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PALEO ROASTED BRUSSELS SPROUTS AND BACON

 

brussel sprouts and bacon

Some ideas for a Paleo Christmas….

Ingredients:

  • 1½ pounds Brussels sprouts
  • 2-3 tablespoons melted coconut oil
  • Kosher salt and pepper
  • 4 bacon slices, diced
  • Aged balsamic vinegar

(Serves 4-6 people)

Instructions:

  • Preheat oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts.
  • Cut the sprouts in half and toss them with melted coconut oil, salt, and pepper.
  • Dump them on a foil lined baking sheet, making sure to keep everything in one layer.
  • Sprinkle the diced bacon over everything and pop the tray in the oven.
  • The sprouts take about 30 to 35 minutes to roast, so set your timer for 10minutes intervals to regularly rotate and flip the sprouts.
  • Check for seasoning and drizzle some of the aged balsamic vinegar on the finished dish.

 

Bonus: The same technique for roasting these Brussels sprouts also works with cauliflower and broccoli!

 

 

PALEO PISTACHIO-CRUSTED SALMON

 

pitachio cursted salmon

Ingredients:

  • 1 (1-pound) wild king salmon fillet, skin on and pin bones removed
  • Kosher salt
  • Freshly-ground black pepper
  • 3 tablespoons Dijon-style mustard (I actually used the whole grain variety)
  • 1 tablespoon chopped chives or scallions
  • ½ cup shelled salted and dry roasted pistachios, crushed

 

Instructions:

Preheat the oven to 400°F and line a baking tray with parchment paper.

Pat the fish dry with a paper towel and divide the fillet into three uniform portions.

Sprinkle salt and pepper on the skin, and lay it skin-side down on the parchment-lined baking tray.

Combine the mustard and chives in a small bowl and spread one-third of the mixture evenly on each piece of fish.

Next, sprinkle the crushed nuts on top of the mustardy salmon and pat them down gently to make sure they stick.

Place the tray in the oven for about 10 minutes or until the salmon is cooked through to your desired doneness

Take the salmon out of the oven and let the fillets rest for a few minutes.

Serves with veg of your choice and enjoy!

 

 

PALEO PROSCIUTTO-WRAPPED MINI FRITTATA MUFFINS

 

prosciutto wrapped mini fittata

 

Ingredients:

  • 4 tablespoons fat (coconut oil)
  • ½ medium onion, finely diced
  • 3 cloves of garlic, minced
  • ½ pound of cremini mushrooms, thinly sliced
  • ½ pound frozen spinach, thawed and squeezed dry
  • 8 large eggs
  • ¼ cup coconut milk (the fatty stuff at the top of the can works best)
  • 2 tablespoons of coconut flour
  • 1 cup of cherry tomatoes, halved
  • 5 ounces of Prosciutto di Parma
  • Kosher salt
  • Freshly ground pepper
  • A regular 12 cup muffin tin

(makes 12)

Instructions:

Preheat the oven to 375°F and prep the veggies.

Heat half the coconut oil over medium heat in a large cast iron skillet and sautée the onions until soft and translucent.

Add the garlic and mushrooms and cook them until the mushroom moisture has evaporated. Then season the filling with salt and pepper and spoon it on a plate to cool to room temperature.

 

For the batter, beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Then add the sautéed mushrooms and spinach and stir to combine.

Brushed the remainder of the melted coconut oil onto the muffin tin and line each cup with prosciutto, taking care to cover the bottom and sides completely.

Spoon in the frittata batter and top each muffin with some halved cherry tomatoes.

Pop the muffins in the oven for about 20 minutes.

I let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.

Enjoy

 

#undergroundnutrition #undergroundrecipes #nutrition #diet #weightloss #fatburning #metabolic #healthyrecipes #fitnessrecipes #fitfood

PALEO CURRIED BEEF, BROCCOLI SLAW, & MUSHROOM FRITTATA MUFFINS

These mini form frittatas can be served as finger food at a party or stored in the fridge for a quick snack or breakfast on the go.

