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: 


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


"Toppings" 
salsa
shredded cheese (we used Mexican blend) 
shredded iceberg lettuce
black olives
guacamole
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 liveprimal.com book of recipes and fuels.  I forgot to take a picture but it looked like this:
photo from shop.leagalseafoods.com

For four servings you will need: 

Ingredients: 
about 1 pound of chicken breast cut into strips (tenderloins)
sea salt
pepper
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:


Ingredients:
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.