Daytime Breakfast Menu-Mailer Shopping List

Daytime Breakfast Menu-Mailer Shopping List MENU: Breakfast 1: Tropical Chia Pudding Breakfast 2: Fried Cauli-Bacon Cakes Breakfast 3: Power Greens Breakfast Muffins Breakfast 4: Chocolate Monkey Smoothie Breakfast 5: Southwest Stuffed Avocadoes Breakfast 6: Almond Chai Chia Pudding Breakfast 7: Spicy Sausage and Kale Quiche Breakfast 8: Apple and Root Hash Breakfast 9: Zucchini Breakfast Lasagna Breakfast 10: Poached Egg Caprese SHOPPING LIST: MEAT/POULTRY/SEAFOOD 14 Strips Bacon [R2, R9] 1 Cup Cubed Canadian Bacon [R3] 1 lb Spicy Italian Sausage [R7] 4 Medium Links Chicken Sausage [R8] CONDIMENTS Ghee (4 tablespoons) [R2] Coconut Oil (3 tablespoons) [R8] Apple Cider Vinegar (1 tablespoon) [R10] Balsamic Vinegar (1 tablespoon) [R10] DAIRY/DAIRY CASE Eggs (40 large) [R2, R3, R7, R9, R10] Hard Boiled Eggs (4 large) [R5] Unsweetened Almond Milk (5 cups) [R6] June 2015 PRODUCE Mango (1 large) [R1] Cauliflower (1 large head) [R2] Garlic Coves (5) [R2, R3, R8] Onion (3 medium, 1 small) [R2, R5, R7, R9] Baby Spinach (1 cup chopped, 1 cup) [R2, R3] Baby Kale (1 cup) [R3] Red Onion (1 small, 1 medium) [R3, R8] Parsley (2 tablespoons minced) [R3] Bananas (2 medium) [R4] Tomatoes (3 medium, 2 large) [R5, R7, R10] Cilantro (2 tablespoons minced) [R5] Jalapeno (1 medium) [R5] Limes (1 large) [R5] Avocados (4 large) [R5] Kale (2 cups chopped) [R7] Green Bell Pepper (1 medium) [R7] Apples (2 medium) [R8] Sweet Potato (1 small) [R8] Beets (2 medium) [R8] Acorn Squash (1 medium) [R8] Zucchini (4 large) [R9] Red Bell Pepper (1 large) [R9] Basil (1 bunch) [R10] CANNED GOODS Unsweetened Full Fat Coconut Milk (6 1/2 cups) [R1, R4, R9] OTHER Chai Tea (6 bags) [R6] SPICES Vanilla Extract [R1, R6] Ginger Powder [R1, R6] Cardamom [R1, R6] Nutmeg [R1] Red Pepper Flakes [R2, R9] Paprika [R2, R7, R8] Sea Salt [R2, R3, R5, R7, R8, R9, R10] Freshly Ground Black Pepper [R2, R3, R5, R7, R8, R9, R10] Garlic Powder [R3, R7, R9] Onion Powder [R3, R7, R9] Cumin [R3, R8] Chili Powder [R3, R8] Cinnamon [R6, R8] Cayenne Pepper [R7, R8] Thyme [R9] DRY GOODS Chia Seeds (14 tablespoons) [R1, R4, R6] Unsweetened Shredded Coconut (5 tablespoons) [R1, R4] Cocoa Nibs (3 tablespoons) [R4] Saving Dinner s Perfect Paleo Chocolate Protein Powder (4 scoops) [R4] Saving Dinner s Fibermender 2.0 (4 scoops) [R4] Raw Almonds (1/3 cup chopped) [R6] SHOPPING LIST LEGEND ** = Serving Suggestions Purchase these ingredients if you are following our suggested side dishes. Purchase the quantity to meet your family s needs. [R1] [R10] = Breakfast 1, Breakfast 2, Breakfast 3, etc Each recipe is assigned a day which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu. Paleo Daytime Breakfast June 2015

