Grilled Pork Medallions with Blackberry Applesauce

Grilled Pork Medallions with Blackberry Applesauce

We’ve got another treat for you today. Fruit and meat go surprisingly well together and the applesauce in this recipe is to die for. Serve this meal hot as a main dish for your family or at a dinner party. This meal is also delicious when served cold and would make a fantastic appetizer to be served on toothpicks with a dollop of the Blackberry Applesauce.  

Grilled Pork Medallions with Blackberry Applesauce
Serves 3
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Ingredients
  1. 1 lb pork medallions
  2. 1 c frozen blackberries
  3. 1 small green apple, cored and roughly chopped
  4. 1 tsp garlic powder
  5. Sea salt to taste
  6. 1/4 c fresh cilantro
  7. 1 c water
Instructions
  1. Season pork medallions with garlic powder, sea salt, and freshly cracked pepper to taste. Set aside.
  2. Preheat grill to medium.
  3. Add the remaining ingredients to a blender and blend until consistency of chunky applesauce is reached.
  4. Grill medallions for about twenty minutes on each side or until no longer pink in the middle.
  5. Top with Blackberry Applesauce and garnish with fresh chopped green onions or scallions.
  6. Enjoy!
Notes
  1. The Blackberry Applesauce should be served at a similar temperature to the meat, so you may want to set it out while the meat is cooking so that it can reach room temperature.
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Quick ‘n’ Easy Fruit Dip

Fruit Dip

Strawberries, apples, grapes – they’re all delicious. But sometimes you need just a little bit more to add some excitement to your diet. Our Quick ‘n’ Easy Fruit Dip is seriously simple to make (why not get the kids involved) and can be used for snacks or as part of a dessert. Mm!

Quick ‘n’ Easy Fruit Dip
Yields 2
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Ingredients
  1. 1 c coconut milk
  2. 1 tsp vanilla
  3. 2 ripe bananas
  4. 2 tsp coconut flour
Instructions
  1. Place all ingredients in your food processor or blender.
  2. Blend until smooth.
  3. Pour into dish and refrigerate for thirty minutes. This allows the dip to thicken.
  4. Serve with fresh fruit.
  5. Enjoy!
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Cucumber & Mixed Greens Salad with Rosemary Vinaigrette

Cucumber & Mixed Greens Salad with Rosemary Vinaigrette

Another salad recipe is always handy for keeping your diet varied and interesting. This one packs in the veggies and is great to take to work or to have as a side to a big hunk of protein. 

Cucumber & Mixed Greens Salad with Rosemary Vinaigrette
Serves 6
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Salad
  1. 1/4 head chopped/torn iceberg lettuce
  2. 3 cups chopped/torn fresh spinach
  3. 1/4 c fresh chopped parsley
  4. 1/4 c fresh chopped cilantro
  5. 1/2 large cucumber, thinly sliced
  6. 1/2 red onion, thinly sliced
Vinaigrette
  1. 2 cloves garlic
  2. Juice of 2 limes (about 1/4 c)
  3. 1/4 c EVOO
  4. 2 tbsp dijon mustard (clean)
  5. 1 tbsp white vinegar
  6. 2 tbsp honey
  7. 1/2 tsp sea salt
  8. 1/2 tsp fresh cracked pepper
  9. 1 tbsp dried rosemary
Instructions
  1. Add all the ingredients for the vinaigrette into a blender and process until smooth and creamy. Set aside in a lidded jar. I recommend serving each salad with a side of dressing instead of tossing the entire salad with dressing. Both the dressing and salad will keep longer if stored separately.
  2. Chop greens and thinly slice cucumbers and red onion. Toss in a large serving bowl.
  3. Serve each salad with a drizzle of vinaigrette and an optional garnish of goat feta cheese- please note that this is optional and not allowed for paleo purists.
  4. Enjoy!
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Chocolate Chili Stuffed Sweet Potato

Chocolate Chili Sutffed Sweet Potato

This recipe is a meal like no other! Sweet potatoes are delicious enough but when you add chocolate chili, your taste buds go crazy. This is a must-try. It’s also fairly simple to make and very easy to scale up or down according to the number of mouths you’re feeding. Enjoy!

