ALMOND CRUSTED SALMON
So yummy! Melts in your mouth.
INGREDIENTS
1/2 Cup almond meal
1/4 tsp coriander
1/8 tsp cumin
4 salmon fillets
2 tsp lemon juice
Sea salt
Fresh ground black pepper
INSTRUCTIONS
Preheat the oven to 500F.
Combine almond meal, coriander and cumin in a small bowl
Spritz the salmon with the lemon juice and season with salt and pepper.
Coat each fillet with the almond meal mixture.
Place skin side down on an oiled pan
Bake at 500F for 15 minutes
BISON CHILI
A great recipe to make extra of and have for left overs!
INGREDIENTS
1 TBS coconut oil (i was out of cononut oil and used olive oil)
1 3/4 lbs ground bison
1/2 onion, chopped
2 1/2 cups chopped celery
2 cloves garlic
1 12 oz jar salsa….of course you could make that fresh if you want
1 8 oz can of tomatoes
2 tsp cumin
2 tsp chili powder
2 tsp thyme leaves
2 tsp sea salt
INSTRUCTIONS
Sauté over medium heat the onions, celery and garlic until onions are translucent about 3 or 4 minutes.
Then you add the meat, cumin, thyme, and chili powder. S
tir while this cooks for about 5 to 6 minutes.
Then pour in the salsa, tomatoes and salt.
Add about a 1/4 cup of mild green chilis.
Let this simmer for at least an hour.
COCONUT CHICKEN
A great side dish is to take 1 squash, cube, steam it, add agave nectar on top. It is a great sweet addition to the already delicious chicken.
INGREDIENTS
2-4 Chicken Breasts
1 egg
1/2 cup Almond Meal
1/2 cup Coconut Flake
INSTRUCTIONS
Mix together Almond Meal and Coconut Flake in a bowl.
Beat egg in separate bowl.
Dip chicken breast in egg and roll in dry mixture.
Pan Fry in Coconut Oil.
GRILLED FLANK STEAK WITH PINEAPPLE SALSA
Here is a quick and easy dinner that you can make right on the grill.
INGREDIENTS
1 lb flank steak, preferably grassfed
2 tsp olive oil
1 tsp chipotle powder
4 slices of pineapple or pineapple rings
1 1/4 C chopped red bell peppers
1/2 C chopped red onion
1/4 C chopped cilantro
2 Tbsp lime juice
INSTRUCTIONS
Prepare the grill. (you can broil this in a pan as well)
mix oil and chipotle powder in a small dish.
Brush onto both sides of the steak, then grill for around 5 minutes on one side. (or 3 minutes under the broiler)
Flip and continue to grill for around 3 minutes more. (or about 2 minutes under the broiler)
Remove to a plate and cover for 10 minutes.
Grill the pineapple rings for 2-3 minutes per side.
Cute the pineapple into small chunks and place in a bowl.
Add the remaining ingredients.
Slice the steak thinly, serve with the salsa.
Serves 4
THAI CHICKEN WRAPS
Yummy! So light yet so much flavor. Easy to make and best served immediately.
INGREDIENTS
12 Bibb or Romaine lettuce leaves
4 Napa cabbage, leaves thinly chopped
1 pound chicken breast, grilled and then diced into ½-inch cubes (or use Ina’s Grilled Lemon Chicken)
1 cup raw broccoli, finely chopped
1 cup shredded carrots
¼ cup scallions, thinly sliced
Sugar-free and wheat-free thai sauce
INSTRUCTIONS
Spread out the lettuce leaves
Place a tablespoon of Napa cabbage in each leaf
Add 1 tablespoon each of chicken, broccoli, carrots and scallions to each leaf
Drizzle with with Sauce
Serve
Serves 4
ALMOND FLOUR PANCAKES
A great addition to these pancakes is a slice of ham of two strips of bacon. Also, adding fresh berries is a great way to sweeten the taste up. Because of how dense these are you only need to make a few to get full.
INGREDIENTS
1 cup almond flour
1 Tbsp coconut flour
2 eggs
1/4 cup water (consider soda water for slightly fluffier pancakes)
2 Tbsp oil
a pinch of salt
garnish with fresh berries
INSTRUCTIONS
Combine all ingredients in a bowl. The batter will be appear a little thicker than normal mix.
