Paleo Recipes

This is an ongoing list of my favorite recipes.  Some are very simple, while others more complex.  They are broken down into Breakfasts, Entrees, and Desserts.
First...we will look into some of our Paleo staples and stock the pantry accordingly.
Almond Flour: highly nutrition low-carb, high protein, good fat replacement for any grain based flour
Coconut Oil (unrefined, cold-pressed): best oil for high heat cooking (pan frying or deep frying)
E.V. Olive Oil (unrefined, cold-pressed): best for drizzling on salads and veggies
Agave Nectar: this should be the only sweetner used (sparingly) because of its low glycemic index of 32 vs sugar(58), syrup(54), and even honey(52)
Arrowroot powder: this is a thickening agent to replace corn starch
As many spices as you can keep around (minimize salt of course)
My rule: never even have the opportunity to run out of EGGS!  Always have eggs on hand! If nothing else, you can always get a solid meal with proper nutritional composition from the incredible edible egg.


 Breakfast
Scrambled Eggs with...(whatever you like - switch it up now and again)
-1-4 eggs (depending on your size, goals, appetite, etc)
- 2-5 oz of meat (chicken, bacon, sausage, deer, etc)
- chopped veggie (onion, zucchini, spinach, peppers, etc)
- spice as desired (i just go black and cayenne pepper)
- avocado (usually use half and save the other for lunch or dinner)

Fried Eggs with...(whatever you like - switch it up now and again) 
-1-4 eggs (i like sunny side up...)
- pan seared deer sausage (amazing combo!)
- side of berries

Paleo Pancakes
- 2 large eggs (free range omega 3 of course)
- 1/4 cup agave nectar
- 1 tbs vanilla extract
- 1/4 cup water
- 1 1/2 cups almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tbs arrowroot powder
- 2 tablespoons grapeseed oil (or olive oil)
- 1/2 tbs cinnamon

Paleo Sausage Gravy
-16 oz. country style pork sausage
-2 tbsp arrowroot powder
-1 can coconut milk (shake it up before you open it)
-1/4 tsp fennel seeds
-1 tsp dried, rubbed sage
-1/4 tsp cayenne pepper
-1/2 tsp pepper
-1/4 tsp salt

1. Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.
2. Turn the heat down to medium. Add the arrowroot and stir it into the fat & brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.
3. Add the coconut milk about 1/3 of the can at a time, and whisk together with the “roux” you just made, incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.
4. Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.

Paleo Biscuits 
-1/2 cup coconut flour
-1/4 cup almond flour
-1/2 tsp salt
-1 tsp baking powder
-1 tbsp cold grass-fed butter (coconut oil is fine here too)
-6 egg whites
-a little coconut oil

1. Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.
2. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.
3. In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.
4. Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.
5. Pour your gravy on top, and enjoy.

Entrees
Chicken Fingers
- 1 lb boneless skinless chicken breast
- 1 cup almond flour
- 1 tsp sea salt
- 2 large eggs
- 5 tbs coconut oil (for pan frying)
-- go egg mixture to flour mixture to hot pan for 3-6 minutes per side

Fish Sticks
- 1 1/2 lb cod fillet
- 1 1/2 cup almond flour
- 1 tsp sea salt
- 2 large eggs
- 5 tbs coconut oil (for pan frying)
-- go egg mixture to flour mixture to hot pan for 3-5 minutes per side


Shrimp Fritters
- 1 lb raw shrimp, peeled and deveined, tails removed
- 1/2 cup almond flour
- 1/4 cup thinly sliced scallions
- 1 tbs finely chopped fresh cilantro
- 1 tbs finely chopped fresh mint leaves
- 1 tbs peeled and minced fresh ginger
- 1/4 tsp ground paprika
- 1 tbs fish sauce
- 1 tbs olive oil
- 1 tbs agave nectar
- 2 large eggs
- 3 tbs coconut oil (for pan frying)
-- chop shrimp and put in food processor, in a large bowl combine all ingredients, refrigerate for 30 minutes, then form into 2-inch patties, cook in oil for 4-6 minutes per side.

Salmon Dill Burgers
- 1 pound skinless salmon fillet
- 1/2 cup almond flour
- 2 large eggs
- 1 tbs lemon zest
- 1 tbs finely chopped fresh dill
- 1/2 tsp sea salt
- 3 tbs coconut oil (in pan for frying)

Paleo Pizza
-(10" crust) 1 1/2 cup almond flour, 1/4 tsp sea salt, 1/4 tsp baking soda, 1 tbs olive oil, 1 tbs garlic, 1 tbs fresh chopped rosemary, 1 egg
 * mix, roll out, and bake at 350* for 10 minutes - add toppings and then reheat for 10 minutes
- find a no sugar added marinara (i like classico)
- add any topping you like
- good combos: (chicken, artichoke, broccoli, olive oil drizzle), (sausage, pepperoni, onion, mushroom), (canadian bacon, pineapple, onion), garbage pizza - everything!

Beef Stew
- Brown about 1-2 lbs of stew meat, put in crockpot 
- I like to add some sort of sausage (I used andouille last time) 
- Cut up parsnips, carrots, celery, turnips, onion (put in crockpot)
- Add 1/2 cup dry red wine
- Add about 2 cups Organic beef broth
- 1/2 cup coconut milk
- 3 tbsp fresh crushed garlic
- 1 1/2 tsp ground marjoram, salt & pepper
- Use arrow root powder near end of cooking for thickening to your liking (1-3 tbsp)

Desserts
Snickerdoodles- 2 1/2 cups almond flour
- 1/2 tsp sea salt
- 1 tbs baking soda
- 1/2 cup arrowroot powder
- 6 tbs grapeseed oil (or olive oil)
- 1/2 cup agave nectar (can get by with 1/4)
- 2 tbs vanilla extract
Ground cinnamon for topping
*350 for 7-10 minutes