Lauren Pope - Mouthwatering Paleofied Dinner Recipes For One Fantastic Month
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- Book:Mouthwatering Paleofied Dinner Recipes For One Fantastic Month
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Oftentimes dinner is your one shot during the day to get the family to sit down together. And nothing lures hungry husbands and kids to the table like a mouthwatering meal.
These Paleofied recipes are as delicious as they are healthy -- all of them are
- Gluten-free
- Grain-free
- Dairy-free
- Peanut-free
- And void of any of those nasty processed sugars!
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Copyright 2012 Lauren Pope and Little Pearl Publishing.
All Rights Reserved. Reproduction without permission is prohibited. No part of this report may be altered in any form whatsoever, electronic or mechanical including photocopying, recording, or by any informational storage or retrieval system without express written, dated, and signed permission from Lauren Pope, the author, and www.LittlePearlPublishing.com. This content cannot be sold under any circumstances you have only personal rights to this product. This eBook and supplementary material was created to provide specific information regarding the subject matter covered.
Disclaimers And Notices: Every attempt has been made to verify the information provided in this material however neither the author nor the publisher is responsible for any errors, omissions, or incorrect interpretations of the subject matter. Any references to people, events, organizations, or business entities are for educational and illustrative purposes only, and no intent to falsely characterize, recommend, disparage, or injure is intended or should be so construed. Any results stated or implied are consistent with general results, but this means results can and will vary. The author, her agents, and assigns, make no promises or guarantees, stated or implied. Individual results will vary and this work is supplied strictly on an at your own risk basis. This eBook contains licensed images owned by this books collaborators and may not be copied or altered.
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By: Lauren Pope
D inner, in my house, is one of the few times I can count on getting my whole family together without the distraction of the magical movie screen. As such, I spend a lot of time concerned with what I am going to prepare for us to eat. But, when it comes down to the actual time I can allot in the kitchen, I have very little time.
And I know I am not the only one. We all want to prepare dinners that the whole family will enjoy, that are healthy, and, realistically, ones that dont require hours in the kitchen. It sounds easy enough, but so many times one, if not all of these requirements, goes missing. If only I had a prep kitchen (and the chefs that go in it!) Or, for that matter, if only I had kids who love a stuffed mushroom as much as I do!
Alas, I have to face the facts. My family, although followers (and admirers) of the Paleofied diet, dont like being reminded of it. As soon as I tell them they cant have something (we wont get into the disaster that arose when I told them we were not getting tacos from the local fast food chain), they want it. Badly.
And no mom wants to disappoint her family. Or, at least, no mom wants to disappoint her family on a regular basis.
And, like that, this cookbook was born as an answer to moms like me who want to serve their families delicious Paleofied meals. Meals that are reminiscent of old family favorites, the ones that warm your belly on a cool night and keep the family gathered around the table well after the food is gone.
If food feeds the soul, my soul is a Paleolithic cavewoman armed and hungry for some woolly mammoth. Lets eat dinner Paleofied style!
Enjoy!
Lauren
There is no reason why you shouldnt still enjoy your favorite recipes while following the Paleofied diet. Here are 10 of my favorite replacements that help to ease the transition or just simply allow you to savor your old home-cooked favorites.
- Corn starch can be replaced with
- Ghee can be used as a replacement for butter
- Almond or can replace dairy milk in nearly every recipe
- can be a stand-in for sour cream
- is an easy switch for regular flour
- actually tastes like soy sauce
- 1 egg yolk + salt + cup avocado oil = mayonnaise. To make your mayonnaise at home, combine the egg yolk and salt in a blender. Very slowly trickle in the avocado oil, allowing the oil and the yolk to combine completely before adding more. Do not rush this process! Blend in the lemon juice and now you have mayonnaise!
- Use crunchy lettuce leaves as buns and taco shells
- Crushed plantain chips are an ingenious substitution for bread crumbs
- Mashed cauliflower is a great alternative to mashed potatoes
Ingredients:
- pound free-range, organic ground chicken breast
- 1 red bell pepper, finely chopped
- 2 green onions, finely chopped
- mango, peeled and cubed
- 1 jalapeno pepper, finely chopped
- cup fresh coconut flesh, grated
- cup
- cup parsley, finely chopped
- 1 egg
- teaspoon freshly ground pepper
- teaspoon sea salt
Directions:
Combine all of the ingredients in a large mixing bowl by hand. Score the meat into 4 sections with the side of your hand. Shape each section into patty and place covered in the refrigerator until you are ready to grill.
Turn your grill on high to preheat. Once the grill is hot, lower the heat to medium and cook each patty for 4 to 5 minutes on each side or until they are thoroughly cooked. Serve immediately.
Serves 4
Ingredients:
- 2 pounds boneless, skinless free-range chicken thighs
- cup extra virgin olive oil
- cup minced garlic
- bunch fresh cilantro
- cup
- cup
- 2 tablespoons paleofied-approved
- 3 garlic cloves
- tablespoon dried red chiles
- 1 tablespoons + 2 tablespoons water
- Large zipper-lock sandwich bag
Directions:
Set the chicken in a large zip-lock sandwich bag.
In a blender or food processor, combine the olive oil, garlic, and cilantro until the mixture is smooth. Pour the mixture into the bag with the chicken; zip close and allow the chicken to marinate for several hours or overnight.
Turn your grill to medium heat and spray with cooking oil to prevent sticking. Cook the chicken for 4 to 5 minutes on each side or until it is cooked through with marks from the grill. When finished, set the chicken on a serving plate and cover to keep warm.
To make the sweet chili sauce, combine the coconut vinegar, agave, cup water, fish sauce, garlic, and chili in a blender. Blend the ingredients until well mixed. Pour the mixture into a saucepan and bring to a boil. Once boiling, reduce the heat and cook for 10 to 12 minutes or until the sauce has been reduced by half.
Mix together the arrowroot powder and 2 tablespoons of water; add to the saucepan and stir over low heat for 2 to 3 minutes.
Brush the sauce over the chicken before serving. Leftover sauce can be kept in a sealed container in the refrigerator for up to 1 week.
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