Cooking WOD 12.9 (Plantain Tortilla Chips)

This one looks yummy!  I can't wait to try it!!



 Originally from http://fastpaleo.com/plantain-tortilla-chips/

Ingredients

• 3 Green Plantains
• 2 Tbsp Coconut Oil (refined)
• 1/2 tsp Sea Salt
• Coarse Sea Salt

Cooking Steps

1. Peel and slice the plantains into about 1/4 inch slices and lay flat on a cookie sheet for about an hour (this can be skipped if plantains don’t seem very moist, wet on the fresh slice side)
2. Add the plantains and oil to a food processor and combine until smooth. Once all the lumps are gone, add the sea salt and quickly combine
3. Place the mixture on a sheet of parchment paper the size of your cookie sheet
4. If the dough is dry enough, place another piece of parchment over the top and with a rolling pin, roll out to about 1/8 inch thick rectangle. If the dough seems too wet, spread out evenly with a spatula (I have had dry and I have had wet plantains, not sure what contributes to that)
5. Using a sharp knife or pizza cutter, cut into the shape and size of chip you prefer
6. Sprinkle coarse sea salt or regular sea salt over the top of the dough and slide the paper onto a cookie sheet
7. Bake at 400 for 25-30 minutes until golden brown. You may need to remove some chips as you go that brown faster than the others. Make sure to cook them long enough or they will be chewy instead of crunchy
8. Remove cookie sheet and let chips cool. You may need to re-cut the chips or you can break them along the cut lines
9. Store in an airtight container, glass is my favorite
*The easiest way to peel a plantain is to first cut off the ends. Then with a knife, slice along the pronounced ridges (about 3 of them). Don’t worry if you cut into the plantain, it won’t matter. Peel one section at a time, it should come off pretty easily.

Cooking WOD 12.9 (Spicy Chicken Salad Tostadas)

 
(originally from http://fastpaleo.com/spicy-chicken-salad-tostadas/)

Ingredients

• 12.5 oz. Canned Chicken (you can used shredded chicken breast if you have some on hand too)
• 2 Tbsp. Yellow Mustard
• 1 Tbsp. Hot Sauce
• 1 Jalapeno, chopped
• 2 Tbsp. Red Onion, chopped
• 1/2 Lime, juice of
• Jicama, sliced in rounds
• 1 Roma Tomato
• 1 Avocado

Cooking Steps
 
1. In a bowl mix together the chicken, mustard, hot sauce, jalapeno, onion and lime juice. You can add more or less of the mustard. It’s totally up to you. I like mustard so I like the consistency that 2 Tbsp. gives me.
2. Top your jicama rounds with your spicy chicken salad.
3. Finish off with a couple slices of Roma tomato and avocado.

Cooking WOD 12.9 (Chili Lime Jicama Hash)

 
(originally from http://fastpaleo.com/chili-lime-jicama-hash/)

Ingredients

• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 4 cups peeled and grated jicama
• 1 tsp chili powder (more if you like it spicy)
• Juice of 1 lime
• Dash of salt and pepper

Cooking Steps
 
Heat the olive oil in a large skillet over medium heat.
Add diced onion and cook until translucent, stirring often. About 3 minutes.
Add the jicama, lime juice, chili powder, salt and pepper and cook until brown, stirring often, 6-8 minutes.

Cooking WOD 12.9 (Creamy Buffalo Chicken Zingers)

 
(originally from http://fastpaleo.com/creamy-buffalo-chicken-zingers/)

Ingredients

• 5 lbs of boneless, skinless chicken tenderloins - 18-20 pieces
• 1 Can of Coconut milk
• 1 Cup Hot Sauce (Frank’s Original Hot)
• 3 to 4 tablespoons of dijon mustard
• Handful of peeled garlic
• Salt and pepper

Cooking Steps
 
Preheat the oven to 400 degrees.
Spread the chicken tenderloins across an aluminum foil-lined baking sheet and cook in the oven for 10-15 minutes (or less - keep an eye on them).
While your chicken is in the oven, mix the coconut milk, hot sauce, dijon mustard, and garlic in a food processor or blender.
After a few seconds of blending, transfer the sauce to a large skillet and simmer on low heat until the sauce is warmed through.
Once the chicken is fully cooked, transfer them into the skillet with the sauce and toss around until all of the chicken is coated evenly with the hot sauce. Add salt and pepper to taste.
Serve with celery or sliced avocado!

Creamy Chocolate Fudgcicles

(originally from: http://chocolatecoveredkatie.com/2011/08/11/creamy-chocolate-fudgsicles/)

Ingredients

(makes 5-6 pops)
2 T cocoa powder
1/2 cup canned coconut milk
2 small, very-ripe bananas (200g)
scant 1/16 tsp salt
1/2 tsp pure vanilla extract


Instructions

Combine all items in a blender. Pour into popsicle molds and freeze. Easy, right? As I said, the hardest part is waiting for them to freeze! A good way to remove pops is to run the popsicle mold under room-temp water for about 15 seconds, then gently twist. And the proper way to eat the pops is with chocolate dripping down your face.

