High Protein/Lo Carbers...Recipes and info

Jesse · 05-10-2015, 03:53 PM

Mmm...chocolate chip cookies the Paleo way.

http://elanaspantry.com/crispy-chocolate-chip-cookies/

Jesse · 05-20-2015, 07:11 PM

These little date treats are super good and Paleo approved! As you will see from the webpage, you can roll them in a variety of mixtures. I like the coconut/walnuts, but I also like to make them with coconut and shredded dark chocolate.

[URL="http://www.mamaslebanesekitchen.com/desserts/dates-fudge-walnuts-coconut-recipe/#sthash.RDE6q0gt.1hWGj87u.dpbs"]

Jesse · 05-22-2015, 05:10 PM

Here's another sweet snack that is Paleo friendly. I have not tried this one, but it has pecans in it, so I definitely will do so in the near future.

Cinnamon Pecan Brittle

Jesse · 06-28-2015, 06:31 PM

Watermelon Mojito Salad Recipe
Prep time: 20 mins Total time: 20 mins
Serves: Serves 6

Ingredients
3 cups seedless watermelon, cubed
1-1/2 cups seedless cucumber, cubed
2 tbsp thinly sliced fresh mint leaves
Zest from two limes
¼ cup fresh lime juice (about 2 limes)
1 tbsp olive oil
Pinch of sea salt
Pinch of black pepper
Instructions
Cut the rind off the watermelon and cut into medium-sized cubes (about ½-inch).
Peel the cucumber, if you prefer, and cut into similar sized cubes.
Slice the mint leaves thinly. To chiffonade, stack the leaves on top of each other. Roll them up lengthwise into a bundle, then thinly slice.
Combine these ingredients in a large bowl.
In a smaller bowl or a small jar, combine the lime juice, lime zest, olive oil, salt and pepper. Stir (or shake) well to combine. Pour over the watermelon and cucumber and stir well.

Courtesy of www.stupideasypaleo.com

Orema · 07-08-2015, 07:39 PM

Chicken and Brussels Sprouts with Mustard Sauce

Ingredients

2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breasts
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided (certified gluten-free if necessary)
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard (certified gluten-free if necessary)
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halved

Directions

Preheat oven to 450°F.

Heat a large ovenproof skillet over high heat.
Add 1 tablespoon oil.
Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan.
Cook 3 minutes or until browned. Turn chicken; place pan in oven.
Bake at 450° for 9 minutes or until done.
Remove chicken from pan; keep warm.
Heat pan over medium-high heat.
Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits.
Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.
Add Brussels sprouts; sauté 2 minutes or until lightly browned.
Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender.
Serve sprouts with chicken and sauce.

Nutrition Information

Serves: 4 | Serving Size: 1 chicken breast half + 2/3 cup Brussels sprouts + 2 tablespoons sauce

Per serving: Calories: 350; Total Fat: 15g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Cholesterol: 114mg; Sodium: 604mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 2g; Protein: 42g

Nutrition Bonus: Potassium: 780mg; Iron: 14%; Vitamin A: 19%; Vitamin C: 126%; Calcium: 6%

----------------
Looks like potatoes are in the photo, but I'm not adding potatoes to my recipe.

ahk · 07-10-2015, 12:37 PM

This is the first year for CSAs for us-- and lately we've been getting A LOT of kale. I only can make so much sausage/butternut/kale skillet til I just can't take it anymore and needed to figure some new ways of making this delicious green. I always enjoyed my mom's creamed spinach growing up, so I figured I'd attempt to make it paleo and with kale. Here is my attempt and it was awesome!!

1.5 TBS of fat of choice (I used no-sugar bacon grease)
2 medium clove garlic, minced
2 medium sweet onion, chopped
16 ounces kale leaves cut into bite sized pieces
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
Pinch fresh grated nutmeg (to taste)
¾ cup coconut milk (canned)

Instructions

PREP:

Begin by mincing garlic and chopping onion.
Next, clean and stem kale. Cut the kale leaves into bite sized pieces and set aside. Measure coconut milk and spices.

