Monday, November 1, 2010

Paleo Pumpkin Bisque

Lobster bisque is one of my all time favorite things in the world.  When I found this recipe I was over the moon.  It's perfect for fall, and for a comfort food that's completely and totally good for you.  Mmmmm....bisque.

For four servings you will need:

2 cloves of garlic, crushed or minced
1/2 tsp Thai red chili paste
1 Tbsp clarified butter
1 can pureed pumpkin
2 cups water
1 can coconut milk
1-2 cups left over chicken (or crab or shrimp if you have it)

1.  Add garlic, chili paste and butter to a large sauce pan.  Turn heat to medium.
2.  Add pumpkin, water and coconut milk.  Salt and pepper to taste
3.  Bring soup to boil and add meat.   Cover and turn off heat.
4.  Let sit for 10 minutes allowing the meat to heat through.  Serve with a salad.

Sunday, October 17, 2010

Pumpkin Brownies

I found this recipe on This Primal Life.  The cool thing is that you can use any kind of nut butter (we used Sunbutter because of our nut allergy), and any kind of squash.  We used canned pumpkin and they were delicious.  Like you could serve these to other people who don't eat a paleo diet.  They are that good.

We changed up the original recipe a little - added some vanilla, spices and topped them with organic dark chocolate chips.

For 9 large brownies you will need:
1 cup of almond butter or sunbutter (or any other nut butter you prefer)
3/4 cup mashed pumpkin or other squash, canned or steamed
1 egg
1/3 cup honey
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmet
1/4 tsp allspice
Chocolate chips optional

1.  Preheat oven to 350.
2.  Combine all ingredients (except chocolate chips) in a large bowl.
3.  Pour into a greased 8x8 baking pan.
4.  Bake 25-30 minutes or until a toothpick comes out clean.

Saturday, October 9, 2010

Why Diet Soda Makes You Fat

The Skinny on Agave

I follow a blog by a dietitian/nutritionist.  She believes whole-heartedly in the Paleo diet.  And she recently wrote about agave nectar.  And how it's like high-fructose corn syrup on steroids.   There's a bunch of science behind it like it has more fructose than glucose and more fructose is not what we need in our bodies.  You can read all about it here.

I have a recipe on this blog that uses agave nectar.  It's one of my favorites - the paleo margarita.  And the thing is that I haven't found an acceptable substitute for the agave.  Honey doesn't work.  Trust me, I've tried it.  And the Nor-Cal margarita just isn't my thing.  Based on the fact that I only drink a margarita once or twice a month, I'm going to be ok with the agave for now.  You will have to make your own choices. And if you find something else I can use in the margarita that makes it taste as good, please let us know in comments.

Sunday, October 3, 2010

Caramelized Scallops

It's Sunday night and of course we are serving shell fish.  I found this great recipe on a website called This Primal Life.  I am always looking for new ways to prepare scallops.  This recipe with a balsamic reduction sauce may just be my new favorite.

For 4 servings you will need:
1 pound sea scallops
salt & pepper
1-2 Tbsp butter
fresh basil or other herb for sprinkling

For the sauce you will need:
1/2 cup balsamic vinegar
1 Tbsp butter

1.  In a small sauce pan heat the vinegar over medium high heat until reduced by half.  Add the butter and stir until blended.  Set aside.
2.  Lay scallops on a paper towel and try to remove as much moisture as possible.  Salt and pepper both sides.
3.  Heat 1/2 the butter in a large saute pan until the butter just begins to brown.  Gently lay 1/2 the scallops in the pan.  Do not disturb for 2 - 2 1/2 minutes.
4.  Gently turn them over with tongs and let cook for another minute.  Remove from pan, add more butter and repeat with remaining scallops.
5.  Spoon sauce onto plates and place scallops on sauce.

Paleo Pasta

Squash?  Gross.  I have never been a squash eater.  But then my friend Lisa bought Robb Wolf's new book and told me that the spaghetti squash recipe is amazing, that it tastes just like angel hair pasta, and that it can be served in lots of fun ways.  Like with olive oil, garlic, salt and pepper.  Or with a marinara meat sauce.  Which I can't wait to try.