 

Ingredients:

  • 1 onion, diced
  • 1 heaping tablespoon of coconut oil
  • 1 pound of mushrooms, thinly sliced
  • 1 bag of broccoli slaw
  • 1 pound of grass fed ground beef
  • 1 heaping tablespoon of curry powder
  • coconut oil spray
  • ½ cup coconut milk
  • 20 large eggs
  • 5-6 tablespoons of coconut flour
  • Kosher salt
  • Freshly ground black pepper

(makes 36)

 

Instructions:

 

  • Preheat the oven to 375 F and I start chopping and slicing the veggies.
  • Heat up the coconut oil in a large cast iron skillet over medium heat. Once the pan is hot, throw in the onions with some salt and pepper and sautee them until they are soft and translucent.
  • Add the mushrooms and cook them until the liquid had evaporated.
  • Toss in the ground beef and cook it until it is no longer pink. Seasone the meat mixture with the curry powder and add more salt and pepper to taste.
  • Added the bag of broccoli slaw and stir around until the slaw is softened.
  • In the meantime, put cupcake liners in cupcake tins and spray with coconut oil Next, divide the filling into each muffin liner.
  • Crack the eggs into a large bowl and whisk in the coconut milk and a healthy sprinkle of salt and pepper.
  • Ladle the egg mixture into the muffin tins, make sure the liquid only reaches 3/4 of the way to the top.
  • Pop the trays into the oven for 20 minutes.

 

You will know the muffins are done when they rise up to the top and they are springy to the touch when you pat the surface.

 

These muffins can be served warm, room temperature, or cold right out of the fridge.

 

 

 

PALEO SPICY SALMON CUCUMBER BITES

 

cucumber salmom

Want to impress your pals with at a Christmas party? This recipe is perfect!

They are loaded with omega-3-fatty-acid.

 

Ingredients:

¼ cup Paleo mayonnaise

¼ teaspoon smoked paprika

¼ teaspoon Tabasco

½ pound cooked salmon

1 tablespoon minced shallots

1 tablespoon chopped chives

Kosher salt, to taste

Freshly ground pepper, to taste

1 English cucumber, peeled and cut crosswise into ¾-inch thick slices

4 cherry tomatoes, quartered

1 bunch chive sprigs (optional garnish)

(Makes 26)

 

Instructions:

Combine the mayo, smoked paprika, and Tabasco in a small bowl and mix thoroughly.

Taste for seasoning and add more Tabasco if you like things spicy.

Flake the salmon into large bite-sized pieces.

Place the salmon, diced shallots, chives, salt, and pepper in a bowl and gently mix in the spicy mayonnaise.

 

Slice the cucumber and use ateaspoon to scoop out the center of each cucumber slice.

Divide the salmon mixture into each cup and top each one with a cherry tomato slice and a couple of chive tops.

 

Bon appetit!

 

 

Bacon & Guacamole Sammies

This recipe is pretty self explanitory….so quick and easy, enjoy!

bacon gaucomole

The Ingredients:
• Pastured bacon – Fat removed and grilled.
• Guacamole

For the Gacamole:
• 3 avocados
• Juice from 1 lime
• 1 small shallot, minced
• Salt (approximately 3 generous finger-pinches of Kosher salt)
• Freshly ground pepper
• Aleppo pepper

Instructions:
• In a medium bowl, combine the minced shallot, salt, and lime juice. Let sit for 10 minutes.
• Pit and peel avocados. Take half of the flesh and mash it in a bowl with a fork.
• Pour the lime mixture into the bowl and combine with the mashed avocado.
• Dice the remainder of the avocado flesh into 3/4-inch cubes and gently incorporate into the mixture in the bowl.
• Add freshly ground pepper and Aleppo pepper to taste.

 

PALEO SHRIMP-STUFFED MUSHROOMS

paelo shrimp mush

Ingredients:
• 24 ounces (about 24 medium-sized) cremini mushrooms
• 2 tablespoons coconut oil
• 8 ounces fresh or frozen shrimp
• ¼ cup scallions (about 2 scallions), roughly chopped
• ¼ cup packed cilantro
• 2 bacon slices, diced (about ⅓ cup)
• 1 tablespoon jalapeño pepper, diced small
• 1 teaspoon Paleo-friendly fish sauce
• Kosher salt
• Freshly-ground black pepper
(Makes 24 pieces )

Instructions:
1. Preheat the oven to 450°F.
2. Clean your cremini mushrooms and remove the stems.
3. Place the mushrooms on a foil-lined baking sheet, and brush them with melted coconut oil.
4. Roast the mushrooms, gill-side down, for 12 minutes.
5. Flip over the mushrooms, and roast for 5 to 10 minutes more, or until the liquid released by the mushrooms has evaporated.
While the mushrooms are in the oven:

