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Paleo Apple Cinnamon Cake

2c    almond flour, you can buy this at Earth Fare or here

1/2t salt

1/2t baking soda

1/4c arrowroot powder, you can buy this at Earth Fare

1t cinnamon

1/4c coconut oil, melted

1/2c honey

1  egg

1 apple, peeled, cored and diced

1T vanilla extract

Method

Oven @ 350F

Combine all the dry ingredients in a bowl and stir well to incorporate. In a separate bowl, combine all the wet ingredients and stir to combine. Mix the wet ingredients into the dry and stir until just combined, add the apples. Place the batter in an oiled pan (you could use a  9″ cake pan,  a loaf pan, or a muffin tin) and bake, depending on the size of the pan :

cake pan & loaf pan: approx. 30 minutes

muffin tin: approx. 14 minutes

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Brandon’s Paleo Fudge

2c    almond butter

1/4c cocoa powder

1/2c + 2 T  honey

1T coconut oil, melted (optional)

2t  vanilla extract

1t   salt

* t =teaspoon, T=tablespoon

Method

Combine all ingredients in a large bowl. Mix until well incorporated.

Spoon the mixture into a pan and flatten with the back of a spoon. Place in the freezer for an hour or so, then take it out to cut into bite-size squares or rectangles.  Keep the fudge covered and stored in the freezer.

*Try this too Use 1/2 almond butter and 1/2 cashew butter for a creamier texture

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Spicy Tuna Salad

I make this all the time!  The salad requires some chopping, but it is sooooo worth it.

2 cans   tuna (oil packed works really well here)

The rest of these ingredients don’t really need to be measured, so don’t be anal about it!

20   green olives, choppped

2    green onions, chopped

3T capers, chopped

1    jalapeno, finely chopped

couple splashes of olive oil

2T red chili flakes

3 lemons, juiced

Method

Combine all the ingredients. The longer it sits, the better it tastes.

*Optional Add 4-5 chopped up hard boiled eggs

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Rosemary, Mustard Pork Tenderloin with Roasted Sweets & Apples

1     pork tenderloin

3T   rosemary, minced

3T   mayo, dijon mustard & prepared horseradish

Lots of black pepper

For the Roasted Sweets & Apples

3    medium sweet potatoes, diced

2     apples, cored & diced

1/4c honey

3T  oil

2T  cinnamon

1t  ginger

1/2t nutmeg

1   orange, zested & juiced

Method

In a bowl, combine all ingredients (minus the pork) and mix until combined. Put 1/2 the sauce in a zip-loc bag and add the pork. Marinate in the fridge until ready to cook. Grill or bake the pork until the internal temperature is around 165F. Depending on the method of prepartion and size of the loin, this will take about 17 minutes. Let the pork rest for a few minutes before serving. Slice and top with the reserved mustard sauce.

For the Sweets & Apples

In a bowl combine all ingredients and mix well. Transfer to a baking sheet (make sure to add all the juices) and roast until the juices have turned syrupy and the potatoes have cooked through, about 20 minutes at 400F.

*The smaller you dice the sweet potatoes and apples, the faster they’ll cook through.

**Make sure, while cooking, to toss everything around a few times to distribute the syrupy juices.

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Sausage, Mushroom & Kale Soup

1lb    raw Italian sausage (no Hillshire Farms or the likes, Publix Greenwise has a good Italian chicken   sausage), casing removed (either slice the casing open with a knife or squeeze the meat out like toothpaste)

1      yellow onion, chopped

5     garlic cloves, minced

1     bunch of kale or swiss chard, remove the ribs going down the middle of the leaves, chop into small pieces

1     package button or cremini mushrooms, 1/4′d or buy pre-sliced to save some time

2qt chicken stock

Method

In a soup pot, saute onions and sausage until the sausage is browned. Add the mushrooms, garlic and kale. Add the stock. Bring to a simmer and let the kale wilt and soften, this should take about 20 minutes.

