By: http://www.thepaleomom.com/2012/02/recipe-paleo-porridge.html (Thank you Lidia Ganhito Spinelli)
- ¼ cup Shredded Unsweetened Coconuts
- ¼ cup Raw Walnut
- ¼ cup Sliced Almonds
- 2 Tbsp Raw Pepitas (Shelled Pumpkin Seeds)
- 1 Tbsp Flaxseed Meal
- ½ cup hot water
1. Process coconut, walnuts, almonds, pepitas and flaxseed together in a blender or food processor until finely ground and blade starts to seize.
2. Boil water in a kettle or in the microwave. Pour into a microwave-safe container (I like to use a Pyrex measuring cup).
3. Stir ground nuts into hot water.
4. Heat in microwave on high for 30 seconds. Stir once more. Let sit for 3-5 minutes to thicken. Enjoy!
- 2 lb (1 kg) ground meat of choice (I used lean pork)
- 2 medium onions, diced
- 3 Tbsp fresh rosemary, chopped (or 3 tsp dried rosemary)
- 1 Tbsp dried sage
- 2 tsp ground coriander seed
- 1 Tbsp salt
- 2 tsp ground black pepper
- Fat of choice
1. Preheat oven to 400F (200C). Line a sheet pan with foil.
2. In a skillet over medium heat, sauté the onion in a spoonful of your fat of choice until softened, about 5 minutes. Let cool.
3. In a large bowl, combine the ground meat, onions and all the spices.
4. Form into ~2″ balls and arrange on sheet pan.
5. Bake for about 20 minutes or until cooked through.
2 tablespoons lemon juice @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup plus 1 cup light-tasting olive oil (Not extra virgin. Try Filippo Berio or Bertoli.)
1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.
THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it’s a fairly long time. Breathe. Relax. Drizzle slowly.
If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.
If your ingredients were all at room temperature and you were patient, you will be rewarded!
- 1 head of cauliflower, cut into small florets
- 1 head of garlic, cloves separated & unpeeled
- 2 Tbsp. extra virgin olive oil, divided
- 1 tsp. kosher salt
- freshly ground black pepper, to taste
- 1/4 cup finely-chopped flat-leaf parsley
- 2 Tbsp. freshly-squeezed lemon juice
1. Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel the skins off. Cut the largest cloves in half lengthwise.
2. On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.
3. Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, and lemon juice. Toss well and serve hot or warm. Serves 6.
- 1/4 cup raw unsalted cashews, soaked for at least 6 hours, rinsed & drained
- 1/2 cup coconut milk
- Juice of half a lemon
- 1 Tablespoon fresh chopped chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried dill
- 1/4 teaspoon black pepper
- In a mini food processor or blender, process the soaked and drained cashews until you have a paste. You may need to scrape down the sides of your processor or blender a few times to do this.
- Once your cashews are a spreadable texture, add the coconut milk a little at a time and process until smooth.
- Add the lemon juice, the rest of the coconut milk, the seasonings and herbs. Process until combined and the dressing is smooth. If it is still a little thick, add a splash of water and re-process.
- Heat 1 tablespoon coconut oil in a skillet over medium heat.
- Sauté garlic, bell pepper, onion, and jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.
- Add in diced tomatoes and sauté for 5 minutes; set aside.
- Heat 1 teaspoon of coconut oil in a nonstick skillet over medium-low heat.
- Slow-cook two eggs for approximately 6 minutes, until the whites cook through.
- Plate the eggs topped with the salsa, and garnish with cilantro and avocado slices.
- 1 lb. ground turkey breast
- 1 small jar roasted red peppers, chopped small
- 2 garlic cloves, chopped fine
- 12 pitted Kalamata olives, chopped
- 1/3 cup sundried tomatoes, chopped
- 1 Tbsp dried oregano
- Salt and pepper
1. Chop all veggies and place in a large mixing bowl with ground turkey. Sprinkle with S & P. Mix well by hand (come on, get your hands dirty!).
2. Shape into medium-sized patties (I got about 7–cooked up 5 and froze 2).
3. In a large skillet, heat your fat of choice over medium-high heat. Saute burgers for about 5 minutes per side or thrown on the grill for about the same.
- 1 pound (500 g) shrimp, any size, shelled and deveined
- 2 cloves garlic, minced
- 1/2 cup canned artichoke hearts, chopped
- Black pepper to taste
- Coconut oil or fat of choice
- Shell and devein the shrimp. Set aside.
- Mince the garlic and chop up the artichoke hearts.
- Heat a large skillet over medium-high heat and add a spoonful of coconut oil or your fat of choice. Saute the shrimp until it begins to turn opaque.
- Add the garlic, artichokes and continue cooking until the shrimp is cooked through.
- Season with pepper to taste
By: (Not sure, lost my bookmark, but PROPS to whoever wrote this :))
- 1 large roasted** sweet potato, skin removed
- 1/2 of a ripe avocado
- Pinch of smoked paprika
- Salt and pepper to taste
- Combine the ingredients in the bowl of a food processor.
- Let it rip! You may need to scrape down the bowl at least once so that there are no chunks remaining (I mean, unless you like that sort of thing).
- I dipped crispy bacon into mine almost like it was dip (mmmm!) but consumption with a spoon is just as practical.
*If the sweet potatoes are roasted ahead of time.
**Bonus tip: Roasted sweet potatoes are easy to make in advance and keep throughout the week for quick additions to meals. To roast the perfect sweet potato, set the oven to 425°F (~220°C). Line a baking sheet with foil. Place washed sweet potatoes on the tray. Roast for ~45 minutes (depends on how big they are…size, uh, matters), flipping upside down once during cooking. If you let them COOL completely, the skin should easily peel off. If you’re in a hurry and have asbestos fingers, you can go for the hot-peel method but it’s not pleasant!
- If using dried mushrooms soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well.
- Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10″ round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker.
- In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy…no bueno). Dump this mixture into the greased casserole dish, and set aside.
- Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish.
- Bake the quiche for about 30 minutes or until the center is set and not jiggly.