Primal/Paleo Recipes
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Comment by Kathy
Check out the recipes below:
Turkey Meatballs & Broccoli-Carrot Mash
Turkey Meatballs
Ingredients:
1 lb. ground organic turkey meat
1 small onion, minced
3 garlic cloves, minced
1 large egg
3 tablespoons ketchup
3 tablespoons olive oil
Instructions:
In a medium bowl, mix together onion, garlic, egg, and ketchup. Add turkey meat and mash mixture with hands. When well-mixed, form 1-inch diameter meatballs and set aside on a cookie or baking sheet. Wash hands thoroughly before moving on.
Over a medium-heat skillet, heat oil. Transfer meatballs to skillet and cook until brown on all sides. When cooked, drain excess oil, transfer to plate, and serve.
Broccoli-Carrot Mash
Ingredients:
1 lb. carrots, cooked well, skinned, and diced small
3 broccoli heads, cooked and stems removed
4 tablespoons fresh organic butter, room temperature
½ small white onion (optional)
Salt (to taste)
Pepper (to taste)
Instructions:
In medium-large pot, bring 4 cups water to roaring boil. When water is boiling, add skinned carrots and cook until quite soft, about 15 minutes. Set aside.
Add chopped carrots to the food processor, one piece at a time, until well-blended. Trim broccoli florets so that stems have been completely separated from tops. Toss florets into food processor with onion and pulverize until well mixed.
When carrots, broccoli and onion look well-blended, transfer to a medium bowl and add 4 thick pats of butter (more, or less, as you prefer) and give the mixture a nice blend using a spatula or metal spoon. The butter should melt.
Serve a nice heaping spoonful along with meatballs.
Carrot-Walnut Bread: see link below
http://www.marksdailyapple.com/carrot-walnut-bread/
Let me know what you think!!
Kathy
Comment by Claudette & Mike
Sauteed Shrimp Salad
Total time: 25 minutes
Serves: 4
1 1/4 lbs. large shrimp, shelled & deveined
2 tsp. olive oil
1 lime
1 small onion, chopped
1 medium red pepper, chopped
1 tsp. cumin
2 tbsp. cilantro, finely chopped
4 large butter leaves, washed and dried
Sprinkle shrimp with 1/4 tsp. salt and 1/8 tsp. coarsley ground black pepper; set aside. Meanwhile, from lime, grate 1 tsp. peel and squeeze 2 tbsp juice; set aside. In 12 inch nonstick skillet, heat 2 tsp. oil on medium 1 minute. Add onion and red pepper, and cook 4 minutes or until tender; add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently. Stir in cumin; cook 1 minute. Add lime peel and juice. On 4 dinner plates, place 1 butter leaf, spoon shrimp mixture evenly between the 4; sprinkle with chopped cilantro.
Comment by Claudette & Mike
Chile Caribbean Shrimp Skewers
Total time: 31 minutes
Serves: 6
1 1/2 tsp olive oil, divided
1 tbsp minced onion
1 small garlic clove, minced
1/2 tsp lime zest
2 tbsp fresh lime juice
2 tbsp cilantro, chopped
1/4 tsp crushed red pepper flakes
1/8 tsp sea salt
18 large shrimp, peeled and deveined, tails intact
1 medium lime, cut into 12 wedges
Cooking spray
Soak 6 (6 inch) skewers in water while preparing shrimp.
Preheat grill. Heat 3/4 tsp olive oil in a small skillet; add onion and garlic, saute 3 minutes or until onion is tender. Combine onion mixture, remaining 3/4 tsp olive oil, lime zest, lime juice, cilantro, red pepper flakes & salt in a bowl; stir in shrimp. Thread 3 shrimp and 1 lime wedge onto 6 (6 inch) skewers. Place on grill rack coated with cooking spray; grill 6 minutes on each side or until shrimp turn pink.
