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  #46   ^
Old Wed, Feb-01-06, 11:30
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
Default paleo pancakes

PALEO PANCAKES

2 eggs
1 cup almond flour
1/2 cup coconut milk
1/2 cup frozen berries
1/2 tsp baking powder
pinch of salt

beat the eggs
aad almond flour, coconut, and baking powder and mix well
stir in berries

This makes about 4 pancakes. I made this today and could hardly stuff down 2 of them, they were so filling. If you want, you could top them with honey, applesauce, butter, or maybe even some solid coconut oil.
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  #47   ^
Old Thu, Feb-02-06, 11:44
lizzyLC's Avatar
lizzyLC lizzyLC is offline
Senior Member
Posts: 1,143
 
Plan: LC
Stats: 154/143/130 Female 5'6
BF:
Progress: 46%
Location: PNW
Default

I don't think I've ever seen almond flour. Are you making your own, Kallyn?
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  #48   ^
Old Thu, Feb-02-06, 14:10
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
Default

I've both purchased and made almond flour. When I buy it, it's usually the Bob's Red Mill brand I think. Only health food stores and really big grocery stores seem to carry it, but I'm lucky to live near both.

It's really easy to make your own though. Just stick a bunch of almonds in a food processor and chop them up till they're about the consistency of coarse corn meal!
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  #49   ^
Old Thu, Feb-02-06, 14:46
Gemmafafen's Avatar
Gemmafafen Gemmafafen is offline
Senior Member
Posts: 893
 
Plan: Home tailored
Stats: 153/149/137 Female 5ft6in
BF:
Progress: 25%
Location: UK
Default Re: Paleo Pancakes

BRIALLIANT!!!!
I will make those on Shrove Tuesday.
Does the baking powder make the pancakes rise a wee bit like American pancakes? I like them thick.
How big was the pan u used?

Gem
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  #50   ^
Old Thu, Feb-02-06, 14:59
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
Default

Yup, that's exactly what the baking powder does. They were just like real pancakes!! I used a smallish cast-iron griddle pan and made them one at a time...each pancake was about 4 inches across.
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  #51   ^
Old Thu, Feb-02-06, 16:44
Gemmafafen's Avatar
Gemmafafen Gemmafafen is offline
Senior Member
Posts: 893
 
Plan: Home tailored
Stats: 153/149/137 Female 5ft6in
BF:
Progress: 25%
Location: UK
Default

Cool! This is so silly- I am so excited about making pancakes- i missed out last year.

Found this website- http://www.fitnessandfreebies.com/paleo/index.html
don't know if you all already had it in your favourites, but there are some really yummy looking recipes on it. I especially like the look of the Paleo Cookies- good treat once in a while I imagine .
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  #52   ^
Old Tue, Feb-07-06, 16:11
PaleoDeano's Avatar
PaleoDeano PaleoDeano is offline
Registered Member
Posts: 1,582
 
Plan: antivegan,was subzerocarb
Stats: 200/187/175 Male 6' 0"
BF:27%/19%/12%
Progress: 52%
Location: Flyover Zone
Default

Stuffed Cornish Game Hens

In food processor grind & mix on low:
4 cloves garlic
1/4 onion
2-3 cut-up celery stalks
6-8 large mushrooms
1/4 cup pecans/walnuts

Melt in saucepan:
1 stick butter

Combine "spice rub" in bowl:
basil
parsley
sage
rosemary
thyme
savory
mustard
cumin
paprika
turmeric
white pepper
black pepper
sea salt

Put ground veggies in saucepan with melted butter.
Mix in some of the "spice rub".
Keep on very low heat.

Stuff 4 Cornish hens with stuffing.
Rub all Cornish hens with "spice rub".

Rotisserie 2 at a time for about 1 - 1/2 hours or so…
or
Bake all 4 in large deep roaster at 325° for 1 hour or so.

Be sure to save all the drippings to heat/eat the hens in later!

I made up this recipe just to try my hand at making paleo stuffing. The spices can be altered to one's taste. The basil and parsley should be the main spices, with the other ones used sparingly. This stuffing was good when I made it.

Last edited by PaleoDeano : Wed, Feb-08-06 at 13:01.
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  #53   ^
Old Wed, Feb-08-06, 05:54
Kazrau's Avatar
Kazrau Kazrau is offline
Registered Member
Posts: 54
 
Plan: Atkins
Stats: 205/194/130 Female 163 cm, 64 inch
BF:do not want :(
Progress: 15%
Location: Australia
Default Coconut Mango Chicken Curry

We tried this tonight and it was delicious...

Ingredients
1kg chicken thighs (cut in quarters)
1 can coconut milk
2 mangoes (chopped in small pieces)
2 teaspoons crushed garlic
1 onion chopped
Coconut oil

Grind with a mortar and pestle the following spices:
2 teaspoons dried chilli (with seeds)
1 teaspoon cumin seeds
1 teaspoon coriander
1/2 teaspoon tumeric
1 teaspoon garam marsala

Method
1. Heat coconut oil in a frypan, add onion and garlic and cook till the onion is transparent.
2. Add the ground spices and cook on a low heat for 2 minutes.
3. Put the coconut milk in a saucepan and heat gently.
4. Add the mixture of onion, garlic and spices to the coconut milk.
5. Add the mango pieces.
6. Heat more coconut oil in the frypan and cook the chicken thighs till brown and cooked through.
7. Add cooked chicken to the coconut milk and spices.
8. Simmer for at least 1/2 an hour (the longer the simmer the more tender the chicken will be).

We served the chicken with broccoli and carrot strips and a lovely red wine.

