Recipe Book

I LOVE to cook and bake. If you're feeling experimental and would like a larger selection of recipes that I haven't tested, here are a few of our collections of recipes: Paleo Recipes, Paleo Desserts & Paleo Holidays. These are the most successful recipes I've found or created but is not comprehensive of everything I've made. For more recipes, check out Fruitbowl Friday posts on the main page.

BREAKFAST
Honey Mustard Ham Quiche (filling)*
1 tbsp. olive oil 
1/4 cup asparagus, diced
1/2 yellow onion, diced
3/4 cup diced ham
6 eggs
1/2 tsp. ground mustard
sea salt & pepper, to taste

1/4 cup cheddar cheese, shredded (optional)

Heat olive oil over medium heat. Add onion and sautee for 3-5 minutes, until softened. Add asparagus and satuee for another 3-5 minutes, until softened. Add ham and reduce heat. Sautee for another 10-15 minutes, stirring occasionally.

Scramble eggs with ground mustard, salt and pepper.

Fill pie crust with ham, asparagus & onion in the bottom. If using cheese, add that here as well. Pour the eggs over the filling. Bake at 350 for 30-40 minutes, until the center is set. Allow to cool 5-10 minutes before serving. 

*See the post for a link to the Against All Grain crust recipe I used!


Baked Eggs & Spinach with Goat Cheese
Baked Spinach and Eggs with Goat Cheese (Whole 30)
Use goat cheese instead of feta. If you're using frozen spinach, thaw it before-hand or microwave it for 1-3 minutes until soft, then drain. Try this version with Nutritional Yeast.

Coconut Milk Green Smoothies
Easy and perfect for breakfast on-the-go.
1 cup coconut milk (or almond milk)
1/2 or 1 frozen banana
1/2 cup frozen berries (strawberries, raspberries, blueberries, blackberries)
1 cup spinach

Blend the coconut milk and fruit first. Then, add the spinach. You made need to stir the spinach into the smoothie with a spoon to facilitate it being blended. Sometimes the blender has difficulty pulling the spinach down because it is so light. The smoothie will turn green, but I promise you can't taste it! These are a great way to get spinach into your diet without "tasting" it.

Banana Chia Seed Pudding
Banana Chia Seed Pudding
This is like eating dessert for breakfast - amazing! And, it keeps you full. Be sure to take the pits out of the dates before they go into the blender.

Almond Butter Muffins*
I don't know why, but I cannot eat almond butter. These muffins have transformed almond butter into something delicious! These are great to make ahead of time for a busy week. I usually eat them with fruit, turkey bacon, or egg whites.

Maple Scrambled Eggs & Sausage Stuffed Sweet Potatoes, adapted from Julia's Album
Servings: 2; may be multiplied
1 sweet potato
olive oil
4 eggs
1/4 lb. Breakfast Sausage
2 tsp. Grade-B maple syrup, divided
1 tbsp. almond milk

1. Pre-heat oven to 400. Slice the sweet potato[es] in half. Lightly brush with olive oil. Bake the sweet potatoes 40-45 minutes, or until tender. 
2. Meanwhile, brown breakfast sausage. Set aside. 
3. Whisk eggs, season with sea salt and pepper. Set aside.
4. Remove sweet potatoes from oven. Scoop out the middle of the potatoes and mix/mash with 1 tsp. maple syrup and almond milk. Put the sweet potato "mash" back in the skins. Set aside. (I put mine in the microwave so they didn't lose all of their heat.
5. Scramble eggs in the same pan as you browned the sausage, using the grease. Mix sausage and 1 tsp. of maple syrup with eggs.
6. Top the sweet potatoes with scrambled egg mixture.
Paleo Chocolate Chip Banana Pancakes
 with Turkey Sausage

Paleo Cinnamon Rolls
I haven't had the motivation to make these yet, but my mom says they were easy to make and delicious. She also said they were great warmed up for breakfast the next few days after making them!

Paleo Chocolate Chip Banana Pancakes - AWESOME!

FRESH FRUIT PALEO MUFFINS* - listed with my favorite first; although all are great. All of these can be frozen & thawed later:

Strawberry Muffin batter
Paleo Strawberry Muffins
Great recipe! The strawberries make them so pretty. I used all coconut oil, rather than coconut oil and ghee since I didn't have ghee when I made them.

Fresh Peach Muffins
I added ~1 tsp. cinnamon to the batter which seemed to add a lot of flavor. Other than that, this is a great recipe! Of all of the paleo muffin recipes I've made so far, I think these have the best texture.

Blackberry Muffins
Blackberry Muffins
Optional: Add 1 tsp. vanilla to these for a little added flavor. Eat two of these with some fresh fruit for a filling breakfast - or one with egg whites and fruit.
Whole 30 adaption: Sub date puree for honey & add 1 tsp. vanilla powder.

