40 Paleo Broccoli Recipes

Broccoli is not only one of the most nutritious vegetables around, but it is also one of the easiest vegetables to find here in the United States and many other countries around the world.

Broccoli is a great source of vitamin C, vitamin K, folate and chromium. It is also an excellent source of dietary fiber, pantothenic acid, vitamin E, choline, manganese, phosphorus, vitamin B1, beta carotene, potassium, copper and many other nutrients (Click here for a more detail nutritional value). It is also know for its cancer fighting properties. Researchers believe a substance called isothiocyanate in the broccoli activates some  genes that fight cancer and switches off others that fuel tumors. (1)

I recently discovered that Costco sells large bags of organic frozen broccoli for great price, so I have been searching for new ideas on how to prepare it. Here is a small collection of assorted Paleo Broccoli Recipes.

Breakfast

Broccoli and Citrus Superfood Salad by Happy Health Nut
Broccoli Banana Muffins by The Paleo Mom
Broccoli Breakfast Bowl by Paleo Amore
Broccoli Frittata by Life Made Full
Broccoli Sausage and Egg Muffin by 4 Hour Ginger
Salmon and Broccoli Omelette by Hollywood Homestead
Savory Broccoli Pancakes by Canada Girl Eats Paleo
The Reverse Omelette by Real Food RN

Entrees

Asian Ground Beef, mushroom and Broccoli Lettuce Cups by Nom Nom Paleo
Asian Stir Fry by Elana’s Pantry
Bacon Beef Broccoli Fusion by Life Made Full
Better Than Take-Out Beef and Broccoli by Mark’s Daily Apple
Chicken and Broccoli Stir-Fry by Life Made Full
Chicken Broccoli Pie by Strictly Paleoish
Paleo Honey Chicken by Paleo Effect
Shrimp and Broccoli by Meatified

Salads

Baby Broccoli Salad by Hollywood Homestead
Bacon Broccoli Salad by Life Made Full
Bacon Grape and Broccoli Salad by Paleo Leap
Detox Salad by Real Food RN
Romanesco Salad by Hollywood Homestead
Salty Sweet Broccoli Salad by The Clothes Make The Girl

 Sides

Broccoli Breadsticks by Purely Twins
Broccoli Fritters by PaleOMG
Broccoli Tempura by Hollywood Homestead
Buttered Broccoli with Lemon by Real Food Whole Health
Caramelized Broccolini with Garlic Butter by Real Food Whole Health
Raw Broccoli Bars by The Healthy Family and Home
Roasted Pecan Broccoli by Slim Palate

Smoothies

Blueberry Broccoli Smoothie by Original Eating
Broccoli Banana Smoothie by Raw Food Recipes
Broccoli Grapefruit Detox by Incredible Smoothies
Broccoli Mango Smoothie by Really Healthy Foods
Watermelon Broccoli Smoothie by Original Eating

Soups

Broccoli Cheese Soup by Real Food Whole Health
Broccoli Cheese-Less Soup by The Paleo Homesteader
Broccoli Turmeric Soup by A Harmony Healing
Chicken Broccoli and Sweet Potato Soup by Meatified
Curried Cream of Broccoli by Nom Nom Paleo
Sun-dried Tomato Broccoli Soup by Civilized Caveman Cooking

 

Sources:

1. http://articles.mercola.com/sites/articles/archive/2008/07/22/how-broccoli-fights-cancer.aspx
2. http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=82

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Paleo Thanksgiving Recipe Roundup

I overheard a conversation in the gym this morning about a woman not wanting to start a gluten-free cleanse so close to Thanksgiving. In her mind, holidays and festivities can only be enjoyed through unhealthy foods.  The truth is that you can enjoy  a delicious holiday meal by just switching some of the ingredients instead of avoiding a dish altogether.  I put together this Paleo Thanksgiving Recipe Roundup to help you keep all your recipes for the evening together on one page.

Thanksgiving Turkey

 

This turned out extra moist  and juicy thanks to the brine I marinated it with overnight. I baked it while covered with a moist light cloth to lock in all the moisture. Read full printable recipe here

Sweet Potato Stuffing

 

 

 

 

 

 

Made with sweet potato, apples, celery, cranberry, walnuts, and spices. Read full recipe here

Cranberry Sauce

 

 

 

 

 

My recipe for cranberry sauce is sweetened with honey and has a citrus hint to it. It is spiced with ginger and cinnamon and made in under 20 minutes. See full recipe here.

