Brandon's Chicken and Sausage Roulade

Butterfly a boneless skinless chicken breast, place between 2 sheets of Saran wrap and pound to about a 1/8" thick or so (just so it will roll nicely) Place a thin layer of Italian sausage on top of the chicken covering about 3/4 of it. Roll. Tie the roll together using butchers twine or pin together with tooth picks (just remember to take them out when done cooking). Add a splash of olive oil and sprinkle salt, pepper and some herbs if so desired before placing into a 350 degree oven. Cook for about 1 1/2 hours or an internal temp of 165 is reached.

Bacon wrapped sage pork roast with apples and onions

Today, I was inspired to use the rotisserie oven. If you don't have one of these, I think roasting this in the oven in a roasting pan will do just fine.

Ingredients:

2 pound pork roast - I used a boneless top loin roast

1 teaspoon dried sage

1/2 teaspoon black pepper

1 tablespoon garlic powder

1/4 teaspoon sea salt containing seasoning- I used the Chicago Steak seasoning by Weber that has sea salt, garlic, onion, red bell pepper and red pepper flakes

4 slices thick cut nitrate free bacon

3 medium cooking apples, cored and sliced - I used golden delicious

1 large onion, pealed and quartered

Combine sage, black pepper garlic powder and sea salt seasoning to make rub. Rub mixture on roast and wrap bacon around roast. Secure with cotton cooking twine. Ask for this at the butchers- they might just give it to you for free! Place apples and onions in a pan. Place in oven beneath pork roast. Roast in oven 1-1.5 hours until meat thermometer registers 160 degrees. Stir apples and onions occasionally to coat with pan juices.

Everyday Paleo's chili verde

Thanks to Matt for making this one and thanks to EverydayPaleo.com for wonderful recipes- check them out!!

2.5 lb pork shoulder roast, cut into ½ inch cubes 2 lbs tomatillos 2 cups chicken stock 2 tablespoons coconut oil 1 yellow onion, diced 4 garlic cloves, minced 1 bunch cilantro Juice from 1 lime 1 jalapeno 1 tablespoon cumin ½ teaspoon smoked paprika ½ teaspoon black pepper Sea salt to taste Cut pork roast into ½ inch cubes. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty). Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan. Add the pork back to the soup pot into the liquid and bring to a boil. Turn down to low. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes). Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth. Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.

Dave Kreps' paleo cuban soup

1. boil a 2lb bag of yuca (casava) in water till tender but firm then let cool, dice and set aside.

2. In the same water, put in a pork roast and boil it for about 30min

3. then add the following: 4cups of beef or chicken stock, dry oregano, basil, one lg onion, 10 carrots chopped, 5 cloves of garlic, 1 lg green pepper, dry cumin, sea salt

4. Then add 1 can roasted dice or crush tomatoes, 3 lg green plantains (cut into 1" chunks).

5. Keep boiling on low for 30min or till pork and plantains are tender.

6. Then pull out the pork and set aside.

7. Puree the stuff in the pot.

8. Dice the pork into small chunks and add back to the pot with the yuca.

9. Serve with avocado, lime and cilantro. You can also add sweet potatoes, squash etc. etc. along with the plantains.

Viking Hash

This is courtesy of Nate “The Viking” Schrader…2011 CF Games competitor)

1. Shred 2-3 medium sweet potatoes

2. Pan fry 1/2 pound of bacon in bite-size pieces to desired crispiness

3. Throw in 1 medium chopped onion for a few minutes after bacon is cooked how you like it

4. Dump in shredded sweet potato and salt and pepper to taste

5. Stir together, put a lid on, and let bacon fat/grease cook the sweet potato stirring several times over medium heat (takes 15minutes ish). If it looks like a lot of fat for you, strain out the fat and add back in what you want once you put the sweet potatoes in.

This is the original recipe…there are lots of alternatives like sausage or other meats, white/red potatoes instead of sweet, zucchini or squash instead of sweet potatoes, cayenne pepper or other seasonings to change of the flavor. HOWEVER, the original recipe to me has been the best and is VERY addicting

Twice baked sweet potatoes

Serves 2-4

2 sweet potatoes
4 oz coconut milk- canned
seasonings: I used dried basil, garlic powder, onion powder, garlic/herb seasoning, a little sea salt, and a little cajun seasoning

Score sweet potatoes and microwave for 5 minutes on high
Cut sweet potatoes in half, lengthwise and bake in oven for 20-25 minutes at 350 degrees, until sweet potato is able to be scooped out. Reserve potato skins.
Scoop sweet potato out and place in a bowl with coconut milk and seasonings
Mash and then return mashed sweet potato to skins.
Bake for another 20-25 minutes at 350 degrees.

Enjoy

Kelsey's super easy quiche

These are made in a muffin pan so that they are individual sized.

For the "crust" I tried a prosciutto crust and a sweet potato crust. Both were really good!

For the prosciutto crust, I lined the cups of the muffin pan with the prosciutto then filled it in with the egg mixture.

For the sweet potato crust, I grated the sweet potatoes and packed it against the sides and bottom of the cups. I baked this crust at 375 for about 10 min (till it is slightly golden just so it isn't soggy). For the egg mixture, I beat 1 to 1 1/2 eggs per cup till it was fluffy. Then I tossed chopped up veggies with the egg mixture (mushrooms, summer squash, zucchini, spinach, garlic, and basil). I also added chopped up breakfast sausage to the sweet potato crust quiche. Hope you all enjoy!!

Paleo Hummus

Thanks for the recipe Jess!

2 peeled and cut zucchini
3/4 cup tahini
1/4 cup olive oil
1/2 cup lemon juice
4 cloves garlic
2.5 tsp sea salt
1/2 T ground cumin

Combine all ingredients in a food processor or blender and enjoy with your favorite veggies.

Paleo picadillo- cuban style

Thanks to Dave K. for introducing us to picadillo- yum!

olive oil
1 white onion chopped
8 garlic cloves, minced
3 bay leaves
2 pounds ground beef- grass fed if possible
1 15 ounce can diced tomatoes - sugar free, undrained, or 3 home grown tomatoes, diced
1/2 cup raisins
1/2 cup green olives, whole or sliced
dash of red wine vinegar, chili powder, and cayenne pepper

saute onion, garlic and beef in olive oil until beef is browned. Add bay leaves, tomatoes, raisins, and green olives. Simmer about 8 minutes. Discard bay leaves. If you want a thicker picadillo, add 1 can (6oz) tomato paste - sugar free.

Serve with cauliflower rice, or alone with veggies.

