week 10 RECIPES & PHOTOS BY REBECCA BOHL COPYRIGHT 2015 PALEOGRUBS.COM

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2 week 10 RECIPES & PHOTOS BY REBECCA BOHL COPYRIGHT 2015 PALEOGRUBS.COM

3 shopping list Veggies Brussels Sprouts: 16oz Cherry Tomatoes: 1 box Cucumber: 1 Endive: 1 head Garlic: 1 head Green Bell Pepper: 2 Green Onions: 1 bunch Jalapeno: 3 Kale: 2 heads Leek: 1 Onions: 1 large, 3 medium, 1 small Red Bell Pepper: 1 Red Onions: 2 Shallots: 2 Spinach: 16oz Sweet Potatoes: 7 large Tomatoes: 6 large White Mushrooms: 8oz Zucchini: 2 medium Fruits Avocado: 2 Bananas: 2 Blueberries: 16oz frozen Lemons: 3 Limes: 2 Peaches: 2 Strawberries: 8oz Fresh Herbs Cilantro: 1 bunch Parsley: 1 bunch Thyme: 1 small bunch Meat & Eggs Chicken Breasts: 3 lbs Chorizo: 7oz Eggs: 3.5 dozen Pork Chops: 2 bone-in chops Scallops: 12 large Shrimp: 1 lb peeled and deveined Sirloin: 1 lb Smoked Haddock: 4 6oz fillets Nuts & Seeds Almonds: 4oz Pine Nuts: 2oz Poppy Seeds: 1 tbsp Oil & Vinegar Apple Cider Vinegar Coconut Oil Red Wine Vinegar White Wine Vinegar Other Almond Butter Almond Milk Beef Stock: 8oz Chicken Broth: 32oz Coconut Cream Coconut Milk Dry White Wine: 8oz Ghee Raw Honey Vegetable Stock: 2oz Spices & Baking Bay Leaf Chili Powder Cinnamon Cinnamon Coconut Flour Dark Chocolate Cocoa Powder Dill Garlic Powder Nutmeg Parsley Red Pepper Flakes Saffron Sweet Paprika Vanilla

4 Day #64 Breakfast Brussels Sprout Egg Nests Lunch Tomato Gazpacho Dinner Skillet Pork Chops and Peaches

5 Brussels Sprout Egg Nests These egg nests are a playful way to add some variety into your morning routine. This recipe is a great way to use up any leftover Brussels sprouts, which are sautéed and then topped with egg for a savory breakfast. Sprinkle with red pepper flakes for a little added kick. 2 difficulty EASY 2 cups Brussels sprouts, chopped 1/2 tsp salt 1/2 tsp garlic powder 1/4 tsp freshly ground black pepper 1/4 tsp red pepper flakes 1 tbsp extra virgin olive oil 2 eggs 1. Toss the Brussels sprouts with all of the seasonings except the red pepper flakes in a large bowl. 2. Heat the olive oil in a large skillet over medium heat. Add the sprout mixture and stir. Cover with a lid and cook for 4-5 minutes, stirring occasionally. 3. Create 2 small holes in the Brussels sprouts and crack an egg into each. Cover the pan with the lid again and cook until eggs are set, 4-5 minutes. Carefully transfer to a plate, top with red pepper flakes, and serve warm.

6 Tomato Gazpacho Summer vegetables shine in this tomato soup that is best served cold on those sweltering hot days. Simple to prepare, gazpacho is really about using high-quality and adjusting the seasonings to taste. 4 difficulty EASY 5 ripe tomatoes, chopped 1 green bell pepper, chopped 1/2 cucumber, peeled, seeded, and chopped 1/2 red onion, chopped 1/3 cup extra virgin olive oil 1/2 cup almonds 2 cloves garlic 3 tbsp red wine vinegar 1 jalapeno, seeded and chopped 1 tsp fresh lime juice 2 tbsp fresh cilantro, plus more for garnish Salt and pepper, to taste 1. Place all of the in a large bowl. Use an immersion blender to process until the soup reaches your desired level of smoothness. Alternately, place the in a blender and pulse until smooth. Season to taste with salt and pepper. Refrigerate for 1-2 hours before serving.