COOK:

Heat a large skillet over medium high heat. Once hot, add in fat of choice.
Add garlic and onion, sauté for 5 to 6 minutes, until softened.
Add kale, stir and cook for 2 to 3 minutes, until leaves begin to wilt.
Finally, add in salt, white pepper, nutmeg and coconut milk. Cook, stirring frequently, for an additional 4 to 5 minutes until kale is soft and coconut milk is thickened.
Taste, adjust seasoning if necessary

** I added a bit more coconut milk towards the end, stirred, tasted, seasoned again, stirred, placed the lid on, turned heat to low and let it come more together.

Do any of you do a CSA? Don't know what one is -- looky here.

Jesse · 07-13-2015, 11:48 AM

Chopped Salad with Shrimp and Curry Dressing Recipe

Servings SERVES: 4 - Preparation time: 25 min. - Cooking time: 4 min.
Ingredients:
1 lb raw shrimp, peeled and deveined
1 bunch purple kale, stems removed and chopped
6-8 leaves Napa cabbage, chopped
1 carrot, shredded
1 bell pepper, diced
1 avocado, peeled and diced
2 mangos, diced
2 green onions, thinly sliced
1⁄3 cup fresh cilantro, chopped
1 tbsp ghee or coconut oil
Sea salt and freshly ground black pepper

Ingredients for the coconut curry dressing:
1 cup full-fat coconut milk
Juice of 1 lime
1 1⁄2 tbsp coconut aminos
1 small garlic clove, minced
2 tsp curry powder
Pinch of cayenne pepper, or more to taste
Sea salt to taste

Preparation:

Whisk all of the ingredients for the dressing into a medium bowl.
Taste and adjust the seasoning if desired.
Place the dressing in the refrigerator while prepping the rest of the salad.

In a large salad bowl, combine the kale, cabbage, carrot, bell pepper, avocado, mango, green onion, and cilantro. Toss to mix well and set aside.

Heat a large skillet with the ghee or coconut oil over a medium-high heat.
Season the shrimp with salt and pepper and add shrimp to the skillet.
Cook 1.5 – 2 minutes on each side or until the shrimp are opaque in the center.
Place top shrimp on top of the salad, drizzle with the desired amount of dressing and serve.

05-10-2015, 03:53 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	Mmm...chocolate chip cookies the Paleo way. http://elanaspantry.com/crispy-chocolate-chip-cookies/ __________________ “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.”

05-20-2015, 07:11 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 17,782 Times in 3,940 Posts Rep Power: 21474857	These little date treats are super good and Paleo approved! As you will see from the webpage, you can roll them in a variety of mixtures. I like the coconut/walnuts, but I also like to make them with coconut and shredded dark chocolate. [URL="http://www.mamaslebanesekitchen.com/desserts/dates-fudge-walnuts-coconut-recipe/#sthash.RDE6q0gt.1hWGj87u.dpbs"] __________________ “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.”

05-22-2015, 05:10 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	Here's another sweet snack that is Paleo friendly. I have not tried this one, but it has pecans in it, so I definitely will do so in the near future. Cinnamon Pecan Brittle __________________ “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.”

06-28-2015, 06:31 PM	#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	Watermelon Mojito Salad Recipe Prep time: 20 mins Total time: 20 mins Serves: Serves 6 Ingredients 3 cups seedless watermelon, cubed 1-1/2 cups seedless cucumber, cubed 2 tbsp thinly sliced fresh mint leaves Zest from two limes ¼ cup fresh lime juice (about 2 limes) 1 tbsp olive oil Pinch of sea salt Pinch of black pepper Instructions Cut the rind off the watermelon and cut into medium-sized cubes (about ½-inch). Peel the cucumber, if you prefer, and cut into similar sized cubes. Slice the mint leaves thinly. To chiffonade, stack the leaves on top of each other. Roll them up lengthwise into a bundle, then thinly slice. Combine these ingredients in a large bowl. In a smaller bowl or a small jar, combine the lime juice, lime zest, olive oil, salt and pepper. Stir (or shake) well to combine. Pour over the watermelon and cucumber and stir well. Courtesy of www.stupideasypaleo.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.”

