CREAMY CHARD

CREAMY CHARD



Ingredients

1 large bunch chard
1/3 (403 mL) can organic coconut milk (preferably Native Forest - it has no BPAs in the can liner)
1 Tbs coconut oil
juice from 1/2 lemon
sea salt (to taste, optional)
optional protein (shrimp, scallops, chicken, salmon)


Instructions

Melt coconut oil in a large sauté pan over medium heat.

Meanwhile, rinse and roughly chop chard (stalk included for more fiber).

Place the chard in the pan with coconut oil and cover. Cook for about 3-5 minutes, stirring occasionally.

Add coconut milk, lemon and sea salt (if desired). Stir in completely.

Cook for a few more minutes and serve hot.

Add an optional protein if desired.

COCONUT BREAD

COCONUT BREAD



Ingredients

6 eggs
1/2 cup virgin coconut oil
2 Tbs raw honey
½ tsp sea salt
3/4 cup coconut flour, sifted
1 tsp baking powder


Instructions

Preheat oven to 350F (175C)

Blend eggs, oil, honey, and salt together. Set aside.

In a separate bowl, combine coconut flour with baking powder. Whisk this into the egg batter thoroughly, until there are no lumps.

Pour into greased 9x5x3 inch or smaller loaf pan and bake at 175C (350F) for 40 minutes.

Remove from pan and cool on rack.

Heavenly Chipped Chocolate and Hazelnut Cheesecake

Heavenly Chipped Chocolate and Hazelnut Cheesecake



Ingredients

2 cups semisweet chocolate chips
1 1/2 cups vanilla wafer crumbs
3/4 cup toasted, ground hazelnuts
2 tablespoons white sugar
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs, beaten
3 tablespoons hazelnut liqueur
13 skinned, toasted hazelnuts
4 tablespoons sour cream
1 tablespoon hazelnut liqueur


Directions

-Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
-In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
-Bake at in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
-Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
-To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

Sirloin Dijon

Sirloin Dijon



Ingredients

1 1/2 pound(s) Sirloin
3 whole(s) garlic cloves
1/2 cup(s) chicken broth
1/2 tablespoon(s) thyme
1 1/2 tablespoon(s) dijon mustard
4 cup(s) Kale chopped


Preparation

Saute the sirloin and garlic in coconut oil until the sirloin starts to brown. While the sirloin is browining, sprinkle with sea salt and pepper

In a separate bowl, mix together the chicken stock, thyme, and mustard. Pour the mustard misture over the sirloin and bring to a simmer.

Add the kale to the pan and cook, stirring often until the kale is tender (about 2 min). Serve immediately.

Over 370 Easy Paleo Recipes and Free Meal Plan
http://tinyurl.com/Paleo-Visit-30-Off

Salisbury Steak Burgers with Mushroom Gravy

Salisbury Steak Burgers with Mushroom Gravy



Ingredients

For the steak burgers:

1.5-2 lbs grass fed ground beef
1 egg
2 garlic cloves, minced
½ yellow onion, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon dried thyme


For the mushroom gravy:

2 tablespoons fat of choice (I used duck fat-duh)
¾ cup beef broth
½ 6oz can coconut milk
½ yellow onion, minced
1 garlic clove, minced
1 package mushrooms (your choice what kind)
1 teaspoon sea salt
1 teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder


Instructions

-Heat up that grill of yours. If you don’t have a grill, invest in one. Or cook them on your stove top. Whatever.

-Add all the ingredients for the steaks into a large mixing bowl and use your hands to get after it. Mix everything thoroughly. Then make the meat into oval patties. Why ovals? I’m guessing that’s what makes them salisbury steaks. I don’t know. Just make them oval.

-Put your oval patties on the grill to cook. They will need to cook for about 3-5 minutes each side depending how thick you made them and how pink you want them inside.

-While the patties are on the grill, make the gravy. Add your fat, onions, and garlic to a saute pan over medium-high heat. Let the onions cook until they become translucent. Add the rest of your ingredients including the coconut milk, broth, mushrooms and seasonings.

-Mix together and let cook down a bit. Once the onions are beginning to soften, cover the pan and turn the heat down low to let cook, stirring occasionally.

-Once the burgers and gravy are done, top the steak burgers with the mushroom gravy, and ENJOY! So tasty!

source - paleomg

Over 370 Easy Paleo Recipes and Free Meal Plan
http://tinyurl.com/Paleo-Visit-30-Off

Paleo Curried Twice Baked Sweet Potatoes

Paleo Curried Twice Baked Sweet Potatoes



Ingredients

1 lb bulk Italian sausage
3-4 sweet potatoes (if you’re buying them for this specific recipes, try to buy the rounder/fatter ones so they are easier to restuff than the long skinny ones)
1 yellow onion, diced
1 garlic clove, minced
1-2 tablespoons curry powder
1 teaspoon ginger
teaspoon ground cloves
teaspoon cinnamon
Salt and pepper, to taste
1-2 tablespoons fat of choice (I used olive oil because it was all I had on hand)


Instructions

-Preheat your oven to 425 degrees.
-Cut your sweet potatoes in half lengthwise, place open side down on a cookie sheet and bake for about 25-30 minutes or until you press on the skin of the sweet potato and it “gives” a bit.
-While the sweet potatoes bake, pull out a large skillet and place over medium-high heat. Add your fat to the pan, once hot, add your onions.
-When your onions begin to sweat, add your Italian sausage. Break up your sausage with a wooden spoon or whatever and let cook down.
-Once your sweet potatoes are done cooking, pull them out and let cool for just a couple minutes. Use a spoon to carefully scoop out the insides and place in a large bowl.
-When your Italian sausage is cooked through, add it directly to the bowl with the sweet potatoes. If you don’t want the excess fat, you can use a slotted spoon to scoop out everything and leave the fat, but I don’t give a sh*t honestly.
-Add your spices to the sweet potatoes/Italian sausage mixture. Thoroughly combine. Taste to see if you need more of any of them. I always use more curry and salt because I’m smart.
-Restuff your potato skins with the curry sweet potato and sausage mixture.
-Put your oven on broil and place the stuffed sweet potatoes back in the oven to cook for 3-5 minutes or until browned on the top with just a little crispness to it!
-Consume!

source - paleomg

Over 370 Easy Paleo Recipes and Free Meal Plan
http://tinyurl.com/Paleo-Visit-30-Off

5 Ingredient Breakfast Stuffed Acorn Squash

5 Ingredient Breakfast Stuffed Acorn Squash



Ingredients

¾lb US Wellness Meats Natural Breakfast Sausage
1 acorn squash, cut in half, seeds removed
2 eggs
½ yellow onion, diced
1 garlic clove, minced
salt and pepper, to taste


