Tracy's Paleo Diet Journey

Tracy's Paleo Diet Journey

Tuesday, July 29, 2014

Cilantro Lime Shrimp Kebobs [Tracy's Paleo Recipes]

Ingredients


- 32 jumbo raw shrimp (peeled and de-veined)
- 3 cloves crushed garlic
- Olive Oil or Coconut Oil Cooking Spray
- 1 tsp Sea Salt or Himalayan Pink Salt
- 1 1/2 tsp ground cumin
- 1/4 cup chopped fresh cilantro
- 16 bamboo skewers
- 24 slices of limes (about 3 large limes)
- 1 large lime cut into 8 wedges (for juice)



Directions:

1. Heat grill on medium and spray with oil.
2. Seasonal shrimp with garlic, salt, cumin, and half of cilantro.
3. Add shrimp and lime slices to kebobs (beginning and ending with shrimp)
4. Grill shrimp turning occasionally (1-2 minutes  on each side) until they turn opaque.
5. Add remaining cilantro and squeeze lime juice on top. Serves about 8 kebobs.


(Resource: Skinnytaste.com)





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Tuesday, July 22, 2014

Frozen Watermelon Popsicles [Tracy's Paleo Recipe]

Ingredients:

 
- 8 Watermelon Wedges 
(Local/Organic Seedless Watermelon Best)

- 8 Popsicle Sticks



 Directions:


1. Clean watermelon well. Scrub and rinse with vinegar/water mixture to clean best.

2. Cut watermelon into wedges and insert popsicle sticks into the rind.

3. Place on baking sheet and put in freezer overnight or until frozen (about 1-2 hours).

4. Enjoy immediately. 




(Resource: Realsimple.com, Hot Plate Community)





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Tuesday, July 15, 2014

Banana Chocolate Bon Bons [Tracy's Paleo Recipe]

Ingredients:


- 3 ripe bananas
- 1/2 cup creamy peanut butter (I prefer organic as peanuts are genetically modified)
- 2 tbsp coconut oil
- 10 oz semi-sweet chocolate chips (or carob chips) (dairy free option try Almond Dream Brand)
- 1/2 cup finely chopped organic honey roasted peanuts (optional)
- small Popsicle sticks


Directions:

1. Peel bananas and slice into medium-thick round slices.

2. Put peanut butter into Ziploc bag. cut a small corner or one side.

3. Squeeze out about 1 tsp onto half of the banana slices.

4. Top with the other slices to make banana sandwich.

5. Using Popsicle sticks hold the banana while you insert stick in the middle through both bananas so the peanut butter doesn't ooze out.

6. Place little sandwiches on parchment paper.

7. Place in freezer for 30 minutes.

8. Place 2 inches of water in a saucepan and bring to simmer. Place chocolate chips and coconut oil in medium heat resistant bowl. Place the bowl over the the simmered water and stir frequently while it melts.

9. Transfer the melted chocolate into a medium drinking glass.

10. Dip the sandwiches completely into the chocolate.

11. After dipping return to freezer for 2 hours.

(Bananas will last for 1-2 weeks in freezer)

(Resource: joythebaker.com)




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Tuesday, July 8, 2014

Sage Chicken

Ingredients:


- 4 tbsp Olive Oil
- 4 boneless skinless chicken breast halves (I prefer organic)
- Salt and Pepper to taste
- 1 tbsp coconut flour sifted
- 1 tbsp tapioca starch
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 tbsp sage leaves


Directions:

1.Warm 2 tbsp oil in a large skillet on medium0high heat. Pat the chicken dry and season with salt and pepper.
2. Cook until golden brown about 6 minutes flipping 1-2 times. Remove chicken from pan and set aside.
3. Reduce the heat to medium and add in rest of the oil. Sprinkle the flour and cook while whisking until mixture is golden brown.
4. Whisk in the wine and broth. Bring to a simmer and add chicken back in.
5. Place the sage leaves on top of chicken. Cover pan and reduce to low-simmer and cook about 6-10 minutes.



(Resource: All You magazine)


 

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Tuesday, July 1, 2014

Baked Eggs in Avocado

(serves 1-2 people)


Ingredients:

- 1 Avocado cut into half and pit removed
- 2 eggs (I prefer organic or using egg whites)
- Fresh bruschetta (optional)
- Cayenne Pepper (optional)
- Salt and Pepper to taste
- 1 tbsp chopped Chives (optional)
- Your favorite hot sauce (optional)


Directions:

1. Preheat oven to 180 degrees.
2. Cut avocado and remove pit. Scoop out a little more of the center so the egg will fit.
3. Crack an egg into each hole in the avocado. You can use egg whites if you prefer.
4. Sprinkle with the spices, chives and bruschetta according to your taste.
5. Bake at 180 degrees until egg is cooked until you like. I prefer 15 minutes.



(Resource: fitsugar.com)


 

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Tuesday, June 24, 2014

Coconut Milk Whipped Cream (Dairy Free)

Ingredients:


- 1 Can of Full Fat Coconut Milk (Organic and/or BPA free can recommended)

- 1/4 tsp Vanilla Extract (This is optional. You can add any flavor you would like. 1-2 tsp of pure fruit preserves is a great way to make flavored whipped cream).

-  2 tbsp Tapioca Starch and 1/2-1 tsp Stevia (Sweet Leaf best brand)*

*(You can use 2-3 tbsp Confectioners Sugar if you are not doing paleo)



Directions:

1. Place coconut in the fridge overnight still sealed.

2. Open the can without shaking it or turning upside down.


3. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can into a mixing bowl. Leave the 1/2 cup of translucent liquid in the can and save for smoothies or toss.

4. Add Tapioca Starch slowly and begin to beat with a hand mixer until you get a creamy mixture. Then Slowly add stevia and flavor (i.e. vanilla) until you get sweetness you like. (Start on low and move to a higher speed, move the beater in an up and down motion).


 

(Resource: http://kblog.lunchboxbunch.com) 





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Tuesday, June 17, 2014

Paleo Ice Cream Sandwiches (Dairy Free)

Ingredients:

  • For the ice cream:
  • 1 can coconut milk, full fat
  • 3 tbsp honey (or coconut nectar)
  • 2 tbsp vanilla extract
  • 2 egg yolks
  • 1/2 cup Enjoy Life chocolate chips (or other dark chocolate chips)
  • For the sandwich:
  • 3 cups almond flour
  • 3/4 cup honey (or coconut nectar)
  • 1/4 cup almond  butter
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt

 

Directions:

  1. Combine coconut milk, honey (or coconut nectar), and vanilla in a food processor or blender.
  2. Pour mixture into a small saucepan over medium heat and whisk in egg yolks.
  3. Continue whisking until mixture comes to a low boil.
  4. Remove from heat and allow to cool.
  5. Transfer mixture to a small bowl and refrigerate for at least 2 hours.
  6. When ice cream is almost ready, make crust by mixing all crust ingredients until well combined.
  7. Divide mixture in half.
  8. Take one half of crust mixture and press into the bottom of a bread pan (9×5 or similar size). Refrigerate the remaining half.
  9. Stir chocolate chips into ice cream mixture.
  10. Pour ice cream mixture over bottom crust layer and place in freezer until completely hardened.
  11. Once hardened, press remaining crust evenly over ice cream layer.
  12. Return to freezer for 15-20 minutes before cutting into bars.

 

  

(Resource: www.taylormadeitpaleo.com)



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