High Protein/Lo Carbers...Recipes and info

Jesse · 11-02-2014, 07:38 PM

Seeing as it is now November with Thanksgiving right around the corner, I thought it would be fun for us to post some Thanksgiving recipes. The recipes can be entree, dinner, breads, dessert, etc., as long as they follow the principles of a Paleo/Primal eating plan which is High Protein/ Low Carbs and High Healthy Fats. Please feel free to share your own Paleo creations with us as well as those you've found in your searches.

Jesse · 11-02-2014, 08:05 PM

Rosemary Roasted Sweet Potatoes and Onions

Prep time- 15 mins/ Cook time- 30 mins/ Total time- 45 mins

Serves: 4-6

Ingredients

4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces
1 large sweet onion, chopped into similarly sized pieces as potatoes
2-3 tablespoons olive oil
1 heaping tablespoon chopped fresh rosemary
Kosher salt
Freshly ground black pepper

Instructions

Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine.
Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don't burn.
Remove from oven and season to taste with additional salt and pepper.

ahk · 11-03-2014, 09:07 AM

Quote:

Originally Posted by Jesse

Seeing as it is now November with Thanksgiving right around the corner, I thought it would be fun for us to post some Thanksgiving recipes. The recipes can be entree, dinner, breads, dessert, etc., as long as they follow the principles of a Paleo/Primal eating plan which is High Protein/ Low Carbs and High Healthy Fats. Please feel free to share your own Paleo creations with us as well as those you've found in your searches.

good idea!! I'll post some of our favourite recipes when I have more time-- this year I am wanting to do a pumpkin custard minus the shell part. I'll post some recipes of what I've found. (later that is).

Jesse · 11-05-2014, 08:23 PM

Clean Green Bean Casserole (Vegan, Paleo)
Author: Detoxinista.com
Prep time: 1 hour
Cook time: 30 mins
Total time: 1 hour 30 mins

Serves: 9-12

Featuring fresh green beans and caramelized onions, this homemade green bean casserole is just about as clean as it gets. Rather than relying on a cream-based soup, it's held together by a creamy puree of parsnips and mushrooms! The caramelized onion topping still delivers the buttery onion flavor that we all love, without the deep-fried grease and flour to go along with it. All of our favorite flavors covered, without the heavy food-coma to follow! This dish works well as a make ahead dish. It can be made ahead as much as two days before the meal. Just prepare it as directed but do not bake until the day of your dinner.

Ingredients

1 yellow onion, sliced thinly
1 tablespoon coconut oil, or butter
2 cups parsnips, chopped
10 oz. mushrooms, chopped
3 cloves garlic, minced
¼ cup nutritional yeast
1½ cups water
1½ teaspoons fine sea salt
1 lb. fresh green beans

Instructions

Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Saute gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later.
While the onions are cooking, you'll have plenty of time to steam the parsnips. Fit a steamer basket into a saucepan, and fill with one inch of water. Add the 2 cups of chopped parsnips, and bring the water to boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork. Transfer the steamed parsnips to your blender container, and set it aside.
Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch. Transfer the cooked green beans to an 8" x 8" glass baking dish.
*Note: At this point, cook the green beans to be as tender as you like-- if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like.
Once the onions have finished caramelizing, you can use the same pan to saute the mushrooms and garlic. Melt another pat of coconut oil or butter, and saute the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms.
Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips.
Into that blender container, add 1½ cups water, 1½ teaspoons sea salt and ¼ cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it's poured over a pound of green beans!)
Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may very well have more sauce than you need for this recipe-- I only used about 1½ cups to coat the vegetables well. Save the rest for a future dish!)
Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish.
*At this point, you could cover the dish and store it in the fridge until you're ready to heat and serve.
When you're ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!

Jesse · 11-05-2014, 08:41 PM

P.S. The nutritional yeast can be replaced with goat or sheep cheese...really any kind of raw unpasteurized cheese unless you are eating a no-dairy Paleo/Primal diet, then I'd stick to the nutritional yeast which can be bought at your local natural foods store or online if you cannot find it locally. Please do not substitute with live yeast or brewers yeast, they are a completely different product.

Jesse · 11-05-2014, 08:53 PM

Here is a good recipe for Paleo pie crust found at marksdailyapple.com

Ingredients:

1 1/4 cups almond meal
2/3 cup coconut oil
1/4 tsp salt
5 tbsp (approximately) of icy water
Combine almond flour and salt in a mixing bowl, stir in coconut oil and mix until mixture resembles course crumbs. Mix in water, 1 tbsp at a time, until a dough is formed. Refrigerate until ready to use. When ready, roll out and place in a pie dish. Fill your favorite fruit (we recommend apples, but blueberries are also delicious) and bake at 450 degrees Fahrenheit for 15 minutes or until crust turns a rich golden brown.

In truth, you can use any nut meal to substitute the almond meal. I like to use pecan nut meal for apple pie or sweet potato pie.

- Jesse

Jesse · 11-10-2014, 03:41 AM

Hey ya'll! I happened to run across this recipe and decided to share it here. What's not to love about pecans and apples together?
Pecan Apple Crisp

Sweet Bliss · 11-10-2014, 02:01 PM

Thanks Jesse! Looks yummy!

So what's the deal with coconut sugar? I saw some at Sam's Club and Wally World. But didn't know what to look for. One said coconut palm sugar ... what's that? Different brands. Is it really low glycemic? I have diabetes so it's important to chose carefully.

