Paleo Potluck Recipes

Here are finally some of the delicious recipes from our Paleo Potluck. If you don’t see your recipe posted on the blog please e-mail it to me at piadugger@hotmail.com.

 

Guacamole Deviled Eggs

 

Ingredients

  • 4 eggs, hard-boiled
  • 1 avocado
  • 2 tsp chili powder
  • 1 tsp lemon juice
  • 1 tbs chopped cilantro
  • 1 small roma tomato
  • sea salt (optional)
  • freshly ground black pepper

 

Instructions

Peel hard-boiled eggs and cut in half length-wise. Spoon out yolks into a small bowl.

Mash yolks with avocado, chili powder and lemon juice and mix in tomatoes and cilantro. Season with sea salt and freshly ground black pepper to taste. Refill egg whites with the yolk mixture.

 

 

Baked or Grilled Chicken Wing

 

Ingredients

3 tbs olive oil

3 cloves of garlic

2 tsp chili powder

1 tsp garlic powder

sea salt (optional) and ground pepper to taste

10 chicken wings

 

Instructions

1. Preheat oven to 375 degrees F

2. Combine olive oil, garlic, chili powder, garlic powder, salt and pepper in large, resalable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet or place on grill to cook.

3. Bake the wings in the preheated oven 1 hour, or until crisp and cooked through.

 

 

Baked Curry Cauliflower

Ingredients

4 cups cauliflower florets

3 tbs coconut oil

1 tbs curry powder

1 tsp garlic powder

¼ tsp turmeric

sea salt to taste (optional)

 

Instructions

1. Preheat oven to 350 degree F.

2. In a medium sized mixing bowl toss the cauliflower with the coconut oil until all the florets are coated in the oil.

3. Sprinkle all the spices over the cauliflower and stir again until all florets are evenly coated.

4. Spread the cauliflower evenly into a glass baking dish and bake for 40-45 minutes, stirring half way through the cooking time.

 

 

 

Pulled Pork with homemade BBQ Sauce

Ingredients

3 lb “Boston Butt” Pork Shoulder

1 fist of garlic, peeled

3 cups Imagine Chicken Broth

 

Instructions

1. Rinse pork under cold water and pat dry with a paper towel.

2. Cut slits into pork and stuff with cloves of garlic (the more the merrier!).

3. Place pork in crock pot and cover with chicken broth.

4. Cook pork on low for 8 hours.

5. Remove from crock pot, and let cool.

6. Discard thick layers of fat.

7. Shred pork with two forks.

8. Toss pork with barbecue sauce and enjoy!

 

Zesty Barbecue Sauce

Ingredients

3 large cloves Garlic, minced

1/2 onion

1 6oz can tomato paste (preferable organic)

1 to 1 1/2 cups of beef stock (No MSG – Organic is best)

1 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1 tablespoon Extra Virgin Olive Oil

1 teaspoon sea salt

1 teaspoon fresh black pepper

2 tablespoons chili powder

2 tablespoons honey

3 tablespoons hot sauce or ½ tea spoon of cayenne pepper

 

Instructions

1. Blend in food processor garlic and onion until minced. You want your BBQ sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.

2. Combine all ingredients in a sauce pan. Start with 1 cup beef stock and add more depending on how thick you want your sauce.

3. Bring sauce to heat on stove with a low setting.