2 cups unsweetened full fat coconut milk 1 teaspoon vanilla extract 1 teaspoon ginger powder 1/2 teaspoon cardamom Tropical Chia Pudding Day 1 - Serves 2 1/2 teaspoon nutmeg 6 to 8 tablespoons chia seeds 1 large mango, peeled, pitted, and cubed 2 tablespoons unsweetened shredded coconut COOKING INSTRUCTIONS: In a large bowl or jar, combine first 5 ingredients (coconut milk through nutmeg). Whisk together well. Then stir in chia seeds (measure according to how think you like your pudding to gel). Seal bowl or jar and let sit on counter for 30 minutes. After 30 minutes, stir again and place in refrigerator to gel for 1 to 3 hours or until it s set. Serve with mango and coconut on top. 1 medium head of cauliflower, cut into florets 6 strips bacon, cooked and chopped 2 large eggs 2 cloves garlic, minced 1 medium onion, chopped Fried Cauli-Bacon Cakes Day 2 - Serves 2 1 cup baby spinach, chopped 1/2 teaspoon red pepper flakes 1/2 teaspoon paprika 3 to 4 tablespoons ghee COOKING INSTRUCTIONS: In a food processor, puree cauliflower until it begins to get a grain like consistency. In a large bowl mix together cauliflower and all remaining ingredients except ghee. Mix with your hands then form patties with mixture. In a large skillet heat ghee over medium high heat. Add patties to skillet and fry until golden, about 3 to 5 minutes per side. Serve hot. 10 large eggs 1 cup baby spinach 1 cup baby kale 1 small red onion, chopped 2 cloves garlic, minced 1 cup Canadian bacon, cubed Power Greens Breakfast Muffins Day 3 - Serves 2 COOKING INSTRUCTIONS: Preheat oven to 375 degrees. 2 tablespoons fresh minced parsley 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cumin 1/2 teaspoon chili powder In a large bowl, whisk together all ingredients. Once fully combined, ladle mixture into a greased muffin pan. Place in oven and bake for 30 minutes or until cooked through (use knife test to check doneness). Remove from the oven and serve hot. Paleo Daytime Breakfast June 2015

4 cups unsweetened full fat coconut milk 2 tablespoons chia seeds 3 tablespoons cacao nibs 2 medium bananas, peeled Chocolate Monkey Smoothie Day 4 - Serves 2 3 tablespoons unsweetened shredded coconut 4 scoops Saving Dinner s Perfect Paleo Chocolate Protein Powder 4 scoops Saving Dinner s Fibermender 2.0 COOKING INSTRUCTIONS: In a large blender, layer ingredients: begin with half the coconut milk, add all other ingredients, then top with second half of milk. Blend until smooth and serve. 4 large hard boiled eggs, peeled and chopped 2 medium tomatoes, chopped 1 small onion, chopped 2 tablespoons fresh minced cilantro Southwest Stuffed Avocadoes Day 5 - Serves 2 1 medium jalapeno, seeded and minced 1 large lime, juiced 4 large ripe avocados, halved and pitted COOKING INSTRUCTIONS: In a large bowl, toss together all ingredients except avocado. Once fully combined, scoop into avocado halves and enjoy! 5 cups unsweetened almond milk 6 bags chai tea 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Almond Chai Chia Pudding Day 6 - Serves 2 1/2 teaspoon cardamom 1/4 teaspoon ground ginger 4 tablespoons chia seeds 1/3 cup raw almonds, chopped COOKING INSTRUCTIONS: In a large saucepan heat almond milk over medium heat. Remove from heat right before it boils and add chai tea bags to milk. Allow to steep for 30 minutes. Remove tea bags and let milk rest until it s room temperature (or place in refrigerator to cool faster). In a large bowl or jar, mix chai almond milk with next 4 ingredients (vanilla through ginger). Once fully combined, add in chia seeds. Stir together, seal and let sit on counter for 30 minutes. Stir again, seal again, and place in refrigerator for 1 to 3 hours or until chia seeds have gelled and pudding is set. Enjoy with chopped almonds on top. Paleo Daytime Breakfast June 2015

