Paleo Recipes Resource: Give Your Meals Some Variety

Paleolithic diet or Paleo diet as it is commonly known is getting very popular and it is considered one of the healthiest diets available.

The Paleo diet relies on food that contains beneficial nutrients for a healthy lifestyle and at the same time it relies on food with few nutrients that can cause some type of diseases. It is a very healthy diet where good nutrients are a majority.

Vegetables, fresh fruits, nuts, chicken and fish are some of the beneficial foods that are high in antioxidant vitamins, low-glycemic carbohydrates and omega-3 among others. These foods are used in Paleo eating to promote a healthy lifestyle, strength and resistance.

Food like grains, salt and high-glycemic carbohydrates among others are invited to stay out of the Paleo food list. They are considered ingredients with some health risks since they can cause several health problems like diabetes or cardiovascular diseases.

Paleo diet also advises that whole grains and dairy products should be replaced by fresh vegetables and fruits because these are more nutritious.

Most people have a busy lifestyle and like to plan the week ahead. A menu planner is something that is frequently used to get rid of the daily pressure of planning meals in a rush.

Paleo diet followers complain about how difficult it is to find Paleo diet recipes and the trouble they have planning their menu. They want a good Paleo recipes resource they can use whenever they want to cook a fast and different meal or to make the menu plan in advance.

Although some opinions might differ, it is not that difficult to find accessible Paleo recipes resource. The internet, as usual, is a huge source of information and Paleo diet recipes can also be found through easy research.

There are websites that focus only on Paleo recipes but there are also personal blogs and websites that have homemade Paleo diet recipes with the personal touch of the person that has cooked them.
An excellent Paleo recipes resource is cookbooks. Paleo cookbooks are a compilation of the best Paleo recipes available and they gather recipes for different types of meals.

From breakfast to snacks, from lunch to dinner, there is a wide variety of recipes available that will meet everybody's taste.

Many of the people that follow the Paleo diet are athletes and weight loss candidates. They have to follow a strict diet to accomplish their goals, and having a good Paleo recipes resource available, makes the diet easier to follow.

Scheduling meals at least one week in advance is the best way to keep up with a record of meals and it will also be helpful by saving time while shopping. Some people even plan their Paleo recipes menu one month in advance and they use the shopping list accordingly to save money on unnecessary ingredients.

Paleo diet cookbooks are a great source of common recipes but when a twist or a special touch is needed, several versions of the same recipe can be found online.

There are also Paleo recipe forums where people can exchange ideas and recipes, improving the quality and variety of recipes available to the Paleo diet lovers. Forums are great places to gather and share Paleo diet opinions, clarify doubts and help others that might need some advice on this healthy Paleolithic diet.

Looking for Peranakan dishes? Check out http://cirrusculinnaire.com today!

A PR article by Dougles Chan - Search Engine Guru - Who assists SME company to create and generate more potential clients using Search Engine marketing and advertising.

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3 Snack Mix Recipes For Camping and Hiking

We enjoy camping and hiking during the Summer season here on the East Coast 4-6 months of every year. As seasoned campers, we prefer to make our own snack mixes to take along.

All of these recipes are easy to make. If you are going camping, store the snack mixes in plastic containers. If you are going hiking, you can place the mix into a plastic zipper close bag. You will want to make sure that you keep the moisture out.

Mountain Trail Mix

1 cup pumpkin seeds

1 cup raisins

1 cup salted peanuts

1 cup small pretzel sticks

1 cup plain M&M's chocolate coated candies

1 cup oyster crackers

1 cup sunflower seeds

Using a large bowl, combine all of the above ingredients together in the order that they are listed. Store mixture in airtight containers. This recipe will make seven 1 cup servings.

Tangy Nut Mix

4 cups salted roasted peanuts

1/3 cup barbecue sauce

2 Tablespoons grated Parmesan cheese

Preheat oven to 300 degrees. In a medium bowl, combine nuts and barbecue sauce, stir until coated. Spread mixture onto an ungreased cookie sheet. Sprinkle with Parmesan cheese. Bake in a 300 degree oven for 20-25 minutes or until nuts are dry. Place on waxed paper to cool. Once cool, store in an airtight container.

