Paleo Cookbook For Dummies (85 page)

2
Mix everything together by hand, forming a loaf that will fit into your slow cooker.

3
Place the loaf into the slow cooker and press it down so that the top is flat and you have about an inch of space between the loaf and the sides of the slow cooker.

4
In a medium bowl, combine the tomato paste, mustard, vinegar, and remaining paprika and garlic powder; stir well. Spoon the mixture over the loaf, spreading to cover the loaf as evenly as possible.

5
Cook on low for 4 to 6 hours.

Per serving:
Calories 293 (From Fat 153); Fat 17g (Saturated 7g); Cholesterol 119mg; Sodium 454mg; Carbohydrate 10g (Dietary Fiber 3g); Protein 26g.

Tip:
For a spicy kick, add 2 teaspoons cayenne pepper to the meatloaf mix in Step 1.

Vary It!
Ground chicken or turkey is a great option in place of the beef.

Recipe courtesy Jason Crouch, chef and author of PaleoPot (
http://paleopot.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Sausage-Stuffed Peppers

Prep time:
15 min •
Cook time:
6 hr •
Yield:
4–6 servings

Ingredients

4 to 6 bell peppers, any color

¹
⁄
₂
head cauliflower

6 cloves garlic, minced

1 small white onion, diced

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons dried thyme

1 pound ground Italian hot sausage

One 8-ounce can tomato paste

Directions

1
Cut the tops off however many peppers will fit in your slow cooker. Scoop out and discard the seeds. Poke a hole in the bottom of each pepper to allow liquid to drain out. Save the tops.

2
Process the cauliflower in a food processor or blender until it's the size of rice. Transfer it to a large mixing bowl.

3
Add the garlic, onions, basil, oregano, and thyme to the cauliflower and mix by hand.

4
Add the sausage and tomato paste to the seasoned cauliflower and mix with your hands. Be sure to wash your hands thoroughly afterward.

5
Spoon as much of the sausage mixture into the peppers as possible. Place them upright in a slow cooker and let them cook.

6
Cook on low for 6 hours.

Per serving:
Calories 295 (From Fat 162); Fat 18g (Saturated 7g); Cholesterol 37mg; Sodium 937mg; Carbohydrate 20g (Dietary Fiber 5g); Protein 16g.

Tip:
To enhance the flavor of the sausage, lightly brown it in a large skillet over high heat and drain it before mixing it with the tomato and cauliflower.

Tip:
Get the kids involved! Getting hands messy in Step 4 is necessary — a spoon just won't cut it — so let little ones have fun and help with dinner while you keep your hands clean.

Recipe courtesy Jason Crouch, chef and author of PaleoPot (
http://paleopot.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Creamy Red Shrimp and Tomato Curry

Prep time:
10 min •
Cook time:
6 hr •
Yield:
6 servings

Ingredients

4 cups crushed tomatoes

One 14-ounce can coconut milk

3 tablespoons red curry paste

1 teaspoon ground cayenne or habanero pepper (optional)

¹
⁄
₂
head cauliflower, cut into large chunks

1 large yellow or orange bell pepper, seeded and cut into strips

1 cup chopped scallions

1 cup chopped celery

1 pound large uncooked shrimp, peeled and deveined

Directions

1
Combine the tomatoes and coconut milk in a slow cooker.

2
Stir in the curry paste and cayenne or habanero (if desired). Add the vegetables and stir well.

3
Cook on low for 6 hours.

4
Add the shrimp to the slow cooker 10 minutes before serving. (Shrimp don't take long to cook, so don't forget about them.)

Per serving:
Calories 281 (From Fat 153); Fat 17g (Saturated 13g); Cholesterol 95mg; Sodium 1,364mg; Carbohydrate 21g (Dietary Fiber 5g); Protein 16g.

Tip:
You can use precooked frozen shrimp — just thaw and add to the pot a few minutes before serving.

