Post your favorite Paleo Recipes to comments below.
Paleo Recipes16 comments to Paleo Recipes |
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Copyright © 2012 CrossFit EXP – Redefining Fitness - All Rights Reserved |
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Paleo RecipesPost your favorite Paleo Recipes to comments below. 16 comments to Paleo Recipes |
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Copyright © 2012 CrossFit EXP – Redefining Fitness - All Rights Reserved |
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[...] to everyone who posted some delicious Paleo recipes for last weeks pop-up challenge. Check them out here. I can’t wait to give a few of these a [...]
L1′s favorite meal
1 pack of turkey hamburg
1 jar of salsa
Cook the hamburg&drain it then mix in the salsa. Phenomenal&easy. For breakfast, mix in some eggs
Chia Seed pudding
3-4 tablespoons chia seeds
1 tablespoon flax seeds
2 tablespoons raw sunflower seeds
2 tablespoons finely chopped raw almonds
1 1/4 cups almond milk
1/4 cup full fat CANNED coconut milk ( optional) this adds creaminess
If only using almond milk then use 1 1/2 C. of almond milk
Pinch of allspice, cinnamon or nutmeg.(optional)
Sliced bananas (optional)
Mix all dry ingredients seeds, almonds, spices in a medium bowl
Add milk(s) to dry ingredients.
Mix well with a fork. Add bananas or fruit of choice and mix again.
Let mixture sit on counter for 20-30 minutes. Chia and flax seeds will “gel” and ” pudding” is ready to eat. Add extra milk or flax seed to thicken or thin pudding to desired texture after 20 minutes.
I love this pudding for breakfast and will soak it overnight. This is an easy meal for weekend camping and hiking trips. Our 1 1/2 year old loooooves this pudding!!!
Dark chocolate banana bites
2 Bananas
5 Eggs
3/4 C coconut oil
1/2 C maple syrup
1 Tbsp vanilla
1 C almond flour
1/2 C cocoa powder
1 Tbsp cinnamon
1/2 cup dark chocolate chips
Using an electric mixer or food processor, combine all of the wet ingredients (bananas should smooth out)
♥ In a separate bowl, combine all dry ingredients except chocolate chips
While mixing on low, add dry ingredients to wet ingredients until just combined
♥ Stir in chocolate chips to the dough
♥ Using a silicon mini muffin pan or mini muffin liners on a metal pan, scoop the dough until almost full into mini muffin pans
Cook at 350 for 10 minutes
Makes 4 dozen; store chilled and let come to room temperature before serving or eating.
I like this recipe because it has just enough chocolate in it to feed that chocolate craving. I had to freeze them all because they are tiny muffins & you can surely eat one too many!
I shared this recipe with non-paleo believers, they were shocked at how good they tasted.
Buffalo Chicken Wings in “Peanut Sauce”.
Ingredients:
1 1/2 lbs chicken wings (I used skinless tenders).
2 Tbs almond Butter
1/4 C hot sauce
1-2 Tbs coconut aminos
2 tsp olive oil
1/4 tsp sea salt (optional)
Instructions;
-Preheat oven to 375F
-Line a baking sheet with parchment paper and spread out wings/tenders.Bake for 20 min.
-Soften almond butter in a saucepan, stirring occasionally.
-When soft, stir in hot sauce, aminos, olive oils and salt(if using). Add a little hot water to thin it out if needed.
-After 20 minutes, rmove chicken from oven. Turn and baste chicken, return to oven for 10 minutes.
-Turn and baste wings again and return to oven for additional 10 minutes.
-Turn and baste once more.
I served them with Apple Slaw. Both recipes can be found at http://www.paleoplan.com
Recipe from the Paleo Comfort Foods – Homestyle cooking for a Gluten Free Kitchen – By Julie & Charles Mayfield.
Morning Glory Muffins
2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots – grated
1 large apple, peeled, cored and grated
1 cup shreadded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup cocount or avacado oil
1 teaspoon vanila extract
1. Preheat over to 350 and grease a standard size muffin pan
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins, combine well.
3. In a sperate bowl, whisk eggs, honey, oil, and vanilla extract together.
4. Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
5. Spoon into muffin pan and place on middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted in the top of a muffin comes out clean, they are done
7. Cool muffins in pan for 8-10 minutes and then remove to a rack for cooling.
Notes –
Let the batter sit for a while before baking.
Grate the apple and carrots very small for best results.
These freeze very well and I always have some in the freezer.
If I don’t have raisins, I have used currents, half raisins, half cranberries or other dried fruit.
