Whats This?

This recipe blog is an extension of my original blog Motivation... Determination... Drive. Having been asked numerous times what is involved in paleo eating and the simple question "so... what can you eat?" I have decided to put this collection together. Some of the recipes will be original, and some will be modifications (or replicas) of recipes I have found in cookbooks books or on line. Every recipe listed will be something I have tried, nothing that I think just looks good and want to attempt. As a disclaimer, I will not take credit for those found at other sources, if you are to use one listed with a link attached please give credit to the original site. Thank You and happy eating!!

Sunday, August 26, 2012

Zucchini Pesto Rollups

These came from paleomg.com/zucchini-pesto-roll-ups/ I just made a few alterations
*Disclaimer: for this to be 100% Paleo you have to use nitrate free sausage.*
What you need:
2 zucchinis, ends removed, sliced (I used a mandolin)
4 Sausages (we used nitrate free spicy sausage that was precooked)
1 cup Basil
1/3 cup olive oil
1/3 Cup Lemon Juice
1 Clove of Garlic
salt and pepper to taste
pinch of garlic powder

What you do:
- Cut zucchini with mandolin.
- Add garlic and basil to food processor and mix
- Slowly add olive oil
- Add lemon, salt and pepper (than taste and add whatever you want to perfect it)
- If you didn’t buy precooked sausage grill it up and let it cool
- Lightly oil zucchini and season with garlic powder, salt and pepper
- Slice sausage into 1” piece
- Spread pesto onto a slice of zucchini
- Roll sausage  with zucchini and secure with toothpick
- Warm up on the grill to cook the zucchini and heat the sausage.

Tuesday, July 31, 2012

Banana Almond Bites

These are fantastic. I had to alter the original recipe a bit since we don’t eat peanut butter… also I make them in mini muffin cups because I couldn’t get them out of the tin. They are wonderful when they are frozen!!
*Disclaimer: though the chocolate chips are dairy, nut and soy free they are not considered totally Paleo, so if you are doing a Paleo Challenge or staying completely 100% Paleo this recipe will cost you points.*

What you need:
- 1 ripe banana
- 3/4 cup almond butter (I use Trader Joes with Sea Salt)
- 2 tablespoons honey
- 3/4 teaspoon vanilla
- 2 1/4 teaspoon coconut oil, melted
- Half bag of Enjoy Life Chocolate Chips

What you do:
- Mix everything but the banana together (I used my Ninja for this and it worked like a charm)
- Fill mini muffin tin with liners
- Cover the bottom with a thin later of batter
- Add a slice of banana
- Cover banana with batter
- Put in freezer for half an hour
- Melt half a bag of chocolate chips on stove top
- Dollop chocolate on each almond butter cup and return to freezer until serving
These guys melt fast so they should be kept in the fridge when not being eaten. 


Sunday, March 11, 2012

Bacon Chocolate Chip Cookies

Yes, you read that correct... BACON chocolate chip cookies... and they are (and I quote) "de-friggen-lightful!"

Got the recipe from the "Make it Paleo" cookbook by Bill Staley and Hayley Mason... I wish I could take credit for it because they are that good!!

*Disclaimer: though the chocolate chips are dairy, nut and soy free they are not considered totally Paleo, so if you are doing a Paleo Challenge or staying completely 100% Paleo this recipe will cost you points. Also for the bacon to be considered Paleo it should be nitrate free.*

What you need:
- 6 Slices of Bacon (I use the thick sliced applewood from the deli counter, the thicker the better)
- 1/4 Cup Pure Maple Syrup
- 3 Cups Almond Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 2 Eggs
- 1/2 Cup Pure Maple Syrup
- 1 Tsp Vanilla
- 1/2 Cup Coconut Oil
- Half a bag of chocolate chips (I use Enjoy Life)

What you do:
- Preheat oven to 350 Degrees
- Put 6 slices of bacon in a small dish and pour 1/4 Cup of maple syrup over them and toss around to coat each slice.
- Lay bacon on parchment lined (or tin foil lined) baking sheet and bake for 20 minutes
- Remove from oven and allow to cool than crumble into small pieces
- Adjust oven temp to 375 Degrees
- In large bowl mix almond flour, baking soda and salt
- In a smaller bowl with a hand mixer, mix eggs, 1/2 cup maple syrup and vanilla
- Add wet ingredients into dry and mix with hand mixer
- Melt coconut oil and add to mix with hand mixer
- Stir in chocolate chips and bacon bits
- Drop tablespoon size balls on cookie sheet and bake for 12-15 minutes.
- Remove immediately from cookie sheet and put on cooling rack
- Surprise all your friends at how good BACON is in a chocolate chip cookie!!  