Savory Pretzels

2 bags broken salted pretzels

1/2 lb. butter, softened

1/4 cup Worcestershire sauce

1 envelope onion soup mix

Melt butter in your microwave. In a medium-sized bowl, combine soup mix and Worcestershire sauce. Pour mixture over pretzels and mix well. Cover and let stand until all of the liquid is absorbed, stirring every once in awhile to coat mixture. Place pretzels pieces in a warm 250 degree oven for 1 to 1 1/2 hours. The longer you bake them, the crunchier the pretzels will be. Once cool, store in an airtight container.

Seeking for traditional Peranakan food? Come to http://cirrusculinnaire.com today!


An article by Dougles Chan - Search Engine Guru - Who assists SMEs Singapore to create and generate more sales using Search Engine Optimisation and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.

Prawn With Spicy Lemon Sauce

If you love seafood, then you must try my Prawn with spicy lemon sauce. It is so fresh, has a little bit spicy taste, but the fragrant from lemon and cilantro that makes this dish unique. If you do not like spicy, you can just simply skip the chilli sauce. The tomato sauce blend with lemon, the prawn and cilantro.. just marvellous..!!

Ingredients:

500 grams Prawns, deveined, remove skin and head

2 tablespoons Chili Sauce

1 teaspoon Tomato Sauce

4 cloves Garlic, minced

Lemon Juice, from 2 Lemons

8 Kafiir Lime Leaves, spines removed, sliced

1 tablespoon Fish Sauce

1 teaspoon Salt

1 teaspoon Sugar

1 teaspoon White Pepper Powder

1 bunch Cilantro, roughly chopped

2 tablespoons Vegetable Oil

Directions:

1. Marinade Prawn with lemon juice (from one lemon), add one clove minced garlic, season with half teaspoon salt. Set aside for 30 minutes, to reduced the fishy smell.

2. Heat vegetable oil in a medium wok, fry prawn for 2 minutes just until they turn pink (do not over cook them, or they become hard and chewy) put it on medium plate, set aside.

3. Using the remaining vegetable oil, saute garlic until fragrant. Pour chilli sauce and tomato sauce, lemon juice (from 1 lemon) and fish sauce, stir fry for 1 minute.

4. Season with salt, sugar and white pepper powder, mix it well.

5. Place prawn into the wok, cook for 1 minute. Put in chopped cilantro and kafiir lime leaves, stir fry for another 2 minutes, serve.

Seeking for Peranakan dishes? Check out http://cirrusculinnaire.com today!


A marketing article by Dougles Chan - Search Engine Guru - Who assists a list of small medium enterprise Singapore to create and generate more leads using Search Engine Optimisation and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.

Easy Caribbean Tilapia Fish Recipes

Simple Caribbean Tilapia Fish

Here is a recipe that stands out above all other tilapia fish recipes. It is easy to prepare, and tastes delicious. The sweet flavor of the coconut and nice crunch of the macadamia nuts really gives the tilapia fish a family pleasing taste. You could also use other mild fish in place of the Tilapia.
My family doesn't typically like fish. But, when I found a good price on tilapia fish at my local supermarket, I couldn't pass it up. I did a little experimenting in the kitchen and came up with this recipe that I thought might go over well. When I served it, they all loved it. This is now my favorite of all my tilapia fish recipes. My husband who doesn't even like fish even requests it once in a while!
Ingredients:

• 4-6 Tilipia fish fillets (fresh or thawed ok)


• 4 tablespoons butter, melted


• 1/2 cup finely chopped macadamia nuts


• 1/2 cup shredded coconut


• 2 tablespoons plain breadcrumbs


• 1 (8oz) can pineapple tidbits

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and grease lightly. (Or spray with cooking spray)


2. Place butter in large bowl and add tilapia fish- toss fish to coat; set aside. Combine macadamia nuts, coconut and breadcrumbs in a shallow bowl. Place fish in nut mixture and coat evenly. Place fish on baking sheet without overlapping.


3. Bake for 18-20 minutes or just until fish is opaque throughout. Serve with pineapple tidbits. (Or if you would like to spend more time- make your own pineapple mango dressing)

I hope you enjoy this great tilapia fish recipe. This is a great recipe for get your family to eat more fish.

For more great tilapia and other fish recipes, visit SimpleFishRecipIcon Helmetes.com

Looking for Peranakan dishes? Check out http://cirrusculinnaire.com today!


