Inner Icon Recipes

Baked Stuffed Tomatoes

Submitted by David Weaver on Thu, 07/08/2010 - 9:49am

1 can tuna (or fresh crab or shredded chicken, etc...)
2-3 TBS olive oil
1/4 cup almonds
1/4 cup walnuts
dashes of cayenne pepper
squeezes of lemon
bunch of basil
fresh ground black pepper
half of avocado
stalk of celery
 
Combine in food processor! Stuff hollowed out tomato. Bake at 350 for 20 minutes.

"Mounds"

Submitted by David Weaver on Thu, 05/13/2010 - 9:15am
1 1/3 cup unsweetened coconut flakes
1/2 cup of coconut oil
1/4 cup of honey (raw is nice)
1 teaspoon almond extract
36 almonds, left whole or chopped (your choice)

1-Melt the coconut oil and honey over low heat until just melted. Whisk to combine. Add the almond extract and coconut flakes.
2-Now take out your muffin tins (you will need a 12 compartment muffin tin). In each compartment, place three almonds, or divide the chopped almonds) Then, divide the coconut mixture, making sure you get an even mixture of coconut flakes and coconut oil. Place in a freezer (make sure it’s on a flat surface), and freeze until hard (about 30 minutes)

Now it’s time for the chocolate! You will need:
3/4 cup cocoa powder (not dutch cocoa)
1/4 cup of honey (I used a scant 1/4 of a cup)
1 cup coconut oil
1 tablespoon vanilla extract
3-Combine these ingredients in a 2 cup glass measuring glass and place in a pot of simmering water. Heat until everything is just melted, and remove from heat. Either whisk briskly, or use a hand blender to combine well (the hand blender is the easiest way to do this).
4-Take out the frozen coconut flakes mixture, and divide your chocolate mixture over it (about two tablespoons per muffin compartment
5-Put back into your freezer, and freeze until hard (again, about 30 minutes). To get them out, simply slide a butter knife down one side, and pop it out. This is very easy to do, as long as you do it directly from your freezer.

Then, enjoy! (and keep them frozen, they melt fairly quickly) (makes 12 large)
Courtesy of Nourishing Gourmet.

Berries and Coconut Milk

Submitted by David Weaver on Wed, 04/14/2010 - 8:20am
This is a quick, delicious, sweet snack.

Pour some fresh or frozen berries into a bowl (strawberries, blackberries, blueberries, raspberries).
Then simply pour coconut milk over the top to your liking!

If you use frozen berries, the coconut milk will harden and make a nice frozen topping.

Heavenly Loaf

Submitted by David Weaver on Tue, 03/30/2010 - 8:20am

Ingredients:
4 eggs
1/2 cup coconut oil
2 large overripe bananas
Honey
Vanilla

2 cups almond meal
8 tbsp shredded coconut
2 tsp baking powder
2 tsp baking soda
Chopped nuts

Lightly beat 4 eggs with the liquid coconut oil, then add the 2 bananas plus honey and vanilla to taste and mix well. In a separate bowl, combine the dry ingredients plus any chopped nuts or dried fruit of your choosing. Mix dry and wet ingredients together and then pour into a greased loaf pan and bake at 375 for 40 minutes. Try not to eat it all in one sitting.

(This is a refined version of some simliar previous recipes)
Courtesy of Alan.
 

Quiche

Submitted by David Weaver on Mon, 03/15/2010 - 8:02am

Filling

2 Tbs grapeseed oil
1/2 onion, chopped  (or use green onion)
1 1/2 tbs minced garlic
1 red pepper (chopped)
1 1/2 cup mushrooms (sliced)6 eggs, whisked
1/4 cup coconut milk
Fresh basil minced for flavor (or any other herbs)

Saute veggies together till tender...add to whisked eggs... drop in baked crust!
Cook at 350 for 30-35 min

Savory Pie Crust

1 1/2 cups almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/4 cup grapeseed oil
1 Tbsp water
1 Tbsp Herbs d'Provence or seasonings

Bake at 350 for 15 minutes.

