Survival Monkey Paleo/Primal Cookbook

CHOCOLATE FIXES

2 T coconut oil
2 T salted butter
2 T almond butter (or half peanut butter if you want that reeces flavor)
3/8 t unsweetened cocoa powder
5 drops of stevia (you can use erythritol as long as you powder it before you mix it in)

EDIT: put in mini baking cups and freeze, i mulitply this recipe X4 so that i use a whole stick of butter and mix in a 2 cup mixing cup then lay out the mini baking cups on a baking sheet, pour each mini cup 3/4 full and slide the whole sheet in the freezer for 20 min, pull it out and bag em and put em back in freezer

 

quick breakfast

keto coffee
add to cofee
1 T coconut oil
2 T coconut milk
stevia to taste

@Hanzo has a better recipe somewhere on here =)

 

My all time favorite meal is Boulagnaise

Quick and Dirty method of cooking (aka dump meals)

one jar marinara sauce
one jar tomato sauce
1 can tomato paste
italian seasoning mix (i use about 4 T with this)
1 lb ground beef
1/2 bacon
2 carrots
1 onion
3 garlic cloves ( i add up to 6 cloves but i like garlic)

chop bacon into bits, cook, pour bacon and bacon grease into the tomato mixture above, brown the beef while tomato mixture cooks and dump it into the pan with the marinara/tomato mixture above, let it cook for an hour or so to meld the flavors. the carrots give it body and a slight sweet flavor that rounds out the flavors.

you can eat by itself or pour over shirataki noodles
https://www.amazon.com/dp/B00BTMDALO/?tag=survivalmonke-20

the key to fixing these noodles is to drain them, nuke them on high for 2 minutes, drain them again, nuke them on high 1 more minute and drain again.

be warned, they stink when you open them, but don't worry about that, nuking and draining works just fine

 

CELERY SALAD
1 bunch of celery
1/2 C olive oil (ive used coconut as well because i tend to use what i have on hand)
3T red wine vinegar (again use what you have, i've used them all my favorite is balsalmic)
1 t tarragon (or thyme)
1 t salt
1/2 t pepper
2 T brown mustard (or use yellow and then add dryed mustard)

OPTIONAL:horseradish is a nice addition as well

SLice up the celery and mix it all together, it stays well in the fridge for up to a week.

 

Easiest Primal Pizza Crust

8 oz block cream cheese (room temp is easier to mix)
2 eggs
pepper
garlic salt
1/2 C Parmesan cheese


beat together cream cheese, eggs and seasoning till creamy, then stir in the parm cheese

pour into a greased 9x13 baking dish, smush it out till its even
Bake for 350 for 17 min (in my oven this takes 22 min) untill its golden brown on top

Take it out of the oven let it cool for 10 minutes, add marinara sauce or a white sauce and choice of toppings. The 10 min rest is critical to getting the crust to get chewy

 

Are you sure that you didn't forget an ingredient there? That doesn't seem like it should work. Fresh grated Parm or dried canned?

 

Bean wraps, when you are tired of lettuce wraps.
I use lentils, garbanzos, split peas or a combination. If you want to look up commercial recipes look under lentil crepes.

Wash the dried beans, put them in a blender (a very high speed one) with enough water to cover them, add whatever spices, salt seasonings you want and blend into a batter. You'll probably need to add more water. It needs to be thin, but not watery. Heat a skillet or griddle to about 350F coat with oil and pour in some batter. Use a spatula or other implement to spread it out to about 1/8 inch thick, no more than 1/4. when it's dry on the top flip it. It only takes a couple minutes per side. Split pea crepes are my favorite for meats. Garbanzo for dessert crepes. You can even roll them around a cannoli tube and fry them for a rigid shell ready for piping in custard or whatever. Lentil flavored are more of a middle of the road, works for either sweet or savory

If you rehydrate them first, drain the soak water, put them in the blender and add fresh water just to cover them it's easier to get the water level right

www.windridgefarm.us

 

no it works the parm bakes hard

the canned parm is more dry so you prolly need to bake it less

i use fresh parm cheese so the bake time is a bit longer

you do need to let it cool down to harden and using parchment paper helps with sticking so you can peel it off the parchment paper after baking

 

Thanks, I'll have to give it a try