Paleo Paella

1 lb chicken tenderloins
3 nitrate free, gluten free, sugar free italian sausages
1 lb frozen uncooked shrimp
2 T olive oil
1 diced white onion
4 cloves garlic crushed
15 oz can diced tomatoes- sugar free
1 cup water
1 head cauliflower
dash of red pepper flakes
2 tsp dried basil
1 T paprika
1T garlic herb seasoning
dash of garlic powder
dash of cayenne pepper
dash of onion powder
dash of bijol seasoning - use saffron if you have it, but its darn expensive! Bijol seasoning was a gift from a friend from Miami and gives the paella a great yellow/orange color!

Let frozen shrimp thaw in bowl of cold water. Cube the chicken into 1 inch pieces and combine with basil, garlic powder, cayenne pepper, and paprika until evenly coated. Cut sausage into slices. Over medium heat, in a large skillet, heat olive oil and saute sausage until browned. Remove sausage from pan and reserve. In same skillet cook chicken until cooked through. Remove chicken from skillet and reserve with sausage. In same pan, saute onion and garlic. Add diced tomatoes, red pepper flakes, garlic herb seasoning, and onion powder. Cook together until slightly carmelized. Add chicken, sausage, and 1 cup water and allow to simmer.

While simmering, cut up head of cauliflower and make rice in food processor. When done, add cauliflower and shrimp and bijol into skillet. Cook on low for 8 minutes until shrimp are cooked through.

Enjoy!

Alex's Paleo ketchup

1 small can of plain sugar free tomato sauce - 12 oz/384 mL
1 small can of tomato paste - 6 oz
2 tsp apple cider vinegar
3/4 tsp garlic powder
1/2 tsp onion powder
a pinch of ground cloves
1/4 tsp allspice

Combine all ingredients in a saucepan and simmer for 10-15 minutes. Let cool and transfer to a container and then into the fridge.

Good on grilled sweet potatoes.

Thanks Alex!

Paleo Meatballs

This recipe made alot of meatballs - enough for 2 meals. The first night we served this over spaghetti squash and the second night we served them with grilled vegetables. Note that in this recipe, we used all natural and sugar free canned tomatoes, paste and sauce. Some of the Classico brand sauces have no sugar added. We used the tomato & basil variety. Enjoy!

16 oz. can tomatoes
4 oz can tomato paste
32 oz jar of tomato sauce
2 lbs beef
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 cup sliced mushrooms
4 cloves garlic
3 eggs
1/2 cup flaxseed meal
1T oregano
1tsp black pepper
1/4 tsp chili powder

Put paste, tomatoes, mushrooms, and sauce in crockpot. In a food processor, chop the carrots, celery, onions and garlic. Then in a large bowl combine beef, eggs, flax seed meal, carrots, onions, celery, garlic, oregano, pepper and chili powder. Form into 2 inch meatballs and place in crockpot. I cooked this for 8 hours on low.

Enjoy!

Brandon's mini egg bakes

Check out the cool loaf pan!

Dice up veggies of choice - he used onions, peppers and tomatoes as well as some nitrate free ham. Beat 4-5 eggs, then pour into a greased pan. Note that the mini loaf pan was used here, but muffin tins work well too. Put in a 350 degree oven for 20 minutes. Enjoy!

Brandon's Taco Salad

1 lb. lean ground beef

1/2 small onion, finely diced

2/3 cup tomato juice

Lettuce of choice- I used leaf lettuce chopped up. For more of a taco style, Boston bib lettuce makes a great shell.

Taco seasoning:

2T. chili powder

1/2 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/4 teaspoon crushed red pepper

1/4 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper- optional

Directions:

Saute onion and ground beef together until beef is browned. Drain off excess fat. Add 2T. taco seasoning and tomato juice. Bring to simmer on low for 5-10 minutes to get flavors acquainted.

Garnish:

green onion

red radish

cilantro

diced tomato

wholly guacamole

**You can also add shrimp sauteed in a new pan in a little leftover taco seasoning, olive oil, and added 2 tablespoons of coconut milk towards the end to add a little flavor.

Chicken taking a walk through a marsh to the ocean...

Ingredients:

3-4 cooked chicken breasts (Mesquite breast from Hy-Vee work well - grill first).
6 large carrots
~4 cups of whole mushrooms
1 large sweet potato
2 cups frozen uncooked shrimp
olive oil
garlic

Peel sweet potato and carrots.  Cut Carrots into bite size pieces and put in large wok or skillet.  Cut sweet potato into bite size pieces and nuke for 2 mins.  Add to skillet.  Add olive oil and garlic and start to cook on medium heat.  Add whole mushrooms after washing if needed.  cover skillet and let cook while prepping chicken and shrimp.

Rinse shrimp and then add to skillet, de-tail if needed.

Cut chicken into strips, then add to skillet.

Cover and let cook on medium for approximately 20 mins or until carrots are tender.

Season with salt as needed.  

(I cooked extra chicken breasts the night before and made this meal the next day.)

Chef Josh

Almond Meal Crusted Chicken Thighs

8 Chicken Thighs, with bone (with skin or without)
2T Olive oil
2T Spicy Brown Mustard
1/2 cup almond meal (I got it at Trader Joes- $3.99/bag- not a bad deal)
3T garlic and herb blend Mrs. Dash
1T dried sage
1T garlic powder
1tsp black pepper
pinch of sea salt
pinch of cayenne pepper
dash of paprika

Preheat oven to 400 degrees. Season chicken thighs with salt and pepper and place in baking dish. Bake for 15 minutes. Combine olive oil and mustard in a bowl and set aside. Combine almond meal and remaining seasonings in a bowl. After 15 minutes remove chicken from oven. Turn temperature to broil and put baking rack 6 inches from the heat. Brush one side of chicken with mustard/oil mixture. Sprinkle with almond meal mixture and broil for 5 minutes. Turn thighs over and brush with remaining mustard/oil mixture and sprinkle with remaining almond meal mixture. Broil until golden brown.

Kale Chips

Ingredients:

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Crockpot Chicken Thighs

INGREDIENTS:
1 1/4 pound chicken thighs- we used about 8 thighs

salt and pepper, to taste

1 tablespoon olive oil

1 head garlic -- separated, and individual cloves peeled

1/2 cup dry white wine

1/2 cup chicken broth

PREPARATION:
Season chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add chicken and brown for about 10 minutes. Place chicken in crockpot and add remaining ingredients. Cover; cook on high for 4-5 hours. Remove garlic cloves before serving.

