Nutrition

OMELET WITH CREAM CHEESE AND MUSHROOMS

Monday 4th February 2019

INGREDIENTS:

2 eggs
½ oz. butter
¼ red onion
3 button mushrooms
1 oz. cream cheese
3 thyme sprigs


From CrossFit.com

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Tuscan Grilled Pork Chops

Monday 16th April 2018

Recipe <——-Check out how to prepare! 

Ingredient List:

  • 18 oz. thick cut, bone in pork chop or 16oz. boneless.
  • Kosher salt, to taste
  • Black pepper, to taste
  • Olive oil, to taste and ¼” for frying basil leaves (optional)
  • 3 Roma tomatoes, diced
  • 10 basil leaves, chiffonade plus 4-6 large basil leaves left whole for frying (optional)
  • 1 ½ teaspoons balsamic vinegar
  • 1 ½ tablespoons capers, drained
  • 2 small cloves of garlic, pasted
  • 2 dashes Worcestershire
  • 1 cup parsnip puree (see recipe below)

Preparation Instructions:

  1. Heat a grill or cast iron grill pan over high heat until approximately 350°F.
  2. Pat your pork chops dry with a paper towel, then season the top side with kosher salt, pepper and a drizzle of olive oil. When the grill pan is hot, place the chop/s, seasoned side down on the grill. Then, season the top side. Allow to cook while you prepare the tomato salad.
  3. In a medium sized mixing bowl, combine tomatoes, capers, garlic, chiffonade of basil, balsamic vinegar and a drizzle of olive oil. Mix well until uniform, and then taste the salad. Adjust the seasoning with kosher salt, pepper and/or balsamic. Set aside.
  4. Check in on the pork chop/s and give them the first rotation, which should be 45° offset from the first grill marks. Allow the pork to cook while you heat the parsnip puree and fry your basil leaves.
  5. Reheat the parsnip puree in a small sauté pan adding a little water if necessary. Once hot, cut the heat and set aside.
  6. To fry basil leaves, add ¼ inch of olive oil to a sauce pan and heat to 350°. Then drop leaves in one at a time and use a pair of tongs to submerge them. Leaves are done when bubbles subside, even though they may not look transparent. Remove them from the oil and set aside on a paper towel. They will continue to become translucent as they rest.
  7. Check in on your pork chop, flipping it, topping it with a few dashes of Worcestershire, rotating it as you did on the first side and cooking it to the temperature you like. I like mine cooked medium-rare-medium, which is around 130-140°F. If you are afraid to get sick, then cook to 165°, but if you are sourcing your pork properly, this is not an issue. You can always remove the chop/s from the grill and finish them in the oven.
  8. When pork is done to your liking, remove it from the heat and allow to rest for 5 minutes.
  9. To plate, place a pile of parsnip puree on your plate, lean the chop/s on it, top it with the tomato salad and garnish with the fried basil leaf. If there is not room up top to stick the leaf in the parsnips, you can easily make a small slit in the chop and insert leaf there.
  10. When you are finished, dig in and smile because you are the epitome of a Culinary Ninja!!!

Paleo Parsnip Puree

Ingredient List:

Carbohydrates: (~8 Blocks)

  • 6 Parsnips, Peeled and Chopped into uniform chunks

Fat: (~3 Blocks)

  • ¼ Cup Light Coconut Milk

Other:

  • Kosher Salt, to taste
  • Black Pepper, to taste

Preparation Instructions:

  1. Place Parsnips in a pot of cold water and bring to a simmer.
  2. Cook until they become fork tender, and then strain them through a colander.
  3. Place cooked parsnips in a food processor and puree until smooth.
  4. Add Coconut milk, salt and pepper and puree once again. Adjust consistency and season with salt and pepper to your liking. (just like I do in the video).
  5. Serve with your bomb scallops, bacon and balsamic and don’t forget to, “Keep It Paleo!”

As always, this recipe is only a guideline. Be creative and season to your liking. You could always add a little Thai curry paste to give the parsnips a bit of a kick!


Another tasty one from Paleo Nick! Give it a try!

View on Tumblr

Sweet Chorizo Hash with Eggs and Guac

Tuesday 10th April 2018
image

Recipe  <—– How to right here! 

