week 7 RECIPES & PHOTOS BY REBECCA BOHL COPYRIGHT 2015 PALEOGRUBS.COM

week 7 RECIPES & PHOTOS BY REBECCA BOHL COPYRIGHT 2015 PALEOGRUBS.COM

shopping list Veggies Arugula: 8oz Asparagus: 1 bunch Baby Spinach: 64oz Brussels Sprouts: 12oz Butternut Squash: 1 large Carrots: 2.5 lbs Celery: 1 bunch Chipotle Chilis: 3 Cucumber: 1 large Garlic: 1 head Ginger: 1 medium knob Green Chili: 1 Green Onion: 1 bunch Jalapenos: 2 Kale: 1 bunch Onions (red): 1 medium Onions (white): 1 Onions (yellow): 3 large, 2 medium Red Bell Pepper: 3 Roma Tomato: 4 Romaine Lettuce: 1 heart Spaghetti Squash: 1 medium Tomato: 4 large Yellow Squash: 2 Fruits Apples (red): 2 Avocado: 1 Banana: 2 Blueberries (frozen): 4oz Grapes: 4oz Lemon: 2 Lime: 3 Mango: 3 Pear: 2 Raspberries (frozen): 4oz Fresh Herbs Cilantro: 1 bunch Parsley: 1 bunch Rosemary:.5oz Thyme: 3 sprigs Meat & Eggs Bacon: 4 slices Chicken breasts: 3 lbs Eggs: 2 dozen Ground Beef: 3 lbs Italian Chicken Sausage: 1.5 lbs Pork Butt: 3 lbs Salmon: 3 10oz fillets (skin removed) Shrimp: 1 lb medium (raw) Whole Chicken: 1 Nuts & Seeds Almonds: 8oz Cashews (raw): 8oz Chia Seeds:.5oz Pine Nuts: 4oz Walnuts: 4oz Oil & Vinegar Coconut Oil Red Wine Vinegar Sesame Oil White Wine Vinegar Other Almond Milk Beef Broth: 40oz Canned Tomatoes: 14.5oz diced Capers Chicken Stock: 48oz Chipotle Peppers: 8 in adobo sauce Coconut Aminos Coconut Cream Coconut Milk Fish Sauce Ghee Mini Paleo Chocolate Chips: 2oz Raw Honey Tomato Paste: 1oz Spices & Baking Almond Flour Baking Soda Bay Leaf Black Pepper Cayenne Pepper Coconut Flour Cumin Dark Cocoa Powder Ground Coriander Paprika Vanilla

Day #43 Breakfast Easy Brussels Sprouts Hash Lunch Thai Chicken with Mango Dinner Pulled Pork

Easy Brussels Sprouts Hash Flavors, colors, and textures abound in this easy stovetop hash. Composed mainly of Brussels sprouts and butternut squash, this dish is packed with healthy nutrients for your diet. The hash can be enjoyed by itself or with soft-cooked eggs cooked right into the skillet. 2-3 difficulty EASY 3 slices bacon 1/2 large butternut squash, peeled, seeded and cubed 1/2 small red onion, finely diced 1 clove garlic, minced 12 oz. Brussels sprouts, stemmed and sliced 1 tbsp extra virgin olive oil Salt and freshly ground pepper, to taste 2-3 eggs, optional 1. Place the bacon in a pan and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Leave one tablespoon of bacon grease in the pan and dispose of the rest. 2. Add the butternut squash, onion, and garlic to the pan and cook for 5-7 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a tablespoon of olive oil. Season generously with salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are bright green and fork-tender. 3. Add the crumbled bacon back into the pan and stir. Make two or three small wells in the hash and crack an egg into each. Cover and cook until the eggs are set. Serve immediately.

