*** Almond Butter Banana Chocolate Chip Muffins ***
3-4 medium bananas
3 eggs (room temperature)
3 Tbsp coconut oil, melted
1 tsp Vanilla extract
1/3 cup almond butter + 1/4 cup almond butter, separated
1/3 cup coconut flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp Salt
4oz dark chocolate (chopped)
Line a 12 pan muffin tin with paper liners and preheat oven to 350 degrees.
In a large bowl or mixer, combine mashed banansas, eggs, coconut oil, vanilla extract and 1/3 cup almond butter until fully combined.
Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
Add 1 Tbsp of batter to the bottom of each pan. Add a heaping tsp of almond butter to the center of each muffin. Divide the remaining batter evenly into muffin cups (about another tsp of batter). Top with more chocolate chunks if desired.
Bake in preheated oven for 20 minutes. A toothpick inserted into the center should come out clean.
Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out into cooling rack to finish cooling.
3-4 medium bananas
3 eggs (room temperature)
3 Tbsp coconut oil, melted
1 tsp Vanilla extract
1/3 cup almond butter + 1/4 cup almond butter, separated
1/3 cup coconut flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp Salt
4oz dark chocolate (chopped)
Line a 12 pan muffin tin with paper liners and preheat oven to 350 degrees.
In a large bowl or mixer, combine mashed banansas, eggs, coconut oil, vanilla extract and 1/3 cup almond butter until fully combined.
Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
Add 1 Tbsp of batter to the bottom of each pan. Add a heaping tsp of almond butter to the center of each muffin. Divide the remaining batter evenly into muffin cups (about another tsp of batter). Top with more chocolate chunks if desired.
Bake in preheated oven for 20 minutes. A toothpick inserted into the center should come out clean.
Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out into cooling rack to finish cooling.
***Almost Paleo Rolls***
2 cups Almond flour
1/2 cup Golden flax seed flour
1/4 cup Arrowroot or Cornstarch
1/2 t Salt
2 t Baking powder
3 Eggs, seperated
4 T Melted butter or coconut oil
1pkg Yeast
1/2 Warm water
1 T Honey
1. Dissolve yeast in warm water and honey,
1. -set aside to proof yeast (until it foams)
2. Mix dry ingredients well and stir in melted butter.
3. Beat egg whites to soft peaks.
4. Mix beaten egg yolks with yeast mixture and stir into dry ingredients.
5. Fold in egg whites last.
6. Spoon into greased muffin tin ti 2/3 full.
7. Allow to rise in a warm place until it reaches the top of muffin tin.
8. Bake in a 350' degree oven until golden brown.
2 cups Almond flour
1/2 cup Golden flax seed flour
1/4 cup Arrowroot or Cornstarch
1/2 t Salt
2 t Baking powder
3 Eggs, seperated
4 T Melted butter or coconut oil
1pkg Yeast
1/2 Warm water
1 T Honey
1. Dissolve yeast in warm water and honey,
1. -set aside to proof yeast (until it foams)
2. Mix dry ingredients well and stir in melted butter.
3. Beat egg whites to soft peaks.
4. Mix beaten egg yolks with yeast mixture and stir into dry ingredients.
5. Fold in egg whites last.
6. Spoon into greased muffin tin ti 2/3 full.
7. Allow to rise in a warm place until it reaches the top of muffin tin.
8. Bake in a 350' degree oven until golden brown.
*** Avocado Salad ***
Ingredients:
1 Large avocado
½ Small onion, finely chopped
1 red bell pepper, diced
¼ Cup olive oil
2 Cloves of garlic, minced
1 Lime, juiced
2 Teaspoon Cumin
2 Teaspoon Oregano, chopped
1 Teaspoon Chili Powder
1 Teaspoon Cilantro
Sea salt and pepper to taste
Instructions:
Combine avocado, red pepper, and onion in medium size bowl.
Mix the rest of the ingredients together in separate bowl.
Pour the oils and spices over the veggie mixture and serve.
