PALEO RECIPES BY TAYLOR KISER

11 PALEO RECIPES BY TAYLOR KISER

serves 2 BREAKFAST BURRITO BOWL with sweet potato noodles {Paleo, High Protein, Vegetarian + Super Simple} Spiralize the potatoes using the 3mm blade of the spiralizer. Heat 2 teaspoon of the oil in a large pan over medium heat. Add in the potato noodles and cook until they just begin to soften, about 5-7 minutes. Season with salt and pepper While the potatoes cook, fill a large pot with a few inches of water and place over medium/high heat until it just starts to simmer. Once simmering, crack the eggs into the pot, keeping the eggs and close to surface of the water as you can, and leaving distance between the eggs. Cover the pot, turn off the heat and let sit for 4-5minutes, until the eggs are cooked, but the center still feels soft. While the eggs poach, heat the remaining teaspoon of oil in a medium pan over med/high heat. Scramble the egg white until the outside is lightly golden brown. Transfer the cooked potato noodles into a large bowl and toss with ½ cup of the salsa until well mixed. Add in the scrambled egg whites and mix until they are well dispersed. Divide the noodles between two bowls of top with diced avocado, as much cilantro as your heart desires, and additional salsa, if wanted. DEVOUR PREP TIME: 5 mins COOK TIME: 15 mins 1 large sweet potato 1 tablespoon olive oil, divided salt and pepper 2 eggs 1 cup egg whites, (8 egg whites) 1/2 cup salsa, plus additional for topping, if desired 1 avocado, diced fresh cilantro, for garnish 1

serves 4 LEMON ASPARAGUS CAULIFLOWER RICE FOR THE ZUCCHINI: stuffed grilled zucchini with shrimp 2 large zucchini squashes 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon cayenne pepper PREP TIME: 15 mins cook time: 15 mins FOR THE CAULIFLOWER RICE SALAD: 1 small onion, roughly chopped, about 2 cups 1 large bunch asparagus 1 tablespoon olive oil, plus 1 teaspoon, divided 1 teaspoon garlic, minced salt and pepper 2 cups cauliflower florets, cut into bite sized pieces 3 tablespoons fresh lemon juice 3 tablespoons fresh basil, minced FOR THE SHRIMP: 1/2 pound fresh shrimp, peeled and deveined 1 teaspoon olive oil 1 teaspoon honey 1/2 teaspoon cayenne pepper lemon zest, for garnish Place a grill basket onto your BBQ and preheat on High heat for about 10 minutes. Cut the zucchini in half lengthwise and scoop out some of the inside, making a boat. Be sure to leave some around the edges as the zucchini softens once grilled. Brush the zucchini with the olive oil and sprinkle with salt and cayenne pepper. Set aside. In a large bowl, toss the chopped onion and asparagus with the oil, garlic and season with salt and pepper. Lower the heat of the grill to medium-high and place the onion and asparagus into the grill basket. Additionally, place the zucchinis, cut-side-down directly onto the grill. Cook the vegetables until nicely charred and good grill marks form, about 10 minutes. Flip the zucchini half way and stir the veggies around. Remove the veggies from the grill and cover and set aside until ready to use. While the veggies cook, place the cauliflower into a large food processor and process until broken down into what looks like rice. Place into a large bowl and microwave for 5-6 minutes until tender. You can also steam the cauliflower in the oven if you prefer. Bring the heat of the grill back up to high. Toss the shrimp with the oil, honey, pepper and salt, making sure the spices are evenly distributed. Place them on the grill and cook until opaque and nicely charred, about 5 minutes. Flip halfway through. TO SERVE: Dice the grilled asparagus and onion and add them into the cauliflower rice. Toss with the remaining 1 Tablespoon of olive oil, fresh lemon juice and basil. Season to taste with salt and pepper. Scoop the cauliflower mixture into the zucchinis, really packing it in as much as you can and place the shrimp on top. Garnish with fresh lemon zest + DEVOUR. * Make sure your zucchinis are quite large, you will have a lot of filling leftover. If you can only find small zucchinis, I recommend using more than 2 OR half the amount of filling. ** The shrimp are quite spicy so, if you can t handle a lot of heat, you may want to reduce the amount of cayenne pepper to 1/4 teaspoon. 2

