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Recipes
Paleo Berry Cobbler (Grain, Dairy, Nut Free)
By ROBandSEAN
I used a mix of frozen berries (blueberries, black raspberries, and strawberries) that I’ve been storing in my fr...
- 4 eggs
- 1/4 cup coconut oil (or butter or ghee)
- 1/4 cup pure raw honey or pure maple syrup
- 1/2 cup coconut milk (or any other type of milk)
- 2 teaspoons pure vanilla extract
- 1/2 cup coconut flour
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 cups of frozen or fresh mixed berries (or any fruit)
- 1 additional tablespoon coconut oil
- 1 lemon, juiced and half of it zested
Smothered Steak
By ROBandSEAN
Smothering" means braising a tough cut of meat to tenderize it
- 4 bacon slices
- 2 tablespoons vegetable oil, divided
- 1 1/2 lb chuck eye or blade steaks
- 1/2 cup all-purpose flour
- 2 cups thinly sliced onion
- 1 cup water.
Paleo Warm Brussels Sprouts Slaw with Asian Citrus Dressing
By ROBandSEAN
A tangy orange-ginger dressing gives this warm Brussels sprouts slaw a zesty zing that’ll liven up your Thanksgiv...
- The Slaw
- 2 1/4 pounds Brussels sprouts, trimmed
- 3 tablespoons melted ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- 1/2 teaspoon Kosher salt
- The Dressing
- 1 tablespoon ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- 1 tablespoon finely minced ginger
- 1 small shallot, minced (1 tablespoon)
- 2 garlic cloves, minced
- 1/3 cup freshly squeezed orange juice
- 3 tablespoons coconut aminos
- 1 1/2 tablespoons rice vinegar
- 1/2 teaspoon Red Boat fish sauce
- 1 teaspoon toasted sesame oil
- The Garnish
- 2 scallions, thinly sliced
- 1/4 cup minced cilantro
- 1 1/2 tablespoons toasted sesame seeds
Shrimp Enchiladas Verde
By ROBandSEAN
Directions Preheat oven to 425 degree F
- 1 pound(s) peeled cooked shrimp , (21-25 per pound; thawed if frozen), tails removed
- 1 cup(s) frozen corn, thawed
- 2 can(s) (4 ounce) chopped green chiles, (not drained)
- 2 cup(s) canned green enchilada sauce, or green salsa, divided
- 12 corn tortillas
- 1 can(s) (15 ounce) nonfat refried beans
- 1 cup(s) reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
- 1/2 cup(s) chopped fresh cilantro
- 1 lime, cut into wedges
Smoky Lentil Soup with Grown-Up Grilled Cheese Sandwiches
By ROBandSEAN
Using the Cuisinart soup maker and blender, you can sauté the vegetables, cook the soup and then puree it all in o...
- 3 thick-cut bacon slices
- 2 Tbs. olive oil
- 1 small yellow onion, diced
- 1 carrot, peeled and cut into 1/4-inch dice
- 1 celery stalk, cut into 1/4-inch dice
- 1 tsp. minced garlic
- 1 Tbs. tomato paste
- 1 tsp. smoked paprika
- 1/4 cup canned diced tomatoes, drained
- 3/4 cup Red Chief lentils, picked over and rinsed
- 4 cups chicken broth
- Kosher salt and freshly ground pepper, to taste
- Sour cream for garnish
- Grown-up grilled cheese sandwiches for serving
Pumpkin Cheesecake
By ROBandSEAN
Directions Preheat oven to 350 degrees F
- Crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Paleo BROCCOLI SALAD RECIPE
By ROBandSEAN
Preheat your oven to 350F, and line a sheet tray with parchment paper
- 3 oz sliced prosciutto
- 1-1/2 lb broccoli crowns, chopped finely
- 1/4 cup red onion, chopped finely (about 1/4 of a medium onion)
- 1/4 cup fresh parsley, packed, chopped finely (about 1/2 a bunch)
- 1 tbsp orange zest
- 2 tbsp orange juice
- 1/2 cup raisins, chopped (I used flame raisins because I like the flavor, but use what you have)
- 1/4 cup Brazil nuts, chopped
- 1/2 tsp black pepper
- 1/4 tsp sea salt, or more to taste
- 1/3 cup mayo, or more to taste
Mint Patty Cakes
By ROBandSEAN
Directions Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F
- For the Cupcakes:
- 3 sticks unsalted butter, cut into pieces
- 1 cup Dutch-process cocoa powder
- 3 1/4 cups packed dark brown sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 11/4 cups buttermilk
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- For the Topping:
- 1 1-pound box confectioners' sugar (about 4 cups)
- 1/2 cup light corn syrup
- 1/4 cup vegetable shortening or cocoa butter, softened
- 2 teaspoons peppermint extract
- For the Glaze:
- 8 ounces bittersweet chocolate, finely chopped
- 1/4 cup light corn syrup
- 1 1/2 tablespoons unsalted butter
Paleo Instant Pot Chicken Marsala with Spaghetti Squash
By ROBandSEAN
Insert steam rack into instant pot and place spaghetti squash on top
- 2 lbs. boneless chicken breast or thighs
- 1 tsp. coconut oil
- 2 cloves minced garlic
- 1 cup sliced shitake mushrooms
- 1 cup Marsala cooking wine
- ½ cup organic chicken broth
- 3 tbsp. unflavored gelatin (if you prefer using cornstarch you can use that instead)
- Large spaghetti squash
- Salt and pepper to taste
- Fresh basil
Spicy Rainbow Chard with Bacon and Polenta
By ROBandSEAN
Photo: Annabelle Breakey; Styling: Robyn Valarik For an easy vegetarian version of this hearty main
- 1 cup polenta
- 1/2 teaspoon kosher salt
- 4 slices (6 oz.) thick-cut bacon
- 2 teaspoons extra-virgin olive oil $
- 2 large shallots, chopped
- 2 garlic cloves, minced
- 2 large bunches (1 1/2 lbs. total) rainbow chard, ribs cut into 1/4-in. pieces and leaves roughly chopped
- 1/4 to 1/2 tsp. red chile flakes
- 1 tablespoon unsalted butter
- 1/3 cup grated parmesan cheese
- 2 teaspoons balsamic vinegar