11-02-2014, 07:38 PM	#1
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,784 Times in 3,940 Posts Rep Power: 21474857	Seeing as it is now November with Thanksgiving right around the corner, I thought it would be fun for us to post some Thanksgiving recipes. The recipes can be entree, dinner, breads, dessert, etc., as long as they follow the principles of a Paleo/Primal eating plan which is High Protein/ Low Carbs and High Healthy Fats. Please feel free to share your own Paleo creations with us as well as those you've found in your searches. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

11-02-2014, 08:05 PM	#2
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,784 Times in 3,940 Posts Rep Power: 21474857	Rosemary Roasted Sweet Potatoes and Onions Prep time- 15 mins/ Cook time- 30 mins/ Total time- 45 mins Serves: 4-6 Ingredients 4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces 1 large sweet onion, chopped into similarly sized pieces as potatoes 2-3 tablespoons olive oil 1 heaping tablespoon chopped fresh rosemary Kosher salt Freshly ground black pepper Instructions Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine. Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don't burn. Remove from oven and season to taste with additional salt and pepper. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

11-05-2014, 08:23 PM	#4
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,784 Times in 3,940 Posts Rep Power: 21474857	Clean Green Bean Casserole (Vegan, Paleo) Author: Detoxinista.com Prep time: 1 hour Cook time: 30 mins Total time: 1 hour 30 mins Serves: 9-12 Featuring fresh green beans and caramelized onions, this homemade green bean casserole is just about as clean as it gets. Rather than relying on a cream-based soup, it's held together by a creamy puree of parsnips and mushrooms! The caramelized onion topping still delivers the buttery onion flavor that we all love, without the deep-fried grease and flour to go along with it. All of our favorite flavors covered, without the heavy food-coma to follow! This dish works well as a make ahead dish. It can be made ahead as much as two days before the meal. Just prepare it as directed but do not bake until the day of your dinner. Ingredients 1 yellow onion, sliced thinly 1 tablespoon coconut oil, or butter 2 cups parsnips, chopped 10 oz. mushrooms, chopped 3 cloves garlic, minced ¼ cup nutritional yeast 1½ cups water 1½ teaspoons fine sea salt 1 lb. fresh green beans Instructions Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Saute gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later. While the onions are cooking, you'll have plenty of time to steam the parsnips. Fit a steamer basket into a saucepan, and fill with one inch of water. Add the 2 cups of chopped parsnips, and bring the water to boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork. Transfer the steamed parsnips to your blender container, and set it aside. Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch. Transfer the cooked green beans to an 8" x 8" glass baking dish. Note: At this point, cook the green beans to be as tender as you like-- if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like. Once the onions have finished caramelizing, you can use the same pan to saute the mushrooms and garlic. Melt another pat of coconut oil or butter, and saute the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms. Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips. Into that blender container, add 1½ cups water, 1½ teaspoons sea salt and ¼ cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it's poured over a pound of green beans!) Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may very well have more sauce than you need for this recipe-- I only used about 1½ cups to coat the vegetables well. Save the rest for a future dish!) Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish. At this point, you could cover the dish and store it in the fridge until you're ready to heat and serve. When you're ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy! __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

11-05-2014, 08:41 PM	#5
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,784 Times in 3,940 Posts Rep Power: 21474857	P.S. The nutritional yeast can be replaced with goat or sheep cheese...really any kind of raw unpasteurized cheese unless you are eating a no-dairy Paleo/Primal diet, then I'd stick to the nutritional yeast which can be bought at your local natural foods store or online if you cannot find it locally. Please do not substitute with live yeast or brewers yeast, they are a completely different product. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

11-05-2014, 08:53 PM	#6
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,784 Times in 3,940 Posts Rep Power: 21474857	Here is a good recipe for Paleo pie crust found at marksdailyapple.com Ingredients: 1 1/4 cups almond meal 2/3 cup coconut oil 1/4 tsp salt 5 tbsp (approximately) of icy water Combine almond flour and salt in a mixing bowl, stir in coconut oil and mix until mixture resembles course crumbs. Mix in water, 1 tbsp at a time, until a dough is formed. Refrigerate until ready to use. When ready, roll out and place in a pie dish. Fill your favorite fruit (we recommend apples, but blueberries are also delicious) and bake at 450 degrees Fahrenheit for 15 minutes or until crust turns a rich golden brown. In truth, you can use any nut meal to substitute the almond meal. I like to use pecan nut meal for apple pie or sweet potato pie. - Jesse __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

11-10-2014, 03:41 AM	#7
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,784 Times in 3,940 Posts Rep Power: 21474857	Hey ya'll! I happened to run across this recipe and decided to share it here. What's not to love about pecans and apples together? Pecan Apple Crisp __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

11-10-2014, 02:01 PM	#8
Sweet Bliss Senior Member How Do You Identify?: I Am Preferred Pronoun?: she Relationship Status: solo Join Date: Mar 2010 Location: the Beach, Pacific side Posts: 4,160 My Photo Gallery Thanks: 5,354 Thanked 7,268 Times in 2,159 Posts Rep Power: 21474856	Thanks Jesse! Looks yummy! So what's the deal with coconut sugar? I saw some at Sam's Club and Wally World. But didn't know what to look for. One said coconut palm sugar ... what's that? Different brands. Is it really low glycemic? I have diabetes so it's important to chose carefully.