Paleo Blueberry Muffins
This recipe is not bad at all; however, there is a lot of honey in this batter which makes for almost soppy muffins. If you want blueberry muffins, try substituting blueberries for peaches in that recipe.

*Tip for Baking Muffins: A lot of these muffin recipes don't end up making enough batter for 12 muffins. If you end up with less than 12, fill the empty muffin tins half-way with water before they go in the oven to ensure even baking.
Storing Muffins: Due to the fresh ingredients and lack of preservatives, these muffins get soggy after a few days. If you don't plan to eat them within 3 days of baking them, freeze whatever you will not eat. That way you have easy breakfasts already made in the freezer and don't waste any!

SALADS - See salad dressing recipes below in Condiments category.
Whole 30 Grilled Shrimp & Tomato Spinach Salad
Whole 30 Grilled Shrimp & Tomato Spinach Salad
spinach leaves
1/4 lb. grilled shrimp*
1 tomato, diced
olive oil (extra-virgin preferred) & balsamic vinegar for dressing

*Grill the shrimp, basting with olive oil and Old Bay seasoning. You can also use ghee and any other combination of spices you would prefer over Old Bay. Simple sea salt and pepper will work just fine! Without a grill, sautee the shrimp in olive oil and minced garlic.  

Chicken and Pistachio Salad with Avocado Dressing
Chicken & Pistachio Salad w/ Avocado Dressing

5 oz. grilled chicken, chopped* (This can be made and chopped the night before.)
12 pistachios, chopped
lettuce (any kind works)

Top the lettuce with the grilled chicken and pistachios and then the dressing. It is a very light, yet filling and flavorful, salad.
*I don't have a grill, so everything "grilled" is made on a George Foreman.

Broccoli Apple & Almond Salad

Broccoli Apple & Almond Salad
LOVE this recipe! It's great for getting away from the grilled chicken and lettuce routine which
is so easy to fall into as a paleo. I used turkey bacon which I baked for about 12-15 minutes at 375, and I substituted rice vinegar for the white wine vinegar. 

Very Berry Blueberry Salad
1 Romaine heart
1 kiwi, cubed
1/4 cup blueberries
Blueberry Cobb Salad
1/2 avocado, cubed
3-4 baby carrots, chopped
5-6 cherry tomatoes, halved
1 hard-boiled egg
1/4 cup Balsamic Vinaigrette dressing (recipe below)
Other toppings: Onion Poppyseed Dressing, celery   

Blueberry Cobb Salad
1 Romaine heart
1 hard-boiled egg
1/2 avocado, cubed
1/2 cup strawberries, halved
1/4 cup blueberries
1/4 cup Honey Dijon dressing (recipe below)
Other toppings: bacon, diced red onion, tomato, cucumber

Tropical "Cobb" Salad (Whole 30)
Baby Romaine Mix
1/2 cup Baby Spinach
1/2 cup ham, cubed
1/4 cup (or less) pineapple, diced
1 hard-boiled egg, diced
2 tbsp. celery, diced
Optional: Add sliced almonds and/or diced avocado.
Combine all ingredients in a bowl. Top with Honey Mustard Dressing (below).

LUNCH
Simple Turkey Burgers (Whole 30)**
1 lb. ground turkey
1/4-1/2 white onion, diced
1/2 tsp. garlic powder
1/4 tsp. sea salt (can add more; I try to keep salt low.)
1/4 tsp. black pepper

Mix all of the ingredients together in a bowl. Form into patties - You should be able to make 4. Grill or fry in coconut oil until cooked thoroughly. Top with honey goat cheese and/or sliced green apple. *These can obviously be made for dinner as well, but I would add a vegetable to the side for a full dinner.
Buffalo Chicken & Celery

Buffalo Chicken & Celery
1 chicken breast, cubed
2 cloves garlic, minced/pressed
sea salt, pepper, onion powder, paprika
1/4 cup Frank's Hot Sauce

Melt 1 tbs. coconut oil in a frying pan. Add the minced garlic and cook for about a minute. Add the chicken, sprinkle with sea salt and pepper. Cook about half-way, flipping/turning periodically. Sprinkle with onion powder and paprika. Cook until finished, flipping/turning periodically. Toss in a bowl with hot sauce. Serve with celery sticks!

Chicken Salad Lettuce Wraps*
As pathetic as this may sound, I think chicken salad has become a creative outlet. No shame. Here's the recipe with possible additions.
5 oz. chicken
3-4 T mayonnaise (You can also use Vegenaise. I just haven't found it yet.)
1/4 cup Granny Smith apple, chopped
1/4 cup walnuts
handful raisins

Mix it all together and serve/eat with romaine leaves as a lettuce wrap.
*This stores well, so feel free to double or triple it for a week of lunches.

