Ingredients
1/2 C Almond Flour
1/2 C Ground Flax Seed
1/4 C Sesame Seed
1/4 C Water
1 Banana
4 Eggs
1 tsp vanilla extract
1 tsp baking soda
2 Tbsp Grapeseed oil
Dash cinnamon
1 heaping tsp organic cacao powder
2 scoops vanilla protein powder
Sunday, October 14, 2012
Orange Garlic Chicken
Ingredients:
4 boneless skinless chicken breasts
2 organic oranges
4 leaves fresh basil
1/4 C olive oil
1-2 garlic cloves
Squeeze juice of oranges, should be close to 1 cup fresh juice. Mince garlic and chop basil leaves.
Puncture chicken with fork or knife and place chicken in dish to marinate. Add olive oil, orange juice, garlic and basil. Cover and marinate for 24 hours. Grill chicken and enjoy!
4 boneless skinless chicken breasts
2 organic oranges
4 leaves fresh basil
1/4 C olive oil
1-2 garlic cloves
Squeeze juice of oranges, should be close to 1 cup fresh juice. Mince garlic and chop basil leaves.
Puncture chicken with fork or knife and place chicken in dish to marinate. Add olive oil, orange juice, garlic and basil. Cover and marinate for 24 hours. Grill chicken and enjoy!
Sunday, February 12, 2012
Broccoli Breakfast Casserole
I believe this recipe came from one of my Primal Cookbooks, however as usual, I have changed it just a tad. I make this casserole every week for breakfast in the mornings at work.
Ingredients:
egg whites (1/2 C)
3-4 organic eggs
1 package broccoli florets (about 10 oz)
1 can organic coconut milk (full fat)
spray coconut oil
Seasonings:
dash sea salt
pepper to taste
nutmeg to taste
Directions:
Preheat oven to 400 degrees.
Empty frozen broccoli into large bowl and microwave for about 3 minutes to defrost.
Next, in microwave safe 8x8 dish, spray with coconut oil.
Add egg whites, eggs, and coconut milk, whisking all together.
After broccoli is defrosted, chop very finely. Then add to egg/coconut milk mixture in 8x8 dish.
Mix salt, pepper, and nutmeg into mixture. Bake for approximately 40 minutes (less if you are at lower altitude) until the top of the casserole is slightly brown. Serve and enjoy!
Ingredients:
egg whites (1/2 C)
3-4 organic eggs
1 package broccoli florets (about 10 oz)
1 can organic coconut milk (full fat)
spray coconut oil
Seasonings:
dash sea salt
pepper to taste
nutmeg to taste
Directions:
Preheat oven to 400 degrees.
Empty frozen broccoli into large bowl and microwave for about 3 minutes to defrost.
Next, in microwave safe 8x8 dish, spray with coconut oil.
Add egg whites, eggs, and coconut milk, whisking all together.
After broccoli is defrosted, chop very finely. Then add to egg/coconut milk mixture in 8x8 dish.
Mix salt, pepper, and nutmeg into mixture. Bake for approximately 40 minutes (less if you are at lower altitude) until the top of the casserole is slightly brown. Serve and enjoy!
Sunday, February 5, 2012
Bison Roast - Mexican Style
Felt like making something completely different today, so I threw this recipe together.
Ingredients:
1 grass-fed bison roast (about 3 pounds)
garlic powder
cumin
oregano
onion powder
cinnamon
2 bay leaves
1 1/2 C organic beef broth
1 Tbsp bacon grease
Directions:
Trim fat from sirloin tip (if any at all)
Turn crockpot on to 6-8 hours:
Add beef broth and bay leaf
Add 1 tsp of each of the dry ingredients (garlic powder, onion powder, oregano, cumin) and 1/2 tsp cinnamon in a bowl. Heat bacon grease in skillet (over medium heat). Mix dry ingredients together and rub all over roast, covering completely and using all spices. Place roast in skillet, searing each side for 30 seconds to a minute (tongs are helpful during this).
Using tongs, place roast in crockpot and cover for 6-8 hours (or until you can easily shred meat with a fork).
