Here's a great thread for recipes: www.sparkpeople.com/myspark/team_messagebo
...And here are a few recipes to get you started:
~ PUMPKIN CUSTARD ~
In a blender, or food processor, combine:
I large can of raw pumpkin (796 ml)
300 ml heavy cream
1/4 cup raw honey (or Maple syrup)
1 tsp Nutmeg
1 tsp Ginger
2 tsp Cinnamon
Blend well and pour into custard cups. Bake for 30 minutes at 300 degrees F (or until a knife comes out clean).
...now like with any nutritional plan, special desserts (defined in our house as anything containing added sweetness) is a treat and not a daily occurance... so I don't mind the use of the honey... any other sweetener isn't Paleo/Primal.... and because it's a squash, the carb profile is higher than most veggies.
~ PRIMAL FLAX BREAD ~
I've come across a really GOOD (tasty, Primal) 'bread' recipe. One of the things my daughter misses A LOT is toast, or a sandwich now and again. I've found a really good recipe that allows her to have this. It isn't a loaf, and it bakes in a cookie sheet, but it is SO tasty and does have a genuine bread-like texture... my girl would eat it for every meal if I let her (but you can't because it may cause digestive distress... HEAVY on the fibre). Give it a try!
Preheat oven to 350 degrees.
You will need:
1/2 cup water
1-2 tbsp sweetener (I only use 1 tbsp of honey... or if I want a 'sweet' bread - like banana - I use finely chopped dates instead - about 10)
1 tbsp. chia seeds
3/4 cup freggies (cooked or grated pumpkin, mashed banana, avocado, grated pear or apple, sweet potatoe, applesauce)
2 cups ground flax (you can grind your own in a coffee grinder)
1 tbsp baking powder
1/2 tsp salt
optional spices to taste (1 tsp cinnamon, vanilla, chipotle pepper)
optional nuts or seeds (1/2 cup chopped walnuts - with banana, pumpkin seeds - with pumpkin, sunflower seeds - with avocado, almonds - with apples)
Line a regular cookie sheet (10" X 15") with parchment paper (for easy clean-up).
Mix your dry ingredients together in a large bowl, and set aside.
Dissolve honey in warm water and stir in chia seeds (keep stirring until the gel starts to form to keep them from immediately clumping). You need to let this sit for 20 minutes to allow the gel to fully develop, and stir it a few times to keep it from clumping. Beat your eggs until foamy and lemony in colour. Beat in freggies and chia mixture. Add to your dry ingredients and stir hard until all the egg/liquid is incorporated.
Immediately pour it onto your cookie sheet and spread evenly... if it sits too long it will get harder to spread out nicely. Pop into the oven and bake for 20 minutes. You'll know it's done when it springs back to the touch. This recipe will make exactly one regular sized cookie sheet of flax bread: 12 - 16 servings... for ease, I just trim the edges and then cut into 12 3" X 3" (approximately) pieces .
For added deliciousness with this recipe throw in raisins and cinnamon, or nuts or other dried fruit (but of course it raises the carbs significantly).
~ TROPICAL BUTTERNUT SQUASH (or Pumpkin) SOUP ~
This is an amazing party in your mouth! The original recipe can be found here:
@ Success Along the Weigh created by NOTABOUTHEFACEsuccessalongtheweigh.blogspot.ca/p/recipe-
"A creamy, velvety taste of Fall that will warm your tummy on those chilly nights."
I've 'Paleoized' it (though because squash is a higher carb vegetable, you want to consider this in terms of your meal plan for the day), and the version here includes my changes. The soup is very satisfying, and we (2 adults, 1 child) got 3 meals out of this recipe (more than the recipe indicates)! When I have time to put this version into the recipe tracker, I'll come back and add the nutritional information.
Ingredients (4 servings)
1 butternut squash (probably any squash you like would work as well... pumpkin, too!)
3 tbsp. coconut oil
1 large sweet onion, coarsely chopped (Vidalia, if you can get one)
1 small can pineapple chucks, drain and reserve juice
1 inch piece of fresh ginger, minced
3" stalk Lemongrass, finely chopped
zest of 1 orange
1 cup chicken broth
juice of one orange
1 can full-fat coconut milk
Spices to taste:
~~~ Chipotle Pepper
~~~ Sea Salt
1. Preheat the oven to 400 degrees F.
2. Poke the squash several times (with a corn cob holder, or fork). Put it in the microwave for 60 seconds. This will make it easier to cut. Cut the squash in half and remove the seeds. Season with nutmeg, cinnamon, half the orange zest, ginger and Chipotle pepper. Melt 1 tbsp. coconut oil in a 13x9 baking dish (swirl it around to coat bottom) and place the squash cut side down in the pan. Roast for 45 minutes, remove from the oven and flip them over to begin cooling.
3. While the squash is baking, in a large, heavy bottom stock pot on medium heat, melt 1 tbsp. coconut oil and carmelize the onion. Once the onion is carmel brown, add the last tbsp. of coconut oil and the pineapple chunks. Stir until the pineapple is lightly carmelized, breaking it up as it cooks.
4. Add spices: lemon grass,fresh ginger, the remaining orange zest and additional cinnamon, cumin, Chipotle, nutmeg and salt. Stir until spices are fragrant and add the chicken broth. Turn the heat down and simmer very gently for 20 minutes to allow the flavours to develop.
5. Meanwhile, scoop out the flesh of the squash and stir it into the carmelized oil/spices/zest in the baking pan to add to the pot. Once the contents of the pot have simmered, add squash, coconut milk, and orange juice to the pot. Bring heat back up to medium, and warm contents until just hot and beginning to bubble. Get out your stick blender (or food processor/blender) and blend until silky smooth.
6. Ladle out and enjoy!
Edited by: _RAMONA at: 10/6/2012 (12:19)
| current weight: 135.0