Additions: celery, carrots, pecans, red onion, grapes, poppyseeds, lemon juice, sea salt, pepper

Tropical Chicken Salad over Romaine
Tropical Chicken Salad
1 can chicken breast
1/2 avocado, cubed
1/4 red onion, diced
1 tsp. fresh cilantro
1/2 mango, diced
1 tbsp. toasted coconut (optional)
sea salt
pepper

Shred the chunks of chicken breast with a fork so it is not as chunky. Mash the avocado into the shredded chicken so it mixes together. Fold in the red onion, cilantro and mango. Sprinkle with toasted coconut, if desired. Season with sea salt & pepper, to taste.

Serve over lettuce/greens for salad or in Romaine leaves for lettuce wraps. It's also great on it's own!

See full post here!
Quick & Easy Coffee Burgers
0.5 lb grass-fed ground beef
1 clove garlic, pressed
1 tbsp. minced onion
1/2 tsp. chili powder
black pepper
1/2 cup strong-brewed coffee
coarse sea salt


  1. Mix everything but the coffee and sea salt together. Form ground beef into two patties. Marinate the burgers in the coffee for 15 minutes. Sprinkle with coarse sea salt.
  2. Heat 1/4 cup olive oil in a large skillet. Place the burgers in the oil. Flip after 5-7 minutes. Cook until done.
  3. Top with sliced avocado, turkey bacon & onion... and anything else you want. :)
Ground Beef-Stuffed Acorn Squash
1 acorn squash
olive oil
2 cloves garlic, pressed
1 onion, sliced
1/2 cup mushrooms, sliced
1/4 cup balsamic vinegar, divided
1 tomato, diced
~1 lb. ground beef
sea salt
pepper
garlic herb goat cheese

Halve the acorn squash and remove the middle/seeds. Brush with olive oil and roast at 375 for 35 minutes. 

Meanwhile, heat olive oil in a large skillet. Add garlic and sautee for about 2 minutes, until softened. Add onion and mushrooms and sautee until softened. Add about 1/2 of the balsamic vinegar. Continue to cook down. Brown the ground beef in another pan; season with sea salt and pepper. Drain. Once they're pretty caramelized, add the tomato. Continue to stir occasionally. 

Add the ground beef to the vegetables once it's browned and the vegetables have completely softened. Add the rest of the ground beef. Stir together. 

Once the filling is combined, pull out the squash and fill with the ground beef mixture. Top with goat cheese crumbles. Bake for another 10 minutes. Serve!

Savory Chicken Salad
1 chicken breast, baked and cubed
1 tbsp. mayonnaise
1/2 tsp. Parsley
1/2 tsp. Oregano
2 stalks green onions, minced
1/4 tsp. Garlic Powder
1/4 cup sliced almonds
Salt & Pepper

To bake the chicken, I seasoned mine with salt, pepper, garlic powder, minced onion, and paprika. Then, I baked at 365 until cooked through.

Mix everything together and refrigerate overnight.

DINNER
Paleo Beef Roast (oven)
1/2 tsp. white or black pepper
1/4 tsp. chili powder
1/4 tsp. paprika
1 tsp. thyme
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 yellow onion, sliced
8 oz. sliced baby bella mushrooms
1 can beef broth

Place the roast in a roasting pan. Pour beef broth over the meat. Combine all seasonings in a bowl to create the rub. Rub the meat with seasoning mixture to coat the outside. Surround the roast with the onion and mushrooms. Roast at 300 until a meat thermometer reads between 155 and 165, depending on your preference. Baste the meat occasionally and, if you'd like, move some onions and mushrooms to the top of the meat once they have tenderized.
To serve, slice against the grain and top with onions and mushrooms.  

Optional Gravy: Baste the liquid out of the roasting pan and put into a small sauce pan, leaving the onions and mushrooms. Bring to a low boil over medium heat. Combine 1 tsp. Arrowroot powder with 1 tbsp. water and slowly combine with the broth, stirring constantly until it congeals into a gravy.

BBQ pulled chicken (crock pot)
2 chicken breasts, trimmed
2 tbsp. olive oil
garlic powder, onion powder, smoked paprika
chicken broth (1/2 cup)
BBQ sauce (1/2 cup)

Drizzle olive oil in the bottom of the crock pot. Place chicken breasts in the bottom, season with garlic powder and onion powder. Sprinkle lightly with smoked paprika.  Cook on low for 6 hours.  Shred chicken breast with a fork.  Toss with BBQ sauce.

If you see that the breasts are starting to dry out at any point, add more chicken broth.

