Howdy! I found this recipe from PaleoDietLifestyle.com – Enjoy!
People often ask me for tips on how to prepare a simple lunch when they don’t have any leftovers on hand or when they simply don’t feel like eating yesterday’s dinner all over again. The times when you could just put together a sandwich is over and it’s not always an easy task to find a simple alternative, but the fact of the matter is that it’s still quite simple. You simply need a little more imagination and creativity.
This following recipe is a perfect example. I took a recipe that I used to enjoy greatly and I replaced some of the ingredients to make it an amazing Paleo lunch or a quick and simple dinner that all the family will enjoy. I get asked for the recipe every time I serve these wraps to guests. The almond butter based sauce that I use plays a big part of its success with most people. It’s a sumptuous sauce with amazing flavor profile. Even if it’s often best to limit our consumption of nuts and seeds, the amount of almond butter used here is minimal so it shouldn’t be a cause for concern at all.
You can add some Sambal sauce if you like to make it a little spicier, but that’s totally optional. Sambal is a chili-based condiment that’s used prominently in Thai cooking. It should be easy to find some really good quality Sambal sauce without any unhealthy ingredients at most supermarkets. Sambal sauce’s primary ingredient are chili peppers and the secondary ingredients often include shrimp paste and/or fish sauce, garlic, ginger, green onions and rice vinegar.
It’s really up to you to decide on the ingredients to put inside lettuce wraps like these. Here I give you a simple example with a delicious almond butter sauce and pork, but you can change it up as much as you want. I myself often play around with it. Ingredients such as raw bell peppers, fresh avocado, thinly sliced carrots or green onions are only a few great options. There are so much variations you play around with, and it all helps in preventing boredom with this recipe.
The kind of lettuce you choose for this recipe is entirely up to you. Choose your favorite lettuce variety or the one that’s most readily available on the day you make your recipe, it doesn’t really affect the overall taste and it gives you different options. Romaine or boston lettuces would be two perfect options because the leaves are large and sturdy enough the contain the ingredients for the wraps.
Mung bean sprouts is an ingredient that I don’t use often, but that make this recipe take an even more thai-inspired theme. Unlike most beans and legumes, which I don’t recommend on a Paleo diet, the sprouting of the mung beans make them loose most of their phytic acid and other anti-nutrients, making them perfectly healthy. They’re also a great source of vitamin C, folate and copper.
Thai Pork Lettuce Wraps Recipe
Prep. Time: 10 min.
Cooking Time: 8 min.
- 1 lb thinly sliced pork;
- 2 cups chicken stock;
- 3/4 lb mung bean sprouts;
- Fresh lettuce leaves cut into approximately 3 x 3 inches;
- ½ cup almond butter;
- 1 tbsp. fish sauce;
- 2 tbsp. white wine vinegar;
- 4 tbsp. of water;
- 1 tsp. sambal sauce; (optional)
- 1 lime, quartered;
- 1 tbsp Paleo cooking fat;
- Sea salt and freshly ground black pepper to taste;
- Bring the chicken stock to a boil in a pan placed over a medium-high heat and add the pork slices. Simmer and cook for about 5 minutes, until the pork is cooked.
- Remove the pork pieces and set aside to cool. You won’t need the chicken stock anymore, but you can stock it in the refrigerator for later recipes.
- In the same pan, cook the mung bean sprouts with the cooking fat for 3 to 4 minutes and then set aside.
- In a bowl, combine the ingredients for the almond butter sauce: the almond butter, fish sauce, white wine vinegar, water and sambal sauce. Season to taste with sea salt and black pepper.
- Once the cooked ingredients have cooled down, place some pork, some mung bean sprouts and some almond butter sauce over each lettuce leave and squeeze some fresh lime juice on top. Roll them into wraps and enjoy.
I’m not a huge fan of bacon but this looks so tasty!
365 Days of Bacon
You know how there’s always bacon leftovers? Ho hum. What to do with the bacon leftovers, what to do?
Ok, ok, of course I’m kidding.
I know fully well there’s NEVER leftover bacon. Which is as it should be.
But trust me, nut butter on cold bacon is worth the self-denial.
I’m not writing you a recipe for this.
Just make sure the bacon is cold and crispy. Spread/drizzle your favorite nut butter on it (I used almond butter).
