Easy Paleo Recipes
Tomato Frittatas
Servings: 2 Prep Time: 10 Minutes Cook Time: 50 Minutes Ingredients: • 4 Ripe tomatoes • 4 Eggs • 4 Pieces of Bacon cooked and diced • 1 Tbsp. Ghee • Salt and Pepper to taste • Fresh Arugula to garnish
Process: 1. Preheat the oven to 425 Degrees F 2. Cut the tops of the tomatoes off 3. Using a paring knife or spoon or fork, clean out the entire inside of the tomato, you want to pretty much have a tomato ramekin 4. Evenly spread your diced bacon throughout the tomatoes 5. Scramble your 4 eggs in a bowl or you can just individually crack a whole egg in each one if you would like it poached. If you scrambled them, evenly divide the eggs between the tomatoes 6. Divide the 1 Tbsp. of Ghee evenly on top of the four tomatoes with the egg in it 7. Sprinkle Salt and Pepper over the tomatoes to your taste liking 8. Place the tomatoes in a pyrex baking dish and bake for 40-‐50 minutes or until your eggs are fully cooked through 9. Place on a plate, garnish with some Arugula Enjoy.
Breakfast Sausage
Servings: 6-‐8 Prep Time: 20 Minutes Cook Time: 15-‐20 Minutes Ingredients: • 1 Lb. Grass-‐fed Ground Beef • 1 Lb. Ground Pork • 1 Lb. Ground Bison • 2 Tsp. Fresh Thyme, chopped • 2 Tsp. Fresh Sage, chopped • 1 Tsp. Fresh Rosemary, chopped • 2 Tsp. Salt • 1.5 Tsp. Black Pepper • 1 Tsp. Fresh grated Nutmeg • 1/2 Tsp. Cayenne
Process: 1. You can make these with all your own fresh ground meat like I did. I ground pork shoulder, top sirloin, and bison tenderloin 2. Combine all of your ingredients in a large mixing bowl 3. Form into 1-‐2 inch rounds 4. You can refrigerate those rounds for up to 1 week to use and/or freeze for up to 3 months 5. For eating immediately, heat a skillet over medium-‐low heat 6. Sautee until brown and cooked through, ~10-‐15 minutes 7. Serve with any other food you can imagine, breakfast, lunch or dinner like I did Enjoy.
Pumpkin Cranberry Scones
Servings: 12 Prep Time: 10 Minutes Cook Time: 18 Minutes Ingredients: • 2 Cups Almond Flour • 1/2 Cup Pumpkin Puree • 1/2 Cup Dried Cranberries • 1/4 Cup Shredded Coconut • 1/4 Cup Crushed Pecans • 1 Egg • 3 Tbsp. Raw Organic Honey, melted • 1 Tsp. Sea Salt • 1 Tsp. Baking Powder • 1 Tsp. Cinnamon • 1 Tsp. Pumpkin Pie Spice • 1/2 Tsp. Ginger
Process: 1. Preheat your oven to 400 Degrees F 2. Combine all ingredients in a mixing bowl and knead together with your hands 3. Press your dough out on a cutting board to about 1/4 inch thickness and form two equal size circles 4. Cut them like a pizza to the size you want (I got 6 out of each circle) 5. Put the scones on a parchment lined baking sheet 6. Sprinkle with a little more pumpkin pie spice or cinnamon (optional) 7. Put your baking sheet inside a larger baking sheet to prevent the bottoms from cooking too fast 8. Bake in the oven for 15-‐18 minutes or until they pass the toothpick test 9. Remove from oven and set on a cooling rack Enjoy.
Bacon Beef Butternut Squash
Servings: 2-‐4 Prep Time: 15 Minutes Cook Time: 50 Minutes Ingredients: • 1 Butternut Squash, ~ 2 Lbs. cut in half • 1 Lb. Ground Beef • 6 Slices of bacon • 3 Small Onions, sliced 1 reserved • 1 Stalk Celery, diced • Salt • Pepper • 3 Tbsp. Cinnamon • Balsamic Vinegar ~ 2 Tbsp.