Comment by Claudette & Mike
Shrimp Scampi over grilled tomatoes
Total time: 20 minutes
Serves: 4
2-3 tbsp olive oil, separated
6 cloves garlic, finely chopped
4 large beefsteak tomatoes, halved horizontally
Salt & freshly ground Pepper
1 1/2 lbs. large shrimp, peeled & deveined, tails removed
Juice of 3 lemons
1/3 c chopped fresh flat leaf parsley
Heat a grill pan/broiler/grill on high. In a small bowl, combine 1 tbsp olive oil with 1/2 tbsp of the garlic. Brush the tomatoes with the garlic oil and season to taste with salt & pepper. Grill until slightly charred all over, about 2-3 minutes per side. Set aside. Meanwhile, in a large saute pan, heat remaining olive oil over medium heat. Add the remaining garlic and cook, stirring constantly, for about 30 seconds. Do not allow garlic to brown. Season the shrimp with salt & pepper, add to pan. After about 1 1/2 minutes, flip shrimp and add lemon juice to the pan. Simmer until shrimp are just cooked through, about 2 minutes. Add parsley to pan and season to taste. Place 2 tomato halves on each of four plates. Divide the shrimp evenly over the tomatoes. Generously spoon the sauce over the top of everyting and serve.
Comment by Claudette & Mike
Smoked Pork Chops with Jalapeno Honey sauce
Total time: 1 hour
Serves: 4
4 Pork Loin Chops, with bone
Rub:
1 tbsp onion powder
1 tbsp sweet paprika
1/2 tbsp sea salt
1/2 tbsp black pepper
Mix all together; rub each chop with equal part of rub. Set aside. For Traeger; heat to 250 degree (medium) and turn to smoke; smoke chops for 30 minutes. Increase heat to 350 degrees and continue to cook 20-30 minuntes or until internal temp reaches 170 degrees. Tent with aluminum foil for 5 minutes before serving.
For grill, slow cook over medium heat until temp reaches 170 degrees; tent before serving. FYI….Tenting all meats before serving allows the juices to settle back into the meat.
Jalapeno Honey Sauce
1 jalapeno, finely chopped
1 tbsp onion, finely chopped
1/4 tsp garlic, finely chopped
Pinch red pepper flakes
Pinch of sea salt
1/2 tsp olive oil
2 tbsp white wine
2 tbsp honey
2 tbsp water
Heat oil in small sauce pan; add jalapeno, onion, garlic and red pepper flakes. Saute on low until soft; deglaze pan with wine, stirring to remove all brown bits from bottom of pan. Add honey and water continuing to cook until slightly reduced. Remove from heat and serve over chops immediately.
Recommended sides; broccoli with button mushroom; white corn on the cobb.
Wine: Escudo Rojo from Chile at Whole Foods
Comment by Mike Z
Brocoli/Carrot Mash? You’ve got to be kidding me Kathy? And I see that you sinned! (using BUTTER???) I am beginning to understand this diet much more now. The food is so bland and boring that you lose all interest in eating! haha
Comment by Mike Z
One more recipe (my favorite)
1 Sockeye Salmon filet (whole side of fish)
Cook on Cedar plank in BBQ at 375 degrees - indirect heat
Soak Cedar plank in water for 2 hours, then put olive oil on the cooking side
Place fish on the cooking side of plank.
Top with your favorite veggies (bell peppers, onions, mushrooms)
Cook for about 30 min or until done.
TASTES AWESOME! Eat your veggies too. They are quite the treat.
Comment by Mike Z
Nothing like the smell of buffalo steak in the morning! Throw in some celery and carrots and we are talking an awesome caveman breakfast! MMM MMM Good!
Comment by Mike Z
Have I mentioned eating chicken LIVER? yes, thats right. Dont throw away those innards. Fry them up in flax oil and onions and you have poor mans foie gras. Also quite the paleo food.
Comment by Kathy P.
Broccoli-Carrot mash was very sweet and yummy! This recipe came from Mark Sission’s daily apple blog. I’m going the 85/15 route as I can see my abs :), so therefore the butter.
Comment by mike Z
Maybe I better eat some mash. Wish I could see my abs!
Comment by mike Z
Finally, I lost 1lb. Must be the tequila diet.
Comment by Kathy P.
I hear tequila helps
Even better than broccoli-carrot mash is parsnips-carrot mash Mmmmmm. Last night I really went wild and made cauliflower mash with salad and new york steaks. I’m not a good cook, so easy is better, but yeah a bit boring. I’ll try some of the recipes you & Claudette posted.
Comment by Tammy Clinch
High Protein Chicken Pizza
Scott Hagnas
April 2008
This is a quick and convenient way to make pizza, and you won’t have to eat any extra meat on the side in order to get in your protein! Here, we’ll just use a chicken breast as the crust. After the basic directions, I provide recipes for two old favorites. You can make any style of pizza you like this way, just follow the basic guidelines.