I cook this recipe a lot
my family loves this recipe. This recipe is from Health-Bent.com
Seriously Tasty Paleo Meatloaf
1 lb ground pork
2 lb ground beef
1 c almond flour
2 eggs
1 c of tomato sauce (recipe below)
10 slices of bacon
s&p
1 15 oz can of fire roasted tomatoes
1 1/2 c (about 1) roasted red pepper
1/2 onion, roughly chopped
4 cloves garlic
s&p
Place your oven rack in the middle of the oven and preheat it to 350ºF.
In your food processor blend together all the ingredients for the tomato sauce.
In a large bowl use your hands to mix together the ground meats, eggs, almond flour, tomato sauce and salt & pepper. Separate the meatloaf mixture into two 9 inch cake pans. Fill the cake pans to the brim, as the meat loafs will shrink consdierably as they cook. Top with the slices of bacon.
Bake for 45 minutes. Turn the oven to broil and get the bacon crispy, about 10 minutes.
While the meatloaf is baking, pour the rest of the tomato sauce into a small saucepot and simmer over medium heat.
Once cool, remove the meatloaf from the pan and slice on the opposite direction you placed the bacon–against the grain, just like meat. Top with the tomato sauce and serve immediately.
Dilsia
I love baking these muffins, I bought this book “the gluten-free ALMOND FLOUR cookbook” for the first paleo challenge I tried in 2011. When I bake these muffins I share them with nick and Joanne. I’ve shared this recipe many many times with my non paleo homies they love this recipe.
Cinnamon Apple Muffins
2 cups blanched almond flour
1/2 teaspoon sea salt
1/2t teaspoon baking soda
1/4 cup arrowroot powder
1 teaspoon ground cinnamon
1/4 cup grapeseed oil
1/2 cup agave nectar
1 large egg 1 tablespoon vanilla extract
2 medium apples,peeled,cored and diced into 1/4 inch cubes
Preheat oven for 350 line 10 muffin cups with paper liners
In a large bowl mix dry ingredients , in a medium bowl mix wet ingredients, stir wet ingredients into almond flour mixture untill thoroughly combined then fold in apples,spoon the batter into prepared muffin cups bake for 30-35 minutes untill the muffin tops are golden brown. Let muffins cool in the pan for 30 minutes, then serve.
* Sometimes I add dried blueberries or any dried fruit I have and I add unsweetened coconut shredded flakes and pure coconut extract * These muffins are very sweet so the original recipe will do
Chicken, Artichokes, Spinach and Sundried Tomatoes
1-2 lbs. boneless chicken breast cut into 1 inch pieces
1 8.5 oz jar of sun dried julienne cut tomatoes drained
1 14oz can of artichoke hearts drained and quartered
1 bag of spinach
Season chicken with salt & pepper. Then in a large non stick skillet heat 1-2 Tbs. of olive oil. Add chicken and brown on both sides. Then add sundried tomatoes and cover and let simmer for about 5-7 minutes. Then add artichokes and spinach and stir. Once spinach is wilted the dish is ready to be served….This dish looks amazing because of its intense colors and is supper easy and fast to make. I have also at different times added mushrooms and asparagus to mix it up.
I have made this before, tastes delicious over spaghetti squash!
pecan-Crusted Chicken
1/2 cup spicy brown mustard
2 tablespoons raw organic honey (optional)
1 cup pecans crushed
4 boneless, skinless chicken breasts
1. Preheat oven to 350 .in a med sized mixing bowl,whisk together the mustard and honey.
2.toss the pecans in a food processor and pulse until the nuts are finely chopped.pour the chopped pecans into a large bowl and set aside.
3.Using a paper towel, remove any excess moisture from the outside of the chicken breast.
4. taking 1 chicken at a time,roll the chicken in the mustard-honey mixture and coat both sides.
5. Transfer the coated chicken into a greased glass baking dish and sprinkle each chicken breast with just a little sea salt if desired. Bake 45 minutes or until the chicken juices run clear.
this was very good!!!! even my very picky kids ate it!!!!
“Paleo (Apple Sauce) Brownie Cupcakes”
Ingredients:
• 2 Cups almond flour
• 1/4 cup cocoa powder
• pinch of sea salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla
• 2 free range eggs
• 1/3 cup honey
• 1 cup apple sauce
• 3 handfuls of Enjoy Life chocolate chips
Mix all ingredients in a large bowl, into cupcake lined muffin tins about 3/4 full. Cook @ 350 for about 18 minutes (until center is cooked through) They will firm up as they cool.
Serve with:
“Fro-Yo”
Prep:
Peel 1 Banana, break into 4 pieces and freeze over night
Directions:
In blender combine: frozen banana and 1/2c liquid of choice (water, almond milk, coconut milk). Blend until smooth. You can even add some frozen berries, cocoa powder or extracts to create different flavors.
It is the extact consistency of Frozen yogurt!
[...] Submit your favorite Paleo Recipe that you have discovered during the challenge so far to the “Paleo Recipes” page by the end of the [...]