Ingredient List:

1 5-inch sweet potato, peeled and small diced
5 oz. chorizo
2 cups onions, small diced
2 eggs
Kosher salt, to taste
Freshly ground black pepper, to taste
2 sprigs fresh cilantro, to garnish
2 scallion, to garnish
5 tablespoons 60 second guac (see recipe below)
Preparation Instructions:

Add chorizo to a preheated cast iron skillet or sauté pan for 3 minutes (med-high heat).
Add sweet potatoes and onions and stir to thoroughly combine. Season with salt and pepper and add a lid to the pan. Cook for 2-3 minutes. The lid will trap moisture and steam the potatoes.
Remove the lid and stir mixture. Leave the lid off at this point in order to dry up excess moisture. Season with kosher salt  and continue cooking until sweet potatoes have a crisp crust and are tender in the center. Reduce heat to keep warm while you cook your eggs.
In a separate pan, cook two eggs “under medium” as seen in the video. The goal is to achieve a crisp under crust with caramelization at the edges and yolk cooked half-way through from the underside.
When eggs are done, transfer hash to a plate, top with eggs, guac, scallion, cilantro and your favorite hot sauce (mine is Salsa Yucateco). Enjoy!
You can also make this meal ahead using scrambled eggs. It freezes and reheats well. Whatever you choose to do, smile because you are…
 “Keeping It Paleo!”

60 Second Guac

Ingredient List:

4 Medium-Sized Avocadoes, halved, skin and stem attachment removed
½ Yellow Onion (approximately ¾ cup), small dice
½ Bunch Cilantro, rough chopped/chiffonade
1 Lime, juiced
1 Garlic Clove, minced or smashed into a paste
1 Jalapeno, small dice
Kosher Salt, to taste
Preparation Instructions:

Combine all ingredients in a large bowl or mortar and pestle and smash them to oblivion.
Season with Kosher Salt to your liking.
Enjoy!
The goal with guacamole is to achieve a sour meets hot meets salty all carried by the amazing mouth feel of the sweet avocado.

This recipe is a very basic approach to guacamole. You can be as creative as you’d like and add anything from tomatoes to lettuce to mangoes. Get on with your bad self!!


From Paleo Nick

Check him out!

https://www.paleonick.com/articles/Sweet-Chorizo-Hash-with-Eggs-and-Guac-Members

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Paleo Bison Chili

Tuesday 31st January 2017

Prep time
30 mins

Cook time
6 hours

Total time
6 hours 30 mins

Ingredients

1 pound grass fed ground bison
2 tablespoons of ghee
1 large sweet potato/yam or 2 medium - peeled and cut into ½" cubes
1 onion - chopped
1 (14 ounce) can roasted tomatoes
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
2 tablespoons minced garlic
2 bay leafs
2 tablespoons chili powder
2 teaspoons salt
½ teaspoon (or more) pepper
2 teaspoons cumin
¼ teaspoon cinnamon
½ teaspoon cayenne
1-½ cup beef or chicken broth
Handful of cilantro for garnish

Instructions

Add 2 tablespoons of ghee to a pan and brown the bison (cook bison low and slow, it generally cooks more on the rare side)
Add the cooked bison and the remaining ingredients to the crockpot
Cover and cook on low for 6-8 hours
Dish yourself up a bowl and sprinkle with cilantro or red onions or maybe a squirt of lemon!


Credit to Civilized Caveman Cooking:

http://civilizedcavemancooking.com/recipes/soups/bison-chili/

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Chili Cook Off!

Tuesday 24th January 2017


It’s on! Get your recipes ready! Chili Cook Off! 

Let us know how you want to judge the contest! Aroma? Color? Taste? 

We will post a sign-up sheet this week!!!!!


image

Also heres a little inspiration to give a try as well !

Ultimate Paleo Chili

By: Holly Gary

Servings: 6

Ingredients:
2lbs lean ground beef (good) or grass-fed ground beef (best)
2 medium onions, chopped
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
3-5 cloves garlic, minced
1 – 28oz can tomato pureé
1 – 14oz can tomato sauce
1 ½ cups coffee (substitute with broth if you prefer)
3T chili powder
2T cumin
1T oregano
1 tsp garlic powder
1 tsp onion powder
2 tsp pumpkin pie seasoning (substitute with 1tsp cinnamon + 1tsp nutmeg)
½ tsp cayenne (optional)
1 tsp sea salt + sprinkle
1 tsp pepper + sprinkle
1 T coconut oil

Instructions: Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot. Sprinkle with salt and pepper. About 5 minutes.

Add beef and garlic and cook until brown. About 7  minutes.

