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Paleo, Grain-Free & Gluten-Free No-Bake Walnut Cookies

 

paleonobakecookies

Ingredients

  • 1 cup walnuts
  • 1/2 cup unsweetened coconut flakes
  • 2 tbsp raw honey
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Directions

1. Add walnuts to food processor and blend until finely ground. Add in the remaining ingredients and blend until a dough forms, about a minute.

2.Turn out the dough onto a piece of parchment paper. Using your hands, roll pieces of the dough into small balls, about 1 inch around, and space out on parchment paper. After all of the balls are formed, press down on each ball to form a flat cookie. Place in the freezer for at least 30 minutes before serving. Store in an airtight container in the freezer.

Paleo Beef and Broccoli Stir Fry

beefandbroccolistirfry

Ingredients

  • 1.5 lbs. sirloin, thinly sliced
  • 4 tbsp coconut aminos, divided
  • 4 tbsp red wine vinegar, divided
  • 3 tbsp chicken broth
  • 4 cloves garlic, minced
  • 1 tsp arrowroot flour
  • 1 tsp honey
  • 1 tbsp ginger, minced
  • 1/2 tsp sesame oil
  • 1 head broccoli, cut into florets
  • 4 carrots, diagonally sliced
  • 3 tbsp coconut oil, divided

Instructions

1. Place the sirloin in a small bowl with one tablespoon each of red wine vinegar and coconut aminos and toss to coat. Let marinate for 15 minutes at room temperature.

2. Meanwhile, whisk together 3 tablespoons each red wine vinegar, coconut aminos, and chicken broth. Stir in the garlic, ginger, arrowroot, honey, and sesame oil. Prepare a separate small bowl with 1 tablespoon of water and set it next to the stove along with the garlic sauce.

3. Melt 2 tablespoons of coconut oil in a large skillet over medium heat. Place the steak in the skillet in a single layer. The meat should sizzle; otherwise the pan is not hot enough. Cook for 1-2 minutes per side to brown, and then transfer to a bowl.

4. Add the remaining tablespoon of coconut oil to the skillet. Stir in the broccoli and carrots, cooking for 2 minutes. Add the water to the skillet and cover with a lid. Let cook for 2-3 minutes, then remove the lid and cook until all of the water has evaporated.

5. Add the garlic mixture to the vegetables and stir to coat. Add the beef back into the pan and toss until the sauce thickens and everything is well coated. Serve immediately.

 

Paleo Lamb Chops with Mustard Sauce and Roasted Tomatoes

paleolambchops

For the tomatoes

  • 2 pints cherry tomatoes, halved
  • 2 tbsp extra virgin olive oil
  • 2 tbsp honey
  • Salt and freshly ground pepper

For the cauliflower rice

  • 1/2 head of cauliflower, chopped coarsely
  • 1/2 small onion, finely diced
  • 1 tbsp coconut oil
  • 1 tbsp fresh parsley, chopped
  • Salt and freshly ground pepper, to taste

For the lamb

  • 4 double lamb rib chops, Frenched
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • Coconut oil, for the pan
  • For the sauce
  • 1/4 cup red onion, finely diced
  • 1/4 cup white wine vinegar
  • 1 cup chicken stock
  • 1 tbsp whole grain mustard
  • Salt and freshly ground pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F. Place the tomatoes on a baking sheet and drizzle with olive oil and honey. Sprinkle with salt and pepper and toss to coat evenly. Bake for 15-20 minutes until soft.

2. While the tomatoes are roasting, prepare the cauliflower rice. Place the cauliflower into a food processor and pulse until reduced to the size of rice grains. Melt the coconut oil in a nonstick skillet over medium heat. Add the onion and cook for 5-6 minutes until translucent. Stir in the cauliflower, season with salt and pepper, and cover. Cook for 7-10 minutes until the cauliflower has softened, and then toss with parsley.

3. To make the lamb, preheat the oven to 325 degrees F. Pat the lamb chops dry and rub with olive oil. Generously season both sides with salt and pepper. Heat one tablespoon of coconut oil in a cast iron skillet. When the pan is hot, add the ribs to the pan and sear for 2-3 minutes on all sides until golden brown.

4. Place the skillet in the oven and bake for 5-8 minutes until the lamb reaches desired doneness. Let rest for 10 minutes before serving.

5. While the lamb is resting, add the red onion to the skillet with the pan drippings from the lamb. Sauté for 3-4 minutes, then add the white wine vinegar. Turn the heat to high and cook until the vinegar has mostly evaporated. Add the stock and bring to a boil, cooking until the sauce reduces by half. Stir in the mustard, and season to taste with salt and pepper. Pour over lamb rib chops to serve.

