Point Blank Martial Arts » Health and Nutrition

Lemon Meringue Pie (Paleo)

Paul Oddi — Thu, 28 Jan 2010 05:25:24 +0000

Lemon Filling

1 cup lemon juice
5tsp finely grated lemon rind
(approximately 4 lemons)
1/2 cup maple syrup
1 /2 cup coconut milk
4tbs arrow root
5 egg yolks
Meringue

5 egg whites
2tbs maple syrup

Instructions

Pre-heat fan-forced oven to 160 degrees Celsius.

Place lemon juice, lemon rind and maple syrup in a medium size pan on low heat.

In a small bowl, combine coconut milk and arrow root powder. Add to lemon juice mixture, stirring consistently until simmering.

Beat egg yolks together in a small bowl then add to simmering lemon mixture, stir constantly for 3-4 minutes, or until mixture has thickened. Pour into a pie dish.

To make the meringue, beat the egg whites and maple syrup in a medium size mixing bowl until stiff peaks form.

Spoon the meringue on top of the lemon filling then place into oven and bake for 8-10 minutes, or until lightly browned.

Cool before serving.

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Baked Walnut-Cinnamon Apples (Paleo)

Paul Oddi — Thu, 28 Jan 2010 05:24:24 +0000

4 Apples
1 cup raisins
¼ teaspoon cinnamon
½ teaspoon vanilla
½ cup water
¼ cup walnuts

Heat oven to 375 F. Core and piece apples with a fork in several places around the center, to prevent them from bursting. Mix raisins, nuts, cinnamon and vanilla in a small bowl. Fill center of each apple with this mixture. Place in a glass-baking dish and pour water into pan. Cover with foil and bake about 30 minutes or until tender.

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Banana Pear Ambrosia (Paleo)

Paul Oddi — Thu, 28 Jan 2010 05:23:39 +0000

1 ripe avocado
1 pear
1 banana
1 tablespoon honey
Pineapple or lemon juice

Blender all ingredients until smooth. Serve in sherbet glasses

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Fresh Cinnamon Applesauce (Paleo)

Paul Oddi — Thu, 28 Jan 2010 05:22:56 +0000

6 apples
¼ cup honey
2-3 tablespoons fresh lemon juice

Mix honey and lemon juice. Core and slice apples. Mix with honey and blenderize just until smooth. Sprinkle with cinnamon and serve

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Omega-3 Mayonnaise (Paleo)

Paul Oddi — Thu, 28 Jan 2010 05:22:06 +0000

1 whole egg
1 tablespoon lemon juice
¼ teaspoon dry mustard
½ cup olive oil
½ cup flaxseed oil

Put egg, lemon juice and mustard in blender and blend for 3-5 seconds. Continue blending and slowly add oils. Blend until the mayonnaise is thick. Scrape mayonnaise into a snap lock plastic container and refrigerate. The Mayonnaise should keep for 5-7 days.

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Colorado Spinach Salad (Paleo)

Paul Oddi — Thu, 28 Jan 2010 05:21:29 +0000

1 small bunch fresh spinach
12 dandelion leaves
½ cup pink sorrel leaves, loosely packed
1 apple, cored and cut into bite sized pieces
½ cup walnut halves

You may substitute appropriate fresh greens for the dandelion and sorrel leaves. Wash and de-stem spinach. Coarsely chop dandelion leaves, and tear spinach, then toss dandelion, sorrel and spinach together in a stainless steel bowl. Put aside in refrigerator to drain and cool. When drained, pour off excess water and add apple and pecans. Toss with dressing (see next section) and serve.

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Zesty Marinated Mushrooms (Paleo)

Paul Oddi — Thu, 28 Jan 2010 05:20:49 +0000

2 pounds of fresh mushrooms
½ cup lemon juice
1 cup olive oil
3 medium onions, thinly sliced
¼ teaspoon ground black pepper
1 teaspoon dry mustard
1 teaspoon thyme
½ teaspoon oregano
1 tablespoon basil
2 teaspoons honey

Combine all ingredients and cook for 5-10 minutes over medium heat. Cool. Cover and refrigerate overnight.

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Italian Brussels Sprouts (Paleo)

Paul Oddi — Thu, 28 Jan 2010 05:19:27 +0000

12-15 fresh chestnuts
1 teaspoon extra virgin olive oil
2 cloves garlic, minced
2 pounds of Brussels sprouts, trimmed
Juice and grated zest of 1 lemon
2 cups vegetable broth or vegetable stock (no added salt)

Make a slit in the flat side of each chestnut. Cook in boiling water over high heat for 15 minutes. Drain the chestnuts, wrap in a towel to keep them warm, and set aside 10 minutes. Peel off both the hard outer shell and the inner papery layer. Set chestnuts aside. Heat oil in a deep skillet over medium heat. Add garlic and cook 1-2 minutes. Add sprouts and cook, stirring to combine. Add chestnuts and broth, cover and simmer over low heat until sprouts are just tender, 10-12 minutes. Simmer 3-4 minutes. Remove from heat and drain well if any liquid remains. Stir in lemon juice and zest and transfer to a serving bowl, serve warm.

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Honey Dill Carrots (Paleo)

Paul Oddi — Thu, 28 Jan 2010 05:18:52 +0000

Baby carrots
Honey
Dill

Steam baby carrots, then drizzle with just a bit of honey (don’t overdo the honey, it doesn’t take much). Add dill.

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Chicken Breasts with Red Pepper Sauce (Paleo)

Paul Oddi — Thu, 28 Jan 2010 05:18:01 +0000

2 medium tomatoes, peeled, seeded and chopped
1 small onion, chopped
1 medium red bell pepper, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
¼ teaspoon dried thyme
1/8 teaspoon cayenne pepper
¼ teaspoon fresh ground pepper
4 skinless, boneless breast halves, pounded to ¼ inch thickness
2 tablespoons canola oil
½ cup white wine

Combine vegetables and spices in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes. Transfer to a food processor or blender, and puree until smooth. Pour into a small saucepan and keep warm over very low heat. In a large fry pan, heat oil. Add chicken breasts; cook three minutes a side until chicken turns white. Add wine; reduce heat and simmer for 10 minutes. Spoon red pepper sauce on plate and arrange chicken on top.

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