I heart Mexican food. Much of what I love, however, does not fall under the Paleo umbrella, so I find myself avoiding it altogether to try and eat well. Finally, I decided to break down and make something Mexican, easy, tasty, and Paleo. Success! Try it out.
Paleo Pork Carnitas:
Ingredients:
2-3 lb pork roast, cut into 1" cubes
Olive oil
1 to 1 1/2 cups chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp oregano
1 tsp cinnamon
1 tsp chile powder
2 bay leaves
Method:
Heat a few TBSP of olive oil in a large skillet. Mix all spices together and coat pork cubes with spices. Brown pork in olive oil, turning frequently. Place chicken broth and bay leaves in crock pot and add browned pork. Cover and cook on low for about 8 hours or until pork pulls apart easily with a fork.
Serve with sliced avocado and Coconut Flour Tortillas: http://www.norcalsc.com/index.php/index.php?/post/coconut_flour_tortillas/
Thursday, December 16, 2010
Wednesday, December 15, 2010
Paleo Apple Crsip
Wow. I am really behind on recipes. I've been cooking plenty, just haven't had the time to sit down and write about it!
One of the fantastic recipes I made over Thanksgiving would make a great dessert any time. It is adapted from Elana's Pantry. I hope you enjoy!
Ingredients:
2 cups almond flour
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup grapeseed oil
1/4 cup raw, unfiltered honey, melted
1 tablespoon vanilla extract
5-6 medium apples (use a tart variety like Granny Smith, or add lemon juice to a sweeter variety), peeled, cored, and thinly sliced
Method:
Preheat oven to 350 F. In a large bowl, combine dry ingredients. In a smaller bowl, combine honey, grapeseed oil, and vanilla. Stir wet ingredients into dry. Arrange apple slices in 8x8 baking dish. Spoon mixture over the top of the apples. Cover and bake for 50 minutes on low rack. When apples are soft and juices bubbly, remove cover and bake an additional 10 minutes to brown topping.
One of the fantastic recipes I made over Thanksgiving would make a great dessert any time. It is adapted from Elana's Pantry. I hope you enjoy!
Ingredients:
2 cups almond flour
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup grapeseed oil
1/4 cup raw, unfiltered honey, melted
1 tablespoon vanilla extract
5-6 medium apples (use a tart variety like Granny Smith, or add lemon juice to a sweeter variety), peeled, cored, and thinly sliced
Method:
Preheat oven to 350 F. In a large bowl, combine dry ingredients. In a smaller bowl, combine honey, grapeseed oil, and vanilla. Stir wet ingredients into dry. Arrange apple slices in 8x8 baking dish. Spoon mixture over the top of the apples. Cover and bake for 50 minutes on low rack. When apples are soft and juices bubbly, remove cover and bake an additional 10 minutes to brown topping.
Friday, December 3, 2010
Paleo-Friendly Sweet Potato Fries
Thanks to Jess, here is a great recipe for Sweet Potato Fries. I will also post a dessert-ier (?) variation below.
Warning: Sweet Potato Fries are nearly as addictive as crack. Eat at your own risk and do NOT overdose! While they are Paleo-friendly, they are also a high-density carb. They are great as a post-workout snack or on occasion, but can be over-consumed!
Sweet Potato Fries
Ingredients:
2 Sweet Potatoes
1 TBSP Olive Oil
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/4 tsp Sea Salt
Juice of 1/2 lime
Method:
Preheat oven to 425 F. Wash and dry potatoes. With skin on, slice into 1/2" thick rounds. Cut the rounds into 1/2" finger-shaped pieces. In a large bowl, toss potatoes with oil and spices.
On a baking sheet, spread the fries in a single layer and roast, stirring every 10 minutes until browned and tender; about 30-35 min. Remove from oven, transfer to platter or bowl and squeeze lime juice over top.
Dessert Variation:
Ingredients:
2 Sweet Potatoes
2 TBSP Coconut Oil, melted
Cinnamon
Method:
Follow above instructions, but toss potatoes with coconut oil and sprinkle with cinnamon. I recommend lining the baking sheet with parchment paper or foil to prevent fries from sticking.
