The Dawn of Paleo

Mostly Recipes with a Few Insights about Paleo Life

Easy Peasy Eggplant Parmesan

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OK, so I cheated a little on this one and used sauce from a jar… but it really turned out amazing!  We ate this as our first course, before our dinner.  It was so good, we had the leftovers for breakfast with a fried egg on top (picture below)! Delish!!

Ingredients:

  • 1 eggplant, thinly sliced with a mandoline
  • 1 jar marinara sauce of choice (pictured below)
  • Extra virgin olive oil
  • fresh basil leaves (optional)
  • parmesan cheese, grated (optional)

Preheat oven to 350.  Line a baking sheet with parchment paper.  Place slices of eggplant on paper towels and sprinkle with salt and let sit for ~15 min.  Flip over and sprinkle with a little more salt and let sit for ~10 min.  Place slices in single layer on parchment lined baking sheet and bake for 5 min, turn them over and bake ~5 more min or until they start to brown.  Heat sauce in pan on stove.  After eggplant is done, place a slice of eggplant on plate and spoon a layer of sauce on top.  Continue until you have around 4 layers.  Top with basil and parmesan cheese, if using.  Drizzle with a little evoo.  Serve!

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Chicken Soup with Baby Kale

 

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This soup was really good and perfect to have in the cold weather!  Actually, it was much better the second day as left overs!  We liked ours sprinkled with some crushed red pepper to give it some heat.  Yum!

Ingredients:

  • 2 Tbs coconut oil
  • 3 shallots, sliced thin
  • 1 Tbs ginger (I used freeze-dried)
  • 1 Tbs garlic (I used freeze-dried)
  • 1 lb chicken, cubed (I used thighs, but breast would work great, too)
  • 1/4 tsp cayenne pepper (or more if you like it spicy)
  • 4-6 cups bone broth (mine was beef)
  • 1 can diced tomatoes
  • 3-4 small zucchini, sliced
  • 5 oz baby kale (or 1 bunch of regular kale, stemmed and torn in pieces)
  • 1/2 cup cashew butter
  • salt and pepper

Heat oil in soup pot, add shallots and cook til brown.  Turn heat to medium and add ginger, garlic, and cayenne. Stir.  Add chicken and cook for a 3-5 minutes.  Add broth, bring to a boil, then reduce to a simmer.  Add tomatoes, squash,kale, and simmer until veggies are tender and chicken is completely cooked.  Add cashew butter and stir into soup.  Salt and pepper to taste.  Garnish with a few cashew pieces, if you’d like!  Enjoy!

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Paleo Mayonnaise

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I make this mayo all the time!  It’s super easy and you can easily double or triple the recipe.

Ingredients:

  • 1 egg yolk
  • 1 Tbsp lemon juice
  • 1 Tbsp water
  • 1 tsp Dijon mustard
  • 1 cup olive oil (NOT extra virgin)
  • Salt, to taste

Place yolk, lemon juice, water, & mustard in food processor and blend. While food processor is running on high speed, slowly add olive oil. (Usually over a min or two) then Poof! You have mayo! I add a dash of salt and mix again. I usually double or triple this recipe and keep it in a glass jar in fridge.  (the large jar in the picture is a triple batch)  Enjoy!!

 

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