Paleo Teriyaki Lettuce Wraps

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This will become your “go to”, “1 pot”, “30 minute” week night dinner. It’s Paleo and it’s delicious. Here are our Paleo inspired teriyaki lettuce wraps!

INGREDIENTS

1 tablespoon garlic coconut oil (you can substitute this with other Paleo oils if needed)
5 tablespoons teriyaki sauce (here’s a great link to a Paleo teriyaki sauce)
3 tablespoons hot chili sauce
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
1 cup sliced and chopped carrots
1/2 red onion diced
2 pounds organic, grass-fed ground beef
1 head iceberg lettuce

RECIPE

Heat coconut oil in a large frying pan on low, medium heat. Add carrots, onion, black pepper and salt to pan, cook roughly 5-7 minutes until the carrots and onion start to become soft. Increase heat to medium and add ground beef and 3 tablespoons of teriyaki sauce, let cook until meat has browned. Drain excess fat from the mixture and place back on the stove. Add remaining teriyaki sauce and chili sauce, allow to cook for 3 more minutes at medium heat and then turn stove down to warm(or your lowest setting).

Slice the bottom off of the iceberg lettuce remove outside lettuce leafs and discard. Begin to peel off leafs and place on plate to use as lettuce cups. note: when you get towards the end, you can shred the remainder of the lettuce and make a salad.

For reference, NuCo is the flavored coconut oil I found in my local health food store.

ThePaleoPact

Happy Cooking!

Melissa Van Dover

@mvandover | melissavandover.com 

Agave Spiced Sausage

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Our favorite new breakfast treat: Agave Spiced Sausage!

If you’re anything like me, protein for breakfast is a must and as much as I love bacon, sometimes switching it up makes life a little more interesting.

This recipe couldn’t be easier:

INGREDIENTS

2 tablespoons raw agave nectar
2 teaspoons Italian seasoning
1/2 pound breakfast sausage
1 tablespoon coconut oil

RECIPE

Place the sausage in a small bowl.
Using your hands, work the agave and Italian Seasoning into the sausage meat.
Once well combined, form the mixture into patties.
Heat the coconut oil in a medium saucepan.
Grill the patties until well done, turning periodically.
Serve hot and enjoy!

Camilla Carboni

@camillacarboni camillacarboni.com

Paleo French Onion Soup

http://upload.wikimedia.org/wikipedia/commons/2/25/Onion_on_White.JPG
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Here’s an easy French Onion Soup Recipe. It won’t take you more than 45 minutes and it’s one of those get it started and forget about it recipes!

INGREDIENTS

5 small to medium yellow onions
4 tbsp. olive oil
1/2 tsp. salt (optional)
1 tbsp. black pepper
3 bay leafs
48 oz. beef stock (organic)
10 oz. water

RECIPE

1. Heat olive oil in a large pot on high.
2. Slice onions and place into pot with salt and pepper. Cook and stir occasionally until light brown.
3. Pour in beef stock, water and add bay leafs. Return to a boil.
4. Cover and change heat to simmer.
5. Let simmer for 30 minutes.
6. Enjoy!

Have fun!

Melissa Van Dover

@mvandover | melissavandover.com 

Paleo Pie Crust

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We all love pie and just because we’re Paleo doesn’t mean we’re giving it up! This easy-to-bake recipe is a great substitute to regular pie crust, only it’s made with coconut flour and natural sugar, so you can indulge without the guilt.

INGREDIENTS

2/3 of a cup coconut flour
1/2 cup arrowroot flour
1 pinch of sea salt
1 teaspoon of coconut palm sugar
2 tablespoons of pure coconut oil
2 eggs
3 tablespoons water

RECIPE

Preheat the oven to 425 degrees F.
Add all the ingredients into a food processor and pulse until well combined.
Scoop into a pie dish and press into shape.
Place in the oven for 15 minutes.
Remove and fill with pie filling of your choice.
Reduce the oven temperature to 350 degrees F and bake until firm (about 35 minutes, varying by pie filling).

It’s really that easy!

Camilla Carboni

@camillacarboni camillacarboni.com

Paleo Apricot Muffins

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This is the simplest muffin recipe, allowing you to whip up delicious Paleo Apricot Muffins in no time at all. They are protein rich, so they make a great addition to breakfast, or a an excellent snack any time of the day. You and your guests will love them!

INGREDIENTS

1/2 cup dried apricots
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
4 eggs
1/2 teaspoon raw agave nectar
1/8 teaspoon vanilla essence

RECIPE

Preheat the oven to 325F.
Blend the apricots until finely chopped. Add the rest of the ingredients and pulse until well combined.
Scoop 2 tablespoons into each muffin paper liner and bake for approximately 14 minutes or until a skewer through the center comes out clean.

That’s really it! Then enjoy,

Camilla Carboni

@camillacarboni camillacarboni.com

Paleo Red Pepper Hummus

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Hi All,

I just wanted to share this great recipe that I cooked up for Paleo Hummus. It’s essentially a compilation and rework of a few recipes that I’ve tried. Hope you like it!

Ingredients:

  • 1 head of cauliflower
  • 2 tsp ground cumin
  • ⅓ cup + 2 tbsp olive oil
  • ½ tsp salt (optional)
  • ¼ tsp ground black pepper
  • ½ cup tahini
  • 2 tbsp garlic powder
  • 2-3 lemons
  • 1 red bell pepper
  • paprika (for garnish)

Directions:

Wash the cauliflower, core it and cut it into small florets (about the size of a half dollar).

In a bowl mix the cauliflower, cumin, 2 tbsp olive oil, salt and black pepper. Spread the mixture on a baking sheet and bake at 450 F for 30 minutes (keep an eye on this because it tends to smoke a little, you’re looking for the cauliflower to brown a bit).

After it’s done, let it cool slightly then place it into a food processor with tahini, garlic powder and lemon juice and blend till smoothed, while streaming in ⅓ cup of olive oil.

At the same time cut a red bell pepper into four sections, making sure to clean it out. Place it on a baking sheet and broil at 500 F for 10-15 minutes, until the skin starts to bubble. Add it to the food processor and blend until smooth.

Add additional lemon juice, garlic powder and olive oil to taste. Then garnish with paprika.

Enjoy!

Melissa

@mvandover

How To Replace An Egg In A Recipe

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As many of you know Camilla and I have been working on The Paleo Pact for the last few weeks now. One of the main challenges I have encountered has been baking everything from scratch. The issue I’m facing is that I’m allergic to eggs, so I needed a quick and good replacement for egg(s). Below is an option for replacing egg(s) and yes I have actually tested this for a few different recipes.

Ingredients:

  • 1 tbsp. ground flax seed
  • 3 tbsp. warm water

Directions:

  1. Mix water and ground flaxseed together.
  2. Let sit for 10 minutes.
  3. You’re done 🙂 Mix into recipe as directed.

This recipe is for one egg, so make additional according to the number of eggs you need. As a note, this is good for baking breads or cakes- essentially recipes that have 3-4 eggs at a max. If you are trying to recreate a recipe with more eggs than this or make a recipe where it is not cooked, it may not work as you need.

Happy Baking!

Melissa

@mvandover