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 Paleo Recipes

Discussion in 'Let food be thy medicine and medicine be thy food' started by DubV, Feb 6, 2013.

  1. DubV

    DubV Keeper of the Green

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    Bring one. Bring all.. Here is the home for Paleo recipes and links to recipes :check:

    Let me get this started with Mrs Dub's famous...

    Paleo snickerdoodles
    Ingredients:
    1/4 cup softened/almost melted butter/ ghee / or canna butter
    About 20 pitted dates (I just use a whole box of the Champion Dried Fruit dates they sell in Wal-mart)
    1/8 tsp powdered stevia leaf extract (optional.. it's sweet enough without this)
    1/4 tsp cinnamon + a little to sprinkle
    1/4 tsp salt
    1/2 tsp + 1/8 tsp baking soda
    1/2 tsp vanilla extract
    1/3 cup almond meal/flour
    1/3 cup coconut flour
    coconut sugar (optional)

    Directions:
    No need to preheat the oven yet. Pulse the dates in a food processor until chopped, then puree until it turns into a big ball of date paste. Mix the paste and the butter/ ghee together, and slowly add in all other ingredients. Mix until a nice dough forms. Place teaspoon size balls of dough onto an ungreased cookie sheet (makes 24). Flatten the balls of dough. Sprinkle tops with a little cinnamon and coconut sugar, and place in the fridge. Now you can preheat the oven to 330. When the oven is ready (mine usually takes about 10 minutes), bake cookies for 10 minutes. They will appear to be slightly under-done when you pull them out. Let them cool completely on the tray before storing. They are best if kept in the fridge.
     
    Last edited: Mar 28, 2013
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  2. DubV

    DubV Keeper of the Green

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    Piss and Moan(funny story but paleo version of bubble and squeak basically)
    1 head of cabbage
    2 whole onions
    1 lb of ground sausage of choice- I prefer sage based sausages for this recipe
    2 tablespoons of smoked paprika
    Pink himalayan sea salt and pepper to taste

    Cut cabbage into long thin slices like pasta
    Cut onion into thin slices
    Brown the sausage and add onions
    Add the entire head of cabbage and cook all together until soft
    Serve and top each bowl with a tablespoon of ghee
    The cabbage will amazingly have the texture of buttered pasta with the ghee
     
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  3. DubV

    DubV Keeper of the Green

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    Roasted Butternut squash

    1 butternut squash peeled and cubed
    Preheat oven to 425
    Puts cubes in casserole dish and toss with olive oil, fresh parsley, and 2 cloves of pressed garlic and salt and pepper to taste
    Cook for 45 minutes or until soft...
     
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  4. Root

    Root Grandma Roody Staff Member Global Moderator

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    Cinnamon and coconut pancakes (Nom Nom Paleo)

    These are yummy pancakes. The original recipe is at Nom Nom Paleo, they were too thin - I put my changes here.

    2 eggs
    3 Tbs coconut milk
    2Tbs coconut flour
    1/2 tsp vanilla
    1/2 tsp baking POWDER
    1/4 tsp cinnamon
    1 tsp maple syrup
    pinch salt

    Whisk eggs
    Add wet ingredients, mix well
    Add dry ingredients, mix well
    Cook in a little coconut oil (or ghee)

    This is enough for 1 serving. I double it for the two of us and let the kids try it too
    All gave :thumbs:
     
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  5. Root

    Root Grandma Roody Staff Member Global Moderator

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    Paleo Coconut Ginger Mushroom Chicken (PaleOMG)

    1 lb chicken thighs (with bone and skin)
    1 can coconut milk
    3 Tbs grated ginger
    sliced mushrooms
    2 cloves garlic (minced)
    1/2 onion (chopped)
    1 tsp garlic powder
    1 tsp onion powder
    salt & pepper
    1 - 2 Tbs fat

    Season chicken with powdered garlic, powdered onion, salt and pepper
    In skillet cook chicken in (aprox) 1 Tbs fat
    In another skillet with fat (I use coconut oil) saute minced garlic and onion until onions are translucent.
    Add coconut milk and mushrooms (as many or as little as you like).
    Cook down and simmer until mushrooms are tender.
    Add grated ginger
    When chicken is almost done, add the vegetables to it, cover, cook until chicken is done.
     