Add tomato pureé, tomato sauce, coffee and spices. Bring to a boil, then reduce heat and simmer 1-2 hours.

Enjoy! Makes 6 large servings.


Credit to Robb Wolf

 http://robbwolf.com/2013/01/06/ultimate-paleo-chili/

image
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Slow Cooker Mocha Rubbed Pot Roast

Wednesday 4th January 2017

Slow Cooker Mocha-Rubbed Pot Roast Recipe
Prep time:  20 mins Cook time:  6 hours Total time:  6 hours 20 mins
Serves: Serves 6

image

Ingredients
For the Mocha Rub (you will have extra)
2 tbsp finely ground coffee beans
2 tbsp smoked paprika
1 tbsp black pepper
1 tbsp cocoa powder
1 tsp Aleppo pepper (or sweet paprika)
1 tsp chili powder
1 tsp ground ginger
1 tsp sea salt
For the Roast
2 lb. beef roast (I used grass-fed chuck)
1 cup brewed coffee
1 cup beef broth
½ an onion, chopped
6 dried figs, chopped
3 tbsp balsamic vinegar


Instructions
Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper (sub: sweet paprika), chili powder, ground ginger and salt in a small bowl. You won’t use the entire batch if you’re making a 2-pound roast. It stores well in an airtight container.
Pat the beef roast dry with a paper towel. Spoon 3 to 4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands.
Combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquified.
Pour the liquid into the crock pot and place the roast gently on top.
Cook for 5 to 6 hours on low.
Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings with salt and pepper to taste


Credit to Stupid Easy Paleo

http://stupideasypaleo.com/2013/06/29/slow-cooker-mocha-rubbed-pot-roast/

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Paleo Honey Mustard Drumsticks

Thursday 29th December 2016

SERVES: 4

PREP: 15min+2h 

COOK: 30 min

Ingredients   

4 lbs. chicken drumsticks, washed and patted dry;
¼ cup Dijon or homemade mustard;
2 tbsp. mustard powder;
3 cloves garlic, minced;
1/3 cup raw honey; (optional)
2 tbsp. coconut aminos; (optional)
Chives for garnishing;
Sea salt and freshly ground black pepper

Preparation

  1. In a small bowl whisk together the Dijon mustard, mustard powder, honey, garlic, coconut aminos, and salt and pepper to taste.
  2. Pour the mustard marinade over the drumsticks and refrigerate them for at least 2 hours.
  3. Preheat your grill to a medium-high.
  4. Grill the drumsticks 25 to 30 minutes, turning every 5 minutes and basting with any leftover marinade.
  5. When the chicken is cooked, sprinkle with fresh chives and serve.

Credit to Paleo Link for the Recipe:

http://paleoleap.com/honey-mustard-drumsticks/

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Apple Cranberry Sweet Potato Bake

Thursday 22nd December 2016
image

Apple Cranberry Sweet Potato Bake

Author: Steph Gaudreau 

Prep time:  10 mins

Cook time:  1 hour

Total time:  1 hour 10 mins

Serves: 4 

Ingredients

Instructions

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  1. Preheat oven to 375°F (~190°C). Grease the inside of a large baking dish with coconut oil or ghee.
  2. Peel the sweet potatoes and apples. Chop into uniform pieces, ~½" dice.
  3. Place half the chopped sweet potato/apple into the dish. Sprinkle with ¼ cup cranberries, half the cinnamon, and a pinch of sea salt.
  4. Repeat with remaining sweet potato, apple, cranberry, cinnamon and salt.
  5. Dot the top with small pieces of ghee or coconut oil.
  6. Bake covered for ~1 hour or until the potato and apple have softened.

Credit: Stupid Easy Paleo

http://stupideasypaleo.com/2011/11/08/apple-sweet-potato-bake/

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Paleo Stuffed Breakfast Peppers

Wednesday 21st December 2016
image

Ingredients

  1. 2 bell peppers – your choice of color
  2. 4 eggs
  3. 1 cup white mushrooms
  4. 1 cup broccoli
  5. ¼ tsp cayenne pepper
  6. Salt and pepper, to taste

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Dice up your vegetables of choice.
  3. In a medium sized bowl, mix eggs, salt, pepper, cayenne pepper, and vegetables.
  4. Cut peppers into equal halves. A tip: Try to buy peppers that are symmetrical and have somewhat flat sides – this makes it easier for them to balance while baking.
  5. Core the peppers so that they’re clean enough to add the filling.
  6. Pour a quarter of the egg / vegetable mix into each pepper halve, adding more vegetables to the top to fill in any empty space.
  7. Place on baking sheet and cook approximately 35 minutes or until eggs are cooked to your liking.
  8. Serve and enjoy! I personally like mine with a dash of hot sauce on top.

