Paleo +/ Gluten-Free +/ Low Carb recipes!

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    Jul 07, 2013 10:20 PM GMT
    Here's one of my current favorites:
    I love it because of the crispy chicken skin - but the meat itself is incredibly moist and tender because it gets baked/steamed under the skin in the oven. Oh and easy cleanup. It's also a pretty simple recipe to make:
    "Cast Iron Rosemary Lemon Chicken"
    http://www.nutmegnanny.com/2012/09/11/cast-iron-chicken/
    Cast-Iron-Chicken-30.jpg
    Modifications:
    - I only use dried rosemary as it's too much of a hassle to get fresh most of the time (I get my skin-on, bone-in chicken thighs from Costco)
    - I swap out the baby potatoes with pre-boiled sweet potatoes making it paleo and it still tastes fantastic
    - I sometimes use rehydrated mushrooms and I've tried using other mushrooms and it's still pretty amazing

    This is close to something a friend posted on facebook today - "Almond Butter Coated Sweet Potato Fries" and I can't wait to try it:
    http://www.jenasaisquoi.com/paleo-recipes/side-dishes/almond-butter-coated-sweet-potato-fries/
    IMG_6650-1024x682.jpg
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    Jul 07, 2013 10:23 PM GMT
    I've made this one for a few friends while sick... great flavor, chock full of healthy ingredients and pretty easy to make:

    "Chicken Leek Soup With Garlic & Coconut Oil To Fight The Flu"
    http://www.suesnutritionbuzz.com/2013/01/17/chicken-leek-soup-with-spinach-garlic-coconut-oil/
    chicken-leek-soup-2.jpg

    Also more here - great flavor, easy to make, and also cheap to make:
    Fish Molee
    http://www.mrmoneymustache.com/2013/04/18/the-amazing-waist-slimming-wallet-fattening-nutrient/

    Take 1/2 lb of any white fish (tilapia, cod, swai, etc)
    Rub on 1/2 tsp turmeric and 1 tsp salt

    Put 2 TBSP of coconut or olive oil into a big pan and start sizzling it
    Dice in 1 onion
    Grate in 3 garlic cloves
    Grate in 1 tsp of ginger
    Spoon in 1 TBSP of curry powder
    Slice in 1 red pepper or other big chile pepper of your choice
    Cook for 2 more minutes
    Add about 14 ounces of coconut milk and cook for 5 more minutes, at a simmer
    Add the seasoned fish and finish it up for 6-8 minutes
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    Jul 07, 2013 10:27 PM GMT
    And more - this one is really easy to make but makes it seem like you slaved away at it - combines using a blender/good food processor with the slowcooker and finished in the oven.

    Slow Cooker Jerk Chicken
    http://blog.meaningfuleats.com/slow-cooker-jerk-chicken/
    IMG_70231.jpg
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    Jul 07, 2013 10:33 PM GMT
    One more with a non-chicken picture:

    This is my favorite way to cook salmon now. Feels like it melts in your mouth, also absorbing subtle flavors - and it's incredibly simple (though it does use a more expensive form of salmon - fillets - the thicker the better):

    "Slow Roasted Salmon"
    http://www.steamykitchen.com/96-tropical-island-salmon.html
    489262517_8d47bfb20a.jpg?e9dc1b

    A side for good measure:
    Microwaved Parsley Buttered Carrots - great for when your oven is busy and you need a really low maintenance side:
    http://www.food.com/recipe/parsley-buttered-carrots-for-the-microwave-28461
    picTgU7CM.jpg
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    Jul 08, 2013 12:28 AM GMT
    Paleo-ish Greek Style Shrimp Scampi - easy with great presentation. I tend to use a lot more feta and omit the olives (and it is or is not paleo depending on whether or not you're exclusing dairy because of the feta). I replace the noodles with quinoa and it tastes awesome.
    http://hiddenponies.com/2013/03/greek-style-shrimp-scampi-with-linguine/
    scampi-finished.jpg

    Also paleo-ish because of the cheese:
    Baked Quinoa and Chicken Parmesan
    http://www.preventionrd.com/2012/05/money-matters-baked-quinoa-and-chicken-parmesan/
    7154366248_21399f36cb_c.jpg
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    Jul 08, 2013 12:57 AM GMT
    Unintended saidI did not know there were Costco's in China. icon_wink.gif


    There aren't. Apparently they're just one of the malicious governments paying me to post here. icon_wink.gif
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    Jul 08, 2013 5:38 PM GMT
    An incredibly simple roast:

    The Perfect Roast Beef
    http://www.cooks.com/rec/view/0,1627,158172-226194,00.html

    1 roast beef, thawed at room temperature (I usually go for a Top Sirloin Roast @ Costco)
    Salt and pepper to taste

    Place roast in pan and season, if desired. Cover pan tightly with foil. Preheat oven to 500 degrees.