Thai Chicken with Mango Use this recipe to add some excitement into your normal cooking routine. Try to find fresh, ripe mangoes to include in this sweet and salty dish, in order to properly balance the flavors. Make this delicious meal for your friends or family to show just how tasty Paleo cooking can be. 4 difficulty MEDIUM 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces 4 tsp sesame oil, divided 2 cloves garlic, minced 3 tbsp coconut aminos 2 tsp fish sauce 3 cups raw cauliflower rice (pg. 386) 1 red bell pepper, diced 1 mango, peeled, pitted, and diced 1 tsp fresh ginger, minced 3 green onions, diced Fresh cilantro, to garnish Salt and pepper, to taste 1. Heat two teaspoons of sesame oil in a large skillet over medium-high heat. Add the garlic to the pan and stir. Sauté for 3-4 minutes, stirring regularly, until the garlic is slightly softened. Move to the side of the pan and add in the chicken, coconut aminos, and fish sauce. Cook for 5-6 minutes until browned. Stir everything together and season to taste with salt and pepper. 2. Meanwhile, in a separate pan, heat the remaining two teaspoons of sesame oil. Add the cauliflower rice and cook for 3-4 minutes, covered. Stir in the bell pepper, mango, ginger, and green onions and cook for an additional 4-5 minutes. Add to the same pan as the chicken as stir well to combine. Serve warm, garnished with fresh cilantro.

Pulled Pork I cannot believe that I had gone so long without a crock pot. It offers such a simple method for making pulled pork that is full of depth and flavor. Not only that, but it makes your entire house smell amazing. Your mouth will be watering by the time the pork done cooking. 6 difficulty EASY 3 lb. pork butt Salt and pepper 1 large yellow onion 4 chipotle peppers in adobo sauce and 3 tbsp sauce 1/2 cup Paleo Barbeque sauce (pg. 123) 2 1/2 cups beef broth 1. Chop the onion into quarters and then layer into the bottom of the crock pot. Trim the pork butt of any excess fat and cut into 4-5 pieces. Season well with salt and pepper and lay on top of the onions. Add the peppers and adobo sauce, barbeque sauce, and broth. Cover and cook on low for 8-8.5 hours, until the pork is tender and easy to shred with a fork. 2. Remove the pork from the crock pot and shred. Set into a bowl. Strain the juices remaining in the crockpot through cheesecloth or a tea towel and add enough back to the shredded pork to coat.

Day #44 Breakfast Banana Chocolate Chip Pancakes Lunch Pan-Friend Chicken with Mustard Sauce Dinner Onion and Cucumber Salmon Salad

Banana Chocolate Chip Pancakes Fluffy banana pancakes with chocolate chips are a great treat for Saturday mornings. Overly ripe bananas are best used for these pancakes. Since the chocolate and bananas are sweet on their own, the pancakes need little to no syrup or honey drizzled over them. Or serve with fresh blueberries for a healthy breakfast. 10 difficulty MEDIUM 1/4 cup almond flour 3 tbsp coconut flour 1/2 tsp baking soda Pinch of salt 3 eggs 1/4 cup almond milk 1 tsp vanilla extract 1 tsp honey 1 banana 1/4 cup mini chocolate chips 1. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt. In a separate bowl, blend together the eggs, almond milk, vanilla, honey, and banana with a hand blender. Add the dry into the wet and stir together until just combined. Let the batter sit for 3-4 minutes to allow the coconut flour to soak up the eggs. 2. Heat a griddle or non-stick skillet to medium heat. Coat the pan with coconut oil. Pour about 1/4 cup of batter onto the skillet, forming small pancakes so they are easier to flip. Sprinkle with a few chocolate chips. Cook for 2-4 minutes until the bottom is lightly browned, and then carefully flip. Cook for another 2-4 minutes until cooked through. Repeat with remaining batter. Serve warm.

Pan-Fried Chicken with Mustard Sauce If you want to instantly transform plain chicken or steak or pork chops, a sweet and spicy mustard sauce is a wonderful choice. It is also extremely easy to make. In this recipe it is used to drizzle over crispy pan-fried chicken and roasted asparagus for an easy weeknight meal. 4 difficulty MEDIUM 1 whole chicken, broken down into sections, skin-on Salt and freshly ground pepper 2 tbsp ghee 2 tbsp extra virgin olive oil, divided 1 bunch asparagus, trimmed and cut into 2-inch pieces 1 tsp white wine vinegar 2 tbsp honey mustard 1 tbsp spicy Paleo mustard (pg. 146) 1 cup coconut cream 2 tsp fresh parsley, chopped 1. Preheat the oven to 350 degrees F. Generously season each piece of chicken with salt and pepper. Heat the ghee and one tablespoon olive oil in a large, deep skillet over medium-high heat. Working in batches, place the chicken with the skin-side down into the skillet. Let sear for 6-8 minutes or until browned. Flip over and cook for 4 minutes more. Remove to a plate and repeat with remaining chicken. Once all of the chicken is seared, replace all of the chicken back into the pan and bake for 15 minutes or until completely cooked through. 2. Meanwhile, place the asparagus on a rimmed baking sheet and drizzle with the remaining tablespoon of olive oil. Stir well to coat and lightly sprinkle with salt and pepper. Place in the oven with the chicken and roast for 10-15 minutes, turning once. Remove the chicken and asparagus from the pans and set aside to rest. 3. Return the skillet to the stove over medium heat. Add the white wine vinegar to the pan to deglaze, scraping any browned bits from the bottom. Stir in the honey mustard, spicy mustard, and coconut cream to the skillet and simmer for 3-4 minutes until thickened. Season to taste with salt and pepper. Drizzle over the chicken and asparagus to serve, topped with fresh parsley.