serves 6 PALEO CINNAMON TOAST CRUNCH {6 ingredients} PREP TIME: 55 mins COOK TIME: 5 mins 1 Cup Almond flour (105g) 1/4 Cup Coconut flour (25g) 3/4 Cup + 2 tsp Coconut sugar, divided 1/4 tsp Salt 1 1/2 Tbsp Cinnamon 1 Large egg white 2 Tbsp Coconut oil, melted (but measured at room temperature, then heated) Preheat your oven to 450 degrees and line twobaking sheets with parchment paper, or a silpat. Set aside. In a large bowl, stir together the almond flour, coconut flour, 3/4 cup Coconut sugar, salt and cinnamon until well mixed. Add in the egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball. Place half the dough between two large pieces of parchment paper and roll out until VERY thin, about 1/16 inch thick. Cut the dough into 3/4 inch squares and gently transfer to the prepared sheets. * Repeat with remaining dough ** Sprinkle the remaining 2 tsp of Coconut sugar over the squares and bake until they just turn golden brown, about 3-4 minutes. They burn very quickly so watch them closely in that last minute. Mine were perfect at 3.5 minutes. They will not be crunchy when they come out of the oven. Let the squares cool on the pan completely and then DEVOUR. * It s a little tedious to transfer every square to the paper, so I gently slide my knife under about 3 squares at a time, and then flipped them onto the pan and separated them a little bit. ** You could probably do all the dough at once, I just find it more manageable in 2 smaller chunks. Cereal is best stored in an air tight container in the refrigerator to maintain optimal crunchiness! 3

serves 2 VEGAN COCONUT CURRY with sweet potato noodles {GF + Dairy Free} PREP TIME: 5 mins COOK TIME: 20 mins FOR THE CURRY: FOR THE SWEET POTATO NOODLES: FOR THE MANGO SALSA: 1/2 tablespoon coconut oil 1 large carrot, peeled and sliced, about a heaping 1/2 cup 1 small red bell pepper, sliced, about 1 cup 1 cup broccoli, cut into bite-sized pieces 1/3 cup onion, chopped, about half a small onion 1 teaspoon fresh ginger, minced 1/2 tablespoon yellow curry powder 1 13.5 ounce can full fat coconut milk pinch of salt 1/2 tablespoon coconut oil 1 large sweet potato, peeled, 250-300 grams pinch of salt Heat 1/2 Tbsp coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they just begin to soften. Turn the heat down to medium and add in the pepper, broccoli, onion and ginger and cook until they begin to soften and brown, about 5 minutes. Add in the 1/2 Tbsp of yellow curry powder and cook until fragrant, about 1 minute. Add in the can of coconut milk (make sure you mix it well before adding!) and a pinch of salt, mixing well. Raise the heat to medium/high and bring the mixture to a boil. Once boiling, turn the heat down to medium/low heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken. While the sauce cooks, heat the remaining coconut oil in a separate pan over medium heat. Spiralize the potato using the 3 mm blade and then add it into the pan. Cook the noodles, stirring often, until they just begin to wilt, about 10 minutes. Season with salt. While you wait, toss together the diced mango, red onion, Thai chili, apple cider vinegar and cilantro in a medium bowl. Season with a pinch of salt. Divide the noodles between two plates and top with the curry. Garnish with the mango salsa and extra cilantro and DEVOUR. 1 mango, large, diced, about 3/4 cup 2 tablespoons red onion, diced 1 red chili, thai, minced, adjust to preferred level of spiciness 1/2 teaspoon apple cider vinegar 1/4 cup fresh cilantro, plus additional for garnish pinch of salt 4