    Cook roast beef as follows:
    4 minutes per pound for rare
    5 minutes per pound for medium, and
    6 minutes per pound for well done

    Turn oven off. Leave roast in oven for 2 hours.
    DO NOT OPEN OVEN DOORS!
    [we went for medium and it worked out quite well - we also added some olive oil covered veggies - including sweet potato, potatoes, and carrots (with rosemary as a garnish) which turned out nice and soft; the veggies though we crispened and put into the oven again after - you might want to blanche them a bit before using them as a bed for the beef as they are a bit on the harder side]
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    Jul 08, 2013 5:40 PM GMT
    Nice thread, thanks.
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    Jul 08, 2013 5:44 PM GMT
    everything looks delicious. I wish i was a better cook , but i am lazy i cook foods with very few ingredients.
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    Jul 08, 2013 7:58 PM GMT
    MRod saideverything looks delicious. I wish i was a better cook , but i am lazy i cook foods with very few ingredients.


    This one is something I usually make in the fall with the slowcooker and it generally gets rave reviews (and it's also cheap if you can pick up a cheap pork roast and freeze it until you want to make this). It's also probably the easiest possible recipe I've ever come across - you can either pre sear the meat (for flavor) or just skip that step, throw everything in and it'll be ready for you in 8-10 hours:

    The original
    http://www.thekitchn.com/recipe-slowcook-14692

    with my modifications:
    3-4 pound pork roast
    Kosher salt
    Fresh black pepper
    1 cup white [cooking] wine (used cooking wine as it was all that I could get at the hour I did grocery shopping - turned out well plus it was much cheaper than if I were able to get it at LCBO)
    1/4 cup fresh sage leaves
    8-12 cloves of garlic
    1.5 teaspoon allspice berries (also known as Pimento, Jamaica Pepper)
    Red pepper flakes (optional)

    Night before -
    1. Cut pork roast into 3 large pieces
    2. Lightly rub meat with fresh pepper and kosher salt on all sides night before (I didn't - but that was because all the roasts that I could find came pre marinated so I didn't want to add salt. On day of, I just lightly rubbed meat with pepper - in future if I am lazy, I will probably do all the day of anyway)

    Day of -
    3. Fry the garlic until golden in a little olive oil, then remove from the pan and dump in slow cooker
    4. Heat the pan up very hot and brown the pork roast until it's very dark on all sides (adds to depth of flavor)
    Don't worry about the meat drying out - it will reabsorb all its moisture and more
    5. Crack the allspice (with big spoon used to smash it a little) and fry it, [along with the red pepper - don't use if audience doesn't like spicy], with the pork just as it's finishing browning
    6. Add everything to the slow cooker and cook for 10 hours on low or 5-6 hours on high. [I ended up dumping the allspice on very top sitting on meat and seemed to work well]

    [In slow cooker I used, after liquid was added it just covered the meat - I don't know if this is important - cooked for full 10 hours but I think if it were an hour less would have been fine as well]

    If you're really lazy, just bruise the sage, crack the all spice berries, get the skin off the garlic cloves, distribute it in between the meat, and dump it in the slow cooker, dump the wine in until most of it is submerged then cook for 10 hours.
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    Jul 08, 2013 9:13 PM GMT
    My boyfriend's contribution:

    Sweet Potato Hash (with Fried Eggs)
    http://nomnompaleo.com/post/19886925277/sweet-potato-hash-with-fried-eggs
    tumblr_m1gar4dSV81qdei8m.jpg

    Modification:
    Instead of the other herbs, he only uses chili powder, black pepper and salt. Ridiculously easy if you have a food processor, but my boyfriend and his brother will use a cheese grater as well.

