Share Your Recipes!
Remember that you get extra credit for cooking up Paleo Recipes. But you gotta prove to me that you made the effort! Email me a pic of your cooked goodies and post the recipe and what rave review of your dish to comments, and I’ll take care of the rest!
Click on the recipe name to view the recipe and a review in the comments below!
Stuffed Acorn Squash
Stuffed Acorn Squash II
Spicy “Breaded” Pork Chops
Green Chili Turkey Burger
Spicy Stuffed Peppers
Egg Muffins
Shrimp and Asparagus Spaghetti Squash
Chicken and Salsa Sautee
IL seno della Vergine del Purgatorio
Stuffed Acorn Squash
Okay, i never thought i’d be simmering apples and beef together with a mix of cinnamon and crushed red pepper, but it was DELICIOUS! This is a perfect meal to whip up after a long metcon. Takes about an hour. My advice, cut a big hole on top. Mine was too small and it was a little hard to get at the meat stuffing.
one small acorn squash
6-7 oz ground lean beef
½ C chopped apple
paprika, red pepper flakes, and garlic powder, cinnamon
whatever spices you want, any variation can go in here
Cut around the stem end of the squash and remove much like how you would start if carving a pumpkin
With a spoon dig out the seeds and pulp
Cut a flat spot on the bottom of the squash so it will stand up
Place the squash on a baking pan, bake at 400 degrees for 25 minutes.
Meanwhile, brown the ground beef in a skillet adding the apple and spices
After 25 minutes remove the squash and fill the cavity with the beef mixture
Return the squash to the oven for 15 more minutes
Allow to cool before eating!
Spicy “Breaded” Pork Chops
I LOVE SPICY so tinker with your spices accordingly!!! I typically just fry my chops in oil and season… this “breading” was a nice way to mix it up!
3 tbsp Olive oil
1 tbsp Cayenne pepper
1 1/2 cup almond flour
4 pork chops (~4oz each)
Mix cayenne pepper and olive oil in a bowl
Coat pork chop with mix of olive oil and cayenne pepper
Pour almond flour into a shallow pan and dip both sides of pork chop in almond flour until covered
Heat cooking oil in a pan on med-high heat and grill pork chops on both sides until crispy
Green Chili Turkey Burger
2 4oz cans diced green chilies
1 lb ground turkey
1 cup cilantro
1/2 cup finely chopped onion
2 tsp. cumin
1 tsp. chili powder
1 tsp. sea salt
form into patties
grill and serve!
i topped mine with a spoonful of salsa, 4 slices of banana pepper, and 3 slices of avocado
also pictured: mashed cauliflower. steam head of cauliflower for 4 minutes
put in food processor
add a pinch of sea salt and cracked pepper
bake in oven on 350 for 20 minutes. i baked it in the dish in the picture.
Spicy Stuffed Peppers
I’ve eaten stuffed peppers before, but NONE of them have been as delicious or as healthy as this recipe. The ground turkey mixes better than ground beef, and the grated cauliflower is a great substitute for rice. In fact, I’ve HATED cauliflower my whole life, but this recipe has made me LOVE it! I tried making it with and without cauliflower, and the cauliflower definitely helps the stuffing mixture stick together and adds something special to the taste. This is quick and easy to make.
Here are few tips if you make this:
1) Pick yellow, orange, or red bell peppers that can stand on their own in the baking pan. Some bell peppers fall on their sides because their bottoms are uneven.
2) Use coconut oil instead of olive oil because it is awesome.
3) Use a spoon instead of a knife to take the seeds and membrane out of the inside of the peppers. Spoon causes less damage to the inside wall of the pepper.
4) Lightly rub the coconut oil on the outside and inside of the bell peppers before you stuff them. This helps the pepper bake well on both sides.
5) Adding the grated cauliflower to the sautéing process helps it mix better with the other ingredients instead of microwaving the cauliflower.
6) Any stuffing mixture left over can be refrigerated and used to mix in your scrambled eggs the next morning (it’s delicious!).
7) VERY IMPORTANT: If you are reheating a leftover stuffed bell pepper in your microwave, make sure to take the stem off of the pepper top. Otherwise, the stem will catch fire within 5 seconds. I set off my kitchen fire alarm and almost burned my microwave!
Ingredients:
4 bell peppers
1 pound of lean ground turkey
½ onion, chopped
2 cups of cauliflower, grated
1 large tomato, chopped
2 to 3 garlic cloves, mixed
Montreal Steak seasoning
Crushed pepper
Coconut oil or olive oil
Process:
1. Clean all vegetables then slice bell peppers near the top and save tops. For miniature peppers, slice even closer to the top.
