Paleo Recipe Collection Thread

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  1. PENANG CHICKEN (one of my favorites)
    Courtesy of Primordial Performance Iron Kitchen
    Ingredients
    1 chicken breast
    1/2 Cup coconut Milk
    1 Tbsp garlic
    1 Tsp curry
    2 Tbsp fish Sauce
    10 basil leaves



    1. Cut chicken breast into 1/2''-1'' pieces
    2. Pour coconut milk garlic, and curry into sauce pan until it comes to a light boil
    3. Add fish sauce and chicken, rotate until chicken is cooked through
    4. Add basil leaves and simmer for 2 minutes



    Calories - 536
    Fat - 28g
    Carbs - 7g
    Fiber - 2g
    Protein - 55g
    Just inject.
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  2. Chicken Bacon Roulade (Can't even tell you how good this is!)
    Courtesy of Primordial Performance Iron Kitchen



    Ingredients:
    3 Strips of Bacon
    1 Chicken Breast
    1oz Parmesan
    2 Cloves Garlic (Minced or Chopped)



    How to cook:

    1. Place chicken breast between two syran wrap sheets
    2. Using a heavy meat mallet or a pan, hit the chicken breast till it is a 1/4'' thick
    3. Place bacon strips, asparagus, garlic, and some parmesan on the inside of the chicken breast
    4. Slowly roll the chickne breast from one side to the other.
    5. Heat a skillet on high with olive oil, when oil is shimmery place the chicken slit end down and sear the meat till its golden brown.
    6. Heat oven to 350 Degrees and place chicken in same skillet cook for 10-15 minutes



    Calories - 310
    Fat - 6g
    Carbs - 2
    Protein - 42
    Just inject.
    Facebook:
    www.facebook.com/heretostudy
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  3. Crustless, Gluten-Free Pumpkin Pie
    http://glutenfreeeasily.com/crustles...e-pumpkin-pie/

    2 eggs
    1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)
    ¾ cup granulated sugar
    ½ tsp salt
    1 tsp ground cinnamon
    ½ tsp ground ginger
    ½ tsp ground nutmeg
    ½ tsp ground allspice
    1/8 tsp ground cloves
    1 2/3 cups evaporated milk (one regular-sized can)
    ¼ cup gluten-free flour (your choice—your favorite single flour or a mix; sift if needed)

    Preheat oven to 425 degrees F. Grease pie plate and set aside. In large bowl, beat eggs slightly; mix in remaining ingredients. Bake 15 minutes.

    Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin may take slightly longer to bake due to higher moisture content.)

    I really enjoyed this. I also have a pumpkin cheesecake thats gluten free but it takes a little longer because it requires you to make GF graham crackers for the crust.

  4. Here is the recipe I used for my stir fry last night. The original recipe was for stuffed peppers but I decided to just slice up the peppers and sauté them with the mushrums and garlic instead and then just mixed it all together. And I added way more bacon to my version

    ENJOY

    I didnt take any pics (sorry)

    Primal Stuffed Peppers

    3 Bell Peppers cut in half
    1 lb of grass fed beef
    6 cloves of minced garlic
    1 can of diced tomatoes
    8 oz of baby bella mushrooms
    paprika
    Italian seasoning
    Red pepper flakes
    Mozzarella cheese
    4 slices of slightly overdone bacon (for crumbling at least that's what I told myself after burning it)

    When buying your bell peppers, look for peppers with large flat sides. This will keep them from rolling around and spilling out their contents. Cut the peppers in half and pull the seeds out. Try and keep the stem intact. It isn't edible, but it helps to keep the juices from the filling from spilling. You'll want to rinse them and let them dry over a towel for a few minutes.

    Think of the filling as a really chunky spaghetti sauce. Start by browning the beef and sauteeing the mushrooms. Use whatever fat you want for sauteeing. I just used the bacon grease and some of the fat that rendered off of the beef.

    The beef should brown just about the same time that the mushrooms are done. Add the tomatoes, garlic, crumbled bacon, and spices into a large pan or wok and stir.

    Let that simmer for about 2 minutes. After that, I drained some of the liquid off to avoid making a stew. Finally, fill the peppers with the beef mixture, cover them with cheese, and throw them in the broiler for about 2-3 minutes.

    Keep a close eye on the broiler. You don't want these guys to burn after all your hard work! I rotated my peppers halfway through since my broiler doesn't broil very evenly. I really enjoy the taste of a nearly raw pepper with that delicious, juicy filling inside. The crunch of the peppers is a nice addition to a pretty crunchless primal cuisine.
    PESCIENCE.COM

    "The only good is knowledge and the only evil is ignorance." - Socrates

  5. Made some jalapeño poppers the other day and they were pretty tasty snack.

    Basically you slice the pepper in half and gut the seeds.

