Turnip and Sweet Potato Puree

This was pretty good. I think the recipe could use a few less chives for our family's taste, and maybe a tad more coconut milk. Good introduction to turnips for the kids, though!


Ingredients

• 2 Large Turnips
• 1 c Mashed Sweet Potato (canned is fine)
• 1/4 c Coconut Milk
• 1 T Dried Chives
• 1/4 t Garlic Powder
• Salt and Pepper to taste

Instructions

1. Cube your turnips and sweet potatoes and steam them until soft.
2. Toss your steamed turnips, sweet potato, coconut milk, and seasoning into a food processor and whip till smooth and creamy. You can do it in batches if you like.

Recipe courtesy of fastpaleo.com

Paleo Ketchup

I couldn't believe how much this tasted like the real deal. It easily passed the Sawyer test.
This recipe yields 1.5 cups.

Ingredients

• 1 can (6 ounces) tomato paste;
• 2 tbsp vinegar or lemon juice;
• 1/4 tsp dry mustard;
• 1/3 cup water;
• 1/4 tsp cinnamon;
• 1/4 tsp salt;
• 1 pinch ground cloves;
• 1 pinch ground allspice;
• 1/8 tsp cayenne pepper, optional;

Preparation
Simply combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the flavors develop and enjoy!

Recipe Courtesy of PaleoDietLifestyle.com

Paleo Plantain Pancakes

Ingredients:

• 2 large green plantains (about 2 cups pureed)
• 4 eggs
• 2 tsp vanilla
• 3 Tbsp extra virgin coconut oil
• 1/8 tsp salt (a generous pinch)
• ½ tsp baking soda
• Extra coconut oil for frying

Directions

1. Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
2. Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
3. Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat. Pour batter into the frying pan until your pancake is the desired size.
4. Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
5. Flip! And cook on the second side for 1½-2minutes.
6. Repeat with remaining batter, adding a little more coconut oil to your pan as needed.

Recipe Courtesy of ThePaleoMom.com

Paleo Fajita Marinade

I put this on chicken breasts and then we grilled them up to use on salads or plain. Yum!

Ingredients
2 chipotle peppers in adobo sauce
Zest from one lime (~2 tsp)
1/4 red onion, chopped
3 cloves garlic, diced
1 tsp cumin
1 tsp kosher salt
1/4 cup extra virgin olive oil

Directions
Place all ingredients in a food processor and process until smooth. Pour into a Ziploc bag with 1 1/2-2 pounds of the meat of your choice. Let stand for at least one hour, or as long as overnight, occasionally squeezing and turning bag to evenly distribute marinade.

Recipe courtesy of Paleo Test Kitchen

Spicy Grilled Pork Chops

This marinade was really tasty!  And Ryan got to do most of the work because they were on the grill. 

 Ingredients

• 4 pork rib chops, cut 3/4 inch thick (about 1-3/4 pounds total)
• 1/4 cup lime juice
• 1 tablespoon chili powder
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon bottled hot pepper sauce
• 1/4 teaspoon salt
• Sliced mango and/or fresh chile peppers (optional)

Instructions
1. Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chops, discarding marinade.

2. Place chops on the rack of an uncovered grill directly over medium coals. Grill for 11 to 14 minutes or until pork juices run clear (160 degrees F), turning once. If desired, garnish with mango and/or chile peppers. Makes 4 servings.

Recipe courtesy of Diabetic Living Online

Crockpot Apple Pumpkin Butter

 This has become our substitute for jelly with PB&J. The kids love it on everything!

Ingredients

• 6 apples, cored, peeled and sliced (any variety you want)
• 1/2 cup pumpkin puree
• 1/2 cup coconut milk
• 1/2 cup chopped pecans
• 1 tablespoon vanilla
• 1/2 tablespoon cinnamon
• 1 teaspoon nutmeg
• pinch of cloves

Instructions
Line the bottom of your crockpot with your apples
In a mixing bowl, combine pumpkin, coconut milk, pecans, vanilla, cinnamon, nutmeg and cloves
Mix well and pour this mixture over your apples in the crockpot
Set on low and let cook for a minimum of 6 hours or high for 3 hours
You can serve as is or using an immersion blender or food processor, blend it into a smooth butter

Cauliflower Mash

This worked out GREAT! Ryan couldn't believe how much it tasted like real mashed potatoes. And it was so easy!

Ingredients:
-2 heads of cauliflower
- 2 tbsp butter
-dash nutmeg
-salt and pepper to taste.

Rinse and cut the cauliflower into florets.  Throw them in a steamer or steam them until very tender.  Transfer to a large bowl, add the butter and seasonsings, and use an immersion blender to whip them until creamy.  If you don't have an immersion blender, use a food processor. Done! :)

Based on recipe from Nom Nom Paleo