High Protein/Lo Carbers...Recipes and info

Jesse · 08-24-2013, 02:28 PM

We'll try this chart until I can find a better one to replace it with.

Just to specify on the fats: Butter means made from cream from grass fed cows and goats, (I may be losing my mind, I almost typed cows and horses!

) if possible, otherwise use the healthiest butter you can find, rather than margerines and butter substitutes. Also some other healthy fats are coconut, olives, avocado and nuts, all in moderation of course.

Jesse · 08-24-2013, 02:29 PM

Sorry about the size, it was unreadable cropped.

Jesse · 08-30-2013, 03:19 AM

I am posting a few recipes from some of my favorite paleo web sites, I hope you find some that you enjoy.

This first one is quick and easy and comes from fastpaleo.com and puts a whole new spin on green eggs and ham!

Avocado-Deviled Eggs Servings : 4
Peel 2 hard-boiled eggs and cut in half length-wise.
Spoon out yolks into a small bowl and mash with avocado and remaining ingredients.
Put mixture into zip-lock bag and cut corner off (hole to be size of a dime)
Pipe into egg white halves.
Sprinkle with paprika and serve.
(2 halves = 234 calories, 24 grams protein, 12 grams carbohydrates, 10 grams fat)

Ingredients

4 hard boiled eggs
1 Avocado
Juice of half Lemon
1 Tbsp Hot Sauce
Sea salt and pepper to taste
Paprika

Typically, I like to have this with a few fresh berries and a couple of slices of lean (homemade) bacon for breakfast. I do not bother with the baggy routine, because I feel like it is a waste of resources. I've been packing the devil into the eggs for many years using a teaspoon and guess what? It still works.

This is a good high protein, low carb, good fat breakfast, just don't over do on the amount of avocado eggs you consume because it will kill you on the calories. Don't forget to drink a glass of water.

Jesse · 08-30-2013, 03:57 AM

I rarely if ever follow any recipe to exactly and prefer to change it up according to my personal preferences. For instance, on this one, I do not make the cheese sauce, preferring to sprinkle a little fresh herbed farmers cheese directly on top of the plated dish. I generally make my own plantain chips or sometimes I will make sweet potato or zucchini chips and use those. I also add a larger variety of chopped/shredded veggies when I make this.

So make it your own, and come back and share with us what you did differently.

This recipe is from cleaneatingwithadirtymind.com

It is a bit long, because it is 3 recipes in one, so hang in there.

Paleo Nachos
Makes 2 servings
Ingredients:
1 pound of ground grass-fed beef
1/2 teaspoon of cumin
1/2 teaspoon of chili powder
1/2 teaspoon of paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
dash of sea salt
dash of pepper
4 cups of plantain chips
1 jalepeno, chopped
1 tomato diced
1/4 of a white onion, diced
1 tablespoon of crème fraîche (optional)
1 tablespoon of fresh salsa
black olives (optional)
cilantro for garnish
sliced jalepeno for garnish
guacamole (recipe below)
nacho cheese sauce (recipe below)
Directions:
- In a large pan cook the grass-fed beef over medium-high heat. While the meat is cooking add the 1/2 teaspoon of cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper. Continue to stir and crumble with a spatula until the meat is cooked through, taste test and add more spices as needed to personal preference.
- On a large plate lay out your plantain chips, then drizzle the nacho cheese sauce on top. Continue garnishing with desired amounts of guacamole, tomatoes, onions, salsa, black olives, cilantro and jalepenos. Enjoy!
Guacamole
Ingredients:
6 ripe avocados
1 small tomato, diced
1/2 bunch of cilantro, chopped
1/4 of a white onion, diced
the juice from 1/2 of a lime
1 & 1/2 teaspoons of garlic salt
Directions:
-Cut your produce. Then cut the avocados in half and remove the pits and skin.
-In a large bowl combine the avocados, tomatoes, cilantro, onions, lime juice, and garlic salt. Use a large metal utensil of your choice (I use a stainless steel pasta stirrer) to mash and stir the avocado and ingredients together until well combined.
- Depending on how much you use on your nachos, you will have quite a bit of guacamole left over. When has left over guacamole ever been a bad thing?
Nacho Cheese Sauce
Ingredients:
1 cup of cashews (soaked overnight or for at least 4 hours)
6 tablespoons of coconut water (I use Zico for cooking, I find it’s not as sweet)
1/4 cup goat cheese (optional)
1 tablespoon of olive oil
1 jalepeno, chopped
1 teaspoon of chili powder
1/2 teaspoon of paprika
a few shakes of garlic salt
a few shakes of sea salt
a few shakes of onion powder
Directions:
- In a high powered blender combine all the ingredients and blend until creamy. You can also use a food processor for this but I find a blender works best. I did blend for about 7 minutes to get the creamy consistency I wanted. If it’s too thick try adding another tablespoon of coconut water. If you aren’t using the goat cheese you could try a coconut milk sub to make the cheese sauce creamy. I would start with 2 tablespoons and taste test from there. Maybe even try some adobo sauce or serrano chilies, feel free to make it your own!
- When you are ready to use, heat the nacho sauce in the microwave or on the stove in a sauce pan over low heat until warm.
Notes:
"As I mentioned above, to make these nachos true Paleo and for those with dairy limitations please omit the goat cheese and crème fraîche if so desired. According to Wikipedia, Crème fraîche is a sourced cream containing 30-45% butterfat. It is also sourced with bacterial culture and is slightly less sour than American sour cream. It’s available in most health food stores and is a great sub for sour cream because most American sour cream has a handful of not so great ingredients like: Modified Food Starch, Locust Bean Gum, Guar Gum, Caarrageenan, Dextrose, Potassium Sorbate, and Sodium Citrate. The only ingredient in crème fraîche is, you guessed it, cream. It goes really good with desserts and strawberries." (Vanessa from cleaneatingwithadirtymind.com)

