Gotta thank John and Suzanne Hernandez for inspiring this one!
- 1 steelhead fillet
- 1 lime
- 1-2 cloves garlic
Don’t have steelhead? Here’s how to get some:
- Say to John Hernandez, “Hey, catch any steelhead lately?”
- He replies, “Yeah. Bout to go catch some more tomorrow! I’ll bring you some!”
- You say, “Sweet, that would be awesome! Thanks!”
- The next day you find a bag of fish with your name on it in the fridge. BOOM! Magic. You see, John’s like Santa, but with fish.
- Preheat oven to 425.
- Place the fillet skin-side down on a sheet of foil.
- Season with salt/pepper.
- Slice garlic thinly. Scatter slices over the top side of the fillet.
- Slice the lime. Scatter slices over the top side of the fillet.
- Fold up the foil to completely wrap the fish. Press firmly on the garlic/lime side to press everything into the fish.
- Bake the fillet for 25 minutes at 425.
- Have yourself one fantastic fish feast!
– 3 C almond meal/flour (I prefer meal)
– 1/2 C tapioca flour
– 1/2 tsp. salt
– 1/2 tsp. baking soda
– 1/2 tsp. cinnamon (I use a bit more cinnamon and nutmeg)
– 1/4 tsp. nutmeg
– 1/4 C Coconut oil
– 2-3 tbsp agave nectar or honey
– A hint of pure maple syrup (I probably added a wee bit more than a cave woman would have…but I also would have had more cave woman friends because of it!)
– 1 Tbsp. gluten free vanilla
– 1 egg
– 1/2 cup raw organic walnut pieces
– 1/2 cup raw unsweetened organic coconut flakes
1. Preheat oven to 350 degrees.
2. Put coconut oil in a heat safe bowl and place on middle of stove to melt while walnuts and coconut flakes are toasting.
3. Place walnuts and coconut flakes on a cookie sheet and toast for 3 minutes. Set aside.
4. In a large mixing bowl, beat the coconut oil and maple sugar until combined.
5. In a separate bowl, whisk together the egg, agave, and vanilla.
6. Add the egg mixture to the maple/coconut oil mixture, and beat to thoroughly combine.
7. In another separate bowl (I know, so many bowls to clean, but it’s worth it!), combine the almond meal, tapioca flour, cinnamon, nutmeg, soda, and salt.
8. Add the flour mixture to the liquid mixture and mix until well combined.
9. Add the walnut and coconut flakes and fold in until well combined.
10. On a greased cookie sheet (or parchment paper lined), form batter into balls about 2″ wide (smaller or bigger, depending on your self-control on what a real ‘serving size’ should be!)
11. Place about 2″ apart.
12. Bake about 9 minutes, or until lightly browned (see photo below).
13. Find a nice spot on the couch, calculate how many burpees you need to do to burn these off, and enjoy!
Submitted by Krista
- 4 lbs hamburger
- 2 medium onions, chopped
- 1/2 -1 green pepper, chopped
- 2-4 cloves garlic, minced
- 4 – 6 eggs
- 1 – 1&1/2 cups almond flour
- 1/2 can tomato paste
- salt (about 1 tsp per lb of meat or more if you like more salt)
- pepper (as much as you like pepper)
- 1 tablespoon cumin
- chili powder (as much as you like spicy foods)
- 1 can tomato sauce mixed with remaining 1/2 can of tomato paste
- Preheat oven to 350 degrees.
- Prep onion & peppers.
- In a large bowl mix all ingredients except the sauce mixed with the remaining tomato paste.
- Start with 4 eggs and one cup of almond flour, add additional eggs and flour until the loaf binds together well.
- Form into a loaf with a crevice down the middle.
- Place in a casserole or baking dish that allows for at least 1-2 inches of space around the loaf.
- Bake until a meat thermometer inserted at a 45 degree angle (not touching the bottom of the pan) reads 145-155 degrees. Usually it takes 1&1/2 hours or so. If you cut the recipe in half, check the loaf after 1 hour.
Optional additional ingredients: mushrooms (sliced thin), green olives (halved), substitute some pork for the hamburger, red pepper flakes or cayenne pepper, jalapeno peppers (chopped)
Contributed by Mary
- 1 lb lean grass-fed ground beef
- 2 eggs
- 2/3 cup almond flour
- 1 tbsp curry powder
- dash of cinnamon
- dash of salt and pepper
- 1-2 tbsp coconut oil
- In a large bowl, mix all ingredients except the oil. Use your hands to mix it well then roll out meatballs. You can make them small or large. I prefer mini-meatballs, about an ounce per ball (16 in a pound).
- In a large skillet heat coconut oil on medium-high heat. Once oil is very hot, put in the meatballs. Try not to move the balls. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes. If you’ve made bigger balls you may need to cook longer or cover the meatballs during the cooking process.
