Our Favorite Paleo Recipes

Paleo BBQ Chicken

Posted by PaleoLife Foods on July 01, 2015 0 Comments

With the fourth upon us and summer in full swing, there's nothing tastier than an excellent BBQ recipe made even better with the absence of processed sugar and artificial ingredients. This recipe by MyNaturalFamily is a blue ribbon winner in my book! 

 

Paleo Chicken- Sweet & Sticky BBQ Chicken Recipe

Prep time

20 mins

Cook time

100 mins

Total time

2 hours

 

This is a Paleo chicken recipe. It is chicken with a sweet and sticky BBQ sauce on top.

Author: My Natural Family

Recipe type: Paleo

Serves: 6-8

Ingredients

12 Chicken Legs or Skinless Bonless Thighs

 4 oz. Tomato Paste

1 T. Olive Oil

2 t. Chopped Garlic

⅛ t. Cumin

½ t. Chili Powder

½ t. Ground Mustard

⅓ C. 100% Juice Pineapple Concentrate

⅓ C. Pure Maple Syrup

¼ C. Apple Cider Vinegar

1 t. Sea Salt

Instructions:

Preheat oven to 325 degrees.

Heat the olive oil, garlic, cumin, chili powder and mustard on medium heat in a saucepan for about 30 seconds.

Add the pineapple juice, maple syrup, apple cider vinegar, and salt and bring to a boil. Reduce heat to a simmer and cook the sauce for 5 minutes. Remove from heat.

Rinse chicken and pat dry before laying in a 9x13 baking dish. Pour the sauce over the chicken, making sure all surfaces are coated. Bake on the center rack of preheated oven for an hour and 1/2, or until chicken is very tender.

Share with pride at your next cook out with some excellent cauliflower faux-tato salad! 

And if you get hungry waiting for this gem to finish cooking, by all means, indulge in our Paleo snack bar

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PALEO SAMOAS COOKIE BARS

Posted by PaleoLife Foods on April 23, 2015 0 Comments

When it comes to missing pre-Paleo treats, there aren't many things that I would have to say I really miss. Maybe because I wasn't a big junk food junkie prior to Paleo but come this season I found that Girl Scout cookies are indeed high up on that list of things I do miss. So it's understandable the Pavlovian response I had the moment I saw this Paleo Samoa Cookie bar recipe found on Tara Meyer-Robson's blog. Turns out that there are quite a number of Paleo-version Samoa recipes as this one was adapted from the Paleo Samoa Cookie recipe from Elana's Pantry. But given how I just wanted to dive into this fabulousness and not take the time to make individual cookies, I went with the Paleo Samoa-bar recipe. However, I did want to take these to the next level and thought what a perfect marriage of the Paleo CocoaNut bar and the Samoa cookie and guess yes, it's a whole new level of YUM. 

Ingredients:

Samoa Cookie Dough: 

  • 2 cups of blanched almonds or 2 cups of almond flour
  • 2 cups of pecans
  • 1/2 cup of mini chocolate chips carob nibs
  • 1 PaleoLife Primal CocoaNut bar
  • 1/4 cup honey
  • 6 tablespoons extra virgin coconut oil
  • 2 eggs (or the equivalent egg substitute, if you don’t do eggs applesauce is a good substitute)
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda

Topping: 

  • 1 cup coconut sugar
  • 1/4 cup coconut nectar 
  • 1/2 cup coconut milk 
  • 1 bag of unsweetened shredded coconut 

Directions:

Preheat the oven to 350 degrees.


Make the dough: 

  1. Pour two cups Almond flour in a mixing bowl. If you are making your own flour with blanched almonds, put the almonds in a food processor and chop them until they start to give up their oil. I know this has happened when the bits of almond start to form into little balls on the top. The overall consistency will be like very grainy sand. Put that in the mixing bowl. 
  2. I've personally never come across Pecan flour, so we are going to have to make our own. Put the pecans in a food processor and chop them until they are the consistency of a very grainy sand. Add to the mixing bowl. 
  3. Add the PaleoLife Primal CocoaNut bar into the food processor and chop a few seconds until coarse and crumbly. Add to the flour mixture in the mixing bowl.
  4. Add the honey, eggs, and baking soda.
  5. Add 1/2 of chocolate chips (or carob). Reserve the rest for later. 
  6. Pour in 1/2 of the Primal CocoaNut chunks (although I went head and used the entire amount and chopped up a second bar for the topping). 
  7. Add 1 cup shredded coconut.
  8. Melt the coconut oil in a saucepan or microwave. Pour this into the mixing bowl, then mix everything up very well. It will be a thick dough consistency. 
  9. Use some coconut oil or grass fed butter to butter the baking dish. Reserve about 1.5 cups of dough for later, then press the remaining dough into the bottom of the pan. 
  10. Bake this layer for 10 minutes. 
  11. Place the dough that you are reserving into the fridge.