I have to say, I'm not sure if I cooked it long enough - the texture was a little crunchy.  But the taste was good.  Score one more for Robb Wolf!

For four servings you will need:
1 spaghetti squash
salt & pepper
olive oil

1.  Preheat oven to 375.  
2.  Carefully cut squash in half lengthwise.  Scoop out all of the seeds and mushy part.
3.  Place the squash halves face down in a baking dish and add 1/4 cup of water.  Bake for 30 minutes.
4.  Use a fork to scoop out all of the "pasta".  Be careful - the squash is hot.  Mine was - I didn't have time to let it cool.
5.  Top with a Tbsp of olive oil, salt and pepper and garlic.  Or try your favorite pasta topping.

Sunday, September 19, 2010

Coconut Banana Muffins

As mentioned before a friend asked me to bake some paleo goodies for a fundraiser.  I had a really hard time finding anything - but this recipe may just do the trick.  The consistency is very nice, and the coconut almost gives them a pumpkin bread flavor.

For 12 muffins you will need:
1 cup coconut flour
6 eggs
3 ripe bananas (mashed)
2 Tbsp melted butter
2 Tbsp coconut oil
2 Tbsp milk (or coconut milk)
3 Tbsp honey
1 tsp baking powder
1/2 tsp vanilla
1/8 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

1.  Preheat oven to 350
2.  In a small bowl, mix coconut flour and baking powder
3.  In a large bowl, beat eggs gradually.  Then add milk, agave nectar, coconut oil, butter, salt, vanilla and spices.
4.  Add coconut mixture to egg mixture.   Then add mashed bananas.
5.  Fill muffin cups and bake at 350 for 25 minutes.  They are done when a toothpick inserted in the middle of the muffins comes out clean.

Melissa's Dark Chocolate Brownies

A friend asked me to make some baked goods for a fundraiser she is hosting at her CrossFit box.  Paleo goodies.  Except we don't eat a lot of "goodies" on the paleo diet.  I have spent a long and frustrating weekend trying lots of recipes from the web, and not very many of them were good enough to serve to other people!  This brownie recipe was one that we tried.  While the brownies were somewhat gooey and not very pretty (not enough to sell at a bake sale) - they were pretty delicious and can be eaten with a fork.  If you are a chocolate fiend, treat yourself once in a blue moon!

For one 8x8 pan of brownies you will need:
14 oz walnut butter (blend a bag of chopped baking walnuts in food processor)
1 egg
1/2 cup honey
1/2 cup agave nectar
1/2 cup cocoa powder
1 Tbsp vanilla extract
1/2 tsp sea salt
1 tsp baking soda
2 oz dark chopped chocolate

1.  Preheat oven to 325.  Blend walnut butter, egg, vanilla, honey and agave
2.  Add cocoa, salt and baking soda
3.  When blended smoothly, add dark chocolate
4.  Pour into greased 8x8 baking pan
5.  Bake at 325 for 35 minutes.

Sunday, September 12, 2010

Mahi Mahi with Cilantro Chutney

Check out the great recipe site that CrossFit Peachtree put together!  Tonight we tried their Mahi with Cilantro Chutney.  The chutney was a nice topping for an easily pan fried fish, and it made for a colorful plate.  These are great with vegetable pancakes and sauteed spinach.

For 2 servings you will need:
1 cup packed cilantro
1 large kiwi, peeled and chopped
1/4 cup canned, unsweetened coconut milk
1 large garlic clove, peeled
2 tsp chopped jalapeno
2 mahi-mahi fillets (or any white fish)

1.  Add first five ingredients to food processor and puree.
2.  Sprinkle fish with salt, pepper and cumin.
3.  Heat oil in medium skillet.  Add fish and cook for about 5 minutes each side.
4.  Transfer to plates and top with chutney.