    A variation:
    IMG_0053-610x300.jpg
    http://paleomg.com/easy-delicious-breakfast-hash/
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    Jul 08, 2013 9:15 PM GMT
    Also breakfast - because everything tastes better with bacon (only two ingredients!):

    Bacon & Guacamole Sammies
    http://nomnompaleo.com/post/2538959456/bacon-guacamole-sammies-dont-these-bacon-and
    DSC_0125.jpg

    4 strips of thick-cut pastured bacon
    Guacamole

    "It’s ridiculously easy to cook bacon in the microwave oven. (Clean-up is simple, too.) Just wrap a few slices between some sheets of paper towel, stick it all on a microwave-safe plate, and nuke away. I set my microwave at 70% power and zapped the bacon for about two-and-a-half minutes. If you find that your bacon’s not yet crisp, just nuke it a bit longer."
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    Jul 08, 2013 9:20 PM GMT
    Yum!!!!!!!

    I need a boyfriend who can cook like this.
    Taking applications now!!!!

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    Jul 08, 2013 9:27 PM GMT
    This is a standing recipe I make from time to time - great to leave in the fridge (it gets tastier by the next day), and it's a pretty satisfying snack or meal depending on what you need it for. It's also got great presentation to take for a potluck or for guests.

    "Mediterranean Quinoa Salad"
    http://www.halfbakedharvest.com/mediterranean-quinoa-salad/
    IMG_2573.jpg

    I've made modifications depending on what's around:

    Ingredients
    2-3 cups cooked quinoa (from 1 cup of dry quinoa cooked with broth)
    1 1/3 cup crumbled feta
    2 cups sliced grape tomatoes (cut in half)
    1 cup chopped spinach
    1/2 cup sliced kalamata olives (boyfriend doesn't like olives so I substitute with artichoke hearts - halved or quartered - use more than 1/2 a cup though)
    1 large diced cucumber
    1/2 large diced red onion
    1/2 cup fresh parsley
    2 tbsp capers (optional)
    1/4 cup chives (optional)
    1 large green bell pepper (optional)
    0.75 lb cooked and diced chicken/turkey breasts (optional)

    Dressing
    2/3 cup (fresh) lemon juice (I used RealLemon)
    1 tbsp balsamic vinegar
    1/4 cup olive oil
    1/2 tsp salt
    1/2 tsp black pepper
    1 tsp dry oregano

    1. Whisk dressing until smooth.
    2. Pour vinaigrette over quinoa and stir until blended.
    3. Stir in all other ingredients as desired.

    [Easy to make light salad with a lot of potential variations depending on what you have in the fridge and pantry]
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    Jul 10, 2013 1:24 AM GMT
    "Thai Butternut Squash Red Curry"
    I tried to develop this recipe in an attempt to copy an amazing red thai butternut squash curry at one of my favorite local thai places here.

    recipe-image-legacy-id--52572_11.jpg

    http://www.bbcgoodfood.com/recipes/7579/thai-butternut-and-chicken-red-curry
    http://realfood.tesco.com/recipes/thai-butternut-squash-curry.html
    http://www.foodbuzz.com/recipes/1338366-roasted-butternut-squash-thai-curry-
    (makes about 5.5 quarts)

    1 tbsp vegetable oil
    6-8 tbsp Thai red curry paste
    1 150 mL can of tomato paste
    1-2 tbsp freshly grated ginger
    3 cloves of garlic smashed and diced
    2 red onions, finely minced

    2 cans 400ml coconut milk
    2 lbs (800g) butternut squash, microwave 5 min, peeled and cubed (0.5"-0.75")
    3 red peppers sliced
    2 lbs skinless chicken thighs , sliced crosswise (against grain)
    1 can of diced tomatoes, drained
    1-2 tbsp fish sauce to season
    5 lime leaves, split in half
    4 large handfuls Thai basil (available from Thai shops and sometimes in Sainsbury's as a growing pot) , or coriander (I've also been blanching the thai basil after the red peppers because it gives it a much deeper green for presentation purposes)

    1. Heat vegetable oil, fry minced garlic (45-60 seconds) moderate heat
    2. Add red onions until tender (8-10 minutes)
    3. Add curry paste, tomato paste, ginger until it starts to fry
    4. Add coconut milk and bring to a simmer
    5. Add squash and simmer for 5 minutes or until almost tender
    6. Add chicken, lime leaves and cook for 5 minutes
    7. Add diced tomatoes and cook for 2 minutes
    8. Season with fish sauce and stir in basil, blanched red peppers
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    Jul 10, 2013 1:30 AM GMT
    This is yumsters!

