What a set of buns…(Paleo Portobello Burger)

There are just some things in life that are perfect just the way they are….and one of Bunless-Portobello-Burgerthose things is the All-American favorite hamburger!  Now how can you improve upon perfection?…easy make it Paleo and get rid of the bread and replace it with the Super-Star of mushrooms, the one and only PORTOBELLO!  

 

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Portobello Burger
Serves 6
Taking the All-American favorite burger to a whole new level!
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Ingredients
  1. 3 lb Grass-fed Ground Beef
  2. 10 Portobello Mushroom Caps
  3. 1 heel Garlic, diced
  4. 1 Onion, diced
  5. Salt, Pepper, Italian Seasoning
  6. Olive Oil, Balsamic Vinegar
  7. 2¾ lb Slab Bacon slabs
  8. Mixed Salad Greens
  9. Tomatoes, sliced
  10. Avocado, chopped
  11. Olive Oil, Balsamic Vinegar
Instructions
  1. Start the grill fire (can be made on stove top frying pan)
  2. While the grill heats up, make the burgers: combine the beef with the diced garlic, onion, and the spices. Using your hands, mix thoroughly, then ball up and pat out to patties.
  3. Once the grill temperature starts to settle around 500 degrees, or so, add the slab bacon to the grill to start cooking down. Don't worry that it will cook too fast - slab bacon takes MUCH longer than hand-made burgers! Make sure to cover the grill when you're done.
  4. Flip the bacon every 10 minutes.
  5. After about 20 minutes cook time, you can add the mushroom caps to the grill. Place them bottom-up, and baste them slightly with balsamic and olive oil. Make sure to cover the grill when you're done.
  6. Flip the mushrooms and the bacon after about 10 minutes of cook time. Make sure to cover the grill when you're done.
  7. After another 10 minutes, remove the mushrooms and put them on a platter on the side.
  8. As you remove the mushrooms, add the burgers to the grill. Make sure to cover the grill when you're done.
  9. Flip the burgers after about 10 minutes of cook time.
  10. As soon as the burgers are done and ready, lay the mushrooms out on a plate, serve the burgers on top of the mushrooms, and enjoy!!
My Healthy Paleo https://myhealthypaleo.com/

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This weeks Irrelevant Question

The Polling Place

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Please, Express Yourself….

Welcome to the most prestigious and influential (yeah, right) Paleo Polling Place on the internet!  Each week we will present a deep-thought provoking (oh, Madonna Mia) question that you can respond to in a completely anonymous manner.  It doesn’t cost anything so please feel free to cast your vote.

And this weeks totally irrelevant question is…

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/p>

2015 Holiday Gift Guide

christmas 15As inconceivable as it may seem, here we are again at the start of the year’s most stressful period of time, the Holiday’s!  Yes, what should be the most magical and enjoyable time of the year has us all running around and trying to figure out what to buy for gifts.  And don’t forget all the driving around parking lots looking for a spot that will leave you under 6-miles from the store!  Hopefully, the 2015 Holiday Gift Guide that we have assembled  will alleviate some of the “agita” and allow you to “kick-back” and enjoy the wonders of the season!

For Kitchen Appliances/Gadgets (click here or on the below pic) knives, pans, food processors, blenders,  Espresso makers, tee shirts, books, sneakers, socks, gift cards, spices, snacks and a hell of a lot more….even, drones YES, DRONES!

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bookpalsock

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Thank you all for making us the fastest growing Paleo site on the internet!

 

 

 

 

The Ultimate Paleo Thanksgiving Menu 2015

Paleo-Thanksgiving

Well the days are getting closer to the annual food fest marathon day, Thanksgiving!  To help you keep your bounty plentiful and your weight gain and anxiety minimal we have prepared the Ultimate Paleo Thanksgiving Day menu.   Just click on the picture(s) and a free printable recipe will be available.  Let the Food-Fest begin:

Appetizer – Bang This (Bang Bang Shrimp ala Paleo) –  Why settle for boring and mundane when you can dazzle your holiday dinner guests with this perfect Paleo appetizer. 

