Recipies Paleo

[recipiespaleo]

Pickle-Brined Chicken

4 chicken breast halves, on the bone (about 3/4 pound each), plus 2 whole chicken legs 2 cups brine from jarred dill pickles

Freshly ground black pepper Salt 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 medium onions, thickly sliced 2 carrots, thickly sliced 2 celery ribs, thickly sliced 1/2 cup semi-dry white wine, such as an off-dry Riesling 2 bay leaves 1 tablespoon whole black peppercorns 4 cups chicken stock or low-sodium broth 2 pounds Swiss chard—thick stems and ribs removed, leaves coarsely shredded 1 large garlic clove, thinly sliced

[n1inbrooklyn]

Roasted Cauliflower Poppers

"Alright, so time and time again I am asked, “Hey Halle, where is that roasted cauliflower poppers recipe that you posted awhile back?”    If you have been around my blog from time to time, about a year ago, maybe longer, I posted this insanely good appetizer that even the kids will eat.   Never in my wildest dreams did I think that cauliflower could taste this amazing!  Even my pickiest eater (yep, my husband…would never even touch cauliflower) ate this up and better yet, we fight over the leftovers….now that is some good stuff right?”

http://wholelifestylenutrition.com/recipes/appetizers-snacks/organic-roasted-cauliflower-poppers-recipe/

[ellaruns-deactivated20200229]

Lunches for the school week :) 

[traineatgain]

PWO Thai Curry

I ate this unbelievably delicious Thai Red curry for my post leg workout meal, which I made with all the authentic Thai ingredients. This was f**king tasty and was a great reward after a grueling workout.

Ingredients:

450g Chicken breast cut into chunks

1 400ml can Coconut Milk

1-1.5 tbsp Good quality Thai Red Curry Paste

1 tbsp Fish Sauce

1 tbsp Extra Virgin Olive Oil (use less if cutting)

1 stick lemongrass

3 kafir lime leaves

1 small onion

Green beans

Method:

Chop and fry the onions in the olive oil in a wok for 5 minutes

Add the Thai curry paste and fry for 1 minute

Add all the other ingredients except for the green beans and bring to the boil

Reduce to a simmer for approximately 10 minutes

Add the green beans and simmer for another 5 minutes

Serve with steamed basmati rice (click here to see our delicious quick rice recipe)

- Rob

For more recipes visit our website: TrainEatGain.com

Facebook: facebook.com/traineatgain Twitter: twitter.com/traineatgain Apparel: traineatgain.spreadshirt.com/

[recipiespaleo]

i make this all the time. I add a lot of veggies. So good.

[recipiespaleo]

Paleo Thin Mints | Gluten Free Girl Scout Cookie Recipe

Paleo Thin Mints --a gluten free Girl Scout holiday cookie recipe made of healthy dark chocolate, high-protein almond flour, coconut flour and cacao powder.

Paleo Thin Mints

printer friendly

1 cup blanched almond flour

1 teaspoon coconut flour

2 tablespoons cacao powder

⅛ teaspoon celtic sea salt

¼ teaspoon baking soda

2 tablespoons vegan shortening

¼ cup honey

1 teaspoon peppermint extract

6 ounces dark chocolate chunks

½ teaspoon peppermint extract

In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt

Pulse in shortening, honey, and peppermint extract until dough forms

Roll out dough between 2 pieces of parchment paper to ⅛ inch thick

Freeze dough for 15 minutes

Using a 2-inch cookie cutter, cut out dough

Transfer circles to a parchment lined baking sheet

Bake at 350° for 4 minutes

Cool completely on the baking sheets, then freeze for 1 hour

Melt chocolate and peppermint extract in a small saucepan over very low heat

Dip each cookie in chocolate, then place on a parchment-lined plate

Transfer plate to freezer for 1 hour

Serve

[recipiespaleo]

Lemon Raspberry Pancakes

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves: 2-3

  Ingredients

1 cup raspberries

2 tablespoons lemon juice

2 tablespoons honey

3 eggs, whisked

½ cup almond milk + 3 tablespoons (carton, unsweetened)

1 tablespoon raw honey

1 teaspoon vanilla extract

½ cup coconut flour

½ cup tapioca flour

½ teaspoon baking powder

½ teaspoon baking soda

pinch of salt

coconut oil, for greasing pan

Instructions

In a saucepan over medium heat, add raspberries, lemon juice, and honey. Mix together and let simmer. Once raspberries have broken down, bring heat to low to let thicken slightly.

