This will be the headquarters for all of my recipe posts. I will have a collection of Urbanpaleochef originals, classic recipes made paleo, as well as some suggestions on how to combine some of the Urbanpaleochef recipes for a gourmet meal which will delight everyone!
As clarification: a recipe post is not just my standard daily post about a meal, why I like it, why I made it that way, etc. A recipe post is a detailed catalog of the recipe, including a list of ingredients, pictures of the ingredients, and a detailed catalog of the steps taken along the way. Of course, a recipe post will still include all of the personal thoughts and choices, the very stuff you come here for! I will simply organize them in such a way as to support the recipe, in the same way as my choice of vegetables are often based on supporting the thematic flavor of a meal.
For meal ideas take a look at my What’s For Dinner page! There will be some great pairing ideas with the recipes that I’ve already posted, as well as more limited recipe style posts with what I’ll be making for dinner that night: you’ll all know as soon as I do!
As yet, I have only had time to put together a handful of different recipes, so bear with me as I continue to update my recipe database. They are all amazing and should definitely be tried!
What’s For Breakfast?
- Eggs:
- UPC’s Salad Eggs
- UPC’s Paleo Omelet Chocolate Bar
- “Life’s Short, Eat Dessert First” Eggs
- Mushroom and Tomato Omelet
- Sweet Potato Eggs
- Celery Scrambled Eggs
- Crimini Mushroom and Zucchini Scrambled Eggs
- Apple Sausage and Zucchini Scrambled Eggs
- Eggs Over Hard
- Hot & Cold Salads:
- Scrambled Eggs Hot & Cold Salad
- Salad with Bone-Broth Dressing
- Spring Kiwi and Strawberry Kale Salad
- “Elements of Spring” Salad
- Sweet Salad
- Breakfast Basil Salad
What’s For Lunch:
- Bacon, Ham, and Green Olive Salad
- Steak Summer Salad
- Peppered Shrimp
- Ham Steak, Roasted Mushrooms and Maduros
- Pulled Pork and Avocado Salad
- Smoked Kielbasa Stir Fry
- Smokey Salad
- Grass-Fed Burgers and Side Salad
- Ham and Pineapple Salad
- Double Coconut Smokey Salmon
- Rich Spring Salad
- Hot & Cold Salads:
- Ham, Carrots, and Zucchini
- Double Coconut Salmon
- Bento Box Lunches:
- Pulled Pork and Bacon Bento Box
- Pulled Pork and Roasted Carrots Bento Box
What’s For Dinner:
- Maduro Beef Picadillo
- White Wine Coconut Shrimp
- Roasted Red Pepper Frittata
- Cocoa Nibs Steak
- Orange Beef and Sweet Plantains
- Bacon Avocado Burger on Caramelized Onions
- Steak and Sweet Potato Steak Fries
- Beef Picadillo, Sweet Potato, and Roasted Yellow Squash
- Grass-Fed Burgers, Roasted Carrots and Olives
- Pork Chops with Caramelized Onions and Mango
- Stir-Fry Veggies
- Bison “Stew Meat”, Baked Peppered Endives, Cucumber
- Apple Roasted Steak and Stir Fry
- “Champion’s Salad”
- “Meat Lover’s” Salad
- Grass-Fed Steak and Cumin-Carrot Salad
- Chicken Tagine
- Ginger Lime Steak and Mashed Rutabaga
- Chicken Vegetable Soup
- Shrimp and Scallops:
- Bacon Seared Shrimp
- Spicy Coconut Shrimp and Stir Fried Vegetables
- Lemongrass Shrimp
- Bacon and Scallops
- Mixed Seafood with Avocado Sauce
- Lemongrass Coconut Scallops
- Blackened Shrimp, Avocado, and Mango
- “Quick Shrimp Stir Fry”
- Paella Mofongo
- Coconut Calamari & Shrimp with Butternut Squash over Arugula
- White Wine Coconut Shrimp
- Slow Cooked:
- Slow Cooked Apple Steak
- Slow-Cooked Beef Picadillo
- Slow Cooked Ground Beef with Caramelized Onions and Apples on a bed of Arugula with Avocado
- Roast Lime Chicken and Coconut ‘Slaw
- Rum Braised Beef Short Ribs
- Slow Cooked Pork Loin, Cumin Roasted Carrots, and Avocado
- Herb Roasted Pork Shoulder, Olive Oil Tossed Toasted Vegetables, UPC Twisted Greens
Salads:
Sides:
Sauces:
- Cilantro Sauce
- Mushroom Tapenade with Caramelize Onions and Fennel
- Ginger Garlic Guacamole
- Roasted Red Pepper Guacamole
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Urban legend? Yankee Magazine did this survey: “What is a Yankee?” People from outsied the US said: “people from the US”; people from the US said: “Northerners”; Northerners: “Northern New Englanders”; Northern New Englanders: “people who eat apple pie with cheese for breakfast with a knife”
Yankee Egg Strada, not quite paleo
2 large onions (the size of a baseball)
4 crisp apples
1 lemon
1 lb bacon
2 small zucchini
12 eggs
1/4c brown sugar or cristalized maple sugar if you’re keeping this all for yourself
1tsp cinnamon
1tsp nutmeg
Cut the bacon 3/4″ and fry it slowly, covered
Slice the onions thin and carmalize them at low heat until they are translucent and starting to brown (don’t slice your finger with the incredibly sharp knife your diamond-hone wizard son sharpened at Christmas time)
Grate the zucchini, sprinkle salt lightly, and lay it out to dry on an old brown bag
Warm some Coconut oil and pour 1/16″ in a baking dish. Let it cool so the Coconut oil is solidified when it comes time to put in the ingredients. This will expand 50% in cooking like a soufle, so use a deep enough pan to keep all these ingredients from overflowing or sticking to the aluminum foil.
