Recipes

Flourless Paleo Chocolate Almond Butter Cookies

Flourless Paleo Chocolate Almond Butter Cookies

Published by on November 2, 2020

Ingredients

1 cup creamy natural almond butter (the kind with only almonds as an ingredient)
1 teaspoon melted coconut oil
½ cup coconut sugar
1 teaspoon vanilla extract
2 eggs, slightly beaten
1/3 cup unsweetened cocoa powder (best to use a good quality cocoa powder)
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup chopped pecans (or other nuts of choice)
Sea salt for sprinkling on the top

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine almond butter, coconut oil, coconut sugar, vanilla and eggs until smooth. Add in cocoa powder, baking soda and salt; mix until smooth and well combined. Fold in chopped nuts.
  3. Roll dough into large balls (about 2 tablespoons) and place on baking sheet. Flatten each dough ball with the palm of your hand so they’re about 1 inch thick. Bake for 8-10 minutes or until edges are set. Do not overbake or they will dry out.
  4. One done baking, remove baking sheet from the oven and allow cookies to cool on the sheet for 5-10 minutes before transferring to a wire rack to finish cooling. Sprinkle each cookie with a little sea salt.

Makes 12 cookies

Inspired by www.ambitiouskitchen.com

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 Flourless Paleo Chocolate Almond Butter Cookies
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Roasted Pumpkin Soup

Roasted Pumpkin Soup

Published by on October 26, 2020

Ingredients

2 ½ T. extra virgin olive oil, divided
1 pumpkin (about 2 lbs, or 3 cups canned pumpkin)
2 teaspoons Celtic Sea salt, divided
2 carrots, chopped
1 small yellow onion, chopped
3 garlic cloves, peeled
1 teaspoon ground cinnamon
1 teaspoon fresh ground ginger
½ teaspoon ground allspice
1 bay leaf
3 cups vegetable broth
1 T. maple syrup or honey
½ cup unsweetened almond milk
¼ cup light unsweetened coconut milk
2 ounces prosciutto, cut into thin ribbons
2 T. sage leaves, chopped

Instructions

  1. Preheat oven to 400.
  2. Cut the pumpkin in half, remove seeds and stringy pulp.
  3. Sprinkle with ½ teaspoon salt and 1/8 teaspoon pepper and place cut side down on a baking sheet lined with parchment paper. Drizzle the pumpkins with 1 T. of olive oil.
  4. Place in the oven and roast for 45 min-1 hour until soft. Remove the pumpkin from baking sheet and set aside until cool enough to handle.
  5. Place the carrots, onions and garlic on the same baking sheet and roast for 15 minutes.
  6. In the meantime, heat 1-½ T. olive oil over medium-high heat in a heavy pot. Add the cinnamon, ginger, allspice and bay leaf. Stir the spices constantly for 1 minute, then add vegetable broth, maple syrup, and vegetables. Bring to a boil and reduce heat, simmering for 15 minutes. Remove the bay leaf.
  7. Remove small portions of cooked mixture and puree in a blender. Make sure to vent the top of the blender, otherwise the steam from the soup will make it explode. Use care not to get burned.
  8. Return all blended soup to the pot and add 1-½ teaspoon Celtic Sea salt and 1/8 teaspoon white pepper. Stir in almond and coconut milk, turn heat to low and keep the soup warm while you fry the prosciutto and sage.
  9. Heat ¼ cup olive oil over medium-high heat. Add the prosciutto and sage and fry until crisp.
  10. Place in small bowls and garnish with prosciutto and sage.

Serves 6

Inspired by www.againstallgrain.com

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 Roasted Pumpkin Soup
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Bacon-Wrapped Brussels Sprouts

Bacon-Wrapped Brussels Sprouts

Published by on October 26, 2020

Ingredients

8 large Brussels sprouts
4 slices uncured bacon
Salt & pepper to taste

Instructions

  1. Preheat oven to 375 and line a baking sheet with parchment paper for easy clean up.
  2. Roll each Brussels sprout in half a slice of bacon. Secure the bacon with a toothpick and place on the baking sheet.
  3. Bake for 30-35 minutes or until the bacon reaches the desired crispiness.
  4. Enjoy as-is or drizzle lightly with Paleo BBQ sauce.