1. De-vein and remove the tails from the thawed shrimp, and chop them into medium-sized pieces.
2. Toss the shrimp, scallions, cilantro, bacon, jalapeño, and fish sauce into the work bowl of a food processor. Season to taste with salt and pepper.
3. Pulse the ingredients for the filling until a coarsely-chopped mixture develops. The filling should be the consistency of a sticky, chunky paste.
4. Scoop out the filling with a spoon and fill each cooked mushroom with the shrimp paste.
5. Return the mushrooms to the oven for 8 to 10 minutes, or until the shrimp mixture has set.
6. Transfer the mushrooms to a plate and serve.

 

Herbed Calamari Salad with Preserved Lemons

calamarie

Ingredients
• 3 Tablespoons extra virgin olive oil
• 2 to 3 medium cloves garlic, smashed and minced
• 2½ pounds cleaned and trimmed uncooked calamari rings and tentacles (defrosted)
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Pinch crushed red pepper flakes
• Juice of 1 large lemon
• ¼ cup finely chopped mint leaves
• ¼ cup finely chopped cilantro leaves
• ½ cup finely chopped flat-leaf parsley leaves
• Peel of 1 preserved lemon, thinly sliced

Instructions

PREP:
1. Begin by defrosting the calamari (if purchased frozen). Place in a strainer and run under cold water for 15 to 20 minutes, tossing a couple of times, until soft and pliable. Drain water, pat dry with paper towels and set aside.
2. Use a paring knife to remove just the rind from the preserved lemon. Discard the inside and thinly slice the rind.
3. Smash garlic and mince. Finely chop cleaned mint, cilantro and parsley.

COOK:
1. Heat a very large skillet or frying pan over medium high heat. Once hot, add 1½ Tablespoons of olive oil. Heat oil and add garlic.
2. Saute, stirring constantly, for 20 to 30 seconds until fragrant and add in defrosted and well-drained calamari (If your pan isn’t large enough to accommodate all the calamari in one layer, divide the 1½ T olive oil and cook the calamari in batches. You do not want them to steam, you want them to sear and for that, they must cook in a single layer with some room around them).Sprinkle with a pinch of salt and pepper and continue cooking for 2 to 4 minutes or until opaque and just firm.
3. Drain off any liquid that is released during cooking and remove cooked calamari to a mixing bowl.
4. Add remaining 1½ Tablespoons olive oil, salt, pepper, red pepper flakes, lemon juice, preserved lemon rind and herbs to mixing bowl and toss well while calamari still warm.
5. Adjust seasoning if necessary, cover and chill until ready to serve. This is nice served over some spring greens or other delicate lettuce with some ripe cucumbers or grape tomatoes. Enjoy!

 

Paleo Hunter Stew perfect for these cold winter days.

hunter stew

Ingredients
• 2lbs cubed beef
• 2handfuls fresh blueberries
• 2C baby carrots, sliced in half lengthwise
• Coconut oil for frying
• Salt/pepper/oregano/garlic powder
• 1 large onion, sliced in semicircles
• Optional: Red wine and Worcestershire sauce

Instructions:
Brown the beef in coconut oil, and put on a medium simmer with the onions while that all softens up.
Add the seasoning (Season to taste), the carrots, half a cup of red wine and a splash of Worcestershire sauce.
Add enough water so the meat is mostly covered.
Then stew for about 30mins on a medium heat.
Add the berries in the last ten minutes.
When the carrots are fork tender its ready to serve.
Enjoy

 

GRILLED SALMON WITH AVOCADO SALSA

This recipe is gluten free, dairy free and delicious!!

salmon gauc
INGREDIENTS
• 2 lbs salmon, cut into 4 pieces
• 1 tbs extra virgin olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder
• ½ tsp ancho chili powder
• 1 tsp black pepper

For the Avocado salsa:
• 1 avocado, sliced
• ½ small red onion, sliced
• Juice from 2 limes
• 1-2 tbs finely chopped
• Salt to taste

INSTRUCTIONS
• Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
• Refrigerate for at least 30 minutes.
• Pre-heat the grill.
• Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
• Grill the salmon to desired taste and top with avocado salsa and enjoy!