Paleo Pot Roast (crock pot)
2-4 lb pork or beef roast
garlic powder, sea salt, pepper
beef broth (2-4 cups)
Liquid Smoke flavoring
minced onion
2-3 bay leaves
Optional: fresh onions, carrots, mushrooms

Season the meat with garlic powder, sea salt and pepper on all side. Place in the bottom of the crock pot. If using fresh vegetables, put those around the roast in the bottom of the crockpot. Pour beef broth over the meat [and veggies], not completely covering it but enough to keep it moist. Sprinkle a few dashes of Liquid Smoke over the meat. Sprinkle approximately 1 tbs. minced onion over the meat and the beef broth. Throw the bay leaves on top. Cook on Low for 6-8 hours.

Paleo Spaghetti

Chardonnay Scallops over Kale
Chardonnay Scallops over Kale
Servings: 2

4 cups kale, coarsely chopped
4 tbsp. coconut oil
1/2 lb. Bay scallops
3 cloves garlic, pressed
4 tbsp. olive oil
sage
parsley
onion powder
1/3 cup Chardonnay (or other dry white wine)
1 tsp. lemon juice
1/2 tsp. fresh lemon zest, divided

Pan #1: Heat olive oil on medium-low heat. Add garlic cloves and sautee for about 1 minute. It should be soft but not brown. Add scallops. Sautee for about a minute, until they have at least been heated and stirred a few times. Sprinkle lightly with sage and onion powder. I would not use more than 1/4 teaspoon of each. Continue sauteeing for another 2 minutes. Add Chardonnay and lemon juice. Slightly increase heat. Sprinkle with parsley - again, no more than 1/4 tsp. Continue stirring occasionally. After another 2 minutes, lower heat and place lid over pan. Stir occasionally and continue to simmer until sauce has reduced and the kale in Pan #2 has softened.

 

Pan #2 (start after wine has been added to Pan #1): Heat coconut oil over medium heat. Add kale. Sautee for 2 minutes, stirring occasionally. Place a lid over the kale for about 3 minutes, until leaves have wilted. Remove lid and continue to stir/sautee for another minute or so, until the leaves are softened completely. The key here is to not have the leaves become too soft so they don't soak up the sauce in the plate. Sprinkle with sea salt, pepper and 1/2 of the lemon zest. Mix together.

Plating: Fill the plate/bowl with kale. Top with scallops and about 1/4 cup of sauce. Garnish with remaining lemon zest.

Quick Sauteed Scallops
~15 small scallops
3 tbsp. olive oil (less if using a non-stick pan)
2 cloves garlic, pressed
1/4 tsp. rosemary
1/4 tsp. parsley
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. thyme

Mix all of the spices together and set aside. Heat the olive oil in a small skillet over medium-low heat. Add the garlic cloves. Add the scallops and sprinkle with spices. Sautee until fully cooked, stirring frequently.


Taco Lettuce Wraps & Plantain Chip Nachos
Recipes in Taco Tuesday post. These are super easy and quick week-night meals that everyone will love!

Taco pulled chicken (crock pot)
2 chicken breasts, trimmed
2 tbsp. olive oil
garlic powder, onion powder, cumin, chili powder
chicken broth (1/2 cup)
salsa (1/4 cup)

Drizzle olive oil in the bottom of the crock pot. Place chicken breasts in the bottom, season with garlic powder, onion powder, cumin, and chili powder. Add salsa. Cook on low for 6 hours.  Shred chicken breast with a fork. Toss in the chicken broth/salsa that is in the crock pot.

If you see that the breasts are starting to dry out at any point, add more chicken broth.

Quick & Easy Grilled Pork (Whole 30)
Spread 1 minced/pressed clove of garlic on each porkchop. Sub garlic powder, if necessary.
Sprinkle with sea salt and pepper. Grill until done (about 5 minutes on each side). 
 Serve with vegetable. (Side Dishes below.)
Turkey Chili (Crockpot)
 
Turkey Chili (Crockpot)** (Whole 30) 
This recipe is great. My crockpot was not big
enough, so I made it on the stove over Low heat all day, stirring occasionally. The only complaint I could make is that the carrots do not get very soft which sort of messes with the texture. A great thing about chili is it can always be frozen and re-heated on a busy night for a perfectly paleo, homemade dinner!

Buffalo Chicken Strips
Everyone loved these! Serve with steamed broccoli, rather than celery/carrots and non-paleo ranch/bleu cheese. They were pretty easy but a little messy with coconut oil popping everywhere while the chicken fried in it.

Italian Baked Chicken with Broccoli and Cauliflower
Italian Baked Chicken
Servings: 1

1 chicken breast
1/4 cup olive oil
ground mustard
rosemary
parsley
tarragon
garlic powder
4 slices salami

Preheat oven to 375. Tenderize the chicken breast with a fork. Place in a small casserole dish. Combine olive oil and seasonings in a small bowl. The seasonings don't need to be measured, but I would approximate about 1/8-1/4 tsp. of each. Pour the oil/seasoning mix over the chicken and let marinate for about 20-30 minutes. Flip the breast over and coat again with marinade. Put chicken (with surrounding oil and seasonings) in the oven and let bake for 20-25 minutes, depending on size. Top with salami slices - the more salami, the saltier it will be BUT the more flavor - and bake for another 10 minutes. Enjoy!

