Recipes

Ingredients

6 cups unfiltered apple cider

Zest from 1 orange

Zest from 1 lemon

4 cinnamon sticks

3 whole star anise pods

2 teaspoons whole cloves

2 teaspoons whole allspice berries

Instructions

1. Place all the ingredients in a large saucepan over medium heat. Simmer for 30 minutes. Strain and serve.

Serves 4

Inspired by : https://againstallgrain.com/2017/11/01/paleo-mulled-apple-cider-recipe/

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Mulled Apple Cider

Servings

Servings

Ingredients

1 lb. brussels sprouts, washed, base removed and cut in half

2 teaspoons olive oil

1 medium pink lady apple (or other tart/sweet crisp apple)

4-6 slices nitrate-free bacon, no added sugar

1 Tbsp. fresh rosemary, finely chopped

salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Line a large baking sheet with parchment paper.
3. Make sure the Brussels sprout halves are uniform in size – if not, cut the larger pieces down to ensure even cooking. Toss with 2 teaspoons olive oil and sea salt to taste. Spread evenly on parchment paper.
4. Roast in preheated oven for about 20 minutes, until slightly brown and fork tender.
5. While Burssels sprouts are baking, core the apple and chop into ½ -1-inch cubes; set aside.
6. Cut bacon into 1-inch pieces and place in heavy skillet over medium-high heat and cook, stirring until about ¾ of the way done (according to your preference).
7. Add the chopped apples and chopped rosemary, continuing to cook and stir until the apples have softened and the bacon is fully cooked. Adjust the heat to avoid excessive browning if necessary. Remove from heat.
8. Once brussels sprouts are done, add to the skillet and toss to combine all the flavors. Sprinkle with salt and pepper to taste and serve. This can be served as a side dish or with fried eggs for breakfast. Enjoy!

Serves 4

Inspired by: https://www.paleorunningmomma.com/paleo-roasted-brussels-sprouts-whole30/#wprm-recipe-container-16916  

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Paleo Roasted Brussels Sprouts with Bacon & Apples

Servings

Servings

Ingredients

2 cups kale, chopped and massaged

6-8 Brussels sprouts, finely chopped

3-4 broccoli florets, finely chopped

½  cup dried cranberries

¼  cup roasted sunflower seeds, (or pumpkin seeds/pepitas)

1 medium apple

1 slice bacon, cooked and chopped (optional)

Creamy Poppy Seed Dressing:

1 Tbsp. coconut sugar, or honey

1 ½  Tbsp. white vinegar

2 Tbsp. paleo mayonnaise, or Greek yogurt

1 teaspoon Dijon mustard

1 Tbsp. vegetable or canola oil

1 teaspoon poppy seeds

Pinch salt/pepper

Instructions

1. To make poppy seed dressing, combine all ingredients in a small bowl or jar. Whisk or shake vigorously until combined and creamy. Refrigerate until ready to use. Can be prepared ahead of time.
2. Remove kale leaves from stem. Discard stem (it's very bitter!). Chop kale leaves into bite-sized pieces and scatter on a cutting board.
3. Sprinkle kale with a little salt and rub/massage the kale for a minute or so, until it softens and darkens. Add kale to large bowl.
4. For the Brussels sprouts, remove bottom 1/3 of sprout. Using a sharp knife, cut in half and lay each one on the cut side. Proceed to thinly slice each one and add to the kale.
5. For the broccoli, remove several florets and finely chop both the flower ends and the stalk. Add to the bowl.
6. Add the dried cranberries and roasted sunflower seeds to the bowl. Core and cut apple in half. Then slice into wedges add to the bowl. Drizzle salad dressing over the salad and toss. Add more dressing as needed. Enjoy!

Serves 4

Inspired by: https://www.seasonsandsuppers.ca/fall-kale-super-salad/#recipe

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Fall Kale and Apple Super Salad

Servings

Servings

Ingredients

5 ounces dill pickles (sliced)

1-2 Tbsp. coconut oil

¼  cup almond meal

¼  cup tapioca flour

½  teaspoon garlic powder

½  teaspoon onion powder

¼  teaspoon sea salt

¼  teaspoon pepper

¼  teaspoon cayenne pepper

¼  cup water

Instructions

1. Mix together all ingredients except for the pickles and coconut oil. If the batter seems too thick add a touch more water.
2. Heat a few tablespoons of coconut oil over medium high heat.
3. Dip a pickle slice into the batter making sure you get some on both sides and add it to the pan. Repeat with a few more pickles making sure not to overcrowd the pan. Fry pickles about 30 seconds per side until they're crisp and golden brown. They don't take too long so keep an eye on them. Remove and drain on paper towels.
4. Repeat with remaining pickles. Enjoy!

Serves 4

Inspired by: https://www.wickedspatula.com/paleo-fried-pickles/

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Paleo Fried Pickles

Servings

Servings

Ingredients

1 cup chocolate chips

1 cup coconut butter

½  cup pumpkin puree

¼  cup raw honey

3 eggs, whisked

1 teaspoon vanilla extract

½  teaspoon baking powder

¼  teaspoon cinnamon

1/8  teaspoon nutmeg

pinch of salt

coconut oil, for greasing baking dish

For the pumpkin frosting:

3 Tbsp. pumpkin puree

2 Tbsp.  coconut milk

sprinkle of cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. In a double boiler, melt chocolate chips along with coconut butter until well combined.
3. Remove from heat and stir in pumpkin puree and honey.
4. Add egg, vanilla, baking powder, cinnamon, nutmeg, and salt. Mix well.
5. Grease an 8×8 glass baking dish with coconut oil.
6. Pour batter into baking dish and place into oven. Bake for 30-35 minutes until toothpick comes out clean. Let rest and cool. The longer these rest, the more dense they become.
7. Once brownies have cooled, mix together pumpkin puree, coconut milk, and cinnamon in a bowl. Place the mixture in a plastic bag, cut off the end, and pipe designs on top. Or use as frosting. Delicious!  

Serves 6-8

Inspired by: https://paleomg.com/pumpkin-swirl-brownies/#tasty-recipes

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Pumpkin Swirl Brownies

Servings

Servings