Posts for Nutritional Information

http://paleomama.com/

Some of you are familiar with this site already, but it is a great resource for recipes. If you haven’t seen it in a while, check it out, Many new recipes. I am so making dates stuffed with almond butter and wrapped in bacon! How can that not be great?

Have fun trying all these great new things!

Threw this together this morning and was very happy with it. I don’t measure but the amounts will be close, use your inner chef.

DARK LORD OF PALEOTOPIA’S TROPICAL DELIGHT

1 C Pineapple (Don’t add juice)
1/4 C Coconut (Unsweetened)
1/3 ea Banana (Sliced)
2 T Toasted Pecans (Heat in saute pan on Med for a few minutes)
2-4 ea Macadamia Nuts (Grated)

1. Blend Pineapple and Coconut in food processor or blender (It will be bit thick).
2. Put in bowl.
3. Place sliced bananas on top.
4. Grate Macadamia nuts on top of bananas
5. Top with Toasted Pecans. Toasting the pecans makes a big difference in texture and flavor, it’s worth the couple extra minutes.

I wouldn’t have it by itself, a bit high in sugars. But as a dessert with a full meal it would be Paleorific.

May the Dark Force be with you.

Check the chicken broth for sodium, msg and other such stuff.
Skip the added salt.
Looks yummy.

I do not usually do much measuring when I cook, so my “recipes” will be guessipes.

Homemade Salsa:

4-6 ripe tomatos
1/2 onion
1/4 green pepper
1 jalapeno, skin only (or more if you like more spicy)
1 lemon, juice only
2-4 cloves of garlic, pressed
Bunch of cilantro

Chop everything really well or use a food processor. Best when sits awhile. This is really yummy with eggs and avacado. After these first six weeks, you can add a little salt as well.

One of my favorites for dessert is baked apples with walnuts.

pre-heat oven to 350
peel and core apples then slice into small pieces
sprinkle with cinnamon
saute lightly in coconut oil
put in baking dish with lid and bake until apples are tender
I add the walnuts after so not to change the composition…raw nuts are better

Ground mustard seed is a nice substitute for vinegar based mustard. It is quite yummy in scrambled eggs with sauteed tomato, red onion and dill.

TOTALLY ROCKIN’ GOOD PALEO MEATLOAF! YUM.

Sauce for the top:
1 14 oz can crushed tomatoes
1 Tbsp Olive Oil
2 heaping tsp minced garlic
1 bay leaf
1 Tbsp Italian Seasoning
1/2 tsp Black Pepper

There is a small amount of salt in the canned tomatoes but don’t worry, it’s the only salt in the recipe. 🙂

In a small sauce pan with lid, sautee Garlic in Olive Oil (med. heat) for one minute. Add Pepper and Italian Seasoning and mix well with garlic. Pour in the Tomatoes and add the Bay leaf. Bring to a boil. Reduce heat to simmer. Simmer covered for 2 hours. (If you don’t have two hours, oh well, but this really intensifies the yummy flavor)

Meatloaf: Preheat your oven to 375 degrees!

1/2 cup shredded carrot
1/2 medium sized tomato (chopped fine)
1/2 cup sauteed spinach leaves (chopped) *cooks down, start with 2 to 3 cups fresh leaves
1 medium yellow onion (chopped fine)
1 Tbsp Minced Garlic
1 Cup Almond Meal (make this with raw almonds by pulsing with blade in food processor)
1 Red Bell Pepper (chopped fine)
1 Tbsp Italian Seasoning
1/4 tsp cayenne
2 lbs grass fed/grass finished ground beef
2 Eggs

Combine all ingredients except beef and eggs. Mix them very, very well and then add the beef.
Mix very, very well again. Now add the eggs. This mixing is best done by hand for consistency’s sake. (If you can stand the squishy feeling) Shape it into a loaf. I bake mine in a 10 x 14 inch baking pan so the loaf ends up about 3 inches thick. This seems a good thickness for baking time purposes.