An article by Dougles Chan - Search Engine Guru - Who helps SMEs Singapore to create and generate more sales using SEO and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.

Sweet & Sour Pork (Gu Lao Rou)

Sweet & Sour Pork is the most well known Chinese food abroad. According to a Cantonese chef, the primitive or the authentic cooking method of the dish is to add Cantonese pickled vegetables. When cooking, simply sauté the pickled vegetables along with the deep fried pork. Unfortunately, it is not always easy to find Cantonese pickled vegetables, so here I'll be pleased to introduce everyone a Sweet & Sour Pork recipe without the pickled vegetables but still tastes as delicious.

Ingredients:

a). For step 1 & 3:

• 300g (10 oz) pork tenderloin


• 1 tablespoon soy sauce


• 1/2 tablespoon cooking wine


• ginger juice


• cornstarch

b). For step 4 & 5:

• 1 small bamboo shoot


• 2 dried mushrooms (soaked)


• 1 small onion


• 1 small carrot


• 1 green pepper


• 2 slices pineapple


• 1 clove garlic


• 3 tablespoons oil

c). Seasonings for step 5:

• 1 tablespoon ketchup


• 6 tablespoons sugar


• 2 tablespoons soy sauce


• 1 teaspoon salt


• 3/4 cup soup stock


• dash of mono sodium glutamate

d). For step 6:

• 1 1/2 tablespoons cornstarch


• 3 tablespoons vinegar

Method:

1. Cut pork into bite size cubes


2. Marinate pork in soy sauce, wine, ginger juice for 15 minutes.


3. Add cornstarch. Coat pork with starch. Fry in 370°F oil till crisp. Drain.


4. Thin slice bamboo shoot. Cut pineapple in 6 sections. Slice mushrooms. Cut onion and green pepper in 8 sections. Slice carrot and cut into flower pattern for interesting look.


5. Heat oil. Add garlic, onion, mushroom, bamboo shoot, green pepper. Fry quickly. Add seasonings and soup stock from c). Bring to boil.


6. Thicken with cornstarch mixed with water. Add vinegar, Add fried pork, pineapple. Mix well. Serve while hot.

Cooking time: 40 minutes
Nutritional information:
Yield: 4 servings
Each serving provides:
Calories: 422.3
Protein: 18.1 g

Like to eat Peranakan dishes? Check out http://cirrusculinnaire.com today!

A PR article by Dougles Chan - Search Engine Guru - Who assists SMEs Singapore to create and generate more potential clients using Search Engine Optimization and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.

3 Snack Mix Recipes For Camping and Hiking

We enjoy camping and hiking during the Summer season here on the East Coast 4-6 months of every year. As seasoned campers, we prefer to make our own snack mixes to take along.

All of these recipes are easy to make. If you are going camping, store the snack mixes in plastic containers. If you are going hiking, you can place the mix into a plastic zipper close bag. You will want to make sure that you keep the moisture out.

Mountain Trail Mix

1 cup pumpkin seeds

1 cup raisins

1 cup salted peanuts

1 cup small pretzel sticks

1 cup plain M&M's chocolate coated candies

1 cup oyster crackers

1 cup sunflower seeds

Using a large bowl, combine all of the above ingredients together in the order that they are listed. Store mixture in airtight containers. This recipe will make seven 1 cup servings.

Tangy Nut Mix

4 cups salted roasted peanuts

1/3 cup barbecue sauce

2 Tablespoons grated Parmesan cheese

Preheat oven to 300 degrees. In a medium bowl, combine nuts and barbecue sauce, stir until coated. Spread mixture onto an ungreased cookie sheet. Sprinkle with Parmesan cheese. Bake in a 300 degree oven for 20-25 minutes or until nuts are dry. Place on waxed paper to cool. Once cool, store in an airtight container.

Savory Pretzels

2 bags broken salted pretzels

1/2 lb. butter, softened

1/4 cup Worcestershire sauce

1 envelope onion soup mix
.
Melt butter in your microwave. In a medium-sized bowl, combine soup mix and Worcestershire sauce. Pour mixture over pretzels and mix well. Cover and let stand until all of the liquid is absorbed, stirring every once in awhile to coat mixture. Place pretzels pieces in a warm 250 degree oven for 1 to 1 1/2 hours. The longer you bake them, the crunchier the pretzels will be. Once cool, store in an airtight container.

