Lucky Green Smoothie. Breakfast. Lunch. Pistachios. Pecan Pie Squares. Snack 1. with Tomatoes, Avocado & Spinach Salad. Dinner.
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- Louise Hancock
- 5 years ago
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1 Mon Tue Paleo Granola Paleo Granola Wed Thu Fri Sat Sun Lucky Green Smoothie Lucky Green Smoothie Paleo Huevos RancherosPaleo Huevos Rancheros Breakfast Pulled Chicken & Pesto Wraps Cream of Celery & Asparagus Slow Cooker Soup Bolognese Honey with Spaghetti Lime Tilapia Squash withslow Steamed Cooker BokRotisserie Choy Chicken Sweet Potato Tuna Burgers with Dill Mayo Lunch Celery with Sunflower Seed Apple Butter Slices with Cinnamon Spicy Mango Guac on Sweet Maple Potato Roasted Chips AlmondsPecan Pie Squares Pistachios Snack 1 Cream of Celery & Asparagus Slow Cooker Soup Bolognese Honey with Spaghetti Lime Tilapia Squash withslow Steamed Cooker BokRotisserie Choy Chicken Sweet Potato Tuna Burgers Baked with Chicken Dill Mayo with Tomatoes, Avocado & Spinach Salad Dinner Apple Slices with Cinnamon Celery with Sunflower Seed Maple Butter Roasted AlmondsSpicy Mango Guac on Sweet Pistachios Potato Chips Snack 2 Pecan Pie Squares
2 Paleo Pump Up Program Fruits 4 Apple 6 Avocado 2.5 Lemon 9 Lime 1/2 Mango Vegetables 2 bunches Asparagus 14 cups Baby Spinach 1.5 cups Basil Leaves 4 Bok Choy 4 cups Brussels Sprouts 14 stalks Celery Bread, Fish, Meat & Cheese 8 Chicken Breast 1 lb Extra Lean Ground Turkey 4 Tilapia Fillet 1 Whole Roasting Chicken 2 cups Cherry Tomatoes 1/2 cup Cilantro 1 bunch Collard Greens 1/4 cup Fresh Dill 9 Garlic 1 Green Bell Pepper 3 Green Onion 1 Jalapeno Pepper 1/2 cup Red Onion 8 leaves Romaine 1 Spaghetti Squash 5 Sweet Potato 2 Tomato 3 Yellow Onion Breakfast 1 tbsp Maple Syrup Boxed & Canned 1 can Crushed Tomatoes 1 can Diced Tomatoes 1 cup Organic Vegetable Broth 2 cans Tuna Condiments & Oils 0.44 cup Coconut Oil 1 cup Extra Virgin Olive Oil 2 tsps Sesame Oil 1 cup Sunflower Seed Butter 1 tbsp Tamari
3 Seeds, Nuts & Spices 1 cup Almonds 3 Bay Leaf 1 tbsp Black Pepper 2.5 cups Cashews 3/4 tsp Cayenne Pepper 1.3 tbsps Cinnamon 1 tsp Dried Thyme 1/2 cup Ground Flax Seed Baking 5/6 cup Almond Flour 1 cup Dried Unsweetened Cranberries 1 tbsp Nutritional Yeast 2 cups Pitted Dates 0.31 cup Raw Honey 2 cups Unsweetened Coconut Flakes Cold 9 Egg 2 cups Unsweetened Almond Milk 0.53 cup Hemp Seeds 1 tsp Italian Seasoning 1 tsp Onion Powder 1.5 tsps Oregano 1.5 tbsps Paprika 2 cups Pecans 2 cups Pistachios 1/2 cup Pumpkin Seeds 1 tsp Red Pepper Flakes 2 tbsps Sea Salt Sea Salt & Black Pepper 1 cup Slivered Almonds 1 cup Sunflower Seeds 2/3 cup Walnuts Frozen Other 3 cups Frozen Mango 12.1 cups Water