Serves 2

Inspired by www.blog.paleohacks.com

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 Bacon-Wrapped Brussels Sprouts
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Garlic and Herb Butternut Squash

Garlic and Herb Butternut Squash

Published by on October 19, 2020

Ingredients

1 large butternut squash, seeded, peeled and cut into 1-inch cubes
3 T. extra-virgin olive oil
4 cloves garlic, minced
1/3 cup chopped mixed herbs, such as parsley, thyme and rosemary
¾ teaspoon salt or to taste
½ teaspoon ground black pepper

Instructions

  1. If you are cutting your own squash, peel the squash first with a good vegetable peeler. Make sure to wash your hands afterwards since the vitamin A in the squash will actually start to break down the outer layer of skin, which results in dry palms.
  2. Cut the squash in half and scoop out the seeds with a spoon.
  3. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash to the basket; cover and steam until squash is tender, approximately 13-15 minutes.
  4. For the herbs, try to use about 1 part parsley and 1 part a blend of woody herbs, such as sage, rosemary and thyme.
  5. Meanwhile, heat oil in a small skillet over medium heat. Add garlic, and cook, stirring often until the garlic is fragrant and just starting to brown slightly, 1 to 3 minutes. Immediately pour the garlic and oil into a large mixing bowl, add herbs and stir.
  6. Once the squash is tender (check it with a fork to see if it is cooked through), lift the steamer basket carefully out of the saucepan.
  7. Add the cooked squash to the garlic herb mixture. Add salt and pepper and gently stir to combine. Keep warm until ready to serve.

Serves 10

Inspired by www.healthyseasonalrecipes.com

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 Garlic and Herb Butternut Squash
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Asian Cauliflower Fried Rice

Asian Cauliflower Fried Rice

Published by on October 19, 2020

Ingredients

1 small head cauliflower, separated in florets or 16 oz. riced cauliflower
3 bacon slices, cut into small pieces
2 large eggs
Celtic Sea salt
Freshly ground black pepper
1 small onion, minced
4 oz. crimini mushrooms, stemmed and thinly sliced
1-inch ginger knob, peeled and grated with a microplaner
2 T. coconut aminos
2 scallions, thinly sliced
2 T. chopped cilantro leaves
2 T. chopped basil
1 T. chopped mint
Splash of coconut vinegar or rice vinegar (optional)
Splash of Red Boat Fish Sauce

Instructions

  1. Pulse the cauliflower florets in the food processor until the pieces resemble rice or couscous.
  2. Place diced bacon into a large cast-iron skillet over medium heat and fry until the bits are crispy.
  3. While bacon is cooking, whisk two eggs in a small bowl with salt and pepper.
  4. When bacon is done, remove with a slotted spoon and set aside.
  5. Pour the whisked eggs into the hot bacon grease and fry a thin egg omelet, about 2 minutes on one side and then 30 seconds on the other side. Transfer the egg omelet to a cutting board and slice it thinly. Set it aside.
  6. Turn cast iron skillet to medium-high heat and add the chopped onion and a dash of salt and pepper. Once the onions are soft, add sliced mushrooms, another sprinkle of salt and pepper and stir-fry until mushroom liquid has evaporated and the mushrooms are gently browned.
  7. While mushrooms are cooking, peel ginger with a vegetable peeler and microplane it.
  8. Once mushrooms are cooked, add ginger and stir for 30 seconds or until fragrant. Toss in the cauliflower and sprinkle with more salt and pepper.
  9. Place lid on the skillet and reduce heat to low. Cover and cook for about 5 minutes. When the cauliflower is tender but not too mushy, add coconut aminos, herbs, and sliced egg omelet. You can also add a little coconut vinegar to add a bit of tang to the dish.
  10. Finish with a splash of fish sauce for good measure! Taste for seasoning and adjust if necessary.
  11. Sprinkle with reserved crispy bacon before serving.

Serves 4

Inspired by nomnompaleo.com

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 Asian Cauliflower Fried Rice
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Wild Mushroom Soup

Wild Mushroom Soup

Published by on October 12, 2020

Ingredients

3 T. ghee
2 large shallots, diced
1 ½ lb. mixed wild mushrooms, sliced
1 T. fresh thyme
7 cups chicken stock
1 cup coconut milk
¼ cup parsley, chopped
2 T. tapioca starch (optional)
Sea salt and freshly ground pepper

Instructions

  1. Melt the ghee in a large saucepan placed over medium high heat.
  2. Add the shallots and sauté for 3 to 4 minutes.
  3. Add the mushrooms and thyme and cook for about 8 minutes.
  4. Add the chicken stock and bring to a boil. Reduce heat to medium-low, and let simmer for 15 minutes.
  5. Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
  6. Stir in the tapioca starch if you like your soups thicker.
  7. Mix in the chopped parsley and serve.

