Paleo Chili Colorado

Ingredients:

4 cups water

7 dried New Mexico chilies (I use El Guapo brand for all the dried chilies, found at most major grocery stores)

3 dried California chilies

3 dried Chile de Arbol

1 yellow onion, diced

5 garlic cloves, minced or 2 teaspoons crushed garlic

2 tablespoons coconut oil

2.5 lbs beef stew meat

2 tablespoons ground cumin

2 tablespoons dried oregano

2 cups beef broth

2 – 6oz cans of tomato paste

Black pepper and sea salt to taste

Instructions:

  1. Rinse the dried chilies and place them in a pot with the 4 cups of water.
  2. Bring to a boil, turn the heat off and let the chilies soak in the water for 30 minutes.
  3. While the chilies are soaking, dice your onion and garlic.
  4. Heat the oil in a large soup pot and add the onions.
  5. Cook the onions until they start to brown.
  6. Add the garlic and the beef to the onions and brown the beef for 7-10 minutes.
  7. Add the beef broth, tomato paste, cumin, oregano, salt and pepper to the beef.
  8. Bring to a boil, turn down to medium low or low and let simmer.
  9. While the beef is simmering, it’s time to prepare the peppers.
  10. Remove the stems from the peppers and place the peppers in a food processor with half of the liquid that the peppers were boiling in.
  11. Pulse the peppers until smooth.
  12. Using a sieve, pour the ground peppers through the sieve and into the pot with the beef.
  13. Use a spoon to help the contents through the sieve, leaving behind the seeds and any of bits of pepper skin.
  14. Pour the remaining cooking liquid through the sieve as well into the pot.
  15. Bring to a boil, turn back down to low and let the Colorado simmer for 2 hours or until your meat is tender.
  16. Serve with avocado and cilantro.

Serves 6.

Submitted by Annie Mac

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Paleo Pizza

Pizza. Yes, pizza!
The groceries:
Veggies-
5 zucchini
1 yellow onion
1 TBSP chopped garlic
1 eggplant
3 red bell peppers
3 carrots
1 bunch of fresh basil
Italian spices (whatever you like!)Meat-
1 lb spicy Italian sausage (I buy all of my meat from Benedetti’s Meat Market and Deli on Centennial. He’s got mostly locally grown mean and makes rad sausage. Not to mention, James Benedetti is one helluva guy. If you ask them to take the sausage out of the casing, they will. Thank God. That totally grosses me out.)1 lb ground beef/turkey/chicken/stegosaurus, whatever you’ve got.

Can-
2 small cans of tomato paste
2 regular cans of tomato sauce
1 can of diced tomatoes

The Process-
Thinly-ish slice zucchini, eggplant, and peppers. Shake ’em in a bag with olive oil to coat, toss ’em on a pan and sprinkle lightly with sea salt. Roast in the oven at 350 until they’re not so moist and look roasty.While that’s cooking, chop onion and garlic and saute to lightly brown in a touch of olive oil. Add sausage and hamburger and cook ’til it’s mostly done. Add tomato paste (trust me on this one, add the tomato paste to the meat and onions and mix it in before you add other stuff.) Add a small handful of italian seasoning or oregano, carrots, tomato sauce and diced tomatoes. Season however you’d like and cook for about an hour on low.Assembly –
I layer it all and bake it. So put some sauce in the bottom of a deeeeep casserole dish.
Layer in the following order (or however your mood strikes you):
Zucchini
Basil
Red pepper
Thick layer of sauce
Eggplant
Basil
Red pepper
Thick layer of sauce
Zucchini

Bake at 350 for about an hour!

The crust is easy breezy.2 c. Bob’s Red Mill Almond Flour
1 egg
1/4 tsp sea salt
3 TBSP olive oilMix it all up to a paste and bake on a lightly oiled sheet at 325 for 15-20 minutes. It doesn’t really brown, just becomes firm and … well.. done.

