PALEO BREAKFAST 1 Paleo Cinnamon Bun Doughnut Cook Time: 10 min Serving: 10 3/4 cup coconut flour, sifted 1 cup almond flour, sifted 1/2 tsp baking soda 1 T cinnamon 4 large eggs, lightly whisked 1/2 cup milk of choice 3 T drippy almond butter 1/2 cup honey Cinnamon Coconut Butter Frosting 4-6 T coconut butter, melted 2 T Honey Dairy free milk, to thin out Preheat the oven to 350. Grease a 12 count doughnut pan or muffin pan with oil/butter/cooking spray and set aside. In a large mixing bowl, add the dry ingredients and mix well. In a small bowl, whisk the milk and eggs together. In a separate bowl, melt your nut butter with honey and combine both into the dry mixture. Mix until a very thick batter is formed. Transfer to greased doughnut pan and bake for 25-30 minutes, or until cooked through. Remove from oven and let sit for 5 minutes before transferring to a cooling rack. Once cooled, frost. Combine all the ingredients and using a tablespoon, add milk until a relatively batter is formed. Drizzle over the doughnuts, one at a time. For the cream cheese one, allow to sit at room temperature until it softens. Mix with honey and cinnamon. Spread over each doughnut.
PALEO BREAKFAST 2 Paleo Pumpkin Pancakes Cook Time: 10 min Serving: 2 ½ ripe banana 2 T. pumpkin puree 2 Dashes Cinnamon Dash Nutmeg 2 eggs Mash the banana and then mix in the pumpkin. Add the spices, mix until uniform. Add the eggs and beat well with fork or whisk. Heat pan on medium heat add a little butter or vegetable spread to the pan before adding some of the batter. This recipe makes two large pancakes.
PALEO BREAKFAST 3 Crepes with Strawberry Sauce and Coconut Whipped Cream Cook Time: 35 min Serving: 15 Crepes 5 Eggs 2 Tbsp Coconut flour 1 Tbsp tapioca flour ¾ c almond milk 1 Tbsp Melted Coconut oil ½ tsp vanilla extract pinch of salt butter for the pan Whisk the eggs, coconut flour, and tapioca flour in a large bowl until smooth. Add the milk, coconut oil, vanilla, salt, and whisk again until smooth. Set aside. Heat an 8-inch non-stick skillet over medium heat. Once hot, melt butter, ghee, or coconut oil to grease the bottom. Pour about 1/4 cup of the batter into the pan at a time and swirl the pan around so that the batter coats the entire pan evenly. Place back on the heat and cook about 1 minute until the edges start to crisp. Carefully flip and cook 30-45 seconds on the other side. Transfer to a cooling rack and repeat with the remaining batter. Serve with the strawberry jam and freeze any leftover crepes with parchment paper in between each crepe for easy defrosting.
PALEO BREAKFAST 4 Strawberry Citrus and Ginger Smoothie Cook Time: 3 min Serving: 2 1 ¼ cups orange juice 1 banana 1 (1-inch) cube fresh ginger root, peeled 2 cups frozen strawberries Combine all ingredients in a blender in the order listed. Blend until smooth. Yupp its that easy
PALEO BREAKFAST 5 Baked Avocado and Egg Cook Time: 23 min Serving: 2 1 organic avocado, halved with pit removed 1 egg Salt Pepper Preheat the oven to 425 degrees F. Flip each avocado half over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is up. Place the avocados on a baking pan. Crack salt into each half Whisk the egg in a bowl; divide it between the avocado holes. Sprinkle with more salt and pepper.
PALEO LUNCH 6 Shrimp Burgers with Avocado and Pineapple Salsa Recipe Cook Time: 35 min Serving: 4 1 ½-pounds of shrimp (peeled and deveined) 2 tablespoons cilantro (coarsely chopped) 2 tablespoons fresh chives 1 garlic clove (minced) ¼ cup radishes (minced) ¼ cup celery (minced) 1 teaspoon fresh lemon zest 1 teaspoon lemon juice 1 large egg ¼ cup almond meal Pinch of sea salt and black pepper for Salsa 1 cup of fresh pineapple (finely chopped) 1 avocado (pitted, peeled, and then diced) ¼ cup bell peppers (finely chopped) 2 tablespoons red onion (finely diced) 1 tablespoon fresh lime juice 1 tablespoon chopped cilantro Pinch of sea salt and black pepper Directions Start by combining the salsa ingredients in a medium bowl. Stir until the ingredients are thoroughly combined and then place the bowl in your fridge. Preheat your grill to medium-high heat. In a food processor, combine the shrimp, cilantro, chives, and garlic. Pulse these ingredients until the shrimp is finely chopped. In a large mixing bowl, combine the shrimp mixture with the celery, radish, almond meal, egg, lemon zest, and lemon juice. After combining these ingredients, season with a pinch of sea salt and black pepper. Shape this mixture into burger patties. You should be able to make 4 good-sized patties. Grill each burger for about 5 minutes per side, or until the burger patty is cooked through. Serve the burger topped with salsa. Depending on your nutritional requirements for the day, you could serve on lettuce or Paleo bread.