Pre-heat the oven to 350
Quarter and core the apples. Slice them thinly, put them in a bowl twice the volume of the apples.
Peel, clean, and slice very thinly the lemon. Put the sliced lemon and the juice in the bowl with the apples.
Add the brown sugar and spices. Frisk the apples so there’s sugar between every slice. Do this with your fingers so you don’t unnecessarily break the silces of apple.
Pat the Zucchine to remove the moisture that the salt brought to the surface
Whisk the eggs to incorporate as much air as your whisking arm can stand
Pour a thin layer of egg into the baking dish
Lay out apple slices more-or-less 1 layer thick
Spread a thin layer of onion on the apples
Spread a thin layer of zucchini on the onion
Spread a thin layer of bacon on the zucchini
Grate some Extra Sharp Vermont Cheddar Cheese over the whole thing, or just on half if serving a mixed group
Repeat the layering, two layers if using a wide baking pan, three layers if it is deep. finish up with some egg on the surface and grated cheese showing, particularly if you cheesed only half so the eaters can know what they are serving themselves
Bake covered for 1/2H per inch of depth, uncover for the last 10 minutes to dry and brown the top
This is most impresive right out of the oven, but I am making it today for a breakfast meeting, and it will still be a show-stopper!
Wow! That’s fantastic, and I will definitely be trying this recipe out! Do you mind if I post a “Recipe” post with this recipe? I will, of course, give credit.
You are welcome!
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Does your fruit-and-nut-bar picture come with a recipe??
It does, and thank you for asking! This recipe is one of my favorites, and I use it often!
http://urbanpaleochef.com/2013/09/10/chocolate-apricot-paleo-energy-bar/
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I’m confuse where to start up with…….
i think i need to managed mine too!
Yeah, there’s a lot there. And I’ve got a bunch more that I haven’t added… Any suggestions on how I should organize it?
Any thoughts on a good beef stew? I’ve seen quite a few recipes. Do you have a favorite? Slo w cooker is a plus
Holy crap! I can’t believe I don’t have a beef stew recipe up here!! Well, I’m going to have to rectify that immediately!!!
I have one of my older recipes which was inspired by some beef stew picture I found on the internet. You can find it here:
http://urbanpaleochef.com/2013/01/17/whats-for-dinner-15/
The recipe is pretty on-point (it is my recipe, even if it’s inspired by someone else’s photo). I’ll make that soon, and put up a proper recipe post for it! 🙂
That one done, I’ll start really playing around!
Ty
My pleasure! Thank you for pointing out a glaring lack of recipes in such a critical area! 🙂
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Coconut crumbed lambs brains and leeks..
Liver bacon and onion
Heart.. pretty much any way you like
Paleo is not just the pretty but must include a good proportion of the edges , bits and pieces which are not in fashion at the moment.. Lets acknowledge the nose to tail nature of primal living and see some recipes..
Beef tendon soup
Bone Broth
Pigs trotter
Tripe
Sweet breads
Chicken Feet
Tongue
Beef cheeks
Chicken livers
Blood pudding
Haggis
Mouth watering eh
I agree BT. Not only do I agree, I do it. I’ve got a few Bone Soup recipes up already. And hopefully sometime soon I will actually manage to make a meal with liver look appetizing – though I haven’t managed yet. That’s the real challenge for me – making it look good.
And let’s not forget: eating organ meat is not just about “Staying Paleo” it’s about staying healthy. These foods have a tremendous amount of important nutrients, and our ancestors knew that. It’s a shame that we’ve forgotten it in modern times, but I do thank the health-minded community that is driving Paleo forward for helping me to learn this!