The Foodee Projectmodrss – The Foodee Project - Article Feed http://www.thefoodee.com Search our paleo and primal recipes to create your weekly grocery lists. Mon, 15 Jan 2018 21:34:49 +0000 https://wordpress.org/?v=4.9.10 hourly 1 http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Mon, 24 Jun 2019 17:02:46 +0000 ]]> Sauteed Coconut Thyme Shrimp Over Spaghetti Squash http://www.thefoodee.com/recipe/657 http://www.thefoodee.com/recipe/657 Mon, 24 Jun 2019 17:02:46 +0000 Sauteed Coconut Thyme Shrimp Over Spaghetti SquashThis dish tastes rich to me. It is one of my favorites so we have it about once a month. It is simple but not quick because you have to cook the spaghetti squash. I have cooked this dish two ways. 1) I cooked the shrimp first then added the other ingredients. 2) I added the shrimp in raw at the end and cooked it in the rest of the ingredients. I like the first way better so here it is. ]]> Avocado and Scallop Ceviche http://www.thefoodee.com/recipe/3389 http://www.thefoodee.com/recipe/3389 Mon, 24 Jun 2019 17:02:46 +0000 Avocado and Scallop CevicheThis creamy, yet refreshing, combination of marinated scallops and avocado will serve 4 as a light main dish, or 6 as an appetizer. ]]> Chilled Beet Soup Spiked with Dill and Vinegar http://www.thefoodee.com/recipe/669 http://www.thefoodee.com/recipe/669 Mon, 24 Jun 2019 17:02:46 +0000 Chilled Beet Soup Spiked with Dill and Vinegarnothing more refreshing than a bowl of soup. If that statement made you think, “Huh?” then clearly you haven’’t discovered the delicious and refreshing world of chilled soup. Just as hot soups provide a comforting buffer from winter, chilled soups are a refreshing respite from the heat of summer. While chilled soups are often too light to be a full meal, we love them as a summer starter or side dish. The most well-known chilled soup is gazpacho, a tomato-based blend of peppers, onions, cucumbers and a long list of other vegetables blended together and spiked with the vibrant acidity of vinegar or lemon. We love a spicy bowl of gazpacho, but when we’’re the ones in charge of making a chilled soup we like to keep the recipe as simple as possible and the ingredient list short. It’’s summer, after all, a season better spent relaxing outdoors than cooking elaborate meals inside. Chilled Beet Soup is all about celebrating the sweet, earthy flavor and deep, vibrant color of beets. We use just a few other ingredients to perk up the flavor, including apple cider vinegar and dill, then let the beets speak for themselves. It’’s a simpler version of borscht, minus the potatoes and long cooking time. Chilled Red Pepper Soup is a little more subtle, with the red pepper sneaking up on you along with a hint of cumin. Creamy yet light with amazing flavor, we’’re often tempted to slurp this soup with a straw rather than bother with a spoon. When there’’s a pork tenderloin or steak on the grill, we like a bowl of chilled beet soup on the side. We serve the chilled red pepper soup with everything from a whole grilled chicken to grilled flank steak to seafood. Instead of serving the seafood on the side, try grilling shrimp or scallops and then throw them right into the bowl after the soup is served. Chilled soups are most refreshing when chilled completely in the refrigerator (not just at room temperature) so plan to make them a few hours before serving., ]]> Albondigas Soup http://www.thefoodee.com/recipe/1160 http://www.thefoodee.com/recipe/1160 Mon, 24 Jun 2019 17:02:46 +0000 Albondigas SoupWhen my co-worker brought her homemade Albondigas Soup for her lunch, I was so intrigue to recreate the dish to be Paleo friendly. She was super awesome to share the recipe that she used to make her Albondigas. Without any further thought, I quickly shopped for any necessary ingredients to try the recipe that she showed. This recipe is very simple that you can use whatever veggies that you have in hand and you could double up the amount as needed just like I did. ]]> Grilled Chicken with Walnut Pesto Sauce and Warm A http://www.thefoodee.com/recipe/105 http://www.thefoodee.com/recipe/105 Mon, 24 Jun 2019 17:02:46 +0000 Grilled Chicken with Walnut Pesto Sauce and Warm APesto is an amazing sauce; it makes anything taste good from scrambled eggs to salad – so I have been working on a decent paleo version. I think I came up with a pesto recipe,that in my humble opinion is better then most