Paleo Recipes

Healthy Pizza Recipe- Cauliflower Crust Pizza

Serves 2

Ingredients

• 1 cup cooked, riced cauliflower
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 teaspoon dried oregano
• ½ teaspoon crushed garlic
• ½ teaspoon garlic salt
• olive oil (optional)
• pizza sauce
• choice of your toppings*

Instructions
To “rice” the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater).

Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower.

The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

1. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
2. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.
3. Bake at 450 degrees for 15 minutes.
4. Remove from oven.
5. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

*Note: Toppings need to be precooked since you are only broiling for a few minutes.

Prosciutto, Melon, and Spinach Salad

Makes 2 large salads

Salad Ingredients:

• 2 cups baby spinach
• 1/3 pound prosciutto
• 1 cantaloupe
• 1 avocado
• 1/4 cup diced red onion
• handful of raw, unsalted walnuts

1. Place a cup of spinach on each plate.

2. Top with diced prosciutto, cubes of balls of melon, slices of avocado, a sprinkling of red onion, and a few walnuts.

3. Add some freshly ground pepper, if you like.

4. Serve with a drizzle of Paleo Dijon vinaigrette.

Paleo Dijon Vinaigrette

Makes about 1/2 cup 

• 4 Tbsp mustard (yellow mustard is most preferable on the Paleo diet, but you could use honey mustard for something sweeter ***Recipe below**)
• juice of half a lemon
• 3 Tbsp olive oil
• 2 tsp balsamic vinegar
• salt and pepper

Dump all the ingredients in a small bowl. Whisk together until everything is emulsified. Store in an airtight container in the fridge.

Honey Mustard

• ½ cup Paleo Mayo
• 2 tsp dry Ground Mustard
• ½ tsp Garlic Powder
• 1 Tbsp Coconut Vinegar
• 2 Tbsp Honey
• pinch Sea Salt
• pinch Pepper

Whisk all ingredients in a small bowl. Store in an airtight container in the fridge.

The Bacon Chicken

Ingredients

1 whole chicken
10 (or more, depending on size) strips of thick cut nitrate-free bacon, cut in half (Apple Gate is a great brand)
1 lemon
1 onion
1 sprig of rosemary
6 cloves of garlic
1 Tbsp salt
1/2 Teaspoon pepper
1/2 head of cabbage (about 4 cups), sliced

Instructions

1. Halve the lemon and garlic cloves, quarter the onion (don’t worry about peeling)
2. Pat the outside of the chicken dry with a towel
3. Sprinkle salt and pepper inside the chicken cavity and over the skin
4. Stuff cavity with the lemon, onion, garlic and rosemary
5. Place bacon slices over entire exposed surface of chicken, wrapping evenly in a single layer – ensuring no chicken skin is left exposed – if your bacon doesn’t stick then pat dry again and start over
6. Spread sliced cabbage around bottom of a baking dish (no fat, no seasoning), set chicken on top of cabbage (a dutch oven or 12-14″ diameter cast iron pan works well)
7. Roast uncovered at 400 degrees for 90 minutes or until chicken is cooked through, shake pan to stir cabbage every 20 minutes to prevent burning

  **Another from Paleo Parents..

Philly Shroom Burger

Ingredients

10 large portabello mushroom caps
2 lbs. very thin sliced sirloin
2 Tbsp lard
1 large yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
salt and pepper to taste
serve with homemade mayonnaise 

Instructions

1. Preheat grill or grill pan to medium heat
2. Grill salted mushroom caps until softened, about 8-10 minutes per side (mushrooms should be soft, but still have a bit of bite)
3. Preheat cast iron skillet or other frying pan over medium-high heat
4.  Salt and pepper each of the steak slices on both sides
5. Brown the steaks on each side, about 2-3 minutes total (they’re thin sliced and cook super quick!), in about a tablespoon of lard
6. Remove meat from pan and set aside (cover to keep in heat and let meat rest)
7. Melt remaining lard over medium-high heat in same pan
8. Add veggies and saute until softened, about 8 minutes
9. To serve: pile up the sandwich steaks, veggies and some mayonnaise between two mushrooms!

Serves 5 (or more if you cut the big burgers in half).

**Paleo Parents recipe