Recipes
Recipes
by Alex Wittenberg
on Dec 08 2013
Prep time: 10 min • Cook time: 15 min • Yield: 8 small cakes
Ingredients
3 6-ounce cans of lump crab, drained
2 eggs, beaten
2 teaspoons coconut milk
2 tablespoons minced shallot
2 teaspoons mayonnaise
1 teaspoon Savory Spice Blend (see below)
3 – 4 teaspoons coconut flour
2 tablespoons coconut oil or ghee
Directions
Combine the crab, eggs, shallots, coconut milk, mayonnaise, and Savory Spice Blend in a small mixing bowl. As you form the cakes, if the mixture is too runny squeeze out some of the liquid. Pat the cakes in a shallow bowl of coconut flour to coat well. Make the cakes any size you prefer. Smaller cakes will be easier to flip.
In a large pan over medium heat, melt enough coconut oil to create a layer about ¼-inch deep. Gently place the cakes in pan and make sure the cakes don’t touch each other. Allow the patties to brown on one side before flipping, and cook/brown the other side.
Serve warm or cold.
Vary It! Make this recipe with either salmon or tuna.
Savory Spice Blend Ingredients
1 tablespoon sea salt
1 tablespoon dried rosemary, crushed
1 ½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon Ancho chili powder
Directions Place all the spices in small jar, cover with a lid and shake to combine. Store the spice blend in the air-tight jar.
Recipes
by Alex Wittenberg
on Oct 15 2013
Prep time: 20 min • Cook time: 30 min • Yield: 4 servings
Ingredients
4 green bell peppers, tops removed and seeded
3 tablespoons coconut oil, divided
1 pound ground bison
1/2 cup chopped onion
1 small zucchini, chopped
1/2 a yellow bell pepper, chopped
1/2 a red bell pepper, chopped
1 1/2 cups fresh spinach
One 14.5-ounce can diced tomatoes
1 tablespoon tomato paste
1 teaspoon Italian Seasoning
Salt and Pepper, to taste
Directions
Preheat the oven to 350 degrees.
Wrap the green peppers in aluminum foil and place in a baking dish. Bake for 15 minutes; remove and set aside.
In a skillet, heat 1 tablespoon of the coconut oil and cook the bison over medium heat until it's evenly brown. Remove to a separate bowl.
Heat the remaining oil in the skillet and cook the onions, zucchini, and red and yellow bell peppers until tender. Add the spinach in the last 2 minutes to wilt.
Return the bison to the skillet. Mix in the tomatoes and the tomato paste and season with the Italian Seasoning. Add salt and pepper to taste.
Stuff the green peppers with the bison mixture. Return the peppers to the oven and cook for another 15 minutes.
Vary It! If you're unable to get ground bison, these peppers are just as delicious with ground beef.
Tip: These peppers are the perfect go-to lunch, so make plenty! They're easy to carry, easy to heat up, and perfectly balanced.
Recipes
Spaghetti Squash and Meatballs
by Alex Wittenberg
on Oct 07 2013
Prep time: 10 min • Cook time: 40 min • Yield: 4 servings
Ingredients
1 large spaghetti squash
3 tablespoons water
3/4 ground beef
1/4 ground pork
1/2 cup fresh parsley leaves, minced
1 large egg
1 clove plus 2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon coconut oil
One 28-ounce can diced fire-roasted tomatoes
8 large basil leaves, slivered
Salt and ground black pepper, to taste
Directions
Preheat the oven to 375 degrees. Cover two large baking sheets with parchment paper.
Cut the squash in half lengthwise, and scoop out the speeds with a large spoon. Place squash cut side down on the baking sheet. Sprinkle the water onto the paper around the squash. Set aside.
In a large bowl, mix the meat, parsley, egg, 1 clove garlic, salt, and black pepper with a fork until combined. Measure a tablespoon of meat and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.
Place both baking sheets in the oven and set timer for 25- to 30-minutes.
While the meatballs and squash are roasting, place the coconut oil and 2 cloves garlic in a saucepan over medium-high heat. Cook until the garlic is fragrant, about 30 seconds, and then add the tomatoes and basil. Stir to combine, increase heat, and bring to a boil.
Reduce heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Season with salt and pepper to taste. Cover and reduce heat so sauce is just kept warm.
When the meatballs are golden brown and cooked through (about 25- to 30-minutes), add them to the tomato sauce to keep them warm. Leave the spaghetti squash in the oven to bake for an additional 10-minutes.