“Turkey Bacon Quiches“
http://www.ultimatefitcamp.com/?s=quiche&submit.x=21&submit.y=12
Ingredients:
12 pieces of Turkey bacon cut in 1/2(uncured if you can find it)
12 eggs
1/2 c Organic Salsa
2 handfuls of spinach (or veggie of choice-use whats in your fridge)
Directions:
Pre-heat oven to 425 degrees. Grease a cupcake tin with olive oil. Mix eggs, salsa and veggies in a bowl. Line the cupcake tins with 2 half pieces of the turkey bacon in an X. Fill the tins with the egg mixture to the top. Bake for 15-20 minutes until eggs are cooked through. Make 12 quiches.
“Paleo pad thai”
http://www.ultimatefitcamp.com/?s=pad+thai
Ingredients
1 lb chicken, shrimp, sirloin or duck
1/4 c coconut oil
4 zucchinis
4 summer squash
4 carrots
1 onion
4 cloves garlic
2 T fresh ginger, minced
3 T almond butter
1/3 c sliced almonds
1 T chili garlic sauce
lime, juiced
sliced green onions
Method
Using a vegetable peeler or cheese slices; make thin slices out of the zucchini, squash and carrots. Next, slice them all length wise to form long thin strips. Set aside. To prepare the meat, melt the coconut oil in a large sauté pan over medium high heat. Add the meat, searing on both sides until cooked through. Remove the meat and set aside. In the same pan add the almond butter, ginger, onion, lime juice and chili garlic sauce and sauté until onions are golden. If it starts to thicken add more coconut oil.
Add the zuke noodles and the sliced almonds to the sauté pan. Stir them around to get the sauce incorporated onto the “zoodles”. The point here is get the “zoodles” hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes. Add the meat back in and mix.
Serve hot and topped with a squeeze of lime juice and some chopped green onions.
“Tiff’s Apple Crisp”
http://www.ultimatefitcamp.com/?s=ingrediants&submit.x=16&submit.y=12
Filling: (Mix all ingrediants and fill 8×10 greased pan)
12 Sliced Apples,
2TB Honey
2TBLemon juice
All Spice & Cinnamon(to taste)
1/4 C Arrow Root Flour
Topping: (Mix all ingrediants and sprinkle over top of apples)
1 C Almond Flour
All Spice & Cinnamon (to taste)
2T Honey
Mixed in food processor: 1/2 C Pecans, 1/2 Dried Apricots
Bake @ 350 for 40 minutes
“Paleo pancakes”
http://www.ultimatefitcamp.com/?s=breakfast
Ingredients:
6 Eggs
1/2c Unsweetened all natural applesauce
3/4c Almong Flour
3 scoops Egg or Hemp Protein
1/2 c Coconut milk
1/2 tsp baking soda
cinnamon to taste
Directions: Mix all ingredients into a large bowl making sure to wisk all of the bumps from the protein powder out of the mix. Once blended, heat a large pan and coat the bottom with a light drizzle of oil. Spoon 1/4 c of mixture onto hot pan. Flip once sides begin to bubble. Cook on both sides until golden brown. Makes 8 pancakes.
“Fruit Smoothie”
Ingredients:
1 Scoop Hemp or Egg protein
1/2 c Almond or Coconut milk
1/2c Water
Handful of frozen fruit such as berries or mangos
Directions: Blend everything in the blender or magic bullet- a super quick and easy breakfast!
“Sausage & Apple Flat Cakes”
Ingredients:
5 turkey or chicken organic sausage patties
2 apples
pinch cinnamon
2 eggs
Directions: Pulse sausage and apple in a food processor. Mix 2 eggs and cinnamon in a bowl, add the pulse mixture. Heat a pan of the stove with a touch of olive oil at the bottom. scoop about 1/2c of the mixture onto the hot pan. Cook like pancakes, flipping when the bottom is slightly golden.
http://thepaleodiet.com/store/the-paleo-diet-cookbook
This is an AMAZING book with tons of great resources! If you are someone who struggles with recipes you definately should invest in this (for the $20, totally worth it!) I was looking through it again yesterday and was amazing at the information it provides; food lists, 2 week meal plan ideas, recipes for every category, etc.
I made the “Paleo Crab cakes w/ Paleo tarter sauce” for dinner tonight I’ll have to let you know how they are!)
They also have great dressing, sauce & condiment recipes as well.
Here are a few great sites loaded with Paleo recipes. This should keep everyone well fed for at least 6 weeks. When you try a recipe come back and post a comment and share your thoughts with the rest of us. Good luck Paleo peeps!
http://paleodietlifestyle.com/paleo-diet-recipes/#recipes
http://www.paleoplan.com/recipes/