Recipe courtesy of Susie.
 

Halibut with Swiss Chard and Butternut Squash

Submitted by David Weaver on Fri, 03/12/2010 - 9:43am

Olive oil
4 gloves garlic
1 Onion
1 Leek
1/2 cup dry white wine
Half of one medium butternut squash, peeled and diced
2 bell peppers (red, yellow or orange) diced
1 bunch of swiss chard chopped (stems discarded)
Fennel
Thyme
Basil
Salt and pepper

In a large saucepan or dutch oven, heat some olive oil then add 4 crushed garlic cloves. Meanwhile, dice up 1 onion and 1 leek (cut leek in half lengthwise, then into 1/4 half circle slices) and add to the garlic. Cook at medium-high heat for about 10 minutes, then add wine and stir until wine is almost evaporated. Then, add the butternut squash and bell peppers and seasonings to taste, and cook covered over low heat for 15 minutes stirring occasionally. Next transfer to a baking dish and roast for an additional 10-15 minutes. At this point you can either add the fish (if it is skinless) to the vegetables during the roasting process, or cook the fish separately. I grilled mine separately with olive oil/kosher salt then served it with the roasted vegetables.  You can also use salmon or cod.

  Courtesy of Alan.

Pork Tenderloin with Orange Glaze

Submitted by David Weaver on Mon, 03/08/2010 - 9:55am

Olive Oil
2 Cloves garlic
1 Cup orange juice
1/2 cups dry white wine
1/4 cup chicken stock
1 sprig rosemary
1 spring oregano
1 sprig parsley

Preheat oven to 400 degrees. Chop garlic and mix with 2-3 tablespoons of olive oil, then coat pork tenderloin in the garlic/oil mixture and let stand for 30-60 mintues. Heat a large oven-proof skillet and brown the meat on all sides with an additional 2-3 tablespoons olive oil (about 5-6 minutes total) while seasoning with salt and pepper. Next, add the remainder of the ingredients to the pan and bring to a boil. Then, place the pan in the upper rack of your oven, and bake for 30+ minutes or until the meat reaches 145 degrees. Remove from oven, set meat aside, and strain the pan drippings into a small saucepan. Stir in some chopped parsley and add salt/pepper to taste. If necessary, cook down the liquid until you have about 1/2 cup remaining. In the meantime, cut the pork into 1/4-1/2 inch medallions. Arrange the medallions on a plate, pour the orange glaze over the meat, and serve with roasted root vegetables (diced sweet potatoes, parsnips, carrots, and garlic tossed in olive oil and roasted in the oven at the same time as the meat).

Spiced Applesauce Cake

Submitted by David Weaver on Wed, 03/03/2010 - 8:33am

 *   1 cup almond meal
 *   1 cup coconut flour
 *   2 teaspoons baking powder
 *   1/2 teaspoon baking soda
 *   1/4 teaspoon salt
 *   2 teaspoon cinnamon
 *   1/2 teaspoon ground ginger
 *   1/4 teaspoon ground cloves
 *   1/2 cup coconut or grapeseed oil
 *   1/3 cup stevia
 *   1 1/2 teaspoon pure vanilla extract
 *   2 large eggs
 *   1 1/2 cups unsweetened chunky applesauce (Trader Joe's has a great one)

Preheat oven to 350°F with rack in middle. Spread un-melted coconut oil in a 9 x 11 cake pan.


In a medium bowl whisk together flours, baking powder, baking soda, salt, and spices.
 
In a large bowl beat mix oil, stevia, and vanilla. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined. Make sure to scrape down the edges as you are combining the flour!
 
Spread batter evenly into buttered pan and bake until golden-brown, 30-35 minutes. Test doneness with a toothpick. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto cooling rack. Let sit for another 15 minutes then return to pan or cake plate for frosting
 

Coconut Chicken Fingers

Submitted by David Weaver on Tue, 02/23/2010 - 12:31pm

Ingredients:

1-1.5 lbs boneless skinless chicken breast cut into large strips (4-5 per breast depending on if they have the tenders attached or not)
2-3 T coconut flour
1-2 eggs, beaten (start with 1 and use the second if you start to run out)
1 cup unsweetened dried shredded coconut
1 tsp sea salt
coconut oil for cooking

Set up a dredging station with 3 bowls, one for coconut flour, one for egg, one for shredded coconut. Season the coconut flour with the salt.