Grain-Free Rolls

 

 

 

 

One of the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked. See full recipe here

Asparagus Casserole

 

 

 

 

 

Asparagus can also be substituted for green bean for a more traditional can-free, unprocessed side dish. This recipe call for onions mushrooms, broth, arrowroot powder and spices. See recipe here

Garlic Basil Asparagus

 

 

 

 

 

Another side dish that can be made using green beans as well, much simpler than the asparagus casserole. It only calls for 5 ingredients, asparagus, basil, garlic, oil of preference and salt. See recipe here

Celery  Root Puree 

 

 

 

 

 

Personally I find this much tastier than mashed potatoes, and a lot less starchy. It calls for celery root, cauliflower garlic and either butter, ghee or olive oil. See recipe here.

Pumpkin Cheesecake (Paleo or Primal Version)

 

 

 

 

 

I made two different versions for this paleo pumpkin cheesecake recipe, one with regular cream cheese and a dairy free version made with cashews. I personally liked the cheese recipe better, but the second one was still delicious. See recipe here

Cranberry Pumpkin Bread

 

 

 

 

 

This Grain-Free Pumpkin Cranberry Bread mixes two of my favorite fall fruits: cranberries and pumpkin. It is also nut free and it is sweetened with dates. See full Recipe here

Pumpkin Custard (dairy-free)

 

 

 

 

 

Flavors of fall, a modified traditional European dessert and a hint of coconut merge together in this rich, creamy and spiced dairy-free pumpkin custard. See full recipe here.

Pumpkin Pie Cupcakes

 

 

 

 

 

These are a hybrid between pumpkin pie filling and a muffin, so they are extra moist. I also provide two different frosting recipes, the first one is a fast and easy cream cheese frosting and the second one is made with coconut milk and coconut oil.  It is delicious as well but a little bit more time-consuming, as it requires you to start the frosting the day before. See full recipe here.

Chocolate Pumpkin Coffee Cake

 

 

 

 

 

 

Edible Harmony’s newest recipe, part brownie, part pumpkin bar and part coffee cake, this will please everyone at the table. See full recipe here.

Thanksgiving is around the corner–are you sticking to your grain-free diet during the holidays?

Celery Root Puree

 

I made this celery root puree for a small gathering I hosted a couple of weeks ago and it was a total success. I made a double batch of this for our party of 8 and it was the first dish to disappear. It was delicious, but maybe it became so popular that night, because of the conversation it ignited about its aphrodisiac and stamina building properties.

Celery root is a very neglected and underestimated vegetable. I personally know very few people who have actually tried it in spite of it being available at most supermarkets in my area. I know it is ugly, bulky, wrinkly and a little unappealing, but it is quickly becoming one of my favorite root vegetables and a great substitute for potatoes in many dishes.

Celery root, also known as “celeriac” is rich in vitamin A, B6, C, K and E, carotene riboflavin, calcium, magnesium, phosphorus, an excellent source of potassium and dietary fiber. It is mostly known as a natural aphrodisiac, but it is also recommended to people who suffer from various digestive problems, including ulcers, gastritis, indigestion, etc.

You can use celery root to replace the cauliflower in my shepherds pie, no-potato salad  or make fries with them.

Ingredients:

1 medium celery root
½ head of cauliflower
2 tbsp of  ghee, grass-fed butter or 1 tbsp of olive oil
1 fresh garlic clove or 4 roasted ones
salt and pepper to taste

Preparation:

• Peel the celery root and cut into large cubes
• Cut the cauliflower into florets
• Steam or boil the celery root and cauliflower until very tender.
• Drain and transfer to a food processor or high power blender
• Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
• Serve and enjoy

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Celery Root Puree

Recipe Type: Sides

Cuisine: Paleo/ Primal/ Gluten-free

Author: Edible Harmony

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 4-6

Ingredients

• 1 medium celery root
• ½ head of cauliflower
• 2 tbsp of ghee, grass-fed butter or 1 tbsp of olive oil
• 1 fresh garlic clove or 4 roasted ones
• salt and pepper to taste

Instructions

1. Peel the celery root and cut into large cubes
2. Cut the cauliflower into florets
3. Steam or boil the celery root and cauliflower until very tender.
4. Drain and transfer to a food processor or high power blender
5. Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
6. Serve and enjoy

