MEAL PLAN 17.46 Recipe Compilation November 15th, 2017 Slow Cooker Pork Belly Tacos Yields: 40P, 13C, 0F Ingredients for the slow cooker: 3 pounds pork belly ¼ cup Cheechako Tako Seasoning ¼ cup apple cider vinegar 2 tablespoons kosher salt 2 cups water Ingredients for the tacos: 1 jalapeno, seeded and julienned or cut into thin strips 2 carrots, julienned 1 red onion, julienned 3 cloves garlic, minced 2 cups red wine vinegar ¼ cup honey 3 tablespoons paleo hoisin sauce (1 per taco) 3 leaves of green leaf lettuce, as shell Cilantro sprigs, to garnish Preparation Instructions for the Pork Belly: 1. Combine the pork belly and Cheechako Tako Seasoning in a large mixing bowl. Using your hands, stir to coat the pork belly. 2. Place the meat into the slow cooker and add apple cider vinegar, salt and water. Cover and let cook for six hours on low. 1
3. Portion out the meat from the slow cooker, setting aside three chunks to make the tacos. Refrigerate portions for up to five days or freeze for up to six months. Preparation Instructions for the tacos: 1. One hour before preparing the tacos, place the garlic, vinegar and honey into a medium sized mixing bowl and slowly whisk to fully incorporate. 2. Add onions, carrots and jalapeno to the mix and let sit for one hour. You won t want to make this much more than an hour ahead of time or the vinegar will soften the veggies too much. 3. Heat a sauté pan over medium-high heat and place pork bell chunks into the hot pan to sear for tacos. Cook on each side for two minutes. 4. Place lettuce leaves onto a plate, add seared pork belly, Paleo hoisin sauce, and pickled veggies. Garnish with cilantro sprigs and enjoy! Ingredients: Paleo Hoisin Sauce 3 cups fresh pineapple, cubed 2 garlic cloves, minced 1 knob of fresh ginger, peeled and minced 1 ½ cups raisins ½ cup vinegar, white or white wine 3 tablespoons Sambal 1 tablespoon kosher salt 1. Place all the ingredients into your blender and blitz until smooth. 2
Paleo Nick Chicken Fingers with Brussel Slaw Yields: Chicken-13P, 37F Slaw-3P, 9C, 57F Ingredients for the Slaw: 2 pounds brussel sprouts, stems trimmed, rinsed well 3 carrots, peeled, sliced in half lengthwise 4 slices bacon, cooked and chopped 4 tablespoons rice wine vinegar 2 tablespoons Dijon mustard 2 tablespoon maple syrup 4 dashed of hot sauce Kosher salt 6 tablespoons olive oil Ingredients for the Chicken Fingers: 1 pound boneless, skinless chicken breast, cut into thin strips 1 egg 2 cups almond flour Kosher salt and black pepper Olive oil, as needed 1. Set up a food processor with the slicing blade. Use this to slice the brussel sprouts. Pour them into a large mixing bowl. 2. Do the same with the carrots and add to the mixing bowl. (If you don t have a food processor, a shredder will also work to achieve this) 3. Add bacon to the mixing bowl. 4. Place the rice wine vinegar, Dijon mustard, maple syrup, hot sauce and kosher salt into a blender. Turn on the blender and drizzle the olive oil into the mixture slowly until smooth and creamy. 5. Pour dressing into the mixing bowl and toss. Add another pinch of kosher salt and set in the refrigerator until it is time to plate. 6. Place egg into a small mixing bowl and beat. Add chicken strips into this bowl and stir to coat. 7. In another small mixing bowl, place almond flour and kosher salt and pepper. 8. Heat a large skillet over medium-high heat and add ¼ olive oil. Once the oil is good and hot (about 380 F), slowly add the chicken strips into the pan. Be sure to not crowd the pan. This will cool the oil too much and make for soggy fingers. Nick fried his fingers in 3 batches. 9. Place each batch onto a baker s rack over a sheet pan and lightly salt while hot. 10.Once all your chicken is fried, place a heaping helping of slaw onto a plate and top with 3 chicken fingers. This will make about 4-5 serving. Enjoy! 3
