Ultimate Paleolithic Collection (18 page)

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1½ cups water

Directions:

1.
   
Turn your slow cooker on HIGH while you get your ingredients ready

2.
  
Prepare a slow cooker by placing the sliced carrots in the bottom

3.
  
Mix together cinnamon, cloves, nutmeg, ground ginger, black pepper, garlic and salt.

4.
  
Rub 1 tablespoon of the olive oil all over the pork loin.

5.
   
Now massage the spices over the pork loin.

6.
  
Place a frying pan on a high heat with the remaining olive oil in the bottom.

7.
  
Brown the pork loin on all side.

8.
  
Remove the pork and place it in the bottom of a slow cooker.

9.
  
Return to the frying pan on the stove and add the water and heat briefly.

10.
    
Now transfer the water from the frying pan to the slow cooker.

11.
     
Put the lid on the slow cooker and cook on HIGH for 3½ hours OR turn it down to LOW and cook for 6 hours.

Slow and Easy Jambalaya

Here is a jambalaya recipe that will have your house smelling irresistible all day long while it slowly simmers to perfection.

Ingredients:

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5 cups chicken stock

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4 bell peppers, chopped

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1 large onion, chopped

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2 garlic cloves, diced

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1 (28 ounce) can of diced tomatoes—do NOT drain

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2 bay leaves

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½ pound diced chicken

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3 tablespoons Cajun seasoning

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¼ cup Frank’s Red Hot sauce or hot sauce of your choice

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1 pound spicy Andouille nitrite/nitrate-free sausage (optional)

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1 head of cauliflower

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1 pound large shrimp, raw and deveined

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2 cups okra

Directions:

1.
   
Turn your slow cooker on HIGH while you get your ingredients ready.

2.
  
Pour the chicken stock, bell peppers, onion, garlic, diced tomatoes with juice, bay leaves, chicken, Cajun seasoning, and hot sauce into a slow cooker

3.
  
Now turn your slow cooker down to LOW and cook for 6 hours.

4.
  
Thirty minutes before the slow cooker is finished, gently toss in the sausage.

5.
   
Place the head of cauliflower into a food processor and pulse until it resembles “rice.”

6.
  
Add this rice, raw shrimp and okra to your slow cooker.

7.
  
Mix ingredients together and continue cooking until the shrimp is done and the vegetables are tender – approximately 30 minutes to one hour.

Breakfast Casserole for Dinner

Ingredients:

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1 small bunch of dark greens (spinach, Swiss chard, or kale with stems removed)

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1 teaspoon sage

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1 teaspoon thyme

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1/4 teaspoon ground nutmeg

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½ teaspoon onion powder

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1 teaspoon ground pepper

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1 pound ground turkey

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Coconut oil or butter for frying

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10 eggs

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Small bunch of parsley

Directions:

1.
   
Preheat your oven to 375 degrees F

2.
  
If necessary, wash the greens and then cut into thin strips

3.
  
In a medium bowl, combine the sage, thyme, nutmeg, onion powder, and pepper and mix thoroughly

4.
  
Add the ground turkey to the seasonings and mix until combined thoroughly. This creates your “sausage.”

5.
   
Place your frying pan over medium heat and melt the coconut oil or butter

6.
  
Break up the ground turkey as you brown it in the hot oil

7.
  
Continue to sauté until the turkey is cooked

8.
  
Place the greens into the pan with the “sausage” and sauté for several minutes

9.
  
Turn the heat off under the pan

10.
    
In a bowl, whisk the eggs and add the cooked greens and sausage mixture

11.
     
Pour everything into a greased 8”× 8” pan and place in your preheated oven

12.
    
Bake for 20-25 minutes—until the center is firm when you jiggle the pan

13.
    
Remove the pan from the oven and allow to cool slightly before cutting into squares

Spicy Italian Pork

This recipe is so easy to do and is so delicious. If you are not a clove fan, you can easily eliminate them from this recipe.

Ingredients:

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1½ tablespoons sea salt

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1 teaspoon pepper

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½ teaspoon cumin

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1 tablespoon garlic powder

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Juice of one lime

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3 to 4 pounds pork roast (picnic or butt piece)

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18 whole cloves

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1 onion, sliced

Directions:

1.
   
Preheat your oven to 250 degrees F.

2.
  
In a small bowl, mix the salt, pepper, cumin, and garlic powder together.

3.
  
Mix the juice of the lime in with the seasonings.

4.
  
Rub the mixture all over the pork.

5.
   
Now take a sharp knife and slice 6 thin cuts into the pork.

6.
  
Place 2 whole cloves inside each slit.

7.
  
Place the roast into a lightly greased roasting pan with the onion slices on the bottom.

8.
  
Cover with a lid or aluminum foil and roast for approximately 4 hours or until the middle of the roast reads 160 degrees with a meat thermometer.

9.
  
Let the roast rest for about 20 minutes and then uncover.

10.
    
Use the juice in the bottom of the pan to further moisten the meat if desired.

Enjoy!

Pork and Peppers in a Pot

Ingredients:

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4 large bell peppers

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1 large onion

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2 carrots

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4 cloves of garlic

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½ head of cauliflower

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2 pounds ground pork (or a combination of pork and beef)

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1 (6 ounce) can of tomato paste

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1 tablespoon dry oregano

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1 tablespoon dry or fresh tarragon

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1 teaspoon salt

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1/2 teaspoon coarse ground pepper

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½ cup water

Directions:

1.
   
Turn your slow cooker on HIGH while you get your ingredients ready.

2.
  
Now cut the tops off the peppers and clean the seeds out.

3.
  
Place the onion, carrots, garlic and cauliflower into a food processor or finely chop with a knife.

4.
  
In a big bowl, combine the ground pork, shredded vegetables, tomato paste, oregano, tarragon, salt and pepper.

5.
   
Stuff the peppers with the meat mixture.

6.
  
Arrange the peppers into your slow cooker by having them touch each other so they remain upright.