3.2.1753

 

Paleo Chicken Tacos

It is possible to make Paleo Chicken Tacos without wrapping them in plain boring lettuce; these ones are wrapped in a jicama shell. The trick is to slice the jicama very thinly and soak it in warm water until flexible. I recommend using a mandolin slicer or an electric food slicer, but a large very sharp knife will work too

A few months ago, I wanted to have a small and casual gathering to celebrate my husband’s birthday. We had just returned from a vacation less than a week before, we were all jetlagged and adjusting back to our routine so I wanted to keep things simple. Before I knew it, the list of confirmed guests had tripled my estimated head count; my girls were cranky and clingy and with a schedule still 9 hours ahead. I wasn’t even going to attempt cooking for the event; instead I hired a taco stand. Easy enough! …The only problem was that a large number of my friends have now gone grain free as well. This jicama shells saved the quasi-paleo party, everyone loved them. Except the “taco guy”, I wish I knew what he was really thinking when I handed him 2 large bowl of swimming jicama slices and told him that a lot of people don’t eat corn and were going to use those instead. The puzzled look on his face was priceless so I kept my Mexican cauliflower “rice” a secret.

Besides making taco shells with them I use jicama to substitute croutons in my salads, cut them into sticks for dipping or just chop them and eat them with salt and lemon, they are a low in calories and a great source of vitamin C and fiber.

Ingredients:

1 jicama
1 lb. of diced boneless chicken
1 medium onion, sliced
1 red bell pepper
3 garlic cloves, minced
1-2 tbsp of lard, butter or coconut oil
1 tsp of cumin
1 tsp of chili powder
1 tsp of dry oregano
½ tsp of smoked paprika
Salt and pepper to taste
2 avocados
Cilantro to garnish

Preparation:

• Slice the jicama into very thin rounds, about the thickness of tortillas.
• Soak the jicama slices in warm/hot water for 30 minutes, or until flexible. Do not cook them.
• In a large skillet over medium/high heat, sauté the onions in the oil for 3-4 minutes.
• Add the chicken, garlic, bell pepper and spices and continue to cook until the chicken is well done.
• Dry the jicama rounds and top with the chicken, avocado slices and cilantro.

For similar recipes, try my lettuce chicken wraps or my grain-free wraps.

Paleo Chicken Tacos

Recipe Type: Appetizer

Cuisine: Mexican-Paleo

Author: Edible Harmony

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 4

Ingredients

• 1 jicama
• 1 lb. of diced boneless chicken
• 1 medium onion, sliced
• 1 red bell pepper
• 3 garlic cloves, minced
• 1-2 tbsp of lard, butter or coconut oil
• 1 tsp of cumin
• 1 tsp of chili powder
• 1 tsp of dry oregano
• ½ tsp of smoked paprika
• Salt and pepper to taste
• 2 avocados
• Cilantro to garnish

Instructions

1. Slice the jicama into very thin rounds, about the thickness of tortillas.
2. Soak the jicama slices in warm/hot water for 30 minutes, or until flexible. Do not cook them.
3. In a large skillet over medium/high heat, sauté the onions in the oil for 3-4 minutes.
4. Add the chicken, garlic, bell pepper and spices and continue to cook until the chicken is well done.
5. Dry the jicama rounds and top with the chicken, avocado slices and cilantro.

3.2.1215

Paleo Chili Cups

With the Super Bowl around the corner these Paleo Chili Cup recipe come at a great time, a hearty hors-d’oeuvre without the mess of a bowl of chili, and with a far better presentation.

There are so many misconceptions about the Paleo or Primal lifestyle, one of them being that we eat primarily meat. I have to say that since going primal, my intake of meat has not increased, but my vegetable consumption more than doubled. A couple of years ago, I would have made this with a can of gas-inducing, tummy-bloating beans and wheat flour, which I have now replaced with fresh  vegetables and a much more nutritious plantain cup.

When choosing the plantains make sure their peel is green, as when they start to get yellow they become sweet and soft. You can also serve the chili in raw bell pepper “cups” instead.

