Simple Paleo Recipes!

My name is Juli Bauer and I’m a CrossFitter and food blogger in Denver, CO. I’ve been CrossFitting for over two years and cooking paleo for over a year now. I love food. Like, I really REALLY love food. And I love to talk about food. So I started my blog (PaleOMG.com), to make my friend’s lives easier with simple paleo recipes.I am also writing my first cookbook that will be filled with more of my stories and even more recipes that aren’t found on my blog. Come April, I will be able to share that cookbook with the world!

 

 

Easy Shredded Pork over Caramelized Mashed Plantains

Pork Chops

Ingredients for the crockpot pork

  • 1-2lb pork loin
  • 1 yellow onion, sliced
  • 2 cups beef broth (no sugar added) - add 3 cups if you go with a 2lb pork loin
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste

Ingredients for the plantain mash

  • 4 brown plantains, peeled, sliced in half lengthwise
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • pinch of salt
  • 3-4 tablespoons canned coconut milk

Directions

  1. This recipe is so easy, you may cry from excitement.
  2. Add all your pork ingredients to a crockpot and cook on low for 8-10 hours. I'm pretty sure mine cooked for 12 hours because I forgot about it. Oops. It was bomb still.
  3. Once your pork is done cooking, use two forks and shed it to pieces.
  4. Now place a large skillet under medium heat, add your coconut oil and once your pan is nice and hot, add your sliced plantains into the oil.
  5. Sprinkle with cinnamon and salt.
  6. Cook on both sides for 4-5 minutes or until soft.
  7. Add your plantains to your food processor and puree. While the food processor is still running, pour in your coconut milk until you get a smooth plantain puree.
  8. Add a dollop of plantain mash to your plate, top with pork, and add a little avocado just for giggles.

 

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Savory Sweet Potato Meatloaf

Meatloaf

Ingredients

  • 2-2.5 lbs grass fed ground beef
  • 1 sweet potato, shredded
  • 1 sweet yellow onion, finely chopped
  • 1lb uncured bacon
  • 1 cup almond meal
  • 2 eggs
  • 1/4 cup raisins
  • 1/4 cup golden raisins
  • 1/2 tablespoon cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste

Directions

  1. Preheat your oven to 400 degrees.
  2. Time to get your meatloaf 'insides' ingredients going. So take 1/2 of the 1lb of bacon and chop it up into bite size pieces. Add to a deep saute pan and begin to cook down. Once the fat has began to rise, add your chopped onions and raisins to the pan to cook with the bacon.
  3. While those ingredients cook together, shred your sweet potato either in your food processor with the shredding attachment or with a shredder.
  4. Once the bacon is cooked through, the onions are slightly translucent, and the raisins have begun to bloat (you'll see what I mean) add them to a large bowl along with all other ingredients: beef, sweet potatoes, almond meal, eggs, and all seasonings.
  5. Now use your hands to get dirty. Mix all ingredients thoroughly together and press meat into 2-3 bread loaf pans. I get the disposable ones because then there is no clean up. I'm dirty enough as it is.
  6. Top off the meatloaf with the extra slices of bacon.
  7. Bake for 40-45 minutes.

 

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Orange and Rosemary Pork Chops with Orange Infused Butternut Squash Pasta

Pork Chops

Ingredients for the chops

  • 2 boneless pork chops
  • 2 oranges, cut in half
  • 2 long rosemary sprigs, finely chopped
  • 1 shallot, peeled and sliced
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 tablespoons coconut oil (or other fat of choice)

Ingredients for the pasta

  • 1 small butternut squash
  • 2 tablespoons coconut oil (or other fat of choice)
  • Salt and pepper, to taste

Directions

  1. First you'll need to prepare your butternut squash pasta.
  2. Slice off the top of your butternut squash to make slicing easy. Use a sharp knife to remove the outer most layer of your butternut squash then use your julienne slicer to make slices down the open side of your butternut squash. Repeat on all sides of your butternut squash, removing the outer skin first and using the insides as the noodles. I used just the longer part of the butternut squash, not the round, so I could have even noodles. If you don't have a julienne slicer, cut longer chunks off of your butternut squash then cut them into thin slices, similar to fettuccine noodles.
  3. Now make your glaze for your pork chops. Squeeze the juice from your two oranges into a large bowl, then zest one of the oranges and place the zest in that same bowl. Pour in your olive oil, your finely chopped rosemary sprigs and a bit of salt and pepper, to taste. Mix together.
  4. Salt and pepper your pork chops.
  5. Pull out a medium skillet and large skillet and place both over medium heat.
  6. Dump in 2 tablespoons of coconut oil into each pan to get nice and hot.
  7. In your medium skillet, add your butternut squash and mix around to coat the butternut squash in oil. Begin to cook down, mixing continuously to make sure it doesn't burn.
  8. Once your large pan is hot, add your minced garlic and sliced shallots.
  9. When your onions have become slightly translucent, push them slightly to the side, then add your pork chops to the hot pan.
  10. Cook pork chops on one side for 4-5 minutes, then pour ½ of your orange glaze on top of your pork chops, then flip them to cook for another 4-5 minutes on the other side.
  11. Pour 2 tablespoons of your orange glaze on top of your butternut squash pasta to help finish off cooking.
  12. Once your chops are cooked through and your butternut squash noodles are soft, plate and pour the remaining orange glaze on top of the 2 pork chops.
  13. Eat up!

 

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Sweet Apple Rabbit Stew

Rabbit Stew

Ingredients for the chops

  • 1 package of ready-to-cook rabbit portions
  • 2 apples, cored and sliced
  • 4 celery stalks, diced
  • 3 large carrots, diced
  • 1/2 yellow onion, diced
  • 1 bundle of kale, stems removed, roughly chopped
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons coconut aminos
  • 2 cups apple juice (no sugar added, just apples)
  • 1 cup vegetable broth (no sugar added)
  • 1 tablespoon raw honey
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon fresh parsley
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 4 tablespoons fat of choice (I used bacon fat)

Directions

  1. Heat up a large soup pot, add 3 tablespoons of fat of choice then add in your minced garlic cloves.
  2. Add in your rabbit portions to brown the rabbit for about 4 minutes on each side. Season each side with salt and pepper as you go. Be sure not to overcrowd the pan because you will then steam your rabbit. You want to get a nice brown to all the rabbit, so you may have to work in batches.
  3. Once your meat has browned, add in to a plate.
  4. Pour in your apple juice, vegetable broth, coconut aminos, Dijon mustard, raw honey, and garlic powder, cinnamon, cayenne pepper, and a bit more salt and pepper.
  5. Add the rabbit pieces back into your pot. Cover and let cook on the stove top on a medium-low heat for around 1-1.5 hours or until rabbit is falling off the bone.
  6. When there is about 15 minutes left to cook, add in your sliced fresh thyme and parsley, apples and kale, salt and pepper once more, and cover again to help soften.
  7. Remove pot from heat and use a couple forks to shred your rabbit from the bones and back into the stew. Discard the bones.
  8. Eat up!

 

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