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Recipes
Everyday Paleo Crab Cakes
By JenHall
Fresh crab is best, but canned crab works fine! Mixed with mayonnaise, red onion, garlic, chipotle powder, egg, and...
- 1 pound crab meat
- 2 tablespoons red onion, finely diced
- 2 tablespoons paleo mayo (not the red pepper mayo but just the plain mayo)
- 1 teaspoon garlic, crushed
- Salt, to taste
- Black pepper, to taste
- 1/8 teaspoon chipotle powder
- 1 egg
- 2 tablespoons coconut flour (or enough to make the mixture stick together)
- 2 to 4 tablespoons coconut oil
- Green cabbage, shredded, for garnish
- Lemon wedges, for garnish
Steamed Cod with Gingery Mushrooms
By JenHall
This was very good - It turned out to be more of a boil instead of a steam - I couldn't get the cooking liquid to e...
- 1 lb. fresh or frozen skinless Alaska or gray cod, or tilapia fillets
- 1/2 tsp. ground ginger
- 1 Tbsp. finely chopped fresh ginger
- 2 tsp. canola oil
- 8 oz. fresh shiitake mushrooms, stemmed and halved
- 1 large red sweet pepper, seeded and cut in rings
- 1/2 cup sliced green onions
- 1/4 cup dry white wine or reduced-sodium chicken broth
- 2/3 cup reduced-sodium chicken broth
- Thin strips green onion (optional)
- Very thin slices fresh ginger (optional)
Mini Flourless Chocolate Cakes
By JenHall
haven't tried this yet
- Cocoa powder
- 5 eggs
- 1 cup sugar
- 1 cup unsalted butter, softened and cut up (no substitutes)
- 1/3 cup Kahlua® or coffee liqueur
- 6 ounces good-quality bittersweet chocolate, melted
- 1 teaspoon vanilla
- 1/3 cup whipping cream
- 3 ounces good-quality bittersweet chocolate, chopped
- Unsweetened whipped cream (optional)
- Fresh raspberries, for garnish
Graham Cracker Bars
By JenHall
haven't tried this yet
- 3/4 cup butter
- 3/4 cup granulated sugar
- 1/4 cup milk
- 1 egg, lightly beaten
- 1 cup chopped pecans, toasted
- 1 cup graham cracker crumbs
- 12 graham cracker rectangles
- 1 Tbsp. butter, softened
- 1/2 cup powdered sugar
- 2 to 3 tsp. milk
Kaleidoscope Potato Salad
By JenHall
haven't tried this yet
- 8 ounces small, red new potatoes
- 8 ounces purple potatoes
- 8 ounces green beans, trimmed
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 cup sliced green onions or 3 tablespoons snipped chives
Homemade BBQ Sauce
By JenHall
haven't tried this yet
- 1/4 c. coconut oil
- 1 onion
- 6 cloves garlic
- 1 jalapeño
- 3 TBS. brown mustard seeds
- 32 oz. tomato sauce
- 1/4 c. apple cider vinegar
- 1/4 c. coconut aminos, liquid aminos, or soy sauce
- 1/2 c. honey
- 2 tsp. chili powder
- 2 tsp. paprika
- 2 tsp. salt
Pork Ribs in Raspberry Chipotle Sauce
By JenHall
Place onions in a 4- to 5-quart slow cooker
- 2 medium onions, sliced and separated into rings
- 3 pounds country-style pork ribs
- 1 18-ounce jar seedless raspberry preserves
- 1 canned chipotle pepper in adobo sauce
- 1/3 cup apple cider or juice
- 2 tablespoons balsamic vinegar
Grilled Chicken with Cucumber Yogurt Sauce
By JenHall
haven't tried this yet
- 1 6 ounce carton plain low-fat yogurt
- 1/4 cup thinly sliced green onions
- 2 teaspoons snipped fresh mint
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup chopped, seeded cucumber
- 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
- 1/8 teaspoon ground black pepper
Debbie Shore's Pepper Avocado Omelet
By JenHall
Roasted peppers and fresh tomato compote make this omelette more than your standard breakfast fare
- FRESH TOMATO COMPOTE:
- 1 medium poblano or green sweet pepper, roasted, seeded and chopped
- 2 tablespoons butter
- 2 eggs, lightly beaten
- 1/2 medium avocado, peeled, seeded and coarsely chopped
- 1/4 jalapeño pepper, thinly sliced
- 1/4 cup manchego cheese, shredded
- Crushed red pepper
- 1 recipe Fresh Tomato Compote, recipe below
- 1 tablespoon olive oil
- 1/2 cup onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon snipped parsley
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Thanksgiving Maple Roasted Brussels Sprouts & Butternut Squash
By JenHall
from paleomg.com haven't tried this yet
- 4 cups halved brussels sprouts
- 3 cups peeled and cubed butternut squash
- 2 gala apples, cubed
- 1/4 cup melted ghee, butter, olive oil or coconut oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary, chopped
- a couple hefty pinches of salt
- 1/3 cup pecans
- 1/4 cup apple juice sweetened cranberries
- 3 tablespoons maple syrup
- 1 tablespoon olive oil
- zest of 1/2 lemon
- juice of 1 lemon
- crushed black pepper, to garnish
- flake salt, to garnish