I will be posting the Whole 30 Paleo recipes here as Pat sends them to me.
Nothing fancy, just the simple Paleo recipes.
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Here’s to your health!
JERK PULLED PORK
8-10LBS Pork Butt (shoulder) – boneless. Trim meat as desired or do after cooking.
4 Slices approved bacon – chopped
Habaneros – 2-6 depending on how hot you want it
Garlic – 4 cloves
Thyme – leaves from 6 sprigs
Scallion – 2 bunches with bulb chopped
Water – 2.5 cups
Add to blender – liquify then add
Allspice – 2 TBSP
Nutmeg – 1 Tsp
Salt/pepper mix – 2 TBSP
Add Marinade to Crock pot cook 8-10 hours
Remove Fat if desired or just pull the pork (easier to remove fat and pull when cooler)
CHICKEN AND BROCCOLI RABE
Three heads Broccoli Rabe – chopped cut off about an inch of stem)
2lbs Chicken – Boneless skinless breast sliced
Boil water , add Broccoli Rabe back to a boil – strain and cool
Garlic – 6 cloves chopped fine
Coconut Oil – 2 TBSP
Chicken Stock – 1 Cup
S/P mix – 1 1/2 Tsp or to taste
Bring To Boil turn flame off
1/2 cup Extra Virgin Olive Oil
CROCK POT CHICKEN
Bay leaf (1 per chicken)
Sea Salt 1 tsp
Black pepper 1/4 tspn
Garlic powder or granulated 1/4 tspn
Onion powder 1/4 tspn
Celery 1 stalk
Baby carrots 10
1 small onion peeled
Put everything in crock pot on low for eight hours (no extra liquid added)
Remove and debone.
To make stock- throw bones back in pot with more celery onion carrots, cover bones with water and cook down additional eight hours.
CUBAN BEEF AND PORK
Onion- medium diced
Coconut or olive oil – 2 Tbsp
Carrots – 2 diced
Red pepper- 2 diced
Jalapeño – 1 diced (optional)
Sauté until onions are clear
Ground beef or buffalo (preferably grass fed but not a must) 1lb
Ground pork (pref grass fed ) 1lb
Add to sauté vegetable (use a pot rather than sauté pan)
After meat is brown add
Cumin -2 Tspn
S/P mix- 1 tspn
Oregano – 1/2 tspn
Garlic powder/granulated -1 tspn
Tomatoes- 28oz can crushed with basil
Olives – 6oz green or black
Simmer 30 minutes – enjoy!!!
Cauliflower – half head cut up
Asparagus – 1/2 bunch diced half inch
Red Pepper – whole diced
Onion – small diced
Mushrooms – 8oz sliced
Ginger- 1/2 inch peeled and grated or diced fine
Coconut oil – 2 tbsp
Sauté vegetable except cauliflower and asparagus until onions are clear.
Chicken – 2lbs boneless diced chicken
S/P – 1 tspn
Curry – 2 tspn
Tomatoes – 14oz can crushed
Coconut milk- 14oz
Add and sauté bring to boil, reduce to simmer, add cauliflower and asparagus simmer for thirty minutes.
Preheat oven to 400
Butternut Squash – package
Carrots- 1lb bag of baby
Brussel sprouts – 1 12oz bag cut in half
Zucchini- 1 sliced (larger slices)
Cut vegetables evenly (other veggies are ok, use what you like!)
Place in bowl season to taste with coconut oil salt pepper.
Roast for 45+/- mins turning occasionally
Paleo Marinara Sauce
Small Crock Pot Tomatoes – 21/2-3 28 oz can crushed 1 tsp Oregano dry 1 Onion small chopped Garlic – 6 clove chopped Coconut Oil – 1 Tbs Basil – 6 Basil leaves chopped Olive Oil – 1/2 cup S/P – 1 Tbs Heat Coconut oil Saute Garlic in Coconut Oil till fragrant. Add Onion till translucent Add Oregano till fragrant Add to crock pot Add Tomatoes and Basil and S/P mix. Set and forget (8-10 hours).