Chicken Topped with Prosciutto

Hands down one of our all time FAVORITE finds on the CFSCC website. This dish is delicious... I dont even think I have anything else to say about it except try it! You will love it! http://cfscceat.blogspot.com/2011/09/delicious-baked-chicken-topped-with.html

What you need:
-4 Chicken breasts
-2 Shallots
-1 Cup Sliced Mushrooms
-1/2 Cup Artichoke hearts
-1/2 Cup White Wine
-1 Tbsp Olive Oil
-2 oz. Prosciutto
-Sea Salt
-Black Pepper
-Garlic Powder

What you do:
- Preheat oven to 375 degrees
- Bake prosciutto on a baking sheet for about 10 minutes (keep an eye on it) until crispy
- Pound chicken breasts and sprinkle both sides with seasonings
- Brown chicken breasts in a skillet (med-high) in olive oil for 4-5 minutes on each side
- Transfer chicken to baking dish
- Add thinly sliced shallots and wine to deglaze skillet
- Stir in mushrooms and artichoke hearts
- Cook until mushrooms are tender
- Pour sauce over chicken in pan
- Break up prosciutto into small pieces and top chicken and sauce
- Bake 10 minutes
- Serve over cooked spinach (however you prefer to make it)

Apple and Onion Pork Chops

I love the flavor of apple and pork chops together... and while I loved the previous recipe I made with them this one was MUCH easier on a weeknight when I get home from work. Found it here http://fastpaleo.com/onion-apple-pork-chops/ It did not disappoint!
What you need:
6 boneless pork chops
3/4 tsp garlic salt
3/4 tsp lemon-pepper
6 tsp olive oil
3 medium apples, peeled and thinly sliced
2 small red onion thinly sliced
1 cup chicken stock or water
6  tbsp honey

What you do:
- Season the chops with garlic salt and lemon pepper
- Brown chops in skillet with oil (or we use bacon fat), remove when done and keep warm
- Sauté apple and onion in the skillet you cooked the chops in until soft
- Preheat oven to 350
- Stir in chicken stock and honey
- Allow to boil, reduce heat than simmer for 5 min uncovered
- Put chops in baking dish with onions, apples and sauce over the top of them
- Bake at 350 for 20 minutes (until pork is done)

Tuesday, January 31, 2012

Balsamic Roast - Crock Pot Goodness!

This is hands down my favorite crock pot recipe at the moment, I am a HUGE balsamic "anything" fan so combine it with chuck roast and mushrooms and I am totally hooked. We got the recipe HERE doubled it and added mushrooms. I cant wait for the leftovers!!

*Disclaimer: White Wine is considered paleo in moderation. If doing a Paleo Challenge check the "rules" of your challenge to be sure that it is allowed in moderation or risk losing points.*
What you need:
2 Lb any roast (we used Chuck Roast)
1 Large White Onion, sliced
Mushrooms (sliced in half, this was our addition)
8 Ounces Tomato Sauce (we used Natures Place Organics)
1/2 Cup Balsamic Vinegar
1/2 Cup Water
2 Tbsp White Wine (we used pinot grigio)
2 Tbsp Coconut Oil
Rub: Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika

*When we made this we used a 4lb Chuck and doubled everything except the onion.

What you do:
- Mix the rub and season all sides of the beef
- Heat coconut oil in pan on medium heat
- Sear each side of the beef for 3-4 minutes
- Place sliced onions on bottom of crock pot
- Put seared meat on top of the onions
- While pan is still hot deglaze with water and wine
- Spread mushrooms over the meat
- Mix together balsamic vinegar and tomato sauce with a whisk and pour over meat and veggies
- Pour deglazing liquid over meat and veggies
- Set on low for 8 hours

Sunday, January 22, 2012

Paleo Butternut Squash Lasagna

This one comes from http://www.health-bent.com/beef/paleo-butternut-squash-lasagna (we took out the red peppers because I am not a fan, we used a cup of stewed tomatos instead)
What you need:
- 1 lb hot Italian sausage, casing removed
- 1 red onion
- 3 cloves garlic
- 1 15 oz can organic sauce
- 1/4 c extra virgin olive oil
- 1 c stewed tomatos
- Basil
- 1 small butternut squash


What you do:
- Preheat oven to 400
- Crumble sausage and brown with onions and garlic

- Peel and cut the ends off of butternut squash, cut in half
- Slice squash into long (lasagna noodle) strips
- Combine sauce, olive oil, tomato and basil and mash in food processor
- Layer bottom of 9 x 9 pan with sauce (we used a 13X9 pan and doubled the recipe)
- Layer squash trying not to overlap to cover bottom

- Layer Italian sausage
- Repeat until everything is gone (leaving enough sauce for the top)

- Bake 45 minutes
- Let stand for 45 minutes before serving