Dredge each chicken finger first in coconut flour, then egg, then shredded coconut.

Heat a bunch of coconut oil in a large heavy bottomed skillet over medium/medium-high heat. Cook the chicken fingers until golden brown on each side. Do it in more than one batch if necessary and keep cooked chicken fingers warm on a foil lined baking sheet in an oven set to the lowest setting.

Cookies

Submitted by David Weaver on Thu, 02/18/2010 - 9:57am

Mix 1/4 cup melted coconut oil with 1 egg, and add sweetener to taste (I used 1 TBSP honey, not bad spread out over ten cookies).

Then, add 1 cup of almond meal and 1/2 cup (maybe a bit more) shredded unsweetened coconut and mix until the batter forms into one solid mass.

Next, add vanilla, cinammon, and nutmeg, plus whatever else you want! I made some plain, some with fresh cranberries (the best), and some with chocolate chips. Could also used nuts, dates, dried fruit...

Roll batter into balls, place on cookie sheet and then smash down to disc/cookie shape. Bake 15+ min at 350. Only makes about 10 small cookies, but obviously easy to double or triple the batch size to make more and/or bigger cookies.

Also might try making these into bars - the outside is very solid and looks really dry and crunchy, but when you bite into them the inside is moist and delicious.


Recipe courtesy of Alan.

Caldo Verde

Submitted by David Weaver on Tue, 02/16/2010 - 9:01am
Ingredients:
Olive Oil
8 oz Turkey Sausage (Italian)
1 Medium Onion, diced
2 Garlic Cloves, Minced
4 C Chicken Broth
1 Medium Baking Potato, peeled*
4 C stemmed and shredded kale
1/2 tsp salt
1/2 tsp pepper
3 dashes hot pepper sauce
 
Add small amount of olive oil to pan and brown the sausage.  Remove sausage from pan and add onion.  Cook until softened and then add garlic.  Slice up the sausage and return to pan.  Add broth and bring to a simmer.  Using small holes of a box grater, grate the potato into the soup.  Stir well while returning to a simmer.  Cover and reduce heat to low and simmer for 5 minutes, stirring occasionally.  Stir in kale.  Cover and continue cooking, stirring occasionally until the kale is tender (10-12 min).  Stir in salt, pepper and hot sauce before serving.
 
* - To make this strictly Paleo I didn't use the potato.  Instead, I cooked cauliflower in some of the broth and then pureed it in my food processor and added the puree back to the soup.  I also added some pieces of cauliflower to the soup.
 
I had the thought that you could replace the sausage with some of Julie's meatballs -- yummy!

(This recipe was so tasty, we didn't even get a good picture of it before it was almost gone!)

Chicken Sausage Meatballs/Stuffed Portobello Mushrooms

Submitted by David Weaver on Wed, 02/10/2010 - 9:43am
Ingredients:
1 small to medium onion, chopped
1 red bell pepper, chopped
2-3 tbsp olive oil
1 pkg (13 oz) italian chicken sausage
1/3 cup almonds, grind to breadcrumb size
1/2 tsp italian herb (rounded)
1/2 tsp garlic salt (rounded)
1/2 tsp crushed red pepper

Directions:
Preheat oven to 350F.
Saute onion and pepper in olive oil until slightly browned.
Add spices and almonds to sausage and mix.  Add onion and pepper mix.
Stuff portobellos or roll into meatballs and bake.

Approx 30 min for meatballs.
Approx 40 min for stuffed portobellos.

Recipe courtesy of Julie Hardy.

