11-02-2014, 07:08 PM | #221 | |
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I love using crushed pork rinds for things like that, but then I like pork rinds. Looks good.
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11-02-2014, 07:38 PM | #222 |
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Seeing as it is now November with Thanksgiving right around the corner, I thought it would be fun for us to post some Thanksgiving recipes. The recipes can be entree, dinner, breads, dessert, etc., as long as they follow the principles of a Paleo/Primal eating plan which is High Protein/ Low Carbs and High Healthy Fats. Please feel free to share your own Paleo creations with us as well as those you've found in your searches.
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11-02-2014, 08:05 PM | #223 |
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Rosemary Roasted Sweet Potatoes and Onions
Prep time- 15 mins/ Cook time- 30 mins/ Total time- 45 mins Serves: 4-6 Ingredients
Instructions
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11-03-2014, 09:07 AM | #224 | |
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11-05-2014, 08:23 PM | #225 |
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Clean Green Bean Casserole (Vegan, Paleo)
Author: Detoxinista.com Prep time: 1 hour Cook time: 30 mins Total time: 1 hour 30 mins Serves: 9-12 Featuring fresh green beans and caramelized onions, this homemade green bean casserole is just about as clean as it gets. Rather than relying on a cream-based soup, it's held together by a creamy puree of parsnips and mushrooms! The caramelized onion topping still delivers the buttery onion flavor that we all love, without the deep-fried grease and flour to go along with it. All of our favorite flavors covered, without the heavy food-coma to follow! This dish works well as a make ahead dish. It can be made ahead as much as two days before the meal. Just prepare it as directed but do not bake until the day of your dinner. Ingredients
Instructions
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11-05-2014, 08:41 PM | #226 |
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P.S. The nutritional yeast can be replaced with goat or sheep cheese...really any kind of raw unpasteurized cheese unless you are eating a no-dairy Paleo/Primal diet, then I'd stick to the nutritional yeast which can be bought at your local natural foods store or online if you cannot find it locally. Please do not substitute with live yeast or brewers yeast, they are a completely different product.
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11-05-2014, 08:53 PM | #227 |
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Here is a good recipe for Paleo pie crust found at marksdailyapple.com
Ingredients: 1 1/4 cups almond meal 2/3 cup coconut oil 1/4 tsp salt 5 tbsp (approximately) of icy water Combine almond flour and salt in a mixing bowl, stir in coconut oil and mix until mixture resembles course crumbs. Mix in water, 1 tbsp at a time, until a dough is formed. Refrigerate until ready to use. When ready, roll out and place in a pie dish. Fill your favorite fruit (we recommend apples, but blueberries are also delicious) and bake at 450 degrees Fahrenheit for 15 minutes or until crust turns a rich golden brown. In truth, you can use any nut meal to substitute the almond meal. I like to use pecan nut meal for apple pie or sweet potato pie. - Jesse
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11-10-2014, 03:41 AM | #228 |
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Hey ya'll! I happened to run across this recipe and decided to share it here. What's not to love about pecans and apples together?
Pecan Apple Crisp
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11-10-2014, 02:01 PM | #229 |
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Thanks Jesse! Looks yummy!
So what's the deal with coconut sugar? I saw some at Sam's Club and Wally World. But didn't know what to look for. One said coconut palm sugar ... what's that? Different brands. Is it really low glycemic? I have diabetes so it's important to chose carefully. |
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11-10-2014, 02:49 PM | #230 | |
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I do not have a lot of knowledge on coconut sugar, sorry. I know that is it advertised as low glycemic, but I would do my own research if I were you.
Supposedly once you remove the sap from the tree for the sugar, the tree will no longer make coconuts...I'd rather have the coconuts to make flour, coconut butter, etc. I use raw cane sugar, maple syrup, or honey if I want a sweetener, but I am not diabetic either. Quote:
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11-10-2014, 03:11 PM | #231 |
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Cauliflower Mac and Cheese
This will be on my table over the holiday season ...
