This our place to post and share our favorite recipes, meals or snacks that fit into either nutritional plans that we support; The Zone or The Paleo Diet.
For items that fit into the The Zone plan please post the number of blocks.
Enjoy!
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18-31 27th Avenue
Here is my contribution to kick things off.
It’s a super simple breakfast that you can make in pieces ahead of time and have for 2-3 days for breakfast or a snack.
You’ll need:
2 grapefruits
2 oranges
berries of choice
1 large banana
1/2 avocado or almonds
2-3 organic veg fed, cage free eggs
Ahead of time, peel and cut 2 of your favorite kinds of grapefruit, oranges (navel or tangerines work too) and toss in some berries (blue, black or rasp) and store this. This is your fruit salad base.
Then morning of, cook your eggs to your liking (mine is over easy), slice your bananas and avocado/almonds and mix with your fruit salad, sprinkle with a little salt (sea salt preferably) and layer eggs over the top. If you you like a little kick in the am try some Tabasco over the eggs.
Eat, enjoy.
Best part is, you can make enough fruit salad to store and eat later on by up-ping the quantities of the fruit listed above and it’s very flexible in terms of what fruit you use. You can even kick it up a notch and add some bacon, turkey or ham to this and it would be awesome.
banana almond milk PB smoothie
So I know we got a nytimes link for this but I’ve been making this a while and this is my recipe.
1cup almond milk (unsweetened)
one frozen banana
1tbsp natural peanut butter
juice of one navel orange (optional)
blend until bananas is blended and drink is frothy.
Enjoy
I use this as something to drink 1hr prior to a WOD or immediately after.
-L
Here’s a recent one from Mark’s Daily Apple that is amazing.
Egg, bacon and avocado salad
* 1 ripe avocado, chopped into chunks
* 2 boiled eggs, chopped into chunks
* 1 medium-sized tomato, chopped into chunks
* Juice from one lemon wedge
* 2-4 cooked pieces of bacon, crumbled (optional)
* Salt and pepper to taste
Mix above ingredients together enough to mush some of the avocado and egg, but no too much.
Here’s the link:
http://www.marksdailyapple.com/bacon-egg-avocado-and-tomato-salad/
Enjoy.
Sautéed Fennel and Apples with Bacon
1 large fennel cleaned and thinly sliced
1 medium Gala Apple chopped into one inch cubes
three slices of bacon (or more ☺)
Coconut oil
Red pepper flakes
Splash of red wine vinegar (optional)
Bacon:
Heat a pan and cook bacon until crispy (I like mine extra crispy). Remove to a paper towel to drain oil/grease. Once cooled break the bacon into little bits and pieces.
Heat the oil over medium –high heat. Sauté the fennel for approx. 4-5 minutes or until tender. Add apples and red pepper flakes, sauté until apples are softened not mushy. Add vinegar stir for about a minute. Remove from pan and toss with bacon –Enjoy!
* add the pepper flakes for a kick…the amount or using them at all is completely optional*
Spaghetti squash ala Megan ala this chick:
http://theclothesmakethegirl.blogspot.com/2008/09/eat-your-vegetables-spaghetti-squash.html
Guacamole Salad recipe from CSA Harvest Astoria
http://edibleevan.blogspot.com/2010/06/csa-day-guacamole-salad.html
http://www.whyleaveastoria.com/profiles/blogs/what-to-make-with-your-take
More CSA recipes!
http://edibleevan.blogspot.com/2010/06/pac-choi-and-garlic-scape-stir-fry.html
Paleo “Quiche”
I use the term quiche really loosely as there is no dairy or crust, aka the things that make quiche so awesome. This is more of a baked egg loaf thing that involves no recipe, just throwing stuff together (I am horrible with cooking, I stick to baking).
Scramble a bunch of eggs (6-12), chop up a bunch of veggies and meat (bacon, sausage, ground meat, whatever is on hand), throw it all in a bowl and mix.
Pour it into some sort of greased pan (or muffin tin if you want individual servings, although I find them to be too small), and bake at 350º for however long it takes. Maybe 25 minutes? Stick a tooth pick in to see.
Something I like to do that I picked up from a friend is I put a splash of apple cider vinegar in my scrambled eggs. Gives it a little tangy kick.
