Paleo diet

This sticky thread is for PALEO diet recipes!!

 

Baked Bananas


Ingredients:

• 1 medium ripe banana, cut in half lengthwise
• 2 tsp honey
• cinnamon

Directions:

Preheat oven to 400 degrees. Peel and cut bananas in half. Arrange banana in an oven safe dish or on tinfoil. Sprinkle with cinnamon and honey. Cover and bake for 10 to 15 minutes, depending on how soft you like them.

 

Garlic Shrimp

• 1 lb large shrimp, peeled and deveined (weight after you peel them)
• 6 cloves garlic, sliced thin
• 1 tbsp Spanish olive oil
• crushed red pepper flakes
• pinch paprika
• salt
• 1/4 cup chopped fresh herbs like cilantro or parsley
• Lime wedges for serving

In a large skillet, heat oil on medium heat and add the garlic and red pepper flakes. Saut* until golden, about 2 minutes being careful not to burn. Add shrimp and season with salt and paprika. Cook 2-3 minutes until shrimp is cooked through. Do not overcook or it will become tough and chewy. Add chopped fresh herbs and divide equally in 3 plates.

 

Turkey Taco Lettuce Wraps
Ingredients:

• 1.3 lbs 99% lean ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 3/4 cup water
• 4 oz can tomato sauce
• 8 large lettuce leaves from Iceberg lettuce
• (optional) 1/2 cup shredded reduced fat cheddar - (7 pp)

Directions:

Brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with your favorite taco fixins! With the cheese, 2 wraps are 7 pp (toppings extra).

 

Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp


Ingredients:

• 1 1/2 teaspoons olive oil
• pinch crushed red pepper flakes
• 4 oz peeled and deveined shrimp
• 2 cloves garlic, sliced thin and devided
• 1 medium zucchini, spiralized
• pinch salt and fresh black pepper
• 1/4 lemon
• 1/4 cup halved grape tomatoes

Directions:

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.

​

Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

 

Paleo Brownies

1 cup almond butter
1/3 cup maple syrup
1 egg
2 tablespoons ghee (clarified butter) - see instructions below on how to make
1 teaspoon vanilla
1/3 cup cocoa powder
1/2 teaspoon baking soda

Preheat oven to 325. Whisk ingredients together. Pour into 9 inch baking pan. Bake 20-25 minutes.


Clarified butter:

To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. The top layer is a white foam or froth (the whey proteins) and should be skimmed off with a spoon. The milk solids will drop to the bottom of the saucepan and form a milky layer of sediment. What is left in the middle is a pure golden-yellow liquid called clarified butter. When you have skimmed all the white foam from the surface of the clarified butter, and it has stopped bubbling, remove the saucepan from the heat. Let the butter sit a few minutes to allow the milk solids to further settle to the bottom, and then strain the mixture through a fine sieve or a cheesecloth-lined strainer. The liquid collected is the golden-yellow clarified butter (butterfat) that can be covered and stored several months in the refrigerator. Chilled clarified butter does become grainy.

​

 

Spicy Homemade Ketchup

1 12 ounce can tomato paste
1 cup water
2 teaspoons vinegar
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon garlic powder

Mix ingredients in sauce pan and bring to a boil. Reduce heat and stir frequently. Tranfer to glass jar and cool before serving.

 

Banana Pancakes:

[h=3]Ingredients[/h]Serves 1

• 1 banana, mashed
• 1 free-range egg

• 1 tsp of coconut, shredded
• 1 tsp cinnamon
• Vanilla Extract, dash (Optional)

[h=3]Directions[/h]

1. Mash one whole banana and lightly beat with an egg.2. For extra flavor, add coconut chips, vanilla extract (just a dash) and cinnamon.
3. Pour this mixture into a frying pan and cook as you would a regular pancake.

 

Spinach Garlic Meatballs

Ingredients

Serves 2​

• 1-2lb lean ground beef or turkey
• ¼ cup dehydrated onion
• 10 oz chopped spinach, thawed and drained of all liquid

• 2 tbsp garlic, minced
• Pepper and herbs

Directions
1. In a large bowl, combine lean ground beef with chopped spinach, dehydrated onion, and garlic
2. Mix all ingredients until thoroughly combined
3. Season mixture with pepper and herbs to taste

4. Divide batch and roll into balls, placing each one inch apart on a non-stick cookie sheet or muffin tin.
5. Bake at 350°F for 30 minutes or until cooked

 

ENERGY BARS

Ingredients

• 1 cup almonds
• 1 cup dried cranberries
• 1 cup pitted dates
• 1 tbsp unsweetened coconut flakes
• 1/4 cup mini dark chocolate chips

Instructions

• Combine all of the ingredients in a blender or food processor. Pulse a few times to break everything up. Then blend continuously until the ingredients have broken down and start to clump together into a ball.
• Using a spatula to scrape down the sides, turn out the mixture onto a piece of wax paper or plastic wrap. Press into an even square and chill, wrapped, for at least an hour. Cut into desired size of bars, wrapping each bar in plastic wrap to store in the fridge.