Onion and Cucumber Salmon Salad Salmon and capers combine with cucumber and onion to make a salad that could be substantial enough to be a meal. This light salad is a great option for using up leftover cooked salmon, in which case the first step can be skipped. A mandolin is recommended to thinly slice the cucumber, but a sharp knife can also be used. 4 difficulty EASY 10-12 oz. salmon fillet 1 tbsp red wine vinegar 1 tbsp olive oil 1 tsp honey 1/2 white onion, thinly sliced 1/2 large cucumber, thinly sliced 2 tsp capers Salt and freshly ground pepper, to taste 1. Line a rimmed baking sheet with parchment paper and place the salmon on the prepared baking sheet. Generously season with salt and pepper. Place the baking sheet in a cold oven, and then turn the heat to 400 degrees F. Bake for 25 minutes. Using a fork, flake into small pieces and let cool. 2. Meanwhile, whisk together the red wine vinegar, olive oil, and honey in a medium bowl. Toss in the flaked salmon, onion, cucumber, and capers. Serve cold.

Day #45 Breakfast Antioxidant Shake Lunch Sausage and Spaghetti Squash Boats Dinner Roasted Carrot Ginger Soup

Antioxidant Shake This antioxidant shake is packed with healthy to give your body the right boost it needs after waking up from its 6-10 hour fast. Getting the right type of energy into your body starting first thing in the morning can help regulate your metabolism and energy levels throughout the entire day. 1 difficulty EASY 1/2 cup coconut milk 1/4 cup cold water 1/2 frozen banana 1/2 cup frozen raspberries 1/2 cup frozen blueberries 1 tbsp chia seeds 1. In a large cup (if using an immersion blender) or a blender, combine and blend until smooth. Add more water if necessary to reach desired consistency. Serve immediately.

Sausage and Spaghetti Squash Boats I often like to share easy weeknight dinner recipes, because that is what I make the most at home. Weeknight recipes are also important to help people stay on track with the Paleo diet, as healthy recipes can become part of a regular routine. So here I offer one more recipe that is easy to make on any day of the week: sausage, kale, and spaghetti squash boats. 4 difficulty MEDIUM 1 medium spaghetti squash or 2 small spaghetti squash 1 1/2 lbs. Italian chicken sausage, casings removed 1 yellow onion, diced 4 cloves garlic, minced 1 bunch kale 3 tbsp extra virgin olive oil, plus more for drizzling Salt and pepper 2 tbsp pine nuts, roasted 2 tbsp fresh parsley, chopped 1. Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely. 2. Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside. 3. Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.

Roasted Carrot Ginger Soup Simple come together to make a delicious and heart-warming soup that is perfect for the cold season. Ginger adds a tangy freshness to the soup but isn t overpowering. This recipe is a great way to use up extra carrots, and also tastes just as flavorful when enjoyed as leftovers the next day. 4 difficulty EASY 2 lbs. carrots, roughly chopped 1/2 large white onion, roughly chopped 2 tbsp extra virgin olive oil, divided 3 cloves garlic, minced 6 cups chicken stock 1-inch piece of ginger, peeled and quartered 3 sprigs fresh thyme Salt and pepper, to taste 1. Preheat the oven to 400 degrees F. Place the carrots and onion onto a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle generously with salt and pepper and stir to coat. Roast for 20-25 minutes until the carrots are tender. 2. Heat the remaining tablespoon of olive oil in a large pot and add in the garlic. Sauté for one minute, then add the chicken stock, ginger, and thyme. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes, until the carrots are finished in the oven. 3. Add the carrots and onion to the broth and simmer for an additional 10 minutes. Remove the ginger and thyme from the broth. Using an immersion blender, puree the in the pot until smooth. (Alternatively, carefully transfer to a blender.) Season to taste with salt and pepper and serve warm.

