We have a lot of interest in Paleo. Several members have already begun their 100-day challenge. Others will be starting this weekend. There are many recipes and Web site links being shared via email and by word of mouth at The Boneyard. We decided to create a post that can be the go-to post for recipes and resources. Resources include book titles, articles, Web sites, blogs, etc. We may eventually compile all of these and place them on our Nutrition page.
Some of you are finding good recipes that are gluten-free but may include a non-Paleo ingredient. Some of the condiments, sauces, marinades, dressings, etc. in a lot of non-Paleo recipes can be substituted or left out altogether. Feel free to post these recipes and resources anyway. Not all of our members are doing Paleo. Gluten-free meals are certainly better than a lot of the alternatives.
5 replies on “Paleo Recipes and Resources”
Mediterranean Fish Filets
Courtesy of http://www.eatingwell.com
(with some modifications made by me.)
Ingredients:
2 tsp olive oil
1 onion, thinly sliced
1/4 cup dry white wine
2-3 garlic cloves
1 heaping cup of canned diced tomatoes
6 kalamata olives – pitted and chopped
1/2 tsp dried oregano
1/2 tsp orange zest
1/4-1/2 tsp freshly ground pepper + some for seasoning
large fish fillet – I used Mahi Mahi
Preheat oven to 450 degrees
Heat oil in skillet over medium high heat. Add onion and cook, stirring often, until lightly browned (mine took about 5-6 minutes). Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano, orange zest and pepper.
Lightly season fish with pepper. Arrange the fish in a single layer in a pie pan or baking dish. Pour the tomato mixture over the fish. Bake, uncovered, until the fish is just cooked through, 10-20 minutes.
LOL! I am picturing a caveman making some orange zest for his fish! Hahaha!
Wine or any alcohol are a no-no if you are hardcore. As you know, I am not hardcore; however, I’ve been eating (for the most part) this way for a year. I think a glass of wine is okay from time to time. And when you are cooking with it, you generally are using a small amount.
That said, I think people who are new to Paleo should be strict for at least 30 days to achieve an authentic experience and the best results.
Thanks for sharing and posting the original source. Sounds yummy! I don’t like Mahi Mahi but I’d try yours. 😉
I’ve got 2 lbs of chicken in the fridge soaking in this marinade;
http://allrecipes.com/recipe/fajita-marinade-i/detail.aspx
Tonight we’ll cook it up with peppers & onions, then serve it on lettuce with some guacamole. It seems pretty paleo, don’t ya think?
Sounds great Ed! Yeah, it’s Paleo minus the soy sauce. Soy sauce is made from soybeans, salt, and grains – all things you want to avoid on a Paleo diet. We will have to try this one…minus the soy sauce. 🙂
Jennie cooked chicken fingers and fries last night. The chicken fingers were chicken strips cooked in olive oil and basted in honey, mustard, and jalapenos. The “fries” were strips, shaped like fries, of zuccini and carrots. The zuccini was cooked in olive oil and garlic. The carrots were boiled with 1/2 teaspoon of butter.
David bought some mahi filets. We are going to try Kardio’s Mediterranean Fish Filets. Yum!
Curried Coconut Chicken
Courtesy of http://allrecipes.com/Recipe/Curried-Coconut-Chicken/Detail.aspx (with slight Paleo modifications by me)
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon pepper (or to taste)
1 1/2 tablespoons olive oil
2-3 tablespoons curry powder
1/2 onion, thinly sliced
3 cloves garlic, crushed
1 (14 ounce) can coconut milk (I used light)
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons honey
1. Season chicken pieces with pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and honey into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.