7 Skillet Pork Chops and Peaches These tender and juicy pork chops are seared in a skillet and then transferred to the oven to finish cooking with sautéed peaches. The cooking time in the oven will depend upon the thickness of the pork chops, but the internal temperature should reach 140 degrees F. Serve with a side of cauliflower couscous. 2 difficulty EASY 1 tbsp coconut oil 2 bone-in pork chops Salt and pepper 2 peaches, pitted and diced 1/2 small onion, thinly sliced 1 tbsp white wine vinegar 2 tsp fresh parsley, chopped 1. Preheat the oven to 400 degrees F. Melt the coconut oil in an oven-safe skillet over medium-high heat. Sprinkle the pork chops on both sides with salt and pepper. Sear in the skillet for 3-4 minutes per side until browned, then transfer to a plate and set aside. 2. Add the peaches, onion, white wine vinegar, and a pinch of salt and pepper to the skillet. Cook for 1-2 minutes, stirring regularly. Return the pork and any juices to the pan. Transfer the pan to the oven and cook for 6-8 minutes, until the pork is cooked through and the peaches are tender. Sprinkle with parsley to serve.

8 Day #65 Breakfast Chocolate Banana Shake Lunch Lemon Garlic Chicken Kabobs Dinner Seared Scallops with Saffron Sauce

9 Chocolate Banana Shake Guilt, out the window. Say goodbye. This Paleo-friendly chocolate and banana shake tastes sinfully delicious, but is actually healthy for you. What a bargain. And I don t know about you, but I can have a shake around any meal. 1 difficulty EASY 2 frozen bananas 1.5 tsp dark chocolate cocoa powder 1/2 cup coconut milk 1/2 cup cold water 1 tbsp almond butter Pinch of cinnamon 1. In a large cup (if using an immersion blender) or a blender, combine and blend until smooth. Add more water if necessary to reach desired consistency. Serve immediately.

10 Lemon Garlic Chicken Kabobs Chicken is diced and then marinated with lemon zest and garlic to give these kabobs a ton of flavor. Zucchini and red onion complement the chicken well, but feel free to use veggies of your choice. For the serving size, count on portioning about 2-3 kabobs per person. 4 difficulty EASY 1/4 cup extra virgin olive oil Zest of 1/2 lemon 3 cloves garlic, minced 1 tbsp fresh parsley, chopped 1 tsp salt 1/2 tsp freshly ground pepper 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces 1/2 large red onion, cut into 1-inch pieces 2 medium zucchini, cut into 1-inch pieces 1. Whisk together the olive oil, lemon zest, garlic, parsley, salt, and pepper in a small bowl. Add chicken and stir to combine. Cover the bowl and place in the refrigerator to marinate for 2-6 hours. 2. If using wooden skewers, soak in water for 30 minutes. Preheat the grill to mediumhigh heat. Place the marinated chicken, onion, and zucchini alternately onto the skewers. Drizzle with any remaining marinade. Grill kabobs for approximately 5-6 minutes on each side, or until desired doneness. Serve warm.

11 Seared Scallops with Saffron Sauce The approach of summer means more fresh seafood to enjoy. If you are looking for a decadent meal for a special occasion, look no further than fresh sea scallops served with a creamy saffron sauce. This recipe is truly delectable, a wonderful summer treat. 4 difficulty MEDIUM 12 large sea scallops 3 tbsp ghee, divided 2 tbsp extra virgin olive oil 1 cup dry white wine 1/4 cup coconut milk Pinch of saffron threads 1 tbsp fresh parsley, chopped 1. Blot the scallops with paper towel and lightly season with salt. Heat two tablespoons ghee and the olive oil in a large skillet over medium-high heat. Place the scallops in the pan and sear. Cook for about 3 minutes, until the bottom is browned, and then turn over and sear on the opposite side. Remove the scallops to a plate and tent with foil to keep warm. 2. Add the wine to the skillet and deglaze. Turn the heat to medium-low and reduce the wine by half. Stir in the coconut milk and the remaining tablespoon of ghee. Add the saffron threads and stir well to combine. Return the scallops to the pan and turn to coat. Serve immediately, topped with fresh parsley.

