Recipes | The Paleo Panda - Part 2 Recipes – Page 2 – The Paleo Panda

Paleo Ribs with 5 Spice and Honey Garlic Glaze

Pork, Recipes | November 4, 2015 | By

We are huge carnivores and my fiancé used to always make ooey gooey fall off the bone BBQ ribs that are oh so delicious but oh so packed with sugar (OH NO)! He has been eating paleo for quite some time now and we were craving ribs one day but still trying to stay on track with eating clean and eating smart when he found Taylor from Food Faith Fitness to save us and worked his magic! He prepped and executed the most perfect tender, sticky and sweet ribs I have ever tasted! I could not get enough of the freshly minced ginger in the savory honey glaze…and still cannot believe that these ribs are actually paleo. Don’t get me wrong, I still love my lip smacking sugar laden barbeque sauce but these amazing ribs with a slightly Asian twist are just too good (and too healthy) to resist! Visit Taylor’s site and recipe here and happy ribbing!

Paleo Ribs with 5 Spice and Honey Garlic Glaze
Yields 1
Tender, sticky and sweet paleo ribs
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Prep Time
15 min
Cook Time
3 hr
Prep Time
15 min
Cook Time
3 hr
For the ribs
  1. 1 rack of baby back ribs
  2. 4 tsp Chinese 5 spice
  3. Salt and black pepper
For the sauce
  1. ½ cup honey
  2. ¼ cup + 2 tbsp chicken broth
  3. 1 tsp white vinegar
  4. 1 tbsp + 2 tsp coconut aminos
  5. ½ tsp sesame oil
  6. 2 tsp ginger, minced
  7. 1 tbsp garlic, minced
  8. Cilantro, for garnish
  9. Diced green onion, for garnish
Instructions
  1. Place the rack of ribs on a large piece of tinfoil and rub with the Chinese 5 spice (about 2 tsps for each side of the ribs) and with salt and pepper. Wrap tightly in the foil and refrigerate overnight.
  2. The next day, heat oven to 250 degrees and line a roasting pan with tinfoil. Place a large cooling rack in the center.
  3. Place the ribs, bone-side up, into the roasting pan and cover the pan tightly with tinfoil. Roast until the ribs are tender and fall off the bone, about 2.5 to 3.5 hours.
  4. While the ribs cook, combine all of the sauce ingredients except for the cilantro and green onion in a large saucepan and bring to a boil on high heat. Boil the sauce, stirring constantly until it just begins to reduce (about 5 minutes). Remove from heat, cover and let it come to room temperature.
  5. Once the ribs are cooked, remove them from the oven and preheat the broiler for 5 minutes. (Alternatively, you can finish these ribs off on the BBQ!)
  6. Once the broiler is heated, flip the rib over so that the meaty side is up and brush generously with half of the cooled glaze.
  7. Place the ribs under the broiler and cook until a nice crust forms, about 5-6 minutes.
  8. Remove the ribs from the oven and brush with remaining glaze.
  9. Cover the pan with tinfoil and let the ribs rest for 10 minutes.
The Paleo Panda https://thepaleopanda.com/

Paleo Apple Crumble

Dessert, Recipes | October 26, 2015 | By

The weather is finally changing in California (kind of) and what better way to welcome fall than with a warm, cinnamon toasted apple crumble…a la paleo style!  The perfect after dinner dessert or a daytime snack, this healthy holiday treat will satisfy your cravings and keep the doctor away.  Try it served warm with a dollop of my paleo whipped cream (see recipe here) for extreme guiltless indulgence.  Just a warning, you may find yourself fighting the urge to consume the entire crumbly top in one sitting…this is normal!