Chocolate Chili Stuffed Sweet Potato
Serves 4
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Ingredients
  1. 1 batch of Chocolate Chili*
  2. 4 sweet potatoes
Instructions
  1. Preheat oven to 350 degrees and pierce sweet potatoes with a fork.
  2. Pour a tsp or so of olive oil into your hands and grease up each of the sweet potatoes.
  3. Sprinkle potatoes with sea salt and bake for one hour or until they start to drip “sweetness”.
  4. Remove sweet potatoes from oven and allow to cool slightly.
  5. Cut open sweet potatoes and top with a generous amount of Chocolate Chili.
  6. Garnish with fresh cut spring onions or chives.
  7. Enjoy!
Notes
  1. Chocolate Chili: http://ultimatepaleoguide.com/chocolate-paleo-chili/
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Chicken Nuggets with Honey Mustard Dipping Sauce

Chicken Nuggets

This recipe is ideal both for families whose kids aren’t keen on their healthy paleo lifestyle and for hosts who want to show that paleo can be fun. These chicken nuggets are a classier version of normal chicken nuggets and, dipped in the sauce, are suitable for dinner parties and finger food. 

Chicken Nuggets with Honey Mustard Dipping Sauce
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Nuggets
  1. 2 lbs boneless skinless chicken breasts
  2. 1/2 c vinegar
  3. 1 egg, whisked
  4. 1/4 c arrowroot powder
  5. 1/2 tbsp paprika
  6. Salt and pepper to taste
  7. 1 tsp garlic powder
  8. Cayenne to taste
  9. 1/2 c coconut oil (or other preferred cooking fat)
Sauce
  1. 1/4 c yellow mustard
  2. 1/4 c honey
Instructions
  1. Chop chicken into one inch chunks and place into a one gallon Ziplock bag along with the vinegar.
  2. Marinate chicken in vinegar for one hour.
  3. Take chicken out of the fridge and add the whisked egg to the bag. Massage the chicken and egg mixture in the bag so that all pieces of chicken are covered.
  4. Remove excess juice/egg from the bag.
  5. In a small dish, mix together dry ingredients and combine well with a fork.
  6. Once spices are fully combined, add them to the nuggets in the bag. Seal bag and massage chicken and spices well so that they are fully combined.
  7. Allow chicken and spices to rest on the counter for about five minutes while you are making the honey mustard dipping sauce.
  8. Combine equal parts of honey and mustard in a small bowl and whisk together using a fork.
  9. Heat the coconut oil to high or medium high on the stove in a large pan. Even if you are using your largest pan you might still have to cook the chicken in two batches. It is helpful to have a paper towel lined plate (or two) nearby for the nuggets as they come out of the oil.
  10. Cook nuggets for about fifteen minutes allowing seven minutes or so on each side. The oil will be hot and the nuggets will cook fast, so do not leave the pan unattended!
  11. Serve as finger food using toothpicks along with honey mustard dipping sauce.
  12. Enjoy!
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Sweet Potato Hash with Chorizo

chorizo

So what the hell is chorizo? Chorizo is a seasoned sausage that’s common in Mexican and Spanish cuisine. But no worries if you can’t find chorizo, just use any sausage which is free of nasty nitrates and other crap we want to avoid.

Sweet potatoes are usually accepted by the paleo crowd. However my own experience shows that that they are best avoided when trying to lose weight and best used only for occasion indulgence or when you just can’t keep the carb monsters at bay. But your experience may differ – eat at your own delicious risk!

Sweet Potato Hash with Chorizo
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Ingredients
  1. • 1 large nitrate- and gluten-free chorizo sausage, sliced into rounds
  2. • 2 cups of baby spinach
  3. • 1 large sweet potato, peeled and cubed
  4. • 2 tablespoons grass-fed butter
  5. • 1/2 cup red onion, chopped
  6. • 2 cloves of garlic, minced
  7. • 1/4 tsp red pepper flakes
  8. • 1/2 tsp salt
  9. • 1/2 tsp black pepper
Instructions
  1. Melt the butter over medium heat in a large skillet. Sauté the chorizo for four to five minutes. Remove the chorizo from the skillet and set aside.
  2. Add the onion, garlic, and red pepper flakes to the skillet. Sauté for about two minutes and then add the sweet potatoes. Brown the sweet potatoes, stirring frequently until just about done.
  3. Add the spinach to the skillet with the sweet potatoes. Continue stirring until the sweet potatoes are cooked through and the spinach has wilted. You may have to add the spinach in batches.
  4. Return the chorizo to the skillet with the sweet potatoes and spinach. Turn the heat to medium-low and stir the contents. Add the salt and pepper and continue to stir occasionally. Cook for three to five more minutes or until all the ingredients are done to your desired tenderness.
  5. Serve immediately with a runny egg or two if desired.
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Photo credit: Javier Lastras

