Fast Paleo

Pastrami Roll-ups

Half Indian Cook — Sat, 25 May 2013 09:16:52 +0000

1. Wash and pat dry the butter lettuce leaves.
2. Place two pastrami slices on one leaf of butter lettuce. Spread some butter on the meat and then add some mustard (as much as you like).
3. Roll up the meat and place it in the middle of the butter lettuce leaf. Then roll up the lettuce around the pastrami.

Grain-free Strawberry Crumble

Half Indian Cook — Sat, 25 May 2013 09:15:38 +0000

1. Preheat oven to 350F.

2. In a food processor (or by hand if you don’t have a food processor), chop the mixed nuts until they are in small chunks. If you like a chunkier texture, leave the nuts in larger pieces; otherwise, pulse/chop them until they are in small, uniform pieces. Pulse/mix in other dry ingredients (almond flour, 2 tablespoons of tapioca flour, salt, and cinnamon).

3. Pulse/mix in honey until it is distributed evenly. I heated my honey a little so that it mixed more easily. Then pulse in the butter a few chunks at a time until the mixture is chunky in texture. If you aren’t using a food processor, use a fork to work the butter into the nut mixture. I used a meat fork–great tool (and a tip I learned from my Granny!). Note: If your butter is too soft, you can freeze it for a few minutes to make it easier to cut and mix into the nut mixture. Refrigerate until you are ready to use.

4. Wash and cut up your strawberries into small, even slices. Mix in the lemon juice and vanilla. Then toss them with the final 2 tablespoons of tapioca flour.

5. Put the strawberry mixture in a greased 8×8 baking dish. Then spread the nut mixture over the top, trying to cover all the strawberries evenly. It will be thick and sticky, so just do the best you can.

6. Cover and bake on the middle rack of the oven at 350F for 30 minutes. Then, remove the cover and bake for an additional 20-30 minutes until the strawberries are bubbly and the topping is lightly browned and firm.

7. Let cool (if you can!), then enjoy! Top this with some whipped cream (dairy or coconut) if you are feeling extra decadent.

Dark Chococlate & Raspberry Truffles

tessadomesticdiva — Fri, 24 May 2013 13:31:44 +0000

In a small saucepan over low heat, gently melt 1/4 cup cocoa butter and 2T coconut oil.
Once liquified, whisk in the coconut butter until smooth.
Remove from the heat and whisk in remaining ingredients (remember to sift those seeds out first so as NOT to have that seedy crunch!)
Taste the mixture and add more salt or honey if you like.
Pour into a bowl, place in the fridge to solidify (about 30 minutes or so). (If you are doing the rectangular or molded chocolate route, poor this warm mixture into your molds now and skip to step 7!)
When the mixture feels cool and ready to handle, remove and begin your molding. To keep my hands clean, I used a small cookie scoop. Additionally, you could roll the mixture into bite-sized balls with your hands!
Place back in fridge to firm up again while you prepare the coating, as necessary
For the coating: in the same saucepan over low heat, melt the remaining cocoa butter and coconut oil.
Once melted, remove from the heat and stir in the cocoa powder and honey.
Taste and add more sweetener if you like.
Using a toothpick or skewer, impale those waiting truffles and dip into the waiting coating. If you like your coating thicker, you will want the coating to cool a bit to thicken. I prefer my coating thin, so I start dipping right away.
Let all the extra coating drip back into the bowl, and place on a Silpat or parchment lined cookie sheet to cool.
Once solid, you can either drizzle some additional coating over the tops to dress them up or store them as is in an airtight container. These will hold at a cooler room temp (sorry South-westerners!), but I choose to store them in the freezer.

Frozen Banana Bites

Allienic @ Frisky Lemon — Fri, 24 May 2013 13:27:59 +0000

Slice each banana into 1/2 inch slices.
Make little almond butter sandwiches by spreading a dab of almond butter between two banana slices.
Place on a baking sheet lined with parchment paper and freeze for two hours.
Once banana bites are frozen, melt the chocolate chips and coconut oil in a double boiler or glass bowl over a pan of hot water.
Dip each banana bite into chocolate and place back on the baking sheet.
Freeze for another 30 minutes and then enjoy!

Recipe by Allison Nichols | Frisky Lemon Nutrition | Health Coaching to Find Food Freedom at http://friskylemon.com/2013/05/23/bluth-frozen-banana-bites/

Turkey Shephard’s Pie

SteakAndSass — Fri, 24 May 2013 13:26:12 +0000

1. Preheat the oven to 180C (350F).
2. In an oven-proof 12-inch skillet (I used cast iron) or heavy-duty pot, sweat the onion and garlic in coconut oil or ghee with a pinch of salt on low heat.
3. Turn up the heat and cook the turkey until slightly brown and no longer pink.
4. Add in the Worcestershire sauce, tomato paste, stock, spices and zucchini then let it cook for about 20 minutes until thickened. Adjust for seasonings.
5. Meanwhile, steam your carrots and garlic cloves in a steamer basket or stainless-steel colander over a pot of boiling water. Drain and place in the food processor.
6.Puree the carrots until smooth with the ghee and adjust your salt and pepper.
7. If you’ve used a skillet, simply spoon the mashed carrots over the turkey mixture and smooth, using a fork to make a pattern to give the mixture more surface area to brown. Cover with foil and let cook in the oven for 20-30 minutes then broil for 15 until browned. If you used a pot, transfer the turkey mixture into a roasting tray and follow the same process.
8. Let cool a bit before serving with hot sauce, as is our choice in this paleo house.