2. Clean out seeds and membrane from the inside of the bell peppers, then rinse.
3. Grate cauliflower coarsely and microwave about 1.5 minutes (if you prefer, you can add it to the sautéing below in place of microwaving)
4. Cook ground turkey in a skillet with some coconut oil or olive oil. Add Montreal steak seasoning and crushed pepper to taste.
5. Once ground turkey is cooked through, remove from heat and set aside in a bowl.
6. Saute onion and garlic in coconut oil or olive oil. Add in chopped tomato to briefly sauté (about 1 minute).
7. Add in grated cauliflower, then cooked ground turkey and stir for 2 to 3 minutes before removing from heat. Allow mixture to cool for a few minutes. (It should be cool before you continue on!)
8. Lightly brush coconut oil or olive oil on the outside and inside of the bell peppers.
9. Scoop mixture into bell peppers, then place pepper cap (with stem) on top. Place stuffed peppers in a deep baking pan.
10. Turn oven to 400 degrees and bake bell peppers about 15 minutes, or until edges are golden and peppers are somewhat soft. Smaller peppers take about 20 minutes to cook.
11. Eat, eat, and eat!
Egg Cupcakes
10 -12 eggs whisked well
1 green onion
2 zucchini
3 big handfuls of spinach
1/2 a jar of roasted red and yellow peppers
6-8 slices of COOKED bacon
sea salt and black pepper to taste
Preheat oven to 350 and grease with olive oil two muffin pans. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth. Add this mixture to your eggs. Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes). Bake for 20-25 minutes or until the eggs are set in the middle.
I made these to take to work in the morning and heard they freeze well so I am going to try that out. I cut the recipe in half and turned out great. Next time I will probably add a little bit of garlic to the mix as well.
I had mine with avocado and salsa. Loved it!
[here is a shorter, edited version]
Spicy Stuffed Peppers
I’ve eaten stuffed peppers before, but NONE of them have been as delicious or as healthy as this recipe. The ground turkey mixes better than ground beef, and the grated cauliflower is a great substitute for rice. In fact, I’ve HATED cauliflower my whole life, but this recipe has made me LOVE it! I tried making it with and without cauliflower, and the cauliflower definitely helps the stuffing mixture stick together and adds something special to the taste. This is quick and easy to make.
Here are few tips if you make this:
1) Pick bell peppers that can stand on their own in the baking pan. Some peppers have uneven bottoms.
2) Use coconut oil instead of olive oil because the taste is awesome!
3) Rubbing coconut oil on the outside and inside of the peppers before you stuff them helps them bake well.
4) Any stuffing mixture left over can be refrigerated and mixed in your scrambled eggs the next morning (it’s delicious!).
5) VERY IMPORTANT: If you are reheating a leftover stuffed bell pepper in your microwave, make sure to take the stem off of the pepper top. Otherwise, the stem will catch fire within 5 seconds. I set off my kitchen fire alarm and almost burned my microwave!
Ingredients:
4 bell peppers
1 pound of lean ground turkey
½ onion, chopped
2 cups of cauliflower, grated
1 large tomato, chopped
2 to 3 garlic cloves, mixed
Montreal Steak seasoning
Crushed pepper
Coconut oil or olive oil
Process:
1) Clean all vegetables then slice bell peppers near the top and save tops. Clean out seeds and membrane from the inside of the peppers, then rinse. Grate the cauliflower. 2) Cook ground turkey in a skillet with some coconut oil or olive oil. Add Montreal steak seasoning and crushed pepper to taste. Once cooked, remove turkey from heat and set aside in a bowl. 3) Saute onion and garlic in coconut oil or olive oil. Add in chopped tomato to briefly sauté (about 1 minute). 4) Add in grated cauliflower, then turkey and stir for 2 to 3 minutes before removing from heat. Allow mixture to cool for a few minutes. 5) Lightly brush coconut oil or olive oil on the outside and inside of the bell peppers. Scoop mixture into bell peppers, then place pepper cap (with stem) on top. Place stuffed peppers in a deep baking pan. 6) Preheat oven to 400 degrees and bake bell peppers about 15 minutes, or until edges are golden and peppers are somewhat soft. Smaller peppers take about 20 minutes to cook. Enjoy!
Shrimp with Asparagus over spaghetti squash
Sautee asparagus spears in olive oil with garlic, to desired consistency, toss in jumbo shrimp and cook til clear, add can of diced tomatoes with basil, garlic and oregano (DelMonte – no salt added),
simmer to desired consistency.
Serve over spaghetti squash.