***Cabbage and Kale Salad***
3 large curly kale leaves
1/2 head of green cabbage
1/2 cup fresh cilantro- chopped
5 green onions- chopped
1/2 cup pine nuts
Dressing:
1/2 cup olive oil
1 Tbs apple cider vinegar
1 Tbs honey
1 Tbs Dijon Mustard
black pepper
Whisk all ingredients together
1. Remove kale "vein" (thick stem) and pulse leaves in a food processor until they are chopped fine.
2. Roughly chop the cabbage and place in food processor. Pulse until chopped fine.
3. Combine cabbage and kale in a large bowl and stir to combine.
4. Add chopped cilantro, scallions, pine nuts and toss with dressing.
3 large curly kale leaves
1/2 head of green cabbage
1/2 cup fresh cilantro- chopped
5 green onions- chopped
1/2 cup pine nuts
Dressing:
1/2 cup olive oil
1 Tbs apple cider vinegar
1 Tbs honey
1 Tbs Dijon Mustard
black pepper
Whisk all ingredients together
1. Remove kale "vein" (thick stem) and pulse leaves in a food processor until they are chopped fine.
2. Roughly chop the cabbage and place in food processor. Pulse until chopped fine.
3. Combine cabbage and kale in a large bowl and stir to combine.
4. Add chopped cilantro, scallions, pine nuts and toss with dressing.
** Carrot Cake Muffins***
Preheat oven to 350 degrees
1.5c Carrots
1c Flour
1/2c sugar
1t baking soda
1/2t baking powder
1/2t salt
1t cinnamon
2 eggs
1/2c applesauce
1/4c organic coconut oil
4oz crushed pinapple
1t vanilla
Mix together dry ingredients. Mix together wet ingredients. Mix wet and dry ingredients. Pour dry ingredients into greased muffin tins.
Bake at 350 degrees for 20-22 minutes.
Preheat oven to 350 degrees
1.5c Carrots
1c Flour
1/2c sugar
1t baking soda
1/2t baking powder
1/2t salt
1t cinnamon
2 eggs
1/2c applesauce
1/4c organic coconut oil
4oz crushed pinapple
1t vanilla
Mix together dry ingredients. Mix together wet ingredients. Mix wet and dry ingredients. Pour dry ingredients into greased muffin tins.
Bake at 350 degrees for 20-22 minutes.
*** Chips***
1. Our favorite chips are Casava Chips. They taste like tortilla chips, but are grain free! Cassava is Yucca root. They are somewhat high glycemic. Found at Basic Foods, the Big HEB in Beaumont, www.sietefoods.com, and www.vitacost.com
2. You can also get sweet potato chips from almost any grocery store. Make sure that there are no grains added.
1. Our favorite chips are Casava Chips. They taste like tortilla chips, but are grain free! Cassava is Yucca root. They are somewhat high glycemic. Found at Basic Foods, the Big HEB in Beaumont, www.sietefoods.com, and www.vitacost.com
2. You can also get sweet potato chips from almost any grocery store. Make sure that there are no grains added.
*** Chocolate Chips***
Lily's Chocolate Chips- Sugar and dairy free!
Found at Basic Foods, the big HEB, www.lilyssweets.com, and www.vitacost.com
Lily's Chocolate Chips- Sugar and dairy free!
Found at Basic Foods, the big HEB, www.lilyssweets.com, and www.vitacost.com
***Cranberry Orange Muffins (Gluten and Dairy Free)***
Dry Ingredients:
2 cups almond flour
1/3 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
Wet Ingredients:
3 eggs
1 tsp pure vanilla extract
2 Tbs orange zest
1/2 cup fresh squeezed orange juice
1/4 cup maple syrup
4 Tbs coconut oil, melted
1/2 cup coconut milk
1 cup fresh cranberries
Preheat oven to 350 degrees and line 12 cup muffin tin with baking cups.
In large mixing bowl, combine dry ingredients and whisk together.
Meanwhile, in small separate bowl add all wet ingredients together except the cranberries and mix together.
Combine wet ingredients to dry and stir til incorporated. Mix in cranberries and combine.