Warning: Sweet Potato Fries are nearly as addictive as crack. Eat at your own risk and do NOT overdose! While they are Paleo-friendly, they are also a high-density carb. They are great as a post-workout snack or on occasion, but can be over-consumed!
Sweet Potato Fries
Ingredients:
2 Sweet Potatoes
1 TBSP Olive Oil
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/4 tsp Sea Salt
Juice of 1/2 lime
Method:
Preheat oven to 425 F. Wash and dry potatoes. With skin on, slice into 1/2" thick rounds. Cut the rounds into 1/2" finger-shaped pieces. In a large bowl, toss potatoes with oil and spices.
On a baking sheet, spread the fries in a single layer and roast, stirring every 10 minutes until browned and tender; about 30-35 min. Remove from oven, transfer to platter or bowl and squeeze lime juice over top.
Dessert Variation:
Ingredients:
2 Sweet Potatoes
2 TBSP Coconut Oil, melted
Cinnamon
Method:
Follow above instructions, but toss potatoes with coconut oil and sprinkle with cinnamon. I recommend lining the baking sheet with parchment paper or foil to prevent fries from sticking.
Monday, November 29, 2010
Leftover Turkey Scramble
I have an entire menu to post from Thanksgiving. I managed to keep it entirely Paleo and it was delightful. I really didn't miss any of items I omitted because the rest was so good! That said, I still have a refrigerator full of turkey and you probably do as well. I made a great breakfast scramble with it. Here's what it takes to serve 4.
Ingredients:
4 oz roasted turkey breast, chopped
8 eggs, beaten
2 TBSP green onions, chopped
2 TBSP olive oil
4 oz mushrooms, sliced
4 slices bacon
1 cup raw spinach
Sea salt to taste
Black pepper to taste
Method:
Pan fry bacon until almost crisp. Blot with paper towel to remove grease and coarsely chop. Pour out bacon grease and add olive oil to pan. Saute turkey, green onions, mushrooms, and spinach until spinach and mushrooms are wilted. Remove from pan, set aside. Pour eggs into pan and scramble. Just before they are done, add in all remaining ingredients. Salt and pepper to taste.
Ingredients:
4 oz roasted turkey breast, chopped
8 eggs, beaten
2 TBSP green onions, chopped
2 TBSP olive oil
4 oz mushrooms, sliced
4 slices bacon
1 cup raw spinach
Sea salt to taste
Black pepper to taste
Method:
Pan fry bacon until almost crisp. Blot with paper towel to remove grease and coarsely chop. Pour out bacon grease and add olive oil to pan. Saute turkey, green onions, mushrooms, and spinach until spinach and mushrooms are wilted. Remove from pan, set aside. Pour eggs into pan and scramble. Just before they are done, add in all remaining ingredients. Salt and pepper to taste.
Tuesday, November 23, 2010
Spiced Zucchini with Bacon and Walnuts
Another experimental recipe that turned out pretty well. Next time I make it, I will add onions and possibly replace the garlic powder with fresh chopped garlic. Just a couple suggestions!
Ingredients:
2 medium zucchini, sliced
4 slices thick cut bacon, chopped
1/4 Cup walnuts
1 TBSP olive oil
1/4 tsp thyme
1/4 tsp all spice
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder
Method:
In medium skillet, over medium heat, cook bacon to your liking (I made mine almost crisp). Meanwhile, combine all spices in small bowl. In mixing bowl, combine zucchini and walnuts and coat with olive oil. Then coat evenly with mixed spices. Once bacon is done, add in zucchini, walnuts, and spices and saute until zucchini is soft.
Ingredients:
2 medium zucchini, sliced
4 slices thick cut bacon, chopped
1/4 Cup walnuts
1 TBSP olive oil
1/4 tsp thyme
1/4 tsp all spice
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder
Method:
In medium skillet, over medium heat, cook bacon to your liking (I made mine almost crisp). Meanwhile, combine all spices in small bowl. In mixing bowl, combine zucchini and walnuts and coat with olive oil. Then coat evenly with mixed spices. Once bacon is done, add in zucchini, walnuts, and spices and saute until zucchini is soft.