    Fill with cream cheese

    Put halves back together

    Wrap with bacon

    And place in oven on a cookie sheet

    My bacon strips were pretty long so they ended up wrapping around the pepper twice and as a result I don't think the bacon cooked fully in some parts. I should have used only a half slice of bacon when wrapping but then that would have meant less bacon and that was unacceptable to me!
    PESCIENCE.COM

    "The only good is knowledge and the only evil is ignorance." - Socrates
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  6. Stole this recipe from a blog and since it is Paleo friendly I thought I would share it with ya.

    Link to original article

    Meat Sauce over Spaghetti Squash

    (Based on my Aunt’s recipe from her region of Basilicata in Italy)

    - In a large 6 quart pot or Dutch oven put 2 to 3 tablespoons of high quality olive oil and put at least a half of teaspoon of crushed red pepper to infuse it into the oil. (I use quite a bit more as we both love spicy foods!)

    - Sauté 4 large Sausages in the oil and pepper (casing removed) for about 10 minutes. I use US Wellness Grass-fed Italian Beef Sausage (link to US Wellness Meats).

    - Cover with ground or powered garlic. Lightly cover the entire area of meat.

    - With a nod to Mario Batali, the last few times I have added 3/4 of a cup of red wine. My Mother would not approve, but it did give an extra richness to the sauce. If you use the wine, first cook it down for 10-15 minutes over the meat before you add the tomatoes.

    - Meanwhile, split a spaghetti squash in half and bake it on a cookie sheet face down for approximately 45 minutes at 350 degrees. Cover the cookie sheet barely with water so the squash steams in it. It’s done when you can easily stick a fork into the hard shell. You will use a fork to scrape the squash out of the shell. It looks a bit like angel hair pasta!

    - Now add two 28 ounce cans of crushed or diced tomatoes. I love San Marzano tomatoes, considered to be the best tomatoes in the world! (link to San Marzano Tomatoes).

    - Fill one of the cans with water and add to the sauce. More water can be added, but to get a rich tomato taste don’t water it down.

    - Then add a small 6 oz. can of tomato paste, and mushrooms if you like. Cook it down for a bit.

    - Cover the top with Oregano

    - Cover the top with Parsley

    - Cover the top with a good Sea Salt

    - Add a pinch of fennel seeds

    - Go very lightly with Basil (too much makes it sweet) maybe a pinch or two

    - Eoungh Parmesan cheese to cover the top (you can skip this if you don’t want to eat dairy).

    - If you use fresh spices use more as they are not as intense.

    - Now simmer the sauce for about 3 hours

    - Don’t let it boil or a lot of your sauce will evaporate

    - Serve over Spaghetti Squash

    It tastes even better the next day!

  7. I have been using almond meal and the stuff is GREAT! It is a great alternative for bread crumbs IMO

    So far I made chicken and fish with it. Just dip in egg and roll in the almond meal and then bake or fry.

    Also I made a meatloaf the other day using almond meal instead of the breadcrumbs. I will post p the meat loaf recipe later but basically I took some sun dried tomatoes, EVOO, and garlic and threw it into the food processor and mixed all together and then mixed that into the ground meat (beef or turkey) along with the almond meal. It was pretty good and all Paleo.
    PESCIENCE.COM

    "The only good is knowledge and the only evil is ignorance." - Socrates

  8. Great thread, please keep it going!

  9. OMG this thread is amazing.... im not totally paleo, but i rarely eat cheese/milk and i cant eat gluten at all... this thread is a godsend
    Quote Originally Posted by alwaysgaining View Post
    I've also done fasting and doseing and felt grealt anabolicness , deffint hunger but I'm stronger than that keep full and vascular and strength gose up
    http://anabolicminds.com/forum/cycle-info/177245-swollen87s-training-log.html

  10. I second that! This thread is sweet. Particularly those banana pancakes, those are awesome!

  11. Subbed!!! These look awesome and will hopefully help my wife get on board with the paleo diet.

    Sent from my DROID X2 using Tapatalk
    Sarguy's SNS TTA-500 and ALCAR-500 Log:
    http://anabolicminds.com/forum/supplement-reviews-logs/177468-sarguys-sns-tta.html#post2908317

  12. Great thread!!!

    If it comes in a box, eat the box... it probably has more fiber.
    By believing passionately in something that still does not exist, we create it. The nonexistent is whatever we have not sufficiently desired.
    Franz Kafka
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