Baked Tilapia, adapted from Robin's Sweet Confessions Salmon Dinner
Baked Tilapia
2-4 tilapia filets
2 tbsp. lime juice (fresh or bottled)
2 tbsp. rice vinegar
2 tbsp. Dijon mustard
2 tbsp. honey
1 tsp. salt
1 clove garlic, pressed OR 1/2 tsp garlic powder
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1/4 cup olive oil

Combine all ingredients in a blender. Line baking sheet with aluminum foil. Place tilapia filets on baking sheet. Pour enough sauce over the fish to cover once spread - save some for later. Bake at 375 until flaky, about 20 minutes. Top the fish with more sauce before serving.
Serve with fresh vegetables, like sauteed spinach (3 oz. spinach sauteed with coconut oil and 2 garlic cloves, minced), steamed broccoli or spaghetti squash - The sauce adds so much flavor to spaghetti squash! I'm so obsessed with this sauce that I used it for salad dressing the next day for lunch.

Sweet Potato Sliders (1 serving of 4 Sliders)
8 sweet potato slices, 1/4" thick
coconut oil
1 turkey burger, or the equivalent of ground turkey
~1 tsp. crushed rosemary
~1/4 avocado
~1 tbsp. goat cheese

Heat oven to 400. Coat both sides of sweet potato slices with coconut oil and arrange in a single layer on a baking sheet lined with aluminum foil. Roast for 30 minutes. Meanwhile, add rosemary to the turkey burger or ground turkey and form into 4 smaller patties. When there is about 5 minutes left on the sweet potatoes, grill or fry the patties until cooked. This won't take long because of how small they are.

Take the sweet potatoes out of the oven and place in a single layer on a paper towel or napkin to drain the excess oil. Place 4 on a plate and top with small slivers of avocado. Top each with a slider patty. Crumble goat cheese over each slider. Top with the other 4 sweet potato slices. 

Chicken, Sun-Dried Tomatoes & Asparagus in Goat Cheese & Chardonnay Sauce over Spaghetti Squash
1 spaghetti squash, roasted

5 tbsp. olive oil, divided
2-3 chicken breasts, chopped
onion powder
garlic powder
sea salt
pepper
1.5 cups asparagus, chopped
1/3 cup sun-dried tomatoes, chopped
1/4 cup goat cheese, crumbled and divided
1 cup Chardonnay
optional: 1/2 tsp. lemon juice

Roast the spaghetti squash: Put the entire spaghetti squash in the oven at 400 for about 45 minutes, or until it is soft. For best results, rotate the squash after about 20 minutes.

Meanwhile, heat 3 tbsp. olive oil over medium heat in a large pot. Season chicken breast with onion powder, garlic powder, salt and pepper. Add the chicken to the olive oil. Sautee until cooked through. Heat 2 tbsp. olive oil in a deep pan or a large sauce pot over medium-low heat. Add asparagus, and season with salt and pepper. Sautee for about 5 minutes, then add the sun-dried tomatoes.


Add asparagus and sun-dried tomatoes to the chicken. Add and stir in about 1/2 of the goat cheese, so the mixture becomes creamy. Add the Chardonnay and lemon juice and begin to boil down. After 5-7 minutes, add the remaining goat cheese. Continue to boil down, stirring frequently. The sauce should be opaque and reduced.


Serve over spaghetti squash. Optional: Crumble additional goat cheese over the dish.


MISCELLANEOUS
All-Natural Guacamole (Whole 30)
All-Natural Guacamole with Trader Joe's Plantain Chips
2 avocados, halved; pits removed
2 tbs. lime juice (may also use lemon juice or split between the two)
3 cloves garlic, pressed or minced
2-3 tbs. cilantro
2 plum tomatoes, diced
1/2 cup red onion, diced
sea salt & pepper, to taste

Use a food processor to combine the avocados, lime juice, garlic & cilantro until smooth. Pour into a bowl and mix with tomato and red onion. Add salt and pepper.

Other additions: jalapeno, diced red pepper, white onion
Use Trader Joe's plantain chips in place of tortilla chips.

Chai Coffee (Whole 30)
1 cup ground coffee
1 tsp. cinnamon
1/2 tsp. cardamom
1/4 tsp. nutmeg
1/8 tsp. ginger.

Mix well and brew. 