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Coffee Steak Surprise

coffee

So what’s the surprise?  It tastes frickin’ awesome – that’s the surprise! Who would have thought that steak and coffee would be the next peanut butter and jelly? Well, we don’t do peanut butter or jelly with our paleo predilections, so hand over the Coffee Steak Surprise, please.

Coffee Steak Surprise
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Ingredients
  1. Two 8 − 10 oz strip steaks
  2. 1 cup strong brewed black coffee
  3. 1 clove garlic, minced
  4. 1 shallot, minced
  5. 1 tbs honey (leave out if preferred)
  6. 2 tbs balsamic vinegar
  7. 1 tbs olive oil
  8. 1/4 tsp dried rosemary
  9. 1/4 tsp dried thyme
  10. 1/4 tsp of salt
  11. 1/4 tsp of black pepper
Instructions
  1. While the coffee is still hot, blend with the honey in a mixing bowl. I use a small hand whisk or fork but a high speed blender would ensure the honey is well blended. Allow to sit until cooled, stirring occasionally to make sure the honey doesn’t clump.
  2. Add the garlic, shallot, vinegar, olive oil, rosemary, and thyme. Mix well using a hand whisk, fork, or a blender set on a low speed.
  3. Liberally salt and pepper the steaks. Place steaks in a glass container. Pour the coffee marinade over the steaks. Close the glass container and allow to marinate in the refrigerator for at least an hour. I prefer leaving mine overnight.
  4. Remove the steaks from the refrigerator at least thirty minutes prior to cooking to allow their temperature to rise slightly. Prepare your grill for medium-high heat and brush the olive oil on the grate.
  5. Cook steaks on grill to desired tenderness. I aim for medium-rare.
  6. Serve with grilled asparagus, sweet potatoes, and even a few eggs if you’re a fan of breakfast for dinner like myself.
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Photo credit: Nate Steiner

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Apple Broccoli Salad

This salad makes for a filling and fresh snack or side and makes a change from the usual leafy greens plus cucumber and tomatoes job. If you struggle to get your kids to eat their greens, try them out on this salad because the fruit adds some sweetness that they might enjoy.

Apple Broccoli Salad

 

Apple Broccoli Salad
Serves 6
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Salad
  1. 1 head broccoli, florets, and stem, chopped
  2. 1 large red apple, diced
  3. 1 cup halved green olives
  4. 1/2 c thinly sliced red onion
  5. 1 cup fresh (or canned in 100% juice) pineapple, diced
Optional Ingredients
  1. 1/4 c raisins and/or 1/4 c toasted almond slivers
Vinaigrette
  1. 2 cloves garlic
  2. Juice of 2 limes
  3. 1/4 c EVOO
  4. 2 tbsp Dijon mustard (clean)
  5. 1 tbsp white vinegar
  6. 2 tbsp honey
  7. 1 tbsp rosemary
  8. Sea salt and freshly cracked pepper to taste
Instructions
  1. In a small blender or food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside in a small covered jar.
  2. Clean, trim, and roughly chop broccoli. (I used a mandolin slicer to get the stem pieces nice and thin.) Place into a large serving bowl.
  3. Core and dice apple. It’s up to you whether you keep the skin or not. Add apple to the broccoli.
  4. Using a mandolin, thinly slice the red onion and add to the broccoli and apple.
  5. Clean, dice, and add pineapple to the salad.
  6. Toss without vinaigrette. Serve the vinaigrette on the side and store separately in the fridge to help preserve the salad.
  7. Enjoy!
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No Noodle Sweet Potato Lasagna

lasagna

Warning: We’ll be dirtying a few cooking vessels for this one. But I promise it will be worth it.

We’re bringing in the ever delicious sweet potato again to duck the dastardly gluten found in regular lasagna noodles. So this isn’t the best recipe for you if you’re looking for something to eat daily while cutting weight. But it does make a great weekend indulgence and the perfect dish to take to a potluck to sneak some healthy food into those attendees not down with paleo.