Process: 1. Preheat oven to 350 Degrees F 2. Cut squash in half and scrape out the seeds 3. Some people have said this is a pain in the ass to eat, I didn’t mind but if you would like, you can peel it and see if it holds up in the shape to stuff it 4. Place face down in a pyrex dish with 1/2 inch of hot water and cook for 30 Minutes 5. While its in the oven, cook the bacon in a pan until crispy, set aside and leave the bacon fat in the pan 6. Add 2 of the sliced onions and celery to the pan and then add the beef 7. Season with Salt and Pepper to taste and your cinnamon 8. Continue stirring until the beef is finished, remove from heat and place in a bowl 9. Remove the squash from the oven, when you can handle it scrape out some of the guts, leaving ~1/4 inch of squash, add squash to bowl with meat 10. Crumble your bacon and add that to the bowl as well 11. Mix well and then stuff your squashes with the beef mixture and place back in the 350 Degree oven for 20 minutes 12. While your squash are baking, add your reserved onion to your sauté pan and cook them over low heat with your balsamic to caramelize them 13. Remove squash from oven, top with caramelized onions Enjoy.
Spaghetti with Roasted Red Pepper Sauce
Servings: 4 Prep Time: 10 Minutes Cook Time: 30 Minutes Ingredients: • 1 Spaghetti Squash, cooked and shredded • 1 Lb Grass Fed Ground Beef • 1 Roasted Red Bell Pepper, diced • 1 Roasted Serrano Chile Pepper, diced • 1 Onion, diced • 3 Garlic cloves, minced • 20 Ounces tomatoes, diced • 6 Ounces of tomato paste • 1 Tsp. Thyme • 1 Tsp. Oregano • Salt and Pepper to taste
Process: 1. Cook spaghetti squash and set aside 2. In a sauce pan over medium heat sauté your onions, garlic, and peppers until your onions are translucent. You can sauté them in the oil of your choice 3. Once translucent add in your ground beef and sauté until your beef is cooked through 4. Add in all remaining ingredients and stir well, cover and let simmer for 10-‐20 minutes stirring occasionally 5. Plate your spaghetti squash and spoon your sauce over the top Enjoy.
Jalapeno Dijon Grilled Chicken
Servings: 4-‐6 Prep Time: 10 Minutes Cook Time: 15-‐20 Minutes Ingredients: • 3 Lbs. Chicken Thighs, skin optional • 4 Jalapenos, diced (I kept my seeds in) • 2 Garlic Cloves, pressed • 2 Tbsp. Kasandrios Olive Oil • 4 Tbsp. Dijon Mustard • 2 Tbsp. Raw Organic Honey (optional if Whole 30) • 2 Tsp. Salt • 1 Tbsp. Fresh Rosemary, chopped • 1 Tsp. Pepper • 1 Lemon
Process: 1. Combine all of your ingredients, EXCEPT YOUR LEMON, in a bowl or dish to marinade your chicken 2. Marinade for at least a few hours but 24 hours in the refrigerator is ideal 3. Once you’re ready to cook, preheat your grill to a medium/medium high heat or about 400-‐450 degrees F 4. Once your grill is ready, place your chicken thighs on the grill and cook between 7-‐10 minutes per side 5. Use a meat thermometer to ensure your chicken is cooked and at least 175 Degrees F 6. Once done place all your chicken thighs in aluminum foil, squeeze all your lemon juice over the chicken, and close the aluminum foil and let it steam with the lemon juice for about 10-‐15 minutes Serve and enjoy
Top Sirloin Kabobs
Servings: 4 Prep Time: 15 Minutes Cook Time: 10 Minutes Ingredients: • 2 Grass Fed Top Sirloins or steak of your choice, chunked • 1 Large onion sliced • 3 Bell Peppers, color of your choice • 16 Ounces of Cherry Tomatoes • 3 Garlic cloves, minced • 2 Tbsp. Italian Seasoning • Salt and Pepper to taste • Kasandrino’s Olive Oil (10% off using coupon code COOKINGCAVEMAN)
Process: 1. If using wood skewers, soak for 20 Minutes in water prior to cooking with 2. Preheat your grill for a medium-‐high heat 3. Place all of your ingredients in a mixing bowl and ensure you get a nice even coating. Use enough Olive oil to lightly coat everything 4. Once your skewers are soaked, start alternately threading your ingredients onto your skewers, steak, pepper, onion, tomato and so on 5. Once done, grill for 8-‐10 minutes uncovered turning occasionally for medium-‐rare to medium steaks 6. Once done serve with a side dish of your choice, I recommend my Sweet Potato Mash or Grilled Broccoli with Almond Dressing. 7. Alternately you can include any fruits of your liking that you like grilled as well Enjoy.