Day #46 Breakfast Chocolate Cereal Lunch Waldorf Salad Dinner Pulled Pork Tacos with Mango Salsa

Chocolate Cereal This cereal is homemade and a perfect substitution for the store-bought varieties. Rich in chocolate and almonds, a small serving is very filling. Instead of rolling the dough into balls, which can take a bit of time, it can also be rolled out between two pieces of parchment paper and cut into thin squares. The cereal is best served with cold almond or coconut milk. 6-8 difficulty MEDIUM 1 cup almonds 2 tbsp coconut flour 2 tbsp dark cocoa powder 2 tbsp coconut oil, melted 1 egg white 1/4 cup of honey Pinch of salt 1. Place the almonds into a blender or food processor and process until finely ground. Place the ground almonds into a bowl and stir in the flour, cocoa powder, coconut oil, egg white, honey, and salt. 2. Line a baking sheet with parchment paper or a Silpat. Take a small pinch of dough and roll it between your fingers to form a small bite-size ball. Repeat for remaining dough. Bake for 15-20 minutes until cooked through. Remove from the oven and allow to cool for 15 minutes. Serve with cold almond milk.

Waldorf Salad The Waldorf salad is simple and light, perfect as a first course. Apples, grapes, celery, and walnuts are featured, served with a mayo-based dressing. To add protein, shredded chicken or even turkey would go well with the salad. 2 difficulty EASY 1/2 tbsp lemon juice 2 tbsp Paleo mayonnaise (pg. 133) 1 red apple, cored and sliced 1/2 cup walnuts, chopped 1/2 cup fresh grapes, halved 1/4 cup celery, diced 1 tbsp diced green onions 1 heart romaine lettuce, roughly chopped Salt and pepper to taste 1. Mix the lemon juice and mayonnaise together in a small bowl. Set aside. 2. Combine the remaining in a large bowl. Add the mayo mixture and toss to coat. Season with salt and pepper to taste.

Pulled Pork Tacos with Mango Salsa The pork for the tacos is made in the slow cooker with barbeque and adobo sauce for added flavor. This makes a lot of pulled pork, and one option to serve it is as a taco. The shredded pork is combined with Paleo tortillas and some mango salsa for a satisfying lunch or dinner. Serve with lime or even additional barbeque sauce. For the pulled pork: 3 lb. pork butt Salt and pepper 1 large yellow onion 4 chipotle peppers in adobo sauce and 3 tbsp sauce 1/2 cup Paleo Barbeque sauce (pg. 123) 2 1/2 cups beef broth For the mango salsa: 2 ripe mangos, peeled and diced 1 small red onion, finely diced 1/3 cup fresh cilantro, chopped 1/3 cup fresh lime juice Salt and pepper, to taste Paleo tortillas (pg.74), for serving 6 difficulty EASY 1. To make the pulled pork, chop the onion into quarters and then layer into the bottom of the crock pot. Trim the pork butt of any excess fat and cut into 4-5 pieces. Season well with salt and pepper and lay on top of the onions. Add the peppers and adobo sauce, barbeque sauce, and broth. Cover and cook on low for 8-8.5 hours, until the pork is tender and easy to shred with a fork. 2. Remove the pork from the crock pot and shred. Set into a bowl. Strain the juices remaining in the crockpot through cheesecloth or a tea towel and add enough back to the shredded pork to coat. 3. For the mango salsa, combine the in a small bowl and stir well to evenly coat. Season to taste with salt and pepper. Refrigerate until ready to use. 4. Assemble each taco on a Paleo tortilla with pulled pork, mango salsa, and additional cilantro for garnish. Serve with fresh lime wedges.

