Recipe Wrap-up 2016

As the year winds down and we start to get geared up for 2017 we’re taking a look back at some of our favorite Paleo Magazine recipes from 2016.

Blueberry Breakfast Shake

1/2–1 cup ice cubes
2 cups frozen blueberries
1 medium ripe banana, broken into chunks
1/2 medium ripe avocado, pitted
3 TBSP unsweetened creamy almond butter (or any nut or seed butter)
1 tsp ground cinnamon
1/4 tsp ground ginger
1-1/2 cups unsweetened almond milk, or more if needed

Combine all of the ingredients in a blender in the order listed.
Blend until creamy and smooth, adding more almond milk to thin the smoothie if needed.
Serve immediately.

Serves 2

Carrot Coconut Pancakes

4 large eggs
2 medium carrots, shredded (about 1 cup shredded carrots)
1 cup canned (full fat) coconut milk
1 TBSP honey
1 tsp pure vanilla extract
1/2 cup coconut flour
1/2 cup tapioca flour/starch
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Coconut oil, for cooking
Maple syrup or applesauce, for serving

In a large bowl, whisk together the eggs, carrots, coconut milk, honey and vanilla.

In a separate bowl, whisk together the coconut flour, tapioca flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg. Add the flour mixture to the wet ingredients. Whisk to combine thoroughly.

Heat about 1 tablespoon of coconut oil in a large skillet (preferably cast iron) set over medium heat. Drop 1/4-cupfuls of the batter into the skillet, using the measuring cup to spread the batter out a bit into pancake shapes. (The batter will be thick.) Cook the pancakes for about 3 minutes or until bubbles appear on the surface. Flip and cook for another 2–3 minutes. Continue cooking the pancakes, adding more oil to the skillet as needed, until all of the batter has been used. Serve the pancakes with maple syrup, applesauce, or your favorite toppings.

Makes 12

Spice-Rubbed Grilled Salmon with Apple Mango Salsa

For the salmon:
1 TBSP extra virgin olive oil
1 TBSP chili powder
2 tsp ground cumin
2 tsp raw honey
1 tsp sea salt
4 (5–6-oz) skinless wild salmon fillets

For the salsa:
1 medium apple, cored and diced
1 medium ripe mango, peeled, seeded and diced
1 medium bell pepper (any color), seeded and diced
1 medium shallot, finely chopped
1/4 cup finely chopped fresh parsley or cilantro
1/4 cup fresh lime juice
1 TBSP extra virgin olive oil
1 TBSP raw honey
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp sea salt

For Serving:
4 cups spinach, for serving (optional)

Prepare the salmon: In a small bowl, combine the olive oil, chili powder, cumin, honey and salt. Rub this mixture on both sides of the salmon fillets.

Preheat a grill to medium heat and oil the grates. Grill the salmon for 4–6 minutes per side, or until it flakes easily with a fork.

Prepare the salsa: In a large bowl, combine the apple, mango, bell pepper, shallot and parsley. In a small bowl, whisk together the lime juice, olive oil, honey, ginger, garlic powder and salt. Pour the dressing over the salsa and toss to combine.

Serve the salmon over spinach, if desired, and top with the salsa. (Both the salmon and the salsa can be prepared ahead and refrigerated for up to 3 days or until ready to serve.)

Serves 4

Almond Chai Breakfast Clusters

1 cup raw almonds
1 cup raw sunflower seeds
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp sea salt
1 cup unsweetened, shredded coconut
1/2 cup raisins, dried currants or dried cranberries
1/2 cup creamy, raw almond butter (unsweetened)
1/4 cup raw honey
1/4 cup unsweetened applesauce
2 TBSP ground flaxseeds

Line 12 cups of a standard muffin pan with paper liners. Set aside.

In a food processor fitted with the steel blade, process the almonds, sunflower seeds, cinnamon, ginger, cardamom and salt until the nuts are finely chopped, about 10–15 seconds. Transfer the mixture to a large bowl. Stir in the coconut and raisins.