Shrimp with Coleslaw

Submitted by David Weaver on Fri, 01/29/2010 - 7:55am
Ingredients:
16 fresh jumbo shrimp in shells
8 slices thick cut bacon - halved
1 1/2 lbs coleslaw (about 11 cups - shredded cabbage and carrots)
1/4 cup red wine vinegar
1/4 cup finely chopped fresh chives

Preperation:
1.  Peel and devien shrimp.  Rinse, pat dry and set aside.
2.  In large skillet cook bacon over medium heat until crisp.  Transfer bacon aside and save the drippings.
3.  Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque.  Remove from skillet and keep warm.
4.  Add coleslaw mix to hot skillet (add additional bacon drippings if necessary.  Cook and stir over medium heat or until coleslaw mixture is wilted and just tender.  Stir in vinegar and chives.  Season to taste with freshly ground pepper.  Put coleslaw mixture on plates and then add bacon and shrimp on top.  Serve and enjoy!

Recipe courtesy of: Better Homes and Gardens.

Cabbage Soup

Submitted by David Weaver on Tue, 01/26/2010 - 9:12am
Ingredients:
1 pound ground beef
1 medium onion chopped
3-1/2 cups shredded cabbage
1 meduim zuchinni, halved and thinly sliced
1 cup sliced mushrooms
18 ounces red sauce
1 can diced tomatos and green chiles, undrained
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
In a large sauce pan, cook beef and onion over medium heat until meat is no longer pink; drain.  Add cabbage, zucchini and mushrooms; cook and stir 8 minutes longer.  Stir in the red sauce, tomatoes, pepper sauce, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.

Courtesy of: tasteofhome.com

Almond Crusted Pork Loin

Submitted by David Weaver on Sun, 01/24/2010 - 2:47pm
Ingredients:
Olive oil spray
6 ounces slivered almonds
2 medium garlic cloves, crushed
Salt and freshly ground pepper to taste
2 egg whites
1 1/2 pounds boneless pork loin

Salsa:
2 medium tomatoes, diced (about 2 cups)
1/2 cup diced red onion
1 jalepeno pepper, seeded and chopped
1 teaspoon cumin
2 tablespoons lime juice
1/4 cup chopped fresh cilantro

Directions:
Preheat oven to 375 F.  Line a roasting pan with foil and place a meat rack on the foil.  Spray with olive oil spray.  Coarsley grind almonds in a food processor (or chop by hand).  Mix almonds, garlic and salt and pepper to taste in a bowl.  Set aside.

Whip egg whites to form soft peaks.  Remove visible fat from the pork.  Roll the pork in the egg whites and then in the almond mixture twice.  Place pork on rack and press any remaining almonds onto the pork.

Roast 1 hour or until a meat thermometer reads 160 F.  Remove from oven and let rest 15 min.  Slice and serve with tomato salsa.

Recipe courtesy of: www.tasteofhome.com

Ham rollup

Submitted by David Weaver on Wed, 01/20/2010 - 9:28am
Ingredients:

Black Forest Ham (or other type - try to get it in bulk, it's cheaper)
Avocado

Nut butters:
Almond
Cashew
Sunflower seed
etc...

There are a variety of different ways to incorporate this snack.
Slice up the ham according to how much you want.  If you are having avocado, slice a piece of avocado and put in the middle of the ham slice.  Roll it up and enjoy!

If you are using a nut butter, just spread some nut butter on your ham, roll it up and enjoy as well!

Simple, satisfying, and won't spike your insulin.

Chocolate Coconut Cake

Submitted by David Weaver on Mon, 01/18/2010 - 10:00am
Ingredients:
1 ¼ cup almond meal
1 cup unsweetened coconut flakes
1/3 cup stevia
¼ cup cocoa powder
1 tsp baking soda
1/8 tsp salt
1/3 cup coconut oil
1 tsp vanilla extract
1 tsp distilled white vinegar
½ cup water
2 eggs
 
Directions:
Preheat oven to 350 degrees. Lightly grease with coconut oil one 9x5 loaf pan or pie pan. Sift together dry ingredients. In separate bowl, first beat eggs then mix in oil, vanilla, vinegar and water. Mix together until smooth. Pour into greased pan and bake at 350 degrees for 35-45 minutes. Remove from oven and allow to cool.