Vegetable Pancakes

This is a great side dish that I found on Joyful Abode.  You can use any vegetable that you can shred - carrots, zucchini, be creative!  They make you feel like you are eating a "starchy" side dish - very much a comfort food.

For 4 cakes you will need:
2 Tbsp coconut oil
3 eggs
3 Tbsp milk (or coconut milk)
1/4 tsp salt
1/2 tsp baking powder
3 Tbsp coconut flour
chopped green onions
shredded carrots, zucchini, broccoli slaw and/or any other veggies you can shred or cut into very small pieces

1.  Mix oil, eggs, milk, salt, baking powder and coconut flour together in a medium bowl.  Set aside. 
2.  In a skillet, warm a little coconut oil and add onions and vegetables.  Saute until the veggies are soft. 
3.  Add veggies to the egg mixture. 
4.  Heat more oil in skillet.  Drop the mixture by spoonfuls into the pan.  Flip when the edges start to brown.  Cook for a couple more minutes.  
5.  Serve with applesauce or sour cream if desired. 

We served these with Mahi and Cilantro Chutney and used the chutney as a sauce for the cakes - delicious!

Saturday, September 11, 2010

Paleo Crepes

My grandmother passed down her crepe recipe from her grandmother.  We all know how to make it by heart.  Alas, they are full of flour and sugar.  I found a good second on a website called Paleo-Zone.  They are a little thicker than I would like - I am used to paper-thin crepes.  But they taste great.  Another great alternative to eggs for breakfast.

For four crepes you will need:
2 Eggs
2 Tbsp melted coconut oil (heat on skillet before adding to bowl)
1 tsp agave nectar
2 Tbsp coconut flour
3 Tbsp coconut milk
2 Tbsp water
1 tsp vanilla
1/8 tsp salt

1.  Beat eggs and rest of ingredients in a medium bowl with a whisk.
2.  Heat a non-stick 8" skillet over medium heat.
3.  Add 1/4 cup (or even a little less) of the batter to the pan.  Cook until the edges are dry and brown.
4.  Flip with a COMPLETELY DRY spatula.  They tear very easily and if you can shake the skillet to loosen them and "wrist flip" them, even better.

The serving possibilities are endless - fill them with your favorite fruit, cream cheese, whip cream or whatever else you can think of.   The kids devoured them!

Paleo Zucchini Bread

I used to make zucchini bread for my kids and put it in their lunch boxes.  That was before.  And now that they are back in school they have been asking for it again.  So I took my sister's famous recipe and made it a healthier "cheat".  It does still have honey and agave nectar (better than the 1 cup of sugar the original recipe uses) and we replaced the flour with coconut flour.
I know coconut flour is very expensive, but you use a lot less than all purpose flour.  The original recipe called for 3 cups of flour.  This one uses 3/4 cup.  This is moist, the texture is like a great homemade bread, and we can eat it.  It's hard to wrap your mind around - it really does feel like you're eating the real thing.

For 1 loaf you will need:

8 eggs
1 cup canola oil
3 tsp agave nectar
1/2 cup honey
3/4 cup grated zucchini
2 tsp vanilla
3/4 cup coconut flour
1/2 tsp salt
1/4 tsp baking powder
5 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda

1.  Preheat oven to 325.  Grease a loaf pan.

2.  In a large bowl, beat eggs until they are light and frothy.  Mix in oil, agave nectar and honey.  Stir in zucchini and vanilla.

3.  In a separate smaller bowl, whisk all of the dry ingredients together.  Stir the dry ingredients into the egg mixture.

4.  Pour into loaf pan and bake 60 minutes or until dry in the middle with a toothpick.

Wednesday, August 25, 2010

Paleo Margarita Recipe ~ Yay!

I have tried a lot of paleo margarita recipes with club soda, and they have all resulted in sad faces in my kitchen.  But tonight!  Tonight I found THE BEST RECIPE on  I used less tequila than the recipe calls for because I'm a light weight.   If you like margaritas, you have to try this:

For 1 serving you will need:

4 Tbsp tequila
2 Tbsp lime juice
2 Tbsp water
2 Tbsp agave nectar

Thursday, August 5, 2010

Obesity, Health Problems + The Food Other People Eat

Warning:  Despite this being a recipe blog, I am about to post an opinion.  If you don't want to read it, come back later.