Almond Power Bars

Also known as "Bite Me Bars"- thanks to Matt for bringing these bars back from the Twin Cities! 2 cups raw almonds 1/2 cup flax seed meal 1/2 cup shredded unsweetened coconut 1/2 cup almond butter, unsalted, creamy 1/2 tsp. sea salt 1/4 cup coconut oil spoonful of honey spoonful of agave nectar spoonful of almond or vanilla extract - I used a combination of both totalling 1 spoonful 1 - 4 oz. bar of dark chocolate Place almonds, flax seed meal, coconut, almond butter, and sea salt in a food processor for 20 seconds. Melt coconut oil, and add in honey, vanilla (and almond extract if using), and agave nectar. Add to mixture in food processor and pulse until you get a paste. Press this mixture into a jelly roll pan. I covered about 3/4 of a 10x15 pan, but you can make them any thickness. Melt dark chocolate according to directions and drizzle over the top. Refridgerate for 30 minutes. Cut into bars. Best when served straight from the fridge. Enjoy.

Date Bars

Thanks Matt for the recipe: 2.5 cups almond flour 1/4 tsp salt 1/2 tsp. baking soda 4 eggs 1/4 cups grapeseed oil 1.5 Tablespoons vanilla 1 cup pecans (unsalted and roasted, then blended up) 1 cup chopped dates mix up and bake for 20 minutes at 350 degrees

Paleo Blueberry Scones

Thank you for the recipe, Annalissa!!

2 eggs
1/4c honey
1/3c grape seed oil
2c almond flour
1/2c coconut flour
1/2t sea salt
1/2t baking soda
3/4c dried blueberries

Mix the wet ingredients then add the dry ingredients. Form patties with the batter and place on a cooking sheet. Cook 12-17 min at 350

Additional Notes:
If you like a more or less scone, adjust the amount of coconut flour.
You can use any fruit or chocolate in these
I used raw honey
You can also use coconut oil instead of grape seed oil.

Crab Stuffed Salmon

From: The Food Lovers Primal Palate
Ingredients:

• 4- 5 Center cut wild salon filets
• 16 oz of wild caught lump blue crab meat
• 3 cloves of garlic, minced
• 3 tablespoons fresh parsley, minced
• 1/2 of a lemon
• A dash of salt and pepper

Process:

1. Preheat oven to bake at 400.
2. In a small bowl, season crab meat with minced garlic and parsley, salt, pepper, and the juice of half of a lemon.
3. Slice salmon filet length wise down the center to create a space for stuffing.
4. Stuff salmon with crab (we used about 1/2 cup of crab per salmon filet, and baked the remaining crab for a snack the next day.)
5. On a broiling pan, bake salmon for 18 minutes at 400.
6. Switch to broil, and broil salmon at 400 degrees for an additional 5 minutes.
7. Plate and enjoy!

Chicken Divan

From Everyday Paleo:

1.5 pounds boneless skinless chicken thighs, (or breasts)
4 cups broccoli florets, cut into bite size pieces
1 cup sliced mushrooms
1/2 cup onions, finely diced
1 cup canned coconut milk
½ teaspoon sea salt (more or less to taste)
1 teaspoon garlic powder
1 tablespoon curry powder
1 teaspoon smoked paprika
Sliced almonds
Pre heat oven to 350. Place the raw chicken in a pan, sprinkle with sea salt and pepper to taste, and add enough water just to cover it. Bring to a boil and simmer for 12-15 minutes for thighs and closer to 20 minutes for breasts. Remove the chicken from the water with tongs and set aside. Add the broccoli to the same water and simmer for 3-4 minutes. Drain the broccoli but save the broth for later – now you have some awesome chicken broth to add to recipes or to make a soup! Cut the chicken into bite size pieces and place in a large mixing bowl. Add the broccoli, mushrooms, onions, coconut milk, and spices and mix well. Spread into a 9×11 glass baking dish and sprinkle the top with sliced almonds. Bake in your pre-heated oven for 30 minutes. Serves 5.

Chimichurri Sauce

This is great on steak and fish and very easy to make in the food processor:

2 cups of fresh parsely and/or cilantro
3-6 cloves of garlic
2 tablespoons of onion
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
salt and red pepper flakes to taste ( I also used a little green Mrs. Dash)

You can also add in 1/4 cup of fresh oregano, but I didn't have it, and it still turned out really good.

In the food processor, combine parsely, onion and garlic until finely chopped. Then add olive oil, red wine vinegar, lime juice, salt, and red pepper until well combined.

Store in refridgerator until ready to use.

Paleo Mango Ice Cream

Mango Ice Cream
Ingredients:
1 can of coconut milk
2 mangos
1 teaspoon of vanilla
(1 Ice Cream Maker)
Preparation:
Peel the two mangos and cut them into cubes.
Put the mango cubes in a blender; add the coconut milk and the vanilla and reduce to puree.
Pour the puree into a bowl, cover and chill in the fridge for at least an hour until it is cold.
Put the chilled puree, now ice cream mix, into the ice cream maker and turn it on for about 20 to 25 minutes. At this point the ice cream will be soft and ready to serve. In case you prefer a more solid ice cream than it should be kept in the freezer for about 2 hours and then served. The time in the freezer before serving depends on the way you prefer the ice cream. Less time means a softer ice cream; more freezer time means a more solid ice cream.

Coconut pancakes with blueberry sauce

Coconut Flour Pancake Recipe:
1/2 C coconut flour
1 T baking soda
1 pinch sea salt
1 C coconut milk
4 eggs
1 T vanilla
2 tsp. cinnamon
Heat non-stick griddle to 400 degrees. Combine dry ingredients. In a separate bowl, combine wet ingredients, and mix well. Slowly add dry ingredients. Batter will be sort of thick! Pour batter on griddle and let them cook for about 4-5 minutes on each side (I was surprised how much longer they take to cook). While they are cooking, make the blueberry sauce.
Blueberry Sauce Recipe:
1 C blueberries (I used frozen)
1/2 C pineapple juice
1 tsp. arrowroot powder
1 T coconut crystals
1/4 C water
Heat blueberries and pineapple juice to a slow boil. In a separate dish, stir arrowroot powder, coconut crystals and water together until dissolved. Add mixture to blueberry sauce and stir until thickens, on low heat. Pour warm sauce over coconut pancakes and enjoy!

Jambalaya

courtesy of CFSCC

Ingredients:
2 boneless chicken breasts
2 sausages (any variety)
1 lb. raw, peeled shrimp
1 can (15 oz.) diced tomatoes
4 C chicken broth
2 tsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 C spinach
2 C cauliflower rice
1+ T Cajun seasoning (I made my own)... combine following spices:
1/8 tsp. cayenne pepper
1/4 tsp. crushed red pepper
1/4 tsp. sea salt
1/4 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
In a large skillet, saute onions, garlic and bell pepper in olive oil. Add to crock pot. Brown chicken breasts on both sides in skillet, cut into bite sized pieces and add to crock pot. Cook sausage, slice and add to crock pot. Now add chicken broth, tomatoes, and cajun seasoning to crock pot. Cook on high for about 1 hour. Turn crock pot to low. Lastly, about 30 minutes before serving, saute shrimp. Add cooked shrimp, spinach and cauliflower rice to crock pot. Cook for about 15 more minutes

Kristine's Chicken Curry with Apple

2 Tbsp olive oil
1 cup chopped onion
1 cup chopped peeled apple
1 can (16 oz) stewed tomatoes with their own juice
1 cup chicken broth
1 tsp lemon juice
1 Tbsp curry powder or more to taste
4 cups chopped cooked chicken
garnishes: toasted coconut, mandarin oranges, raisins, crumbled cookedbacon, mango chutney, chopped onion

Heat oil in a large frying pan over medium heat. Add onion and cook untilsoftened, about 3 minutes. Add apple, tomatoes and their juice, broth,lemon juice, and curry powder. Simmer, uncovered, 35 minutes. Add chickenand heat through, about 5 minutes. Serve with assorted garnishes on the side.