To cook squash: slice in half length-wise (here is where your Cross-fit strength will come in handy),
scoop out seeds, salt and pepper, place meat side down in glass baking dish with about 1/2 inch water and either cook at 350 for 40 mins or microwave for 16 mins covered with Saran wrap.
Turn over to cool (approx 4-5 mins) then use fork to scrape out spaghetti!
Chicken and Salsa Sautee
cook diced chicken breast in olive oil until amost done – add in zucchini, sweet potatoe, mushrooms and spinach, cover and simmer 5-10 mins. Top with a dash of sea salt and 5-10 walnuts (if desired).
If desired, top chicken and veggies with spicy salsa!
Stuffed acorn Squash! DELICIOUS!!!
Slice Acorn squash lengthwise and scoop out seeds. You can reserve the seeds to cook later (recipe to follow)
Bake squash in oven in glass dish (meat side down) for 35-40 mins at 375.
While baking,
Sautee ground beef, mushrooms, spinach, red pepper, green pepper, yellow pepper, garlic, onion.
Once cooked, add in 1-2 cans of diced tomatoes with green chilis (depenind on how much ground beef you used)
1 lb. beef will fill 2-3 squash halves.
Sautee mixture until squash is done. Remove squash from oven, scoop out one large spoonful from each half and reserve. Fill squash with mixture then top with reserved squash. Stick 4-5 walnuts (if desired) into squash filling. Put back into oven and cook for 14-20 mins.
A VERY filling meal for everyone!
i make 4-5 lbs at a time and then reserve mixture to add to omelets or just eat separately other days.
You can also use this mixture over spaghetti squash for another delicious meal!
Roasted Acorn Squash Seeds
1.Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2.After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
3.Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
For a colorful EASY meal!
The BEST things I have found to use for quick and easy meals are the steamer bags. They cook quickly and keep things extemely moist!
For this meal I cooked a salmon steak (seasoned to my liking) in a steamer bag for 4 mins!
Sliced red pepper and avacado on the side, then steamed zuccini in the same bag for 4 mins.
A delicious, quick and colorful meal with all Paleo requirements!
“IL seno della Vergine del Purgatorio”
This is recipe passed from my grandfather Frank, who as a boy was a Shepard, in the mountains of Calabria, Italy. Calabria is located in Far Southern Italy, located on toe of the Italian Boot! Also a great way to consume concentrated quantities of greens!
Ingredients:
Olive Oil
Garlic (as much as you want)
Onion 1-2
Greens: Spinach Escarole (you can use any Green you want: Swiss Chard, Lettuce, etc)
Tomato (Large Can of Whole)
Couple Slices of bacon
2 eggs
First Step:
Add: Olive Oil for Fry Pan
Fry Pan low
Saute chopped onion and garlic on low, till translucent
Add Greens, Cover (size of greens will go down as it heats and then you can keep adding) Stir Occasionally
After green cook down, add big can of peeled whole tomato
Cut up the tomatoes in the Fry Pan
Simmer on low for 10 minutes
Now you can take this and save some for use all week. Makes cooking for BFast easy!
Second Step:
Add two slices of bacon in Fry Pan, on medium heat, till almost done!
Add some Vege Mix from ‘Part One, to Fry Pan, using grease from bacon to heat up for minute
Crack and add two egg, cook sunny side up, surrounded by everything and cover few minutes till done!
“Mangiare: Il seno della Vergine del Purgatorio”
Picture is also attached!
Paleo Mini Pizza Meatloaf
Ingredients
1 lb. Italian sausage
2 egg yolks
2 handfuls almond flour
Various pizza type mix-ins, finely chopped (we cleaned out the fridge–green onions, banana peppers, sun-dried tomatoes, green olives)
f you’re going to use onions, garlic and/or mushrooms, you need to pre-cook them as they stay crunchy (garlic, onions) or release too much too much water (shrooms).
1/2 can pizza sauce
Method
Preheat oven to 400ºF.
In a medium bowl, mix together the sausage, egg yolks, almond flour and your choice of mix-ins. Fill a muffin tin about 3/4 of the way up with the meat mixture. Top each mini meatloaf with a spoonful of pizza sauce.
Bake for about 20 minutes.
*We used mushrooms, green onions and one red pepper. I found organic pizza sauce. The muffin tins were a pain to clean so I may try this as a loaf next time.
Just in time for the Superbowl, here is a better choice than restaurant wings. Since we are reducing the balsamic vinegar and making it a syrup, the sugar content needs to be addressed. Not a good idea to eat the whole thing! Definelaty a Paleo cheat! These are tasty!
I used frozen chicken wings. Cooked them in the oven as directed for 35 mins then turned on broiler and cooked them skin side down until they turnded brown. Flipped them over skin side up and cooked until crispy.
