Weeknight Paleo hits store shelves tomorrow. We’ll be having a little celebration at the house tomorrow night for this most joyous occasion and our fish cakes are on the menu. These little buggers make a tremendous appetizer and can scale up to a full serving of protein for your meal. If you’re pantry looks anything… Continue Reading
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Recent Party Dish Posts
Indulgent Paleo Dip
Submitted by: Joanne Servings: 1 cup Ingredients: 1/3 cup hemp hearts 1/3 cup pine nuts 1/3 cup nut of choice (macademia and cashew are great) 1/2 cup milk of choice (almond, rice, cococut) herbs and spice to taste. I like 1 table spoon of lemon pepper or greek spice. Instructions: Grind all hemp hearts and… Continue Reading
Easy Paleo Chicken Wings
Submitted by: Richard Hammond Servings: Serves 10-12 as an Appetizer Ingredients: 9 – 10 lbs. whole chicken wings (2 lg. pkgs.) High quality fine sea salt (optional) 2 (11 x 16) baking sheets 1 tbsp solid EV coconut oil, divided Chipotlé or cayenne to taste (optional) Heavy duty aluminum foil Instructions: Pre-heat oven to 525°… Continue Reading
Spicy Lime Shrimp with Fruity Pico De Gallo
Submitted by: Heather Connell Servings: 15-20 Ingredients: Shrimp 15-20 Large Shrimp (about 1 pound), clean and peeled 1/2 Jalapeno Pepper, diced (less if you don’t like spicy) 3 limes, juiced 1/2 cup green onion, diced 1 teaspoon garlic, minced 2 tablespoons cilantro, chopped 1 teaspoon coconut oil Fruity Pico De Gallo 1/2 cup pineapple, diced… Continue Reading
Chilled Gazpacho with Crabmeat Salad
Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 8 lbs. ripe plum tomatoes, washed, cored and seeded 1 organic celery heart, washed 1 large seedless cucumber, washed 1 head of garlic 1 each; red, yellow, orange & green bell pepper 1 large sweet onion 4 oz. blanched slivered almonds ¼ cup Pimentón… Continue Reading
Paleo Poppers with Cilantro Lime Dipping Sauce
Submitted by: Karen Stoychoff Inman Servings: 4-6 Ingredients: The Vessel 12 Jalapeno Peppers (fresh & whole) The Filling* 12 ounces Sweet Potatoes, roasted & peeled 3 teaspoons adobe sauce (from canned chipotle peppers) 3 tablespoons Pancetta (Italian Bacon), browned & chopped 3 tablespoons shallots, minced & sweated The Batter & Dredge 2 Eggs 1/4 cup… Continue Reading
Tangy-Sweet Guacamole with Grilled Shrimp
Submitted by: Mya Zeronis Servings: 6 Ingredients: Guacamole: 4 ripe hass avocados, halved; pits removed; flesh scooped out Zest and juice of 1 lime 1 handful fresh cilantro leaves, chopped ½ medium red onion, finely chopped ½ jalapeno pepper, seeded; finely chopped 2 cloves garlic, minced 4 tablespoons frozen orange juice concentrate, thawed 1 tablespoon… Continue Reading
Warm Pear Salad
Submitted by: Annie Mello Servings: Serves 4 Ingredients: 1 lb of chicken breast (cut into strips) 2 cups of almond flour 1 -2 cups of olive oil 1 can of artichokes 2 pears 1 package of spinach leaves 1/2 cup of walnuts (candied) 1 tablespoon of honey 1 teaspoon of cinnamon 1/2 teaspoon of pumpkin… Continue Reading
Paleo Shrimp Cocktail
Submitted by: Richard Hammond Servings: Appetizer for Four Ingredients: 3 medium oranges peeled & diced 1 small or ½ medium red onion 1 large lemon and 1 large lime 1 ½ tbsp Thai fish sauce, 1 cilantro bunch 1 can (14oz.) Thai Kitchen coconut milk 1 lb. cooked x-large shrimp, cleaned 1/3 cup frutata EV… Continue Reading
Shrimp/Guacamole Rounds
Submitted by: Jennifer Laughter Servings: Multiple Ingredients: Cooked Shrimp Ripe Avocados Limes Cilantro 1/4 ” round slices of cucumber diced fresh tomato fresh ground pepper Instructions: Remove pit and skin from a ripe avocado or two and mash in a med mixing bowl. Squeeze the juice of one lime, add to avocado. Finely chop a… Continue Reading
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