Paleo Apple Crisp

8 Granny Smith apples

juice from 1 lemon

1/2 cup flax seed meal

2 cups almond flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1/4 cup coconut oil (original recipe calls for grapeseed oil)

2 Tablespoons maple syrup (or agave nectar or a little of both)

1/4 cup chopped walnuts

Peel and chop the apples, squeeze the lemon juice over the apples, and cover with cinnamon. Toss to evenly distribute cinnamon. In a bowl, combine almond flour and flax seed meal. Add in another 2 teaspoons of cinnamon and nutmeg. Add oil and maple syrup and mix until evenly combined. Cover apples with topping and bake for 50 minutes. When crisp is just about finished, add walnuts and bake an additional 5-10 minutes. Serve with Coconut Bliss ice cream.

Paleo Pumpkin Brownies

2 cups Almond Butter

1.5 cups canned pumpkin

2 eggs

2/3 cup honey

2 tsp baking soda

1 tablespoon cocoa powder

2 tsps cinnamon

handful or more cocoa nibs, or 100% cocoa bar broke into chunks

Combine all ingrediants except nibs in a large bowl. Mix well, once mixed well spoon in half nibs and stir around. Pour into a greased 9X13 pan. Sprinkle the rest of nibs on top. Bake at 350 for 25 mins (I did about 35) or until toothpick come out clean in center. ENJOY!

Annalissa's Hot Wings

1 pound of Chicken Wings
3 tbs Almond Butter
¼ cup of hot sauce or wing sauce (read label NO SUGAR)

Cook wings in stove per package instructions or deep fry in coconut oil. In a small pan on stove top melt Almond Butter and Hot Sauce. Remove wings from the oven/fryer and brush with sauce.The modifications I made were: I used fresh drummies, season them with Mrs Dash table blend and sea salt, and cooked them at 350 for 30-40 min (not sure exactly how long b/c I got distracted). Franks Hot Sauce is sugar free and I used more than 1/4 of cup per pound b/c it seemed a little too thick. Then I threw them in the crockpot. Enjoy :)

Paleo Chicken cordon bleu

courtesy of http://cfscceat.blogspot.com/2010_02_01_archive.html

3 medium-large, skinless, boneless chicken breasts
ham slices, about 6 thin slices (less that 1 oz. each)
3 cloves garlic
1/4 red bell pepper
1 T fresh flat leaf parsley, chopped
1/2 C almond meal
2 T dried parsley flakes
1 tsp black pepper
pinch Celtic grey sea salt (optional)
paprika
3 T olive oil

Preheat oven to 350 degrees.Pound chicken breast pretty thin. In a mini food processor, blend garlic, parsley, and about 1/8 C red bell peppers. You could also just finely mince them and mix them together well. Sprinkle chicken breasts with a little black pepper and salt. Then spread the minced mixture over the top. Finally place ham slices on top and put some thinly julienned red pepper slices over the breast. Roll chicken breast up as tightly as possible and secure with tooth pics.Now dredge rolled chicken breasts in almond meal (mixed with parsley flakes, black pepper, and grey salt). Sprinkle with a little paprika. Heat olive oil to medium heat and brown chicken on all sides. When chicken in browned evenly, place in oven and bake for about 30 minutes.

Paleo skillet frittata

courtesy of cfscceat.blogspot.com

Ingredients:
1 lb. Italian sausage
1 package sliced mushrooms
10 oz. frozen spinach, thaw before cooking
12 eggs
1/2 yellow onion, diced
1 red bell pepper, diced
sea salt (optional) & fresh ground pepper

This was prepared in a 12 inch cast iron skillet. Preheat oven to 400 degrees.In skillet (cast iron OR oven safe) over medium, heat cook Italian sausage until crumbly. Remove from pan. Add onions, mushrooms, bell pepper and saute in sausage drippings. Add spinach to pan. Cook thoroughly for about 8 minutes. Add sausage back to pan, and mix well over medium-low heat. While that's cooking, in a separate bowl, whisk eggs, and season with salt and pepper. Pour egg mixture into skillet, DO NOT MIX, and cook for about 10 minutes.Then place skillet in oven for another 6-10 minutes to lightly brown top of the frittata. Remove from oven and let cool slightly. Carefully cut into 8 slices. We enjoyed the frittata with a side of fruit salad (strawberries, blueberries, and raspberries).

Crockpot paleo chicken cacciatore

courtesy of cfscceat.blogspot.com.

8 Chicken thighs, with bone (and skin)
1 green bell pepper
3 stalks celery, chopped
1 yellow onion, sliced
1/2 C white wine
1/2 C chicken broth
1/2 C water
15 oz. can diced tomatoes, no added salt
Handful of sliced mushrooms
1 tsp. black pepper
pinch sea salt
1 spaghetti squash

Add all ingredients to the crock pot. Turn it on low, and cook for 8-10 hours and serve over spaghetti squash

Cherry Strawberry Ice Cream

Courtesy of Elana's Pantry

1 (13.5) ounce can coconut milk
1 (10) ounce package frozen strawberries
1 (10) ounce packages frozen cherries
¼ cup agave nectar
1 tablespoon vanilla extract
¼ teaspoon almond extract

1.Blend all ingredients in a blender2.Pour into ice cream maker and process according to instructions3.Serve

Baja cod fillets

Courtesy of cfscceat.blogspot.com:

4-6 Cod filets
1/2 Red onion, finely chopped
6 cloves garlic, minced
1 large jalapeno, seeded and finely chopped
1 T olive oil
2 tomatoes, diced
1 avocado, diced
1 Bunch fresh cilantro
about 2 T lime juice
about 2 T tequila
~2 tsp. chipotle seasoning
~1 tsp. black pepper
Pinch sea salt

Preheat oven to 350 degrees. Season fish filets with chipotle, ground black pepper, and salt. Heat olive oil in a heavy skillet. Quickly brown fish, about 2-3 minutes, on each side (seering on the spices). Place in a baking dish, and put in the oven. Set a timer for 10 minutes. Deglaze the fish pan with lime juice (scraping loose all the tasty bits). Add onions, garlic and jalapeno peppers to pan. Saute until soft, and liquid is almost gone from pan. Now add the tequila, mix well and pour saute mixture over cod filets and continue baking for their remaining time. Combine tomatoes, avocado and cilantro. When there is about two minutes left for the fish, add the tomato mixture over the top... and serve! Yum.....