Instructions

-Preheat oven to 375 degrees.
-Place acorn squash cut-side down onto your baking sheet.
-Bake for 20-25 minutes or until your acorn squash is soft when you press on the skin.
-Remove from oven and let cool.
-While your acorn squash is cooking, add a tablespoon of some kind of fat to a large pan over medium heat (I used bacon fat) then add your minced garlic and diced onion.
-Stir around to keep from burning.
-Once your onions become translucent, add your breakfast sausage to the pan.
-Cook down, breaking up the breakfast sausage as it cooks.
-Once the breakfast sausage is almost all the way cooked through, turn your heat to low and add your inside of your acorn squash. Do this by using a spoon to scoop out the insides, leaving just the skin of the acorn squash. Be careful not the tear the skin!
-Mix the acorn squash and the breakfast sausage together then add it back to your acorn squash skin
-Once both of your acorn squash halves are full, press into the middle with a spoon to breakfast a little resting spot for your egg.
-Crack an egg on top.
-Place back in the oven to cook for 10-15 minutes or until egg-cooked preference.
-Serve!

source - paleomg

Over 370 Easy Paleo Recipes and Free Meal Plan
http://tinyurl.com/Paleo-Visit-30-Off

Rabbit and Apricot Skewers

Rabbit and Apricot Skewers



Ingredients

3 Boneless Rabbit Striploins, cut into 1 inch pieces
4 apricots, cut into fourths
3 tablespoons olive oil
1 tablespoon apple cider vinegar
3 garlic cloves, minced
1 teaspoon raw honey
juice of 1 lemon
1 teaspoon dried parsley
1 teaspoon dried thyme
½ teaspoon dried rosemary, chopped
salt and pepper, to taste
5-6 skewers metal or wooden (wooden should be soaked in water for 30+min before grilling)


Instructions

-Marinating is your best friend here people. The longer you marinate, the better it taste. Promise. I marinated mine for 3 days. Because I was lazy mainly.
-In a large bowl or large tupperware container, add all of your ingredients other than your rabbit and apricots. Whisk together.
-Chop up your rabbit into pieces and place in your bowl. Mix to combine. Cover and place in the fridge for 2+ hours. The longer, the better. Pure science.
-Once your rabbit has marinated, take out of fridge to settle to room temperature. For about 20 minutes. Or don’t, whatever.
-At this point, you’ll probably want to heat up your grill.
-Use your metal or wooden skewers to place a piece of rabbit on (careful of your fingers. don’t say I didn’t warn you), then a ¼ of an apricot, then another piece of rabbit and another piece of apricot. I put 4 pieces of rabbit and 3 pieces of apricot on each skewer to make 5 skewers total, but you can do whatever you want. You’re such a stud, you call the rules.
-Place kabobs on grill. Turn after about 3 minutes and let cook for another 3 minutes, or until cooked through. (Time on the grill will differ depending on the size of the rabbit pieces).
-EAT THEM! So delicious and nutritious.

Notes
-If you have fresh herbs on hand, use those. I just used dried because it was all that was in my kitchen.

source - paleomg

Over 370 Easy Paleo Recipes and Free Meal Plan
http://tinyurl.com/Paleo-Visit-30-Off

Chocolate Pumpkin Spice MeeNut Butter Truffles

Chocolate Pumpkin Spice MeeNut Butter Truffles



Ingredients

For the truffles

1 (8 ounce) jar of Paleo Pumpkin MeeNut Butter
3 tablespoons Coconut Cream Concentrate or homemade coconut butter
¼ cup Unsweetened Shredded Coconut
2 tablespoons honey
½ tablespoon cinnamon
1 teaspoon vanilla extract
pinch of salt


For the chocolate coating

½ cup Enjoy Life Chocolate Chips or dark chocolate chips
1 tablespoon Coconut Oil


Optional toppers

Enjoy Life Chocolate Chunks
Unsweetened Shredded Coconut
Unsweetened Cocoa Powder
Coarse Sea Salt


Instructions

-Place all ingredients for your truffles in the food processor and mix until well combined and slightly sticky. It should come together in a ball of goodness.
-Roll your truffle mixtures into small balls. Really whatever size you would like to eat or share with friends. But truffle size is the smartest size.
-Place on a plate and into the freezer to harden for an hour or more.
-Once truffles are hard, melt your chocolate and coconut oil together. I used the microwave but you could use a double boiler if you like that idea better. Use a shallow mug or glass that will make dipping your balls easy. Tall, thin ones are a bad idea.
-Once your chocolate is melted, use a spoon to drop in your truffle and coat with the chocolate, then place on parchment paper. Immediately top with chocolate chunk, coconut, sea salt or cocoa powder or whatever suits your fancy.
-Repeat with all truffles.
-Once truffles are done, place in freezer to set. Remove 5 minutes from freezer before serving to your guests to make them easy to bite into. And be ready to be the star of the show. These are delish. Only dumb house guests wouldn’t like them.

Notes
This made 18-20 truffle sized balls. I wouldn’t know because I was snacking while making.

source - paleomg

Over 370 Easy Paleo Recipes and Free Meal Plan
http://tinyurl.com/Paleo-Visit-30-Off

Brussels Sprouts and Spinach Truffle Frittata

Brussels Sprouts and Spinach Truffle Frittata



Ingredients

8 eggs, whisked
2 cups brussels sprouts, cut in fourths
5-6 cups fresh spinach
3 tablespoons bacon fat
2 teaspoons truffle oil
2 garlic cloves, minced
1 teaspoon garlic powder
½ teaspoon paprika
salt and pepper, to taste
avocado, to garnish
chopped parsley, to garnish


Instructions

-Preheat oven to 375 degrees.
-Place a large skillet over medium high heat and add the bacon fat. Once pan is hot, add minced garlic, brussels sprouts and a bit of salt and pepper. Let cook until browned on one side, then use a spatula or flip of the wrist to move the sprouts around.
-After about 5-6 minutes, add the spinach, cover to help steam and cook for about 3-4 more minutes until spinach is cooked down and soft.
-While spinach is finishing cooking, whisk your eggs in a large bowl, then add the truffle oil, garlic powder, paprika, and salt about pepper, along with the cooked spinach and brussels sprouts. Mix well.
-Pour into a cast iron skillet.
-Place in oven and cook for 15-18 minutes depending on the size of the skillet. You’ll know when the frittata is done cooking when you press on the middle and it pushes back a bit.
-Top frittata with a dribble more of truffle oil, avocado, and parsley. Love life.

source - paleomg

Over 370 Easy Paleo Recipes and Free Meal Plan
http://tinyurl.com/Paleo-Visit-30-Off

