PALEO RECIPES
Coconut and Lime Steamed Pudding
The Pudding
3 Eggs (Separated)
2 Tbsn Fresh Honeycomb
3 Tbsn Extra Virgin Olive Oil
1 Cup Almond Meal
Half Cup of Desiccated Coconut
Zest of 1 Lime
Whisk egg whites to soft peaks, add the honey and whisk for a further minute. Add the olive oil, almond meal, zest and coconut and fold in. Divide into 4 lightly oiled coffee cups that will fit in your vegetable steamer then cover each with a small piece of baking paper. Place into steamer, cook covered at a rapid simmer, for about 25 minutes or until a skewer comes out clean.
The Syrup
1 Tbsn Honeycomb
Juice of 1 Lime
1 Tbsn Boiling Water
Mix all ingredients together until combined.
Once puddings are cooked remove from cups and divide syrup evenly.
Best enjoyed warm.
The Pudding
3 Eggs (Separated)
2 Tbsn Fresh Honeycomb
3 Tbsn Extra Virgin Olive Oil
1 Cup Almond Meal
Half Cup of Desiccated Coconut
Zest of 1 Lime
Whisk egg whites to soft peaks, add the honey and whisk for a further minute. Add the olive oil, almond meal, zest and coconut and fold in. Divide into 4 lightly oiled coffee cups that will fit in your vegetable steamer then cover each with a small piece of baking paper. Place into steamer, cook covered at a rapid simmer, for about 25 minutes or until a skewer comes out clean.
The Syrup
1 Tbsn Honeycomb
Juice of 1 Lime
1 Tbsn Boiling Water
Mix all ingredients together until combined.
Once puddings are cooked remove from cups and divide syrup evenly.
Best enjoyed warm.
Chocolate Coconut Snack Bar
Ingredients
¾ cup almonds
1 cup walnuts
3tbs desiccated coconut or freshly grated coconut
3tbs cocoa powder
¾ cup dates
Instructions
Blend all ingredients in a food processor or blender.
Press mixture firmly into a tray lined with baking paper to prevent sticking. Cool in fridge for a few hours.
When cooled, remove from tray and cut into bar shapes.
Ingredients
¾ cup almonds
1 cup walnuts
3tbs desiccated coconut or freshly grated coconut
3tbs cocoa powder
¾ cup dates
Instructions
Blend all ingredients in a food processor or blender.
Press mixture firmly into a tray lined with baking paper to prevent sticking. Cool in fridge for a few hours.
When cooled, remove from tray and cut into bar shapes.
SUN-DRIED TOMATO CHICKEN WITH ARTICHOKE HEARTS AND SPINACH
Ingredients:
4 organic boneless skinless chicken breast halves
1 large jar sun-dried julianne tomatoes in oil
1 jar or can of artichoke quarters
1 bag of baby spinach
Garlic powder
Cut the chicken breast in half to make them thinner. Add them to a stainless skillet prepped with a drizzle of extra virgin olive oil sitting on medium heat. Cook chicken about three to 4 minutes on each side until it starts to brown. Add a sprinkle of garlic powder to each chicken breast.Add the jar of sun-dried tomatoes in oil to the pan and simmer for about 12 minutes. Add the can/jar of artichokes and cover and simmer for another 12 or so minutes. This dish can sit on warm heat for a while if need be. Right before serving add a bag of organic baby spinach and toss with tongs until the spinach is slightly wilted. Remove and serve.