Foccacia style flax seed meal bread

This is not a bad substitute for bread!
Ingredients:
2 cups flax seed meal
1 Tablespoon baking powder
1 teaspoon salt
1-2 Tablespoons sugar equivalent from artificial sweetener
5 beaten eggs
1/2 cup water
1/3 cup oil

Preparation:Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.1) Mix dry ingredients well -- a whisk works well.2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually cut it with a spatula.

Almost Oatmeal Raisin Paleo Cookies from Paleo Mama's Cave Chick Cuisine

1/2 cup pitted dates that you chop into chunks
3/4 cup almonds
1/4 cup macadamia nuts
1/2 cup shredded unsweetened coconut
1 teaspoon coconut oil
1 Egg
1/2 cup raisins
1/2 tsp cinnamon

How to prepare:
Put nuts, dates, coconut, oil, and cinnamon in the food processor with the S blade on it. Pulse until nuts and dates are broken down and it resembles loose crumbs.
Pour into mixing bowl and add in egg and raisins. Use your hands to mix together.
Use an ice cream scoop to get uniformly sized cookies. Form into patties like you would burger meat. You should be able to make about 6-8 cookies.
Put on ungreased baking sheet into an oven that you have heated to 350. Space evenly on the cookie sheet.
Bake for about 30 minutes. You will know they are done when they look golden brown and delicious.
Cool on a wire rack and enjoy!

Paleo Spaghetti and Meatballs

Meatballs:

This recipe makes lots, so be prepared for leftovers:

1 pound of ground turkey or pork

2 pounds grassfed beef

2 eggs (try the omega 3 ones!)

1/2 cup almond meal

1 onion, minced

2 stalks celery minced

4 cloves garlic

seasonings: parsley, basil, oregano, salt and pepper

Mix all together and form into 1 inch balls- cook in glass baking dish with a little olive oil. 350 degrees for 1 hour.In the same 350 degree oven, cook a spaghetti squash- cut in half lengthwise.

For the sauce: In a crockpot, add 1 can of tomato sauce (15 oz) and 1 can diced tomatoes. Seasonings: garlic powder, parsley, pepper, basil, italian seasoning and the original green Mrs. Dash. Cook on high for 2 hours, when meatballs are done, add these to the crockpot with the sauce.

Serve over shredded spaghetti squash.

Crockpot round steak

4 round steaks
1 onion sliced into rings
12 oz beer
assorted spices to rub on meat- I used the original Mrs. Dash, garlic powder, pepper, onion powder, and for some reason a tiny bit of nutmeg.

Rub meat with spices, put in crockpot with sliced onion and 12 oz beer. Cook on low for 8-10 hours. We served this with cauliflower rice and green beans. The beer was not exactly paleo. However, it made the meat taste really good... could use beef broth instead, but we were living large.

Paleo stuffed zucchini

This comes from Paleo Mama - check out her blog: http://paleomama.com/?cat=4

Ingredients:
3-4 medium zucchini
1 lb sausage
1/2 c coconut milk
1/4 c almond flour
1 tsp garlic powder
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper

Directions:Preheat oven to 350Cut off the stem of the zucchini. Cut zucchini in half lengthwise.Take a small spoon and scoop out the inside of the zucchini (save the"guts" in a bowl) to make hollow boats.Put all the zucchini boats in a casserole dish.Remove sausage from casings and cook over medium heat. Add zucchiniguts and cook until soft.Add in spices, coconut milk, and almond flour. (note- I then threw the mixture into the food processor to really get the mix blended together- this worked well!)Spoon mixture into the boats until they are all filled.Bake uncovered for 20-30 minutes until zucchini is soft.

Paleo Bacon Jam

courtesy of Paleo Mama http://paleomama.com/?cat=4
1 pound of bacon
4 cloves of garlic, minced
3 tbs minced onion
2 chipotles en adobo
2 tsp adobo sauce (from the can)
2 tsp chili powder
½ tsp allspice
½ tsp cocoa powder
½ tsp ground cinnamon
6 oz cup of hot water mixed with 2 tsp espresso powder
¼ cup apple cider vinegar

Cook the bacon until fat is rendered and bacon is slightly crispy but mostly floppy. Don’t worry, you will be cooking the bacon fully later. Cut cooked bacon into fourths. Pour off bacon fat.On medium heat, cook the onion and garlic in one tablespoon of rendered bacon fat in a medium-sized pot for two minutes. Add the cooked bacon, spices, chiles, apple-cider vinegar and coffee.Cover and simmer on low for two hours, stirring every 15 minutes.After two hours, place bacon jam into a food processor, and give 4-6 short pulses. It should be combined but still chunky.Store in jar in the fridge

Cinnamon bun muffins

From Elana's Pantry:

Cinnamon Topping
2 tbsp agave nectar
1 tbsp cinnamon
1 tbsp grapeseed oil
To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
Set mixture aside

Muffin Mixture
1 cup blanched almond flour
2 tbsp coconut flour
½ tsp baking soda
¼ tsp celtic sea salt
¼ cup grapeseed oil
¼ cup agave nectar
3 eggs
1 tbsp vanilla extract

Combine almond flour, coconut flour, baking soda and salt in a medium bowl
In a large bowl blend together oil, agave, eggs and vanilla
Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
Spoon topping onto muffins
Bake muffins for 8-12 minutes at 350°

Makes 9 muffins

Gluten Free Carrot Banana Muffins

Courtesy of Elana's Pantry - check out her blog for many tasty gluten free recipes!

2 cups blanched almond flour
2 teaspoons baking soda
1 teaspoon celtic sea salt
1 tablespoon cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 teaspoon apple cider vinegar
¼ cup coconut oil, melted
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped

In a small bowl, combine almond flour, baking soda, salt, and cinnamon
In a food processor, combine dates, bananas, eggs, vinegar and oil
Transfer mixture to a large bowl
Blend dry mixture into wet until thoroughly combined
Fold in carrots and walnuts
Spoon mixture into paper lined muffin tins
Bake at 350° for 25 minutes
Makes 18 muffins

Meatloaf and Brussel Sprouts

Meatloaf:

1 diced red onion
2 lbs of grass fed ground beef
1 cup almond meal
2 eggs
1 can tomato paste
1 tbsp crushed garlic
1/2 tbsp sea salt
2 tbsp dried basil
1 tsp marjoram
cracked black pepper to taste
Mix all ingredients by hand in a large mixing bowl. Place meat mixture into a large glass baking pan and form into a loaf. Bake at 350 degrees for 1 hour or until meat is no longer pink in the middle.


