06/26/2014

8 Nori sheets 2 cauliflower heads coconut oil Wasabi (try to get a pure wasabi without any aditives if you can) Coconut Aminos (soy sauce substitute) And you can choose from the following ingredients for filling, depending on your taste!: 1/4 lb cooked shrimp 1 avocado 1 tomato 1 cucumber 1 red bell pepper etc. My favorite combo is avocado, tomato and cucumber. 1. First, let’s prepare the cauli-rice. Grate both cauliflower heads. If you have a food processor, you can use that to instead of a grater, as long as you can get the cauliflower dowwn into little rice-sized grains. 2. Heat up a large skillet (medium heat) with coconut oil, and cook the cauli-rice for about 10 minutes or until somewhat tender according to your taste 3. Cut up your vegetables and meat of choice into long thin pieces. 4. Place the Nori sheet on a bamboo sushi mat (you can order it on Amazon for about $3), the shiny side up. Sprinkle the sheet with water and spread the water over the entire surface of the Nori sheet. 5. Spread the rice over the sheet, leaving the upper third of the sheet empty. Place the vegetables in the middle of the sheet, just like on the picture. 6. Start rolling the sheet, pressing gently on the sushi roll and slowly roll it up completely, applying even pressure. If this feels difficult, check Youtube for a video – it’s not too hard, especially once you see it in action. 7. Cut up your sushi with a sharp knife 8. Serve with Coconut Aminos and Wasabi sauce.

Paleo Kitchen Honey Mustard Chicken Thighs Ingredients: •Juice of 2 lemons •¼ cup extra virgin olive oil (or melted fat of choice) •1 teaspoon garlic powder •2 pounds bone-in, skin-on chicken thighs •Coarse sea salt and freshly ground black pepper, to taste •1 clove garlic, minced •1 teaspoon fresh thyme leaves, minced •1 teaspoon Dijon mustard •2 tablespoons raw organic honey, melted Here’s what you do: Preheat your oven to 400°F with the rack in the middle. Combine the lemon juice… …olive oil, and garlic powder in a mixing bowl… …and stir to combine. Add the chicken thighs… …and coat the chicken in the marinade. Season the thighs with salt and pepper. Place the chicken thighs skin side down on an elevated rack on a rimmed baking sheet. Place the chicken in the hot oven for 30 minutes. While the chicken is cooking, combine the garlic… …thyme… …mustard, and honey in a small bowl and mix well. Take the chicken out of the oven and brush the honey mustard on both sides of the chicken. Flip the chicken skin-side up and return to the oven for 5-10 minutes or until the thighs are cooked through and the skin is nicely browned. Remove from the oven and brush on extra honey mustard if desired.

Paleo coconut vanilla ice cream recipe Ingredients Base •1 can coconut milk, full-fat; •2 eggs or 4 egg yolks (yolks alone will give even more richness); •Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extract. Possible flavoring options (add any or a combination of the fallowing flavorings) •1/2 cup of your favorite berries (chopped or blended to a puree); •1/2 cup coconut flakes; •1/4 cup finely chopped mint; •1/4 cup chopped nuts; •Lemon, lime or orange zest; •3 tbsp raw honey; •1/4 cup dark chocolate chips or flakes (you can take a high quality dark chocolate and chop it yourself to your liking). Technique 1.Boil some water in a pot and reduce to a simmer. 2.Place a heat proof bowl over it in a double boiler fashion and pour the coconut milk in it. Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn’t come to a boil. If using flavorings such as mint or dark chocolate, you can add them now. You can also add chocolate at the end of the process to keep the pieces whole. 3.Whisk the eggs of yolks in a separate bowl. Add one ladleful of the now hot coconut milk to the eggs while whisking quite vigorously. What you’re doing is tempering the eggs and slowly bringing the temperature up without cooking the eggs and risking that they scramble. Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously. 4.Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler. 5.Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl. 6.Once the custard is ready, remove from the heat source and let it cool on the counter or the refrigerator. 7.You can add any other flavoring you want to use once the custard is cold enough to put a finger in it and feel comfortable. 8.Let it cool even more in the refrigerator before freezing it. 9.Put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set. 10.Take it out of the freezer for about 10 minutes before enjoying so it softens a bit. Serve with added coconut milk, berries, mint, coconut flakes or any other flavoring you might like.