(The picture includes a frosting that didn't turn out as well as hoped for.  Feel free to experiement and try your own, but it tastes great without!)

Coconut Orange Cake

Submitted by David Weaver on Fri, 01/15/2010 - 9:46am
6 eggs
1/4 cup coconut oil
1/4 cup coconut milk
2 Tablespoons stevia
1 teaspoon pure coconut extract
1 teaspoon vanilla extract
1 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon sea salt
juice of 1 medium orange

Pre-Heat Oven to 350. Wisk eggs together, add honey, vanilla, coconut milk, coconut oil and juice of medium orange. Add the coconut flour, salt, baking powder and stevia together. Add wet and dry ingredients together:-) Grease 8x8 pan with coconut oil. Pour into pan and cook for 35-40 min on the middle rack!

Orange Coconut frosting
1/2 cup coconut oil, melted in a glass bowl
2 teaspoons stevia
1 packed teaspoon orange zest
1/2 teaspoon vanilla extract
few squeezes of orange juice
pinch of salt
 
Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy.
At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin layer of frosting, but it is just enough.

Meatloaf

Submitted by David Weaver on Wed, 01/13/2010 - 9:57am

1 lb. ground beef
1 egg beaten
1/2 cup of cabbage
3/4  cup of coconut milk
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1 clove of minced garlic
1/2 teaspoon pepper
1/2 teaspoon chili powder

Mix together all ingredients with hands & put into loaf pan.
Cook for 1 hr. at 350 degrees
 
Sauce (A great alternative to ketchup):
16 oz. can Fire Roasted Tomatoes
2 Tbsp. Tomato Paste with pepper
2 Tbsp. Olive Oil
 
Simmer on stove top until warm.
 

Baked Cornish Game Hen

Submitted by David Weaver on Mon, 01/11/2010 - 9:16am
2 Cornish game hens
½ cup olive oil
½ onion, chopped
2 stalks celery, chopped
¼ green bell pepper, chopped
1 (4.5 oz) can mushrooms, drained and chopped (I used fresh)
2 cloves garlic, minced
1 tbls dried basil
1 tsp dried oregano
1 tbls chopped fresh parsley
 
Preheat oven to 325 degrees
Heat olive oil in a skillet; add veggies and stir fry for about 3 minutes. Stir in herbs.
Season hens inside and out with salt and pepper, then stuff with equal amounts of vegetable mixture. Place birds in a 9 x 13 inch baking dish, breast side up. Drizzle with olive oil left in the bottom of the pan after scooping out vegetables.
Cover dish and bake for 1 ¼ to 1 ½ hours. Remove cover and place under broiler for a few minutes to brown skin.
 
Serves 4

Lemon Broccoli with Garlic

Submitted by David Weaver on Fri, 01/08/2010 - 1:23pm

Here's a good change up to the usual steamed broccoli:

Ingredients:
1 large bunch broccoli
1/2 cup olive oil
1/4 cup lemon juice
4 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
1.  Steam broccoli until crisp-tender
2.  Meanwhile, in a small bowl, combine the remaining ingredients.  Pour mixture over broccoli when done.  May be served hot or chilled.

Always remember to make at least double portions so you have leftovers and minimize excuses for yourself!

Recipe and photo from:  www.tasteofhome.com
 

Baked Omelet Pie

Submitted by David Weaver on Wed, 01/06/2010 - 10:10am
Ingredients:
  • 6 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh mushrooms
  • 1/2 cup chopped ham
  • 1 tomato, sliced

  1. Preheat oven to 350 degrees F (175 degrees C). Beat together eggs, salt, pepper and parsley.
  2. In a cast iron skillet, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham and tomato slices. Pour in the egg mixture; gently stir to combine.
  3. Place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving.
Recipe courtesy of: www.allrecipes.com

Apple Crisp

Submitted by David Weaver on Mon, 01/04/2010 - 9:00am
1 cup almond meal
1 cup unsweetened coconut flakes
2 tsp cinnamon
½ tsp nutmeg
½ cup coconut oil
5 dates, pitted and chopped
1 tbs vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise.
 
