Paleo Recipes

Paleo Basic facts

• Eat Fresh unprocessed food! 
• fruits 
• vegetables 
• meat 
• some nuts 
• some oils 
• Do not eat dairy 
• Do not eat grains

Salads

This week I made a chicken avocado salad and it met all three of my requirements, Paleo, tasty and quick!

Paleo Enchilada-Spiced Turkey

2 cups Turkey cubed

2 Tbsp.coconut oil

1/4 cup tomato paste

2 Tbsp. chili powder

1 Tbsp ground cumin

1/4 cup water

1 onion diced

salt and pepper

Garnishes (optional): sour cream, avocado, cilantro, tomatoes,

Saute onion in oil add turkey, spices mix.  Add in tomato paste and water.

Can be used in a salad or over veggies.  I used in to surf inside a sweet potato. 

Avocado Chicken Salad

Ingredients

1 Avocado

1/2 cup Spinach

1/2 of a Green Apple cubed

1/4 cup Minced Onion

1 stalk of Celery sliced

1 Carrot sliced

1/2 cup of Walnuts

2 Cooked Chicken Breasts

Salt and Pepper to taste

1/4 of a Lemon squeezed

Directions

Mix all of the ingredients together. Squeeze the lemon over it, add salt and pepper to taste. 

Chicken/Turkey

Every once in a while I have a craving for food that I know isn't good for me, yet I still long for the flavors from long ago! One of these is a lemon chicken dish from P.F. Changs.

Over a year ago I began eating a Paleo diet. and I have never felt better! When the craving hit I knew that I needed to spring into action and create a version of Lemon chicken that met my Paleo criteria.

I found a great recipe at Paleo diet lifestyle and tweaked it just a bit.

Lemon chicken recipe

Ingredients

1/4 cup butter (or ghee), tallow, coconut oil or poultry fat;

4 Chicken breasts sliced

2 cups onions, sliced thin;

20 gloves garlic, minced 

1/2 cup lemon juice;

2 extra lemons, thickly sliced (remove seeds with the tip of a knife);

1 1/2 cups chicken stock;

1 tsp basil

Sea salt and freshly ground black pepper to taste;

Preheat your oven to 350 F.

• Melt the first 1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside.
• Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so.
• Add the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point.
• Add the chicken stock, basil and lemon juice and return the chicken to the pan.
• Bring to a simmer and put the pan, covered, in the hot oven for about 20 minutes.
• Remove the lid, add the lemon slices and bake for another 15 to 20 minutes uncovered.

Serve the chicken with the garlic and lemon sauce as well as with some of the lemon slices. Honestly this is an amazing recipe!  Love, Love, Love it! 

One of the things that I miss on our Paleo eating is bread and cheese. When I saw this recipe I began salivating.  All day long I thought about getting home and making it! The original recipe can be found at Fast Paleo.  I have adjusted it to fit our tastes.

Chicken Broccoli Quiche

Ingredients

Crust
3 cups Almond Meal
3 Eggs
4 tbsp Olive Oil
1 tsp Baking Powder
1/4 tsp sea salt

Filling
2 cups cubed chicken 

1 onion chopped

1 tsp garlic

1/4 cup Sun Dried Tomatoes

1 head of broccoli chopped

3 Eggs

1 1/4 cup unsweetened coconut milk

1 tsp arrowroot

1/2 tsp salt

1 tsp crushed black Pepper

1/2 tsp crushed red pepper

Pre-heat the oven 350F.
Begin making the crust. Mix the crust ingredients until it it makes a dough. Press into a greased 9x9 pan. The dough can be thick, be sure to press it down with your hands and a fork. (You can use all or some of the dough depending on your preference of the thickness). 

Poke the bottom with a fork and a bake for 20 minutes. 

After removing the crust from the oven, increase the temperature to 390F.

Make the filling while the crust is baking. Saute the chicken, onion and sun dried tomatoes in the olive oil, seasoning with salt and pepper. 

In a bowl, beat the eggs, coconut milk, arrowroot, garlic, red pepper, salt and black pepper.

Next spread the chicken, tomato, onion mix evenly over the crust.
Pour over the egg mixture filling up every little cavity. Place the broccoli on top, covering the entire dish, pushing it down into the mixture with your hand.

Bake for 40-45 minutes.  Let cool for a few minutes and enjoy. It is so good!

Green Goddess Chicken and Broccoli

Serves 2

Cooking time: 30 minutes

Ingredients

2 chicken breasts cubed and seasoned with salt and pepper

1 head of broccoli

1 yellow squash sliced

1 avocado

1/4 Cup coconut milk

1 tablespoon garlic

olive oil

salt and pepper

Directions

In a small amount of olive oil saute the broccoli and squash until tender. Remove from the heat. Brown the chicken and then combine with the vegetables.

Creamy Green Goddess sauce

In food processor combine avocado, coconut milk, garlic and salt and pepper. mix until creamy.

