Here is a list of some real food that you should be eating:
1. animal meat and fat: BUT...if you are going to eat animal fat make sure it is from a pastured animal. Factory farmed animal fat is going to be way higher in omega 6s (pro-inflammatory) and it will not have any of the benefits of pastured meat such as the beta-carotene.
2. raw, pastured butter and cream and eggs (we have Cool Springs Ranch eggs)
3. vegetables, try and get organic. Pesticide use is extremely high in non-organic vegetables.
4. some fruit, but very little.
5. nuts, olive oil, coconut oil, coconut milk, avocado
substitutions: grated cauliflower for rice, spaghetti squash for spaghetti, sweet potato fries or baked for french fries (best eaten post workout).
For breakfast today I had a cup of coffee with raw, pastured cream, two eggs fried in raw, pastured butter and some leftover moose roast. Yummy!
Here is a good recipe for paleo crackers: I usually eat them with guacamole.
2 cups of fine almond meal ( just chop up and blend almonds in the blender)
1 tsp baking soda
1-2 tbsp of dried oregano
1 cup of finely grated parmesan or romano cheese (unfortunately, Janeen doesn't have any raw, pastured cheese yet)
2 tbsp of olive oil
3 tbsp water
Mix it all together and then roll it out on wax paper until it is really thin. I use a glass as a rolling pin. Then pop it in the oven at 350 for about 15 min. Easy Peasy!
Brenda also has a great cracker recipe.
My receipe is quite similar. I use this same receipe to make pizza crust except I add olive oil and some fresh basil right into the dough
ReplyDeletePaleo Tortilla Chips
Ingredients
1 3/4 cups Almond Meal Flour
1 Egg, Large
1/4 cup All Whites
1 tsp Salt
1/2 tsp Spices, Cayenne Pepper
1/2 tsp Cumin Seed
1/2 tsp Spices,Ground Coriander
1/2 tsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
Directions
1. Preheat the oven to 325.
2. Mix all the ingredients together to from a firm but supple paste. Roll out the mix between two pieces of parchment as thin as you keep even. THIN. As in really thin. Peel off the top parchment and gently cut.
3. Bake for about 10 minutes. You’re looking for light golden brown, dark means nasty bitter, if some chips color faster than others, use a flexible spatula and take them out.
4. Use for guacamole or whatever
Let the paleo challenge begin!!!!
ReplyDeleteLet the heavens rain down big chunks of fatty meat!
ReplyDeleteKind of gross...
Muffins that eliminate muffintops
ReplyDelete1/2 cup coconut flour
1/2 teaspoon baking soda
1/3 cup unsweetened shredded coconut
few shakes salt
4 eggs
1/3 cup coconut milk
1 tsp vanilla
2 med mashed bananas
1 cup or more blueberries
(I also add nuts, sunflower seeds, extra coconut...)
Mix dry ingredients, mix wet ingredients separately, mix together. Fold in blueberries,
Divide into 12 muffins (muffin cups recommended) bake at 350 for 25 - 30 minutes.
I have some in the oven right now!!
Count me in...I guess I need to be measured :(
ReplyDeleteI have had a few requests for this recipe.
ReplyDeleteThis is the way I make the Nut Butter Bars:
All measurements are approximate
2tbsp coconut oil
3 or 4 Tbsp almond butter
1.5 tbsp cocoa
1 tsp honey
Handful of coconut
Handful of some kind of nut (pecans are my favorite)
Mix
Spoon onto some kind of cookie sheet.
Put in fridge.
Eat.
Also
Thai-ish Soup
1 can coconut milk
Zest from one lime
One or two limes worth of lime juice
3-5 Tbsp fish sauce (Sobeys on albert carries it)
Two pieces of lemon grass cut up and crushed (at Sobeys on albert)
4 large pieces of fresh sliced ginger
2 Garlic cloves minced
1 to 2 Chicken Breasts
! to 2 teaspoons Red Thai Curry (at Nature's path) More curry = more spice!
1 hot pepper sliced into tiny pieces
Throw all in a pot, cook until chicken is done.
Here's one of my favourite recipes that is a staple in our house. It freezes well, and we eat it with almost everything . . . vegetables, crackers, meat, fish.
ReplyDeleteCilantro Chelation Pesto
2 cups packed cilantro
2/3 cup flax oil
4 cloves of garlic
1/3 cup each brazil nuts, pumpkin seeds, sunflower seeds
4 tbsp. lemon juice
sea salt to taste
Process the cilantro and flax oil in a blender until chopped. Add the garlic, nuts and seeds, lemon juice, and sea salt. Blend again. Store in dark glass jars, if possible.
I have been thinking about having a potluck to encourage us along the way in this Paleo Challenge . . . maybe March 19. It's almost five weeks into the Challenge, the Full Moon, and the Eve of the First Day of Spring. All this seems to call for celebration! Anyone interested??
ReplyDeleteI like the idea a lot Wendy - I'd be happy to help organise too!
ReplyDeleteYep I am totally into the potluck Wendy! A good way to exchange recipes (everyone could bring the recipe for their dish - copies for everyone?).
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteSomewhat off topic, but since people are still commenting on here, I'll post here!
ReplyDeleteThis video is "educational"... well, it's mostly funny, but it's also an easy way to explain to people what you're doing when you ask for the burger without the bun.
http://www.youtube.com/watch?v=mNYlIcXynwE&feature=player_embedded
My favourite recipe of the week from the Primal Blueprint cookbook . . .
ReplyDeleteMoroccan Chicken
2 tablespoons oil
1 onion, finely diced
3 garlic cloves, finely diced
1 tbsp. finely chopped ginger
1/2 tsp. each tumeric/cinnamon/coriander/cumin
1 1/2 tsp. paprika
1/4 tsp. cayenne (optional)
4 chicken thighs
1-14.5 oz can diced tomatoes
2 cups water
1/2 cup finely chopped cilantro
1 lemon, thinly sliced
2 cups green beans, cut in half
1/4 cup chopped mint
juice from 1 lemon
Saute onion, garlic and ginger in oil until soft and slightly browned. Add spices, and saute a minute more. Then add chicken, tomatoes, water, cilantro and sliced lemon. Simmer with a lid for 30 minutes. Add green beans, mint and lemon juice. Simmer a few minutes more until green beans are done. Serve over cauliflower rice.
I found it a bit too tangy with all the lemon juice. I'd probably omit the lemon slices next time and just add the juice at the end. Otherwise, delicious and easy!
here's another easy and delicious recipe from The Primal Blueprint Cookbook . . .
ReplyDelete"Cream" of Broccoli Soup
2 tbsp. butter/olive oil/lard
1 small onion, finely diced
1 large clove garlic, chopped
1 quart chicken broth
1 head of broccoli, steamed a few minutes until tender-crisp and divided into 2 parts
1 carrot sliced very thinly with vegetable peelr or julienned
1 cup coconut milk (or heavy cream)
Heat fat over medium low heat. Add onions, cook slowly, until translucent. Don't let them brown; turn down heat if necessary. Add garlic and cook a few minutes longer, taking care not to let it brown or burn.
Add broth and carrot slices, turn up heat to medium high and bring to a boil. Add half the steamed broccoli and cook just a few minutes until broccoli and carrots are fork tender. Turn off heat and move pan away from range.
Puree the soup with an immersion blender or in small batches in a regular blender. Season to taste with sea salt and black pepper.
Return to range over medium low heat and add reserved steamed broccoli and coconut milk, and cook a few minutes until liquid gently simmers and florets become fork tender. Be careful not to overcook vegetables or they wil develop a strong sulfurous odor.