ahk · 08-30-2013, 08:38 AM

I like crock pot meals. The first meal I am going to try from this site is-- Chile Cilantro Lime Chicken-- can't wait.

Thanks Jesse for the recipes -- I've actually have made the eggs and I really enjoyed them. Another way of deviled eggs -- add turkey bacon to the yolk part, with dried mustard, avocado, red bell, its super yummy.

Jesse · 08-30-2013, 03:15 PM

I do not use my crock pot as much as I use to, partly because the knob on the glass lid broke off after years of use and I need to order a new knob for it. I will use it soon though, knob or no knob, to make some pulled pork. Lol!

Which reminds me, I have a grass fed pork belly in the fridge curing with spices and sea salt. It will be cured in about 5 to 7 days and I am going to make a couple of pounds of homemade bacon from it. This way, I will know that it is not hopped up with GMOs (Bad Stuff!) or sugars. I can barely wait for it.

Let us know how that chicken turns out. It sounds good.

Quote:

Originally Posted by ahk

I like crock pot meals. The first meal I am going to try from this site is-- Chile Cilantro Lime Chicken-- can't wait.

Thanks Jesse for the recipes -- I've actually have made the eggs and I really enjoyed them. Another way of deviled eggs -- add turkey bacon to the yolk part, with dried mustard, avocado, red bell, its super yummy.

Jesse · 08-31-2013, 01:02 PM

Here's another YUM Paleo recipe!

Everyday Paleo Spanish Tortilla
2 medium yams, peeled and sliced into thin rounds with a mandolin slicer
2 cups torn arugula (or spinach leaves)
1 purple onion, sliced thin
3 tablespoons coconut oil
10 eggs
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1 teaspoon garlic powder
In a saute pan (this is a pan that is about 2-3 inches deep unlike the flatter skillet), heat 2 tablespoons of the coconut oil. Make sure your oil is hot enough that is sizzles when you lay in a slice of yam. Cook the yam slices in a single layer in batches in the hot oil, flipping after frying for about a minute on each side or when they start to brown. Set the cooked yams aside, add the remaining tablespoon of coconut oil into the pan and saute the onions just until they start to turn brown. While the onions are cooking, beat the eggs together with the spices in a medium sized bowl. After the onions begin to brown, spread them evenly on the bottom of the pan and layer the yams on top of the onions, followed by a layer of the arugula. Poor the egg mixture evenly over the layers of veggies and cook over medium or medium low until the edges start to look done (about 4-5 minutes). Move the entire pan underneath your broiler for another 5-6 minutes until the “tortilla” is firm on top. Remove and slice like a pizza and eat immediately. Serves 4-5.