I make it when I know I’ll have a busy week and will be in a rush in the mornings.
sounds like a frittata…do you cook veggies before hand?
Hey CFQ,
Got a super simple new dish to share:
Bone Suckin’ Country Ribs
4 lbs Country style pork ribs (you can get them at any grocery store)
1 jar Bone Suckin’ Sauce
That’s it.
Directions:
Marinade ribs overnight in sauce. Place them in any container, cover them, stick them in the fridge.
The next day, pre-heat oven to 350 degrees.
Place ribs in baking pan or shallow sheet, cover with tin foil and bake for 45 minutes.
Take the foil off for the last 15 minutes, baste them with the sauce or extra bone suckin’ sauce, if there is any left.
Let cool, and enjoy.
Pair these with a salad and some corn or grilled zucchini for a great end of summer meal.
Green Curry
Ingredients
2 -2 1/2 cups chopped veggies —–4 veggies of your choice: (i often use water chestnuts, onion, asparagus, mushrooms, broccoli, orange peppers)
1 tablespoon chopped fresh ginger
one container of Thai Kitchen green curry paste (I use half a container per recipe)
2 cans coconut milk
1lb chicken breast (cut into one inch slices) or you can use shrimp
coconut oil or Olive oil
fresh cilantro (garnish)
lime (garnish)
Chop veggies into uniform bite size pieces, In a medium saucepan sauté veggies in oil until softened approx 5 minutes. Add ginger and curry paste and stir for a minute or two (you are letting veggies and paste get happy!). Add cans of coconut milk lay chicken slices (or shrimp) over top, do not submerge protein you want it to poach. Cover and simmer on medium low for 15-20 minutes or until chicken is cooked. Spoon into bowls sprinkle with cilantro and lime juice…..ENJOY!!!! This serves 3-4 people, I usually make a batch have it for dinner and then have it for lunch 3-4xs. I think it could use a little heat, but that is up to you.
Paleo cinnamon pecan bread: Preheat oven to 350. Butter loaf pan.
Ingredients: 6 eggs, 1/2c melted coconut oil, 1-2tbs honey (optional), 1/2tsp vanilla (opt), 1/2tsp salt, 1/2tsp baking soda, 1 banana mashed, 3/4c coconut flour, 1/2c chopped pecans, 1 TBS cinnamon.
Mix all but nuts and cinnamon. Pour half mixture into… pan. Combine nuts and cinnamon and pour over mix. Top with remaining dough. Bake 40 min!
My Paleo Thai dish:1 lb White fish (tilapia, flounder, shrimp, scallops)
1 head cauliflower (pieces)
2 cups broccoli (cut into bite size pieces)
1 bell pepper (red or green), diced
1 medium onion, diced
…1 clove garlic, minced
4-6 oz can water chestnuts
1 can Coconut milk
1tbs coconut oil
Salt and Pepper to taste
Optional Spices: Tumaric, cumin, curry, ginger, garamasala (spicy), red pepper powder (spicy)
Boil cauliflower until well done; mash and season with salt and pepper.
On medium heat, in a large skillet sauté oil, garlic, onion, fish (will flake apart), salt and pepper until nearly cooked. Add broccoli, bell pepper and spices, stir… and cover for 3 minutes. Add water chestnuts and coconut milk, bring to boil. Serve in bowl, skillet mixure over the cauliflower mash.
Really Yummy Paleo Stuffed Peppers:
4 red or green bell peppers, tops removed and cleaned of seeds
1lbs ground Beef/Pork/Veal
1 head Cauliflower
1 small onion
…1/2 shredded parmesan
2 garlic cloves
1 tbs coconut oil
1 tsp red pepper flakes
salt and pepper to taste
1 cup marinara sauce
Boil cauliflower and a pinch of salt until well cooked. saute garlic, onion, and meat mixure in a flying pan with the coconut oil. Drain cauliflower and mash until crumbly. Add meat mixure, cheese, and pepper flakes to cauliflower. Stuff peppers with mixure tightly. Bake for 40 min at 350 degrees. Warm sauce on stove. After 40min remove from oven and top with sauce. ENJOY!
Thai Stir Fry
1 bag or head of either Bok Choy or Spinach
1/2 spanish onion
Broccoli
Bell peppers
Any other veggies you like
Meat: chicken, pork, beef
Basically cut everything into strips, including meat, about the size of a crayon.
