Paleo Pumpkin Pie

Ingredients

For the cupcakes:

  • 1 can pumpkin or 1 1/2 cups pumpkin puree
  • 2 very ripe bananas
  • 1/2 cup coconut sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt

For the whip topping:

  • 1 can full fat or light coconut milk
  • 2 T maple syrup

Instructions

  • Preheat oven to 350.
  • In a food processor, combine all the cupcake ingredients and blend until smooth. 
  • Spoon the mixture into lined muffin pans. 
  • Bake for 20-25 minutes.
  • Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.
  • To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!


 

Perfect Thanksgiving Turkey W/Brine

     

Brine Ingredients:

  • 2 gallons of water
  • 1 1/2 cups salt
  • 2 tbsp minced garlic
  • 2 tbsp ground pepper
  • 1/3 cup brown sugar (optional) 

Instructions: 

Combine water, salt, garlic, pepper, and sugar. Stir until mixed. Place turkey in a brine bag or 5 gallon bucket. Ensure the bird is fully submersed in the brine for 12-24 hours. 

Turkey Seasoning Marinade Ingredients

  • 3/4 cup olive oil 
  • 3 tbsp minced garlic
  • 2 tbsp chopped rosemary
  • 1 tbsp basil
  • 1 tbsp italian season
  • 1 tsp black ground pepper
  • salt to taste

Instructions:

In small bowl mix olive oil and all seasonings. Pat turkey dry. Using hands or basting brush spread generous amounts of the mixture all over the bird. Once bird is covered place turkey on a rack in the roasting pan. Add 1/4 inch water to the bottom of the pan.

Roast in preheated oven at 325 degrees F for 2-4 hours or internal temperature reaches 165 degrees F. Baste turkey 20-30 min while cooking. Let the turkey rest before carving.

 

Grain-Free Stuffing

Ingredients

  • 3 ½ cups onion, diced
  • 2 ½ cups celery, diced
  • 1 cup apple, cored and diced
  • 1/4 cup dates, chopped into small pieces (raisins or dried cranberries would also be good)
  • 2 cups almond flour
  • 2 teaspoons sage
  • 2 teaspoons thyme
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons butter, ghee or coconut oil
  • 3 eggs, whisked

Instructions

  • Grease a medium-sized baking dish
  • Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat.
  • Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat.
  • In a large bowl, add almond flour and dates and mix. 
  • Add the lightly beaten eggs to the bowl and mix well.
  • Add mixture to baking dish and bake at 350F for 45 minutes – 1 hour

Vegan Green Bean Casserole

Ingredients

  • 1 cup raw cashews
  • 3 large shallots, sliced into 1/8 inch thickness
  • 1/4 cup almond meal or flour
  • 1 tablespoon arrowroot flour (or cornstarch, see note above for other substitutions)
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon sea salt
  • 7 tablespoons olive oil, divided
  • 10 oz brown or white button mushrooms, sliced
  • 1 medium onion, chopped
  • 6 medium cloves of garlic, minced or pressed
  • 1 1/2 lbs fresh green beans, tips snipped off
  • 3 sprigs of fresh thyme
  • 1 fresh bay leaf or 2 dry bay leaves
  • 1 cup vegetable stock
  • salt and freshly ground pepper to taste

Directions

  • Take the cashews, place them in a medium sized bowl, and cover them with water until they are completely submerged. Cover with plastic wrap and refrigerate for 8 hours or overnight. Once the cashews have soaked, drain them and rinse thoroughly. Place the cashews in a blender or food processor and add 1/2 cup of water. Process on high speed until pureed into a thick cream consistency.
  • Line a baking sheet with a double layer of paper towels. Place the shallot slices in a medium bowl and sprinkle the almond meal, arrowroot flour, ground pepper, and salt over the shallots. Toss to evenly coat the shallots. Heat 3 tablespoons of oil in a large sauté pan or skillet on high. Once the oil starts to shimmer (but before it starts to smoke) reduce the heat slightly to medium high and add the coated shallots and fry them, stirring constantly, until they are golden brown, about five minutes or so. Once they are golden brown, move them to the baking sheet.
  • Add 2 more tablespoons of oil to the sauté pan or skillet and turn to medium heat. Add the sliced mushrooms and cook, stirring frequently, until they are brown, about 5-7 minutes depending on how thick the mushrooms are. Pour the mushrooms and any accumulated liquid, into a heatproof bowl.
  • Add the final 2 tablespoons of oil to the sauté pan or skillet and turn the heat to medium. Add the onions and cook until they soften about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the green beans, thyme, bay leaves, pureed cashews and vegetable stock. Cook, stirring frequently, until the beans are slightly tender but crisp in the center, about 5 minutes. Add the mushrooms and liquid and continue to cook for another 5 minutes, or until the green beans are tender and the sauce has thickened. Once done, season with salt and pepper to taste. Remove the thyme and bay leaves before plating and sprinkle the fried shallots over the green beans before serving.