Did you see this article that was headlined in the news this week?  Obesity rates in the US are going up.  When I saw this on TV I wanted to throw something at it.  Really?  People in our country are getting fatter?  Even though there are more low fat options for every single thing they eat??  Doctors are telling them to cut the fat from their diets?  And they are getting fatter?  How is that even possible?

When I started eating a primal diet, my biggest sin was fast food.  I was never a big snacker and we didn't have a lot of snack food in the house.  I had to readjust to eat more meals at home and make them with real, fresh ingredients.  Not that big of a deal.

But I am also spending more time in the grocery store.  And after knowing what I now know about health and nutrition, looking at some of the food in the grocery store is like looking at offensive pornography.  I feel like my eyes have been opened and I'm the only one in the store who can see it.  There are more processed, low fat, diet, and junk foods in the stores than I could have ever imagined.  And I also imagine that there are a lot of people who eat this stuff.  Obesity rates in our country are going up because of the garbage in our stores.  That people are putting into their bodies.  OPEN YOUR EYES PEOPLE.  Learn about how your diet is affecting your health.  There is a direct correlation between the food you put in your mouth and your health.  And how you look.  If you feel like crap, take a look at what you just ate.  If this article isn't proof that low-fat, low-calorie diets aren't working for people, what else do they need?

I know that if you are reading this blog, you are probably already eating a cleaner diet.  But now that our country is headed toward universal health care, we should all be interested in what our neighbor over there is eating and the size of his waist line.  We may be paying for his health insurance before long.  Just sayin'.

Wednesday, July 28, 2010

Easy Mexican Chicken

This is SO easy and SO delicious - I'm really excited to share this with you.  It comes to us from CrossFit Peachtree - and it requires a crock pot.  It was cooking all day and all I could think of as I was smelling it was how great it would taste with tortilla chips.  But when we ate it, we didn't even miss them - this is amazingly delicious.

For four + servings you will need:

3 boneless, skinless chicken breasts
1 -24 oz jar of picante sauce (we like Pace and it is all natural)
1 bag of spinach
2 avocados
a handful a cilantro
2 limes
2 Tbsp olive oil

Step 1:
Cut the chicken into small pieces and place in crock pot.  Cover with entire jar of picante.  Cook on low for 6-8 hours.

Step 2:
Juice the limes.  Place spinach in a serving bowl.  Toss with cilantro, lime juice and olive oil.

Step 3:  Remove chicken from crock pot and shred with two forks.  Place back into crock pot and stir.

Place spinach on plates.  Top with sliced avocado.

Top with chicken mixture.  If you eat cheese, top with Mexican blend of cheeses.  Enjoy!

Wednesday, July 21, 2010

Chicken Club Wraps

This is so easy and delicious.  My favorite deli sandwich is the Club, and I have been known to go to the deli and dig all of the protein out of a Club and leave all of the bread on the plate.  Mmmm.   This recipe lets us eat the whole thing.

1 lb shredded chicken (recipe follows)
romaine lettuce leaves
shredded cheese (optional)

Simply place all ingredients on the lettuce and enjoy! My husband likes to top these with hot salsa.  

* To shred chicken breast - place chicken in sauce pan and cover with water.  Add a dash of garlic powder, onion powder and sea salt and let boil for 1/2 hour.  Drain and remove chicken from pan.  Place chicken on a plate and pull apart with two forks.  

Sunday, July 11, 2010

Waffles. No, Really.

These amazing things come to us from a great website called Eat the Cookie.  In her recipe she uses 2 Tbsp coconut flour and 4 Tbsp almond meal.  We can't use almond meal in our house because of a nut allergy, so we simply left the almond meal out - still delicious.  This recipe calls for agave nectar, which is a no-no on a primal diet.  Substitute 1 tsp honey.