Notes

  1. This recipe makes 2 servings.

Nutrition Facts Per Serving

  1. Calories: 186
  2. Total Fat: 9.4g
  3. Saturated Fat: 2.8g
  4. Carbs: 12.1g
  5. Fiber: 4.0g
  6. Protein: 14.6g

By Kiri Rowan (PaleoGrubs.com)

Check Out The Link:

http://paleogrubs.com/stuffed-peppers-recipe

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Slow-Carb Recipes: Breakfast Burrito

Tuesday 20th December 2016

Breakfast too boring ? Spice it up with a breakfast burrito!

Ingredients

  • 4 eggs, whites and yolks separated
  • ½ onion, finely chopped
  • 1 to 2 tomatoes, finely chopped
  • ¼ cup canned diced green chiles
  • 1 red pepper, cut into strips
  • ¼ cup finely chopped cilantro
  • ½ cup cooked meat (try sliced steak, ground beef, or shredded chicken)
  • 1 avocado, cut into wedges or small chunks
  • hot sauce or salsa on the side

Directions

  1. Whisk the egg whites
  2. Warm a lightly oiled 10-inch skillet. Pour half of the egg whites in the pan, swirling the pan around so the whites spread thinly and evenly. After about 30 seconds, put a lid on the pan and cook 1 minute more. Use a rubber spatula to loosen and slide the egg white “tortilla” onto a plate. Repeat once more with the remaining egg whites.
  3. In the same pan, sauté onions with oil for one minute then add tomato, green chiles, red pepper, cilantro, and meat.
  4. Whisk egg yolks and pour into the pan, mixing into a scramble with the other ingredients.
  5. Add avocado at the very end, then spoon half of filling onto each egg white. Roll the egg whites up into burritos and serve with hot sauce or salsa.

This turned out way better than I thought it would (I didn’t count my first attempt) and is completely delicious.

You could speed things up by chopping the veggies up and separate your eggs the night before.


Check the link to see this and other recipes:

http://www.findingmyfitness.com/2011/09/what-to-eat-breakfast-burrito/

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OMELET WITH CREAM CHEESE AND MUSHROOMS

INGREDIENTS:

2 eggs
½ oz. butter
¼ red onion
3 button mushrooms
1 oz. cream cheese
3 thyme sprigs


From CrossFit.com

Tuscan Grilled Pork Chops

Recipe <——-Check out how to prepare! 

Ingredient List:

  • 18 oz. thick cut, bone in pork chop or 16oz. boneless.
  • Kosher salt, to taste
  • Black pepper, to taste
  • Olive oil, to taste and ¼” for frying basil leaves (optional)
  • 3 Roma tomatoes, diced
  • 10 basil leaves, chiffonade plus 4-6 large basil leaves left whole for frying (optional)
  • 1 ½ teaspoons balsamic vinegar
  • 1 ½ tablespoons capers, drained
  • 2 small cloves of garlic, pasted
  • 2 dashes Worcestershire
  • 1 cup parsnip puree (see recipe below)

Preparation Instructions:

  1. Heat a grill or cast iron grill pan over high heat until approximately 350°F.
  2. Pat your pork chops dry with a paper towel, then season the top side with kosher salt, pepper and a drizzle of olive oil. When the grill pan is hot, place the chop/s, seasoned side down on the grill. Then, season the top side. Allow to cook while you prepare the tomato salad.
  3. In a medium sized mixing bowl, combine tomatoes, capers, garlic, chiffonade of basil, balsamic vinegar and a drizzle of olive oil. Mix well until uniform, and then taste the salad. Adjust the seasoning with kosher salt, pepper and/or balsamic. Set aside.
  4. Check in on the pork chop/s and give them the first rotation, which should be 45° offset from the first grill marks. Allow the pork to cook while you heat the parsnip puree and fry your basil leaves.
  5. Reheat the parsnip puree in a small sauté pan adding a little water if necessary. Once hot, cut the heat and set aside.
  6. To fry basil leaves, add ¼ inch of olive oil to a sauce pan and heat to 350°. Then drop leaves in one at a time and use a pair of tongs to submerge them. Leaves are done when bubbles subside, even though they may not look transparent. Remove them from the oil and set aside on a paper towel. They will continue to become translucent as they rest.
  7. Check in on your pork chop, flipping it, topping it with a few dashes of Worcestershire, rotating it as you did on the first side and cooking it to the temperature you like. I like mine cooked medium-rare-medium, which is around 130-140°F. If you are afraid to get sick, then cook to 165°, but if you are sourcing your pork properly, this is not an issue. You can always remove the chop/s from the grill and finish them in the oven.
  8. When pork is done to your liking, remove it from the heat and allow to rest for 5 minutes.
  9. To plate, place a pile of parsnip puree on your plate, lean the chop/s on it, top it with the tomato salad and garnish with the fried basil leaf. If there is not room up top to stick the leaf in the parsnips, you can easily make a small slit in the chop and insert leaf there.
  10. When you are finished, dig in and smile because you are the epitome of a Culinary Ninja!!!