4 Cream of Celery & Asparagus Soup #lunch #dinner #vegetarian #vegan #paleo #eggfree #glutenfree #nutfree #dairyfree 10 ingredients 25 minutes 4 servings 1. Heat coconut oil in a large stock pot over medium heat. Add yellow onion and celery. Saute for 5 minutes or until veggies are slightly softened. Add minced garlic and saute for another minute. 2. Add water, sea salt and black pepper to the stock pot. Cover and bring to a boil then reduce to a simmer. Remove lid and set asparagus on top. Cover and let steam for 5 minutes or until bright green. 3. Add hemp seeds and baby spinach to your blender. Pour soup over top and puree. Ladle into bowls. Enjoy! No Hemp Use cashews. Seeds Add Some Set aside a few spears of asparagus, roast before serving and use as Crunch a garnish. 2 tbsps Coconut Oil 4 cups Water 1 tsp Sea Salt 1 Yellow Onion (chopped) 6 stalks Celery (chopped) 3 Garlic (cloves, minced) 1/2 tsp Black Pepper 1 bunch Asparagus (woody ends snapped off) 1/2 tbsp Hemp Seeds 4 cups Baby Spinach No Spinach Use kale, swiss chard or any leafy green.
5 Pistachios #snack #paleo #vegan #vegetarian #eggfree #glutenfree #dairyfree 1 ingredients 1 minutes 2 servings 1. Divide into bowls, peel and enjoy! 1 cup Pistachios (in the shell)
6 Paleo Huevos Rancheros #breakfast #paleo #vegetarian #nutfree #glutenfree #dairyfree 10 ingredients 25 minutes 4 servings 1. Heat half of the coconut oil in a large skillet over medium heat. Add jalapeno, green pepper and onion. Sautee for 5 minutes or until onion is translucent. Add in tomatoes and stir well. Season with sea salt and pepper to taste. Let simmer for at least 15 minutes or until mixture thickens. Set aside. 2. Heat the remaining coconut oil in a non-stick pan and fry eggs (sunnyside up). 3. Assemble Huevos Rancheros by plating two large romaine leaves and adding some of your homemade salsa overtop. Add fried eggs and then top with avocado slices and cilantro. You can use the romaine leaves to wrap up the goodness or just eat it as is. Enjoy! More Carbs Serve with brown rice tortillas (not paleo). More Spicy Serve with tabasco sauce. 1 tbsp Coconut Oil (divided) 1 Jalapeno Pepper (seeds removed and finely chopped) 1 Green Bell Pepper (finely chopped) 1 Yellow Onion (finely chopped) 2 Tomato (chopped) Sea Salt & Black Pepper (to taste) 8 Egg 2 Avocado (peeled and cut into slices) 1/2 cup Cilantro (optional) 8 leaves Romaine (washed)
7 Pecan Pie Squares #snack #dessert #paleo #vegetarian #vegan #eggfree #glutenfree #dairyfree 5 ingredients 35 minutes 16 servings 1. Preheat oven to Create the crust by combining half of the dates and all of the cashews and coconut flakes together in a food processor. Process until a thick, evenly distributed mixture forms. 3. Line a square baking dish with parchment paper. Press the crust mixture down evenly into the dish. Take some time to really pack it in there so the crust doesn't crumble. 4. Take the remaining dates and finely chop them into pieces. Place chopped dates in a saucepan with the water. Place over medium-low heat and stir continuously until a thick gooey mixture forms. Remove from heat and stir in about 3/4 of the pecans. Then transfer mix into the baking dish over top of the crust. Press the remaining pecans evenly into the top to make it pretty. 2 cups Pitted Dates (divided) 1.5 cups Cashews (soaked for 1 hour and drained) 1 cup Unsweetened Coconut Flakes 3/4 cup Water 2 cups Pecans 5. Place in the oven and bake for 20 minutes. 6. Remove from oven and let cool completely before lifting the parchment paper out of the dish and cutting into squares. Enjoy!