In a large bowl combine almond meal, coconut flakes, cinnamon and nutmeg. In a smaller bowl combine oil (heat coconut oil until it liquefies) and vanilla. Stir in chopped dates. Stir wet ingredients into dry. Use a fork to mash it all together; you want a crumbly consistency. Place apples in a 2-3 quart glass baking dish. Sprinkle with cinnamon then sprinkle topping over apples. Cover & bake at 350 for 50 minutes on low rack. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp. Serve warm!

Chicken Curry Cabbage

Submitted by David Weaver on Fri, 01/01/2010 - 12:08pm
This is my new favorite super easy recipe!

Ingredients:
3 large chicken breasts
1/2 small red cabbage
1/2 small green cabbage
2-3 medium carrots
2 cans coconut milk
2 tbsp red curry paste (You can always make your own, but "A Taste of Thai" was quite delicious.)








1.  Cook up the chicken breasts in skillet or oven.  Make EXTRA and put the rest in the refridgerator for later.
2.  While the chicken is cooking, chop up the cabbage and carrots.



3.  If using the same pan to cook everything, remove the chicken from the pan.  Pour both cans of coconut milk and the red curry paste into the pan.  Mix up the curry with the coconut milk. 
4.  Add the veggies to the coconut/curry mix.
5.  Cook the veggies to desired doneness.
6.  Chop up the chicken.
7.  When the veggies are getting close to being done, add the chopped chicken to the mix.  Stir and simmer to let the chicken soak up the flavor.
8.  Makes 4-8 servings depending on how much you eat!


Paleo Pizza!

Submitted by David Weaver on Wed, 12/09/2009 - 10:10am
There are quite a few different recipes out there for primal/paleo pizza!  We tried this one that I found on Norcal's site, and it was quite good.

The crust:

2 cups almond meal (found at Trader Joe’s)
2 eggs
1 tsp olive oil
½ tsp salt

Mix all ingredients together to form the dough and roll out on a non-stick pan as thin as possible (a rolling pin is useful).  Also recommended is to use wax paper on both sides to help keep it from sticking.  Bake crust at 350 degrees for about 15 minutes or until slightly browned.

After the crust has browned add some marinara sauce and any toppings you want!  Think meats, veggies, nuts - chicken, sausage, ham, spinach, artichoke hearts, pine nuts, cashews, etc...  Then put it back in the oven for another 10 or so minutes.  Be creative and have fun with it!

I also want to try this recipe from Scotty Hagnas: Paleo Pizza
If someone tries it before us, let us know how it tastes!

Almond Pumpkin Muffins

Submitted by David Weaver on Mon, 11/16/2009 - 8:59am
Don't be afraid to experiment and try new recipes.  One of our favorite things to do is to make baked goods that are fully Paleo.  Often times they come out BETTER than to super-sugar-saturated traditional baked good.  We have Kalle to thank for this new variation of pumpkin muffins!

1 cup almond meal
1 tsp baking powder
1 tsp baking soda
1 cup canned pumpkin
2 eggs
1/4 cup unsweetened applesauce
2 tbsp honey
3 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
2 tbsp almond butter
1 cup chopped raisins or other dried fruit
1/4 cup chopped dates
1/2 cup chopped walnuts
4 tbsp shredded coconut
 
Heat oven to 375 degrees
Beat eggs. Add the eggs to all other wet ingredients. In a seperate bowl mix together the dry ingredients. Add wet and dry together then stir in coconut, walnuts, fruit and dates. Divide into muffin pan. Bake at 375 for 18 minutes! ENJOY:-)

Halibut with Ginger-Scallion Oil

Submitted by David Weaver on Thu, 11/12/2009 - 9:12am

4 scallions sliced thinly
2 table spoons minced ginger
1 clove of garlic minced
Pinch of crushed red pepper
1/4 cup olive oil

Add the first four ingredients to a bowl and set aside. Heat the oil over the stove until it just starts to shimmer, then pour it over the scallion mixture and stir. Then, add 2 tablespoons fresh lemon juice and 1/2 tsp kosher salt to the scallion oil. Brush some of the sauce and grind some pepper on both sides of the fish (I used Halibut, but you could also use black cod or sea bass) and grill. Pour the remaining scallion oil sauce over the fish and serve. This recipe makes enough sauce for 1.5-2 pounds of fish. Serve with your favorite veggies.
 