Cooking WOD 12.8 (Sloppy Joes)

(recipe adapted from: http://www.paleofood.com/beefgrd.htm#sloppyjoes)

Sauté until tender:

2 tbs. olive oil

1 medium onion, chopped

1 medium green pepper, chopped

2 cloves garlic, minced

Add to the pan:

1 lb. ground beef, crumbled

Continue cooking and stirring until the beef starts to brown.  Then stir in:

2 cups of your favorite tomato sauce

1 Tbs. chili powder

1/2 tsp. cumin powder

Serve over lettuce.  Yum!!

Cooking WOD 12.8 (5 Minute Chipotle Chicken Toss)

(recipe originally from http://fastpaleo.com/5-min-chipotle-chicken-toss/)

Ingredients

• 2 chicken breasts, sliced thinly
• 1 Avocado, in slices
• 1 of a red pepper, in small slices
• 4 slices of bacon, cooked crisp and cut into small pieces
• Chipotle Chili seasoning
• Cilantro if desired
• Paleo Mayo if desired.

Cooking Steps

Cook the bacon in the oven until crisp.  Sprinkle your chicken with a pinch of chipotle chili spice and quick fry in some leftover bacon fat for 2-3 minutes until cooked. Place your sliced chicken and avocado on your plate, toss on red pepper and bacon, sprinkle cilantro. Squeeze on a little paleo mayo if you need some moisture.

Paleo Beef Stroganoff

(recipe slightly modified.  originally from: http://fastpaleo.com/healthified-version-of-paula-deens-beef-stroganoff/)

Ingredients

• 18 oz. London Broil, sliced thin
• 2 TBS Coconut Oil
• 1/2 TBS Garlic Powder & Onion Powder
• 1 TSP Black Pepper & Sea Salt
• 1/2 C Beef Broth + 1/2 C Heavy Cream
• 3 Large Zucchini, sliced lengthwise (to mimic noodles)
• 2 Med. Onion, sliced
• 2 C Mushrooms, sliced
• 1 TBS Grey Poupon Dijon Mustard
• 1/2 TBS Fresh Lemon Juice

Instructions

I heated 2 TBS. of Coconut Oil in a saucepan over Med. to Med.-High heat. I added the sliced steak and then all of the meat seasonings-garlic powder, onion powder, black pepper and sea salt. I cooked until the meat was done and then removed the meat from the pan and placed it in a bowl.
Leaving the juices in the pan, I then added the sliced zucchini and onion. I then added the beef broth and cream. I let that simmer, covered for about 8 minutes until tender.
Next I stirred in the dijon mustard, lemon juice, mushrooms and steak. Replaced the lid and let it simmer 5-10 more minutes until all heated through.

Cooking WOD 12.7 (Paleo Bacon and Eggs To Go)

(recipe originally from Health Bent: http://www.health-bent.com/pork/bacon-and-eggs-to-go)  
(slightly modified by me)

Ingredients

Canadian bacon slices
Eggs
veggies to add to the eggs

Instructions

1. Preheat your oven to 350°F.
2. Spray your muffin pan with PAM.
3. In a muffin pan, place a piece of Canadian bacon into each hole and press it down to make a cup.
4. In a separate bowl mix up some eggs and some chopped veggies.
5. Pour a small amount in each cup (don't overflow too much)
6. Cook for about 15 minutes or until the egg is no longer runny.
7. Pop the egg “cups” out of the pan once they’re cool enough to handle. Whatever you don’t eat goes straight into the fridge for a snack or another meal.

Cooking WOD 12.7 (Paleo Apple Cinnamon Cake)

(recipe originally from Paleo Plan:  http://tinyurl.com/7tza4rr)

Ingredients

• 2 cups almond flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1/4 cup arrowroot powder (available online and at some farmer's markets)
• 1 tsp cinnamon
• 1/4 cup coconut oil, melted
• 1/2 cup raw honey
• 1 egg
• 1 medium apple, peeled, cored and diced
• 1 Tbs vanilla extract (optional)
• dash freshly grated nutmeg
• pumpkin seeds and sunflower seeds for topping

 Instructions

1. Preheat oven to 350℉.
2. Combine all dry ingredients (except nutmeg) in a bowl and stir well to incorporate.
3. In a separate bowl, combine coconut oil, honey, egg and vanilla extract (optional), and stir to combine.
4. Mix this into the dry ingredients and stir until just combined.  Add the apples and stir one more time.
5. Pour batter into a pan greased with coconut oil. Sprinkle with freshly grated nutmeg and seeds.
6. For a cake or loaf pan, bake approximately 30 minutes.  For cupcakes, bake approximately 14 minutes.

