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Fish Beer Batter
Cod -
For batter -Beer(medium malt beer) and flour mix together salt and pepper
Flour -cover cod over flour and dip in them beer batter
Salt
Pepper
oil -cannol oil at temp of 320
Breakfast: paleo cereal.
1 banana, a handful of chopped walnuts, a handful of dried wild blueberries, a sprinkling of cinnamon and coconut milk.
This took me 3 minutes to make.
Don’t tell me you don’t have time to eat healthy. ;)
Xxx, M
PS also having lots if water and hot tea.
Coconut Curried Sweet Potato soup
coconut curried sweet potato soup
I made myself the easiest and most delicious lunch yesterday! In fact, the recipe was SO simple, I almost didn’t blog about it.
But then as I licked my bowl clean, I realized it was my duty as a food blogger to share this soup with you so that you, too, can experience a mind blowing sweet potato epiphany.
To start, let’s just agree that coconut milk and baked sweet potatoes belong together like cupcakes and buttercream. Like bacon and eggs. Like strappy sandals and pedicures.
And when you blend them together, along with a little bit of spice and some veggie stock, you have one of the simplest (and most delicious!) soups out there.
And that’s it! Lunch really couldn’t get any easier. Yesterday I enjoyed my bowl of coconut curried sweet potato soup with a warm corn tortilla slathered in jalapeno cheddar hummus and topped with feta cheese.
Yum.
Next time I make this, I’m going to stir some pan seared shrimp in at the end. The simple, vegan version was delicious though and perfect on a cloudy, cool Spring day.
Coconut Curried Sweet Potato Soup
serves 2
Ingredients:
1 large sweet potato or garnet yam, pricked all over with a fork
1/2 cup light coconut milk
1 cup vegetable stock
1/4 tsp salt
1 tsp curry powder
1/2 tsp garam masala
pinch of cayenne pepper
chopped fresh cilantro for serving
Directions:
Preheat the oven to 400 degrees.
Bake sweet potato for 45 minutes or until very tender. Remove from oven and let cool.
Blend together sweet potato (minus the skin) and all other ingredients. Re-heat soup if necessary and serve with chopped cilantro on top.
Time:
1 hour
You need to check this link out for recipes
Omegatron
Cooking Steps
This is one of my favorites for a light late-morning or early-afternoon meal. Full of great omega fats, easy, and paleolicious!!
Recipe
- Heat a small cast iron pan to med-high heat with olive oil
- While pan is heating, half avocado, remove shell and slice half into slices, set aside
- Cook salmon 4-5 minutes each side
- Place salmon and avocado slices on plate, drizzle with olive oil and balsamic, and sprinkle S&P
Serves 1
10minutesThis is a Non-Dairy Recipehttp://fastpaleo.com/omegatron/Ingredients
- 1 piece of salmon
- 1 half an avocado
- Olive oil
- Balsamic
- S&P
Sundried Tomatoe chicken
Cooking Steps
Very Simple…just add chicken to casserole dish. Add Oil Olive, Salt & Pepper. I crushed the sundried tomatoes with the back of a spoon to make a paste. Spoon on the tomatoes to chicken. Bake for 25 minutes at 425 degrees.
I sauteed asparagus, onions & button mushrooms in butter as a side dish!
Serves 125 MinThis is a Non-Dairy Recipe
Ingredients
- 4 Chicken Wings
- Sundried Tomatoes soaked in oil
- Salt & Pepper
- 2 tbsp of Olive Oil
Blueberry Mango Muffins
Cooking Steps
This one is from our friend George at http://www.civilizedcavemancooking.com/!!!
Preheat oven to 400 Degrees F
Mix together your eggs, honey, coconut oil, coconut milk, salt and vanilla
Sift together your baking powder and coconut flour and then combine with your wet ingredients
Mix your batter well and then fold in your diced mango and blueberries
If not, divide your batter into 6 Muffin tins and bake for 20 minutes or until done
Enjoy
Serves 520 MinutesThis is a Non-Dairy Recipe
Ingredients
- 3 Eggs
- 3 Tbsp Honey
- 2 Tbsp Coconut oil, melted
- 2 Tbsp Coconut Milk
- 1/2 Cup Diced Mango
- 1/2 Cup Blueberries
- 1/4 Coconut Flour
- 1/4 Tsp Vanilla
- 1/4 Tsp Salt
- 1/4 Tsp Baking Powder
Carrot Cake Caveman Cookies
Cooking Steps
This is from our friend George at http://www.civilizedcavemancooking.com/ !!!
Preheat your oven to 350 Degrees F
Combine all of your ingredients EXCEPT your eggs in a food processor, pulse it until all the pieces are small but still a little chunky
Combine that mixture with the eggs in a large mixing bowl and mix well
Using your hands, form the mixture into “patties” and place on a parchment paper lined cookie sheet. The size of the “patties” are up to you, or you could make the into bars
Bake until done, around 35-40 Minutes
Enjoy
Serves 535 MinutesThis is a Non-Dairy Recipe
Ingredients
- 2 Cups Mini Carrots
- 2 Cups Almond
- 1 Cup Shredded Unsweetened Coconut
- 1 Tsp Nutmeg
- 2 Tsp Vanilla
- 2 Tsp Coconut Oil
- 3 Eggs
Mustard Pork with Sauteed Spinach
Mustard and pork are a combo that have been around for a while. Seriously, what’s the first condiment you used to put on your ham sandwich? And who doesn’t like mustard? Ketchup is for kids…give it up. Mustard is where it’s at.
- Prep Time: 5min
- Cook Time: 20min
- Meals: 2-3
Ingredients:
- 4 Pork boneless tenderloin ribs
- olive oil
- dijon mustard (read the ingredients, no bullshit)
- spinach
- spices (dry mustard, garlic powder, s&p)
Preheat the oven to 425F and heat a skillet to medium heat. Pour some olive oil into the skillet, just enough to coat the pan. In a bowl combine your spices and mix up. Coat the ribs with this mixture and place in the skillet and sear each side for 2-3 minutes. Transfer to the oven and cook until done. Something like 10-15 minutes.
While the ribs are finishing throw some more olive oil into the skillet and reduce the heat to med-low. Toss in the entire bag of spinach along with some more garlic powder. Spinach wilts up to nearly nothing so don’t be afraid to put too much in there. Sautee the spinach. Remove the pork ribs and place on top of the spinach. DONE.
Recipe