PALEO LUNCH 7 Quick and Easy Paleo Wild Mushroom Soup Recipe Cook Time: 50 min Serving: 4 1 1/2-pounds of wild mushrooms (sliced) 2 large shallots (diced) 1 tablespoon fresh thyme 7 cups of chicken stock 1 cup of coconut milk 3 tablespoons ghee ¼ cup parsley (chopped) 2 tablespoons tapioca starch (optional) Pinch of sea salt and black pepper Directions Start by melting the ghee in a large saucepan. Heat over medium-high heat. Once the ghee is melted, add the shallots and saute for 3 to 4 minutes. Next, add the mushrooms and thyme. Cook for about 8 minutes, or until the mushrooms are soft. Add the chicken stock and bring the soup to a boil. Reduce heat and bring to a simmer. Simmer for about 15 minutes. Add the coconut milk and simmer for another 5 minutes. You can then add tapioca starch to make the soup thicker. Add the chopped parsley. Serve in bowls while still hot.
PALEO LUNCH 8 Paleo Spicy Tuna and Cucumber Bites Recipe Cook Time: 15 min Serving: 4 ½-pound of tuna (finely diced) 1 cucumber (cut into thin slices) 1 green onion (finely sliced) 1 avocado (thinly cubed) 2 tablespoons Sriracha sauce 2 tablespoons coconut aminos 1 teaspoon sesame seeds Pinch of sea salt and black pepper Directions In a large bowl, combine the tuna, coconut aminos, Sriracha sauce, and a pinch of sea salt and black pepper. Arrange the cucumbers on a plate. Top with the avocado cubes. Place a scoop of the tuna mixture in the center of each cucumber. Sprinkle the sesame seeds on top of the tuna mixture and serve with the green onions as garnish. Serve and enjoy.
PALEO LUNCH 9 Paleo Buffalo Shrimp Recipe with Homemade Buffalo Sauce Cook Time: 30 min Serving: 4 for Buffalo Sauce ¼ cup rice wine vinegar 2 teaspoons coconut oil 2 teaspoons chili powder 2 teaspoons garlic powder 1 ½ teaspoons paprika ½ teaspoon onion powder ½ teaspoon cayenne pepper ¼ teaspoon sea salt for Buffalo Shrimp 1-pound of shrimp (peeled and deveined) 1 garlic clove (minced) 4 cups of mixed greens 1 small red onion (sliced) 1 cucumber (sliced) 6-ounces cherry tomatoes (halved) 1/3 cup Buffalo sauce (using ingredients from above or your own recipe) Directions First, you should prepare the Buffalo sauce. Combine all the ingredients for the sauce in a saucepan. Stir thoroughly. Heat over medium-high heat until it begins to simmer. Remove the sauce from the heat and set aside while you prepare the rest of the meal. Next, melt a small amount of cooking fat in a skillet over medium heat. Add the shrimp and minced garlic. Cook for about 5 minutes, stirring occasionally. Add 1/3-cup of Buffalo sauce to the skillet. Cook for another two minutes, stirring the shrimp to coat with Buffalo sauce. Remove the skillet from the heat. Arrange the mixed greens, cucumber, tomatoes, and onion on your plates. Top with the cooked Buffalo shrimp and remaining sauce. Serve and enjoy.
PALEO LUNCH 10 Egg Stuffed Tomatoes Cook Time: 30 min Serving: 3 6 large tomatoes 6 large eggs ½ cup extra virgin olive oil 6 romaine lettuce leaves 1 garlic clove ¼ cup fresh parsley ½ teaspoon sea salt 3/8 teaspoon fresh ground black pepper Directions You should start by preparing the pesto. Rip the romaine lettuce into small pieces. Place the lettuce pieces in a food processor, along with the garlic, parsley, sea salt, pepper, and olive oil. Pulse until the mixture is about the same consistency as pesto. Preheat your oven to 400-degrees Fahrenheit. Prepare the tomatoes by cutting out a large cone shape from the top of each tomato. This will be easier if you use a paring knife. Use a spoon to remove all the seeds and pulp from the inside of the tomato. Arrange the tomatoes on a 9-inch baking dish. The tops should face up. Fill the tomatoes with an equal amount of pesto, while leaving enough room for the egg. Crack 1 egg into each tomato. Season with a little more sea salt and pepper. Bake for about 20 minutes. Serve and enjoy.