Day #47 Breakfast Mini Quiches with Almond Flour Crust Lunch Warm Chicken Salad with Pears Dinner Indian-Spiced Shrimp

Mini Quiches with Almond Flour Crust What do you get when you cross an omelet with a pie? A quiche of course. Essentially, quiche is a milk and egg custard poured into a piecrust and baked. The whole point of a quiche is that there is a flaky crust to the complete the omelet and pie picture. So I have come up with a solution, and here it is presented as mini quiches for your snacking pleasure. For the crust: 3 cups almond flour 2 eggs 2 egg whites 12 difficulty HARD For the filling: 2 eggs 2 tbsp sliced green onions 1 tbsp diced red pepper 1 piece bacon, cooked and diced 1/2 cup almond or coconut milk 1/4 tsp salt Fresh ground black pepper, to taste 1. Pre-heat oven to 375 degrees F. Spray the muffin tin with some coconut spray oil. In a medium bowl, stir together the almond flour, eggs, and egg whites until a dough forms. Spoon about a tablespoon of dough into each tin, pressing towards the outside to form a mini crust. Bake crust for 15-20 minutes, until it starts to turn golden brown. 2. While the crust bakes, whisk the filling together and season with salt and pepper. Pour egg mixture into the baked crust. Bake for an additional 20-25 minutes, until the center is just set. Remove from the oven and cool for 10 minutes. Using a knife, lift quiches from muffin tin. Serve warm.

Warm Chicken Salad with Pears This warm and refreshing salad is mainly composed of shredded chicken, pears, and pine nuts. An easy lemon-mustard vinaigrette adds a pop of flavor to the light, colorful dish. Peppery arugula nicely complements the sweet pears and fresh rosemary. 2 difficulty EASY 2 cooked chicken breasts, shredded 8 oz. arugula, washed and torn 2 pears, thinly sliced 1/2 red bell pepper, thinly sliced 1/4 cup pine nuts 1 shallot, thinly sliced 1 tbsp fresh rosemary, finely chopped Juice of 1/2 lemon 2 tbsp red wine vinegar 1 tbsp Paleo spicy mustard (pg. 146) 1/3 cup extra virgin olive oil 1. If using leftover chicken breast, reheat. Toast the pine nuts in a small pan over low heat. Place the chicken, arugula, pears, bell pepper, shallot, and pine nuts in a large bowl. 2. In a separate bowl, whisk together the rosemary, lemon juice, red wine vinegar, and mustard. Slowly add in the olive oil while whisking, and stir until fully combined. Drizzle the dressing over the salad and toss well to coat. Serve immediately.

Indian-Spiced Shrimp This recipe is an easy way to pack a lot of flavor into a simple ingredient such as shrimp. It is ready to serve in less than 20 minutes, ideal for a quick weeknight dinner. Serve over Paleo pita bread or with a side of cauliflower rice. 2-3 difficulty EASY 1 tbsp extra virgin olive oil 1/2 medium onion, finely diced 2 cloves garlic, minced 1/2-inch piece fresh ginger, peeled and minced 1 tsp cumin 1/2 tsp turmeric 1/4 tsp ground coriander 1/2 tsp salt 1 tbsp tomato paste 3/4 cup water 1 lb. medium raw shrimp, peeled and deveined 1 tbsp cilantro, chopped 1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger and sauté for 4-5 minutes until soft. Stir in the cumin, turmeric, coriander, and salt and cook for one minute more. 2. Add in the tomato paste and water and bring to a simmer. Stir well to incorporate the paste. Add the shrimp and cook for 2-3 minutes per side until cooked through. Top with cilantro to serve.

Day #48 Breakfast Shakshuka Lunch Wilted Spinach with Cashews Dinner Stuffed Yellow Squash

Shakshuka Eggs are poached in a spicy tomato sauce in this Israeli breakfast dish that can also be served for dinner. This healthy, delicious meal is easy to make right at home and does not take long to cook. The eggs should be served runny so that the yolks mix with the sauce. Extra sauce can also be made and frozen to have a quick meal on hand at a later date. 3-4 difficulty EASY 1 tbsp coconut oil 1 medium onion, diced 4 cloves garlic, minced 1 red bell pepper, diced 3 large tomatoes 2 jalapenos, stemmed, seeded, and finely chopped 2 tsp paprika 1 tsp ground cumin 1/4 tsp cayenne pepper 1/2 tsp salt 1/4 tsp freshly ground black pepper 3 eggs Fresh parsley, chopped, for serving 1. Heat the coconut oil in a nonstick skillet over medium heat. Add the jalapenos and onions and sauté for 5-6 minutes, until they begin to brown. Stir in garlic and bell pepper and cook for an additional 5 minutes. 2. Stir in the cumin, paprika, cayenne, salt, and pepper. Add the tomatoes and bring to a simmer. Cook for 15-20 minutes until the tomatoes have reduced and the sauce has thickened. Taste the sauce and adjust seasonings as necessary. 3. Gently add eggs to the skillet and sprinkle with salt and pepper. Cover and cook for 5 minutes or until the eggs are set. Sprinkle with parsley to serve.