Ingredients for the chili:

2 tbsp of lard, coconut oil, or tallow
2 medium onions, chopped
3 slices of bacon, chopped (optional)
4 garlic cloves, minced
1 pound of ground meat, I used organic ground chicken
1 teaspoon ground coriander
2-3 teaspoons ground cumin
1 tsp of smoked paprika
3 cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices
3 cups of chopped vegetables. (I used carrots and celery)
1 tbsp of lime juice
2-3 tsp of chili powder
1 large jalapeño pepper, seeded, finely chopped (optional)
Salt and freshly ground pepper to taste

Cilantro and green onions to garnish

Ingredients for the Cups:

6 green plantains
4-5 eggs
6-8 tbsp of lard, coconut oil of preferred cooking fat
1 tsp of cumin
1 tsp of garlic powder
Salt to taste 

Preparation:

•  In a medium saucepan sauté the onions, bacon and garlic in the cooking fat, until the onions become transparent. (If using bacon you may need less oil).
• Add the meat and cook until it is medium-well done, breaking up the big chunks of meat.
• Add the tomato, vegetables, lemon, jalapeño, and spices and continue to cook over medium/low heat until the vegetables are tender.

For the cups:

• Preheat the oven to 400 degrees Fahrenheit.
•  Peel and slice the plantains, the easiest way to peel a plantain is to cut off the ends off, cut the plantain in half, cut a slit lengthwise on the peel and separate the peel from the plantain.
• Place the plantain slices in a cookie sheet and bake for 20 minutes or until the plantains are soft.
• Allow the plantains to cool.
• Place all ingredients in a food processor and run until a dough is formed.
• Line the inside of a greased muffin tin with a 1/3-inch layer of this dough.
• Bake for an additional 15-20 minutes or until the plantain cup is set and crispy.
•   Fill the cups with chili and garnish with green onions and cilantro.
• Serve immediately.

 

For other Super Bowl recipe ideas try my bacon wrapped dates or my

Grain-Free Wrap

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Going grain-free has become a lot easier than one might think…after a while you completely stop feeling deprived. You stop craving “bad” food and realize that you do not need to make the grain-free version of all the commercially-made food. I have gotten all of that down, but once in a while I just want more than just a few lettuce leaves to hold my sandwich meat, taco meat or hamburger patty, so I have been making these grain-free wraps quite a bit lately.

These are surprisingly fast and easy to make and they require minimal kitchen utensils; just a bowl, a fork, and a pan. They are very versatile and can be seasoned in many different ways in accordance to their filling. If you are having a mexican theme you can add cumin, garlic powder, lard and chilli; add rosemary for a lamb wrap, curry for an indian style dish, garlic powder and oregano for a meat ball wrap, etc.

The secret to these grain-free wrap is to cook them in low/medium heat and not to overcook them into a stiff or brittle tortilla.

You may also want to try my Thai lettuce wraps or paleo tortilla chips

Ingredients:

1 tbsp of ground flax seeds
1 tbsp of chia seeds (ground or whole)
1 tbsp of almond flour
1 large egg
salt to taste
desired spices
butter, coconut oil, lard, tallow or desired cooking fat

Preparation:

• In a small bowl combine the egg, flax, almond flour, chia, salt and spices and whisk until well combined.
• Let sit for 3-5 minutes to allow the seeds to absorb the moisture.
• Lightly grease a pan with oil of preference and heat over medium low heat.
• Pour the mixture into the pan, using a spatula or the back of a spoon, spread and flatten the dough
• Once the wrap is set, turn and cook the other side. Do not over cook or it won’t be flexible.
• If you are making several wraps you can pour the batter into a very well greased cookie sheets and bake at 350 until the wrap is set.
• Fill with desired ingredients: the wrap picture has chicken salad with homemade mayo, mixed greens, julienned cucumbers, and carrots and mustard.

Grain-Free Wrap

Recipe Type: Paleo Snack

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 1

Ingredients

• 1 tbsp of ground flax seeds
• 1 tbsp of chia seeds (ground or whole)
• 1 tbsp of almond flour
• 1 large egg
• salt to taste
• desired spices
• butter, coconut oil, lard, tallow or desired cooking fat

Instructions

1. In a small bowl combine the egg, flax, almond flour, chia, salt and spices and whisk until well combined.
2. Let sit for 3-5 minutes to allow the seeds to absorb the moisture.
3. Lightly grease a pan with oil of preference and heat over medium low heat.
4. Pour the mixture into the pan, using a spatula or the back of a spoon spread and flatten the dough.
5. Once the wrap is set, turn and cook the other side. Do not over cook or it won’t be flexible.
6. If you are making several wraps you can pour the batter into a very well greased cookie sheets and bake at 350 until the wrap is set.
7. Fill with desired ingredients: the wrap picture has chicken salad with homemade mayo, mixed greens, julienned cucumbers, and carrots and mustard.