Cauliflower Rice 1 head of Cauliflower –
grated 1/2 Med onion diced small 1 piece scallion chopped fine 1 tb Ghee or Clarified Butter 1 cup chicken stock 1 tsp s/p mix Heat clarified butter in pan, add and sauté onions and scallion till onions are translucent. Add Cauliflower, S/P and stock approximately ten minutes (until tender but still a bit firm).
Lemon Rosemary Chicken Chicken –
3 lb Boneless, skinless, fat trimmed and cut into bite size pieces.
Coconut Oil –
2 tbs Onion –
1 medium chopped fine Chicken Stock –
2 cups Arrowroot –
Combine Chicken stock and Arrowroot.
2 tbs Rosemary –
Leaves from 1 sprig S/P -1.5 tbs
Clarified Butter -2 tbs
lemons – 3 lemons squeezed On high heat, heat oil over high heat, add onion till translucent add chicken.
Saute Chicken until 3/4 cooked, then add chicken stock, bring to boil, reduce to simmer when chicken is cooked through remove from heat add 1.5 S/P mix and 2 tbs clarified butter(ghee) and juice of three lemons.
Paleo Steak Stir Fry Flank Steak –
1.5lb Arrowroot – 3 tbs Onion – 1 small sliced thin Coconut oil – 1 tbs Cut flank in four pieces then slice thin agains the grain mix arrowroot into meat (may be sticky, its OK) On high heat, heat coconut oil till it almost smokes, add sliced onions stir fry about a minute then add meat. Stir fry until meet is cooked through. Set aside Red Pepper – 1 sliced thin Green Pepper – 1 sliced thin` Snow Peas – small package cleaned Bok Choy – head sliced thin Broccoli – crown chopped and boiled Coconut Oil – 2 tbs Sauce Coconut Aminos – 1/2 cup Sesame Oil – 1/4 cup Five Spice powder – 1 tsp S/P mix -1.5 tsp On high heat, heat coconut oil till it almost smokes Add peppers and bok choy stir fry for 2-3 mins then add boiled broccoli and snow peas, stir fry for an additional 2-3 mins. Mix beef and sauce mixture in, stir fry to boil remove from heat. Sauce should be slightly thick. Eat with chopsticks ;~}
Chop meat – 2 Lbs Eggs – 2 Garlic – 1.5 Tsp granulated Onion Powder – 1.5 Tsp Almond Flour – 1/2 cup S/P mix – 1.5 Tsp Oregano – 1.5 Tsp Basil – 1.5 TspPre-Heat oven to 350Mix ingredients together, roll into 2” balls (brown if desired) place on foil covered cookie sheet bake for 20-25 minutesStay tuned for more great whole 30 and Paleo recipes!
If you’re a pork lover this is the good stuff!!
Perfect Paleo and Gluten Free meal!
2.5 lbs ground pork
1lb bacon 3 large eggs
1/2 large onion diced fine
5-6 cloves of garlic chopped
2 carrots peeled and diced fine
1 medium zucchini diced fine
1/2 red pepper diced fine
9 oz bag of fresh spinach chopped
1 tablespoon salt and pepper mix ( 3parts sea salt 1 part fresh black pepper )
1 tablespoon curry powder
1 cup almond flour ( if your not a Caveman or Gluten Free use bread crumbs )
3 sweet potatos peeled and cut into 1 inch cubes
3 tablespoons coconut oil melted or olive oil
METHOD: preheat oven 350f
1) saute diced bacon in a large pan until almost crisp, drain half the fat.
2) add all the vegetables except the spinach and sweet potatoes to the bacon, cook until tender.
3) add the spinach and cook until just wilted
4) cool vegetable mixture about 20 minutes.
5) in a large bowl add the pork, eggs, almond flour, seasonings and the cooled vegetable mixture. mix well
6) turn mixture onto a roasting pan and shape into loaf form.