8 Spicy Mango Guac on Sweet Potato Chips #snack #appetizer #paleo #vegetarian #vegan #eggfree #nutfree #glutenfree #dairyfree 8 ingredients 45 minutes 4 servings 1. Preheat oven to 375. Starting at one end of the sweet potato, cut into rounds as thinly as possible. Try to be consistent with how thin you slice them so they bake evenly. 2. In a mixing bowl, toss the sweet potato rounds with olive oil and season with some sea salt. 3. Line a baking sheet with parchment paper. Place the sweet potato rounds across the baking sheet in a single layer. Bake in the oven on the middle rack for 20 minutes. Flip the rounds and bake for another 10 to 20 minutes depending on the thickness or until golden brown. 4. While sweet potato chips cook, assemble the guac by combining avocado, mango, red onion, cayenne, lime juice, sea salt and black pepper. Mix and mash with a fork until creamy. Store in fridge until ready to eat. 2 Sweet Potato 1/2 tbsp Extra Virgin Olive Oil 2 Avocado (peeled and mashed) 1/2 Mango (peeled and diced) 1/4 cup Red Onion (finely diced) 1/4 tsp Cayenne Pepper 2 Lime (juiced) Sea Salt & Black Pepper (to taste) 5. Place a dollop of guac on each baked sweet potato chip. Enjoy! Chip Lover Make brown rice tortilla chips instead of sweet potato chips. Less Carbs Skip the sweet potato and serve as a dip with veggie sticks. Likes it Spicy Add more cayenne pepper Keep it Crispy If chips lose their crispiness overtime, throw them back into the oven at 350 for 5 to 10 minutes.
9 Sweet Potato Tuna Burgers with Dill Mayo #dinner #paleo #barbecue #glutenfree #dairyfree 16 ingredients 45 minutes 4 servings 1. Peel sweet potato and chop into 1/2 inch slices. Fill a pot with water and bring to a boil. Place sweet potato in a steaming basket and steam for 7 to 10 minutes. Transfer into a bowl and mash with a fork. Measure out 1 cup mashed sweet potato (or 2 cups if you are doubling the recipe) and set aside. 2. Preheat oven to 425 and line a baking sheet with parchment paper. Combine tuna, mashed sweet potato, flour, green onion, egg, oregano, paprika, sea salt and black pepper together in a bowl. Mix well. Use your hands to form into even cakes. Drop the cakes onto one side of the baking sheet. Place in the oven and set your timer for 15 minutes. 3. Meanwhile, trim the ends from the asparagus and toss in olive oil and season with sea salt and pepper. 4. Remove the cakes from the oven after 15 minutes. Flip them and add the asparagus to the other side of the baking sheet. Bake together in the oven for another 15 minutes or until the asparagus is tender. 5. Meanwhile, create your dill mayo by combining cashews, olive oil, lemon juice, nutritional yeast, dill and water together in a blender or food processor. Season with a pinch of sea salt. Blend until a creamy consistency forms. 6. Remove from oven. Plate asparagus and top with tuna cake(s). Drizzle with desired amount of dill mayo. Enjoy! No Tuna Use salmon 1 Sweet Potato 1/3 cup Almond Flour 3 Green Onion 1 Egg 1/2 tsp Oregano 1/2 tsp Paprika 1/2 tsp Sea Salt 1/2 tsp Black Pepper 2 cans Tuna (drained and flaked) 1 bunch Asparagus (washed and trimmed) 1 cup Cashews 1/3 cup Water 4 tbsps Extra Virgin Olive Oil 1 Lemon (juiced) 1 tbsp Nutritional Yeast 1/4 cup Fresh Dill (chopped)
