Check out Paleohack cookbook

Wednesday, August 15, 2018

Paleo Banana Chips

These Paleo plantain chips are awesome! We have been looking for a hearty, crispy and yet healthy snack for a long time. We found him with the Paleo plantain chips. Very easy to prepare but unfortunately all the faster again ;-). Plantains can be found around the corner in the well-stocked Asian shop, and the rest of the ingredients should be standard on every Paleo kitchen.

General Recipe Note: If you want to make this recipe Paleo-AIP compliant, do not choose any nightshade or seed spice (such as paprika, chili (paste / pod), curry, nutmeg, mustard, sesame seeds) for this recipe.

Preparation time
Active: 10 minutes // Total: 40 minutes

2 medium-sized plantains
2 tablespoons of coconut oil
1 tsp salt
1 pinch of spice of your choice
kitchen Accessories
baking sheet
baking paper

1. Preheat oven to 175 ° C (circulating air), remove baking sheet and lay out with parchment paper.
2. Cut off the ends of the plantains, slice the cooking bananas lengthways and peel gently with your hands (possibly using a sharp knife to help). Then cut into thin slices with a vegetable slicer or a pointed knife (about 1-2 mm).
3. Melt the coconut oil and mix well with the plantains, salt and a spice of your choice in a bowl until all cooking bananas are covered with coconut oil.
4. Distribute the chips on the baking tray. If you like, you can arrange the chips in "groups of four" overlapping. The strength ensures that these (partially) cake together and thus yield larger chips or "nachos".
4. Put the baking sheet in the oven and leave for about 25-30 minutes. Bake to the desired tan and crispness.

As spices fit u.a. Cayenne pepper, rosemary powder, paprika, chilli or coriander powder.

As a snack just in between, with a delicious dip as an appetizer, as "Paleo Nachos" with minced meat or as a crispy salad ingredient, the Paleo plantain chips can be combined very well.

There are endless Paleo Recipes online, but how do you find the very best paleo recipes?

Tuesday, August 14, 2018

Honey Chicken Stick

Finger food ideas wanted? The bacon-wrapped Honey Chicken Sticks are guaranteed to be the next party hit.

With good bacon, almost everything tastes better. If you are also a bacon lover: By the way, do you already know our bacon chocolate? But back to the topic, namely the honey chicken. This is how it works:

Preparation time
Active: 15 minutes // Total: 45 minutes

400 g chicken breast
10 pieces of bacon strips
5 tablespoons honey
3 tablespoons mustard
3 tablespoons apple cider vinegar
1 pinch (s) of pepper

1. Preheat oven to 200 degrees
2. Cut the chicken into 2-3 cm thick strips. With 400 g came out with us 10 stripes.
3. Wrap chicken strips with a strip of bacon each.
4. Mix in a cup of honey, mustard, apple cider vinegar and pepper.
5. Brush the chicken strips with the marinade. Put on a baking sheet lined with baking paper.
6. Put in the oven for 15 minutes. Then turn the honey chicken sticks and brush again. Put in the oven for another 15 minutes.

... and of course the chicken. Honey chicken sticks with bacon are just a good idea. Always. There is not much more to say. Enjoy the meal!

You want to reduce the carbs in the Paleo diet? Then our Low Carb Cookbook will help you with 40 recipes that can do without carbohydrates. Suitable for slimming and for the ketogenic diet. Including nutritional plan, grocery list and carbohydrate table.

There are endless Paleo Recipes online, but how do you find the very best paleo recipes?

Sunday, August 12, 2018

Oven Chicken With Fennel

Preparation time
Cooking 15 min.  Baking time: approx. 1 hr. 20 min Ingredients

1 corn cockerel
2 tubers / fennel
3 m. Large onion (s)
2 tablespoons olive oil
1 1/2 lemon (s)
2 tablespoons of butter lard or ghee
  Salt and pepper, black, freshly ground

1. Working time: approx. 15 min. / Cooking / baking time: approx. 1 hr. 20 min. / Difficulty level: simple / calorie p. P .: not specified

2. Halve the chicken. If possible, choose a roasting pan in which the two halves just find space without touching each other and still some air to the outside.

3. Preheat the oven to 200 ° C top and bottom heat.

4. When fennel cut the green, wash the tubers, cut in half and remove the stem. Peel the onions. Cut or plane both into rings. Squeeze out the lemons.

5. Put the onion rings in the roasting pan and spread the fennel on top. Sprinkle with olive oil and a few splashes of lemon juice, salt and pepper.

