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Recipes
Paleo MANGO CHICKEN WITH COCONUT CAULIFLOWER RICE
By ROBandSEAN
In a medium pot over medium heat, melt 1 1/2 tsps of the coconut oil for the sauce
- For the chicken:
- 2 1/2 tsps Coconut oil divided
- 1 1/2 tsp Fresh ginger minced
- 1 tsp Garlic minced
- 1/2 tsp Habanero pepper minced
- 3/4 Cup Orange Mango or Mango, Juice (100% pure juice)
- 1/2 Tbsp Coconut aminos
- 1 tsp Tapioca flour
- 3 Tbsp Tapioca flour
- 8 oz Chicken breast patted dry and cut into one-inch cubes
- Salt + Pepper
- 2 Tbsp Coconut oil
- For the cauliflower rice:
- 3 Cups Cauliflower cut into bite-sized pieces
- 2 tsp Coconut oil
- 2 Tbsp Unsweetened coconut flakes
- For garnish:
- 1/2 a Large mango cut into cubes
- Roughly chopped cilantro
- Diced Green Onion
- Toasted sesame seeds
Paprika Short-rib Beef Stew
By ROBandSEAN
1. Preheat oven to 300°. Combine flour, hot paprika, smoked paprika, 1 tsp
- 1/2 cup flour
- 2 tablespoons hot paprika
- 2 teaspoons pimentón (smoked Spanish paprika; see Notes)
- 1 1/2 About 1 1/2 tsp. salt, divided
- 1 About 1 tsp. freshly ground black pepper
- 4 pounds bone-in beef short ribs
- 4 strips thick-cut bacon
- 1 medium onion, chopped
- 4 cloves garlic, finely chopped
- 1 bottle (12 oz.) beer
- 1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
- 2 pounds Yukon Gold or russet potatoes
Paleo GRAIN-FREE THIN MINT COPYCATS (A.K.A. GRASSHOPPER COOKIES)
By ROBandSEAN
If you haven’t heard, Girl Scout cookies have GMOs (genetically modified organisms)
- 2 cups almond flour
- 1 cup tapioca flour or arrowroot starch
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 egg
- 1/2 cup pure maple syrup
- 1/3 cup melted coconut oil
- 1/2 tsp peppermint extract + 1/2 tsp peppermint extract, separated
- 2 (10 oz packages) Enjoy Life chocolate chips
Zucchini Rice Casserole
By ROBandSEAN
We pack extra vegetables into this cheesy baked rice casserole
- 1 1/2 cups long-grain brown rice
- 3 cups reduced-sodium chicken broth
- 4 cups diced zucchini , and/or summer squash (about 1 pound)
- 2 red or green bell peppers, chopped
- 1 large onion, diced
- 3/4 teaspoon salt
- 1 1/2 cups low-fat milk
- 3 tablespoons all-purpose flour
- 2 cups shredded pepper Jack cheese, divided
- 1 cup fresh or frozen (thawed) corn kernels
- 2 teaspoons extra-virgin olive oil
- 8 ounces turkey sausage, casings removed
- 4 ounces reduced-fat cream cheese , (Neufchâtel)
- 1/4 cup chopped pickled jalapeños
Paleo Cauliflower Protein Bread
By ROBandSEAN
Preheat the oven to 200℃
- 575 grams chopped cauliflower (about 1 medium cauliflower)
- 25 grams coconut flour
- 45 grams unflavoured micellar casein* (substitute whey or rice protein isolate or 30 grams coconut flour)
- 25 grams Grana Padano or Reggiano cheese, grated
- 1 teaspoon sea salt
- 1 teaspoon bicarbonate of soda
- 1 large egg (52 grams, shelled)
- 198 grams liquid egg whites (about 6 large egg whites)
- 1 teaspoon fresh lemon juice
- 1 teaspoon chilli, smoked paprika, roasted garlic, or some finely chopped fresh herbs (optional)
- You can omit the casein powder if you like and just add another 25 grams of coconut flour.
Zucchini Chile-Cheddar Mash
By ROBandSEAN
This recipe for mashed zucchini with chiles and Cheddar embraces zucchini’s tendency to become very soft when coo...
- 1 tablespoon canola oil
- 1 1/4 pounds zucchini (2-3 medium), halved lengthwise and sliced
- 1 medium onion, chopped
- 1 4-ounce can diced green chiles, drained
- 1/4 teaspoon salt
- 1/2 cup grated extra-sharp Cheddar cheese
APPLE AND BUTTERNUT SQUASH BISQUE
By ROBandSEAN
Combine squash, apples, onions, herbs, salt, pepper, sugar, and chicken stock
- 1 1/2 lbs. butternut squash, peeled and seeded
- 2 Granny Smith apples, peeled and chopped
- 1 onion, coarsely chopped
- Pinch of rosemary and majoram
- 1/2 tsp. salt
- 2 tsps. brown sugar
- 1/4 tsp. white pepper
- 1 quart chicken stock
- 4 Tbsps. butter
- 2 Tbsps. flour
- 2 egg yolks
- 1 1/2 cups half and half
- .
Savory Vegetable Beef Stew
By ROBandSEAN
In a Dutch oven, brown meat in salad dressing over medium heat
- 3 pounds beef stew meat, cut into 1 inch cubes
- 1/3 cup Italian salad dressing
- 2 cups water
- 2 teaspoons beef bouillon granules
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10.5 ounce) can condensed beef broth, undiluted
- 1 (8 ounce) can tomato sauce
- 1 garlic clove, minced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 6 small potatoes, quartered
- 6 medium carrots, cut into 1 inch pieces
- 1 medium green bell pepper, cut into 1/2 inch pieces
- 1 medium onion, chopped
- 3 tablespoons all-purpose flour
- 3 tablespoons cold water
Gingered White-Chocolate Biscotti
By ROBandSEAN
Combine first 6 ingredients in a large bowl
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 tablespoons minced crystallized ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (4-ounce) bar premium white chocolate, finely chopped (about 3/4 cup)
- 1 teaspoon vanilla extract
- 2 eggs
- 1 egg white
- Vegetable cooking spray
Wild-Mushroom Nachos
By ROBandSEAN
Before making these simple nachos, you'll need to make the Refried White Beans and Roasted-Tomato Sauce
- 4 (6-inch) flour tortillas, cut into quarters
- Cooking spray
- 2 small portobello mushrooms, sliced (about 1/2 pound)
- 1/4 cup low-salt chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon olive oil
- 2 tablespoons chopped fresh or 2 teaspoons dried basil
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1 cup Refried White Beans
- 1/3 cup Roasted-Tomato Sauce
- 1/3 cup (about 1 1/2 ounces) crumbled feta cheese
- Lime rind (optional)