Better yet, dunk the bacon strips straight into the jar of nut butter. Do it! You and I both know you want to!
Maybe I shoulda called this post Bacon Dunkers.
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I found this recipe from PaleoDietLifestyle.com – enjoy! I tried this and it was WONDERFUL!
The good news is that you don’t have to say goodbye to ice cream when following the Paleo diet. The bad news is that you’ll absolutely have to make it yourself. Some health food stores now offer a coconut milk alternative to regular ice cream, but I think it still contains some nasty ingredients. Making it yourself can actually be fun and rewarding. You’ll impress everybody when they’ll learn that you made the ice cream yourself from A to Z and you have much more control over the final result.
This rrecipe is 100% Paleo and while you have to possibility to add some sugary indulgences like dark chocolate or honey in it, it’s completely up to you and you don’t have to add anything sugary to get a great result that’ll please everybody. You can leave it plain like your usual vanilla ice cream or add any of your favorite flavoring during the preparation process.Fruits, coconut flakes, nuts or mint are all good options, as are honey or chocolate if you’re in for a little treat. You can always prepare the ice cream plain and add any of those other options when serving the ice cream so you can enjoy different flavors every time.
People are often worried about making ice cream because they don’t have an ice cream machine, but it’s not much more complicated or time consuming without one. The trick is to fully cool the custard in the refrigerator before putting it in a bowl in the freezer and vigorously whisking it every 30 minutes for about 2 to 3 hours while it freezes. This will prevent hard crystals to form and will produce the same smooth ice cream you’d expect from an ice cream machine.
This is a real ice cream made with a custard with the help of eggs. Unlike simpler ice cream recipes not based on a custard, this one will be much richer and will feel like the real ice cream you’re used to. It takes a bit more implication on your part, but the result will speak for itself.
Paleo coconut vanilla ice cream recipe
- 1 can coconut milk, full-fat;
- 2 eggs or 4 egg yolks (yolks alone will give even more richness);
- Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extract.
Possible flavoring options (add any or a combination of the fallowing flavorings)
- 1/2 cup of your favorite berries (chopped or blended to a puree);
- 1/2 cup coconut flakes;
- 1/4 cup finely chopped mint;
- 1/4 cup chopped nuts;
- Lemon, lime or orange zest;
- 3 tbsp raw honey;
- 1/4 cup dark chocolate chips or flakes (you can take a high quality dark chocolate and chop it yourself to your liking).
- Boil some water in a pot and reduce to a simmer.
- Place a heat proof bowl over it in a double boiler fashion and pour the coconut milk in it. Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn’t come to a boil. If using flavorings such as mint or dark chocolate, you can add them now. You can also add chocolate at the end of the process to keep the pieces whole.
- Whisk the eggs of yolks in a separate bowl. Add one ladleful of the now hot coconut milk to the eggs while whisking quite vigorously. What you’re doing is tempering the eggs and slowly bringing the temperature up without cooking the eggs and risking that they scramble. Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously.
- Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler.
- Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl.
- Once the custard is ready, remove from the heat source and let it cool on the counter or the refrigerator.
- You can add any other flavoring you want to use once the custard is cold enough to put a finger in it and feel comfortable.
- Let it cool even more in the refrigerator before freezing it.
- Put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.
- Take it out of the freezer for about 10 minutes before enjoying so it softens a bit. Serve with added coconut milk, berries, mint, coconut flakes or any other flavoring you might like.
I can’t wait to try this!
“Do not overcook this dish. Most seafoods should be simply threatened with heat and then celebrated with Joy”
- 4 large dry scallops
- Salt and pepper
- 2 tbsp olive oil
- 1 1/2 tbsp olive oil
- 1/2 cup white wine
- 1 tbsp fresh parsley chopped
- Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides).
- Heat olive oil in a non-stick frying pan over high heat.
- When oil is hot, place the scallops in the pan with at least one or two inches between them. After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned.
- Remove from heat and set on serving dish. While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely.
- Pour in the wine and…
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For some reason this meal makes me feel like a kid. I loved chicken nuggets growing up, but now that I know more about what goes into fast food nuggets or how greasy and unhealthy frozen ones could be, I stopped eating them. This is a great, tasty alternative to chicken nuggets.
