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

Paleo Beef Stew

Ingredients:

• 1 onion
• 3 gloves of garlic, minced
• 1 lb extra lean beef stew meat
• 2 medium carrots
• 2 celery stalks
• 1 8 fl oz beef stock
• 1 5 fl. oz serving of red wine
• 1 14.5 oz can of diced tomatoes (I used fire roasted diced tomatoes)
• 1 tsp. sea salt
• 1 tsp. oregano
• 1 tsp. basil
• 1 bay leaf

Instructions:

1. Soften onion and garlic in big pot until translucent.
2. Add beef and allow to brown.
3. Stir in diced carrots and diced celery, allow to soften for about a minute.
4. Add stock, red wine, canned tomatoes (with juice), oregano, bay leaf, salt, and basil.
5. Put lid on and simmer on low heat for at least one hour.

Adopted from Paleo Plan (http://www.paleoplan.com/2009/12-03/paleo-beef-stew/)

Contributed by Sara Sloyer – Stina’s sister! 🙂

Sara’s comments: ” It was sooooo good. Especially on a wintry day like today. I added butternut squash towards the end because I wanted to add something else. Nommm.”

Paleo Chicken Enchiladas with Coconut Flour Tortillas

Pulled this one from my favorite Paleo cookbook yet: Paleo Comfort Foods!

Coconut Flour Tortillas

Ingredients:

• 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

The Process:

1. Whisk coconut flour, egg whites, water, and baking powder (optional) together in a large bowl.
2. Preheat small skillet on medium-high.
3. Melt 1 teaspoon of coconut oil in the pan and swirl around to coat.
4. 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.
5. 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.)
6. Cook the other side until golden brown. Remove to plate.
7. Repeat the steps 3-6. This should make 8-10 tortillas.

Chicken Enchiladas

Ingredients:

• 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)

The Process:

1. Heat 1 tbsp coconut oil in a skillet on medium-high. Add chicken, cook through and then set aside.
2. 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.
3. 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.
4. Pour small amount of enchilada sauce into a small baking dish.
5. 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.
6. Repeat with all the tortillas until the pan is full. Pour remaining enchilada sauce over the enchiladas and then bake for 10 minutes.
7. Carefully scoop out 2-3 enchiladas, top with olives or cilantro, and dig in!

Contributed by Zach S.

Paleo Butternut Squash Lasagna

Ingredients

• 1 lb Italian sausage, casing removed
• 1 red onion
• 3 cloves garlic
• 1 15 oz can pizza sauce
• 1/2 c roasted and chopped up red peppers
• 1/4 c extra virgin olive oil
• couples leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
• 1 small butternut squash

Instructions

1. Preheat oven to 400ºF.
2. In a saute pan,  crumble the sausage and brown it, along with the onions and garlic.
3. While the meat is cooking, cut the top and ends off of the squash off and peel it. Cut it into 1/4′s. (Right where the squash starts to turn bulbous, cut it in 1/2, width-wise. Split those two halves in half, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t worry about all the strings, as you won’t even notice those when they’re cooked. Slice the squash into slices around 1/2 inch thick pieces.
4. Make the sauce by mixing the pizza sauce, red peppers, olive oil, and basil.
5. Using a 9×9 pyrex dish, put down enough sauce to lightly cover the bottom of the dish, so the squash from sticking to the pan.
6. Add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce.
7. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.
8. Bake for 60 minutes. It should be bubbling with a slightly crispy and browned top.

Note: the lasagna may be liquid-y right out of the oven, so let it set for 30 minutes before cutting into it, as it will solidify.

Adapted from Health-Bent.com: http://www.health-bent.com/beef/paleo-butternut-squash-lasagna
Contributed by Stina

Thai Shrimp Curry with Noodles!

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!

Ingredients:

• 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

The Process:

1. In a big pot drizzle a little olive oil and on medium-high quickly saute the onion and celery until they begin to soften.
2. 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.
3. 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.
4. Add the shrimp and cabbage and let simmer for 5 more minutes or until cabbage softens a bit.
5. Drain the Yam Flour Noodles and then microwave some in a small bowl for 2-3 minutes.
6. 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.