Drop by 1/4 cup onto a lightly-oiled, non-stick frying pan over medium heat. You might want to shape the pancake with the scoop to keep them from being too thick.
Flip like a normal pancake, about when the bubbles start showing up on the top.
Put on a plate and add berries.
BREAKFAST SMOOTHIE
Here’s a quick morning smoothie for days you’re running behind, or just to mix it up a bit. The shredded coconut may not blend completely, but I don’t mind the texture. Depending on where you get it, you may find finer or rougher flaked coconut. You can put it in the coffee grinder if you want to help dice it even more fine if your prefer.
Between the coconut and the egg whites, you should get a good balance of protein and fat to mix with the carbs of the berries. Add a little ham on the side to supplement even more, or if you prefer to leave out anything.
INGREDIENTS
1 cup frozen berries
1/3 cup unsweetened shredded coconut
1/2 cup almond milk (optional)
1-2 egg’s worth of egg white (optional)
INSTRUCTIONS
Fill a blender (or magic bullet or whatever) with about a cup of frozen berries and quickly pulse with a little hot water to break them up.
Add shredded coconut, egg whites, and almond milk
Continue to blend until smooth
Enjoy
chorizo scrambled eggs:
sliced onion
chorizo with no filler ingredients
eggs
butter substitute
hot sauce
salt and pepper
INSTRUCTIONS
Sauté the onions and chorizo in butter substitute until the chorizo gets crispy around the edges
Blend the eggs and pour them into the pan with the chorizo and onions
Scramble softly until the eggs are done how you like them
Sprinkle salt, pepper, or hotsauce
CARROT BANANA MUFFINS
These are so yummy and can double as a breakfast or dessert. Just bake and then have a grab and go meal for weeks!
INGREDIENTS
2 cups blanched almond flour
2 teaspoons baking soda
1 teaspoon celtic sea salt
1 tablespoon cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 teaspoon apple cider vinegar
¼ cup coconut oil
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped
INSTRUCTIONS
In a small bowl, combine almond flour, baking soda, salt, and cinnamon
In a food processor, combine dates, bananas, eggs, vinegar and oil
Transfer mixture to a large bowl
Blend dry mixture into wet until thoroughly combined
Fold in carrots and walnuts
Spoon mixture into paper lined muffin tins
Bake at 350° for 25 minutes
Makes 18 muffins
TURKEY VEGETABLE MEATBALLS
These are an amazing dish with a quick prep time and lots of flavor. You’ll want to make enough for leftovers, but beware, set aside enough for lunch *before* you start eating, or you’ll keep going back for more and suddenly won’t have enough for tomorrow.
– Update: –
Or do as carlakimball pointed out in the comments, fry a few up tomorrow morning for breakfast. Yum.
INGREDIENTS
1 lb. ground turkey
Baby carrots
Red and green bell peppers
1/2 cup mushrooms
Fresh parsley
Scallions
Garlic powder
Italian seasoning
Black pepper
INSTRUCTIONS
Start by prepping some red and green peppers, deseeding, and slicing them. Place them with about 6-8 baby carrots and about 1/2 cup of scallions into a food processor and blend until well chopped.
With the ground turkey in a large bowl, mix in the diced veggies. Add generous portions of the seasoning to keep the meatballs from turning out bland.
Then, cook in a pan with a touch of oil until internal temperature is above 165. I like to then turn up the heat on the stove and sear the outside of the meatballs to give them a crunchy texture on the outside, but that’s personal preference.
Again, be careful to set tomorrow’s aside or you’ll catch yourself eating the whole batch.
POT ROAST
There are two options below on how to cook this. Please don’t shy away from adding any spices! Choose the ones you like best.
INGREDIENTS
2 medium onions, sliced
3 pound lean beef pot roast, rump roast or chuck shoulder
3 cups water
INSTRUCTIONS
Put onions and water into crock pot.
Add roast, sprinkle with pepper, cook overnight or until tender.
Or cook in a 325F oven in a covered roasting pan for 2-3 hours.
FRUIT SALAD W/CINNAMON
You can use this to satisfy your sweet-tooth in the afternoon or in the evening after dinner. Feel free to add in a berry if you desire.
INGREDIENTS
1 orange, peeled and chopped
1 apple, chopped
Pecans or walnuts, chopped (optional)
1/2 tsp cinnamon
INSTRUCTIONS
Place the fruit into bowls
Sprinkle with the cinnamon and/or chopped nuts if desired.