 

Turkey Pesto Meatballs

Ingredients

• 2 lbs. ground turkey
• 1/2 cup almond flour
• 1/2 cup pesto
• 2 egg whites
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper

Instructions

• Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and then place a wire cooling rack on top of the baking sheet. Coat the wire rack well with coconut oil spray.
• In a large bowl, mix together all of the ingredients. Roll the mixture into small balls using your hands and place on the wire rack. Bake for 20-25 minutes until cooked through.

 

Roasted Paleo Citrus and herb chicken

Ingredients

• 12 total pieces bone-in chicken thighs and legs
• 1 medium onion, thinly sliced
• 1 tbsp dried rosemary
• 1 tsp dried thyme
• 1 lemon, sliced thin
• 1 orange, sliced thin

For the marinade

• 5 tbsp extra virgin olive oil
• 6 cloves garlic, minced
• 1 tbsp honey
• Juice of 1 lemon
• Juice of 1 orange
• 1 tbsp Italian seasoning
• 1 tsp onion powder
• Dash of red pepper flakes
• Salt and freshly ground pepper, to taste

Instructions

• Whisk together all of the marinade ingredients in a small bowl. Place the chicken in a baking dish (or a large Ziploc bag) and pour the marinade over it. Marinate for 3 hours to overnight.
• Preheat the oven to 400 degrees F. Place the chicken in a baking dish and arrange with the onion, orange, and lemon slices. Sprinkle with thyme, rosemary, salt and pepper. Cover with aluminum foil and bake for 30 minutes. Remove the foil, baste the chicken, and bake for another 30 minutes uncovered, until the chicken is cooked through.

 

Balsamic Chicken with Roasted Tomatoes

Ingredients

• 2 chicken thighs, bone-in
• 1 cup mushrooms, chopped
• 1/2 medium onion, chopped
• 1-2 tbsp extra virgin olive oil
• 3 tbsp balsamic vinegar
• Salt and pepper, to taste
• 1 pint cherry tomatoes
• 1 tbsp honey
• Fresh parsley, for garnish

Instructions

• 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.
• While the tomatoes are roasting, heat one tablespoon of olive oil in a large pan over low heat. Add the onions and mushrooms and cook for 10-12 minutes to soften and caramelize, stirring regularly. Clear a space for the chicken.
• Season the chicken with salt and pepper and then place it in the pan. Add the balsamic, reduce the heat to low, and cover. Simmer for 15 minutes or until the chicken is cooked through. Every 5 minutes or so, spoon the sauce in the pan over the chicken.
• To assemble, divide the tomatoes between two plates. Place one chicken thigh on each and then spoon the onions, mushrooms, and pan drippings over the chicken. Garnish with parsley.

 

I made these today. I highly recommend them. They are delicious!!!

 

RAW BROWNIE BITES

Ingredients

• 1 1/2 cups walnuts
• Pinch of salt
• 1 cup pitted dates
• 1 tsp vanilla
• 1/3 cup unsweetened cocoa powder

Instructions

• Add walnuts and salt to a blender or food processor. Mix until the walnuts are finely ground.
• Add the dates, vanilla, and cocoa powder to the blender. Mix well until everything is combined. With the blender still running, add a couple drops of water at a time to make the mixture stick together.
• Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm. Store in an airtight container in the refrigerator for up to a week.

 

MOLTEN CHOCOLATE LAVA CAKES

Ingredients

• 4 oz. dark chocolate
• 3 tbsp coconut oil
• 2 eggs
• 2 tbsp honey
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 tbsp almond flour
• 1 tbsp cocoa powder

Instructions

• Preheat the oven to 375 degrees F. Prepare four ramekins with coconut oil spray. Dust with cocoa powder.
• Melt the chocolate and coconut oil in a large bowl in the microwave. Stir to combine and set aside.
• In a separate bowl, combine the eggs, honey, vanilla, and salt. Mix with a hand blender for 4-5 minutes, until frothy. Gently stir in the melted chocolate. Sift the almond flour and cocoa powder over the top and fold all of the ingredients together.
• Divide the batter equally among the four ramekins. Place on a baking sheet and put into the oven. Bake for 10-12 minutes until set. Serve warm.

 

CHOCOLATE CHIP BARS

Ingredients

• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp vanilla
• 2 large eggs
• 1 tbsp almond milk
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup
• 1/2 cup chocolate chips

Instructions

• Preheat oven to 350 degrees.
• In a large bowl, mix together the flour, baking soda, and salt.
• In a separate bowl, mix together the vanilla, eggs, almond milk, oil, and syrup. Then add to the dry ingredients and stir well with a hand mixer. Fold in the chocolate chips with a spatula.
• Pour mixture into greased 8x8 baking pan, smoothing out to even. Bake for approximately 20 minutes or until the top is golden brown.

 

Julian Bakery

http://www.julianbakery.com/