Bang-Bang-Shrimp-077E_750xfeatSoup – Thai this soup….Thai Spiced Pumpkin SoupThis delicious and easy Thai Spiced Pumpkin Soup recipe is perfect for your Thanksgiving dinner menu!

thai_spiced_pumpkin_soupThe Main Event – A Zesty Bird (Citrus Turkey) – This recipe yields delicious, juicy results without a ton of headache and with the fresh, unexpected zestiness of citrus flavors.

citrus-roasted-turkey-web-354x236Easy Peasy Paleo Gravy – Keeping it easy and simple this is a delicious turkey gravy that you can pour onto more than just turkey.

easy-paleo-gravyDoing the Mash…the Cauliflower Mash – Add this delicious and garlic enhanced dish to your holiday menu and watch it get devoured!

calimashStuffing Delicious (Paleo Pork Stuffing) – Try this awesome Paleo Pork Stuffing and you’ll never go back to that stuff in a box!

stuffingLove me some Garlic and Herb Paleo Biscuits – These tasty biscuits are so delicious you’ll be in danger of overindulging!

Garlic-Herb-BiscuitsHow sweet it is…Candied Sweet Potatoes (Paleo style) – Now how could any Thanksgiving meal be complete without having candied sweet  potatoes…why its practically UN-American!!!

candpotOrange you craving this Cranberry Sauce – Enhance your meal with the sweet and tangy flavor, with just a hint of cinnamon (which you can leave out if you like, its just as good without!) ginger_orange_cranberry_sauceAsparagus w/ProsciuttoAll hail the mighty asparagus. This  vegetable is actually a powerhouse of goodness.

prosciutto_wrapped_asparagus_2_ntRoasted Garlic Broccoli – Roasted Garlic Broccoli  spritzed with a little lemon.

brocNow here we are at the REALLY important part of the meal…Dessert!

Don’t get Flustered try this Custard – If you want to embrace the pumpkiny nature of Thanksgiving then this pumpkin custard is the perfect easy dessert.

custI LAVA You Chocolate (Paleo Chocolate Lava Cake) – Smoldering with gooey chocolate lava, these treats are pure decadence on a plate.

moltenchocolatelavacakerecipeDon’t be a Bumpkin try this Pumpkin…Pie – Simple to make and easy to finish! Light and sweet tooth satisfying, need I say more?

paleo-pumpkin-pie-1

Easy Peasy Paleo Gravy

easy-paleo-gravyWe like easy, as it is definitely the way caveman would have done things. Keep it easy and simple. This recipe really does focus on making it easy to make, including an uncomplicated recipe list and just four steps from start to finish. We like that they give you the option of using ghee instead of fat drippings because sometimes those aren’t available, but you can always have a supply of ghee on hand. This is a delicious turkey gravy that you can pour onto more than just turkey. Try it over chicken as well as your vegetable side dish.

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Easy Peasy Paleo Gravy
Serves 2
This easy Paleo gravy recipe is quick to put together, and it uses a combination of pureed vegetables, pan drippings and fresh herbs to get that traditional Thanksgiving gravy flavor.
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Ingredients
  1. 2 tablespoons turkey fat from pan drippings, or ghee
  2. ½ cup chopped onions
  3. 2 cups chopped cauliflower
  4. pan drippings
  5. 1-2 cups chicken or turkey stock
  6. several sprigs fresh thyme or other herbs
  7. sea salt and fresh ground pepper to taste
Instructions
  1. Heat fat over medium heat in sauce pan. Add onions and cook until onions start to brown. Stir in cauliflower and thyme sprigs.
  2. Measure pan drippings and add enough stock to equal 2 cups of liquid. Add pan drippings/stock mixture to pan with vegetables. Simmer until cauliflower is fork tender, about 10 minutes. Remove herb stems.
  3. Carefully transfer mixture to blender. Blend on high until smooth and creamy.
  4. Return gravy to pan to reheat. Add more stock to thin to desired consistency, if needed.
  5. Season with salt and pepper to taste.
My Healthy Paleo https://myhealthypaleo.com/

Doing the Mash…the Cauliflower Mash

If someone would have told me that I would skip eating creamy and hot-steamingcalimash buttery mashed potatoes for cauliflower I would have told them they were freaking nuts!  Well guess what…I’m now the one that is “freaking nuts” as I’m crazy about cauliflower mashed potatoes!  Add this delicious and garlic enhanced dish to your holiday menu and watch it get devoured!