Paleo Mashed Sweet Potato Casserole

Ingredients:

• 4-6 large sweet potatoes, peeled and chopped into 1″ chunks
• Several handfuls of chopped walnuts
• 1/2 cup coconut milk (canned, full fat)
• 1/4 cup pure maple syrup
• 1 Tbsp cacao powder
• 1 Tbsp vanilla extract
• 1 Tbsp cinnamon
• 2 heaping Tbsp melted coconut oil, separated
• Salt to taste

Instructions:

1. Place peeled and cut sweet potatoes in a large soup pot filled with water.
2. Bring water to a boil, and boil sweet potatoes until soft, about 20 minutes.
3. Drain sweet potatoes and place in a large bowl or mixer.
4. With mixer or hand mixer, mash sweet potatoes on low to keep from getting lumpy or “glue-like”.
5. Continue to mash and stir, while adding 1 Tbsp coconut oil, coconut milk, salt, vanilla, and maple syrup.
6. Add to casserole dish or pyrex bowl.
7. Make topping in a separate bowl: cover chopped walnuts in remaining melted coconut oil, add cinnamon and cacao powder and stir into a clumpy mixture. (Feel free to add more cinnamon and cacao to taste).
8. Cover the mashed sweet potatoes with the topping and bake uncovered at 350 degrees for approximately 20 minutes.

Serves 6-8.

Submitted by Stina.

It turned out really yummy on Thanksgiving by the way!!!

Spicy Sausage & Sweet Potato Soup

This soup is easy to make and totally delicious! Makes 6-7 servings…

Ingredients:

• 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

The Process:

1. Start by peeling the sweet potato, roughly chopping all the veggies, and mincing the garlic.
2. Heat the olive oil in a large skillet on medium-high.
3. 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.
4. 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.
5. 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.
6. Once the potatoes and carrots are soft, throw everything in the pot and let it simmer for 10 minutes.
7. 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.

Enjoy!

Contributed by Zach

Butternut Squash, Kale & Bacon Saute

Ingredients:

• 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.

1. Start by cutting the squash in half and scooping out the guts/seeds. Then cut it up into cubes.
2. 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!
3. 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.
4. Check the squash. If it’s done, drain it and set it aside.
5. Saute the garlic and the slaw mix (or crunchy veggies of your choice) for a minute or two.
6. 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.
7. 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.
8. Mix together and voila, you’ve got a delicious squash saute!

Contributed by Zach

Moroccan Chicken

The groceries:

For the chicken:
1 ½ lbs. chicken breasts, cut into chunks
2 t  paprika
1 t coriander
1 t cumin
½ t cinnamon
¼ t red pepper flakes
salt

For the tasty stuff that goes in the salad:
2 heads romaine lettuce
4 small golden beets
1 small-to-medium butternut squash
toasted almonds
dried cherries (or cranberries–something tart will work best)

For the dressing:
juice 1 lemon
juice 1 lime
½ avocado
1-2 T vinegar (champagne or cider)
¼ – ½ c avocado oil (olive oil will work too)

The process:

1. Preheat your oven to 400ºF.
2. Peel the beets and butternut squash (+remove the seeds).
3. Chop into small pieces, salt/pepper and oil the pieces.
4. Roast until the squash is soft, about 20 minutes (depending on how big the pieces are).
5. While the veggies are roasting… In a large bowl, combine all the spices together.
6. Toss the chicken pieces into the bowl and coat them evenly with the spice mixture.
7. Heat a saute pan over medium-high heat and saute the chicken until cooked
8. through.
9. Remove from the pan and add to the serving bowl.
10. Wash and chop the lettuce.
11. Add it, along with the rest of the “tasty” ingredients to the serving bowl. Add the squash and beets too.

For the dressing… Combine all ingredients into a small food processor and process until smooth. Of course, you could use a whisk and bowl, in lieu –just make sure you’ve smashed the avocado up before adding it to the dressing. * This dressing is RAD on everything. Seriously everything.

Submitted by Annie Mac

Paleo Mole(ish) Sauce

The groceries:

2 T olive oil
1 onion, chopped
3 cloves garlic, chopped
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1 can diced tomatoes (no added salt)
1 red bell pepper, chopped
2 chipotle peppers, chopped (soak for an hour before hand in bowl to
rehydrate peppers)
8 oz. vegetable or chicken broth (organic, low sodium)
2 T almond butter
2 T organic cacao powder, unsweetened
4 dates, pitted and chopped
I had a bit of trouble finding chipotle chiles, but after many stop,
dried chipotle chiles were found. Before you make the recipe, soak
them in enough water to cover them for about an hour. Chop and use
about 1/4c of water they soaked in and add to sauce to thin.
fresh cilantro, chopped (for garnish)
Now be creative on whatever you want to serve this on- roast up some
chicken or scramble some eggs.

The process:

1. Heat oil in pan on medium heat, and saute onions until translucent.
2. Add garlic and spices. Keep cooking as the spices will get fuller.
3. Add diced tomatoes, peppers, chipotles, broth, almond butter, and cocoa.
4. Simmer for about 10 minutes.
5. Cool slightly, and puree in blender or food processor.
6. Set aside… depending on the size of your food processor you may need to puree in small batches.

Now your mole is done – enjoy!

Submitted by Annie Mac