In a small saucepan over low heat, whisk together the almond butter, honey and applesauce. Whisk constantly until the almond butter is melted and the mixture is smooth.

Remove from the heat and whisk in the ground flaxseeds. Pour over the nut mixture and stir to combine thoroughly, making sure all of the pieces are coated.

Divide the mixture evenly between the 12 muffin cups. Wet hands lightly with water and press the mixture firmly into the cups to create tightly packed clusters. Freeze until firm, about 30 minutes. Store the clusters in an airtight container in the refrigerator or freezer.

Makes 12

Apple, Plantain & Sausage Hash

2 TBSP coconut oil, divided
1 lb ground turkey or chicken sausage
2 medium plantains, yellow-brown to brown, peeled and cut into 1/2-inch pieces
2 medium Gala or Pink Lady apples, cored and cut into 1/2-inch pieces
1/2 medium yellow onion, chopped
1/2 tsp ground cinnamon
To taste sea salt and black pepper, to taste

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the ground turkey and cook, stirring to crumble up the pieces, until cooked throughout and no longer pink. Transfer to a bowl.

Reduce heat to medium and add the remaining oil to the skillet along with the plantains. Cook, stirring occasionally, until the plantains begin to soften and brown a bit.

Add the apples, onion and cinnamon. Reduce heat to medium-low, cover, and cook for 2 minutes. Remove the lid and continue cooking until the apples and onions are tender.

Return the sausage to the pan and stir gently to combine. Season with salt and pepper to taste.

Serves 4

Lemon Herb Chicken with Artichoke Salsa

For the chicken:
4 (5–6-oz) chicken breasts
1/4 cup olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 TBSP finely grated lemon zest (about 1 lemon) 1 TBSP honey’
2 tsp Italian seasoning
1 tsp sea salt
1/2 tsp freshly ground black pepper

For Serving:
Mixed baby greens

For the salsa:
1 (14-oz) can artichoke hearts packed in water, drained and roughly chopped
1 medium shallot, diced
2 TBSP finely chopped fresh parsley
1 TBSP fresh lemon juice (about 1/2 lemon)
1 TBSP olive oil
1 tsp honey
1/2 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp dried thyme
To taste sea salt and black pepper

Prepare the chicken: Place the chicken in a shallow dish. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, Italian seasoning, salt and pepper. Pour the marinade over the chicken and turn to coat. Cover and refrigerate for 4–12 hours.

Heat a grill or grill pan to medium-high. Oil the grates.

Remove the chicken from the marinade and grill for about 8 minutes per side, or until a meat thermometer registers 165ºF. Let rest for 5–10 minutes before serving.

Meanwhile, make the salsa: Add all of the salsa ingredients to a medium bowl. Stir to combine.

To serve, slice the chicken on the diagonal and serve over mixed greens. Top with the salsa.

Serves 4

Mushroom Leek Frittata

12 large eggs
1/2 tsp sea salt
1/4 tsp black pepper
2 TBSP coconut oil
12 oz mushrooms, sliced
3 medium leeks, white and light green parts only, chopped
2 cloves garlic, minced

Preheat the oven to 400º F. In a large bowl, whisk together the eggs, salt and pepper. Set aside.

Heat the oil in a large, ovenproof skillet set over medium heat. Add the mushrooms and leeks. Cook, stirring occasionally, until softened,
6–8 minutes.

Add the garlic and sauté for 1 minute. Pour the beaten eggs over the top of the vegetables. Cook undisturbed for 1 minute.

Remove from the heat and carefully transfer the skillet into the oven. Bake until the eggs are puffed and set, about 15 minutes. Slice into wedges and serve.