12 Day #66 Breakfast Egg White Mini Frittatas Lunch Simple Endive Salad Dinner Beef Stroganoff

13 Egg White Mini Frittatas This is an easy preparation of mini egg frittatas, which are great to make ahead for breakfasts on the go. Simply store the egg muffins in the refrigerator and reheat for a quick breakfast in the morning, with a side of protein or vegetables. 12 difficulty EASY 24 egg whites or 1 tall carton 1/2 red bell pepper, finely diced 1/2 medium onion, finely diced 1 tsp garlic powder 2 cups spinach Salt and pepper, to taste 1. Preheat the oven to 350 degrees F. Spray a muffin tin with coconut oil spray. In a medium bowl, stir the egg whites together with the garlic powder, salt, and pepper. 2. Fill the muffin cups with equal amounts of the vegetables. Pour two egg whites into each cup. Bake for minutes until the eggs are set. Remove from the oven and set on a cooling rack. Serve warm or store in resealable bags in the refrigerator.

14 Simple Endive Salad Endives make a fresh and zesty salad when prepared simply with olive oil, lemon, and parsley. Bring a bit of brightness to the table with this easy recipe. Add pomegranate or orange slices for sweetness instead of the hard-boiled eggs if desired. 2-3 difficulty EASY 1 head endive, chopped 1/4 cup onion, chopped 1 leek, halved and sliced 2 cloves garlic 1 tsp freshly ground pepper 1 tsp fresh lemon juice Salt, to taste Extra virgin olive oil, to taste 1 tbsp fresh parsley, chopped 2 eggs, hard-boiled and sliced 1. In a large bowl, combine all of the except the eggs. Stir to combine, adjusting the salt and olive oil to taste. Plate the salad and top with sliced egg to serve.

15 Beef Stroganoff Since it is a dish that is traditionally served over pasta and heavy on cream, beef stroganoff is not often mentioned in the Paleo diet. This flavorful beef stroganoff stands out on its own but can also be served with cauliflower rice or spaghetti squash. Instead of thick cream, coconut milk is added to the stew. 4 difficulty MEDIUM 1 lb. sirloin steak, cut into strips 3 tbsp coconut oil, divided 1 medium onion, chopped 8 oz. white mushrooms, sliced 3 cloves garlic, minced 1 tbsp white wine vinegar 1 cup beef stock 1 cup canned coconut milk 1 tbsp fresh thyme Salt and freshly ground pepper, to taste 1. Heat a large cast iron skillet over medium-high heat and melt 2 tablespoons of coconut oil. Add the sirloin strips and sear on each side for one minute. Remove from the pan and set aside. 2. Melt 1 tablespoon of coconut oil and this time add the mushrooms to the pan. Cook until golden and then remove and set aside. 3. Place the onions and garlic into the skillet and cook for 5-6 minutes until the onions are translucent. Add the white wine vinegar and stir. 4. Add the beef broth to the skillet, along with the coconut cream skimmed from the top of the can of milk. Stir to combine. Return the steak and mushrooms to the skillet and simmer for 6-8 minutes to thicken. Serve immediately.

16 Day #67 Breakfast French Toast Casserole Lunch Sweet Potato Burgers Dinner Spicy Buffalo Chicken Soup

17 French Toast Casserole The arrival of spring has seemed to renew our social calendar, and now we are planning for meals to be enjoyed outside on the patio for the first time in months. Spring presents a lot of opportunities for large gatherings, and for one of my favorite meals, brunch. Easter, Mother s Day, or Father s Day are all great occasions for preparing this healthy French toast casserole. 4-6 difficulty MEDIUM 1 loaf Paleo Bread, cut into 1-inch cubes (pg. 78) 2 cups frozen blueberries 5 eggs 1 cup almond milk 1/4 cup honey 1 tsp vanilla extract 1 tsp cinnamon Pinch of nutmeg 1. Preheat the oven to 350 degrees F. Grease an 8x8-inch baking dish with coconut oil spray. Place the bread and blueberries into the dish. 2. Whisk together the eggs, almond milk, honey, vanilla, and cinnamon in a medium bowl. Pour the egg mixture over the bread and blueberries. Lightly stir to coat. Bake for minutes. Remove from the oven and allow the casserole to rest for 15 minutes before serving.

