LAMB SLIDERS WITH GINGER-CILANTRO AIOLI

By: Sarah Fragoso. Sarah is a best-selling author, trainer, mother of three, and blogger at Everyday Paleo. This recipe was originally published on Everyday Paleo in March 2013.

"I have to say I was really impressed with this one; the taste and texture of the sweet potato bun along with the flavors of the lamb and ginger-cilantro aioli was delish! I hope you and your family enjoy this as much as we did!" 
- Sarah Fragoso, Everyday Paleo

LAMB SLIDER INGREDIENTS

2 pounds ground grass fed lamb
1 teaspoon sea salt
1 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon bacon fat
Garnishes for sliders; romaine lettuce, red onion, Roma tomatoes and dill pickles

LAMB SLIDER INSTRUCTIONS

1. Season your grass fed lamb meat with the salt, pepper and garlic; mix together and with your hands and create your sliders. We made a total of 12 sliders, about 1/2 inch thick and about 4 inches across (more of an oval shape to fit the “bun”).

2. Heat the bacon grease in a large skillet over medium high heat and cook the sliders for about 3-5 minutes per side. Lamb cooks quickly, so watch closely and do not overcook! Overcooked lamb tastes too gamey in my opinion. 

SWEET POTATO "BUN" INGREDIENTS

3 medium to large white sweet potatoes peeled and sliced 1/4 inch thick (lengthwise), a good knife will come in handy here.
Sea salt, garlic powder, pepper, oregano, italian seasoning

SWEET POTATO "BUN" INSTRUCTIONS 

1. Preheat oven to 375.

2. Lightly season sliced white sweet potatoes with sea salt, garlic powder, pepper, oregano and italian seasoning. Place sliced sweet potatoes on a baking sheet that is lightly coated with coconut oil and bake at 375 for approximately 10 minutes, then flip them over and cook for another 10-15 minutes or until done.

3. Let finished sweet potatoes rest for a few minutes

GINGER-CILANTRO AIOLI INGREDIENTS

2 tablespoons minced cilantro
Juice of 1 lime
1 cup homemade mayo
1 teaspoon diced jalapeño
1 teaspoon grated fresh ginger

GINGER-CILANTRO AIOLI INSTRUCTIONS

1. Mix all ingredients togther in a bowl.

CHOCOLATE “PEANUT BUTTER” COOKIES

By: Taylor Riggs. Taylor is a CrossFitter, modern day cavegirl, and blogger at Taylor Made It Paleo. This recipe was originally published on Taylor Made it Paleo in January 2014.

 "No, silly. These do not have real peanut butter in them. I wouldn’t do that to you. People would get angry. They would call me a hypocrite for claiming to be paleo while eating peanut butter and they would stop coming to my site. So no peanut butter here. But maybe some in my pantry. Whoops." 
- Taylor Riggs, Taylor Made It Paleo

INGREDIENTS

1/2 cup coconut sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp sea salt
1 cup sunflower seed butter (or other nut/seed butter)
1 egg
1 tsp vanilla
1/2 cup Enjoy Life chocolate chunks (or dark chocolate)

INSTRUCTIONS

1. Preheat oven to 350 and cover a baking sheet with parchment paper or grease with coconut oil.

2. Combine coconut sugar, cocoa powder, baking soda, and salt in a small bowl.

3. In a large bowl, combine sunflower seed butter, egg, and vanilla.

4. Slowly add dry ingredients to wet until all are well combined.

5. Stir in chocolate chunks.

6. Spoon rounded tablespoons of batter onto baking sheet and flatten each with the back of a spoon.

7. Bake for 10 minutes.

8. Remove from oven and allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

9. Eat your nut free heart out.

 

Day 11 -Steamed Prawns Served With Mango and Avocado Salsa-

Serves 2

600g Whole Large Steamed Prawns

Peel and Devein (remove poop tube)

 

2 large Fresh Mangoes (diced)

2 Avocado (cut into chunks)

1 Red Onion (diced fine)

1 Red Chilli (finely chopped)

1 Lemon

 

Gently Mix all Ingredients, don’t over mix it will turn to mush.

