Recipes

Ingredients

2 chicken breasts, sliced into ¼ – ½” slices

1 lb. fresh asparagus, trimmed

1 cup grape tomatoes, halved

1 cup carrot, shredded

Cooking fat

Salt and freshly ground black pepper

Fresh parsley, to garnish

Italian Dressing Ingredients

1/3 cup olive oil

2 Tbsp. balsamic vinegar

1 garlic clove, minced

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried parsley

1/8 teaspoon crushed red pepper flakes

Sea salt and freshly ground black pepper

Instructions

1.    In a bowl, combine all the ingredients for the Italian dressing, season to taste, and mix until well emulsified.

2.    Heat some cooking fat over high heat in a skillet and season the chicken to taste.

3.    Brown the chicken until cooked through, about 4 to 5 minutes. Pour in half of the dressing and stir everything until well coated.

4.    Remove the chicken from the pan and set it aside.

5.    Add the asparagus and shredded carrots to the same pan and cook for 2 to 3 minutes or until vegetables begin to soften.

6.    Pour in the remaining dressing, add the tomatoes, season to taste, and mix.

7.    Add the chicken back to the pan until warmed through, serve garnished with fresh parsley. Enjoy!

Serves 4

Inspired by: https://paleoleap.com/chicken-vegetables-italian-dressing/

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Chicken, Vegetables and Italian Dressing

Servings

Servings

Ingredients

1 field or English cucumber, peeled

½ small red or white onion

½ green (Thai) chili

½ –1 teaspoon fine sea salt, or to taste

¼ teaspoon ground black pepper

1 small lime wedge (yielding about 1 teaspoon juice)

Instructions

1.    Thinly slice the cucumber and place the slices in a bowl. Thinly slice the onion, separate out the rings or slices, and add to the cucumber.

2.    Thinly slice the green chili on the diagonal and add to the cucumber bowl.

3.    Add the salt and pepper, squeeze the lime wedge over top, and toss gently to combine. Taste and adjust the salt if necessary. Serve right away. Enjoy!

Serves 4

Inspired by: https://www.epicurious.com/recipes/food/views/cucumber-salad-pipinna-sambola

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Cucumber Salad

Servings

Servings

Ingredients

Spinach Filling:

2 Tbsp. coconut or olive oil

1 green onion, chopped

Large handful fresh spinach

Omelet:

2 to 3 large eggs

2 Tbsp. unsweetened coconut milk or almond milk

Unprocessed salt and black pepper to taste

Instructions

Prepare the Filling:

1.    Heat 1 Tbsp. oil in 8-inch pan, add green onions and sauté briefly 1 minute. Add spinach and cook ½ minute to barely wilt, add salt and pepper to taste, and set aside on a plate.

Make the Omelet:

2.    Meanwhile, crack the eggs into a bowl. Whisk in the milk, salt, and pepper.

3.    Using the same pan, heat another 1 Tbsp. oil over medium-low heat. When a drop of water sizzles when flicked on the surface, pour in the eggs. Turn down the heat and cover. Do not stir. Just let the eggs cook for about 1 minute until bottom starts to set.

4.    With a heat-resistant spatula, gently lift one side of the omelet without breaking it and allow the liquid egg to flow underneath into the bottom of the pan. Cook until it is just golden brown on the bottom and barely cooked on the top, about 2 minutes.

5.    Add your filling. Spoon it into bottom half of the circle of eggs. Gently slide the omelet onto a plate, filled side first, folding the other half as you go. Enjoy!

Serves 1

Inspired by: https://janeshealthykitchen.com/spinac-omelet-and-5-variations/#.VInijFWJNpA

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Spinach Omelet

Servings

Servings

Cake Ingredients

1 cup organic coconut oil, melted

1 cup unrefined maple syrup

1 cup coconut, shredded

1 Tbsp. pure vanilla extract

1 teaspoon Baking Soda

1 teaspoon Celtic sea salt

10 pastured eggs

¾ cup coconut flour, sifted

Coconut Cream Cheese Frosting

Ingredients

1 cup unsweetened coconut, shredded

1 Tbsp. pure vanilla extract

½ cup unrefined maple syrup

16 oz full-fat cream cheese at room temperature

Instructions

1.    Preheat oven to 325°F.

2.    In a small bowl, add sifted coconut flour, salt, and baking soda.

3.    In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil. Add dry ingredients to wet and continue blend.

4.    Once batter is blended and smooth, stir in shredded coconut.

5.    Grease two 9-inch cake pans with coconut oil. Pour batter into pans and bake for 35 minutes.

6.    Test center of cake with a toothpick. If the toothpick comes out clean, then the cakes are done. Remove cakes from oven and cool.

7.    To make cream cheese frosting, blend room temperature cream cheese, maple syrup, and vanilla with a hand mixer or kitchen mixer. Stir in shredded coconut.

8.    Slice each cake in half to create 4 layers of cake.

9.    Frost with coconut frosting in between each layer of cake. Enjoy!

Serves 6-8

Inspired by: https://www.primalpalate.com/paleo-recipe/coconut-cake/

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Paleo Coconut Cake

Servings

Servings

Ingredients

2 cups quinoa, rinsed with cold water

2½ cups chicken stock

1 teaspoon kosher salt

1 teaspoon Italian seasoning

¼ cup Parmesan cheese, shredded

Zest of 1 lemon

Instructions

1.    Cook quinoa with chicken stock according to package directions. Or, if using an InstaPot, add both ingredients to insert and cook on high pressure for 1 minute, allowing the pressure to release naturally.

2.    Once quinoa is done, fluff with a fork and allow to cool for 5 minutes.

3.    Combine cooled quinoa with salt, Italian seasoning, Parmesan, and lemon zest.

4.    Serve at room temperature or refrigerate and serve cold at a later time.

Serves 4

Inspired by: https://www.mindbodygreen.com/articles/quick-easy-instant-pot-quinoa-recipes

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Lemon-Parmesan Quinoa

Servings

Servings