Wednesday, June 29, 2011 by Craig
Ingredients:
1 Large Eggplant
2 Cans Crushed Tomatoes
2 lbs Ground Bison or Beef
1 Large Yellow Onion
2 Cups Almond Flour
Garlic Powder
Fresh Oregano
Salt
Pepper
Directions:
1. Begin by chopping the onion and sauteing on medium heat until translucent.
2. In a separate pan, begin cooking your meat. We are looking to keep this loose so be sure to mix it while it cooks.
3. Add 2 cans of crushed tomatoes to the onions, along with garlic powder, salt, pepper, and fresh oregano. Lower heat to medium low.
4. Peel and slice eggplant into thin strips.
5. Layer the bottom of a 2 inch deep pyrex baking dish with our eggplant strips.
6. Add a thin layer of sauce on top of the eggplant.
7. Next layer more eggplant (perpendicular to the first) on top of the sauce.
8. Add Meat and almond flour to the remainder of the sauce and layer on top of the second eggplant later.
9. Repeat for 1 final layer and bake at 350 for 45 minutes.
Sunday, March 20, 2011 by Craig
Ingredients:
Watermelon
Cantaloupe
Strawberries
Lemon
*coconut milk
*Other fruit
*Optional Ingredients
Directions:
1. Blend fruit together in a food processor and pour into Ice tray.
2. Place in freezer and allow to thicken.
3. Insert toothpicks into the semi soft mixture and allow to completely freeze
Sunday, February 13, 2011 by Bennett
When I started the Paleo lifestyle, it meant giving up some foods that were near and dear to my heart. Being Armenian, our cuisine is heavily influence by Greek and Mediterranean Dishes. One classic example is Moussaka, more affectionately known as ‘Greek’ Lasagna. The traditional dish uses a flour crust; however, this dish has been made mostly paleo, enough to call it primal. The crust does include Greek yogurt, which depending on how strict you are make take it out of your ‘paleo’ classification.
Here is what you need (aka Ingredients)
Layers
1 – Large Eggplant
2 – Large Zucchinis
Meat Sauce
1lb – Ground Lamb or Beef (its Greek, use Lamb)
1 – Large Yellow Onion
1 – Bell Red Pepper
2 – Cloves of Garlic
1 Tbsp – Herbs de Provence
1 15oz. Can – Crushed Red Tomatoes
Salt to Taste
Pepper to Taste
Crust
2 Tbsp – Olive Oil
2 Tbsp – Almond Flour
2 Cups – Greek Yogurt
3 Eggs – Beaten
1 Tsp – Nutmeg
Directions
#1 Slice the Eggplant (1/4″ thick)
#2 Add Salt to the Eggplant and place in colander for 1 hour to drain excess water
#3 Slice Zuccini (1/8″ lengthwise)
#4 Fry the Zucchini and Eggplant in Olive Oil and Set aside to dry
#5 Saute the onions and peppers in olive oil. Add garlic
#6 Add ground lamb until mostly brown
#7 After 5-10 minutes or until the onions are translucent, add crushed red tomatoes
#8 Simmer at low heat for 10-15 minutes
#9 Now layer a casserole dish with zucchini at the bottom, then meat sauce, then eggplant, then meat sauce
#10 Prepare crush by add ingredients together start with almond flour and oil, then yogurt and finally the eggs (prepare in low heat to get it to blend)
#11 Bake at 350 degrees for 1 hour
#12 Let is cool for 15-20 minutes before serving
Now you too can enjoy a Primal and Cultural Meal!
Friday, February 11, 2011 by Craig
Ingredients
1 Head of Cauliflower
2 Slices of Bacon
1 Red Onion
2 Cloves Garlic
1 Egg
Salt and Pepper to Taste
Directions
#1 Heat a medium sized pan with olive oil
#2 Add 2 Slices chopped bacon
#3 Add onions and garlic and saute for 2-3 minutes
#4 Add 1 Head of Cauliflower (Food Processed until it resembles rice)
#5 Saute combination for 3-4 minutes
#6 Add 1 egg and cook for additional 2 minutes
#7 Serve and Enjoy!
Sunday, February 6, 2011 by Bennett
Have some sweet potatoes in the pantry? Need something to spice them up.
Spicy Sweet Potato Fries
3-4 Sweet Potatoes
1-Tbsp Olive Oil
1-Tsp Sea Salt
1-Tsp Cracked Black Pepper
1-Tsp Chili Powder
1) Preheat oven to 425 degrees
2) Cut Sweet Potatoes into frie sized pieces
3) Place cut pieces onto baking sheet with foil
4) Drizzle on Olive oil and add seasonings
5) Bake for 20-25 minutes or until the potato starts to brown
Garlic Aioli
3 – Garlic Cloves
1- Egg
1/2 Cup Olive Oil
1 – Tbsp Fresh Parsely
1 – Tbsp Fresh Squeeze Lemon Juice
1 – Tsp Seat Salt
2 – Turns of Fresh Black Pepper
Mix ingredients in a food processor and pulse until you have a thick emulsion
Chipotle
1-Cup Pine nuts soaked in water and drained
2-Tbsp Olive Oil
1 – Lemon (use for juice)
1 – Garlic Clove
1/4 Cup Water
1/2 Cup Young Coconut Flesh (optional)
1-2 Tbsp – Chipotle Seasoning
Mix ingredients in a food processor and pulse until you have a thick emulsion
