Paleo and Keto Recipes That I Love

Mmmm… bacon.

I recently shared some of my favorite recipes with a friend who is just starting to make a shift to the paleo lifestyle, and I thought I might pass the recipes onto you! Enjoy, and please feel free to share some of your favorites as well!

  • “bulletproof” coffee – you’ll want to grind your own beans for this coffee. Brew yourself a 12oz. cup of coffee, add 2 Tbsp grass fed UNSALTED butter, or 2 Tbsp virgin coconut oil. I usually use a mason jar so I can close the lid and shake it, but if you don’t have that, use a whisk to stir the oil into the coffee until it’s frothy. drink up!
  •  Shrimp scampi – pretty simple, sautee fresh or frozen shrimp in a butter-garlic sauce (if you can, try to use butter from grass-fed cows. Kerrygold is a good brand for this, and I’m pretty sure you can find it at Sam’s club.), add a bit of lemon juice for zest and fresh cracked pepper to taste.
  • Green beans – sautee some green beans in virgin coconut oil or bacon fat. Add whatever spices you prefer to taste. Cook them until they’re a medium-green with a slight crispness.
  • Curried vegetables or meat – find whatever meat or vegetables you like (except starchy ones, like potatoes) and use this recipe to make a simple curry sauce. My only recommendation is to skip the soy sauce and sugar, for obvious reasons: RealSimple coconut curry sauce. From what I know, there is a brand called “Bragg” that sells an all-purpose flavoring made out of amino acids, it may be a good alternative to the soy, and all-natural stevia may be a good replacement for the sugar, though if you’re using the pure stuff, you only need a teeny-tiny bit, as it’s very potent.
  • Hard boiled eggs are great on-the-go breakfasts and midday snacks
  • top celery with sugar-free almond butter. super rich and tasty, and less carbs/harmful oils than regular peanut butter.
  • Flax crackers – these are almost purely for fiber, which is important on this diet. you can top them with whatever you like – salmon, full-fat cream cheese, almond butter, sharp cheddar, etc. Preheat your oven to 400. mix 1 cup of flaxseed meal with 1/2 tsp salt and 1/2 C. water. Spread the mixture thin on a lightly-greased cookie sheet (as thin as you possibly can). Take wax paper and cover the mixture, then use a rolling pin to flatten the rest out until it’s 1/8th inch thick. Cook them for 15-18 minutes, or until the center is crispy. Let them cool completely, then snap a piece off and enjoy with your topping of choice. Note: Be sure to check the carb count on the flaxseed meal you buy–if there are carbs, there is probably processed flour in it. Bob’s Red Mill is a great brand to avoid this problem.
  • Bacon muffins – these are delicious and have worked for me as quick, premade breakfasts. Cook 12 pieces of bacon until they’re 50% done. Take a muffin tin, and line the outer part of each muffin section with a piece of bacon. Whip up 6-8 eggs in a bowl with some salt and put equal amounts of egg into each bacon-lined muffin section. Top with a small amount of cheese, maybe a tomato slice and a piece of basil. Bake them at around 350 until the eggs look fluffy (they might puff up over the top of the tin.) Save them in an airtight container and warm one up in the microwave when you need a quick breakfast.
  • Pulled pork – this is an all-day, crock pot recipe. Get a pork sirloin roast, cut it into equal sections and brown it on the stove top. In your crock pot, combine chicken stock, 12oz. of drip coffee, 8-10 cloves of garlic cut in half, a small can of ancho chiles, 1-2 tsp of clove powder (or, if you can, take whole cloves and toast them on the stovetop until they’re an ashen white, then grind them up in a mortar or burr grinder), 1-2 tsp toasted cumin, 1 can of diced tomatoes and 1 cup of diced red onion. Add the pork to the mixture, stir it up and let it cook covered on low heat for 6-7 hours, then cook it uncovered on high heat for the last 1-2 hours. The pork should pull apart easily by the time you set it on high. We usually make this recipe on Sundays and it is awesome.
  • burgers and guacamole – pretty simple. try to get ground beef that is at least 20% fat. We usually go for the 27% fat, 73% lean beef. Pre-form your patties and freeze them to make them easier to cook. Then, when you have one, top it with some homemade guacamole (avocado, tomato, onion, lemon juice, garlic, cilantro, salt, some pepper if you like spicy).