End of Summer Cobb Salad

End of Summer Cobb Salad



Ingredients

For the salad

2 cups arugula (or lettuce of your choice)
1 cucumber, diced
1 peach, diced
10-12 shrimp, cooked and chilled
3 strips of bacon, cooked and diced
2 eggs, hard boiled and diced


For the avocado dressing

1 avocado
⅓ cup water
3-4 tablespoons olive oil
2-3 tablespoons white wine vinegar
2 tablespoons dijon mustard
juice of 1 lemon
½ teaspoon garlic powder
salt and pepper, to taste


Instructions

-First you need to prepare all your ingredients. I already bought my shrimp precooked and chilled so they were ready to go. If not, cook your shrimp as desired and place in fridge to cool.
-Place your 2 eggs in a saucepan and cover with water. Cook for 15 minutes then place under cold water to cool, then peel and dice.
-Cook your bacon on both sides, place on a plate with a paper towel to soak up the excess fat then dice.
-Dice up you cucumber and peach.
-Place arugula in the bottom of a wide, shallow bowl, then top with cucumber, peach, shrimp, bacon, and eggs in any order.
-Now make your dressing.
-Add avocado to your food processor then while the food processor is still running, add your olive oil, vinegar, dijon mustard, lemon, garlic powder, and salt and pepper.
-Once thoroughly mixed, add your water to the food processor until you get the consistency you prefer for dressing. The more water you add, the more runny your dressing will be. The choice is yours. Lucky you.

source - paleomg

Over 370 Easy Paleo Recipes and Free Meal Plan
http://tinyurl.com/Paleo-Visit-30-Off

Paleo Taco Salad

Paleo Taco Salad



Ingredients

2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
salt and ground black pepper to taste
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1/2 cup salsa
1/4 cup sour cream
1 tablespoon lime juice
2 romaine hearts, shredded
3 cups cherry tomatoes, halved
1/4 cup shredded Cheddar cheese, or to taste (optional)
1/3 cup cilantro, chopped


Directions

1.Mix together chili powder, cumin, garlic powder, cayenne pepper, salt, and ground black pepper in a small bowl.

2.Heat a large skillet over medium-high heat and cook ground beef, stirring often, until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Mix in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir spice mixture into ground beef mixture and cook until fragrant, 2 to 3 more minutes.

3.Combine salsa, sour cream, and lime juice in a small bowl. To serve, spread shredded romaine lettuce onto a serving platter and top with meat mixture, salsa mixture, cherry tomatoes, Cheddar cheese, and chopped cilantro.

source - allrecipes

Paleo Pancakes with Pureed Strawberries

Paleo Pancakes with Pureed Strawberries



Ingredients

1 1/2 cups almond meal
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup applesauce
1/4 teaspoon baking powder
1/4 cup coconut milk, or more as needed
1 teaspoon olive oil, for frying


Topping

1 cup strawberries


Directions

1. Mix together almond flour, eggs, vanilla extract, cinnamon, applesauce, baking powder, and coconut milk in a bowl.

2. Lightly oil a griddle and place over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges of pancake are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

3. Puree strawberries in a food processor until smooth. Top pancakes with pureed strawberries.

source - allrecipes

Butternut Squash Soup

Butternut Squash Soup



Ingredients

5 cups cubed & peeled butternut squash (about 1-1/2 lbs)
4-6 cups chicken or vegetable broth
2 cups cubed & peeled sweet potato (about 12 oz)
2 cups sliced leek (about 2 medium)
1/2 cup canned coconut milk
2 TBSP coconut oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
Chopped green onions & toasted pumpkin seeds (for garnish)


Process

- Heat oil over medium high heat.
- Add squash, sweet potato, salt and pepper to pot. Saute 3 minutes.
- Add leek and saute 1 minute.
- Stir in broth (enough to cover the sweet potato and squash) and bring to a boil.
- Reduce heat and simmer for about 20 minutes or until sweet potato is tender, stirring occasionally.
- Blend in batches in blender until smooth, or use hand immersion blender to puree.
- Stir in coconut milk.
- Pour into bowls and garnish with chopped green onion and toasted pumpkin seeds.
- Freeze any leftovers for later!

source: paleomagonline

Paleo Poached Whitefish in Tomato-Fennel Broth

Paleo Poached Whitefish in Tomato-Fennel Broth



Ingredients

1 tablespoon olive oil
2 bulbs fennel, chopped
1 onion, chopped
1 1/2 pounds whitefish fillets
1 pinch saffron
1 tablespoon fennel seeds
1 cup diced tomatoes
1 cup water, or more as needed


Directions

Heat olive oil in a skillet over medium heat. Stir in fennel bulbs and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add whitefish, saffron, fennel seeds, tomatoes, and water. Bring to a boil, cover, and remove from heat. Let sit covered until fish flakes easily with a fork, about 10 minutes.

source: allrecipes

Paleo Omelet Muffins

Paleo Omelet Muffins



Ingredients

8 eggs
8 ounces cooked ham, crumbled
1 cup diced red bell pepper
1 cup diced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons water


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.

2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.

3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

source: allrecipes

Low Carb Jambalaya

Low Carb Jambalaya



Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
6 cloves garlic, finely chopped
1 (14 ounce) can crushed tomatoes
3 green bell peppers, seeded and diced
2 zucchinis, diced
2 tablespoons Cajun seasoning
1 teaspoon hot sauce, or to taste
1 cup chicken broth
1 pound chicken breast, cooked, cooled, and chopped
1 pound cooked, peeled, and deveined shrimp


Directions

1. Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.

2. Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

source: allrecipes

POM Berry Smoothie

POM Berry Smoothie



Ingredients

1/2 cup frozen raspberries
1/2 cup frozen blueberries
1/4 cup frozen (or fresh) blackberries
1/2 cup POM 100% Pomegranate Juice
1/2 cup unsweetened vanilla almond milk or unsweetened coconut milk (milk of choice)


Instructions:

Combine all ingredients in a blender and mix until smooth.

source: multiplydelicious

Banana Cinnamon Bun Muffins

Banana Cinnamon Bun Muffins



1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
4 eggs
1/3 cup coconut milk (canned coconut milk)
1/2 cup ripe banana, mashed (about 1 banana)


Cinnamon Topping

1 tablespoons cinnamon
2 tablespoons ripe banana, mashed
2 tablespoon coconut oil, melted
1 tablespoon maple syrup


Instructions:

Preheat oven to 350 degrees. Line 12-cup muffin pan with paper liners.

Whisk dry ingredients together. Set aside.

In a small bowl add mashed banana, eggs, and coconut milk and mix with a hand mixer until well blended. Add wet ingredients into dry ingredients and with a hand mixer until well combined.