Bake meatloaf covered at 375 degrees for 30 minutes. Take out and pour sauce over the top. Bake (still at 375) uncovered for 30 to 45 minutes. Checking at 30 minutes to see how it’s coming along. Some like it medium rare!

* will bake a little quicker if your meat is room temperature when it heads into the oven.

Enjoy! This is totally yummy and, if you have a problem with meatloaf, you can always make
meat balls instead. (Just don’t bake ’em so long)

Funny, I was thinking the same thing last night. So….I do! I do! Ooh, pick me! I can add in some fine photos, too, and I nominate Angie to be my editor! Bring on the info! I am so ready.

You go Pacie! Stop by the store and I’ll give you goods on making the Paleo Cookbook. Awesome!

Made the baked almond butter stuffed dates wrapped in bacon from the website
http://paleomama.com/
Super yummy. Rich, delicious, sweet & salty at the same time. Very, very easy to make. They took about 10 minutes to prepare and 20 to bake. On a scale of one to ten? Ten! Totally.

Let me also say that the extra virgin coconut oil is awesome! It smells and tastes so yummy! Great on your hair and skin and in the kitchen.

Flax Seed Crackers
These are easy to make and great for dipping in Guacamole. Their crispiness also makes them a great salad topping.

1 Cup Flax Seeds soaked for 6 hours
2 Cups Shredded Carrot (Set one cup aside)
1 Cup Roughly Chopped Cilantro (Packed)
1/4 medium Yellow Onion (Chopped)
1/2 cup Roasted Green Chiles (Fresh is best but canned without preservatives is fine)
1/2 tsp Garlic (minced)
6 Tbsp fresh salsa *
1/2 tsp salt (optional)

Soak Flax Seeds in water for 6 hours before you begin.

Puree Chiles in food processor with Salsa.
Add 1/2 the Shredded Carrots, Cilantro, Onion, & Garlic into the puree.
Pulse in food processor until the veggies are minced, but not too long. You don’t want the mixture to be like a paste, just make the veggies small enough that they blend well and won’t be too chunky in the crackers (This helps with drying time)

Drain any excess water off the Flax seeds, but don’t rinse. They will have a different, stickier consistency now and that’s good.

Pour veggie mixture from processor into large mixing bowl. Add flax seeds, salt, the remaining shredded carrots and blend well.

Spread thin on dehydrator sheets and dry until crispy. Every dehydrator is different but it takes about 14 hours in mine if I keep the temp under 120 to preserve the healthy live enzymes in the veggies.

*The fresh Salsa Recipe Faith Posted above is perfect for this recipe, just leave out the cilantro…unless you really, really, really like cilantro. 🙂

Bib lettuce (AKA Boston Bib) works great as a “shell” for tacos or a “bun” for burgers or a wrap for eggrolls. We had pulled pork tacos yesterday and they were awesome. Hint: Cook the meat until it is a little crispy and it will sound and feel like you are biting into a taco shell.

Another discovery, sprinkle some almond meal on your baked fruit, it gives it a cobbler topping feel/taste. Roasted nuts seem to be of less nutritional value so just warm up for a short time or sprinkle on when you pull it out of the oven if it concerns you. I can’t find any info on roasted nuts vs unroasted nuts in regards to nutritional value so if anyone comes across some, pass it on.

I’m off to club an animal for dinner.

Captain Caveman…here is the long answer to your question about raw vs. roasted nuts and nutritional value. This is an excerpt from a book called Living Foods for Optimum Health which does not encourage meat eating but does have a WEALTH of valuable information about the nutritional values of nuts, seeds and greens. This book is well worth a read even for meat eaters.