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  6. Root

    Root Grandma Roody Staff Member Global Moderator

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    Meat crust Quiche (PaleOMG)

    1 lb breakfast sausage
    1 small sweet potato (peeled and diced)
    1/2 yellow onion (chopped)
    2 Cups fresh spinach
    4 eggs (whisked)
    1 clove garlic (minced)
    1 tsp garlic powder
    1/8 tsp paprika
    salt & pepper
    2 Tbs bacon fat (or other fat)

    Pre heat oven 375 F.
    In a deep dish pie plate press sausage on bottom and all the way up the sides. This is the "crust" and it will shrink a little.
    Place on a cookie sheet and bake for 18 - 20 minutes
    Meanwhile...Place 2 Tbs fat in a skillet. Start cooking the minced garlic.
    Add onions and sweet potato.
    When onions are translucent, sprinkle with salt and pepper.
    Cover, cook 4 - 5 minutes
    Add spinach and cover - cook 2 - 3 minutes
    Place in bowl to cool
    When it is cool, add eggs, garlic powder, paprika and a little more salt
    Mix well
    When "crust" is done, drain excess fat and pour egg mixture in
    Bake 25 minutes or until done
     
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  7. Root

    Root Grandma Roody Staff Member Global Moderator

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    Avocado Tomato Salad (PoorGirlEatsWell)

    2 large avocados
    2 small tomatoes
    1 small red onion
    2 Tbs lemon juice
    1/4 tsp sea salt
    1/2 tsp pepper
    1/4 tsp granulated garlic

    Chop avocado, tomato and onion in bite size pieces
    Add lemon juice, salt, pepper and garlic
    GENTLY toss.
    Serve as is or on top of spinach or lettuce
     
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  8. DubV

    DubV Keeper of the Green

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    Keeping them coming Root 66 :thumbs:

    Here is my favorite side salad to every dish....

    Paleo Avocado caprese'

    1 avocado
    2 kumato's
    1 clove of garlic
    4 Basil leaves
    2 sprigs of parsley
    salt & pepper
    Optional- Thinly sliced Serrano ham or any cured meat product

    Slice kumatos and place on plates
    optional- place Serrano ham on kumato or any cured meat you like
    Sliver the garlic clove and it slice gets a sliver
    Chop the Basil and parsley and place on top of every kumato
    Now halve the avocado and slice each half to top your kumato slices
    Salt and pepper
    Drizzle with your favorite balsamic, truffle oil, or olive oil and balsamic together
    Always refreshing and delicious anytime of the year and very good for you....
     
  9. Root

    Root Grandma Roody Staff Member Global Moderator

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    One more, then I promise I'll stop for a while...

    I made this the other night and it was sooooo yum!
    I changed it a bit, instead of honey I used agave (better for Eek)
    And I caramelized cauliflower with some of the glaze (cooked separate)

    Cider Glazed Chicken thighs (fine cooking)

    8 Chicken thighs (bone in/skin on)
    1 Tbs olive oil
    salt & pepper
    3/4 cup apple cider
    1 Tbs honey (agave)
    1 & 1/2 Tbs cold butter cut in quarters
    *1 head cauliflower (cut bite size with flat sides)

    Place oven rack 6 inches from broiler
    Toss chicken with olive oil, 1 tsp salt and 1/2 tsp pepper
    Roast til 165 degrees F (about 20 minutes)
    Meanwhile...in small sauce pan bring honey (agave) and apple cider to a boil
    Turn down to medium, stir and reduce to 1/2 cup. (about 8 to 10 minutes)
    Remove from heat and whisk in butter.
    Take chicken from oven. Change oven to Bake 400 degrees F
    Brush chicken with glaze put back in oven
    Spray cookie sheet lightly with cooking spray
    place cauliflower in single layer and drizzle glaze on top
    Bake 5 to 10 minutes
    Glaze chicken again
    flip cauliflower and glaze
    Bake until done
     
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  10. Root

    Root Grandma Roody Staff Member Global Moderator

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    Paleo Candy Bars (Paleo Plan)

    3 Tbs coconut oil
    1 Tbs honey
    1/4 cup coco powder
    1/2 cup ground nuts
    3/4 cup unsweetened shredded coconut

    Melt coconut oil and honey together. Take off heat as soon as coconut oil is melted
    Add coco powder and mix well
    Add nuts and shredded coconut, mix well
    Pour into dish or container and press into shape
    Freeze or refrigerate until hardened.
    Cut into 4 servings

    I usually change recipes to accommodate Eek (or what I have on hand).
    Eek has an allergic reaction to nuts sometimes and we use agave instead of honey.
    But if I substitute dates for the nuts I can cut out the honey.
    And if I make them medibles, I can use canna butter instead of coconut oil. ;)

    1/2 cup canna butter
    1/4 cup coco powder
    1/2 to 3/4 cup coarsely ground dates
    3/4 cup unsweetened shredded coconut

    Melt canna butter
    Mix in coco powder
    Add dates and shredded coconut

    I made little blobs like an almond joy, put them in the freezer for about 10 minutes
    then store them in the refrigerator until ready to eat.
    * they will melt if you hold them too long.
     
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