Optional Add a can of cannellini beans to the soup (not really Paleo, but not considered a cheat).

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Tandoori Meatballs with Marinated Cukes & Onions

1lb    ground turkey or chicken

1t     ginger, cumin, onion powder, garlic powder and curry powder

1/2t   cayenne pepper

1     egg

Marinated Cukes & Onions

1     English cucumber, sliced thin

1/2   yellow onion, sliced thin

4T   agave nectar

1/4c  vinegar (cider, white or red will work great)

1/2t  pepper

1/2t  oregano

Method

In a bowl combine all the ingredients and mix well. Shape into balls and pan fry or bake until cooked through, cooking time will depend on the size and thickness of the ball. The ones in the picture cooked in about 8 minutes.

For the Cukes & Onions

Combine all ingredients in a bowl and let them marinate for a few hours. This salad gets better with time.

Optional Sweet & Spicy Chili Sauce

In a small bowl, combine 1/2 t of sambal, 3T agave nectar and a splash of water. Pour on top of the meatballs.

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Butternut Squash Soup with Pulled Chicken and Spiced Pumpkin Seeds

1    onion, chopped

3     carrots, celery stalks & garlic cloves, chopped

1     medium butternut squash (peeled and seeded), chopped

1     pear, cored & chopped

1     orange, zested & juiced

1t+ 1T   yellow curry powder

1lb   chicken breasts

1 qt  chicken stock

2c    water

Spiced Pumpkin Seeds

1c    green pumpkin seeds

1t    chili powder

1/4t cayenne pepper

2t    lime juice

Method

Sprinkle the chicken breasts with 1t curry powder, place on a pan and bake at 350 until cooked through, about 20 minutes. While the chicken is baking–saute the onions, garlic, carrots, celery, squash, and pear until they’re tender.  Add the curry powder and orange juice & zest. Stir in the the chicken stock and water and bring to a boil. Puree the soup with an immersion blender (my tool of choice), a blender (being sure to leave the hole in the top open and enough room in the blender for air to escape) or a food processor. Once the chicken has cooled enough for you handle, take two forks and pull it into strips.

For the Pumpkin Seeds

Line a baking sheet with foil. In a bowl, combine all the ingredients and toss to coat. Place the mixture on the baking sheet and bake until the seeds have browned,  about 10 minutes.

If this sounds like too much work, buy the soup, add orange juice/zest and the curry powder, add the chicken (or buy rotisserie) and top with the pumpkin seeds.

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Cobb Salad

3      heads romaine lettuce, washed, dried & chopped

3     green onions, sliced

5     hard boiled eggs, chopped

1     hass avodaco, chopped

6     slices bacon, chopped

2     tomatoes, chopped

1/2  English cucumber (you can find these at almost any grocery store; they don’t need to be peeled or seeded)

Juice of 1 lemon

Method

In  a bowl, combine all ingredients. Ta-da! Very easy, very tasty and very paleo!

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Chicken Faux-jitas with Guacamole

1 lb     chicken breasts, sliced into strips

1/2     onion, sliced into strips

1        bell pepper, sliced into strips

1t       cumin, oregano, corriander, chili powder

3       garlic cloves, chopped

1T     olive oil

Juice of 1 lemon and 1 lime

1 head hydroponic butter lettuce, root removed, washed and dried

Method

In  a bowl, combine all ingredients. If you have time, let them marinate in the fridge for up to 4 hours. Heat a pan with oil and saute until the chicken is cooked through and the onions and peppers have softened. Pile onto a lettuce leaf and top with gaucamole and store-bought salsa.

Guacamole

2     hass avocados

1T   hot sauce, my favorite is sambal oelek

Juice of 1 lemon and 1 lime

Cilantro, chopped fine (use fresh!)

Method

Mash all the ingredients in a bowl with a fork.

*Paleo does not advocate the use of salt, so I’ve left it out.

** T= tablespoon, t= teaspoon

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This entry was posted on Sunday, December 13th, 2009 at 3:02 pm and is filed under Articles, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.