Paleo Apple Crumble
Serves 6
Warm, cinnamon toasted apple crumble perfect for fall!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the filling
  1. 5 medium apples peeled, cored and thinly sliced (Granny Smith are recommended due to firmness)
  2. 3 tbsp coconut oil (melted)
  3. 2 tsp lemon juice
  4. 1 tbsp maple syrup
  5. 1 tbsp honey
  6. 1 tbsp coconut sugar
  7. 1 tsp cinnamon
  8. ½ tsp nutmeg
For the crumble topping
  1. ½ cup coconut flour
  2. ½ cup almond flour
  3. 4 tbsp finely chopped pecans and almonds
  4. 1 tbsp coconut sugar
  5. 1 tsp ground cinnamon
  6. ¼ tsp salt
  7. 3 tbsp coconut oil
  8. 2 tbsp honey
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the coconut oil, lemon juice, maple syrup, honey, coconut sugar, cinnamon and nutmeg.
  3. Toss apples into mixture and pour into a greased 8x8 baking dish.
  4. Pulse together the pecans and almonds in a food processor until finely chopped.
  5. Pulse in the coconut flour, almond flour, coconut sugar, cinnamon and salt until combined.
  6. Pulse in the coconut oil and honey until a crumbly dough is formed.
  7. Crumble over apple mixture.
  8. Bake for 30 to 45 minutes.
  9. Slightly cool and enjoy!
The Paleo Panda https://thepaleopanda.com/

Succulent Sweet Dijon Thighs

Chicken, Recipes | October 1, 2015 | By

As you know I’m constantly on the lookout for alternatives to basic boring chicken breast recipes.  Chicken thighs are always tender and therefore automatically delicious (not to mention easy and inexpensive – always a bonus)!  This recipe combines tangy Dijon with sweet and zesty balsamic vinegar and spices for a chicken dish that’s healthy and jam packed with flavor!  Pop it in the oven and dinner is ready!

Succulent Sweet Dijon Thighs
Serves 2
Sweet, tangy and tender chicken thighs.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 2 pounds boneless skinless chicken thighs
  2. 1 tbsp Dijon mustard
  3. ¼ cup olive oil
  4. ¼ cup balsamic vinegar
  5. 1 tsp dried thyme
  6. 2 garlic cloves, minced
  7. ¼ tsp garlic powder
  8. ¼ tsp paprika
  9. Salt and black pepper
Instructions
  1. Place chicken thighs in a container and cut slits in each thigh.
  2. Rub garlic powder, paprika, salt and black pepper on chicken.
  3. In a small bowl, mix together the mustard, olive oil, balsamic vinegar, thyme and garlic cloves.
  4. Pour the marinade over the chicken and marinate for 30 minutes (or longer if possible).
  5. Preheat oven to 400 degrees.
  6. Transfer the chicken to a slightly greased 9 x 13 baking dish and bake for 20 minutes or until the chicken is cooked.
The Paleo Panda https://thepaleopanda.com/

Senorita Panda’s Spiced Rubbed Fiesta Chicken

Chicken, Recipes | September 2, 2015 | By

Trying to eat healthy but the thought of more grilled chicken breasts makes you want to eat dirt?  I think we can all grow tired of the same plain (but lean) boring chicken.  I spiced it up last night with this spiced rubbed fiesta chicken that really brings the heat with flavor and texture.  The zesty avocado salsa adds the perfect dimension of coolness and deliciousness.  I’ve also discovered the PERFECT way to bake a tender chicken breast.  The trick is to bake it at 375 degrees for 20 minutes covered with foil so the inside cooks perfectly then remove the foil for the last 10 minutes so the top gets golden without drying it out!

Senorita Panda’s Spiced Rubbed Fiesta Chicken
Serves 2
Zesty hot chicken with savory cool avocado salsa.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 boneless skinless breasts
  2. 1 tsp chili powder
  3. 1 tsp paprika
  4. 1 tsp cumin
  5. 1 tsp garlic powder
  6. ½ tsp thyme
  7. ½ tsp olive oil
  8. Salt and black pepper to taste
For the fiesta salsa
  1. 1 avocado, cubed
  2. 2 roma tomatoes, chopped
  3. ¼ cup fresh cilantro, chopped
  4. 1 tsp olive oil
  5. ½ tsp cumin
  6. 1 garlic clove, minced
  7. Juice of 1 lime wedge
  8. Salt and black pepper to taste
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix together the chili powder, paprika, cumin, garlic powder and thyme.
  3. Coat the chicken breasts with olive oil, seasoning mixture, salt and black pepper.
  4. Place the chicken breasts in a glass baking pan, cover and seal with a layer of foil then bake for 20 minutes.
  5. Remove the foil and continue to bake for an additional 10 minutes.
  6. While the chicken is baking, prepare the fiesta salsa by combining the tomatoes, cilantro, olive oil, cumin, garlic, salt and black pepper in a small bowl. Toss in the avocado and lime juice.
  7. Once the chicken has slightly cooled, slice and top with fiesta salsa!
The Paleo Panda https://thepaleopanda.com/

Paleo Pork Chops with Mango Avocado Salsa

Pork, Recipes | August 12, 2015 | By

Pork is one of the leanest proteins you can have.  Cooking it in the pan with a little olive oil  gives it a flavorful golden crust while keeping it tender and healthy at the same time.  The mango avocado salsa to top these golden pork chops is sweet and slightly spicy, you’ll want a spoonful with every bite!  You can make this salsa to enhance virtually any dish – paleo or non-paleo!  Mouthwatering deliciousness!