Baked Brussel Sprouts
1 lb Brussel Sprouts
6 cooked and diced bacon strips
1 tbsp dried dill weed
olive oil to taste
black pepper to taste
Steam brussell sprouts for 4 minutes and quarter. Mix with all other ingredients, spread evenly in a glass baking dish and bake at 350 for 30 minutes. Stir once half way through cooking time.

Bedtime Blueberries

2 cups frozen organic blueberries
1/2 cup unsweetened finely shredded coconut
1/2 cup sliced almonds
4 tbsp freshly squeezed orange juice

Preheat oven to 350. Layer the blueberries in a pie pan and sprinkle the shredded coconut evenly over the blueberries, followed by the sliced almonds. Drizzle the entire dish with the orange juice and bake for 15 minutes. Finish under the broiler on high for another minute or until the almonds start to brown.

Picadillo stuffed peppers

Courtesy of Windy City Crossfit:

Ingredients:
1 small Spanish onion diced
2 cloves of garlic diced
2 dried bay leaves
1 lb of ground grass fed beef
1/2 a zucchini shredded with a cheese grater
14 oz can of tomato sauce
1/2 cup of pimiento stuffed green olives, roughly chopped
1 tablespoon of red wine vinegar
1 tablespoon of Olive Oil
Kosher Salt
Pepper
6 bell peppers

Preheat oven to 400
Heat olive oil in large pan over medium heat. Add onion, garlic, and bay leaves; saute until onion is soft and translucent, about 5-7 minutes. Add ground beef, shredded zucchini and a pinch of salt and pepper and saute until cooked, breaking up with a fork, about 7 minutes. Add the tomato sauce, green olives, a splash of the olive brine and red wine vinegar, taste and season with salt and pepper as needed and cook for an additional three minutes. Cut the top off of each of the peppers and crape out ribs and seeds. Place a 1/4 cup of water into the bottom of a glass dish and then fill each pepper with some of the picadillo mixture up to the top of the pepper. Place each pepper into the glass dish and cover with foil, put into the oven for 20 minutes. After 20 minutes, remove the foil and cook for an additional 5 minutes. Remove and let cool and then enjoy.

Paleo Dirty Cauliflower rice and catfish

Ingredients:
3 catfish filets
spices:1/4 tsp. cayenne pepper (you could go 1/2 tsp. depending on how hot you like it)
1/2 tsp. black pepper
1 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
4 tsp. olive oil
1 head cauliflower

dirty rice spices:
1/4 C chopped fresh parsley
1 onion, chopped
2 cloves garlic, minced
1 stalk celery
1 bell pepper
1/4 C green onions
1/4 tsp cayenne pepper
1/2 tsp black pepper

In a cast iron pan, heat oil. Mix all the spices together and season fish on both sides. When oil is hot, add catfish to pan and pan fry for about 3-5 minutes on both sides. Set aside. The fish really is quick to cook, so make the cauliflower rice first! Shred the cauliflower in a food processor to make a "rice". In a saute pan heat 1 tsp olive oil and saute garlic and onion. Add bell pepper, celery, and green onion. Continue to saute, until Stir in spices and fresh parsley. Add to cauliflower and mix well. Microwave cauliflower, covered with plastic wrap for about 5 minutes.

Paleo Tomato Sausage Soup

Courtesy of the Paleo Mama!

Ingredients:
1 medium onion, diced
5 cloves garlic, crushed
2 28 oz cans crushed tomatoes
1 can coconut milk (make sure there is no water added and that the only ingredient is coconut)
1 cup chicken broth
1 lb sweet Italian sausage
2 tbs extra virgin olive oil
2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried parsley
Directions:
Heat a large pot on medium high heat and add olive oil.
Remove sausage from casings and brown in the pot. Take sausage out of the pot.
Lower heat to medium and add in onions and garlic and cook until onions are soft.
Put in broth, tomatoes, coconut milk and spices and puree with a stick blender (or put in a normal blender, puree and then return to the pot).
Add sausage back into the pot and cook on medium heat for 10-15 minutes.

Paleo Sloppy Joes

Recipe from: The Paleo Solution by Robb Wolf

1.5 pounds ground turkey (grass-fed)
1 cup chopped onion
1 cup tomato puree
2 tblsp. cocoa powder
1 tblsp. chili powder
1/2 tsp. yellow mustard powder
1 1/2 tsp. ground black pepper

Cook meat and onion in a large skillet on medium heat for 10-15 minutes, until the meat is browned. Stir in the remaining ingrediednts and heat for another 10-15 minutes. Serve over vegetable of your choice (spaghetti squash works well). Makes 4 servings

Lara Bar Recipes

These are not exact, I always have to mess around a little with each batch. You want a gooey paste that sticks together, but has a large amount of nuts as well. The directions for all kinds: Combine nuts, dried fruit and spices into a food processor and pulse until well broken, then blend for 10-20 seconds until you can tell a paste is forming. Add drops of water to help with this as needed. Remove from processor into a mixing bowl. Mix with hands, as if you were kneading dough to form a large ball. Spread into a raised edge cookie dish that is lined with saran wrap and push flat with hands. Granola bar thickness is what your going for. Probably won't fill entire sheet. Refrigerate for 1-2 hours. Remove from fridge and flip onto cutting board. Cut into bars and wrap individually with saran wrap. Stays freshest stored in the fridge.
Dates: Pre-pitted and dried

Banana Bread Ingredients:
1 1/4 cup dates
1 cup dried banana (dried from store, but unsweetened)
1 1/3 cup raw almonds
2-4 drops vanilla extract
sprinkle of cinnamon
_______________________
Peanut Butter Banana Bread:
1 1/4 cup dates
1 cup dried banana
1 cup raw almonds
1/3 cup dry roasted, unsalted peanuts - can substitute another kind of nut if you don't eat peanuts
1 tablespoon natural creamy peanut butter or almond butter
couple drops vanilla extract
sprinkle of cinnamon
______________________
Cashew Cookie:
1 cup dates
1.5 cups raw unsalted cashews
few drops vanilla extract
_____________________
Very Cherry:
1 Cup dates
1 cup dried cherries or cranberries (unsweetened)
1 1/3 cup pecans, almonds, or walnuts (or mixture of them)
1/4 tsp. cinnamon
___________________________
Chocolate Coffee: (sorry its in grams, we have a kitchen scale so I didn't measure this in cups)
225 grams dates
300 grams Almond, hazlenut, walnut mix
2 tblsp cocoa powder
2 tblsp cocoa chips
1 tblsp ground coffee (i used hazlenut flavor, med roast)
few drops vanilla
Sprinkle of cinnamon
_________________________
Apple Pie:
1 1/4 cup dates for
1 (2.5) oz bag of dried apples
1 cup raw almonds
1/2 cup walnuts
1/4 cup raisins
2-4 drops vanilla extract
sprinkle of cinnamon
______________________
Cinnamon Roll:
1 1/4 cup dates
1/2 cup raisins

1.5-2 cups mixture walnuts, almonds and cashews
drops of vanilla
Lots of cinnamon :)

__________________________

Lemon Blueberry - these also work well with dried cranberry!