Paleo Sweet Potato Casserole

Ingredients:

  • 4 large sweet potatoes
  • 1/2 cup canned coconut milk
  • 1 Tbsp. coconut oil
  • 1-2 Tbsp. maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • juice of half an orange

Pecan topping

  • 3/4 cup chopped raw pecans
  • 1 tsp cinnamon
  • 1 Tbsp maple syrup
  • 1 tsp melted coconut oil

Directions:

  • Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.
  • Add sweet potato chunks to water. Boil until fork tender--about 10 minutes.
  • Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)
  • 4. In a small bowl, combine all topping ingredients until pecans are well coated.
  • Dump sweet potatoes into an oven safe dish and top with pecans.
  • Bake in preheated oven until topping is browned--about 15 minutes. Serve warm.

Super Cashews

Ingredients:

  • 1 c raw cashews
  • 1/4 cacao nibs
  • unsweetened coconut shreds
  • 1 tblsp maca powder
  • 1-2 tblsp yacon syrup- enough to make cashew clusters and a pinch of salt
  • 1/8-1/4 c puffed quinoa (Found at IV co -op)

Directions:

Mix everything together except syrup then drizzle in syrup while you stir until well combined

NOTE: Adjust measurements according to taste. These are the measurements we used but you may not like as much as the ingredient list calls for.

Almond and Date Rice Bars

Ingredients:

  • 2 Cups Uncooked calrose rice or medium grain 'sticky rice'
  • 1 cup pitted dates
  • 1 cup raw almonds (I used the roasted kind)
  •  honey

Directions:

  • Cook rice 
  •  Once rice is cooked put all ingredients in the food processor and pulse until all ingredients are a slick crumbly paste and are mixed together 
  • Add a touch of honey and pulse until mixed
  • Transfer mixture to 8x9 square dish and press until about 1 inch thick
  • Let cool, cut and serve
  • Make sure to keep these refrigerated

Super Charged Pumpkin Seeds

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  1. Preheat the oven to 350F
  2. Remove pumpkin seeds from the pumpkin separating the seeds from the string pulp. Rinse the seeds and shake dry. Dry overnight or place the oven for 10-15 minutes until seeds are dry (do not cook). 
  3. Toss the seeds with olive oil and your choice of spices (see below).
  4. Return to the oven and bake until crisp and golden, about 20-30 more minutes.

   

Seasoning Options:

Traditional - Toss with Salt, Pepper and Garlic
Sweet - Toss with cinnamon and setvia
Spicy - Toss with cayenne pepper, garlic and salt.
Italian - Toss with Italian seasoning, garlic and salt
BBQ -Toss with Chipotle chile powder, garlic powder, onion powder, stevia, smoked paprika (two pinches), cayenne (pinch) 

Roasted Brussels Sprouts

Ingredients:

  • 1 lb of brussels sprouts
  • Pam
  • Course kosher salt, to taste
  • Fresh ground pepper, to taste

Instructions:

  1. Preheat oven to 400 degrees.
  2. Clean and check brussels sprouts well, then cut in half length-wise.
  3. Toss brussels sprouts with pam and spread out into one layer on a cookie sheet.
  4. Sprinkle with salt and freshly ground pepper.
  5. Roast for 20-30 minutes until the brussels sprouts begin to caramelize.
  6. Cool, serve and enjoy!

Roasted Squash

Ingredients:

  • 4 large zucchini
  • 2 large yellow squash
  • 2 teaspoons Garlic powder
  • 1/2 teaspoon Pepper
  • Pam

Directions:

  1. Preheat oven to 350 degrees F.
  2. Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.
  3. Spray a cookie sheet with a light coat of Pam.
  4. Line up your squash slices like little soldiers. Don’t worry about leaving any space between them. They’ll cook just fine scrunched together.
  5. Spray a very light coat of Pam over the top of the squash.
  6. Sprinkle your spices on top and bake 375 degrees for 40-45 min or until done. I flip mine about half way through. Enjoy! 

