Paleo Recipes



Stephanie Gaudreau

Larb in Lettuce Wraps

(Larb is minced chicken)

Makes four servings

 

1 lb. chicken breasts, roughly chopped

3 green onions, white and green parts, chopped

1 clove garlic

3/4 c. cilantro, packed

1” piece of lemongrass, very finely chopped

1/2 serrano pepper, stem removed and chopped

1 tsp. coconut aminos

1 tsp. dark sesame oil

1 tsp. fish sauce

1 tsp. coconut oil

1 head butter lettuce

Dark green parts of the green onions, sliced, for garnish

Place all the ingredients, except the coconut oil, lettuce and dark green parks of the green onions, in a food processor and pulse the the chicken is broken down into very small pieces.

Heat a large skillet over medium-high heat, and then add the coconut oil. Cook and stir the chicken, breaking up the chunks with a wooden spoon, for about 5 to 6 minutes or until it’s no longer pink.

Serve in a bowl with the lettuce leaves on the side for wrapping it up. Garnish with the green onions.

 

Garlic Lemon Shrimp with Cauliflower Grits

Makes four servings

For the grits:

1 small head cauliflower, cut in florets

1 Tbsp. ghee

½ large onion, diced

1 ½ c. chicken broth

½ c. full-fat coconut milk

¼ tsp. sea salt

¼ tsp. black pepper

 

For the shrimp:

1 lb. shrimp, peeled and deveined

Zest of 2 lemons

½ tsp. garlic powder

1/8 tsp. sea salt

1/8 tsp. black pepper

2 tsp. ghee

2 Tbsp. lemon juice

Chopped parsley for garnish

 

The best way to rice cauliflower is in a food processor fitted with a shredding or grating blade. It can also be done with a regular blade by adding the cauliflower in a few batches, and pulsing into small pieces the size of rice.

Heat a medium pot over medium heat then add the ghee and onion. Cook and stir for about 4 minutes, until the onion begins to brown. Add the cauliflower, chicken broth, coconut milk, salt and pepper. Turn up the head to high and bring mixture to a boil, then reduce the heat to simmer. Cook, uncovered, for 30 to 35 minutes or until the cauliflower is very soft and most of the liquid has cooked off.

Pat the shrimp dry with a paper towel and sprinkle it with lemon zest, garlic powder, salt and pepper. Toss to make sure it’s very well coated. Heat a large skillet over medium-high heat, then add the ghee. Place the shrimp in the skillet in a single layer, and cook for 1 minute on each side or until they are no longer pink and are light golden brown.

Serve the shrimp on top of the cauliflower grits, and add a drizzle of lemon juice and chopped parsley as garnish.

 

Greek Burger Salad

Makes four servings

 

For the burgers:

1 lb. ground lamb

1 Tbsp. water

¼ tsp. cream of tarter

½ tsp. sea salt

1/8 tsp. baking soda

1 tsp. garlic powder

1 tsp. dried oregano

½ tsp. onion powder

½ tsp. ground coriander

¼ tsp. black pepper

1 Tbsp. coconut oil

 

For the salad:

1 large head romaine lettuce

¼ c. mint leaves, packed

¼ red onion, thnly sliced

½ medium cucumber, peeled and thinly sliced

½ c. pitted black olives

½ c. cherry tomatoes

1 Tbsp. olive oil

1 Tbsp. lemon juice

 Mint pesto brazil nut pesto (optional)

 

Start by making the burgers. Place the ground lamb in a large bowl. In a small bowl, mix the water, cream of tarter and baking soda with a spoon. Pour this onto the ground lamb. Let it sit for 5 minutes, then add the salt and spices. Mix the lamb and seasonings with your hands until combined but not overworked. At this point, take a small pinch of the meat, and fry it in the skillet to check the seasoning level. If it needs more salt and pepper, add it now. Shape the meat into 4 patties. A dimple pressed into the top of the burger will help keep it flat during cooking.

Heat a large skillet over medium-high heat, and add the coconut oil. Fry the burgers for 4 to5 minutes on each side. Remove to a plate while you make the salad.

For the salad, arrange the romaine lettuce and mint leaves as the base, then add the red onion, cucumber, black olives and cherry tomatoes on top. Drizzle with olive oil and lemon juice, the lay the burgers on top. Serve with mint basil.

 

Mint Basil Brazil Nut Pesto

Makes four servings

 

 1 c. fresh basil leaves, packed

½ c. mint leaves, packed

1/3 c. unroasted Brazil nuts

¼ c.  + 1 Tbsp. olive oil

1 Tbsp. lemon juice

1 clove garlic

¼ tsp. sea salt

1/8 tsp. red pepper flakes

 

Combine all the ingredients in a food processor or blender and process until smooth.

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