Using ice cream scoop spoon equal portions into baking cups and bake in preheated oven 25-28 minutes til toothpick inserted comes out clean.
Dry Ingredients:
2 cups almond flour
1/3 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
Wet Ingredients:
3 eggs
1 tsp pure vanilla extract
2 Tbs orange zest
1/2 cup fresh squeezed orange juice
1/4 cup maple syrup
4 Tbs coconut oil, melted
1/2 cup coconut milk
1 cup fresh cranberries
Preheat oven to 350 degrees and line 12 cup muffin tin with baking cups.
In large mixing bowl, combine dry ingredients and whisk together.
Meanwhile, in small separate bowl add all wet ingredients together except the cranberries and mix together.
Combine wet ingredients to dry and stir til incorporated. Mix in cranberries and combine.
Using ice cream scoop spoon equal portions into baking cups and bake in preheated oven 25-28 minutes til toothpick inserted comes out clean.
***Dairy Free Broccoli and Cheese Soup***
2 boxes organic bone broth
1 diced onion
4-6 red potatoes diced
Half pkg of Daiya non-dairy cheese, cut into slices
16oz chopped broccoli
Salt and Pepper to taste
Boil potatoes and onion until cooked through and mash. Add Broccoli and cheese and cook through
2 boxes organic bone broth
1 diced onion
4-6 red potatoes diced
Half pkg of Daiya non-dairy cheese, cut into slices
16oz chopped broccoli
Salt and Pepper to taste
Boil potatoes and onion until cooked through and mash. Add Broccoli and cheese and cook through
***Flourless Pumpkin Muffins***
1 1/3 cup Almond or Sunflower butter
2/3 cup canned organic pumpkin
4 eggs
6 Tablespoons honey
2 Tablespoons pumpkin pie spice
2 teaspoons vanilla
1 teaspoon baking soda
pinch of sea salt
2/3 cup Lily's chocolate chips
Preheat oven to 375 F. Prepare muffin tin by lining with paper or silicone liners.
In blender or food processor blend all ingredients except chocolate chips and blend on high until creamy, about 1 minute.
Stir in chocolate chips.
Fill each muffin cavity about 3/4 full with muffin mixture. Yields about 18 muffins.
Bake for 20 minutes or until tops are set and a toothpick inserted comes out clean.
Let cool for about 5 minutes then remove from tins and let them cool on wire rack.
Muffins can be left at room temperature for about 5 days or store some in freezer for later!
1 1/3 cup Almond or Sunflower butter
2/3 cup canned organic pumpkin
4 eggs
6 Tablespoons honey
2 Tablespoons pumpkin pie spice
2 teaspoons vanilla
1 teaspoon baking soda
pinch of sea salt
2/3 cup Lily's chocolate chips
Preheat oven to 375 F. Prepare muffin tin by lining with paper or silicone liners.
In blender or food processor blend all ingredients except chocolate chips and blend on high until creamy, about 1 minute.
Stir in chocolate chips.
Fill each muffin cavity about 3/4 full with muffin mixture. Yields about 18 muffins.
Bake for 20 minutes or until tops are set and a toothpick inserted comes out clean.
Let cool for about 5 minutes then remove from tins and let them cool on wire rack.
Muffins can be left at room temperature for about 5 days or store some in freezer for later!
*** Gluten Free Biscuits***
6 Tablespoons Butter
2 1/4 Cups Bobs red mill 1-1 Gluten free flour
1 Tablespoon Baking powder
1 Teaspoon Salt
1 Tablespoon Coconut sugar
1 Egg
1 Cup Buttermilk
3 Tablespoons Ricotta Cheese
1/2 Teaspoon Soda in Buttermilk
Preheat oven to 450 degrees
Mix together dry ingredients. Cut butter into small pieces and cut into dry ingredients with a pastry cutter. Mix together egg, buttermilk, ricotta cheese and soda. Pour into dry ingredients and mix to form wet dough. Turn out onto a floured board, lighty sprinkle with gluten free flour. Knead several times sprinkling with gluten free flour to keep dough from sticking. Pat into disk 1/2 inch thick. Cut biscuits. Place on an engrossed insulated cookie sheet. Bake at 450 degrees for 15 to 18 minutes until lightly browned.