1 1/2 cups almonds

1 1/4 cup dates

1/2 cup dried blueberries

from 1/2 a lemon: lemon zest and lemon juice

dash of vanilla

lots of cinnamon
___________________________
Pumpkin Pie Lara-Bars:

280 gr. Dates
½ cup raisins
300 grams hazlenut, walnut and almond mixture
1-2 tablespoons pumpkin pie spice (I used a ½ and it wasn’t enough! I recommend more J)
1 tsp. cinnamon
A small squirt honey
Large spoonful Pure Pumpkin puree (about 1/3 of smaller can)

Put all ingredients except pumpkin puree in food processor and process until smooth. Poor into a large bowl and mix in pumpkin puree. Mix well with hands, it gets thick and sticky…Have your pan ready. Poor into a cookie sheet with ledges. Flatten out into a large sheet, may only cover half, use at least three edges.
Bake at 350 for 10-15 minutes until in becomes golden and the moisture gets drawn out. Let cool, flip onto cutting board. Cut into desired squares. Wrap and ENJOY!!

Lara Bar Recipes

These are not exact, I always have to mess around a little with each batch. You want a gooey paste that sticks together, but has a large amount of nuts as well. The directions for all kinds: Combine nuts, dried fruit and spices into a food processor and pulse until well broken, then blend for 10-20 seconds until you can tell a paste is forming. Add drops of water to help with this as needed. Remove from processor into a mixing bowl. Mix with hands, as if you were kneading dough to form a large ball. Spread into a raised edge cookie dish that is lined with saran wrap and push flat with hands. Granola bar thickness is what your going for. Probably won't fill entire sheet. Refrigerate for 1-2 hours. Remove from fridge and flip onto cutting board. Cut into bars and wrap individually with saran wrap. Stays freshest stored in the fridge.
Dates: Pre-pitted and dried

Banana Bread Ingredients:
1 1/4 cup dates
1 cup dried banana (dried from store, but unsweetened)
1 1/3 cup raw almonds
2-4 drops vanilla extract
sprinkle of cinnamon

Peanut Butter Banana Bread:
1 1/4 cup dates
1 cup dried banana
1 cup raw almonds
1/3 cup dry roasted, unsalted peanuts
1 tablespoon natural creamy peanut butter
couple drops vanilla extract
sprinkle of cinnamon

Cashew Cookie:
1 cup dates
1.5 cups raw unsalted cashews
few drops vanilla extract

Very Cherry:
1 Cup dates
1 cup dried cherries or cranberries (unsweetened)
1 1/3 cup pecans, almonds, or walnuts (or mixture of them)
1/4 tsp. cinnamon

Chocolate Coffee: (sorry its in grams, we have a kitchen scale so I didn't measure this in cups)
225 grams dates
300 grams Almond, hazlenut, walnut mix
2 tblsp cocoa powder
2 tblsp cocoa chips
1 tblsp ground coffee (i used hazlenut flavor, med roast)
few drops vanilla
Sprinkle of cinnamon

Apple Pie:
1 1/4 cup dates for
1 (2.5) oz bag of dried apples
1 cup raw almonds
1/2 cup walnuts
1/4 cup raisins
2-4 drops vanilla extract
sprinkle of cinnamon

Cinnamon Roll:
1 1/4 cup dates
1/2 cup raisins
1.5-2 cups mixture walnuts, almonds and cashews
drops of vanilla
Lots of cinnamon :)

Pumpkin Pie Lara-Bars:

280 gr. Dates
½ cup raisins
300 grams hazlenut, walnut and almond mixture
1-2 tablespoons pumpkin pie spice (I used a ½ and it wasn’t enough! I recommend more J)
1 tsp. cinnamon
A small squirt honey
Large spoonful Pure Pumpkin puree (about 1/3 of smaller can)

Put all ingredients except pumpkin puree in food processor and process until smooth. Poor into a large bowl and mix in pumpkin puree. Mix well with hands, it gets thick and sticky…Have your pan ready. Poor into a cookie sheet with ledges. Flatten out into a large sheet, may only cover half, use at least three edges.
Bake at 350 for 10-15 minutes until in becomes golden and the moisture gets drawn out. Let cool, flip onto cutting board. Cut into desired squares. Wrap and ENJOY!!

Energy Bars

Courtesy of Mark's Daily Apple:

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


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!
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).
In a mixing bowl, melt coconut oil and almond butter (about 30 seconds). Remove from microwave and stir until smooth.
Add vanilla extract, honey and sea salt. Mix thoroughly.
Fold in nut mixture, almond meal and protein powder until mixed thoroughly.
Add whole egg and mix thoroughly.
Fold in blueberries/cranberries.
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).
Cook in a preheated oven at 325 degrees for 10 minutes.
Remove from oven, sprinkle a ¼ cup of shredded coconut on top and place under broiler until top begins to brown.
Let cool for 10-15 minutes. Cut into 12 pieces/bars.
Enjoy or stack on wax paper/parchment and store in an airtight container.

Paleo Crunch

6 cups nuts and seeds (pumpkin seeds, flax seeds, pecans, and sunflower seeds; you can use whatever you want, but make sure you use at least 2 – 3 cups slivered almonds, as these take the place of what is normally oats) - used pistachios, sunflower seeds, pumpkin seeds, pecans, walnuts and almonds.
1/3 cup honey
1/3 cup Paleo-friendly oil ( coconut works well)
2 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1 cup raisins/cranberries
Mix honey, oil, vanilla, cinnamon and nutmeg in a small saucepan and bring to a boil on the stove. Let it cool. Spread the nuts and seeds out on a greased baking sheet and pour the cooled honey mixture over the top. Mix it around to get everything covered, and bake for 10-15 minutes at 25o degrees. Allow the pan to cool slightly and then put the mixture into a bowl. Mix in raisins and coconut, and enjoy

Paleo Scotch Eggs

Courtesy of Denver Paleo Eating

Ingredients:
1 lb bulk pork sausage
1 tablespoon fresh parsley, chopped
1 tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs, shelled
1/2 cup almond meal

Combine sausage, parsley, onion, cinnamon and nutmeg; mix well.
Divide sausage mixture into 4 portions; shape into patties.
Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in almond meal.
Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

Paleo Crepes

Thanks Shanna for this recipe!