10 large eggs 1 pound spicy Italian sausage, cooked 2 cups chopped kale 1 medium onion, chopped 1 medium green bell pepper, seeded and chopped Spicy Sausage and Kale Quiche Day 7 - Serves 2 COOKING INSTRUCTIONS: Preheat oven to 350 degrees. 1 medium tomato, chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika In a large bowl, whisk together all ingredients until fully combined. Pour mixture into a greased quiche dish or other greased baking dish. Place in oven and cook for 35 minutes or until center is set. Serve hot. 2 medium apples, cored and chopped 1 small sweet potato, peeled and cubed 2 medium beets, peeled and diced 1 acorn squash, peeled, seeded, and cubed 1 medium red onion, chopped 1 clove garlic, minced 4 links of chicken sausage Apple and Root Hash Day 8 - Serves 2 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon cinnamon 3 tablespoons coconut oil COOKING INSTRUCTIONS: In a large bowl, toss together all ingredients except oil. In a large skillet, heat coconut oil over medium high heat. Pour mixture into pan and cook for 10 to 12 minutes or until chicken sausage is cooked through and veggies are tender. Serve hot. 4 large zucchinis, cut into thin strips, lengthwise (like a lasagna noodle) 8 strips of bacon, cooked 1 medium onion, chopped 1 large red bell pepper, seeded and chopped 10 large eggs Zucchini Breakfast Lasagna Day 9 - Serves 2 COOKING INSTRUCTIONS: Preheat oven to 375 degrees. 1/2 cup unsweetened full fat coconut milk 1 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon red pepper flakes Sea salt and freshly ground pepper to taste Prep veggies and bacon and set aside. In a large bowl, whisk together eggs, coconut milk, and spices (thyme through salt and pepper). Now start layering everything in a greased casserole dish. First zucchini, then bacon, then onion, then bell pepper, egg mixture, and repeat until all ingredients are used. Place in oven and bake for 40 minutes or until center is set. Remove from the oven and let cool at least 10 minutes before slicing. Serve hot. Paleo Daytime Breakfast June 2015

8 large eggs 5 cups of water 1 tablespoon apple cider vinegar 2 large steak tomatoes, sliced thick (at least 4 slices from each) Poached Egg Caprese Day 10 - Serves 2 1 bunch fresh basil 1 tablespoons balsamic vinegar COOKING INSTRUCTIONS: Crack 8 eggs into a medium bowl, gently and be sure not to break any yolks, and set aside. In a large pot, add water and vinegar. Bring to a gentle boil on medium high heat. Slowly pour eggs into water. Remove from heat after about 1 to 2 minutes (depending on how you like your yolk), and use a slotted spoon to retrieve poached eggs from water. (If you re new to poaching, there s tons of videos online that help if you can t seem to make it work) Now lets layer all remaining ingredients. First, steak tomato slice, a couple basil leaves, poached egg, sprinkle of balsamic, and salt and pepper. And that s it! Paleo Daytime Breakfast June 2015