Allow to cool, when they are hot they are sticly in the middle. When cooled & reheated in the oven, the stickiness is gone.
6 Tablespoons Butter
2 1/4 Cups Bobs red mill 1-1 Gluten free flour
1 Tablespoon Baking powder
1 Teaspoon Salt
1 Tablespoon Coconut sugar
1 Egg
1 Cup Buttermilk
3 Tablespoons Ricotta Cheese
1/2 Teaspoon Soda in Buttermilk
Preheat oven to 450 degrees
Mix together dry ingredients. Cut butter into small pieces and cut into dry ingredients with a pastry cutter. Mix together egg, buttermilk, ricotta cheese and soda. Pour into dry ingredients and mix to form wet dough. Turn out onto a floured board, lighty sprinkle with gluten free flour. Knead several times sprinkling with gluten free flour to keep dough from sticking. Pat into disk 1/2 inch thick. Cut biscuits. Place on an engrossed insulated cookie sheet. Bake at 450 degrees for 15 to 18 minutes until lightly browned.
Allow to cool, when they are hot they are sticly in the middle. When cooled & reheated in the oven, the stickiness is gone.
***Gluten Free Cinnamon Roll Recipe***
2/3c Coconut Milk
1T Butter or Ghee
1 Packet of yeast (7g)
1/4c Coconut Sugar
1.25c Bona Dea All Purpose Flour
1/4c Finely ground almond Flour
1/2tsp Baking Soda
1.5tsp Xantham Gum
2.5tsp Baking Powder
1/2tsp Salt
1 Large Egg
1/4c Olive Oil
1/2tsp Vanilla
2/3c Coconut Milk
1T Butter or Ghee
1 Packet of yeast (7g)
1/4c Coconut Sugar
1.25c Bona Dea All Purpose Flour
1/4c Finely ground almond Flour
1/2tsp Baking Soda
1.5tsp Xantham Gum
2.5tsp Baking Powder
1/2tsp Salt
1 Large Egg
1/4c Olive Oil
1/2tsp Vanilla
- Combine yeast and sugar.
- Heat milk and 1T butter. Whisk into #1.
- Meanwhile whisk together bona dea flour, almond flour, baking soda, xanthum gum, baking powder, and salt.
- Once the yeast is poofed add in the egg, oil, and tsp of vanilla. Mix for a moent and slowly add in flour mixture.
- Turn mixer to medium-high and beat for 1.5min (IMPORTANT).
- Roll out the dough.
- Cover the dough with butter and cinnamon mixture.
- 1/2c butter, softened
- 1/2c brown sugar
- 2T cinnamon
- Roll and cut.
- Put in pie plate and allow to rise for 15min in a warm area.
- Bake for 22-27min at 350 degrees.
- Pour the frosting over the top
- 3T butter
- 2T cream cheese
- 3/4c powdered sugar
- 1/2tsp vanilla
- dash of salt
***Gluten Free Gumbo***
1 Whole Chicken
16oz Frozen Cut Okra
3 Stalks of celery, chopped
1 Chopped Onions
2 32oz Boxes of Broth- I use organic low sodium chicken broth
2 Tols of Garlic
Skin the chicken and put enough broth and water to cover. Place all ingredients together and boil until chicken is tender. After chicken is tender, de-bone chicken and leave vegetables in pot until you can smash them up on side of pot. Red pepper and salt to taste. (Put in last)
Sausage: (If adding) Put in pyrex bowl with paper towels in between layers. Microwave to melt the fat off.
Roux: Brown 1 cup of rice flour or oat flour. Put in large skillet and turn on high heat, stirring constantly. When flour begins to toast, lift off heavy heat and stir to prevent from burning. Repeat until its golden brown. remove from heat, add water and stir vigorously with a wisk until smooth and the consistancy of thick gravy. Add additional water as needed, once its done, pour into gumbo.