07-08-2015, 07:39 PM	#5
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file and sometimes a sinner. Join Date: Dec 2013 Location: Cottage of Content Posts: 13,687 My Photo Gallery Thanks: 41,475 Thanked 34,735 Times in 8,962 Posts Rep Power: 21474861	Chicken and Brussels Sprouts with Mustard Sauce Chicken and Brussels Sprouts with Mustard Sauce Ingredients 2 tablespoons olive oil, divided 4 (6-ounce) skinless, boneless chicken breasts 3/8 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 3/4 cup fat-free, lower-sodium chicken broth, divided (certified gluten-free if necessary) 1/4 cup unfiltered apple cider 2 tablespoons whole-grain Dijon mustard (certified gluten-free if necessary) 2 tablespoons butter, divided 1 tablespoon chopped fresh flat-leaf parsley 12 ounces Brussels sprouts, trimmed and halved Directions Preheat oven to 450°F. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce. Nutrition Information Serves: 4 \| Serving Size: 1 chicken breast half + 2/3 cup Brussels sprouts + 2 tablespoons sauce Per serving: Calories: 350; Total Fat: 15g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Cholesterol: 114mg; Sodium: 604mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 2g; Protein: 42g Nutrition Bonus: Potassium: 780mg; Iron: 14%; Vitamin A: 19%; Vitamin C: 126%; Calcium: 6% ---------------- Looks like potatoes are in the photo, but I'm not adding potatoes to my recipe. Last edited by Orema; 07-08-2015 at 07:46 PM.

07-10-2015, 12:37 PM	#6
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: 21474854	This is the first year for CSAs for us-- and lately we've been getting A LOT of kale. I only can make so much sausage/butternut/kale skillet til I just can't take it anymore and needed to figure some new ways of making this delicious green. I always enjoyed my mom's creamed spinach growing up, so I figured I'd attempt to make it paleo and with kale. Here is my attempt and it was awesome!! 1.5 TBS of fat of choice (I used no-sugar bacon grease) 2 medium clove garlic, minced 2 medium sweet onion, chopped 16 ounces kale leaves cut into bite sized pieces ½ teaspoon kosher salt ⅛ teaspoon ground black pepper Pinch fresh grated nutmeg (to taste) ¾ cup coconut milk (canned) Instructions PREP: Begin by mincing garlic and chopping onion. Next, clean and stem kale. Cut the kale leaves into bite sized pieces and set aside. Measure coconut milk and spices. COOK: Heat a large skillet over medium high heat. Once hot, add in fat of choice. Add garlic and onion, sauté for 5 to 6 minutes, until softened. Add kale, stir and cook for 2 to 3 minutes, until leaves begin to wilt. Finally, add in salt, white pepper, nutmeg and coconut milk. Cook, stirring frequently, for an additional 4 to 5 minutes until kale is soft and coconut milk is thickened. Taste, adjust seasoning if necessary I added a bit more coconut milk towards the end, stirred, tasted, seasoned again, stirred, placed the lid on, turned heat to low and let it come more together. Do any of you do a CSA? Don't know what one is -- looky here**.

07-13-2015, 11:48 AM	#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	Chopped Salad with Shrimp and Curry Dressing Recipe Servings SERVES: 4 - Preparation time: 25 min. - Cooking time: 4 min. Ingredients: 1 lb raw shrimp, peeled and deveined 1 bunch purple kale, stems removed and chopped 6-8 leaves Napa cabbage, chopped 1 carrot, shredded 1 bell pepper, diced 1 avocado, peeled and diced 2 mangos, diced 2 green onions, thinly sliced 1⁄3 cup fresh cilantro, chopped 1 tbsp ghee or coconut oil Sea salt and freshly ground black pepper Ingredients for the coconut curry dressing: 1 cup full-fat coconut milk Juice of 1 lime 1 1⁄2 tbsp coconut aminos 1 small garlic clove, minced 2 tsp curry powder Pinch of cayenne pepper, or more to taste Sea salt to taste Preparation: Whisk all of the ingredients for the dressing into a medium bowl. Taste and adjust the seasoning if desired. Place the dressing in the refrigerator while prepping the rest of the salad. In a large salad bowl, combine the kale, cabbage, carrot, bell pepper, avocado, mango, green onion, and cilantro. Toss to mix well and set aside. Heat a large skillet with the ghee or coconut oil over a medium-high heat. Season the shrimp with salt and pepper and add shrimp to the skillet. Cook 1.5 – 2 minutes on each side or until the shrimp are opaque in the center. Place top shrimp on top of the salad, drizzle with the desired amount of dressing and serve. __________________ “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.” Last edited by Jesse; 07-13-2015 at 11:49 AM. Reason: This is from www.paleoleap.com