serves 8-12 CROCK POT PALEO COOKIES with chocolate chips {Super Simple} PREP TIME: 5 mins COOK TIME: 2 hours 30 mins 1/4 Cup Coconut oil, melted 1 Cup Coconut sugar 1 Large egg white 1/2 tsp Vanilla extract 1 1/2 Cups Finely ground almond meal (5.4oz) 1 3/4 tsp Baking powder 1/2 tsp Salt 1/2 Cup Dark chocolate chips Line a 5 quart crock pot with parchment paper and rub with coconut oil. Set aside. In a large bowl, beat together the melted coconut oil and coconut sugar. Add in the egg white and vanilla extract and beat until well combined. Pour the almond meal, baking powder and salt into the oil mixture and stir until well combined. Stir in the chocolate chips. Transfer the dough into the Crock pot and press down evenly. It can be a little tricky with the parchment paper. Cook on LOW heat until the outside of the cookies appear golden brown, and the inside is still soft. About 2-2.5 hours. Mine was perfect at 2 hours and 15 minutes. Be careful not to overcook the bars as they firm up A LOT once cooled. Once cooked, carefully use the parchment paper as a handle and gently lift the bars out of the Crock pot* and transfer to a rack to cool completely. Once cooled, cut and DEVOUR. * Do not try to flatten the parchment paper when you transfer the bars to the rack, as the cookies are too soft and you ll break them apart. Leave it with all it s sticky-up glory.!if YOU WANT TO BAKE THESE IN THE OVEN: Roll the dough by heaping 1 Tbsp balls, so that they are taller than they are wide and place on a parchment-lined cookie sheet. Refrigerate for 1 hour and then bake at 350 degrees for 8-9 minutes, until the edges just appear golden. Let cool on the pan for 10 minutes and then transfer to a rack to finish cooling. 5

serves 11 MAPLE BACON GLUTEN FREE CUPCAKES FOR THE CUPCAKES: with bacon buttercream PREP TIME: 20 mins COOK TIME: 40 mins 8 Slices of Zaycon Foods Fresh Premium Hickory Smoked Bacon, fat reserved and refrigerated over night. * 2 Cups Almond Flour(213g) ** 1/4 Cup Coconut flour(26g) 1/4 tsp Salt 1 tsp Baking powder 1/4 Cup + 2 Tbsp Butter, softened to room temperature 1/2 Cup Coconut sugar 1/4 Cup + 2 Tbsp Pure Maple syrup 2 Large eggs 1 tsp Vanilla extract 1 tsp Maple extract FOR THE FROSTING: 1/2 Cup + 1 Tbsp Butter, softened to room temperature 3 Tbsp Bacon fat, refrigerated 1/2 Cup + 2 Tbsp Pure Maple syrup Place a large panover medium heat, and cook the bacon until golden brown and crispy. Place a small strainer over top of a glass jar and strain the bacon fat into the jar. You will need to fat to make the frosting, but you don t want any little burned peices of bacon in it. Finely dice 4 slices of the bacon, and leave the rest intact. Set the bacon aside and place the fat into the fridge. This needs to be done the day before you plan to make the frosting, as the fat takes some time to firm up. MAKE THE CUPCAKES: Preheat your oven to 350 degrees and line a muffn tin with cupcake liners. In a medium bowl, stir together the almond meal, coconut flour, salt and baking powder until well mixed. Set aside. In a large bowl, beat the butter and coconut sugar on high speed using an electric hand mixer, until well combined. Add in the Maple syrup, eggs, vanilla extract and maple extract. Beat until well combined. Add the dry ingredients, along with the 4 sliced of diced bacon, into the butter mixture and mix until well combined. Let the batter rest of 5 minutes to let the coconut flour begin to absorb the moisture. Spoon the batter into the muffn tin, until the liners are about 3/4 of the way full. The dough is very thick, so you ll need to spread it out to get a nice, flat top. Bake until golden brown, and a tooth pick inserted in the center comes out clean, about 22-23 minutes. Let cool in the pan for 5 minutes, and the transfer to a wire rack to cool completely before frosting. TO MAKE THE FROSTING: Beat the softened butter and bacon fat in a large bowl on high speed until it is light and fluffy. Pour in the Maple syrup and beat again until fluffy and well combined, scraping the sides of the bowl down as needed. Place the frosting into a piping bag and pipe onto the cupcakes. Chop up remaining bacon and place on top for garnish + DEVOUR. * You probably won t use ALL 8 slices of bacon, as some is only for garnish, but you do need to cook enough bacon to make enough fat for the icing. ** Gluten free baking is very precise so I HIGHLY recommend that you measure the flours. *** Store cupcakes in the refrigerator, and then bring back to room temperature when ready to serve. These are also GREAT right out of the refrigerator! 6