No Fry Crispy Chicken Wings
Ingredients
• 3 lbs. chicken wings
• S&P
• 1/2 c balsamic vinegar, reduced on the stove so it’s a little sticky
• 3 T fresh, chopped rosemary
• 4 oz. melted butter
• hot sauce, to taste (use a vinegary one like Frank’s or Tabasco)
Method
Put your oven on high broil and place the rack in the middle of the oven.
Sprinkle your wings, quite liberally, with salt and pepper. Place the chicken wings, skin side down, on a baking sheet. Place in the oven. Broil on the upside down side for about 12 minutes, then using some tongs, flip them over and continue to broil, about another 25 minutes. The goal is to get the skin very brown and crispy, if it’s not, they’re not done. Soggy chicken wing skin is not tasty, so do not under cook it!
When wings are almost done, add balsamic vinegar to small sauce pan and reduce until it becomes sticky. Add rosemary and butter.
Add sauce to large bowl. Add chicken wings to bowl and toss to coat.
Paleo Banana Blueberry Muffins
3 cups of blanched almond flour
1/4 tsp sea salt
1.5 tsp baking soda
2 tablespoons of oil
3 large eggs
4 to 5 mashed, very ripe bananas
1 cup of frozen blueberries.
Directions
Preheat the oven to 350 F and grease the muffin cups with olive oil. Take 3 cups of blanched almond flour, add 1/4 tsp sea salt and 1.5 tsp baking soda, and mix. Whisk 2 tablespoons of oil together with 3 large eggs and combine with the almond flour mixture. Stir 2 cups (4 to 5) mashed, very ripe bananas into the batter, and add 1 cup of frozen blueberries. Spoon the batter into the muffin cups and bake for 35 to 40 minutes.
Acorn squash was the shiznit! Im wondering why I took so long to try this out especially bc it was so easy to do. Big ups Ro and Luke!
Roasted Cauliflower with Lemon Mustard Dressing
1 head of cauliflower, cut into small florets
3 tablespoons oil (I used olive oil)
1 tablespoon lemon juice
1 tablespoon Dijion mustard
1/3 cup coconut milk or half & half (I used coconut milk)
1/3 cup walnuts
1/8 teaspoon freshly ground pepper
Preheat Oven 450
In a sheet pan or shallow roasting pan, toss the cauliflower with 2 tablespoons of the oil and a little salt. (I put them in a ziplock with the oil to evenly coat them) Roast cauliflower until tender and lightly browned, stirring once or twice for even roasting, 15-20 minutes.
Meanwhile, toast the nuts in a dry skillet for a few minutes over medium-high heat, shaking pan or stirring nuts often to avoid burning. Nuts will continue to toast a little as they cool, remove pan from heat before they finishing toasting and set aside to cool.
In a large bowl, whisk together the lemon juice, mustard, coconut milk and remaining 1 tablespoon of oil. Add they roasted hot cauliflower, scraping any residual oil and brown cauliflower bits into the bowl. Add the nuts and freshly ground black pepper, toss to coat. Serve warm.
Grilled chicken, Coleslaw & Satay Sauce
How do we post pics?
GRILLED CHICKEN
Do this which ever way you prefer. You can also bake the chicken. Add guacamole for good fat!
COLESLAW
Ingredients
-1/2 small head green cabbage, shredded
– 1/2 small head red cabbage, shredded
– 2 carrots, shredded ( They sell this at Whole foods so it saves you time)
– 1/2 red onion, halved and thinly sliced
– 1 yellow pepper, halved, seeded and cut into thin strips
– 1 orange pepper, halved, seeded and cut into thin strips
-1 orange pepper, halved, seeded and cut into thin strips
– 2 jalapeno peppers, finely diced
– 1/2 cup cider vinegar
– 2 teaspoons dry mustard
– Salt and freshly ground black pepper
– 1/3 cup olive oil
Directions
Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.
Tip: This will make A LOT of coleslaw so make the dressing on the side and reserve for later. If you pour it on the raw veggies all at once they will lose the crunch!
SATAY DIPPING SAUCE
Ingredients :
– 1 can of red curry paste ( about 2-3 tbsp) —-> buy this at an asian food store and save 4X the money!!!!!!!!!!!!!!!
– 1 tbsp sesame oil
– 1/4 tsp fish sauce ——> use sparingly; A little goes a LONG way
– 1-2 tbsp creamy peanut butter (to taste)
– 1 1/2 cups finely chopped cilantro
– 1 Lime juiced
– 1/3 can of coconut milk
Directions:
Mix together and viola! This whole process for the dipping sauce should take 3 min. Super easy.