 

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Doing the Mash...the Cauliflower Mash
Kick the starchy potatoes to the curb...go cauliflower instead!
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Ingredients
  1. 1 large head of cauliflower, cut into florets
  2. 1/4 cup almond milk
  3. 1 tbsp ghee
  4. Head of garlic
  5. Fresh chives, chopped
  6. Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F. Peel away the outer layers of the garlic bulb, then cut off the very top of the head of garlic to expose the individual garlic cloves. Place in aluminum foil and drizzle with olive oil, then seal the foil around the garlic. Bake for 25-30 minutes, until the cloves are soft. Allow garlic to cool, then squeeze the roasted garlic cloves out of the skin.
  2. Meanwhile, place a couple inches of water in a large pot. Once water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender. Drain and return cauliflower to pot.
  3. Add roasted garlic, milk, ghee, and salt to the cauliflower. Using an immersion blender or food processor, combine ingredients until smooth. Top with chives and freshly ground pepper.
My Healthy Paleo https://myhealthypaleo.com/

Stuffing Delicious (Paleo Pork Stuffing)

Okay, you’ve made the leap and decided to improve your health and lose some stuffingweight by going Paleo but that doesn’t mean you can’t have some awesome Paleo Pork Stuffing at Thanksgiving! Or for that matter anytime really!  Whatever you do, don’t buy those nasty cardboard boxed stuffing things, really we are civilized people after all!

Stuffing Delicious...Paleo Pork Stuffing
You won't believe this is Paleo!
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Ingredients
  1. 1 pound ground pork
  2. 1 onion, chopped
  3. 1 green bell pepper, chopped
  4. 2 packs of button mushrooms, chopped
  5. 1 cup celery, chopped
  6. 4-6 cloves of garlic, minced
  7. 2 tablespoons each, rosemary, thyme, and sage, minced
  8. Salt and pepper to taste
  9. 2 tsp each, fennel seeds, anise, and paprika
  10. 1/2 tsp cayenne pepper
  11. 1 tsp coconut oil
  12. *This stuffing filled a 16 lb turkey, as well as a 5 qt braising pan.
Instructions
  1. Heat coconut oil in a large skillet on medium heat.
  2. Place bell pepper, mushrooms, and celery into skillet and saute.
  3. In a large mixing bowl, combine ground pork, onion, garlic, rosemary, thyme, sage, fennel seeds, anise, paprika, cayenne, salt, and pepper.
  4. Add ground pork mixture to skillet, and cook until pork is browned slightly.
  5. Remove from heat, and discard any liquid in the pan.
My Healthy Paleo https://myhealthypaleo.com/

Love me some Garlic and Herb Paleo Biscuits

If you are as old as me, I know, I went to school with Ben Franklyn, you mightGarlic-Herb-Biscuits remember a commercial for a popular brand of potato chips which dared you to eat just one…well get ready for the challenge of just eating one of these Garlic and Herb Paleo biscuits! These tasty biscuits are so delicious you’ll be in danger of overindulging! Serve them hot and fresh right out of the oven and dare your Thanksgiving guest to eat just one…bet they can’t do it! 

 

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Love me some Garlic and Herb Biscuits
Serves 4
These tasty biscuits are so delicious you’ll be in danger of overindulging!
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Ingredients
  1. 1/2 c Water
  2. 1/2 c Grass fed butter (or coconut oil, primal)
  3. 1/2 tsp Sea salt
  4. 2 tbsp Apple cider vinegar
  5. 1/2 c Arrowroot powder
  6. 1 c Coconut flour
  7. 1/2 tsp Baking soda
  8. 1/2 tsp Baking powder
  9. 2 Eggs
  10. For glazing
  11. 1 tsp Garlic powder
  12. 1 tsp Rosemary (dried)
  13. 2 tsp Grass fed butter (melted, or coconut oil)
Instructions
  1. Preheat oven to 350.
  2. In a medium saucepan, melt butter on low or add coconut oil. Then add water, salt, and vinegar. Turn up heat and bring to a boil.
  3. Remove pan from heat as soon as you see the mixture begin to boil.
  4. Add the arrowroot powder and mix well. It will gel slightly. This is to be expected.
  5. Add baking soda and powder and mix well. The reaction between the baking soda and vinegar will cause it to foam and rise slightly. This is normal.
  6. Next, add in half of the coconut flour and mix it as well as you can. This is where the dough will start to get slightly dry. Don’t panic. Wait to add the eggs in until the dough cools off a little, as you don’t want to accidentally scramble the eggs.
  7. Whisk the eggs and add them to the dough. Feel free to use your hands.
  8. Form 2 inch balls with the dough and place them on a parchment-lined baking sheet.
  9. Brush balls with melted butter or coconut oil and top with garlic powder and rosemary.
  10. Bake for 25 minutes or until slightly browned.
My Healthy Paleo https://myhealthypaleo.com/
     
 


How sweet it is…Candied Sweet Potatoes (Paleo style)

Now how could any Thanksgiving meal be complete without having candied sweet  candpotpotatoes…why its practically UN-American!!! With so much already to be thankful for you will be even more thankful for finding this simple, easy to make and perfectly sweetened Paleo recipe.  Just remember to save room for the turkey and dessert!