Daytime Lunch Menu-Mailer Shopping List MENU: Lunch 1: Avocado Tuna Salad Lunch 2: Pear Arugula Salad with Chicken Lunch 3: Carolina Pulled Pork Lunch 4: Crunchy Salmon Wraps Lunch 5: White Wine Garlic Shrimp Lunch 6: Tortilla-less Beef Fajitas Lunch 7: Curried Chicken Salad Lunch 8: Dijon Egg Salad Lunch 9: Jalapeno Pork Stuffed Zucchinis Lunch 10: Power Stuffed Sweet Potatoes Soup: Curried Coconut Cauliflower Soup SHOPPING LIST: MEAT/POULTRY/SEAFOOD 10 oz Tuna Steak [R1] 1 Large Grilled Chicken Breast [R2] 1 1/2 lb Pork Butt [R3] 1 1/2 Cups Smoked Salmon [R4] 1 lb Large Peeled and Deveined Shrimp [R5] 1 1/2 lbs Skirt Steak [R6] 2 Medium Boneless Skinless Chicken Breasts [R7, R10] 1 lb Ground Italian Sausage [R9] 2 Strips Bacon [R10] CONDIMENTS Paleo Mayo [R1, R4, R7, R8] Leanne s Basic Vinaigrette [R2] Apple Cider Vinegar [R3] Raw Honey [R3] Ghee [R5, R9] Coconut Oil [R6, R10, R11] Dijon Mustard [R8] June 2015 PRODUCE Red Onion (1 3/4 medium, 1/2 small) [R1, R2, R4, R8] Avocado (1 medium) [R1] Garlic Cloves (9) [R1, R3, R6, R9, R11] Lemon (2 medium) [R1, R5] Arugula (4 cups) [R2] Pear (1 large) [R2] Radishes (5 medium) [R2, R4] Cucumber (1 medium, 1 large) [R2, R4] Cherry Tomatoes (1 cup halved) [R2] Onion (4 medium, 1 small) [R3, R6, R7, R9, R11] Butter Lettuce Leaves (4 large) [R4] Carrot (1 large) [R4] Green Bell Pepper (1 small) [R6] Red Bell Pepper (1 small) [R6] Green Onion (1/4 cup chopped) [R7] Jalapeno (1 large) [R9] Zucchini (2 large) [R9] Sweet Potato (2 large) [R10] Baby Spinach (2 cups) [R10] Cauliflower (1 large head) [R11] CANNED GOODS Tomato Paste (3 tablespoons) [R3] Dill Pickles (1 large) [R8] Diced Tomatoes (1 (14 oz) can) [R9] Low Sodium Chicken Broth (4 1/2 cups) [R11] Unsweetened Full Fat Coconut Milk (1 1/4 cups) [R11] SPICES Sea Salt (R1, R2, R3, R4, R5, R6, R7, R8, R9, R10, R11) Freshly Ground Black Pepper (R1, R2, R3, R4, R5, R6, R7, R8, R9, R10, R11) Garlic Powder [R5, R6, R10] Onion Powder [R5, R6, R10] White Pepper [R5, R11] Cayenne Pepper [R6, R9, R10] Chili Powder [R6] Cumin [R6, R7, R11] Red Pepper Flakes [R6] Turmeric [R7, R11] Coriander [R7, R11] Ground Ginger [R7] Dried Oregano [R10] Paprika [R10] DRY GOODS Pecans (1/3 cup chopped) [R2] DAIRY/DAIRY CASE Hard Boiled Eggs (4 large) [R8] OTHER White Wine (1/2 cup) [R5] SHOPPING LIST LEGEND ** = Serving Suggestions Purchase these ingredients if you are following our suggested side dishes. Purchase the quantity to meet your family s needs. [R1] [R11] = Lunch 1, Lunch 2, Lunch 3, etc Each recipe is assigned a day which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu. Paleo Daytime Lunch June 2015

10 oz grilled tuna steak, flaked 1/4 cup paleo mayo 1 medium red onion, chopped Avocado Tuna Salad Day 1 - Serves 2 1 large avocado, pitted and cubed 1 large clove garlic, minced 1 medium lemon, juiced COOKING INSTRUCTIONS: In a large bowl, mix together all ingredients until fully combined. For a more impactful flavor, cover bowl and place in fridge for at least an hour. 4 cups baby arugula 1 large pear, cored and diced 1/3 cup pecans, chopped 1/2 medium red onion, sliced Pear Arugula Salad with Chicken Day 2 - Serves 2 3 radishes, sliced thin 1 medium cucumber, sliced 1 cup halved cherry tomatoes 1 large grilled chicken breast, sliced 1/3 cup Leanne s Basic Vinaigrette COOKING INSTRUCTIONS: If serving immediately, toss all ingredients in a bowl and serve. If serving later, toss everything but vinaigrette, seal and place in refrigerator, then toss when vinaigrette when serving. 1 1/2 pound pork butt 1 medium onion, chopped 2 cloves garlic, peeled Carolina Pulled Pork Day 3 - Serves 2 1/2 cup apple cider vinegar 3 tablespoons tomato paste 2 tablespoons raw honey COOKING INSTRUCTIONS: Place pork butt in a slow cooker. In a food processor, combine remaining ingredients (onion through salt and pepper). Blend until smooth and lather pork butt with mixture. Cook on LOW for 8 to 10 hours. Pull apart with forks and serve hot. 4 large butter lettuce leaves 2 tablespoons paleo mayo 1 1/2 cups smoked salmon, chopped 1 large cucumber, julienned Crunchy Salmon Wraps Day 4 - Serves 2 1 large carrot, julienned 2 radishes, sliced thin 1/3 medium red onion, sliced COOKING INSTRUCTIONS: Starting with a base of the lettuce leaf, begin laying ingredients: mayo, salmon, cucumber, carrot, radishes, onion, and salt and pepper. Roll up in lettuce leaf, and pin with toothpick if necessary. Serve cold. Paleo Daytime Lunch June 2015