Ingredients: 3 cups coarse fresh bread crumbs 2 Tbs. unsalted butter, melted 1/4 cup minced fresh flat-leaf parsley Kosher salt and black pepper, to taste 8 oz. pancetta, julienned 1 1/2 lb. cauliflower, cut into 1/2-inch florets 3 to 6 Tbs. unsalted butter 1/4 cup all-purpose flour 2 Tbs. white wine 3 1/2 cups milk 2 cups shredded fontina cheese 3 cups shredded Gouda cheese 1/8 tsp. cayenne pepper 1/8 tsp. freshly grated nutmeg 1/2 cup heavy cream 1 lb. fresh macaroni, cooked until al dente Directions: Preheat an oven to 375ºF. In a large bowl, combine the bread crumbs, melted butter, parsley, 1 tsp. of the salt and 1/2 tsp. of the black pepper. In a 4-quart pot over medium heat, cook the pancetta until crispy, about 8 minutes. Transfer to a small bowl and reserve the fat in the pot. Working in batches, add the cauliflower to the pot and cook, stirring occasionally, until tender and caramelized, 10 to 12 minutes per batch, adding 1 to 3 Tbs. butter to the pot if needed. Transfer the cauliflower to a bowl. Add 2 Tbs. water to the pot and stir to scrape up the browned bits. Add to the bowl with the cauliflower. Wash out the pot. In the same pot over medium heat, melt the remaining 3 Tbs. butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the wine and milk and cook until thickened, about 10 minutes. Add the cheeses, the remaining 2 tsp. salt, 1 tsp. black pepper, cayenne, nutmeg and cream and stir until melted. Then stir in the pasta, pancetta and cauliflower. Sprinkle the bread crumbs on top. Bake for 30 minutes, then turn the oven to broil and cook until the bread crumbs are crispy and brown, 4 to 5 minutes. Serves 10 to 12. from Williams-Sonama |
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11-10-2014, 03:19 PM | #232 |
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Asparagus wrapped in ham
Ingredients: 1 lb. thick asparagus spears, woody ends trimmed 1 lb. smoked lean ham (packaged ham that's cut into same-size pieces will work best) Instructions: Preheat oven to 400F/205C. Spray a baking sheet with non-stick spray. (If you have two or more baking sheets, and room in the oven, you can cook all the wrapped asparagus at once.) Trim the woody ends of asparagus spears, making all pieces the same size. Roll a piece of ham around each piece of asparagus, securing with a toothpick inserted horizontally so the piece of asparagus will lay flat on the baking sheet. Lay asparagus on the sprayed baking sheet, staggering the pieces so you'll be able to turn them. Roast asparagus for 8-10 minutes on the first side, or until the ham is lightly browned. Turn asparagus pieces over and roast 5-7 minutes more on the second side, until asparagus is barely tender-crisp and ham is lightly browned on both sides.spar Repeat with more asparagus pieces if you're only using one baking sheet. Serve hot, with mustard dipping sauce on the side if desired. found on Kalyn's Kitchen Thanks for the nudge, Jesse! |
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11-10-2014, 05:23 PM | #233 |
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Raw asparagus tastes like candy! I make those roll ups when I find baby asparagus. But don't cook them plus i add cheese! Yummy.... great game day snack or poker game night or ladies night party. Easy on digestion without cheese.
Raw zucchini and yellow squash is also sweet. Try it...you might like it! Thanks for the reminder Orema! |
11-10-2014, 05:33 PM | #234 | |
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11-10-2014, 05:37 PM | #235 |
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Scrambled Eggs and Asparagus
I either use left-over asparagus or frozen asparagus.