I have a large Cuisinart waffle maker that makes 4 large waffles at a time.  This recipe makes 2 waffles - and they are very filling. Neither of my kids could finish 2 waffles.   Serving size is 1 waffle.  Trust me. This recipe has 300 calories and 14 grams of protein per serving.

We topped them with fruit.  Just pop some frozen blueberries out of the freezer and into a sauce pan.  Add a little lemon zest and let them stew while your waffles are cooking.  So good.

For 2 large waffles you will need:
3 medium eggs
1 tsp honey
1 Tbsp oil (canola or coconut) plus more to grease waffle maker
2 tsp vanilla extract
2 Tbsp coconut flour
4 Tbsp almond meal
1/2 tsp baking soda
1/4 tsp salt
pinch of cinnamon

1.  Rub waffle maker with oil and plug in
2.  Combine eggs, honey, oil, and vanilla
3.  Combine coconut flour, almond meal, baking soda, salt and cinnamon
4.  Mix dry ingredients into wet ingredients.  Let batter sit for 5 minutes.
5.  Pour into waffle maker and close lid.  Cook for 2 minutes and then check them - don't let them cook longer than 3 minutes - they will dry out.

Monday, June 21, 2010

Scallop, Orange + Cucumber Kabobs

This is a tasty recipe from Everyday Food.  It calls for 2 Tbsp of honey for the marinade.  2 Tbsp of honey contains 34 grams of carbs but split among 4 servings - so that's really only 8g per serving.   The ginger in this recipe is for flavor when cooking and unless you are very adventurous, should be discarded before eating.
Kabobs are great with either metal or wooden skewers.  If using wood, they must be soaked in water for 30 minutes before using.
photo belongs to

For 4 servings you will need:
Olive oil for the grill
2 Tbsp honey
1/2 navel orange, halved and cut into 1/2" wedges, plus the juice from the other half of the orange
8 very thin slices peeled fresh ginger
1/2 cucumber, halved lengthwise and cut into 1/2" slices
1 lb large sea scallops
Coarse sea salt and ground pepper

1.  Heat grill to medium  - clean and lightly oil grates.  In a small bowl combine honey and orange juice.

2.  Thread oranges (through the skin), ginger, cucumber, and scallops on to the skewers, beginning and ending with oranges.   Season with salt and pepper.

3.  Grill kabobs until the scallops are cooked through, 4-6 minutes, turning and basting with honey mixture half way through.

Thursday, June 17, 2010


This is so quick and easy - we eat it at least once a week, if not more.  This can be done with lots of variation on the protein - ground beef, chicken, shrimp.  We happened to have ordered more beef from Slankers than God should allow, so we are eating beef tonight.

For four servings you will need:

Romaine lettuce leaves
1 Lb ground beef
Taco seasoning

Taco Toppings:
shredded cheese
anything else you like on your tacos

1.  Brown the beef (or chicken or shrimp) in a saute pan
2.  Drain any fat and add 1/4 cup water and taco seasoning to the pan and saute until sauce thickens a little and meat is well seasoned.
3.  Place meat on romaine leaf and top with taco toppings.

For shrimp we like to use white cheddar cheese and green peppers to top them.   Ole!

Wednesday, June 16, 2010

Primal Packing - Road Trip!

Remember how it used to be on road trips - stop at the first gas station and load the kids up with Doritos and cookies and anything else they can puppy-dog eye you into?  And for me - I LOVE CANDY.  Love.  Like sticky, sugary candy.  You know - milk duds and tangy taffy.  It's not a road trip without red ropes licorice.  LOVE the chewy sprees and gobstoppers.  It's a road trip - we don't eat this stuff all the time - why not splurge?

Well, we don't eat that stuff at all anymore.  (And I bet our road trip will be a lot calmer in the back seat!).  So I have prepared some snacks that we all love and that will (hopefully) keep us from falling into the convenience store trap.