10 Celery with Sunflower Seed Butter #snack #paleo #appetizer #vegetarian #vegan #eggfree #nutfree #glutenfree #dairyfree 2 ingredients 5 minutes 4 servings 1. Spread sunflower seed butter across celery sticks (about 1 tbsp per celery stalk). Happy munching! 8 stalks Celery (sliced into sticks) 1/2 cup Sunflower Seed Butter No Celery Use cucumber instead
11 Slow Cooker Rotisserie Chicken #dinner #paleo #eggfree #nutfree #slowcooker #glutenfree #dairyfree 11 ingredients 4 hours 4 servings 1. Rinse chicken and pat dry with paper towels. Remove innards of chicken if not already done. Crumple up sheets of tinfoil to create 6 to 8 round balls (about the size of a golf ball). Place in the bottom of the slow cooker. This helps to prevent the chicken from sticking to the bottom, cook more evenly and keep it moist. 2. Rub the inside of your slow cooker with a bit of olive or coconut oil to make it non-stick. 3. In a bowl, combine the sea salt, paprika, onion powder, thyme, italian seasoning, cayenne pepper and black pepper. Rub this spice mix evenly all over the chicken (inside and out). 4. Place chicken (breast side up) in the slow cooker on top of the foil. Cook 4 to 5 hours on high or 8 to 9 hours on low (aim for 1.5 hours per pound). If you have a meat thermometer, the chicken will be perfect when it has an internal temperature of 165 degrees celsius. Otherwise, you can check that it is cooked through just by making a slit in it and make sure it is no longer pink at the bone. 5. One hour before you are ready to eat, preheat oven to 415. Add chopped sweet potato and brussels sprouts to a large mixing bowl. Add olive oil and season with sea salt and pepper. Toss well. Line a baking sheet with parchment paper and spread the vegetables across evenly. Roast in the oven for 30 minutes. 1 Whole Roasting Chicken 3 tsps Sea Salt 2 tsps Paprika (about 4 to 5 lbs) 1 tsp Onion Powder 1 tsp Dried Thyme 1 tsp Italian Seasoning 1/2 tsp Cayenne Pepper 1 tsp Black Pepper 2 Sweet Potato (diced into 1 inch cubes) 4 cups Brussels Sprouts (halved and trimmed) 1 tbsp Extra Virgin Olive Oil 6. Remove vegetables from oven and increase heat to 450. Line a pan with foil. Ensure chicken is cooked through then transfer it to the foil-lined pan. Place chicken in the oven for 10 minutes to make it crispy. 7. Remove from oven and carve the chicken. Plate chicken with roasted sweet potato and brussels sprouts. Enjoy! Save the Carcass Make our Immunity Boosting Bone Broth
12 Baked Chicken with Tomatoes, Avocado & Spinach Salad #dinner #paleo #eggfree #nutfree #glutenfree #dairyfree 10 ingredients 40 minutes 4 servings 1. Preheat oven to 350 and line a baking sheet with parchment paper. 2. Season your chicken breasts with sea salt, black pepper and paprika to taste. Place them to one side of the baking sheet. Spread your cherry tomatoes across the other side of the baking sheet. Bake the chicken and the cherry tomatoes together in the oven for 30 minutes or until chicken is cooked through. 