3.1.09

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Easy Sauerkraut

 

Fermented vegetables are gaining popularity due to their beneficial bacteria and their role in improving digestion and strengthening the immune system. This easy sauerkraut is the most basic fermented cabbage recipe, but feel free to combine it with other vegetables such as carrots, onions, ginger, cauliflower, cilantro, jalapeños, green chilies, Brussels sprouts, greens, beats, turnips, etc or spices such as dill, caraway seeds, cayenne or red pepper, or celery seeds.

It is believed that the consumption of fermented cabbage originated in China over 2000 years ago and then brought to Europe by nomadic tribes . Today many different countries enjoy this probiotic rich staple: the French eat choucroute, the Germans sauerkraut and the Koreans kimchi.

Sauerkraut provides a high density source of a wide range of beneficial live bacteria which assist in the digestive process, without this beneficial bacteria our digestive system becomes a home to harmful parasites and yeasts, resulting in the condition of candida. More and more studies agree that most disease originates in your digestive system. This includes both physical and mental disease. (read more about it here: http://articles.mercola.com/sites/articles/archive/2013/01/02/digestive-system-gut-flora.aspx or here : http://www.naturalnews.com/033659_sauerkraut_health_benefits.html#ixzz2Gtg91ukB ).

For other cabbage recipes try my cabbage unrolled.

Ingredients:

1 head of cabbage
2 garlic cloves, sliced or pressed (optional)
1 tbsp of sea salt or celtic salt

Preparation:

• Remove one cabbage leave and set aside.
• Shred or thinly slice the cabbage.
• Place cabbage in a bowl and add the salt.
• Using your hands squeeze and knead the cabbage to draw out as much moisture as possible. Make sure you are using a fresh cabbage, older cabbages have less moisture.
• Add the garlic or optional ingredients.
• Transfer the cabbage and the juice into a mason jar.
• Put the reserved cabbage leave on top.
• Push the sauerkraut down so that it is completely covered with cabbage juice, if necessary combine a couple of ounces of water with the cabbage juice, but it works better if you only use the juice.
• Put a lid on loosely tightened and allow it to ferment outside of the fridge for about a week Make sure the cabbage is always under the brine to prevent mold. if necessary hold it down with a paper weight.
• Refrigerate and eat

Easy Sauerkraut

Easy Sauerkraut

Recipe Type: Fermented Vegetables

Cuisine: Paleo

Author: Edible Harmony

Serves: 4

Ingredients

• 1 head of cabbage
• 2 garlic cloves, sliced or pressed (optional)
• 1 tbsp of sea salt or celtic salt

Instructions

1. Remove one cabbage leave and set aside.
2. Shred or thinly slice the cabbage.
3. Place cabbage in a bowl and add the salt.
4. Using your hands squeeze and knead the cabbage to draw out as much moisture as possible. Make sure you are using a fresh cabbage, older cabbages have less moisture.
5. Add the garlic or optional ingredients.
6. Transfer the cabbage and the juice into a mason jar.
7. Put the reserved cabbage leave on top.
8. Push the sauerkraut down so that it is completely covered with cabbage juice, if necessary combine a couple of ounces of water with the cabbage juice, but it works better if you only use the juice.
9. Put a lid on loosely tightened and allow it to ferment outside of the fridge for about a week Make sure the cabbage is always under the brine to prevent mold. if necessary hold it down with a paper weight.
10. Refrigerate and eat

3.1.09

Popcorn Cauliflower

This popcorn cauliflower recipe will change the way you see cauliflower. It is simple, fast, and basic and it only calls for four ingredients, yet it is incredibly flavorful. This one will surprise you for sure!

I discovered this dish by accident in one of our almost routinely family weekend late lunches, it was supposed to be just a baked cauliflower side dish, but I got distracted with other dishes and I forgot about all about it. One hour later I opened my oven with disappointment, they looked shrunken, wrinkled and charred, but since it was a just an informal family lunch and I can never throw food away, I served them any way.

Only about half of my relatives got to try them, because they vanished in seconds. Since then, per my cousins request this dish is served at almost all of my family gatherings, I have to make more and more every time, and what started as a one head of cauliflower mishap is now a five cauliflower “event”.