Oh, and go ahead and throw some raw grass-fed cheese up in here if you are so inclined. I dare you. I double dog dare you.

No Noodle Sweet Potato Lasagna
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Main lasagna
  1. 2 medium sweet potatoes, peeled into ribbons
  2. 1 lb. ground beef
  3. 1/2 lb. pork sausage
  4. 1 large yellow onion, finely chopped
  5. 1 green bell pepper, finely chopped
  6. 3 cloves of garlic, minced
  7. 1 package frozen spinach, thawed
  8. 2 tsp Italian seasoning
  9. 1/2 tsp red pepper flakes
  10. 1/2 tsp salt
  11. 1/2 tsp black pepper
  12. 3 tbs grass-fed butter
Sauce
  1. 28 oz. can of diced tomatoes
  2. Small can of tomato paste
  3. 2 tbs extra virgin olive oil
  4. 2 cloves of garlic, minced
  5. 1/2 medium yellow onion, minced
  6. 3 tsp Italian seasoning
  7. 1 tsp black pepper
Instructions
  1. Start the sauce prep first. In a saucepan, heat the oil and then sauté the garlic and the onion until the onion is translucent. Add the diced tomato, tomato paste, Italian seasoning, and black pepper. Stir and cook on a low heat until desired thickness is reached.
  2. While the sauce is cooking, prepare the main ingredients for the lasagna. Peel the skin off of the sweet potatoes and discard it. Then, using the peeler, shred the potatoes into long ribbons. Use some “oomph” and push hard into the potatoes to try to make the ribbons as thick as possible. Set the ribbons aside.
  3. In a skillet or pan and over a medium-high heat, begin to brown the ground beef and the sausage. Add the onion, garlic, green bell pepper, Italian seasoning, red pepper flakes, salt, and pepper, and continue to cook until the meat is done.
  4. Grease the inside of a large baking dish with the butter. Preheat the oven to 375 degrees F. Now get ready to layer the lasagna!
  5. Place a layer of the sweet potato ribbons on the bottom. Next add a layer of the sauce (I find a wooden spoon works great for this). Add a layer of the spinach on top of the sauce and then place more sweet potato over the spinach. On top of the second sweet potato layer, I like to go sauce, then meat, then potato. Depending on the depth of your dish and the thickness of your potato ribbons, you may be able to get in another layer or two. Use the spinach/meat/sauce combo as you see fit. Just be sure to top the final layer with sweet potato and then pour the remaining sauce over the top.
  6. Place the baking dish in a preheated oven and bake for 45 minutes. Then set it aside and allow it to cool for ten to fifteen minutes before serving.
Notes
  1. This sauce recipe is from the first Easy Caveman Cookbook recipe, “No-Breadcrumb Meatballs In Red Sauce”.
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Bacon & Red Onion Brussels Sprouts

Bacon & Red Onion Brussells Sprouts

Two of our favorite paleo foods in one recipe! You can practically smell this dish just from looking at the photo. Luckily, all of the ingredients used in this recipe are super simple to get hold of. You might even have all of them in your kitchen already. Enjoy!

Bacon & Red Onion Brussels Sprouts
Serves 2
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Ingredients
  1. 1 lb Brussels sprouts (fresh or frozen)
  2. 1/2 large red onion, diced
  3. 4 strips of bacon, roughly chopped
  4. 1 tbsp butter
  5. Balsamic vinegar
  6. Cracked black pepper
Instructions
  1. Toss raw, diced bacon into a large pan and begin to brown. Stir frequently.
  2. Meanwhile, steam Brussels sprouts. I steamed my frozen Brussels sprouts in the microwave for about four minutes on high, but you could also use the stove, especially if you’re using fresh Brussels sprouts. Be careful not to overcook.
  3. Once the bacon begins to brown, add diced red onion to the pan.
  4. Add tbsp of butter to the pan and cook on medium until the onion becomes translucent. The bacon should be nearing a crisp state.
  5. Once bacon is crisp, onions are translucent, and butter is melted, toss the steamed Brussels sprouts into the pan and stir gently. Allow the entire dish to warm through.
  6. Once warmed through, splash the entire dish with balsamic vinegar and fresh cracked pepper.
  7. Serve hot. Enjoy!
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