Paleo Recipes

Courtesy of Patrick Shea:

Turnip fries:

Slice a turnip into fry-like strips. Thinner is better IMO. Spread on a cookie sheet or baking pan. Drizzle with olive oil, sprinkle with chili powder and salt to taste. Cook at 400 degrees for 10 minutes, flip fries, bake another 5 minutes.

These are very tasty, but keep in mind they won’t get crispy like real fries (at least in my experience). I think there’s too much moisture in the turnip.

Sweet potato chips:

Similar to above, but cut the sweet potato into thin slices and omit the chili powder. Cook until crispy.

Almond-crusted chicken fingers:

Got the recipe from here: http://cavemanfood.blogspot.com/2008/10/almond-crusted-chicken-fingers.html
We used olive oil and substituted a mix of spices (thyme, sage, rosemary?) for the poultry seasoning, which we didn’t have on-hand. We also chopped up some almond slices and added that to the crust for a nice crunch.

These were *amazing.* Would make them again in a heartbeat even if I stopped doing paleo tomorrow.

Courtesy of Lucia Shannon:

Jonathan & I made this last night and it was delish!

Chicken Tikka Masala (Paleo-ized Version)

Ingredients:
2 tsp. Paprika
1 tsp Garam Masala
1/2 tsp. Ground Cumin
1/2 tsp. Crushed Red Pepper
2 cloves garlic, minced
1 Tb Coconut Oil
1.5 lbs Organic Free Range Chicken Breasts, cut into bite size cubes
1 Sweet Onion
2 Tb freshly squeezed lemon juice
1 (14.5 oz) can Organic Diced Tomatoes, undrained
1/2 cup Coconut Milk (FULL FAT!)
1/2 Tb Arrowroot powder
Sea Salt to taste
Directions:
  1. Heat oil in a large nonstick skillet on medium heat. Add chicken, onion, and liemon juice; cook and stir until chicken is no longer pink (about 10 minutes). Add all of the spices except red pepper and cook/stir 1 minutes
  2. Stir in tomatoes and mix well. In a small bowl, stir together coconut milk, arrowroot powder, and salt until smooth. Gradually stir coconut milk mixture into skillet. Stir in Red Pepper and bring to a boil. Reduce heat to low. Simmer 5 minutes or until slightly thickened, stirring frequently.

http://christietracy.blogspot.com/2010/10/paleo-ized-chicken-tikka-masala.html (she has lots of yummy recipes – meatballs are great too!)

Serve with:

Curry Fried F’rice

Makes 2 servings (approx. 2 blocks C + 4 blocks F)

Ingredients:
2 cups steamed, chopped cauliflower
1 cup diced fresh pineapple
2 tablespoons blanched, slivered almonds
3-4 scallions, green and white chopped
2 teaspoons canola oil
1 teaspoon ground curry powder
salt & pepper

1. Heat nonstick pan to medium-high, spray with Pam spray, and sautee pineapple ’til lightly brown in some spots. Take out of the pan and set aside. Go ahead! Eat one; they’re yummy. But just one.

2. Heat 1/2 teaspoon of the oil in the same pan, then sautee almond slivers ’til lightly browned. Remove from pan and set aside. Same rules re: tasting apply.

3. When you’re ready to eat, heat the remaining 1 1/2 teaspoons oil in the same pan. Add cauliflower and stir-fry 2-3 minutes, ’til heated through. Add chopped scallions, curry powder, salt & pepper, pineapple, and almonds. Fry ’til heated through

http://theclothesmakethegirl.blogspot.com/2009/06/dinner-movie-curry-prehistoric-eating.html

Courtesy of Allison Houghteling:

Easy to make, easy to freeze, easy to eat and yummy!!!

Egg Cups

Cook ½ lb. meat of choice (ground pork, turkey, turkey sausage, bacon, etc). Sauté one half to a cup of veggies of choice such as mushrooms, white onion, red bell pepper, spinach or scallions. Set aside.
Whisk 6 eggs and 1 cup almond milk, and pour into lightly greased muffin tins. (Use foil cups if desired.) Add meat and veggie blend to each cup of egg mixture.
Bake at 325 degrees Fahrenheit for 25-30 minutes or until golden brown.
These can be stored in the fridge until they are ready to be eaten.

Courtesy of Tricia Paruti

Broccoli Salad:

http://www.health-bent.com/salads/paleo-broccoli-salad

*I didn’t add the bacon, but that would probably be good

*I only used a drizzle of olive oil, I dont think you need a half cup of oil

Pumpkin Chili:

http://www.health-bent.com/proteins/pumpkin-chili

*I used 1lb ground beef, 1lb ground turkey. It was so good! It makes a ton, so you can freeze some for a quick meal later on.

Chicken Chili Soup:

http://everydaypaleo.com/2010/11/12/chicken-chili-soup/

*This was really good, but spicy. I think next time I might cut out the jalapeno or not use as much (I can’t really handle spicy things).

Kale Chips:

http://www.elanaspantry.com/salt-and-vinegar-kale-chips/

*These are REALLY salty. I actually threw out the first batch because they were so salty and inedible (in my opinion). I made them again without any salt and they were really good! So just beware of the salt :).