serves 9-12 PALEO LEMON BARS {Super Simple} PREP TIME: 15 mins COOK TIME: 30 mins FOR THE CRUST: FOR THE LEMON TOPPING: 1/4 Cup Honey 1/2 Cup Coconut Oil at room temperature (it should be the consistency of soft butter) Pinch of salt 1 Cup Coconut Flour, sifted (95g) Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside. In a large bowl, using an electric hand mixer, beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms. Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 8 minutes. ** Once cooked, let cool for 30 minutes. Lower the temperature of your oven to 325 degrees and lower the oven rack to the 2nd from the bottom position. Once the crust has cooled, gently whisk together the eggs, honey and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk. In a separate, medium bowl, whisk the coconut flour into the lemon juice, 1 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn t clump up. Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined. Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft. Cut the bars into squares and DEVOUR. 3 Eggs 1/2 Cup Honey 2 tsps Lemon zest (about 1 large lemon) 2 tsps Coconut flour, sifted 1/2 Cup Fresh* Lemon juice (about 3 large lemons) * Do NOT use lemon juice from a bottle, it tastes completely different than fresh. I tried it. Not good. ** Make sure you DON T OVER-BAKE it. I did once, and it completely makes the lemon layer bake funny, and makes it almost disappear. You want to to be golden brown on the edges and VERY light brown on the inside. I have had a few readers struggle with this recipe, but I have made in MANY MANY times with great results. Please make sure to follow the directions as written, and I highly recommend weighing your flour, as gluten free baking is tricky. Store bars in the refrigerator until ready to serve. 7

serves 2 DEEP DISH CHOCOLATE CHIP COOKIES for two PREP TIME: 5 mins COOK TIME: 20 mins 2 Tbsp Grass-fed, Chocolate Whey protein powder 1 Tbsp + 1 tsp Cocoa powder 1/8 tsp Salt 1/2 tsp Baking powder 1/2 Cup Crunchy Almond Butter 3 Tbsp Honey 1/4 tsp Vanilla extract 1 Large egg 1/4 Cup Dark chocolate, roughly chopped Lightly grease two 4oz ramekins with butter or coconut oil and preheat your oven to 350 degrees. In a small bowl, stir together the protein powder, cocoa powder, salt and baking powder. Set aside. In a large bowl, beat together the almond butter, honey, vanilla and egg using an electric hand beater on high speed. Beat until the almond butter begins to absorb the liquid ingredients, and begins to thicken, just a minute or so. Pour the protein powder mixture, along with the chopped chocolate, into the almond butter mixture and stir until well combined. Your batter will be wet and sticky. Divide the batter evenly between the two prepared ramekins, and spread out evenly. They will be about 3/4 of the way full. Bake until the cookies have risen significantly, the edges just begin to darken, and the top feels firm and slightly crunchy, about 20 minutes. Let cool for 5-10 minutes (depending how long you can wait!) and DEVOUR! 8

