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Paleo Pot Roast

0 3 November 2014

With a short amount of time devoted to preparing this Paleo Pot Roast recipe, the oven will take care of the rest of the cooking for you. Prep: 5 minutes Cook: 1 hour and 30 minutes Ready In: 1 hour and 35 minutes 2 1/2-3 lb beef chuck shoulder roast, grassfed 2 whole onion, halved and quartered 8 whole raw carrot 1 cup water 1/2 whole grapefruit, juiced 1 cup fresh dill, chopped Directions

  1. Preheat oven to 275 F.
  2. Add olive oil to a large skillet over medium heat.
  3. Salt and pepper the chuck roast and brown on all sides; transfer to a plate.
  4. Add onions and toss until lightly browned, 3-5 minutes. Remove from pan and add carrots, water and grapefruit juice plus 2 pinches of sea salt.
  5. Scrape the beef bits from bottom of the pan and bring the liquid to a boil.
  6. Add onions to a deep baking dish, spoon carrots in with onions and add fresh dill. Add meat on top along with pan juices.
  7. Cover and roast for 2 hours.
  8. Slice and serve. (Store leftovers covered in the refrigerator.)

Notes Olive oil, sea salt, and black pepper to taste. Courtesy

Posted in Recipes by Cenegenics Denver
0 2 October 2014

4 tbsp almond flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
Dash of salt
1 egg
2 tbs almond butter
3 tbsp raw honey
1/2 cup unsweetened vanilla almond milk
1/4 cup Enjoy Life’s mini chocolate chips
1 tsp vanilla extract Directions

  1. Preheat oven to 350 degrees.
  2. In one bowl combine almond flour, cocoa powder, baking powder and salt.
  3. In a separate bowl combine egg, almond butter, honey, almond milk, and vanilla extract – whisk together well.
  4. Combine both bowls and pour into a glass baking dish.
  5. Bake for 25-30 minutes or until a toothpick comes out clear.
  6. Let cool completely before cutting.
  7. Store in fridge.

Source: Lexi’s Clean Kitchen

Posted in Recipes by Cenegenics Denver
0 14 August 2014

3-4 ounces ground beef
1 slice of onion
Vegetables of choice
Seasonings of choice Directions

  1. Preheat oven to 350 degrees.
  2. Form ground beef into a patty. Season as desired. (I like to use salt, pepper and 21 Seasoning Salute from Trader Joes.)
  3. Place patty in the middle of a sheet of tinfoil.
  4. Place onion slice on top of the patty.
  5. Surround patty with vegetables of choice. (Carrots, broccoli, cauliflower, etc)
  6. Fold tinfoil around the patty and vegetables to create a pouch.
  7. Place on a baking sheet.
  8. Bake for at least 60 minutes.

Note: Chicken can be used in place of the ground beef.

Posted in Recipes by Cenegenics Denver
0 12 August 2014

¼ c butter
1 egg
¼ c coconut sugar
2 T honey
2 t pure vanilla extract
1 ½ c blanched almond flour
2 T coconut flour
½ t sea salt
½ c dark-chocolate pieces Directions:

  1. Preheat the oven to 350 degrees F.
  2. Place the butter and egg in a food processor and process for 15 seconds.
  3. Add the coconut sugar, honey, and vanilla extract. Process again until combined.
  4. Add the flours, baking soda, and salt and process for 30 seconds.
  5. Scrape down the sides and pulse again if necessary to fully incorporate the dry ingredients.
  6. Stir the chocolate in by hand.
  7. Use a large tablespoon to scoop balls of the dough, placing them on a baking sheet lined with parchment paper. Lightly press them down to flatten, making disks about ½ inch thick.
  8. Bake for 10 minutes, until the cookies are browned around the edges. Cool on a wire rack.

Yield: 1 dozen

Posted in Recipes by Cenegenics Denver
0 7 August 2014

1 large red bell pepper
Olive oil
1 large zucchini, thinly sliced
½ c reduced fat or skim milk
¼ t black pepper
4 oz white cheddar
4 large eggs, lightly beaten Directions

  1. Preheat broiler to high.
  2. Cut bell pepper in half lengthwise; discard seeds and membrane. Place, skin side up, on a foil-lined baking sheet; flatten with your hand. Broil 8 to 10 minutes until blackened. Wrap the pepper in foil and let stand 15 minutes. Peel and slice.
  3. Preheat the oven to 350°.
  4. Heat a dutch oven over medium-high heat. Add some olive oil and add the zucchini. Cook for about 6 minutes. Stir in the bell pepper and reduce the heat to medium.
  5. Combine the remaining ingredients in a medium bowl. Add to the zucchini mixture in the Dutch oven. Cook about 2 minutes until the edges are set. Bake at 350° for about 16 minutes or until the center is set. Let stand 15 minutes. Cut into 6 wedges.
Posted in Recipes by Cenegenics Denver
0 5 August 2014

