This is a very simple recipe but there are 3 steps to it. However, you can save time by sautéing the shrimp and make the aioli while the eggs are cooking.
Lazy Deviled Eggs with Shrimp and Paleo Aioli (Recipe makes a dozen pintxos)
Ingredients: 6 organic eggs (from sprout fed hens if available) 1 pound large shrimp or prawns (around 12-15 shrimp, wild caught) Paleo garlic aioli Leeks or chives for garnish, thinly sliced Sea Salt Pepper
1) Boil eggs for 12 minutes in a large pot. Run under cold water and peel. Cut into halves lengthwise (Note- make sure the water is boiling before you put the eggs in to make them easier to peel).
2) Cook the shrimp (see our amazing recipe for the Garlic Shrimp here). Make sure to double the ingredients from the recipe.
3) Make the paleo mayo (or garlic aioli) – I used this recipe from PaleOMG. This is a fantastic garlic aioli that goes really well with this recipe! I reduced the ingredients in the aioli recipe by half for this pintxo dish.
So once you have all of these primary ingredients, you can put it all together.
- PRO TIP: To get the eggs to stand up straight, shave a little off the bottom of the egg white so that it lays flat.
Put about a tbsp of aioli on top of the egg.
Skewer the prawn with a toothpick and gently stick the toothpick through the standing egg with the shrimp on top.
Once finished, sprinkled with sea salt, pepper and topped it off with some chives or sliced leeks.
That’s the basic recipe. You can have fun with it and pile on more shrimp, peppers, and olives. If it falls over, just lay it flat on a plate. You can also top these lazy deviled eggs with sardines, anchovies, salmon, bacalao, Iberian ham, bacon, etc. The combinations are endless.
I found this recipe for peanut butter banana chocolate ice cream online. I know that other people have posted Paleo versions of ice cream but I guess no one tagged them because I can’t find them. Eeek!
Anyway, this recipe looks pretty tasty and you don’t need an ice cream maker to make it (WIN!). I will substitute almond butter for peanut butter and foggetabout vegan chocolate chips - I’ll just throw some pieces of kickass dark chocolate in the food processor instead.
Very much looking forward to making this as the weather continues to heat up!
Using the same technique of freezing the banana, I’m going to give this avocado ice cream a try, too. I’ll just freeze chunks of the avocado. :) Mmmm! Sounds so interesting and refreshing!
Sausage, peppers and onions. It’s genius. Those Italians were really onto something with this. It reminds me of every holiday at my mom and dad’s…it’s pretty much a staple. I added mushrooms because they sop up lots of sauce and flavor…and mushrooms just make everything much better.
1 lb sweet Italian pork sausage (or whatever you prefer)
2 red peppers, sliced
2 yellow peppers, sliced
2 onions, sliced
4 cloves of garlic, chopped
1 (10oz) container of baby bella mushrooms, sliced
1 (15oz) can diced tomatoes
½ c chicken broth
¼ c extra virgin olive oil
2 tbsp tomato paste
1 tsp salt
1 tsp ground black pepper
1 tsp dried basil
½red pepper flakes (optional)
Heat the olive oil in a skillet over medium heat. Add the sausage and cook until brown on both sides, about 10 minutes. Remove the sausages from the pan.
Add the onions, peppers, mushrooms, salt and pepper to the oil and cook over medium heat for about 5 minutes. While the veggies are sautéing, slice the sausage into 1 inch cubes and set aside. Add the garlic and basil and cook another 5 minutes.
Next, stir in the tomato paste. Add the diced tomatoes, chicken broth and red pepper flakes and let simmer. Stir in the cubed sausages and let sit on low-medium heat for about 30 minutes, until the sauce reduces and thickens a bit.
*My sausages weren’t cooked all the way through, so I did cook them a little more in a separate pan for a couple extra minutes before adding them to the mix*
If you’re not paleo, these would make a scrumptious sandwich on an Italian roll. But since we are paleo, we won’t do that…we will enjoy it straight from a bowl. And if we really want to act like cavemen (and cave-ladies) just use your hands. I’m kidding…please don’t do that.