Prepare Caramel Coconut Topping:

  1. To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan
  2. Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently
  3. Remove mixture from heat and stir in toasted coconut, set aside to cool.

Assemble:

  1. Remove the cookie dough from the oven, and drizzle caramel-coconut mixture onto layer.
  2. Take the reserved dough out of the fridge, and drop in small crumbles all over the top of the coconut caramel sauce. 
  3. Sprinkle additional chocolate chips and crumbled Primal CocoaNut mixture over the layer and sprinkle with extra coconut if desired.
  4. Bake for an additional 20 minutes. 
  5. Serve it warm or put the cookie bar in refrigerator to firm up, then serve. 

Enjoy as I expect these won't last long! This is a true Paleo treat! 

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Oh stop my heart right now...Paleo Egg Rolls?!

Posted by PaleoLife Foods on January 23, 2015 0 Comments

Today is a happy for us, because, while our kitchen has been primarily focused on creating new flavors like our Primal Vanilla Nut bar, it's not as if it's  the ONLY thing we've been eating and I came across this recipe from Jennifer from Predominantly Paleo for something I feared I may not indulge on again....Paleo Egg Rolls!

And since we don't usually keep Yucca root on hand, I'm going out now to hunt and gather some Yucca root and ground chicken! Until then, our thanks to Jennifer! Oh if you've tried these out already, please! let us know your thoughts. 

Paleo Egg Rolls  
Author: Jennifer Robins @ Predominantly Paleo

Recipe type: Appetizer

Cuisine: Chinese

Ingredients

For the Wrappers:

  • 3 cups peeled, coarsely chopped, and boiled yuca root (takes about 20 minutes to be fork-tender; do not overcook)
  • 1/4 cup Avocado Oil (you can use up to 1/2 cup if needed - also Coconut is my go-to oil so I'm going to stick with it)
  • 1/2 teaspoon sea salt
  • Additional Avocado or Coconut Oil for frying

For the Filling:

  • 1 pound ground chicken (pasture raised/organic when possible)
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic sea salt blend (or garlic and sea salt if you don't have the blend)
  • 3 tablespoons Coconut Aminos
  • 1 cup shredded, diced carrots
  • 2 cups shredded, diced cabbage
  • Optional: 1/2 teaspoon Chinese Five Spice (omit for AIP)

For Dipping Sauce:

  • 1/4 teaspoon sriracha
  • 1/4 teaspoon hot mustard
  • 2 tablespoons coconut aminos
  • 1.5 teaspoons coconut palm sugar
  • 1/2 teaspoon apple cider vinegar
  1. Preheat oven to 350
  2. Drain the peeled, chopped, boiled yuca and puree in a sturdy blender
  3. Pour in 1/4-1/2 cup Oil and blend until a dough is formed (may be slightly sticky while still warm)
  4. Empty contents onto parchment paper and allow to cool (this will help with the stickiness, if you experience this)
  5. While dough is cooling, brown ground chicken in a large skillet with seasonings (garlic salt, aminos, five spice, and ginger)
  6. Add carrots and cabbage once pork starts losing its pink color
  7. Cook ingredients until meat is cooked through and veggies are softened
  8. Remove filling from heat
  9. Now take handfuls of the cooled dough and flatten them into a “tortilla” on  a parchment lined baking sheet
  10. Square off the edges with your fingers, you will want these to be thin but not completely transparent
  11. Repeat until your baking sheet is full and bake for about 10 minutes (you do not want the edges to crisp, just become more solidified and less doughy
  12. Remove from the oven and repeat until all of your wrappers are made
  13. Allow the wrappers to cool before filling them
  14. Now spoon about a tablespoon of the meat mixture into the center of a wrapper
  15. As you start rolling the wrapper, tuck the corners into the ends so that the egg roll is closed from all angles
  16. Repeat until all wrappers are filled – if you have leftover meat mixture you can use it to fill lettuce leaves or make more wrappers
  17. Heat your avocado oil in a large skillet over relatively high heat (not the highest) – if your oil is not hot enough the egg rolls may stick to the pan
  18. Fry 3-4 at a time so that you may keep a close watch on them…you will want to brown all sides in the skillet
  19. Remove from heat once your egg rolls are nicely browned and repeat with the remaining egg rolls which have not been fried
  20. For Dipping Sauce, combine all ingredients and get dippin’

Then find us on Facebook or Google+ and share with us how these fared for you!

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Easy Egg Nog Paleo Recipe

Posted by PaleoLife Foods on December 11, 2014 0 Comments

I've been meaning to get a good Paleo Nog recipe and make my own since the Paleo Egg Nog I found in the store just didn't wow me and my coffee definitely requires egg nog at this time of year! I'm so happy to have stumbled over this recipe from Just Eat Real Food. If you've made this and have some feedback, by all means, give me a shout out! 

