Lucy Fast - Mexican Paleo: Gluten Free Recipes for Tex Mex and Mexican Comfort Food Made Easy

Mexican Paleo Gluten Free Recipes for Tex Mex and Mexican Comfort Food Made Easy Lucy Fast 2014 Healthy Wealthy nWise Press All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. Disclaimer and Terms of Use: The Author and Publisher has strived to be as accurate and complete as possible in the creation of this book, notwithstanding the fact that she does not warrant or represent at any time that the contents within are accurate due to the rapidly changing nature of the Internet. While all attempts have been made to verify information provided in this publication, the Author and Publisher assumes no responsibility for errors, omissions, or contrary interpretation of the subject matter herein. Any perceived slights of specific persons, peoples, or organizations are unintentional. In practical advice books, like anything else in life, there are no guarantees of income made.

This book is not intended for use as a source of legal, business, accounting or financial advice. All readers are advised to seek services of competent professionals in legal, business, accounting, and finance field. Printed in the United States of America

W ho doesnt love Mexican food? It seems that there is a Mexican food joint on every other corner smelling of beef, chicken, bell peppers and frying tortillas. How many Paleoites have bid farewell to their favorite Mexican food dishes and avoided those places, to stick to their healthy eating plan? Whether its tortilla chips and guacamole, nachos or tacos, you no longer have to restrict yourself from these tasty indulgences. That is right, we have done the work to create Mexican recipes that are 100 % Paleo-friendly. border, are the result of a melting pot of different cultures from Spanish, to European, to Mesoamerican. border, are the result of a melting pot of different cultures from Spanish, to European, to Mesoamerican.

Although the Spaniards wanted to impose their cooking on the Aztec Empire back in the 16th century, that didnt quite pan out. Instead we got a delicious blend of beans, corn and chilies from the natives, mixed with the herbs, meats, cheeses and notably the spices from the Europeans. I think we are all happy with the outcome of delicious foods that came from that blending of peoples. Unfortunately, for those health conscious Paleo eaters, many of the foods dont quite fit in with our cave man mimicking ways. Until now that is. With this book, you can spice up your diet with salsas, tortilla chips, tacos, nachos and even Paleo sour cream to satisfy your every Mexican food craving.

Enjoy this collection of Mexican food must-haves that are all Paleo approved including: appetizers, beef entrees, pork entrees, chicken entrees, seafood entrees, drinks and desserts. These have migrated North from Mexico and into the hearts of Americans nationwide. Lets get to cooking! Muchas Gracias! Lucy Fast

S erves 4 Ingredients 1 c. almond flour 1 egg white 1/2 tsp. sea salt 1/2 tsp. garlic powder 1/2 tsp. ground cumin 1/4 tsp. onion powder 1/4 tsp. paprika Directions:

1. Preheat the oven to 325 degrees F.
2. In a mixing bowl, mix all of the ingredients together until they form a smooth dough.
3. Place dough between two pieces of parchment paper and then roll as thinly as possible.
4. After removing top layer or parchment paper, cut the dough into desired sized chips.
5. Place dough, and bottom layer of parchment paper, onto a baking sheet
6. Bake for 10 to 13 minutes, or until golden brown.
7. Remove from oven and allow them to cool for 5 minutes.
8. Remove the chips from the parchment paper and use as desired.

S erves 4 Ingredients: 1 large cauliflower, cut into florets 3 tbsp. bacon fat 1 small chopped white onion 3 minced cloves of garlic 1/2 tsp. sea salt 1/4 tsp. ground black pepper 1/2 tsp. cumin 1/2 tsp. paprika 1/4 c. tomato paste 1/4 chopped cilantro 1 large chopped tomato 2 limes cut into quarters D irections:

1. Cut, or grate, the cauliflower florets into rice sized pieces and set them aside.
2. In a large skillet over medium to high heat, heat the bacon fat.
3. Add the chopped onion to the pan containing the bacon fat and proceed to saut until tender and translucent.
4. Add the garlic to the pan and saut for one minute, be sure to stir the entire time.
5. Add the cauliflower to the pan and stir well to incorporate.
6. Add all of the spices (salt, black pepper, cumin and paprika) to the pan and stir well.
7. Cook an additional 2-3 minutes, occasionally stirring.
8. Add tomato paste, cilantro and chopped tomato.
9. Stir contents in the pan until all of the liquid is absorbed.
10. Cook an additional 2-3 minutes, taste and adjust seasonings if desired.
11. Serve with fresh cilantro and lime wedges.

S erves 8 Ingredients: 1 eggplant 4 slices bacon 1 c. chopped yellow onions 1 tbsp. minced garlic 1 tbsp. minced, seeded jalapeno 1 tbsp. chili powder 1 tsp. ground cumin 1/2 tsp. sea salt Pinch cayenne 1/2 tsp. chopped oregano 1/4 c. minced fresh cilantro, garnish (optional) Directions:

1. Start by peeling and cubing the eggplant.
2. Place cubed eggplant and uncooked bacon into a large pan over medium-high heat.
3. Cook until bacon is fried and eggplant is very soft. minced fresh cilantro, garnish (optional) Directions:
   1. Start by peeling and cubing the eggplant.
   2. Place cubed eggplant and uncooked bacon into a large pan over medium-high heat.
   3. Cook until bacon is fried and eggplant is very soft.

      Proceed to drain all of the bacon fat into an empty container to be used later.

   4. Place the eggplant and bacon in a food processor, or blender, and puree until smooth.
   5. In a large skillet, heat the bacon fat over medium-high heat.
   6. Add the onions and cook until soft and tender.
   7. Combine the garlic, cumin, jalapeno, chili powder, cayenne, and salt, sauting for another minute.
   8. Add the eggplant puree and the oregano to the skillet and stir to combine.
   9. Cook until the mixture forms a thick paste.
   10. Sprinkle with cilantro, and serve.
   Tortillas
   S erves 3 Ingredients: 2 eggs 1 tsp. melted ghee (or melted coconut oil) 1/4 c. arrowroot powder 1 tsp. coconut flour Pinch of salt Directions:
   1. Crack the eggs into a medium-sized bowl.
   2. Whisk in the melted ghee and water.
   3. Add the dry ingredient and blend well.
   4. In a skillet over medium heat, pour in about 1/3 of the batter and roll it the around the skillet to evenly distribute batter.
   5. The tortilla will start to pull away from the edges as of the skillet as it cooks.
   6. Cook for 1 minute on each side or until golden brown.
   Sour Cream
   S erves 1 cup Ingredients: 1/2 c. Paleo mayonnaise 1/2 c. Unsweetened full-fat coconut milk 1/2 tsp.

   Apple cider vinegar 2 minced garlic cloves Directions:

   1. Combine all ingredients in a bowl.
   2. Whisk to thoroughly combine.
   3. Refrigerate for 30 minutes or until thick.

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