Tips: I usually let the cauliflower charr a bit more than the cauliflower pictured, the cauliflower does shrink a lot so I recommend you to start with a double batch of this.

For other cauliflower recipe ideas try my cauliflower pizza, no-potato salad, or Thai fried “rice”.

Ingredients:

1 Cauliflower head
2-3 tbsp of paleo-approved cooking oil (high smoke point). I’ve used melted coconut oil, tallow and lard
Salt to taste

Preparation:

 

• Preheat oven to 400 degrees Fahrenheit.
• Cut the cauliflower head into small florets, about 1”x 1”.
• Place cauliflower in a large bowl and coat all sides of the florets the florets with the oil.
• Sprinkle some salt over and combine.
• Arrange cauliflower on a single layer over a cookie sheet.
• Bake for about an hour or until all sides are well brown, turning at least once half way through it.
• Serve and watch them disappear

Popcorn Cauliflower

Recipe Type: Side Dish

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 1-4

Ingredients

• 1 Cauliflower head
• 2-3 tbsp of paleo-approved cooking oil (high smoke point). I’ve used melted coconut oil, tallow and lard
• Salt to taste

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Cut the cauliflower head into small florets, about 1”x 1”.
3. Place cauliflower in a large bowl and coat all sides of the florets the florets with the oil.
4. Sprinkle some salt over and combine.
5. Arrange cauliflower on a single layer over a cookie sheet.
6. Bake for about 45 minutes to an hour or until all sides are well brown, turning at least once half way through it.
7. Serve and watch them disappear.

3.1.09

 

Cauliflower Pizza Crust

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This grain-free cauliflower pizza crust is impressively delicious and a much healthier and lighter alternative to regular pizza crust. I am going to give you a “cheesy” version and a dairy-free version.

Since going grain-free, cauliflower has been on my grocery shopping list every single time. I use it to make paleo versions of rice, potato salad, mash potatoes, shepherd’s pie, and I am about to adventure to make savory muffins with it.

I first heard about this recipe over a year ago and I have made it several times, changing ingredients, ratios, and cooking methods and I feel I finally got it to be the way I wanted it. The secret is to remove as much water as possible from the cauliflower.

Ingredients:

1 medium head of cauliflower
1-2 eggs, beaten
1 cup of shredded mozzarella cheese *
1-2 tsp of garlic powder
1 tsp of dry oregano
Salt to taste

Preparation:

• Preheat oven to 400 degrees F
• Using a food processor or grater, cut the cauliflower into rice sized pieces. If using a food processor, work in small batches at the time.
• Put the cauliflower in a medium saucepan or Dutch oven, add ¼ cup of water and cook covered, over medium heat for about 5 minutes or until tender. Add more water if necessary.
• Drain and strain.
• Transfer the cauliflower to a nut milk bag, a kitchen towel or several layers of cheese cloth and squeeze as much water out as possible.
• Let cool off for 10 minutes and add the rest of the ingredient. Add one egg first and add the second egg only if the dough is too dry and not sticking together (Do not add the eggs while the cauliflower is still hot or it will cook them).
• Spread the dough over a greased cookie sheet or parchment paper into desired shape.
• Bake for 35-40 minutes.
• Remove from oven and add marinara sauce, cheese and your favorite pizza toppings. If you are using meats they need to be cooked beforehand.
• Return back to the oven for an additional 10 minutes or until the cheese is melted.

 

*For the dairy-free variation use one cup of almond flour and 1 tbsp of coconut oil or lard instead of the cheese and one extra egg, if the dough seems too runny add a little bit more almond flour. Bake for an additional 5 minutes before adding the toppings. For a dairy-free cheese spread you can use the one from the sweet plantain empanadas recipe.

Cauliflower Pizza Crust

Recipe Type: Paleo Appetizer

Author: Edible Harmony

Prep time: 15 mins

Cook time: 55 mins

Total time: 1 hour 10 mins

Serves: 4

Ingredients

• 1 medium head of cauliflower
• 1-2 eggs, beaten
• 1 cup of shredded mozzarella cheese
• 1-2 tsp of garlic powder
• 1 tsp of oregano
• Salt to taste

