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Holiday Paleo Potluck Recipes

posted Dec 21, 2012, 8:10 PM by Leslie Steckbeck   [ updated Dec 21, 2012, 8:30 PM ]
Paleo Sweet & Sour Meatballs
2 lb ground beef (grass fed preferred)
2 eggs
2 teaspoons minced garlic
¼ cup almond meal
2 Tablespoons minced onions
salt & pepper to taste
Sweet & Sour Sauce:
1 Tablespoon Coconut Oil
1 Large onion, chopped
2 teaspoons mixed garlic
28 ounce canned tomato sauce
¼ pineapple, chopped
¼ cup apple cider vinegar
¼ cub honey
pinch of cayenne pepper
salt & pepper to taste
Preheat oven to 400 degrees. Combine all meatball ingredients in large bowl. Form into 1” balls. Bake 25-30 minutes. While meatballs are cooking, heat coconut oil in large pot. Saute onions & garlic. Add remainder sauce ingredients. Simmer 15 minutes. Pour sauce over meatballs & bake 20 minutes or throw in crockpot!

Polish Hunter Stew
1/2 medium cabbage;
4 cups of sauerkraut;
1 can tomato paste;
1/2 lb bacon sliced;
1 lb pork diced (any parts that can be sautéed is good);
1 lb Kielbasa sausage sliced (I like to use spicy sausage……:)
1 large onion diced;
2 cloves garlic minced;
1 bay leaf;
Optional salt and pepper to taste

1. Cut your washed cabbage in thin slice and steam (or boil) until tender in a pot.
2. Boil the sauerkraut in another pot in about 2 cups of water.
3. Sauté your diced pork in a pan with some cooking oil (coconut oil or butter are good).
4. Set aside and sauté the bacon and sausage with the onion and garlic.
5. In a large pot, combine cooked cabbage, sauerkraut, tomato paste, spices and your cooked meats, onion and garlic.
6. Let simmer for about 1 hour.
7. Enjoy with your family and friends!
Leslie S.

Paleo Bread

1 ½ cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flaxmeal
¼ teaspoon celtic sea salt
1 ½ teaspoons baking soda
5 eggs
¼ cup coconut oil
1 tablespoon honey
1 tablespoon apple cider vinegar

1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
2. Pulse ingredients together
3. Pulse in eggs, oil, honey and vinegar
4. Pour batter into a greased 7.5 x 3.5 loaf pan.  Bake at 350° for 30 minutes
5. Cool and serve
Please note: if you use a loaf pan that’s bigger than the size recommended above, your loaf of bread will be wider and shorter.

Slow Cooker Roast Chicken and Gravy
Prep time: 30 minutes (Serves 4 - 6)
Cooking time: ~5-6 hours
4-5 pound organic Kosher chicken
2 tablespoons of ghee
2 onions, chopped medium
6 cloves of garlic, peeled
1 teaspoon tomato paste
¼ cup chicken stock
¼ cup white wine (replace with ¼ cup chicken stock if on the Whole30)
Sunny Paris seasoning (or your favorite seasoning)
Kosher salt
Freshly ground pepper

1. Remove chicken from the fridge and remove any giblets from the cavity. Dry the chicken and season it liberally (inside and out) with salt, pepper, and Sunny Paris seasoning.
2. Melt the ghee in a large cast iron skillet over medium heat and sauté the onions, garlic, and tomato paste until the aromatics are softened and lightly browned (around 8-10 minutes).  Season the veggies with salt and pepper to taste.
3. Deglaze the pan with the wine and chicken stock and transfer everything to the slow cooker.
4. Place the chicken breast side down in the slow cooker, put on the cover, and set it to cook on low for 4-6 hours.
5. When the chicken is finished cooking, take it out of the slow cooker and let it rest for 20 minutes.
6. Defat the braising sauce, check for seasoning, and blend it with an immersion blender to make delicious gravy.
7. Carve the chicken and served it with the gravy.

Butternut Squash + Crannberries
1 Small butternut squash, peeled & diced into ½” pieces
1 Tbs. coconut oil
½ sweet yellow onion, diced
2 cloves garlic, peeled & sliced
½ cup dried cranberries
½ (403 mL) can coconut milk
1 tsp curry powder
1 tsp cinnamon

1.) Preheat oven to 425 degrees F.
2.) Place diced squash on lightly greased baking sheet and bake for 15 minutes. Remove from oven.
3.) Heat a large saute pan over medium-high heat.
4.) When pan is hot, add coconut oil, onion and garlic and cook until slightly translucent (about 5 minutes).
5.) Add squash and cook an additional 2-3 minutes.
6.) Add cranberries, coconut milk and spices, and stir frequently until milk is fully heated (another 5 minutes).