1 teaspoon garlic powder 1 teapsoon onion powder 1/2 teaspoon white pepper White Wine Garlic Shrimp Day 5 - Serves 2 1 pound large shrimp, peeled and deveined 1 medium lemon, juiced 3 tablespoons ghee 1/2 cup white wine, (or use low sodium chicken stock) COOKING INSTRUCTIONS: In a small bowl, mix together spices (salt/pepper through white pepper). In a large bowl, toss shrimp with lemon juice, then season evenly with spice mixture. In a large skillet heat ghee over medium high heat. Add shrimp and cook for about 2 to 3 minutes per side or until shrimp are pink and opaque. Remove shrimp once done and turn heat down to low. Add wine to pan, and if ghee is mostly gone, add another tablespoons. Simmer for 5 minutes until it s reduced, and serve over shrimp. 1 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon red pepper flakes 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Tortilla-less Beef Fajitas Day 6 - Serves 2 1 1/2 pound skirt steak, cut into thin strips 2 tablespoons coconut oil 1 small green bell pepper, seeded and sliced 1 small red bell pepper, seeded and sliced 1 medium onion, sliced 2 cloves garlic, minced COOKING INSTRUCTIONS: In a small bowl, combine all spices (cayenne through salt/pepper). Season all sides of skirt steak with spice mixture. In a large skillet heat coconut oil over medium high heat, add steak, bell peppers, onion, and garlic to skillet. Cook for about 7 minutes or until meat is to the desired doneness and veggies are tender. Serve hot. 1 skinless boneless chicken breast, cooked and chopped 1/3 cup paleo mayo 1 small onion, chopped 1/4 cup chopped green onions Curried Chicken Salad Day 7 - Serves 2 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon coriander 1/4 teaspoon ground ginger COOKING INSTRUCTIONS: In a large bowl, combine all ingredients until evenly mixed. Serve cold. Paleo Daytime Lunch June 2015

4 large hard boiled eggs, peeled and chopped 1/2 small red onion, chopped 1 large dill pickle, chopped Dijon Egg Salad Day 8 - Serves 2 1/3 cup paleo mayo 2 tablespoons Dijon mustard COOKING INSTRUCTIONS: In a large bowl, combine all ingredients until fully mixed. Serve cold. 2 tablespoons ghee 1 pound ground Italian sausage 1 large jalapeno, seeded and chopped 1 medium onion, chopped 2 cloves garlic, minced Jalapeno Pork Stuffed Zucchinis Day 9 - Serves 2 COOKING INSTRUCTIONS: Preheat oven to 375 degrees. 1 (14 ounce) can diced tomatoes 1 teaspoon cayenne pepper 2 large zucchinis, halved (lengthwise) and hollowed out In a large skillet, heat ghee over medium high. Add next 4 ingredients (sausage through garlic). Saute for 7 to 10 minutes or until sausage is cooked through, then turn heat down to low and add tomatoes (don t drain). Simmer for 5 to 7 minutes. Then stuff zucchini shells, and place on a baking sheet. Place in oven and bake for 20 minutes or until golden. Serve hot. 2 large sweet potatoes 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper Power Stuffed Sweet Potatoes Day 10 - Serves 2 1 large skinless boneless chicken breast, cut into strips 2 tablespoons coconut oil 2 strips bacon, chopped 2 cups baby spinach COOKING INSTRUCTIONS: Preheat oven to 400 degrees. Place sweet potatoes in oven and bake for 40 minutes or until tender all the way through. In a small bowl, combine spices (garlic through salt/pepper). Evenly season chicken with seasoning mixture. In a large skillet, heat coconut oil over medium high heat. Add chicken and bacon. Cook for 8 minutes, then add spinach. Cook for another 3 to 5 minutes or until spinach wilts. After you remove sweet potato from oven, slice open and stuff with chicken mixture. Serve hot. Paleo Daytime Lunch June 2015