Place Salsa on plate Prawns on top.

Squeeze lemon juice all over.

 

Enjoy.

The Weekend

The weekend is apon us and there has been alot of talk about what to do and how hard it is going to be. Use this time to experiment with some things, don't think too much baout food and you all should do well.

 

Pear and Blueberry Crumble

Ingredients:

12 Pears

150g Blueberries

1 Lime

250ml Water

50g Almond Flakes

50g Hazelnuts

50g Desiccated Coconut

Method:

Peel Pears.

Remove Core and Woody bits

Cut Each Pear half into about six pieces

Put Pear in a pot with waer and bring to the boil.

Once boiling turn down to a gentle simmer and cover

Cook for about 10mins with the lid on

Remove Lid add Blueberries

Cook for a further 15 mins with the lid off

Until Pear starts to break down and go a bit mushie

Zest and Juice the lime, then add to pot.

Cook for 2 mins

Scoop out into oven proof dish

Combine Crushed Hazelnuts, Coconut and Almonds

Sprinkle on top

Bake @ 180 until crumble is nice and golden.

Day 5 -Flexible Frittata-

In a large non-stick fry pan:

50ml Extra Virgin Olive Oil

8 Swiss Brown Mushrooms

1 Brown Onion

1 Red Capsicum

1 Yellow Capsicum

4 Asparagus Spears

1 Handful of Flat Leaf Parsley

8 Large Free Range Eggs (Scrambled)

Sautee all ingredients in olive oil, add eggs and bake at 180º until just cooked.

About 15 minutes

The Flexible Part comes with the ingredient list, if you don’t like it leave it out. If you have a favourite, add it. Spinach, Zucchini, Chilli, Garlic, Carrot, Pumpkin, Avocado, Herbs

Day 4 Breakfast Idea

Spanish Fried Eggs

With Grilled Asparagus And Roasted Red Peppers

 

4 Eggs

8 Spears of Asparagus

1 Red Capsicum

Pinch of Ground Coriander

Pinch of Ground Cumin

Pinch of Ground Paprika

Pinch of Ground Turmeric

 

Roast Capsicum over flame until skin is black and blistered

Remove Blistered Skin and Seeds, Slice thinly.

Mix Spice together.

Grill Asparagus add roasted peppers

Fry eggs and sprinkle with spice mix

Serve

Day 3 -Paleo Bake-

In a Large Sized Pot or Wok

60ml Extra Virgin Olive Oil

1 onion (Diced)

1 Clove Garlic (Crushed)

1 Red Chilli (Chopped)

Cook onion, garlic and chilli in olive oil on a medium to low heat until the onion is soft and translucent

500g Beef Mince

1 Pack Fresh Thyme (chopped)

1 Pack Fresh Oregano (Chopped)

6 Large Leaves of Basil (Shredded)

Half Tea Spoon Ground Cumin

Half Tea Spoon Mild Paprika

1 Kg Fresh Tomato (Chopped)

2 Carrots (grated)

Add Mince, Turn heat up to high and Cook until all Mince is Lightly Brown

Add Herbs and Spice Turn heat down to Medium

Add Tomato, Carrot and Cook on medium for about 30 minutes

2 Green Zucchini

2 Yellow Zucchini

Thinly Slice Zucchini, Pour Meat into an oven proof dish Cover with Sliced Zucchini and Bake @ 180° Until Zucchini is cooked. About 15 Minutes.

Enjoy

Huge shout out to Rosco from Zafferano Restaurant for all the effort he put into coming up with these recipes back in the day. If anyone is looking to go to eat Zafferanos is at the top of our list, if you ask nice enough Ross will give you his left arm to eat.

Nutty Pan Forte

Ingredients

½ cup almonds

¼ cup hazelnuts

1/3cup pistachio nuts

2/3 cup raisins

2tbs cocoa powder

1tsp ground nutmeg

1tsp all spice

1tbs ground cinnamon

½ cup melted honey

Instructions

Pre‐heat oven to 180 degrees Celsius, fan‐forced.

