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Recipes
Paleo Pea Soup with Pancetta and Mint
By mack
Heat a large stock pot with a small splash of olive oil
- 2 Packages of Frozen Peas
- 1 Quart of Chicken Stock (packaged or home made)
- 1 leek, coarsely chopped
- 1 large Garlic clove, coarsely chopped
- 2 slices of pancetta
- 1 Tablespoon coarsely chopped mint
Primal Blueprint Winter Squash Mash
By mack
To steam, peel squash with a sturdy vegetable peeler or a paring knife
- 2 winter squash (acorn, sugar pumpkin etc) I used acorn
- 4-6 fresh sage leaves, finely chopped
- 4 tbs of grass fed butter
Paleo Grilled Salmon Rub
By mack
Place salmon on a piece of foil skin side down
- 3 pounds salmon
- 2 Tbl. Lemon juice plus 2 Tbl. Water
- ___________________
- 2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground peppe
- 1/4 tsp. cayenne pepper
Semi Paleo Turkey Meatloaf
By mack
Cook onion and thyme in oil, salt, pepper until translucent
- 2 large onions, chopped
- 1/3 C. Worchestershire sauce(not paleo)
- 3/4 C. chicken broth
- 1 1/2 tsp. tomato paste
- 5 lb. ground turkey
- 1 1/2 C. almond flour
- 3 eggs
- 2 tsp. kosher salt
- 1 tsp. fresh thyme
- Extra Virgin Olive Oil
Primal Zucchini
By mack
Preheat oven to 325 degrees
- 4 large eggs – separated
- 2 medium zucchini – grated on the large holes of a box grater – about 2 cups
- 1/2 ½ cup raw, unsalted creamy almond butter (available at Trader Joe’s)
- 1 cup ground almond meal (available at Trader Joe’s)
- 1 scant teaspoon salt
- 2 tablespoons honey or maple syrup
- 1 teaspoon cinnamon
- 1/4 ¼ teaspoon pumpkin pie spice
- 1 teaspoon aluminum-free gluten-free baking powder
Paleo Meatloaf With Sundried Tomatoes Wrapped in Pancetta
By mack
Preheat the oven to 375 degrees F
- 1/2 cup almond flour
- 1/4 cup chopped flat-leaf parsley
- 2 large eggs, lightly beaten
- 2 tablespoons almond milk
- 1/4 cup chopped sun-dried tomatoes
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
- 10 ounces sliced pancetta, about 10 slices
- you might need more almond flour i put a little more in
Roasted Cauliflower Salad
By mack
Combine cauliflower, 3 tablespoons olive oil and salt and pepper to taste in medium roasting pan
- 2 large cauliflower heads cut bite-sized
- Olive oil as needed
- Salt to taste
- Freshly-ground black pepper to taste
- 4 garlic cloves minced
- 1 tablespoon Dijon mustard
- 4 anchovy filets
- 1/4 cup white wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons capers
- 1/3 cup chopped Italian parsley
Paleo Curry Thai Pot Roast (slow cooker)
By mack
After you have the ingredients prepped, make a paste of the curry and lime juice so you can smear it over the roast...
- 1 can of coconut milk (NOT light)
- 1/2 bunch of washed, chopped cilantro
- 1-2 limes, juiced
- 2 T Thai red curry paste (make sure the ingredients fit the bill, I used Thai Kitchen brand) we used more for more spice
- 3 packets (more or less, your choice) of garlic (or about 20+ cloves)
- 3-4 (or more) -lb grass-fed beef roast or pork roast (sirloin and chuck have worked well), deeply scored for more surface area
- NOTE: despite being a curry, this one is very mild on the spiciness--if you want to liven it up, try adding some heat yourself (more/hotter curry paste, hot peppers, cayenne, etc.).
Paleo Butternut Squash Lasagna
By mack
Get your oven to 400ºF. In a saute pan crumble the sausage and brown it, along with the onions & garlic
- 1 lb hot Italian sausage, casing removed ( I prefer andoullie or chicken apple sausage)
- 1 yellow or white onion
- 4 cloves garlic
- 1 15 oz can pizza sauce (Muir Glen Organic Pizza Sauce, 15-Ounce Can)
- 1/2 c sun dried tomatoes(we used the one in the oil) not dired
- 1/4 c extra virgin olive oil
- couples leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
- 1 small to medium butternut squash
- 1 Pck of mushrooms
- 3 cheese blend from whole foods
Spaghetti Squash Walnut Pesto Paleo Style
By mack
Pierce squash all over with a sharp small knife
- 1 (3 1/2- to 4-lb) spaghetti squash
- 1/4 cup walnuts (3/4 oz)
- 2-3 garlic cloves
- 1 1/3 cups packed fresh flat-leaf parsley or convert dry parsley
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon water
- 1 teaspoon salt(take out salt for paleo)
- 1/4 teaspoon black pepper
- 1/4 teaspoon finely grated fresh lemon zest