 

Salmon!

Submitted by Wynter Weaver on Thu, 10/15/2009 - 9:26am
Salmon is delicious and there are so many ways to prepare it.

One of my favorite ways to make salmon is to slice up onions and oranges and layer them on top of a big fillet, then drizzle with flavored olive oil.
(As many of you know, we love Sotto Voce and their infused olive oils and vinegars; you can find them at the Pike Place market or online here)
We also love to slather a fillet with pesto, minced garlic, or a flavored spread (tons of choices at Trader Joes).
*When you buy your salmon, make sure it is wild caught with no color added.

Preparation:
Simply place your salmon fillet in a large Pyrex baking pan. I like to make a foil 'boat', it helps keep the oils, juices and flavors in and makes for a much easier clean up.
Bake in oven at about 425 degrees until the salmon flakes off with a fork.
Enjoy with your favorite veggies!

Spicy Asian-Chicken-Salad Lettuce Cups

Submitted by Wynter Weaver on Thu, 10/01/2009 - 1:05pm
Okay, I admit that this isn't an original recipe.
The food geniuses at Food&Wine magazine are to be credited for this, and Alan for sending it to us.
It is delicious and though the recipe isn't completely Paleo, it can be easily modified to be.

Recipe From: http://www.foodandwine.com/recipes/spicy-asian-chicken-salad-lettuce-cups

Ingredients

   1. 1/2 cup mayonnaise
   2. 2 teaspoons sambal oelek or Chinese chile-garlic sauce
   3. 1 teaspoon Dijon mustard
   4. 1/2 teaspoon Asian sesame oil
   5. One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into bite-size pieces
   6. 1/3 cup water chestnuts, coarsely chopped
   7. 2 scallions, white and green parts thinly sliced
   8. Kosher salt and freshly ground pepper
   9. 12 Bibb or iceberg lettuce leaves
  10. 1 Hass avocado, peeled and cut into 12 slices
  11. Lime wedges, for serving


Directions

   1. In a medium bowl, mix the mayonnaise with the sambal oelek, mustard and sesame oil. Stir in the chicken, water chestnuts and scallions and season with salt and pepper. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Serve with lime wedges.
   *The chicken salad can be refrigerated for up to 2 days.

Modifications: Although Mayo isn't technically Paleo, you can find minimally processed condiments that are made with completely natural ingredients. You can always sub the Mayo for coconut milk or leave it out altogether.

Shrimp Kabobs

Submitted by Wynter Weaver on Thu, 09/10/2009 - 12:44pm
Who says eating Paleo is hard, time consuming or not as enjoyable?
These kabobs are easy, quick and so delicious!
Ingredients:
Jumbo shrimp
Zucchini
Yellow squash
Onions 
Peppers, we used orange, but you can use green, red or yellow too!
Seasonings-we used Sotto Voce’s Spicy Garlic olive oil, ground pepper, minced garlic, chili powder and basil for the veggies, and curry powder and olive oil for the shrimp.
Directions:
Season veggies and shrimp to spiciness and taste you prefer.
Alternate veggies and shrimp on kabobs.
Grill until veggies are done!
 

Perfectly Paleo Pancakes!

Submitted by Wynter Weaver on Mon, 08/31/2009 - 11:12am
These pancakes are delicious and perfectly Paleo!