2 eggs
Tablespoons Coconut Oil - melted
1 Tsp Agave
2 Tablespoons Coconut Flour - sifted
3 Tablespoons Coconut Milk
2 Tablespoons Water
1 teaspoon vanilla extract
1/8 teaspoon salt
pinch cinnamon
pinch nutmeg
1 Cup raspberries
1.5 Tablespoons Agave

Beat the eggs and the rest of the ingredients together. I don't have a sifter so i just put the coconut flour in a little wire gizmo ...... little embarrassed that i even have one of those ;-)Melt the coconut oil in a nice non-stick pan and, after it's just melted, add it to the ingredients and mix well.Pour 1/3 Cup of the batter into the hot pan and tilt the pan around so you get about a 6" diameter crepe. Now the hard part - flipping it. Honestly, i stopped trying to use a spatula. I shake the pan around a bit and just wrist flip it. This is very convenient if you're on a 2X or 3X fat plan cuz you get to eat your mistakes ;-) Wrap up 1/3 C of raspberries, sprinkle some coconut flour on top (this is for "looks"), and drizzle with 1/2 Tablespoon agave.

Paleo Cornish Game Hens

recipe courtesy of CFSCC

2 Cornish game hens
1 C baby carrots
1 yellow onions
3 stalks celery
poultry seasoning
garlic powder
ground black pepper
ground sage
Place vegetables in the bottom of the crock pot. Rub seasonings on the game hens and add them to the crock pot. Cover and cook on low for 6-8 hours.

Baked Holiday Stuffing

Recipe from Allison Plute from CFP, from The Paleo Diet Cookbook

2 T. EVOO4 stalks celery
diced1 med. onion
diced4 portobello mushrooms
coarsely chopped1 med shallot, diced (I left this out cuz I didn't have one)
1/2 c. Chicken broth
2 T. ground flaxseed
2 T. fresh sage
4 oz. Brazil nuts, toasted (chop up in blender first, then toast in a skillet to brown)

Preheat oven to 350. Heat oil over medium, add celery, onions and mushrooms - stir occasionally for 10 minutes. Toss in shallot, cook 2 min. Pour in broth and stir, remove from heat. Stir in flaxseed, sage and nuts. Bake in a glass dish for 20 minutes. I would add a bunch of garlic to this next time I make it!

Paleo "cereal"

Courtesy of Denver Paleo eating:

This simple cereal (think Cream of Wheat)is a great way to start your day. Heat up some nitrate free sausage links for a wholesome "well rounded" breakfast.

Ingredients:
1 apple chunked
handful of nuts
splash of coconut milk

Directions: Blend all ingredients in a blender. Put blended goodness in a bowl and microwave approx 30 seconds or until warm. Top with blueberries for a quick morning pick me up. Now you can’t say, “I don’t have time for breakfast”.For an extra boost, add a scoop of egg white protein to the blender.

Chicken and Shrimp Gumbo, Paleo Style

Thanks Shanna for the recipe!

Ingredients:

1 onion, finely chopped

2 Tbsp Olive Oil

8 oz mushrooms, finely chopped

1 sm can of tomato paste

1/4 cup of sun dried tomatoes

4 tablespoons lime juice

3 tablespoons lemon juice

1 tbsp minced garlic

1/2 tsp basil

1/2 tsp oregeno

1/2 tsp thyme

1 lb of boneless skinless chicken, cut into 1/2" cubes

1 lb of cooked shrimp, halved

Over medium heat, drizzle olive oil in deep frying pan. Put chopped onion and chicken cubes in pan, and spread over olive oil. Add lime and lemon juice, as well as the spices and garlic to mix, stir and then cover with lid and let simmer, stirring occasionally, (appr 12-15 minutes). When onions are soft and meat cooked, add in tomato paste and dried tomatoes. Stir until a sauce in created. Reduce heat, recover and let simmer, stirring occasionally. About 10 to 15 minutes prior to serving, stir in shrimp and mushrooms, recover and let simmer, stirring occasionally. **I added a little crushed red pepper, and old bay seasoning to make it a little more southern :)Then serve in bowls. Serves 4.

Paleo Coq Au Vin

Thank you CFSCC for this recipe!

8 pieces chicken thighs
2 T olive oil
4 cloves garlic, minced
1 yellow onion, chopped
4 scallions, chopped
2 carrots, chopped
2 stalks celery, chopped
1 large sweet potato, peeled and chopped
1/2 C white wine
1 T arrowroot powder
seasonings (use generously):
dried thyme, dried oregano, black pepper, poultry seasoning
~finish with a pinch of sea salt!
Preheat oven to 350 degrees. Season chicken breasts all over with seasonings. Really stuff seasonings under the chicken skin! Heat olive oil in a dutch oven. Brown chicken thighs... about 5 minutes on each side. Remove chicken thigh temporarily to a plate. Now add onion, celery and garlic to dutch oven. Saute for a few minutes and then stir in carrots. Add back chicken thighs. Place sweet potatoes over and around the chicken pieces and sprinkle with the green onions. Mix wine with arrowroot powder until dissolved. Pour over chicken, cover dutch oven with lid and place in the oven for 45 minutes.

Chocolate Chip Cookies

Thank you to Shawn and Staci for this recipe!!

Ingredients
2 1/2 cups Almond Meal Flour
1/2 tsp Sea Salt
1/2 tsp All Natural Baking Soda
1/2 cup Grapeseed Oil...
1 tbsp Organic Vanilla Extract
1/2 cup Agave Nectar
1/2 cup Chocodrops (I use a bit more, as I like my chocolate nibs!!)

Directions:1. Combine dry ingredients in a large bowl 2. Stir together wet ingredients in a smaller bowl 3. Mix wet ingredients into dry 4. Form ½ inch balls and press onto a parchment lined baking sheet 5. Bake at 350 degrees for 7-10 minutes *We make them in muffin tins w/liners as they are a lil messy as just a cookie, also make for easier transportation when on the run!!ENJOY!!! :)

Paleo Chili

Chili

2 lbs lean ground beef (I look for 90/10)
1 pound ground pork
2 cans diced tomatoes with chilis
about 2 cups of beef broth
1 onion finely chopped
4 cloves garlic peeled and minced
8 ounces tomato sauce
1 tsp garlic powder
3 tablespoons chili powder
2 tablespoons cumin ground
2 teaspoons oregano leaves
2 teaspoons paprika
1/2 teaspoon red hot pepper sauce

Brown the meat, and then combine everything in a crockpot. Cook on high 4-5 hours or on low 8-10 hours.