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The Paleo Diet Recipes – Part 2

June 29, 2010 By admin Leave a Comment

Spicy Baked Flounder Filet

  • 2 lb flounder filets
  • 4 garlic cloves, minced
  • 4 T olive oil
  • 2 tsp dill
  • 1 tsp turmeric
  • 2 carrots, sliced thin
  • 2 tomatoes, diced
  • 2 T fresh lemon juice
  • 1/2 tsp black pepper

Rinse flounder and place in a shallow baking dish. Over low heat, saute garlic in oil. Pour over fish and sprinkle with dill and turmeric. Spread carrots and tomatoes over fish and sprinkle with fresh lemon juice and pepper. Cover and bake at 325 degrees for fifteen to twenty minutes. Fish is done when it flakes easily with a fork. Serves four.

Baked Haddock Italiano

  • 2 lb haddock
  • 6 T olive oil
  • 3 cloves garlic, minced
  • 1 red onion, minced
  • 1 green pepper, chopped
  • 4 tomatoes, diced
  • 6 T fresh, chopped parsley
  • 1 tsp dried basil
  • 1 tsp dill weed
  • 1/8 tsp black pepper
  • 2 T lemon juice

Thoroughly wash haddock in cool water and set aside. Heat oil in a heavy skillet and saute garlic and onion until tender. Add green peppers and continue to saute on low heat until tender. Add tomatoes, parsley, basil, dill, and black pepper. Remove from heat and spread half the sauce in the bottom of a 9 x 13 inch baking dish. Place fish on top and pour remaining sauce over entire fish. Sprinkle with lemon juice. Cover with foil and bake at 375 degrees for fifteen to twenty minutes or until flaky. Serves four.

Kitavan Lobster

  • 4 medium-sized lobsters
  • 1 c dry white wine
  • 1 small onion, finely chopped
  • 2 scallions, finely chopped
  • 2 sprigs thyme
  • 2 T curry powder
  • freshly ground black pepper to taste
  • 1/4 tsp cayenne pepper
  • fresh lime or lemon wedges

Preheat oven to 350 degrees. In large pot with boiling water, cook lobsters until they turn red. Let them cool, remove meat from shells, and cut into chunks. Heat the wine over low heat and add the onion and scallions. Steam for three minutes, then add thyme and curry powder. Stir and cook for about five minutes. Add the lobster, pepper, and cayenne pepper. Cook slowly for seven to eight minutes so that all flavors are well blended. Pour into a shallow baking dish and cook for about fifteen minutes at 350 degrees. Serve with lime or lemon wedges. Serves four.

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Filed Under: CrossFit The Club, Nutrition, Recipes/Meal Ideas/Paleo Meals

The Paleo Diet Recipes – Part 1

June 10, 2010 By admin Leave a Comment

Cajun Catfish Bake

  • 2 lb catfish
  • 1 T flax seed oil
  • 3 T olive oil
  • 1 clove garlic, minced
  • 3 T freshly squeezed lemon juice
  • 1 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric

Thoroughly wash catfish and place in a 9 x 13 inch baking dish greased with flax seed oil. Heat olive oil in a sauce pan and saute garlic. Pour over catfish. Sprinkle lemon juice and remaining spices evenly over fish. Bake at 350 degrees for twenty to twenty five minutes. Serves three to four.

Sand Harbor Baked Cod

  • 1 lb cod fillets
  • 1/2 c white wine
  • 1/4 yellow onion, sliced
  • 2 T lemon juice
  • 1 T dried dill
  • 1 tsp turmeric

Wash fish thoroughly in cool water and lay it in a shallow baking dish. Pour in white wine. Spread onion slices evenly over fish and sprinkle with lemon juice, dill, and turmeric. Cover with foil and bake at 375 degrees for twenty minutes or until fish flakes easily with a fork. Serves two to three.

Grilled Cod with Spicy Citrus Marinade

  • 1/4 c fresh orange juice
  • 1 1/2 T lemon juice
  • 3 T lime juice
  • 1/4 tsp cayenne pepper
  • 2 minced garlic cloves
  • 2 T olive oil
  • 1/3 cup water
  • 1 lb cod fillets
  • 2 T finely chopped fresh chives
  • 1 T finely chopped fresh thyme

Combine orange, lemon, and lime juices in a bowl with cayenne pepper, garlic, olive oil, and water to make marinade. Place fish in a flat dish. Pour in all but 1/4 c of the marinade. Let stand in refrigerator for thirty minutes. Grill or broil fish for three to four minutes per side, basting often with the marinade. After removing fish from the grill or broiler, pour on remaining marinade and sprinkle with chives and thyme. Serves two.

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Filed Under: Nutrition, Recipes/Meal Ideas/Paleo Meals

Egg Cupcakes

May 10, 2010 By admin 2 Comments

A recipe found on CrossFit NorCal’s website.

  • 10-12 eggs
  • 6-8 slices of cooked bacon, crumbled
  • 2 zucchini/squash, grated
  • 1 red onion, grated
  • 1/4 cup sun dried tomato, diced
  • Salt and pepper, garlic salt

Preheat the oven to 350 degrees. Grease your muffin cups (the silicone type seems to work best). Using a box grater, grate the zuchinni and red onion. Whisk your eggs until blended and then add the grated veggies, bacon, and sun dried tomato. Season to your liking. Using a measuring cup, scoop about 1/4 cup of the egg mixture into each prepared muffin cup. Bake for 20-25 minutes, or until egg is set in middle.

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Filed Under: Nutrition, Recipes/Meal Ideas/Paleo Meals

Recipe for Pumpkin and Chicken Curry

February 20, 2010 By admin Leave a Comment
  • 2 chicken breasts (sliced into strips)
  • 5 cups pumpkin (diced)
  • 2 tbsp olive oil
  • 1 onion (diced)
  • 2 garlic cloves (finely chopped)
  • 2 tbsp ground ginger
  • 1 tbsp ground turmeric
  • 2 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1.5 cups vegetable stock
  • 1 bunch fresh coriander (chopped)

Fry onion and garlic in a large pan with oil on medium heat for 2 minutes. Add chicken and cook, stirring constantly until chicken has turned white. Add pumpkin, ginger, turmeric, coriander and cumin, then stir for 1 minute. Add stock and let simmer on low for 15 minutes. Add chopped coriander, then cover pan and cook for another 2 minutes. Season with sea salt.

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Filed Under: Nutrition, Recipes/Meal Ideas/Paleo Meals