Sunday, June 13, 2010

Carne Asada

I should have been born Mexican.  I really could eat Mexican food every day.  Now that we are primal eaters, it's just a little bit less fun - tortilla chips and really good salsa or guac and flour tortillas wrapped around burritos, or tacos, or quesadillas are some of the best tasting things in the WORLD.  But we can still eat Mexican food and this carne asada is one of my favorite things to order when we go out for Mexican.  It's perfect with a side of guacamole and hot salsa.   It needs to marinate for a couple of hours, so plan ahead.  

photo belongs to
For four servings you will need:
3 peeled garlic cloves
1/3 cup fresh cilantro
1/2 cup Mexican style lager beer (Corona works well)
grated zest of 1 lime
1/4 cup lime juice
1/4 cup canola oil
1/2 Tbsp chili powder
1 tsp ground cumin
1 tsp oregano
1/4 tsp ground red pepper
1/2 tsp salt
1 flank steak

1.  Place all ingredients (other than the steak) in a food processor to make the marinade.
2.  Marinate the steak in a ziplock bag for 2-24 hours, turning occasionally.  Remove from the fridge 1/2 hour before grilling and bring to room temperature.
3.  When the steak is grilled to your preferred temperature, let it sit on the cutting board for 3-5 minutes - if cut too soon it won't be as juicy.
4.  Turn the steak so that the long end is facing you and the direction of the muscle fibres is running horizontally.  Hold a carving knife 45 degrees to the meat and cut across the grain into thin slices.

Wednesday, June 9, 2010

Chicken Curry Clafouti

Have you tried the Blueberry Clafouti?  My family thinks it's missing something - the kids said it wasn't sweet - they wanted me to add SUGAR.  But we don't eat that.  My husband remedied it by adding, of course, tabasco.  He could eat that stuff on pancakes.  I think it needs more cinnamon.  If you have tried it or any variations - please let me know in comments. 

Last night we made the real recipe from Mark's Daily Apple with curry and chicken and it was DEVINE.  We will be making it again and again.  It's so quick and easy - perfect for busy nights when you don't want to stand in the kitchen for a long time.  

Sunday, June 6, 2010

Blueberry Clafouti - Primal At It's Finest

This morning Mark posted a recipe for Chicken Curry Clafouti.  I took the idea and ran with it.  This smelled so good while it was baking and it another great option for breakfast when you get tired of eggs.

For 8 servings you will need:

6 eggs
6 Tbsp butter, melted and cooled to room temp + 1 pat to grease the pan
3/4 cup cream, half & half, or coconut milk
2 tsp cinnamon
2 cup blueberries

1.  Preheat oven to 400 and butter a 10" pie pan
2.  Whisk together eggs, cream and butter until creamy and frothy
3.  Mix in cinnamon and pour into pie pan
4.  Add blueberries to pan
5.  Bake about 40 minutes or until top is golden and fluffy

Thursday, June 3, 2010

Coconut Oil in Your Eggs

Did you know that coconut oil makes your scrambled eggs really fluffy and light and buttery tasting?

And did you know that coconut oil benefits your hair, skin, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion, relief from kidney problems, heart disease, high blood pressure, diabetes, cancer, dental care and bone health?  It's a miracle oil.  I highly recommend it.

Friday, May 28, 2010

Primal Lobster Roll

Lobster rolls are usually served on big French rolls.  But we don't eat those.  So I adapted a recipe to be served in romaine leafs.  (Is there anything you can't serve in romaine?)  This recipe has to sit in the fridge for at least an hour before serving, so plan ahead.  Also, it doesn't make a huge portion - this is better for a light lunch or dinner - it's not a large meal.

For 2 servings you will need:

4 small (3-4oz) fresh or frozen lobster tails
1/3 cup finely chopped celery
1/3 cup paleo mayonnaise (recipe follows)
1 Tbsp lemon juice
4 slices of bacon
Romaine leaves

1.  Thaw lobster tails, if frozen.  In a large saucepan, cook lobster tails, uncovered, in enough salted boiling water to cover them, for 6-9 minutes or until shells turn bright red and meat is just tender.  Drain. To stop the cooking process, rinse with cold water.  Drain.  When cool enough to handle, remove and discard shells.  Coarsely chop meat.

