So, I'm finding the hardest thing about Paleo is findign things to cook other than meat and veggies . . . I thought we could start a thread filled with Paleo or Paleo-ish recipes to use our combined know how to make it easier.

Two Paleo Pancake Recipes I've Tried:

(1)

2 whole eggs
1/2 cup almond meal
1/2 cup coconut milk
1 apple, cored and chunked
2 tsp cinnamon
1 tsp vanilla extract
1/2 pint fresh blueberries
coconut oil for cooking

Combine all ingredients, except blueberries, into a blender or food processor and blend until smooth. Pour into a bowl and add blueberries. Heat a large pan on medium heat; add coconut oil and cook small pancakes 2-3 minutes on each side (these are hard to flip, so when they are ready, jab the spatula underneath fast)

(2)

2 eggs
1/2 C unsweetened applesauce
1/2 C nut butter (not peanut butter! - cashew/macadamia nut butter works well)
1/4 tsp cinnamon
1/4 tsp vanilla extract
coconut oil

Mix all of the ingredients except the coconut oil in a bowl. Stir well, until you have a uniform batter. Next, use a bit of coconut oil to grease a non stick skillet. Spread some of the batter into the skillet to form a pancake, then cook over low/medium heat. Flip after 1 to 2 minutes, being careful not to burn them!

Once you've cooked all of your pancakes, you can serve them with a variety of toppings. A few that I like: chopped apples and cinnamon; heated blueberries; real maple syrup; and unsweetened applesauce.

They are oth tasty but I find the second one easier to make.

Here's another one.  Cmon people we need some new additions.

Stuffed Zucchini:

1 zuccinni

ground beef or other ground meat

fine cut veggies  (i use peppers, onion, muchrooms, and sometimes tomatoes but anything works)

seasoning of choice

1) Cut the zuch in half and use a spoon to scoop out most of the pulp, leave about 1/2 to 1 inch around edges depending on size of zuch

2) Fry the veggies and brown the meat

3) Put in your seasoning and the zuch pulp, fry just a bit more

4) Place the zuch halves on enough tinfoil to wrap them, leaving the top open

5) Spoon the fried up filling into the zuch

6) Place a small amount of oil under the zuch and close the tin foil

7) Bake at 350 F for approx 45 minutes, it is done when a toothpick slides into the side of the zuch very easily

The wife likes it like this but I prefer it less watery and more crunchy, so at the beginning put sea salt all over the inside of the hollowed out zuch.  Just before spooning in the filling, use a paper towel to wipe out all of the salt and the excess water that it brought to the top with it. 

Mix and match meats, veggies and seasoning to keep it interesting. 

Chicken Scaloppine with gremolata:

2 lg red peppers

1/2 c dry white wine (I used chicken stock)

1/2 c water

2 cups firmly packed parsley

2 tbsp lemon rind

2 tbsp lemon juice

2 cloves garlic

8 chicken breasts

8 slices prosciutto

Quarter red peppers and roast under grill or broil; skin side up; until skin blisters and blackens.  Cover with plastic for about 5 min; peel away skin.  Mix in a food processor or blender the red peppers, wine and water until smooth.  Set aside.

Next, put parsley, rind, juice, and garlic into a food processor/blender until gremolata is almost smooth.

Cut chicken fillets in half horizontallly almost all the way through.  Pound chicken fillet with mallet until ~1cm thick.  Spoon gremolata onto chicken breast and roll each fillet to enclose the filling.  Wrap each fillet in proscutto; secure with toothpick.

Bake for ~30 minutes or until chicken is cooked.  Meanwhile place red pepper mixture in a sauce pan; bring to a boil, ~3min and reduce mixture by half. Once chicken is cooked serve with the red pepper on top.

Tried this one today and its pretty good.  Can try it with an extra piece of prosciutto inside the chicken roll or add some hot sauce to the red pepper sauce.

Artichoke and Eggplant Veal Rolls:

1 can artichokes; drained

3 green onions; chopped coarsely

1 clove garlic; quartered

1 med eggplant; thinly sliced

8 veal steaks

1 lg onion

2 red peppers

4 sticks of celery

4 small tomatoes

1/2 cup of brandy

1/2 cup beef stock

2 tbsp tomatoe paste

Blend or process artichokes, onion, and garlic until it forms a paste.  

Heat an oiled pan and cook eggplant in batches until both sides are browned.

To make rolls:  place veal on a board and spread artichoke mixture on top and then top with eggplant.  Roll the veal to enclose the filling; secure with a toothpick.

Cook veal, in batches until browned all over.  Cook as desired and keep warm.

Cook onions, red peppers, celery, tomatoes, and brandy until tender and liquid is reduced by half.  Add beef stock and tomato paste; bring to a boil and cook until sauce thickens slightly.  

Cut veal rolls into thirds and top with vegetables and sauce.

I haven't made this yet, but it sounds good.  I did notice that it doesn't have any salt or pepper so you might have to season to taste.  Plus you could probably eliminate the brandy and just add some extra stock.