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!
- 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.
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!
My banana pudding with banana slices and toasted pecans.
I’ve made this a couple of times now and love it!
- 3 bananas (over-ripe, almost black)
- 1 can of coconut milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoon of coconut oil (or 1 tbsp coconut oil/1 tbsp coconut butter if you’ve got it)
- In a medium sauce pan over medium heat whisk together the coconut milk, egg yolks, and vanilla until the mixture is hot and starts to thicken like a custard. After it’s thickened a bit, remove from heat and set aside.
- In a small bowl, mash the bananas.
- In a small skillet, heat the coconut oil. Once hot, add the bananas and then add the cinnamon and mix together as the mashed banana fries in the oil. Cook until the banana caramelizes.
- Add the caramelized banana mixture and oil into the thickened coconut milk mixture and then whisk together to make the pudding. For an even smoother pudding, if some banana chunks remain, you can put the mixture into a food processor or blender.
- Pour the warm pudding into a bowl or pie dish and cover with plastic wrap, pushing the wrap all the way to the top of the pudding surface to remove any air bubbles. This will ensure that as the pudding cools it does not form a filmy layer on top.
- Let cool for several hours. Garnish with banana slices and NOM NOM!
This pudding is delicious as is, but here are a few tricks that you can play around with:
- If you need to speed up the ripening process, put the bananas in a paper bag with an apple or two. Seal up the bag and let them sit in there for 24 hours. This sometimes help speed things up. If that doesn’t work and you can’t wait any longer, heat your over to 450 and bake the bananas until their peels start to get really brown. This won’t ripen the bananas but will have a similar effect to their flavor in the finished dish.
- Freeze the pudding to make a sort-of banana coconut ice cream. Yum!
- Toast pecans and use them as a garnish and/or textural addition. Really good!
- Use your favorite Paleo pie crust recipe. Here’s one: http://paleofood.com/pies.htm#crusts. Make the crust and then pour the pudding in, let cool, and you’ve got yourself a Paleo Banana Cream Pie.
Contributed by Zach!
Pulled this one from my favorite Paleo cookbook yet: Paleo Comfort Foods!
Coconut Flour Tortillas
- 1/4 cup coconut flour
- 8 large egg whites
- 1/4 teaspoon baking powder (optional, I like my tortillas thinner so I leave this out)
- 1/2 cup water
- Coconut oil
- Whisk coconut flour, egg whites, water, and baking powder (optional) together in a large bowl.
- Preheat small skillet on medium-high.
- Melt 1 teaspoon of coconut oil in the pan and swirl around to coat.
- Pour about 3 tablespoons of batter into the pan. Tilt and swirl the skillet to spread out the batter into a round thin tortilla shape.
- Cook until golden brown on one side and then flip. (Careful! If you try to flip it too early or too quickly, it will rip. Be gentle and make sure the tortilla is not sticking to the skillet before you flip.)
- Cook the other side until golden brown. Remove to plate.
- Repeat the steps 3-6. This should make 8-10 tortillas.
- Coconut oil
- 1 poblano pepper, chopped
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 pound chicken, chopped into small chunks or strips
- 3 cups enchilada sauce (I use Las Palmas’ Red Enchilada Sauce)
- 6-8 Coconut Flour Tortillas
- Olives (optional garnish)
- Cilantro (optional garnish)
- Heat 1 tbsp coconut oil in a skillet on medium-high. Add chicken, cook through and then set aside.
- Preheat oven to 350 degrees. Meanwhile, in a large skillet on medium-high heat add 1 tbsp coconut oil. Once the oil is hot, add the poblano pepper, garlic, and onion. Saute until onions are translucent.
- Once the onions are translucent, add in cumin, chili powder, chicken and about 1/2 cup of enchilada sauce. Reduce heat and simmer to cook off any runny liquid.
- Pour small amount of enchilada sauce into a small baking dish.
- Carefully take one tortilla at a time and fill with some of the chicken mixture. Roll, or simply fold, and place seam side down in the dish.
- Repeat with all the tortillas until the pan is full. Pour remaining enchilada sauce over the enchiladas and then bake for 10 minutes.
- Carefully scoop out 2-3 enchiladas, top with olives or cilantro, and dig in!
Contributed by Zach S.
This one takes less than 20 minutes to throw together and it’s absolutely delicious! It’s also a great recipe to tinker around with. You can make it your own and add whatever ingredients you want!