Add batter until prepared muffin cups. Filling to about 3/4 filled.

In a small bowl, combine cinnamon, mashed banana, melted coconut oil, and maple syrup (if using). Drizzle mixture over top of muffins and using a toothpick swirl the topping into the muffin batter. Reserve some of the cinnamon topping.

Bake muffins for 20 – 25 minutes or until toothpick inserted into center comes out clean. In the last 5 minutes of baking add more cinnamon toping to the tops of the muffins.

Allow muffins to cool in pan 5 – 10 minutes then transfer to wire rack. Enjoy immediately, but I prefer them the next day…..if they last that long.

Enjoy!

source: multiplydelicious

Strawberry Salad Dressing

Strawberry Salad Dressing



Ingredients
1/4 c. Balsamic vinaigrette
1/4 c. Olive oil (I used extra light)
1/2 c. sliced strawberries
salt and pepper to taste

Optional:
1 1/2 tsp. raw honey (omit if doing Whole30)

Directions:
Combine balsamic, olive oil and strawberries in a blender or mini food processor (I used my handheld immersion blender). In the picture above, you can see I used a little more than 1/2 cup of strawberries.

Once it is creamy, taste and decide if it is sweet enough. If not, either add some more strawberries or up to 1.5 tsp of honey. If your strawberries are in season and ripe, you should not need any extra sweetener (I didn’t).

Add a little salt & pepper to taste and stir to combine.

Yield: ~1 cup of dressing — enough to cover two family sized salads.



Strawberry Salad Recipe

Ingredients
~ 5 cups of spinach or salad greens
I use Wegmans Organic Spring Mix and grab about 5 handfuls for my family of five.
~ 1 cup sliced strawberries
~ 1/3 cup red onion, chopped
1/4 cup chopped pecans or slivered almonds
1/2 cup Strawberry Salad Dressing
(recipe above)

Directions:
Combine all of your ingredients in a large bowl. Use whatever proportions work best for you, the above amounts are just what I tend to do, but I don’t measure any of it. Wait until just before serving to dress the salad. Pour dressing over and gently toss just before serving.

source: themeanestmomma

Za’atar Spiced Lamb Kabobs

Za’atar Spiced Lamb Kabobs



Ingredients

1lb pastured lamb kabob meat, juice and zest of one lemon
2 cloves garlic, 2 tsp zaatar seasoning
salt and pepper
1 lb carrots, diced
1 lb parsnips, diced
10 mini red onions, whole or 2 large red onions cut into crescents
1lb asparagus, cut into 1 inch pieces
2 TBS coconut oil
salt and pepper
splash white wine vinegar


Cooking Steps

For the Lamb:

1.Marinate the skewer meat in the lemon juice, zest, garlic, za’atar, ¼ t salt for at least 2 hours or preferably overnight.

2.Grill on high turning skewers for 7-10 minutes or until internal temperature reads 135 degrees F for medium rare.

3.Remove from the grill, season to taste with salt and pepper


For the Roasted Vegetables:

1.Preheat oven to 425 degrees F.

2.Toss the all of the vegetables in a large bowl with the coconut oil, salt and pepper.

3.Line an extra large cookie sheet with parchment(for easy cleanup).

4.Roast vegetables for 20-30 minutes.

5.Season to taste with extra salt and pepper, if desired; and sprinkle the roasted vegetables with a splash of vinegar.

source: fastpaleo

Paleo Chocolate Hazelnut Pie

Paleo Chocolate Hazelnut Pie



Ingredients

Crust:
¾ cup pecans
6 large Medjool dates
¾ cup unsweetened shredded coconut
2 tbs butter
1 tsp vanilla

Hazelnut filling:
1 cup hazelnut butter (recipe here)
6 large Medjool dates
4 tbs coconut oil (melted)
1 cup plain yoghurt (I used Greek yogurt)
4 tbs raw cacao powder
1 tbs vanilla
pinch salt


Instructions

Crust:
1. remove the pits from the dates
2. in a blender or food processor process the dates until smooth
3. add the pecans, shredded coconut, butter and vanilla
4. mix until combined
5. spread the mixture evenly onto an 8 inch pie dish

Hazelnut filling:
1. remove the pits from the dates
2. in a blender or food processor process the dates until smooth
3. add hazelnut butter, coconut oil, plain yogurt, cacao powder, vanilla and salt
4. process until you achieve a smooth consistency
5. pour the mixture on top of the crust and freeze

Pie has a very smooth consistency, similar to a cheesecake. Best to keep it frozen or it will be softer if kept in the fridge.

source: livinghealthywithchocolate

Jicama "Potato" Salad

Jicama "Potato" Salad



Ingredients

2 pounds jicama
1 teaspoon salt
4 strips sugar-free and nitrate-free bacon
4 large hard-boiled eggs, peeled and diced
1 medium stalk celery, diced (about ½ cup)
½ cup fresh parsley leaves, minced
½ medium yellow or red onion, diced
1 tablespoon dried chives
¾ teaspoon dried mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup olive oil "mayo" (or sub Greek yogurt)


Directions:
Its as easy as mixing all of the ingredients together in a large bowl.

source: shape

Pumpkin Bread

Pumpkin Bread



Ingredients

1 cup blanched almond meal
¼ cup coconut flour
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
4 eggs
¼ cup maple syrup
1 cup pumpkin puree
1 tablespoon melted ghee (or coconut oil)
1 teaspoon vanilla


Directions:

Combine dry ingredients. Beat eggs and add in. Add remaining wet ingredients. Grease a 9-inch loaf pan with coconut oil (or you can use cooking spray). Bake at 375 degrees for about 40 minutes.

source: shape

Super Fast Slow Cooker Paleo Meatloaf

Super Fast Slow Cooker Paleo Meatloaf



What you need:

2 pounds of lean ground meat (ground chicken works really well for this, as would lean turkey).
2 eggs, beaten.
4 ounces of bacon, crisped and chopped.
1/2 of a small white onion, small dice.
4 green onions, chopped.
2 stacks of celery, sliced thinly or chopped.
2 tsp of dried oregano
1 tsp of black pepper
1 tsp of thyme
2 tsp of smoked paprika
2 tsp of garlic powder


For the Tomato Sauce:

1 small can of tomato paste (can also use 1/4 cup of tomato sauce).
2 to 3 tbsp of dijon mustard.
2 tsp of smoked paprika.
2 tsp of garlic powder.
1 tsp of apple cider vinegar.


