- 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/
- 2 cups chicken broth
- 1cup leeks chopped
- 2cups cubed butternut squash
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 1 cup cilantro
- 10 slices of bacon cut into pieces
- 2 whole chicken breasts cubed
- Fry bacon until crisp. Remove from stove.
- Cook cubed chicken in leftover bacon fat.
- Throw everything into your crockpot and cook on low 6-8 hours.
Note: My good friend Cindy (who does not eat Paleo) invited me to dinner. Cindy read all about Paleo on the web knowing that is how I eat, and she came up with this recipe. I am addicted!! 🙂 Contributed by Dawn Fisher
- 1 pound 93%-lean ground turkey
- 1 medium zucchini, shredded or chopped finely
- 1 cup finely chopped onion
- 1 cup finely chopped red bell pepper
- 1/3 cup chia seeds (or the Hemp Hearts from Costco!)
- 1 large egg, lightly beaten
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- Feel free to add mushrooms or other veggies are good additions too!
1. Preheat oven to 400°F. Generously spray a nonstick muffin pan with olive oil cooking spray.
2. Gently mix turkey, zucchini, onion, bell pepper, egg, vinegar, mustard, other veggies, pepper
and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture
among the muffin cups.
3. Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the
center registers 165 degrees F, about 25 minutes. Let the loaves stand in the pan for 5 minutes
Makes 6 servings, 2 loaves each.
Contributed by Stina
- 2 acorn squash
- 1 pound specialty sausage (or ground turkey or beef)
- 1 zucchini – diced
- 1/2 onion – diced
- 1/2 cup carrots – diced
- 1/2 cup red bell pepper – diced
- 1/2 cup diced tomatoes
- Other optional veggies: spinach, cauliflower, mushrooms, etc.
- 1 clove garlic – crushed
- 1/2 tsp salt/pepper
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Olive oil
- 2 slices nitrate free bacon – cut into small pieces
- 2 eggs
- 1/2 cup almond meal
- Other optional spices – to taste – depending on the type of meat (apple sausage might use nutmeg and cinnamon instead of the cumin and chili, or italian sausage might use oregano, basil, and rosemary)
- Cook bacon in pan until it gets lightly crispy.
- Add all veggies except for tomatoes, garlic, and spices and saute until crisp done.
- Cut squash in half and scoop out seeds and gunk. Brush with olive oil and dust with salt and pepper. Pre-heat oven to 400 degrees F. Bake Squash for 15 minutes cut side up.
- Mix bacon/ veggie mixture with remaining ingredients (including bacon grease!) in a large bowl and scoop into acorn squash.
- Bake for 45 minutes covered with aluminum foil.
- Remove aluminum foil and bake for an additional 15 minutes.
Based on http://paleowod.wordpress.com/2011/11/13/paleo-stuffed-acorn-squash/
- 4 lbs. bone-in pork shoulder
- 4 Tbsp smoked paprika
- 2 Tbsp sea salt
- 2 Tbsp chili powder
- 2 Tbsp ground cumin
- 1 Tbsp ground black pepper
- 1 Tbsp dried oregano
- 1 Tbsp ground white pepper
- 2 tsp cayenne pepper
- 1 full batch of Beasty BBQ Sauce
- Mix all of the ingredients above – except the pork shoulder and BBQ sauce – in a small mixing bowl. Mix well – this will be your spice rub.
- Massage the spice rub all over the meat in every crevice you can find.
- Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours (preferably overnight). You can refrigerate for up to 3 days.
- Unwrap the roast and place it in your crock pot, adding 1/4 cup of water and turning it on low, cooking for 8-10 hours – until the meat is fork-tender.
- Transfer your roast to a cutting board and discard all the liquid in your crock pot.
- Pull the meat apart by tearing the meat into thin shreds with two forks or your fingers.
- Place all the shredded meat back in the crock pot and toss with a full batch of the Beasty BBQ Sauce and heat on low for 60 minutes until hot.
- Serve and enjoy.
Prep time: 10 minutes
Cook time: 9-11 hours
- 3 tomatoes, diced
- 1 white onion, diced
- 4 cloves of garlic, diced
- 1 6-oz can of tomato paste
- 1 cup beef stock
- 2 Tbsp dijon mustard
- 2 Tbsp apple cider vinegar
- 1 Tbsp extra virgin olive oil
- 2 Tbsp sweet paprika
- 1 tsp sea salt
- 1 tsp cayenne
- For sweetness, add 1 can diced pineapple
- Combine all ingredients above into a sauce pan and place on stove over medium heat, stirring frequently.
- Once the sauce starts to boil, reduce heat to low, cover, and simmer for 60 minutes.
- Once the sauce has simmered, turn off the heat and pour the sauce into a blender or food processor and run until you get a nice, smooth sauce consistency.
- Store in the refrigerator.
Makes 4 cups.
Prep time: 15 min.
Cook time: 60 min.
Adapted from the Civilized Caveman