Easy Shredded Beef

 

Paleomg

5.0 from 10 reviews

Ingredients

• 2-3lb sirloin steak (I bought it because it was on sale–buy whatever beef is cheap)
• 1-2 large yellow onions, sliced
• ½ cup chicken or beef broth
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ¼ teaspoon white pepper
• ¼ teaspoon chili powder

Instructions

1. Pull out crock pot.
2. Put meat and broth in pot.
3. Put onions on top of meat.
4. Put spices on top of meat and onions.
5. Cover and cook on low for 8-10 hours.

Flax bread

http://www.youtube.com/watch?v=lwtEE7N-Cik

Here is the recipe i use. For one thick slice to be sliced into two.

5 tblspns of ground flax seed or flax flour.
1 egg,
1 tblspn of honey,
2 tblspn of water,
1 tblspn of cinnamon or ginger,
1 tea spoon of baking ''powder''.
1 teaspoon of salt,

mix in bowl, pour into tupperware greased with oil or coconut oil.
Put in microwave for 2 minutes.
Let cool, then slice into 2 parts.
Almond butter spread recommended.

Flax seed tortilla or wrap

http://www.youtube.com/watch?v=n5UtbGQ9c6Y

1 1/2 Cups ground organic golden flax seed
Dry substance for rolling ( organic kudzu starch, coconut flour, arrowroot powder etc...)
1 Tbs organic oil
1/2 tsp organic cumin (optional)
Filtered water

Caesar dressing

http://forum.whole9life.com/topic/14078-caesar-salad-dressing-tips-or-recipe/

I always make my own caesar dressing. I never measure anything. Usually I do the juice of 1 lemon, then add enough olive oil to have about half again as much oil as lemon juice (so like 1/4c. juice to 1/3 c. oil, or 1/2c. juice to 3/4 c. oil). Then I toss in 1 or 2 garlic cloves (I chop them first or else there are big chunks) then like 4-6 anchovy fillets or about a tablespoon of anchovy paste, an equal amount dijon mustard (without sugar or wine), and salt and pepper. Then blend it in the blender. If you're not doing whole30, you can add about 1/4c. parmesan cheese to it.


Traditional caesar dressing has anchovies in it, but you can buy store-bought versions that don't have it. I don't think it's caesar dressing without them though.

Pineapple-Avocado Salsa

http://stupideasypaleo.com/2013/01/06/pineapple-avocado-salsa/

Sometimes I get bored of regular salsa, and I’m not one to buy fruit at the market very often – I just don’t fancy it all that much, unless we’re talking about berries in season. Lately, I’ve made a couple of fruit salsas to brighten up some otherwise heavy winter dishes. It’s easy to switch out ingredients, so if you don’t like pineapple then try mango or papaya, for example. This recipe made about 5 cups of salsa and keeps well for 1-2 days.
Ingredients:

• 1/2 of a fresh pineapple
• 1 avocado
• 1 large tomato
• 1 jalapeño pepper, red or green
• 1/2 of a red bell pepper
• 1/2 of a red onion
• 1/2 of a cucumber
• Juice of two limes
• Large handful of cilantro
• Sea salt to taste
• Sprinkle of cinnamon

Directions:
1. Dice the pineapple, avocado, tomato, bell pepper, onion and cucumber into roughly the same sized pieces. Add to a large mixing bowl.
2. Remove the seeds (or leave them in if you like things spicy) and inner white ribs from the jalapeño pepper. Dice finely. Add to the bowl and then go wash your hands so you don’t get capsacin in your eyes. That would be ouch.
3. Chop the cilantro and add the juice of two limes to the mixture.
4. Add salt and a sprinkle of cinnamon to taste.
5. Let the salsa sit at room temperature for at least 30 minutes to let the flavors combine. This goes great with pork, chicken or fish.

Apple Coconut Pudding

http://stupideasypaleo.com/2011/11/05/apple-coconut-pudding/

One of my favorite things to do while driving is listen to Robb Wolf’s Paleo Solution Podcast. While trying to catch myself up on back episodes, somewhere in the realm of episode 45-ish, I heard former co-host Andy Deas describe a dessert that really caught my attention because it sounded, well, amazing. And easy. And Paleo. So, while I can’t take credit for this creation, here is my take on Andy Deas’s pudding. Bon appetite!
Ingredients:

• 1 can full-fat coconut milk (look for one with as few ingredients as possible)
• 2 apples (I used one Jonagold and one Fuji), peeled and chopped
• 1 vanilla bean*
• 2 Tbsp. coconut oil
• 1/2 tsp. cinnamon

Directions:

1. Pour coconut milk into a small saucepan. Add chopped apples, coconut oil, and cinnamon.
2. Halve the vanilla bean and scrape the tiny black seeds of yumminess out. Add to the saucepan.
3. Simmer for about 30 minutes until the apples are soft.
4. Puree in the blender until smooth.
5. Refrigerate until chilled and the pudding is set.

*When I was in Bali, I bought a grip of vanilla beans at the Ubud public market. I treasure them because I bought about 500 grams of vanilla bean pods for roughly $10 American. This is ridiculously inexpensive. If you don’t have any vanilla beans, you can substitute with 1 tsp of pure vanilla extract (but it won’t be as tasty, in my opinion)

Coconut Flour Tortillas

How to Make Coconut Flour Tortillas!

Happy Thursday Everyone!

Today I have an extra special treat for you  My hubby was nice enough to film me for a little tutorial on how to make coconut flour tortillas.   My lovely Sammy struggled with these so I thought I’d demonstrate!

• This recipe is from Paleo Comfort Foods.  It’s probably my favorite Paleo cookbook and has helped me make many a delicious meal, they deserve all the credit as I mention in the video.  It’s my hubby’s favorite too because he’s from Mississippi and can still enjoy some Southern favorites, Paleo style!.

http://www.youtube.com/watch?v=7SlBUbYrdbc&feature=g-upl
Coconut Flour Tortillas:
8 egg whites
1/4 cup coconut flour
1/4 teaspoon baking powder
1/2 cup water
Coconut oil
1/4 tsp salt
Whisk all the ingredients together and preheat a nonstick pan with some coconut oil.  Pour about 3 tbsp of mixture into the pan at an angle and swirl around.  Once golden brown, flip.  Make sure that they’re really golden or they’ll rip.  These rock, they held up when they were loaded and taste ah-mazing.
Live to Thrive,
Lauren