1 Egg, whisked
Sea Salt and Pepper
1/2 C. Coconut Flour
Coconut Oil, for pan
1. Whisk the egg in a medium sized bowl and then add your ground chicken. Mix in the rest of your spices and cilantro.
2. Put the coconut flour in a small bowl and roll nugget sized balls of chicken mixture in flour. Coat evenly.
3. Melt a few teaspoons of coconut oil into a pan and lay each nugget in pan and cook on medium heat for about 12 minutes. (6-7 minutes per side)
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I am in love today – with myself – because a high self-esteem is so incredibly important, so I appreciate myself a lot today. Some days not as much, and some days I wallow around in self-pity a bit, but today, with all this love in the air, I’m glad to be alive and to be as healthy as I am. Unfortunately, I did not get a chance to workout.
So, Valentine’s Day isn’t any different than any other day. I tried to stick to Paleo as much as I could, so I made these awesomely delicious Paleo Pancakes, and I would HIGHLY recommend them! My only suggestion would be to add a sweetener – so I’d probably add a few table spoons of sucralose (Splenda).
I had them for breakfast and lunch!
For dinner, my honey decided to do a home made pizza (first time for me!) He went out and got the dough and fresh ingredients to make Margherita Pizza – and it turned out delicious! I know, it’s not Paleo, but it was Valentine’s Day, and he was being thoughtful. It was very easy to make with only a handful of ingredients.
- Spread the dough on the pizza pan
- Brush the dough with olive oil
- Spread minced garlic all over
- Place fresh mozzarella slices all over
- Place fresh roma tomato slices all over
- Place fresh basil leaves all over
- Sprinkle some fresh thyme
- Sprinkle salt and pepper
- Bake on 425 degrees for about 12 minutes and it’s done!!!!
Super easy recipe I found at Courtney’s Craftin’ & Cookin’ – Paleo Pancakes. I’m super excited to find this because each morning, I’m cooking a full on stir-fry or omelet and quite frankly, I’m tired of omelets. So this is so easy that I can’t wait to try it out. No flour!
These paleo pancakes are yummy and so easy to make with only four ingredients. I love simple!
What you will need:
1/2 C Nut Butter (I used almond butter)
2 t. Cinnamon
Mix Everything together
Use a Skillet or Griddle, set to 350 Degrees, and pour batter
Then cook like normal pancakes! Like the waffles, these cooked quicker than normal pancakes, so keep a close eye on them
This recipe made 10, 4-5 inch pancakes
I used the same syrup recipe as I did here
Ooh yes! Steak tacos!
One of my absolute favorite foods! I found this Paleo recipe that is very simple to make and a mighty flavorful dish! You don’t have to eat it with the corn tortilla – instead eat it with a lettuce cup instead. Fill it with all of your Paleo-friendly accompaniments and it’ll be just as good.
From SteamyKitchen.com – Chipotle Skirt Steak Tacos
Chipotle Skirt Steak Tacos
2 lbs skirt steak
2 cloves of garlic
1 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp pepper
canned Chili en Adobo: 1-3 chipotle peppers + 2 tsp of adobo sauce (use more peppers if you like the heat)
1 Tbl chopped cilantro
accompaniments: corn tortillas, shredded cheese, avocado, sour cream, lettuce, lime wedges, salsa,
Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.
Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the “rawness” that corn tortillas have when they are straight out of the bag.
I’m not a huge fan of bacon [please don’t stone me to death!] I’ve just never been a huge fan of it. It’s just too salty for me and too greasy. Gives me heartburn just thinking about it.
But bananas and bacon? Salty AND sweet? AND with drippy egg yolks??? Sure, I’ll try it. Beautiful dish I found on KatieDid.com so you gotta at least check it out and see if you want to take that leap of faith in me and try it out. Sides, we both might like it.
From KatieDid.com – Banana Bacon Scramble
So, bananas and bacon. Pick up some thick, local bacon, serve it up with some drippy yolks and black coffee and bond over it with someone who appreciates bacon as much as you and your radical diet.
- 1 Banana, semi-ripe
- 2 pieces of thick bacon
Heat a skillet to medium heat. Cut bacon into small pieces and slice the banana into rounds. Put bacon in the pan and cook until nearly crispy. Add banana pieces and allow to cook on each side for 2-3 minutes until caramelized. Sprinkle with cinnamon and serve.