6. Leave the clarified butter on low heat and add the remaining lemon juice, salt well and pepper and stir naturally.

7. Salt and pepper the halves of the chicken well, then place them with the skin on top of the fennel. Brush the skin with some of the lemon-lard mixture and push the roasting pan into the 2nd bar from the bottom into the oven.

8. Fry for about 1 hour and 20 minutes while drizzling about every 20 minutes with some of the lemon-lard mixture until it is used up. In the last 20 minutes I like to add the circulating grill function, because the skin of the chicken is then particularly crispy.

9. Place the halves of the chicken on preheated plates and pour the well drained vegetables over or drape next to them.

There are endless Paleo Recipes online, but how do you find the very best paleo recipes?

Saturday, August 11, 2018

Miso chicken with spinach & hemp oil dressing

Marinate chicken, roast, serve salad, that's it! This dish is easy to prepare and most importantly fast. Perfect for days when you have little time for elaborate cooking or as a meal Prep idea to take home on work.

Since I often use the strong and nutty-tasting hemp oil in my kitchen (it is also often referred to as "domestic olive oil"), here are some facts about this healthy cooking oil:

• Hemp is one of the oldest and most versatile crops on earth & has a high content of alpha-linolenic acid, which is essential for humans.

• The ratio of omega 6 to omega 3 fatty acids in the ratio 3: 1 is optimal.

• In addition, hemp contains the essential fatty acid gamma-linolenic acid, which is particularly important for cell metabolism & cell respiration.

• Like most oils, hemp oil is sensitive to light. It should be stored cool and dark, otherwise it will rancid very quickly. An opened bottle of oil should preferably be kept well sealed in the refrigerator and used up within a few weeks if possible. Some (regional) oil factories offer small bottles (100-200ml) for sale, which should be used at best.

• A good oil is unfiltered, that is, valuable suspended matter (minute residual particles of seeds) are still included. Therefore shake the bottle well before use in order to be able to use as much nutrients as possible.

• Hemp oil tastes great in salads, grilled fish and meat thanks to its spicy flavor. Even with inflammation of the skin you can use externally hemp oil at the affected areas.

Preparation time 
10 Minutes

Miso recipe
300-400 g chicken breast fillet
Olive oil or ghee for searing
1 piece of ginger
2 tsp miso
1 teaspoon lemon juice
500 g baby spinach
1 grapefruit
1 handful of sprouts
3 tbsp hemp oil
1 tbsp sesame oil
Sunflower seeds

1. Wash chicken breast fillets, pat dry and cut into strips. Put in a bowl and set aside.
2. Peel the ginger with a spoon and finely grate it. Mix the miso paste together with the ginger & lemon juice. Put the marinade over the chicken strips and mix well so that all pieces are covered. 3. Cover in the refrigerator for two hours.
roast meat
4. Heat some olive oil / ghee in a pan. Add the prepared chicken and fry well from all sides until it is no longer pink.
5. In the meantime turn on the salad. For the baby spinach in a bowl. Peel, fillet & add the grapefruit. 6. Rinse off the sprouts in a sieve & also add.
7. For the dressing hemp & sesame oil as well as pepper & salt [Caution: be rather sparing here, as the miso is already very salty] mix & pour over the salad.
8. Arrange the fried chicken with the salad and top with sunflower seeds and flaxseed.

There are endless Paleo Recipes online, but how do you find the very best paleo recipes?

Friday, August 10, 2018

Paleo Mayonnaise

Here I have for you a classic recipe for a Paleo mayonnaise. In addition to the ketchup, mayonnaise is one of the most popular sauces of the Germans. But the ketchup varieties and mayonnaises available in supermarkets are full of unhealthy ingredients and ingredients such as sugars, dyes, flavor enhancers, thickeners and preservatives.

The paleo variety of mayonnaise can be made easily and easily, and above all with natural ingredients! All you need is a few ingredients and utensils. In addition, it is not only healthier, but also tastes much better than the purchased variant.

The emulsification, ie the mixing of aqueous and fat liquids to a stable mixture, works with the mayonnaise by the use of egg yolk and also by the mustard, which also acts as a natural emulsifier. So the oil stirred in the yolk-mustard mixture gradually gets thicker and you get a creamy mayonnaise.

You can easily store your Paleo mayonnaise in the fridge. Note, however, that due to the raw ice and the lack of preservatives, it does not last as long as the purchased mayonnaise. I also recommend that you choose a very mild variety of virgin olive oil. Otherwise, the taste of the oil in the finished mayonnaise comes too much in the foreground.

