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By Colin | In Blog / Workouts | on August 8, 2013

I’ve been meaning to set this up for a while, so here it is. We’ve had some recipe sharing going on between some members, and I thought we could make a central location for people to post recipes so that everyone can try them out. Post recipes to the comments section. If you haven’t previously submitted a comment to our website, we will need to approve your first comment, but after that, you’re good to go.


17 Comments to "Recipes"

  • janelle says:

    August 11, 2013 at 11:32 am - Reply

    Triple Chocolate Chunk Paleo Brownies

    3/4 cup- dark chocolate at least 60%
    1/2 cup- coconut oil
    3 eggs
    1/4 cup- almond butter
    1/2 cup raw honey
    1/2 tsp- vanilla extract
    3/4cup- cocoa powder
    1/2 tsp- salt
    1/2 cup dark chocolate chopped up into chunks

    1. Preheat oven to 175C and line an 8×8 baking dish with parchment.
    2. In a glass bowl over a pot of boiling water, melt together the butter and chocolate, cool slightly.
    3. Whisk in the eggs, one at a time.
    4. Whisk in the almond butter, honey and cocoa powder.
    5. Fold in the cocoa powder then the chocolate chunks.
    6. Pour the batter into the baking dish and cook for 20-30 minutes, or until you poke it with a tooth pick and it comes out clean.
    7. Let cool completely before slicing.

    I added a little sea salt sprinkled on top to kill my salty craving with my sweet one.


  • Shelley says:

    August 27, 2013 at 8:46 pm - Reply

    Here’s a few of our favourite recipes:

    Power Bars (I don’t bother with the stevia in this recipe – not needed)

    Paleo Chewy Granola Bars

    Fluffy Coconut Flour Pancakes

    Chocolate Coconut Avocado Pudding (my modified version of the one by Julie Daniluk at http://www.juliedaniluk.com)
    2 ripe avocados (the larger-sized ones)
    ½ cup raw honey
    ½ cup organic cocoa powder
    2 tablespons coconut oil, melted
    1-2 tablespoons milk (cow’s, almond, etc.)
    1 teaspoon organic vanilla extract
    Melt coconut oil with the milk, then stir in cocoa powder until well combined (I find this helps to dissolve the cocoa powder a little more).
    Dice the avocados and then puree in blender or mini food processor.
    Add coconut oil mixture and remaining ingredients to the blender and blend until smooth and glossy.
    – Eat immediately or enjoy after it’s been chilled in the refrigerator – it becomes thick and velvety like chocolate ganache!

  • Kristie says:

    September 11, 2013 at 3:58 pm - Reply

    HOMEMADE JAM in 60 seconds.

    Toss 1 cup of your favorite berries into a blender with 1 tbsp of chia seeds & a tsp of honey.
    Blend, pour into a jar & put in the fridge overnight.
    The chia seeds create a jelly like texture to the sweet berries & honey.
    I just saw this and thought it was interesting and had to share.

  • janelle says:

    October 15, 2013 at 10:15 am - Reply

    Pumpkin Pie Spiced Almonds:

    1 whole egg white
    1 teaspoon cold water
    1 cup plain almonds
    1/4 cup sugar
    1/8 tablespoon salt
    1-2 tablespoon Pumpkin Pie Spice
    1 tablespoon cinnamon

    Preheat oven to 250. Spray cooking spray on pan
    Beat egg white and water together
    Toss almonds in mixture.
    In separate bowl mix sugar, salt, cinnamon and pumpkin spice together. Toss the almonds in and shake them around until they are all coated
    Bake on pan for 15-17 min. Careful not to cook them to long otherwise they will burn.

  • Shelley says:

    December 8, 2013 at 4:04 pm - Reply

    A recipe for Primal Chocolate Chip Cookies. These are soooo good!

