Monday, June 24, 2013

Paleo Seared Pork Loin with Sweet and Spicy Chipotle Dry Rub

 2-3 pound pork loin, you can use a larger one
1/4 cup Sucant or if you allow it, Splenda Brown Sugar or Brown Sugar in the Raw
1 Tbsp Chili Powder
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Black pepper
1/2 Tsp Chipotle Pepper
1/2 Tsp Cumin
1/2 Tsp Ground Mustard
1/4 Tsp Cayenne Pepper

This is not too spicy, you can certainly amp it up by adding more of any of the seasonings.

Mix all of the ingredients except the pork in a bowl, rub all over the Pork, cover and place in the refrigerator for at least 3 hours

Spray grill grates, Heat Grill to high, reduce to medium low, Place fat cap side up on the grill and sear for 15 minutes or until you see good grill marks, this will add a lot of flavor.

Remove from grill and cook in a sprayed glass or aluminum 13x9 dish in the oven on 300 for about 2.5-3.5 hours, check it in the middle to make sure no pink remains.  I can't give a closer estimate due to it will depend on the size and thickness of the pork loin.  About half way through, you will probably need to add about 1/2 cup to 1 cup water to the bottom of the dish. 

Slice and trim the fat.  I actually do not eat the fat, but I do use the seasoning on the fat to season each bite.

You could cube it after you remove it from the grill and cook in a large glass dish to decrease cooking time and to allow the seasoning to spread throughout the meat. 

Sunday, June 16, 2013

Paleo Spaghetti and Meatballs

1 Spaghetti Squash
1 Tbsp Olive Oil
Parchment Paper

Pre-heat oven to 400, bake for 30 minutes, check the outside of the squash with a fork, if it pierces easily it is done, if not bake for 5 more minutes and check again
Cut squash in half lengthwise, clean out seeds
Line a baking sheet with parchment paper, spread oil over paper and bake squash face down
Let cool and using a fork, shred the inside of the squash into a large bowl

In a sauce pan heat sauce

2 15 oz cans organic tomato sauce no salt added
1 15 oz can organic diced tomatoes no salt added, drained
The following can all be adjusted to taste preference:
1 Tbsp Oregano
1 Tbsp Basil
1 tsp Garlic powder
1 tsp black pepper
1 tsp parsley
1 tbsp raw honey

Or you can use 1 25 oz jar Organic Spaghetti Sauce

2 pounds lean ground beef or turkey
1 Tbsp Oregano
1 Tbsp Basil
1 Tbsp Rosemary
1 Tbsp Marjoram
1 Tbsp Thyme
1 tsp garlic powder
2 cloves garlic diced
1/2 green bell pepper diced (dice the onion and bell pepper smaller than what the photo shows)
1/2 onion diced

Preheat oven to 350
Combine all ingredients, form into meat balls, place in a sprayed/lightly greased 13 x 9 inch glass dish
Bake for 30 minutes or until no pink remains

Combine all and serve

Paleo Strawberry Banana Muffins

Makes about 10 Regular Size Muffins

1 ripe banana mashed well
3/4 cup diced strawberries, frozen is fine, just defrost and drain
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 coconut oil, melted about 25 seconds, don't fill it too much, only fill the 1/4 cup about 3/4 full, I know it sounds weird but that is the perfect amount to keep them from being to moist
1/4 cup raw honey melted about 20 seconds
2 eggs
1 Tbsp Pure Vanilla Extract
Cupcake Liners
Optional- walnuts

Preheat oven to 350 and line 12 muffin cups with paper liners. In large bowl combine almond flour, and baking soda and stir to combine. Add coconut oil, honey and eggs and mix well. Mix in strawberries and banana. Evenly divide batter between cups fill almost to the top. Bake for 32  minutes or until golden brown on top. Cool in pan for 5 minutes.

Check with a toothpick before removing from the oven

Thursday, June 13, 2013

Paleo BBQ Chicken Pizza

The spices can be adjusted as desired, depending on if you what a sweeter or spicier taste
This recipe is a milder version, so bring on the extra seasoning.  Adding extra seasoning, will also help offset the "tomato" flavor.