A wok is perfect for this. Medium Heat.
– 1st cook the meat in wok. Since they are in thin strips it will cook very quickly. Once that is done, remove meat to bowl to be added later.
- Now add your Bok Choy or Spinach and allow it to cook down about 1/2 the orginal size.
- Add all other veggies and stir as needed, add 1/2 shot glass of water and cover with lid to create steamed effect (will speed up cooking of denser veggies like broccoli).
- Once veggies are to desired level(more or less crunchy) add meat back in and add 2 tsp of Oyster Sauce or other asian bbq sauce. Mix in sauce with all ingredients and serve in bowl.
Pumpkin pie spiced Acorn squash:
Preheat oven to 450 degrees F.
Assemble acorn squash on a baking sheet. Drizzle with olive oil, 1/4 teaspoon of pumpkin pie seasoning (ginger, cinnamon, nutmeg, all spice) in each and a dash of salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
The original recipe called for brown sugar and butter in each as well, but I sub’d olive oil and it came out great.
Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.
here is the original recipe: Sweet roasted Acorn squash
Easy roasted brussel sprouts: (courtesy of barefoot contessa)
Ingredients:
* 1 1/2 pounds Brussels sprouts
* 3 tablespoons good olive oil
* 3/4 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
Directions:
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Here is a whole slew of other brussel sprout recipes that can easily fit into paleo/zone plans: brussel sprout recipes
Tomato Salad (Spicy or Not)
This is great for a side dish for any meal. My family usually has it during breakfast.
Vine Tomatoes – cut into small pieces
Onion – small pieces
Italian seasonings – oregano, basil, garlic powder
Mix all together in bowl, add hot sauce for a lil kick. I am fan of cholula sauce.
Let people add salt & pepper themseleves
Beet Hummus and Herb Crackers
http://www.elanaspantry.com/beet-hummus/
http://www.elanaspantry.com/vegan-herb-crackers/
PALEO APPLE CRISP RECIPE
Ingredients:
-2 cups blanched almond flour
-1 teaspoon cinnamon
-½ teaspoon nutmeg
-½ cup coconut oil or butter
-¼ cup honey
-1 tablespoon vanilla extract
-5 medium apples, peeled, sliced, then chopped in half width-wise
Instructions:
In a large bowl, combine almond flour, salt, cinnamon and nutmeg. In a smaller bowl, combine oil, agave and vanilla. Stir wet ingredients into dry. Place apples in a 8×8 pyrexbaking dish. Crumble topping over the apples. Cover and bake at 350° for 50 minutes on low rack. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crispy. Serve warm
Yum.
What you know about RIBS SON!!!!!!!!!
Dry Rub Recipe:
2 tbs: chili powder
2 tbs: cumin
2 tbs: cayenne powder
2 tbs: salt
2 tbs: ground pepper
2 tbs: sugar
1/4 cup paprika
– Mix together all in bowl, apply to meats.
Derek’s BBQ Sauce:
Organic Ketchup, Peter Luger’s steak sauce, Worchestire sauce (1 tbs), Cholula hot sauce
Cooking instructions:
Apply rub spices to both side of meat. Place under broiler till top is brown/crusty, flip over and repeat. Then bake for 1-1.5hrs @ 350 degrees.
Coconut flour pancakes:
http://www.nourishingdays.com/2010/07/fluffy-coconut-flour-pancakes/
You will NOT miss pancakes ever again. These are so amazing that even my kids love them. I’m not sure how we feel about baking soda, but I’m sure you could leave it out and still get delish results. I top mine with nuts, berries and shredded coconut. But when your being “bad”… butter and honey…delightful.
Hi Guys!! for those of you that love chocolate here is a pure paleo truffle recipe to make Chocolate Truffles!!!
1 can coconut mil pure not light
2 Table spoons of Unrefined coconut oil
1 bar of 75% organic bakers chocolate
Cocoa powder Organic and pure
Bring the Coconut milk and 2 tablespoons of oil to a boil on medium heat, then turn off the fire and cut the chocolate into chunks until it is fully melted and place it in a shallow bowl (this will speed up cooling). Place the chocolate in the refrigerator and leave it stirring it occasionally for about 3 hours.
Sift the powder and make little balls with your hands. You should have about 36 depending on size.