High Protein/Lo Carbers...Recipes and info

[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]

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.

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]

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

[ahk]

Made this.... and it was wonderful. Though I used boneless and skinless chicken and then grilled it. I enjoyed it with carrots and massaged kale salad. Leftovers were bomb diggity.

About massaged kale salad-- makes a huge difference.

[Jesse]

For the Paleo Folks, or those thinking about it, or those who just want a FREE Kindle book just because.


[ame="http://www.amazon.com/gp/product/B00DYEBNTG/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957& creativeASIN=B00DYEBNTG&linkCode=as2&tag=tnlfreeeb ook-20"]Amazon.com: The Ultimate Kickass Paleo Cookbook: Quick and Easy Paleo Appetizers, Snacks, Slow Cooker Chicken and Beef Meals and Desserts eBook: Lisa Ujka: Kindle Store[/ame]

Grab it up if you want it. Sometimes these free Kindles books are not free for long.

[Jesse]

Coconut Oil Chocolate Bars

Ingredients

• 2/3 cup cocoa powder
• 2/3 cup coconut oil
  
• 1/3 cup + 1 tablespoon honey, maple syrup or simple syrup
  
• 1/2 teaspoon vanilla
• pinch of salt

Heat coconut oil in a small saucepan over low heat. Once it melts add the remaining ingredients. Stir and pour mix over a parchment paper lined cookie sheet. Place cookie sheet in refrigerator for 2-4 hours, or until it is set. Once the chocolate hardens, break it up into pieces. Store in an airtight container in the refrigerator. thecoconutmama


I like to add unsweetened shredded coconut to mine before hardening.

[Jesse]

Heard about the mason jar salads? I find them to be really convenient and they encourage me to eat more veggies daily. You can make a work week's worth for take to work lunches, or if you are at home like I am and just not into making a salad everyday. These mason jars will keep each salad fresh and crispy for about 5 days if you start with fresh veggies and load the ingredients in the correct order.

Below, is an article I copied/pasted from a local freebie news rag that demonstrates the correct layering. Please post and let us know what kinds of salads you make using the jars.


NOTE: I use the white screw on lids for the jars when I use them for the salads. These can be bought from most places that sell canning supplies, grocery stores, Ace Hardware etc.



Written by Nadine Cheung

Are you looking for a new, portable lunch option? Mason jar salads are the way to go. The concept involves layering all the ingredients of a salad into a Mason jar, and then storing them in your fridge until you're ready to eat. However, assembling the salads can get a little tricky.

If they aren't put together correctly, Mason jar salads can turn soggy quickly. By the same token, if you make them properly, they can last for days in the fridge. Take Sunday night to assemble multiple salads, and you'll have a week's worth of convenient grab-and-go meals in pre-packed containers.

So, take your favorite ingredients, grab some empty jars, and check out our tips for how to make a mason jar salad that lasts.

Instructions:

1. To make a mason jar salad, you'll need a mason jar, salad dressing and your favorite salad ingredients. We used a wide-mouth, quart-size jar, which will produce a large salad. For a smaller salad, used a pint-size jar.
2. Slice, dice and prep your favorite salad items. You can use a mix of fruits, vegetables, seeds, grains, croutons and more. Be creative!
3. Start by placing your salad dressing at the bottom of the jar.
4. Pour in as little or as much as you usually put in your salads.
5. The dressing should sit at the bottom (pictured above)
6. The next layer should be comprised of heartier vegetables. These will hold up when submerged in the dressing, and depending on how long you leave them in the fridge, some may even come out with a light pickled effect. Carrots, beans, cucumbers and radishes are good choices.
7. Keep layering the heavier veggies. This will separate your leafy greens from the dressing, preventing them from getting soggy.
8. The next layer will be your lettuce, which takes up most of the space in the jar. It's okay to stuff them in; just don't push down too hard, as leafy greens are delicate.
9. Your final layer should be the lighter items. We used corn here, but you can go with nuts, seeds, croutons or dried fruit.
10. Finally, twist the lid on tight. When you're ready to eat, simply pour out into a bowl and toss gently. You can store these salads for 4-5 days and they will stay as fresh as the day you made them.