‘CREAM’ OF MUSHROOM SOUP
Great for a cold day! You can also add any of your favorite veggies t this soup such as celery, chives, or carrots.
INGREDIENTS
1 avocado
1 tomato
1 cup hot water
1 red sweet pepper (diced)
1 cup mushrooms (sliced)
1 little onion (diced)
1 clove of garlic
Juice of 1/2 grapefruit
chopped basil
INSTRUCTIONS
Blend avocado, grapefruit juice, garlic and hot water.
Add sliced mushrooms, sweet pepper, onion and basil.
The consistency of your soup should be thick and creamy.
PALEO SHEPHERD’S PIE
A yummy, winter meal that is great as leftovers!
Make’s 4 servings (which means we’ll be using 2 now and 2 for leftovers. So plan accordingly if you’re adjusting).
INGREDIENTS
20 oz Ground Turkey 110 P 35 F
12 oz Parsnnips – pealed and grated – 63 C
8 oz Zucchini – sliced – 8 C
3 oz mushrooms (i used shitake) – sliced – 3 C
1/2 C Red Onion – 5 C
1/2 C Cilantro – negligible C
2 Green Onions – chopped – 4 C
1/2 Cup Celery – sliced – negligible C
1 Slice Bacon – 15F 3P
8 egg whites – 24 P
1 Tbl Spoon Olive Oil – 14 F
1 Teaspoon Onion Salt
1 Teaspoon Celery Salt
1 Tablespoon Seasoning (I used Italian Seasoning. Costco Rustic Tuscan Seasoning would also work well)
INSTRUCTIONS
Preheat oven to 450F.
Peal and grate the parsnips with a cheese grater. Mix with onion salt and olive oil and set aside.
Cook the bacon slice . DO NOT throw out the bacon fat. Leave it in the pan.
Pan fry the onions, turkey, Italian Seasoning, and onion salt .Pepper to taste.
Saute in the bacon fat the zucchini, mushrooms, and celery.
Combine meat and veggies in one pan and mix thoroughly. Then let cool down a couple minutes.
Take 4 egg whites and the cilantro and mix them into the meat/veggies.
Take other 4 egg whites and mix with parsnips.
Coat an 8X8 pan with olive oil.
Add meat and veggies then cover with parsnip mixture.
Cook in oven at 450F for about 25 minutes or until top start to brown.
ROAST PUMPKIN & RED ONION WITH ROSEMARY
Yummy fall recipe that can also be made with cinnamon to make sweeter.
INGREDIENTS
½ butternut pumpkin, seeded and sliced
4 red onions, peeled and sliced
4tbs rosemary leaves, chopped
4tbs olive oil
INSTRUCTIONS
Pre‐heat oven to 180 degrees
Line a baking tray with baking paper.
Spread the pumpkin, onion and rosemary leaves on the baking tray and drizzel with olive oil.
Place tray in the oven and bake for 15‐20 minutes
1 head cauliflower
2 stalks celery, diced
1 small onion, finely chopped (about 3-4 tablespoons)
1 tablespoons parsley, finely chopped
2 eggs, hard boiled and diced
2 tablespoons grapeseed oil veganaisse
1 tablespoon dijon mustard
½ teaspoon celtic sea salt
INSTRUCTIONS
Chop cauliflower into small florets (½ inch)
Steam cauliflower on the stove until fork-tender, not more or a stronger “cauliflower” smell develops
Allow cauliflower to cool then place in a large bowl
Add celery, onion, parsley and egg
Stir in veganaisse, mustard and salt
Serve
1 1/2 pounds lean ground beef
1 cup almond milk
1/4 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon fresh ground pepper
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup chopped cabbage
1/2 cup unsweetened barbecue sauce (optional)
INSTRUCTIONS
Preheat oven to 350 degrees.Combine all ingredients except BBQ Sauce in a large bowl, and mix.Place mixture into an ungreased loaf pan or shape into a loaf on an ungreased baking pan.Pour sauce over the top of the meatloaf.Bake uncovered for 1 to 1 1/4 hours until an internal temperature of 160 degrees (or until no pink in the center)Let stand for 5 minutes then slice and serve (makes 4 servings)
Preheat oven to 350 degrees.