2 t chili powder
¾ t ground cumin
½ t garlic powder
¼ t black pepper
½ lb lean sirloin steak
6 c torn Bibb lettuce
¾ c thinly sliced cucumber
1 c red bell pepper strips
½ c caramelized shallots (2 medium)
2 T white wine vinegar
2 t Dijon mustard
¼ t pepper
1 T olive oil
½ c crumbled blue cheese
1 avocado Directions

  1. Combine chili powder, cumin, garlic powder, and pepper; rub evenly over steak.
  2. Heat a frying pan over medium heat and cook the steak for 5 minutes on the first side and 2 minutes on the other side. Let the steak rest for 5 minutes and then cut into slices across the grain.
  3. Combine white wine vinegar, mustard, and the other 1/4 tsp of pepper into a small bowl. Whisk in the olive oil. Combine lettuce, cucumber, bell pepper, and shallots in a large bowl. Drizzle vinaigrette over salad. Toss to coat. Top the salad with steak, cheese, and avocado. Serves 2.
Posted in Recipes by Cenegenics Denver
0 31 July 2014

4 eggs
2 T finely chopped green onions
2 T finely chopped fresh dill
2 T mayonnaise
2 t Dijon mustard
Dash of black pepper
3 c Bibb lettuce
1 large Granny Smith apple cut into wedges Directions

  1. Hard boil the eggs. Peel and coarsely chop.
  2. Combine all ingredients except Bibb lettuce and apples and toss gently.
  3. Arrange the lettuce and apple wedges on a salad plate, and top with the egg salad.
Posted in Recipes by Cenegenics Denver
0 29 July 2014

Grilled Steak: Pick a nice cut of beef or bison. Season with a touch of olive oil or grape seed oil, salt, pepper, garlic powder and fresh rosemary. Let sit at room temperature for about an hour to warm. Place on a very hot grill to get that nice crisp char with a juicy center. The Ever Evolving Salad: Use approximately equal parts of each ingredient. This is one of those things that gets better the longer it sits and will last a few days. 4 cucumbers, cut into bite size pieces
5 tomatoes (whatever variety is in season – or sub grape tomatoes), cut into bite size pieces
1 large red onion, sliced thinly
Several small sweet peppers cut into thin slices, or a few bell peppers cut thinly
4 avocados, cubed in the peel and scooped out using a spoon into the salad
1 package of feta cheese or small mozzarella cheese balls (halved)
Newman’s Own Family Style Italian Dressing – enough to toss
Salt and pepper to taste

Posted in Recipes by Cenegenics Denver
0 25 July 2014

1/2 C almond flour 1/2 C water 1 tbsp ground flaxseed 1 tsp coconut palm sugar (or to taste) 1 egg Vanilla bean paste (to taste) Cinnamon (to taste) Directions

  1. Crack egg into a heat proof bowl and beat to mix well.  Set aside.
  2. Mix almond flour, flaxseed and water in saucepan.  Add more water if too thick.  Add coconut palm sugar and stir.
  3. Turn on the heat to the pan to medium-low.  Heat the mixture, stirring often.  As it starts to bubble turn to low.
  4. Add a ladle full of the hot almond mixture to the egg and stir well.  Add another ladle.  Stir continuously as you add the rest of the almond mixture to the egg.
  5. Turn off the heat and add a dash of vanilla and cinnamon.
  6. Serve as is or top with shredded coconut, blueberries, goji berries, cacao nibs, sunflower seeds, etc.
Posted in Recipes by Cenegenics Denver
0 24 July 2014

Chicken Curry: ½ stick (1/4 cup) unsalted butter
2 medium onions, finely chopped
2 large garlic cloves (or 3 small cloves) finely chopped
1 tablespoon finely minced peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
½ teaspoon cayenne (add less for less spiciness)
4 boneless, skinless chicken breasts cut into 1 inch cubes
1 (14.5-ounce) can diced tomatoes
¾ cup cashews (1/4 pound)
¾ cup full fat, canned coconut cream
Garnish: chopped fresh cilantro 
Paleo Rice: 1 head cauliflower, roughly chopped and then grated
1 teaspoon garlic powder
½ tablespoon salt
¼ cup roughly chopped cashews Directions Chicken Curry:

  1. Heat butter in a large sauté pan over moderately low heat until it is melted and slightly bubbling.
  2. Add onions, garlic, and ginger, stirring, until softened, about 5 minutes.
  3. Add curry powder, salt, cumin, and cayenne and cook, fully coating the onion mixture with the spices.
  4. Add chicken and cook, stirring to coat, 3 minutes. Add the can of tomatoes, including juice, and bring to a simmer. Then cover and simmer gently, stirring occasionally, for 20 minutes.
  5. After 20 minutes uncover and add the full fat, canned coconut milk (the cream skimmed from the top). Stir and cover for another 20 minutes, stirring occasionally.

Posted in Recipes by Cenegenics Denver