Bacon Wrapped Steak Cubes

This is another recipe so simple it doesn't need a post, but here you go becauseit is so delicious!

Ingredients

• Steak, cut into 1-2" cubes
• Bacon

Instructions

1. Wrap bacon around the steak cubes
2. Cook steak to desired temperature.
3. Serve and Enjoy!

High Protein Chicken Pizza

Ok, so this is more like a chicken parm recipe, but we originally found it label as "Pizza"

Ingredients

• 2 Pounds boneless chicken breasts
• 24 oz tomato puree
• 8 oz fresh mozzarella (optional)
• 2 Tablespoons Olive Oil
• Garlic, Salt and Pepper
• Red pepper flakes, Oregano
• Pizza toppings of choice cut to bite sized pieces (peppers, mushrooms, sausage, pepperoni, sardines, etc.)

Instructions

1. Preheat oven to 400 degrees
2. With meat mallet, pound the chicken flat to under 1/2 inch thick (Do you like New York or Chicago style pizza?)
3. Lay flat on baking sheet.  Brush on olive oil and sprinkle on garlic, salt and pepper.  Cook for 15 minutes.
4. Warm sauce on low, adding garlic, salt, pepper, oregano, red pepper flakes to taste.
5. Saute pizza toppings for 5 minutes with olive oil.
6. Remove chicken from oven, cover with sauce, pizza toppings and mozzarella.  Cook for 10 minutes.
7. *Adjust time based on thickness of chicken (these times are based off 1/2 inch thick chicken)
8. Serve and Enjoy.

Paleo Dutch Babies

A varitation to the Paleo Pancakes

Ingredients

• 7 oz coconut milk (1/2 can)
• 4 eggs
• 2 Tablespoons coconut flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder (or soda, one of these is ok, I can't remember which right now)
• 1/2 teaspoon cinnamon
• 2 Tablespoons coconut oil

Instructions

1. Preheat 10" cast iron skillet at 450 degrees
2. After 10 minutes remove from oven and coat with the coconut oil
3. Reduce heat to 425 degrees
4. In a blender, mix all other ingredients.  Pour into the skillet.
5. Cook for 20 minutes, or until slightly brown.
6. Serve and Enjoy!

Ketchup

Ingredients

• 1 small can (12 oz) of plain, sugar-free tomato sauce
• 1 small can (6 oz) tomato paste
• 2 tsp vinegar (apple cider was used by the original poster)
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• a pinch of ground cloves
• 1/4 tsp allspice

Instructions

1. Combine all ingredients in a small sauce pan and simmer for 10-15 minutes.
2. Let cool and transfer to container and then into fridge.
3. Enjoy!

Coconut Clam Chowder

Since I like New England Clam Chowder, I tried making a variation of this.  I made a few mistakes (8 oz in a cup not 16) and the recipe will take some tweaking (amount of coconut flour) but over all it was pretty good and tasty.

Ingredients

• 2 Tablespoons of coconut oil
• 1 medium onion, finely diced
• 2 celery stalks (I hate celery in my soups so I omitted)
• 1/2 C coconut flour (This may change in the future)
• 2 C chicken stock (careful of ingredients here as well, they like their HFCS)
• 2 (10-oz) cans of chopped clams in juice (careful of ingredients, some have sugar) (I also did 3 cans)
• 1 C coconut milk (http://www.tropicaltraditions.com/coconut_cream_concentrate.htm might be better)
• 2 bay leaves
• 1 pound of sweet potato, cut into 1/2 inch cubes
• salt and pepper

Instructions

1. Heat the butter in a large pot over medium-high heat.
2. Add the onion and celery and saute until softened, mixing often.
3. Stir in the coconut flour to distribute evenly.
4. Add the stock, juice from 2 cans of chopped clams (reserve clams), coconut milk, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
5. Add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
6. Serve and Enjoy!