Combine all ingredients except BBQ Sauce in a large bowl, and mix.
Place mixture into an ungreased loaf pan or shape into a loaf on an ungreased baking pan.
Pour sauce over the top of the meatloaf.
Bake uncovered for 1 to 1 1/4 hours until an internal temperature of 160 degrees (or until no pink in the center)
Let stand for 5 minutes then slice and serve (makes 4 servings)
LETTUCE WRAPS
Great as a side dish or a quick snack in the middle of the day! You can make these and take them on the go with you.
INGREDIENTS
2 very ripe avocados
3 tomatoes, diced
1/2 jalapeno pepper, diced
2 tablespoons yellow onion, diced
3 cloves fresh garlic, minced
1/4 cup fresh cilantro, chopped
Kernels from one ear raw organic corn
2 teaspoons fresh lime juice
6 to 8 large romaine lettuce leaves
INSTRUCTIONS
In a medium sized bowl, mash the avocado.
Add remaining ingredients and stir until well mixed.
Spread 2 to 3 tablespoons of this mixture onto lettuce leaves and wrap.
ROASTED PEPPER & SAUSAGE OMELET
Great breakfast for a lazy Sunday morning.
INGREDIENTS
1/2 cup egg beaters
2 Turkey Sausages links
1 pepper previously roasted; chopped
2 T fresh parsley; chopped
1 T olive oil
1 TS black pepper
INSTRUCTIONS
Spray pan with olive oil. On medium heat add egg beaters.
As the egg starts to set add all the remaining ingredients.
Fold half the egg over, and cook just a few more seconds.
Sprinkle with black pepper and enjoy!
ALMOND CRUSTED SALMON
So yummy! Melts in your mouth.
INGREDIENTS
1/2 Cup almond meal
1/4 tsp coriander
1/8 tsp cumin
4 salmon fillets
2 tsp lemon juice
Sea salt
Fresh ground black pepper
INSTRUCTIONS
Preheat the oven to 500F.
Combine almond meal, coriander and cumin in a small bowl
Spritz the salmon with the lemon juice and season with salt and pepper.
Coat each fillet with the almond meal mixture.
Place skin side down on an oiled pan
Bake at 500F for 15 minutes
BISON CHILI
A great recipe to make extra of and have for left overs!
INGREDIENTS
1 TBS coconut oil (i was out of cononut oil and used olive oil)
1 3/4 lbs ground bison
1/2 onion, chopped
2 1/2 cups chopped celery
2 cloves garlic
1 12 oz jar salsa….of course you could make that fresh if you want
1 8 oz can of tomatoes
2 tsp cumin
2 tsp chili powder
2 tsp thyme leaves
2 tsp sea salt
INSTRUCTIONS
Sauté over medium heat the onions, celery and garlic until onions are translucent about 3 or 4 minutes.
Then you add the meat, cumin, thyme, and chili powder. S
tir while this cooks for about 5 to 6 minutes.
Then pour in the salsa, tomatoes and salt.
Add about a 1/4 cup of mild green chilis.
Let this simmer for at least an hour.
COCONUT CHICKEN
A great side dish is to take 1 squash, cube, steam it, add agave nectar on top. It is a great sweet addition to the already delicious chicken.
INGREDIENTS
2-4 Chicken Breasts
1 egg
1/2 cup Almond Meal
1/2 cup Coconut Flake
INSTRUCTIONS
Mix together Almond Meal and Coconut Flake in a bowl.
Beat egg in separate bowl.
Dip chicken breast in egg and roll in dry mixture.
Pan Fry in Coconut Oil.
GRILLED FLANK STEAK WITH PINEAPPLE SALSA
Here is a quick and easy dinner that you can make right on the grill.
INGREDIENTS
1 lb flank steak, preferably grassfed
2 tsp olive oil
1 tsp chipotle powder
4 slices of pineapple or pineapple rings
1 1/4 C chopped red bell peppers
1/2 C chopped red onion
1/4 C chopped cilantro
2 Tbsp lime juice
INSTRUCTIONS
Prepare the grill. (you can broil this in a pan as well)
mix oil and chipotle powder in a small dish.
Brush onto both sides of the steak, then grill for around 5 minutes on one side. (or 3 minutes under the broiler)
Flip and continue to grill for around 3 minutes more. (or about 2 minutes under the broiler)
Remove to a plate and cover for 10 minutes.
