Primal-Paleo Eating Recipes
Replies
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Dr Bork Bork's sponge cake
http://theprimaljunkfoodie.blogspot.com.au/2011/10/most-versatile-sponge-cake-ever.html
Go to the blog for pictures and better instructions!
Preheat oven to 350F (180C)
Mix together:
1.5c Fage Total Full Fat
2 scoops zero carb vanilla protein powder
2 eggs
1/2T baking powder
(I added some vanilla extract too)
Pour into a greased baking dish and cook for approx 30 mins.
Comes out kind of like a baked cheesecake. YUM0 -
Thai Tangy Soup.
A nice starter....add more prawns and white fish pieces for a main meal.
Ingredients:
!0 green prawns ( the big shrimp)
1 tsp ginger 9 freshly grated)
3 cups of fish or vegetable stock
4 shallots ( finely sliced)
1 red chilli ( finely sliced)
1 clove of garlic ( crushed)
1 tablespoon of lemon grass ( finely sliced0
1 tablespoon fish sauce
.5 cup of mushrooms ( finely sliced)
.5 cup of bean sprouts.
Method-
Heat saucepan, add coconut oil , sauté garlic for 1 minute. Add the ginger, lemon grass and fish or vegetable stock and simmer for 15 mins. Strain the stock and discard the garlic, ginger and lemon grass. Put the stock back into the saucepan and add the rest of the ingredients except the bean sprouts. Simmer till the prawns have turned a light orange colour. Serve hot with the bean sprouts on top.
Serves 2 ( 5g carb per serve)0 -
Instant Tom Yum
Ingredients:
1.5 cups of chicken stock
1 small ripe tomato quartered
1 heaped teaspoon of tom yum paste
pinch lemon grass finely sliced
1 tsp fish sauce
1 tsp palm sugar
Garnish:
1 spring onion or eschalot, sliced
1 sprig of fresh coriander ( cilentro) or .5 tsp dried.
Method-
In a small pot, boil the stock with the tomato until the tomato softens, about 3 mins. Add the tom yum paste, lemon grass powder, fish sauce and palm sugar. Simmer for another 2 mins.
Serve with garnish of spring onion and coriander.
Additions-
Chicken finely sliced, simmered in the soup.
Fish pieces or prawns simmered in the soup ( doesn't take long).0 -
Bacon And Everything Soup.
A great soup to use up any vegetables that are not going to keep for much longer!
Ingredients:
.5 tbs olive oil
2 rasher bacon, diced - rind removed
.5 onion
.25 tsp sweet paprika
1 fresh tomato, chopped
1.5 cups of chicken stock
pinch dried rosemary and thyme, or basil and parsley
1 cup of diced vegetables- your choice.
Method:
Fry onion, bacon and paprika in the oil for about 1 minute or until onion softens. Add the tomato and stir for about 1 minute.
Pour in the stock and bring the soup to a simmer for 5-10 mins. Season with salt and plenty of cracked black pepper.
Alternatives:
A tsp of vinegar, a squeeze of lemon or a tablespoon of white wine will give it a zing.
A spicy combination- 1 finely diced chilli and a pinch of cumin fried with the onions, 2 tsp of dried coriander ( cilantro) and a squeeze of lemon.0 -
Here is a tasty slow cooker whole chicken mixture- throw it in and forget it for 5 or so hours!
Ingredients
1 (3 pound) whole chicken, skin removed
1/2 cup chicken broth
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon sesame oil
2 tablespoons minced garlic
Also- DON"T keep opening the lid to check on it....you reduce the cooking time by up to 1/2 an hour each time!
TRUST the awesome slow cooker to do it's thing without you....
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When you finally get your cook book published...Can i have a signed free copy?0
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Bump!0
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Dr Bork Bork's sponge cake
http://theprimaljunkfoodie.blogspot.com.au/2011/10/most-versatile-sponge-cake-ever.html
Go to the blog for pictures and better instructions!
Preheat oven to 350F (180C)
Mix together:
1.5c Fage Total Full Fat
2 scoops zero carb vanilla protein powder
2 eggs
1/2T baking powder
(I added some vanilla extract too)
Pour into a greased baking dish and cook for approx 30 mins.
