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THEN, I used the Bone Broth in this soup, which – if I do say so myself – was amazingly good.
Linda’s Venison and Beef soup (adapted from the soup recipes in It Starts With Food)
1-2 tbsp olive oil
1/2 cup chopped onion
1 pound ground venison
1/2 tsp sage
3 turnips, peeled and chopped
3 parsnips, peeled and chopped
1-2 handfuls of baby carrots (or chopped carrots)
4 cups Bone Broth from above
Heat a large pot for a few minutes on medium heat – hot enough that water sizzles when you flick it in the pot.
Add 1-2 tbsp olive oil and let it heat for a few seconds. Add 1/2 cup chopped onion and cook until translucent. Add sage and stir to coat/infuse. Then crumble 1 pound of ground venison. Cook until brown.
Add vegetables, then broth. Bring to a boil, then cover and simmer for 1-2 hours or until veggies are tender.
Perfect for a rainy day like today!
Here’s what I made today…
Bone Broth (Adapted from It Starts With Food by Melissa and Dallas Hartwig…also known as my Paleo bible, forgive me any blasphemy). Note: I had to cut this recipe back a little because my crockpot wouldn’t hold 4 quarts of water plus all the other ingredients.
First, go to the Farmington butcher and get 2-4 pounds of soup bones, meat or poultry. I used beef for this recipe.
Then in a large pot place:
4 quarts water
1 tsp salt
2 tbsp cider vinegar
1/2 onion, unpeeled and coarsely chopped (you can use up to 2 if you like onions more than I do)
2 carrots, scrubbed and coarsely chopped
3 celery stalks, coarsely cut
Parsley (the recipe asks for 1 bunch fresh; I shook in a good amount of dried)
1/2 tsp crushed garlic (or to taste)
2-4 pounds meat or poultry bones
Bring the mixture to a boil, then put in a slow cooker for 12-24 hours. The longer you cook it, the better it is. Strain through a fine-mesh strainer, coffee filter, etc. Discard the waste (our dog will be enjoying it for several days). NOTE: Homemade stock should go in the freezer if you don’t plan to use it within a few days.
Calde de pollo soup is amazing if your in the mood for soup. Find the recipe on paleaholic. Fixed it tonight and it was great!
Crepes – Great for wrapping up a breakfast burrito or meat and veggie roll up. Add some cinnamon and and vanilla and you can wrap up some fruit in it. Good stuff!
2 tablespoons coconut oil, melted
1/8 teaspoon salt
1/8 teaspoon pepper ( i added because i like pepper)
2 tablespoons coconut flour, sifted
1/3 C + 2 tblspoons coconut milk
In a medium bowl with a wire whisk, beat together the eggs, oil, and salt.
Mix in sifted coconut flour
Mix in coconut milk
Heat an 8 inch skillet over medium heat. When hot, melt a tiny pat of coconut oil in the pan. Pour 1/8 cup batter in the skillet and swirl around in the pan until a thin layer of batter covers the bottom. The crepe should be about 6″ in diameter.
Cook 1 to 2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done.
Fill the crepe with your berries, meat, veggies or what ever you prefer.
Makes about 6 crepes
For the crepes for fruit add:
1/4 teaspoon vanilla
small pinch on nutmeg
pinch of cinamon
Made Paleo Choc. Chip cookies for the first time the other night. I was disappointed at first expecting them to taste like a regular choc. chip cookie. Problem is we are using no sugar and different flour and oil and chips so should have been expecting different. After my second one I decided they were a nice treat and I have since ate almost all of them through out the week. 🙂 Must have not been that bad huh? Here’s my own variation.
Choc Chip Cookies
1 cup cocunut flour
1/2 cup of melted cocunut oil
1/4 tsp. vanilla extract
1/8 tsp. salt (optional)
3/4 cup carrob chips (purchase at Earth Mother)
1 banana or 1 cup of unsweetened applesauce
Mix oil, vanilla salt, eggs and banana or applesauce together in a bowl. Then put flour in seperate bowl. Slowly mix in wet ingredients with dry ones until mixed well. Then mix in carrob chips. Oil or butter a cookie sheet and bake cookies at 350 degrees for 12-15 min. They will stay balled up if you make them into balls so don’t expect them to spread like normal cookies. They are a great fast and easy sweet treat. 🙂
These are the wings i brought for the anniversary bash. a little differrent than the others i posted.