  • Hillary says:

    December 21, 2013 at 7:26 pm - Reply

    Eggplant Pizza Dough

    1 large eggplant, grated with cheese grater
    1/4 cup flax seed meal/ground flax seeds
    1/4 cup almond flour
    1 egg
    salt and pepper to taste
    olive oil

    1. oven 350 deg F
    2. grate eggplant onto towel or papertowel to absorb moisture.
    3. mix eggplant, flax meal and almond flour in mixing bowl.
    4. mix in egg and salt and pepper
    5. when evenly mixed, pour onto parchment paper lined baking sheet.
    6. smooth out mixture as thin and flat as desired – I try to get it as thin as possible.
    7. bake for 30min
    8. remove crust from oven. lightly brush top of crust with olive oil and then flip it over – the tricky part – and then brush again with olive oil.
    9. bake again for 15 min.
    10. apply toppings and bake for another 10min.

    The recipe recommends pesto, arugula, tomatoes, prosciutto and fresh basil and oregano. I think I added some dried basil and oregano to the crust mixture.

  • Hillary says:

    December 21, 2013 at 7:47 pm - Reply

    Carrot Timbales – the carrot dish from the Christmas potluck 2013

    2 tbsp coconut oil
    1 pound carrots, cut into pieces
    1 clove garlic, minced
    1 onion, chopped
    2 eggs
    1 can coconut milk
    seasoning – paprika, salt, curry, thyme, savory, sage, nutmeg, parsley, cilantro – you can mix and match. Every time I make it, it’s a bit different.
    2 tsp baking powder if you want it to be a bit fluffier.

    1. heat oil in heavy saucepan. I used a cast iron frying pan. If you don’t own one of these, make the investment. Pretty much everything except tomatoes gets cooked in ours.
    2. add garlic and onions to oil and brown slightly
    3. add carrots to sauce pan, put the lid on and cook until tender. Cook on low so the garlic doesn’t get burnt.
    4.Once cooled, add carrots, coconut milk, eggs and seasoning to blender or food processor. Process to desired consistency. We have a blender and this mixture usually ends up being very much like pudding. I need to experiment with keeping it a bit more chunky. You can also add some whipping cream to make it a bit richer, if you want. And/or an extra egg or two if you want to play with the consistency when you bake it.

    5. spoon carrot mixture into ramekins for individual servings or into a pie dish.
    6. bake at 300 deg F for about 45 min or until centre solid. The recipe recommends placing the ramekins in a water bath to bake – ie sticking them in a bigger pan with water coming about halfway up the ramekins. This isn’t completely necessary. I’ve done it both ways and they came out about the same. I think you would be able to get away with cooking them at a higher temperature with the water bath, like 325deg F.

    1. Colin says:

      December 24, 2013 at 10:07 pm - Reply

      If anyone wants to get a cast iron frying pan (skillet), go with Lodge as the brand. They have consistent quality, and you can get them pre-seasoned. Yes, they are more expensive than your average cheapo non-stick pan (I think about $50 for a 12″ skillet), but you won’t be buying a new one every couple of years. In fact you may never buy another frying pan in your life if you treat it well, so the additional initial cost more than pays off.

  • Hillary says:

    December 21, 2013 at 8:00 pm - Reply

    My two go-to paleo cookbooks are:
    Paleo comfort foods by Julie & Charles Mayfield – my most used cookbook.
    Make it Paleo by Bill Staley and Hayley Mason – I find their recipes aren’t quite as reliable and some of their ingredients hard to find and a bit processed for me.

  • Hillary says:

    December 21, 2013 at 8:29 pm - Reply

    Paleo Pie Crust

    I’ve tried many paleo pie crust recipes with very limited success. I finally figured out that if you use a traditional recipe with butter or lard and just use almond or pecan meal instead of flour – it turns out great.

    2 cups almond or pecan meal or a combo of the two
    3/4 cup butter or lard or a combo of the two – cold and cut into chunks

    Using pastry cutter, cut butter into flour until equally mixed and starts to become a ball of dough. You may require a tbsp or 2 of water to make it just a bit sticky.
    Roll out or place in pie pan and shape it with your hands to required thickness and shape.
    Chill until ready to add pie filling and bake according to recipe for pie filling.

