Recipes

Ingredients

2 cups cauliflower florets

1 ½ cups chicken stock

1 cup almond milk

1 Tbsp nutritional yeast, optional

1 onion, sliced

1 lb parnsips, peeled and thinly sliced

2 Tbsp olive oil

Salt and pepper to taste

Instructions

1. Place the chicken stock and cauliflower florets in a medium pot, and bring to boil over medium-high heat. Cook for 3 minutes and remove from heat.

2. Allow to cool slightly, and transfer into blender with almond milk and nutritional yeast. Blend until  smooth. Season to taste and set aside.

3. Using a mandoline slicer or knife, thinly slice the parsnips and onion. Place into a large bowl and drizzle with olive oil, mixing well. Add 2/3 of the cauliflower puree to the bowl and mix to combine.

4. Transfer the mixture into a baking dish and pour over the remaining cauliflower puree. Bake in preheated oven at 400° F for 40-50 minutes until golden.

5. Serve and enjoy!

Serves 4

Inspired by

https://paleogrubs.com/parsnip-gratin-recipe

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Creamy Parsnip Gratin

Servings

Servings

Ingredients

1.15 lb skinless chicken thighs

6-8 whole pitted green olives

¼ onion, sliced

lemon slices to place on the chicken

fresh herbs to garnish

black pepper to taste

Olive oil

Marinade

2 Tbsp chopped fresh sage

2 Tbsp lemon juice

½ teaspoon onion powder

1/3 cup olive oil

¼ teaspoon fine sea salt

¼ teaspoon paprika

1 Tbsp Dijon mustard

1 teaspoon lemon zest

Crushed black pepper, to taste

Instructions

1. Add all marinade ingredients to a blender or food processer and process until smooth.

2. Place chicken in a large bowl or casserole dish, and cover with marinade, reserving a small amount for brushing the chicken after baking.

3. Cover and place chicken in refridgerator to marinate for 30 minutes, up to 2 hours.

4. Preheat oven to 400° F. Add olive oil to oven-safe skillet and brown the chicken for 3-5 minutes, flipping chicken occasionally. Leave chicken in the pan and remove from heat.

 Add the olives, around the chicken and place lemon slices on top of each piece. Season with pepper.

5. Place chicken in the oven and bake for 25-30 minutes. Turn the oven to broil for the last 2-3 minutes to crisp up the chicken and lemon slices.

6. Remove from pan, place on serving platter and brush with extra marinade. Top with fresh herbs if desired.

7. Serve, and enjoy!

Serves 4

Inspired by https://www.cottercrunch.com/one-pan-lemon-sage-baked-chicken/

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One Pan Lemon Sage Baked Chicken

Servings

Servings

Ingredients

1 Tbsp Dijon mustard

¼  cup freshly squeezed lemon juice

1 ½  teaspoons kosher salt

¾ teaspoon freshly ground black pepper

½  cup olive oil

4 ripe Hass avocados

2 large red grapefruits

Fresh herbs, optional

Instructions

1. Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

2. Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown.

 3. Use a large, sharp knife to slice the peel off the grapefruit (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

4. Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and fresh herbs. Serve, and enjoy!

Serves: 4-6

Inspired by https://www.foodnetwork.com/recipes/ina-garten/avocado-and-grapefruit-salad-recipe-1917687

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Avocado and Grapefruit Salad

Servings

Servings

Ingredients

6 oz unsweetened chocolate, cubed

12 oz coconut cream

4 oz coconut milk

1/3 cup honey

1 teaspoon pure vanilla extract

Mint (optional, for garnishing)

Instructions

1. Melt chocolate in a small saucepan, stirring frequently until melted. Set aside, and cool.
2. In a medium-sized bowl, add the coconut cream, milk, honey, and vanilla. Stir until well combined.
3. Fold in the chocolate and divide evenly into ramekins or other glass containers. Refrigerate for 1 hour.
4. Serve and enjoy!

Serves 4

Inspired by https://tasty.co/recipe/paleo-chocolate-mousse

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Paleo Chocolate Mousse

Servings

Servings

Ingredients

1 lb chicken breast, thinly sliced

2 cups freshly diced tomatoes

½ cup fresh basil leaves, thinly sliced

½ cup sweet onion, diced

2 teaspoons garlic, minced

3 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

Sea salt and freshly ground pepper to taste

Instructions

1. Preheat oven to 350° F.
2. Combine tomatoes, onion, basil, garlic, olive oil, and balsamic vinegar. Season with sea salt and pepper to taste. Set aside to marinate for at least 15 minutes. Can be refrigerated while chicken is cooking.
3. Season the chicken with salt and pepper, and grill or pan-fry until well done. Set aside and allow to cool.
4. Cut cooled chicken into slices and top with bruschetta mixture in a shallow dish.
5. Place in the oven for 8-10 minutes, serve and enjoy!

Serves 4

Inspired by https://paleoleap.com/chicken-bruschetta/

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Chicken Bruschetta

Servings

Servings