pestos which are laden with parmesean – and it’’s super easy to put together. Tonight I grilled some chicken and poured the green goodness on top and served this dish with a Warm Arugula Salad,and our favorite Smashed Cauliflower. I have a bunch of left over pesto that I can’’t wait to use as a topping for whatever else I eat tomorrow!! ]]> The Bacon Chicken http://www.thefoodee.com/recipe/886 http://www.thefoodee.com/recipe/886 Mon, 24 Jun 2019 17:02:46 +0000 The Bacon ChickenThe Bacon Chicken! A whole chicken is wrapped in bacon and roasted over a bed of cabbage. All incredibly delicious! ]]> Pulled Roast with Stewed Tomatoes, Chard, and Olives http://www.thefoodee.com/recipe/5147 http://www.thefoodee.com/recipe/5147 Mon, 24 Jun 2019 17:02:46 +0000 Pulled Roast with Stewed Tomatoes, Chard, and OlivesDirections: Melt one tablespoon of coconut oil in a wok or large skillet over medium heat. Chop onion into bite-size pieces and add to hot oil. Let cook 3 to 4 minutes until soft. Cut tomatoes into bite-size chunks and add to onions. Season with a dusting of salt, garlic powder, and black pepper. Cover and let cook 5 minutes. Clean chard and cut into bite-size strips. Stir in with tomatoes and onions. Season with a little more salt and garlic powder. Open and drain can of olives. Add olives to veggies and stir everything together. Cover and let cook 5 minutes. Taste and adjust seasonings as needed. Pull roast into bite-size pieces and scatter on top of hot veggies. Cover and let the meat heat through for up to 5 minutes. When done, transfer everything to a bowl and enjoy! Notes: You can’t see any onions in this picture because I forgot to add onion the first time I made this. I’ve made it many more times with onions, so trust me, that is the way to make it. The onions bring out more flavor in the tomatoes. The olives are in this recipe to boost the fat content. Slow cooker roast is actually quite lean and the meal needed a little more than the meat provided. You could use a large skillet to make this, but I prefer my wok with its high sides. I have been using heirloom tomatoes and not simple cooking tomatoes in my cooking lately because I always use my heirloom tomatoes first and leave the risk of a tomato spoiling before I use it to more ordinary cooking varieties like Romas. ]]> Apple Stuffed Pork Tenderloin http://www.thefoodee.com/recipe/53 http://www.thefoodee.com/recipe/53 Mon, 24 Jun 2019 17:02:46 +0000 Apple Stuffed Pork TenderloinAs the no grain challenge almost comes to an end,the So Cal CrossFit Regionals are quickly approaching. In fact,it's about 4 weeks away and I'll be competing with some pretty amazing athletes. I'm nervous but excited to be competing. Since the sectionals I've been working on bodyweight movements like pull ups,dips,handstand push ups and GHD sit ups. These are the chinks in my armor and all the work is helping. (as it should) Yesterday we had a 20min AMRAP workout with 7 handstand push ups per round,I did all but the last 9 HSPU strict to one ab-mat. The last 9 I did with a kip (to move a little more quickly)-which I didn't know how to kip when competing at sectionals. This workout felt pretty good and it's great to see the extra work I've been putting in is paying off! Speaking of extra work it might be take a bit more planning with the no grain challenge,but your body appreciates it. Your taste buds are probably changing and getting used to this no grain lifestyle. Eating less processed food is easi ]]> Black Cod in Tomato Puree http://www.thefoodee.com/recipe/653 http://www.thefoodee.com/recipe/653 Mon, 24 Jun 2019 17:02:46 +0000 Black Cod in Tomato PureeWith a fork, thoroughly blend together tomato puree, coconut milk, Sriracha, sea salt and pepper. Place fish filet skin up into a small casserole boat, salt very lightly, sprinkle with fresh cilantro, and evenly pour sauce over fish, bake for 30 minutes. We served ours with some fresh asparagus – also baked. We’’d love your feedback – It’’s good to be back home. Jo and Henry ]]> http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Mon, 24 Jun 2019 17:02:46 +0000 ]]> Pork chops and Peaches http://www.thefoodee.com/recipe/1570 http://www.thefoodee.com/recipe/1570 Mon, 24 Jun 2019 17:02:46 +0000 Pork chops and PeachesReal Simple has this delicious recipe just in time for summer! (AND it's heart healthy!) I bet the leftovers would be a great breakfast too! ]]>