Blog Archives - HARRISON STRENGTH & FITNESS

Paleo Gumbo and "Rice"

8/25/2013

http://paleomg.com

Ingredients

4 smoked andouille chicken sausages, sliced
1.5 cups raw, deveined shrimp
1 cup leftover easy shredded pork
6 cups broth (I used half vegetable, half chicken broth)
1 yellow onion, diced
1 cup celery, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
5 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons ground paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 bay leaves
salt and pepper, to taste
fresh parsley, to garnish
3 tablespoons bacon fat (or other kind of fat)

For the rice -

1 head of cauliflower, stem and leaves removed, chopped in florets
½ cup vegetable broth
1 tablespoon bacon fat (or other kind of fat)
1 garlic clove, minced
salt and pepper, to taste

Instructions

Place a large saucepan over medium heat. Add your bacon fat along with your 4 garlic cloves, onion, celery, and bell peppers. Cook until onions become translucent.
Then add all your spices.
Pour in your broth and bay leaves and let simmer for 10 minutes.
Next add your smoked sausage and shredded pork. Simmer for another 5 minutes.
Lastly, add your shrimp and salt and pepper and cook for another 5 minutes.
While your gumbo is cooking, make your rice.
Add cauliflower to a food processor with the shredding attachment to “rice” the cauliflower. No food processor? Use a cheese grater instead.
Now add a medium saucepan over medium heat and add your fat along with 1 garlic clove then the cauliflower.
Let cook for about 5 minutes, then add the broth and salt and pepper, and stir to combine.
The cauliflower will cook down for about 10-12 minutes while you are making your gumbo, so keep an eye on it so it does not burn. Like mine did.
Top cauliflower rice with gumbo and garnish with a bit of chopped parsley. Enjoy!

Paleo Cilantro Chicken Nuggets

8/18/2013

http://paleomg.com

Ingredients:

1lb ground chicken or ground turkey
1 egg, whisked
1 bundle of cilantro, chopped (the more, the better!)
3 scallions, chopped
2 teaspoons sesame oil
1/2 cup Coconut Flour
1/4 teaspoon ginger
salt and pepper, to taste
1-2 tablespoons Gold Label Virgin Coconut Oil

For the sauce -

1/4 cup Coconut Aminos
1/8 cup white wine vinegar
1 tablespoon ground stone mustard (from the bottle/container-not powder)
1 teaspoon Raw Honey

Instructions:

Mix all of your nugget ingredients together: ground chicken, egg, cilantro, scallions, sesame oil, ginger, and salt and pepper.
Now heat up a large skillet under medium heat and add 1-2 tablespoons of coconut oil.
Place your coconut flour in a shallow bowl.
Make small balls from your nugget mixture, “nugget sized” and place each nugget in the coconut flour (being sure to only lightly dust the nuggets) then place in your skillet.
Use a spatula to slightly flatten out each nugget. It only needs just a little press down.
Cook on both sides for 5-7 minutes or until cooked through.
While your nuggets cook, mix your dipping sauce ingredients together.

Sausage & Spinach Stuffed Portobello Mushrooms

8/11/2013

http://nomnompaleo.com

Ingredients:

5 medium Portobello mushrooms
Avocado oil (or your favorite fat)
1 pound uncooked sausage, removed from casing (I used bratwurst)
½ pound of frozen spinach, defrosted in the microwave and squeezed dry
½ small onion, minced
Sunny Paris seasoning
1 large egg, lightly beaten
1 tablespoon coconut flour
Kosher salt
Ghee (or your favorite fat)
Freshly ground pepper
1 ½ cup of marinara sauce, heated

Instructions:

Preheat the oven to 400 F (with the rack in the center of the oven) and placed a foil-lined baking sheet onto the rack.
Gather the mushroom and prepared them per an old recipe in Cook’s Illustrated. Wipe the tops clean with a damp cloth and remove the stems and the gills. (The gills are easily scooped out with a spoon.) Pre-roast the mushrooms
Use a sharp paring knife to cut a shallow “X” on the top of each mushroom……brush avocado oil all over the mushrooms, and seasoned the tops and bottoms with salt and pepper.
Next, place the mushrooms on the preheated baking sheet in the oven, gill side up, and bake them for 10 minutes. Flip each mushroom and bake them gill side down for about 10 additional minutes. Remove the tray from the oven and let the mushrooms cool to room temperature.
Increase the oven temperature to broil.
While the mushrooms were baking, start making the stuffing.
Heat a couple tablespoons of ghee in a large skillet over medium heat and sautée the minced onion (with salt and pepper) until they were soft and translucent. Add the sausage and a few dashes of Sunny Paris seasoning and cooked the meat until it was no longer pink. Remove the meat mixture to a medium bowl and let it cool to room temperature.
Once the sausage is cool, add the egg, spinach, coconut flour, salt and pepper, and mix to combine.
Transfer the roasted mushrooms onto another baking sheet lined with foil (the original baking sheet still had lots of mushroom liquid on it) and pile the stuffing onto each cap — pressing down to make the stuffing more compact.
Place the tray under the broiler (center rack) for about 5 minutes, rotating halfway during the cooking time.
The stuffing should be evenly browned (but not burned) when the mushrooms are finished.
Top the stuffed mushrooms with marinara sauce and served them immediately!

Paleo Italian Eggs

8/4/2013

http://everydaypaleo.com

Ingredients:

1 small yellow onion, halved and sliced
2-3 small zucchini squash, halved and sliced
4-5 large tomatoes, diced
3 garlic cloves, minced
A big handful of fresh basil, chopped
About 1/2 cup chives, finely chopped
Salt and pepper to taste
12 eggs (more or less depending on how big your skillet is or how many people you are feeding
Cooking oil of your choice (I used bacon grease)

Instructions:

In a large skillet, heat the oil of your choice over medium and saute the onions until translucent.
Add the zucchini, tomatoes, and garlic and bring to a simmer.
Let the tomato mixture simmer, mixing occasionally until it begins to thicken.
Add the basil, and a little bit of salt and pepper, stir and taste and season more if desired.
Make little holes in the sauce with your spoon and crack an egg into each hole.
Sprinkle the whole dish with chives, turn the heat down to low or medium low, cover and let the eggs cook until the whites are done but the yolks are still runny (about 5-8 minutes depending on how much sauce or how many eggs you cram into the skillet). Cook longer if you want your eggs cooked all the way through.
Scoop out an egg or two for each person, and enjoy!!