PALEO CHICKEN FAJITAS AND GUACAMOLE
GUACAMOLE (recipe courtesy of Alton Brown on foodnetwork.com):
CHICKEN FAJITAS:
Cut the 2 Bell Peppers and 1/2 Red Onion into slightly chunky strips (or have your spouse do it, like me!) Set aside.Heat skillet to medium or medium-high heat. Once warmed, add a touch of Olive Oil or Coconut Oil (you just need a tiny bit since the chicken mixture has some oil in it already). Cook the chicken for about 2 minutes, stirring often. Add the chopped peppers & onion and continue to cook for about 8 minutes.Remove from heat, add the homemade Guacamole, and enjoy! The guacamole counts as your healthy fat, so this is one complete Paleo meal :)
GUACAMOLE (recipe courtesy of Alton Brown on foodnetwork.com):
- 3 Haas avocados, halved, seeded & peeled
- 1 Lime, juiced
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Cayenne
- 1/2 medium Onion, diced (we use yellow)
- 2 Roma Tomatoes, seeded & diced
- 1 Tablespoon Chopped Fresh Cilantro
- 1 clove Garlic, minced
CHICKEN FAJITAS:
- 1 lb. Scavenger Chicken Breasts (or the best you can get your hands on)
- 2 Bell Peppers (any color you like! Green, Orange, Red, Yellow…)
- 1/2 Red Onion
- 2 Tablespoons Olive Oil
- 1/4 Cup Water
- Fajita Seasoning (we’re currently using McCormick’s Fajitas Seasoning Mix, but one day I’ll be making one from scratch – I’ll be sure to let you know when I do! (The packaged mixes usually have corn starch & other things you don’t really need)
Cut the 2 Bell Peppers and 1/2 Red Onion into slightly chunky strips (or have your spouse do it, like me!) Set aside.Heat skillet to medium or medium-high heat. Once warmed, add a touch of Olive Oil or Coconut Oil (you just need a tiny bit since the chicken mixture has some oil in it already). Cook the chicken for about 2 minutes, stirring often. Add the chopped peppers & onion and continue to cook for about 8 minutes.Remove from heat, add the homemade Guacamole, and enjoy! The guacamole counts as your healthy fat, so this is one complete Paleo meal :)
GREATEST PALEO BROWNIES EVER!!!!
yes, even I think they're yummy!!
450g Walnuts
1 egg
1 cup Honey
1/2 cup baking cocoa
1 tbs vanilla extract
1/2 tsp sea salt
1 tsp baking soda
50g unsweetened dark chocolate
1-2tbs coconut oil
Pre-heat oven to 160°c
Process walnuts until smooth
Beat eggs, add vanilla and honey stir to combine
Add cocoa powder, salt and baking soda stir in chocolate
Bake for 30-35 minutes :)
yes, even I think they're yummy!!
450g Walnuts
1 egg
1 cup Honey
1/2 cup baking cocoa
1 tbs vanilla extract
1/2 tsp sea salt
1 tsp baking soda
50g unsweetened dark chocolate
1-2tbs coconut oil
Pre-heat oven to 160°c
Process walnuts until smooth
Beat eggs, add vanilla and honey stir to combine
Add cocoa powder, salt and baking soda stir in chocolate
Bake for 30-35 minutes :)
Paleo Tandoori Chicken
3 lbs of boneless/skinless organic chicken breast
1/2 C Coconut Milk
2 tablespoon lemon juice
1 tablespoon finely chopped or crushed ginger
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 teaspoon sea salt
Olive oil for brushing
Fresh cilantro and red onions for garnish
Cucumber
Poke the chicken with a fork and score the top with a knife
Mix up all the ingredients and combine with chicken in a zip lock bag or shallow dish. Marinate overnight. Preheat oven to 450. Put chicken on a rack within a pan and brush olive oil on top. Cook for about 30 mintues.
Paleo Chocolate Pudding
2 ripe avocados
1/2 cup cocoa powder
1/2 cup honey
2 tablespoon coconut oil
1 tsp vanilla extract
Whip it all up in a food processor, spoon into some small bowls (it's very thick - like it should be..), and top with a little coconut whipped cream, berries, and some dark chocolate shavings. Really, it's fantastic.
Coconut Butter Bars
1/2 Cup pecans
6 pitted dates
1 Tablespoon cocoa powder
2 Tablespoons coconut butter
2 Tablespoons unsweetened shredded coconut (in bulk at WF)
Put it all in your food processor. Shape into bars and coat with more coconut. It only makes 7 - U may want to scale it up!
Paleo Cacao Nib Cookies
1 C Almond Flour
2/3 C Shredded Coconut
1 1/2 Tablespoons coconut oil
1/2 Cup Almond Butter
1 C Coco Nibs
1/3 Coconut Flour
1 Tablespoon vanilla
1 Egg
2 Tablespoon Cocoa Powder
1/2 Cup Honey or Agave
* Note - you may be tempted to skip the coconut flour. Don't. It really does something for them. U can buy it at Whole Foods. U can skip the cocoa powder for a less chocolately taste. Either way, the nibs give them a crunchy chocolately taste that's awesome.