    IMGblog_5979.jpg

    What you will need:
    3 tbs of almond meal
    3 tbs of cocoa powder
    2 tbs of honey
    1 tsp of vanilla extract
    1 egg
    a few dashes of salt
    a few (5) dashes of cinnamon. Sorry I suck and you can yell at me in the comment section but I did not measure this out exactly.
    *Variation- I am a little embarrassed to say that I made two of these in one night (hey wine makes you hungry) and the second batch was made with 2 tbs of cocoa powder and 1 tbs of sunflower seed butter. SO good too!

    Directions:
    Mix all of the ingredients together in a microwave safe mug.
    Microwave for 2 minutes.
    Enjoy!
    This really should take you no longer than three minutes to make. 1 minute to whip up all the ingredients and two minutes in the microwave. Okay I know someone who thinks they are Mr. Smarty Pants is going to say how using the microwave is not "Paleo"... but I am pretty sure caveman used microwaves all the time icon_smile.gif
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    Jul 10, 2013 6:41 PM GMT
    Looks like a great dessert!
  • MarvelBoy23

    Posts: 279

    Jul 10, 2013 6:57 PM GMT
    I made a completely grilled Jibarito yesterday! No Mayo cuz I didn't have Extra Light Olive Oil, but, this was smashing!!! Just cut a couple plantains and grilled them slowly til they were cooked through enough to smash. Threw them right back on the grill to toast them up at a higher heat. Steak that I thin sliced with salt, pepper, cayenne and sazon, a splash of lime and grill to your liking. Grill up some random veggies to toss on, I did jalapenos, red peppers, zucchini and onions. Stack it up, throw some lettuce on it and you're good to go. It was really good!


    <a href=/s48.photobucket.com/user/marvelboy23/media/Jib_zps77882351.jpg.html" target="_blank">photo Jib_zps77882351.jpg[/IMG][/URL]">
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    Jul 10, 2013 7:05 PM GMT
    Cauliflower crust pizza. Pretty easy and not bad, it mostly satisfies my pizza jones. I adapted this from several other recipes I saw online.

    1/2 head cauliflower
    1 egg
    1 cup shredded mozzarella or a combination of mozzarella and other Italian cheeses
    Garlic powder, onion powder, dried oregano, dried basil, red pepper flakes
    Low sugar pizza or spaghetti sauce
    More cheese and other desired toppings (I like turkey Italian sausage)
    Extra virgin olive oil

    Cut the florets off the cauliflower, rinse in a colander, then microwave until tender. Let cauliflower cool, then chop finely or grate.
    Combine cauliflower, egg and 1 cup shredded cheese. Mix well.

    Oil a 10" nonstick skillet with the olive oil. Press the cauliflower mixture into the pan, keeping it as even as possible and making sure the edges don't disintegrate.

    Sprinkle the crust with the spices and rub a little more olive oil on top.

    Bake in a 400 degree oven (convection is better if you have it) until the crust is browned.

    Remove from oven. Top with sauce, more cheese and other toppings.

    Put back in oven until cheese on top is also melted and lightly browned. If you can turn the broiler on for the last few minutes, all the better.

    It doesn't harden up like a normal wheat flour pizza crust, it's a little flexible, so it's best eaten with a fork. But it's still pretty good.

    Sometimes I modify the recipe to use more Mexican-type cheeses and use taco meat for the primary topping, to make a nacho-esqe meal.
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    Jul 10, 2013 7:15 PM GMT
    real_masc saidYum!!!!!!!

    I need a boyfriend who can cook like this.
    Taking applications now!!!!



    I do icon_smile.gif
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    Jul 13, 2013 12:39 AM GMT
    Tom Kha Gai- Soup

    Again probably not the best soup in the height of summer but it's a favorite year around:
    http://www.daringgourmet.com/2013/01/16/tom-kha-gai/
    Tom-Kha-Gai-1-sm.jpg

    Modified:

    Ingredients
    - 4 cups chicken broth
    - 2 cups water
    - 8 kaffir lime leaves, lightly bruised and torn
    - 1 stalk lemon grass, bruised and roughly chopped
    - 2 inches of a bunch of cilantro roots (very bottoms chopped off and discarded)
    - 2 inches galangal, thinly sliced
    - 4 red thai chilis, bruised and roughly chopped
    o Combine all of these ingredients in a large pot on the stove and bring to a boil. Reduce heat and simmer for 20 minutes. Strain broth and discard solids.

