Prosciutto Wrapped Asparagus

This classic recipe should be a staple in everyone's Paleo repertoire. The Prosciutto Wrapped Asparagus recipe, from the EatDrinkPaleo in Australia, only has three ingredients and takes just a few minutes to prepare... amazing!

Ingredients

  • 6 ounces sliced prosciutto, halved horizontally
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil

Preparation

  • Wrap the halved prosciutto slice at an angle on each asparagus spear and cover the entire length of the spear. Do the same for the remaining prosciutto and asparagus.
  • In a large skillet, heat olive oil over medium high heat and add asparagus. Cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.
  • Serve immediately and enjoy!

Enjoy more great recipes from Irena at EatDrinkPaleo!

Bone Broth Soup

It's winter time, it's cold out, and you need all the help you can get to fight off colds and flu. Try this amazing Wild Thing Bone Broth Soup recipe by the renowned 'PaleoChef' Mary!

Ingredients -

  • 1 pound of marrow bones of choice, my preference is lamb
  • [ask your butcher, they always have them in the back]
  • 2 chicken feet, wild things begins! This is for extra gelatin, not to scare your friends. 
  • shells from 2-3 eggs, for extra calcium
  • 1 tablespoon apple cider vinegar, to draw out minerals
  • 1 tablespoon sea salt, minerals and taste 
  • 1/2 tablespoon dried oregano, natural antibiotic
  • 1/2 tablespoon black seeds aka Nigella Sativa, Ancients said these cured everything but death
  • 1/2 tablespoon dried garlic or less than 1/2 tablespoon fresh minced garlic
  • 1 teaspoon turmeric, inflammatory
  • 1/2 teaspoon cayenne, thermogenic
  • A couple of shakes of cracked pepper
  • A few whole dried cloves, toxicity prevention, joints and digestion

Preparation -

Check out the link here to find out how Mary makes this amazing Bone Broth soup!

Enjoy!

Oven-Baked Sweet Potato Fries

If you haven't checked out the award-winning Nom Nom Paleo website, you are truly missing out. It's an absolute 'go-to' for fantastic Paleo-recipes. Below is there take on Oven-Baked Sweet Potato Fries... delicious!

Ingredients -

  • 2 large garnet yams
  • 2 tablespoons of coconut oil, melted (I just nuke it in the microwave for ~30 seconds)
  • Kosher salt
  • Freshly ground pepper
  • Smoked parika (or your favorite seasoning – cinnamon works well, too!)

Preparation -

Preheat the oven to 375 F on convection bake (or 400 F in a non-convection oven).

Peel the yams and cut them into even matchsticks. Place them on a foil-lined baking tray (line with parchment paper for a crisper exterior) and toss the yams with the coconut oil, salt, pepper, and smoked paprika.

Pop the fries in the oven for about 30 minutes, flipping the frites and tray halfway through. When they were tender in the middle and browned on the edges, you are ready to dig in.

For more great recipes, check out the Nom Nom Paleo website and cookbook!






    Yucca Fries

    Yucca root, also known as cassava, has been a staple of Latin American cuisine for centuries. One cup of yucca packs a nice vitamin C punch (42mg), is high in B-vitamins to support energy levels, and contains the antioxidant resveratrol to help cool inflammation. They make a great post-workout carb choice or gluten-free 'clean' carb accompaniment to your next meal.

    Here is one of my favorite recipes for Yucca Fries, from Paleo expert Chris Kresser. Try them for yourself, they are fantastic!

    YUCCA FRIES

    Ingredients -

    • 2 medium yucca roots (about 6-8 inches long each)
    • Duck fat, lard or tallow (if you don’t have these, you can use olive oil – but they won’t be as good!)
    • Sea salt & pepper

    Directions -

    1. Bring about 3 quarts of water to a boil.
    2. Peel yucca using sharp knife.
    3. Cut into the shape of fries, about 2.5 – 3 inches long and 1/2 thick.  (Don’t cut them thinner than this, or they’ll get too tough/crispy when you roast them.)
    4. Boil the fries for 12 minutes. You want them to be soft, but not falling apart.  Meanwhile, pre-heat the oven to 400 F.
    5. Put 3-4 TBS of duck fat (or whatever fat you’re using) into a small saucepan and heat until liquid.
    6. Drain fries and put them in a mixing bowl.  Pour fat over fries and mix around to distribute evenly.
    7. Spread fries on a baking sheet, and season generously with sea salt and pepper.  Paprika or chili powder are a nice touch here as well.
    8. Roast for about 15 minutes.
    9. Remove from oven and flip the fries.
    10. Roast for another 10-15 minutes, or until golden brown.

    Enjoy!

    Rutabaga Mash - Ramp Up Your Game!

    Root vegetables pack a powerful nutrient punch and are a great option for replacing breads, pastas, and other gluten-containing carbs. Rutabagas are the unsung hero of the root veg family because they are absolute ‘all-stars’ when it comes to nutrient density, however they often get skipped over when you’re at the grocery store.

    Before I share with you two great recipes from Paleo Leap and Cynthia David, let’s take a look at how rutabagas can significantly upgrade your health and performance.