1 Whole Chicken
16oz Frozen Cut Okra
3 Stalks of celery, chopped
1 Chopped Onions
2 32oz Boxes of Broth- I use organic low sodium chicken broth
2 Tols of Garlic
Skin the chicken and put enough broth and water to cover. Place all ingredients together and boil until chicken is tender. After chicken is tender, de-bone chicken and leave vegetables in pot until you can smash them up on side of pot. Red pepper and salt to taste. (Put in last)
Sausage: (If adding) Put in pyrex bowl with paper towels in between layers. Microwave to melt the fat off.
Roux: Brown 1 cup of rice flour or oat flour. Put in large skillet and turn on high heat, stirring constantly. When flour begins to toast, lift off heavy heat and stir to prevent from burning. Repeat until its golden brown. remove from heat, add water and stir vigorously with a wisk until smooth and the consistancy of thick gravy. Add additional water as needed, once its done, pour into gumbo.
***Gluten Free Oatmeal Cookies***
1/2 cup of butter (1 stick)
3/4 cup coconut sugar
1/2 cup coconut flour
1/2 cup flax seed flour
1/2 tsp cinnamon
1/2 tsp baking soda
1 cup oats
1 egg
1/3 cup almond butter
1 tsp vanilla
1. Cream butter and sugars. Add egg and vanilla.
2. Add dry ingredients to bowl and mix well.
3. Form dough balls on cookie sheet and bake at 350 for 10-13 minutes.
1/2 cup of butter (1 stick)
3/4 cup coconut sugar
1/2 cup coconut flour
1/2 cup flax seed flour
1/2 tsp cinnamon
1/2 tsp baking soda
1 cup oats
1 egg
1/3 cup almond butter
1 tsp vanilla
1. Cream butter and sugars. Add egg and vanilla.
2. Add dry ingredients to bowl and mix well.
3. Form dough balls on cookie sheet and bake at 350 for 10-13 minutes.
***Gluten & Sugar free Thin Mint Cookies***
Cookies-
5 tablespoons unsalted butter
4oz unsweetened chocolate (chopped)
1/4 teaspoon Vanilla
3-4 drops of peppermint essential oil
3/4 cup Bobs red Mill gluten free 1-1 Flour
1/2 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup monk fruit sweetener
Line Baking sheet with parchment paper.
Whisk together dry ingredients in a mixing bowl.
Place chocolate and butter in microwave safe bowl, heat at 50% power for 30 to 45 seconds at a time until melted, stirring often.
Add vanilla & peppermint oil.
Stir into dry ingredients.
Place dough between 2 sheets of parchment paper & roll out to 1/4 inch thick.
Cut into 1 1/2 inch rounds & place on baking sheet.
Bake at 350 degrees for 7-10 minutes (until no longer shiny).
Allow them to cool completely.
Glaze-
5 oz Lillys sugar free chocolate chips
1 Tablespoon butter
2-3 drops Peppermint essential oil.
Melt chocolate & butter as instructed above.
Add peppermint oil to taste.
Dip & flip cookies in the melted chocolate to coat or apply chocolate with a spatula.
Place on clean sheet of parchment paper & allow to cool completely.
***Grain-Free Stuffing Recipe***
Note: This serves a small family of 2-3. Double or triple the recipe as needed.
3 1/2 cups onion, diced
2 1/2 cups celery, diced
1 cup apple, cored and diced
1/4 cup dates, chopped into small pieces (raisins or dried cranberries would work too)
2 cups almond flour
2 tsp sage
2 tsp thyme
1/4 tsp marjoram
1/4 tsp rosemary
1/4 tsp pepper
1/2 tsp salt
2 Tbs butter, ghee or coconut oil
3 eggs, whisked
1. Grease a medium-sized baking dish
2. Add butter to a saucepan and warm over low/med heat.
3. Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat.
4. In a large bowl, add almond flour and dates and mix. (Note: If you have a cast iron or Xtrema pan that can go from stovetop to oven, you can just mix everything in the pan.