Ingredient List: Thai Turkey Throwdown Yields: 46P, 35C, 90F 1/4 cup olive oil 1/2 cup fresh ginger, roughly chopped 1/2 cup fresh garlic, roughly chopped Kosher salt, to taste but typically 6 grams per pound of ground meat (so 30 grams in this case) Freshly ground black pepper, to taste 5 pounds ground turkey 4 cups yellow onion, small dice 2 1/2 pounds carrots, shredded 2 pounds mushrooms, sliced or quartered 4 cans bamboo shoots, sliced and roughly chopped 4 cans water chestnuts, sliced and roughly chopped 10 cups light coconut milk, I look for the cheapest stuff that is only water and coconut 1/3 cup Sambal plus what you'll use to garnish 10 "spooges" fish sauce, I use Red Boat 1 large bunch cilantro, roughly chopped plus what you'll need to garnish Preparation instructions: 1. Heat olive oil in two 14" saute pans over high heat. When oil runs like water when pan is tilted side to side, add the ginger and garlic and stir well. Season the top side of the turkey with salt and pepper and place, seasoned side down in the oil, garlic and ginger. Season top side of turkey with salt and pepper. 2. Add onions around the edge of the turkey so that they prevent exposed garlic and ginger from overcooking. After 60 seconds, begin to break up the turkey, but do not turn it yet. Maintain the original seasoned side down so that it has a chance to caramelize. 3. After 3-5 minutes, begin to turn turkey, then add carrots and stir well to incorporate. Allow to cook for 6 minutes, then add the mushrooms, stir gently, and cook for 5 minutes. 4. Add bamboo shoots, water chestnuts and coconut milk and bring entire mixture to a simmer. Stir well, break up any turkey chunks, and when mixture has reached a simmer, season with Sambal and fish sauce. 5. Stir one final time, then cut the heat. If you are serving immediately: gently fold in cilantro and call your "Paleo Pups" to the table. If you are going to reheat and eat at another time: cool mixture completely before adding the cilantro as this will prevent the cilantro from turning an off green color. 6. Portion out into individual containers, garnish with Sambal, fish sauce and cilantro and refrigerate for up to 5 days or freeze for up to 6 months. 4
Ingredients: Bang Bang Shrimp for Two Yields: 8P, 2C, 72F 16 wild-caught shrimp, peeled and deveined 2 tablespoons Massie Mayo 1 tablespoon Sriracha ½ lime, juiced Kosher salt, as needed Scallions, green portion, ABC, as garnish Ingredients for Cilantro Slaw: 2 tablespoons white vinegar 2 tablespoons tamari or coconut aminos 2 tablespoons olive oil ½ lime, juiced 1 shallot, thinly sliced ½ serrano pepper, thinly sliced 4 leaves Napa cabbage, chiffonade 1/8 red cabbage, chiffonade 1/8 green cabbage, chiffonade 1/3 each red, orange and yellow bell pepper, thinly sliced 2 large leaves romaine lettuce 1 bunch cilantro, rough chop 15 snow peas, woody stem removed (see video for example), julienne 1 bunch scallions, bottom white portion, chopped 2. In a small mixing bowl, add white vinegar, tamari, olive oil, and lime juice and whisk. Add shallot and serrano pepper, whisk again and set aside to allow dressing flavors to meld together. 3. Prep slaw veggies and place all of them into a large mixing bowl and toss. Add dressing to the veggie mix and toss again. 4. Heat a cast-iron skillet or sauté pan over medium-high heat. Add olive oil. 5. Lay out the shrimp on a plate lined with paper towel and season with a light dusting of kosher salt. Place shrimp seasoned side down in pan and season top with kosher salt. 6. In a small mixing bowl, place Massie Mayo, Sriracha and a squeeze of lime juice. 7. Cut the heat on the shrimp and allow the shrimp to sit for another minute. Remove the shrimp and add them to the mayo mixture and stir. 8. Plate a good helping of slaw into two serving bowls and top with eight shrimp each. Enjoy! 5
Massie Mayo Yields: 2P, 288F - makes about 2 cups Ingredient List: 1 egg plus one yolk 1 teaspoon granulated garlic 1 teaspoon Dijon mustard, or ground mustard Juice of ½ lemon 2 cups extra light olive oil (DO NOT USE EXTRA VIRGIN!!!) Kosher salt, to taste 1. Add eggs, garlic, Dijon and lemon juice to a food processor, blender, or a mixing bowl. 2. Turn on the food processor or blender and slowly drizzle in olive oil making sure it is emulsified (creamy looking) as you go. If using a mixing bowl, whisk like a mad man/woman and also be sure to maintain emulsion. 3. Once all olive oil has been added, test the mayo for flavor. Add salt as desired. 4. Use a rubber spatula to transfer to a zip loc bag, then, cut a small hole in the corner of the bag and pipe the mayo into a squeeze bottle. Stores in the fridge for 2-3 weeks. 6