Fave Paleo recipes.....

Nothing fancy but a favorite is cooking couple slices bacon, grilled chicken(or other meat) in some of the bacon fat, throw in veggies and scallions, mix 1 whole egg with 2 serving liquid egg white and once things are cooked pour egg mix in and on low let it sit till can flip and enjoy! meat, veggies, eggs, doesnt get much easier. Sometimes ill throw an ounce or two of sweet potato in the mix or some avocado on the side.

fave also- bunless burgers, stir fry of any kind.

Paleo Chicken Fajitas

Fajitas are a classic in Tex-Mex cuisine and are adored universally by kids and adults alike. The classic fajita calls for skirt steak and is served with a choice of toppings over corn or flower tortilla, but this paleo take on the classic fajita meal is just as delicious without the tortilla. Today, fajitas are also commonly prepared with pork, chicken or shrimp and the usual vegetables include bell peppers and onions. Enjoy making a big batch and pleasing the whole family with this classic do it yourself dinner. This recipe serves about 5 people, but be sure to make more for leftovers.

Ingredients
•3 lbs chicken breast, cut in thin strips;
•3 bell peppers;
•3 onions, sliced;
•2 tbsp oregano, chili powder, cumin and coriander;
•6 chopped garlic cloves;
•Juice of 5 lemons;
•4 tbsp cooking fat (coconut oil, tallow or ghee are excellent here);
•Butter lettuce to serve;
•You choice of toppings: diced tomatoes, fermented pickles, sauerkraut, sliced avocados, salsa, guacamole, mayonnaise and/or salsa verde;

Preparation
1.Combine the chicken, bell peppers, onions, spices, garlic and lemon juice in a bowl and mix well;
2.If preparing ahead of time, let marinate in the refrigerator for about 4 hours.
3.When ready to cook, heat a large skillet on medium heat and cook the whole preparation with the cooking fat until the chicken is cooked through and the onion and bell pepper are soft.
4.Put the hot chicken preparation in a large bowl and let the people prepare their own fajitas on top of lettuce leaves with their favorite toppings.

Canned salmon salad

It’s not because it comes from a can that you can’t prepare something really delicious out of canned salmon. After all, we are fortunate enough that farmed salmon doesn’t hold well to the canning process so we are blessed with an easy and cheap source of wild salmon your-round. In this recipe, I use olive oil and lemon juice, but homemade mayonnaise are also excellent.

Ingredients
•2 cans wild salmon;
•2 diced cucumbers, peeled or not;
•1 chopped onion;
•1 large diced tomato;
•1 diced avocado;
•5-6 tbsp extra virgin olive oil;
•Juice of 2 lemons;
•2 tbsp chopped fresh dill, optional;
•Lettuce leaves for serving;

Preparation
1.Drain the liquid from the canned salmon, place the salmon in a bowl and mash well with a fork.
2.Add the lemon juice and olive oil and mix well into the salmon.
3.Add the cucumbers, onion, tomato and avocado and mix again.
4.Add the dill, if using, season with salt and pepper and serve the cold salad over lettuce leaves.

Bump! Awesome ideas!

I make these a lot

http://www.theclothesmakethegirl.com/2010/10/25/paleo-czech-meatballs/

Paleo Czech Meatballs
Ingredients:
1 clove garlic, minced (about 1 teaspoon)
1/2 tablespoon salt
1 tablespoon caraway seeds
1 teaspoon ground paprika
1 tablespoon ground black pepper
1 cup fresh parsley leaves, minced (about 1/4 cup)
1 tablespoon grainy mustard
1 large egg
2 pounds ground pork
Directions:
1. Mix all ingredients together until well blended and form into meatballs. I made them fairly-large – about 9 per pound of meat. (mostly because I get bored rolling meatballs. You could also make these burgers, but balls are more fun. [Heh. I said 'balls are more fun.'])