 

Place all ingredients in a large mixing bowl and combine well.

Spread mixture onto a baking tray lined with baking paper and place in oven for 5min. Remove from oven and leave to cool in refrigerator.

 

Serve when cooled and hardened.

Chocolate Coconut Snack Bar

Ingredients

¾ cup almonds

1 cup walnuts

3tbs desiccated coconut or freshly grated coconut

3tbs cocoa powder

¾ cup dates

Instructions

Blend all ingredients in a food processor or blender.

Press mixture firmly into a tray lined with baking paper to prevent sticking. Cool in fridge for a few hours.

When cooled, remove from tray and cut into bar shapes.

Chilli and Garlic Mushrooms

Ingredients

1 cup button mushrooms

3 garlic cloves, chopped

2tbs olive oil

½ tsp ground paprika

Instructions

Place garlic, paprika and oil in a mixing bowl and combine well. Add mushrooms and coat well in olive oil mixture.

Place mushrooms in a frying pan, or on a grill on medium‐high heat. Cook for 5‐8min, or until mushrooms have browned slightly and have started to shrivel.

Salmon and Zucchini Fritters

Ingredients

2 eggs

1 ½ cups almond meal

100g smoked salmon, thinly sliced

2 large zucchini, roughly grated, liquid squeezed out

1 tablespoon chopped dill

Oil

Instructions

Combine eggs and almond meal in a bowl and whisk until smooth. Stir through smoked salmon, zucchini, dill, salt and pepper.

Place oil in a frying pan and heat over medium heat. Spoon 1 tablespoonful of the smoked salmon mixture into the pan, allowing room for spreading. Cook for 2‐3 minutes each side or until golden underneath and cooked through. Remove and repeat with remaining smoked salmon mixture, adding oil to the pan between each batch.

Serve with a simple green salad.

Roast Vegetable Sandwich

Ingredients

1 small eggplant, sliced

1 medium zucchini, sliced

1 fennel, stalks removed, sliced

Olive oil

Salt

1 capsicum half

Instructions

Pre-heat oven to 180 degrees Celsius and line a baking tray with baking paper.

 

Place sliced eggplant, zucchini and fennel onto the baking tray and coat with olive oil and a dash of salt. Place in the oven for 30-40min, or until vegetables are soft and tender.

(Note: There will be more vegetables than needed to make one sandwich)

 

Leave vegetables to cool slightly, then place as many as desired into the capsicum half.

Chicken Noodle Soup

Ingredients

 

1 medium‐large zucchini, sliced into long noodles

2 cups chicken stock

1 chicken breast

Instructions

Boil chicken breast in water for 15‐20 minutes or until cooked. Remove from pan and leave to cool slightly before shredding into pieces.

Place chicken stock in a pan on medium heat. Add zucchini noodles and leave to simmer for 1minute. Remove from heat.

Add chicken pieces into pan and stir to combine.

 

Serve.

Honey and Lemon Roasted Chicken with Baby Carrots

Pre Heat oven to 200c

 

2kg Chicken Pieces

150ml Lemon Juice

4 Tbsn Unprocessed Honey

2 Tbsn Extra Virgin Olive Oil

Cracked Pepper to taste

1 Brown Onion cut into small wedges

2 bunches Baby Carrots

Handful Rosemary

1 Lemon Sliced Chunky

 

Gently warm honey, combine with lemon juice, oil and Pepper.

Heat roasting tray and add a tiny splash of olive oil, lightly brown onion and carrots.

Place Chicken pieces on top, brush with honey mix and pour any left over on top, sprinkle with rosemary and add lemon slices.

Roast for 30 to 45 mins or until chicken is cooked through.

Paleo Cinnamon Pear Pies

Pre heat oven to 180c

 

4 Small Berri Boch Pears

3 Cinnamon Quills

1 Tbsn Unprocessed Honey

1 Lt Water

 

Peel pears and core using an apple corer so pears remain whole.