How you assemble your loaf of meat:

1. Cook your bacon until brown and crispy, then chop it up good.
2. In a large bowl combine your ground meat, beaten eggs, bacon, veggies and seasonings.
3. Mix everything together by hand, forming a loaf.
4. Place your loaf in your slow cooker and press it down so that the top is flat and you have about of inch of space between the loaf and the sides of the slow cooker.
5. Mix your tomato sauce ingredients together and spoon them over the loaf. Use a spoon or a knife to frost the loaf’s top as evenly as possible.
6. Cook on low for 4 to 6 hours.

source: paleopot

Sunchoke And Hamachi Carpaccio

Sunchoke And Hamachi Carpaccio



If you have a taste for raw fish, this sashimi recipe is both simple and delicious. It only requires six ingredients!


Ingredients

2-3 young sunchokes peeled
¼ lb sashimi grade hamachi
Good quality olive oil
Yuzu juice (fresh if possible, but bottled works as well)
Smoked sea salt
Shiso and tobiko for garnish (optional)


Directions:
Layer thin slices of crisp sunchoke with thin slices of hamachi (yellowtail) sashimi. Then, top it with a drizzle of olive oil, yuzu, and a sprinkle of cherrywood smoked sea salt.

source: shape

Chocolate Sunflower Butter Cups

Chocolate Sunflower Butter Cups



Ingredients

½-¾ cup raw honey to taste
1 cup sunflower seed butter
2 teaspoons vanilla
1 tablespoon organic butter or ghee (if you use ghee, add a pinch of salt)
11 ounces of dark chocolate (I used 10 ounces of 65 percent and added about 1 ounce of 100 percent cocoa)


Directions:
Double boil the chocolate with the butter. Take spoonfuls of chocolate and put into silicone muffin cups. While the chocolate is still warm and mobile, hold up and tilt each cup while rotating a full 360 degrees, to lightly coat the sides about halfway up. Place in freezer to set.

Mix honey, sunflower seed butter, and vanilla until well-blended. Roll into balls and flatten to make little disks. Place disks into cups, cover with chocolate, and put in the freezer again to set.

Once set, about 10-15 minutes, pop out of the silicone, place candies into cute paper cups and enjoy!

source: shape

Mosaic Artichoke Salad

Mosaic Artichoke Salad



Ingredients

2 14-ounce cans of artichoke hearts (in water)
¼ cup pitted Kalamata olives
⅓ of a red, yellow, or orange bell pepper
⅓ of a green bell pepper
¼ of a red onion
2 tablespoons of Italian parsley, chopped
1-2 cloves garlic, finely minced
3 tablespoons white wine vinegar
2 tablespoons olive oil


Directions:
Drain artichoke hearts and quarter. Cut olives in half, julienne bell peppers, and thinly slice onions into half moons. Add ingredients to a medium-sized bowl and top with coarsely chopped parsley and drained garbanzo beans. Mix well. Add vinegar, oil, and pepper, and toss. Store in refrigerator.

source: shape

Pumpkin Pecan Pancakes

Pumpkin Pecan Pancakes



Ingredients

1 and ¼ cup coconut flour
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
⅛ teaspoon pumpkin pie spice
1 cup coconut milk
6 tablespoons pumpkin puree
2 tablespoons melted butter
1 teaspoon maple extract
1 teaspoon vanilla extract
1 egg


Directions:
Whisk together the coconut flour, baking powder, cinnamon, salt, and pumpkin pie spice.
In a separate bowl, mix together the coconut milk, pumpkin puree, melted butter, maple extract, vanilla extract, and egg.
Fold the pumpkin mixture into the dry ingredients.
Melt a lot of butter on a griddle over medium heat.
Allow the griddle to heat for at least 2 minutes.
Pour the batter into little circles (or big circles, you pick!) and cook for around 4 minutes on each side.

source: shape

Spicy Pumpkin Coconut Soup

Spicy Pumpkin Coconut Soup



Ingredients

500 ml vegetable stock
1/2 cup coconut cream (100 ml)
2 tsp coconut oil
2 cups peeled and diced pumpkin
1 brown onion, diced
1 small red chili, diced
Chopped stalks from a bunch of fresh coriander (about 2 tbsp, perfect for using up those tasty bits)
A thumb size of fresh turmeric, peeled and cut into quarters (OR 1 tsp turmeric powder)
A thumb size of fresh galangal, peeled and cut into quarters (or some lemongrass)
1 large garlic clove, chopped
Peel from half of fresh lime
1 tbsp lime juice
1 tsp fish sauce


Instructions

Sautee onion, chili, coriander stalks, galangal and turmeric in coconut oil for a couple of minutes. Add pumpkin, garlic, vegetable stock, lime peel and fish stock and bring to boil. Simmer on low heat until pumpkin is cooked, about 10-15 minutes.
Remove turmeric and galangal roots and transfer the rest of the mixture to a food processor or a blender (turmeric might be a little hard to see as it’s the same colour as pumpkin but it won’t soften so look for hard bits floating around). Puree until smooth, then add coconut cream and lime juice. Blend until incorporated. You can use a hand-held blender/soup mixer as well. Serve with a ripple of coconut cream and fresh coriander leaves on top.

source: eatdrinkpaleo

Prawn & Chorizo Faux Spanish Rice

Prawn & Chorizo Faux Spanish Rice



Ingredients

6 prawns, peeled and devined, keep the tails on
1 medium free range chicken breast, diced
1 medium chorizo, skin off and diced
1/2 head of cauliflower, broken into florets
1/2 brown onion, chopped
1/2 red pepper, chopped
1/2 long red chili,chopped
3 garlic cloves, chopped
1 tsp sweet paprika
1 tsp smoked paprika (or use all sweet)
1/4 tsp saffron powder or a few saffron threads (optional)
1/2 lemon
1/4 cup white wine
1 tbsp tomato paste
1/2 cup chicken or vegetable stock
ghee
extra virgin olive oil
sea salt
black pepper


Instructions

1. Using a processor, or chopping by hand, turn cauliflower into tiny diced pieces resembling the size of rice. Prepare meats and the rest of ingredients. Have everything ready before you start cooking this dish.

2. Heat 1 tsp of ghee in a large frying pan until hot. Add sliced chorizo and cook on both sides for 1-2 minutes or until browned and crisp (medium-high heat). Remove chorizo to a plate but reserve the fats that oozed from the sausage. Add prawns and cook on each side for 30 seconds, sprinkle with a little salt and remove to a plate. Finally, add chicken with a little more ghee if the pan starts getting sticky. Cook chicken for about 2 minutes until slightly browned on all sides. Remove to a side plate as well.

3. Keeping the heat on medium, add 3-4 tablespoons of olive oil to the same frying pan. Add onion, red peppers and chilli and cook for 2-3 minutes. Add saffron, paprika, garlic and a pinch of salt and stir through. The oil will start to get absorbed and the mixture will start to caramelise.