5. Add the lightly beaten eggs to the bowl and mix well.
6. Add mixture to baking dish and bake at 350 for 45 minutes-1 hour.
Note: This serves a small family of 2-3. Double or triple the recipe as needed.
3 1/2 cups onion, diced
2 1/2 cups celery, diced
1 cup apple, cored and diced
1/4 cup dates, chopped into small pieces (raisins or dried cranberries would work too)
2 cups almond flour
2 tsp sage
2 tsp thyme
1/4 tsp marjoram
1/4 tsp rosemary
1/4 tsp pepper
1/2 tsp salt
2 Tbs butter, ghee or coconut oil
3 eggs, whisked
1. Grease a medium-sized baking dish
2. Add butter to a saucepan and warm over low/med heat.
3. Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat.
4. In a large bowl, add almond flour and dates and mix. (Note: If you have a cast iron or Xtrema pan that can go from stovetop to oven, you can just mix everything in the pan.
5. Add the lightly beaten eggs to the bowl and mix well.
6. Add mixture to baking dish and bake at 350 for 45 minutes-1 hour.
*** Healthy Turkey Chili ***
2 lbs. ground turkey (preferably high % lean, low % fat)
1 can diced tomatoes
1 can tomato paste
1 diced onion
4 diced carrots
2 package of gluten free taco seasoning (Mix & Match, original or hot)
Cut onion and carrots, cook until onions are almost clear. Put 2lbs of turkey meat into pan until fully cooked. Mix in diced tomatoes, tomato paste and seasoning. enjoy!
***Mango Salsa Wrap***
1 mango
1 jalapeno
1 fresh lime
1 bunch of cilantro
1/2 bell pepper
Sprouts to taste
1. Dice all ingredients except lime
2. Squeeze the lime over top of ingredients
3. Wrap with a large lettuce leaf, mustard green leaf or a grain free tortilla. We recommend La Tortilla Factory Cassava Flour Tortillas. They are gluten and grain free tortillas. You can find them at HEB Plus in Beaumont
1 mango
1 jalapeno
1 fresh lime
1 bunch of cilantro
1/2 bell pepper
Sprouts to taste
1. Dice all ingredients except lime
2. Squeeze the lime over top of ingredients
3. Wrap with a large lettuce leaf, mustard green leaf or a grain free tortilla. We recommend La Tortilla Factory Cassava Flour Tortillas. They are gluten and grain free tortillas. You can find them at HEB Plus in Beaumont
*** Paleo Brownies***
1 Avocado
1c cooked sweet potato puree
1/2c applesauce
1/4-1/2c honey
1t vanilla
4 eggs
1/4c coconut flour
2T arrowroot powder
1/2c cacao powder
1/2t sea salt
1t baking soda
1/2 bag of Lily's Chocolate Chips if you like extra chocolate!
Frosting:
1/4c honey
1/2c almond butter
1/4c cacoa powder
1/2c coconut or almond milk
Directions:
1. Preheat oven to 375 degrees.
2. Grease 8x8 pan with coconut oil and line it with parchment paper.
3. In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla. Once creamy, add in cacao powder.
4. Add in eggs one at a time.
5. In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
6. Combine both mixtures until smooth.
7. Transfer to greased pan and bake for 25–35 minutes.
8. While baking, combine the last 5 ingredients listed in a separate bowl and mix until creamy and smooth.
9. Once the brownies are done baking and have cooled, frost with this mixture.
1 Avocado
1c cooked sweet potato puree
1/2c applesauce
1/4-1/2c honey
1t vanilla
4 eggs
1/4c coconut flour
2T arrowroot powder
1/2c cacao powder
1/2t sea salt
1t baking soda
1/2 bag of Lily's Chocolate Chips if you like extra chocolate!
