Here we go !

Panang Curry - Paleo

1 can of Panang curry ( you can buy this at asian markets make sure it's Paleo safe)

1 box -175g of coconut cream

1.5 cups water

4 chicken breasts sliced up

a whole lot of frozen stir fry veggies

fresh cilantro for garnish

coconut oil

In a large skillet or wok heat up 1 tbsp of coconut oil or olive oil. Add the can of panang curry, stir for 2 minutes. Add the coconut cream and water and mix well. when the curry starts to boil add the sliced up chicken and let cook in the liquid. when the chicken is still abit pink add the frozen veggies and let simmer until the veggies are cooked to your preference. Make sure the chicken is cooked but when the veggies are ready so should your chicken. Serve and garnish with chopped cilantro.

Beef Stir Fry - Paleo

Letfover roast beef (pre -cooked) cut up into match stick strips

Zuchinni and Orange Bell pepper cup up in matchstick too

Red hot sauce to taste

a bit of water

heat up Olive or coconut oil about 1 tbsp and add the veggies, stir fry for a few minutes add the beef and red hot sauce to taste and just stir fry till the beef is warm and voila ... sinple and quick and yum

Paleo Apple Cinnamon Muffins - Paleo
3 whole Eggs

1-½ cup Almond Flour

7 ounces, fluid Unsweetened Applesauce

¼ cups honey

Cinnamon LOTS !

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Vanilla Extract

½ cups Chopped Walnuts (optional) I didn't put any

Blend eggs separately, breaking the yolk. Mix together all the ingredients (including the blended eggs) except for the nuts until smooth. Fold in the nuts.

Spoon batter into 6 to 12 greased or paper-lined muffin cups I filled each 1/3 full, making 12 perfect muffins. Cook 20–25 minutes at 350ºF until the top is golden-brown and a toothpick comes out clean.

Pressure cooker chicken tikka massala - Paleo

MARINADE INGREDIENTS:
1 Cup Coconut Milk
2 Tbsp. Fresh Lemon Juice
1 Tbsp. Minced Fresh Garlic 1 Tbsp. Minced Fresh Ginger
¼ Tsp. Cumin
¼ Tsp. Crushed Coriander
½ Tsp. Kosher Salt
¾  Tsp. Garam Masala (This is the Indian spice that makes this dish what it is.)
¼ Tsp. Cayenne Pepper
6-8 Chicken Breasts

Combine all the ingredients except the chicken.  Mix well.
Take a knife or a fork and poke the heck out of the chicken.  Throw the chicken in with the Coconut milk mixture and coat each piece well.  Put everything into the refrigerator and refrigerate for at least 1-hour or even overnight is fine.

SAUCE INGREDIENTS:
1 Tbsp. Cooking Oil
1 Cup Onion; Chopped
2 ½ Tsp. Garam Masala
2 Tsp. Minced Fresh Garlic
2 Tsp. Minced Fresh Ginger
1 Tsp. Cayenne Pepper
2 Tbsp. Tomato Paste
½ Cup coconut milk

Press START on the pressure cooker to start the Browning cycle.  Add the oil and onions to the main cooking pot and cook until it begins to brown.  Add the spices and the chile and stir to cook until fragrant. 

Stir in the tomato paste.  Add half of the milk and stir

Add the chicken to the sauce and coat well.  Now it’s time for the Pressure Cooker to do its thing.

Shut the lid and turn it counter-clockwise to lock it.  Set the Pressure Valve to “Airtight”.   Program the cooker for 20-minutes.  Press START.

When the cooking cycle is done, the pressure cooker will beep and go to Keep Warm.  Release the pressure by turning the Pressure Valve to “Exhaust”.  Once all the pressure has released, the float valve will drop and allow you to turn and unlock the lid to open.  Stir the contents inside.  You’ll probably notice the sauce is not as thick.
Take out the chicken and set aside.  Press START on the pressure cooker to heat up the unit.  We’re going to cook the sauce some more now to thicken it by adding the rest of the coconut milk.  Stir it occasionally and reduce the mixture.  Make sure to taste as you go by adding salt or more cayenne pepper if you like it spicy.  Bring it to a boil. The sauce should thicken in less than 5-minutes.  Transfer the chicken back in with the mixture and coat thoroughly.  Press CANCEL to turn the  pressure cooker OFF.

Cauliflower "rice"

a small head of cauliflower, chopped coarsely

1 small onion,

2 tablespoons of butter

1-2 tablespoons of coconut oil

salt and pepper

After chopping up the cauliflower…

Throw the pieces of cauliflower and onion into the food processor.

Pulse the contents until they were reduced to the size of couscous or rice grains.

Then sautee the onions and cauliflower in the melted butter and coconut oil over medium heat

I seasoned it with  salt and pepper.  Then, I covered the skillet and cooked the cauliflower for 5-10 minutes until softened.