Toasted Walnuts
3 tbsp coconut oil
1 cup chopped walnuts
1 tsp. cinnamon
1/4 tsp. nutmeg 

Heat coconut oil over medium heat. Add walnuts. Sprinkle with cinnamon and nutmeg. Stir and let heat for about 3 minutes. Reduce heat to Low and continue to "toast" fro another 5-10 minutes, stirring occasionally so the nuts don't burn.
 

Homemade Applesauce
1/4 cup water per every two apples
Spices (optional): cinnamon, nutmeg, cloves
Honey (~1 tsp per 2 apples)
Additional fruit (optional): strawberries, kiwi, blueberries, blackberries

Peel, core and chop the apples. Bring to a boil in a sauce pan with the water. Add any other fruit and spices. I just added about 3-4 tbsp. of Homemade Strawberry Jam in place of additional fruit and spices. Reduce heat. Cover and boil for another 20 minutes, stirring occasionally. Mash with any utensil until desired consistency. Refrigerate in an air-tight container.

Paleo Waffles with Sauteed Bananas & Coconut Whipped Cream;
Recipes in Sunday Brunch post
Sauteed Bananas
3 bananas, sliced
3 tbsp. coconut oil
1 tbsp. honey
1/2 tsp. cinnamon
dash nutmeg
1 tbsp. maple syrup (Grade B)

Heat the coconut oil over medium heat. Once heated, add the honey and swirl in the pan. Add bananas and stir constantly, so they don't burn. Sprinkle with cinnamon and nutmeg. Reduce heat and allow to simmer, stirring occasionally, for about 10 minutes. Pour maple syrup over the bananas and simmer for another minute or so. Serve hot.

Garlic Bread
This recipe is wonderful.  It can be made into rolls or baked as a loaf and cut into bread sticks. The better the olive oil, the better the bread will turn out. If you have a garlic press, press the garlic instead of chopping it for a lot more flavor! For other bread recipes, see this post.

Perfect Hard-Boiled Eggs (every time)
Bring a saucepan of water to a boil. The size of the saucepans depends on how many eggs you plan to boil. Once the water boils, gently place your eggs in the water using tongs or a slotted spoon so the eggs don't break when you drop them into the water. Set the kitchen timer for 13 minutes. Once 13 minutes have passed, take the eggs off of the heat and run in cold water until all of the water in the pot is cold. Let sit. 5 minutes later, replace the water with new cold water. Peel.

Lemon Poppyseed Waffles with Fresh Blueberry Sauce
Fresh Blueberry Sauce
1 pint fresh blueberries
1/2 cup water
1 1/2 tsp. lemon juice
1 tsp. Arrowroot
2-3 tbsp. water
1/2 tsp. vanilla

Bring the blueberries, water and lemon juice to a slow boil, stirring almost constantly. Mix the Arrowroot and smaller amount of water in a small bowl. Set aside. Once the blueberries have softened and started to form a sauce, pour in the Arrowroot and water mixture. Boil for another 5 minutes until the sauce thickens. Remove from heat and stir in vanilla.

Tropical "Cobb" Salad with Honey Mustard (Recipe above under Salads)
CONDIMENTS
Honey Mustard Salad Dressing:
1/2 tsp. honey
1 tbsp. Dijon Mustard
1/2 tsp. Rice Vinegar
2 tbsp. olive oil 
Whisk all ingredients together with a fork.

Citrus Honey Dijon Salad Dressing:
2 tbs. olive oil
2 tbs. honey
2 tbs. orange juice
1 tbs. white vinegar
2 tsp. dijon mustard 
Mix all ingredients together with a whisk or fork.

Strawberry Balsamic Vinaigrette
Strawberry Balsamic Vinaigrette 
I, sometimes, omit the honey and it is still great. This is a great use of frozen strawberries! Just make sure they thaw before you make the dressing (and include all of the juices).

Balsamic Vinaigrette:
3 tbs. balsamic vinegar
5 tbs. olive oil
1 tsp. honey
Mix all ingredients together with a whisk or fork.
*This is an approximation of the amounts I used. Feel free to adjust to taste.

Homemade Ketchup
Homemade Ketchup, Adapted from Nicki in the Raw
1 can (12 oz.) tomato paste
1 cup hot water
2 tbsp. + 1 tsp. rice vinegar
1/2 tsp. garlic powder
1/4 tsp. onion powder
Put all ingredients in a small saucepan, using the hot water to empty the can of tomato paste. Heat over medium-high heat. Bring to a boil (which will happen really quickly). Reduce heat to low. Stir constantly until everything combines. Simmer for about 5 minutes. Transfer to a glass jar or another air-tight container. Cool before serving.