    - 2 large chicken breasts cut into 1 inch cubes (or in strips, as desired) [doubled amount of chicken and have also substituted for a seafood mix]
    - ½ cup chopped cilantro leaves
    - 2 cups baby bok choi, roughly chopped and blanched to desired crunch
    - 2 sliced yellow/red bell peppers, blanched (optional but it adds color)
    - 2 tbsp fish sauce
    - Juice of three limes
    - 2 tsp of sugar
    - 28oz can of diced tomatoes, drained and rinsed
    - 2 cups of coconut milk, well shaken

    o After straining broth, place in pot and return to stove on med-low heat. Add in chicken and cook gently for 7-8 minutes.
    o Add in fish sauce, lime juice, sugar, and coconut milk. Taste and adjust seasoning as necessary
    o Add in diced tomatoes, cilantro and cook for 5 more minutes on low/simmer
    o Add baby bok choi and bell peppers (adding this at the end, ensures the color in the baby bok chois/veggies are retained)
    o Serve immediately
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    Jul 14, 2013 1:16 PM GMT
    This looks fantastic... now I just have to figure out where to get arrow root powder

    "Paleo Asian Orange Chicken"
    http://paleonewbie.com/recipe_posts/paleo-asian-orange-chicken/

    IMG_1952-OrgChick-633X425pxWR.jpg

    Another to add to the list of things to try this week (though I might have to make my own maple mustard since I'm guessing I won't find the one they recommend):
    "Maple Mustard Short Rib Bacon Burgers"
    http://paleomg.com/maple-mustard-short-rib-bacon-burgers/

    IMG_0822-610x300.jpg

    "Asian Sweet and Sour Meatballs"
    http://lisasdinnertimedish.com/?p=4156
    Asian-Sweet-and-Sour-Meatballs-057-610x3

    "Pepper Steak Slow Cooker Recipe" - substitute rice with quinoa, corn starch with arrowroot or tapioca powder
    http://www.inspiredtaste.net/16776/pepper-steak-slow-cooker-recipe/
    Steak-with-Peppers.jpg

    "French Fridays with Dorie: Fresh orange pork tenderloin"
    http://projects.washingtonpost.com/recipes/2010/10/20/fresh-orange-pork-tenderloin/
    DSC_5619.jpg

    "Citrus Marinated Flank Steak"
    http://www.janssushibar.com/citrus-marinated-flank-steak/
    Citrus-Marinated-Flank-Steak.jpg

    "Baked Turkey, Quinoa & Zucchini Meatballs"
    http://www.cookincanuck.com/2013/01/baked-turkey-quinoa-zucchini-meatballs-recipe-in-lettuce-wraps/
    8424468571_641643f009_c.jpg

    Made this one - but it tasted a bit salty probably becauase of the marinary sauce I used. Will probably try making one next time and omit added salt:
    "Italian Stuffed Chicken"
    http://centercutcook.com/italian-stuffed-chicken/
    italian-stuffed-chicken.jpg
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    Jul 16, 2013 12:57 AM GMT
    I like how only 6-7% of the world has gluten intolerance. For everyone else, there is nothing negative about gluten. This whole gluten-free thing is a marketing scheme.

    I think you should all have a nice slice of cake, or even a sandwich (unless you are in the 7%) and calm your shit.
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    Jul 16, 2013 1:00 AM GMT
    AeroNalex saidI like how only 6-7% of the world has gluten intolerance. For everyone else, there is nothing negative about gluten. This whole gluten-free things is a marketing scheme.


    Paleo which is what I aim towards or at least the idea of low carb tends to be gluten free - so it's kind of a side benefit the way I see it. That said I have a few friends oddly who have celiac.
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    Jul 16, 2013 1:04 AM GMT
    riddler78 said
    AeroNalex saidI like how only 6-7% of the world has gluten intolerance. For everyone else, there is nothing negative about gluten. This whole gluten-free things is a marketing scheme.


    Paleo which is what I aim towards or at least the idea of low carb tends to be gluten free - so it's kind of a side benefit the way I see it. That said I have a few friends oddly who have celiac.


    Paleo just happens to have been gluten free to begin with.

    Suddenly things that have always been gluten free are being labled as "gluten-free!" as if its a new innovation. Like every single box of Chex cereal :/. It's just silly how fanatic people get.
    You have an excuse though. You wouldnt want to accidentally feed your celiac friends gluten.