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Kenny Warden Coach/Owner 49 East First Street, Farmington, MO 63640 573-760-1248 kenny@parklandcrossfit.com
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Paleo recipes

Share a recipe or your comments & questions regarding the paleo diet.   If copying a recipe exactly from a source please site it (what book, webpage, blog)

77 Responses

  1. Donna F

    Paleo Crepes

    Ingredients

    3 eggs
    1/2 cup coconut milk
    2 tablespoons coconut flour
    1 tablespoon vanilla

    Cooking Steps
    In a medium sized bowl, whisk together all of the ingredients.

    Heat a 9″ frying pan over medium heat and melt a small amount of coconut oil in the pan. Using 2-3 tablespoons of batter per crepe, swirl the pan until the batter is thin. Cook for 1-2 minutes; until the edges are browned and curling upwards slightly. In a swift motion, scoop the crepe onto a spatula and flip quickly. Cook for 1 minute on the other side.

    Roll the crepes with your favourite fillings. If you choose to make these ahead of time, you can freeze them with a couple sheets of parchment paper between each crepe.

  2. Kim G

    Made Spaghetti Squash for the first time last night. It was better than I expected.
    Here is the recipe I used

    Bake squash at 375 for 45 minutes. Cut lengthwise, scrape out seeds and stringy pulp. Place back in the oven for 10-15 minutes. Scrape the squash with a fork and it will make think spaghetti like noodles.
    Stir into the following sauce

    Sautee
    2 Tbls of butter
    1/2 clove of garlic minced
    Pasley
    Basil
    Any other Italian seasonings to taste.
    Stir in the spaghetti squash and sautee a couple more minutes.
    The noodles are still crunchy, if you like them softer I think you could just add some water to the final sautee.

    Add Grilled or baked chicken breast

  3. Kim G

    Coconut Flour Biscuits!
    1/3 c. Coconut flour
    1/4 t. Salt
    1/4 t. Baking powder
    1 egg
    2 Tbsp. honey
    3 Tbsp. melted butter

    Wisk egg, honey and butter together. Mix flour, salt and baking powder together. Slowly sift into egg mixture and wisk until there are no lumps.
    Put in paper muffin cups or greased muffin tin. Bake at 400 degrees for 12-14 minutes.

    You could add blueberries, cranberries, nuts, etc. to this recipe. Very tasty!

  4. Shara

    Tried sweet n sour pork tonight. Sautéed pork chunks in olive oil…then added peppers and onions. When almost done I squeezed the juice of a fresh orange and a fresh lemon on top, added a bit of honey and some chunks from a fresh pineapple. Stir and serve. Not bad.

  5. Donna F

    Paleo Taco Soup – found on Paleocomfortfoods.com – with a few changes
    3 lbs Chicken breasts
    3 tablespoons of oil of your choice, divided, I used coconut oil
    2-3 teaspoons fajita or taco seasoning ( use a mix of ground cumin, chili powder, garlic powder and cayenne if you don’t have the packets)
    1 large onion, diced
    6 cloves of garlic, minced
    2 jalepeno peppers, diced
    2 poblano peppers, diced ( I used Aneheim chilies since the pabloanos looked like crap at Wal-Mart)
    2 quarts (8 cups) chicken stock – I used 6 cups because that’s all i had
    1 28 ounce can fire roasted tomatoes
    Juice of two limes
    1 cup cilantro, chopped – (didn’t use the cilantro cause i’m not a big fan)
    avocado and fresh cilantro for garnish

    Instructions
    1. Preheat your oven 375 degrees Fahrenheit (350 for convection). Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear. Using two forks, shred the chicken (while this is not so easy to do while the chicken is hot, I find I get a better “shred” if I do so while the chicken is still hot). Alternately, you can just chop the chicken into small pieces.
    2. Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.
    3. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.
    4. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.
    5. [THIS STEP IS OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.
    6. Add the chicken, cilantro and lime juice to your bubbling cauldron of goodness. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be.
    7. Serve nice and hot with some fresh cilantro and chopped up avocado to go on top. Maybe a wedge of lime if you’re feeling pretty tart, or some extra diced up jalapenos or poblanos if you need more heat. Heck, get out the hot sauce if you really want some zing!
    I added a little extra seasoning to the broth and hot sauce and let it simmer for about 30minutes with the chicken in there so the flavors would go through better.

    This is really yummy guys!

  6. New paleo recipe, adapted from some Whole30 friends:
    Chocolate avocado (favorite fruit) pudding:
    1 avocado
    1/4 cup coconut milk
    1/4 cup unsweetened cocoa powder
    1/2 – 1 teaspoon vanilla (gluten-free)
    Fruit of choice – bananas provide the best texture, but if you’re sugar detoxing, berries work too.

    Put avocado, milk, vanilla and fruit into your food processor and mix until well-blended. Add cocoa powder and mix again. Scoop out and enjoy! Great way to get your fat in – and if you want, you can cut the fruit completely.

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