Sunday, May 20, 2012
   
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Paleo Recipes

P1010565

CAULIFLOWER RICE will become a main staple on the Paleolithic food intake. Cutting out carbohydrates such as rice and pasta will make room for shredded, sauteed cauliflower to take it's place. It works perfectly as a "bed of rice" under coconut crusted salmon or under buffalo chili. You can either shred it with a cheese shredder or use your food processor to grind it up raw. I grind up the whole head and have it ready in the refrigerator to supplement any meal. Saute it in either butter or coconut oil and add your favorite herbs such as garlic, onions, basil, whatever you like. Use it wherever you used rice or pasta before. We even used it in sushi rolls with great success.

 
P1010570

COCONUT CRUSTED SALMON is a simple and fast meal. Saute 1/4 cup finely shredded coconut in butter. Place salmon in a baking dish and cover with the buttered coconut. Bake for approximately 20-25 minutes depending on size of fillet. While cooking, steam up your favorite non-starchy vegetable (broccoli is excellent with this meal) and drizzle in butter. YUM!
P1010572

STUFFED PEPPERS are another wonderful and simple meal. Different colored peppers are fun to use to make the dish interesting. Core and cut 3 peppers in halves. We use 1 lb. ground buffalo meat (remember, use only 100% grass-fed meats) and mix it with chopped onions, garlic, roma tomatoes and basil. Add fresh ground pepper and celtic salt. Use a can of organic tomato sauce reading the label to make sure there is no added sugar. Stuff the peppers with the prepared meat and top with sauce. Bake at 350 degrees for one hour. You can either add the shredded cauliflower into the meat or serve the peppers over the cauliflower rice.
P1010568 KALE is one of the most nutritious greens you can eat. I steam two bunches at a time to have ready for any meal. We mostly use it for breakfast and I just pull it out of the container and put it on the plate as a base for everything else. Example below. You want to cut the center stem out and cut into bite size pieces and steam for 3 minutes.
P1010574 BREAKFAST consists of a hard boiled egg, kale with nuts and any 100% grass-fed meat in a 2-3 oz. size. This is half of a buffalo burger. The meat can be cooked in coconut oil with enough to drizzle over the whole plate. I find it funny that people always say they can't imagine eating meat for breakfast when sausage, bacon and steak are commonly served in the morning.
P1010576 LUNCH can be any greens smothered in goodies like olives, avocado, tomato, green onions and goat cheese. Always add 2-3 oz of meat or wild caught salmon and drizzle that wonderful coconut oil on the top.
P1010566 SNACKS can consist of soaked and dehydrated nuts and seeds. We picked up a dehydrator for $15 on Craig's list, never been used. Nuts and seeds need to be soaked (6-8 hours) to eliminate phytic acid, something that prevents minerals from absorbing into our bodies. The dehydrator puts the crisp back into them but be warned, they are so yummy, it's hard to stop eating them.
P1010567 BUFFALO JERKY is another snack to have around for in between meals. You can use a pot roast cut of meat (1-1 1/2 lbs) and slice it while still frozen to help make nice, even slices (about 1/8 inch). Marinate the slices in a mixture of 1/4 cup tamari and  1/4 cup water, 2 cloves garlic (diced), 1 scallion (diced), 1 TBS. apple cider vinegar, 1/2 tsp. red pepper flakes, and ground pepper. Place the meat in a zip lock bag with the marinate and let sit in refrigerator for 4-6 hours, no longer. Place on dehydrator and dry for 4-6 hours depending on thickness of slices.
P1010608 CHILI SERVED WITH CABBAGE is an excellent combination and cabbage has more Vitamin C per volume than oranges. Brown 1 lb. 100% grass-fed ground meat (I use buffalo). Add 1 medium chopped onion, 3-4 cloves minced garlic, and 1 tsp. basil. Saute till onions soften. Add one can organic tomato sauce (make sure there is no added sugar), 1 tsp. onion powder, 1tsp. garlic powder, 2 TBS. chili powder and fresh ground pepper. Optional is 1 cup broth for a thinner sauce. Let simmer for 45 minutes. Steam cabbage for 12 minutes. Melt coconut oil over the cabbage before topping with the chili. These tastes together are outstanding.