Serves 4

Inspired by www.paleoleap.com

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 Wild Mushroom Soup
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One Pan Autumn Chicken Dinner

One Pan Autumn Chicken Dinner

Published by on October 12, 2020

Ingredients

5 (6 – 7 oz) bone-in, skin on, chicken thighs
4 T. olive oil
1 ½ T. red wine vinegar
3 cloves garlic, minced (approx. 1 T.)
1 T. each – fresh thyme, sage and rosemary, minced
Salt and freshly ground black pepper
1 large sweet potato (about 16 oz), chopped into ¾-inch cubes
1 lb Brussels sprouts, sliced into halves
2 medium fuji apples, cored and sliced into half moons about ¾-inch thick
2 shallot bulbs, peeled and sliced about ¼-inch thick
4 slices hickory smoked bacon
2 T. chopped parsley, for garnish (optional)

Instructions

  1. Preheat oven to 450.
  2. Pour 2 T. olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
  3. Add chicken, season with salt and pepper, seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  4. Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.
  5. Drizzle with remaining 2 T. olive oil then toss to evenly coat
  6. Place chicken thighs over veggie/apple layer and season with salt and pepper to taste.
  7. Separate any pieces of bacon that may be stuck together; sprinkle bacon on top of chicken-veggie mixture.
  8. Roast in preheated oven until chicken and veggies are golden brown, about 30-35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.
  9. Garnish with parsley if desired and serve warm.

Serves 5

Inspired by www.cookingclassy.com

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 One Pan Autumn Chicken Dinner
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Paleo Pumpkin-Coconut Smoothie

Paleo Pumpkin-Coconut Smoothie

Published by on October 5, 2020

Ingredients

1 cup coconut milk
¼ cup organic pumpkin puree
1 teaspoon pumpkin pie spice (can substitute cinnamon and ginger)
1 frozen banana sliced (omit for keto version)
1 cup ice

Instructions

  1. Add coconut milk, pumpkin, pumpkin pie spice, banana, and ice to blender.
  2. Blend on high speed until smooth.
  3. Pour into glass and enjoy!

Serves 2

Inspired by www.cookeatpaleo.com

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 Paleo Pumpkin-Coconut Smoothie
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Arugula Pesto

Arugula Pesto

Published by on October 5, 2020

Ingredients

2 cups tightly packed arugula
1 cup tightly packed Italian parsley
½ cup toasted almond slivers
1 T. capers, rinsed and drained
1 medium garlic cloves, peeled
2 T. lemon juice
½ cup extra olive oil
Celtic Sea Salt
Freshly ground black pepper

Instructions

  1. In a food processor or blender, combine the arugula, parsley, almonds, capers, garlic, and lemon juice. Pulse until finely chopped, scraping the sides if needed.
  2. While the food processor is running, pour the olive oil through the feed tube.
  3. Process until smooth (or your desired chunkiness). Season to taste with salt and pepper.
  4. Refrigerate for 4 days or freeze in ice cube trays for up to 6 months.

Serves 1

Inspired by www.nomnompaleo.com

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Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

Published by on September 28, 2020

Ingredients

PAD THAI
1 large spaghetti squash (approx. 5 cups after roasting)
1 T. and 2 teaspoons olive or avocado oil
1 lb. boneless skinless chicken breast
Sea salt and ground pepper
½ teaspoon chopped ginger
½ cup chopped yellow onion
1 sliced red bell pepper
1 cup matchstick carrots
green onions, fresh cilantro and lime wedges, for garnish
2 T. chopped salted almonds (optional)

SAUCE
½ cup natual almond butter (no sugar added)
2 T. fresh lime juice
1 T. coconut aminos
1 inch knob of fresh ginger, peeled
2 cloves garlic
2 teaspoons maple syrup
1 teaspoon crushed red pepper
¼ cup water

Instructions

1. Pre-heat oven to 400°F.

2. Cut spaghetti squash into 1 ½ inch thick rings.

3. Gently scrape out the seeds in the middle of each ring.

4. Drizzle with olive oil and add salt and pepper.

5. Place on baking pan and bake for 30-40 minutes, turning after about 15 minutes.

6. Allow squash rings to cool for about 15 minutes, then peel the skin away and use a fork to separate the strands.

7. While squash is roasting, make the chili almond sauce by adding all sauce ingredients into a blender or food processor. Process until smooth and set aside.

8. Chop raw chicken breasts into 1-inch chunks.

9. Heat a large skillet over medium heat with 1 T. oil.

10. Add chicken to the skillet and liberally season with sea salt and pepper.

11. Cook, stirring often until all sides are golden and chicken is cooked through and no longer pink.

12. When finished cooking, transfer to a plate and set aside.

13.  Add remaining 2 teaspoons of oil to the same skillet and sauté together ginger, onion, bell pepper and carrots.

14. Cook until veggies start to soften, about 5-6 minutes.

15. Add chicken back to the skillet with the veggies. Then add the chili almond sauce and mix everything together thoroughly.

16. Add spaghetti squash to the skillet and mix again.  If your skillet isn’t large enough, you can put everything in a large bowl to mix instead.

17. Serve the spaghetti squash pad Thai immediately with green onions, fresh cilantro and lime wedges for garnish. Top with chopped almonds.

Serves 4

Inspired by www.eatingbirdfood.com

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 Spaghetti Squash Pad Thai
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