Coffee Creamer
My mom had been using this for a while before I tried it. And, I don't usually drink coffee so I had no need. But, I can tell you... it is AWESOME. It made me want to drink coffee in the morning. Make it ahead of time and store in an air-tight container in the refrigerator to use all week.
Paleo Blackberry Chia Seed Jam

Paleo Strawberry Jam - This is great and can be kept for about a week. If you have leftovers, try putting it in Homemade Applesauce (See above.)!

Paleo Blackberry Chia Seed Jam** - I really like this jam; probably more than the strawberry. It is great and can be kept for about a week. It can also be frozen! If you don't think it's sweet enough, add honey. Blackberries can sometimes be bitter.

SIDE DISHES
Bacon-Wrapped Asparagus
This recipe is AMAZING! The asparagus ends up so tender and crispy on the ends, and the bites with bacon are to-die for. Pair with steak for an awesome, restaurant-esque meal. 

Sauteed Spinach & Onions (Whole 30) - This is a great recipe when you're trying to be really clean or detox. There really isn't any science to how much spinach you should use or what the spinach:onion ratio should be. Keep in mind that the spinach will wilt and almost disappear, so it will seem like a lot at first. You can eat just about as much as you want of this, so don't worry about over-eating. 
coconut oil
1 onion, sliced
[a ton of] spinach 

Heat coconut oil in a pan. Add onions. Stir until tender and light brown. Season with sea salt and pepper. Add spinach and continue stirring until spinach is wilted.

Details on the full meal here

Mashed Sweet Potatoes
2 sweet potatoes, 1" slices quartered (skins remain)
2 tbs. almond milk, unsweetened
1 tbs. Grade B maple syrup
3/4 tsp. cinnamon
1/8 tsp. nutmeg

Boil a pot of water with 1/2 tsp sea salt. Add potatoes and boil until tender to a fork, approximately 40 minutes. Drain. Put into a mixing bowl with the remaining ingredients and blend with a hand mixer until smooth. Feel free to double/triple the recipe. It's difficult to mess up!

 
Sweet Potato Hash
This recipe is awesome! I usually make it with the Greek Chicken which makes for a delicious meal. But, this would be good with anything.

Roasted Sweet Potatoes (Whole 30-friendly)
Slice sweet potatoes into 1/4"-1/2" slices. Place on a baking sheet and drizzle with olive oil or melted coconut oil. Sprinkle with your favorite seasoning, or omit seasonings all together. I usually use cinnamon and a tiny bit of nutmeg. Bake at 375-400 for about 20-30 minutes. Or, try these Roasted Sweet Potatoes with Rosemary for a different spin on sweet potatoes.

Garlic Zucchini with Mushrooms
Garlic Zucchini with Mushrooms (Whole 30)
olive oil
1/3 yellow onion, thinly sliced
1 large or 2 small cloves garlic, minced
2 small zucchini, quartered
1/2 cup baby bella mushrooms
sea salt and pepper to taste
Heat olive oil in a pan. Add garlic and onions. Sautee until onions are translucent and softened - about 5 minutes, stirring occasionally. Add zucchini and mushrooms. Seas with sea salt and pepper. Cover and simmer for about 10 minutes, stirring occasionally. The mushrooms should drastically shrink in size and become tender.

 
Roasted Brussel Sprouts (Whole 30; Super Easy!)
~16 brussel sprouts, ends trimmed & halved*
2 tbs. olive oil (extra-virgin preferred)
sea salt & pepper

Preheat the oven to 400. Line a baking pan with aluminum foil (easy clean). Put the brussel sprout halves into a bowl. Toss with olive oil, salt and pepper in a medium-sized bowl. Pour onto baking pan. Roast in the oven for about 40 minutes, turning periodically. They should be crispy on the outside & soft on the inside.
Roasted Broccoli & Cauliflower with Lemon
*You can make as many as you want/need. Just make sure there's enough olive oil to go around.

Roasted Broccoli & Cauliflower with Lemon (Whole 30)
This is a recipe that wasn't intended to be paleo but ends up being paleo and wonderful. It is super simple, yet different enough that it's impressive and unique. And, it tastes awesome! See the full meal in this post.

Cauliflower Rice (Whole 30) - This is a great addition to any meal that you would usually serve with rice. Season with anything that goes with your meal.

Mashed Cauliflower with thyme & ghee
Mashed Cauliflower (Whole 30)
1 head cauliflower, chopped into florets
1-3 tbsp. almond milk or ghee (unflavored and unsweetened)
sea salt & pepper
garlic powder
onion powder (optional)
nutritional yeast (optional)
thyme (optional)
parsley (optional)

Mashed Cauliflower & Grilled Zucchini with Turkey Meatballs;
Details on the full meal here
Bring a pot of water to a boil. Dump in cauliflower florets. Boil until soft when poked with a fork. Strain. Pour cauliflower into a bowl. Add almond milk, sea salt, garlic powder and pepper, to taste. Blend with a hand mixer until the consistency is that of mashed potatoes. Serve with a roast, steaks, or anything you would otherwise serve with mashed potatoes. 