Serves 4-6

Paleo Flatbread

1 cup tapioca flour/tapioca starch
1/4 cup oconut flour, sifted
1/2 tsp garlic powder 1/2 tsp onion powder
1/4 tsp sea salt
1/2 cup canned coconut milk (full-fat)
1/4 cup coconut oil, melted
1 large egg, room temperature
2 tsp finely chopped, fresh rosemary
1/4 tsp cracked black pepper

Preheat the oven to 450º F. Cut a circle of parchment paper to fit in the bottom of a large cast-iron skillet. Place the parchment-lined skillet in the oven while it preheats.

In a large bowl, whisk together the tapioca flour, coconut flour, garlic powder, onion powder and salt.

In a separate bowl, whisk together the coconut milk, coconut oil and egg. Pour over the dry ingredients and stir to combine thoroughly. Set aside for 5 minutes.

Remove the hot skillet from the oven. Transfer the batter into the skillet and carefully spread it out with a spatula to 1/4- to 1/3-inch thickness. Sprinkle with the rosemary and pepper. Bake for 10–15 minutes, or until cooked throughout and lightly browned on the edges.

Cut flatbread into strips or wedges before serving. Can be served warm or at room temperature.

(Store baked flatbread in an airtight container in the refrigerator for up to 3 days.)

Serves 4

Sweet Potato Fritters

4–5 medium sweet potatoes (2 lb), peeled and shredded (about 10 cups shredded)
6 large eggs, lightly beaten
1/4 cup coconut flour, sifted
1 TBSP ground cinnamon
1 tsp sea salt oconut oil, for cooking
Optional toppings: warm berries, applesauce, maple syrup and/or almond butter

Preheat the oven to 250ºF. Place a wire rack on a baking sheet. Set aside.
Place the shredded sweet potatoes in a large bowl. Add the eggs, coconut flour, cinnamon and salt. Stir until combined.

Heat 2 tablespoons of coconut oil in a large skillet (preferably cast iron) over medium heat. Drop packed 1/4-cupfuls of the fritter mixture into the pan. Use a spatula to gently press down on the mounds and spread them out slightly. Cook for about 3 minutes per side, or until browned and crisp. Transfer the cooked fritters to a prepared wire rack/baking sheet and place in the oven to keep warm while you cook the rest.

Continue to cook the fritters until all of the mixture has been used, adding more coconut oil to the pan as needed.

Serve the fritters with desired toppings. (Great with a side of bacon!)

Makes 25-30

Thai Beef Salad

For the salad:
1 lb sirloin steak
3 TBSP fresh lime juice (about 3 limes)
2 TBSP fish sauce
2 TBSP finely grated, fresh ginger
1 TBSP extra virgin olive oil
2 garlic cloves, minced or pressed
2 tsp raw honey
5 cups chopped leaf lettuce
1 medium bell pepper (yellow, red or orange), seeded and thinly sliced
1/2 medium English cucumber, cut into strips
1 jalapeño pepper, seeded and finely chopped (optional)
1/4 cup thinly sliced scallions
1/4 cup mint leaves, chopped
1/4 cup roasted cashews, chopped (or sunflower seeds)

For the dressing:
2 TBSP fresh lime juice (about 2 limes)
2 TBSP fish sauce
2 tsp extra virgin olive oil 1 tsp raw honey

Place the steak in a glass baking dish. Whisk together the lime juice, fish sauce, ginger, olive oil, garlic and honey. Pour over the steak and turn to coat. Cover and refrigerate for at least 2 hours or overnight.

Heat a grill or grill pan to medium-high heat. Remove the steak from the marinade and grill for 4–5 minutes per side for medium (or to your preference). Transfer to a plate to rest for 10 minutes. Slice thinly into small, bite-size pieces.

In a large bowl, combine the lettuce, bell pepper, cucumber, jalapeño (if using), scallions, mint and cashews. Add the steak and toss gently to combine.

In a small bowl, whisk together all of the dressing ingredients. Pour over the salad and toss to coat. Serve immediately.

Serves 4

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