Courtesy of Jamie Lytle

These are yummmmmmmyyyyy

Spicy turkey stuffed peppers

Ingredients:

  • 4 Bell Peppers
  • 1 lb Lean ground turkey
  • 1/2 Onion, chopped
  • 2 cups Cauliflower, grated
  • 1 large tomato, chopped
  • 2-3 cloves garlic, minced
  • Montreal Steak Seasoning
  • Crushed Pepper
  • Olive Oil

Process:

  1. Preheat oven to 400°.
  2. Clean all vegetables, slice peppers approximately 1″ from tops and save tops. For miniature peppers, slice closer to the top.
  3. Clean out seeds and membrane from the inside of the peppers, then rinse.
  4. Grate cauliflower coarsely, and microwave for 1.5 minutes (if you’d prefer, you can add it earlier on in the sauteeing below in place of microwaving*).
  5. Cook turkey in a skillet on medium heat, and add Montreal steak seasoning, salt and crushed pepper to taste.
  6. Once turkey has cooked through, remove from heat and set aside in a bowl.
  7. Saute onion and garlic in your choice of coconut oil or olive oil. Add in tomato to briefly saute (about 1 minute)
  8. Add in cauliflower rice, then turkey and stir for 2-3 minutes before removing from heat. Allow mixture to cool a few minutes.
  9. Scoop turkey mixture into peppers, re-cap, then brush the outsides lightly with olive oil.
  10. Bake peppers for 15 minutes at 400°, or until edges are golden and peppers are somewhat soft. Smaller peppers take approximately 20 minutes to cook

Primal Energy Bar Recipe:

Ingredients:

1/2 cup slivered almonds
1/2 cup pecans
1/4 cup unsweetened shredded coconut

1/4 cup almond butter (although cashew, hazelnut, walnut and even pumpkin butters will work well too!)
1/4 cup coconut oil (check your local health food store)

1/4 cup almond meal (simply pulse approximately 1/4 cup of almonds until it creates a coarse flour)
1 1/2 tsp pure vanilla extract
1/2 tsp of raw honey (although, this is really kind of optional because the egg will help hold the mixture together)
1/2 cup unsweetened whey protein powder (or 60g)
1 large egg
1/2 teaspoon sea salt
1/2 cup dried cranberries or blueberries
1/4 cup unsweetened coconut to sprinkle on top

Method:

Mixture

  1. On a cookie sheet, toast nuts and shredded coconut until golden brown. In order for them to cook evenly, you need to shake up the tray at least once during cooking…trust us!
  2. Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground (sort of the consistency of bread crumbs).
  3. In a mixing bowl, melt coconut oil and almond butter (about 30 seconds). Remove from microwave and stir until smooth.
  4. Add vanilla extract, honey and sea salt. Mix thoroughly.
  5. Fold in nut mixture, almond meal and protein powder until mixed thoroughly.
  6. Add whole egg and mix thoroughly.
  7. Fold in blueberries/cranberries.
  8. Press mixture into an 8 by 8 loaf pan (a modification that we made to keep everything crisper and help the bars to hold together).
  9. Cook in a preheated oven at 325 degrees for 10 minutes.
  10. Remove from oven, sprinkle a ¼ cup of shredded coconut on top and place under broiler until top begins to brown.
  11. Let cool for 10-15 minutes. Cut into 12 pieces/bars.
  12. Enjoy or stack on wax paper/parchment and store in an airtight container.

Note: You can also add dark chocolate chips instead of the cranberries/blueberries (available at Whole Foods or health food store). If you add the chips while the mixing bowl is warm (from the coconut oil/almond butter mixture), they will melt into the mixture and you will have yourself a chocolate primal bar. Alternatively, you can just let the mix cool, then add the chips, then refrigerate the pan to get chocolate chip primal bars. The bars stick together pretty well without being cooked.

Nutrition Information:

Done

Nutrition for 1/12 of the batch. Nutritional breakdown courtesy of FitDay.com:

Calories: 184

Fat: 15.4 grams

Carbohydrates: 6.4 grams

Protein: 7.5 grams

And, for those of you who feared they would eat the whole pan… the total nutritional breakdown for the whole darn lot!

Calories: 2,206

Fat: 184.3 grams

Carbohydrates: 77.2 grams

Protein: 90.1 grams

Courtesy of Michal Naisteter:

Paleo BBQ sauce – this recipe is pure gold.
http://www.sonofgrok.com/2009/06/sog-zesty-bbq-zauce/

Paleo Hot Greens with Bacon.
http://paleomama.wordpress.com/2009/10/29/paleo-hot-greens-with-bacon-dressing/

I don’t know how you guys are about nightshades but here is a good eggplant recipe (just take out the rice and cheese)
http://travsgoneglutenfree.blogspot.com/2009/08/eggplant-boats.html

Lastly, this is the BEST coconut oil. The only problem is the shipping so if you go in on it with a bunch of peple and order the 1 gallon jugs, it is totally 100% worth it.
http://www.greenpasture.org/retail/?t=products&a=display&i=1004

Courtesy of Amy Ferro:

Paleo Banana Bread