Chocolate Avocado Banana Pudding [serves 2-4]
2 avocados, ripe
2 medium bananas, ripe
6-8T unsweetened cocoa powder
1t vanilla extract
1t cinnamon
1.5 scoops Raw protein powder [opt]

1. In a food processor, combine the avocado + banana and process until smooth.  Scrape down the sides of bowl as necessary.
2. Add the cocoa powder, vanilla, cinnamon, and protein powder [if using].  Process again until smooth.
3. Refrigerate until ready to serve and add any topping you like.
4. Store in a sealed container and eat within 2-3 days.

Paleo Ice Cream
1. Peel your bananas first.
2. Cut them into small pieces.
3. Freeze for just 1-2 hours on a plate.
4. Blend, blend, blend - scraping down the bowl when they stick.
5. Enjoy the magic moment when they turn into ice cream!

Pumpkin Paleo Pancakes
Paleo pancakes that actually taste like a real pancake!
Author: Gina Matsoukas
Serves: 2

½ cup almond flour
2 tablespoons coconut flour
1 tablespoon ground flax seed
2 tablespoons vanilla protein powder (optional)
pinch of salt
½ tablespoon cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon baking soda
½ cup pumpkin puree
¾ cup egg whites
2 tablespoons honey
½ teaspoon vanilla extract
coconut oil for cooking pancakes

1.Heat a pancake griddle over medium heat.
2. Combine dry ingredients in a bowl.
3. Whisk together wet ingredients in a small bowl.
4. Add wet to dry ingredients and stir together.
5. Add enough coconut oil to the pan to grease the center.
6. Pour batter in approximately ¼ cupfuls onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle)
7. Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side.
8. Repeat with remaining batter, adding more coconut oil to the pan as needed

Bacon Wrapped Smokey Chicken Thighs
4 bone-in, skinless chicken thighs
8 slices of bacon
2 teaspoons Smokey Spice Blend

Smokey Spice Blend: Yield 5 tablespoons
1 tablespoon chipotle powder
1 tablespoon smoked paprika
1 tablespoon onion powder
1/2 tablespoon cinnamon
1 tablespoon sea salt
1/2 tablespoon black pepper

1. Preheat oven to 375F. Sprinkle chicken thighs with 1 teaspoon of Smokey Spice Blend.
2. Wrap each thigh in 2 strips of bacon.
3. Sprinkle the chicken with remaining Smokey Spice Blend and bake for approximately 40 minutes.

Bacon Wrapped Sweet Potatoes
20 chilled sweet potato discs
10 slices thin sliced bacon
1 Tbsp. olive oil

Instructions for Potato Discs
1. Preheat oven to 375 defgree F.
2. Wrap sweet potatoes in foil & bake on a sheet pan until easily pierced with a paring knife, approximately one hour.
3. Remove from oven and cool in foin in refrigerator overnight or until cold.
4. Remove sweet potatoes from foil & peel with fingers.
5. Cut away all discolored spots with paring knife and then slice potatoes into ½-inch discs.
Each potato should yield 4-5 slices.

Instructions for Potato Pucks
1. Cut bacon slices in half
2. Place sweet potato disc in center of a ½ inch slice of bacon and wrap bacon over the top, then place seam side down on a plate or sheet pan. Repeat with remaining discs.
3. Preheat a large saute pan over medium high heat and add the olive oil. Immediately add pucks, seam side down, to the saute pan. The goal here is to seal the overlapping pieces of bacon together. Do not overcrowd the pan as it will reduce the temperature too much, and the result will be a soggy sweet potato. If the sizzle dies down too inaudible, the pan is overcrowded.
4. Cook seam side down for 5-6 minutes, reducing the heat to medium after 2 minutes.
5. Turn pucks over and cook for an additional 2-3 minutes or until the bacon is crispy and caramelized.
6. Remove from pan to a baking sheet or a paper towel lined plate.
Serve immediately or refrigerate for future meals/snacks!