1 6 oz can organic tomato paste
1 1/2 of the 6 oz can filled of water, 9oz
1/3 molasses
2 Tbsp cup raw honey
1 Tbsp coconut oil
2 Tbsp apple cider vinegar

Starting here, any of these can be adjusted for your taste as you cook it-

1 tsp garlic powder
1 tsp-1 tbsp. chili powder (again up to you)
1/4 to 1/2 tsp smoked paprika
1-2 tbsp. liquid smoke (hickory works well)
1/2 tsp black pepper or more as you cook it
Optional- Several dashes of hot sauce

Heat all ingredients in a sauce pan stirring frequently for about 15 minutes on medium low, adjust seasoning as needed

Optional- For a sweeter taste add any sweetener that you allow in your kitchen, a few pinches of raw sugar for example

  • 3 eggs
  • 1/2 cup of coconut flour.
  • 1 cup of coconut milk
  • 2 tsp of garlic powder (the crust will have a nice garlic flavor, you can use 1 tsp or no powder at all if you do not want the garlic flavor in the crust)
  • 1/2 baking soda
  • 1 minced garlic clove

preheat your oven to 375f
Prep cookie sheet or pizza pan by covering it with parchment paper to fit the bottom of the pan
Brush with coconut oil or olive oil
Lightly beat eggs, milk an garlic powder and minced garlic in a bowl till smooth. Mix wet and dry ingredients and whisk.  The consistency will be batter not dough
Spread the batter on the already prepped pan
Bake for 20 minutes
Remove from oven

2 grilled chicken breast chopped
1 yellow or orange bell pepper diced
1/4 red onion chopped
 2-3 cloves garlic minced
Optional- mushrooms, red onion, black olives, finely chopped broccoli florets
 1/2 cup vegan shredded cheddar cheese
1/2 cup vegan shredded mozzarella

Mix all toppings with 1/4-1/2 cup Paleo BBQ Sauce in a bowl and stir well to coat

Turn the oven to broil
Layer over crust, a thin layer of sauce, chicken and veggie mixture and cheeses broil until melted, about 5-10 minutes

Wednesday, June 12, 2013

Paleo Artichoke Breaded Chicken

Artichoke Chicken

  • 1/2 cup Almond Flour/Meal
  • 1/4 teaspoon pepper
  • boneless, skinless chicken breast cut in half (unless they are small, you can leave them whole and you will be able to fit 4 in a large skillet) 
  • 1 egg beaten or coconut milk in a small bowl
  • 4 tablespoons coconut oil or grape seed oil
  • 1/3 cup dry white wine
  • 1 tsp basil
  • 1 tsp minced garlic
  • 1 (3-ounce) package sun-dried tomatoes, jarred  (soak packaged tomatoes for a few minutes or rinse jarred)
  • 1 (14-ounce) can artichoke hearts, rinsed, drained and quartered (frozen will have less sodium if you can find them
  1. Place the thawed chicken breast 1 at a time between plastic wrap and pound with a mallot so that it is about 1/4 inch thick. 
  2. Dip in egg or dip in a bowl of coconut milk
  3. In a shallow dish, combine flour and pepper; mix well. Dip chicken in flour mixture, coating completely.
  4. In a large skillet, heat oil over medium-high heat and reduce to medium. Add chicken, and sauté 4-5 minutes per side, or until golden and the crust stays on the chicken. Stir in wine, sun-dried tomatoes, basil, garlic and artichokes.
  5. Squeeze lemon over chicken and cook 4-5 minutes, or until sauce begins to glaze and no pink remains in chicken.
  6. Time will vary greatly depending on the thickness of the chicken, cut the largest piece in the middle to check for doneness. 

Paleo Garlic, Cheesy, Breaded Chicken

4-5 chicken breast thawed
1/2 Cup- each Milled Flaxseed and Almond flour/meal
1 tsp parsley
1 tbsp minced garlic
1 tsp oregano
1 tsp basil
1 tsp pepper
1/4 cup shredded Vegan Cheddar (I use Daiya)
3 Tbsp  Parmesan Cheese (Optional- if you wanted to make this as a cheat meal)
1 tsp garlic powder
1 cup unsweetened coconut or almond milk
Sunflower cooking spray or oil of choice

  • spray a 13 x 9 glass dish with cooking spray
  • pre heat oven to 350
  • Pour milk into a large bowl
  • mix all other ingredients except chicken into a dish
  • coat chicken in milk and then heavily coat in breadcrumb mixture
  • place in glass dish and lightly spray top of chicken
  • cook 40-50 minutes ( less depending on thickness of chicken breast)