1 large head of cauliflower, stem removed and cut into florets 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons coconut oil, melted Curried Coconut Cauliflower Soup Serves 4 4 1/2 cups low sodium chicken broth 2 teaspoons cumin 1 teaspoon white pepper 1/2 teaspoon turmeric 1/2 teaspoon coriander 1 1/4 cups unsweetened full fat coconut milk COOKING INSTRUCTIONS: Preheat oven to 375 degrees. In a large bowl, toss together first 5 ingredients. Place in a baking pan and roast for 20 to 30 minutes or until golden and slightly tender. In a large pot, add chicken broth, roasted veggies, and spices (cumin through coriander), heat over high and boil until veggies are fully tender. Pour into a blender and puree until smooth. Add back to pot, turn heat on low, and stir in coconut milk. Serve hot. Paleo Daytime Lunch June 2015

Daytime Snack Menu-Mailer Shopping List MENU: Snack 1: Almond Butter Power Bars Snack 2: Cashew Coconut Apple Slices Snack 3: Sweet n Spicy Kale Chips Snack 4: Cajun Sweet Potato Fries Snack 5: Smoked Salmon Cucumber Rolls Snack 6: Bacon Wrapped Pear Wedges Snack 7: Cinnamon Plantain Chips Snack 8: Cran-Chia Energy Bites Snack 9: Lemony Avocado Radish Stacks Snack 10: Roasted Honeyed Cardamom Grapefruit SHOPPING LIST: MEAT/POULTRY/SEAFOOD 4 Slices Smoked Salmon [R5] 4 Strips Bacon [R6] June 2015 PRODUCE Apple (1 large) [R2] Kale (3 cups chopped) [R3] Sweet Potato (2 large) [R4] Cucumbers (2 large) [R5] Pears (2 large) [R6] Plantains (2 large) [R7] Avocado (1 large) [R9] Radishes (5 medium) [R9] Lemon (1 tablespoon juice) [R9] Grapefruits (2 large) [R10] SPICES Vanilla [R1, R7] Cayenne [R3, R4] Paprika [R3, R4] Red Pepper Flakes [R3, R4] Sea Salt [R3, R4, R9, R10] Freshly Ground Black Pepper [R3, R4, R9] Cumin [R4] Cinnamon [R4, R7] Dried Dill [R5] Ground Ginger [R7, R10] Nutmeg [R10] Cardamom [R10] CONDIMENTS Almond Butter (1 cup) [R1] Cashew Butter (1/3 cup) [R2] Coconut Oil (3 tablespoons, 1/3 cup) [R3, R7, R8] Raw Honey (6 tablespoons) [R3, R7, R10] Ghee (2 tablespoons) [R4] Paleo Mayo (2 tablespoons) [R5] Dijon Mustard (2 tablespoons) [R5] DRY GOODS Unsweetened Shredded Coconut (1 1/2 cups, 2 tablespoons) [R1, R2, R8] Raw Walnuts (1/2 cup chopped) [R1] Raw Almonds (1 cup chopped) [R1, R8] Cocoa Nibs (2 tablespoons) [R1] Dried Dates (6) [R1, R8] Raw Pecans (1/2 cup) [R8] Chia Seeds (2 tablespoons) [R8] Unsweetened Dried Cranberries (1/2 cup) [R8] SHOPPING LIST LEGEND ** = Serving Suggestions Purchase these ingredients if you are following our suggested side dishes. Purchase the quantity to meet your family s needs. [R1] [R10] = Snack 1, Snack 2, Snack 3, etc Each recipe is assigned a day which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu. Paleo Daytime Snack June 2015