Paleo Pork Chops with Mango Avocado Salsa
Serves 4
Golden pork that's slightly sweet and spicy!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 lbs lean pork chops
  2. 2 tbsp paprika
  3. 1 tbsp garlic powder
  4. 1 tsp dried thyme
  5. ½ tsp cumin
  6. ½ tsp cayenne pepper
  7. ½ tsp salt
  8. ½ tsp black pepper
  9. 1 tbsp olive oil
For the mango avocado salsa
  1. 1 mango, peeled and cubed
  2. ½ avocado, peeled and cubed
  3. ½ cup red onion, chopped
  4. ½ cup plum tomatoes, seeded and chopped
  5. ¼ cup lime juice
  6. 2 tbsp cilantro, chopped
  7. 1 tbsp olive oil
  8. 1 tbsp apple cider vinegar
  9. 1 tsp ground cumin
Instructions
  1. Rinse and pat pork chops dry and place face up on a dry plate.
  2. Mix together the paprika, garlic powder, thyme, cumin, cayenne pepper, salt and black pepper in a small bowl.
  3. Rub and coat both sides of the pork chop with mixture.
  4. Heat olive oil in a saucepan over medium to medium-high heat.
  5. Cook pork chops (three at a time) for 2 to 3 minutes on the first side.
  6. Flip and cook the pork chops on the other side for another 1 to 2 minutes until the pork chops are golden brown and no pink juices remain.
  7. Make the mango salsa by combining the mango, red onion, tomatoes, lime juice, cilantro, olive oil, apple cider vinegar and cumin in a small bowl, gently tossing in the avocado at the end.
  8. Top the slightly cooled pork chops with the mango avocado salsa and serve!
The Paleo Panda https://thepaleopanda.com/

Bacon Wrapped Honey Dijon Chicken Breasts

Chicken, Pork, Recipes | July 23, 2015 | By

I am on a serious Dijon mustard kick.  It’s so low in calories but it ads so much zest to every bite…mix a little honey with it and you get that perfect sweet ‘n salty explosion for your taste buds.  I think everyone can agree that you can wrap anything in bacon and it will be delicious.  For that reason alone (and so many more), you’ll love this golden sweet tangy chicken wrapped in smoky thick bacon.  The flavor of the bacon seeps into the chicken as it cooks.  Amazing, right?

Bacon Wrapped Honey Dijon Chicken Breasts
Serves 2
Golden sweet tangy chicken wrapped in smoky thick bacon.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 chicken breasts
  2. 6 slices of thick cut bacon
  3. 3 tbsp Dijon mustard
  4. 3 tbsp honey
  5. ¼ tsp salt
  6. ¼ tsp black pepper
  7. ¼ tsp garlic powder
  8. ¼ tsp paprika
Instructions
  1. Preheat oven to 450 degrees.
  2. Season chicken breasts with salt, black pepper, garlic powder and paprika.
  3. Mix together Dijon mustard and honey in a small bowl.
  4. Coat each chicken breast with honey mustard mixture.
  5. Wrap slices of raw bacon around each chicken breast until entire breast is covered (approximately 3 slices for each breasts depending on size).
  6. Apply another layer of honey mustard mixture on top of bacon covered chicken breasts.
  7. Line an 8 x 13 baking pan with tinfoil and coat with olive oil spray to prevent chicken breasts from sticking.
  8. Bake for 20 to 30 minutes or until chicken has reached an internal temperature of 165 degrees.
The Paleo Panda https://thepaleopanda.com/

Dijon Almond Crusted Tilapia

Recipes, Seafood | July 21, 2015 | By

I wanted to make a healthy and delicious recipe last night but fish can sometimes taste too light and unsatisfying! Not to fear, this recipe has the perfect blend of saltiness and sweetness…all topped with a golden almond crunch. My favorite thing about cooking fish is that you can throw it in a baking dish, pop it in the oven and it’s cooked by the time you finish cleaning your prep dishes. You can use this recipe with pretty much any fish, I just prefer the mildness of tilapia. Enjoy!