Time: 30 minutes
For the “crust”:
• 2 boneless, skinless chicken breasts
• 2 Tbsp olive oil
Pizza sauce:
• 3 Tbsp olive oil
• 2 cloves crushed garlic
• 2 Tbsp finely chopped red onion
• 1 6 oz can tomato paste
• 1 8 oz can tomato sauce
• 1 tsp black pepper
Toppings for the Italian sausage and olive pizza:
• 3 oz Italian sausage
• chopped black olives
• chopped mushrooms
• chopped red onions
• 1 Tbsp tahini
Toppings for the Canadian bacon and pineapple pizza:
• 2 oz sliced Canadian bacon
• chopped pineapple
To create the “crust”, use a mallet to pound the chicken breasts into flat, thin crusts. This will take a little effort - you might not want to try this right after finishing a grueling workout of deadlifts and rope climbs! While you are pounding, preheat the oven to broil. Once you have two thin, approximately round “crusts”, they are ready to bake.
Spread the olive oil on a baking pan. Brush each side of the chicken with the oil, then place the pan in the oven. Broil for 1 1/2 minutes, then flip the chicken over and broil for 1 1/2 minutes on the other side. Remove from the oven, and now the pizzas are ready to top. Reduce the oven heat to 350 degrees.
Meanwhile, make the pizza sauce. Warm the tomato paste and tomato sauce in a small saucepan. In a separate small skillet, saute the garlic and onion for 3 minutes, then add them to the tomato mixture. (Basil and oregano would be good additions to the recipe at this point, as well. When I prepared this, we were away from home, and I didn’t have access to our spices) Mix to combine well. Simmer on low.
Spread the pizza sauce on the broiled chicken “crusts”. Add the toppings of your choice. Place the pizzas back into the oven, baking for around 12-15 minutes. They are then ready to slice and serve.
Check out this website for more recipes! http://www.cathletics.com/recipes
ENJOY!
Comment by Dwayne
Paleo Stuffed Peppers.
Makes: ~ 6 servings
Ingredients:
• 2 tablespoons olive oil
• 1 lb. ground meat 93% fat free
• ½ cup onion, diced
• ½ teaspoon garlic powder
• 6 medium bell peppers, tops removed and seeds removed (reserve tops)
• 2 cups spaghetti sauce
Directions:
1. Pre-heat oven to 350 degrees.
2. Wash bell peppers. Cut off the tops and remove the seeds from the peppers. Save the tops.
3. Chop up the tops of the peppers.
4. Heat sauce pan on medium-high heat. Add olive oil to pan.
5. Brown meat, peppers, and onions for about 15 minutes, or until the meat is browned and onions are translucent.
6. Add garlic powder to the pan and mix together.
7. Mix about 1 cup of spaghetti sauce into meat mixture.
8. Place bell peppers in a baking dish.
9. Spoon the meat mixture into the peppers.
10. Bake the peppers at 350 degrees for about 40 minutes.
11. Just before serving, heat the remaining spaghetti sauce, and serve the peppers topped with the remaining spaghetti sauce. Each pepper is one serving
Comment by Jeff
I have to agree with Mike on the Carrot mash. Question: The Zone puts carrots on the “bad carb” list so how come they are OK to eat on Paleo? Don’t they still do the same things to you whether you are following Zone or Paleo?
Comment by Mallory
just found your recipes…takign notes as we speak thanks!
Comment by Dwayne
Moroccan Stewed Chicken
Ingredients
1 lb boneless, skinless chicken thighs
1 large zucchini, diced
1 can (14.5 oz) diced tomatoes
1/2 tbsp olive oil
Salt and pepper to taste
1 cup chicken stock or water
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon
Directions
1. Heat the oil in a large saute pan or a wide pot over medium high heat. Season the chicken thighs with salt and pepper, place them in the pan, and cook them for 2 to 3 minutes on each side, until they brown thoroughly. Add the zucchini and continue cooking, stirring occasionally.
2. When the zucchini pieces have browned lightly, add the tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season to taste with more salt and pepper and garnish with chopped cilantro.
This is supposed to be served over couscous but that wouldn’t be paleo, so maybe some mashed cauliflower or diced broccoli.