 

Eggplant and Zucchini Lasagna

zucchinilasagnarecipe

For the meat sauce

  • 1 large yellow onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 2 tbsp extra virgin olive oil
  • 1 1/2 lbs. ground beef
  • 1/2 cup tomato paste
  • 1/2 cup tomato sauce
  • 1 cup red wine
  • 1 bay leaf
  • 3 sprigs thyme
  • Salt and freshly ground pepper, to taste

For the lasagna

  • 1 eggplant, sliced lengthwise thinly
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 2 yellow squash, sliced thinly
  • 1/2 cup torn fresh basil leaves
  • 8 oz. white mushrooms, sliced
  • 2 cups fresh spinach
  • 2 large zucchini, sliced lengthwise into ribbons

For the topping

  • 1/2 head cauliflower
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Freshly ground pepper, to taste

Instructions

1. To make the meat sauce, place the onion and garlic in a food processor and pulse to finely chop. Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and garlic and season with salt and pepper. Cook for 12-15 minutes until beginning to brown, stirring frequently.

2. Add the beef to the pot and season with salt and pepper. Cook for 15 minutes until browned. Stir in the tomato paste and cook for 2-3 minutes. Add the red wine to the pan and cook for 5 more minutes.

3. Add the tomato sauce, bay leaf, and thyme to the pan. Bring to a simmer, and then add 1/2 cup water. Cook at a low simmer for 1 hour, stirring occasionally and adding more water if necessary. Adjust seasonings to taste. Discard the bay leaf and thyme.

4. Preheat the oven to 350 degrees F. Sprinkle the eggplant with salt and set aside for 15 minutes to drain. Rinse and pat dry. Heat one tablespoon of olive oil in a skillet over medium heat. Cook the eggplant for 2-3 minutes per side until golden.

5. Layer the lasagna in a baking dish. Start by layering the yellow squash as the base. Add one third of the meat sauce on top of that, then lay the eggplant slices, fresh basil, and mushrooms. Next add the rest of the meat sauce, then the spinach, zucchini, and finally drizzle with olive oil and sprinkle with salt and pepper. Bake for 40-45 minutes.

6.While the lasagna is baking, place the cauliflower in a blender and process until it reaches a rice-like consistency. Add to a skillet and sauté with the olive oil, garlic powder, salt, and pepper over medium heat. Cook for 6-8 minutes until soft, adding a tablespoon of water if necessary. After the lasagna has cooked for 20 minutes, sprinkle with the cauliflower and return to the oven for the remaining cooking time. Serve hot.

 

Chipotle Chicken Lettuce Wraps

chickenlettucewraprecipe

 

Ingredients

  •  2 tbsp extra virgin olive oil
  • 1 lb. boneless skinless chicken breast
  •  3 chipotle peppers
  • 4 tbsp adobo sauce
  •  1/3 cup cilantro, chopped
  • Juice of 1 lime
  • 1/2 red bell pepper, diced
  •  2 scallions, thinly sliced
  •  1 head lettuce, rinsed
  •  Salt and freshly ground pepper

Instructions

1. Heat the olive oil in a large pan over medium heat. Sprinkle the chicken with salt and pepper on both sides and place in the pan. Cook for 5-6 minutes per side until the chicken is cooked through. Set aside and rest for 5 minutes, then shred.

2. In a food processor or blender, combine the chipotle peppers, adobo, cilantro, and lime juice. Blend until smooth.

3. Add the bell pepper, adobo mixture, and chicken to the sauté pan on low heat. Stir well to combine and cook for 3-4 minutes. Add the scallions to the pan. Spoon the mixture into lettuce wraps and serve.

Paleo Tomato Salsa Bowls

paleosalsa

Ingredients

  • 4 medium ripe Roma tomatoes
  • 1/4 cup black olives, sliced
  • 1/4 cup onion, finely diced
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 jalapeno, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp grapeseed oil
  • 2 tsp balsamic vinegar
  • Salt and pepper, to taste

 

Instructions

Slice the tomatoes in half and scoop out the insides. In a small bowl, mix together the remaining ingredients. Stir well. Spoon the salsa mixture into the tomato cups. Serve chilled.

Paleo Taco Salad with Creamy Avocado Dressing

saldwithdressing

For the salad

  • 2-3 cups shredded romaine lettuce
  • 1/4 cup red onion, diced
  • 3 tbsp sliced black olives
  • 3 green onions, chopped
  • 8 oz. ground beef
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/8 tsp dried oregano
  • 1/8 tsp paprika
  • Salt and pepper, to taste

For the dressing

  • 1/2 avocado, pit removed
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • 1 tsp fresh cilantro, chopped
  • 1 tbsp water
  • Pinch of salt

Directions

To make the dressing, blend the ingredients with an immersion blender or in a regular blender and process until smooth. Add more water if necessary to reach desired consistency, and taste for seasoning. Set aside.

