From The Paleo Solution by Robb Wolf
4 oz almonds (about 80-100 almonds)
2 tbsp olive oil
1 cup chopped onion
2/3 cup chopped celery
1/2 cup chopped mushrooms
1 (5 oz) can water chestnuts
2 tbsp soy sauce (wheat free!)
sea salt and fresh group pepper to taste
1/2 cup of chicken broth
Saute the almonds in the olive oil, using a saucepan over medium heat. Once the almonds begin to brown slightly (don't let them burn!), remove them from the pan and set them aside.
Next, add the onion and celery, then saute until soft. Add the mushrooms, cooking for 3 minutes longer. Return the almonds, then add all of the remaining ingredients. Mix well, cook until hot. Serve onver shredded chicken, or other meat of your choice.
Paleo Pancakes- 1 ripe banana
- 1 egg
- heaping spoonful of almond butter, sunflower butter, or a combination of both
- 1/4 tsp vanilla extract
- 1/4-1/2 tsp cinnamon
Mash the banana and then add egg and beat. Add the nut butter and mix well. Add in the vanilla and cinnamon and mix some more! Pour about a silver dollar size amount of batter in a pan on low heat. When the bottom is set (about 3 minutes) flip pancake and continue cooking until done. The cooking takes a while, but it is worth it!
Grain-Free Chocolate Chip Cookies3 cups almond flour
1/2 cup coconut oil, melted
1/2 cup raw honey
2 large eggs
1 tsp baking soda
1 tsp sea salt
1 tsp vanilla extract
1 1/2 cups chocolate chips
Preheat oven to 375 degrees F. Mix dry ingredients. In separate bowl, mix eggs, honey and vanilla. Add wet mixture to dry mixture and stir. Then add the melted coconut oil. Add chocolate chips. Drop by rounded teaspoon onto greased cookie sheet. Bake 8 to 10 minutes.
Note: Next time, we will add less flour and perhaps an extra egg.
Paleo Pumpkin Muffins
- 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
Preheat oven to 350 degrees F. Grease muffin tins with coconut oil or if using muffin cups, add 1/2 tsp coconut oil to batter. Mix all ingredients and pour evenly into tins. Bake for 25 minutes. Sprinkle almonds on top immediately after taking them out of the oven.
Oven Roasted Fresh Tomato Sauce (Adapted from here)
Quarter 5 tomatoes and place in a 9 x 13 inch pan. Chop an onion into quarters and add to pan. Mince three cloves of garlic and add to pan. Finely chop two jalapeño peppers and add to pan. Stir in 1/2 cup of olive oil. Finally, add whatever spices you desire. We added basil, parsley and oregeno.
Give the whole mess another stir and then stick it in the oven. Bake at 350 degrees F for 1 1/2 hours, stirring every 30 minutes.
After it is baked, we poured everything into our blender and pureed it. Then we added one can of tomato sauce. Delicious!!
Easy Chicken Curry
From The Paleo Solution by Robb Wolf
1/2 cup chopped onion
1 tbsp olive oil
1 diced chicken breast
1/4 cup curry sauce
1/4 cup cashews (we left these out!)
2 cups chopped spinach
Saute the onion in the olive oil until translucent. Add chicken, heat until cooked through. Add the curry sauce and cashews, continue heating for 3-4 minutes. (We added half a bag of frozen veggies and simmered for 7 more minutes.) Remove from heat, stir in the spinach.
Western Omelet
From The Paleo Solution by Robb Wolf
6 eggs
Olive oil
1/3 cup chopped onion
1/3 cup chopped bell peppers
1/2 cup chopped tomato
1 cup spinach
4 oz diced ham
sea salt and black pepper to taste
Crack all of the eggs into a bowl, beat well. Pour half of the eggs into a nonstick skillet coated with a dash of olive oil. Cook over medium. When the eggs have begun to set, add half the chopped veggies and ham to one side of the eggs. Using an spatula, fold the empty half over the ham and veggies. Cook for 1-2 minutes longer, season with salt and pepper, then serve. Repeat the process with the remaining ingredients.
TACO SALAD
Quarter 5 tomatoes and place in a 9 x 13 inch pan. Chop an onion into quarters and add to pan. Mince three cloves of garlic and add to pan. Finely chop two jalapeño peppers and add to pan. Stir in 1/2 cup of olive oil. Finally, add whatever spices you desire. We added basil, parsley and oregeno. Give the whole mess another stir and then stick it in the oven. Bake at 350 degrees F for 1 1/2 hours, stirring every 30 minutes.
After it is baked, we poured everything into our blender and pureed it. Then we added one can of tomato sauce. Delicious!!
From The Paleo Solution by Robb Wolf
1/2 cup chopped onion
1 tbsp olive oil
1 diced chicken breast
1/4 cup curry sauce
1/4 cup cashews (we left these out!)
2 cups chopped spinach
Saute the onion in the olive oil until translucent. Add chicken, heat until cooked through. Add the curry sauce and cashews, continue heating for 3-4 minutes. (We added half a bag of frozen veggies and simmered for 7 more minutes.) Remove from heat, stir in the spinach.
Western Omelet
From The Paleo Solution by Robb Wolf
6 eggs
Olive oil
1/3 cup chopped onion
1/3 cup chopped bell peppers
1/2 cup chopped tomato
1 cup spinach
4 oz diced ham
sea salt and black pepper to taste
Crack all of the eggs into a bowl, beat well. Pour half of the eggs into a nonstick skillet coated with a dash of olive oil. Cook over medium. When the eggs have begun to set, add half the chopped veggies and ham to one side of the eggs. Using an spatula, fold the empty half over the ham and veggies. Cook for 1-2 minutes longer, season with salt and pepper, then serve. Repeat the process with the remaining ingredients.
TACO SALAD
- 1 lb lean ground beef or turkey
- 2 Tbs chili powder
- 1 tsp garlic salt
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp sea salt
- 3/4 cup water
- 1/2 yellow onion, diced
- 1 medium tomato, diced
- 3 romaine hearts
- 1 can black olives, sliced
- 1 avocado
- fresh cilantro
- 1 small jar of salsa
- Heat medium skillet over medium-high heat. Add beef or turkey and onion to pan. Cook for about 10 minutes, or until browned.
- Add chili powder, garlic salt, cumin, oregano, sea salt and water, and let simmer for 5 minutes more.
- Meanwhile, wash lettuce and tear onto two plates (save some for leftovers).
- Top with meat, sliced avocado, black olives, tomatoes, cilantro and salsa.
We would recommend omitting the cilantro. It smells weird.
