Thai Chicken with Ginger and Coconut Amy Peterman 4 T. coconut oil 2 lbs. boneless chicken breast or 4 lb. whole chicken 8 cups mineral or filtered water 2 cloves minced garlic 1 T. minced fresh ginger 2 T. diced lemongrass 2 t. Thai green curry paste 2 t. sea salt 3 thinly sliced shallots 1 (28 oz.) can whole tomatoes, drained and diced 3 cups butternut squash, cut into one inch pieces 1 cup raw cashews 1 ½ cups unsweetened coconut milk ½ cup grated unsweetened coconut, lightly toasted 2 T. lime juice or lime zest 1 t. hot pepper sauce (more or less to taste) 1) Heat 2 T of the oil over medium heat. Add chicken pieces and brown. Add water, bring to a boil, reduce heat and simmer for ten minutes until chicken is done. Remove chicken with slotted spoon and reserve the poaching liquid. Put liquid in the refrigerator for an hour so that it’s easier to remove fat from the top. Reserve 6 cups of liquid. Cut chicken into small pieces. 2) Puree garlic, ginger, lemongrass, curry paste and salt in a blender or food processor. 3) Heat the remaining 2 T. of oil over medium heat. Add garlic puree and shallots and sweat for 4 minutes, until tender and golden. 4) Add tomatoes and simmer for 5 minutes. 5) Add chicken, poaching liquid, squash and cashews and bring to a boil. Reduce heat, partially cover, and simmer for 20 minutes. 6) Stir in coconut milk, toasted coconut, lime and hot sauce. Simmer for 2 minutes. 7) If desired, top with chopped watercress and chopped scallions. Adapted from a recipe with the same name in The Daily Soup Cookbook by Leslie Kaul and Bob Speigel. Original recipe called for peanut oil and potatoes rather than squash. Paleo Chili Duana Jones 2 lbs. lean ground beef or turkey 1 large can of unsalted tomatoes 1 chopped green pepper 1 chopped onion 3 chopped garlic cloves 4 T. chili powder (more to taste) 1 t. dry oregano 1 t. ground cumin (more to taste) 1 cup water Brown meat and add in onions, peppers and garlic when it starts to brown. Add tomatoes, chili powder, oregano, and cumin after meat is browned. Add water and let simmer on low heat for at least 2 hours. Crossfit Mahi Mahi The Boones Mahi Mahi filets lemon juice crushed pecans dill Dip Mahi Mahi in lemon juice and then dredge in mixture of dill and crushed pecans. Pan fry in coconut oil until fish is flaky. Sun Dried Tomato Chicken Wrapped Bacon The Pinkertons 2 chicken breasts cut into 1 inch strips 1 jar sun dried tomatoes 1 package uncured turkey bacon Wrap chicken and sun dried tomatoes tightly with bacon. Bake for 15 minutes at 400˚ and then broil for 5 minutes. Super Salmon Bruchetta Sarah Carpenter Brown eggplant slices in light coconut oil. Top with tomatoes, basil, mushrooms, salmon and avocado. Paleo Smoothie Maryanna and John 12 oz. Almond Breeze Milk ¼ cup Hemp Pro 50 1 cup mixed frozen berries ¼ cup walnuts 1 banana Slow Cook Chicken and Veggies Amy and Jason Bright 3 parsnips 3 carrots 4 celery stalks 1 red onion 10 – 12 garlic cloves ¼ cup coconut oil 1 cup organic chicken broth 1 T. dried thyme 1 T. sage 2.5 lbs chicken Cut veggies. Put chicken in crock pot and sprinkle with pepper. Layer onion and garlic followed by parsnips, carrots and celery. Melt coconut oil and mix with broth and herbs. Pour over chicken and veggies and cook for 7 hours on low. Paleo Baba-ghanoush Kitt Vahey 2 garlic cloves, minced; 2 large eggplants 2 tbsp fresh lemon juice; 2 tbsp tahini (optional); 3 tsp extra virgin olive oil; 1 tsp cumin (optional); Salt and pepper to taste; Fresh parsley, optional, for garnishing. 1. To roast the eggplants, either use your grill, the open flame of a gas stove or your oven. If using an open flame, keep the eggplant near the flame and turn them often to darken the skin evenly. If using your stove, prick the skin with a fork and roast for about 35 minutes in a 400 F oven. 2. Put the roasted eggplants in a bowl of cold water, wait a bit and then peel off the skin. 3. Place the roasted eggplant, garlic, lemon juice, tahini, olive oil, cumin in a blender and blend until smooth. Season to taste with salt and pepper. 4. Cool in the refrigerator and serve with extra olive oil on top and fresh parsley. Paleo Carrot Cake Ameer and Crower 6 eggs, separated ½ cup honey 1 ½ cups pureed carrots 1 T. orange zest 1 T. orange juice 3 cups almond flour Beat yolk and honey together. Mix in carrot puree, orange rind, orange juice and almond flour. Beat egg whites until stiff and fold in. Bake at 325˚ for 70 minutes. Icing ¼ cup almond butter ¼ cup coconut milk 2 T. honey ½ T. lemon juice ¼ T 100% vanilla 1/8 cup coconut oil Melt butter. Melt oil with honey. Mix all other ingredients together with the butter and oil. Refrigerate for a few hours Paleo Shrimp Ruth and Andrew 1 pound pealed de-veined shrimp 1 can low sodium chopped tomatoes ½ large onion, chopped 