Pizza Lovers!!! Primal Pizza is here!

Son of Grok's Primal Pizza Recipe:

Ingredients:
Crust:
2 Cups Almond Meal/Flour
2 Eggs
2 Tsp Extra Virgin Olive Oil
1 Tsp salt

Sauce:
1 Can Tomato Paste
1-2 Cups Water (To desired thickness)
1 Tsp Dried Oregano
1 Tsp Garlic

Toppings:
Whatever you want!
We used fresh shredded swiss and mozzarella, chicken, bacon and onion!

Instructions:
Crust:
1. Pre-heat oven to 350 degrees
2. Mix all ingredients in a large mixing bowl. This should give you a ball of “dough”. If your dough is too “mushy” (like mine was), continue to add almond flour until you get a good consistency.
3. Make a pizza sheet or baking tray non-stick. This is VERY important if you want your pizza slices to come off in one piece.
4. Press your dough on the sheet nice and even about 1/4 inch in the middle and 1/2 inch at the edges.
5. Put crust in the oven for 15 minutes. It should look slightly golden brown when you take it out.

Sauce:
1. In a saucepan, combine all ingredients. Use water to desired thickness. We like ours pretty thick. Feel free to add more spice if you want it, too.
2. Simmer on stove for approximately 15 minutes.

Toppings:
You will want to pre-cook any meat going on your pizza. Veggies can go on fresh and raw, or cooked depending on your preference. Your favorite cheese will do, but I recommend the 50/50 mix of mozzarella and swiss that we used. It melted perfectly and tasted great!

Put it all together:
1. After crust comes out of the oven, spread sauce evenly over crust.
2. Add your cheese and toppings evenly on top of sauce.
3. Put back in the oven and bake at 350 degrees for approximately 15 more minutes. Cheese should be evenly melted.
4. Slice and enjoy!

Naked Paleo Chicken "Sandwich"

Naked Paleo Chicken “Sandwich”

2 giant Portobello mushrooms, stems and gills (underside of the cap) removed

1 cup cooked chicken, shredded (good use for left-over chicken!)

1/4 cup grilled or sautéed onions

3 slices bacon

1 cup fresh arugula

2 tbsp Paleo Mayo (recipe included below)

2 tbsp olive oil or grass-fed butter

In a large skillet heat the olive oil and add the mushrooms, starting with the caps up.  Cook on each side for about 5 minutes, until the mushroom softens and starts to turn golden on top.  Remove the mushrooms from the pan and slather each side with the paleo mayo, pile on the chicken, onions, bacon and arugula.  Put the two mushrooms together like a sandwich and dig in.  Of course the possibilities are endless with this sandwich idea!

Paleo Mayonnaise
This is actually really easy to make with a blender. I think this is delicious compared to store bought mayo.

1 whole egg
1 egg yolk
1 cup Extra-virgin olive oil
1 T. fresh lemon juice
1 T. apple cider or red wine vinegar
1 tsp. mixed pepper
1/4 tsp. dry mustard

1 tsp sea salt (optional)

Add all ingredients except oil to blender. Set blender to a lower setting like ‘Cream’ and start it up. SLOWLY add oil in a thin stream until mayo starts to thicken, at which point you can add more quickly. Finished mayo will not blend anymore in blender, but will still be runnier than regular store bought mayo. Transfer to container and refrigerate. (takes about 5 min to make)

This contains raw eggs so it doesn’t keep very long (1-2 weeks). It only makes a cup and I think it tastes great so it doesn’t last that long for me.

An original recipe from one of our own...

Braised Beef Filet with Turnip Root and Spinach

Brannon Wyatt

Beef Filet or Roast (Grass Feed from Health Wise Foods)

Turnip Root x 4, medium size, sliced

Shallots, ¼ cup diced

Garlic, 3-4 cloves chopped

Onion, sliced ¾ cup

1 ½ cup red wine (Bolla Valpolicella $7-8 a bottle)

32oz Beef Stock

Salt and Pepper to taste

3 sprigs of Thyme and 2 bay leaves.

Heat iron skillet with oil or butter of choice.

Sear beef 1-2 minutes on one side then 1 minute on the other. The ideais to brown the meat 1/8” on each side. Remove beef from skillet and set aside.

Place shallots, onions, and garlic in skillet and sauté 2-3 minutes or until onions become translucent in appearance.

Salt and pepper to taste throughout.

Add red wine to deglaze skillet at this time.

Add Thyme and Bay Leaves

Add turnip root and cook for 2 minutes.

Add 3 cups of beef stock and reduce heat to medium or a gentle boil.

Cook for 30 minutes.

Add seared beef back to skillet and cook additional 10-15 minutes.

At this point you can either steam the spinach leaves in an additional pan or add them

to the skillet with the rest of the ingredients.

**If you would like to thicken the sauce take 11/2 tablespoons of butter (softened) and ¾ cup of arrowroot flour and blend until you have a paste. Slowly add the paste to the skillet during the last 10 minutes of cooking and stir well after each addition. The sauce will visibly begin to thicken, making a nice gravy.

Crab or Shrimp Cakes

1 pound (raw) shrimp, peeled and deveined (OR Crab)
1 red or yellow bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons scallions, thinly sliced
1 tablespoon lime juice, freshly squeezed
1 tablespoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon chipotle chile, ground
1 egg
½ cup cilantro, finely chopped
½ cup almond flour
3 tablespoons Coconut oil , for sautéing

1. Place shrimp in food processor, pulse until finely chopped
2. In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, mustard, salt, chipotle, egg and cilantro
3. Form mixture into 12 (½) inch thick patties; dip each in almond flour, coating thoroughly
4. In a large skillet, over medium heat, warm 1 tablespoon oil
5. Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate
6. Repeat with remaining cakes

Makes 12 cakes - Serves 4

Beef Tenderloin

Beef Tenderloin


Time: ~20 minutes

• 1 lb beef tenderloin
• 8 slices of bacon (no nitrites)
• 1 Tbsp olive oil, divided
• sea salt to taste
• 1 slice of red onion
• 1/2 cup sliced mushrooms

Place bacon onto a roasting pan and start baking in the oven at 350 degrees. Meanwhile, pre-heat a skillet to medium high and add 1 tsp olive oil. Cook the tenderloin in the hot skillet for one minute on each side. Plate and set aside. 

Remove the bacon from the oven once it has become soft, but not crisp. Carefully wrap bacon around tenderloin, holding it in place with toothpicks.

Place the tenderloin on the roasting pan, lightly sprinkling the steak with sea salt. Return to the oven for around five minutes, checking frequently.

Meanwhile, add the mushrooms and sliced onion to a small skillet, along with 2 tsp of olive oil. Sauté for around 8 minutes, or until soft. Serve the wrapped tenderloin topped with the sauteed veggies.

Zone info: 4 servings at  4.5 protein blocks, 7.5 fat blocks. Carbs negligible.