 

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Candied Sweet Potatoes Paleo style
Serves 4
The beauty of this recipe is how remarkably soft, juicy and full of flavor the sweet potatoes turn out.
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Ingredients
  1. 1 large sweet potato, peeled
  2. 4 tsp olive oil, divided
  3. ¼ tsp salt
  4. ¼ tsp ground black pepper
  5. ¼ tsp garlic powder
  6. ½ tsp dried rosemary
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a small bowl, mix all the spices together.
  3. Rip off 4 sheets of aluminum foil, about 12 inches long each.
  4. Slice and dice the sweet potato into smaller pieces. Divide the diced sweet potato into 4 sections.
  5. Take one of the aluminum foil sheets, and put one section of the sweet potatoes onto the middle of it. Top the sweet potatoes with 1 tsp of olive oil and ¼ of the spices. Fold up the sides of the aluminum foil and crumble the sides down on top, creating a closed pocket.
  6. Repeat this step with the other 3 sections of the sweet potatoes, putting 1 tsp of olive oil and ¼ of the spices on the potatoes.
  7. Put all 4 aluminum foil packets onto a cookie sheet and put them into the oven for 30 minutes. You'll know the potatoes are done when you can push a knife easily through the cubes of sweet potatoes.
  8. Cook for 30 minutes. 30 minutes makes the sweet potatoes very soft, but if you want them to be harder, start checking them at around 25 minutes.
My Healthy Paleo https://myhealthypaleo.com/

This weeks totally irrelevant Poll…

The Polling Place

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Please, Express Yourself….

Welcome to the most prestigious and influential (yeah, right) Paleo Polling Place on the internet!  Each week we will present a deep-thought provoking (oh, Madonna Mia) question that you can respond to in a completely anonymous manner.  It doesn’t cost anything so please feel free to cast your vote.

And this weeks totally irrelevant question is…

 

***Click here to take away the stress from finding the perfect holiday gift ideas***

 

 

 

 

Orange you craving this Cranberry Sauce

With Thanksgiving fast approaching we’re amping up our holiday menu to help you ginger_orange_cranberry_sauceget ready for the annual food orgy, Thanksgiving! This simple and easy Paleo Cranberry Sauce recipe will surely become a traditional Thanksgiving addition.  Enhance your meal with the sweet and tangy flavor, with just a hint of cinnamon (which you can leave out if you like, its just as good without!). Remember, once you go fresh you will never go back!

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Paleo Orange Cranberry Sauce
What better way to make your holiday turkey taste better...Paleo Cranberry Sauce spiced with orange and ginger.
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Ingredients
  1. 12 oz Cranberries (fresh or frozen)
  2. 1 cup Orange Juice
  3. ¼ cup raw Honey
  4. ¼ cup Maple Syrup
  5. 1 tsp fresh Ginger
  6. ½ tsp Orange Zest
  7. pinch ground Cinnamon
  8. Optional: pieces of Orange
Instructions
  1. Mince the ginger and orange zest.
  2. Boil the orange juice, ginger and zest on high heat.
  3. Once the liquid is boiling, add the cranberries. Reduce heat to medium and cook uncovered for 7-10 minutes, stirring occasionally until the cranberries have burst.
  4. Remove from heat and add honey and cinnamon. Stir and set aside to cool. Once the cranberry sauce reaches room temperature, cover and refrigerate. Can be done several days in advance.
My Healthy Paleo https://myhealthypaleo.com/

Thai this soup….Thai Spiced Pumpkin Soup ..

Tickle the taste buds with this outrageous Thai and Pumpkin soup (Paleo) recipe thai_spiced_pumpkin_soupwhich is perfect for your holiday dinner.  This delicious easy Thai Spiced Pumpkin Soup recipe is perfect for your fall, winter, Thanksgiving or Christmas dinner menu! It’s smooth and rich, with gourmet taste, yet simple to make.

