Sunday, July 18, 2010 by Craig
“If your spending less than an hour a day on food you seriously need to rethink your priorities.” -Robb Wolf
That said, many of you find it difficult to find the time to plan out healthy meals. This is especially difficult in the morning. Here are some recipes to help you in your quest for healthy meals.
1. “Eggs with mushrooms and Pine Nuts”
Ingredients:
3 eggs
2tbs chives, finely chopped
1cup sliced mushrooms
1tbs olive oil
1tbs pine nuts
Salt and pepper
2. “Raisin Omelet”
Ingredients:
2tbs raisins
3 eggs
Dash ground cinnamon
Dash ground all spice
Dash nutmeg
Directions:
Boil raisins in some water for 1 minute. Drain well. In a bowl, beat together eggs, cinnamon, all spice and nutmeg. Stir in raisins. Heat a frying pan lined with baking paper. Pour the beaten eggs onto the baking paper. When the bottom of the eggs have cooked, turn the mixture over by placing another sheet of baking paper to the side and flipping and eggs onto it, then transfer it onto the heated frying pan and cook for another 2-3 minutes, or until browned on the bottom.
3. “Paleo Cereal”
This makes a great pre-work out breakfast, snack or dessert.
Ingredients:
1/2 apple diced
1/4 cup chopped nuts. (I like walnuts and almonds)
2 dates chopped
1/4 cup blueberries
Directions:
Put all ingredients in bowl, sprinkle with cinnamon and cover with coconut milk or almond milk.
4. “Scrambled Eggs with Chives”
Ingredients:
3 eggs
2tbs chopped chives
Salt and pepper
1tsp Olive
Coconut Oil
Directions:
Place oil in a frying pan on medium heat, fry onions for 3-4min or until slightly browned, remove from pan. Whisk eggs in a bowl then place in the frying pan, stirring continuously. When eggs have almost cooked through, add the chives and continue cooking for another 1min, or until eggs are cooked through. Serve right away.
5. “Bacon”
Bacon
6. Coconut Milk Smoothie
7. Paleo Apple Muffins
Ingredients:
2 1/4 cups almond meal
4 omega 3 enriched eggs
1 organic apple finely chopped
1 very ripe banana
1/4 cup coconut oil
1/3 cup water
1/2 tsp baking soda
1 heaping tbsp cinnamon
Directions:
Pre heat oven to 350. Peel the banana and using a fork, mash the bananna in the bottom of a large mixing bowl. Using a hand held chopper if you have one, finely chop the apple, and add to the bowl. Add all other ingredients and mix by hand. The batter will not be super thick, but more like a cake batter. Using a bit more coconut oil, grease a muffin tin. Fill the tins about 3/4 of the way full. Bake for 15-17 minutes. You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean. Serve hot out of the oven with some ghee melted on top, accompanied by eggs over-easy, and hot black coffee. If you eat them all at once, don’t blame me… Makes approximately 16 muffins.
8. Leftovers from dinner
If you are like me and cook most of you meals, you will typically have leftovers. This can make for a easy, delicious, 2-3 minute breakfast. Simply throw dinner into the microwave for 2 minutes and enjoy.
Sunday, July 18, 2010 by Craig
Ingredients:
For the chimichurri sauce:
1 cup packed fresh parsley leaves
5 medium cloves of garlic, peeled
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup red onion, finely minced
1 teaspoon salt
1/4 teaspoon red pepper flakes
For the steak:
2 pounds flank steak
Salt and freshly ground black pepper to taste
Directions
1. Process parsley and garlic in a food processor until chopped fine, about 20 one-second pulses. Transfer to medium bowl and whisk in remaining sauce ingredients until thoroughly blended.
2. Butterfly flank steak by slicing it horizontally with the grain, half of the thickness of the steak, stopping about one inch from the edge of the meat.
3. Open the steak and completely cover with chimichurri sauce. Roll the steak into a cylinder so the grain of the meat runs the length of the roll. Tie the steak closed tightly using butchers twine, with one tie about every inch along the length of the roll. Season the outside of the steak with salt and pepper to taste.
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Grill steak to desired doneness–until an instant read thermometer reads 140°F when inserted into the middle of the roll for medium–turning four times during cooking to evenly brown the outside. Remove from grill and let rest for 10 minutes. Slice between the pieces of twine, then remove the twine from each slice, and serve.
Chimichurri sauce from Cooks Illustrated
Sunday, June 20, 2010 by Bennett
Paleo Scrambled Eggs with Pine Nuts and Mushrooms
Ingredients
3 eggs
2tbs chives, finely chopped
1cup sliced mushrooms
1tbs oil
1tbs pine nuts
Salt and pepper
Directions
1) Place oil in a frying pan on medium heat, fry onions for 3-4min or until slightly browned, remove from pan.
2) Whisk eggs in a bowl then place in the frying pan, stirring continuously.
3) When eggs have almost cooked through, add the chives and continue cooking for a further 1 min, or until eggs are cooked through.
4) Add salt and pepper to taste.
5) Remove from heat and stir in mushrooms before serving.
Saturday, June 12, 2010 by Craig
Ingredients:
4-8 Lamb Chops
Pepper
2 tbs Olive Oil
1 Onion, finely chopped
1 Garlic Clove, finely chopped
14 oz Canned Tomatoes, diced
9 oz Zucchini, sliced
2 Tbs Chopped Fresh Thyme
Salt
Directions:
1. Season the lamb chops with pepper. Heat the oil in a large flame proof casserole dish or dutch oven, add the onion and garlic and fry for 5 minutes or until softened.
2. Add the lamb chops and fry until brown on both sides.
3. Add tomatoes with zucchini thyme and salt.
4. Bring to a boil and then simmer for 30-45 minutes, stirring occasionally and turning the chops once during cooking, until the lamb and zucchini are tender. If necessary, add a little water during cooking if the sauce becomes too thick.
5. Serve hot.
“Serves 4″
recipe taken from “Steaks, Chops, Ribs and Roasts”
Sunday, June 6, 2010 by Bennett
Ingredients:
1 Cup Smooth Almond Butter
2 Whole Egg
1/2 Cup Honey
1/2 Cup Coconut Oil
1 Cup Almond Flour
1/2 Cup Coconut Flour
1/2 Cup Dried Cranberries
1/4 Cup Cocoa Powder
1/2 Cup Carob Nips
1/2 Cup Unsweetened Coconut
1/2 Cup Dark Chocolate Chips (Optional)
Directions
1) Preheat Oven to 350 degrees and Greased 13″x9″ Pan (grease with coconut oil)
2) Mix Almond Butter, Eggs, Honey, and Oil first
3) Mix in flour, cocoa powder, fruit, and coconut
4) Pour Mixture into pan
5) Bake for 9-11 minutes
These are the same bars that we have made for the Saturday Morning Classes. Please not that I usually don’t use measuring cups when I make this recipe. Add dry ingredients as needed if the mixture appears to runny!
