Ultimate Paleolithic Collection (23 page)

Ingredients:

-
      
1 mango–peeled, seeded and cubed

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1 avocado–peeled, pitted, and diced

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4 medium tomatoes, diced

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1 jalapeno pepper, seeded and minced

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½ cup chopped fresh cilantro

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3 cloves garlic, minced

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1 teaspoon sea salt

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2 tablespoons lime juice

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¼ cup chopped onion

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3 tablespoons olive or coconut oil

Directions:

1.
   
In a medium bowl, combine the mango cubes, avocado, tomato dices, jalapeno, cilantro, and garlic.

2.
  
Once combined, add the salt, lime juice, onion, and oil.

3.
  
After mixing together, place into your refrigerator for approximately 30 minutes before serving.

Delicious Fruit Dip

Ingredients:

-
      
1 cup coconut milk

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1 teaspoon pure vanilla extract

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2 ripe bananas

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2 teaspoons coconut flour

-
      
1½ tablespoons unsweetened cacao powder

Directions:

1.
   
Begin by placing the coconut milk, vanilla, bananas, and flour into a food processor or blender and process until smooth.

2.
  
Pour out half the mixture and add the cacao powder to the half still in the blender or processor.

3.
  
Process again until the mixture is well blended.

4.
  
Separating out the two halves now allows you to enjoy a vanilla-flavored version and a chocolate one.

5.
   
Place in the refrigerator for a period of time if you desire the dip to become thicker.

Artichoke Dip

Ingredients:

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1 (10 ounce) box frozen spinach

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1½ cups artichoke hearts, chopped

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2 cups water

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¼ cup
homemade Paleolithic mayonnaise

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½ cup aged shredded cheese (optional)

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2 tablespoons lemon juice

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½ teaspoon red pepper flakes

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1 teaspoon garlic powder

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¼ teaspoon sea salt

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¼ teaspoon black pepper

-
      
Dash cayenne pepper

Directions:

1.
   
Begin by placing the spinach and artichokes in a saucepan with 2 cups of water.

2.
  
Boil until tender.

3.
  
Drain the water from the vegetables but keep the vegetables in the saucepan.

4.
  
Over low heat, add the mayonnaise, shredded cheese, lemon juice, pepper flakes, garlic, salt, black and cayenne pepper.

5.
   
Stir well.

6.
  
Dip may be served warm or refrigerated in an airtight container.

Bacon-Wrapped Asparagus

If you eat bacon, you will really like this appetizer. You can, however, eliminate the bacon and enjoy the asparagus with just the dip.

Ingredients:

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30 asparagus stalks, with hard base removed

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10 bacon slices

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½ cup
homemade Paleo mayonnaise

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7 teaspoons lime juice

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5 teaspoons finely chopped cilantro

-
      
Salt and pepper to taste

Directions:

1.
   
Preheat your oven to 450 degrees F.

2.
  
Take the asparagus and place them in piles of 3.

3.
  
Wrap a slice of bacon around each bundle and secure the bundle with a toothpick.

4.
  
Using a rimmed baking sheet, place the bundles on the sheet.

5.
   
Season to your liking with the salt and pepper.

6.
  
Place the baking sheet into the oven and cook for about 20 minutes.

7.
  
While the bundles are cooking, combine the mayonnaise, lime juice, cilantro, salt and pepper.

8.
  
Once the bundles are cooked, remove from the oven and serve with the flavored mayonnaise.

Pizza Bites

Ingredients:

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2 large sweet potatoes, wide in diameter and peeled

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Salsa

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Aged grated cheese, (optional)

Topping Options:

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Black olives, sliced

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Bell peppers, thinly sliced

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Mushrooms, sliced

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Green onions, sliced

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Fresh pineapple, thin cubes

Directions:

1.
   
Preheat your oven on the broil setting

2.
  
Using a mandolin, thinly slice the sweet potatoes so the slices are round

3.
  
Lay the potato slices on a baking sheet.

4.
  
Place under the broiler and cook for approximately 5 minutes

5.
   
Now flip the slices over

6.
  
Broil for another 4 to 5 minutes, until the slices are crispy.

7.
  
Once they are crispy, remove them from the oven.

8.
  
Place a spoonful of salsa on each potato slice.

9.
  
Top with your favorite ingredients. (Make sure your toppings are mostly cooked and thinly sliced because they won’t be in the oven very long).

10.
    
Place the baking sheet back into the oven on a lower shelf position and let your toppings get hot and allow any cheese to melt. Watch closely so they don’t burn.

Crowd-Pleasing Meatballs

Ingredients:

Meatballs

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2 eggs

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¼ cup almond flour

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1 tablespoon adobo sauce

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1 teaspoon dried oregano

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1 teaspoon onion powder

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1 teaspoon garlic powder

-
      
Salt to taste

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1 pound ground beef

Sauce

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1 cup chicken broth

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1 (15 ounce) can 100% tomato sauce

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1 jalapeno pepper, diced

-
      
2 teaspoons dried oregano

-
      
2 teaspoons onion powder

-
      
1 teaspoons garlic powder

-
      
Sea salt if desired

Directions:

1.
   
Preheat your oven to 400 degrees F.

2.
  
In a large bowl, combine the eggs, almond flour, adobo sauce, oregano, onion powder, garlic powder, and salt.

3.
  
Mix thoroughly.

4.
  
Add the ground beef to the mixture and work the spices all through the beef.

5.
   
Form the beef mixture into balls.

6.
  
Place in a lightly greased baking dish that will hold the number of meatballs you’ve created.

7.
  
Bake in your preheated oven for approximately 15 minutes until browned.

8.
  
In a saucepan, add the chicken broth, tomato sauce, pepper, oregano, onion powder, garlic powder, and salt.

9.
  
Stir thoroughly and heat over a low heat.

10.
    
Pour over the meatballs when ready to enjoy.

Scrumptious Gazpacho

Ingredients:

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4 large tomatoes, diced

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½ red onion, diced

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1 cucumber, diced

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1 bell pepper, diced

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1 bunch fresh cilantro

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1 small jalapeno, finely chopped

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2 garlic cloves, minced

-
      
2 teaspoons ground cumin

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Salt and pepper to taste

-
      
2 tablespoons apple cider vinegar

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2 ripe avocados, pitted, peeled and diced

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¼ cup fresh cilantro

-
      
½ cup canned coconut milk

-
      
Juice from ½ lime

Directions:

1.
   
Using a food processor or blender, add the tomatoes, onion, cucumber, bell pepper, cilantro, jalapeno, garlic, cumin, salt, pepper, and vinegar.

2.
  
Blend until smooth.