Spoon more or less round blobs onto a cookie sheet - round is better than flat cuz the inside stays a little chewy.
Cook for about 9 minutes at 350. Makes about 24 -each with 10gm C, 9 gm F, and 4 gm P. Enjoy!
Pumpkin Paleo Pancakes - (2)5 block meals (approx 35 gm P, 45 gm C, 45 gm F /person)
2 eggs
1/2 cup canned pumpkin
1/2 cup almond butter
1/2 tsp cinnamon
1/4 tsp vanilla
1/4 tsp nutmeg -change from original post - did it by mistake and liked it more :)
1 tablespoon Agave
2 tablespoons chopped pecans - topping
2 tablespoon real maple syrup - topping
Coconut oil - for the pan
12 extra egg whites to bring the protein up 35 gms/person
~ 4 oz of berries to bring the carbs up to ~45 gms/person
Mix everything up real good - sometimes that nut butter is clumpy - and make pancakes as usual (except you're gonna use the coconut oil in the pan) and add the pecans and maple syrup at the end.
3 lbs of boneless/skinless organic chicken breast
1/2 C Coconut Milk
2 tablespoon lemon juice
1 tablespoon finely chopped or crushed ginger
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 teaspoon sea salt
Olive oil for brushing
Fresh cilantro and red onions for garnish
Cucumber
Poke the chicken with a fork and score the top with a knife
Mix up all the ingredients and combine with chicken in a zip lock bag or shallow dish. Marinate overnight. Preheat oven to 450. Put chicken on a rack within a pan and brush olive oil on top. Cook for about 30 mintues.
Paleo Chocolate Pudding
2 ripe avocados
1/2 cup cocoa powder
1/2 cup honey
2 tablespoon coconut oil
1 tsp vanilla extract
Whip it all up in a food processor, spoon into some small bowls (it's very thick - like it should be..), and top with a little coconut whipped cream, berries, and some dark chocolate shavings. Really, it's fantastic.
Coconut Butter Bars
1/2 Cup pecans
6 pitted dates
1 Tablespoon cocoa powder
2 Tablespoons coconut butter
2 Tablespoons unsweetened shredded coconut (in bulk at WF)
Put it all in your food processor. Shape into bars and coat with more coconut. It only makes 7 - U may want to scale it up!
Paleo Cacao Nib Cookies
1 C Almond Flour
2/3 C Shredded Coconut
1 1/2 Tablespoons coconut oil
1/2 Cup Almond Butter
1 C Coco Nibs
1/3 Coconut Flour
1 Tablespoon vanilla
1 Egg
2 Tablespoon Cocoa Powder
1/2 Cup Honey or Agave
* Note - you may be tempted to skip the coconut flour. Don't. It really does something for them. U can buy it at Whole Foods. U can skip the cocoa powder for a less chocolately taste. Either way, the nibs give them a crunchy chocolately taste that's awesome.
Spoon more or less round blobs onto a cookie sheet - round is better than flat cuz the inside stays a little chewy.
Cook for about 9 minutes at 350. Makes about 24 -each with 10gm C, 9 gm F, and 4 gm P. Enjoy!
Pumpkin Paleo Pancakes - (2)5 block meals (approx 35 gm P, 45 gm C, 45 gm F /person)
2 eggs
1/2 cup canned pumpkin
1/2 cup almond butter
1/2 tsp cinnamon
1/4 tsp vanilla
1/4 tsp nutmeg -change from original post - did it by mistake and liked it more :)
1 tablespoon Agave
2 tablespoons chopped pecans - topping
2 tablespoon real maple syrup - topping
Coconut oil - for the pan
12 extra egg whites to bring the protein up 35 gms/person
~ 4 oz of berries to bring the carbs up to ~45 gms/person
Mix everything up real good - sometimes that nut butter is clumpy - and make pancakes as usual (except you're gonna use the coconut oil in the pan) and add the pecans and maple syrup at the end.
