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!