Free Ultimate Paleolithic Collection by Amelia Simons Page A

the tops off the peppers and clean the seeds out.
3.    Place the onion, carrots, garlic and cauliflower into a food processor or finely chop with a knife.
4.    In a big bowl, combine the ground pork, shredded vegetables, tomato paste, oregano, tarragon, salt and pepper.
5.     Stuff the peppers with the meat mixture.
6.    Arrange the peppers into your slow cooker by having them touch each other so they remain upright.
7.    Place any leftover meat down around the peppers.
8.    Add the water gently into the bottom of the slow cooker.
9.    Cover and turn your slow cooker down to LOW and cook for 8-10 hours OR leave it on HIGH and cook for 4-5 hours.
     

 
    Pork Loaf

    Here is a great tasting “meatloaf” made with pork instead. I think you will approve of the flavor and may even learn to like it better than beef.
    Ingredients:
-        1 pound ground pork
-        1 egg, beaten
-        4 tablespoons almond flour
-        1 cup coconut milk
-        1 teaspoon sea salt
-        ½ teaspoon black pepper
-        1 tablespoon coconut oil
-        1 onion, finely diced
-        6 whole mushrooms, sliced
    Directions:
1.     Preheat your oven to 400 degrees F.
2.    Mix the ground pork, egg, almond flour, coconut milk, salt and pepper in a bowl.
3.    Place this mixture into the refrigerator for about 15 minutes.
4.    Place a frying pan over medium heat with the coconut oil and heat.
5.     Once the oil is hot, add the onion and mushrooms and cook until softened.
6.    Bring the meat mixture out of the refrigerator and place the cooked onion and mushrooms into the meat mixture.
7.    Pour the mixture into an ungreased baking pan and shape it into a loaf.
8.    Place the pan into the oven and bake for approximately 1 hour. (Make sure the center is cooked through).
9.    Allow to cool for a few minutes and then slice to desired thickness.
     

 
    Sweet and Savory Pork Chops

    Ingredients:
-        4 pork chops with the bone in
-        Salt and pepper to taste
-        4 tablespoons coconut oil
-        2 large onions, sliced
-        4 apples, peeled, cored and sliced
    Directions:
1.     Season the pork chops on both sides with salt and pepper.
2.    Place a large frying pan over medium heat with 2 tablespoons of coconut oil in it.
3.    Place the pork chops into the heated oil and fry for 5 minutes on each side.
4.    Once the pork chops are browned, remove them from the pan and set aside.
5.     Reduce the heat under the frying pan to medium-low, add the other 2 tablespoons of coconut oil and allow to heat.
6.    Now add the onions and apple slices.
7.    Cook until the onions have caramelized and the apple slices are soft.
8.    Plate the pork chops on plates and top with the apple and onion mixture.
     

 
    SEAFOOD
    &
    FISH

     

 
    Shrimp Over Spaghetti

    Ingredients
-        1 spaghetti squash
-        4 tablespoons olive oil
-        4 garlic cloves, minced
-        1 tablespoon dried basil
-        1 pound shrimp
-        Salt to taste
    Directions:
1.     Preheat your oven to 375 degrees F.
2.    Take a long sharp knife and cut the squash in half lengthwise.
3.    Scrape out the seeds.
4.    Brush the flesh of the squash with some of the olive oil.
5.     Place the squash face down on to a baking dish and cook for 40-45 minutes.
6.    While the squash is cooking, place the rest of the olive oil into a frying pan.
7.    Over medium heat, sauté 2 cloves of minced garlic in the olive oil until lightly golden.
8.    Remove the garlic and oil and put into a small dish and set aside. (This will be used to toss in with the finished squash).
9.    When the spaghetti squash is finished cooking, allow it to cool slightly so you don’t get burned when you work with it.
10.      While the squash is cooling, place the other 2