Grilled Zucchini - This is a very simple recipe and is great with almost any meal!

Garlic-Herb Goat Cheese Tomatoes
2 tbsp. olive oil
2 tomatoes, diced
2 oz. garlic-herb goat cheese

Heat olive oil over medium heat. Add tomatoes and sautee until softened. Add goat cheese. Melt goat cheese into sauteed tomatoes, stirring constantly. Reduce heat to low and simmer for about 5-10 minutes.

Balsamic Mushrooms & Garlicky Green Beans
Info on the full meal here
Balsamic Mushrooms (Whole 30)
coconut oil
1 clove garlic, pressed
1 cup baby bella mushrooms
pepper
2 tbsp. balsamic vinegar

Heat coconut oil in a small sauce pan. Add pressed garlic and sautee until tender - about a minute. Add mushrooms, season with pepper and sautee until mushrooms begin to soften - about 5 minutes - stirring occasionally. Reduce heat to low. Drizzle with balsamic vinegar. Simmer until cooked down and almost caramelized - 5-7 minutes - stirring occasionally.

Garlicky Green Beans, adapted from The Healthy Gluten-Free Life by Tammy Credicott
1 tbsp. coconut oil
1 big handful fresh green beans, ends snipped
1 clove garlic, pressed
1 tbsp. coconut aminos
pepper

Heat coconut oil in a large sauce pan. Add green beans and sautee for about 7 minutes, stirring occasionally. Season with pepper. Add garlic and coconut aminos and simmer for another 3-5 minutes.  


Maple Glazed Carrots 
~8 carrots, peeled and chopped
1 tbs. ghee
1 tbs. maple syrup
sea salt and pepper

Bring water to a boil in a medium-sized sauce pan. Boil the carrots until tender (about 10 minutes) to touch with a fork. Meanwhile, sautee 1 tbs. ghee, 2 tsp. maple syrup, sea salt & pepper in a pan. Once the carrots are cooked, drain them and add them to the glaze. Toss/stir to coat. Serve. Depending on the meal, top/sprinkle with rosemary, thyme, cinnamon/nutmeg.

DESSERTS
Paleo Ice Cream
Honey Roasted Peaches

Honey Roasted Peaches, adapted from The Londoner
1 peach (for every 2 people you're serving)
coconut oil
honey
almonds (sliced or slivered)

Slice each peach in half and remove the pit. Spoon about 1 tbs. coconut oil into the middle of each half. Drizzle with a little honey - You don't need a lot at all. Bake at 350 for 20 minutes. While they're baking, toast the almonds in a pan on high heat; this only takes a few seconds. Remove from heat. Top each half with a few almonds. Pour any juices in the pan onto the peaches. Enjoy!

Coconut Chocolate Nut Clusters
1/2 cup dark chocolate, chopped
1-2 tbsp. coconut oil
~1/3 nuts, any kind - I used almonds and sliced a
lmonds. Depending on the nuts you use, chop them to smaller pieces.
1/8 cup shredded coconut

Melt the chocolate and coconut oil together using either a double boiler or the microwave. Remove from heat and stir in nuts shredded coconut. Pour into lined mini muffin tins. Freeze for about 10 minutes. Enjoy!!

Chocolate Chip Cookies

Not kidding, I think these cookies are better than a lot of non-paleo recipes I've tried in the past. I
followed the recipe exactly. The dough is a little crumbly because of the almond flour, but just do your best to clump them into cookie-shaped balls.


Paleo Peach Cobbler:
3 cups fresh peaches, sliced
1 tbsp. lemon juice
1 tbsp. vanilla extract
3 tbsp. arrowroot
1/4 cup agave
1/4 cup melted coconut flour
2 cups almond flour
3 tbsp. coconut flour
1 tbsp. cinnamon
1 tsp. nutmeg

Toss the sliced peaches with lemon juice, vanilla extract & arrowroot to coat the peaches. Put in the bottom of an 8x8 baking dish. In a separate bowl, combine the remaining ingredients. Add extra almond flour if it seems to be too runny. Drop the batter over the peaches to basically cover. Bake at 350 for 30 minutes. 

Serve with paleo ice cream - we added cinnamon to a recipe for vanilla ice cream for some added flavor to go with the cobbler. (Recipe Book)

Chocolate Avocado Pudding

Chocolate Avocado Pudding
1 ripe avocado
1/4 cup cocoa powder
1/4 cup almond milk
1/8 cup pure maple syrup
1 tsp. vanilla extract

Put all ingredients in a blender or food processor. Blend until combined. Top with dark chocolate chips, pistachios, fresh fruit, or any combination of the three.



**Can be frozen

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