Ingredients:

2 eggs
1/2 cup unsweetened applesauce
1/2 cup nut butter (cashew, almond or cashew-macadamia)
1/4 tsp cinnamon
1/4 tsp vanilla extract

Directions:

Blend together all ingredients until smooth
Pour onto heated pan (very low heat, 2 or 3)
Flip carefully when air bubbles around edges are all popped

Makes approx. 8-10 pancakes

Top with fresh fruit or eat plain, Enjoy!



Banana Muffins

Submitted by David Weaver on Mon, 08/24/2009 - 8:39am
This isn't a perfect paleo recipe, but it is MUCH better than the typical flour and sugar packed recipe!  We think it tastes wayy better too!  Try it out.

3 cups almond meal (you can get this at Trader Joes or grind up some almonds in a coffee grinder)
1/2 tsp sea salt
1 tsp baking soda
1 tbsp Stevia (all natural sweetener - does not effect blood sugar)
1/4 cup coconut oil (high heat oil, not olive oil!)
3 eggs
1 tbsp vanilla extract
3 ripe bananas

Preheat oven to 350
In one bowl mix almond meal, salt and baking soda.
In smaller bowl mix eggs, oil, vanilla, and stevia.  Then mix in diced bananas.
Pour wet ingredients into dry ingredients and mix well.
Pour batter into non-stick (or spray with non-stick spray) muffin pans, or loaf pans.

Muffins: Check after 15 min with toothpick, should come out clean (will take a total of about 18-22 min)
*longer for loafs*  Time will vary depending on size of muffin pans.

David's "Man salad"

Submitted by David Weaver on Mon, 08/24/2009 - 8:03am

Eating Paleo, doesn't mean that your life is reduced to eating like a rabbit.  In fact, it is quite the contrary!  Meat was a huge part of our ancestors diet and contains all important protein that our bodies need.  Next time you feel like a salad won't fill you up or taste good...try this one!

Ingredients:
Fresh spinach
Grilled, diced chicken breast
Bacon
Red onions
Avocado
Tomato
Carrots
Olive oil, vinaigrette

Feel free to add any other veggies you want, or use a different type of meat.  Experiment with your own recipe.  This one filled me up and tasted great!

Recipes

Baked Stuffed Tomatoes

1 can tuna (or fresh crab or shredded chicken, etc...)
2-3 TBS olive oil
1/4 cup almonds
1/4 cup walnuts
dashes of cayenne pepper
squeezes of lemon
bunch of basil
fresh ground black pepper
half of avocado
stalk of celery
 
Combine in food processor! Stuff hollowed out tomato. Bake at 350 for 20 minutes.

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Health Tips

Buy Organic

Foods that were once thought to be very good for your health, are still good for your health. BUT, many of them also have added problems and dangers associated with them that they never had before.

There are some more commonly known problems such as the use of pesticides, toxins and other dangerous chemicals that now exist in non-organic foods. These can lead to various health problems and conditions. Just do a search for "side effects of pesticides" and see what you come up with.

But aside from these issues, there is a very big problem even worse than pesticides; Genetically Modified Foods. The US does NOT require labeling of GMO foods. Fruits and vegetables are some of the most commonly modified foods. They are created in labs and then patented as something the said company owns. There are no laws about the safety of these foods being put into distribution. They are only required to have a patent. Some foods that are VERY likely genetically modified are soy, corn and it's products (canola oil, high fructose corn syrup, etc.) and wheat.

So just by eating the way our pre-agricultural ancestors ate, we can avoid some of our present day dangers all together. We already know that grainfed animals are the "protein equivilant of cardboard." We also now know that there are some potentially dangerous effects of the other foods we are eating as well. So if we are trying to live as healthy and disease-free as possible, let's think more carefully about what we put in our bodies. Buying organic, grassfed, local products is good for the local community, good for your health, and good for future generations.

"A plant, fruit, or animal grown without the administration of artificial pesticides, herbicides, or insecticides, chemical fertilizers, antibiotics or growth hormones (in the case of animal products), most closely replicates wild or untampered-with growing conditions" - Mark Sisson

“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” ~ Thomas Edison

 

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