Ingredients 4 medium zucchinis, ends trimmed, cut in half lengthwise 1 TBSP coconut oil or extra virgin olive oil 1 lb lean ground beef 1/2 cup finely chopped onion 2 tsp chili powder 1 tsp ground cumin 2 garlic cloves, finely chopped 1 TBSP tomato paste 1/2 cup mild salsa Sea salt, to taste For the garnish: Chopped scallions Chopped cilantro or parsley Sliced black olives Diced avocado Directions…
from https://paleomagazine.com/taco-stuffed-zucchini/
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Serves 4 Ingredients 2 lb red organic potatoes, scrubbed and sliced into 1/4-inch thick rounds 3 TBSP extra virgin olive oil 2 TBSP red wine vinegar 2 TBSP finely chopped flat-leaf parsley 2 TBSP finely chopped chives 1 medium shallots, finely chopped 2 tsp Dijon mustard 1 tsp garlic powder 1 tsp finely chopped fresh oregano Sea salt and black pepper, to taste Directions Cover the potatoes with cold…
from https://paleomagazine.com/herbed-potato-salad/
Serves 4 Ingredients For the relish: 3 medium Roma tomatoes, seeded and diced 1/2 cup finely chopped fennel 1 small shallot, finely chopped 1 tsp finely chopped fresh thyme 1 garlic clove, finely grated or minced 1 TBSP fresh lemon juice 1 TBSP extra virgin olive oil Sea salt and black pepper, to taste For the salmon: 1 cedar plank for grilling, soaked in water for 2 hours 1…
from https://paleomagazine.com/plank-grilled-salmon-tomato-fennel-relish/
Serves 4 Ingredients 1 medium eggplant, sliced 1/4 inch thick crosswise 1 medium red or orange bell pepper, seeded and sliced lengthwise into 1/2-inch strips 1 medium red onion, sliced 1/2 inch thick crosswise 2 TBSP extra virgin olive oil 1 TBSP balsamic vinegar 1 garlic clove, finely grated or minced 1 tsp finely chopped fresh oregano Sea salt and black pepper, to taste 1/4 cup toasted pine nuts, for…
from https://paleomagazine.com/grilled-vegetable-salad/
Prep Time: 15 minutes Cook Time: 10 minutes Servings: 2 Ingredients 1 TBSP coconut oil 4 slices bacon, chopped 1-1/2 oz ghee 5 small shallots, sliced 3 cloves garlic, minced 1 tsp mustard seeds 5 oz cabbage, roughly chopped 5 oz water Sea salt and black pepper, to taste 2 TBSP toasted pine nuts 1 lemon, cut into wedges, for serving, optional Preparation Heat the oil in a large skillet…
from https://paleomagazine.com/glazed-cabbage-with-shallots-and-bacon/ On festive or momentous occasions you may want to surprise your guests with a delicious seaside bowl of Keto Tuscan-style... The post Keto Sausages With Tuscan-Style Vegetables appeared first on Paleo Leap | Paleo diet Recipes & Tips. from https://paleoleap.com/sausages-tuscan-style-vegetables/
Makes 18–20 cookies Ingredients 1-1/2 cups raw cashews 1 TBSP coconut oil 1/4 cup maple syrup 1/2 tsp ground cinnamon 1/2 tsp baking soda 1/2 tsp sea salt 1/3 cup unsulphured dried apricots, finely chopped Directions Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place the cashews in a large skillet over medium heat. Toast, shaking the pan occasionally, until lightly browned and fragrant, 4–5…
from https://paleomagazine.com/chewy-cashew-apricot-cookies/
Makes 2 cups Ingredients 2 cups raw almonds 2 TBSP finely chopped fresh rosemary 2 TBSP honey 2 TBSP extra virgin olive oil 1 tsp sea salt Directions Preheat the oven to 350ºF. Line a baking sheet with parchment paper. In a large bowl, combine all of the ingredients. Stir to evenly coat the almonds with the olive oil, honey and rosemary. Spread the almonds out in an even…
from https://paleomagazine.com/honey-rosemary-almonds/
Serves 4 Ingredients For the salad: 4 cups finely chopped kale 2 cups finely chopped broccoli florets 2 medium carrots, peeled and shredded 2 medium celery stalks, peeled and finely chopped 1/4 cup dried currants For the dressing: 1/4 cup fresh lemon juice 2 TBSP tahini (sesame seed butter) or cashew butter 2–3 TBSP maple syrup or honey 2 TBSP extra virgin olive oil 1 TBSP finely grated fresh ginger…
from https://paleomagazine.com/spicy-detox-salad/
Serves 4 Ingredients 4 medium sweet potatoes 12 asparagus spears, trimmed 2 tsp extra virgin olive oil, plus more for drizzling Sea salt and black pepper, to taste 4 hard-boiled eggs, peeled and sliced Directions Preheat the oven to 375ºF. Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake for about 60 minutes until tender. Toss the asparagus spears with 2 teaspoons olive…
from https://paleomagazine.com/sweet-potato-egg-asparagus-stacks/ |
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