Paleo Parsnip Puree

Ingredient List:

Carbohydrates: (~8 Blocks)

  • 6 Parsnips, Peeled and Chopped into uniform chunks

Fat: (~3 Blocks)

  • ¼ Cup Light Coconut Milk

Other:

  • Kosher Salt, to taste
  • Black Pepper, to taste

Preparation Instructions:

  1. Place Parsnips in a pot of cold water and bring to a simmer.
  2. Cook until they become fork tender, and then strain them through a colander.
  3. Place cooked parsnips in a food processor and puree until smooth.
  4. Add Coconut milk, salt and pepper and puree once again. Adjust consistency and season with salt and pepper to your liking. (just like I do in the video).
  5. Serve with your bomb scallops, bacon and balsamic and don’t forget to, “Keep It Paleo!”

As always, this recipe is only a guideline. Be creative and season to your liking. You could always add a little Thai curry paste to give the parsnips a bit of a kick!


Another tasty one from Paleo Nick! Give it a try!

Sweet Chorizo Hash with Eggs and Guac

image

Recipe  <—– How to right here! 

Ingredient List:

1 5-inch sweet potato, peeled and small diced
5 oz. chorizo
2 cups onions, small diced
2 eggs
Kosher salt, to taste
Freshly ground black pepper, to taste
2 sprigs fresh cilantro, to garnish
2 scallion, to garnish
5 tablespoons 60 second guac (see recipe below)
Preparation Instructions:

Add chorizo to a preheated cast iron skillet or sauté pan for 3 minutes (med-high heat).
Add sweet potatoes and onions and stir to thoroughly combine. Season with salt and pepper and add a lid to the pan. Cook for 2-3 minutes. The lid will trap moisture and steam the potatoes.
Remove the lid and stir mixture. Leave the lid off at this point in order to dry up excess moisture. Season with kosher salt  and continue cooking until sweet potatoes have a crisp crust and are tender in the center. Reduce heat to keep warm while you cook your eggs.
In a separate pan, cook two eggs “under medium” as seen in the video. The goal is to achieve a crisp under crust with caramelization at the edges and yolk cooked half-way through from the underside.
When eggs are done, transfer hash to a plate, top with eggs, guac, scallion, cilantro and your favorite hot sauce (mine is Salsa Yucateco). Enjoy!
You can also make this meal ahead using scrambled eggs. It freezes and reheats well. Whatever you choose to do, smile because you are…
 “Keeping It Paleo!”

60 Second Guac

Ingredient List:

4 Medium-Sized Avocadoes, halved, skin and stem attachment removed
½ Yellow Onion (approximately ¾ cup), small dice
½ Bunch Cilantro, rough chopped/chiffonade
1 Lime, juiced
1 Garlic Clove, minced or smashed into a paste
1 Jalapeno, small dice
Kosher Salt, to taste
Preparation Instructions:

Combine all ingredients in a large bowl or mortar and pestle and smash them to oblivion.
Season with Kosher Salt to your liking.
Enjoy!
The goal with guacamole is to achieve a sour meets hot meets salty all carried by the amazing mouth feel of the sweet avocado.

This recipe is a very basic approach to guacamole. You can be as creative as you’d like and add anything from tomatoes to lettuce to mangoes. Get on with your bad self!!