Remove the squash from the oven and, using a hot pad to hold it, scrape the inside with a fork to shred the squash into spaghetti-like strands. To serve, mound spaghetti squash on individual plates and top with sauce and meatballs.
Recipes
by Alex Wittenberg
on Oct 07 2013
Prep time: 10 min • Cook time: 5 min • Yield: 4 servings
Ingredients
1/2 onion, finely minced
1/2 cup almond flour
3 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 spaghetti squash, roasted and shredded (about 4 cups)
1 to 2 tablespoons coconut oil
Directions
In a large bowl, mix onion, almond flour, eggs, salt, and pepper with a whisk until combined. Squeeze any excess moisture from the squash with a clean dish towel or paper towels, add to the bowl, and mix well. Allow the batter to rest 10-minutes.
Place 1/2 tablespoon coconut oil in a nonstick skillet and heat over medium-high heat until the oil is melted and shimmers. Swivel the pan to coat the bottom.
Drop 1/4-cup servings of batter into the pan, making sure they don't touch. Cook until browned on the bottom and starting to set, about 4- to 5-minutes. Flip gently and cook the other side until browned, an additional 3- to 4-minutes.
Cook in batches, adding more coconut oil to the pas as necessary. Serve hot.
Tip: These fritters are great topped with browned ground beef or lamb, served with Hearty Chili or enjoyed alongside grilled meats. If you would like a copy of my Meals in Minutes document - click link below! Click Here to Download Meals in Minutes! Vary It! Substitute shredded zucchini for the spaghetti squash!
Recipes
by Alex Wittenberg
on Oct 07 2013
Prep time: 15 min • Cook time: 30 min • Yield: 8 servings
Ingredients
2 pounds ground pork
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon ground nutmeg
Pinch of ground cinnamon
Pinch of ground cloves
1 teaspoon dried tarragon leaves
1/4 cup fresh parsley leaves, minced
1 tablespoon dried chives
2 cloves garlic, minced
8 hard-boiled eggs, peeled
4 ounces fried pork rinds, optional
1 raw egg, optional
View Directions
Recipe Courtesy of Melissa Joulwan- www.theclothesmakethegirl.com
Recipes
Beef and Broccoli with Roasted Sweet Potatoes
by Alex Wittenberg
on Oct 07 2013
Prep time: 10 min • Cook time: 40 min • Yield: 4 servings
Ingredients
2 large sweet potatoes, peeled and chopped into 1/2-inch cubes
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon ground cinnamon, optional
1 tablespoon plus, 1 teaspoon coconut oil, divided
3 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 pound ground beef
2 cups chopped broccoli
Directions
Preheat the oven to 375 degrees.
In a large bowl, combine the sweet potatoes, olive oil, garlic powder, and cinnamon (if desired). Mix well so that the potatoes are completely covered in oil and spices.
Place the potatoes in a 9-x-13-inch baking dish and arrange in a single layer. Bake for 30-minutes, turning the mixture once. Remove from the oven and set aside.
Heat 1 tablespoon of the coconut oil in a large skillet until it's liquid and shimmering. Add the garlic, onion, salt, pepper, and chili powder. Cook until the onions are soft.
Add the beef to the onions and garlic, breaking up the beef as it browns. Drain the excess fat; remove the beef from the skillet and set aside.
Add the remaining coconut oil to the skillet and heat until the oil is liquid and shimmering. Add the broccoli to pan and cook until it's bright green.
Add the cooked beef and the sweet potatoes to the broccoli, mix well, and heat through. Serve immediately.
Tip: You can roast the sweet potatoes the day before. Tip: This recipes is a great recovery food after a Paleo workout! Make this delicious meal in bulk.
Recipes
by Alex Wittenberg
on Oct 05 2013
Prep time: 5 min • Yield: 4 servings
Ingredients
2 avocados
2 tomatoes, diced
1/2 a medium cucumber, diced
1 bunch (about 2 ounces) chives, diced
1 tablespoon apple cider vinegar
4 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon coconut aminos
Dash of cayenne pepper
Directions
Halve the avocados and remove the pits. Use a spoon to scoop out the flesh.
In a large bowl, mash avocado with the back of a fork and then mix in the tomatoes, cucumber and chives. Spread this mixture into the avocado shells.
Combine the vinegar, olive oil, garlic, coconut aminos, and cayenne and pour over the avocado halves.
Vary It! You can also mix some canned tuna into the avocado mixture for a more-balanced snack!