Green Curry

Ingredients

• 1lb of meat of choice (Chicken, beef, fish, shrimp)
• 2 cloves of Garlic
• 2 -2 1/2 cups chopped veggies – 4 veggies of your choice (Broccoli, Water Chestnuts, Onion, Green bell peppers and Bamboo shoots are good staples here) (I also use about 4 cups)
• 1 tablespoon chopped fresh ginger
• 1 container of Thai Kitchen green curry paste
• 2 cans coconut milk
• Coconut oil
• fresh cilantro (garnish)
• lime (garnish)
• 1 Head of Cauliflower
• salt

Instructions

1. Cut meat into strips.  Heat oil and garlic in a pan.  Cook chicken thoroughly.  Set aside.
2. Chop veggies into uniform bite size pieces.  In a medium saucepan sauté veggies in oil until softened approx 5 minutes.
3. Add ginger and curry paste and stir for a minute or two.
4. Add cans of coconut milk lay meat over top.
5. Cover and simmer on medium low for 5 minutes.
6. Boil cauliflower until well done; mash and season with salt and pepper. (See also, Cauliflower Rice)
7. Spoon Cauliflower into a bowl and top with the curry.  Sprinkle with cilantro and lime juice
8. Serve and Enjoy!

Adapted from Lindsay's post at CrossFit Queens.

Stuffed Peppers

Ingredients

• 4 red or green bell peppers, tops removed and cleaned of seeds
• 1lbs ground Beef/Pork/Veal
• 1 head Cauliflower
• 1 small onion
• (1/2 shredded parmesan)
• 2 garlic cloves
• 1 tbs coconut oil
• 1 tsp red pepper flakes
• salt and pepper to taste
• 1 cup marinara sauce

Instructions

1. Boil cauliflower until well done; mash and season with salt and pepper. (See also, Cauliflower Rice)
2. Saute garlic, onion, and meat mixure in a flying pan with the coconut oil. 
3. Add meat mixure, (cheese) and pepper flakes to cauliflower.
4. Stuff peppers with mixure tightly. Bake for 40 min at 350 degrees.
5. Warm sauce on stove. After 40min remove from oven and top with sauce.
6. Serve and enjoy!

Fish Curry

This one is really tasty

Ingredients

• 1 lb White fish (tilapia, flounder, shrimp, scallops)
• 1 head cauliflower (pieces)
• 2 cups broccoli (cut into bite size pieces)
• 1 bell pepper (red or green), diced
• 1 medium onion, diced
• 1 clove garlic, minced
• 4-6 oz can water chestnuts
• 1 can Coconut milk
• 1 tbs coconut oil
• Salt and Pepper to taste
• Optional Spices: Tumaric, cumin, curry, ginger, garamasala (spicy), red pepper powder (spicy)

Instructions

1. Boil cauliflower until well done; mash and season with salt and pepper. (See also, Cauliflower rice)
2. On medium heat, in a large skillet sauté oil, garlic, onion, fish (will flake apart), salt and pepper until nearly cooked. Add broccoli, bell pepper and spices, stir.  Cover for 3 minutes. Add water chestnuts and coconut milk, bring to boil. Serve in bowl, skillet mixure over the cauliflower mash.
3. Enjoy!

Chili!

This will be another spice-it-how-you-want-it kinds of recipe.

Ingredients

• 24 oz can of Tomato Sauce (carefully of the ingredients)
• 1 can of stewed (diced, pureed, dealers choice) tomatoes
• 1-2 Green bell peppers
• 1.5 pounds of ground beef
• 1 large onion
• Cumin seed (or powder)
• Red Chili Powder
• salt and pepper
• Optional: Hot peppers

Instructions

1. Dice the onions and sautee the onions with the ground beef (browning them)
2. Dice up the green pepper(s) and sautee the peppers.
3. Put everything into a Crock Pot and use as much cumin seed, red chili powder salt and pepper as you would like.
4. Cook of low for a minimum of 2 hours.
5. Serve and enjoy!

WARNING!

When you are picking up food products that are packaged, be careful.  Read the directions and make sure there is no sugar, high fructose corn syrup, Xantham gum (it's corn), maltodextrin, dextrose, etc. etc.

So read your ingredients if you must buy a packaged item!

Chicken...It's what's for lunch!

Here is an easy lunch and it's made to order.  It's so simply, it really should not be on here.

