Recipes from the Paleo community worth trying!
I will start adding recipe to this post every time I see something worth trying! If you decided to try one of these recipes, leave some feedback!
PALEO PANCAKE RECIPE
- 6 eggs
- 1 can coconut milk
- 2 Teaspoons vanilla
- 1/2 Tablespoon baking soda
- 1 Tablespoon honey
- 2 Teaspoons cinnamon
- 3/4 Cup coconut flour
Beat the eggs until they’re frothy. Mix the remaining ingredients together. Cook on a griddle (we use an electric griddle because that’s all we have right now, but cast iron would be ideal). When you pour the batter, try to keep the cakes small. If they’re difficult to flip, cook them a bit longer.
- 2 egg yolks
- 1 tsp mustard
- 3 tsp lemon juice
- 1/2 cup olive oil
- 1/2 cup coconut oil
- Baconnaise option: 1 cup liquid bacon fat in place of the olive and coconut oils
- Put the yolks in a bowl (blender, food processor) with the mustard, if using and 1 tsp lemon juice and mix those ingredients together;
- Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it;
- As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;
- When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper;
- Enjoy without guilt and put the store in the refrigerator!
Pumpkin Pie Coconut Milk Ice Cream with Chocolate Chunks and Almond Butter Swirl
Do you have some left over pumpkin puree, I do! Here’s an idea of what to do with it!
Ice cream maker recommended, but around it if you don’t have one – 20 minutes from start to finish with rich & creamy results. Or take a metal bowl: Fill it with the ice cream mixture, pop it in the freezer, and every 5 minutes or so, pull it out and give it a good stir.
- 1/2 can (~6oz) of organic canned pumpkin
- 1 can (~12oz) organic full-fat coconut milk (Native Forest organic full-fat coconut milk)
- Pinch each of cinnamon, nutmeg, and all spice (plus a little extra cinnamon for topping)
- 1/4 tsp pure vanilla extract
- 2 tsp succanat (this is essentially evaporated cane juice, a slightly better form of brown sugar)
- 1/4 tsp sea salt
- 4 tbsp almond butter
- 1oz unsweetened 100% chocolate (chopped up for topping) (Baker’s unsweetened 100% cacao chocolate or any 100% chocolate bars available or 99% cacao bar by Lindt).
Mix all ingredients except for almond butter and chocolate together in a bowl. Add to your ice cream maker and begin stirring. Continue occasionally stirring mixture every 30s or so until mixture reaches a firm consistency (about 10min). Remove the mixer and stir in almond butter.
Serve topped with cinnamon and chocolate chunks.
I will be getting my meat share soon, time to get prepared!
- 1.5 lb ground beef (90/10)
- 1/2 cup organic sour cream
- 1/2 of an 8oz can of organic tomato paste or 1/4 cup organic ketchup
- 4-5 cloves garlic (minced)
- 1/2 small white onion (diced)
- 3-4 medium fresh basil leaves (finely chopped)
- 2 eggs
- Fresh ground black pepper
- Pinch sea salt
Dark Chocolate Banana Bites
- 2 Bananas
- 5 Eggs
- 3/4 C coconut oil
- 1/2 C maple syrup
- 1 Tbsp vanilla
- 1 C almond flour
- 1/2 C cocoa powder
- 1 Tbsp cinnamon
- 1/2 cup dark chocolate chips ( I used my 100% coco bar and broke them into pieces worked like charm)
Using an electric mixer or food processor, combine all of the wet ingredients (bananas should smooth out)
- In a separate bowl, combine all dry ingredients except chocolate chips
- While mixing on low, add dry ingredients to wet ingredients until just combined
- Sir in chocolate chips to the dough
- Using a silicon mini muffin pan or mini muffin liners on a metal pan, scoop the dough until almost full into mini muffin pans
- Cook at 350 for 10 minutes
I added the Paleo Chocolate Pudding(aka frosting) to my mini cupcakes! Here is how mine came out!
Raw Sauerkraut: Roasted Jalapeño & Garlic per Balance Bites
(flavor variations for a plain and other versions are listed at the end of the recipe)
- 1-2 jalapeño peppers
- 1 large head of green cabbage, sliced into thin strips (set large outer leaves aside)
- 1 Tbsp unrefined sea salt (I like Redmond Real Salt)
- 2 large carrots
- 2-4 cloves of garlic (2 if large, 4 if smaller)
- Black pepper to taste – a few grinds will work
- large pot or mixing bowl
- 2 wide-mouthed 32oz sterilized glass jars
- two pinch bowls or shot glasses that fit inside the top of the glass jars on-hand for this recipe.
- Place the jalapeño(s) over an open gas flame or on a grill, turning every minute or so until the skin is blackened and blistered. Remove the pepper from the heat and peel the skin off under cool running water.
- Slice the peeled pepper(s) and remove the seeds to your taste. The more seeds you leave, the spicier the recipe will turn out. Set the peppers aside.
- Place 1/3 of your sliced cabbage into your large bowl and sprinkle 1 Tsp of the salt over it. Using your hands squeeze and stir the cabbage until some of the water content begins to come out of it and the cabbage seems wet.
- Repeat this process adding the remaining cabbage and salt 1/3 at a time to the bowl. Squeeze and stir the mixture until you can see water running off of the cabbage. This will take time and elbow-grease, so be ready to get your hands involved.
- Peel and then grate the carrots on a box grater or in a food processor.
- Peel and then finely slice the garlic.
- Add the shredded carrots, garlic, jalapeños and black pepper to the mixture and combine with your hands.
- Fill the 2 jars evenly, pressing the mixture down so that water releases and raises above the line of the vegetables. Continue doing this until the jars are filled with about 2″ of space remaining at the top.
- Wedge the large outer leaves of the cabbage you had set aside into the top of the jars so that the mixture is underneath it and the water level raises above the flat cabbage leaf. You will want to use a small pinch bowl or a shot glass as additional weight to keep the mixture down.
- Set the filled jars aside on a cookie sheet or in any other large, flat container with an edge so that if there is any spillover you keep it contained. Set the jars/cookie sheet aside in a secure place at room temperature where they will not be disturbed.
- Check on your raw sauerkraut every day or two to make sure that the water level has remained above the vegetables and that no vegetables are touching the surface and coming into contact with air. The fermentation process happens under water, so if you do see anything touching the surface, use a clean spoon to remove it. You may also see some growth or mold form around the top of the liquid- this is normal but it’s best to remove it when you see it. If you need to add liquid to the jars, add some fresh water to make sure that everything is below a water line. The weights should a lot help with this.
- After about one week, remove the weight and top piece of cabbage from the kraut, remove a thin layer of the top of the kraut and give it a taste. It should be sour but probably not “there” yet. Allow the sauerkraut to sit for at least 2 weeks and taste it periodically as you wish to check on it.
- Once the sauerkraut tastes as you like it, place the lid on it and store it in the refrigerator. It will last for several months while refrigerated and will not continue to ferment further.
- Plain raw sauerkraut: use just cabbage and salt.
- Traditional raw sauerkraut: use cabbage, salt and caraway seeds (about 1Tbsp for this recipe).
- Sweet and tangy sauerkraut: use red cabbage, salt, raisins or currants, cinnamon and fennel seeds.
- Seasonal fall sauerkraut: use cabbage, salt, green apples, sliced fennel and leeks.
- FODMAP-free carrot-kraut: use just carrots in place of cabbage and salt.
Please check out Paleo Diet Lifestyle , Paleo Nomz for more recipe ideas.