Clean Eat Fajitas

Ingredients:

  •  4-5 oz grilled chicken (I make up batches in the crockpot, on the grill or, when I’m feeling lazy, buy the “just chicken” at Trader Joe’s)
  • ½ cup cooked brown rice
  • 1 cup frozen bell pepper mix from Trader Joe’s (you can use fresh, but I prefer this since it gives a liquid base as it defrosts)
  • Handful of fresh spinach

Spices:

  • Cumin
  • Paprika
  • Garlic powder
  • Fresh cracked black pepper
  • FlavorGod spicy seasoning
  • Chili powder

Directions:

  • Spray a medium sized non-stick skillet with Pam and add frozen bell peppers and ¼ cup water.  
  • Add ½ of the desired spices to this mixture.  I just eyed it and did it based on my preferences (more chili powder than cumin for me, lots of spicy seasoning as well)
  • The combo of spices will basically give you a taco/fajita type seasoning. 
  • Simmer for 2-3 minutes or until peppers seem to be completely defrosted.  Add in chicken and spinach.  
  • Add more spices and water as needed.  Allow to simmer until the spinach wilts.  Add in rice last and simmer for 2-3 more minutes.  Enjoy! 

Crockpot Chicken

Ingredients: 

  • 2 tsp Salt
  • 2 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Thyme
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • Whole Roasting Chicken
  • Onion

Directions: 

  • combine all of the spices and rub them on the chicken (can do this the night before if you have time to maximize taste)
  • slice the onion and place it along the bottom of the crockpot
  • measure out all of the spices and mix them together. Rub to the bottom of the chicken first so that once it is covered it can be placed into the crockpot
  • place the lid on top and set the crockpot to low and set the timer for 4 hours
  • pull it out and let it sit for a few minutes. Enjoy! 

 

Lemon Roasted Green Beans

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Ingredients: 

  • 1 tsp dried Rosemary
  • Lightly spray Pam to prevent sticking 
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 lb Green Beansends removed
  • Lemonthinly sliced

Directions:

  • Preheat oven to roast at 400.
  • Clean and trim green beans.
  • Place green beans in a baking dish.
  • Sprinkle with rosemary, sage, salt, and pepper.
  • Top with lemon slices, and mix to ensure the green beans are evenly coated in spices.
  • Roast at 400 for 30-35 minutes, or until all the green beans are crispy.
  • Stir green beans half way through cooking

Rosemary Lemon Grilled Chicken

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Ingredients:

  • Zest of half a lemon
  • Juice of one lemon
  • 1-2 sprigs rosemary, stem removed, chopped fine, about 2 teaspoons
  • 1/2 teaspoon kosher salt (or use 1/4 table salt)
  • dash fresh-cracked black pepper
  • 2 chicken breasts, trimmed

Directions:

  • Whisk together zest, juice, and rosemary in a small bowl. Divide into two portions.
  • Use the first half of the lemon mixture to marinate the chicken breasts in a low bowl. Flip once. Marinate 15-20 minutes.
  • Grill chicken, using any leftover lemon mixture to baste chicken as it grills. Note: This marinade will have touched raw chicken, so make sure you don’t use it the last couple minutes of cooking and cook all basted sides well.
  • Serve chicken and pour reserved lemon mixture (the half that did not touch the raw chicken) over each chicken breast, just like squeezing a fresh lemon half, except with the delicious flavor of fresh rosemary.
  • Serve with  your vegetable of choice

Grilled Dill Talapia and Green Beans

Ingredients:

  • 4-6 Tilapia fillets
  • Dill
  • Black pepper
  • Celtic salt
  • Green Beans

Directions:

  • For the fish, season the tilapia with salt, pepper and dill. Lightly spray with pam and grill 3 minutes on each side or until grill marks appear and the fish is cooked.
  • For the green beans, add a little water to the bottom of the pan to steam. Season with garlic powder and pepper and serve when tender. 