Cooking WOD 12.7 (Paleo Pad Thai)

(recipe originally from Health Bent: http://www.health-bent.com/sides/paleo-pad-thai)


Ingredients:

• 1/4 c fat (butter or coconut oil)
• 2-3 zucchinis
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 T apple cider vinegar
• 2 T fresh ginger, minced
• 3 T almond butter
• 1 T chili garlic sauce
• 1 T fish sauce
• 1 lime, juiced
• s&p

Cooking Steps

If you have a mandoline, get it out and start slicing the zuchinnis lengthwise. If you don’t have one, you can get one on the cheap at TJ Maxx or you can get it from Amazon or you can use a knife to slice the zukes as thinly as you can (lengthwise). Slice the slices into thin strips, just like the shape of a spaghetti noodle. Another option, for speed, lack of the proper tools or sheer laziness, you can just chop the zukes into chunks. Not quite the same effect, but same flavor.
Over medium heat, melt your fat of choice. Saute the onion, garlic and ginger, until soft. Add the fish sauce, chili sauce, vinegar, lime juice, almond butter and a bit of salt. Stir to combine.
Add the zuke noodles to the saute pan. Stir them around to get the sauce incoporated onto the “zoodles”. The point here is get the zoodles hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.
Serve hot. Any kind of grilled or pan seared meat or seafood would go really well with this.

Cooking WOD 12.6 (Date and Shallot Rosemary Chicken)

(originally from PaleOMG:  http://tinyurl.com/cn8cmev)

Ingredients

• 4 large chicken breasts
• 2 large shallots, peeled and thinly sliced
• 5-7 medjool dates, pitted and diced
• 3 large sprigs of fresh rosemary
• 2-3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoon apple cider vinegar
• salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees.
2. Pull out a large glass baking dish and place chicken in it.
3. Top chicken off with your sliced shallots and dates.
4. Now pull the rosemary off one of the sprigs and toss over the chicken, then place the remaining 2 rosemary sprigs around the chicken.
5. Finish the chicken off by pouring over olive oil, balsamic vinegar, and apple cider vinegar and topping it off with salt and pepper.
6. Bake for 25-30 minutes or until chicken is cooked through. No pink please.
7. Consume.

Cooking WOD 12.6 (Straight up old-skool mashed cauliflower)

(Recipe from Paleo Comfort Foods:  http://tinyurl.com/cljewz6)

Ingredients

- 1 head cauliflower, leaves removed, stem and florets chopped into similar sized pieces
- 1 cup chicken stock or broth (more for a particularly large head of cauliflower)
- 1/4 teaspoon black pepper
- 2 cloves garlic, smashed
- 1-2 teaspoons fresh rosemary leaves

Cooking Steps

1. Place all ingredients in a medium sized saucepan or Dutch oven and bring to a boil.
2. Reduce heat to medium and cover, allowing to cook for 15-20 minutes or so, or until the cauliflower is very tender and easily mashed with a fork.**
**You may need to add more stock if everything dries up and your cauliflower is not yet cooked through. Keep an eye on things as it cooks to see if you need to add some more.
3. Once cauliflower is tender and cooked through, pour off any excess stock that remains and reserve.
4. Pour all contents into a food processor and mix. If the cauliflower seems too dry, add in some of the reserved stock.

Cooking WOD 12.6 (Sweet Potato & Egg Salad)

(originally from Everyday Paleo: http://tinyurl.com/d6txoa8)


Ingredients

2 small sweet potatoes, peeled and cut into small 1/2″ pieces
2 tablespoons coconut oil
5 hardboiled eggs, peeled and diced
1 cup leftover diced ham
2 tablespoons diced chives
2 tablespoons home made mayo
Sea salt and black pepper to taste

Cooking Steps

1. In a large skillet, heat the coconut oil over medium heat.  Once the oil is hot, add the cut up sweet potatoes and saute until the the potatoes are browned and fork tender.  Remove from heat and set aside.
2. In a large mixing bowl add the diced eggs, ham, and chives.
3. Add the cooked sweet potatoes, mayo, salt and pepper and mix well.
4. EAT!!!  YUM!!! GOOD!!!

Cooking WOD 12.5 (Cauliflower Pizza Bites)

(originally from http://www.damyhealth.com/2012/03/cauliflower-pizza-bites/)

Ingredients:

• 2 Cups Grated Cauliflower (Note – Approximately one head of cauliflower)
• 1/4 Cup Egg Whites
• 1 Cup 1% Cottage Cheese (drained)
• 1 Tsp Oregano
• 2 Tsp Parsley
• 1/4 Tsp Garlic Powder
• 1 Tbsp Coconut Oil (Optional)
• 1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:

1. Pre-heat your oven to 450 F.
2. Using a healthy cooking oil spray your mini muffin tin.
3. In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients the food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press down evenly and firmly (*Pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 25-30 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
9. Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).

REVIEW:  They taste great if you like cauliflower.  They smell awful.