Comes out kind of like a baked cheesecake. YUM
This is now cooking in the oven...980 cals of pure goodness....This may well become my new breakfast...So when the pounds pile back on...You all know who`s fault it is...Hahaha.0 -
When you finally get your cook book published...Can i have a signed free copy?
Absolutely- and if you come to Oz I'll cook it for you too!0 -
Here is an ultra healthy milk alternative ...
Flax seed is rich in protein, fiber and Omega3 fatty acids. It also makes smooth, easy and delicious non-dairy milk. In my opinion, the slightly nutty taste of flax milk splendidly compliments cereals and granola, and if you have been drinking non-dairy milk for awhile, this variation of it is something new to try.
Golden flax seeds provide for milder-tasting milk, while brown flax seeds make nuttier milk.
Flax milk stays fresh of 3-5 days in the refrigerator, if stored in an air-tight container.
Homemade Flax Milk
Ingredients:
( makes 6 cups)
1/4 cup raw whole flax seeds
5 cups water
4 large pitted dates
pinch of cinnamon
pinch of sea salt
2 tsp vanilla extract
Directions:
Place flax seeds in the blender and add water. Let stand for 5 hours or overnight so that the seeds expand.
Blend until all seeds have been broken down, but the pieces are still visible. Put a nut bag or cheesecloth over the top of the blender and slowly strain the mixture through the nut bag into a large bowl. Strain the liquid again, squeezing the nut bag. Pour the milk back into the blender. Add dates, cinnamon, sea salt and vanilla. Blend until the mixture is homogenous.0 -
Tuna kebabs –Bill Granger
Makes 8
1 tbs finely grated fresh ginger
4 garlic cloves, crushed
1 tsp cayenne pepper
1 tsp ground coriander
Ѕ tsp ground turmeric
ј cup (60ml) olive oil
4 tuna steaks (total 600g), each cut into 6 pieces
Place all the ingredients except tuna in a bowl and stir to combine. Season with 1 teaspoon salt and freshly ground black pepper. Add the tuna, cover and marinate for 1 hour in the fridge. Meanwhile, place 8 wooden skewers in a bowl of water and soak for 1 hour. Thread 3 tuna pieces onto each skewer and barbecue or cook in a non-stick pan over high heat for 1 minute each side, until sealed but still pink inside.0 -
Clean Eating Watermelon Pistachio Salsa
Ingredients:
2 cups chopped watermelon
1 cup shelled pistachios meats
1/4 cup chopped red onions
Juice 1/2 a lemon
Pinch salt (omit if the nuts are salted)
Directions:
Chop everything fine and mix together.
Nutritional Content:
(Data is for the entire recipe. Divide data by number of servings. Data figured using UNsalted nuts and does not include any added salt.)
Calories: 832
Total Fat: 57 gm
Saturated Fats: 7 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 22 mg
Carbohydrates: 67 gm
Dietary fiber: 15 gm
Sugars: 34 gm
Protein: 29 gm
I made this last night and the family loved it. I added a little shredded bacon too.. it was a side for steak.0 -
Paleasagna by http://www.whatrunslori.com/2011/12/paleasagna/
Paleasagna
1 white onion, diced
1 pound of extra lean turkey, or ground sirloin
1 15oz can diced tomatoes, low sodium
3 tbsp tomato paste
3 tbsp Italian spice blend
1 tsp salt
1/2 tsp pepper
2 cloves garlic, crushed
1 pound of zucchini and/or yellow squash, cut into medallion rounds
1/2 cup raw goat cheese, shredded ( crumbled goat cheese was used instead of raw)
2 cups Greek yogurt
1 head broccoli, roughly chopped
1 egg
Directions:
In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sautee on medium-high until softened, about 3-5 minutes. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.
In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli pieces, and egg. Mix well.
Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.
Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown above. Continue with this layering process until you have used all of your ingredients.
Top the entire dish with more shredded goat cheese, if desired.
Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.
Here is the nutritional content based from the recipe builder on MFP for one serving. Also I used crumbled goat cheese instead of raw. This was made in 9x13 pan and divided in 6 servings.
Calories:285
Total Fat: 6g
Sat fat: 3g
Polysat: .1g
Cholesterol: 100mg
Sodium: 863mg
Potassium: 773mg
Total Carbs: 19g
Dietary Fiber: 4.7g
Sugar: 9.7g
Protein: 37g
This recipe was really good and we didn't even miss it not having pasta0
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