Ultimate Paleolithic Collection (22 page)

Directions:

1.
   
Preheat your oven to 425 degrees F.

2.
  
Peel the sweet potatoes and cut off the ends.

3.
  
Cut the potatoes in half lengthwise and to your desired length to make sticks or slice the potatoes into rounded disks.

4.
  
Place the sweet potatoes into a large bowl and add the oil.

5.
   
Mix well to moisten the potatoes with oil.

6.
  
In a small bowl, combine the salt, pumpkin pie spice and Cajun seasoning.

7.
  
Mix thoroughly.

8.
  
Sprinkle the spices into the bowl with the potatoes and use your hands to mix well.

9.
  
Place a rack on top of a baking sheet.

10.
    
Spread the sweet potatoes out into a single layer on the rack. This will allow the heat to circulate around the potatoes so turning is not required.

11.
     
Bake for 25–30 minutes, until browned.

12.
    
Let the potatoes cool for a few minutes before serving.

Easy Shrimp Kabobs

Ingredients:

-
      
¼ cup sesame seed oil

-
      
2 teaspoons lemon juice

-
      
1 tablespoon minced garlic

-
      
¼ teaspoon pepper

-
      
1 pound shrimp, peeled

Directions:

1.
   
In a medium-sized bowl, add oil, lemon juice, garlic, and pepper.

2.
  
Mix thoroughly.

3.
  
Place the marinade in a large Ziploc bag.

4.
  
Rinse the shrimp and towel dry.

5.
   
Place the shrimp inside the Ziploc bag and place in the refrigerator for at least two hours.

6.
  
Heat up your grill to medium heat.

7.
  
While the grill is heating, place shrimps on individual skewers.

8.
  
Once your grill is hot, place the skewers on the grill.

9.
  
Cook the shrimp for 5 minutes or until the shrimp turns pink. (Do not overcook or the shrimp will become tough)

10.
    
Serve and enjoy!

Garlic Hummus

Ingredients:

-
      
2 tablespoons olive oil

-
      
2 teaspoons ground cumin

-
      
¼ teaspoon sea salt

-
      
⅛ teaspoon black pepper

-
      
1 head cauliflower, cored and cut into 1½ inch florets

-
      
½ cup guacamole

-
      
3 cloves garlic, smashed into a paste

-
      
Juice of 1 lemon

-
      
⅛ teaspoon paprika

Directions:

1.
   
Preheat your oven to 425 degrees F.

2.
  
In a large bowl, combine the olive oil, cumin, salt and pepper.

3.
  
Add the cut cauliflower to the bowl and toss to coat the cauliflower with the spices.

4.
  
Transfer the cauliflower to a baking sheet and spread out evenly.

5.
   
Bake for 25 to 30 minutes, stirring occasionally.

6.
  
While the cauliflower is baking, combine the guacamole, garlic paste, and lemon juice.

7.
  
Place the spices and the cauliflower into a food processor and blend until you achieve a smooth paste consistency. (If the paste is too thick, add more olive oil a little at a time until desired consistency.

8.
  
Season with salt and sprinkle paprika on top.

9.
  
Enjoy as a dip for vegetables.

Bacon-Wrapped Scallops

If you don’t eat bacon, you will want to skip this recipe, but if you do, you will be glad!

Ingredients:

-
      
¾ cup pure maple syrup

-
      
¼ cup coconut aminos

-
      
1 tablespoon spicy mustard

-
      
12 slices bacon, cut in half

-
      
12 large sea scallops, halved

-
      
24 toothpicks

-
      
2 tablespoons coconut sugar (optional)

Directions:

1.
   
In a medium-sized bowl, mix the maple syrup, aminos, and mustard together.

2.
  
Add the scallops and toss to coat them with the sauce.

3.
  
Cover the bowl with plastic wrap, place it in the refrigerator and allow the scallops to marinate for 1 hour.

4.
  
Preheat your oven to 375 degrees F.

5.
   
Line a rectangular baking sheet that has a rim with some foil.

6.
  
Arrange your bacon pieces on the baking sheet. Do not allow them to overlap.

7.
  
Place the baking sheet into your preheated oven for 10 minutes.

8.
  
Remove the sheet from the oven and pour off the bacon grease.

9.
  
When the bacon is cool enough for you to handle, wrap a piece of bacon around each scallop and secure it with a toothpick.

10.
    
Put the bacon-wrapped scallops back onto the baking sheet.

11.
     
Sprinkle with the coconut sugar if desired.

12.
    
Place the baking sheet back into the oven for 15 minutes.

13.
    
When the scallops are opaque and the bacon is crisp, your appetizer is ready to be enjoyed.

Easy Hot Wings

Ingredients:

-
      
2 tablespoons coconut oil

-
      
10 pounds chicken wings

-
      
Sea salt

-
      
Chipotle powder or cayenne pepper

Directions:

1.
   
Preheat your oven to 425 degrees F.

2.
  
Line two large baking sheets with foil.

3.
  
Now lightly grease the foil with coconut oil.

4.
  
Arrange the chicken pieces onto the foil, spreading them out so they don’t lie on top of each other if possible.

5.
   
Cook for 30 minutes and then rotate the positions of the baking sheets.

6.
  
Bake for an additional 30 minutes until the chicken pieces are browned and crispy.

7.
  
Sprinkle the cooked wings with chipotle or cayenne pepper as soon as you take them out of the oven.

8.
  
Allow the chicken pieces to rest for several minutes.

9.
  
Serve warm if you like crunchy wings or at room temperature if you like softer, chewier wings.

Sweet Potato Skins

If you don’t eat dairy, you will probably want to skip this recipe.

Ingredients:

-
      
4 large sweet potatoes, baked

-
      
3 tablespoons olive or coconut oil

-
      
1 tablespoon shredded aged Parmesan cheese (optional)

-
      
½ teaspoon sea salt

-
      
¼ teaspoon garlic powder

-
      
¼ teaspoon paprika

-
      
⅛ teaspoon pepper

-
      
1½ cups shredded aged cheddar cheese (if you eat dairy)

-
      
½ cup sour cream (if you eat dairy)

-
      
4 green onions, sliced

Directions:

1.
   
Preheat your oven to 475 degrees F.

2.
  
Begin by cutting your baked sweet potatoes in half lengthwise.

3.
  
Scoop out the pulp, making sure you leave a ¼ inch shell. (Be careful not to pierce through the skin).

4.
  
Place the potato skins on a greased baking sheet.

5.
   
In a separate bowl add the oil, Parmesan cheese, salt, garlic, paprika, and pepper and combine well.

6.
  
Brush this mixture on both sides of the skins.

7.
  
Place the baking sheet into the oven for 7 to 8 minutes.

8.
  
Remove the baking sheet from the oven so you can turn the skins over.

9.
  
Bake for another 7 to 8 minutes until the skins are crisp.

10.
    
Sprinkle the cheddar cheese inside the skins.

11.
     
Place back into the oven and cook for another 3 to 4 minutes to allow the cheese to melt.

12.
    
Remove from the oven and top with sour cream and green onions.

Serve and enjoy.

Fruity Salsa