Instructions

1. Preheat oven to 400 degrees F
2. Using a food processor or grater, cut the cauliflower into rice sized pieces. If using a food processor, work in small batches at the time.
3. Put the cauliflower in a medium saucepan or Dutch oven, add ¼ cup of water and cook covered, over medium heat for about 5 minutes or until tender. Add more water if necessary.
4. Drain and strain.
5. Transfer the cauliflower to a nut milk bag, a kitchen towel or several layers of cheese cloth and squeeze as much water out as possible.
6. Let cool off for 10 minutes and add the rest of the ingredient. Add one egg first and add the second egg only if the dough is too dry and not sticking together (Do not add the eggs while the cauliflower is still hot or it will cook them).
7. Spread the dough over a greased cookie sheet or parchment paper into desired shape.
8. Bake for 35-40 minutes.
9. Remove from oven and add marinara sauce, cheese and your favorite pizza toppings. If you are using meats they need to be cooked beforehand.
10. Return back to the oven for an additional 10 minutes or until the cheese is melted.

Notes

*For the dairy-free variation use one cup of almond flour and 1 tbsp of coconut oil or lard instead of the cheese and one extra egg, if the dough seems too runny add a little bit more almond flour. Bake for an additional 5 minutes before adding the toppings. For a dairy-free cheese spread you can use the one from the sweet plantain empanadas recipe

3.1.09

 

Paleo Empanadas

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Since going Paleo/Primal there have been only three grain foods that I miss: empanadas, soft pretzels, and churros. These Paleo empanadas crossed one out of my list, now I have to work on the other two.

Made with  green plantains, lard, cumin and other spices, these Paleo empanadas taste very similar to the corn flour ones I grew up with. You can fill them with cheese, vegetables or any kind of meat you want. I used the Cuban Picadillo recipe I posted yesterday

Ingredients:

4 green plantains
5 eggs
5 tbsp of lard, coconut oil of preferred cooking fat, plus more for coating the plantains
1 tsp of cumin
1 tsp of garlic powder
Salt to taste

Preparation:

• Preheat oven to 425 degrees Fahrenheit
• Peel the plantains, the easiest way to this is to cut the ends, cut the plantain in half, cut a slit lengthwise and remove the peel.
• Cut the plantains into 1 inch rounds.
• Bake for about 15 minutes or until tender.
• Wait for the plantains to cool down, transfer to a food processor and grind the plantains until they become fine crumbs.
• Add the rest of the ingredients and blend until a dough is formed. Make sure the plantains aren’t too hot or the egg will cook.
• Roll the though into 1 ½ to 2 inch balls
• Place over a piece of parchment paper, cover with another piece of parchment paper and using your hands or a rolling-pin flatten them into a 1/8 inch thick tortillas.
• Place a small amount of filling in the middle of the tortilla.
• Using the parchment paper, fold the tortilla in half.
• Press the sides of the empanadas with your fingers to secure the filling inside
• Place empanadas in a cookie sheet and bake at 425 F for about 20 minutes on each side or until golden brown
• Serve as is or with fresh salsa, guacamole or chimichurri

Paleo Empanadas

Recipe Type: Paleo Appetizer

Author: Edible Harmony

Prep time: 20 mins

Cook time: 55 mins

Total time: 1 hour 15 mins

Serves: 8

Ingredients

• 4 plantains
• 5 eggs
• 5 tbsp of lard, coconut oil of preferred cooking fat, plus more for coating the plantains
• 1 tsp of cumin
• 1 tsp of garlic powder
• Salt to taste

Instructions

1. Preheat oven to 425 degrees Fahrenheit
2. Peel the plantains, the easiest way to this is to cut the ends, cut the plantain in half, cut a slit lengthwise and remove the peel.
3. Cut the plantains into 1 inch rounds.
4. Bake for about 15 minutes or until tender.
5. Wait for the plantains to cool down, transfer to a food processor and grind the plantains until they become fine crumbs.
6. Add the rest of the ingredients and blend until a dough is formed. Make sure the plantains aren’t too hot or the egg will cook.
7. Roll the though into 1 ½ to 2 inch balls
8. Place over a piece of parchment paper, cover with another piece of parchment paper and using your hands or a rolling-pin flatten them into a 1/8 inch thick tortillas.
9. Place a small amount of filling in the middle of the tortilla.
10. Using the parchment paper, fold the tortilla in half.
11. Press the sides of the empanadas with your fingers to secure the filling inside
12. Place empanadas in a cookie sheet and bake at 425 F for about 20 minutes on each side or until golden brown
13. Serve as is or with fresh salsa, guacamole or chimichurri

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