Bison Chili 3 tbsp extra-virgin olive oil 12 oz ground bison ½ tsp salt ½ tsp freshly ground black pepper 1 small onion, finely chopped 2 garlic cloves, mashed 1 tbsp ground cumin 1 tbsp chili powder 1 tbsp pure ancho chili powder ½ tsp red pepper flakes 1 cup diced tomatoes 1 butternut squash, diced and roasted ½ cup chicken stock 1 square piece 70% dark chocolate 1 tsp dried oregano ½ tsp paprika ⅛ tsp ground cinnamon 1 tsp salt ½ tsp fresh oregano, chopped 1. In a large pot, heat olive oil over medium heat. Add ground bison and season with salt and pepper. Cook 3-5 minutes to brown the meat. 2. Add onion, cook for 2 minutes, and then add garlic and cook an additional 2 minutes. 3. Add cumin, chili powder, red pepper flakes, tomatoes, squash and chicken stock. Stir well and bring to a slight boil. Reduce heat and simmer for 30 minutes, stirring often. 4. Add chocolate, oregano, paprika, cinnamon and salt. Stir and simmer for 15 minutes. 5. Add oregano and simmer for additional 5 minutes.
Cauliflower Pizza Crust 1 cup cauliflower, chopped 3 cups mozzarella, divided 1 tsp dried oregano ½ tsp garlic salt 1 tsp garlic, crushed 1 egg Extra-virgin olive oil Toppings (olives, artichokes, sun-dried tomatoes) 1. Preheat oven to 450 degrees. 2. Pulse one head of chopped cauliflower in a food processor until it looks like grain. Microwave cauliflower for 8 minutes. 3. In medium bowl, combine cauliflower, 1 ½ cups mozzarella, oregano, garlic salt, garlic and egg. 4. Spray cookie sheet with cooking spray. Pat mixture into a 9-inch circle on baking sheet. Brush with olive oil. Bake at 450 degrees for 15 minutes. 5. Top pizza with remaining mozzarella and toppings. Broil 3-4 minutes until cheese melts.
Tropical Date Granola 1 cup fresh pineapple, diced 2 tbsp orange juice ½ cup dates, chopped & pitted 1 tsp ground cinnamon 1 tbsp vanilla extract ½ cup melted coconut oil 3 cups raw coconut flakes 3 cups raw almonds ½ cup raw sunflower seeds 1 cup raw macadamia nuts, chopped ½ tsp salt 1. Preheat oven to 250 degrees. Line two baking sheets with aluminum foil. 2. In a food processor, puree pineapple, orange juice, dates, cinnamon and vanilla. 3. Add melted coconut oil and blend until smooth. 4. Combine the coconut flakes with the almonds, sunflower seeds, macadamia nuts and salt in a bowl, tossing with your hands to mix. 5. Add wet mixture to dry mixture and mix well. 6. Divide granola between two baking sheets and cook for 2 hours, tossing every 20 minutes. 7. Remove from oven and let cool to room temperature. Store in an airtight container for up to 2 weeks.
Coconut Crusted Chicken ½ + ⅓ cup almond flour 1 egg yolk ⅓ tsp sea salt ½ cup coconut oil ½ cup unsweetened coconut, shredded ¼ tsp paprika ¼ tsp garlic powder ¼ tsp freshly ground black pepper 1 tsp onion powder 2 boneless, skinless chicken breasts cut in strips Salt and pepper to taste 1. Preheat oven to 375 degrees. 2. In large bowl, combine coconut, ½ cup almond flour, ¼ tsp salt and ¼ tsp pepper. 3. In another bowl, combine chicken strips, egg yolk, onion powder, garlic powder, sea salt, pepper and ⅓ cup almond flour. 4. In a large pan, melt coconut oil over medium heat. 5. Coat chicken strips with dry mixture and cook on each side for 3-4 minutes. 6. Transfer chicken strips to baking sheet lined with parchment paper. Back for 4-5 minutes, or until chicken is throughly cooked.
