Paleo Recipes

08/05/2016

***JOKE TIME***
A male patient is lying in bed in the hospital, wearing an oxygen mask over his mouth and nose. A young student nurse appears and gives him a partial sponge bath.
"Nurse,"' he mumbles from behind the mask, "are my testicles black?"
Embarrassed, the young nurse replies, "I don't know, Sir. I'm only here to wash your upper body and feet."
He struggles to ask again, "Nurse, please check for me. Are my testicles black?"
Concerned that he might elevate his blood pressure and heart rate from worrying about his testicles, she overcomes her embarrassment and pulls back the covers.
She raises his gown, holds his manhood in one hand and his testicles in the other.
She looks very closely and says, "There's nothing wrong with them, Sir. They look fine."
The man slowly pulls off his oxygen mask, smiles at her, and says very slowly, "Thank you very much. That was wonderful. Now listen very, very closely:
"Are - my - test - results - back?"

05/28/2016

***JOKE TIME***

05/28/2016

Make your body mimic the natural effects of exercise-known as Thermogenesis-to burn fat, suppress appetite, and lose weight safely and naturally with zero side effects.

Now you can have the benefits of exercise, without working out!

04/19/2016

Thank you Terry Lindsey Carville, for sharing this AMAZING photo and recipe. Thanks too for tell us, "It is a VERY simple recipe". Your dish is absolutely gorgeous, and looks filling and delicious. You inspire us! I am going to give this recipe a try over the weekend. Not sure if mine will be as beautiful as yours--but I will try. If anyone else makes this over the weekend, PLEASE POST your photo on this thread. We can do this! Here is the recipe: Vegetables Tien INGREDIENTS:
Nonstick cooking spray
1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced (I use small red potatoes and sometimes I don't add the potatoes at all but you really need to be sure they are thinly sliced or they will not cook as easy. This is what takes the longest to cook
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan (I prefer shredded cheddar or mixture of cheeses. No parm)
DIRECTIONS:
Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. I use my cast iron skillet and I will make it in a LARGE cast iron and double the ingredients. Set aside.
In a medium pan, heat olive oil (don't use butter it really is much better to use the olive oil and I am a BUTTER lover). Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.
Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.
Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.

03/24/2016

The fastest way to lose belly fat , accelerates weight loss naturally without diet & hard exercises?

03/24/2016

Real-Deal Chocolate Chip Cookies

INGREDIENTS:
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¼ cup palm shortening, ghee, or grass-fed butter
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
¼ cup Enjoy Life chocolate chips

INSTRUCTIONS:
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1. Preheat oven to 350 degrees F.
2. In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
3. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
4. Stir in the chocolate chips by hand.
5. Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
6. Bake for 9-12 minutes, until slightly golden around the edges.

03/24/2016

How to Make the Most Addictive Garlic Roasted Broccoli

Ingredients
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2 heads of broccoli, cut into florets
3 tbsp melted coconut oil (UPDATE: I use this organic coconut oil)
5 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
1 tsp lemon juice
Pinch of red pepper flakes (optional)

Instructions
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1. Preheat the oven to 400 degrees F.
2. In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.
3. Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.

03/24/2016

How to Make Bone Broth

Ingredients
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2 pounds (or more) of bones from a healthy source
2 chicken feet for extra gelatin (optional)
1 onion
2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar
Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.
You'll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.
Instructions
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1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.
2. Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
3. Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
4. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
5. During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
6. During the last 30 minutes, add the garlic and parsley, if using.
7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Notes
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Bone Broth Ingredients

2 pounds (or more) of bones from a healthy source
2 chicken feet for extra gelatin (optional)
1 onion
2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar
Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.

03/24/2016

How to Make the Best Wok-Fried Zucchini Noodles in Spicy Bone Broth

For the broth base
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3 (17.6-ounce) boxes Paleo-friendly beef bone broth
1 onion or 3 shallots, thinly sliced
3 cloves garlic
1/2 large red chili pepper, sliced
1 (2-inch) piece ginger, chopped
1 bunch cilantro, stems chopped, leaves reserved for garnish
3 stalks lemongrass, crushed
2 tablespoons coconut aminos, or more to taste
1 tablespoon raw honey
Juice of 3 limes
1 bunch scallions, sliced
For the zucchini noodles
2 to 3 zucchini
1 tablespoon virgin coconut oil
2 cloves garlic, sliced
Instructions
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1. Open bone broth, pour into large pot or slow cooker, fill empty package with water, and pour into pot as well.
2. Add onion, ginger, chili, ginger, cilantro stems, and lemongrass. Bring to a boil over medium heat, turn heat down and let simmer, or, if using a slow cooker, turn it on high. Let flavors infuse for at least 30 minutes, or up to 3 hours.
3. Meanwhile, use a spiralizer or vegetable peeler to create long, thin zucchini noodles. Set aside.
4. Heat coconut oil in a wok over medium-high heat. Place zucchini noodles and garlic in hot wok and quickly sauté, tossing the noodles in the hot oil, about 1 minute. (If you don’t have a wok, a frying pan will do.)
5. Remove from heat and divide noodles between bowls.
6. Strain the broth through a sieve and discard the solids. Stir in coconut aminos, honey, and lime juice. Check for seasoning.

03/23/2016

How to Make the Most Addictive Paleo Banana Nut Muffins (Just don't eat the whole batch yourself).
Ingredients
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4 bananas, mashed with a fork (the more ripe, the better)
4 eggs
1/2 cup almond butter
2 tbsp coconut oil, melted
1 tsp vanilla
1/2 cup coconut flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Instructions
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1. Preheat oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender, blend to combine.
2. Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
3. Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.
Notes
Servings: 12 muffins
Difficulty: Medium

03/23/2016

How to Make the Best Garlic Roasted Mushrooms Ever (You will never want to cook mushrooms any other way again!

Ingredients
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1 pound button or cremini mushrooms, cleaned, trimmed, halved or quartered
3 garlic cloves, shaved
½ tsp dried thyme
3 tbsp melted coconut oil
½ tsp salt
¼ tsp black pepper
Instructions
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1. Preheat oven to 400 F.
2. In a bowl toss the mushrooms with melted coconut oil, thyme, salt, black pepper and garlic.
3. Transfer to a baking dish and spread into an even layer.
4. Roast, stirring occasionally, until mushrooms are golden brown and tender, about 35-40 minutes.
5.Serve warm.

03/22/2016

Sometimes it’s just easier to just SKIP that first meal of the day, right?

Going Against the Grain: The Power of a Paleo Breakfast

you can make breakfast DELICIOUS…

You can make breakfast more nutritious...

And at the same time, you can make breakfast easier and quicker...