Grill the pineapple rings for 2-3 minutes per side.
Cute the pineapple into small chunks and place in a bowl.
Add the remaining ingredients.
Slice the steak thinly, serve with the salsa.
Serves 4
THAI CHICKEN WRAPS
Yummy! So light yet so much flavor. Easy to make and best served immediately.
INGREDIENTS
12 Bibb or Romaine lettuce leaves
4 Napa cabbage, leaves thinly chopped
1 pound chicken breast, grilled and then diced into ½-inch cubes (or use Ina’s Grilled Lemon Chicken)
1 cup raw broccoli, finely chopped
1 cup shredded carrots
¼ cup scallions, thinly sliced
Sugar-free and wheat-free thai sauce
INSTRUCTIONS
Spread out the lettuce leaves
Place a tablespoon of Napa cabbage in each leaf
Add 1 tablespoon each of chicken, broccoli, carrots and scallions to each leaf
Drizzle with with Sauce
Serve
Serves 4
ALMOND FLOUR PANCAKES
A great addition to these pancakes is a slice of ham of two strips of bacon. Also, adding fresh berries is a great way to sweeten the taste up. Because of how dense these are you only need to make a few to get full.
INGREDIENTS
1 cup almond flour
1 Tbsp coconut flour
2 eggs
1/4 cup water (consider soda water for slightly fluffier pancakes)
2 Tbsp oil
a pinch of salt
garnish with fresh berries
INSTRUCTIONS
Combine all ingredients in a bowl. The batter will be appear a little thicker than normal mix.
Drop by 1/4 cup onto a lightly-oiled, non-stick frying pan over medium heat. You might want to shape the pancake with the scoop to keep them from being too thick.
Flip like a normal pancake, about when the bubbles start showing up on the top.
Put on a plate and add berries.
BREAKFAST SMOOTHIE
Here’s a quick morning smoothie for days you’re running behind, or just to mix it up a bit. The shredded coconut may not blend completely, but I don’t mind the texture. Depending on where you get it, you may find finer or rougher flaked coconut. You can put it in the coffee grinder if you want to help dice it even more fine if your prefer.
Between the coconut and the egg whites, you should get a good balance of protein and fat to mix with the carbs of the berries. Add a little ham on the side to supplement even more, or if you prefer to leave out anything.
INGREDIENTS
1 cup frozen berries
1/3 cup unsweetened shredded coconut
1/2 cup almond milk (optional)
1-2 egg’s worth of egg white (optional)
INSTRUCTIONS
Fill a blender (or magic bullet or whatever) with about a cup of frozen berries and quickly pulse with a little hot water to break them up.
Add shredded coconut, egg whites, and almond milk
Continue to blend until smooth
Enjoy
CHORIZO SCRAMBLED EGGS
INGREDIENTS
chorizo scrambled eggs:
sliced onion
chorizo with no filler ingredients
eggs
butter substitute
hot sauce
salt and pepper
INSTRUCTIONS
Sauté the onions and chorizo in butter substitute until the chorizo gets crispy around the edges
Blend the eggs and pour them into the pan with the chorizo and onions
Scramble softly until the eggs are done how you like them
Sprinkle salt, pepper, or hotsauce
CARROT BANANA MUFFINS
These are so yummy and can double as a breakfast or dessert. Just bake and then have a grab and go meal for weeks!
INGREDIENTS
2 cups blanched almond flour
2 teaspoons baking soda
1 teaspoon celtic sea salt
1 tablespoon cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 teaspoon apple cider vinegar
¼ cup coconut oil
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped
INSTRUCTIONS
In a small bowl, combine almond flour, baking soda, salt, and cinnamon
In a food processor, combine dates, bananas, eggs, vinegar and oil
Transfer mixture to a large bowl
Blend dry mixture into wet until thoroughly combined
Fold in carrots and walnuts
Spoon mixture into paper lined muffin tins
Bake at 350° for 25 minutes
Makes 18 muffins
Ooooh… these will be gracing my table this week for sure!! I wonder if the kids will let me have any ?
TURKEY VEGETABLE MEATBALLS
These are an amazing dish with a quick prep time and lots of flavor. You’ll want to make enough for leftovers, but beware, set aside enough for lunch *before* you start eating, or you’ll keep going back for more and suddenly won’t have enough for tomorrow.