 

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Thai this soup...Thai Spiced Pumpkin Soup
Yields 4
Tickle the taste buds with this outrageous Thai and Pumpkin soup which is perfect for your holiday dinner!
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Ingredients
  1. 2-1/2 cups pumpkin mashed roasted pumpkin (1 small pie pumpkin)
  2. 2 tablespoons grapeseed or olive oil
  3. 1 large yellow onion, chopped
  4. 3 cloves garlic, minced
  5. 1 tablespoons fresh ginger, peeled and grated
  6. 1 tablespoon ground cumin
  7. 2 teaspoons paprika
  8. 1 teaspoon coriander
  9. ¼ teaspoon turmeric
  10. 1/8 teaspoon cayenne pepper
  11. 1 teaspoon kosher salt
  12. 1-1/3 cup low-sodium vegetable broth (or chicken broth)
  13. 1 cup full-fat canned coconut milk
  14. 1 teaspoon sriracha, optional
  15. 1 honeycrisp apple, peeled, cored and chopped
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Chop the tip and tail off of the pumpkin and scoop out the insides.
  3. Drizzle the pumpkin flesh with olive oil, salt, and pepper. Place the pumpkin halves cut-side down on a baking sheet and roast for 50 to 60 minutes, or until juices begin seeping out of the pumpkin, and the flesh is very soft.
  4. Allow pumpkin to cool enough to handle before scooping the flesh into a blender and discarding the peel.
  5. In a medium-sized skillet, heat the grapeseed (or olive) oil over medium heat and add the chopped onion. Saute, stirring occasionally, until onion has softened and turned brown, about 10 to 12 minutes. Add the minced garlic and saute an additional 2 to 3 minutes.
  6. Add the sautéed garlic and onion to the blender with the pumpkin.
  7. Add the remaining ingredients to the blender and blend until completely smooth.
  8. Transfer the soup to a pot and heat it on the stove top over medium-low heat, stirring frequently. Careful not to heat the soup to quickly, as it will spatter out of your pot.
  9. Enjoy soup with a drizzle of olive oil, fresh cracked pepper, and goat cheese.
My Healthy Paleo https://myhealthypaleo.com/

We mourn for you Paris

Today we are all Parisians as the world mourns with you Paris after this senseless and cowardly acts of terrorism.  PLEASE everyone, this might sound like a cliche however, make sure you remember to tell those close to you that you love them. Damn, I’d give anything to not have written this!

 

paris

 

Bang This (Bang Bang Shrimp ala Paleo)

Why settle for boring and mundane when you can dazzle your holiday dinner guests with this perfect Paleo Bang-Bang-Shrimp-077E_750xfeatappetizer?   Well your search has ended as we have found the perfect meal starter…Bang-Bang Shrimp ala Paleo!  Thick juicy shrimp tails, dusted with seasonings and fried, then drizzled in a banging fiery sauce…what better way to start off your holiday meal?  As an added bonus, between prep (10-min) and cooking time (15-min) you might actually be able to sit and enjoy this with your guest! 

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Hey you little Shrimp (Bang-Bang Shrimp ala Paleo)
Serves 4
Dazzle your holiday dinner guests with this amazing starter...Bang-Bang Shrimp ala Paleo!
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Ingredients
  1. 1 lb Jumbo Shrimp
  2. 2 Tablespoons of Arrowroot Starch
  3. 1 teaspoon of Black Pepper
  4. 1 teaspoon of Garlic Powder
  5. 2 to 3 Tablespoons of cooking fat (coconut oil, lard, ghee)
  6. For the Sauce
  7. ½ cup of Coconut Cream*
  8. 5 to 6 Tablespoons of Chile Paste
  9. 1½ Tablespoons of Almond Butter
  10. 1 Tablespoon of Apple Cider Vinegar
Instructions
  1. Peel and devein the shrimp. Rinse, drain, and pat dry.
  2. Combine the arrowroot, pepper, and garlic powder in a bowl.
  3. Toss the shrimp into the dry mixture until well coated.
  4. Heat a fry pan to medium high and add the cooking oil.
  5. Fry the shrimp about 1-2 minutes on each side.
  6. Remove the shrimp and set aside.
  7. For the Sauce
  8. Combine the coconut cream, almond butter, and vinegar
  9. Add the chile paste step-wise, one tablespoon at a time, and taste as you go. Keep adding until you reach your and your guests limit for fire!
  10. Gently warm the sauce until slightly thin but not runny.
  11. Coat the shrimp with the sauce or save for dipping.
  12. Enjoy!
  13. Notes
  14. * Chill one can of full fat coconut milk in the fridge overnight and scoop out the solid parts.
My Healthy Paleo https://myhealthypaleo.com/