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  • By Janine - on

    Paleo Banana Nut Bread/Muffins (from Rob Wolf)

    Gluten-free, grain-free, dairy-free

    Ingredients

    2 cups almond flour (Just for health’s sake and since you can’t taste it I substitute out a 1/4 cup of almond flour for flaxseed meal)
    1/4 cup flaxseed meal ( I add another 1/4 cup flaxseed meal for almond flour)
    2 tsp cinnamon (I usually add another tsp to this)
    1 tsp baking soda
    1 tsp baking powder
    2/3 cup chopped pecans (I probably use 1 1/2 cups, but I REALLY like pecans)
    4 bananas (mashed well)
    2 tbsp local honey (I substitute 3 tbsp unsweetened applesauce)
    4 eggs
    1 tsp vanilla extract

    Directions

    Preheat oven to 375 degrees F (190 celsius).
    Sift the dry ingredients together in a large bowl.
    In a separate bowl, add the mashed bananas, eggs, honey, and vanilla and mix well.
    Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined. Normally with breads or muffin recipes, you don’t want to overmix, but since there’s no gluten here, mix to your heart’s content. The muffins won’t get gummy or icky.
    Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 23-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.

  • By Janine - on

    Paleo Chicken Cacciatore (from Maree Loveday)

    Chicken Breasts chopped
    2 pieces of shortcut bacon chopped
    Carrots
    Zucchini
    Capsicum
    Cauliflower
    Mushrooms
    Onion
    (any vegies you like)
    Can of Tomatoes
    Herbs of your liking

    In a bit of olive or coconut oil, cooked diced onion, garlic, chilli and bacon…add chicken. Cook for a little while then add your longer cooking vegies, then your faster ones. Add tin of tomatoes (I used the Italian Macro Brand). Add some salt and pepper and any herbs you like (we added mixed herbs and Italian Herbs). Simmer until cooked to your liking. Serve on a bed of sweet potato mash (mashed with a little ghee butter)

  • By Janine - on

    Surf ‘n’ Turf Lettuce Tacos (From Cindy O’Reilly)

    Ingredients
    300g lean grass fed beef mince seasoned with:
    · 1 teaspoon ground cumin
    · 1 teaspoon smoked paprika
    · 1 teaspoon ground chilli
    · 1 finely diced onion
    · ½ red capsicum, diced
    · Salt & pepper
    200g green tiger prawns (peeled, cleaned and chunky sliced) seasoned with:
    · 2 cloves crushed garlic
    · ½ teaspoon minced chilli
    · 1 teaspoon grated fresh ginger
    · 2 tablespoons of lime juice
    3 Avocados diced and seasoned with:
    · 3 tablespoons of lime juice
    · ½ a red onion, finely diced
    · 1 small fresh red chilli, very finely sliced
    · Salt and pepper
    1 tomato diced
    1 carrot, peeled and cut into fine matchsticks

    Selected mid leaves of iceberg lettuce (or caveman taco shells as I like to think)

    3-2-1 Cook!

  • By Janine - on

    ANDY’S CHICKEN COCONUT CURRY

    Ingredients:

    ½ tspn ground coriander
    ½ tspn ground cumin
    ½ tspn ground cinnamon
    ½ tspn ground cloves
    ½ tspn ground cardamom
    ½ tspn black pepper
    ¼ tspn tumeric
    1 large red onion
    5 cloves garlic, minced
    ½ tspn ginger, minced (I use a full tspn)
    ¼ tspn chilli, minced (if using hot) or 1 tspn if using mild / medium
    1 cup coconut milk (I use whole can sugar / palm sugar free)
    500g Chicken fillets (I use thigh fillet)
    3 tablespoons of torn basil leaves (don’t tear til you add them at the end of cooking)
    Olive oil for cooking
    Note: I’m not that much of a cannibal so I added a truck load of mixed veges
    (Broccolli, Cauli, Carrots, Squash, Zucchini, Red Capsicum, and any other you’re
    your little heart desires!) which also means I get more meals out of the dish?)))

    Method:
    1. Combine dry spices in a bowl and set aside (I make up a huge ziplock bag full
    so it’s always ready to go whenever I am)
    2. Cut chicken into cubes and saute’ to lightly golden but not cooked through.
    Remove from pan.
    3. Add onion, garlic, ginger & chilli. Stir fry til tender & onions are translucent.
    4. If adding veges, I add them at this point to cook them a little before returning
    chicken to pan.
    5. Add meat back into the pan and add the dry spices. Stir fry til fragrant, about
    a minute or so.
    6. Add the coconut milk and torn basil leaves.
    Simmer until the meat is cooked
    through and the sauce thickens a bit.

    If you’ve made this dish vege free, serve over a bed of steamed veges.
    If you’ve added veges to the curry, serve over Cauliflower Rice Pilaf.

  • By Janine - on

    BERRY NUT CRUNCH

    Berry Nut Crunch (submitted by Cindy O’Reilly)

    Ingredients:

    6 cups mixed berries (eg. Blackberries, blueberries, raspberries & sliced strawberries)
    1 tblsp maple syrup (leave out for the Whole 30) *
    1 cup toasted pecans **
    ½ cup toasted walnuts
    ½ cup pitted dates, roughly chopped
    1 tspn ground cinnamon

    * I chopped up a Pink Lady apple to replicate a bit of extra sweetness
    ** I was out of pecans so I used macadamia nuts instead

    Method:

    In a serving dish, toss the berries with the maple syrup (read: mix all fruit).

    Place the pecans, walnuts, dates & cinnamon into a food processer and pulse until coarsely ground.

    Scatter the nut mixture over the berries & serve.

  • By Janine - on

    PESTO STYLE SEASONING TO ROAST LAMB….from Cindy O’Reilly

    • 2 cloves of garlic
    • ¼ cup pepitas (pumpkin seeds)
    • ? cup rosemary leaves (if you are using dried rosemary use ¼ cup instead)
    • ½ cup mint leaves
    • ½ cup basil leaves (if you are using dried basil use ¼ cup instead)

    Personally, I reckon fresh herbs work much better than dried for this dish but of course it’s up to personal preference.

  • By Janine - on

    CARROT CURRY CUMIN GINGER SOUP…from Cindy O’Reilly

    Cooking Time: 60 mins
    Ingredients:
    Chicken Stock
    Carrots
    Ginger
    Cumin
    Onion
    Garlic
    Salt
    Cayenne Pepper
    Black Pepper
    Chili Powder

    Carrot Cumin Ginger Soup:
    Chop about 8 large carrots and 1 large onion into sizes that cook pretty easily. Cover the veggies with olive or coconut oil, salt, and black pepper, and wrap into a tin foil pouch with 8 whole garlic cloves. Roast for 35-40 minutes in a hot oven.
    As the veggies cook, coarsely chop some ginger to simmer in the chicken stock until…
    When the veggies are soft enough to poke a fork into, dump them into the pot of simmering chicken stock (without the bones!). Ladle some of the chunky veggies and stock into a blender and coarsely pulse them into a puree. Repeat for most of the soup, but feel free to leave chunks of veggies if desired.
    Add salt, cumin, cayenne, and chili powder to taste!

    PS: A nice variation to this soup is to add a can of coconut milk at the end of cooking and blending

    Tip: Homemade Chicken Stock:
    Simmer chicken bones, 1 halved onion, and about 8 garlic cloves in water for 6-9 hours on a low flame to extract the nutritious goodness! Can add a carrot and some celery for a bit of extra oomph if you want? Remove bones, and woo hoo!! –STOCK!!!

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