Whisk together eggs, almond milk, honey and vanilla extract in a large bowl.

Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the large bowl. Whisk until batter is well combined.

Grease a large pan and place over medium heat. Once pan is hot, use a large ladle to pour a pancakes size pancake on the pan. Then use a small spoon to scoop out a tablespoon of the raspberry jam mixture and swirl it around on the top of the pancake.

Once pancake has cooked and bubbles begin to surface on the top of the pancake, flip it. The pancake should need to cook for 2-3 minutes each side.

Repeat with the rest of the pancake mixture.

Notes

Yields 4-5 four inch pancakes

[sticky-tires]

A Spectrum of Apple Flavors

[thecarvingwitch]

I am an apple snob, and openly admit to it.

[paleoandthelike]

(via Paleo Walnut Dark Chocolate Swirl Brownies - Whole Family Strong)

[buzzfeedfood]

Yes!  It matters what kind of onion you use!

[recipiespaleo]

Molcajete: Mexican Style Meat and Vegetable Stew

Molcajete

2 boneless skinless chicken breasts, cut into strips 8 ounces beef, such as flank steak, cut into strips 1 slice thick-cut meaty bacon 1 1/2 tablespoons vegetable oil 3 cups boiling water 2 teaspoons beef bouillon granules 1 teaspoon chicken bouillon granule 15 ounces tomato sauce 16 ounces small mushrooms, cut in halves 1/2 cup chopped fresh sweet onion 2 teaspoons minced roasted garlic 1 tablespoon dried ancho chile powder 1 teaspoon cumin 1/2 teaspoon cocoa powder 1/4 teaspoon cider vinegar 1 teaspoon dry sherry 1/4 teaspoon butter 1/2 teaspoon Tabasco sauce or 1/2 teaspoon your favorite hot sauce, to taste salt & freshly ground black pepper, to taste grated monterey jack cheese, for garnish chopped scallion, for garnish chopped jalapeno, for garnish (optional) 1 ripe Avocado, pitted, peeled, and cut into slices, for garnish

Directions: 1. Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside. 2.  Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes. 3.  In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved. 4. Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes. 5. Garnish, serve, and enjoy! 6. Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.

I made this today and it turned out pretty good. I added jalapeno peppers, portabella mushrooms, and used carne asada beef.  I also cooked it in the slow cooker after pan frying the meats. Everything turned out really tender and good.

  I've had this in a restaurant and it was a lot thicker. Next time I make this I'm going to not put the 3 cups of boiling water in it. Maybe just one cup and two cans of tomato sauce. Or maybe add a little bit of tomato paste. 

[recipiespaleo]

Sweet Potato Brownies

Sweet Potato Brownies

Prep time:  35 mins

Cook time:  30 mins

Total time:  1 hour 5 mins

Serves: 5-8

  Ingredients

1 sweet potato

3 eggs, whisked

¼ cup Gold Label Virgin Coconut Oil, melted

⅓ cup raw honey

½ cup Enjoy Life Chocolate Chips

3 tablespoons Coconut Flour

2 tablespoons unsweetened cocoa powder

¼ teaspoon baking powder

¼ teaspoon vanilla extract

¼ teaspoon cinnamon

pinch of salt

Instructions

Time to bake that sweet potato. Preheat your oven to 425 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes. (I’m sure you could microwave it, but I like the ole fashioned way. I’m just so ole fashioned)

Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.

Now add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.

Then add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.

Mix well to incorporate all that goodness.

Pour into an 8×8 glass baking dish

Bake for 30-35 minutes.

[recipiespaleo]

Double Chocolate Energy Bites

Double Chocolate Energy Bites

Prep time:  5 mins

Total time:  5 mins

Serves: 12

  Ingredients

1 cup almond butter (or other nut butter)

1.5 cups unsweetened shredded coconut

8-10 dried black figs, stems removed

½ cup Enjoy Life Chocolate Chip (minis) or dark chocolate chips

¼ cup flaxseed meal

4 tablespoons raw honey

2 tablespoons unsweetened cocoa powder

1-2 scoops Simply Pure Nutrients Recovery Fuel or protein powder of choice

1 teaspoon vanilla extract

pinch of salt

Instructions

Add all ingredients to a food processor (except for the chocolate chips)

Turn food processor on.