Quinoa Stir Fry

Ingredients

  • 2 cups cooked quinoa
  • 10 mushrooms diced (I used button mushrooms)
  • 1/2 cup onion diced
  • 2-3 garlic cloves minced depending on the size
  • 1/2 cup slivered almonds
  • 3 small carrots diced
  • 2 T oil (I used coconut oil)
  • 2-3 T balsamic vinegar
  • salt and pepper to taste

Instructions

  • In a saucepan, saute the onions, garlic, mushrooms, carrots and oil for about 5-7 minutes on medium heat.
  • Then add in the cooked quinoa, almonds and balsamic and keep sauteing on medium heat for another 5 minutes or so.
  • Lastly, add in the salt and pepper to taste.

This should keep for about a week and a half in the fridge.


 

Lentil Salad with Capers and Balsamic-Dijon Dressing

Ingredients:

  • 1 cup dry brown lentils
  • 3 roma tomatoes
  • 2-3 oz. spinach
  • 1/4 cup chives (or shallot or green onion)
  • 2 Tbsp. capers


Dressing:

  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. dijon mustard
  • 1 clove garlic, minced

Directions:

Cook lentils according to package directions, leaving firm, not mushy.
While lentils are cooking, make the dressing: in a small bowl combine all ingredients and whisk.
Roughly chop the spinach and chives, and dice tomatoes. Place in a large bowl.
When lentils are done cooking, drain, and immediately add to large bowl with spinach and tomatoes. The heat from the lentils will slightly wilt the spinach.
Add the dressing and capers and stir to combine.
 

Paleo Avocado Sliders

Ingredients:

  • 1 large sweet potato
  • 1 pound (454 grams) ground beef
  • 2 garlic cloves, minced
  • 1/2 teaspoon (2.5 grams) salt 
  • 1/4 teaspoon (0.5 grams) black pepper
  • 1 red bell pepper, sliced
  • 1/2 onion, chopped
  • 1 avocado
  • 1/2 tablespoon (22 mL) lime juice
  • Olive oil or fat of choice for cooking
  • 1/2 head romaine lettuce

Directions:

  1. Preheat the oven to 400°F (204°C).
  2. Wash the sweet potato and cut into 1/2 inch (1.27 cm) slices.
  3. Line two baking sheets with foil or parchment paper, lightly coat one with olive oil or fat of choice and lay out the sweet potato slices. You will need 12 slices. 
  4. Bake for 20−25 minutes. Flip the sweet potatoes halfway through. While the sweet potatoes cook prepare the burgers, bell pepper and onions, and smash the avocado.
  5. In a medium bowl combine the ground beef, minced garlic, salt and pepper and form into six patties.
  6. Heat olive oil or fat of choice in a large skillet over medium heat and add the patties. Cook for about 5 minutes on each side.
  7. Heat olive oil or fat of choice in a separate small skillet over medium heat and cook the bell pepper and onions until soft and slightly charred.
  8. In a medium bowl smash together the avocado and lime juice. Add salt and pepper to taste.
  9. Assemble each slider by topping a sweet potato slice with lettuce, a burger patty,  smashed avocado, bell pepper and onions and another sweet potato slice.

Basil Lime Chicken

Ingredients:
4 lbs boneless, skinless chicken breasts
2 limes, juice and zest
3 T olive oil
3 Tb dijon or brown mustard
3 Tb worcestershire sauce
3 Tb soy sauce
3 green onions, finely chopped
3 garlic cloves, finely minced
1/2 tsp salt
1 tsp freshly ground black pepper

Sauce:
1 lime, juice and zest
1/4 C extra virgin olive oil
3 green onions, finely chopped
3 garlic cloves, finely minced
1/4 chopped fresh basil
1 tsp salt
1/2 tsp freshly ground black pepper

Directions:

1.  In a gallon sized ziplock bag, mix together all the ingredients for the marinade.  Add the chicken and make sure the chicken is evenly coated with the marinade.  Marinate in the fridge for 2 hours.  While the chicken marinates, mix together the sauce ingredients in a small bowl and set aside.
2.  Preheat your oven to 450 degrees and line a cookie sheet with foil, then spray it lightly with nonstick spray.  Place the chicken skin side up on the pan and bake for 20 minutes, or until the chicken is cooked through and the juices run clear.  The time will depend on the size of your chicken breasts.  Mine were large.  Let the chicken rest for 5 minutes before cutting into strips and topping it with the sauce.  **Alternatively, you can also grill the chicken instead of baking it but it was too cold for me to grill today