Paleo Pizza

Ingredients

• 1 1/2 cup tapioca flour
• 1/4 cup coconut flour
• 1/2 teaspoon sea salt
• 6 tablespoons butter
• 1 cup water
• 1/2 teaspoon dried basil, plus more for topping
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 large organic egg, beaten
• 6oz can tomato paste
• 1/4 onion, sliced
• 2 cloves garlic, minced
• Parmigiano-Reggiano cheese
• Chorizo Sausage

Directions

1. Preheat the oven to 475°F.
2. Add tapioca flour, coconut flour and sea salt to a large mixing bowl.
3. Melt butter in a small saucepan over low heat. Once melted add butter to mixing bowl and stir in.
4. Add 1/4 cup of water at a time, mix thoroughly, until full cup is mixed in.
5. Add dried basil, garlic powder, dried oregano and beaten egg. Mix well to combine.
6. Pour mixture into a 10-inch cast iron skillet and transfer to the oven. Cook for 5 minutes. Remove skillet from oven, flip the dough over and cook for 3 minutes.
7. Remove skillet from the oven. Spread tomato paste, leaving a rim around the edge. Add onion and garlic, shred cheese (if using) and top with chorizo sausage. Transfer skillet back to the oven and cook for 5 minutes or until desired degree of doneness for toppings. Slice and serve.
8. Enjoy! :)
9. View more at: paleoprorn.net

Paleo Breakfast Pizza

Ingredients

• 1 lb grass fed lamb chorizo sausage
• 8 organic eggs
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh organic basil, torn
• sea salt, to taste
• black pepper, to taste
• garlic powder, to taste

Directions

1. Using kitchen shears, cut chorizo sausage into slices. Add to an ovenproof skillet over medium heat.
2. Crack eggs in a large bowl and whisk.
3. Add onion and garlic to sausage and sauté until onions are translucent and sausage is browned.
4. Add basil, stir to combine.
5. Pour in eggs, season with sea salt, black pepper and garlic powder. Cook for 1-2 minutes on the stove then transfer the skillet to the broiler for the last 3-5 minutes (or until eggs have set).
6. Remove skillet from oven (don't forget to use an oven mitt!), slice like a pizza and serve.
7. Enjoy! :)
8. Find more recipes at: paleoporn.net

Savory Paleo Muffins

Ingredients

• 8 strips uncooked bacon, chopped
• 1/2 cup onions, minced
• 1/2 cup green pepper, minced
• 9 eggs
• 3-5 fresh chives, minced
• sea salt

Directions

1. Preheat oven to 350° F.
2. Combine bacon, onion and green pepper in a medium sized mixing bowl.
3. In a regular-size muffin pan, add parchment muffin liners and add bacon mixture to cover 3/4 of each cup.
4. Crack a single egg on top of each bacon mixture.
5. Sprinkle the top of each egg with minced chives and a pinch of sea salt.
6. Bake muffins for 20 minutes, remove from oven and serve.
7. Enjoy! :)

Find more recipes at: paleoporn.net

Breakfast Salad with Eggs Over Easy

 

This is my breakfast of choice when I need something in a pinch. Plus it’s a good source of protein and vegetables to start your day. If you have your veggies already cleaned, chopped and stored in the refrigerator it can take less than 5 minutes to put this breakfast together.

1. Melt some grass-fed butter or coconut oil in a small frying pan over medium high heat.
2. Crack two eggs and cover, then prepare your salad on a plate.
3. Combine fresh baby spinach, peppers, onion, carrots, tomato, celery, avocado, broccoli or any of your favorite vegetables.
4. Cook the eggs to your preferred doneness; I like mine over easy (the juices from the egg run over the veggies and create a delicious dressing as you eat).
5. Season your salad with some sea salt and pepper, maybe a touch of avocado or olive oil and any other seasonings. Top it off with your two eggs and enjoy.

View more recipes at paleoporn.net

Paleo Granola Bar Recipe

Ingredients

• 3 cups of assorted nuts and seeds
  (ideas: pepitas, slivered almonds, whole almonds, walnuts, sunflower seeds)
• 1 cup dried cranberries
• 2 cups unsweetened shredded coconut
• 1/4 cup coconut oil
• 1/2 cup sunflower seed butter
• 1/2 cup raw honey
• 1/4 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon

Directions

1. Pull out a 9x13in Pyrex dish and throw down a layer of parchment paper. Set aside.
2. Pour assorted nuts and seeds into a large mixing bowl and combine.
3. Take 1 cup of assorted nuts out of bowl and add to a cutting board. Use a sharp knife to chop nuts into smaller pieces.
4. Take remaining 2 cups of assorted nuts and add to a food processor. Pulse until they're chopped much smaller, a variety in sizes of nut pieces will be good for look and feel of the bars.
5. Add the nuts from the food processor and the cutting board back into the mixing bowl and stir to combine.
6. Add the dried cranberries to the mixture and stir to combine.
7. Add the shredded coconut to the bowl and again, stir to combine.
8. In a small saucepan add coconut oil, sunflower seed butter, honey, vanilla, salt and cinnamon. (Maybe add a few more shakes of cinnamon while doing that too.) Cook, stirring over medium-low heat until it starts to bubble. Once bubbling, remove from heat.
9. Pour the liquid mixture over the nut mixture in the mixing bowl and stir to combine. Make sure everything is mixed well.
10. Pour the nuts-and-honey mixture into the previously set up dish on the parchment paper and either use a second sheet of parchment paper, slightly wet hands or a spoon to press firmly to pack the ingredients together. Make sure, then double check, that everything is nicely packed together.
11. Let the mixture sit on the counter and settle for 2 hours.
12. Cover and put in the freezer for 1 hour, or longer.
13. Using parchment paper makes it super easy to now take the large sheet of granola out of the dish and transfer it onto a cutting board. Use a sharp knife to slice (not saw, otherwise they have a tendency to start to flake apart) the bars into whatever size pieces you'd like your granola bars to be. I did rectangular/squarish, palm size pieces.
14. Enjoy! :)

Find more Paleo recipes at: http://paleoporn.net/

Bacon Wrapped Chicken

Ingredients:

1. Four hormone free,  free range/organic chicken breasts
2. One large bottle of hot sauce.  Any variety that contains only peppers and vinegar.
3. One pound uncured, nitrate/hormone free bacon.



Directions:

1. Pre-heat oven to 350
2. Cut chicken into bite size pieces.
3. Cut bacon onto three sections, vertically.
4. Wrap chicken with bacon and place in glass pan.
5. Pour hot sauce over wings and cover pan with foil.
6. Bake for 30 minutes.

ALMOND AND CASHEW CHOCOLATE CHIP COOKIES

Ingredients:

1 cup almond flour

1 cup cashew flour

1 free range/organic egg

2 tablespoons melted coconut oil

1/4-1/2 cup Enjoy Life Chocolate chips

1/4 organic palm sugar

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp Himalayan salt 

Directions:

1. Heat oven to 350 Degrees

2. Line cookie sheet with parchment paper

3. Add all ingredients  into a mixing bowl and mix well

4. Using your hands, form into cookie shapes and place on tray.

5. Bake for 10-12 minutes

5. Let cool for 5-10 and enjoy.

Yummy and Quick Breakfasts Part 1: Personal Omelets

Quick and Easy Breakfast Treats

I have heard it many, many times…”I don’t have time to make breakfast”--“I need something quick and on the go”.   Part of my job as a nutritionist is to teach people how quick and easy it is to make nutrient dense meals that also taste wonderful.  Taking a bit of time on the weekend to prepare for the week ahead will make each day less hectic and provide proper energy to get you through busy days.

Saturday morning, I visited the Cedar Park Farmer’s Market and purchased most of the items need to
make yummy breakfast treats for the week.  It was cold, but bumping into several clients who were
shopping for responsibly raised food warmed my heart.  It was nice to catch up and hear about all of the positive changes in peoples’ lives.

Recipe #1:  Personal Omelets

Organic/free range Ingredients:

12-farm raised eggs

Cilantro

Bell peppers, many colors

Onion

Tomatoes

Applegate, no nitrate, no hormone ham(optional)

(Purchased at Whole Foods)

Directions:

1. Preheat oven to 350

2. Dice veggies and ham

3. Line 12-count muffin tray with cupcake papers

4. Lightly spray with olive oil

5. Add one egg to each slot and whisk with a fork

6. Fill to top with veggies

7. Bake for 15-20 minutes

8. Enjoy

9. Store leftovers in air tight glass container and use for quick and easy breakfasts.

Lacto-fermented Pickled Vegetables

Lacto-Fermented Mixed Pickles

Serves 8

3 tablespoons sea salt, pickling salt, or kosher salt (see Recipe Notes)
1 quart water (see Recipe Notes)
1 cup small cauliflower florets
1 cup carrot chunks or slices
1 cup red bell pepper chunks or slices
1 clove garlic, smashed and peeled
1 bay leaf
1/2 teaspoon coriander seeds
1/4 teaspoon black peppercorns
1-2 grape leaves (optional, to help keep pickles crisp)

Combine salt and water in a measuring cup and stir until the salt is dissolved. (You can heat the water first to make the salt easier to dissolve, but it's not necessary. Let it come to room temperature before making the pickles.)

Place the remaining ingredients in a very clean, large jar (a half-gallon mason jar works well). Pour the salt water over the vegetables, leaving at least 1 inch of headspace at the top of the jar. If necessary, add more water to cover the vegetables. (Optionally, place a small bowl or jar on top of the vegetables to hold them under the brine.)

Cover the jar tightly and let it stand at room temperature. About once a day, open the jar to taste the pickles and release gases produced during fermentation. If any mold or scum has formed on the top, simply skim it off. (If using a jar fitted with an airlock, you don't need to "burp" it; just open occasionally to taste.)

When pickles taste to your liking, transfer the jar to the refrigerator. They will continue to ferment very slowly, but cold storage will largely halt fermentation. As a fermented food, these pickles will last for quite some time, at least a month or longer.

Recipe Notes

• Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation.
• Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can. It is also recommended to rinse the vegetables in un-chlorinated water rather than tap water.

Fermented Green Beans

Lacto-fermented Dilly Beans

 

Green beans are transformed into a tangy, crunchy, flavorful snack or side dish when they are made into dilly beans. The usual process for making these involves distilled vinegar and a water-bath canner during the hottest months of the summer. An easier and more nutritious means of making dilly beans is to lacto-ferment them. Lacto-fermenting produces lactic acid which not only gives dilly beans their ubiquitous tang, but also preserves them without canning so that they will keep in cold storage for months with all their enzymes and vitamins intact. So the next time you have an abundance of green beans, try these simple lacto-fermented dilly beans and give your canner (and your kitchen’s temperature) a break. Ingredients 1 pound young green beans, trimmed 2 tablespoons red pepper flakes, or to taste 4 garlic cloves, peeled and smashed 1 teaspoon black peppercorns 2 large handfuls of dill (flowering heads preferred, but leaves work well too) Water and salt for brine Instructions Make a brine with a ratio of 2 to 3 tablespoons of sea salt to every 1 quart of water. Set aside. In each of the quart jars divide up the red pepper flakes, garlic cloves, peppercorns, and dill. Place the green beans on top of the seasonings, straight up if they are long and thin or sideways if thicker and cut into chunks. Cover with your brine solution up to 1 inch from top of jar. Seal tightly with a lid and allow to ferment at 60° to 80°F for 3 to 10 days, tasting to determine when it has fermented to your taste. (It will get tangier as it ferments.) Transfer to cold storage. Makes 2 quarts.