3. In the mean time, place avocado, lime juice and red onion together in a mixing bowl. Season with a pinch of sea salt and pepper. Mash with a fork until a creamy consistency forms. 4. Toss spinach with olive oil and lemon juice. 5. Plate the spinach, and then serve baked chicken over top. Top with guacamole and roasted tomatoes. Enjoy! 4 Chicken Breast Sea Salt & Black Pepper (to taste) 2 tsps Paprika 2 cups Cherry Tomatoes (halved) 2 Avocado (peeled and pitted) 2 Lime (juiced) 1/4 cup Red Onion (finely diced) 4 cups Baby Spinach 1/2 tbsp Extra Virgin Olive Oil 1/2 Lemon (juiced)
13 Honey Lime Tilapia with Steamed Bok Choy #dinner #eggfree #paleo #glutenfree #dairyfree 11 ingredients 30 minutes 4 servings 1. Combine lime zest, lime juice, half of the olive oil, honey, sea salt, pepper and minced garlic in a mixing bowl. Add tilapia fillets and use your hands to coat. Let marinate as long as possible (up to 24 hours). 2. Lay a piece of wax paper on the counter. Lay tilapia fillets across the wax paper. Lightly dust each side with flour. 3. Fill a pot with water and bring to a boil. Place the bok choy in a steaming basket and place over the pot. Let steam for 6 to 7 minutes. Remove and toss in tamari and sesame oil. Season with sea salt. 4. Heat the remaining olive oil in a skillet over medium heat. Cook fillets for 3 or 4 minutes a side or until golden brown. 5. Serve tilapia over steamed bok choy. Drizzle with a lime wedge. Enjoy! On the Ball Make the night before and allow fish to marinade overnight for maximum flavour. 4 Tilapia Fillet 1 Lime (Zested and juiced) 2 tbsps Extra Virgin Olive Oil (divided) 1 tbsp Raw Honey 1/2 tsp Sea Salt 1/2 tsp Black Pepper 1 Garlic (clove, minced) 1/2 cup Almond Flour 4 Bok Choy (sliced lengthwise) 1 tbsp Tamari 2 tsps Sesame Oil For Down the Road Toss the marinade and fish together in a ziploc bag and store in the freezer. Thaw before cooking. No Almond Flour No Bok Choy Use any gluten free flour (coconut, brown rice, etc). Use asparagus or broccolini instead.
14 Pulled Chicken & Pesto Wraps #lunch #dinner #paleo #eggfree #glutenfree #dairyfree 10 ingredients 1 hour 4 servings 1. Preheat oven to Place chicken breasts in a oven-safe glass dish and pour in vegetable broth. Tightly cover with foil. Bake in the oven for 60 minutes. 3. Meanwhile, create your pesto by combining walnuts, olive oil, lemon juice, spinach, basil, sea salt and black pepper in a food processor. Blend until smooth. 4. Remove chicken from oven. Use a fork to shred the chicken. 5. Place the pulled chicken in a bowl and toss with desired amount of pesto. 6. Drop a few spoonfuls into a collard green and wrap it up. Enjoy! Save Time Throw your chicken into the slow cooker in the morning and shred by night. 4 Chicken Breast 2/3 cup Walnuts 1 Lemon (juiced) 2 cups Baby Spinach 1 cup Basil Leaves 1/4 tsp Sea Salt 1/2 tsp Black Pepper 1 cup Organic Vegetable Broth 8 tbsps Extra Virgin Olive Oil 1 bunch Collard Greens (washed and stems removed) More Carbs Serve on organic bread or in a brown rice wrap. Make it Crunchy Vegetarian Add diced celery, cherry tomatoes or sunflower seeds. Skip the chicken and use roasted chickpeas.
