Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (48 page)

Everyone complains about the loss of pasta with the Paleo diet. However, thanks to a tool called the “spiralizer” you can make noodles out of all kinds of vegetables. Zucchini works very well because it has very little flavor of its own so whatever recipe you are using it with will really be able to shine. You can substitute other veggies in the place of zucchini but it will change the flavor slightly.

1 head of cauliflower cut into florets

¾ cup of diced red onion (If you prefer a milder flavor use yellow or white onions instead)

2 cloves of garlic

2 teaspoons oregano

1 teaspoon basil

28 ounces of diced tomatoes

½ cup of broth

¼ teaspoon red pepper flakes.

Cook for 3 to 5 hours on high or 6 to 8 hours on low. If needed, break the cauliflower florets up with a potato masher before serving.

Spirulize or ribbon cut five large zucchini. You may want to drain the water from them before serving. You can heat these “noodles” in the microwave or serve them as is.

This is the most complex and hands on recipe included in this book so you might want to save it for a special occasion. There are several steps included- because you have to make the sauce, the meat and the “noodles” yourself before layering into the slow cooker to finish up. It is worth the effort especially if you a huge fan of lasagna and have been missing it.

¼ cup olive oil

1 small onion, diced

1 teaspoon salt

1 teaspoon garlic powder or one minced clove of fresh garlic

7 cups of tomatoes

Optional: ½ tablespoon of raw honey

Heat olive oil in a saucepan over medium heat. Cook the onions and salt for two minutes and then add the garlic. Cook for another thirty seconds before adding the tomatoes and honey. Reduce to low and simmer for 20 minutes or until thickened.

1 tablespoon olive oil

1 pound ground turkey (or beef)

18 large basil leaves

Salt and pepper to taste

Heat the olive oil over medium heat and then cook the meat for a few minutes before adding the seasoning and onions. Cook until the meat is done and then add the basil.

This completely non-dairy version of cheese can be used for other recipes and can even be used by your vegan friends as well!

½ tablespoon olive oil

¼ small onion

½ yellow summer squash, peeled and chopped

½ teaspoon of garlic or ½ clove, minced

¼ teaspoon salt

½ cup coconut milk, divided

1 egg

Heat the olive oil over medium heat and then add the onion, squash, salt and garlic. Cook for 3 to 4 minutes and then add ¼ cup of the coconut milk. Continue to simmer until most of the liquid has been absorbed. Blend the mixture with the remaining ¼ cup of coconut milk until it is very smooth. Add the egg and blend again. The mixture should now be slightly thickened and very smooth in appearance.

Slice 4 zucchini lengthwise. You should end up with around 28 fairly thin slices.

To make the Lasagna:

Lightly grease the inside of the slow cooker. Spread ¾ cup of the sauce on the bottom followed by 4 or 5 noodles, ½ cup of the cheese and ½ cup of the meat. Continue layering until your cooker is full or all of the ingredients have been used.

Cook on high for 1 to 1 ½ hours.

Just before the lasagna is done remove the lid for a moment. Remove all of the accumulated liquid from the top and then put in a small pan. Bring to a boil then reduce the heat and simmer until it is thick and creamy. Serve over the top of the finished lasagna.

Serve this Paleo version of sloppy joes on gluten-free buns or stuffed in lettuce leaves.

1 green pepper, seeded and diced

1 diced onion

2 pounds ground beef, bison or turkey

1 pound bacon (You can bake the bacon on a sheet pan which makes it even crispier than pan frying)

Cook the ground meat until done. Add to the crock with the other ingredients and cook on high for 1 hour.

Seafood is a large part of the Paleo diet- and the following recipes will give you a wide range of the flavors of the sea.

1 can of diced tomatoes

2 tablespoons of minced fresh parsley

1 clove of minced garlic

1 teaspoon of oregano

6 ounces of tomato paste

1 pound shelled shrimp

Add everything but the shrimp to your slow cooker. Cook on low for 6 to 8 hours. Add the shrimp and turn the cooker up to high for 15 minutes. (Do not overcook the shrimp or it will turn rubbery)  Serve over zucchini noodles.

28 ounces of tomatoes with juice

8 ounces tomato sauce

½ cup of chopped onion

1 cup dry white wine (can use broth instead)

1/3 cup olive oil

3 cloves garlic, minced

½ cup parsley

1 green pepper, seeded and diced

1 hot pepper, seeded and diced (can omit)

1 teaspoon thyme

2 teaspoons basil

1 teaspoon oregano

½ teaspoons paprika

½ teaspoon cayenne pepper

Your choice of seafood

1 filet of cod, sea bass or other whitefish cubed and deboned.

1 dozen each: scallops, mussels, clams

Put all ingredients but the seafood selections into the crockpot and cook on low for 6 to 8 hours. Add the seafood and cook on high for another 30 minutes stirring often.

5 cups chicken stock

4 bell peppers, seeded and diced. (Mix up the colors to give your jambalaya a lot of eye appeal)

1 large onion, sliced

I large can tomatoes

2 cloves of garlic, minced

1 pound shrimp, de-veined

4 ounces diced chicken

1 pound of Andouille sausage. (This is a spicy sausage and is entirely worth the effort of tracking it down)

½ to 1 head of cauliflower

2 cups of okra

3 tablespoons Cajun seasoning

¼ cup hot sauce (add more if you like more kick, less if you want it more mild)

Add everything except the cauliflower and the shrimp into the slow cooker and cook for 6 hours on low. Just before it is done add the shrimp.

Meanwhile, pulse the cauliflower in a food processor until it looks like rice. Add your “rice” to the crockpot and cook for another 20 minutes. You can also steam the “rice” in the microwave instead.

Another versatile recipe that you can use to feed a crowd or as quick lunches for the week.

4 to 5 pound pork shoulder

1 large onion, diced

3 cloves of garlic, minced

¼ cup yellow mustard

¼ cup maple syrup

½ teaspoon all spice

1 tablespoon sea salt

1 cup pureed tomatoes

½ cup of chicken broth

Cream of one can of coconut milk

Sear the roast on all sides over medium/high heat. Then place in the crock pot with the remaining ingredients. Cook for 6 to 8 hours. Once it is done, pull it apart with two forks.