2 egg yolks
1 tsp Dijon mustard
3 teaspoons fresh lemon juice
½ cup olive oil
½ cup of coconut oil

Put the egg yolk and mustard in a bowl and mix with the hand mixer on a low level.
Slowly add the oil while slowly mixing on a low level.
As soon as the mixture thickens, add the lemon juice and season with pepper and salt.

There are endless Paleo Recipes online, but how do you find the very best paleo recipes?

Wednesday, August 8, 2018

BlackBerry Cake

If the summer again shows what he can do, the delicious blackberries will also ripen again! With this dessert, these berries are particularly good effect. The tartlets definitely convince children and guests alike.

Preparation time 
60 minutes

50 g peeled almonds
50 g of grated coconut
6 dates
150 g cashews
100 ml of coconut milk
1 tablespoons coconut oil
2 tablespoons honey
1 lemon
2 handfuls of blackberries

Kitchen Accessories
Food processor
Round dessert molds or muffin cups

1. Soak the cashews, almonds and dates overnight in water and wash them off the next day. Anyone who has forgotten it overnight should soak everything for at least 2 hours. Then rinse well.
For the ground mix the almonds, grated coconut and dates in a blender to a sticky dough. He should not crumble.
2. Place the round dessert molds on a flat plate, spread the dough in it and press firmly. The tarts also work well with muffin cups!
3. For the cashew cream, finely puree the cashews, coconut milk, coconut oil, honey, lemon juice and a little lemon peel together with half of the blackberries in a blender. Distribute the cream on the cake trays and place in the freezer for at least 20 minutes.
4. Distribute the remaining blackberries on the tarts before serving.

This dessert is great to prepare the day before! Simply remove the blackberry pie from the freezer 20 minutes before serving.

These small fine blackberry cakes bring you the summer feeling directly on the plate. We love that they are ready portioned.

You love baking? We also! But please with natural ingredients. Quickly conjure up breads, tempting pies, quick biscuits, airy waffles or delicious desserts. Sounds tempting? Then check out our Clean Baking cookbook with 50 recipes + step-by-step videos for inspiration.

There are endless Paleo Recipes online, but how do you find the very best paleo recipes?

Tuesday, August 7, 2018

Dark Chocolate Hazelnut Fudge

No more than 6 ingredients, so easy in the preparation & deliciously delicious: hazelnut fudge with roasted hazelnuts is one of my favorite desserts in the winter & pre-Christmas period.
Preparation time
20 minutes

Hazelnuts have a nutty-creamy taste, which is further intensified by roasting. Be sure to preheat the oven & set the temperature no higher than specified. The bowl gets really dark & ​​can be peeled easily. The nuts are crisp after roasting, both outside and inside, and very aromatic. If you like, make more than stated & processed the roasted hazelnuts to nut milk, -mus, etc. on.

I love fudge & often experiment with ingredients, nuts, seeds & spices of all kinds. If you like a strong chocolate flavor with crunchy creaminess, you will love this hazelnut fudge.

My advice: Put two pieces of fudge in your cocoa. Warm almond, hemp and coconut milk, dissolve fudge in it and refine with spices such as cinnamon or gingerbread spice. Even as a slow-melting topping for wintery, warm breakfasts such as porridge or as a little attention for friends to tea, the hazelnut fudge is excellent.

 The recipe ingredient
125 g of hazelnut sauce
60 ml of coconut oil
60 ml maple syrup
50 g of cocoa
1 pinch of salt
50 g whole hazelnuts

1. Preheat the oven to 140 ° C top & bottom heat. Lay out a baking tray with parchment paper and spread the hazelnuts on it. Roast for 15-20 minutes in the oven. Important: Peel the hazelnuts still warm, then it's easiest. Chop roughly and set aside.
2. As a next step, heat hazelnut, coconut oil, maple syrup & a pinch of salt in a saucepan on the stove over low heat. While stirring with a whisk make sure that it does not burn. If you want, you can replace some of the coconut oil with cocoa butter. This gives the fudge a firmer texture and a more chocolaty taste.
3. Once the coconut oil has melted, remove the pot from the heat and stir in the cocoa powder until no lumps are left. Add the chopped hazelnuts, if necessary with a little more cocoa - who likes it - or taste maple syrup for more sweetness.
4. Lay out a mold with baking paper, pour in the cream and chill for a good 2 hours. I usually give my fudges to get stuck in the freezer, then it goes a little faster. Before enjoying the frozen fudge for 15, 20 minutes at room temperature, the better the consistency.

There are endless Paleo Recipes online, but how do you find the very best paleo recipes?