Nutty Breakfast Bars 4 cups nuts (any kind) 1 tbsp salt ⅓ cup almond butter ⅓ cup coconut oil 1 tsp vanilla extract 1 tsp cinnamon ¼ cup raw honey 1 cup shredded coconut 1 cup dried fruit 1. In a large bowl, add nuts and salt, cover with water and soak overnight. 2. Drain and rinse nuts. Arrange in one layer on a baking sheet and roast for 10 hours at 150 degrees. 3. Let cool to room temperature. Chop half of the nuts and pulse remainder in a food processor until powdered. 4. In a large pot, combine almond butter, coconut oil, vanilla, cinnamon and honey and cook over medium heat until mixture starts to bubble. Remove from heat. 5. Stir in chopped nuts, ground nuts, coconut and dried fruit. 6. Line baking pan with parchment paper, pour in mixture and pack into one layer. 7. Cover with parchment paper and let sit for 2 hours. Then freeze for 1 hours. 8. Slice into bars and serve, or store in refrigerator.
Panflakes 12 eggs, whole 1 cup Greek yogurt 1 cup flax meal 1 tsp cinnamon 1 tsp baking powder 1 tbsp coconut oil 1. In a large bowl, combine all ingredients. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Quinoa Salad with Pistachios and Cranberries Sherry Vinaigrette 2 tbsp minced shallots 1 tbsp sherry vinegar 4 tbsp extra virgin olive oil 2 tbsp cold water ¼ tsp sea salt Black pepper Quinoa Salad ⅓ c shelled pistachios 1 cup quinoa 1 ½ cup cold water 2 stalks celery, thinly sliced 3 scallions, thinly sliced ¼ c dried cranberries, coarsely chopped ½ tsp sea salt 1. Preheat oven to 350 degrees. 2. Place shallots, vinegar, salt and pepper into a small bowl. Slowly pour 2 tbsp olive oil into the bowl while stirring constantly with a fork. Add water and then stir in remaining 2 tbsp olive oil. 3. Arrange pistachios in a single layer on a baking sheet and toast until they are lightly browned, approximately 10 minutes. Transfer to a plate and let them cool. Once cooled, coarsely chop the pistachios. 4. Toast quinoa in a skillet over medium high heat until it begins to brown, about 5 minutes. Transfer to pot, add water and salt, cover and bring to a simmer. Cook until quinoa is soft but still has a little texture left, about 15 minutes. All the water should be absorbed. Transfer quinoa to bowl and let cool. 5. Add pistachios, celery, scallions and cranberries to quinoa. Toss to combine. 6. Dress quinoa salad with vinaigrette. Tip: If not serving immediately, refrigerate the salad, but allow a little time to come to room temperature before serving.
Cauliflower Mashed Potatoes 3 tbsp olive oil 1 medium onion, diced 4 stalks celery, sliced 1 large cauliflower, trimmed ⅓ tsp sea salt 1 clove garlic Chives for garnish ⅓ cup grated Parmesan cheese 1. Bring a large pot of salted water to a boil, add cauliflower, garlic, onion, and celery. Cook for 10 minutes or until cauliflower is fork tender. 2. Drain and return to hot pot and let stand for 2-3 minutes with lid on. 3. Lift cauliflower out of pot and into food processor (leave remaining liquid in pot, do not pour into food processor). 4. Add Parmesan cheese, drizzle with olive oil, salt and pepper, and puree until smooth. 5. Adjust salt and pepper to taste; garnish with chives.
Chipotle Chicken Stuffed Sweet Potatoes Makes 4 servings. Prep time: 1 hour and 10 minutes. 4 each sweet potatoes 2 1/2 teaspoons coconut oil 4 each chipotle peppers, minced 3 each garlic cloves, minced 2 tablespoons honey 2 teaspoons cider vinegar 1 1/4 teaspoons sea salt 1 teaspoon cumin 1/2 teaspoon cinnamon 4 chicken breast halves (no skin) 3 cups kale, steamed 1 bunch cilantro, chopped 1. Preheat the oven to 400 degrees. Bake sweet potatoes in oven for 45 minutes to 1 hour until soft. 2. In a small bowl, mix together the chiles, garlic, honey, vinegar, salt, cumin and cinnamon to make a paste. Rub the paste evenly over each breast or thigh. 3. Grill the chicken breasts or thighs over medium heat until done, being careful not to overcook and dry out the meat. Let the chicken rest for 5 minutes off of the grill, then dice into bite sized pieces. 4. Steam or saute kale in a saute pan over medium heat until tender. 5. Crumble the queso fresco. 6. Split the sweet potatoes open and top with kale, chicken and cheese. Garnish with some fresh cilantro if desired. Per serving (excluding unknown items): 401.0 Calories; 5.6g Fat (12.3% calories from fat); 37.5g Protein; 51.9g Carbohydrate; 81mg Cholesterol; 723mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
Braised Short Rib Makes 6 servings. Prep time: 3.5 hours. 2 pounds beef short ribs, trimmed 1/2 teaspoon sea salt 1/2 teaspoon fresh ground pepper 1 1/2 cups beef broth 1 cup cabernet Sauvignon, optional 2 tablespoons tomato paste 1 1/2 cups chopped celery 1 cup chopped carrots 6 each garlic clove, chopped 2 each rosemary sprigs 1 cup yellow onion, chopped 4 cups cauliflower, steamed 1 tablespoon gluten free flour 2 tablespoons coconut oil 2 tablespoons butter 1/4 cup milk 1. Preheat oven to 300. 2. Heat a large skillet over medium-high heat. Melt coconut oil. Sprinkle ribs with salt and pepper. Add ribs to pan; cook for 8 minutes, browning on all sides. Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits. 3. Combine broth, wine, and tomato paste in a medium bowl; stir with a whisk. Place ribs, celery, carrot, garlic, rosemary, and onion in a 13 x 9-inch baking dish coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300 for 3 1/2 hours or until ribs are very tender.
4. Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid. Reserve ribs; discard remaining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved liquid into bag. Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat. 5. Add glutem free flour to pan, stirring well with a whisk. Place pan over medium heat; bring to a boil, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk. Serve sauce with ribs and mashed cauliflower. Garnish with chopped parsley, if desired. Variation: In step 3, place the ingredients in a crock pot instead of the oven. Cook on low for 5 hours. Per serving (excluding unknown items): 603.5 Calories; 49.2g Fat (75.9% calories from fat); 21.6g Protein; 13.6g Carbohydrate; 96mg Cholesterol; 702mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 Vegetable; 7 1/2 Fat.
Pork Chile Verde Makes 12 servings. Prep time: 3 hours. 4 lbs pork shoulder roast, trimmed 2 teaspoons kosher salt 1 teaspoon black pepper 1/4 cup coconut oil 3 cups chopped yellow onions 2 cups green bell peppers 1 1/2 cups Anaheim chili peppers, chopped 3 each jalapeno, chopped 2 tbsp garlic, chopped 1 tbsp oregano 2 tsp cumin powder 1 1/2 lbs tomatillo, whole, roasted 2 tbsp coriander seed, ground 2 bay leaves, whole 1 bunch cilantro leaves, chopped 4 cups chicken stock Place browned pork, sauteed vegetables, chopped tomatillos and seasonings and chicken stock into slow cooker, cover and cook on low setting for 6-8 hours. Per serving (excluding unknown items): 373.4 Calories; 26.0g Fat (62.8% calories from fat); 21.9g Protein; 12. 7g Carbohydrate; 81 mg Cholesterol; 1108mg Sodium. Exchanges: 21/2 Lean Meat; 2 Vegetable; 31/2 Fat
Paleo Porridge Makes 10 servings. Prep time: 20 hours. 1 cup pumpkin kernels 1/2 cup sunflower seeds 1/2 cup chia seeds 1/2 pound pitted dates 1/2 teaspoon sea salt 1/2 teaspoon vanilla 1. Place the seeds, dates, sea salt and vanilla in a food processor and process for 2 minutes. 2. Place the mixture in a glass jar to store in refrigerator. 3. Take 1/2 cup of mixture and 3/4 cup milk of your choice per person, place in medium size saucepan on stove, bring to boil and simmer for 10 minutes. Per serving (excluding unknown items): 234.6 Calories; 13.0g Fat (46.5% calories from fat); 7.5g Protein; 26.2g Carbohydrate; Omg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain{Starch); 1/2 Lean Meat; 1 Fruit; 2 Fat.
Quinoa Pilaf Makes 4 servings. Prep time: 25 minutes. 1 cup quinoa 1/3 cup onion, diced 2 cups chicken broth 1 tbsp garlic, chopped 2 tbsp butter Heat butter in medium saucepan over medium high heat. Saute onions and garlic in melted butter until translucent. Add quinoa and sauté until slightly toasted. Add chicken broth to pan, bring to a boil. Turn heat down to a simmer until all liquid is absorbed. Season with salt and pepper as desired. Per Serving (excluding unknown items): 257.7 Calories; 9.5g Fat (32.7% calories from fat);.11.5g Protein; 32.4g Carbohydrate; 17mg Cholestorol; 850mg Sodium. Exchanges: 2 Grain(Starch); ½ Lean Meat; ½ Vegetable; 1 ½ Fat.