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July 4th Paleo Recipes

by Jenny Lee July 02, 2014

 

Who doesn't like to eat on our patriotic holiday???? If you're looking for a Paleo (mostly Paleo) menu, we've put together some yummy recipes for you. At the bottom of the post contains the list of total ingredients.

 

4th of July Ribs On The Grill

Ingredients:

3-4 lbs. Ribs (your choice)

Dry Rub:

1/2 cup coconut oil (may have to melt)

2 cloves of minced garlic

2 tablespoons of paprika

1 tablespoons of dry mustard

1 tablespoon of cayenne pepper

 

Directions:

Combine dry rub ingredients. Rub on meat and let it sit in the refrigerator for 30 minutes or longer. Grill 10 minutes on each side over medium to high direct heat. Move ribs to indirect heat on the grill, baste with left over coconut oil or olive oil and let sit.

 

 

Cucumber Salad with Paleo Tahini Dressing

  

 Ingredients:

1 medium head of cabbage

½-1 small sweet onion, chopped

4 fresh tomatoes, chopped

4-5 pieces of bacon, crumbled

2 cucumbers, chopped

 

Tahini Dressing (makes 4 cups)

4 cups of certified organic Tahini

3 cups of water

Juice of 2 lemons

2 cloves of minced garlic

Salt & pepper to taste

 

Directions:

Pre-heat oven to 325 degrees. Fry bacon and reserve the grease and bacon. Pour grease into a 9x13 pan and let sit. Remove the stem of the cabbage and cut into small wedges. Line pan with cabbage and stir it in the bacon grease. Top with onions. Cook for 30 minutes. Add tomatoes and bacon. Drizzle with touch of balsamic. Add salt and pepper to taste. Cook additional 20 minutes. Let cool then top with chopped cucumbers. Pour Tahini dressing on top and serve.

Serves 4-6

 

4th of July Lemon Fruit Tart

The first 2 recipes are our own original recipes. However, this yummy dessert is compliments of PaleOMG (wasn’t any reason to post anything else…it’s that good!)

 Ingredients:

For the crust

  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • ⅔ cup walnuts
  • 1 heaping tablespoon grass fed butter
  • 1 heaping tablespoon raw honey
  • pinch of salt

For the topping

  • 5 eggs, whisked
  • ⅓ cup honey
  • ⅓ cup Coconut Oil
  • juice of 4 lemons
  • 1 cup blueberries
  • ½ cup raspberries

Instructions

  1. Place all crust ingredients in food processor and mix until completely broken down.
  2. Add crust ingredients to an 8×8 glass baking dish and press down to form an even crust. Put in fridge for about 20 minutes.
  3. While the crust is hardening, make your lemon topping.
  4. Place a small saucepan over medium heat.
  5. Add your eggs, honey, coconut oil, and lemon juice to the saucepan and whisk together.
  6. Continue stirring together until mixture begins to thicken.
  7. Once lemon mixture has thickened, remove from heat, and place in bowl to cool in the fridge for about 20 minutes.
  8. When your lemon topping has cooled, spread it over your crust then place your raspberries and blueberries however you’d like! Make it look like a flag or a star.

 Total Ingredients:

  • 3-4 lbs. Ribs (your choice)
  • ¼ cup coconut oil 
  • 4 cloves of minced garlic
  • 2 tablespoons of paprika
  • 1 tablespoons of dry mustard
  • 1 tablespoon of cayenne pepper
  • 1 medium head of cabbage
  • ½-1 small sweet onion, chopped
  • 4 fresh tomatoes, chopped
  • 4-5 pieces of bacon, crumbled
  • 2 cucumbers, chopped
  • 4 cups of certified organic Tahini
  • 3 cups of water
  • Juice of 2 lemons
  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • ⅔ cup walnuts
  • 1 heaping tablespoon grass fed butter
  • 1 heaping tablespoon raw honey
  • pinch of salt
  • 5 eggs, whisked
  • ⅓ cup honey
  • ⅓ cup Coconut Oil
  • juice of 4 lemons
  • 1 cup blueberries
  • ½ cup raspberries

 




Jenny Lee
Jenny Lee

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