If you have stumbled across this page, welcome to my Paleo Journey Blog . I am a health and fitness enthusiast who in NO way is an expert in nutrition or health science. I do, however, LOVE to eat and am happy to share the good, bad, and ugly of my expirimenting through the jungle of Paleo cooking. Please let me know what you think of the recipes posted by adding a rating in the comments section and feel free to send in new recipes through email.
1 pork tenderloin
16 ounces sauerkraut with juice
2 apples peeled and sliced
1/2 cup applesauce
1.Place the pork in the bottom the slow cooker and pour the sauerkraut over the top. Cover with apple slices. Cook on low for 8 to 9 hours or on high for 4 to 5 hours. Shred pork with fork and stir in applesauce. I liked it as directed, my husband wanted more saurkraut.
Guacamole Deviled Eggs
Found this at Mypaleokitchen.com
Ingredients (for 8 devils):
- 4 hard boiled eggs
- 1 avocado
- 2 teaspoons hot sauce
- 1 tsp lemon juice
- salt & pepper to taste
- 8 thin slices smoked beef or salmon
Peel and half the eggs and spoon their yolks into a bowl. Mash the yolks with the avocado, hot sauce, lemon juice, salt and pepper to taste. Refill egg whites with the yolk mixture. Drape smoked Salmon or beef slices on top, and serve!
Carmelized Brussel Sprouts with Pistachios
1/4 cup red wine vinegar
salt and pepper to taste
1/4 cup coarsely chopped pistachios
Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
Heat olive oil in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
Add the Brussels sprouts and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
Season with salt and pepper to taste and garnish with pistachios.
Spicy Lemon Pork Saute
4 pork loin chops, 1/2 inch thick
1/2 cup lemon juice
3 cloves garlic, peeled and minced
1/2 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
Mix lemon juice, garlic, paprika, thyme, and cayenne pepper into the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 160 degrees F (70 degrees C).
Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Return pork chops to the skillet briefly, coating them on both sides with the reduced mixture.
Pierce a couple of times with a fork and place in the crockpot on low for 3 or 4 hours. Take out, cut in half, scoop out the seeds and shred out with a fork. Cook longer for mushier, shorter for firmer. I like it with a little coconut milk and garam masala, or good with spaghetti sauce.
Peel with potato peeler and cut in cubes or in fry shapes (HARD to cut, be patient). Put in 9X13 and spray with olive oil and sprinkle with chopped pecans. Again, I like garam masala with it. Cook at 400 for 30 minutes
kale torn up in pieces (stems removed) spread in single layer and spray with olive oil spray and lightly salt or season to your choice. Cook at 350 for 10-15min until right before you see any browning.
Grilled Asparagus with Orange Wasabi Dressing
2/3 cup shredded unpeeled Gala or Red Delicious apple
1/4 cup chopped red onion
3 to 4 tablespoons finely chopped McCormick® Gourmet Collection Ginger, Crystallized
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/4 teaspoon salt
4 portabella mushroom caps
1 head broccoli broken in small florets
1/2 cup carrots (matchstick cut)
2 slices bacon - cooked crisp, and crumbled
2-3 tbs mayo