Dijon Almond Crusted Tilapia
Serves 2
Sweet, savory and crunchy!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
For the tilapia
  1. 2 or 3 fillets of tilapia (approximately 1 pound)
  2. 1/3 cup raw almonds
  3. ¼ cup Dijon mustard
  4. 1 tbsp honey
  5. ½ tsp paprika
  6. ½ tsp garlic powder
  7. Salt and black pepper
  8. Olive oil
  9. Chopped cilantro to garnish
For the Dijon sauce
  1. 1/3 cup Dijon mustard
  2. 1 tbsp honey
  3. 1 tbsp Worcestershire sauce (optional)
  4. ¼ tsp dried thyme
  5. 1 tbsp apple cider vinegar
Instructions
  1. Preheat the oven to 400 degrees and slightly grease a 9 x 13 baking dish.
  2. Place almonds in a food processor and pulse until finely chopped.
  3. Mix in paprika and set aside.
  4. In a small bowl, combine Dijon mustard with honey and mix.
  5. Rinse and pat the tilapia fillets dry.
  6. Sprinkle each side with garlic powder, salt and black pepper.
  7. Coat the bottom side of each fillet with mustard mixture.
  8. Sprinkle almond mix on top of mustard and press into the fish with fingers.
  9. Place each fillet into the baking dish with the coated side down.
  10. Repeat mustard coating and almond topping on the remaining top side of the fillet.
  11. Bake for 12 to 14 minutes or until fish flakes easily with a fork.
  12. Combine and mix the Dijon mustard, honey, Worcestershire sauce, apple cider vinegar, and dried thyme together in a small bowl to make the Dijon sauce and set aside.
  13. Top with Dijon sauce & fresh cilantro and serve
The Paleo Panda https://thepaleopanda.com/

Paleo Caramel Apple Pecan Bars

Recipes | July 2, 2015 | By

Here’s an amazing recipe for you as you all head to your Fourth of July parties or are prepping some healthy yet delicious snacks to serve your guests at your own holiday party.  These paleo caramel apple pecan bars are sure to be a sticky sweet hit…no one will even know they’re paleo!

I wasn’t sure how the caramel would turn out since there’s NO processed sugar in the recipe (and that’s what caramel is typically made with) so imagine my ecstasy when a golden thick and sinfully delicious sauce started forming in my saucepan.  It looks, smells and tastes exactly like caramel!  I definitely did my happy dance!

I made these for a Fourth of July party I am heading to today…I’ll let you know how they turn out! Happy Fourth of July everyone!

God bless America for paleo caramel apple bars 🙂

Paleo Caramel Apple Pecan Bars
Serves 10
Deliciously sticky caramel apple bars with a pecan crunch.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the paleo caramel sauce
  1. 1 cup coconut milk
  2. 1 cup maple syrup (or 1/2 cup coconut sugar)
  3. 1/2 cup coconut oil, melted
  4. 1/2 tsp salt
  5. 2 tbsp water
  6. 2 tsp vanilla extract
For the paleo caramel apple pecan bars
  1. 1 cup chopped apples, peeled
  2. 2 cups pecans (additional 1/2 cup for topping with 1/2 cup walnuts)
  3. 1 3/4 cup almond meal
  4. ¼ cup coconut flour
  5. 1 egg
  6. ½ cup coconut oil, melted
  7. 2 tbsp honey
  8. 1 tsp vanilla extract
  9. 1 tsp baking soda
  10. 1 tsp baking powder
  11. ½ tsp salt
  12. ¼ tsp cinnamon
To make the paleo caramel sauce
  1. Mix the coconut milk, coconut oil, salt, water and vanilla together in a saucepan.
  2. Bring the mixture to a boil then simmer for approximately 30 minutes, whisking occasionally in the beginning then with more frequency as it thickens until you are whisking constantly and the desired thickness is reached (until sauce slightly covers back of a spoon).
  3. Let caramel sauce cool.
To make the paleo caramel apple pecan bars
  1. Preheat oven to 375 degrees.
  2. Place pecans in a food processor and blend.
  3. Combine processed pecans, coconut oil, honey, vanilla extract in a mixing bowl.
  4. Combine almond meal, coconut flour, baking soda, baking powder, salt and cinnamon.
  5. Add in egg and mix together.
  6. Fold in chopped apples and spoon batter into slightly greased 9 x 13 baking pan.
  7. Bake for 20 to 25 minutes or until a toothpick comes out clean.
  8. Combine 1/2 cup of chopped pecans and 1/2 cup of chopped walnuts with 1 cup of caramel sauce and spread evenly over the bars.
  9. Broil for 2 minutes until topping is bubbling.
  10. Cool, cut and serve!
The Paleo Panda https://thepaleopanda.com/