2.  In a medium bowl, combine lobster meat, celery, mayo and lemon juice.  Cover: chill for 1 hour.

3.  Just before serving,  cook bacon.  Drain on paper towels.  To serve, spoon lobster mixture on romaine leaf.  Place bacon on top of lobster mixture.   Cover with another romaine leaf if desired.

Paleo Mayonnaise (from The Paleo Diet)

1 whole egg
1 Tbsp lemon juice
1/4 tsp dried mustard
1/2 cup olive oil
1/2 cup flaxseed oil

Put egg, lemon juice, and mustard in blender.  Blend for 3-5 seconds.  Continue blending and slowly add oils.  Blend until mayo is thick. Scrape into a storage container with a lid and refrigerate.  Mayo should keep for 5-7 days.

Monday, May 24, 2010

Grilled Chicken + Avocado & Oranges

We eat a LOT of grilled chicken.  This is a great way to get a little fat into your meal.

You will need:

Organic Italian salad dressing
3 boneless skinless chicken breasts (our kids still split 1 breast)
1 avocado
2 Tbsp fresh lime juice
1 orange, peeled, sectioned and cut into cubes
1 Tbsp snipped cilantro

1.  Place chicken breasts in a ziplock bag (gallon) and pour 1/4 of the bottle of Italian dressing into the bag. Let marinate for at least 1 hour to overnight.
2.  Preheat grill and grill chicken until done.
3.  While chicken is grilling, peel, core and chop the avocado and toss with lime juice quickly to prevent browning.  Add oranges and cilantro.  Serve on top of chicken.

Sunday, May 23, 2010

Shellfish Sunday - Broiled Scallops

Where I'm from in the midwest, people eat pot roast on Sundays.  We now live on the Gulf Coast and we always eat shellfish on Sundays.  Sometimes scallops, sometimes shrimp, on special occasions, crab legs.  It's our thing.  Tonight was broiled scallops.  This recipe came from the Live Primal Recipe collection.

For 4 servings you will need: 

1 pound sea scallops
2 Tbsp lime (can subtitute lemon) juice
2 Tbsp chopped cilantro
1 1/2 tsp olive oil
black pepper to taste

1.  Coat a shallow baking pan with olive oil.  
2.  Toss scallops in lime juice, cilantro, oil and pepper.  
3.  Arrange scallops in a single layer in pan.  
4.  Broil until scallops are opaque (about 2-3 minutes), flip scallops and continue to broil until they are cooked through (about 3-4 minutes).  

Sweet Veggie Side Dish

I think I orginally found this recipe on one of the CrossFit Central trainers' blogs, but now I can't find it so I'm not sure who it belongs to.  We make it all the time.  There's something about the combination of these veggies that is so fresh and sweet and tasty.

To make 4 servings you will need: 

1 cup sliced mushrooms
a handful of carrot slivers
1 red bell pepper, sliced
2 Tbsp olive oil
1 garlic clove, minced

1.  Add olive oil and garlic to pan and cook for about 1 minute
2.  Add mushrooms.  They will soak up the oil, that's ok
3.  Add carrots and red peppers.  Cook to desired softness - I like my peppers a little bit crispy so I don't cook them very long.  

Saturday, May 22, 2010

Primal Pancakes

I found this recipe at Comfy Belly.  They are made with coconut flour and topped with organic whipping cream and fresh berries.   We eat a LOT of eggs, so this was a nice break from eggs.  They don't exactly taste like what you get at IHOP, but the kids loved them.  And they really loved decorating them with the berries and cream.  We all agree that they would taste better with a nice organic maple syrup, or even if you add a little sugar to your whipping cream.  But that would not be primal, would it?

