.

5. Place back in oven to cook for about 15 minutes, until completely cooked through.

6. Serve immediately!

Notes
*you want ½ a delicata per person and you will be getting rid of 1 delicata to help overfill each squash so keep that in mind depending on the size group that you are feeding.

**if you cannot have dairy, you can just leave this out. it is still delicious without the dairy

Recipe by PaleOMG at
http://paleomg.com/thanksgivingtwic...elicatasquash

Jesse · 02-02-2017, 10:01 PM

If like me, you love and miss the yummy goodness that is sushi, you may very well enjoy this recipe for Riceless, Soy Free Sushi! Of course one could always add some cauliflower rice to the recipe, I am just not a big fan of it myself. I really enjoy these rolls just fine and do not miss the rice.

http://meljoulwan.com/2010/07/24/ric...-domo-arigato/

Jesse · 02-14-2017, 11:48 PM

I may be having a small love affair with plantains right now!

This is a super easy recipe and it really does go well with roasted chicken, which I tend to eat quite often, because I am not a big fan of most red meats, well that and I love chicken! Give it a try!

Garlic Lime Chicken Plantain Fritters (Paleo, AIP, Whole30)

By Amanda Torres @ The Curious Coconut (see pic at this site, too big to post)

Published 02/13/2017

Perfectly seasoned chicken pairs with delicious plantain for a fast, easy, filling, and fun meal!

INGREDIENTS
2 ripe (yellow and black) plantains, mashed (about 1.5 cups mashed)
1/2 cup packed pre-cooked shredded chicken
2 Tbsp pressed or minced garlic
juice of 1 lime
1 tsp fine Himalayan salt
optional: 1/4 cup minced cilantro
1/4 cup+ fat of choice for frying (pastured lard or coconut oil for AIP; ghee or butter if tolerated)

INSTRUCTIONS

Choose ripe plantains that are a blend of yellow and black and which give when pressed. Slice the tips off with a knife, then cut a slit down the length of the peel. Lift peel with your fingers and discard. Place plantains in a bowl and use a potato masher to mash until smooth. You can also puree them in a food processor if you prefer.
Add remaining ingredients to the bowl and mix to combine.
Heat your fat in a large frying pan for 3-4 minutes over medium heat. Cook the fritters in batches, adding additional fat as needed. Drop the plantain mixture into the pan using a tablespoon, flattening them to be between 3-4 inches across. Smaller fritters are easier to turn without breaking. Make mini fritters (~2 inches wide) if you want finger food.
Cook on each side for about 4-5 minutes, or until browned and crispy. Take care when flipping as they may be a little fragile.
Serve with lime wedges. Store leftovers in an airtight container in the fridge and reheat by either warming in a 350F oven for about 10 minutes or heating in a frying pan with a little fat until heated throughout.
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 10 mins.

Total time: 20 mins.

01-19-2017, 07:35 PM	#1
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Red Bell Pepper Dressing 1 red bell pepper-seeded and roughly chopped 1 clove of garlic 1 tsp. sea salt (or salt of your preference) 1/2 cup of coconut oil (Fractionated or MCT works well dressings) 1 Tbsp apple cider vinegar Place all ingredients in blender. At this time add any additional herbs/spices of your choosing then puree until creamy. Can be used as a dressing for salads, or as a sauce over vegetable noodles, meats etc. Refrigerate unused portion. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

01-20-2017, 09:32 AM	#2
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Paleo Sauces and Dips http://paleoleap.com/category/paleo-...s/sauces-dips/ http://paleogrubs.com/paleo-recipes/...-and-dressings __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

01-24-2017, 08:20 PM	#3
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	I made raw date bars today from the recipe I keep in my head which does not really use measurements, it's more of a taste feast until I get them just how I want them. I need to write a recipe down because they are really good. In the meantime, I have found a page with an actual recipe and various tasty alterations ( most all of which are Paleo/Whole 30 friendly) that uses pretty much the same basic ingredients I use. These are naturally sweet and filled with yummy goodness! http://leitesculinaria.com/88638/rec...-larabars.html __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

01-25-2017, 11:13 AM	#4
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Here's a recipe for quick and easy Mango Mousse. You can find the original recipe at the hot link above. I simply cut out a lot of the wordage and used only what I personally consider to be healthy Paleo ingredients, e.g. using fresh or frozen mangoes rather than the optional canned mangoes etc. Please use whichever recipe you desire. All you need to make this is: a blender 9 oz can of coconut cream-chilled in the refrigerator Flesh of 3 mangoes, or 2 cups of frozen mangoes 1 tbsp of gelatin 1/3 cup of water A squeeze of lime or lemon If you desire a sweeter blend additional sweetener of your choice is optional Chill the can of coconut cream in the fridge for an hour or two or until when you shake it there is no liquid sloshing. If you’re in a cold climate it may already be like this at room temperature, but you need your coconut cream cold or it won’t whip. Slice up your mango flesh or frozen mangoes. Soak your gelatin in 1/3 cup of water so it swells. It’s fine to use the juice from squeezed pulp if you prefer. Place the chilled coconut cream (omit any liquid from the coconut cream), mango flesh and gelatin into a blender or food processor. Whip on high speed until combined and fluffy. The time for this will vary depending on the speed of your motor, but really it should only take a minute or two. Now taste your mixture. Some mangoes are so sweet that they will need little (if any) extra sweetening. Add a quarter cup of sweetener if desired (less if you feel it only needs a touch) and the squeeze of lime to freshen the flavour, pulse or blend quickly to combine and then taste again and add more sweetener if necessary until you are happy with the levels. Pour into individual serving dishes or one larger bowl and refrigerate til set. You’ll need at least one hour for this. You can eat the mousse on its own, or garnish with more mango pieces or other fruit, unsweetened shredded coconut, dark chocolate, a sprig of mint etc. You are pretty much only limited by your imagination and items on hand with this one. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