Frosting:
1/4c honey
1/2c almond butter
1/4c cacoa powder
1/2c coconut or almond milk
Directions:
1. Preheat oven to 375 degrees.
2. Grease 8x8 pan with coconut oil and line it with parchment paper.
3. In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla. Once creamy, add in cacao powder.
4. Add in eggs one at a time.
5. In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
6. Combine both mixtures until smooth.
7. Transfer to greased pan and bake for 25–35 minutes.
8. While baking, combine the last 5 ingredients listed in a separate bowl and mix until creamy and smooth.
9. Once the brownies are done baking and have cooled, frost with this mixture.
*** Paleo Chicken Salad ***
Ingredients-
2 lbs Chicken (cooked and cut into bite sized peices)
1 green apple
1 cup purple grapes (cut in half)
2/3 to 1 cup paleo mayo
Salt & Pepper to taste
Optional ingredients-
Pecan pieces
Dried cranberries
Directions-
Mix all ingredients together in large bowl, store in fridge. Can be eaten alone, on bread, in a tortilla or on a bed of lettuce. Enjoy!
*** Paleo Egg Muffins ***
Ingredients-
8oz Pork breakfast sausage
1 tbsp Olive Oil
1/2 Sweet Onion (thinly sliced)
3/4 cup Bell Peppers (thinly sliced)
1 1/2 cups Spinach (packed)
1 tsp Fresh oregano
9 Eggs
Dash of Pepper
3/4 tsp real Salt
1/4 cup Coconut or Almond Milk
Directions-
Grease a muffin tin and Preheat oven to 350 degrees. Place ground sausage in a saute pan and heat on medium high. Break ip the pork into crumbles with a spatula as it cooks. When the pork is halfway cooked, add 1 Tbsp of Olive Oil, onions, peppers, and oregano to the pan.
Then saute until the onion is translucent. Add the spinach to the pan and cover with a lid. Cook for 30 seconds, remove the lid and toss in ingredients. Spinach would be wilted but still bright green. Remove from heat.
Place the eggs in a large mixing bowl along with pepper, salt and milk. Whisk together until eggs are well beaten. Add the sausageand vegetables to the egg mixture and mix until well distribution.
Divide mixture between the greased muffin tins, 12 total, making sure each tinhas somewhat equal ratio of egg and filling.
Bake in preheated oven for 18-20 minutes. Cool for a few minutesand remove from tins, loosening the edges first with a knife.
Ingredients-
8oz Pork breakfast sausage
1 tbsp Olive Oil
1/2 Sweet Onion (thinly sliced)
3/4 cup Bell Peppers (thinly sliced)
1 1/2 cups Spinach (packed)
1 tsp Fresh oregano
9 Eggs
Dash of Pepper
3/4 tsp real Salt
1/4 cup Coconut or Almond Milk
Directions-
Grease a muffin tin and Preheat oven to 350 degrees. Place ground sausage in a saute pan and heat on medium high. Break ip the pork into crumbles with a spatula as it cooks. When the pork is halfway cooked, add 1 Tbsp of Olive Oil, onions, peppers, and oregano to the pan.
Then saute until the onion is translucent. Add the spinach to the pan and cover with a lid. Cook for 30 seconds, remove the lid and toss in ingredients. Spinach would be wilted but still bright green. Remove from heat.
Place the eggs in a large mixing bowl along with pepper, salt and milk. Whisk together until eggs are well beaten. Add the sausageand vegetables to the egg mixture and mix until well distribution.
Divide mixture between the greased muffin tins, 12 total, making sure each tinhas somewhat equal ratio of egg and filling.
Bake in preheated oven for 18-20 minutes. Cool for a few minutesand remove from tins, loosening the edges first with a knife.
*** Paleo Pancakes ***
2 eggs
1 Banana
2-4T Coconut Flour
Vanilla and Salt to taste
In mixing bowl, mash the banana. Add the eggs until smooth. Whisk the coconut flour in until it is a pancake consistency. Add the vanilla and salt to taste.
Heat a greased skillet on medium/high. We use organic olive oil. You could also use ghee if you do not have a dairy sensitivity.
When the skillet is hot, pour batter into rounds in the pan. Let batter cook until the tops starts bubbling and the edges are set. Flip and cook for another 30 seconds. repeat with remaining batter.
