Recipes for "paleo"

Whisk egg, mayonnaise, seafood seasoning, Dijon, Worcestershire sauce, hot sauce, lemon juice, and pepper together in a bowl.

Place crabmeat into a separate bowl; add mayonnaise mixture and gently mix with your hands to combine. Mix in 1/4 cup almond flour, bell pepper, green onion, and parsley. Form mixture into six round cakes.

Dredge each cake in remaining 1/3 cup almond flour and place onto a parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F (200 degrees C).

Bake crab cakes, uncovered, in the preheated oven until golden brown, 15 to 20 minutes.

Place salmon fillets on a baking sheet; season with salt and black pepper.

Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until crumbly. Spoon pecan mixture on each salmon fillet, coating entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.

Preheat the oven to 425 degrees F (220 degrees C).

Bake in the preheated oven until salmon flakes easily with a fork, 12 to 14 minutes.

Place cauliflower chunks in a food processor and pulse until broken down into pieces the size of rice grains.

Heat olive oil in a skillet over medium heat; add cauliflower "rice," salt, and pepper. Cover the skillet and cook until heated through, 3 to 5 minutes. Remove the lid and fluff with a fork.

Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bowl with the orange zest, lemon juice, honey, salt, and arrowroot powder and mix well.

Mix the pecans, flours, cinnamon, salt and honey together in a medium mixing bowl. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.

Grease an oven proof casserole or skillet and spoon in the fruit filling. Crumble the topping evenly over the top. Bake for 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving.

Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon sea salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Mix together beef, pork, onion, remaining 3 cloves garlic, basil, oregano, remaining 1/2 teaspoon parsley, 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a large bowl until well combined.

Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook in boiling water for 5 minutes. Transfer to another large bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.

Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour until incorporated.

Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon beef mixture into a log and place in the middle of leaf. Overlap with the bottom of leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.

Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover the dish with aluminum foil.

Bake in the preheated oven until sauce is bubbling, about 1 hour.

Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.

Heat olive oil on a griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Beat eggs in a bowl until smooth; whisk in almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt until batter is just combined.

Heat a lightly oiled griddle over medium-high heat or an electric frying pan according to the manufacturer's instructions. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Gather all ingredients.

Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix well to combine.

Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl.

Add to egg mixture and mix until just combined. Add water until pancake batter is desired thickness. Set batter aside to rest for 15 minutes.

Melt coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form in the center and the edges are dry, 3 to 4 minutes.

Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with remaining batter.

Serve and enjoy!

Heat a large skillet over medium heat; add butter.

Mash banana chunks in a bowl using a fork until it becomes a wet consistency. Add egg and whisk mixture until batter is smooth.

Drop batter into the hot butter to make 2 pancakes. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 2 minutes.

Heat oil in a saucepan over medium heat. Cook and stir carrots and onion in hot oil until slightly softened, 3 to 7 minutes. Add tomatoes, spinach, garlic, thyme, parsley, salt, and black pepper; bring to a simmer, reduce heat to medium-low, and simmer until flavors combine, about 20 minutes. Cool slightly, 5 to 10 minutes.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Puree vegetable mixture using a stick blender until smooth. Alternatively, pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Mix pureed vegetables, ground beef, and egg together in a bowl with your hands until evenly combined. Divide meat mixture into 10 equal portions; form each into a mini-loaf and place on prepared baking sheet. Place 1 bacon piece on top of each loaf.

Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Combine almond flour, dates, cherries, walnuts, chia seeds, baking soda, and sea salt in a large bowl; whisk to blend. Add coconut oil, egg, maple syrup, and vanilla extract; blend well with a spoon or fork until dough comes together.

Scoop dough onto prepared baking sheets with a small cookie scoop.

Bake in the preheated oven until edges are golden, about 15 minutes. Turn off oven and let cookies sit with oven door closed, about 10 minutes more. Remove from oven and let cool.

Heat coconut oil in a skillet over medium-high heat.

Mix together unsweetened coconut, coconut flour, and salt on a plate.

Brush beaten eggs over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any excess coconut can fall away. Place coated fillets onto a plate while breading the rest; do not stack.

Fry fillets in hot coconut oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.

