Paleo Recipes

***JOKE TIME***
A male patient is lying in bed in the hospital, wearing an oxygen mask over his mouth and nose. A young student nurse appears and gives him a partial sponge bath.
"Nurse,"' he mumbles from behind the mask, "are my testicles black?"
Embarrassed, the young nurse replies, "I don't know, Sir. I'm only here to wash your upper body and feet."
He struggles to ask again, "Nurse, please check for me. Are my testicles black?"
Concerned that he might elevate his blood pressure and heart rate from worrying about his testicles, she overcomes her embarrassment and pulls back the covers.
She raises his gown, holds his manhood in one hand and his testicles in the other.
She looks very closely and says, "There's nothing wrong with them, Sir. They look fine."
The man slowly pulls off his oxygen mask, smiles at her, and says very slowly, "Thank you very much. That was wonderful. Now listen very, very closely:
"Are - my - test - results - back?"

Thank you Terry Lindsey Carville, for sharing this AMAZING photo and recipe. Thanks too for tell us, "It is a VERY simple recipe". Your dish is absolutely gorgeous, and looks filling and delicious. You inspire us! I am going to give this recipe a try over the weekend. Not sure if mine will be as beautiful as yours--but I will try. If anyone else makes this over the weekend, PLEASE POST your photo on this thread. We can do this! Here is the recipe: Vegetables Tien INGREDIENTS:
Nonstick cooking spray
1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced (I use small red potatoes and sometimes I don't add the potatoes at all but you really need to be sure they are thinly sliced or they will not cook as easy. This is what takes the longest to cook
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan (I prefer shredded cheddar or mixture of cheeses. No parm)
DIRECTIONS:
Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. I use my cast iron skillet and I will make it in a LARGE cast iron and double the ingredients. Set aside.
In a medium pan, heat olive oil (don't use butter it really is much better to use the olive oil and I am a BUTTER lover). Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.
Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.
Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.

Real-Deal Chocolate Chip Cookies

INGREDIENTS:
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¼ cup palm shortening, ghee, or grass-fed butter
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
¼ cup Enjoy Life chocolate chips

INSTRUCTIONS:
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1. Preheat oven to 350 degrees F.
2. In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
3. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
4. Stir in the chocolate chips by hand.
5. Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
6. Bake for 9-12 minutes, until slightly golden around the edges.

How to Make Bone Broth

Ingredients
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2 pounds (or more) of bones from a healthy source
2 chicken feet for extra gelatin (optional)
1 onion
2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar
Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.
You'll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.
Instructions
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1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.
2. Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
3. Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
4. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
5. During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
6. During the last 30 minutes, add the garlic and parsley, if using.
7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Notes
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Bone Broth Ingredients

2 pounds (or more) of bones from a healthy source
2 chicken feet for extra gelatin (optional)
1 onion
2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar
Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.