02-01-2017, 05:57 PM	#5
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Yum, seeing that mango mousse recipe makes me want to make another batch of it! Here is a recipe for Twice Baked Delicata Squash that's delicious, IMHO. Seeing as this is a single person household, I reduced the recipe to half, except for the egg, and it still works out nicely. Thanksgiving Twice Baked Delicata Squash Serves: 10 Ingredients 6 delicata squash* 1 tablespoon ghee 1 tablespoon minced fresh thyme 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh sage + some sage leaves for garnishing hefty pinch of himalayan sea salt hefty pinch of black pepper 1 egg 2 ounces goat cheese*, crumbled Instructions: 1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut each delicata squash in half lengthwise and place cut side down on the baking sheet (you do not need to remove the seeds yet, it's easier to do after it's cooked). Cook delicata squash until tender, about 25-30 minutes. 2. Increase oven temperature to 425°F. 3. Use a spoon to scoop out the excess seeds and discard. Then carefully scoop the squash from the skin, leaving about ¼ inch of the squash intact which will help when baking the second time around (you will discard one of the squashes at this point). Place delicata squash in a high speed blender. 4. Place a small saute pan over medium heat and add ghee along with the thyme, rosemary and sage. Cook for about 3 minutes to release the fragrance. Place mixture in the blender with squash, salt, black pepper, egg and 1 ounce goat cheese and blend until smooth. Pour mixture evenly into the 10 remaining delicata squash halves, top with the extra goat cheese crumbles and with an extra sage leaf on top. 5. Place back in oven to cook for about 15 minutes, until completely cooked through. 6. Serve immediately! Notes you want ½ a delicata per person and you will be getting rid of 1 delicata to help overfill each squash so keep that in mind depending on the size group that you are feeding. **if you cannot have dairy, you can just leave this out. it is still delicious without the dairy Recipe by PaleOMG at http://paleomg.com/thanksgivingtwic...elicatasquash __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

02-02-2017, 10:01 PM	#6
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Sushi! If like me, you love and miss the yummy goodness that is sushi, you may very well enjoy this recipe for Riceless, Soy Free Sushi! Of course one could always add some cauliflower rice to the recipe, I am just not a big fan of it myself. I really enjoy these rolls just fine and do not miss the rice. http://meljoulwan.com/2010/07/24/ric...-domo-arigato/ __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

02-14-2017, 11:48 PM	#7
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	I may be having a small love affair with plantains right now! This is a super easy recipe and it really does go well with roasted chicken, which I tend to eat quite often, because I am not a big fan of most red meats, well that and I love chicken! Give it a try! Garlic Lime Chicken Plantain Fritters (Paleo, AIP, Whole30) By Amanda Torres @ The Curious Coconut (see pic at this site, too big to post) Published 02/13/2017 Perfectly seasoned chicken pairs with delicious plantain for a fast, easy, filling, and fun meal! INGREDIENTS 2 ripe (yellow and black) plantains, mashed (about 1.5 cups mashed) 1/2 cup packed pre-cooked shredded chicken 2 Tbsp pressed or minced garlic juice of 1 lime 1 tsp fine Himalayan salt optional: 1/4 cup minced cilantro 1/4 cup+ fat of choice for frying (pastured lard or coconut oil for AIP; ghee or butter if tolerated) INSTRUCTIONS Choose ripe plantains that are a blend of yellow and black and which give when pressed. Slice the tips off with a knife, then cut a slit down the length of the peel. Lift peel with your fingers and discard. Place plantains in a bowl and use a potato masher to mash until smooth. You can also puree them in a food processor if you prefer. Add remaining ingredients to the bowl and mix to combine. Heat your fat in a large frying pan for 3-4 minutes over medium heat. Cook the fritters in batches, adding additional fat as needed. Drop the plantain mixture into the pan using a tablespoon, flattening them to be between 3-4 inches across. Smaller fritters are easier to turn without breaking. Make mini fritters (~2 inches wide) if you want finger food. Cook on each side for about 4-5 minutes, or until browned and crispy. Take care when flipping as they may be a little fragile. Serve with lime wedges. Store leftovers in an airtight container in the fridge and reheat by either warming in a 350F oven for about 10 minutes or heating in a frying pan with a little fat until heated throughout. Prep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 10 mins. Total time: 20 mins. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”