Tag Archives: modified paleo diet

Paleo Paella

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This Paleo Paella is grain-free. The rice portion of this dish is replaced with cauliflower. This version is nice for people looking to avoid grains or wanting to get more vegetables into their diet.

This recipe is safe for someone on the Specific Carbohydrate Diet, GAPS or the modified paleo diet.

Oven Baked Chicken

1 pastured whole chicken, cut into small pieces
1/4c organic olive oil
1tsp sea salt
1tsp organic black peppercorns, freshly ground
2tsp organic smoked paprika
Cut up the whole chicken into small pieces. (Reserve the breast meat for other meals, if desired.) Use a clever and mallet to cut through the bones. If you don’t know how to cut up a chicken please refer to The Joy of Cooking or watch a video on the internet. Coat the chicken pieces with the olive oil. While stirring the chicken pieces sprinkle with the spice mixture. Let the chicken pieces marinate in the spice mixture for one hour. Spread the chickens pieces on a glass baking tray and bake at 300F for 45 minutes. Turn the pieces and remove the chicken juices and reserve for the paella. Cook the chicken pieces for another 30 minutes or until done.

Cauliflower Paella

1/3c organic olive oil
2 medium organic onions, chopped
1tsp sea salt
1 organic cauliflower head, finely minced
1tsp fresh rosemary, finely minced
3-4 organic whole Roma tomatoes, frozen
1T turmeric root, freshly ground
1T palm oil
1tsp organic black peppercorns, freshly ground
2-4 organic garlic cloves, finely sliced
chicken juices
1c organic peas, frozen
1c fresh clams, mussels or shrimp (optional)
Finely mince the cauliflower in a food processor. In a deep, large fry pan, saut? the onions in sea salt and olive oil until lightly browned. Add the cauliflower, rosemary, tomatoes, turmeric and palm oil and cook until the tomatoes unfreeze. Remove the tomato skins, if desired. Stir in the ground peppercorns, garlic and chicken juices. Remove from the heat until the chicken is ready. Add the peas and optional seafood and reheat the paella just before serving with the chicken pieces.

Coconut Coffee Creamer

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Here is a good non-dairy coffee creamer. If you can tolerate butter, the creamer tastes even better!

This recipe is for people that cannot tolerate dairy or for people having trouble finding raw milk.

Basic Date Coffee Creamer
This tasty, non-dairy coffee creamer recipe was given to me by Charlene Vandean. Here is her original recipe:

1/2c dates
1/2c water
2T vanilla extract
1 coconut milk, canned
Soften the dates in hot water and blend until very smooth. Add the vanilla extract and coconut milk and blend again. Store the paste in the fridge. Stir into coffee and enjoy.

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The coconut coffee creamer stores well in the fridge. The dates seem to emulsify the fats and water into a smooth paste.

Fatty Coconut Coffee Creamer
This recipe will be safe for someone on the Specific Carbohydrate Diet, GAPS or a modified paleo diet.

The additives in canned coconut milk can be a problem for some people on the Specific Carbohydrate Diet so I have made a second recipe to avoid the additives in canned coconut milk. For someone with blood sugar issues, the extra fats will help slow down the sugars found in the dates. If someone is diabetic or pre-diabetic, remove the dates completely and just enjoy a fatty coffee!

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A Vitamix Blender will foam the coffee and creamer like a cappuchino.

8 organic medjool dates (optional)
3-4c boiling water
2T organic vanilla extract or crushed whole vanilla bean
1/4c organic pastured butter
1/4c organic coconut oil
1/4c organic coconut cream
In a small bowl soak the dates in hot water until very soft. Remove the pits and ends. In a Vitamix blender, puree the dates and some hot water until very smooth. Add the vanilla, butter, coconut oil and coconut cream and puree until very smooth. Add hot water slowly to get a smooth consistency. Store the paste in the fridge. I find the Vitamix Blender does a wonderful job of foaming up the coffee like a cappuccino.

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Adding butter to the coconut creamer gives a very dairy-like flavor to the coffee.

Ketogenic Coffee
I have been following the research on ketogenic diets for many years. My interest in the diet was its traditional use for seizure disorders. Before the development of anti-convulsive medication, the ketogenic diet was the first choice for treatment of epilepsy.

Now, the ketogenic diet is being used for diabetes and incurable cancers. Here is more information about ketogenic diets and ketogenic fasting. This recipe will help with ketogenic fasting.

3-4c boiling water
1/3c organic coconut cream
1/3c organic coconut oil
1/3c organic pastured butter
In a Vitamix blender puree the coconut cream, coconut oil and butter. Slowly add the boiling water and blend to a creamy froth. The butter gives the coconut milk a very dairy-like flavor. Store in the fridge and gently re-warm before adding to coffee. Add more butter to each cup of coffee, if desired.