For 9 pancakes you will need: 

6 eggs
2 tsp coconut oil (can substitute olive oil)
1 tsp vanilla
2 tsp honey
1/2 tsp cinnamon
1 tsp baking powder
4 Tbsp coconut flour
fresh berries
heavy whipping cream

1.  Seperate the egg whites into a small bowl and save the yolks in your mixing bowl. 
2.  Whip the egg whites until you have stiff white peaks.  
3.  Add your wet ingredients into the bowl with the egg yolks and mix until just mixed.  Fold the egg whites into the bowl.  
4.  Add your dry ingredients to the wet ingredients and mix in until blended and frothy.  
5.  Heat your pan or griddle to medium high and pour batter with a 1/4 cup measuring spoon on to the pan.  Cook until the edges are dry.  Flip and cook the other side.  
6.  Whip your heavy whipping cream until peaks form.  Serve pancakes with fresh berries and whipping cream. 

Thursday, May 20, 2010

Mexican Meat-za

This recipe was found at Modern Paleo.    It's like pizza but with a meat crust.  We modified it a little because we don't eat onions  You can add them to your crust if you wish to have smelly breath all night.  It was super easy to make, but our kids were not very keen on trying this because it doesn't look like anything they have ever eaten before.  They picked at a little but weren't sold on it.  It tastes a lot like a burrito without the tortilla - delicious.  We will definitely be making this again - you know what they say, kids have to try something 10 times before you can be sure they don't like it.  
Sorry - we were so excited to try it I forgot to take a picture until too late!

Loaded up with shredded lettuce, guacamole and fresh chopped jalapenos.  
For four servings you will need: 

2 lbs of ground beef 
2 eggs, beaten
1/2 cup parmesan cheese
1 garlic clove, minced
1 package taco seasoning

shredded cheese (we used Mexican blend) 
shredded iceberg lettuce
black olives
sour cream 

1.  Preheat oven to 450.  
2.  Combine ground beef, eggs, parmesan cheese, garlic and taco seasoning.  
3.  Grease a 9x13 pan with butter and spread out the crust, making a ridge around the edge to hold the toppings (try not to have any gaps in the crust - cover pan completely)
4.  Bake the crust for 15 minutes (it may shrink from the edges a bit).  Remove and set the oven to broil. 
5.  Drain off the fat and cover with salsa, cheese, and olives if you prefer them.  
6.  Broil until bubbly and slightly browned. 

Serve with the toppings - kids love to top their own!  Ole!

Coconut Chicken

The kids loved this one.  I found this in the book of recipes and fuels.  I forgot to take a picture but it looked like this:
photo from

For four servings you will need: 

about 1 pound of chicken breast cut into strips (tenderloins)
sea salt
2 eggs
coconut flour
dried unsweetened coconut flakes
coconut oil

1.  Season chicken pieces with salt and pepper.  
2.  Dunk chicken in egg bath and then dredge in coconut flour
3.  Dunk chicken in egg again and then roll in coconut flakes
4.  Cook in coconut oil on stove top until brown and cooked through.  

Post Edit:  I feel like I need to come clean about something.  When I went into Whole Foods to buy coconut flour, I found finely shredded organic coconut for baking in the baking aisle - but did not see coconut flour.  So that is what I used to bread this chicken.  And it was delicious and made a really nice "breading" - and it's a LOT cheaper than coconut flour, which I have since found at a local health food store.  

Sizzling Shrimp

For four servings you will need:

2 Tbsp olive oil
1 pound large shrimp, peeled and deveined
1 red bell pepper, seeded and cut into thin strips
1 jalapeno pepper, seeded and cut into thin strips (can substitute green bell)
1 garlic clove, minced
1/2 tsp cumin
salt and pepper to taste

1.  Heat oil in wok or large skillet over high heat.
2.  Add shrimp and stir constantly for 3 minutes.
3.  Add peppers and continue cooking until shrimp are cooked through, about 3 minutes
4.  Add garlic, cumin, salt and pepper and stir to combine.

We serve this with steamed garlic drizzled with olive oil and a little lemon juice.