Paleoats

 

1-cup coconut milk

1-cup water

1 cup uncooked quinoa

2 TBLSP butter

Directions

Pour coconut milk and water into a medium saucepan. Bring to a light boil. Add quinoa, cover and cook about 15 minutes or until all the liquid has been soaked up.

Pour into bowl, top with anything you like: Honey, berries, nuts, cinnamon, and more milk.

 

Other ways to make and serve:

  This could also be made into a rice pudding by just adding a bit more (1/2 c) coconut/almond milk, 2 tsp vanilla, cinnamon and raisins to taste. I would cook 5 minutes more and then serve. to make vegetarian/vegan leave out the butter and honey and sweeten with monk fruit or coconut sugar.

Paleo Spaghetti and meatballs!

• Meatballs:
• 1 pound lean ground beef
• 1 medium onion, peeled and grated
• 2 cloves garlic, minced
• 2 TBLSP chopped fresh basil (1/2 TBLSP dried)
• 2 TBLSP chopped fresh Oregano (1/2 TBLSP dried)
• 1 tsp red pepper flake
• 1/2 C diced apples or cooked quinoa
• 1 egg, wisked
• 1/4 C milk
• Salt and pepper to taste
• Pasta:
• 1 large spaghetti squash
• 2 cups cold water
• Salt and olive oil
• Sauce:
• 1 14 oz can crushed tomatoes
• 1 TBLSP honey
• Same amount of fresh herbs (dried) as meatballs
• 1 tsp red pepper flake
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 C chopped/sliced mushrooms
• 4 oz can sliced black olives
• ½ zucchini squash sliced
• 1 small bell pepper, chopped
• 1 TBSLP olive oil

Directions

1. Meatballs: Dump All ingredients for meatballs into mixing bowl. Mix by hand until all ingredients are throughout meat mixture. Heat 1 TBLSP oil in a pan. Wet hands with water and begin forming meatballs about the size of a golf ball (or smaller), trying to keep them all the same size. Place in heated skillet and cook on all sides until brown. Cook meatballs in two batches so as not to overcrowd your pan. Keep warm on stove top until sauce is done.
2. Squash: Carefully cut squash in half. Scoop out seeds. Place cut side down in 2-3 inches of water in a pot. Turn on high and put on lid. Cook for 20 minutes or until knife inserted into skin comes out easily. Drain and shred with a fork.
3. While waiting for squash to cook begin making sauce by putting 2 more TBLSPs olive oil into a sauté skillet. Toss in onions, pepper flake and garlic. Cook until translucent. Add rest of the chopped veggies, and cook three to five minutes. Add tomato, herbs and season. Add meatballs, and simmer on low stirring every once in a while. Cook for 20-30 minutes.
4. Serve with "pasta", dishing out 4-6 meatballs onto each plate. Serves 4-6.

Footnotes

• This recipe can be made vegetarian by not making meatballs and just the sauce with all the veggies and serving over the cooked squash.

Madras Curry

*the following recipe is not nessecarily traditional Indian Faire, but I found it to be a great knock-off that still has the flavors of Indian Curry. It can be easily made with any curry powder, not just Madras.

2 TBLS Madras curry powder
1 TBLS Tumeric
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp cumin
salt and pepper to taste
(mix all of these ingredients in a small bowl and set aside)

4 C Mixed veggies, fresh or frozen, as much variety as you like.
1 can cocnut milk
1/2 C broth
1 TBLS oil
2 Cloves garlic, minced
1 TBLS fresh ground ginger

2-3 C rice prepared by direction (any kind will do)

Heat oil in pan (I use a deep fry pan that is shaped like a wok with high sides)
Add garlic and ginger. Heat and then add veggies. If using frozen, the order doesn't matter, just add. If fresh veggies are being used, add the carrots and any other veggie that takes awhile to cook. then as those vegetables are getting soft add others that take no time at all. Finally, add spice mix and coconut milk. If the mixture is thick, add broth and let cook, uncovered for 5 more minutes.

*many people cook their spice mix to the oil before cooking anything else. I have always done it the way decribed above and I feel it still comes out delish. Either way, do it however you are most comfortable.

Serve over rice and enjoy!