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Recipes
Paleo Madison Park Pork Medallions
By mack
Cut tenderloin into eight equal slices
- 2 Lb Pork Tenderloin or pork chops
- 1/3 Cup Red Wine
- 1/3 Cup Chicken Stock
- 2 Tbsp Dijon Mustard or spicy mustard
- 1 Tbsp Lemon Juice, Freshly Squeezed
- 1 Tbsp Mustard Seed
- 2 Medium Garlic Cloves, Minced
- 1 Tsp Cumin
- 2 Tsp Worcestershire
- 1/4 Tsp Salt
- 1/4 Tsp White Pepper
- 1/8 Tsp Red Pepper Flakes
Paleo Carrot Spice Muffin
By mack
When grating the carrots for these Paleo Carrot Muffins, use the fine side of your box grater
- 6 eggs, (separated white and yolk)
- 1/2 cup honey or agave nector, or less to taste
- 1 3/4 cups carrots, cooked and pureed
- Grated orange rind from 1 orange
- 1 cup fresh squeeze orange juice reduced to 2 tablespoons concentrate (this makes it sweeter, but you can also just add 2 to 3 tablespoons fresh orange juice)
- 1 1/2 cups almond flour
- 2 teaspoons cinnamon
- 2 teaspoons cloves
- 1 1/2 teaspoons cardamon
- 2 teaspoons dried ginger
- 1 1/2 teaspoons nutmeg
- 1 teaspoon vanilla
- Pinch of salt, optional
Chipotle Meatballs
By mack
1. Puree first 5 ingredients in blender in batches until almost smooth
- SERVES 6 -8 (change servings and units)
- Change to: Servings US Metric Close
- *
- 1 * 1
- 2 * 2
- 3 * 3
- 4 * 4
- 5 * 5
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- Ingredients
- 3 * 3 lbs plum tomatoes, coarsely chopped
- 1 * 1 medium white onion, coarsely chopped
- 2 * 2 large garlic cloves
- 2 * 2 teaspoons minced canned chipotle chiles
- 1/2 * 1/2 teaspoon ground cloves
- 2 * 2 tablespoons vegetable oil
- 1 * 1 lb ground beef
- 1 * 1 lb ground pork
- 1/2 * 1/2 cup fresh breadcrumb (made from crustless French bread)
- 1 * 1 large egg
- 1 1/2 * 1 1/2 teaspoons dried Mexican oregano
- 1 1/4 * 1 1/4 teaspoons salt
- 3/4 * 3/4 teaspoon fresh ground black pepper
- 3 * 3 tablespoons drained capers (optional)
Indonesian Style Tofu Satay
By mack
Yummy
- 1 pck (16ounces) light extra firm tofu
- 1/4 cup reduced sodium soy sauce, reduced fat peanut butter, honey, lemon juice, and bead or unsulphured molasses.
- 2 tbs finely chopped gingerroot
- 1 finely chopped serrano, or jalapeno chili
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tbs dark asian sesame oil
Paleo Pistachio Encrusted Salmon w/ Balsamic Vinegar or Dijon Mustard
By mack
Directions Heat oven to 425 degrees
- 1/2 cup unsalted pistachios, shelled
- 1-2 Tbsp. olive oil
- 4 (3-oz.) wild salmon fillets (sockeye or coho)
- 2 Tbsp. Dijon mustard or Balsamic Vinegar no sugar
- Freshly ground black pepper to taste
Semi Paleo Shrimp Curry Soup
By mack
Cook vegetables with directions on package
- 1 lb of shrimp
- 1 can of drained chickpeas
- curry powder
- ground ginger
- turmeric
- paprika
- pepper
- 1 box college inn thai coconut curry broth (32oz)
- 1 16 oz bag frozen japanese blend vegetables
- 1/2-1 additional bag of frozen vegetables
- this can be seasoned emerils essence and tabasco
- 1 bag of spinach
Chickpea and Pasta soup
By mack
Saute onion. zucchini and garlic in lightly greased large saucepan for 5 minutes, stir in herbs and red pepper, coo...
- 1/4 cup each: chopped onion, cubed zucchini
- 6 cloves garlic minced
- 1 tsp each dried rosemary and thyme
- 1 tsp red pepper flakes
- 4 cups canned vegetable stocks
- 1 can each, 15(oz) no salt added stewed tomatoes or fire roasted tomatoes, and chick peas rinsed, drained
- 1 cup 4(oz) uncooked pasta
- salt to taste
- 2-3 tsps lemon juice
Paleo Chili
By mack
Saute butternut squash, zuchhini, mushrooms, onions, bell pepper, jalapeno chili and garlic in lightly greased dutc...
- 2 cups cubed butternut squash 1(in)
- 1 cup each, chopped onion, red bell pepper
- 1/2 jalapeno chili, finely chopped
- 6 cloves garlic, minced
- 1 can (15oz), reduced sodium chunky tomato sauce
- 3 cups reduced sodium tomato juice
- 1 lb ground beef
- 1 cup each, cubed zucchini, sliced mushrooms
- 2 TBS each, chili powder, ground cumin
- salt and pepper to taste
- lime wedges for taste
Broccoli & Kale Stir Fry
By mack
From Annie's Organics!
- •1/8 cup extra virgin olive oil
- •7 cloves garlic, sliced
- •1 chile pepper, chopped (optional)
- •1 head fresh broccoli, chopped
- •1 bunch kale, stems removed and chopped
- •1/4 cup sun‐ dried tomatoes, cut in thin strips
- •juice of 2 limes (or lemons will probably work)
- •salt
Paleo Pancakes
By mack
page before
- If you want to play around you can use coconut oil in batter or below:
- Time: 10 minutes Many Recipes
- • 2 eggs
- .1/2 C almond meal
- • 1/2 C unsweetened applesauce
- • 1/2 C nut butter (not peanut butter! - almond/macadamia nut butter works well)
- • 1/4 tsp cinnamon
- • 1/4 tsp vanilla extract(not paleo)
- Mix all of the ingredients except the coconut oil in a bowl. Stir well, until you have a uniform batter. Next, use a bit of coconut oil or evoo to grease a non stick skillet.
- This will make enough for 2 people.
- 2 whole eggs
- 1/2 cup coconut milk
- 1 apple, cored and chunked
- 1/2 pint fresh blueberries
- Combine all ingredients, except blueberries, into a blender or food processor and blend until smooth. Pour into a bowl and add blueberries. Heat a large pan on medium heat; add coconut oil and cook
- Another recipe
- Ingredients
- 1 egg
- 1/4 cup of ground almonds
- 1/4 cup of coconut milk
- Directions
- Cook as regular pancakes in coconut butter or other fat.
- Number of Servings: 1
- PALEO PANCAKES
- 2 eggs
- 1 cup almond flour
- 1/2 cup coconut milk
- 1/2 cup frozen berries
- 1/2 tsp baking powder
- pinch of salt
- beat the eggs
- aad almond flour, coconut, and baking powder and mix well
- stir in berries
- This makes about 4 pancakes. I made this today and could hardly stuff down 2 of them, they were so filling. If you want, you could top them with honey, applesauce, butter, or maybe even some solid coc
- You should try Scott Hagnas' "Quick Paleo Pancakes"
- 1/2 cup nut butter
- 1/2 cup apple sauce
- 2 eggs
- vanilla
- cinnamon