Friday, November 19, 2010
Robb Wolf's NorCal Margarita
Recipe and info taken from The Paleo Solution, by Robb Wolf.
Ingredients:
2 shots of 100% agave tequila
Juice and pulp from one lime
Ice
Soda Water, to taste
Method:
Mix tequila and lime juice/pulp. Add in ice and shake it like a polaroid picture. Top it off with a splash of soda water; or more than a splash if you need to dilute it down a bit. Enjoy!
Reasons why this drink rocks:
1. Agave Tequila is delicous.
2. Tequila is fermented agave juice. This means it is gluten and starch-free. Gluten and starch = bad. Gut irritant; causes inflammation. None of us should touch the stuff.
3. Lime juice blunts the insulin response of the alcohol, maintaining your precious and hard-earned insulin sensitivity.
The lime juice also provides a net alkaline load when it gets to the blood stream, which is a good thing. Most other foods provide a net acid load, and it’s nice to balance that out.
4. The carbon dioxide bubbles in the soda water help get the ethanol into your blood more quickly. This has the practical effect of allowing you to drink a bit less for the same effect.
Ingredients:
2 shots of 100% agave tequila
Juice and pulp from one lime
Ice
Soda Water, to taste
Method:
Mix tequila and lime juice/pulp. Add in ice and shake it like a polaroid picture. Top it off with a splash of soda water; or more than a splash if you need to dilute it down a bit. Enjoy!
Reasons why this drink rocks:
1. Agave Tequila is delicous.
2. Tequila is fermented agave juice. This means it is gluten and starch-free. Gluten and starch = bad. Gut irritant; causes inflammation. None of us should touch the stuff.
3. Lime juice blunts the insulin response of the alcohol, maintaining your precious and hard-earned insulin sensitivity.
The lime juice also provides a net alkaline load when it gets to the blood stream, which is a good thing. Most other foods provide a net acid load, and it’s nice to balance that out.
4. The carbon dioxide bubbles in the soda water help get the ethanol into your blood more quickly. This has the practical effect of allowing you to drink a bit less for the same effect.
Bomb-diggity Chicken
This recipe was taken from Crossfit Verve's website. They borrowed it and modified it from Everyday Paleo. It's super easy and absolutely de-lish, so I'm calling it the bomb-diggity. Enjoy!
Ingredients:
One whole chicken or 5 lbs of chicken breast (I used boneless, skinless chicken breast)
1 cup chicken broth
1 white onion, sliced
1 tsp paprika (I modified to 2 tsp because I heart paprika)
1 tsp cayenne
1 tsp white pepper
1 tsp poultry seasoning
1 tsp garlic powder
Method:
Mix all spices thoroughly. Rinse and pat chicken dry and rub on all sides until completely coated. Lay the onions on the bottom of a large Crock Pot. Place spiced chicken on onions and cover with broth. Set the Crock Pot on low for 5-6 hours and Viola!, Bomb-diggity Chicken.
Pairs nicely with one or five NorCal Margaritas. Recipe to follow.
Ingredients:
One whole chicken or 5 lbs of chicken breast (I used boneless, skinless chicken breast)
1 cup chicken broth
1 white onion, sliced
1 tsp paprika (I modified to 2 tsp because I heart paprika)
1 tsp cayenne
1 tsp white pepper
1 tsp poultry seasoning
1 tsp garlic powder
Method:
Mix all spices thoroughly. Rinse and pat chicken dry and rub on all sides until completely coated. Lay the onions on the bottom of a large Crock Pot. Place spiced chicken on onions and cover with broth. Set the Crock Pot on low for 5-6 hours and Viola!, Bomb-diggity Chicken.
Pairs nicely with one or five NorCal Margaritas. Recipe to follow.
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