Recipes
by Alex Wittenberg
on Oct 05 2013
Prep time: 10 min • Cook time: 10 min • Yield: 4 servings
Ingredients
2 eggs
2 cups baby spinach
1 cup chopped fresh basil
3 tablespoons olive oil
1 red onion, chopped
1 tablespoon chopped fresh oregano
1/3 cup lemon juice
2 tablespoons chopped black olives
1 avocado, peeled, pitted, and diced
Directions
Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil and then turn off the heat and cover the pot with a lid. Let the eggs sit for 10-minutes.
Drain the eggs and place in a bowl of ice water until they're cool enough to handle. Remove the shells and roughly chop the eggs.
Combine the eggs and the remaining ingredients in a large bowl and serve.
Vary It! You can substitute the hard-boiled eggs for any protein you love.
Recipes
by Alex Wittenberg
on Oct 04 2013
Prep time: 5 min • Yield: 1/2 cup
Ingredients
2 tablespoons pepper
2 tablespoons salt
1 tablespoon powered garlic
1/2 teaspoon curry powder
1/2 teaspoon apple cider vinegar
4 tablespoons dry mustard
1 teaspoon Celtic sea salt
Directions
Combine all ingredients in a container or jar (preferably glass) with a tight-fitting lid. Store in a cool, dark place, shaking the jar well to distribute the spices between uses.
Rub the seasoning well into meat before baking, grilling, or slow cooking.
Note: This spice blend really pops with grass-fed meats because they're incredibly lean.
Recipes
by Alex Wittenberg
on Sep 30 2013
Prep time: 5 min • Yield: 1 1/2 tablespoons
Ingredients
2 teaspoons celery salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Directions
Combine all the ingredients in a container or jar (preferably glass) with a tight-fitting lid. Store in a cool, dark place, shaking the jar well to distribute the spices between uses.
Rub the seasoning well into fish or seafood before baking, grilling or slow cooking.
Note: This spice blend is a home run on seafood, but it works on many other dishes as well, so feel free to experiment.
Recipes
by Alex Wittenberg
on Sep 23 2013
Prep time: 5 min • Cook time: 20 min • Yield: 4 servings
Ingredients
¼ cup macadamia nut oil or coconut oil
2 cloves garlic, crushed
One 14.5-ounce can diced tomatoes
1 tablespoon balsamic vinegar
¼ teaspoon dried basil
1 pound broccoli, trimmed and cut into spears
Salt and pepper to taste
Directions
Heat the oil in a large skillet over medium heat.
Add the garlic and cook for a few minutes, stirring constantly.
Pour in the tomatoes with their juices, the vinegar, and the basil and simmer until the liquid has reduced by half.
Place the broccoli on top of the tomatoes and season with a little salt and pepper.
Cover and simmer over low heat for 10-minutes or until the broccoli is tender. Don't over cook the broccoli it should be vibrant green.
Pour the cooked broccoli into a serving dish and toss to blend with the sauce before serving.
Notes If you use coconut oil, the dish will take on a bit of coconut flavor. If you use the macadamia nut oil, it will have a richer, buttery taste.
Recipes
by Alex Wittenberg
on Sep 17 2013
Prep time: 15 min • Cook time: 10 min • Yield: 4 servings
Ingredients
1 head Bibb lettuce or Julian Bakery Paleo wraps
1 tablespoon coconut oil
½ cup diced red onion
1 pound ground chicken
3 tablespoons chopped fresh cilantro
3 tablespoons lime juice
1 ½ tablespoons fish sauce
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
Coconut aminos to taste, optional
Hot sauce to taste, optional
Directions
Separate the lettuce leaves and wash and dry them.
In a large skillet, heat the coconut oil over medium heat; add the onions and sauté for one minute. Add the chicken and cook until it's no longer pink, about 10-minutes.
Stir in the cilantro, lime juice, fish sauce, salt, pepper, and chili powder.
Divide the lettuce leaves among four servings and spoon the chicken mixture into each lettuce leaf.
Sprinkle on some coconut aminos and hot sauce (if desired).
Notes Red Boat brand fish sauce is Paleo-approved. Coconut amines are a fantastic replacement for soy sauce. If you like the taste of soy sauce, you may want to sprinkle some aminos on, to finish off your wraps.