- Green Curry Paste (you can find a large container of it at Market of Choice for pretty cheap)
- Olive Oil
- 1 can coconut milk
- 1 cup chicken broth
- 1 onion, diced
- 1 cup chopped celery
- 2 large carrots
- 1 cup chopped cabbage
- 1 lb shrimp
- Yam Flour Noodles (found at Market of Choice!)
- fresh basil
- fresh cilantro
- In a big pot drizzle a little olive oil and on medium-high quickly saute the onion and celery until they begin to soften.
- Add 1-2 tbsp of the Green Curry Paste (careful not to add too much, this can get spicy!!) and the full can of coconut milk. Stir or whisk everything together until all the chunks of curry paste are broken apart. Chop the lemongrass stalk into long strips and throw it in. Turn the pot down to medium-low and let simmer for 5 minutes.
- Add the chicken broth and chopped carrots. You can add any other crunchy veggies you like. I like to throw in bell peppers or even asparagus sometimes. This is where you can experiment a little! Let simmer for another 4-5 minutes to get the carrots to soften.
- Add the shrimp and cabbage and let simmer for 5 more minutes or until cabbage softens a bit.
- Drain the Yam Flour Noodles and then microwave some in a small bowl for 2-3 minutes.
- Pour the curry over the top, garnish with chopped basil and/or cilantro, and voila! You’ve got a delicious Thai Curry!
You can try any noodle substitute with this recipe. Kelp noodles, zucchini noodles, and spaghetti squash work great. I’ve also simply added extra veggies and meat and eaten it without noodles, making it an extra chunky curry soup!
You can also try it with chicken instead of shrimp. Simply chop the chicken into chunks and cook with the onion and celery before you add the curry base.
Makes 4-5 servings. Yum.
Contributed by Zach.
This soup is easy to make and totally delicious! Makes 6-7 servings…
- 1 lb Organic Spicy Sausage (I used Isernio’s Chicken Sausage)
- 1 sweet potato
- 2-3 carrot sticks
- 2-3 celery stalks
- 2 yellow onions
- 3 green onions
- 2 garlic cloves
- 1.5 tbsp olive oil
- 1.5 tsp curry powder
- 7-8 cups chicken broth or stock
- salt/pepper to taste
- Start by peeling the sweet potato, roughly chopping all the veggies, and mincing the garlic.
- Heat the olive oil in a large skillet on medium-high.
- Saute the onion and garlic for a minute or two, then add the sausage. Use a big spoon or spatula to break up the sausage into chunks. Don’t make the chunks too small. You’ll want some bigger chunks that turn into delicious little meatballs when it’s finished. Cook the sausage until it’s just starting to brown.
- Add all the veggies and sweet potato. Add the curry powder, using as much as you want. I like curry so I almost quadrupled the amount listed here.
- Saute everything together, stirring occasionally, until the sweet potato and carrots start to soften. While that’s cooking, add the broth to a large pot and bring it to a boil.
- Once the potatoes and carrots are soft, throw everything in the pot and let it simmer for 10 minutes.
- Once it’s ready, you can eat it as is or put it in a blender or food processor and puree it. I like the chunky version best.
Contributed by Zach
- A large Frying Pan or Wok
- 1 lb bacon
- 2 medium butternut squashes
- 1 bunch of kale (chopped)
- 3-5 cloves of garlic (minced)
- 1 small bag of broccoli/carrot slaw mix (or any other crunchy veggies you’d like!)
- Olive Oil
- Balsamic Vinegar
- Salt/Pepper to taste
This one’s simple, easy and delicious! Serves at least 4.
- Start by cutting the squash in half and scooping out the guts/seeds. Then cut it up into cubes.
- Bring a large pot of water to boil and add squash. Boil squash until the cubes are just starting to get soft. Don’t let them overcook and get mushy!
- While the squash is boiling, dice and pan fry the bacon until brown in a large frying pan. Set the bacon aside but save the grease in the pan.
- Check the squash. If it’s done, drain it and set it aside.
- Saute the garlic and the slaw mix (or crunchy veggies of your choice) for a minute or two.
- Add the squash and bacon. Then add all the kale. Mix everything together as best you can (the pan should be pretty full!). Saute everything together until the kale has wilted.
- Put everything in a large mixing bowl. Drizzle olive oil over the top (as much or as little as you want, just don’t overdo it!) and add 1-2 tbsp of balsamic vinegar (you can add more if like). Add sea salt and fresh ground black pepper to taste.
- Mix together and voila, you’ve got a delicious squash saute!
Contributed by Zach