Cook ground beef with seasonings over medium heat. Assemble salad by combining all of the salad ingredients in a large bowl. Toss well to combine. Top with dressing to serve.

Seafood Alfredo with Zucchini Noodles

seafoodalfredo

 

Ingredients

  • 1/2 medium onion, diced
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 1 cup coconut cream
  • 1 cup small scallops, uncooked
  • 1 cup medium shrimp, tails removed
  • 1 cup calamari rings
  • 2 tbsp ghee
  • 1 tbsp fresh parsley, chopped
  • 2 tsp fresh basil, chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 2 large zucchini
  • Freshly ground pepper, to taste

 

Instructions

Heat the olive oil in a pan over medium-low heat. Add the onions and sauté for 4-5 minutes. Add the garlic and cook for an additional minute.

Mix in the coconut cream, seafood, and ghee. Simmer for 6-7 minutes. Remove the seafood with a slotted spoon to prevent it from overcooking. Reduce the cream mixture to simmer and add the herbs and salt. Cook for about 15-20 minutes, until the sauce reduces by half.

Meanwhile, use a peeler to slice the zucchini into thin ribbons and set aside.

When the sauce is reduced, add the seafood back into the pan and remove from heat. Spoon over zucchini noodles to serve.

Pork Tenderloin with Caramelized Apples

paleoporktenderloin

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 pork tenderloin (about 1 1/2 lbs.)
  •  Salt and pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder

For the apples

  • 1 tbsp coconut oil
  • 1 small white onion, peeled and diced
  •  1 green apple, peeled and diced
  • 2/3 cup orange juice
  • 1/2 tsp cinnamon
  • Pinch of ground cloves
  •  Pinch of salt
  • 1 tbsp lemon juice
  • 6 cups fresh spinach
  • Horseradish sauce, to serve

Instructions

1. Preheat the oven to 425 degrees F. To cook the apples, melt the coconut oil in a saucepan over medium heat. Sauté the onion for 4-5 minutes until soft. Add the apple, cinnamon, cloves, salt, and 1/3-cup of orange juice. Cook for 5 minutes, stirring occasionally, and then add the remaining orange juice. Cook for 10 more minutes, and then add the lemon juice and a splash of water if necessary to prevent the apples from sticking to the pan. Cook about 5 minutes further until the apples are completely golden and caramelized.

2. Meanwhile, heat one tablespoon of olive oil in a large ovenproof skillet over medium heat. Season the pork generously with paprika, garlic, salt, and pepper. Sear for 6-8 minutes, turning to brown on all sides.

3. Transfer the skillet to the oven and cook for 15-20 minutes, until a meat thermometer registers 150 degrees in the thickest section of the meat. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

4. Place the washed, slightly damp spinach in a pot over medium-high heat and cover. Cook for 3-4 minutes until wilted.

5. To serve place a handful of spinach and caramelized apples onto a serving plate and top with slices of pork loin and a dollop of horseradish sauce.

Paleo Steak Fajitas with a Kick

paleosteakfajitas

 

Ingredients

  • 2 lbs. flank steak
  • 1/3 cup extra virgin olive oil
  • 2 tbsp Paleo Worcestershire sauce
  • 1/4 cup fresh lime juice
  • 3 cloves garlic, minced
  • 2 tsp honey
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 large onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 tbsp coconut oil, divided
  • Avocado, for serving
  • Cilantro, for serving

 

Instructions

Stir together the olive oil, Worcestershire sauce, lime juice, garlic, honey, cumin, chili powder, red pepper flakes, salt and pepper in medium bowl. Pour half of the marinade into a separate bowl. In one bowl, place the steak and turn to coat. In the other bowl, place the veggies and toss to coat. Cover both bowls and place in the refrigerator to marinate for 1 hour.

Melt one tablespoon of coconut oil in a large skillet over medium heat. Add the marinated veggies and sauté for 3-4 minutes, until just cooked but still crispy. Remove from the skillet to a plate. Set aside.

Melt the remaining tablespoon of coconut oil in the same skillet and add the steak. Cook for 2-3 minutes per side. Remove to a cutting board and let rest for 5 minutes. Slice the meat into thin strips against the grain. Serve with veggies and lettuce wraps, topped with avocado and cilantro.