Ingredients

• 1 package of chicken (Breasts, thighs, drumsticks, etc.)
• Spices
• Olive oil

Instructions

• Preheat oven at 350 degrees.  Place aluminum foil on a baking sheet.  Put your chicken on the baking sheet.
• Put spices of choice (salt, pepper, garlic powder, cumin, coriander, curry, red chili powder, paprika, dill seed, orange peel, pick what you want and as much as you want)
• Cook for 20-40 minutes depending on the cut.
• Serve and Enjoy!

Like I said, really easy.  Better yet, you now have lunch for a few days (unless you are like me and your next three meals of the day.)

Curried Butternut squash and Coconut Milk Soup

Ingredients

• 2 medium sized butternut squash (about 3 pounds)
• 2 Tablespoons olive oil (or coconut oil)
• 2 onions, finely diced
• 3 garlic cloves, minced
• 1 Tablespoon minced ginger (fresh is better than the powder)
• 1 Tablespoon curry powder or paste
• 4 cups chicken broth (water can be used as well.  Make sure you don't use "reduced sodium" because you end up adding the salt back in anyway.  And becareful of the ingredients!)
• 1 teaspoons salt
• 1 can can unsweetened coconut milk (14 oz)
• 2 Tablespoons lemon juice (optional)

Instructions

1. Preheat oven at 375 degrees.  Slice the squash in half and remove seeds.  Line a baking sheet with aluminum foil (easier to clean) and bake the squash for approximetely 45 minutes or until tender.
2. After the squash is cooked, put aside to cool.  While the squash is cooling, warm oil in a large pot.  Stir in onions, garlic, gingerroot and cook 5 minutes. Sprinkle on curry powder and cook 1 minute, tossing continuously.
3. Pour in the chicken stock and bring to a boil.
4. Mix in the squash and salt and bring to a boil again.
5. Pour in coconut milk and simmer 5 minutes. Stir in lemon juice.
6. Serve and Enjoy!

Cauliflower Rice

I love Indian and Thai cuisine, but as we know, the rice is not Paleo.  So here is a nice little "recipe" for trading out that rice.

Ingredients

• 1 head of Cauliflower
• Salt and Pepper

Instructions

1. Boil Cauliflower
2. Drain Cauliflower
3. Mash Cauliflower
4. Salt and pepper as desired.
5. Enjoy!

Coconut Flour Pancakes

Ingredients:

• 4 eggs
• 1/4 cup coconut flour
• 1/4 tsp vanilla extract
• 1 pinch nutmeg
• 1 pinch cinnamon
• 1/4 cup coconut milk (full fat)
• 1/2 banana OR 1/2 cup of unsweetened applesauce
• Fresh fruit of choice (blueberries or raspberries work great! Strawberries, Banana slices and blackberries work well also)

Instructions:

1. Mix these ingredients (mashing the banana with the batter) and let them sit for five minutes.
2. Oil or grease up your pan and heat over medium heat.
3. Pour about a 1/4 cup of batter for each crepe, allowing each side to brown before flipping it.
4. Serve and enjoy!

Important Ingredients

So there are a few ingredients that you may have to go out of your way to get.  I will update this list as I think of different ingredients.  I also suggest browsing the sites as tehre are other fun items available on each (stay way from the chocolate covered nuts!)

 

• Coconut Flour and Coconut Flakes
• Both can be found at http://www.tropicaltraditions.com/
• Almond flour (also Walnut flour) 
• This can be found at http://www.nuttyguys.com/ 
• For those of you in Dutchess or Ulster County, you can pick some up at Mother Earth and probably Nature's Pavilion, but it is expensive there.
• Coconut Oil
• Also at Tropical Traditions, but most any supermarket now carries it.  Also, I believe it can be found for cheap on http://www.amazon.com/
• Coconut Milk
• The kind in the can, the carton kind has added cane sugar.  And not the reduced fat kind either!
• This can be found at any supermarket.

Brooklyn Bridge Jumping

With the start of the blogging of HVCFer's I thought I would create my own.  However, I probably won't be giving you many insperational nuggets or rants on American stupidity.  Instead, being a cook that follows directions specifically, I am going to post recipes Sarah and I find and/or create that are Paleo and taste good.  If you find recipes that work, please send them my way and I will post them here.  Enjoy!