18 Sweet Potato Burgers Sweet potatoes are a great veggie option for making burgers. Cauliflower rice and coconut flour help to bind the burgers together. While cooking, do not move the burgers until they are fully cooked and golden on one side to prevent the burger from falling apart. Serve either topped with avocado or with some ketchup on the side. 5-6 difficulty MEDIUM 2 large sweet potatoes 1/2 cup cauliflower rice, cooked 1/3 cup coconut flour 1/4 cup red onion, diced 1/4 cup fresh parsley, chopped 2 tsp Paleo mustard (pg. 143) 1 tsp garlic powder Pinch of salt Coconut oil, for frying 1. Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool. Once the potatoes are cool enough to handle, carefully scoop out the flesh and place into a large bowl. 2. Add the rest of the into the bowl and mash together until everything is evenly combined. Using your hands, shape the mixture into 5-6 large patties. 3. Heat coconut oil in a skillet over medium heat. Place the patties into the pan and cook for 4-5 minutes on each side until browned.

19 Spicy Buffalo Chicken Soup Buffalo chicken soup makes a quick weeknight meal that serves up a kick. This spicy, brothy soup is best served with a side of rice and topped with avocado. Adjust the amount of wing sauce to personal taste. 4 difficulty MEDIUM 1 tbsp extra virgin olive oil 1/2 medium onion, chopped 1 clove garlic, minced 2 green onions, chopped 1/2 red bell pepper, diced 1 tsp dried parsley 1 tsp dried dill 3 tbsp fresh cilantro, chopped, divided 4 cups chicken broth 2/3 cup Paleo Buffalo Wing Sauce (pg. 341) 2 cooked chicken breasts, shredded 1. In a Dutch oven or heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion, garlic, and green onions and sauté for 3-4 minutes. Stir in the bell pepper, parsley, dill, and 1 tablespoon of cilantro. Sauté until the carrots start to soften. 2. Add the chicken broth, wing sauce, and shredded chicken to the pot and stir. Bring the mixture to a boil, then reduce the heat and simmer for minutes. Serve topped with remaining cilantro.

20 Day #68 Breakfast Huevos Rancheros Lunch Kale and Strawberry Salad Dinner Smoked Haddock with Poached Eggs

21 Huevos Rancheros Huevos Rancheros are a traditional Mexican breakfast and a great way to get some spice into your morning meal. There are three steps to the preparation: cook the salsa, prepare the tortillas, and then quickly fry a few eggs. Everything is then assembled together for a spicy and savory breakfast. 2 difficulty EASY 1/2 medium onion, diced 1 tsp extra virgin olive oil 1 large ripe tomato, chopped 1 jalapeno, seeded and finely diced 1 tsp chili powder, or more to taste 4 Paleo tortillas (pg. 74) 4 eggs 2 tbsp fresh cilantro, chopped 1. Heat the olive oil in a large skillet over medium heat. Cook the onions for 3-4 minutes to soften. Add the tomatoes to the pan and stir. Sprinkle with chili powder and salt and stir in the jalapeno. Bring the mixture to a simmer and then reduce the heat to low, simmering for 8-10 minutes. 2. At this point, warm the tortillas in the oven or microwave. Fry the eggs in a separate skillet over medium-high heat. Cook for 3-4 minutes for a runny yolk. 3. To assemble, top the tortilla with the fried eggs and tomato salsa. Sprinkle with cilantro and serve warm.

22 Kale and Strawberry Salad Since kale is packed with protein, fiber, and a large amount of vitamins, it is easily one of the healthiest bases for a salad. To take away some of the bitterness of the leaves, massage the kale first with olive oil and lemon juice. Then add in the strawberries and avocado for a bright and vibrant salad. 2-3 difficulty EASY 1 bunch kale, stems removed and chopped Juice of one lemon 2 tbsp extra virgin olive oil Pinch of salt 1 avocado, pitted and sliced thinly 1/4 cup pine nuts, toasted 1 cup strawberries, washed and sliced For the dressing: 1/4 cup extra virgin olive oil 2 tbsp apple cider vinegar 1 tbsp poppy seeds 1 tsp Paleo mustard (pg. 143) Pinch of salt 1. In a large bowl, combine the kale with the lemon juice and olive oil. Add a pinch of salt and then massage the kale until the leaves are dark green and soft. Add the avocado, pine nuts, and strawberries. Toss well. 2. In a separate bowl, whisk together the for the dressing. Pour over the salad to serve.

