Paleo recipes I tried and liked.

Chipotle Glazed Pork Chops

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Serves: 3

Ingredients

• 6 boneless pork loin chops, about 3 ounces each
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• salt and freshly ground black pepper
• 3 tablespoons pureed chipotle pepper with adobo sauce
• 3 tablespoons honey
• 1 tablespoon lard or other cooking fat

Instructions

1. Season the pork chops with salt and pepper; sprinkle with the garlic and onion powders. Allow to rest at room temperature for about 15 minutes.
2. Whisk the chipotle puree with the honey in a small bowl.
3. Melt the lard in a large, heavy skillet over medium-high heat. Sear the pork chops until browned, about 2 minutes per side, brushing them with half of the chipotle glaze. Lower the temperature to medium-low; cover and continue to cook until the pork chops reach an internal temperature of 145 F, another 5 to 7 minutes.
4. Brush the chops with the remaining glaze and remove from the skillet; cover and allow to rest for 5 minutes before serving.
5. Nutrition (per serving): 340 calories, 10.2g total fat, 116.3mg cholesterol, 91.6mg sodium, 815mg potassium, g carbohydrates, <1g 17.9g="" 39.1g="" fiber="" li="" protein="" sugar="">

 http://www.janssushibar.com/chipotle-glazed-pork-chops/

On the glazed pork chops I couldn't find the chipotle pepper it called for so I used a chipotle salsa from sprouts it was all natural and no sugar, it was great.

http://nomnompaleo.com/post/41698330146/whole30-day-28-chile-lime-chicken-wings

• ½ medium onion, roughly chopped
• 2 jalapeno peppers (or 1 serrano pepper), ribs and seeds removed
• 3 garlic cloves, peeled
• ½ cup cilantro, tightly packed
• Freshly ground pepper
• Zest from 2 limes
• ¼ cup lime juice
• 2 tablespoons Paleo-friendly fish sauce (Red Boat!)
• 2 tablespoons coconut aminos
• 6 pounds chicken wings and/or drumsticks
• 1-2 tablespoons melted fat of choice
• 4 limes, cut into wedges

I couldn't find Paleo-friendly fish sauce so I made it without and it was awesome.  I marinated for about an hour it wasn't enough and next time I might double the sauce and reserve some to drizzle on the chicken after it is cooked.  I didn't do 6 pounds of chicken either and there wasn't a whole lot of sauce left over.

We had this one for dinner last night and Mark and the boys really liked it Mark said if I had used these recipes before we wouldn't have gone off Paleo last time, we have loved all three and they are on the must do again list.  My Natural Family is a great blog.
http://paleowod.wordpress.com/2011/11/20/paleo-stuffed-peppers/

Ingredients

4 Bell Peppers

1lb ground beef

1/4 cup almond meal

2 slices bacon- diced

1/2  zuchinni or broccoli slaw – shredded

3/4 cup shredded carrots

1/4 cup diced onion

3/4 cup canned fire roasted tomatoes

2 tsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp curry powder

Directions

1.  Preheat over to 350

2.  Cut peppers in half and remove seeds and membranes.  Place peppers in glass baking dish filled with 1/2 inch water and microwave for 3-4 minutes until slightly done.

3.  Cook bacon in frying pan until done.  Add ground beef to bacon and grease and brown.

4.  Add veggies, almond meal, spices and remaining ingredients to ground beef and simmer for 4-5 minutes.

5.  Scoop beef/ veggie mixture into peppers and place on cookie sheet.  Bake in oven for 15-20 minutes.


Enjoy!

I have found some awesome recipes and great blogs on my quest to healthier eating.  We tried another new one last night and my boys loved it and we have all vowed to stay on Paleo.  The blog in which I found the recipe is:
http://www.mynaturalfamily.com/recipes/paleo-recipes/easy-paleo-chicken-recipes/
recipe
http://www.paleogirlskitchen.com/2013/10/ginger-chicken-with-simple-mango-salsa.html

Ginger Chicken with Simple Mango Salsa

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4

Ingredients:

4 chicken breasts
¼ cup coconut aminos or gluten-free soy sauce
3 cloves of garlic, minced

½ teaspoon ground ginger

¼ teaspoon red pepper
avocado oil in a mister
skewers

Mango Salsa
2 mangoes, peeled and cubed
2 avocados, peeled and cubed

½ red onion, diced

⅛ cup cilantro, diced

½ lime, juiced
sea salt

1. Soak the skewers in water for 20 minutes. Combine the coconut aminos, garlic, ginger, and red pepper. Slice the chicken breasts in 1" strips. Cover them in the marinade and let sit for 30 minutes.

2. Prep all of the mango salsa ingredients. In a large bowl, gently toss together the ingredients. Refrigerate until ready to serve.

3. Preheat the grill to medium-high heat. Push the chicken onto the soaked skewers. Spray the grill with avocado oil in a mister. Grill the chicken breasts for about 2-3 minutes per side or until no longer pink on the inside.

4. Serve the grilled chicken with a generous serving of mango salsa.

I want to try this one so I'm posting it now, so I can be sure to find it.
http://www.preppypaleo.com/2013/01/pumpkin-breakfast-cookies-recipe-revisit.html

Pumpkin Breakfast Cookies (Recipe Revisit)

1/2 cup raw almond butter
1/2 cup pureed pumpkin
1/4 cup pure maple syrup or raw honey
1 or 2 eggs (see above)
1/2 tsp. vanilla
1/2 tsp. baking soda
1.5-2 tsp. pumpkin pie spice
1/4 tsp. salt
2-3 cups mix-ins of choice (nuts, seeds, coconut, raisins, ground flax, etc.)

Preheat oven to 350. Combine all ingredients in a large bowl. Drop by tbs. onto a greased or Silpat-lined baking sheet. Press down slightly with palm. Bake for 12-15 minutes or until golden brown.