Put kale in a bowl and add coconut oil; mix with your hands until evenly coated. Spread coated kale onto the prepared baking sheet. Sprinkle garlic salt, salt, and pepper over kale.

Place baking sheet in the oven and turn off oven. Leave kale in the oven until crisp, about 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.

Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

Combine pork, molasses, salt, black pepper, sage, thyme, red pepper flakes, onion powder, parsley, nutmeg, fennel seeds, cayenne, and allspice in a large bowl; mix well by hand.

Divide pork mixture into 16 portions; shape into patties 1/4-inch thick.

Heat a nonstick skillet over medium heat; pan-fry patties, in batches, until golden and no longer pink in the center, about 5 minutes per side.

Preheat oven to 225 degrees F (110 degrees C).

Put pecans in a resealable bag and pound into small pieces.

Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl. Add pecans to the bowl and stir to coat using a spatula. Spread coated pecan pieces onto a rimmed baking sheet.

Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour. Cool to room temperature and stir in an air-tight container.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Halve Anaheim chile peppers lengthwise; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.

Cook in the preheated broiler until peppers are blackened and blistered, 5 to 8 minutes. Transfer to a bowl and over tightly with plastic wrap. Let peppers steam as they cool, about 20 minutes. Remove and discard skins; chop flesh.

Season pork with salt and black pepper.

Heat bacon fat in a large skillet over medium-high heat. Add pork; cook until browned, about 3 minutes per side.

Transfer pork to a slow cooker. Pour in beef broth and coat pork with tomato paste. Add roasted chile pepper, onion, red bell pepper, yellow bell pepper, lime juice, garlic, cumin, oregano, chili powder, cayenne pepper, and bay leaf.

Cook on Low until pork is tender, about 8 hours. Shred pork using 2 forks. Serve with avocados, cilantro, and lime wedges.

Lightly grease an 8-inch pie pan with olive oil.

Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.

Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.

Preheat oven to 375 degrees F (190 degrees C).

Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.

Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.

Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.

Refrigerate until filling is set, about 4 hours.

Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.

Bring the water to a boil in the microwave or on the stovetop.

Place the cocoa powder and salt in a heat-proof bowl and pour the boiling water over top. Whisk until combined. Let sit five minutes. Add the maple syrup, vanilla, and espresso powder. Stir to combine.

The syrup is ready to use immediately, or let it cool completely, then transfer to an airtight container and refrigerate. This chocolate syrup will last in the fridge for several weeks.

Warm the milk (1 cup or so per person) in the microwave or on the stovetop. Transfer to a mug and stir in 2 tablespoons of syrup per cup. Taste and add additional syrup or sweetener if desired.

Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.

Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.

Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.

Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.

Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.

Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).

Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.

Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Preheat the oven to 425 degrees F (220 degrees C).

Crack eggs into a bowl, being careful to keep the yolks intact.

Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.

Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

Preheat the oven to 400 degrees F (200 degrees C).

Pour water into a baking dish. Place squash halves, cut-sides down, into the baking dish.

Roast in the preheated oven until squash is tender, 30 to 40 minutes.

While squash is roasting, cook and stir ground beef and onion in a large skillet over medium-high heat until beef is crumbly, evenly browned, and no longer pink. Use a slotted spoon to remove beef mixture to a plate. Drain and discard grease from the skillet.

Heat 1 tablespoon extra-virgin olive oil in the same skillet over medium heat; cook and stir mushrooms, zucchini, bell peppers, both amounts of crushed tomatoes, basil, oregano, thyme, and red pepper flakes in hot oil until vegetables are tender, about 10 minutes. Stir in beef mixture and simmer over low heat, stirring occasionally.

While beef is simmering, scrape the insides of hot spaghetti squash halves with a fork to shred into strands; divide onto 8 plates. Drizzle each serving with 1 tablespoon extra-virgin olive oil and top with a generous amount of meat sauce.

Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.

Mix together almond flour, ground cinnamon, and baking soda in a bowl.

Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.

Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.

Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.

Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.

Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.

Mix ground pork, sage, thyme, salt, pepper, rosemary, nutmeg, cayenne pepper, and red pepper flakes in a bowl with your hands until thoroughly combined. Form into 8 patties.

Working in batches, cook patties in a large skillet over medium heat until browned, 8 to 10 minutes. Flip patties and continue to cook until browned on the other side, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).