– Update: –
Or do as carlakimball pointed out in the comments, fry a few up tomorrow morning for breakfast. Yum.
INGREDIENTS
1 lb. ground turkey
Baby carrots
Red and green bell peppers
1/2 cup mushrooms
Fresh parsley
Scallions
Garlic powder
Italian seasoning
Black pepper
INSTRUCTIONS
Start by prepping some red and green peppers, deseeding, and slicing them. Place them with about 6-8 baby carrots and about 1/2 cup of scallions into a food processor and blend until well chopped.
With the ground turkey in a large bowl, mix in the diced veggies. Add generous portions of the seasoning to keep the meatballs from turning out bland.
Then, cook in a pan with a touch of oil until internal temperature is above 165. I like to then turn up the heat on the stove and sear the outside of the meatballs to give them a crunchy texture on the outside, but that’s personal preference.
Again, be careful to set tomorrow’s aside or you’ll catch yourself eating the whole batch.
SAUSAGE STUFFED TOMATOES
A filling recipe. Make sure to get nitrate free sausage.
INGREDIENTS
1 lb sausage
4 large yellow or orange tomatoes that are very firm
1 medium onion chopped
INSTRUCTIONS
Preheat oven to 350.
Brown sausage and onions together.
While the above is cooking, cut the tops off the tomatoes, and spoon out the middle.
Once sausage and onions are cooked, drain fat, and return to pan.
Spoon sausage and onion mix into tomato and bake for about 10 minutes until warm.
POT ROAST
There are two options below on how to cook this. Please don’t shy away from adding any spices! Choose the ones you like best.
INGREDIENTS
2 medium onions, sliced
3 pound lean beef pot roast, rump roast or chuck shoulder
3 cups water
INSTRUCTIONS
Put onions and water into crock pot.
Add roast, sprinkle with pepper, cook overnight or until tender.
Or cook in a 325F oven in a covered roasting pan for 2-3 hours.
Has anyone ever tried quinoa flour in lieu of almond flour? Will that work?
FRUIT SALAD W/CINNAMON
You can use this to satisfy your sweet-tooth in the afternoon or in the evening after dinner. Feel free to add in a berry if you desire.
INGREDIENTS
1 orange, peeled and chopped
1 apple, chopped
Pecans or walnuts, chopped (optional)
1/2 tsp cinnamon
INSTRUCTIONS
Place the fruit into bowls
Sprinkle with the cinnamon and/or chopped nuts if desired.
These look great . . . wish I had the time! I see ham/pork in some of the ingredients. These are Paleo acceptable?
Yes.
cheese isn’t good in this one. Didn’t see that one. My bad. Technically isn’t paleo.
‘CREAM’ OF MUSHROOM SOUP
Great for a cold day! You can also add any of your favorite veggies t this soup such as celery, chives, or carrots.
INGREDIENTS
1 avocado
1 tomato
1 cup hot water
1 red sweet pepper (diced)
1 cup mushrooms (sliced)
1 little onion (diced)
1 clove of garlic
Juice of 1/2 grapefruit
chopped basil
INSTRUCTIONS
Blend avocado, grapefruit juice, garlic and hot water.
Add sliced mushrooms, sweet pepper, onion and basil.
The consistency of your soup should be thick and creamy.
PALEO SHEPHERD’S PIE
A yummy, winter meal that is great as leftovers!
Make’s 4 servings (which means we’ll be using 2 now and 2 for leftovers. So plan accordingly if you’re adjusting).
INGREDIENTS
20 oz Ground Turkey 110 P 35 F
12 oz Parsnnips – pealed and grated – 63 C
8 oz Zucchini – sliced – 8 C
3 oz mushrooms (i used shitake) – sliced – 3 C
1/2 C Red Onion – 5 C
1/2 C Cilantro – negligible C
2 Green Onions – chopped – 4 C
1/2 Cup Celery – sliced – negligible C
1 Slice Bacon – 15F 3P
8 egg whites – 24 P
1 Tbl Spoon Olive Oil – 14 F
1 Teaspoon Onion Salt
1 Teaspoon Celery Salt
1 Tablespoon Seasoning (I used Italian Seasoning. Costco Rustic Tuscan Seasoning would also work well)
INSTRUCTIONS
Preheat oven to 450F.