Place pears, cinnamon, honey and cold water into a pot, bring to the boil and let cool, as soon as they come to the boil, turn the heat off and let cool.

 

For the pie part:

You will need four cappuccino cups.

 

4 Eggs Separated

2 Tbsn Unprocessed Honey

1 Tbsn Extra Virgin Olive Oil

1 tsp Ground Nutmeg

1.5 cups Almond meal

 

Whip egg white to soft peaks, add honey and olive oil.

Fold in egg yolks, nutmeg and almond meal.

Transfer mixture to coffee cups and press pears in.

Bake for 30 mins or until mixture is golden and firm.

 

Post Comments and Weekly homework meals being attempted over the weekend!

Nando's anyone....

.. this is so good we had to put it up again!

Peri Peri Chicken

The Marinate

100ml Extra Virgin Olive Oil

1 Onion (Chopped)

1 Chilli (Chopped)

2 Large Knobs of Ginger (Grated)

1 Clove of Garlic (Crushed)

Cook in oil on low, until soft and translucent

2 Tbsn Mild Paprika

1 Tbsn Ground Cumin

1 Pack Oregano (Picked)

Add to onion mix and cook for a further 1 minute

Set aside to cool slightly

4 Limes (Juiced)

6 Lemons (Juiced)

Should be about 500ml total

Place all ingredients into blender, slowly add juice, and blend until smooth.

For Lemon Herb Marinate remove chilli and add a handful of Rosemary

For Hot add an extra chilli at the start.

For Extra Hot add an extra chilli at the start and 1 tsp of cayenne pepper with the spice.

1kg Mixed Chicken Pieces (Bone in)

Use half the mix and Marinate chicken overnight

Fire up the BBQ and Grill chicken pieces, brushing regularly with left over marinate.

Serve with Char Grilled Brocillini

Post Comments.

Quick Roasted Chicken

1.8kg Whole Chicken

1 Lemon

1 Handful of Thyme

6 Cloves of Garlic (Flattened)

Cracked Black Pepper

Extra Virgin Olive Oil

 

Pre heat oven to 200c

 

With kitchen/poultry scissors cut the chicken along the backbone on both sides to remove backbone (give spine to the dog they love it, or save it to make simple chicken stock).

Turn chicken over so now the breast bone is up. Press firmly on breast bone to flatten chicken out. You may need to whack it a couple of time to flatten it out.

Lay Flat chicken into a baking dish lined with grease proof paper, brush with olive oil, slice lemon and lay on top, sprinkle thyme sprigs, cracked pepper and garlic.

Roast for 30 to 45 min or until cooked.

 

ChAoS & PAIN: Just Because You're An Endurance Athlete

Half Way..

Ok guy's so today marks the half way point of The Paleo Challenge '10!

Some people have found it easy to fit into their life whilst other have really struggled. Lets help each other out by sharing some of our experiences so far..

Post Comments, what you have found easiest, what you have had the most trouble with and what you plan to keep doing once the challenge is over!! 

Seared Scallops with Peperonata

Seared Scallops with Peperonata

 

2 Red Capsicums

2 Yellow Capsicums

Burn Skin on BBQ until black, then remove skin and seeds.

1 Brown Onion diced

1 Clove Garlic crushed

400gm tin Chopped Tomato

30ml Olive oil

Warm Olive oil, add onion and garlic, cook until soft.

Chop capsicum and add to onion. Add tomato and cook for about 20mins.

 

20 Large Scallops, roe removed

Olive oil for grilling

50gm Mixed baby leaves to serve

 

Heat BBQ or heavy Frypan until it smokes add a dash of oil and carefully grill scallops for about 30 sec each side. They should be golden and caramelized on each side but still translucent in the center.

To serve spoon peperonata onto plates, spread a few leaves and place scallops on top. Dress with a squeeze of lime juice and a drizzle of olive oil.