PALEO DINNER 11 Honey Sesame Chicken Cook Time: 30 min Serving: 4 Sauce 1 cup chicken broth 1/4 cup honey 1 tablespoon Chinese cooking wine 1 teaspoon tamari 1/2 teaspoon sea salt 1/4 teaspoon white pepper dash of black pepper Slurry 1 tablespoon arrowroot starch 1 tablespoon cold water Chicken Meatballs 2 pounds ground chicken 1/4 cup tapioca starch 1 tablespoon fish sauce 1 teaspoon tamari 1 teaspoon coconut palm sugar 1/2 teaspoon white pepper 1/2 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon ginger 2 teaspoons sesame seeds, divided In a saucepan, combine broth, honey, wine, tamari, salt and pepper. Bring to a boil over medium heat. Reduce the heat to low and simmer gently allowing the flavors to marry while you prepare the chicken. In a mixing bowl, combine the ground chicken, tapioca starch, fish sauce, tamari, palm sugar, pepper, salt, baking soda, and ginger. Mix with hands and then transfer to a food processor and pulse until mixture is a tacky paste. With wet hand, form into 40 balls. (I found the easiest way to do that is with a small cookie scoop.) You can either pan-fry the meatballs in batches over medium heat or grill them over direct medium-high heat. If pan frying, put the cooked chicken in a warm (200 ) oven while you make the other batches. Once the chicken meatballs are cooked, stir together the arrowroot starch and cold water to create a slurry, then stir half of the slurry into the sauce. Increase the heat to medium, bring to a simmer, and cook until thickened, about 2 minutes, adding more slurry if needed. Taste and add salt if needed, then stir in half of the sesame seeds. In a mixing bowl, toss the chicken meatballs with the sauce and transfer to a serving dish. Sprinkle the remaining sesame seeds over the chicken and serve.
PALEO DINNER 12 Chili Roasted Chicken Thighs Cook Time: 20 min Serving: 4 I 2 pounds boneless chicken thighs 1 tablespoon organic extra virgin olive oil 1 tablespoon chili powder sea salt to taste fresh ground pepper to taste fresh cilantro for garnish lime wedges for serving Preheat oven to 375 degrees. Place chicken on sheet pan. Drizzle with olive oil and turn to coat. Rub with chili powder, salt, and pepper. Roast chicken thighs until cooked through, about 15 minutes. Sprinkle with cilantro and serve with lime wedges.
PALEO DINNER 13 Mustard Crusted Salmon with Roasted Asparagus Cook Time: 15 min Serving: 2 2 6-ounce salmon fillets 8 ounces asparagus 1 tablespoon garlic infused olive oil sea salt to taste fresh ground pepper to taste 2 tablespoons whole grain mustard to taste lemon slices for serving Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Put the salmon on one end of baking sheet and asparagus on the other end. Drizzle asparagus with olive oil and toss to coat. Season with salt and pepper to taste. Spread mustard on top of salmon. Bake until salmon is cooked through and asparagus starts to caramelize but is still crisp, about 10 minutes. Serve with lemon.
PALEO DINNER 14 Paleo Coconut Chicken Cook Time: 25 min Serving: 2 2 Chicken Breasts 2 Eggs 1 Cup Shredded Coconut Salt & Pepper First cut the chicken breast into strips. Using a heavy object such as the bottom of a pot or a meat tenderizer beat the chicken out until it is an even thickness. Crack the eggs into a bowl. In a different bowl, add the shredded coconut. Dip chicken first into the bowl of egg and then into the bowl of shredded coconut. Repeat until you have done all the chicken strips then place to the side. In a pan over medium heat, add about 4 Tbsp. of coconut oil. Once the oil has heated, add the coated chicken. Cook for 3-5 minutes on each side. Once golden brown and the chicken is cooked all the way through, remove from the pan. Serve & Enjoy
PALEO DINNER 15 One Sheet Pan Shrimp Fajitas Cook Time: 20 min Serving: 4 1 1/2 pounds of shrimp, peeled and deveined 1 yellow bell pepper, sliced thin Coupons 1 red bell pepper, sliced thin 1 orange bell pepper, sliced thin 1 small red onion, sliced thin 1 1/2 tablespoons of extra virgin olive oil 1 teaspoon of kosher salt several turns of freshly ground pepper 2 teaspoon of chili powder 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder 1/2 teaspoon of ground cumin 1/2 teaspoon of smoked paprika lime fresh cilantro for garnish Preheat oven to 450 degrees. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices. Toss to combine. Spray baking sheet with non stick cooking spray. Spread shrimp, bell peppers and onions on baking sheet. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.