4. Pretty much after you stir everything together, add white wine and let it bubble away for 30 seconds. Add tomato paste and stock and cook on low heat for 5 minutes until onion and red peppers are softened and the sauce is thickened slightly.

5. Finally add the pre-cooked chicken back together with faux cauliflower rice. Mix through, add a little more olive oil, another pinch of salt, chorizo and prawns. Stir and cook for about 2-3 minutes and drizzle with some lemon juice (about a half of a lemon) to finish it off. Serve with some chopped green onions and a sprinkle of paprika.

source: eatdrinkpaleo

SPICY TUNA SALAD

SPICY TUNA SALAD



Ingredients

2 cans tuna (oil-packed recommended)
20 (about 1 cup) green or black olives, chopped
2 green onions, chopped
1 jalapeno pepper, finely chopped (no seeds and/or less jalapeno if you want less spice)
3 Tbs capers, rinsed
1/2 tsp red chili flakes
juice of 2 lemons
splash of olive oil
1 head butter lettuce or mixed greens (optional)
1 avocado, sliced


Instructions

1. Combine all the ingredients and serve over lettuce, with sliced avocado on top.

2. Serve immediately, or store it in the fridge for a day for more flavor. NOTE: always be sure to add the avocado just before serving.

source: paleoplan

EGGS WITH AVOCADO AND SALSA

EGGS WITH AVOCADO AND SALSA



Ingredients

4 eggs
1/2 avocado, sliced
1/2 cup sliced or slivered almonds
4 Tbs salsa


Instructions

1. Heat non-stick skillet over medium-high heat.
2. Beat eggs in a small bowl, and pour into skillet.
3. Cook for 1 minute and turn heat to medium-low. Finish cooking (about 2-4 minutes longer).
4. Top with almonds, avocado and salsa.

source: paleoplan

BISON CHILI

BISON CHILI



Ingredients

1 Tbs coconut oil, tallow, bacon grease, or lard
1/2 medium yellow onion, diced
3 stalks celery, diced
2 cloves garlic, sliced
1-3/4 lb ground bison (elk, venison, or beef may be substituted)
2 tsp ground cumin
2 tsp chili powder
2 tsp thyme
1 (12 oz) jar salsa
1 (8 oz) can diced tomatoes
1 (7 oz) can mild green chiles
2 tsp sea salt (optional)


Instructions

- Heat a heavy bottomed soup pot over medium-high heat. When the pan is hot, add coconut oil.
- Add onions, celery and garlic and sauté until onions are translucent, about 3 or 4 minutes.
- Next, add ground bison, cumin, thyme, and chili powder.
- Stir while this cooks, about 5 to 6 minutes.
- Pour in salsa, tomatoes, green chiles and salt.
- Simmer for at least 1 hour.

source: paleoplan

ROASTED ACORN SQUASH

ROASTED ACORN SQUASH



Ingredients

1 acorn squash, cut in half length-wise
1 Tbs coconut oil
1 Tbs raw honey
1/2 tsp sea salt (optional)
1/4 cup walnuts, lightly toasted


Instructions

- Preheat oven to 400° F.
- Place squash cut side down on a rimmed baking sheet or shallow baking dish.
- Add 1/4" of water to the baking sheet or dish.
- Bake for 45 minutes, or until peel is soft to the touch.
- Remove from oven and carefully turn over. Remove squash from peel and add coconut oil, honey, and sea salt (optional).
- Top with toasted walnuts to serve.
- To cook squash in microwave, place squash flesh down in a microwave safe dish. Add 1/2" of water, and microwave for 8-12 minutes. Check often, as each microwave will vary cooking time.
- Optionally top dish with dried fruit, other nuts, and cinnamon.

source: paleoplan

GINGER BROWNIES

GINGER BROWNIES



Ingredients

3 cups almond flour
3/4 cup raw honey
2 eggs
1/4 cup coconut oil
1/2 cup cocoa or carob powder, unsweetened
1 tsp freshly grated nutmeg
1 tsp fresh ginger, finely minced
1/4 tsp sea salt


Instructions

- Preheat oven to 350℉.
- Lightly grease a 9"x9" baking pan with coconut oil.
- In a small saucepan, warm honey and oil over medium heat, set aside.
- Sift flour, salt, cocoa or carob powder, and spices together.
- Place warm honey in a large mixing bowl and add eggs, ginger, and vanilla extract, and gradually add flour mixture. Stir until well blended.
- Transfer to baking pan and bake 20-25 minutes or until a knife comes out of the middle clean.

source: paleoplan

Insalata Salice – Paleo Chicken Fruit Salad Recipe

Insalata Salice – Paleo Chicken Fruit Salad Recipe



Insalata Salice is a blend of quick ingredients


Ingredients

Tyson Grilled & Ready Oven Roasted Chicken chunks
1 jar of banana peppers, drained
1 canister of grape tomatoes, some cut in half, some left whole
1 bunch of purple grapes, some cut in half, some left whole to equal the tomatoes
shredded carrots
cilantro, chopped
Old Dutch dressing *optional


Instructions:

Mix the above ingredients together

source: makobiscribe

Warm Spinach and Sweet Potato Salad

Warm Spinach and Sweet Potato Salad



3 cups peeled and diced sweet potatoes
1 tbsp coconut oil
1 apple diced
8 strips of bacon, diced
2 leeks, thinly sliced
6 oz of fresh baby spinach
Handful of sliced almonds for garnish


Dressing

¼ cup olive oil
1 tbsp apple cider vinegar
1 tsp spicy brown mustard (from Trader Joe’s)
Fresh ground black pepper to taste
1 tbsp of dried basil
Pinch of cayenne pepper


Preheat your oven to 400. Toss the diced sweet potatoes with the coconut oil and spread evenly on a baking sheet. Bake in your preheated oven for 20 minutes. While the sweet potatoes are baking, cook the diced bacon in a large skillet. Once the bacon is crispy, add the sliced leeks in with the bacon and saute for another 4-5 minutes. Put your spinach in a large salad bowl and add the bacon and leek mixture. Toss well, letting the warm bacon wilt the spinach. Add the apples and sweet potatoes to the salad and toss together. In a separate bowl whisk together the salad dressing ingredients. Pour over the salad, mix well and garnish with the sliced almonds.
Enjoy!

sorce: everydaypaleo

Strawberry Coconut Almond Smoothie

Strawberry Coconut Almond Smoothie



Ingredients

8-10 small frozen strawberries
3 fresh strawberries
250ml coconut milk
1 tsp almond butter
1 tsp honey

All you have to do is process all ingredients in a blender until smooth. Garnish with coconut shavings and fresh strawberries. Should take 5 minutes max.