Because the banana has a large amount of natural sugars, it will brown quickly. Adjust the heat as needed to keep from burning it.
***Raw Tomato Basil Soup***
6 Tomatoes
2 Toes of Garlic
1 Bunch of fresh Basil
1 Avocado
1/4 Yellow Onion
1/2c Water
Blend all ingredients until smooth.
6 Tomatoes
2 Toes of Garlic
1 Bunch of fresh Basil
1 Avocado
1/4 Yellow Onion
1/2c Water
Blend all ingredients until smooth.
***Salmon Patties***
Mashed Potatoes
Salmon
Green onion
1 Beaten egg
Salt and Pepper
Mix together and form into patties. Roll in something like cassava or potato chips
and pan fry until cooked through using olive or coconut oil.
Mashed Potatoes
Salmon
Green onion
1 Beaten egg
Salt and Pepper
Mix together and form into patties. Roll in something like cassava or potato chips
and pan fry until cooked through using olive or coconut oil.
***Spanish Rice***
1 head cauliflower- grated
4 Green onions chopped
2 Tomatoes- diced
1 Bell pepper- diced
1/4 cup Cilantro
1/4 cup flax oil
1 tsp chili powder
1 Tbs paprika
Gently sauté together and serve warm.
1 head cauliflower- grated
4 Green onions chopped
2 Tomatoes- diced
1 Bell pepper- diced
1/4 cup Cilantro
1/4 cup flax oil
1 tsp chili powder
1 Tbs paprika
Gently sauté together and serve warm.
***Sweet Potato Casserole***
1 cup grated sweet potato
1 chopped onion
1 cup mushrooms (optional)
2 cup ground meat (I used venison and put taco seasoning in it)
¼ cup chopped cilantro (you can use more if you want to)
8 eggs
1 tomato
Salt and Pepper to taste
Sauté sweet potato and onion.
Cook your ground meat
Grease a cast iron skillet or you can use a muffin tin.
Stir all ingredients in together except the tomato.
Slice the tomato and lay on the top.
Cook in the oven for 12-15 minutes at 350 degrees
1 cup grated sweet potato
1 chopped onion
1 cup mushrooms (optional)
2 cup ground meat (I used venison and put taco seasoning in it)
¼ cup chopped cilantro (you can use more if you want to)
8 eggs
1 tomato
Salt and Pepper to taste
Sauté sweet potato and onion.
Cook your ground meat
Grease a cast iron skillet or you can use a muffin tin.
Stir all ingredients in together except the tomato.
Slice the tomato and lay on the top.
Cook in the oven for 12-15 minutes at 350 degrees
***Tortillas***
1. www.latortillafactory.com
Normally the big HEB in Beaumont has them in the regular tortilla area!
2. www.sietefoods.com
Found at Basic Foods in Beaumont in the freezer section.
1. www.latortillafactory.com
Normally the big HEB in Beaumont has them in the regular tortilla area!
2. www.sietefoods.com
Found at Basic Foods in Beaumont in the freezer section.
***Ultra Meal Shake***
2 cups spinach 2 scoops of shake 1 cup California Farms Toasted Almond Coconut Milk (get it from Kroger or Basic Foods) 1 Tbs cocoa powder Blend in mixer and enjoy! ***Zucchini Bread***
1 Cup zucchini, grated 1 1/2 cup almond flour 1/4 cup coconut flour 1 tsp baking soda 1/2 tsp salt 3 eggs 2 Tbs honey 1 banana, mashed 1/4 cup coconut oil, melted 2 Tbs almond butter 2 tsp lime juice 1/2 tsp cinnamon 1 tsp vanilla 1 tsp ginger, ground 1. Preheat oven to 350 2. Squeeze any excess moisture out of shredded zucchini. 3. Whisk together almond and coconut flours, baking soda and salt. 4. In a separate bowl, add eggs, honey, banana, oil and spices. 5. Fold in shredded zucchini. 6. Pour the batter into a greased baking pan. 7. Bake 40-50 minutes until it has set. 8. Remove and let cool. |