From Paleo Nick

Check him out!

https://www.paleonick.com/articles/Sweet-Chorizo-Hash-with-Eggs-and-Guac-Members

Paleo Bison Chili

Prep time
30 mins

Cook time
6 hours

Total time
6 hours 30 mins

Ingredients

1 pound grass fed ground bison
2 tablespoons of ghee
1 large sweet potato/yam or 2 medium - peeled and cut into ½" cubes
1 onion - chopped
1 (14 ounce) can roasted tomatoes
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
2 tablespoons minced garlic
2 bay leafs
2 tablespoons chili powder
2 teaspoons salt
½ teaspoon (or more) pepper
2 teaspoons cumin
¼ teaspoon cinnamon
½ teaspoon cayenne
1-½ cup beef or chicken broth
Handful of cilantro for garnish

Instructions

Add 2 tablespoons of ghee to a pan and brown the bison (cook bison low and slow, it generally cooks more on the rare side)
Add the cooked bison and the remaining ingredients to the crockpot
Cover and cook on low for 6-8 hours
Dish yourself up a bowl and sprinkle with cilantro or red onions or maybe a squirt of lemon!


Credit to Civilized Caveman Cooking:

http://civilizedcavemancooking.com/recipes/soups/bison-chili/

Chili Cook Off!


It’s on! Get your recipes ready! Chili Cook Off! 

Let us know how you want to judge the contest! Aroma? Color? Taste? 

We will post a sign-up sheet this week!!!!!


image

Also heres a little inspiration to give a try as well !

Ultimate Paleo Chili

By: Holly Gary

Servings: 6

Ingredients:
2lbs lean ground beef (good) or grass-fed ground beef (best)
2 medium onions, chopped
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
3-5 cloves garlic, minced
1 – 28oz can tomato pureé
1 – 14oz can tomato sauce
1 ½ cups coffee (substitute with broth if you prefer)
3T chili powder
2T cumin
1T oregano
1 tsp garlic powder
1 tsp onion powder
2 tsp pumpkin pie seasoning (substitute with 1tsp cinnamon + 1tsp nutmeg)
½ tsp cayenne (optional)
1 tsp sea salt + sprinkle
1 tsp pepper + sprinkle
1 T coconut oil

Instructions: Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot. Sprinkle with salt and pepper. About 5 minutes.

Add beef and garlic and cook until brown. About 7  minutes.

Add tomato pureé, tomato sauce, coffee and spices. Bring to a boil, then reduce heat and simmer 1-2 hours.

Enjoy! Makes 6 large servings.


Credit to Robb Wolf

 http://robbwolf.com/2013/01/06/ultimate-paleo-chili/

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Slow Cooker Mocha Rubbed Pot Roast

Slow Cooker Mocha-Rubbed Pot Roast Recipe
Prep time:  20 mins Cook time:  6 hours Total time:  6 hours 20 mins
Serves: Serves 6

image

Ingredients
For the Mocha Rub (you will have extra)
2 tbsp finely ground coffee beans
2 tbsp smoked paprika
1 tbsp black pepper
1 tbsp cocoa powder
1 tsp Aleppo pepper (or sweet paprika)
1 tsp chili powder
1 tsp ground ginger
1 tsp sea salt
For the Roast
2 lb. beef roast (I used grass-fed chuck)
1 cup brewed coffee
1 cup beef broth
½ an onion, chopped
6 dried figs, chopped
3 tbsp balsamic vinegar


Instructions
Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper (sub: sweet paprika), chili powder, ground ginger and salt in a small bowl. You won’t use the entire batch if you’re making a 2-pound roast. It stores well in an airtight container.
Pat the beef roast dry with a paper towel. Spoon 3 to 4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands.
Combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquified.
Pour the liquid into the crock pot and place the roast gently on top.
Cook for 5 to 6 hours on low.
Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings with salt and pepper to taste


Credit to Stupid Easy Paleo

http://stupideasypaleo.com/2013/06/29/slow-cooker-mocha-rubbed-pot-roast/

Paleo Honey Mustard Drumsticks

SERVES: 4

PREP: 15min+2h 

COOK: 30 min

Ingredients   

4 lbs. chicken drumsticks, washed and patted dry;
¼ cup Dijon or homemade mustard;
2 tbsp. mustard powder;
3 cloves garlic, minced;
1/3 cup raw honey; (optional)
2 tbsp. coconut aminos; (optional)
Chives for garnishing;
Sea salt and freshly ground black pepper

Preparation

  1. In a small bowl whisk together the Dijon mustard, mustard powder, honey, garlic, coconut aminos, and salt and pepper to taste.
  2. Pour the mustard marinade over the drumsticks and refrigerate them for at least 2 hours.
  3. Preheat your grill to a medium-high.
  4. Grill the drumsticks 25 to 30 minutes, turning every 5 minutes and basting with any leftover marinade.
  5. When the chicken is cooked, sprinkle with fresh chives and serve.