Recipe courtesy Jason Crouch, chef and author of PaleoPot (
http://paleopot.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Jalapeño Bacon Butternut Squash Soup

Prep time:
10 min •
Cook time:
4 hr •
Yield:
6 servings

Ingredients

1 large butternut squash, cubed (about 6 cups)

One 14-ounce can coconut milk

1 cup chicken stock

2 carrots, peeled and chopped

1 Granny Smith apple, peeled, cored, and cubed

2 jalapeño peppers, seeded and minced

7 strips cooked bacon, chopped (no sugar added)

4 cloves garlic, chopped

2 teaspoons Spanish smoked paprika

Directions

1
Add all the ingredients to a slow cooker and stir well.

2
Cook on low heat for 4 to 6 hours.

3
Transfer the soup to a blender and puree before serving. You can also transfer the soup to another container and use an immersion blender.

Per serving:
Calories 272 (From Fat 144); Fat 16g (Saturated 13g); Cholesterol 5mg; Sodium 151mg; Carbohydrate 32g (Dietary Fiber 8g); Protein 6g.

Vary It!
Omit the bacon and use vegetable stock for a vegetarian version of this soup that's equally delicious.

Recipe courtesy Jason Crouch, chef and author of PaleoPot (
http://paleopot.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Roasted Red Pepper and Sweet Potato Soup

Prep time:
10 min •
Cook time:
4–6 hr •
Yield:
6 servings

Ingredients

2 large sweet potatoes, peeled and cubed (about 6 cups)

One 14-ounce jar roasted red peppers in water, drained

One 14-ounce can coconut milk

1 cup vegetable broth

1 small yellow onion, chopped

2 cloves garlic

¹
⁄
₂
teaspoon pepper

¹
⁄
₂
teaspoon red pepper flakes

Directions

1
Add all the ingredients to the slow cooker and stir well.

2
Cook on low for 4 to 6 hours.

3
Transfer the soup to a blender and puree before serving. You can also transfer the soup to another container and use an immersion blender.

Per serving:
Calories 199 (From Fat 126); Fat 14g (Saturated 12g); Cholesterol 0mg; Sodium 283mg; Carbohydrate 16g (Dietary Fiber 2g); Protein 3g.

Tip:
If you're using store-bought vegetable broth, check the label for sugar, preservatives, soy, or additives of any kind. These are ingredients to avoid.

Recipe courtesy Jason Crouch, chef and author of PaleoPot (
http://paleopot.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Chapter 19

Paleo Recipes Kids Will Love

In This Chapter

Making lunch-packing painless and Paleo

Whipping up fun Paleo recipes with the kids in your life

I'm a mom. I have a business. I'm an author and just an all-around busy person. I truly understand the hurdles parents face to get their kids to eat healthy. At times, the task can be downright daunting, but it's a necessary one.

In 2004, the then-surgeon general asserted that modern U.S. children will be the first generation to not outlive their parents. This statement was a catalyzing moment for me. I knew I had to take action and make a difference, starting in my own home.

I've seen firsthand through my Superkids Wellness program that teaching children about nutrition and making them aware of healthier foods at a young age can have lasting effects. (If your kids are older, have no fear; as the saying goes, better late than never.) Have good food available and make it a part of your everyday life; kids absorb everything, and someday their understanding of the importance of nutrition just may surprise you. The recipes in this chapter (plus one for Make-Your-Own Cobb Salads available online at
www.dummies.com/extras/paleocookbook
) get you off on the right foot.

Packing Kid-Friendly Paleo Lunches

Taking the time to pack your kids (and yourself) a nourishing lunch is one of the best ways to set them up for optimal concentration. By thoughtfully combining foods in packed lunches, your kids will feel fuller for longer and be better able to concentrate on schoolwork and other tasks without being distracted by hunger or by blood sugar crashes.

Try to anchor your lunches with a high-quality animal protein. Protein helps you to feel fuller for longer.

Paleo lunch-packing is a matter of being able to easily pull from three sources: your leftovers, your fresh foods, and your nonperishables. Here are some great ideas from Audrey Olson of
www.primalkitchen.blogspot.com
on how to stay stocked up on all fronts.

Leftovers