Recipes

Paleo Italian Meatloaf

Posted on Oct 11, 2012

I found this recipe at www.paleomg.com. I LOVE Juli’s recipes on there!!! She usually blogs a bit before you get to the recipe portion, and then you’ll see the ingredients, directions, and pics below the blog.

Here is one for Italian Meatloaf.

 

 

 

 

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Spinach Salad

Posted on Aug 11, 2012

Spinach Salad
Dressing:

1/2 cup red wine vinegar

1/2 teaspoon paprika

1 cup extra virgin olive oil

3-4 cloves garlic, minced

1/4 teaspoon pepper

3/4 cup sugar

1 teaspoon salt

1/4 teaspoon cayenne

Blend above ingredients together.

Salad:

4 ounces Feta cheese

8 cups fresh spinach

3-4 slices crumbled bacon

1/4  red onion, chopped

1 cup dried cranberries

1/4 cup toasted almonds

Toss ingredients together in a large bowl. Add dressing.

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Paleo Fluffy Bread

Posted on Jul 11, 2012

For Bread Loaf-sized:

1 ½ cup Arrowroot Powder

1 cup Golden Flaxseed Meal*

4 Eggs

4 Egg Whites

4 Tbsp Walnut Oil

2 tsp Sea Salt

4 tsp Baking Powder

2 tsp Cider Vinegar

Coconut Oil Spray (or other oil will do – for the tins/pan

Preheat the oven to 350 degrees Fahrenheit.

Combine all dry ingredients. Then mix the wet and add to the dry until thoroughly incorporated. Spray or rub your muffin tins or bread loaf pan down with the oil. Bake the muffins for 20-25 minutes or until a toothpick comes out clean. (For the loaf, should be about 30-35 minutes).

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Sweet & Salty Paleo Bites

Posted on Apr 25, 2012

Sweet & Salty No-Bake Paleo Bites

Ingredients:

Nuts & Seeds
(keep in mind that you can substitute the nuts and seeds listed below for anything you have on hand.)
1/2 cup walnuts
1/2 cup pistachios (I used salted)
1 cup pecans
1 cup sunflower seeds

Other Ingredients
1 cup shredded coconut
1/2 cup dried cherries, chopped – Optional (or choose another dried fruit you have on hand)
1 3oz chocolate bar with at least 70% Cocoa, smashed/chopped
(I used an Endangered Species chocolate bar with 88% Cocoa)
1/4 cup coconut oil
1/2 cup almond butter
1/3 to 1/2 cup honey (or Agave Nectar)
1 tsp salt

Directions:

Mix all of the nuts and seeds in a medium bowl. Take out about half and blend in a Vitamix or blender until they are finely ground. With the other half, chop or do what I do (put in a Ziploc bag and pound with a meat tenderizer). Put both sets of nuts and seeds in a bowl. Add the shredded coconut, chopped cherries, chocolate and salt to the nut mixture. Stir to combine.

In a small saucepan, over low heat, combine the honey, coconut oil and almond butter. Then turn up the heat and bring to a boil for about 1 minute, then take off heat. Pour this hot mixture over the nut and seed mix. Stir until all ingredients are combined.

Firmly press the sweet & salty mix into a greased 8×8 pan (or line with parchment paper). Let cool for about 15 minutes and then, again, press the mixture down into the pan very firmly. Place pan in fridge for at least 2 hours to chill. The longer they chill, the better tasting they will be!

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