Enjoy. got the recipe from paleo/primal party appetizers website.
Spicy Smoked Chicken Wings
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried pepper flakes
1 teaspoon spanish smoked paprika
1 teaspoon salt
2 pounds chicken wing pieces
2 tablespoons ( I put probably a 1/4 cup so it would coat the chicken)
Preheat oven to 425 degrees
In a large bowl, combine all ingredients and then toss in your chicken wings. Once coated, lie the wings in a single layer on a baking sheet.
Bake for 20 minutes. Flip the pieces over, bake for another 20-25 minutes. They should be slightly crisp and golden on the outside.
Serve hot or at room temp.
1 small yellow onion, halved and sliced
2-3 small zucchini squash, halved and sliced
4-5 large tomatoes, diced
3 garlic cloves, minced
A big handful of fresh basil, chopped
About 1/2 cup chives, finely chopped
Salt and pepper to taste
12 eggs (more or less depending on how big your skillet is or how many people you are feeding
Cooking oil of your choice (I used bacon grease)
1. In a large skillet, heat the oil of your choice over medium and saute the onions until translucent.
2. Add the zucchini, tomatoes, and garlic and bring to a simmer.
3. Let the tomato mixture simmer, mixing occasionally until it begins to thicken.
4. Add the basil, and a little bit of salt and pepper, stir and taste and season more if desired.
5. Make little holes in the sauce with your spoon and crack an egg into each hole.
6. Sprinkle the whole dish with chives, turn the heat down to low or medium low, cover and let the eggs cook until the whites are done but the yolks are still runny (about 5-8 minutes depending on how much sauce or how many eggs you cram into the skillet). Cook longer if you want your eggs cooked all the way through.
Scoop out an egg or two for each person depending on your block, and enjoy!! Serves as many as you like.
Forgot to say this is from Everyday Paleo.
I loved the paleo pizza! Please try I think you all will enjoy too.
Breakfast Paleo Pizza (Everydaypaleo.com)
8 eggs scrabmled
2tbsp olive oil
3 garlic cloved minced
1tbsp dried basil
Marinara sauce (I used Tomato paste)
1 lb pork sausage
1-2 bell peppers
small cherry tomatoes
Brown the sausage set it aside. In a large skillet heat the olive oil over medium high heat and add the minced garlic. Saute for 2 minutes. While cooking the garlic, add the basil, sea salt, and pepper to the scrambled eggs and mix well. Pour the egg mixture over the garlic in the skillet and turn the heat down to medium. Cover and let cook for 3 minutes, or until the bottom of the eggs are set and firm. Do not stir or disturb the eggs while cooking. Remove the lid and transfer the skillet to the oven and broil for another 3 minutes or until the top of the fritta is also firm. Remove from the oven and add evenly spread the 1/2 cup of marinara sauce. Add the cooked sasauge and the rest of the toppings. Place the pizza back in the oven and under the broiler for another 5 minutes. Slice and serve. Avocado slices can be served as a garnish.
Sweet potato fritters/hash browns:
Easy, quick, and yummy
1-2 sweet potatoes, peeled and shredded
Dash of salt and pepper
Tsp of cinnamon
1-2 Tbspdiced onions (optional)
Mix together with wooden spoon
Form patties (I use a 1/3 measuring cup)
Cook in coconut oil, medium heat, about 3-4 minutes per side
Great with fried eggs!
Sorry, need to give credit: from Eatingforidiots.com
Paleo Ranch Dressing
1 cup paleo mayonnaise
1/2 cup coconut milk
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1. In a large bowl, whisk together the paleo mayonnaise, coconut milk, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
You can also add 1/2 teaspoon of thyme if you like. I tried it and didn’t like it. If you like the spicy ranch kind just add some cayenne.
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