Paleo Recipes for Modern Day Cavemen

Archive for the tag “top paleo blogs”

Roasted Mini Pumpkins

Thanks to my fans on Facebook. Cavemen Gourmet just reached over 1,000 fans!  I really appreciate all of the support and feedback that CG followers have given to me and I hope to provide more simple paleo recipes for you to enjoy.

This recipe came to me out of nowhere today. For weeks, we’ve had mini pumpkins in the house for decor and I was thinking of what I should do with them after Halloween. Typically, I just threw them away but then figured they were no different than other squash so perhaps I could roast them. And what do you know? They were fantastic! The star anise added some nice flavor and also looked like spiders so that could be a nice Halloween garnish! Easy like Sunday morning…

Roasted Mini Pumpkins by Cavemen Gourmet

Roasted Mini Pumpkins by Cavemen Gourmet

Ingredients
4 mini pumpkins
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 star anise (optional)
1 tablespoon coconut oil

Directions
Preheat over to 350 degrees.

Wipe your mini pumpkins with a clean wash cloth. Then with a sharp knife, VERY carefully cut the tops of the pumpkin off, about 1/3 of the way from the top so you can get to the seeds. (I find cutting butternut squash and pumpkin to be very dangerous so be careful of your fingers!) Then scoop out pumpkin seeds and fibers.

Brush the coconut oil on the pumpkins and sprinkle cinnamon and allspice on top. I placed star anise inside two of the pumpkins just for an added kick of flavor.  Put the tops back on the pumpkins and place on large baking pan.

Bake for 50-60 minutes or until pumpkins are tender.  Serve hot or warm!  Now that I know how easy it is to make this, I might go crazy with a few pumpkin recipes.  I’ll post a separate recipe for the pumpkin seeds – nothing goes to waste here. Just an FYI – I used two orange and two white pumpkins and found both to be flavorful, though the orange pumpkin ended up tasting sweeter. Enjoy!

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Shrimp Cocktail

Greetings from Seattle! I’ve been traveling a bit for work but being in this beautiful Pacific Northwest city reminded me of all the fresh seafood available and I had to bring up one of the most simple paleo ideas ever.

This might not be the most gourmet of paleo “recipes” but I had to post because it was a game changer for us during the start of football season and hadn’t occurred to me to do at home until recently. When watching the games, we were so used to snacking on everything – or at least we were. But the chips and junk food went away and crudités ended up being our paleo snack of choice.  A few weeks ago, my husband asked for something other than fruit and veggies to munch on and a lightbulb went off in my head – I actually forgot how simple and satisfying shrimp cocktail could be. I know, silly me… Try it for your football weekends!

Shrimp Cocktail, Paleo, Cavemen Gourmet

Ingredients
Serves 4
2lb large shrimp (de-veined and tail on)

Directions
Bring water to a boil and add the shrimp. Cook for 3-5 minutes, stirring occasionally until shrimp turns pink and curls slightly.  (To make my life easier, I buy shrimp that’s already cleaned and peeled.)

Drain and cool. I wish I could say that it was harder but that’s really it. For the dipping sauce, I had some amazing and natural marinara sauce from the local farmers market so I just added some horseradish. Next time I’ll try to be creative and add things to the water to flavor the shrimp slightly.

Serve chilled. Enjoy!

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