Carne Asada: Ingredients: 2-3 lb flank or skirt steak, 1 inch thick 1/3 cup white vinegar 1/3 cup olive oil or oil of choice 2 limes, juiced 4 cloves of garlic, minced 1 tsp salt 1 tsp pepper 1 tsp chili powder 1 tsp garlic powder 1 tsp cumin 1 tsp dried oregano 1 tsp smoked paprika Combine the white vinegar, olive oil, lime juice, garlic and spices together in a bowl. Mix well. Pour the marinade over the steak and turn to coat. Marinate in the fridge for at least 1 hour up to 24 hours. After it’s finished marinating, turn the oven to broil and set the rack to the top position. Broil the steak for 6 minutes, flip, broil 5 more minutes for medium. Cook longer for more well done steak, but keep in mind that flank steak will get tough the more you cook it. Let rest 10 minutes. Cut the steak into slices and serve with Tomatillo Avocado Salsa, fresh cilantro and lime wedges. Enjoy! Tomatilla Avocado Salsa: Ingredients: 1 lb tomatillos, husk removed (1 lb is about 4-5 tomatillos) 1 jalapeno, seeds removed (if you like it spicy, keep some of the seeds in there!) ½ bunch of cilantro (big handful!) 1 medium onion 2 garlic cloves 1 avocado, seed and skin removed 1 lime, juiced 1 tsp salt Put everything in a high powered blender and blend for a few minutes until pureed or to desired consistency. If you don’t have a high powered blender, make sure to at least quarter the tomatillos, onion, avocado, jalapeno, etc before adding it to your blender.

Simple cod: 2 cod fillets, jalapeno, lemon, coconut oil. Directions: take a sheet of foil, smear some coconut oil, place cod fillet on top, slice the lemon and jalapeno, place 3-4 slices on top of fillet. Wrap the fish in foil, place in oven for approx 7-8 minutes. Heat oven to 410 degrees. Done and done.

Banana nut muffins Ingredients 4 bananas, mashed with a fork (the more ripe, the better) 4 eggs 1/2 cup almond butter 2 tbsp coconut oil, melted 1 tsp vanilla 1/2 cup coconut flour 2 tsp cinnamon 1/2 tsp nutmeg 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt Instructions Preheat oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender, blend to combine. Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full. Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.

Paleo Pepperoni Pizza Casserole Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 6 Ingredients •1 pound grass-fed ground beef •8 ounces chopped pepperoni, divided (we like Applegate Farms w/ no nitrates and dairy free) •1 small onion, diced small •4 cloves garlic, minced •1 teaspoon sea salt (or more to taste) •1 teaspoon EACH oregano, basil, and thyme •4 cups roasted spaghetti squash noodles (apx, see cooking notes above) •2 cups favorite spaghetti sauce - we use my Homemade Blender Pasta Sauce •2 eggs •½ cup Daiya mozzarella cheese or pecorino romano, and few tablespoons extra for sprinkling, optional Instructions 1.Preheat oven to 400 degrees. 2.In a large skillet over medium heat, saute the ground beef, ½ of the pepperoni, onion, and garlic. 3.As the ground meat cooks, sprinkle in the seasonings. Taste (when cooked!) and add more to your liking if necessary. 4.In a large bowl, mix the warm beef mixture, spaghetti sauce, squash threads, eggs, and cheese of choice. 5.Place into a greased casserole dish ( I used a 9 X 9). 6.Top with the remaining pepperoni and a sprinkling of cheese. 7.Bake for 30 minutes, or until golden and bubbly. **I did not use the cheese or pepperoni, and I used a no sugar added spaghetti sauce and it was yummy!