alwaysxfitting:

Paleo Pancakes

Ingredients:
2 ripe bananas
1 egg
1 to 2 tablespoons of nut butter

Optional ingredients:
Vanilla Extract (or other flavoring extracts)
Stevia
Cinnamon
Chocolate Chips
Cacao Powder
Pumpkin

Directions:
Mash the bananas in a bowl. Add the egg and nut butter. Mix well. Add any additional ingredients now. Mix well again. Heat pan on med and warm up the oil or butter. Once pan is hot you can begin makin your cakes.

OMG YES

paleocupboard:

#Paleo sweet potato fries cooked in duck fat, sautéed button mushrooms with sea salt and rosemary, and grilled chicken breasts topped with chimichurri sauce. What’s everyone else having for dinner?! #I’mNosey #paleodinner #paleodiet #paleorecipes #instagood #instamood #primal #healthy #diet #recipes #loseweight #weightloss #primaldiet #primalrecipes #primalideas #paleocupboard

Oh. My. God. I think I’m making this for dinner tomorrow night. I just, uh, need to figure out where they sell duck fat.

paleo-experiment:

Raw Sweet Potato Noodles with Zucchini Pesto and PaleoVegan Parmesan (Parmesan Recipe Here).

I’m drooling.

*death stare at bananas on the counter* RIPEN FASTER YOU TASTY BASTARDS!

paleorecipecookbook:

☛ Paleo Recipes

➨ http://bit.ly/17lBT4r

Recipe:

Braised Fennel with Shallots

3 tablespoons extra virgin olive oil
2 fennel bulbs, trimmed and quartered
4 shallots, halved
2 tablespoons white wine
½ cup chicken broth
2 sprigs thyme
1 teaspoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

Preheat the oven to 350ºF. Heat a medium, heavy sauté pan over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the fennel and shallots and cook for 8 to 10 minutes, tossing about 2 times, until crusty and brown in spots.* Add the wine, broth, and thyme. Cover the pan, transfer to the oven, and bake for 35 to 40 minutes, or until tender. Discard the thyme sprig and return the pan to medium-high heat. Bring to a boil and simmer for 4 to 5 minutes, or until the broth is thickened and saucy. Drizzle with the lemon juice and season to taste with salt and pepper. Transfer to a platter and serve immediately.

Serves 4 as a side dish. Chop and toss with pasta and grated Parmegiano-Reggiano for a main course. Blend with more chicken broth for a soup.

prettygirlfood:

Asian Skirt Steak Over Matchstick Veggies

Serves: 4

Ingredients
Steak

• 1 lb skirt or flank steak
• 2 Tbsp low sodium soy sauce
• 1/2 tsp sesame oil
• Pepper

Veggies

• 1 bell pepper, julienned and cut into matchsticks
• 6 scallions, cut into matchsticks
• 4 medium carrots, peeled and cut into matchsticks
• 1/2 tsp sesame oil
• 2 tsp low sodium soy sauce
• 2 tsp rice wine vinegar
• 2 cloves garlic, minced
• 1/2 tsp freshly grated ginger
• 2 tsp sesame seeds

Method

1. For the steak marinade, mix soy sauce and sesame oil. Place steak in bowl and toss to coat. Season with black pepper. Marinate for 30 minutes to 2 hours.
2. Meanwhile, mix the matchstick-cut vegetables with the remaining ingredients.
3. In a skillet over medium heat, cook steak for 7 minutes on one side, don’t move the steak for the first 2 minutes to get a good sear. Flip and cook another 5-7 until steak reaches desired doneness. Let rest for 10 minutes before slicing.
4. In the same skillet, lower heat to medium-low and wipe the pan with a paper towel. Add the matchstick veggies and saute for 2-3 minutes.
5. To plate, place the veggies on the bottom and sliced steak over them. Garnish with sesame seeds.