Submitted by Annie Mac

Paleo Pumpkin Pancakes

Talk about alliteration! This was adapted from my good friend Desi (and it’s her picture)! She just started her own paleo blog: http://paleodeliciousness.wordpress.com/

Ingredients:

¼ cup coconut or almond flour

¼  teaspoon baking soda

¼  teaspoon salt

½  teaspoon cinnamon

pinch of nutmeg

¼ cup pumpkin puree

3 eggs

1 tablespoon coconut milk

1 tablespoon coconut oil

2 tablespoon apple sauce

1 tablespoon vanilla

½ teaspoon honey (optional)

¼ cup blueberries (optional, but obviously delicious)

Instructions:

1. Mix together coconut/almond flour, baking soda, salt, cinnamon, and nutmeg with a whisk.

2. In another bowl, whisk together eggs, coconut oil, coconut milk, apple sauce, honey, vanilla, and pumpkin puree.

3. Gradually add the coconut/almond flour mixture to the egg mixture as you whisk the ingredients together until well combined.

4. Heat coconut oil over medium-low heat until melted.

5. Spoon the batter into the pan in whatever size you prefer. The batter is thick, so you can shape them with the spoon. They do not bubble like regular pancakes, so keep an eye on them to make sure they’re done on one side, then flip. They should need several minutes for each side.

6. Check the edges to see if they’re done. No raw batter should show.

7. Serve with maple syrup, fruit, butter, almond butter, or plain.

Contributed by Stina

Coconut Curry Chicken

Ingredients:

  • 1-2 Tbsp Coconut oil
  • 2 Tbsp minced garlic (or a few cloves minced)
  • 1 can coconut milk
  • 1 medium onion
  • Spices (I didn’t really measure, just eye-balled): curry powder,red pepper flakes, turmeric, coriander, cumin, cinnamon.
  • 2 chicken breasts cut in chunks
  • Large head or 2 medium heads of broccoli

Instructions:

  1. Heat oil in pan with medium heat.
  2. Add onion and cook for about 3-4 minutes.
  3. Next add ginger and garlic and saute for another 2-3 minutes.
  4. Add spices (except cinnamon) and mix well. Next add chicken and 1/2 can coconut milk.
  5. Mix and simmer for about 15-20 minutes, stirring frequently.
  6. Add broccoli and the rest of the coconut milk, mix well and stir periodically until broccoli is cooked.
  7. Add cinnamon. Salt and pepper to taste.

Adapted from: http://fastpaleo.com/coconut-curried-chicken-and-broccoli/

Submitted by Stina

Paleo Pumpkin Spiced Latte

  • 1/2 Cup Coconut Milk
  • 1 1/2 Tbsp Pureed Pumpkin
  • 1 Tbsp Organic Vanilla Extract
  • 2 Tbsp Raw Organic Honey (Optional)
  • 1/4 Tsp Ground Cinnamon
  • Pinch of Nutmeg or Allspice
  • 1/2 Cup Strong Coffee or Espresso
1. Brew your coffee or espresso first however you like. I brewed a double shot of espresso (using 2 TBSP ground coffee for 1 cup of coffee), and added a bit of water (making it like an Americano.)
2. In a sauce pan over medium heat, add coconut milk, pureed pumpkin, and raw organic honey until your coconut milk is bubbling and steaming.
3. Remove from heat, stir in vanilla, cinnamon, and nutmeg/allspice.
4. Pour into the bottom half of a coffee cup, then pour in your strong coffee or espresso on top of it.
5. ENJOY! 🙂 YUMMMMM!
Please note: if you have or have made coconut whip cream, you can add it on top and then sprinkle with some cocoa powder. (I did not do this. Nor did I use honey.) For even more latte-ness, use 2/3-1 cup coconut milk.
Adapted from a Fast Paleo recipe:  http://fastpaleo.com/pumpkin-spice-latte-2/
Submitted by Stina

WELCOME!

Hey members of CrossFit Intensify – and the World Wide Web! I created this blog as a place for the members of CFI to share their paleo recipes! So PLEASE let me know if you have recipes (and hopefully also pictures of your delicious creations!) you’d like to contribute, and I can make you a contributor on the blog site, or you can just email me everything and I can post it for you!

I’m very excited about this! It should be a fun project! 🙂 Let me know if you have questions/concerns/suggestions!

Thanks,

Stina