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Paleo Recipes

PALEO PUMPKIN MUFFINS
pumpkin-muffins

Makes 12 muffins. Serving size is 2 muffins for breakfast, or 1 muffin for a snack.

Approximate cooking time: 40 minutes 

Ingredients

  • 1½ cups almond flour
  • 3/4 cup  canned pumpkin (or cook and puree pumpkin yourself)
  • 3 large eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp  ground cinnamon
  • 1½ tsp pumpkin pie spice
  • 1/8 tsp sea salt
  • 1/4 cup raw honey (optional)
  • 2 tsp almond butter
  • 1 Tbs sliced almonds

Instructions

  1. Preheat oven to 350℉.
  2. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
  3. Mix all ingredients and pour evenly into tins.
  4. Bake for 25 minutes on the middle rack.
  5. Sprinkle almonds on top immediately after taking them out of the oven.

SUMMER VEGETABLE FRITTATA

Summer Vegetable Frittata

Makes 4 servings.

Approximate cooking time: 35 minutes 

Ingredients

  • 1 1/2 Tbs olive or coconut oil
  • 1 (6″) zucchini, diced
  • 1/2 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 Tbs fresh thyme
  • 1/2 tsp sea salt, divided
  • 1/4 tsp freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1 medium tomato, seeded and chopped
  • 9 large eggs

Instructions

  1. Heat coconut oil in a 10″ oven-proof skillet over medium heat.  When hot, add zucchini, pepper, onion, thyme, 1/4 tsp sea salt, 1/8 tsp pepper and garlic.
  2. Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
  3. Stir in tomato.  Cook, uncovered, for 5 minutes more or until liquid evaporates.
  4. Combine eggs and remaining salt and pepper and whisk until frothy.
  5. Pour eggs over vegetable mixture and stir gently. Cover, reduce heat and cook 15 minutes.
  6. Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set).
  7. Invert onto a plate, slice and serve warm or cold.

JERUSALEM ARTICHOKES WITH SAUSAGE

paleo-recipes_jerusalem-artichokes-sausage
Estimated cooking and prep time: 60 minutes

Ingredients

  • 1 lb high quality pork sausages
  • olive oil, coconut oil, bacon grease, tallow, or lard
  • 2 medium onions
  • 1 clove of garlic
  • 1/4 lb white button or cremini mushrooms (about 5 medium)
  • 1/2 lb jerusalem artichokes (also “sunchokes”)
  • half of 1 large lemon
  • 1/2 tsp fennel seeds
  • light stock or water to cover (about 3/4 – 1 cup)
  • a small bunch of flat-leaf parsley, roughly chopped
  • steamed kale, spring cabbage, or purple sprouting broccoli, to serve

Instructions

  1. Brown the sausages all over in a little oil in a deep cast iron skillet or pot. Take out of skillet and set aside.
  2. Peel the onions and cut them into thick segments, then add to the pan in which you browned the sausages, pouring in a little more oil if you need to. Let the onions soften over a moderate heat till they are tender enough to crush with a wooden spoon. Don’t hurry this; it should take about 15 to 20 minutes.
  3. Peel and finely slice the garlic and add it to the onions. Cut the mushrooms in half and add to the skillet.
  4. Peel or simply scrub the artichokes, then cut them into 1″ pieces. Add them to the pan, pushing the onions aside, and let them color slightly.
  5. Now tip the sausages back into the pan. Cut the lemon into fat chunks and tuck them in along with the fennel seeds and a good seasoning of salt and black pepper.
  6. Pour over enough stock or water to cover and bring to the boil.
  7. Turn the heat down and simmer for about 30 minutes, until the vegetables are truly tender. If there is too much liquid, turn up the heat and let it reduce a little.
  8. Stir in the parsley, check the seasoning and eat with the steamed greens.

PALEO BEEF STEW

paleo-recipes_paleo-beef-stew

Makes 4 servings.

Approximate cooking time: 2 hours

Ingredients

  • 1 large onion
  • 1 clove garlic
  • 1 lb beef stew meat
  • 2 medium carrots
  • 6 fl oz beef stock
  • 4 cups canned tomatoes
  • 5 fl oz red wine
  • 1 tsp leaves oregano
  • 1 tsp leaves basil

Instructions

  1. Soften onion and garlic in pot, add beef and allow to brown.
  2. Add diced carrots, allow to soften slightly.
  3. Add stock, canned tomatoes, red wine, oregano and basil. Put lid on and simmer on low heat for at least one hour.

GINGER BROWNIES

paleo-recipes_honey-ginger-brownies

Makes about 9  3″x3″ brownies.

Approximate cooking and prep time: 35 minutes 

Ingredients

  • 3 cups almond flour
  • 3/4 cup raw honey
  • 2 eggs
  • 1/4 cup coconut oil
  • 1/2 cup cocoa or carob powder, unsweetened
  • 1 tsp freshly grated nutmeg
  • 1 tsp fresh ginger, finely minced
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 350℉.
  2. Lightly grease a 9″x9″ baking pan with coconut oil.
  3. In a small saucepan, warm honey and oil over medium heat, set aside.
  4. Sift flour, salt, cocoa or carob powder, and spices together.
  5. Place warm honey in a large mixing bowl and add eggs, ginger, and vanilla extract, and gradually add flour mixture.  Stir until well blended.
  6. Transfer to baking pan and bake 20-25 minutes or until a knife comes out of the middle clean.