Recipes
by Alex Wittenberg
on Sep 17 2013
Prep time: 5 min • Cook time: 5-10 min • Yield: 4 servings
Ingredients
2 tablespoons ghee
Pinch of salt
Pinch of pepper
2 cups chopped broccoli
1/4 cup chopped red onion
6 eggs
1/2 teaspoon dried oregano
Pinch of cayenne pepper
2 handfuls baby spinach, about 2 ounces
1 ripe avocado, halved, pitted, and sliced
1/2 cup sliced strawberries
Directions
Preheat a large skillet over low to medium heat for 1- to 2-minutes. Add the ghee, salt and pepper.
Increase the heat to medium-high and add the broccoli and onion. Sauté until the broccoli is bright green but still form, about 1- to 2-minutes.
While the broccoli is cooking, whisk the eggs in a medium bowl with the oregano and cayenne until well blended. Reduce the heat to medium and add the egg mixture to the pan. Let it cook without stirring right away.
With a small spatula, flip portions of the mixture. You'll likely only need to flip a couple of times. Don't overcook the eggs. They should remain just a little wet and in large pieces.
Divide the spinach between two plates and top with the egg mixture. Garnish each dish with the avocado and strawberries.
Vary It! This recipe works with almost any combination of your favorite veggies. You may also add bacon or sausage to the pan before you sauté the vegetables for a meatier version.
Tip: Boost the flavor by adding more oregano and cayenne pepper.
Recipes
by Alex Wittenberg
on Sep 15 2013
Prep time: 5 min • Yield: ⅓ cup
Ingredients
2 tablespoons ground cinnamon
2 tablespoons ground ginger
1 tablespoon orange zest
1 tablespoon lemon zest
Directions
Combine all ingredients in a container or jar (preferably glass) with a tight-fitting lid.
Store in the refrigerator for up to 3 months.
Notes
This spice blend is fantastic if you suffer from any kind of inflammatory or autoimmune conditions. The ginger helps your body cool down. You can use this spice anywhere you want a cooling blend, but it's particularly good in baking!
Recipes
by Alex Wittenberg
on Sep 15 2013
Prep time: 5 min • Yield: ¾ cup
Ingredients
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
2 tablespoons dried marjoram
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
¼ teaspoon pepper
Directions
Combine all ingredients in a container or jar (preferably glass) with a tight-fitting lid. Store in a cool, dark place for up to 6 months, shaking the jar well to distribute the spices between uses.
Recipes
by Alex Wittenberg
on Sep 09 2013
Prep time: 5 min • Cook time: 4 to 8 hr • Yield: Six 1-cup servings
Ingredients
4-pound roasting chicken
½ teaspoon salt
¼ teaspoon pepper
¼ cup roughly chopped onions
¼ cup roughly chopped celery
¼ cup roughly chopped carrots
½ teaspoon dried rosemary
Directions
Rinse and pat the chicken dry. Place it in the slow cooker with the onions, celery, carrots, rosemary and season with the salt and pepper.
Fill the slow cooker about two-thirds full with water (just enough to cover the carcass and bones, about 6 cups).
Cook on low for 4 to 8 hours.
As it cooks, after about 2 to 3 hours, you can remove the cooked chicken from the slow cooker and refrigerate or freeze the chicken for future use.
Before using the bone broth, strain and discard the bones, skin, cooked vegetables, and rosemary.
Notes If you buy a precooked roasted chicken, you can skip Step 1 and prepare the recipe before going to bed to wake up to a beautiful, delicious broth.
Recipes
by Alex Wittenberg
on Aug 26 2013
Prep time: 30 min • Cook time: 5 hours • Yield: 2 servings
Ingredients
8 ounces very lean ground beef (95% lean)
1 cup water
1 cup canned diced tomatoes with juice
¼ cup chopped celery
¼ cup chopped onions
1 teaspoon medium chili powder
½ teaspoon minced garlic
Pinch red pepper flakes or more
Pinch dried oregano
¼ teaspoon fine sea salt
Fresh ground pepper
1 cup ¼-inch diced zucchini
Garnish
2 tablespoons chopped scallions
Directions
In a large skillet brown the ground beef over medium-high heat, stirring often to break up lumps.
Place the beef in a slow cooker with all the ingredients EXCEPT for the zucchini. Cover, and cook for 4-hours on the low setting. Add the zucchini, stir well, and cook for 1 more hour.
Adjust the salt and pepper to taste and serve hot, garnished with scallions.
