Spicy Citrus Shrip via Paleo Mama !
Paleo Mama has some pretty tasty & simple paleo dishes I love to make!
1 lb shrimp, peeled and deveined
juice of 1 large orange
1 green onion diced (green and white parts)
3 cloves garlic, minced
2 tsp honey
1 tsp salt
1/4 tsp red pepper flakes
2 tbs olive oil
1. Mix all ingredients except the olive oil and the shrimp in a bowl.
2. Heat olive oil in a large skillet over medium high heat.
3. Add shrimp and quickly sautee on both sides for about a minute or two.
4. Add sauce and allow to cook down for about 2 minutes.
Many of us TRIBERS lead crazy busy lives, thats a fact. So for you Tribers always on the run I strongly suggest setting one night aside to cook & pack a TON of food. One of the easiest foods to make for the week is different variants of ground turkey. One of my favorite recipes with ground turkey is pretty simple & tasty.
KTo’s “I don’t have time Turkey”
1 tbsp of Olive Oil
1 LB Ground Turkey
1 Bottle of Trader Joe’s Pineapple Salsa or your favorite salsa
1 Green Pepper
Cook up the turkey in the pan add the tomatoes & peppers & salsa and BAM!
Turkey soaks up flavor pretty well so you can add your favorite seasonings or veggies to this mix to pump up your veggie intake. I usually separate these into 4’s and that roughly comes out to 4oz portions.
This recipe comes from our own Steve Liberati…
Chicken Breasts or Tenders
1 cup Almond Flour
1 cup of Unsweetened Coconut
Olive Oil for pan
This recipe is pretty flexible, you can use whatever cut of chicken you like- the almond flour & coconut will vary with the amount of chicken you use. If you are frying the chicken heat up the pan with about 1 tablespoon of Olive Oil, if baking follow oven heating instructions on chicken package( usually 350). Combine the Almond Flour & Coconut together on a plate. Next, scramble up eggs and dip the chicken into the eggs, then coat in the almond flour-coconut mixture. Finally, fry up the chicken until cooked or pop it in the oven. Pretttty Easy..if I can make it …YOU CAN MAKE IT!
Start your day off right with a recipe from our friend Mark Sisson from Mark’s Daily Apple
This is a reader submitted video recipe ENJOY!
This recipe comes from a newer Paleo website called Paleo Diet Recipes
Ingredients for the coconut mayonnaise (yields about 1 and 1/4 cups)
- 2 egg yolks
- 1 tsp mustard (this is optional)
- 3 tsp lemon juice
- 1/2 cup olive oil
- 1/2 cup coconut oil
- 1 cup liquid bacon fat (you can of course use rendered lard, it’s the same thing) in place of the olive and coconut oils
- Put the yolks in a bowl (blender, food processor) with the mustard, if using and 1 tsp lemon juice and mix those ingredients together;
- Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it;
- As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;
- When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper;
- Enjoy without guilt and put the store in the refrigerator!
Simple Chai Tea!
1 1/2 cups water
1/2 inch cinnamon stick
4 cardamom pods
Optional: 1/2 teas fennel or anise seed black peppercorn
1/2 bay leaf coconut milk in place of some water
Put the water in a pan. Add the ingredients and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Strain the tea into cup and serve!
Crab-cake and shrimp salad with mango-blueberry salsa
Crabcake: buy real crab meat, i used claw meat, because i like the taste. White meat would also work. Mix with about 2-3 tablespoons of almond flour/meal, seasoning (think Old Bay), & 1 egg. Form into patties and cook on a griddle for about 4-6 minutes per side, depending on how thick you make your patties. To top the crab cake i made a paleo fish sauce: 1 egg blended with a few tbs of olive oil. Toss in some flaxseed oil too or ground flax seed then season to your liking. I used cayenne, salt, pepper, etc. To make a spicy aioli to top the crab cake.
For the shrimp i used a lime jerk seasoning and grilled them in a pan. Tossed them on top of a nice mixed green salad. As a side / salsa, i mixed fresh mango and blueberries with a lime and olive oil dressing (just a splash).
VIA: Elana’s Pantry!
Green Chili Turkey Burgers
2 small cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt
This recipe comes to us via our friends over at Paleoblocks! Paleoblocks is an awesome resource for Paleo/Primal info..and it’s super fun to read!
1 butternut squash (2-2.5 lb.), peeled and cut into 1.5 inch cubes
1 large apple, peeled, cored and cut into sixths
1 medium yellow onion, cut into sixths
2 tbsp olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 garlic clove
4 sprigs fresh thyme
1 bay leaf
4 cups low sodium chicken broth (TJ’s Free Range Organic)
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
2. Place squash, apple, and onion wedges on baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to combine. Roast in oven until fork-tender, 40-45 minutes. Set aside.
3. Make a cheesecloth sachet with garlic, thyme, and bay leaf. Add to chicken broth in a stockpot and bring to a low boil over high heat. Add roasted squash, apple, and onion. Lower heat and simmer for about 20 minutes. Remove from heat and discard sachet.
4. Transfer soup to a blender in batches; blend until smooth and creamy. Season soup with salt and pepper to taste.
A KTo favorite taken from Elana’s Pantry! Elana’s Pantry is a great site for Gluten Free recipes. Most recipes are Paleo or can easily be transformed into a Paleo dish.
Chicken with Cherries and Kale printer friendly
1 ½ pounds skinless, boneless chicken breast
2 tablespoons grapeseed oil
2 tablespoons shallots, finely chopped
1 (10) ounce bag frozen cherries
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 bunch kale, chiffonade
2 tablespoons olive oil
celtic sea salt and pepper to taste
- Rinse the chicken breast and pat dry
- With a mallet or skillet, pound the chicken breast to ¼ inch thickness
- Heat grapeseed oil in a large skillet over medium heat, then add shallots and saute for one minute
- Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen
- Add balsamic vinegar, then stir in mustard and kale
- Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
- In another large skillet, heat olive oil over medium high heat
- Add chicken cutlets to the pan and sprinkle them with salt and pepper
- Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
- Transfer chicken to pan containing cherry sauce and kale
- Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce