Paleo Pizza

Dinner is served!!!

We made this recipe a last weekend and as soon as we finished eating, we were wishing we had doubled the recipe. We cut the pizza in quarters and we each had two slices. Plenty for one meal, but we sad that we didn't have any leftovers.


INGREDIENTS:
1 egg
1 Roma tomato, thinly sliced or diced
1 tsp dried basil
1 tsp dried oregano
1 whole eggplant, grated
1 tsp extra virgin olive oil
1/2 cup arugula
1/4 cup almond meal
1/4 cup flax meal
1/4 lb prosciutto (we used turkey bacon)
Salt and pepper to taste
Parchment paper

PROCESS:
-Preheat oven to 350°F
-Peel and grate eggplant with a cheese grater. You can throw the skin away.
-Place grated eggplant in a clean dish towel and squeeze to remove excess liquid.
-Put grated eggplant into a large mixing bowl and add the flax and almond meal.
-Whisk the egg in a separate bowl and then add it to the eggplant mixture.
-Add salt and pepper to taste.
-Mix until the ingredients are evenly combined.
-Pour the batter onto a parchment-lined baking sheet.
-Smooth batter out with your hands into a thin layer about 1/8" thick.
-Bake the crust for 30-35 minutes.
-Remove the crust from the oven, lightly grease another piece of parchment with olive oil and place on top of the crust.
-Carefully flip the crust and then slowly peel of the parchment from the bottom side.
-Brush the flipped side lightly with olive oil.
-Bake the opposite side for about 15 minutes.
-Remove from the oven and add the toppings and spices.
-Bake for an additional 7-10 minutes


We took a few liberties with the toppings. We had sliced shitake mushrooms, capers, artichokes, red onion, and natural tomato puree. Get creative with your toppings!!!

Two slices each, made for the perfect portion size!

Base recipe from: http://beta.primal-palate.com/recipe/prosciutto-and-arugula-pizza/

Paleo Chicken Nuggets

INGREDIENTS:

-1 lb. ground chicken

-1 egg yolk

-1 tsp onion powder

-1/4 tsp garlic powder

-1/4 cup + 1/2 cup almond flour

-1/2 cup dessicated coconut*

-1/2 cup coconut oil

-Salt and pepper

METHOD:

In a bowl, combine 1/4 cup of almond flour, 1/2 cup of dessicated coconut and some salt and pepper. Mix it around with your hands to in corporate the ingredients. In a separate bowl, combine the ground chicken, 1/2 cup of almond flour, onion and garlic powder, egg yolk and some salt and pepper. Mix it with your hands until everything has been incorporated.

In a saute pan, melt the coconut oil on medium heat.

Take about 2 tablespoons of the chicken mixture and roll into the shape of a ball. Drop it into the almond/coconut mixture and roll the chicken ball around with the fingers. Make sure it’s completely coated. Repeat this process with the rest of the chicken. After the chicken balls are coated, press flat to make them into chicken nuggets. Place the nuggets in the saute pan and cook on each side until nice and brown. 

*Dessicated coconut is dried, finely shredded, unsweetened meat of the coconut. It’s the perfect size to replicate a bread crumb. If you can’t find it at your natural foods grocery store, you can always order it from Amazon.

Base recipe from: http://www.health-bent.com/poultry/paleo-chicken-nuggets

Teresa and I didn't make the curry mustard sauce this time around. We had leftover paleo BBQ sauce, some paleo teriyaki sauce, and some store bought garlic chili pepper sauce (very spicy) that we used when we made the paleo orange chicken recipe. 

Paleo Boneless BBQ Ribs with Sweet Potato Fries and Slaw

RIBS INGREDIENTS
2-3 lbs of ribs (ours happened to be boneless)
24 ounces of low sodium and preferably organic broth or stock (we had homemade turkey stock from a slow cooked turkey breast)
3 cloves of minced garlic


PROCESS:
Rinse the ribs under cold water and pat dry with a paper towel.
Cut several slits in the ribs and stuff the minced garlic into the ribs.
Put the ribs in a crock pot and pour 24 ounces of broth or stock and cover.
Cook on low for at least 6 hours.



