Exploring New Recipes

For this week I thought I would throw out some amazing recipes. These are some household favorites that I figured might expand other’s horizons.

Quick Paleo Pancakes

2 eggs

½ cup unsweetened applesauce (baby food apple sauce works great)

½ cup nut butter (not peanut butter! –Cashew/macadamia/ etc)

¼ tsp cinnamon

¼ tsp vanilla extract

Coconut oil

Mix all of the ingredients except the coconut oil in a bowl. Stir well, until you have a uniform batter. Next, use a bit of coconut oil to grease a non-stick skillet. Spread some of the batter into the skillet to form a pancake, and then cook over low-medium heat. Flip after 1 to 2 minutes, being carful not to burn them!

Once you’ve cooked all of your pancakes, you can serve them with a variety of toppings i.e. chopped apples and cinnamon, heated blue berries, unsweetened applesauce, maple syrup, etc. –The Paleo Solution, by Robb Wolf

Chicken Apple Hash

2 tsp olive oil

6 oz chicken (even left overs from the previous meal)

1 apple

2 tsp cinnamon or allspice

Heat the olive oil in a saucepan over medium heat. Shred and add the chicken. Grate the apple, then add to the saucepan with your spice of choice. Cover and cook on medium-low, stirring frequently. Once the apple has cooked down and becomes soft, it is ready to serve. –The Paleo Solution, by Robb Wolf

Nutty Cabbage

½ cup chopped onions

1 tbsp roasted hazelnut oil

½ large head of cabbage, shredded

¼ cup apple cider vinegar

¼ cup blanched almonds

1 tbsp unsweetened applesauce

1 tbsp sesame seeds

Sea salt and fresh ground pepper to taste.

Heat a burner to medium, then use a large skillet to sauté the onions in the oil. Meanwhile, shred the cabbage by slicing it thinly. After the onions begin to soften, add all of the cabbage to the skillet, along with the vinegar. Cover and reduce heat to medium-low. Cook for 20-minutes, mixing occasionally Add the remaining ingredients and cook 5-minutes longer. Serve warm or chilled. –The Paleo Solution, by Robb Wolf

Ensalata A La Ricotta Y Finocchio

For salad:

2 cups chopped fennel bulbs

2 tbsp fresh lemon thyme, chopped

2 tbsp fresh creeping thyme, chopped

2 tbsp fresh silver thyme, chopped

2 tbsp fresh sage, chopped

2 tbsp fresh rosemary de-stemmed and chopped

2 tbsp salad burnet

2 tbsp fresh Greek oregano

2 tbsp chocolate mint

½ cup red bell pepper, chopped

For Dressing:

¼ cup white wine

1 cup coconut water (or seaweed water, orange juice, filtered water)

½ cup Mac Cream (ingredients and instructs below)

3 tbsp balsamic vinegar

¼ cup fresh squeezed lemon juice

¼ cup oil

Mac Cream:

1 cup raw macadamia nuts

1 cup raw cashews

½ cup fresh squeezed lemon juice

¼ cup Nama Shoyu or 1 ½ tsp Celtic sea salt (we used regular sea salt)

1 tbsp garlic

½ tsp peppercorns

Blend the above ingredients until creamy. Keeps 2 days in the refrigerator


In a salad bowl combine fennel bulbs, lemon thyme, creeping thyme, silver thyme, sage, rosemary, salad brunet, Greek oregano, chocolate mint, and bell pepper. In a blender combine white wine, selected water/juice, Mac Cream, balsamic vinegar, lemon juice, and olive oiler. Blend well and pour blender contents over salad mix. Toss and serve. –RAW The UNcook Book by Juliano and lenkert

Balsamic-Glazed Steaks

2 tbsp olive oil

3 tbsp balsamic vinegar

½ tsp salt

½ tsp pepper

2 fillet steaks (1 inch think)

8 ounces salad greens

Combine the olive oil, balsamic vinegar, salt, and pepper in a bowl. Pour the marinade into a sealable plastic bag and add the steaks. Marinate for 30 minutes. Prepare the grill and cook the steaks for about 1-mintue on each side or to your liking. Brush the streaks with marinade as they cook.

Alternately, you can broil your steaks in the oven by searing them first in a hot, piled skillet over high heat (about 30 seconds each side) and then completing the cooking under the broiler for about 2-mintues on each side. Serve the steaks on a bed of greens with a side of veggies. –Grain Brain by David Perlmutter, MD

Fish in Dill and Lemon

Leaves from 1 bunch of fresh dill, chopped

2 tbsp Dijon mustard

2 tbsp olive oil

Juice of 1 lemon

Salt and pepper to taste

4 firm white fish fillets, such as halibut or black cod (we used Walleye)

Preheat the oven to 400 °. Process all the ingredients except the fish in a food processor until smooth.

Place the fish fillets in a shallow baking dish, skin side down, and coat with the dill sauce. Bake in the oven until cooked through, approximately 15 minutes.

–Grain Brain by David Perlmutter, MD

Cauliflower “Couscous”

1 head cauliflower

2 tbsp olive oil

2 garlic cloves, finely chopped

¼ cup toasted pine nuts

½ cup chopped fresh parsley

In a food processor, process the florets from the cauliflower until they resemble small grains, or grate the cauliflower with a cheese grater until the entire head of florets is grated down and you’re left with the stalk to discard.

Heat the olive oil in a large skillet over medium heat. Add the cauliflower, garlic, pine nuts and parsley, and sauté, stirring frequently until the cauliflower begins to brown.

For extra flavor you can add pitted, chopped olives, (we used Kalamata olives) or a ¼ cup grated Parmesan cheese tot eh cauliflower while it’s cooking.

–Grain Brain by David Perlmutter, MD

Last but not least, how about something sweet?

Tangy Strawberry Soup

1 quart strawberries

4 tbsp balsamic vinegar, divided

½ tsp cinnamon

½ tsp orange zest

½ tsp lemon zest

1 tbsp orange juice

½ cup coconut milk

Remove the stems from all the strawberries. Reserve 10-20 strawberries; cut these berries into thin slices. Place in a bowl, then drizzle with 2 tbsp of balsamic vinegar. Cover and chill in the refrigerator for two hours.

Puree the rest of the strawberries in a blender with the remaining ingredients except the coconut milk (adding the reaming 2 tbsp of balsamic vinegar). Once the berry mix is pureed, add the coconut milk slowly. Puree until smooth. Poor the soup into a bowl, cover and chill in the refrigerator for two hours.

Serve in a small bowl with the sliced strawberries in top. You can add a dollop of coconut milk for added garnish, if you like! –The Paleo Solution, by Robb Wolf

Chocolate Truffles

½ cup heavy whipping cream

1 tsp almond, orange, vanilla, or hazelnut flavoring

8 ounces bittersweet dark chocolate (70% or greater cacao) chopped into small pieces

Cocoa powder or chapped nuts for coating

In a small saucepan bring the shipping cream to a simm

er. Stir the flavoring in, then pour the mixture over the chocolate in a separate bowl. Let stand a few minutes before stirring until smooth. Allow to cool, then refrigerate for two hours.

Form 1-inch balls using a teaspoon, and rolling them quickly between your palms. Place on a baking sheet lined with parchment paper. Refrigerate overnight.

Roll cocoa powder or chopped nuts. Store the truffles in an airtight container in the refrigerator for up to a week. –Grain Brain by David Perlmutter, MD

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