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24 responses to “Recipes

  • Jeff

    Sliced apples dipped in almond butter. Mmmmmm… awesome dessert!

  • Steph F.

    For pasta lovers, here’s a great alternative for your cravings: spaghetti squash!
    You can google it for different ways to cook it.
    I personally cut it in half and cook it in the oven for 45-50 min.

    I also made a good basic tomato sauce with only fresh tomatos, garlic, olive oil and S&P. You can freeze it in Ziploc. For the recipe:
    http://www.ricardocuisine.com/recettes/3713-sauce-tomate-avec-tomates-fraiches-sans-machine/en

    Add some veggies and meat to it and put it on your spaghetti squash, its delicious!

    Enjoy!

  • Tracy S

    I like these for an occasional breakfast alternative – or even just an afternoon snack sometimes.

    Banana & Flaxseed Pancakes

    1 mashed banana
    2 tbsp almond butter
    1 ½ tbsp ground flaxseeds
    1 egg

    Just combine the ingredients, add a bit of oil to the pan, and pour it in. They have a great flavour, so you don’t need the syrup! Yum!
    (there are other versions out there, including one without the flaxseed, and others made with Almond flour, so do some experimenting – or searches)

  • kerry

    Quick question…

    Is Mrs.Dash considered Paleo? I have read online that it is, but thought that i would check. it’s an easy seasoning when you’re pressed for time. 🙂

  • krista

    i made a soup the other day that i think turned out quite well…i like thick and/or creamy soups but seeing as no dairy i improvised..

    1 cauliflower (boiled and then blended to desired consistency)
    1 leek, chopped
    1 of each yellow and red peppers
    a bit of chopped garlic
    cumin to desired taste
    protein of choice – i put in shrimp
    i had also added 2 tsp powdered kelp, but it made it a bit too salty for my taste

    simmer about 1/2 hour

    i think i’ll try a seafood chowder next using the cauliflower base

  • Tracy S

    Here is another soup recipe that I really liked. Made it a couple of times before, and now with the cooler temps, I’m ready to enjoy some hot soup for lunches again! It’s quite easy too!

    CURRIED CARROT and APPLE SOUP
    —————————–
    2 tsp oil
    1 tbsp curry powder (I used alot less, as it can get pretty spicy)
    1 1/4 lb carrots, chopped
    1 large onion, chopped
    1 tart cooking apple, chopped
    3 cups chicken stock
    pepper

    Heat oil in large heavy fry pan
    Add curry powder and fry 2-3 mins. Add carrot, onion, apple and stir well til coated with curry powder.
    Cover the pan and cook 15 over low heat, shaking pan or stir occasionally til veggies are soft.
    Spoon into food processor, add half the stock. Process until smooth.
    Return to pan and pour in remaining stock. Bring to a boil, adjust seasoning and serve!.

    Optional: Add 2 tsp grated fresh ginger for extra zing; add carrot curls for garnish.

  • Jeff

    PALEO FUDGE

    1 can of unsweetened coconut milk
    
1 cup almond butter

    dash of salt

    3 tsp vanilla
    3 cups crushed pecans
 (crush ’em good)
    1/2 cup of finely shredded coconut (may need sifting – the finer the better!)

    Boil the milk and coconut until the coconut is not longer visible. Add salt, vanilla and almond butter. Bring to a boil and reduce heat. Add in pecans and stir til thickens. Poor into wax paper lined pan. Chill for 24 hrs to set. Serve COLD!!

  • rob w

    http://www.njamworld.com/2009/12/01/paleo-banana-bread/

    this was Mark’s link from the other day. I just made it and it was great. I did not have any vanilla but I added some non sweetened coconut, 1 diced apple and some cinnamon.

  • krista

    anybody have any good casserole or chunky soup / stew recipes? this cooler weather has me craving warm meals instead of cold salads

    • Chantal L

      I did my own stew last weekend… you pretty much trow anything in the slow cooker: beef chunks, carrots, turnip, zucchini and onions! You just have to brown the beef chunk before putting them in the slow cooker so it doesn’t loose its juices.
      For the sauce, I put tomato paste and beef broth, pepper and whatever spice you have.I usually put parsley or bay leaves. To thicken the sauce I used coconut flour because it is what I had handy, but it doesn’t desolve good… so next time I make it I’ll try to find a good flour substitute. It was pretty good tho!!!