Pork Chops with Rhubarb Chutney

Phoenix Helix — Fri, 24 May 2013 13:24:34 +0000

1. Preheat oven to 400 degrees. Set pork chops on counter.
2. In medium saucepan, add the first 8 ingredients (honey through black pepper). Turn heat to medium-high and stir to blend. Add the rhubarb, onion and raisins, stir again. Continue cooking until rhubarb starts to soften and sauce thickens. (5-7 minutes). Turn off heat and set aside.
3. Heat large oven-safe skillet over medium-high heat. Add pork chops to dry pan & sear 2 minutes each side.
4. Spoon half the chutney over the pork chops and then put the skillet in the preheated oven and cook for 5-8 more minutes, depending on how thick your pork chops are. (They’re done when the meat temperature is 140 degrees).
5. Be careful taking the skillet out of the oven; remember that the skillet handle is HOT.
6. Plate the pork chops and spoon the remaining rhubarb chutney on top. Pour any remaining juices from the skillet on top as well. Serve!

Avocado Wraps

PaleoFinny — Fri, 24 May 2013 13:21:08 +0000

Slice avocado in half and remove pit. Gently slice each avocado half into 4 slivers, then scoop out of peel. Sprinkle lightly with lemon juice, and black pepper.

Place your desired amount of goat cheese in the dip of each avocado slice.

Cut each piece of prosciutto into 3rds, lengthwise. Wrap each slice of prosciutto around an avocado slice, securing the goat cheese in place. Sprinkle with chili powder.

This was an extremely tasty, but very rich dish…I couldn’t quite finish my whole avocado.

Also…for future reference, this could be fantastic with herbed goat cheese…

Sweet Potato Gnocchi

ourpaleolife — Fri, 24 May 2013 13:18:39 +0000

1) Peel, Cube and Boil the sweet potatoes until tender. Strain the water and run them through the potato ricer. If you don’t have one, mash them the best you can so there are no lumps. Set aside and let them cool off a bit.

2) Once the potatoes have cooled stir in the salt and eggs.

3) Begin adding in a cup at a time each of the almond flour and tapioca starch. After adding a cup, stir the dough, then add another cup. Slowly the dough will become firmer and less sticky. You should be able to roll the finished dough in your hands without it sticking a ton. It may still be a little sticky on the inside, but as long as you can roll it between your hands its perfect. Coating your hands with the tapioca starch will help.

4) Dust a cutting board or counter top with equal parts almond flour and tapioca Just enough for a light coating.

5) Take a handful of dough and roll it out like a snake. You want it only about an inch thick. Using a knife slice the roll into smaller pieces. Each piece should be no larger than an ½ inch wide.

6) Dip a fork in the tapioca starch and press onto the top of the gnocchi pieces to form the ridged indentations.

7) Line 3 baking sheets with parchment paper or foil and place the finished gnocchi on the 3 trays. Place the trays in the freezer. Once the gnocchi is frozen remove it from the trays and place into freezer safe bags. Store in the freezer until you are ready to use.

8) To cook: bring a pot of water to a boil and add the gnocchi. Let it cook until it floats for about 2 minutes.

9) To cook them fresh (not from frozen): bring a pot of water to a boil and add the gnocchi. Let it cook until it floats for about 30 seconds.

10) Additional cooking after boiling (optional): after boiling, heat a saucepan over medium heat and some butter or ghee (about 1 Tbsp per 10 gnocchi). When the pan is heated, add the gnocchi.

11) Sprinkle on cinnamon to taste. Saute until lightly browned and crispy on both sides.

12) Right before the gnocchi are done, add some chopped pecan pieces and lightly drizzle some maple syrup.

13) Remove from pan and sprinkle bacon pieces on top.

Chicken Taco Salad

MellowMomma — Fri, 24 May 2013 13:14:14 +0000

Preheat oven to 400. Using the slicing disc on the food processor, slice your sweet potato. Spray a cookie sheet with olive oil and spread the sweet potato chips out on the cookie sheet. Spray with olive oil and sprinkle with sea salt. Bake 15-20 minutes or until the chips start to brown on the edges and become crispy.

While that is cooking, prepare your taco seasoning. You will need 3 T of this mixture. The rest you can store in an airtight container.
4 T chili powder
2 T onion powder
2 T garlic powder
2 T coconut flour
2 T cumin
4 t paprika
4 t oregano
1 t red pepper flakes
1 t sea salt
Shake these ingredients to mix well.

Chop the chicken into bite size pieces and add to a small skillet along with the broth and 3 T of the taco seasoning mixture. Heat on medium for about 5 minutes or until the chicken is heated thoroughly and the broth is absorbed.

Combine the chopped tomatoes, onions, and cilantro together. In a separate dish mash the avocado. Once the sweet potato chips and chicken are done assemble your taco salad however you choose. I like to start with the chips, then put spinach around the chips in a circle, followed by the pico. Then I put the chicken in the middle on top of the chips with a big dallop of guac followed by a few more chips. Yum!

Simple Asparagus with Butter

Half Indian Cook — Fri, 24 May 2013 13:12:09 +0000

1. Wash and cut the asparagus. I usually discard the bottom inch of the stalks.
2. In a large stainless skillet, melt the butter over low-medium heat.
3. When the butter is melted, turn up the heat to medium. Add the asparagus and a bit of salt to taste. Stir to combine and let cook, stirring occasionally, for about 10 minutes or until it is as done as you like it.
4. Test for doneness and salt, adjust as needed, and enjoy!