source: eatdrinkpaleo

CHOCOLATE CHIP N’ MACADAMIA NUT COOKIES

CHOCOLATE CHIP N’ MACADAMIA NUT COOKIES



Tools You’ll Need:

- 2 baking sheets

- Aluminum foil

- 2 mixing bowls

- Spatula

- Whisker

- Measuring spoons

- Measuring cups



Ingredients

- 2 1/2 cups almond flour

- 2 tablespoons coconut flour

- 2/3 cups unsweetened shredded coconut

- 1 teaspoon baking soda

- 1/2 cup coconut oil (melted)

- 1/4 cup RAW honey (melted)

- 3 whisked eggs (include yolks)

- 1 tablespoon vanilla extract

- 2/3 cup roasted macadamia nuts

- 2/3 cup chocolate chips

- 1/4 teaspoon sea salt



Steps:

1. Preheat oven to 350 degrees.
2. Cover baking sheets with aluminum foil and set aside.
3. Mix dry ingredients together (almond flour, coconut flour, shredded coconut, baking soda, sea salt)
4. Mix wet ingredients together (coconut oil, honey, eggs, vanilla extract)
5. Pour wet ingredients into your dry ingredients and mix well.
6. Fold in macadamia nuts and chocolate chips to mixture.
7. Grab 2 tablespoons worth of mixture and turn mixture into a ball. Place on baking sheet and flatten the ball mixture with your hand (to create a cookie shape).
8. Once mixture is all gone and cookies are ready to be baked, place baking sheets in the oven for about 18-20 minutes [Check at around minute 16 to make sure bottom of cookies are not burning]
9. Let cool and enjoy! So yummy!

* Makes 18-20 Chocolate Chip n’ Macadamia Nut Cookies

* Nutritional Information (per cookie): 270 calories; 21g fat; 14g carbohydrates; 4g protein.

source site: amazingpaleo

Greek-Inspired Baked Chicken Breast

Greek-Inspired Baked Chicken Breast



Ingredients

- 3 lbs chicken, cut into parts (boneless, skinless breast or thigh works particularly well)
- zest of 1 lemon
- 4 cloves garlic, crushed
- 1 Tbsp dried oregano (or substitute 3 Tbsp fresh oregano)
- 1/4 tsp salt to taste
- 2 Tbsp extra virgin coconut oil (or substitute butter or ghee) plus a little extra for greasing the pan


1. Preheat oven to 350F. Grease the bottom of a large casserole dish or deep roasting pan.
2. Pat chicken dry with paper towel and place in the prepared casserole dish.
3. Combine lemon zest, garlic, oregano, and salt. Melt coconut oil and mix with spices. Pour over chicken and mix to coat (this is easiest using your hands).
4. Arrange chicken in a single layer and bake for 30 minutes, or until fully cooked.
5. Optional: drizzle fresh lemon juice over the chicken before eating.
6. Enjoy!

source site: thepaleomom

Beef Tongue with Rosemary Mustard Reduction

Beef Tongue with Rosemary Mustard Reduction



Ingredients (Beef Tongue):

- 2.5-3 lbs beef tongue
- 1 large sprig fresh rosemary (about 1½ Tbsp dried rosemary)
- 5-6 sprigs fresh thyme (about 2 tsp dried thyme)
- 8 whole garlic cloves
- 2 carrots, roughly chopped
- 3 stalks of celery, roughly chopped
- 1 medium onion, quartered
- 1 tsp salt
- Water to cover, about 6 cups


Ingredients (Rosemary Mustard Reduction):

- Cooking liquid from beef tongue
- 2 Tbsp brown or Dijon-style mustard (something grainy is especially good)
- 2 tsp lemon juice (wine could be substituted)
- 1 tsp finely chopped fresh rosemary
- 4 Tbsp unsalted butter


1. Place the whole beef tongue in a large stock pot. Place vegetables and herbs around the tongue (ideally, it should be a pretty tight fit in your pot). You don’t even need to bother peeling the garlic or onions here. They are just in the pot to give flavor to the broth. Pour water over the top, just enough to cover the tongue.
2. Bring to a boil over high heat. Reduce heat to a simmer and simmer uncovered for 3-3½ hours. Check the level of the water every half hour or so and top up as required.
3. Remove the tongue from the pot and let cool. Pour the broth through a fine mesh sieve (or a few layers of cheesecloth) into a smaller pot and discard all of the vegetables and any other bits.
4. Bring broth to a boil and maintain a rolling boil until it has reduced to 1½ cups or less (about 10-15 minutes, depending on how much liquid you started with).
5. Add rosemary to broth and boil another 2-3 minutes. Remove from heat. Add butter, mustard and lemon juice. Wisk to combine.
6. Meanwhile, as soon as beef tongue is cool enough to touch, peel off the white leathery skin on the outside (you might need a knife to get it started, but then it should come off very easily) and discard. Slice as you like it (if your reduction is still going to be a few minutes, cover with tin foil to keep warm).
7. Pour rosemary mustard reduction over the tongue and serve!

source site: thepaleomom

My Green Smoothie

My Green Smoothie



Ingredients

1 cup water
juice of 1 lemon
slice of fresh peeled ginger
½ cucumber, peeled
handful of fresh parsley
2 handfuls of spinach
2 sticks of kale, stems remove
½ green banana (I used green so it was less sugary)
handful of ice

Instructions
1. Place all ingredients in your Blendtec (or other blender).
2. Blend until completely pureed and smooth (there should be no clumps or pieces of vegetables to get in your teeth).
3. Drink. I drink mine while consuming eggs, sausage, and avocado.
4. Be merry because you got a good amount of veggies in your morning drink!

source site: paleomg

Paleo Carrot Cake

Paleo Carrot Cake



Ingredients

For the Cake:
1 cup almond meal
1/3 cup coconut flour
1 cup arrowroot flour
1 tsp sea salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1" knob of ginger, peeled and grated or 3/4 tsp ground ginger (if using fresh, add to carrots during recipe)
1/4 tsp ground cardamom
2 tsp baking soda
1 tsp corn free, gluten free baking powder
9 eggs
1/2 cup maple syrup
1 1/2 tsp liquid stevia
3/4 cup coconut oil or clarified butter, melted
1 tbsp vanilla extract
zest from one navel orange
3 cups finely grated carrot

For the Frosting:
1 cup raw cashews, soaked 4-24 hours
1 cup coconut oil, room temperature
1/2 cup coconut butter (aka manna or creamed coconut)
1/4 cup palm oil shortening
1/2 cup pastured butter, room temperature
juice of 1/2 a lemon
1/4 cup maple syrup
2 tsp vanilla extract
2 tbsp apple cider vinegar
1/2 tsp sea salt


Instructions

For the Cake:
1. Preheat oven to 350°F. Grease two 9" baking pans and line with parchment circles.
2. In a large bowl, combine all dry ingredients.
3. In a separate large bowl, combine all wet ingredients (except the carrots and fresh ginger, if using).
4. Pour the dry into the wet ingredients, mixing well. Then stir in the carrots and ginger (if using).
5. Measure batter out equally between pans (I weigh them) and then pop them in the oven for 30-35 minutes.
6. Remove from oven and cool on cooling rack in pans for 10-15 minutes. Run a knife along the sides of the pans, then flip them out onto the cooling rack. Peel off the parchment and allow to cool completely.