Credit to: Everyday Paleo

08-24-2013, 02:28 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 17,783 Times in 3,940 Posts Rep Power: 21474857	We'll try this chart until I can find a better one to replace it with. Just to specify on the fats: Butter means made from cream from grass fed cows and goats, (I may be losing my mind, I almost typed cows and horses! ) if possible, otherwise use the healthiest butter you can find, rather than margerines and butter substitutes. Also some other healthy fats are coconut, olives, avocado and nuts, all in moderation of course. __________________ “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.”

08-24-2013, 02:29 PM	#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 17,783 Times in 3,940 Posts Rep Power: 21474857	Sorry about the size, it was unreadable cropped. __________________ “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.”

08-30-2013, 03:19 AM	#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 17,783 Times in 3,940 Posts Rep Power: 21474857	I am posting a few recipes from some of my favorite paleo web sites, I hope you find some that you enjoy. This first one is quick and easy and comes from fastpaleo.com and puts a whole new spin on green eggs and ham! Avocado-Deviled Eggs Servings : 4 Peel 2 hard-boiled eggs and cut in half length-wise. Spoon out yolks into a small bowl and mash with avocado and remaining ingredients. Put mixture into zip-lock bag and cut corner off (hole to be size of a dime) Pipe into egg white halves. Sprinkle with paprika and serve. (2 halves = 234 calories, 24 grams protein, 12 grams carbohydrates, 10 grams fat) Ingredients 4 hard boiled eggs 1 Avocado Juice of half Lemon 1 Tbsp Hot Sauce Sea salt and pepper to taste Paprika Typically, I like to have this with a few fresh berries and a couple of slices of lean (homemade) bacon for breakfast. I do not bother with the baggy routine, because I feel like it is a waste of resources. I've been packing the devil into the eggs for many years using a teaspoon and guess what? It still works. This is a good high protein, low carb, good fat breakfast, just don't over do on the amount of avocado eggs you consume because it will kill you on the calories. Don't forget to drink a glass of water. __________________ “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.”

