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Recipes
W30/D: Cauliflower Puree
By Dski
Add a cup or two of water to a steamer pot over medium heat
- 1 large head of cauliflower
- Dried parsley flakes
- Black pepper
- Garlic powder
- Salt
Beef: Stuffed Acorn Squash with Ground Beef
By Dski
Cut your squash in half and take out the seeds
- 3 acorn squash, medium sized
- 1 lb ground beef
- 1 large sweet onion, minced
- 1 tablespoon garlic
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- salt and pepper
Soup: Paleo Mulligatawny Soup
By Dski
In a large soup pot, heat the coconut oil over medium heat
- Everyday Paleo’s Spin on Mulligatawny Soup
- 1 1/2 lbs grass fed ground beef
- 2 shallots, diced
- 3 carrots, chopped
- 2 apples, peeled, cored, and diced
- 1 leek, halved, and sliced (make sure you clean these guys really well)
- 1 parsnip, peeled and chopped
- 1/4 cup fresh parsley, diced
- 1 tablespoon curry powder
- 1/4 teaspoon nutmeg
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cloves
- 1 tablespoon cinnamon
- 4 cups chicken stock
- 1 cup coconut milk
- 2 tablespoons coconut oil
- Sea salt and black pepper to taste
Zucchini Pinwheels of Prochuitto and Basil
By Dski
Quick, healthy and incredibly delicious, I absolutely adore these tiny and perfect bursts of flavor
- Makes about 25 pieces (enough for a nice platter)
- 2 zucchini
- 1 bunch fresh basil
- 2 packages 8oz of Applegate prosciutto
- 1 lemon
- Toothpicks to hold them together
W30/D: Churrasco Skirt Steak with Cilantro Pesto
By Dski
Cut the skirt steaks in half, so they will fit better on your grill
- Ingredients for Cilantro Pesto (Chimichurri):
- 2-3 2-3 2-3 pounds skirt steaks
- 6 6 6 cloves garlic, peeled
- 1/2 1/2 1/2 onion, coarsely chopped
- 1 1 1 teaspoon salt
- 1 1/2 1 1/2 1/2 teaspoons Florida Seasoned Pepper, or ground black pepper
- 1 1 1 teaspoon dried Mexican oregano
- 1 1 1 teaspoon cumin
- 2 2 1/4 limes, juiced (about 1/4 cup lime juice)
- 1/4 1/4 1/4 cup olive oil
- 1 1 bunch 1 large bunch of cilantro leaves, large stems removed
- 8 8 8 cloves garlic, peeled
- 3 3 3 tablespoons red wine vinegar
- 1 1 1 lime, juiced
- several dashes several dashes of red pepper flakes
- to salt and ground pepper, to taste
- 1/3 1/3 1/3 cup roasted pumpkin seeds (pepitos)
- 1/2 1/2 1/2 cup olive oil
Beef: Burger: Paleo Fun Burger!
By Dski
Mix the ground beef and spices together and form into hamburger patties and set aside
- 2 lbs grass fed ground beef
- Sea salt, black pepper, and garlic powder to taste
- 5 eggs, fried
- 10 bacon strips
- 4 sweet potatoes, grated
- 1 pound of broccoli florets
- Coconut flour drop biscuits
- Lettuce mix, sliced dill pickles and tomato slices
Chicken Vegetable Soup with Potatoes
By Dski
Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker
- Extra virgin olive oil, as needed
- 3-4 split chicken breasts (free-range organic, if possible), rinsed, patted dry
- 8 cloves fresh garlic, chopped
- Sea salt and freshly ground pepper, to taste
- 2 heaping cups thinly shredded cabbage (bagged cole slaw mix is fast and easy)
- 1 green bell pepper, cored, seeded, cut up
- 1 yellow summer squash, cut up
- 2 zucchini squash, cut up
- 6 to 8 baby Yukon Gold potatoes, cut up
- 1 4-oz. can chopped green chiles- mild or hot, to taste
- 1 teaspoon rubbed sage
- 1 teaspoon each of: dried basil, oregano and parsley
- Hot red pepper flakes, shake to taste
- 1 14-oz. can Muir Glen organic fire roasted diced tomatoes
- 2 or more cups organic chicken broth, as needed
- A dash or two of balsamic vinegar to taste
Chick: Paleo Style Chicken and Egg Salad with Satay Sauce
By Dski
1) Fry garlic and onion with olive oil until they turn slightly browned
- Ingredients for satay gravy:
- 1 steamed chicken breast, shredded.
- 2 boiled eggs, cut them into quarters
- 1 carrot, diced
- 1 cup of rocket leaves
- 1 large green capsicum, diced
- 1 tbs olive oil
- 1/4 ¼ cup of almond butter
- 1/4 ¼ cup of coconut cream
- 1 grated white onion
- 3 cloves crushed garlic
- Some chili flakes
Paleo: Sweet Potato Brownies
By Dski
Preheat your oven to 375F
- Cake
- 1 ripe avocado
- 1 cup (275g) cold sweet potato puree*
- 1/2 cup unsweetened apple sauce
- 1/4 cup date paste
- 1 tsp pure vanilla extract
- 4 eggs
- 1/4 cup coconut flour
- 2 tbsp arrowroot flour
- 1/2 cup cacao powder
- 1 tsp dried ancho chile, finely chopped
- 1/2 tsp Himalayan or unrefined sea salt
- 1 tsp baking soda
- 1/2 cup pecans, coarsely chopped
- Icing
- 1/4 cup date paste
- 1/2 cup all natural halzelnut butter
- 1/4 cup cacao powder
- 2 tbsp unpasteurized honey
- 1/2 cup full fat canned coconut milk
- Generous pinch Himalayan or unrefined sea salt
- ...
Veg: Sausage Stuffed Acorn Squash
By Dski
Preheat oven to 400 degrees
- 1 acorn squash (or any winter squash you have on hand)
- 1 pound grass-fed ground beef*
- 2 tsp of fresh or 1/2 tsp of dried rosemary, thyme, sage, garlic/onion powder (whatever herbs you have on hand. Cayenne or cinnamon would add a nice kick too)
- Ghee/Coconut Oil
- 1-2 About 1-2 cups diced vegetables (onions, peppers, mushrooms, broccoli slaw would all be great options)