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Recipes
Spinach, Grapes & Bacon
By JenHall
haven't tried yet
- 8 slices bacon
- 4 cups grapes
- 1/4 cup raspberry vinegar
- 1 Tbsp. packed brown sugar
- Dash each salt and ground black pepper
- 6 cups baby spinach
- 4 oz. dilled havarti cheese, shaved
- Pecan halves (optional)
Paelo Zuppa Toscana Soup
By JenHall
haven't tried this yet - from paleoschmaleo
- 1 lb hot Italian sausage, casing removed
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 4 cups chicken stock
- 2 large sweet potatoes, sliced 1/8 inch thin, cut in triangles
- 4 cups fresh roughly chopped kale, tough stems removed
- 1 cup full fat coconut milk (can)
Stovetop Pork Carnitas
By JenHall
haven't tried this yet
- 3-4 lbs. pork shoulder, boneless or bone-in
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1 heaping (!) tablespoon cumin
- 1 tablespoon garlic powder
- 1/2 tablespoon sea salt
- 1 teaspoon coriander
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
Baked Chili Chicken Rellenos
By JenHall
This is a zone recipe. It provides 2 - 4 block meals each serving containing 4 blocks protein, 3 blocks carbs & 4 ...
- 4 egg whites (2 protein)
- 1 1/2 cups fresh or frozen chopped onion (1 carb)
- 1 - 14 oz bag frozen chopped peppers (1 carb)
- 4 oz. cooked chicken, chopped (4 protein)
- 4 tablespoons light sour cream (4 fat)
- 2 oz. mexican shredded cheese (2 protein)
- 1 cup canned black beans, drained & rinsed (4 carbs)
- 1 teaspoon cajun seasoning
- olive oil spray
- salt and pepper to taste
Herbed Salmon
By JenHall
this was very good
- 1 pound skinless salmon fillet, cut into 4 portions
- 1 lemon
- 1 tablespoon snipped fresh dillweed
- 1 tablespoon snipped fresh tarragon or lemon thyme
- 1 tablespoon snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter, softened
- Lemon peel and fresh herbs (optional)
Butternut Squash and Carrot Soup
By JenHall
haven't tried this yet
- 3 cups peeled, diced butternut squash (about 1 small squash)
- 2 cups thinly sliced carrots (4 medium)
- 3/4 cup thinly sliced leek or chopped onion
- 1 tablespoon butter or margarine
- 2 14 1/2ounce cans reduced-sodium chicken broth
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup half-and-half or light cream
- Creme fraiche or dairy sour cream (optional)
- Toasted pumpkin seeds (pepitas) (optional)
- Fresh tarragon sprigs (optional)
Snapper with Sausage
By JenHall
haven't tried this yet
- 4 6-ounce fresh or frozen, skinless red snapper fillets, 1/2- to 3/4-inch thick
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika or paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1-1/4 pounds sweet potatoes (3 medium), peeled and thinly sliced (4 cups)
- 1/2 of a medium fresh pineapple, peeled, cored, and cut into bite-size chunks (2 cups) or one 20-oz. can pineapple chunks (juice pack), drained
- 6 ounces pepperoni, diced (1-3/4 cups)
- 2 tablespoons snipped fresh cilantro
Salted Chocolate-Caramel Clusters
By JenHall
haven't tried this yet
- 1 8 ounce package pecan halves, toasted
- 1 14 ounce package vanilla caramels, unwrapped
- 1 tablespoon milk
- 1 12 ounce package dark chocolate pieces
- 2 ounces white chocolate, chopped (optional)
- 1 teaspoon shortening (optional)
- Coarse sea salt or Fleur de Sel (optional)
Paleo Pumpkin, Coconut & Maple Custard Cups
By JenHall
haven't tried this yet
- 1-1/4 cup coconut milk (I used Aroy-D)
- 4 large eggs
- 1/2 cup grade B maple syrup
- 3/4 cup canned pumpkin puree (I used Libby’s)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon Kosher salt
- 1/2 cup toasted coconut flakes (bake raw flakes in a single layer at 300 F for 3-5 minutes until golden brown)
Butternut Cocoa Soup
By JenHall
haven't tried this yet - from weightevaporate
- 1 large butternut squash
- 4 cups chicken broth (homemade preferred)
- 1 can coconut milk
- 1 tsp cinnamon
- 1/2 tsp cocoa powder
- 2-3 tsp salt (to taste)