Roast salmon with gentlemens relish. Warm salad of rocket, tenderstem broccoli with tarragon sautéed mushrooms with a lemon and Dijon dressing. Yum yum! Have with yummy homemade mayonnaise.
For the salmon I put a small amount of butter on a dish, heated the oven to 180 degrees place the salmon on the dish, topped with pepper and a tsp on each fillet of gentlemen’s relish. Serve with a squeeze of lemon.
For the warm salad I dry pan fried the mushrooms (ie using no oil or butter), then when getting brown I added a handful of tarragon and a squeeze of lemon, then I steamed the tenderstem broccoli and stir both through with the rocket and a Dijon mustard, lemon and olive oil dressing. Delicious.
During the month of April, while I am Paleo - I WILL be eating the following:
Uncured bacon. I know that this is “controversial” - but I’m going to eat it. So there.
Sausages. Same goes for these; “controversial”. I’ll eat them sparingly, but I will be eating them. No buns, obviously. Is mustard paleo?
Coffee, which is recommended to be had only in moderation. I’ll have it only on weekends & without dairy (probably will use almond milk).
When I go out for dinner with friends I will order within the Paleo range, i.e. not anything with dairy, no wheat, etc. However, I will NOT be asking the chef not to add salt to my meals - I feel that is over the edge and a little obnoxious. I will not have salad dressing at restaurants - lemon wedges will be my substitute “dressing”.
I just want to address these things before I get an influx of messages about it. :)
Being intolerant to gluten and having irritable bowel means eating is never easy! I recently discovered Petite Kitchen (my new favourite blog) and tonight made one of the amazing recipes from there: cauliflower crust pizza.
For the pizza crust: 2 tbsp butter½ head cauliflower, broken in to florets (about 2 cups)1 cup grated parmesan or mozzarella1 egg1 tbsp dried oreganosea saltground pepperFor the topping:4-5 tbsp tomato paste I cheated and used supermarket pizza paste2 garlic cloves, grated3 large silver beet leaves, stalks removed6-8 button mushrooms, thinly sliceda small handful of grated parmesan or mozzarella (optional as there is already cheese in the base)a drizzle of extra virgin olive oilsea saltpepperI added bacon pieces!
Preheat the oven to 200°C.
In a food processor, add the cauliflower florets. Pulse until the texture is similar to rice. You can also use a grater.
In a large saucepan on medium heat, melt the butter. Add the cauliflower ‘rice’ and while stirring, saute until soft. Leave to cool slightly then add the egg, cheese, dried herbs, and a good pinch of salt and pepper. Mix well.
Spread dough out evenly on to a baking tray to about 1cm thick, it will be a little sticky. Bake in the oven for 18-20 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
In a small bowl, mix the grated garlic in to the tomato paste. Spread the paste evenly on to the pizza base. Top with the silver beet and mushrooms then sprinkle with the cheese. I also add a small sprinkle of salt and pepper and sometimes a drizzle of extra virgin olive oil.
Return the pizza to the oven and grill until the toppings are cooked and the cheese is melted, about 5-10 minutes depending on your toppings.
When the Huzz and I first went paleo, I stumbled across this great recipe for low-carb pizza. I have spent the past two years, working to perfect it. It is one of the strangest dishes I have ever made, BUT it is delicious. It really tastes like pizza! Since the recipe does include cheese this dish is not 100% primal.
The Huzz made this for me last week. Super easy, NATURAL, and really delicious.
1/3 cup maple syrup (THE REAL DEAL!)
Preheat your oven to 400 degrees F. Separate egg whites and yolks.
In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed.
In a stainless steel bowl, beat egg whites until soft peaks form (I often beat them to hard peaks and that’s fine too). Fold the maple syrup mixture into the whipped egg whites. Pour into four ramekins and place ramekins on a baking sheet.
Place baking sheet in the oven and immediately turn temperature to 375 degrees. Bake for 10 minutes, or until puffed up.