  • janelle says:

    December 23, 2013 at 11:13 am - Reply

    Broccoli Salad:

    2 heads fresh broccoli
    1 red onion
    1 cup cooked crumbled bacon
    3/4 cup craisins
    3/4 cup sliced almonds
    1 cup mayonnaise
    1/2 cup white sugar
    2 tablespoons white wine vinegar

    1.Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
    2.To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill (2 hours) and serve.

  • Kristie says:

    December 24, 2013 at 8:41 am - Reply

    Meatloaf Cupcakes

    Here is the original recipe.
    1 lb (0.5 kg) extra-lean ground beef
    2-3 garlic clove, finely minced
    1/4 cup (50 mL) roasted red peppers, drained and finely chopped
    1/2 cup (125 mL) packed fresh baby spinach, finely chopped
    1/2 cup (125 mL) Feta cheese, crumbled
    2 tbsp (25 mL) fresh Italian herbs, tube variety
    1 tsp (5 mL) Worcestershire sauce
    1/4 tsp (2 mL) black pepper
    1/2 cup (125 mL) bread crumbs
    1 egg
    1 cup (250 mL) marinara sauce
    prepared mashed potatoes, stiff enough to use in a piping bag
    crumbled bacon and chives, garnish
    30 mini tin foil cupcake liners
    1 large piping bag with a large star frosting tip
    In a large bowl combine ground beef with all ingredients excluding tomato sauce, potatoes and garnish. Incorporate meatloaf with hands or stand mixer incorporate all ingredients well. Scoop a tablespoon of the beef mixture into the mini cupcake pan. Top each individual meatloaf cupcake with 1-2 tsp of marinara sauce. Bake in a 350 F oven for 10-12 minutes or until the meat thermometer reads 160 F/71 C. Allow to cool slightly before icing with mashed potatoes. Spoon mashed potatoes in a pastry piping bag with a star icing tip over top of meatloaves. Place mini meatloaf cupcakes into mini foil liner, ice with mashed potato and sprinkle crumbled bacon and chives for garnish.

    My changes where- Omitted the bread crumbs but you could use oatmeal instead. It helps to absorb moisture, but I took the meatloaf out of the muffin tins and baked
    them baking sheet to evaporate some of that moisture.
    – Sun-dried Tomatoes instead of roasted red peppers.
    – Parmesan cheese instead of Feta. But spend the extra money and buy the real stuff. The flavor is way better.
    – Sweet potato instead of regular potato. Mashed with just a little bit of butter.
    -Dried herbs instead of fresh. (I’m not fond of the ‘fresh’ tube stuff)
    – I also used a mix of baby spinach and arugula. Arugula has a nice peppery taste to it and I think it went well in this recipe.
    This recipe would also go really good with minced chicken.

  • Hillary says:

    January 19, 2014 at 10:40 pm - Reply

    Paleo Mayonnaise

    Ok, I will admit that I haven’t tried out this recipe yet. Once I do, I will report back.

    1 egg at room temp
    2 tablespoons lemon juice @ room temp
    1/2 teaspoon dry mustard
    1/2 teaspoon salt
    1/4 cup plus 1 cup light-tasting olive oil (Not extra virgin) A lot of the paleo sites also recommend macadamia nut oil or avocado oil. Not sure where you would find such things around Steinbach. The key is to have very light tasting oil. I’m curious to try it with maybe half light olive oil and half walnut oil or some other nut oil. I should check out the fancy oil shop in Steinbach and see what they have.

    Mix everything but the oil in a blender or food processor. Add the oil very, very slowly.

    Here is a handy video:

    1. Kristie says:

      April 6, 2014 at 8:55 pm - Reply

      I have made the Mayo from Nom Nom Paleo. I like it. I even made aioli with it. Very nice.
      She also has two different videos on how to make it. I used the immersion blender and turns out really well.
      Also Sobey’s sells Avocado oil, but it is a wee bit pricey for me.