  • Steph F.

    I just find out that there is a lot of all natural products at costco, like guacamole, marinara sauce, tomato paste and biologic chicken broth if you don’t have time to make it yourself.

    Also, I made some Paleo crackers to eat with guacamole and Paleo dips, thanks to Joanna for the great idea 🙂 :
    http://cavemanfood.blogspot.com/2009/04/grain-free-almond-crackers.html

  • Mel

    I tried these this weekend and they were pretty good!
    Paleo Banana Pancakes:
    2 ripe bananas
    1 egg
    1 heaping tbsp of Almond butter

    Mash the bananas then add the egg and nut butter. Mix well.
    Heat your preferred oil in a frying pan on med-high.
    Drop in enough batter to make a small pancake (these don’t flip well if over 2-3”)
    Let cook for about 1-2mins on each side until browned.

    You can top these with berries, cinnamon, sliced bananas…use your imagination!

    Surprisingly fluffy!

  • Chantal F

    These are also addicting…

    2 c. walnuts
    1/2 c. cocoa
    1 c. Medjool dates (currently available at Costco, SuperStore and Sequoia), during the rest of the year Sequoia only…
    coconut flakes (optional)

    In a food processor, chop 1 c. of walnuts.
    Then add the dates (remove pits first) and cocoa.
    Add remaining walnuts, blend.
    Make little balls, I roll them in coconut so they look better 🙂

    I keep them in the freezer. They are great when your craving something sweet!

  • Gillyon

    Apple, Butternut Squash & Bacon Hash
    2 cups diced butternut squash
    1 1/2 cups diced tart apples (about 2 medium sized apples)
    1/2 of large a onion chopped
    4-5 strips of bacon
    1/4 cup chopped scallions
    2 Tbls olive oil, coconut oil or ghee
    1/2 tsp coarse ground salt (or to taste)
    1/ tsp fresh cracked pepper (or to taste)

    Preheat the oven to broil
    After prepping the ingredients, heat a large skillet over a medium heat.
    While the skillet is heating up, spread the diced butternut squash out evenly onto a parchment paper lined cookie sheet. Place under the broiler. Check and flip/stir the squash every 3-5 min till it just starts to brown in spots. Watch that it doesn’t burn to much. Remove from the oven. Alternatively, you could cook the squash in the skillet. I liked the flavor and lightness that the baked squash added to the dish though.
    Add the oil to the skillet and then the chopped onions (not the scallions), cook until they just start to caramelize then remove from the pan.
    Cut the bacon/side pork into bite size pieces OR coarsely chop the pecans. Cook the bacon in the pan until cooked to your liking.
    If you feel there is to much fat left in the pan (for your taste) pour some of it out into a dish. Then add all the ingredients together except the scallions… the squash, apples, cooked onion, and the bacon. Continue to cook and stir the hash until the apples just begin to soften. It helps to spread the hash evenly around the pan, then let it sit for a monemt before continuing to flip/stir it around again. This will help it to ‘brown’ instead of steam itself, which could result in a soggy hash.
    Remove from the heat, add the scallions coarse salt and cracked pepper to taste.

  • Wendy

    You are here: Home / Crock Pot / CrockPot Pulled Pork
    CrockPot Pulled Pork
    APRIL 23, 2011 BY GEORGE BRYANT 87 COMMENTS

    37
    So this was my first ever attempt at pulled pork and ever slow cooking anything, who needs a smoker when you have a crock pot. This was absolutely amazing and I have eaten a lot of pulled pork, this with my Beasty BBQ Sauce and its delicious. I almost ate 2 lbs of this pork by myself. Hope you enjoy.

    Servings: 6-8
    Prep Time: 10 Minutes
    Cook Time: 8-10 Hours
    Tools you may Need:
    Crock Pot
    Mixing Bowls
    Ingredients:
    4 Lb bone in pork shoulder
    4 Tbsp Smoked Paprika
    2 Tbsp Sea Salt
    2 Tbsp Chili Powder
    2 Tbsp Ground Cumin
    1 Tbsp Ground Black Pepper
    1 Tbsp Dried Oregano
    1 Tbsp Ground White Pepper
    2 Tsp Cayenne Pepper
    1 Full batch of my Beasty BBQ Sauce
    Process:

    Mix all of the above ingredients except the pork shoulder and the BBQ sauce in a small mixing bowl, mix it all well making your spice rub
    Massage the spice rub all over the meat in every crevice you can find
    Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours, I did mine overnight. You can refrigerate this for up to 3 days
    Unwrap the roast and place it in your crock pot, add 1/4 Cup of water and turn your crock pot on low and cook for 8-10 hours until the meat is fork-tender
    Transfer your roast to a cutting board and discard all the liquid in your crock pot
    Pull the meat apart by tearing the meat into thin shreds with two forks or your fingers
    Place all the shredded meat back in the crock pot and toss with a full batch of my Beasty BBQ Sauce and heat on low for 60 minutes until hot.
    Serve and enjoy

    You are here: Home / Condiments/Sauce / Beasty BBQ Sauce
    Beasty BBQ Sauce
    JUNE 8, 2011 BY GEORGE BRYANT 50 COMMENTS

    I have been meaning to get around to making my own BBQ Sauce to use for all the different BBQ Proteins I make and finally accomplished that goal, deliciously. Lots of props to Son of Groks Zesty BBQ Sauce I used for sometime but now I have my own Beasty BBQ Sauce. First stop for this sauce, an amazing Crock-pot BBQ Beef recipe I got from my awesome and motivating friend Big Tim. Feel free to get creative with this sauce, use it on fish, chicken, beef, eggs or any other Caveman creation you can come up with. Enjoy

    Servings: Makes 4 Cups
    Prep Time: 15 Minutes
    Cook Time: 60 Minutes
    Tools you may Need:
    Sauce Pan
    Food Processor
    Kitchen Knives
    Ingredients:
    3 Tomatoes, Diced
    1 White Onion, Diced
    4 Cloves of garlic, Diced
    1 6 Ounce can of Tomato Paste
    1 Cup Beef Stock
    2 Tbsp Dijon Mustard
    2 Tbsp Apple Cider Vinegar
    1 Tbsp Extra Virgin Olive Oil
    2 Tbsp Sweet Paprika
    1 Tsp Sea Salt
    1 Tsp Cayenne
    For sweetness add 1 Can of diced pineapple
    Process:
    Combine all ingredients above in a sauce pan and place on stove over medium heat stirring frequently
    Once your sauce starts to boil, reduce heat to low, cover, and simmer for 60 minutes
    Once your sauce has simmered, turn off the heat and pour your sauce into a blender or food processor and run until you get a nice smooth sauce consistency
    Return to the pan to keep warm or place on the food of your choice
    Store in the refrigerator
    Enjoy

  • Michelle

    Made these today – yummy!

    Sweet Potato Chai Muffins

    Prep time: 25 mins

    Cook time: 30 mins

    Total time: 55 mins
    Serves: 12

    Ingredients
    •1 large sweet potato or yam, cut in half lengthwise
    •1 banana, peeled
    •2 chai tea bags (no sugar added)
    •3 eggs
    •⅓ cup pecans
    •⅓ cup flax seed meal
    •⅓ cup coconut oil, melted
    •3 tablespoons coconut nectar (or other sweetener – add more if you want sweeter muffins)
    •1 teaspoon vanilla extract
    •1 teaspoon baking powder
    •½ teaspoon cinnamon
    •¼ teaspoon baking soda
    •pinch of salt
    •3-4 tablespoons coconut crystals (to garnish muffins)

    Instructions
    1.Preheat oven to 405 degrees. Cut sweet potato in half, place on baking sheet, and bake for 20-25 minutes, until super soft. Remove skin.
    2.Reduce oven temperature to 375 degrees.
    3.Place soft sweet potato and banana in the food processor and puree. Then add chai tea herbs from two bags (discarding the chai bags), pecans, flaxseed meal, baking soda and powder, and cinnamon. Puree until completely broken down and smooth.
    4.Then add the wet ingredients: coconut oil, eggs, coconut nectar, and vanilla extract.
    5.Puree until smooth.
    6.Line muffin tin with paper or silicone liners and use an ice cream scoop to scoop out and pour ingredients into each cup. The ice cream scoop keeps the muffins equal in size.
    7.Sprinkle each muffins with a bit of coconut crystals.
    8.Bake muffins for 25-30 minutes or until you poke them with a toothpick and it comes out clean.
    9.Let muffins cool before consuming, it helps the muffins meld together a bit more.

    Notes

    This made a little over 12 muffins.

    Reference: Paleomg

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