2. On the grill: Heat grill to high, then cook meatballs five minutes with lid closed, flip, and cook an additional five minutes, until nicely browned. In the oven: Preheat oven to 400F and cook 20 minutes or so. On the stovetop: Brown in a hot saute pan, then cover with a lid and reduce heat to medium-low until cooked through

bump.

Thanks for the thread! I'm trying to eat a bit more on the paleo side so I love these ideas!

PALEO BUNS great for breakfast sandwiches with eggs ham and cheese or hamburgers super east.
1/4 c greek yogurt (plain, any degree of fat)
4 eggs,
1/4 coconut flour
1/4 ground flax
1/2 tsp salt
1 tsp baking powder
1 bsp honey

Oh, I'd love to try this! One questions... do you mean 1/4 cup coconut flour and ground flax? And 1 tsp honey?

Thanks!!

Thanks for the thread! I'm trying to eat a bit more on the paleo side so I love these ideas!

PALEO BUNS great for breakfast sandwiches with eggs ham and cheese or hamburgers super east.
1/4 c greek yogurt (plain, any degree of fat)
4 eggs,
1/4 coconut flour
1/4 ground flax
1/2 tsp salt
1 tsp baking powder
1 bsp honey

Oh, I'd love to try this! One questions... do you mean 1/4 cup coconut flour and ground flax? And 1 tsp honey?

Thanks!!

so sorry! it is 1/4 cup of coconut flour and ground flax, and 1 tbsp honey, you don't really need the honey thought if you are watching calories, it's just for falvour, depending on what I am making the buns for i just skip it, also can sprinkle chia seeds, or poppy seed and anything you like on top for pretty factor

Awesome ideas! Bumping for later!

BUMP....and someone said bacon....OMG....

bump

Double-pork stuffed chicken
 4 chicken breasts
 3/4 pound ground pork
 1 shallot, finely chopped
 1/4 cup chopped parsley
 1 teaspoon black pepper
 1 teaspoon celery salt
 1/2 teaspoon allspice
 1 package of bacon
Instructions:
Preheat oven to 375 degrees Fahrenheit.
In a skillet over medium heat, sauté pork, shallot, parsley and half of spices for 6-8 minutes until pork is just cooked, but still slightly pink.
Flatten chicken breasts, roll up with mixture, wrap in bacon, cook for 25 minutes, then broil until bacon is crisp
Mediterranean stuffed pork tenderloin
 1-2 pound pork tenderloin
 1 red pepper, finely chopped
 1-2 garlic cloves, finely chopped
 6 oz spinach
 1/4 cup chopped nuts (any kind that sounds good)
 Pitted kalamata olives
 Olive oil or butter for sautéing
 Optional: 1/4 cup crumbled Feta cheese
Instructions:
Drizzle some olive oil or butter in a frying pan over medium heat. Add red peppers and garlic to the pan. After a few minutes add the spinach and cook until it wilts. Remove from heat.
Butterfly cut the pork tenderloin (cut vertically down the middle until almost through, but not quite through the pork).
Place saran-rap over the butterflied pork and pound it as flat as you can without breaking through the pork (use a meat tenderizing hammer for best results).
Once the pork is thin then add the ingredients from the pan on top of the pork, spreading it all over. Add the nuts, and optional feta cheese and olives.
Gently roll the pork into a tube/roll. If you are using a smaller pork loin, or were not able to pound it very thinly, you may just be folding the loin over rather than rolling it. In this case, securing the loin with toothpicks or kitchen twine will be necessary.
Drizzle the pork with olive oil and butter and bake at 375 degrees Fahrenheit for about 40-60 minutes (depending on the size of the pork roll).
When the pork is cooked to your liking, let it cool slightly and then slice.

I did paleo for a bit, and have to say that I was shocked at how quickly I saw results in my body shape. I mean within a week I was losing, and looking different. Found it difficult to keep up while feeding the other members of my family, but looking at these recipes, I might give it another crack!