08-30-2013, 03:57 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 17,783 Times in 3,940 Posts Rep Power: 21474857	I rarely if ever follow any recipe to exactly and prefer to change it up according to my personal preferences. For instance, on this one, I do not make the cheese sauce, preferring to sprinkle a little fresh herbed farmers cheese directly on top of the plated dish. I generally make my own plantain chips or sometimes I will make sweet potato or zucchini chips and use those. I also add a larger variety of chopped/shredded veggies when I make this. So make it your own, and come back and share with us what you did differently. This recipe is from cleaneatingwithadirtymind.com It is a bit long, because it is 3 recipes in one, so hang in there. Paleo Nachos Makes 2 servings Ingredients: 1 pound of ground grass-fed beef 1/2 teaspoon of cumin 1/2 teaspoon of chili powder 1/2 teaspoon of paprika 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder dash of sea salt dash of pepper 4 cups of plantain chips 1 jalepeno, chopped 1 tomato diced 1/4 of a white onion, diced 1 tablespoon of crème fraîche (optional) 1 tablespoon of fresh salsa black olives (optional) cilantro for garnish sliced jalepeno for garnish guacamole (recipe below) nacho cheese sauce (recipe below) Directions: - In a large pan cook the grass-fed beef over medium-high heat. While the meat is cooking add the 1/2 teaspoon of cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper. Continue to stir and crumble with a spatula until the meat is cooked through, taste test and add more spices as needed to personal preference. - On a large plate lay out your plantain chips, then drizzle the nacho cheese sauce on top. Continue garnishing with desired amounts of guacamole, tomatoes, onions, salsa, black olives, cilantro and jalepenos. Enjoy! Guacamole Ingredients: 6 ripe avocados 1 small tomato, diced 1/2 bunch of cilantro, chopped 1/4 of a white onion, diced the juice from 1/2 of a lime 1 & 1/2 teaspoons of garlic salt Directions: -Cut your produce. Then cut the avocados in half and remove the pits and skin. -In a large bowl combine the avocados, tomatoes, cilantro, onions, lime juice, and garlic salt. Use a large metal utensil of your choice (I use a stainless steel pasta stirrer) to mash and stir the avocado and ingredients together until well combined. - Depending on how much you use on your nachos, you will have quite a bit of guacamole left over. When has left over guacamole ever been a bad thing? Nacho Cheese Sauce Ingredients: 1 cup of cashews (soaked overnight or for at least 4 hours) 6 tablespoons of coconut water (I use Zico for cooking, I find it’s not as sweet) 1/4 cup goat cheese (optional) 1 tablespoon of olive oil 1 jalepeno, chopped 1 teaspoon of chili powder 1/2 teaspoon of paprika a few shakes of garlic salt a few shakes of sea salt a few shakes of onion powder Directions: - In a high powered blender combine all the ingredients and blend until creamy. You can also use a food processor for this but I find a blender works best. I did blend for about 7 minutes to get the creamy consistency I wanted. If it’s too thick try adding another tablespoon of coconut water. If you aren’t using the goat cheese you could try a coconut milk sub to make the cheese sauce creamy. I would start with 2 tablespoons and taste test from there. Maybe even try some adobo sauce or serrano chilies, feel free to make it your own! - When you are ready to use, heat the nacho sauce in the microwave or on the stove in a sauce pan over low heat until warm. Notes: "As I mentioned above, to make these nachos true Paleo and for those with dairy limitations please omit the goat cheese and crème fraîche if so desired. According to Wikipedia, Crème fraîche is a sourced cream containing 30-45% butterfat. It is also sourced with bacterial culture and is slightly less sour than American sour cream. It’s available in most health food stores and is a great sub for sour cream because most American sour cream has a handful of not so great ingredients like: Modified Food Starch, Locust Bean Gum, Guar Gum, Caarrageenan, Dextrose, Potassium Sorbate, and Sodium Citrate. The only ingredient in crème fraîche is, you guessed it, cream. It goes really good with desserts and strawberries." (Vanessa from cleaneatingwithadirtymind.com) __________________ “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.”

08-31-2013, 01:02 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 17,783 Times in 3,940 Posts Rep Power: 21474857	Here's another YUM Paleo recipe! Everyday Paleo Spanish Tortilla 2 medium yams, peeled and sliced into thin rounds with a mandolin slicer 2 cups torn arugula (or spinach leaves) 1 purple onion, sliced thin 3 tablespoons coconut oil 10 eggs ½ teaspoon sea salt ½ teaspoon black pepper ½ teaspoon smoked paprika 1 teaspoon garlic powder In a saute pan (this is a pan that is about 2-3 inches deep unlike the flatter skillet), heat 2 tablespoons of the coconut oil. Make sure your oil is hot enough that is sizzles when you lay in a slice of yam. Cook the yam slices in a single layer in batches in the hot oil, flipping after frying for about a minute on each side or when they start to brown. Set the cooked yams aside, add the remaining tablespoon of coconut oil into the pan and saute the onions just until they start to turn brown. While the onions are cooking, beat the eggs together with the spices in a medium sized bowl. After the onions begin to brown, spread them evenly on the bottom of the pan and layer the yams on top of the onions, followed by a layer of the arugula. Poor the egg mixture evenly over the layers of veggies and cook over medium or medium low until the edges start to look done (about 4-5 minutes). Move the entire pan underneath your broiler for another 5-6 minutes until the “tortilla” is firm on top. Remove and slice like a pizza and eat immediately. Serves 4-5. Credit to: Everyday Paleo __________________ “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.”

08-30-2013, 08:38 AM	#5
ahk Infamous Member How Do You Identify?: . Preferred Pronoun?: Male Relationship Status: Married Join Date: Sep 2012 Location: NM Posts: 5,317 My Photo Gallery Thanks: 2,688 Thanked 8,538 Times in 2,630 Posts Rep Power: 21474853	I like crock pot meals. The first meal I am going to try from this site is-- Chile Cilantro Lime Chicken-- can't wait. Thanks Jesse for the recipes -- I've actually have made the eggs and I really enjoyed them. Another way of deviled eggs -- add turkey bacon to the yolk part, with dried mustard, avocado, red bell, its super yummy.