Blog Archive

Time: 12 minutes

1 lb baby carrots
1/2 cup water
1 cup diced tomatoes
1 Tbsp olive oil
1/4 cup unsweetened applesauce
1 Tbsp Dijon mustard
sea salt and pepper to taste

simmer the carrots in the water over medium heat for 5 minutes. Add the tomatoes and continue to cook for 5 minutes more. Add the remaining ingredients, mix, and then cook for3 minutes. serve hot.

Zone info: 4 servings at 1.25 carb blocks, 2.3 fat blocks.

Here is a fairly simple post training meal. You may with to eat some extra protein with this, or you can always try baking in some leftover meats to meet your protein needs.

Time: 7 minutes prep. 1 hour 15 minutes cooking

4 cups grated sweet potatoes or yams
1 cup grated onion
3 tsp xanthan gum or arrowroot powder
3/4 cup egg whites
1 tsp coconut oil
1/4 tsp mace

Grate the sweet potato and onion. In a bowl, mix the grated veggies, xanthan gum, eggs, and mace (you can use any seasonings you like here, mace is just one option)

Add the oil to an 8″ baking dish, coat the bottom and sides. Preheat the oven to 350 degrees. Pour in the pudding mixture, and make a smooth layer in the dish. Bake for 1 1/4 hours. Cool, and then cut into squares.

zone info: one serving at 8 carb blocks, 3 protein blocks, 3 fat blocks.

Time: 25 minutes

1 Cornish game hen
1 Tbsp olive oil
2 Tbsp rosemary
2 Tbsp thyme
2 cloves garlic
1/4 cup chicken broth

Heat the oil in the pressure cooker. Lightly brown the outsides of the bird by turning it in the oil. Place half of the rosemary and thyme inside your bird, and the other half on the outside. Stuff the garlic inside the bird. Add the broth, then close the lid. Bring the heat up to high until the pot is up to pressure. reduce to medium, and cook 22 minutes. Cool the cooker and release the pressure; it’s done!

zone info: will vary depending on your bird. 1 oz chicken= 1 protein block.

This was found by a fellow Paleo enthusiast who got this idea from an old 1930’s cookbook that he found in his attic while cleaning. These make for tasty snacks!

Time: 10 minutes

1/2lb top round steak, sliced thin (grassfed preferred)
Bacon (nitrate free)
Baby dill pickles (check the label to avoid added sugars)

First, have the meat department slice the meat for you. Tell them to cut it into 1/4″ strips for making jerky. This will save you a bit of time later! Take a pickle, and wrap it with a strip of beef, then with a strip of bacon. Push a toothpick through the wrap to hold it together, and set it on a roasting pan. Continue until all of your pickles are rolled.

Put the roasting pan under the broiler or about 3 minutes, then turn the rolls and broil for 3-4 minutes more. Watch the rolls carefully during this process, as they can burn quickly! the meat will absorb some of the dill flavor from the pickles.

Zone info this will be variable. Carb content negligible, 1 protein block per roll, 9 fat blocks.

Great as an appetizer, snack or lunch! Improvise with the ingredients.

Time: 45 minutes

20 large white mushroom caps

1/2 C chopped mushroom stems

1/4 C chopped onion

2 cloves garlic, minced

3 Tbsp marinara sauce

1 sun dried tomato, chopped

2tsp dried basil

6 oz leftover turkey, shredded finely

3 Tbsp pine nuts

Mix all the ingredients, minus the mushrooms, in a bowl and stuff each mushroom with the filling. Mushroom caps may be cooked or served raw. This is a very flexible recipe!