    A member of the cruciferous family of vegetables, rutabagas contain glucosinolates – organic sulfur compounds – that help eliminate carcinogens before they can damage your DNA. They also contain a good dose of fiber (4.5g/cup) to keep your bowels regular and prevent constipation, as well as a whopping 590g of potassium (one small rutabaga) to help keep your blood pressure in check.

    For athletes, rutabagas makes a great post-workout choice (I love the Ruta-Fries recipe below!) because they are choked full of potassium – to replenish electrolytes – and vitamin C that helps prevent exercise-induced immune suppression and supports healthy joints via collagen production. They also provide 30g of carbohydrates to replenish your glycogen stores post-training! (Try baking them to raise the glycemic index and help buffer exercise-induced increases in the stress hormone cortisol after exercise).

    Wow… Those are some pretty amazing benefits!

    Dig in to these two great recipes to upgrade your health and supercharge your performance!

    Carrots & Ruta-Mash (By PaleoLeap)

    Ingredients

    1 lb. of carrots, peeled and chopped

    1 lb. of rutabaga, peeled and chopped

    4 tbsp of ghee

    1 tbsp. of fresh parsley

    Sea salt + Ground Black Pepper

    Preparation

    Place the carrots and rutabaga in a large saucepan and cover with water.

    • Bring to a boil and reduce to a simmer; then cover and let simmer for 20 minutes or until the vegetables are really soft.
    • Drain the water.
    • Mash the carrots and rutabaga with a potato masher; add the ghee and season to taste.
    • Serve and sprinkle with fresh parsley on top. Enjoy!

    Check out PaleoLeap for more fantastic and delicious recipes!

     

    Ruta-Fries

    Ingredients

    2 Medium Rutabagas

    Extra-Virgin Olive Oil

    Paprika

    Black Pepper

    Sea Salt

    Preparation

    • Cut peeled rutabaga into ½-inch by 3-inch sticks.
    • In a bowl, toss sticks with 2 tbsp of extra-virgin olive oil.
    • Add 2-3 pinches of sea salt, black pepper, and paprika.
    • Spread on a cooking sheet and bake for 40 minutes at 425 F (220 C) or until tender. (Remember to flip half-way through!). Enjoy!

     

    Why Should You Eat Organ Meats (And How To Make It Taste Good)

    Fall is here and with it, the start of cold and flu season. Your energy levels will also naturally decline as we move towards the shortest days of the year. But what can you do to improve your immunity and energy levels? Look no further than your dinner plate for the answer.

    Organ meats, liver in particular, are one of the most nutrient dense foods you can eat. Period. Chicken liver is a terrific source of pre-formed vitamin A (11,000 IU per 3 ounces), which helps to boost your innate or first-line of defense immunity.

    Chicken liver is also a great source of iron, providing half your daily allowance with just 100g (3.5oz) serving. Iron is essential for building hemoglobin, which carries oxygen in your blood, and maintaining ideal energy levels. This is especially important over the winter months when iron levels can be depleted from the inflammatory reactions that take place when battling colds and flus, or from intense training.

    Liver is also a great source of B12 and folate that support better energy levels and help you get through busy days at work and home. Chicken liver contains all nine essential amino acids, is loaded with B-vitamins, and contains high amounts of choline which is critical to keep your mind sharp and productive.

    So, why aren’t you eating chicken liver? The most common response is… the taste!

    It’s time to give liver another chance. First, chicken liver is the ‘mildest’ tasting of the various liver sources (veal, pork, beef). So either throw it in with your hamburger or taco meat, or combine it with some of your favorite ingredients. Check out this fantastic recipe from Philippe Grand, Dt.P who presented at Own The Podium’s (OTP) SPort INnovation (SPIN) Summit earlier this week, which brings together Canada’s Olympic team of sports medicine doctors, physiologists, trainers and nutritionists.  

    Prosciutto, pear and balsamic vinegar chicken liver (4 portions)

    10 + 15ml Olive Oil

    1 onion, chopped

    100mg (4 slices) Prosciutto, cut into 1cm squares

    45ml all-purpose gluten-free flour (or regular flour)

    2.5ml cinnamon

    1ml salt

    2.5ml ground pepper

    400g chicken liver, cleaned, cut into 3 to 4cm pieces

    1 Bartlett pear, cut into cubes

    30ml balsamic vinegar

    Instructions

    1.     In a large non-stick skillet, add olive oil (10ml), onion, and prosciutto over medium/high heat, until the onion is golden

    2.     In a bowl, mix together the flour, cinnamon, salt and pepper. Add pieces of liver and with a spoon, mix together until pieces are covered with flour.

    3.     In a pan, move the onions and prosciutto aside and add the 2nd serving of oliveoil (15ml).

    4.     Fry the chicken liver pieces for 4-5 minutes until they are golden brown on all sides.

    5.     Add the pear cubes and balsamic vinegar. Mix and let the vinegar caramelize.

     Nutrition Facts: 293 calories, 25g protein, 18g carbs, 14g fats, and 10mg iron.

    There you have it! Stay clear of colds and flus and keep your energy levels up this fall.

    Enjoy!

    Dr. Marc Bubbs ND, CSCS

    Ps. If you enjoyed this dish, check out these other great organ meat recipes...

    ‘The Ultimate Beef Liver Recipe’

    ‘Turkish Hidden Liver Meatballs with Paleo Cacik’  

    ‘Recipes That Will Make You Love Chicken Livers’