23 Smoked Haddock with Poached Eggs Poached eggs add elegance to this simple dish of fish and potatoes. Salty, smoked haddock pairs well with the smooth, rich egg. The dish is further refined with a deliciously creamy shallot and mustard sauce. 4 difficulty HARD 4 6-oz. smoked haddock fillets 1 bay leaf Freshly ground pepper 1 large white sweet potato, peeled and thinly sliced 4 eggs 1 tbsp apple cider vinegar, for poaching For the sauce: 2 shallots, diced 1/4 cup white wine vinegar 1/4 cup vegetable stock 1/4 cup coconut cream 1 tbsp ghee Lemon juice, to taste 2 tbsp spicy Paleo mustard (pg. 143) 3 green onions, chopped 1. To make the sauce, place the shallots and white wine vinegar in a saucepan and bring to a boil. Reduce until the vinegar is almost evaporated, and then add the stock. Again bring to a boil and reduce. Add the coconut cream and bring to a simmer, then stir in the ghee to make a glossy sauce. Add lemon juice to taste, and then reduce the heat to low to keep warm. 2. Bring a pot of salted water to a boil. Add the sliced sweet potatoes and cook until tender. Drain and set aside. 3. Meanwhile, to poach the eggs, fill a large skillet with water and add apple cider vinegar. Heat to barely a simmer. Crack one egg into a small bowl and use the bowl to slowly slide the egg into the water. Cook for 3-4 minutes or until the whites are set and eggs reach preferred level of doneness. Use a slotted spoon to transfer the eggs to paper towel-lined plate. Repeat with remaining eggs. 4. To cook the fish, place the fillets into a large saucepan and cover with water. Add the bay leaf and a pinch of freshly ground pepper and bring to a boil, then reduce the heat to low, cover, and cook for 5 minutes. 5. Stir the mustard and green onions into the shallot sauce. To assemble, place a few slices of sweet potato on each plate, then a haddock fillet, and top with a poached egg. Drizzle with shallot sauce to serve.

24 Day #69 Breakfast Kale and Onion Omelette Lunch Shrimp and Avocado Salad Dinner Chorizo with Sweet Potatoes

25 Kale and Onion Omelette What makes this omelette unique is the way that the kale is slowly cooked with fresh thyme and onions on the stove to add a delicious depth of flavor. Make it on a leisurely weekend morning for a special breakfast. Serve with roasted tomatoes for extra tanginess if preferred. 2 difficulty MEDIUM 1 head of kale, de-stemmed and chopped 2 tbsp extra virgin olive oil 2 sprigs fresh thyme 1/4 tsp red pepper flakes 1/2 cup yellow onion, sliced thinly 1 tbsp ghee Salt and freshly ground pepper, to taste 4 eggs 1. Bring a large pot of water to a boil. Add the kale and blanch for 2 minutes. Drain, rinse with cold water, and squeeze out the excess water. Set aside. 2. Heat the olive oil in a skillet over medium-low heat, and add in the thyme and red pepper flakes and cook for one minute. Stir in the onion and sprinkle with salt, then cook for 6-8 more minutes until softened. Add the ghee and kale, stirring to coat. Cook for minutes, stirring occasionally, until the kale is darkened. Remove the thyme sprigs, and season to taste with salt and pepper. 3. To make the omelette, heat a teaspoon of ghee in a pan over medium heat. In a small bowl whisk two eggs and season with salt and pepper. Pour into the pan. After about a minute, lift up the edges of the eggs with a spatula and let any liquid run underneath. Once the eggs are mostly set, spoon half of the kale mixture into the center of the omelette and fold the sides over the center. Slide the omelette onto a plate and repeat with remaining eggs. Serve with roasted tomatoes if desired.