Pour sauce over chicken and vegetables. Ooh la la is this fabulous! 

Chicken Guacamole wrap

I have been looking for a recipe to make a tortilla that can be used as both a wrap and a tortilla that won't fall apart, won't taste like a wanna- be and well, be delicious!  I think I found one!  I was visiting the spunky coconut and I found the recipe!  The first time I tried to make it without the wax paper and it did NOT work. This time I followed the recipe exactly and well, let's just say I ate the whole thing!

Chicken Guacamole Wrap

Shredded chicken

Avocado (guacamole)

Salsa

Bell peppers

Cabbage

Tortilla wrap

Spinach

Simply layer the ingredients into the wrap, roll it up, cut it in half and get ready for a happy explosion in your mouth!

Hot pulled chicken verde 

First make the amazing Paleo microwave bread. Then construct the chili verde sauce. Mix the shredded chicken with the sauce and you get pulled pulled chicken verde! The sandwich was layered with avocado, spinach and tomato. Hot pulled chicken verde is piled high onto the sandwich!  Wow is this a feast!

Turkey Spaghetti 

Turkey Spaghetti

Ingredients1 can of organic No Salt tomatoes, plus 1/2 a can of water

1 pound lean ground turkey

1 onion, chopped

1 medium to large bell pepper, chopped

1 cup of sliced mushrooms

1/2 cup carrots chopped

1 tsp crushed garlic

1 tsp pepper,and sea salt

1 tablespoon olive oil

1 tablespoon Italian seasonings

1 cup fresh spinach

1 large zucchini-sliced into thin noodle like strips

Directions

In a medium frying pan, heat 1 tablespoon of olive oil. Add onion, carrots and bell pepper to the frying pan and saute until all are tender. Remove from heat. Brown ground turkey in another pan. Add in the veggies, and season with spices and garlic. Pour in tomato sauce, and half a can of water over the ground turkey and veggies. Add in sliced mushrooms and spinach. Bring sauce to a boil, then turn down to a simmer and cover.
Simmer for 20-30 minutes, or until the mushrooms are tender.

Zucchini noodles

Use a vegetable peeler or cheese slicer and make thin slices of the zucchini. Mix with salt and pepper and microwave for 2 minutes. 

Pour spaghetti sauce over noodles! Satisfying to say the least!

Paleo Chicken Fried Rice

Ingredients

1 head of cauliflower
1/2 cup green onion
2 TB coconut oil
2 TB minced garlic
1 TB zested ginger
1 carrot sliced thin
1/2 cup broccoli
1/4 cup sliced mushrooms
6 TB liquid aminos
1 TB Sesame oil
2 eggs
1/2 cup cooked chicken

Salt and Pepper to taste

Directions

• Cut cauliflower off of core and place into food processor. Pulse until it becomes rice like.
• Saute onions and vegetables in 1 TB coconut oil, then remove from pan. 
• Place 1 TB coconut oil in pan with garlic and ginger, add cauliflower to the pan.  Cook until just hot. 
• Add the vegetable chicken mix to the cauliflower. 
• Crack the two eggs and cook. 
• Pour the liquid aminos into the pan and mix. 
• Last, drizzle the sesame oil on top! 

Beef

Enchilada Casserole

Ingredients

2lbs grass fed hamburger    

1/2 onion

2 TB minced garlic

1 head cabbage

5 oz can tomato paste

1/2 cup chicken stock

1/2 cup water

2 TB Cumin

2 TB Chili powder

Salt & Pepper to taste

Olive oil

1 can of green chilies chopped

Avocado

Lettuce

Cut cabbage from the head, removing the core. Place the cabbage into a pot of water. Cook until soft but not mushy. While waiting on the cabbage, brown the hamburger and onion, drain then add 1 TB cumin and chili Powder. Mix in the garlic then salt and pepper to taste.

In a sauce pan combine the tomato paste, chicken stock, water 1 TB cumin and chili powder. Salt and pepper to taste. Before using the sauce drizzle with Olive oil and mix together.

After draining the cabbage place a small amount of sauce in the bottom of  large Pyrex dish. Layer Cabbage, meat, green chilies and then repeat, finishing with a layer of cabbage. Pour the sauce over the top of the cabbage.

Bake at 350 for 35 minutes.

Finish the dish with some lettuce and slices of avocado. 

Fish

Lemon Dill Salmon 

Ingredients

Salmon

2 Lemons

Mrs. Dash

Salt and pepper

Ghee 

Directions

Cut Salmon into smaller portions

Mix together Lemon juice from half of a lemon

Zest of the lemon, dill and melted Ghee.

Pour over salmon then cover with foil and bake for 30 minutes at 350.

Sides

Coconut Quinoa

This summer, I visited the country of Colombia, there I partook of coconut rice. Wow, was it delicious. I immediately thought of how I could make this somewhat Paleo. I know some do not like quinoa for Paleo, but it is a seed.