Peal and grate the parsnips with a cheese grater. Mix with onion salt and olive oil and set aside.
Cook the bacon slice . DO NOT throw out the bacon fat. Leave it in the pan.
Pan fry the onions, turkey, Italian Seasoning, and onion salt .Pepper to taste.
Saute in the bacon fat the zucchini, mushrooms, and celery.
Combine meat and veggies in one pan and mix thoroughly. Then let cool down a couple minutes.
Take 4 egg whites and the cilantro and mix them into the meat/veggies.
Take other 4 egg whites and mix with parsnips.
Coat an 8X8 pan with olive oil.
Add meat and veggies then cover with parsnip mixture.
Cook in oven at 450F for about 25 minutes or until top start to brown.
And bacon is paleo, too????
ROAST PUMPKIN & RED ONION WITH ROSEMARY
Yummy fall recipe that can also be made with cinnamon to make sweeter.
INGREDIENTS
½ butternut pumpkin, seeded and sliced
4 red onions, peeled and sliced
4tbs rosemary leaves, chopped
4tbs olive oil
INSTRUCTIONS
Pre‐heat oven to 180 degrees
Line a baking tray with baking paper.
Spread the pumpkin, onion and rosemary leaves on the baking tray and drizzel with olive oil.
Place tray in the oven and bake for 15‐20 minutes
NO POTATO SALAD
INGREDIENTS
1 head cauliflower
2 stalks celery, diced
1 small onion, finely chopped (about 3-4 tablespoons)
1 tablespoons parsley, finely chopped
2 eggs, hard boiled and diced
2 tablespoons grapeseed oil veganaisse
1 tablespoon dijon mustard
½ teaspoon celtic sea salt
INSTRUCTIONS
Chop cauliflower into small florets (½ inch)
Steam cauliflower on the stove until fork-tender, not more or a stronger “cauliflower” smell develops
Allow cauliflower to cool then place in a large bowl
Add celery, onion, parsley and egg
Stir in veganaisse, mustard and salt
Serve
PALEO MEAT LOAF
INGREDIENTS
1 1/2 pounds lean ground beef
1 cup almond milk
1/4 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon fresh ground pepper
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup chopped cabbage
1/2 cup unsweetened barbecue sauce (optional)
INSTRUCTIONS
Preheat oven to 350 degrees.Combine all ingredients except BBQ Sauce in a large bowl, and mix.Place mixture into an ungreased loaf pan or shape into a loaf on an ungreased baking pan.Pour sauce over the top of the meatloaf.Bake uncovered for 1 to 1 1/4 hours until an internal temperature of 160 degrees (or until no pink in the center)Let stand for 5 minutes then slice and serve (makes 4 servings)
Preheat oven to 350 degrees.
Combine all ingredients except BBQ Sauce in a large bowl, and mix.
Place mixture into an ungreased loaf pan or shape into a loaf on an ungreased baking pan.
Pour sauce over the top of the meatloaf.
Bake uncovered for 1 to 1 1/4 hours until an internal temperature of 160 degrees (or until no pink in the center)
Let stand for 5 minutes then slice and serve (makes 4 servings)
LETTUCE WRAPS
Great as a side dish or a quick snack in the middle of the day! You can make these and take them on the go with you.
INGREDIENTS
2 very ripe avocados
3 tomatoes, diced
1/2 jalapeno pepper, diced
2 tablespoons yellow onion, diced
3 cloves fresh garlic, minced
1/4 cup fresh cilantro, chopped
Kernels from one ear raw organic corn
2 teaspoons fresh lime juice
6 to 8 large romaine lettuce leaves
INSTRUCTIONS
In a medium sized bowl, mash the avocado.
Add remaining ingredients and stir until well mixed.
Spread 2 to 3 tablespoons of this mixture onto lettuce leaves and wrap.
ROASTED PEPPER & SAUSAGE OMELET
Great breakfast for a lazy Sunday morning.
INGREDIENTS
1/2 cup egg beaters
2 Turkey Sausages links
1 pepper previously roasted; chopped
2 T fresh parsley; chopped
1 T olive oil
1 TS black pepper
INSTRUCTIONS
Spray pan with olive oil. On medium heat add egg beaters.
As the egg starts to set add all the remaining ingredients.
Fold half the egg over, and cook just a few more seconds.
Sprinkle with black pepper and enjoy!