26 Shrimp and Avocado Salad This light salad is an easy and tasty meal suited for warm weather days. Lime juice and cilantro add zest and brightness to the shrimp and avocado. The salad can be served on its own or even over lettuce for a heartier lunch. If you are making this recipe ahead of time, wait to add the avocado and cilantro until right before serving. 4 difficulty EASY 1 lb. cooked shrimp, peeled and deveined 1 cup cherry tomatoes, diced 1 avocado, diced 1 clove garlic, minced 1/2 jalapeno, seeded and finely minced 1 tbsp cilantro, chopped 1/4 small red onion, diced Juice of 1 lime 2 tsp extra virgin olive oil Salt and freshly ground pepper, to taste 1. Whisk together the red onion, lime juice, olive oil, and a pinch of salt and pepper. Let stand for 5 minutes. 2. Meanwhile, place the shrimp, tomatoes, avocado, garlic, jalapeno, and cilantro into a large bowl and stir to combine. Pour the onion mixture over the top and gently toss to combine. Adjust salt and pepper to taste.

27 Chorizo with Sweet Potatoes Chorizo mixed together with sweet potatoes makes a strong-flavored dish that can be served either as a first course or for the main course. The sweet potatoes help to balance the spiciness of the chorizo. Any leftovers can be enjoyed for breakfast with a fried egg. 4 difficulty MEDIUM 1 large onion, diced 2 tbsp extra virgin olive oil 7 oz. chorizo, casings removed 2 cloves garlic, minced 4 large sweet potatoes, peeled and cubed 1/2 tsp sweet paprika 2 green onions, chopped Salt and pepper, to taste 1. Heat the olive oil in a large skillet over medium-low heat. Add the onion to the pan, sprinkling with salt and pepper. Cook for 20 minutes until golden brown, stirring regularly. Add the chorizo and garlic and cook for 2-3 more minutes. 2. Add the potatoes and paprika to the skillet and cook for 5 minutes, stirring often. Add enough water to the pan to cover the potato mixture and bring to a simmer. Cook for minutes until the liquid is absorbed and the potatoes are tender. Top with green onions to serve.

28 Day #70 Breakfast Broccoli Egg Bake Lunch Shrimp Tacos Dinner Garlic Steak and Veggie Kabobs

29 Broccoli Egg Bake This dish is packed to the brim with vegetables. We ve got broccoli, we ve got zucchini, and we ve got onion. These veggies, combined with some eggs, make a healthy and nutritious breakfast. 6 difficulty EASY 8 eggs 1/2 large onion, diced 2 medium zucchini, diced 1 medium head of broccoli, chopped 1 tsp salt 1/2 tsp freshly ground black pepper 1 tbsp fresh parsley, chopped 1. Preheat the oven to 350 degrees F. In a small bowl, whisk the eggs, salt and pepper. Stir in the chopped vegetables. 2. Grease a ramekin with coconut oil spray. Pour egg mixture into the dish and bake for minutes or until the eggs are set. Remove from heat and let sit for 5 minutes before serving. Top with chopped parsley to se

30 Shrimp Tacos Since we have tacos about once a week, I like to try new varieties of toppings in order to keep things interesting. I have finally settled on a recipe for making Paleo tortillas that is consistently good and easy to prepare. These bright and flavorful shrimp tacos will leave you coming back for more. 1 tbsp extra virgin olive oil 1 tsp chili powder 1 tsp salt 1 lb. medium shrimp, peeled and deveined 1 avocado, pitted and diced Shredded lettuce, for serving Fresh cilantro, for serving 1 lime, cut into wedges For the tortillas: 6 egg whites 1/4 cup coconut flour 1/4 cup almond milk 1/2 tsp salt 1/2 tsp cumin 1/4 tsp chili powder 4 difficulty MEDIUM 1. Combine all of the tortilla together in a small bowl and mix well. Allow the batter to sit for approximately 10 minutes to allow the flour to soak up some of the moisture, and then stir again. The consistency should be similar to crepe batter. 2. While the batter is resting, heat a skillet to medium-high. Mix together the olive oil, chili powder, and salt and toss with the shrimp to coat. Cook in the skillet for 1-2 minutes per side, until translucent. Set aside. 3. Coat the pan with coconut oil spray. Pour about 1/4 cup of batter onto the skillet, turning the pan with your wrist to help it spread out in a thin, even layer. Cook for 1-2 minutes, loosening the sides with a spatula. When the bottom has firmed up, carefully flip over and cook for another 2-3 minutes until lightly browned, then set aside on a plate. Repeat with remaining batter. 4. Top each tortilla with cooked shrimp, shredded lettuce, avocado, and cilantro. Serve with a lime wedge.