Ingredients

1 cup quinoa
1 can coconut milk
1 tsp salt
2 tsp honey (to taste)
1 tbsp unsweetened coconut

Directions

First rinse the quinoa and drain. In the pan add coconut milk, honey and salt bring to a boil. Next add the quinoa, stir, reduce heat and cook until milk is absorbed. (about 20 minutes) Remove from heat and let rest for a few moments. Sprinkle the coconut on top and enjoy this succulent sweet treat!

I paired the coconut quinoa with blackened salmon and asparagus. The sweetness of the quinoa balanced the spiciness of the salmon.

Who knew that quinoa was so controversial? I was intrigued by some of the responses to the recipe. If you were not privy to the hullabaloo, there are 2 opinions about using quinoa for Paleolians. Some in the Paleo world say that it should not be included in a regular Paleo lifestyle and others fully endorse it, provided that it is organic and rinsed. Personally, I think that it is one of those grey areas I believe. If your body is able to digest it and it is used in moderation, then enjoy. For more in depth reading about quinoa, I loved how Andrew dug into this issue at The Spunky Coconut. 

Celery Root Fries

What is this odd looking thing? Celery root. Most people just throw it away. However, it has a lot to offer. This tasty treat is inexpensive and easy to use. Like celery, celeriac is an excellent source of vitamin K, a very good source of fiber, and a good source of Vitamin C and phosphorus. It has a mild celery flavor.

Ingredients

1/2 Celery Root

2bl's Coconut oil
1/4 Cup almond flour
salt
pepper

Directions

First wash and peel it.Then slice the desired amount into french fry slices.

Place the fries into a bowl and coat with 2 Tbl's of coconut oil. 

In a large Ziploc bag add 1/4 cup almond flour and salt and pepper. Place the fries in the bag and shake till they are coated with the mixture.

Place on a baking sheet and bake at 400 degrees, for 25 minutes or until they are browned. Enjoy!

Roasted Vegetables with Bacon

Ingredients

1/2 onion

1 red bell pepper

1/2 orange bell pepper

2 cups brussel sprouts

1/4 pound of nitrate free bacon

1 TB olive oil

salt and pepper

Cut onions and peppers into strips

cut uncooked bacon into little strips

Mix all vegetables and onions together with olive oil.

Place in roasting pan, add salt and pepper.

Cook at 350 for 30-35 minutes

Paleo Spanish Rice

1 cup quinoa
1/2 onion diced
1 cup chicken stock
1 1/2 cup water
1 Tb tomato paste
2 Tsp Cumin
Salt and Pepper
1 Tb Olive oil

Directions
In frying pan brown quinoa, remove from pan.
Brown onions in the olive oil, add chicken stock, water, tomato paste, cumin and salt and pepper. When mixed add in quinoa and bring to a boil. Cover, reduce heat to a simmer and cook for about 30 minutes.

Breads

 Zucchini, Carrot, Blueberry Muffins

2 1/2 cups almond flour

3 eggs

1/4 cup coconut oil

1 cup shredded zucchini

1 cup shredded carrots

1 cup blueberries

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

2 tsp cinnamon

1 zested lemon

Combine every thing except zucchini, carrots and blueberries. Then fold these in the mixture. Spoon into lined muffin tins, sprinkle with chopped walnuts and   bake for 30 minutes at 350 degrees.

Desserts

 Paleo- Apple Blueberry Crisp
Apples and Blueberries are paired up in this delicious treat! Who says Paleo is boring? 

Serves 6-8

Ingredients:
- 3 granny smith apples (peeled, cored and sliced)
- 1 cup fresh blueberries
- 2 cups almond flour
- 1 teaspoon arrowroot powder
- ½ teaspoon sea salt to taste
- 2 teaspoons cinnamon
- 4 tablespoons Honey

Preparation:
Preheat oven 350F degrees
- In a bowl, mix together apples and berries
- Add in 2 Tbsp agave, arrowroot powder and 1 tsp cinnamon
- Spoon mixture into ramekins
- In a different bowl, add almond flour, salt, 1 teaspoon cinnamon, 2Tbsp honey, Mix well.
- Sprinkle batter on top of apple mixture
- Bake for approximately 30 minutes.
- Crust should be golden and fruit bubbling.
- Remove and cool 

- Enjoy!

My husband recently ordered some of Steve's cinnamon krunch and we immediately fell in love with the crunchy, sweet, cinnamon, taste. Looking around the web I found a recipe for gluten free granola bars and made these. I used them for cereal, topping for muffin or a quick apple crisp! 

Gluten free granola bar

My husband recently ordered some of Steve's cinnamon krunch and we immediately fell in love with the crunchy, sweet, cinnamon, taste. Looking around the web I found a recipe for gluten free granola bars and made these. I used them for cereal, topping for muffin or a quick apple crisp!