  • bratwurst with sauerkraut – buy all-natural bratwurst (if you find one with zero carbs, it’s likely better for you than others with carbs. try to find some with natural casing, as well). As those cook, mix up the following: cook 3-4 pieces of bacon, sliced into 1-inch pieces, with coconut oil and red onions until the onions turn translucent. Add one bag of completely drained sauerkraut and mix well. Add in approx. 1/4 C. red wine vinegar, a pinch of salt, about 1 Tbsp. paprika and 1/4 C. apple cider vinegar. Let it cook on medium-high for about five to ten minutes, uncovered, mixing it every now and then to keep it from burning on the bottom. Serve the kraut with the bratwurst and a side of mustard. Yummmmm.
  • Brussels sprouts & bacon – cook 6 pieces of bacon on a cookie sheet in the oven at 300 until they’re 70% done. While that’s cooking, rinse off a bowl-full of brussels and chop them in half. When the bacon is done, remove it from the pan and cut it into small pieces. Rub the halved brussels in the bacon grease left in the pan, then arrange them with the cut-side down. Sprinkle the bacon on top, along with some salt and garlic powder. Cook at 350 for about 30-45 minutes, or until the brussels are slightly crispy and brown on the outside.
  • Collard greens – Cut 4-6 slices of bacon into 1-inch pieces (have you noticed yet that I love bacon?) and cook them in a large pot with red onions until the onions are translucent and the bacon is slightly brown around the edges. Add 4-5 cloves of garlic, minced, to the pot and let it cook on medium for about 5 minutes. Add 1/4 C apple cider vinegar, or if you don’t have that, add 1/4 C regular vinegar with a couple tablespoons of lemon juice. Let that cook until the liquids reduce by about 1/2. Add a few dashes of your favorite hot sauce, then add a 1lb bag of frozen collard or mustard greens to the pot. Stir them in, then add 2/3 C. water to the pot. Cover the pot and let it simmer on medium-low for 30 minutes, or until the greens are completely wilted and dark green.
  • Juicy Lucy, bunless – I don’t know if you’ve had a juicy lucy before, but they’re delicious. Take 1lb of 80/20 beef (or even leaner, if you want–the less fat in these, the easier they are to grill) and add 2 eggs to it (they keep the beef together easier). Cut up two pieces of sharp cheddar, fresh mozzarella or provolone cheese. Form four patties out of the beef, then stick a piece of cheese onto two of the patties. Take the other two patties and place one on top of each of the cheese-topped patties. Form them so each larger patty fully encloses the cheese with no holes. I would recommend freezing these, as well, so that they keep their form as you cook them. Enjoy with a salad or other vegetable side dish.
  • Kabobs – super simple, very delicious. Buy a package of cubed steak, or a package of chicken breasts that you cube yourself. Marinate them in your favorite dry-rub spices for an hour (or longer) then stick them onto kabob sticks along with onions, mushrooms, eggplant, or any other grill-able veggies. Grill them until the meat reaches a safe temp. Enjoy with a salad or other green veggie.
  • Bacon-wrapped asparagus – Buy a bundle of asparagus and cut off the stalk end by about 1/2 inch. Gather up 3-4 pieces into separate bundles and wrap each bundle with one piece of bacon. Lay them on a lightly-greased cookie sheet, butter the tips of the asparagus to help them get crisp, and top them with garlic powder and some salt. Cook them at 325 until the bacon looks slightly crisp and the asparagus tips have browned and crisped.
  • Caprese salad – Easy stuff. Slice up some fresh mozzarella, some roma tomatoes and fresh basil leaves. Top each tomato slice with a piece of mozzarella and basil, then dribble olive oil and balsamic vinegar over it. Add kosher salt to taste.
  • Cobb salads –  A mixture of dark leafy greens, bacon crumbles, avocado, tomato, hardboiled eggs, blue cheese and blue cheese dressing. Add whatever other veggies you like, such as bell peppers, onions, cucumbers or carrots.
  • Salmon with lemon, garlic and parsley – Preheat your oven to 450. make a reduction with white cooking wine, lemon juice, butter and minced garlic. line a cookie sheet with tin foil and place the salmon skin-down on the foil. Cut up 1-2 lemons and place the wedges on top of the salmon. Sprinkle fresh-cut parsley on top and along the sides of the salmon. Spread the reduction over the top of the salmon until it’s completely covered. Wrap the foil over the salmon and cook it at 450 for 12-15 minutes, or until it’s slightly flaky (but not crumbling).

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