 


6 cups of "milk" (coconut, almond, hazelnut, raw)
1 tablespoon of vanilla

Heat milk and vanilla until warm in medium saucepan. Do not boil.

6 egg yolks
¼ cup honey (or to taste)
½ teaspoon ground nutmeg
½ teaspoon of ground cinnamon

Beat the egg yolks, honey and spices until smooth. Slowly add a small amount of the milk to the egg mixture, blend, then add all of the egg mixture to the rest of the milk in the saucepan. Heat on low, and whisk gently as it starts to thicken. Remove from heat.

¼ cup rum or brandy (optional)
cinnamon sticks

Stir in rum or brandy (optional - not sure on this as I just read an article about all the GMO's in the distillery industry) and serve hot or cold with a cinnamon stick stirrer!

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Ideas for a Paleo Thanksgiving Pt 5 - Baked Apple Crisp

Posted by PaleoLife Foods on November 18, 2014 0 Comments
Apple Crisp Deliciousness shared from the kitchen of Amy Jo at PureAndSimple.com

This apple crisp recipe uses all paleo-friendly ingredients. Even the delicious crumble on top gives you a clean paleo-conscience using almond flour and pecans instead of grains. With baked apples, orange juice and raw honey instead of sugar, you will never have a healthier and more delicious apple crisp than this. This Apple Crisp Deliciousness shared from the kitchen of Amy Jo at PureAndSimple.com

Baked Apple Crisp (Dairy-Free, Grain-Free, Egg-Free)

Filling

7 apples, peeled, cored, sliced into thin pieces

1/4 cup orange juice (juice of 2-3 oranges)

2 tbs. raw honey (melted to liquid)

1 tbs. pure maple syrup

2 tsp. cinnamon

1/4 tsp. nutmeg

 

In a large bowl, mix together apples, orange juice, honey, maple syrup, cinnamon and nutmeg. Pour into a pie dish and bake at 350 degrees for 45 minutes. Remove from the oven to sprinkle crumble on top.

 

Crumble Topping

1 cup almond flour/meal

2 tbs. finely ground pecans

4 tbs. raw honey (melted to liquid)

2 tbs. coconut oil or spread (softened)

 

Mix together almond flour, pecans, honey and coconut oil in a small bowl until well combined. Take small portions of it into your hands and sprinkle chunks of it onto the apples. Bake at 350 degrees for 20 minutes.

And if you want to take this to the ultimate next level, crumble PaleoLife bars on top for a Chocolate Apple Crisp!  It was so tasty that I'm going to  have to make a second one, it disappeared so fast!

Enjoy your thanksgiving no matter what you eat!

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Ideas for a Paleo Thanksgiving Pt. 4 - Sweet Potato Bread

Posted by PaleoLife Foods on November 18, 2014 0 Comments
Sweet Potato Bread Paleo - source: From our friends at WholeFoodsSimply.com

This recipe here makes some of the most delicious, paleo-friendly bread you will ever have. Even if you’re not a fan of paleo, you ABSOLUTELY NEED TO TRY THIS. Think of it like banana bread but using sweet potatoes instead of bananas and coconut flour instead of wheat flour. If you’ve been missing bread (don’t lie to yourself, you miss it), you’ve got to try this sweet potato bread!

 

source: From our friends at WholeFoodsSimply.com

 

Sweet Potato Bread

300 grams cooked sweet potato flesh*

1/2 cup coconut flour

3 eggs

3 tablespoons of coconut milk

1 teaspoon bicarb soda / baking soda

Juice of half a lemon

pinch of salt

*The folks over at WholeFoodsSimply.com prefer to roast a purple skin / white flesh sweet potato and keep the flesh for this recipe. You can use whatever sweet potato you like.

Preheat your oven to 180 Degrees Celsius or 350 Degrees Fahrenheit.

Grease and line a mini loaf tin (mine is 6″ x 2.5″) with baking paper hanging over the sides for easy removal.

Put the ingredients into your food processor or blender and pulse until well combined. Spoon the mixture into the prepared tin, smooth over the top with a spoon. Bake for 40 minutes. Cover the loaf with foil and bake for a further 20 minutes. Remove from the oven and allow to cool before slicing. Enjoy.

 

And finally, let’s have some dessert! Not, not a PaleoLife bar, but that sure does make for a fabulous dessert treat! 