Love to eat Peranakan dishes? Come to http://cirrusculinnaire.com today!

A marketing article by Dougles Chan - The Search Engine Guru - Who assists SME company to create and generate more sales using Search Engine marketing and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.

Bao - Chinese Steamed Buns (with Pork for Maximum Joy)

Bao is a tasty sweet, chewy bread, with a consistency somewhere between a dumpling and a doughnut. It becomes something truly transcendent when it's made into char siu (barbecue pork) bao, and is stuffed with heavily seasoned savoury glazed pig lumps.

Bao (basic dough)

• 1 tablespoon of dried active yeast or 1 sachet of instant yeast


• 1 cup of warm water


• 1/4 cup of sugar


• 4 1/2 cups of plain flour


• 2 tablespoons of vegetable oil


• 1/2 cup of boiling water

As usual, if you have dried active yeast (and you really should) first activate it by mixing it with the warm water and sugar and letting it stand for about 10 minutes till the Big Blog O'Gak floats to the surface. Then chuck everything in the food processor (or, if you're very dedicated, a mixing bowl) and process or mix and knead until smooth. If you're using horrible instant yeast, just throw it all in together and mix as above.

Then put a bit of oil in the bottom of a clean bowl, put the ball of dough in there and roll it around till it's coated and put it somewhere warm to rise, either covered with a wet towel or sitting next to a pan of water to keep it moist, for 1 hour.

Now, take a lump of dough about the size of a kiwi fruit (can't think of anything else the right size!), and press it out into a thin circle on a floured surface - it should be about 3.5 inches across. Here is the point you need to decide what to do with it.

If you're going to make it into char siu bao, put a heaped tablespoon of a nice moist glazed pork mixture in the middle (I'd recommend frying some garlic, a couple of chopped pork chops and scallions till the meat's browned, adding a good slosh of soy, some sugar and 5-spice, a bit of water then cooking it all till the liquid is a thick sauce), then start pleating the edges with your fingers and thumbs - the bao will form up into a pouch around the meat mixture.

Once you've pleated all the way round the edge you'll be left (hopefully) with a moneybag shape - just pinch the pleats together at the top to seal it. You'll probably overfill quite a few and end up with sauce squeezing out a bit - don't worry about it. I do that too and I've got a website and everything.
If you're going to keep the bao as a plain bun, just brush the circle with sesame oil and fold it in half. The sesame oil stops the two halves sticking together so it keeps a pocket which you can put delicious things in at a later date. I usually have a batch of glazed pork ready (actually that's a lie, I usually forget and knock out a batch of glazed pork at the last minute just before the dough finishes rising), fill as many bao as possible then leave the rest as plain buns for future stuffing.

Once each bun is either stuffed and pleated or oiled and folded, put it on a square of oiled foil. Which is a nice phrase to say. Oiled foil. Just don't spoil the oiled foil. With soil.Anyway, put all the bao on baking trays and put them back in the warm place for another hour to rise again. Then steam them for 10 minutes, after which they will go from soft and squidgy to firm and slightly chewy, and unutterably delicious. I use a pan-top steamer which just sits on top of an ordinary saucepan of boiling water - saves on space and cost. It is a bit small for bao-making, since it holds only 4 at a time, but we just tend to eat each batch as they're done and it paces the meal nicely. Whether the bao are filled or plain, once they've been steamed they can be frozen with really no loss of texture or taste.

When you're ready to use them just take them out of the freezer about an hour before (or even a bit less), and steam them again for 10 minutes. That'll heat them all the way through to the filling quite nicely. Another very handy thing to have in the freezer.

So, that's bao. My freezer still holds 7 excess buns, ready and waiting to be filled with delicious things (I tried one with salsa before I froze the rest and it went amazingly well - possibly a new culinary fusion discovery). The recipe generally makes about 16 buns all told, it did for me this time. And obviously you could fill the pouches with all sorts of different things - numerous possibilities await.

Looking for traditional Peranakan food? Come to http://cirrusculinnaire.com today!

A marketing article by Dougles Chan - Search Engine Guru - Who assists a list of small medium enterprise Singapore to create and generate more sales using Search Engine Optimization and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.