Notes The beef must be very lean for this to be calorie friendly. You can also substitute chicken or turkey for the beef
Recipes
by Alex Wittenberg
on Aug 11 2013
Prep time: 15 min • Cook time: 15 min • Yield: 2 servings
Ingredients
1 medium bell pepper, any color, cut into 1-inch pieces
1 small Italian eggplant, cut into 1-inch chunks
½ cup carrot rings
½ cup sliced onions
2 teaspoons olive oil
Fine sea salt and fresh ground pepper, to taste
Balsamic vinegar, to taste
Iceberg lettuce leaves
4 tablespoons coconut cream
Directions
Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment. Set aside.
Combine vegetables in a bowl with oil. Toss well. Spread the vegetables on the baking sheet. Roast the vegetables for 10-minutes. Remove from oven and cool completely. Season with salt and pepper to taste.
Use lettuce leaves as "bread" to make those sandwiches and top the vegetables and top with a spoonful of coconut cream.
Notes
To convert this into a salad, serve the vegetables over a bed of greens or chop the Romaine lettuce and add 1 cup fresh diced tomatoes or grape or cherry tomatoes. Coconut cream is similar to milk, but is much thicker, with a creamy consistency. Unshaken, full-fat, coconut milk will collect a couple of inches of "cream" on the top. If you can find coconut cream, use coconut milk.
To whip coconut milk to a whipped cream consistency, chill an unopened can of coconut milk for 8 or more hours. Chill a glass or metal mixing bowl in the freezer for one or more hours. Carefully open the can of coconut milk (or cream) and spoon the thick cream that has collected on top and transfer to the chilled bowl. Whip the "cream" with an electric mixer until fluffily, like whipped cream.
If you'd like your whipped coconut "cream" sweet, add a bit of coconut sugar near the end of the whipping.
Recipes
by Alex Wittenberg
on Aug 09 2013
Prep time: 15 min • Cook time: 30 min • Yield: 2 servings
Ingredients
Olive oil
2 teaspoon coconut oil
8 ounces veal scaloppini
Fine sea salt and fresh ground pepper, to taste
3 sliced cooked bacon, chopped
½ cup chopped onions
½ teaspoon minced garlic
¼ teaspoon crushed red pepper flakes
8 ounces sliced mushrooms, any variety
1 cup fat free chicken or beef stock or broth
2 tablespoons dried parsley flakes
1 tablespoon tomato paste
1 spring fresh thyme or ¼ teaspoon dried
1 bay leaf
Directions
Pat the veal skin dry with paper towels and season generously with salt and pepper.
Heat oil over medium-high heat. Add to the pan and cook the veal until lightly colored. Turn the pieces over and brown it on the other side. Remove the veal to a dish and set aside.
Add the onions and garlic and sauté until softened. Add the mushrooms, and sauté for 3- to 4-minutes or until they release their juices. Add the broth, parsley flakes, tomato paste, thme and bay leaf to the pan. Bring to a boil and reduce heat to simmer. Cook for 5-minutes more.
Adjust salt and pepper to taste in the sauce. Add the veal and heat through, about 2-minutes more. Serve the veal with the sauce spooned over.
Recipes
Scallops with Roasted Parsnips
by Alex Wittenberg
on Aug 06 2013
Prep time: 30min • Cook time: 50 min • Yield: 2 servings
Ingredients
Parsnips
1 ½ cups (about 6 ounces), peeled 1-inch cubed parsnips
1 teaspoon coconut oil, melted
Fine sea salt, to taste
Scallops
1 pound bay scallops
2 teaspoon coconut oil
1 teaspoon minced garlic
5 ounces baby spinach leaves
1 pint grape tomatoes
paprika, garnish
1 tablespoon chopped parsley
1 lemon cut into wedges
Directions
Prepare the parsnips. Preheat the oven to 400 degrees. Line a rimmed baking sheet with cooking spray.
Combine parsnips and melted coconut oil in a medium bowl and toss well. Spread the parsnips on the prepared baking sheet and season lightly with salt.
Bake for 12- to 15-minutes, until just tender.
Meanwhile, dry the scallops with paper towel.
Melt the coconut oil in large skillet over high heat.
Add the scallops and sear for approx. 2-minutes on each side. Transfer the scallops to a dish and set aside.
Add the garlic and spinach to the pan, cover with a lid and cook for 2-minutes. Transfer the spinach to a bowl and set aside.
Add tomatoes to the pan and sauté for 1-minute. Season the tomatoes with salt and pepper. Add the scallops back to the pan and heat for 1-minute more.
Serve the scallops, paprika and parsley sprinkled over with spinach, tomatoes and parsnips on the side with 2 to 4 lemon wedges per serving (lemon wedges serve as a garnish and can be squeezed over the finished food).