31 Garlic Steak and Veggie Kabobs This is a delicious recipe for the grill. Marinating the meat for at least half an hour before grilling adds a great deal of flavor to the steak and is highly recommended. Many additional kinds of vegetables can be cooked with the kabobs, including mushrooms, tomatoes, or zucchini, to name a few. 4 difficulty MEDIUM 1 lb. beef, cubed Salt and pepper 1/2 cup extra virgin olive oil 5 cloves garlic, minced 1 tsp dried oregano 1 tsp dried thyme 1/2 large white onion, chopped 1 red bell pepper, chopped 1 yellow pepper, chopped 1. If using wooden skewers, soak in water for 30 minutes. Stir the olive oil, garlic, oregano, and thyme together in a shallow bowl. Sprinkle beef with salt and pepper and place into the marinade. Let marinate minutes. 2. Preheat the grill to medium-high heat. Place the marinated steak, onion, and peppers alternately onto the skewers. Drizzle with any remaining marinade. Grill kabobs for approximately 4-5 minutes on each side, or until desired doneness.

32 Snacks Snacks Mexican Hot Chocolate Snacks Sugar-Free Applesauce Snacks Mint Chocolate Chip Smoothie Snacks Strawberry Lemonaide

33 Mexican Hot Chocolate A warm and nourishing treat for a cold winter day, this Mexican Hot Chocolate is a healthy spin on classic hot cocoa. Feel free to top it off with shaved chocolate or even whipped coconut cream. 2 difficulty EASY 2 cups full-fat coconut milk 1/2 cup water 1 tbsp unsweetened dark cocoa powder 4 tsp honey 1 tsp cinnamon 1/4 tsp vanilla extract 1/4 tsp chili powder Pinch of nutmeg Pinch of cayenne 1. Combine all in a small saucepan over medium heat. Stir well to combine. Taste and adjust seasonings as desired. Cook until the mixture reaches preferred temperature. Top with shaved chocolate to serve.

34 Sugar-Free Applesauce Applesauce does not take a lot of time to make and it one of the easiest treats to make from scratch. The natural sweetness of Honey Crisp and McIntosh apples taste delicious in this recipe. For a textured and chunky applesauce use a potato masher on the cooked apples, or use an immersion blender for a smoother result. 6 difficulty EASY 3 lbs. apples, peeled, cored, and sliced 1 1/2 cups water Juice of 1/2 lemon 2 tsp cinnamon 1/4 tsp salt Pinch of nutmeg 1. Place all of the into a large pot on the stove. Cook over medium heat for minutes, stirring occasionally, until the apples have completely softened. Taste and adjust seasonings as needed. 2. Allow to cool slightly. Use an immersion blender to puree until smoot

35 Mint Chocolate Chip Smoothie Smoothies can make a great healthy breakfast or snack during the day, as is the case with this mint chocolate chip smoothie. This vibrant drink is made of natural, wholesome without any added sugars. The smoothie gets its green color from some chlorophyll-rich spinach, adding a ton of nutrients without overpowering the taste. 1 difficulty EASY 1/2 cup coconut milk 1 tbsp almond butter 2-3 cups fresh spinach 1/2 tsp peppermint extract 1 banana, frozen 1/2 ripe avocado, optional 2 oz. unsweetened dark chocolate 1. In a large cup (if using an immersion blender) or a blender, combine all of the except the chocolate and blend until smooth. Add more coconut milk if necessary to reach desired consistency. Crumble the chocolate into small pieces and stir in with a spoon. Serve immediately.

36 Strawberry Lemonade Fresh-squeezed lemonade is perfect for the summer months. This lemonade is given added sweetness from strawberries and honey, with no other sugar necessary. The strawberries are pureed and then heated with the other in order for the honey to dissolve properly. 6-8 difficulty MEDIUM 1 1/2 cups lemon juice (8-9 lemons) 7 cups water 1/2 cup honey 1 pint strawberries, rinsed and stems removed 1. Puree the strawberries in a blender or food processor until smooth. 2. In a medium saucepan, combine the lemon juice, 1 cup of water, honey, and pureed strawberries. Bring to a boil and stir to combine, and then remove from heat. 3. Add the lemon mixture and remaining water to a large pitcher. Adjust sweetness to taste, adding more honey if necessary. Refrigerate before serving.