I cut the asparagus in bite-size pieces, sauté in pan with a tiny bit of butter, add eggs and more butter, cook till eggs are almost or just done. This is good on its own, it's good with bacon, and it's perfect with salmon. |
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11-11-2014, 06:15 PM | #236 |
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Roasted Carrots and Mushrooms with Thyme
Roasted Carrots and Mushrooms with Thyme (Makes 3-4 servings) Ingredients: 8-10 oz. carrots (I used 4 medium-sized organic carrots; you can use baby carrots, but whole carrots are more flavorful.) 8 oz sliced mushrooms (I buy the pre-washed kind, but wash if needed) 2 T extra virgin olive oil 1/2 tsp. dried thyme or 1 T chopped fresh thyme leaves salt/pepper to taste fresh chopped parsley for garnish (optional) Instructions: Preheat oven to 450F/230C. Peel carrots if desired. Cut carrots on diagonal into slices about 1/4 - 3/8 inch thick. Toss carrots with 1 T olive oil, thyme, salt, and pepper. Spread on large roasting pan (it should be big enough that the carrots are in a single layer). Roast carrots 15 minutes. While carrots are roasting, wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into even slices, slightly thicker than carrots. Using the same bowl as you tossed the carrots in, toss mushrooms with 1 T of olive oil. Remove carrots from oven, stir, add mushrooms and roast 10-15 minutes more. Serve hot, sprinkled with fresh parsley if using. from Kalyn's Kitchen |
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11-12-2014, 10:43 AM | #237 |
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So, I happened across a new "whole food, paleo-inspired food blog", okay so maybe it's just new to me. Anyway, the point I am getting to is I really like the recipes she has included. I will be making this coconut shrimp bowl in the next couple of days; my mouth is watering with anticipation. Check out her food blog and recipes if you are into good food and drooling. Lol! Foraged Dish
One Pan Coconut Shrimp Bowls 1 tablespoon coconut oil 3 cloves garlic 1 tablespoon minced fresh ginger 1/2 small white onion, diced 1 pound peeled raw shrimp 1 orange bell pepper, sliced 1 small globe eggplant, cubed 1/2 cup chopped asparagus 1 tablespoon Worcestershire Sauce (I use this as a mild alternative to fish sauce) 1 tablespoon ground hot red chilies (more if you like your food HOT less if you prefer it mild). 2 teaspoons salt* 1/2 cup canned coconut milk 1/2 cup bone broth Cilantro for garnishing 1. In a large skillet or wok, heat the coconut oil over medium heat. Add the garlic, ginger, and onion. Sauté for 2-3 minutes, then add the shrimp. Stir occasionally. 2. Once the onions are translucent and the garlic is beginning to turn golden, add the chopped vegetables: bell pepper, eggplant, and asparagus. Cover pan, and reduce heat to medium-low. Stir occasionally. 3. Once the eggplant is soft (10-15 minutes), douse the pan with the Worcestershire sauce, sprinkle in the salt and ground red chilies. Pour in the broth and the coconut milk, and stir until everything is coated in the coconut sauce. 4. Serve warm, topped with minced cilantro, and extra red chili flakes if you're a heat lover. * I won't use near that amount of salt, but use your own preference there.
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11-15-2014, 06:41 AM | #238 |
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Pumpkin Chipotle Soup
Makes 6 servings Recipe Ingredients: 2 Tbl olive oil 1/2 cup chopped onions 1 clove garlic, chopped 1 Tbl chipotles in adobo sauce 1 tsp ground coriander 1 tsp ground cumin 1/8 tsp ground allspice 2 tsp granulated sugar substitute 2 cups pumpkin puree 32 oz chicken broth 1/2 cup heavy cream 2 tsp red wine vinegar salt and pepper to taste Heat olive oil in a medium saucepan. Saute onions and garlic for 3-4 minutes until translucent. Add chipotles, coriander, cumin, allspice, and sugar substitute to the pan and cook for another 2 minutes. Add the pumpkin puree and chicken broth to the pot and simmer for about 5 minutes. Using an immersion blender, blend the soup in the pot until smooth (if you don’t have one, add the soup to a traditional blender, blend and return to the pot when smooth). Add the heavy cream and red wine vinegar and simmer for another five minutes or so. Taste, then season with salt and pepper as desired. Serve hot, garnished with sour cream (other optional garnishes shown: pepitas and cilantro). http://www.ibreatheimhungry.com/2012...otle-soup.html |
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11-16-2014, 06:33 AM | #239 |
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I am thinking about making the Coconut Shrimp Bowl tonight that I posted in my last post but will of course add my own kinks and twists to the dish. I am going to use green onions, instead of white, and will add mushrooms of some sort...shitake will be nice if I can find some, otherwise I will just use baby portabellas. I will use cayenne instead of the dried peppers simply because I have it on hand. And I am going to make zucchini noodles and stir them in once everything has cooked. Then I will garnish the dish with cilantro and toasted coconut.
This is my hungry stomach talking at 7:30 am, we'll see what I actually come up with. Lol!
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11-17-2014, 09:47 AM | #240 |
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Bacon Wrapped Roasted Vegetables with Maple Glaze
Yield: 8 servings Prep Time: 15 minutes Cook Time: 25 minutes Ingredients: For the Roasted Vegetables:
Directions:
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carbs, healthy fats, high protein, low carbs, paleo |
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