Coconut Shrimp

Coconut Shrimp with spicy mayo. Super simple. thaw frozen shrimp. Dunk in egg then in coconut flour/coconut mix. Make sure pan is hot and coconut oil is sizzling. Fry about 2min on each side.

Mayo is one cup grape seed oil, one egg and the juice from 1/2 a lemon. Add Cajun spice if you like it hot. The key to mixing the mayo is using a glass jar. It whips up in about 1 minutes if you mix it in glass.

This is one of my favorite high protein, fat and fibre meals. Enjoy! 

Chicken Broccoli Alfredo Casserole

Ingredients:

• 4 Cups Cauliflower, steamed and chopped
• 3 Chicken Breasts, Cooked and Cubed
• 1 Can Coconut Milk
• 1 Stick Butter
• 1/2 Teaspoon Salt, 1/2 Teaspoon Black Pepper
• 3/4 Cup Parmesan
• 3 Large Eggs
• 2 Cups Broccoli Crowns, chopped
• 1 Teaspoon Garlic Powder
• 1/2 Onion Chopped, 6 Strips of Bacon cut in Quarters

Directions:

1. Preheat oven to 160c. Melt butter in microwave bowl. Add in coconut milk, garlic powder, parmesan, salt, onion and eggs and whip with a fork or whisk.
2. Add chicken and cauliflower and mix it in. Pour into casserole dish.
3. place bacon in a single layer across the top.
4. Bake for 1 hour. Flip bacon half way through so it gets crispy on both sides.

I also steamed cauli and broc together, drain well and chop up and mix with chicken. Pour the liquid over the top, then add bacon. 

The Meatball Shop's Mini Buffalo Chicken Balls

 

 

Ingredients

• 2 tablespoons olilve oil
• 4 tablespoons (1/2 stick)  butter
• 1/3 cup Frank's Red Hot sauce or any other favorite hot sauce
• 1 pound ground chicken
• 1 large egg
• 1/2 celery stalk, minced
• 3/4 cup almond meal or flour

Yields: 40 3/4-inch meatballs or 5 rissoles

Preparation

Preheat the oven to 450°F. Drizzle the  oil into a 9 x 13- inch baking dish and use your hand to evenly coat the entire surface or fry in pan. Server with Paleo Ranch Dressing over salad. 

Stuffing from Paleo Comfort Foods

Ingredients
1 pound ground pork
2 teaspoons fresh sage leaves, freshly chopped
1 teaspoon fresh thyme, chopped
¼ teaspoon fresh rosemary, finely chopped
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
2 tablespoons coconut or olive oil
3 cups celery, chopped
2 cups onion, chopped
3 granny smith apples, cored and chopped
1 pound mushrooms, chopped
1-2 tablespoons poultry seasoning
Salt and pepper to taste
2 eggs
¼ cup turkey stock or drippings from turkey


Directions
1. Preheat oven to 350 degrees.
2. In a large skillet, brown pork along with sage, thyme, rosemary, cayenne pepper and red pepper flakes. Mix well and remove to bowl when cooked through.
3. In the same skillet, heat oil over medium heat. Add in celery, onion, apples and mushrooms, and cook until onions are translucent and celery and mushrooms somewhat softened. Mix in the poultry seasoning, salt and pepper.
4.  In a small bowl, whisk together the eggs and turkey stock. Set aside.
5. Combine the pork with the sautéed vegetables in a large baking dish, and pour the egg/stock mixture over.
6. Bake, covered, for 30 minutes, uncovering for last 10 minutes to brown the stuffing on top.
(you can – if preferred – stuff your turkey with some of this goodness as well!)

From Paleo Comfort Foods

Thanksgiving Side Dish: Bacon and Chive Sweet Potato Biscuits

From PaleoOMG

 

 

 

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 12

 

Ingredients

• 1 large sweet potato or yam (equivalent to 2 cups mashed)
• 3 tablespoons Coconut Flour
• 3 eggs, whisked
• 6-8 strips of bacon, diced
• leftover rendered fat from bacon
• 3-4 tablespoons chives, thinly diced
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• salt and pepper, to taste

Instructions

1. Preheat oven to 415 degrees.
2. Pork holes in your sweet potato with a fork.
3. Place in oven and bake for 30-40 or until soft.
4. Once the sweet potato is done baking, turn oven down to 375 degrees.
5. When you sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered with a paper towel to soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits.
6. When your sweet potato is done, peel and place in a bowl and mash with a fork.
7. Then add in your eggs and mix well with your sweet potato. Then add your in your bacon fat and mix well.
8. Then your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper.
9. Finally add your diced cooked bacon and chives. Mix thoroughly
10. Now line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed. Try to make them all equal in size so they cook the same.
11. Place in oven and bake for 22-27 minutes.
12. Let rest.
13. Top with some melted grass fed butter. You don’t have to, since it’s not paleo, but I did it, and it was delicious. Trust me.

Notes

If you don’t use bacon/bacon fat, add ¼ cup of coconut oil, melted.

Autumn Breakfast Hash

Morning active time: 12 minutes
Total time: 1 hour

• 1 acorn squash
• 4 small apples
• 1/4 lb bacon, diced
• 1 lb chicken sausage
• 1 bunch green onions, chopped

On the night before, halve and seed the squash. Core and chop the apples. Place the squash cut side down into a baking dish. Add 1/4 inch of water and the diced apples. Bake at 350 degrees for 45 minutes. Allow to cool and save for the morning.

In the morning, dice the bacon and add to a large skillet on medium. Chop the sausage into bite-sized pieces. Once the bacon has browned, add the sausage and green onions. Sauté for around 5 minutes, stirring often. 

Cut the squash into bite-sized pieces. Add the squash and apples to the skillet. Mix and cook until warm. 

Nutritional info: 3 servings at 45g carb, 40g prot, 40g fat


Recipe from Catalyst Athletics

Sweet Potato Latkes

From: Everyday Paleo 

"My boys love Sweet Potato Hash for breakfast but frankly, I’m kind of tired of it, so last weekend I decided to make my pile of freshly grated potatoes into sweet potato pancakes, or latkes if you will. We topped the savory sweet cakes with bacon and fried eggs.  Yum.

If you are looking for a way to fill up your kids in the morning, or if your trying to get them excited about eating paleo, there’s nothing like a sweet potato based breakfast fried in coconut oil to delight their taste buds."

Sweet Potato Latkes

5 cups grated sweet potato

2 eggs

2 tablespoons onions, minced

1 teaspoon cinnamon

Sea salt and black pepper to taste.

Mix all ingredients together in a large mixing bowl. Heat a griddle or skillet over medium heat and melt a spoonful of coconut oil.  Take small handfulls of the potato mixture and drop onto the hot griddle or skillet and press down gently into little “cakes”.  Cook for 3-5 minutes on each side or until golden brown and crispy and the potatoes are done all the wat through. Top with fried eggs and bacon if you so desire. Makes 12 latkes.