Pumpkin Brownies
Servings: 20 Prep Time: 5 Minutes Cook Time: 20 Minutes Ingredients (Brownies): • 1 Cup Coconut Cream Concentrate • 3 Eggs from Local Farmer (Mine is MM Livestock) • 1/2 Cup Raw Organic Honey • 1/2 Cup Pumpkin Puree • 1/4 Cup Organic Cocoa Powder • 1 Tbsp. Cinnamon • 1 Tbsp. Pumpkin Pie Spice • 2 Tsp. Vanilla Extract • 1/2 Tsp. Baking Soda • 1/4 Tsp. Sea Salt
Ingredients (Frosting): 1. 4 Tbsp. Vegetable Shortening or Grass-‐fed Butter – The vegetable shortening should be made out of palm oil 2. 2 Tbsp. Raw Organic Honey 3. 1/2 Tsp. Vanilla 4. 1/2 Tsp. Pumpkin Pie Spice
Process (Brownies): 1. Preheat your oven to 325 Degrees F 2. Place all of your ingredients for the brownies together in a mixing bowl 3. Use your hand mixer and form your batter 4. Pour your batter into a greased 8×8 baking dish (grease with coconut oil) or into greased individual mini muffin pans like I did 5. Place in the oven and bake for 30-‐35 minutes if in the pyrex dish or 20 minutes in the mini muffin pan or until your brownies pass the toothpick test 6. Remove from oven, let cool 7. Cut and Enjoy Process (Frosting): 1. Put all of your ingredients in a mixing bowl 2. Whisk until your frosting is combined 3. Use and serve at room temperature and ensure your brownies are cool before putting it on or it will melt
Caveman Cookies
Servings: 12 Prep Time: 10 Minutes Cook Time: 20 Minutes Ingredients: • 2 Eggs • 1 Cup Roasted Almonds • 1/2 Cup dried blueberries • 1/2 Cup dried apricots • 1/2 Cup shredded coconut • 1 Tbsp extra virgin olive oil
Process: 1. First thing you need to do is roast your almonds so preheat your oven to 350 Degrees 2. Next spread out all your almonds on a baking sheet 3. Place in preheated oven and bake for 10 minutes, for your taste test they should taste roasted but not burnt 4. Leave the oven at 350 degrees 5. Place your roasted almonds, blueberries, apricots, and shredded coconut in a food processor and continually pulse until all of it is minced 6. Turn your food processor on low and let it run while you slow drizzle in your EVOO 7. Transfer this mixture to a mixing bowl and mix well with the 2 eggs 8. Using your hands, form thin patties or long bars or whatever shapes you want, just keep them about 1/4 inch thick 9. Place them on a parchment paper lined baking sheet or nonstick baking sheet 10. Bake for 20 minutes and transfer to a cooling rack so they don’t continue to cook Enjoy.