1 clove of garlic Italian seasoning (oregano, parsley, red pepper) 1 T. olive oil ¼ cup dry white wine (optional) In a large pan, sauté onions and garlic in oil until onions are soft and translucent. Add shrimp and cook until shrimp are pink. Add tomatoes (including juice) and bring to a boil, adding seasoning to taste. Add wine and allow to simmer for 5 minutes. Shrimp Cocktail Sauce Robin Watson 1 pound shrimp 6 T. chili sauce 2 T. lemon juice ½ T. horseradish ¼ t. grated onion Mix all ingredients together and chill. Paleo Tacos with Purple Cabbage Slaw Liz and Lou Slaw: 3 cups purple cabbage, chopped 1 cup cucumber, chopped 1/3 cup purple onion finely chopped ½ cup green mango, diced 3 T. olive oil 2 T. balsamic vinegar cracked black pepper to taste Mix all ingredients together. Taco Meat: 1 lb. grass fed ground beef 1 T. garlic powder ½ t. black pepper 1 T. cumin 1 T. chili powder ¼ cup green salsa Brown meat and add seasoning and salsa. Eat on a lettuce leaf topped with the purple slaw, avocado and fresh cilantro. Paleo Cacao Nib Cookies Barb (Jess’ Mom) 1 C Almond Flour 2/3 C Shredded Coconut 1 1/2 Tablespoons coconut oil 1/2 Cup Almond Butter 1 C Coco Nibs 1/3 Coconut Flour 1 Tablespoon vanilla 1 Egg 2 Tablespoon Cocoa Powder 1/2 Cup Honey or Agave * Note - you may be tempted to skip the coconut flour. Don't. It really does something for them. U can buy it at Whole Foods. U can skip the cocoa powder for a less chocolaty taste. Either way, the nibs give them a crunchy chocolaty taste that's awesome. Spoon more or less round blobs onto a cookie sheet - round is better than flat because the inside stays a little chewy. Cook for about 9 minutes at 350. Recipe taken from the Albany Crossfit website Coconut Walnut Cookies ¼ cup coconut oil ¼ cup agave 1 t. vanilla 1 ¼ cup almond flour ¼ t. baking soda ½ cup walnuts, toasted and chopped ½ cup coconut flakes In a large bow mix the oil, agave and vanilla. In a smaller bowl, blend all of the dry ingredients: almond flour, salt, baking soda, walnuts, coconuts, and fruit. Stir the dry ingredients into the wet ingredients and mix completely. Drop by the teaspoonful on to a baking sheet lined with parchment. The batter is pretty crumbly, so just kind of squish the batter together. Flatten the cookies slightly and be sure to space as they do spread a bit. Bake at 350 for about 8 minutes. Paleo Buffalo Wings: Jane Elizabeth and Jason Rinse chicken wing parts and pat dry with paper towel. Sprinkle with garlic powder and bake in 350 degree oven until cooked through. Even better, just partially cook wings (to 75%) in oven and finish on your grill for charbroiled flavor and appearance. (Note: Wings cooked only on grill may be tough). Sauce: on stove top, heat one can of coconut milk wih one can of Texas Pete Sauce to bubbling. Pour over cooked wings and serve. Keeps well in crock pot for parties. Paleo Sausage Stuffed Peppers: Jane Elizabeth and Jason Cook 4 inch or so sausages thoroughly on stovetop (follow package directions) or on grill. Preheat oven to 350˚. Rinse and dry long sweet red peppers (available in bulk at BJ's). Remove green stem and visible seeds and veins. Slice peppers almost in half and insert cooked sausage. Place in ungreased casserole and cover with prepared marinara sauce (make sure no sugar or sweetener in ingredients - we like Rozzano's brand at BJ's) Purists can substitute 2 large cans of drained whole tomatoes and 1 small can of crushed tomatoes along with some garlic powder and Italian spices. Note: if you have time, add sliced onions cooked on stove until soft. Cover casserole with tin foil and bake until peppers are soft and sauce bubbles. To serve, slice peppers in half for dinner or in 1 inch pieces for appetizers. BBQ Pulled Pork Ben and Lisa Ellington Rub is 1/4 cup honey, 1 Tbs Cayenne Pepper, 2 Tbs Black Pepper, 1 Tbs Sage, 2 Tbs Paprika, 1 Tsp Salt. It's going to be sticky, so be prepared to get your fingers messy. You can add a tablespoon of cider vinegar to cut it town if it’s too hard to work with. Just rub it into the meat well, wrap it all in tin foil and put it in the fridge for 24 hours. Cook in a smoker for 1/2 hour per pound, or until internal temp is 170+. Then remove as much foil as you can (Collect at least a half cup drippings first!) and put it in a low heat-smoking grill. I use my Weber for this; you lay a layer of coals and then put wet wood chips on top. Don't allow much airflow at all, and it will smoke well for a couple of hours. The sauce is 1.5 cups cider vinegar, .5 cups water, .5 cups drippings, 1/4 cup honey, 1 tsp pepper flakes, 1 tsp black pepper, and 1/2 tsp salt. Bring it all to a boil, and add Tabasco sauce to taste. Let set for several hours. Mix it in when you chop the pork.
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