- Once both sides are browned and balls are cooked through, serve them up however you like! This can make a great main dish with spaghetti squash or wraps, or a great appetizer using tooth picks.
The Tahini sauce contains yogurt so it is not “Paleo.” However, many people make an exception for Greek Yogurt and some other dairy products. If you’re one of these Paleo+ people, you’ll enjoy this flavor-packed sauce and dip.
- 1 cup greek yogurt (plain, unsweetened, whole-milk greek yogurt is the best)
- 1 tbsp sesame tahini
- 1 tbsp fresh lemon juice
Simply mix the above ingredients and enjoy. A little goes a longgg way. I like it as a tasty addition to the meatballs. Brings back memories of delicious felafels and shawarmas I ate while traveling. You can play around with this basic tahini sauce, adding in your favorite herbs/spices to make it your own.
- 1 – 2 lbs large Medjool dates
- 1 -2 lbs bacon
- 1 – 2 cups fresh pineapple
- 1/2 – 1 cup whole, dry-roasted, unsalted almonds (optional)
- Preheat broiler.
- Pit the dates with a chopstick to create a nice clean hollow through the date. Slice the fresh pineapple into slivers that will fit the hollow. Cut the bacon strips in half.
- Stuff the fresh pineapple into the dates. You can also jam an almond or two in some of the bigger dates.
- Wrap each date with a half-slice of bacon and skewer with a toothpick to secure the bacon around the date.
- Place on a cookie sheet and broil for 10 minutes or until the bacon is crispy. Let cool on a paper towel.
Makes 2 -3 dozen.
Contributed by Michael J.
- 1 lb. shrimp
- 2 lemons… juiced
- 2 Limes… juiced
- 2 Oranges… juiced
- 1 C. cucumbers… 1/4″ diced, seeded
- 1/2 C. Onions, Red… finely chopped
- 2 Serrano Chiles… seeded, finely chopped
- 1 C. tomatoes… seeded, diced
- 1 avocado… 1/2″ diced
- 1 Tbsp. Cilantro, fresh… roughly chopped
- 1/4 C. Oil, Olive
- 1/4 tsp. kosher salt
- Poaching Liquid: 2 quarts water, tablespoon kosher salt
Prepare through Step 2 and refrigerate for up to 4 hours.
- Combine water and 1 tablespoon salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
- Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for at least 1 hour, up to 4 hours.
- Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
Contributed by Kevin F.
- 1 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/4 cup Agave Nectar
- 2 eggs
- 1 Tbsp melted coconut oil
- 3 Tbsp fresh lemon juice
- 1/4 cup almond milk (I used unsweetened vanilla almond milk)
- 1 Tbsp vanilla extract
- 1/2 cup blueberries, fresh or frozen
- Preheat oven to 375 degrees.
- Combine ingredients from coconut flour to agave nectar in a small bowl. In another, larger bowl, combine eggs through vanilla extract, mixing well.
- Toss the dry ingredients into the wet ingredients and mix until incorporated. Add the blueberries.
- Grease muffin tins with cooking spray or coconut oil. Fill the tins to your liking with batter. (Will fill from 6-9 normal-sized muffin tins.)
- Bake at 375 degrees for 25 to 30 minutes.
Adapted from: http://www.whatrunslori.com/2011/02/blueberry-lemon-coconut-muffins-will-you-share/
- 32 oz. Brussels sprouts; rinse, remove ends and any wilted leaves (you can halve them if you like)
- 2 apples, diced into 1/2″ cubes
- 2 Tbs. coconut oil
- Sea salt and freshly ground black pepper
- Heat coconut oil in a large saute pan over medium-high heat.
- Add in sprouts and season well with salt and pepper. Cook, stirring frequently, for about 5-7 minutes.
- Add in apple chunks and season with salt and pepper to taste. Cook for 5-7 more minutes, stirring frequently.
- Once you’re happy with the texture and tenderness of the sprouts, eat up!
Adapted from http://paleobetty.com/2011/08/29/sauteed-brussels-sprouts-with-apple/
This is a great alternative to mashed potatoes!
- 1 head cauliflower
- 2 cloves garlic
- 1/2 cup chicken stock
- rosemary (optional)
- paprika (optional)
- Chop cauliflower into small chunks (including stems) and place in a medium saucepan or dutch oven. Add crushed garlic cloves and chicken stock to the cauliflower and bring to a boil. You can also add rosemary here if you want.
- Once it begins to boil, reduce heat to medium, cover, and let cook for about 20 minutes or until cauliflower is very tender and there’s no more excess liquid in the bottom of the pan.
- If excess liquid remains yet cauliflower is extremely tender, drain off the extra liquid.
- Put cauliflower into blender or food processor and blend until smooth. You can also mash the cauliflower by hand in a large bowl if you don’t have a blender/processor or would like a chunkier mash.
- Season with salt/pepper and garnish with paprika, and voila. You’ve got a great alternative to mashed potatoes!