Recipes
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 Oct 04 2013
Prep time: 10 min, plus refrigerating time • Cook time: 10 min • Yield: 12 cookies
Ingredients
1 ½ cups almond flour
¼ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons coconut oil, melted
½ teaspoon vanilla extract
¼ cup honey
1 egg, room temperature
¾ cup Paleo-approved chocolate chips
Directions
In a large bowl, combine the almond flour, baking soda, and salt.
In a separate bowl, beat the coconut oil, vanilla, honey, and egg. Add the wet ingredients to the dry ingredients and mix well to combine.
Mix in the chocolate chips. Cover and refrigerate the cookie batter for 30-minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll the dough into 12 balls and arrange them on the baking sheet.
Bake for 5-minutes. Remove the pan from the oven and flatten the cookies slightly with the back of a spoon. Put them back in the oven for about 5-minutes more, or until they look done. If you like soft and chewy cookies, take them out as soon as they start to turn golden brown.
Remove from the oven and let the cookies remain on the pan for 1-minute before transferring them to wire racks to cool.
Notes: These cookies are so good that I gave them away for holiday gifts one year to rave reviews! They're a great way to introduce your friends and family to Paleo. Try the Enjoy Life brand chocolate chips, they're dairy-, soy- and nut-free.
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 21 2013
Prep time: 5 min • Yield: 10 servings
Ingredients
¼ cup coconut oil
2 teaspoons cayenne pepper
3 sweet potatoes, peeled and thinly sliced
Directions
Preheat the oven to 400 degrees.
Combine the oil and cayenne pepper in a medium bowl. Add the sweet potatoes and toss to coat them with the oil mixture.
Spread the sweet potatoes in a single layer on a parchment-lined baking sheet.
Bake for approximately 20-minutes, flipping halfway through, until the sweet potatoes begin to brown. Check frequently to avoid burning smaller pieces. They will shrink in size and crisp up as they cook.
Let the chips cool for about 3-minutes before serving.
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).