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Ideas for a Paleo Thanksgiving Pt. 3 - Bacon Wrapped Sweet Potatoes

Posted by PaleoLife Foods on November 18, 2014 0 Comments
Bacon Wrapped Sweet Potatoes from that fabulous cook over at Paleotable.com

Instead of baked yams and plain old sweet potatoes, let’s take those taters and wrap ‘em up in pig. The recipe says to bake these in the oven at 400 degrees, but you might want to consider lighting up the grill for these to get a nice, smoky flavor. These are good year round, not just on Thanksgiving. Your family won’t miss the marshmallows one bit!  Bacon Wrapped Sweet Potatoes from that fabulous cook over at Paleotable.com

Ingredients:

Yams or sweet potatoes - 2 medium

Nitrate-free bacon - about 9 slices

 

Preparation:

Preheat oven to 400°F.

Cut yams lengthwise into roughly the same size wedges. I ended up with 8 wedges per yam. If you have a larger yam, you can make more wedges.

Use kitchen shears or a sharp knife to cut bacon in half lengthwise. I find that a thinner cut of bacon works best.

Wrap each wedge with a bacon slice.

Lay slices in a single layer on a large, rimmed baking sheet.

Bake for 10 minutes, then use tongs to flip the wedges, and continue baking for an additional 15 minutes or until the bacon is crispy.

 

Why food makers ever decided to ruin a good smoked meat with all those nitrates is beyond comprehension. But I don’t mind paying the extra for the uncured-nitrate-free brands of bacon.

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Ideas for a Paleo Thanksgiving Pt. 2 - Pork Stuffing

Posted by PaleoLife Foods on November 18, 2014 0 Comments
Paleo Pork Stuffing - source: our friends at PrimalPalate.com

This stuffing is delicious! You get a pound of ground pork, toss in some chopped onions, raw mushrooms, and some our other favorite great ingredients to make some of the meatiest, most amazing stuffing you’ll ever have—completely devoid of any disgusting, soggy bread you have to pick through and avoid. Source: our friends at PrimalPalate.com

Ingredients

1 lb Ground Pork

1 Onion, chopped

1 Green Bell Peppers, chopped

16 oz white, raw Mushrooms, chopped

1 cup Celery, chopped

5 cloves Garlic, minced

2 Tbsp fresh Rosemary, minced

2 Tbsp fresh Thyme, minced

2 Tbsp Sage, minced

1 tsp Salt and Pepper, to taste

2 tsp Fennel Seed

2 tsp Anise

1/2 tsp Cayenne Pepper

1 tsp Organic Coconut Oil

 

Process

Heat coconut oil in a large skillet on medium heat.

Place bell pepper, mushrooms, and celery into skillet and sauté.

In a large mixing bowl, combine ground pork, onion, garlic, rosemary, thyme, sage, fennel seeds, anise, paprika, cayenne, salt, and pepper.

Add ground pork mixture to skillet, and cook until pork is browned slightly.

Remove from heat, and discard any liquid in the pan.

 

Grab a PaleoLife bar to snack on because our mouths are watering!  

 

The various spices will round out this stuffing with an exotic flavor combination while maintaining the traditional flavors of the season.

Our recipes are created using Paleo, Primal and Gluten-free guidelines.

 

So far, our turkey is pig inside of bird smothered with bird: TurDuckIg!  What can we possibly do to turn this up a notch on the carnivore-o-meter? It certainly seems like bacon is always the answer! Check back in a couple days to get the low down on our side dish of fabulousness! 

 

 

 

 

 

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Ideas for a Paleo Thanksgiving Part 1 [Warning! Do not read this while hungry!]

Posted by PaleoLife Foods on November 18, 2014 0 Comments

Greetings fellow carnivores! We here at PaleoLife want to set the record straight on how Thanksgiving should be done. Let’s toss out all the gluten and sugary, processed garbage out there and make a feast of epic proportions this Thanksgiving. Here are some awesome ideas on how to turn the holidays from boring to scoring!

Turkey Roasted in Duck Fat

Paleo Turkey Roasted in Duck Fat Thanksgiving

Before you get grossed out by the word “fat” in there, let’s remember the alternative—margarine. Duck fat does a much better job of locking in and adding flavor to your Turkey Day turkey. Animal covered in animal—delicious! All you need is the honorary bird, a tablespoon of duck fat, some salt and pepper, and some stuffing to be set for the most delicious bird you’ll ever have.

 

 

Turkey cleaned, pat dry

1 Tbsp. Duck Fat per 5 lbs.

Salt and pepper to taste.

 

Directions, depending on your schedule of basting, using a baster or brush, spread duck fat over turkey during roasting to keep skin moist, brown and add some excellent notes of delectable flavor.

 

So what kind of stuffing? Tune in for our next post on stuffing! In the mean time, since this probably made you as hungry as it did me, grab a PaleoLife bar! 

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Going "nuts" Over Primal Vanilla-Nut!

Posted by PaleoLife Foods on October 31, 2014 0 Comments
Oh, it's getting closer and we are going nuts over our next flavor bar. We can hardly wait to get your feedback on it!  #paleo #primal #paleolifePrimal Vanilla Nut by Paleo Life Foods

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