Ultimate Paleolithic Collection (13 page)

Scallops & Sautéed Veggies

Ingredients:

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½ red onion, thinly sliced

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6 slices of thick nitrite/nitrate-free bacon (optional)

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3 garlic cloves, minced

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1 pound fresh snap peas

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3 tablespoons flat leaf parsley, finely diced

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Juice from ½ a lemon

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½ teaspoon dried thyme

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Salt and pepper to taste

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2 tablespoons coconut oil

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1 pound sea scallops, defrosted

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½ cup chicken broth

Directions:

1.
   
In a frying pan, sauté the onions and bacon for 4 minutes.

2.
  
Add the garlic and snap peas and sauté for another 2 minutes.

3.
  
Add the parsley, lemon juice, thyme, salt and pepper and cook for another minute.

4.
  
Remove the veggie mixture from the pan and set aside.

5.
   
Add the coconut oil to the skillet and heat over medium high heat.

6.
  
Make sure your scallops are entirely defrosted and patted dry with paper towels.

7.
  
Sprinkle the scallops with a bit of salt and pepper and sear the scallops for 1 minute on each side (they should be nice and brown).

8.
  
Add the veggie mixture on top of the scallops, pour the chicken broth over the scallops and gently stir.

9.
  
Bring to a boil and simmer for another minute or two. The scallops should be tender and cooked all the way through. Do not overcook scallops or their texture will become rubbery.

Chicken Salad Stuffed Tomatoes

Ingredients:

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6 large tomatoes

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18 ounces of canned chicken, drained and crumbled

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1 cup flat-leaf parsley leaves, chopped

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Zest of 1 lemon

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¼ cup fresh lemon juice

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1 tablespoon olive oil

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¼ teaspoon black pepper

Directions:

1.
   
Begin by hollowing out each tomato. Remove the stem end and scoop out the seeds and pulp, being careful not to pierce the skin.

2.
  
Add the canned chicken, parsley, lemon zest, juice, oil and pepper to a bowl and mix thoroughly.

3.
  
Carefully spoon the mixture into the hollowed-out tomatoes.

4.
  
Yummy and pretty!

Eggplant Bruschetta

Ingredients:

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7 ripe plum tomatoes

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2 teaspoons apple cider vinegar

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1 large eggplant

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2 large eggs

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2 cloves garlic, minced

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8 fresh basil leaves, chopped

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1 teaspoon paprika

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1 teaspoon garlic powder

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½ teaspoon sea salt

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½ teaspoon black pepper

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½ teaspoon dried thyme

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1 teaspoon chipotle powder (optional)

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1 cup almond flour

-
      
1 tablespoon olive oil

Directions:

1.
   
Preheat your oven to 375 degrees F.

2.
  
Place a pot on your stovetop that will allow your tomatoes to fit into it all at once

3.
  
Fill the pot about ¾ full of water

4.
  
Bring the water to a boil

5.
   
Parboil the tomatoes for one minute in boiling water that has just been removed from the burner.

6.
  
Drain.

7.
  
Using a sharp small knife, remove the skins of the tomatoes.

8.
  
Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers.

9.
  
Also cut out and discard the stem area.

10.
    
In a separate bowl, mix the tomatoes with the vinegar and set aside.

11.
     
Slice the eggplant into 8 round slices, each about ½ inch thick.

12.
    
Trim the skin, maintaining the round shape of the slices.

13.
    
In a small bowl, whisk the eggs.

14.
    
Mix dry ingredients and almond flour together and set aside in a separate small bowl.

15.
     
Grease a large baking sheet or pizza pan with olive oil.

16.
    
Dip the eggplant slices one at a time into the egg and then into the almond flour.

17.
    
One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan greased with the olive oil.

18.
    
Top the slices with the tomato topping.

19.
    
Bake in the preheated oven approximately 15 minutes.

20.
    
Now change the oven setting to broil and continue cooking 3 to 5 minutes.

21.
    
Check the slices frequently during broiling to avoid burning.

22.
    
Remove from the oven when you are pleased with the brownness of your topping.

Baltimore Crab Cakes

Ingredients:

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1 pound crab meat

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2 tablespoons coconut flour (or enough to make the mixture stick together)

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1 egg

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¼ cup minced fresh parsley

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1 teaspoon crushed garlic

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¼ cup
Paleolithic mayo

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2 tablespoons spicy mustard

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Salt and pepper to taste

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⅛ teaspoon of chipotle powder

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3–4 tablespoons coconut oil

Directions:

1.
   
If using the canned crab, make sure to crumble the crab with your hands into a large mixing bowl and pick out any shells you might find.

2.
  
Mix the crab with the coconut flour, egg, parsley, garlic, mayo, mustard, salt, pepper, and chipotle powder.

3.
  
In a large skillet, heat the coconut oil over medium heat for about 1 minute.

4.
  
Form the crab cake mixture into palm-sized patties and fry for 2–3 minutes on each side or until they are golden brown.

They are amazing!

Crabby Mushrooms

Ingredients:

-
      
10 ounce package frozen spinach, thawed

-
      
1½ pounds Portabella mushrooms

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2 tablespoons coconut oil

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¼ cup onions, chopped

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2 garlic cloves, minced

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¼ cup chicken broth

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1 tablespoon lemon juice

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½ teaspoon dried basil

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¼ teaspoon ground ginger

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½ teaspoon dried oregano

-
      
12 ounces cooked crabmeat

Directions:

1.
   
Preheat your oven to 425 degrees F.

2.
  
Begin by squeezing as much of the excess liquid from your thawed spinach as you can.

3.
  
Remove the stems and some of the inside flesh of the mushroom with a spoon.

4.
  
Chop some of the stems to make enough for 2 cups.

5.
   
In a large skillet, heat up the coconut oil over medium heat.

6.
  
Once heated, put the chopped mushroom stems, onion, garlic, broth, and lemon juice into the pan.

7.
  
Cook until the onion is tender.

8.
  
Now add the spinach and cook until the liquid is evaporated.

9.
  
Stir in the basil, ginger and oregano into the spinach.

10.
    
Now add the crabmeat and mix gently.

11.
     
Spoon the crab mixture into the mushroom tops.