15 Lucky Green Smoothie #breakfast #snack #paleo #vegetarian #vegan #nutfree #smoothie #glutenfree #dairyfree 6 ingredients 10 minutes 2 servings 1. Throw all ingredients into a blender. Blend well until smooth. Divide into glasses and enjoy! No Mango Add frozen pineapple or banana instead. More Protein Add a scoop of your favourite clean protein powder. 1.5 cups Frozen Mango 2 Lime (juiced) 4 tbsps Hemp Seeds 3.5 cups Water 2 cups Baby Spinach (packed) 2 tbsps Ground Flax Seed
16 Paleo Granola #breakfast #snack #paleo #vegetarian #eggfree #glutenfree #dairyfree 12 ingredients 40 minutes 4 servings 1. Preheat the oven to 300. Line a large baking sheet with parchment paper. 2. Combine all ingredients except the dried cranberries and almond milk together in a large mixing bowl. Mix very well until all ingredients are evenly distributed. Using your hands works best! Spread the mixture evenly across the baking sheet. 3. Bake for 30 minutes, giving a stir at the 15 minute mark. 4. Remove from oven and let cool completely. Once cool, transfer into a mixing bowl and add dried cranberries. Toss well to evenly distribute. 5. Add to a bowl and serve with a bit of almond milk for breakfast or eat dry as a snack. Enjoy! Nut Allergy Use sesame seeds instead of slivered almonds. Storage Store in a mason jar or airtight container in the fridge for up to 1 week. No Dried Use raisins. Cranberries 1 cup Slivered Almonds 1 cup Sunflower Seeds 1/2 cup Pumpkin Seeds 1 cup Unsweetened Coconut Flakes 4 tbsps Ground Flax Seed 4 tbsps Raw Honey 1/2 tsp Sea Salt 1 tsp Cinnamon 4 tbsps Coconut Oil (melted) 1/2 cup Sunflower Seed Butter 1 cup Dried Unsweetened Cranberries 2 cups Unsweetened Almond Milk
17 Slow Cooker Bolognese with Spaghetti Squash #dinner #paleo #eggfree #nutfree #slowcooker #glutenfree #dairyfree 11 ingredients 8 hours 4 servings 1. Heat olive oil in a large skillet over medium heat. Add ground beef, onion and garlic. Cook while breaking up the pieces with a spatula until browned. Transfer to your slow cooker. Add diced tomatoes, crushed tomatoes, bay leaves and oregano. Cover and cook on low for 8 hours. 2. About 1 hour before you are ready to eat, preheat the oven to 400. Carefully slice your spaghetti squash in half. Use a spoon to scoop out the seeds and discard. 3. Line a baking sheet with foil and place the squash on the sheet with the flesh side up. Bake in the oven for 30 to 45 minutes depending on the size of the squash. 4. Remove from oven and allow it to cool until it is safe to handle. Use a fork to carve the flesh out of the squash. It should come out like spaghetti noodles. Place the flesh in a large mixing bowl and toss with a drizzle of extra virgin olive oil, chopped basil and season with sea salt and pepper to taste. 5. Remove bay leaves from slow cooker. Plate spaghetti squash and spoon bolognese sauce over top. Garnish with fresh ground pepper and red pepper flakes if you like it spicy. Enjoy! 1/2 tbsp Extra Virgin Olive Oil 1 Yellow Onion (diced) 1 lb Extra Lean Ground Turkey 5 Garlic (cloves, minced) 1 can Diced Tomatoes (drained) 1 can Crushed Tomatoes (796 ml) 3 Bay Leaf 1 tsp Oregano 1 Spaghetti Squash 1/2 cup Basil Leaves (chopped) 1 tsp Red Pepper Flakes More Vegetables Vegetarian Add diced green pepper and mushrooms. Use lentils instead of ground turkey. More Carbs Use brown rice pasta instead of spaghetti squash. No Slow Cooker Make it on the stovetop and let simmer for at least an hour.
18 Apple Slices with Cinnamon #snack #paleo #vegetarian #vegan #dessert #nutfree #eggfree #glutenfree #dairyfree 2 ingredients 5 minutes 2 servings 1. Slice apple and cut out the core. 2. Sprinkle with cinnamon. 2 Apple 1 tsp Cinnamon 3. Enjoy!
19 Maple Roasted Almonds #snack #eggfree #paleo #vegetarian #vegan #glutenfree #dairyfree 3 ingredients 10 minutes 4 servings 1. Place almonds in a frying pan and toast over medium heat. When slightly browned, add maple syrup and cinnamon and stir well. Turn heat back to low. Continuously stir almonds until they become sticky (about 2 minutes). 2. Remove from heat and spread almonds onto a piece of parchment paper. Let dry for 10 minutes. When cool, break apart and place single portions in snacksized baggies for an easy grab-and-go snack. 1 cup Almonds 1 tbsp Maple Syrup 1 tsp Cinnamon
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