Let ingredients mix until dried figs are completely broken down and incorporated.

Then add chocolate chips.

Shape mixture into bite size balls.

Place in the refrigerator to help harden.

Consume.

Keep leftovers in the fridge!

[recipiespaleo]

Flourless Chocolate Chunk Pecan Cookies (Paleo)

Flourless Chocolate Chunk Pecan Cookies (Paleo)

What you will need:

1 cup of coconut flour (check your local health food store for this)

1/2 cup of coconut oil

1/2 cup of raw honey

3 eggs

2 tbs of almond milk

1 tsp of vanilla extract

1/8 teaspoon of sea salt

3/4 cup of Enjoy Life semi-sweet mega chunks chocolate  (If you can not find these you can use gluten free chocolate chips)

1/2 cup of chopped pecans

Directions:

Preheat oven to 350 degrees

Melt the honey and coconut oil together in the microwave for about 15 seconds.  

In a large bowl mix together the coconut oil, raw honey, eggs, vanilla extract, almond milk and sea salt.

Stir in the coconut flour, chocolate chunks and chopped pecans.

Line a baking sheet with parchment paper and roll out little tbs size balls of cookie dough. Place on the baking sheet and gently press down so they have a pretty cookie shape once baked :)

Bake for 12-15 minutes or until golden brown. 

Let cool for 10 minutes and then enjoy!

[recipiespaleo]

Paleo Chocolate Chip Cookies (no flour, dairy or refined sugar)

What you will need:

1 cup of coconut flour (you can find this at almost any health food store)

1/2 cup of coconut oil

3 tbs of raw honey

4 eggs

1/2 tsp of vanilla extract

1/8 tsp of sea salt

1/2 cup of shredded unsweetened coconut

3/4 cups of gluten free chocolate chips (if you can not find gluten free you can use regular)

Directions:

Preheat the oven to 375 degrees.

Melt the honey and coconut oil together in the microwave for about 15 seconds.

In a large bowl mix together the coconut oil, raw honey, eggs, vanilla extract and sea salt.

Stir in the coconut flour, shredded coconut and chocolate chips.

Line a baking sheet with parchment paper and roll out little tbs size balls of cookie dough. Place on the baking sheet and gently press down so they look pretty once baked :)

Bake for 12-15 or until golden brown.

[recipiespaleo]

Salted Almond Butter Chocolate Chip Cookies (Paleo)

Salted Almond Butter Chocolate Chip Cookies (Paleo)

What you will need:

3/4 cup of almond butter

1/2 cup of organic coconut sugar

1 egg

1/2 tsp of baking soda

1/4 tsp of sea salt + a little extra for sprinkling on top

1 cup of Enjoy Life Chocolate Chips 

Directions:

Preheat oven to 350 degrees.

Stir together the almond butter and the following 4 ingredients.  Once your batter is mixed together, stir in the chocolate chips.  

Line 2 baking sheets with parchment paper and drop rounded tbs size cookies onto the sheet. 

Flatten each cookie out slightly with the bottom of a spoon. 

Sprinkle a tiny bit of sea salt on top of the cookies. 

Bake for 13 minutes or until cookie edges are golden brown. 

Let cookies cool and enjoy!

[recipiespaleo]

Almond Coconut Butter

Almond Coconut Butter

What you will need:

2 cups of dry roasted almonds

1/3 cup of unsweetened coconut flakes

1/2 tsp of sea salt

Directions:

Place all of the ingredients into a food processor (if you do not own a food processor its a great little kitchen item to have).

Turn your food processor on high and let it run for about 10 minutes. Half way through you will start to wonder how in the world this crumbly mess will turn into almond butter but trust me.

Check your almond butter at 10 minutes. It should start to transform into a chunky butter at this point. If you like smooth almond butter let your processor run until it is nice and creamy.

Scoop out your fresh almond butter and place in an airtight container or jar.

[recipiespaleo]

Homemade Coconut Butter

Not only is this unbelievably good it is also the easiest thing to make and you only need one ingredient...   What you will need:

5 cups of shredded unsweetened coconut (do not use coconut flakes or "reduced fat" shredded coconut, it will not work) *

* I purchase already shredded unsweetened coconut in bulk from my local natural grocery store.   Directions:

Place the shredded coconut into a food processor and turn it on. 

Let it work its magic for about 10 minutes or until you have a nice creamy butter like consistency. 

That's it!