” Enzymes are particularly sensitive to the molecular destruction of cooking. Unfortunately, each of us is given only a limited supply of enzyme energy at birth that must work to keep every body system in working order throughout our lifetime. The only back-up source comes from the food we eat, but cooking food above 118 degrees kills enzymes. So what happens if you make some big enzyme withdraws when you catch a virus, do something physically strenuous (that’s us), face an emotional crisis, breathe unclean air, get extremely angry (alan) and then eat cooked or processed foods? The balance of your enzyme count drops low, is not replenished, and your body faces enzyme bankruptcy.
When this happens your body puts out an emergency call to enzymes throughout the body. The body will rob enzymes from glands, muscles, nerves and blood to help in the demanding digestive process. Eventually there becomes a deficiency of enzymes in those body systems and, many scientists throughout the world believe, this is the true cause of disease. According to medical research compiled by the pioneering enzymologist Dr. Edward Howell, enzyme shortages are commonly seen in a number of chronic illnesses such as allergies, skin disorders, obesity, & heart disease as well as rapid aging and certain types of cancer.
The healing power of enzymes is absolute and proven. Almost every regulatory system in the body depends on enzymes and suffers by their depletion: coagulation, wound healing, cell and tissue (muscle) regeneration, just to name a few.
Few withdraws and large deposits are key to becoming richly supplied with metabolic enzymes that are responsible for building, cleansing and healing the body.”

Raw nuts are rich in enzymes. Roasted nuts have none. It would seem that raw nuts are mo-betta. 🙂

OK, stick with me here because the next part is brief, but even more interesting in regards to what we are doing with the Paleo Challenge.

“A living foods diet (meaning uncooked fruits,veggies, nuts and seeds) increases selective capacity in the cells by increasing the electrical potential between tissue cells and capillary cells.Living food significantly improves the intra/extra-cellular excretion of toxins and absorption of nutrients(and water). Dr. Eppinger and his colleagues found that living foods were the only kind of food that could restore the microelectrical potential of tissues once their electrical potential had been weakened.”

This concept correlates directly with some of the numbers on the reports we received from Jason. With this in mind, it seems a good idea to take as many fruits, veggies, nuts and seeds as you can in their raw form.

Guacamole Devils

Hard boiled eggs. Cut in half and put yolks in a bowl. Mash up with avacado. (I made about 10 eggs and used two avacados.) Add garlic powder (not garlic salt) and a few spoonfuls of homemade salsa. Top with crispy, cruncy bacon bits!

You can make a bunch of hard boiled eggs at once and put in the refrigerator to have for a quick protein snack. You can add them to a salad, tuna fish, eat plain, or make a quick guac devil for a snack!

We made a variation of these (simply because we didn’t have all of the ingredients listed).

Oh. man. They are amazing.

http://www.marksdailyapple.com/cocoa-and-coconut-snacks/

in the comments section below, there are a few interesting looking variations on the theme. some to be enjoyed once the challenge is over….some not. Enjoy!

Seafood Scampi
1lb Shrimp
1lb Scallops
2 cloves garlic
olive oil to coat pan (2 Tblsp)
1/4 white wine (optional)
1 cup organic low sodium chicken broth
1 onion
1 red bell pepper
1 bag baby spinach
1 roasted spaghetti squash

Sautee your garlic onion, and pepper in olive oil until tender. Add wine and cook for 8 minutes. Add chicken broth and shrimp and scallops. Cook for about 5 to 10 minutes until shellfish is cooked thru. Add spinach and cook for another 3 to 4 minutes. Serve over spaghetti squash. Yum yum.

As you all know, my recipes are guessipes. But after many requests, I have attempted to measure.

Trail treats
12 dates finely chopped
1 cup coconut finely chopped
1/2-1 cup raw nuts, roughly broken
1/4-1/2 cup mini dark choc chips
1/2 of the small jar of almond butter, or 3 heaping spoonfuls
cinnamon
Mix all of the above together. Shape heaping spoonful into a roll. Roll in more finely chopped coconut. Wrap in alum foil and put in fridge. Rolling in the coconut makes them easier to pick up and not so sticky! Makes a great trail treat! Eat with some jerky, a hard boiled egg, or a piece of lunchmeat for protein. Above made 12 for me.