Credit to Paleo Link for the Recipe:

http://paleoleap.com/honey-mustard-drumsticks/

Apple Cranberry Sweet Potato Bake

image

Apple Cranberry Sweet Potato Bake

Author: Steph Gaudreau 

Prep time:  10 mins

Cook time:  1 hour

Total time:  1 hour 10 mins

Serves: 4 

Ingredients

Instructions

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  1. Preheat oven to 375°F (~190°C). Grease the inside of a large baking dish with coconut oil or ghee.
  2. Peel the sweet potatoes and apples. Chop into uniform pieces, ~½" dice.
  3. Place half the chopped sweet potato/apple into the dish. Sprinkle with ¼ cup cranberries, half the cinnamon, and a pinch of sea salt.
  4. Repeat with remaining sweet potato, apple, cranberry, cinnamon and salt.
  5. Dot the top with small pieces of ghee or coconut oil.
  6. Bake covered for ~1 hour or until the potato and apple have softened.

Credit: Stupid Easy Paleo

http://stupideasypaleo.com/2011/11/08/apple-sweet-potato-bake/

Paleo Stuffed Breakfast Peppers

image

Ingredients

  1. 2 bell peppers – your choice of color
  2. 4 eggs
  3. 1 cup white mushrooms
  4. 1 cup broccoli
  5. ¼ tsp cayenne pepper
  6. Salt and pepper, to taste

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Dice up your vegetables of choice.
  3. In a medium sized bowl, mix eggs, salt, pepper, cayenne pepper, and vegetables.
  4. Cut peppers into equal halves. A tip: Try to buy peppers that are symmetrical and have somewhat flat sides – this makes it easier for them to balance while baking.
  5. Core the peppers so that they’re clean enough to add the filling.
  6. Pour a quarter of the egg / vegetable mix into each pepper halve, adding more vegetables to the top to fill in any empty space.
  7. Place on baking sheet and cook approximately 35 minutes or until eggs are cooked to your liking.
  8. Serve and enjoy! I personally like mine with a dash of hot sauce on top.

Notes

  1. This recipe makes 2 servings.

Nutrition Facts Per Serving

  1. Calories: 186
  2. Total Fat: 9.4g
  3. Saturated Fat: 2.8g
  4. Carbs: 12.1g
  5. Fiber: 4.0g
  6. Protein: 14.6g

By Kiri Rowan (PaleoGrubs.com)

Check Out The Link:

http://paleogrubs.com/stuffed-peppers-recipe

Slow-Carb Recipes: Breakfast Burrito

Breakfast too boring ? Spice it up with a breakfast burrito!

Ingredients

  • 4 eggs, whites and yolks separated
  • ½ onion, finely chopped
  • 1 to 2 tomatoes, finely chopped
  • ¼ cup canned diced green chiles
  • 1 red pepper, cut into strips
  • ¼ cup finely chopped cilantro
  • ½ cup cooked meat (try sliced steak, ground beef, or shredded chicken)
  • 1 avocado, cut into wedges or small chunks
  • hot sauce or salsa on the side

Directions

  1. Whisk the egg whites
  2. Warm a lightly oiled 10-inch skillet. Pour half of the egg whites in the pan, swirling the pan around so the whites spread thinly and evenly. After about 30 seconds, put a lid on the pan and cook 1 minute more. Use a rubber spatula to loosen and slide the egg white “tortilla” onto a plate. Repeat once more with the remaining egg whites.
  3. In the same pan, sauté onions with oil for one minute then add tomato, green chiles, red pepper, cilantro, and meat.
  4. Whisk egg yolks and pour into the pan, mixing into a scramble with the other ingredients.
  5. Add avocado at the very end, then spoon half of filling onto each egg white. Roll the egg whites up into burritos and serve with hot sauce or salsa.

This turned out way better than I thought it would (I didn’t count my first attempt) and is completely delicious.

You could speed things up by chopping the veggies up and separate your eggs the night before.


Check the link to see this and other recipes:

http://www.findingmyfitness.com/2011/09/what-to-eat-breakfast-burrito/

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