For the Frosting:
7. Darain the cashews.
8. In a blender or food processor, blend the soaked cashews until as smooth as possible.
9. Add the remaining ingredients and process until smooth and completely blended.
10. Set aside until needed.

Notes
This cake freezes very well. Defrost at room temperature and consume within 4 days.

source site: guiltykitchen

Grilled Vegetable Medley

Grilled Vegetable Medley



You’ll Need:

fresh veggies, chopped (I used zucchini, yellow squash, mushrooms, and carrots)
6 cloves garlic, minced
1 stick butter, cut into four pieces
1/2 tsp each salt and pepper


I you have an aluminum grill pan, you can use that. Otherwise, you can make a container using layers of tin foil.

Put all the ingredients in your container, sprinkling salt and pepper over everything. Seal the container with tin foil and place on a grill under direct heat, on med/low, for 30 minutes.

15 minutes into the 30 minute cook time, rotate the pan, shaking it a little to shift the veggies around.

source: thedomesticman

CHICKEN CUTLETS WITH OLIVES AND TOMATOES

CHICKEN CUTLETS WITH OLIVES AND TOMATOES



Ingredients

4 (4-6oz) boneless, skinless chicken breasts
extra virgin olive oil
juice of 1 lemon
1/4-1/2 tsp sea salt (optional)
1/4 tsp freshly ground pepper
6 cloves garlic, chopped
1 large onion, chopped
1 (28 oz) can plum tomatoes, drained and chopped—or equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped
18 black olives, drained, pitted, and chopped (about 1/2 can)
3 Tbs fresh parsley, chopped fine (divided)
2 tsp fresh thyme (chopped)


Instructions

- Marinate chicken in 2 Tbs olive oil, lemon juice, sea salt and freshly ground black pepper for 30 to 60 minutes, turning often.
- Preheat oven to 375° F.
- In a large skillet sauté garlic and onions in remaining olive oil.
- Add tomatoes and olives and sauté for 15 minutes, uncovered, stirring often.
- Add 1 Tbs parsley and thyme, stirring to combine.
- Place chicken breasts in oven proof baking dish. Cover with sautéed mixture and sprinkle with remaining parsley.
- Cover, and bake for 35 to 40 minutes or until brown.

source: paleoplan

Baby Kale Salad with Grapefruit and Toasted Almonds

Baby Kale Salad with Grapefruit and Toasted Almonds



Ingredients

Baby Kale
1-2 grapefruits, peeled and segments cut out
Almonds, toasted
Oil (I used extra virgin olive oil)
1-2 tablespoons fresh grapefruit juice


Instructions

In a large bowl drizzle a small amount of olive oil over the baby kale. Using your hands, massage the kale until it starts to soften, about 1 minute.
Add grapefruit juice and toss to coat.
Toss with toasted almonds and grapefruit segments.
Enjoy!


Notes:
I’ve left the amounts vague on purpose. Add as little or as much of each as you would like.
If you can’t find baby kale, use any type of lettuce but simply toss gently in olive oil instead of massaging.

source: theendlessmeal

STEAK WITH APPLE-HORSERADISH RELISH

STEAK WITH APPLE-HORSERADISH RELISH



Ingredients

2 Tbs prepared horseradish, drained
1 Tbs plus 2 tsp apple cider vinegar
1 Tbs fresh lemon juice
1 Tbs pure grade B maple syrup
sea salt and freshly ground black pepper, to taste (optional)
1 Golden Delicious Apple, peeled and grated
1 Granny Smith Apple, peeled and grated
2 beef strip loin steaks (each 12 oz and 1 1/2" thick)
1 Tbs olive oil
2 sprigs fresh thyme


Instructions

Arrange oven rack in lowest position. Preheat oven to 450 degrees.

In a medium bowl, combine horseradish, vinegar, lemon juice, syrup, 1/4 tsp. salt and 1/4 tsp. pepper. Stir grated apples into horseradish mixture. Set aside.

Heat 12" ovenproof skillet on high. Pat steaks dry with paper towels. Sprinkle with 1/2 tsp EACH of salt and pepper. Add oil to pan and swirl to coat bottom evenly. When oil shimmers and is almost smoking, add steaks.

Cook 2 min. With tongs, lift each steak from pan and put back down on SAME side. Cook 1 minute longer, then turn steaks over. Transfer pan to lowest rack of oven and roast for 4 minutes.

Carefully add butter and thyme to skillet. Baste steak with melted butter. Roast 2-3 minutes longer for medium-rare, or until desired done-ness.

Remove pan from oven and baste again. Transfer steaks to cutting board and let rest 5 minutes.

Slice steaks against the grain at an angle. Spoon steak juices on top and serve with apple relish.

source site: paleoplan

Coconut Bread Recipe Paleo

Coconut Bread Recipe Paleo



Ingredients

1 cup coconut flour
1/2 cup almond flour
1/2 cup shredded coconut
1/2 cup honey
1/2 tsp baking soda
1/4 tsp sea salt
5 eggs
1 cup coconut cream
3 tsp vanilla extract
1 tsp apple cider vinegar


Cooking Instructions

1. Line a bread tin with baking paper or grease
2. Preheat oven to 160 C, 350F
3. In a large bowl combine the dry ingredients and mix to get rid of any lumps
4. In another bowl combine eggs, coconut milk, vanilla and vinegar
5. Pour wet into dry and and stir until well combined.
6. Set timer for 45 minutes and cook.

source: foreverfit

Tropical Paleo Cereal

Tropical Paleo Cereal



Ingredients

-1 kiwi, chopped
-1/3 cup pineapple, chopped
-1/3 cup mango, chopped
-1/2 banana, sliced
-Handful of sunflower seeds, walnuts, macadamia nuts, or whatever you have on hand
-6 oz coconut milk
-Sprinkle of cinnamon


Directions

-Add fruit and nuts or seeds to a bowl.
-Top with coconut milk.
-Sprinkle with cinnamon.

source: whatigather