serves 2 PALEO HAZELNUT SKILLET BROWNIES {gluten free + Super Simple} for two PREP TIME: 10 mins COOK TIME: 15 mins 1 Cup Finely ground Hazelnut Meal/Flour (3.5 oz) * 3 Tbsp Cocoa Powder 1/4 tsp Baking soda 1/4 tsp Baking powder 1/4 tsp Salt 1 1/2 Tbsp Grass-Fed Butter, melted 1/2 Cup Coconut sugar 1 Large egg 1/2 tsp Vanilla extract 3 Tbsp Dark Chocolate, roughly chopped (1 oz) Preheat your oven to 350 degrees and lightly butter a 6 inch Cast Iron skillet. Set aside. In a small food processor, add the Hazelnut Meal, cocoa powder, baking soda, baking powder and salt and process until the meal breaks down and becomes lighter, and closer to the texture of flour. This only takes a minute or so. Set aside. Using an electric hand mixer, beat the melted butter and coconut sugar until the sugar is just moistened. Add in the egg and vanilla extract and beat for 2 minutes, until the mixture turns lighter brown and the coconut sugar starts to break down. Add the Hazelnut Meal mixture into the sugar mixture, along with the chopped chocolate. Stir until everything is evenly mixed. Pour the batter into the prepared skillet and smooth down evenly with a spatula. Bake until the top feels lightly crunchy, the edges begin to darken and a toothpick inserted in the middle of the brownie comes out clean, about 16-17 minutes. Let cook for 5 minutes and DEVOUR. * I also tried this with finely ground Almond Meal, as I know Hazelnut can be tricky to find. It tastes great and you can sub it directly and use 1 cup (3.5oz) 9

FOR THE SAUCE: 1/2 tablespoon coconut oil 2 1/2 tsps Coconut oil, divided 1 1/2 tsp Fresh ginger, minced 1 tsp Garlic, minced 1/2 tsp Habanero pepper, minced 3/4 Cup Orange Mango Juice (100% pure juice) 1/2 Tbsp Coconut aminos 1 tsp Tapioca flour serves 2 MANGO CHICKEN with coconut cauliflower rice {Whole 30 + Paleo + High Protein} FOR THE CHICKEN: PREP TIME: 10 mins COOK TIME: 20 mins 3 Tbsp Tapioca flour 8 oz Chicken breast, patted dry and cut into one-inch cubes Salt + Pepper 2 Tbsp Coconut oil FOR CAULIFLOWER RICE: 3 Cups Cauliflower, cut into bite-sized pieces 2 tsp Coconut oil 2 Tbsp Unsweetened coconut flakes In a medium pot over medium heat, melt 1 1/2 tsps of the coconut oil for the sauce. Add in the ginger,garlic and habanero pepper and cook until fragrant, about 1 minute. Add in the juice and coconut aminos. Raise the temperature to high heat and bring to a boil. Additionally, place the tapioca flour in a small bowl. Once the liquid comes to a boil, add 2 tsps of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes. After the sauce as boiled, reduce the heat to medium low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken. Place the tapioca flour into a large ziploc bag and season the cubed chicken with salt and pepper. Add the chicken into the bag and shake around until evenly coated in the flour. In a medium pan, heat 1 Tbsp of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little bit. While the chicken cooks, place the cauliflower into a large food processor andprocess until broken down and rice-like FOR GARNISH: Heat the 2 tsps of coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender, about 2-4 minutes. * Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated. Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds and DEVOUR 1/2 a Large mango, cut into cubes Roughly chopped cilantro Diced Green Onion Toasted sesame seeds * This is also really good with just steamed cauliflower rice if you don t want to add the extra oil 10

serves 16 PALEO ALMOND JOY BROWNIES PREP TIME: 10 mins COOK TIME: 25 mins 1 Cup Almond flour (3.5oz) 3 Tbsp Cocoa powder ¼ tsp Salt ½ Cup Coconut sugar 1 ½ Tbsp Coconut oil, melted 1 Whole egg 1 Egg yolk ½ tsp Vanilla extract 3 Tbsp Dark chocolate, roughly chopped (1 oz) 3 Tbsp Unsweetened coconut flakes Preheat your oven to 325 degrees and line an 8x8 inch pan with parchment paper, leaving some to overhang, like a handle. In a medium bowl, stir together the almond flour, cocoa powder and salt. Set aside. In a large bowl beat together the coconut sugar and coconut oil, with and electric hand mixer, just until the sugar is moistened. Add in the egg, egg yolk and vanilla extract and beat until well combined. Stir the almond flour mixture, along with the chopped chocolate and coconut flakes, into the sugar mixture until well combined. Pour the batter into the prepared pan and spread out evenly. Bake until slightly risen and a toothpick inserted into the center comes out clean, about 22-23 minutes. Place into the refrigerator immediately to chill completely. Once fully chilled, slice into squares and DEVOUR. 11