Bacon-Wrapped, Pineapple-Stuffed Dates

Ingredients:

  • 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)
Instructions:
  1. Preheat broiler.
  2. 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.
  3. Stuff the fresh pineapple into the dates. You can also jam an almond or two in some of the bigger dates.
  4. Wrap each date with a half-slice of bacon and skewer with a toothpick to secure the bacon around the date.
  5. 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.

Shrimp Ceviche

Ingredients:
  • 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
Instructions:
Prepare through Step 2 and refrigerate for up to 4 hours.
  1. 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.
  2. 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.
  3. 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.

Blueberry Lemon Coconut Muffins

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 375 degrees.
  2. Combine ingredients from coconut flour to agave nectar in a small bowl. In another, larger bowl, combine eggs through vanilla extract, mixing well.
  3. Toss the dry ingredients into the wet ingredients and mix until incorporated. Add the blueberries.
  4. 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.)
  5. Bake at 375 degrees for 25 to 30 minutes.
 Adapted from: http://www.whatrunslori.com/2011/02/blueberry-lemon-coconut-muffins-will-you-share/

Sauteed Brussels Sprouts with Apple

Ingredients:

  • 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
Instructions:
  1. Heat coconut oil in a large saute pan over medium-high heat.
  2. Add in sprouts and season well with salt and pepper. Cook, stirring frequently, for about 5-7 minutes.
  3. Add in apple chunks and season with salt and pepper to taste. Cook for 5-7 more minutes, stirring frequently.
  4. 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/

Cindy’s Stew

Ingredients:

  • 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

Instructions:

  1. Fry bacon until crisp. Remove from stove.
  2. Cook cubed chicken in leftover bacon fat.
  3. Throw everything into your crockpot and cook on low 6-8 hours.
  4. Yum!!

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

Mini Turkey Meatloafs

INGREDIENTS:

  • 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!

DIRECTIONS:
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
before serving.

Makes 6 servings, 2 loaves each.

Contributed by Stina

Swiss Chard with Shallots

Ingredients:

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1/8 teaspoon red pepper flakes
  • 2 bunches Swiss chard, rinsed well
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Cut off and discard chard stems and any tough center ribs. Thinly slice leaves. Set aside.
  2. Heat oil in a large skillet over medium high heat. Add shallot and pepper flakes and cook, stirring often, until softened, about 2 minutes.
  3. Add chard and vinegar  and continue cooking, tossing often, until wilted and softened, 3 to 4 minutes more.

Adapted from: http://www.wholefoodsmarket.com/recipes/2484

Contributed by Stina

Stuffed Acorn Squash

Ingredients:

  • 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)

Instructions:

  1. Cook bacon in pan until it gets lightly crispy.
  2. Add all veggies  except for tomatoes, garlic, and spices and saute until crisp done.
  3. 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.
  4. Mix bacon/ veggie mixture with remaining ingredients (including bacon grease!) in a large bowl and scoop into acorn squash.
  5. Bake for 45 minutes covered with aluminum foil.
  6. Remove aluminum foil and bake for an additional 15 minutes.

Based on http://paleowod.wordpress.com/2011/11/13/paleo-stuffed-acorn-squash/

Pulled Pork and Beasty BBQ Sauce

Ingredients:

  • 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

Instructions:

  1. 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.
  2. Massage the spice rub all over the meat in every crevice you can find.
  3. 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.
  4. 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.
  5. Transfer your roast to a cutting board and discard all the liquid in your crock pot.
  6. Pull the meat apart by tearing the meat into thin shreds with two forks or your fingers.
  7. 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.
  8. Serve and enjoy.
Servings: 6-8
Prep time: 10 minutes
Cook time: 9-11 hours

BBQ Sauce:

Ingredients:

  • 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
Instructions:
  1. Combine all ingredients above into a sauce pan and place on stove over medium heat, stirring frequently.
  2. Once the sauce starts to boil, reduce heat to low, cover, and simmer for 60 minutes.
  3. 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.
  4. Store in the refrigerator.
  5. Enjoy!
Makes 4 cups.
Prep time: 15 min.
Cook time: 60 min.

Adapted from the Civilized Caveman

Savory Zucchini Fritters

Ingredients:

  • 2 cups shredded zucchini
  • 3 eggs
  • 1 Tbsp coconut flour
  • 1 Tbsp almond flour/meal
  • Pinch of salt and pepper
  • Dash of seasonings of choice (like garlic powder and Italian seasonings)
  • Coconut oil or bacon grease

Instructions:

  1. Shred zucchini by hand or in a food processor and squeeze in paper towel to dry it out.
  2. Whisk eggs and flours together in mixing bowl, and add dried zucchini and seasonings.
  3. In a large skillet, over medium-low heat, add oil/grease to coat bottom of pan.
  4. Spoon zucchini mixture into pan, and cook for about 3 minutes each side.
  5. Eat! Good warm or at room temperature.