Friday, February 28, 2014

Paleo Slow Cooked Spicy Pork Roast

Love me some Butt!  Meal prep is even better when things can be cooked low and slow.  This is a great Go To option for lunch or dinner.  Or protein to use in Paleo Tacos!

Pork Butt Roast 5-7 lbs
Tomtao Purée 1 cup all natural
Peppers 1 cup sliced
Onion 1 large sliced
Olive Oil 2 tablespoons 
Red Curry Paste 1 tablespoon 
Tomato Paste 1 tablespoon 
Paprika 1 tablespoon
Cayenne Pepper 1 teaspoon 
Sea Salt/Pepper 1/2 teaspoon each

Layer in Crock Pot this order; Olive Oil, Peppers, Onions, Pork Roast, then all other ingredients on top.  Cook on low for at least 4-6 hours until fork tender. Happy eating! 

Sunday, February 23, 2014

Paleo Spicy Kale Chips

This was my first attempt to make Kale Chips and I gotta tell you; it's very easy!

Kale 2 cups (cleaned/stems removed)
Olive Oil 2 teaspoons 
Paprika 1 teaspoon 
Ground Chipotle 1/2 teaspoon 
Sea Salt/Pepper 1/2 teaspoon each

Toss all ingredients until spices are evenly spread out on Kale.  Bake on baking sheet lined with parchment paper at 325 degrees for about 25-17 minutes until crispy.  

Thursday, February 20, 2014

Paleo Meatball Boats

Have FUN with your food!  

Ingredients Meatballs:
Ground Beef 3 lbs (grass fed)
Almond Flour 1 cup
Eggs 4 large
Coconut Milk 2 tablespoons 
Parsley 2 tablespoons 
Onion 1 large chopped
Garlic 2 cloves minced
Sea Salt/Pepper to taste
Acorn Squash 2 medium halved

Olive Oil 2 tablespoons (for Sautéing)
Ingredients Sauce:
Chopped Tomatoes 3 cups
Basil 1/4 cup fresh chopped

Mix all Meatball ingredients by hand until well mixed.  Form balls by rolling in hands into 3 inch circles.  Sauté in large skillet on medium heat; browning on all sides.  Reduce heat to low and add Tomatoes and Basil.  Continue to cook for 15-20 minutes covered.  While the Meatballs cook put the Acorn Squash face down on foil lined baking pan at 375 degrees.  Bake about 15-20 minutes until fork tender; flip face side up the last few minutes to brown.  Fill each Acorn with Meatball and top with Paleo Pesto Sauce if desired (see prior post for recipe). 

Sunday, February 16, 2014

Paleo Basil Pesto Sauce

Paleo = Stupid Easy!  With just a few ingredients, you can make such beautiful Paleo Sauces.  

Basil 1 cup fresh
Cilantro 1/4 cup fresh
Parsley 1/4 cup fresh
Olive Oil 1 cup
Pine Nuts 2 tablespoons 
Lime Juice 1 teaspoon fresh
Apple Cider Vinager 1 teaspoon 
Garlic Clove 1 minced
Sea Salt 1 teaspoon 
White Pepper 1 teaspoon 

Blend all ingredients together in a blender  until smooth an creamy.  Store in refrigerator.  Oh the joy I will have using this on just about every thing!  It pairs well with Any Protein, Eggs, Vegtables or even as a Salad Dressing. 

Saturday, February 15, 2014

Paleo Lemon Amaretto Cocktail

Ode to The Dingmans!!  They are the Paleo Mystros and taught us since inception.  Here is just one if the cocktails they whipped up.

Equal Parts.....
Lemons fresh squeezed
Coconut/Regular Water
Agave to taste
Ciroc Amaretto to taste (Oh Yeah!)
Ice Cubes

On medium heat in sauce pan mix Lemon Juice, Water, and Agave just until heated thru.  Allow to cool.  Shake with Ciroc and ice.  Smooth!!

Sunday, February 9, 2014

Paleo Caramel Cappuccino

I just can't get enough coffee!

Expresso 1 shot brewed
Coconut Milk 1/4 cup frothed 
Sweetener (Steevia in the a Raw, Agave, Honey, or Maple) as desired
Caramel sauce 1 tablespoon (see below recipe) 

Froth Coconut Milk with Caramel Sauce.  Add to brewed sweetened Expresso. 

Ingredients Caramel Sauce;
Coconut Milk 1 can 14 oz Full Fat unsweetened 
Agave/Honey 1/2 cup
Coconut Oil 1 tablespoon 
Vanilla 1 tablespoon 
Sea Salt 1/2 teaspoon

Whisk all ingredients except Coconut Oil and Sea Salt on stovetop pot medium heat. Be very patient. Let mixture come to slow, rolling boil for at least 20-25 minutes as you continue to whisk the entire time. Allow to turn amber in color but be carful not to scorch or burn the caramel sauce. Once sauce has been reduced to half and desired color achieved lower heat and add Coconut Oil and Sea Salt and continue to cook on low for about 10-15 more minutes until smooth. Store in glass container in refrigerator up to 3 weeks if it lasts that long. If drizzling heat in microwave for few seconds. 

Tuesday, February 4, 2014

Paleo Chicken Stirfry

If you are on Paleo get a Wok!

Chicken Breast 2 lbs 1 inch cubes
Stirfry Veggies 2 cups
Coconut Oil 2 tablespoons
Coconut Amino's 2 tablespoons
Sesame Seeds 1 tablespoons 
Ginger 1 teaspoon freshly grated 
Sea Salt/Pepper to taste
Red Pepper Flakes 1 teaspoon optional

Heat Coconut Oil on medium high heat in wok.  Add Chicken and cook about 5-7 minutes until golden brown.  Then add Vegtables, Coconut Amino's, and Spices and continue to cook for 8-10 minutes.  Who needs take out when you can make a healthier version in now time!

Saturday, February 1, 2014

Paleo Cranberry Petipa Pecan Sweet Potatoes

Love me some Sweet Taters!  A bit of a strange combination in this recipe, but trust me it works. 

Sweet Potatoes 4 lg (1 inch cubes)
Olive Oil 2 tablespoons 
Cranberries 1/2 cup dried all natural
Pepitas/Pumpkin Seeds 1/2 cup 
Pecans 1/4 cup chopped
Apple Cider Vinager 2 tablespoons   
Coconut Milk 2 tablespoons 
Agave/Honey/Maple 1 teaspoon 
Ground Chipotle 1 teaspoon  
Sea Salt/Pepper 1/2 teaspoon each
Chives 1 teaspoon (garnish) 

Toss Sweet Potatoes in Olive Oil and bake spread out evenly on parchment lined sheet pan at 400 degrees for 15-20 minutes until golden brown.  Pulse all remaining ingredients in blender until smooth; except Chives (reserve for garnish).  Toss cooked Sweet Potatoes with Cranberry Nut sauce and garnish with Chives.  Mighty fine side dish that can hold it's own along side many meats!