Almond Butter Power Bars 1 cup almond butter 1/2 cup unsweetened shredded coconut 1/2 cup chopped raw walnuts 1/2 cup chopped raw almonds 2 tablespoons cacao nibs 4 dates, pitted 1 teaspoon vanilla extract In food processor, blend together all ingredients until evenly mixed. It can be as smooth or chunky as you like it. Spread mixture into a pan lined with parchment paper. Evenly spread and flatten it. Let it sit for about 10 minutes, then cut and serve. Cashew Coconut Apple Slices 1 large apple, cored and sliced 1/3 cup cashew butter 2 tablespoons unsweetened shredded coconut It s very easy, simply spread cashew butter over each slice of apple, and top with shredded coconut! Great for a boost of energy and satisfying a sweet tooth. Sweet n Spicy Kale Chips 3 cups chopped kale 1 tablespoon coconut oil, melted 1 tablespoons raw honey 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika 1/4 teaspoon red pepper flakes Preheat oven to 350 degrees. In a large bowl, toss together all ingredients. Spread out on a baking sheet and bake for 10 to 15 minutes or until crispy. Be careful not to burn. Remove from oven, allow to sit for 5 to 10 minutes then enjoy. Paleo Daytime Snack June 2015

Cajun Sweet Potato Fries 2 large sweet potatoes, peeled and cut into fry strips 2 tablespoons ghee, melted 1 teaspoon paprika 1 teaspoon cayenne pepper 1/2 teaspoon red pepper flakes 1/2 teaspoon cumin 1/2 teaspoon cinnamon Preheat oven to 375 degrees. In a large bowl, toss together all ingredients. Once evenly seasoned, spread fries onto a baking sheet and bake for 20 minutes or until golden and tender. Remove from oven, cool for 15 minutes, and enjoy. Smoked Salmon Cucumber Rolls 2 large cucumbers, thinly sliced lengthwise 2 tablespoons paleo mayo 2 tablespoons Dijon mustard 2 to 4 slices smoked salmon, cut into slices to fit cucumber 1 teaspoon dried dill Layer all ingredients, start with cucumber, then mayo, mustard, salmon, and sprinkle with dill, salt and pepper. Roll it up and pin it with a toothpick to keep shape! Fast and yummy snack ready to go. Bacon Wrapped Pear Wedges 2 large pears, sliced and cored 4 strips of bacon, halved Preheat oven to 350 degrees. Wrap each pear slice with a half of bacon slice. Pin with toothpick if bacon won t stay. Line up on a baking sheet and bake for 20 to 30 minutes or until bacon is cooked and crispy. Allow to cool for 15 minutes before enjoying. Paleo Daytime Snack June 2015

Cinnamon Plantain Chips 2 large plantains, peeled and sliced 2 tablespoons coconut oil, melted 1 tablespoon raw honey 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon ground ginger pinch sea salt Preheat oven to 375 degrees. In a large bowl, toss together all ingredients until evenly mixed. Place on a parchment lined baking sheet, and bake for 15 to 20 minutes, or until golden and crispy. Cool for 30 minutes before enjoying. Cran-Chia Energy Bites 1/3 cup coconut oil 1/2 cup chopped raw almonds 1/2 cup chopped raw pecans 2 tablespoons chia seeds 1/2 cup unsweetened dried cranberries 1 cup unsweetened shredded coconut 2 dates, pitted In a food processor, combine all ingredients. Blend until smooth or as chunky as you like. Spread into a parchment paper lined pan. Allow to set for 15 minutes, then cut and serve. Lemony Avocado Radish Stacks 1 large avocado, pitted and cut into 10 big chunks 5 radishes, halved 1 tablespoon fresh lemon juice Pin avocado to radish halves with a toothpick. Sprinkle with lemon juice, salt, and pepper. Super easy, fast, and satisfying. Paleo Daytime Snack June 2015

Roasted Honeyed Cardamom Grapefruit 2 large grapefruits, halved 2 to 4 tablespoons raw honey 1 teaspoon cardamom 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg Preheat oven to 400 degrees. Place grapefruit halves, face side up, on baking sheet. Drizzle with honey (less or more according to your tastes), then evenly season with spices. Bake for 20 minutes or until golden on top. Serve hot. Paleo Daytime Snack June 2015