Bon Appetit!
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  #54   ^
Old Wed, Feb-08-06, 08:17
lizzyLC's Avatar
lizzyLC lizzyLC is offline
Senior Member
Posts: 1,143
 
Plan: LC
Stats: 154/143/130 Female 5'6
BF:
Progress: 46%
Location: PNW
Default

Thanks Kallyn - I'll try grinding my own - I need a replacement for breadcrumbs and I think that will do it.
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  #55   ^
Old Wed, Feb-08-06, 11:12
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,211
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
Default Gyros in a loaf pan

Ingredients:

2 # of ground lamb
1 large onion (chopped fine with water/juice squeezed out)
1 Tbl of Marjoram
1 Tbl of rosemary
2 Tbl of salt
1 Tbl of garlic
1/2 tsp of ground pepper

Process onion until it is very finely chopped. Wrap it in a tea towel and squeeze out all the juice. Put lamb and onion and spices in food processor and process until everything is well mixed and pureed.

Stuff it into a loaf pan and cook until 165-175 degrees in a water bath of about 1" of water in a pan (put boiling water in the water bath so it doesn't take forever to warm up). It took about 1.5 hours for my gyros to cook at 325'.

AB has you putting a brick on top of the loaf to make it denser, after it comes out of the oven. I didn't, it was fine without it. I let it set for 15 minutes before slicing but I did drain off the liquid/fat.
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  #56   ^
Old Wed, Feb-08-06, 11:16
Meg_S Meg_S is offline
Registered Member
Posts: 2,276
 
Plan: lots of meat
Stats: 00/00/00 Female 5 10"
BF:goal: 17%
Progress: 41%
Location: Germany (Canadian abroad)
Default

I use mushrooms minced in a food processor instead of breadcrumbs.
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  #57   ^
Old Wed, Feb-08-06, 13:04
PaleoDeano's Avatar
PaleoDeano PaleoDeano is offline
Registered Member
Posts: 1,582
 
Plan: antivegan,was subzerocarb
Stats: 200/187/175 Male 6' 0"
BF:27%/19%/12%
Progress: 52%
Location: Flyover Zone
Default

Quote:
Originally Posted by Meg_S
I use mushrooms minced in a food processor instead of breadcrumbs.
That is what I thought would be the best base for the stuffing I made in the Cornish hen recipe above. The food processor minced everything and made a really nice paleo stuffing (especially with the celery and nuts). When added to melted butter and spices thrown in, it was wonderful! Move over Stove Top!
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  #58   ^
Old Wed, Feb-08-06, 14:52
Gemmafafen's Avatar
Gemmafafen Gemmafafen is offline
Senior Member
Posts: 893
 
Plan: Home tailored
Stats: 153/149/137 Female 5ft6in
BF:
Progress: 25%
Location: UK
Default Simple but delish Chicken soup

Silly to post as it's such a common thing, but it really is just so good

coconut oil
1/4 onion diced
1 celery stalk
1 chicken breast- preferably on the large side for texture in soup
1/2 leek sliced
1/2 red pepper
1/4 green pepper
handful of chopped zuchini
6 mushrooms sliced
generous squirt of tomato puree
veggie/chicken stock
seasonings (I use poultry seasoning and paprika)
salt and pepper

Fry celery and onion on medium heat, for 1-2 mins, then cover and sweat them for a few more minutes- reducing the heat a little.
Add chopped up chicken breast and cook till not pink on outside.
Add leeks and cook till leeks look almost soft enough to eat.
Now add the rest of the veggies and seasonings and bump up the heat a bit and stir till all are hot and cooking and some juices are leaking out from all the veggies.

Pour over enough stock to cover and then a pint more, stir in tomato puree, cover and simmer till all veg are soft. Then take lid off and blast to reduce a bit of the stock if too much.

Blend and Devour!!!!

I love it and all my housemates do too. The chicken blended up makes the soup "chewy" when masticating and wonderfully meaty.

Anybody got any nice soup ideas for a beefsteak?? Any prefered Veggies/seasoning combos??

Cheers
Gemma.
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  #59   ^
Old Thu, Feb-09-06, 01:01
Flower51's Avatar
Flower51 Flower51 is offline
Senior Member
Posts: 348
 
Plan: ketogenic neandrathin
Stats: 254/212/155 Female 5'4"
BF:
Progress: 42%
Location: Ohio
Default

Pineapple chicken salad

Poach in an inch of water/lemon or lime juice: chicken breasts and a couple garlic cloves. Let cool and tear apart to good sized chunks.

Chop: Chinese cabbage, green onions (scallions), raw pineapple.
Add chicken, red seedless grapes and raw pecans.

Mix: 2 T dijon mustard, 1/4 c. fresh squeezed lime juice, 1 to 2 T olive or sunflower oil.

Toss sauce w/salad ingredients (add some dill if you like) YUM
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  #60   ^
Old Fri, Feb-10-06, 13:50
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
Default asparagus dish

I modified this from one of Jacques Pepin's PBS cooking shows. (his version can be found here: http://www.kqed.org/w/jpfastfood/recipes1.html)

ASPARAGUS

ingredients:
3 strips thick-cut nitrate-free bacon, chopped into little bits
a large handful of whole almonds
one bunch of asparagus, chopped into 1-inch pieces
salt and pepper

method:
1. over medium heat, start frying the bacon pieces
2. when the bacon is about half-cooked, put in the almonds
3. when the bacon gets crispy, drain off the excess fat
4. then add the asparagus pieces and saute for about 6 minutes
5. add the ground pepper. you can also add salt if you like, but it's already very salty from the bacon

We ate this last night with ostrich burger patties and braised kale.
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