  • janelle says:

    February 10, 2014 at 10:03 am - Reply

    Protein Pancakes:

    4 eggs
    1/2 cup cottage cheese
    1/2 cup oats
    1 tablespoon vanilla
    1 tablespoon cinnamon

    Blend together until its a smooth batter like consistency. Fry on a pan in coconut oil. Watch carefully so they dont burn
    This recipe makes 3-5 pancakes. They are delicious!

  • Kristie says:

    April 6, 2014 at 9:08 pm - Reply

    Grain Free Apple Cake – Hillary’s birthday cake
    I got it from the link below. This is one of my favorite paleo sites.
    coconut oil and coconut flout to prepare the 9-inch tube pan (or bundt pan)
    1 1/2 cups coconut oil, melted
    1 1/2 cups coconut sugar
    5 large eggs at room temperature
    1 1/2 cups almond flour (about 6 ounces by weight)
    3/4 cup coconut flour (about 3.5 ounces by weight)
    1 teaspoon salt
    1 teaspoon cinnamon
    1 teaspoon baking soda
    1 teaspoon vanilla
    3 cups tart apples (Honeycrisp or Granny Smith), peeled, cored and thickly sliced
    1 cup chopped walnuts
    1 cup raisins (optional)
    1. Preheat oven to 325F. Butter and flour (with coconut flour) a 9-inch tube pan (or bundt pan). Beat the coconut oil and sugar together in a mixer fitted with a paddle attachment while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
    2. In a large bowl, sift together the almond flour, coconut flour, salt, cinnamon and baking soda. Stir into the batter on medium-low speed. Add the vanilla, apples, walnuts, and raisins; stir until just combined.
    3. The batter is quite thick (and luscious!). Transfer the batter to the prepared pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean; I checked mine at 45 minutes and it was almost done. Cool in the pan before turning out. Serve at room temperature with whipped coconut cream.

    Coconut whipped cream (from same site)
    This requires a bit of forethought: place a can of coconut milk in the refrigerator, ideally overnight, but 3-4 hours will do. DO NOT SHAKE THE CAN AT ANY TIME DURING THIS PROCESS.
    1 can full fat coconut milk
    1 teaspoon pure vanilla extract
    1. When you’re just about ready to eat dessert, put the can of coconut milk, a metal mixing bowl, and beaters from the mixer in the freezer for 15 minutes.
    2. When the coconut milk is cold, turn the can upside down, open it with a can opener, and pour off and discard the watery liquid. Scoop the thickened coconut milk that remains in the can into the chilled mixing bowl. Add the vanilla extract. Whip on your mixer’s highest setting until the milk is fluffy and has taken on the texture of whipped cream, about 5-7 minutes. Marvel at the creaminess!
    3. Dollop on whatever your heart desires. But start with the apple cake.

  • janelle says:

    July 7, 2014 at 1:09 pm - Reply

    Bacon and Chive Sweet Potato biscuits

    1 large sweet potato or yam (equivalent to 2 cups mashed)
    3 tablespoons Coconut Flour
    3 eggs, whisked
    6-8 strips of bacon, diced
    leftover rendered fat from bacon
    3-4 tablespoons chives, thinly diced
    1 teaspoon baking powder
    ½ teaspoon garlic powder
    salt and pepper, to taste

    Preheat oven to 415 degrees.
    Pork holes in your sweet potato with a fork.
    Place in oven and bake for 30-40 or until soft.
    When you sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy.
    When your sweet potato is done, peel and place in a bowl and mash with a fork.
    Then add in your eggs and mix well with your sweet potato. Then add your in your bacon fat and mix well.
    Then your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper.
    Finally add your diced cooked bacon and chives. Mix thoroughly
    Now line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed. Try to make them all equal in size so they cook the same.
    Place in oven and bake at 375 for 22-27 minutes.

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