BBQ SAUCE INGREDIENTS
1 1/4 cups of chicken broth (you can also use vegetable broth or water)
6 ounces of tomato paste (no salt)
The juice of 1 1/2 limes
1 tbsp of coconut oil
2 minced shallots
3 cloves of minced garlic
1 tsp of organic spicy or dijon mustard
1 tsp of chipotle seasoning or chili powder
1 tsp of smoked paprika
1 tsp of ground cumin


PROCESS:
In a sauce pan, heat coconut oil on medium heat.
Add garlic and shallots and sautee until soft and translucent.
Add mustard, smoked paprika, chipotle seasoning or chili powder, and cumin and continue to sautee (about 30 seconds).
Add chicken broth, lime juice, and tomato paste.
Whisk all ingredients until smooth.
Bring to a light boil, then reduce to a simmer and slightly cover with a lid.
Simmer for 45 minutes, then let it cool.

BBQ Sauce recipe from-http://www.primal-palate.com/2011/03/pulled-pork-barbecue.html



SWEET POTATO FRIES INGREDIENTS
2 organic sweet potatoes
A healthy drizzle of olive oil
Salt and pepper to taste


PROCESS:
Preheat oven to 350 degrees
Slice sweet potatoes into fry-like slices.
In a mixing bowl, combine the fries, olive oil, salt, and pepper until the fries are evenly coated.
Spread the fries evenly on a lightly greased baking rack and cook until crispy. Approx. 20-30 minutes.


SLAW INGREDIENTS
1 bag of shredded cole slaw mix (just shredded cabbage and carrots).
Salt and pepper to taste
1 tbsp of cilantro
The juice of 1 lime


PROCESS:
Combine all ingredients in a mixing bowl, cover, and refrigerate for at least 2 hours.

Bacon and Apple Stuffed Pork Chops

INGREDIENTS:

6 1″ thick pork chops (I had thinner chops which made "pocketing" them a little more difficult. Be careful).
2 Tbsp lard (I used coconut oil)
2 medium baking apples (Gala and York are our favorites), peeled, cored and diced (I used 2 red delicious apples).
10 strips of bacon, diced (I used turkey bacon, but regular bacon would work too).
1 red onion, diced (I didn't have a red onion so I used a yellow one instead).
2 cloves garlic, minces
4 fresh sage leaves, finely chopped (dried sage can also be used. I would say about a 1/2 Tbsp).
1/4 tsp paprika
1 Tbsp lemon juice

1 Tbsp salt
1/2 tsp pepper

METHOD:

Use a 4-6″ knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop)

In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat

Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes

Add garlic, sage, paprika and lemon juice and toss for 2 minutes

Remove stuffing from heat, transfer to bowl and set-aside

Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover)

Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat

Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes

To serve, warm remaining stuffing and spoon on top of each chop

Base recipe is from: http://paleoparents.com/2011/stuffed-pork-chops/

Paleo Orange Chicken with green beans, mushshrooms, and cashews

INGREDIENTS

• 1 lb. boneless, skinless chicken breast (cut into bite size pieces)
• 3 T fat (coconut oil works well here)
• juice of 2 oranges*
• zest from 1 orange
• 1 t fresh ginger
• 3 T coconut aminos or wheat-free soy sauce
• 1 t chili garlic sauce or sriracha
• 3 green onions, chopped
• 1 package of baby bella mushrooms
• 1 lb of fresh green beans
• sesame oil
• sesame seeds
• raw or lightly salted cashews
• chopped garlic
• red pepper flake

METHOD

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.

In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken breast and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes.

While the sauce is simmering and the chicken is cooking, sautee green beans, chopped garlic to taste, and sesame seeds in sesame oil with a few dashes of red pepper flake. When the beans start to soften a bit, toss in sliced baby bella mushsrooms. Add cashews to taste when mushrooms start to brown.

Add the chicken to the sauce pot and stir to coat with the orange sauce.

Serve topped with sliced green onions.

*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.

Base recipe taken from www.health-bent.com