Ingredients:
1 grass-fed bison roast (about 3 pounds)
garlic powder
cumin
oregano
onion powder
cinnamon
2 bay leaves
1 1/2 C organic beef broth
1 Tbsp bacon grease
Directions:
Trim fat from sirloin tip (if any at all)
Turn crockpot on to 6-8 hours:
Add beef broth and bay leaf
Add 1 tsp of each of the dry ingredients (garlic powder, onion powder, oregano, cumin) and 1/2 tsp cinnamon in a bowl. Heat bacon grease in skillet (over medium heat). Mix dry ingredients together and rub all over roast, covering completely and using all spices. Place roast in skillet, searing each side for 30 seconds to a minute (tongs are helpful during this).
Using tongs, place roast in crockpot and cover for 6-8 hours (or until you can easily shred meat with a fork).
Primal Breakfast Pizza
This is nice change from everyday breakfast. This recipe is primal, however can be made paleo by leaving out the cheese. This is also a great way to use leftover or cooked meat from the week (chicken, sausage, ground beef).
Crust Ingredients (got this from the everyday paleo cookbook):
8 eggs
2 Tbsp evoo
3 garlic cloves, minced
1 Tbsp dried basil (can use less)
pinch sea salt
pinch black pepper
Toppings:
1 lb grass-fed ground beef (I already had some cooked in the fridge, so just reheated. If you are using uncooked meat, cook first)
1/2 C organic pasta sauce
1 can diced green chilies
1 jalapeno
1/4 onion (white or red)
Optional:
1/2 C to 1C organic raw shredded cheese.
Directions:
Turn the broiler on high.
Crust Directions:
In mixing bowl, whisk eggs together. In a large skillet, heat olive oil over medium-high heat and add the minced garlic. Saute for two minutes. Add basil, sea salt, and pepper to the eggs and mix well. Pour egg mixture over the garlic in the skillet and turn the heat down to medium. Cover and let cook for about three minutes, or until bottom of the eggs is set and firm. Do not touch eggs while cooking.
Remove lid and transfer the skillet to the oven and broil for another 3 minutes or until the top of egg mixture is firm. Place on top of stove once cooked.
Topping Directions:
In a medium size skillet, spray with evoo and add cooked meat and all remaining ingredients (veggies). Saute until veggies are cooked thoroughly.
Putting it together:
Evenly spread the marinara sauce over egg crust (use more as needed). Add cooked meat and veggie mixture on top and spread evenly. Sprinkle with shredded cheese. Place back in the oven and broil for another 5 minutes.
Slice and serve!!
Crust Ingredients (got this from the everyday paleo cookbook):
8 eggs
2 Tbsp evoo
3 garlic cloves, minced
1 Tbsp dried basil (can use less)
pinch sea salt
pinch black pepper
Toppings:
1 lb grass-fed ground beef (I already had some cooked in the fridge, so just reheated. If you are using uncooked meat, cook first)
1/2 C organic pasta sauce
1 can diced green chilies
1 jalapeno
1/4 onion (white or red)
Optional:
1/2 C to 1C organic raw shredded cheese.
Directions:
Turn the broiler on high.
Crust Directions:
In mixing bowl, whisk eggs together. In a large skillet, heat olive oil over medium-high heat and add the minced garlic. Saute for two minutes. Add basil, sea salt, and pepper to the eggs and mix well. Pour egg mixture over the garlic in the skillet and turn the heat down to medium. Cover and let cook for about three minutes, or until bottom of the eggs is set and firm. Do not touch eggs while cooking.
Remove lid and transfer the skillet to the oven and broil for another 3 minutes or until the top of egg mixture is firm. Place on top of stove once cooked.
Topping Directions:
In a medium size skillet, spray with evoo and add cooked meat and all remaining ingredients (veggies). Saute until veggies are cooked thoroughly.
Putting it together:
Evenly spread the marinara sauce over egg crust (use more as needed). Add cooked meat and veggie mixture on top and spread evenly. Sprinkle with shredded cheese. Place back in the oven and broil for another 5 minutes.
Slice and serve!!
