Recipes

Ingredients

2 cups chopped grilled chicken breast
1 medium apple, diced
2 stalks celery, diced
¼ cup diced red onion
2 T. chopped walnuts
¼ cup avocado mayonnaise
¼ cup plain Greek yogurt
1 T. lemon juice
1 ½ teaspoons dijon mustard
Sea salt and black pepper, to taste
Fresh thyme, for garnish (optional)

Instructions

1. Prepare grill for cooking.

2. Season chicken breasts liberally with salt and pepper.

3. Cook the chicken on the grill for 6-10 minutes, turning after 4-5 minutes. Chicken is done cooking when it’s white throughout and has an internal temperature or 160°F.

4. Remove from grill and allow to cool. Once cool enough to handle, chop it up for the salad.

5. Combine chicken, diced apple, celery, onion and walnuts in a large bowl.

6. In a small bowl, whisk together the mayonnaise, yogurt, lemon juice and mustard until combined.

7. Add dressing to the bowl with the chicken mixture and toss well.

8. Top with fresh thyme, if desired.

9. Serve salad as is, in a wrap, sandwich or as a topping for salad.

Serves 4

Inspired by www.eatingbirdfood.com

Ingredients

2 T. butter, plus additional for dishes
6 spears asparagus, trimmed and cut into 1-inch pieces
1 teaspoon chopped fresh chives
4 large eggs
½ cup sliced mushrooms
1 clove garlic, minced
1 ½ ounces soft-ripened cheese (such as Camembert, cubed)
Salt and pepper, to taste
Crusty bread, for serving (optional)

Instructions

1. Preheat oven to 450°F.

2. Butter two oven-safe ramekins or gratin dishes.

3. Melt butter in skillet over medium-high heat. Add mushrooms and cook until softened, 6 to 8 minutes.

4. Add asparagus and garlic; cook until asparagus is bright green, about 2 minutes.

5. Remove from the heat and stir in cream, cheese and chives. Season with salt and pepper.

6. Divide mushroom-asparagus mixture between prepared ramekins.

7. Make 2 small wells in each ramekin and crack 2 eggs into each.

8. Bake until cheese is melted and eggs are cooked to your liking, 10 to 15 minutes (keep in mind, eggs will continue to cook a little after being removed from the oven).

9. Serve immediately with fermented sourdough or gluten-free bread.

Serves 2

Inspired by www.pccmarkets.com/recipe

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Baked Eggs with Asparagus and Mushrooms

Servings

Servings

Ingredients

2 T. high-heat oil, divided
2 cloves garlic, minced
1 teaspoon chopped fresh marjoram
2 cups sliced mushrooms (shiitake, crimini, chanterelles, etc.)
¼ cup balsamic vinegar
2 tablespoons chopped fresh parsley
½ cup sliced shallots
4 slices prosciutto, chopped (optional)
1 ½ pounds yams, scrubbed and cut into 1/2-inch cubes
Salt and pepper, to taste
¼ cup toasted pine nuts

Instructions

1. Heat 1 T. oil in a large cast-iron skillet over medium-high heat.

2. Add shallots, garlic, prosciutto and marjoram. Cook until shallots are soft, 5 to 7 minutes.

3. Add yams and cook until golden and tender, stirring occasionally for about 20 minutes.

4. Remove yam mixture from skillet and set aside.

5. Add remaining oil and mushrooms; cook until tender for 8 to 10 minutes.

6. Return yams to skillet and season with salt and pepper.

7. Toss balsamic with cooked yams and mushrooms.

9. Cook over low heat, stirring occasionally until sauce thickens for 5 to 10 minutes.

10. Remove from the heat and stir in pine nuts and parsley.

11. Serve warm or at room temperature.

Serves 4-6

Inspired by www.pccmarkets.com/recipe

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Roasted Yams with Mushrooms

Servings

Servings

Ingredients

CUPCAKES

3 large carrots

4-5 pitted Medjool dates

3 eggs

¼ cup honey

2 Tbsp. coconut oil, melted

1 ½ cups almond flour

2 tsp. cinnamon

½ tsp. salt

½ tsp. baking soda

½ tsp. nutmeg

1 cup walnuts, finely chopped

FROSTING

1 14-oz can coconut milk, chilled

1 tsp. honey

½ tsp. cinnamon

½ tsp. vanilla extract

Pinch of ground cloves

Instructions

1. Preheat oven to 325° F.
2. Line a muffin tin with paper cups.
3. Coarsely chop the carrots and dates and place in a food processor. Pulse until finely chopped.
4. In a large bowl, whisk together the eggs, honey, and coconut oil. Add the carrot mixture and stir well.
5. In a separate bowl, combine the almond flour, cinnamon, salt, baking soda and nutmeg. Mix the dry ingredients into the wet ingredients and stir to combine. Fold in the chopped walnuts.
6. Divide the batter equally among the muffin cups, filling each cup about ¾ of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes and then transfer to a wire rack to cool completely.
7. To make frosting, blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves in a food processor until completely combined. Spread over the cooled cupcakes.

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Paleo Carrot Cake Cupcakes

Servings

Servings

Ingredients

2 Tbsp. good quality loose leaf green tea

1 Tbsp. (unsprayed) dried rose petals

1 Tbsp. whole coriander seeds

4 cups filtered water, divided

Instructions

1. Place the loose green tea, rose petals and coriander in a pitcher.
2. Bring ½ cup of water not quite to a boil. Pour it over the tea leaves, wait ten seconds, then add the remaining 3 ½ cups water.
3. Refrigerate until the tea is a strength you like – typically 4 – 8 hours.
4. Strain and serve over ice.

Alternative brew: Substitute a handful of fresh mint, and four coins of bruised ginger for the rose petals and coriander.

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Rose Petal Iced Green Tea

Servings

Servings