Blueberry Chia Pudding

I love tapioca pudding…and anything with that deliciously chewy texture for that matter.  Unfortunately, tapioca isn’t too carb-friendly (nor is it paleo).  Chia seeds, on the other hand, are among the healthiest foods on the planet and are jam packed with nutrients that are great for your body and brain!  In theory, they are supposed to control hunger while powering your diet with super-nutrients.   They’re “whole-grain”, non-GMO and naturally free of gluten.  The best part about these magical liquid-absorbing seeds is that you can throw a handful in a cup of almond or coconut milk, cover and refrigerate and by morning you have delicious chia pudding!  It doesn’t get any easier than that for a healthy yet delicious breakfast or snack.  Read more about the amazing benefits of chia seeds in my post here!

Blueberry Chia Pudding
Serves 1
A quick yet delicious chia superfood snack or breakfast!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. ¼ cup chia seeds
  2. 1 cup almond milk
  3. ½ tbsp honey
  4. ¼ cup blueberries (or any other fruit/nut)
Instructions
  1. Mix chia seeds, almond milk and honey together in a small mason jar.
  2. Let pudding refrigerate overnight.
  3. Remove from the fridge and top with fresh fruit and/or nuts.
The Paleo Panda https://thepaleopanda.com/

 

Paleo Shrimp and Cauli-“Grits”

Getting in touch with my inner southern belle with this shrimp and faux-grits recipe!  It’s impossible to resist the zesty spice of the crisp shrimp complimented by its bed of creamy garlic “grits’.  A traditional breakfast dish in the south, you can make this for breakfast, lunch AND dinner!  For an additional dimension of deliciousness, add some diced bacon on top…or inside and all around!

Paleo Shrimp and Cauli-“Grits”
Serves 4
Zesty shrimp on a bed of creamy cauliflower grits.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the paleo shrimp
  1. 1 lb shrimp, peeled and deveined
  2. 3 garlic cloves, chopped
  3. ½ small onion, chopped
  4. 2 tbsp fresh cilantro, chopped
  5. 1 tbsp lime juice
  6. 2 tbsp coconut oil
  7. 1 tsp paprika
  8. ½ tsp salt
  9. ½ tsp garlic powder
  10. ½ tsp dried oregano
  11. ½ tsp dried thyme
  12. ¼ tsp onion powder
  13. ¼ tsp cayenne
  14. ¼ tsp red pepper flakes
  15. ¼ tsp black pepper
For the cauli-“grits”
  1. 1 large head of cauliflower
  2. 3 garlic cloves, chopped
  3. 1 tbsp coconut oil
  4. 1/2 cup almond milk
  5. 1/2 tsp garlic powder
  6. Salt
  7. Black pepper
  8. Dash of paprika
To make the paleo shrimp
  1. Mix the paprika, salt, garlic powder, oregano, thyme, onion powder, cayenne, red pepper flakes and black pepper in a small bowl.
  2. Toss the seasoning with the shrimp in a medium bowl.
  3. Heat coconut oil in a medium saucepan over medium high heat and sauté garlic and onions for 1 minute.
  4. Add the seasoned shrimp and sauté until the shrimp turn pink. Add lime juice.
To make the cauli-“grits”
  1. Chop the head of cauliflower into florets.
  2. Pulse florets in a food processor until the cauliflower is riced.
  3. Heat coconut oil in a medium saucepan over medium high heat and saute garlic for 1 minute.
  4. Add riced cauliflower and stir to combine.
  5. Add the almond milk and garlic powder to the cauliflower.
  6. Cover and simmer for 15 minutes, stirring occasionally.
  7. Season to taste with salt and black pepper. Add a dash of paprika on top for color!
  8. Top grits with shrimp and fresh cilantro and enjoy!
The Paleo Panda https://thepaleopanda.com/

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