Wilted Spinach with Cashews Wilted spinach makes a quick and easy hot lunch. It can be prepared in a variety of ways, but for this recipe it is cooked with sesame oil and cashews. Throw in a green chili for added spice, and shredded chicken for protein. 2 difficulty EASY 8 cups fresh spinach 1 tbsp sesame oil 1/2 green chili, minced 1/2 cup raw cashews 2 tbsp scallions, diced 1 tbsp lime juice 1 cup shredded cooked chicken breast Lime wedges, for garnish 1. Place the washed, slightly damp spinach in a pot over medium-high heat and cover. 2. Place the sesame oil in a small saucepan over medium heat and stir in the chili. Add the cashews to the pan and cook until the cashews start to brown, stirring regularly. Toss the spinach into the saucepan. Stir in the scallions, lime juice, and chicken and remove from heat. Serve warm, with lime wedges for garnish.

Stuffed Yellow Squash Stuffed squash is a light meal that is easy to put together and elegant enough to be a main course without demanding too much time. It can also be served as a side dish to larger entrees. Bright yellow squash is stuffed with flavorful beef and topped with parsley for a colorful and tasty meal. 2 difficulty MEDIUM 2 medium yellow squash 1 lb. ground beef 4 Roma tomatoes, diced 1 tsp coconut oil 1/2 large yellow onion, diced 3 cloves garlic, minced 1/2 tsp smoked paprika 1/2 tsp cumin 1/2 tsp ground coriander 1 tbsp tomato paste 1 tsp salt 1/2 tsp pepper 2 tbsp fresh parsley, chopped Extra virgin olive oil, for drizzling 1. Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and use a spoon to scrape out the seeds. Place on a rimmed baking sheet with the cut-side up. Set aside. 2. Melt the coconut oil in a large skillet over medium heat. Add the onion to the pan and sauté for 3-4 minutes. Stir in the garlic and cook for an additional minute. Add the beef to the pan and cook until no longer pink, stirring regularly. 3. Add the diced tomatoes, along with the paprika, cumin, coriander, tomato paste, salt, and pepper. Stir well to combine. 4. Spoon the beef mixture into the squash boats and lightly drizzle with olive oil. Bake for 25-30 minutes until the squash is tender. Serve warm, sprinkled with fresh parsley.

Day #49 Breakfast Carrot Apple Ginger Juice Lunch Chipotle Meatballs Dinner Poached Eggs with Salmon

Carrot Apple Ginger Juice This slightly sweet carrot juice gets a punch of flavor from healthy ginger, which is balanced out by a tart apple. The drink is packed with Vitamin A, C, and E, as well as potassium. If a high-powered blender is not available, press the mixture through a fine mesh strainer or cheesecloth to separate the juice after blending. 1 difficulty EASY 4 carrots, peeled and diced 1 apple, peeled and chopped 1-inch piece fresh ginger, peeled and diced 2-4 tbsp water 1. Combine in a blender and process until smooth. Add more water if necessary to reach the desired consistency. Filter through cheesecloth or a fine mesh strainer if preferred.

Chipotle Meatballs These smoky meatballs are very simple to make and bursting with tanginess, thanks to chipotle chilies that add depth of flavor. Many of the are mixed into the meatballs as well as being featured in the sauce. Serve alongside some green vegetables, topped with avocado or cilantro. 20 difficulty MEDIUM 1 large onion, diced 2 tbsp extra virgin olive oil, divided 2 lbs. ground beef 2 chipotle chilies, seeded and finely diced 3 cloves garlic, minced 1 tsp cumin 1 tsp sweet paprika 1 tsp salt 1/2 tsp ground coriander 1/2 tbsp ghee For the sauce: 3 chipotle chilies, seeded and finely diced 1 14.5-oz. can diced tomatoes 1 bay leaf 1 tsp cumin 1 tsp sweet paprika 1/2 tsp ground coriander 1/4 tsp salt 1. Heat one tablespoon of olive oil in a large skillet over medium heat. Sauté the onion for 4-5 minutes until soft. Place half of the onion in a large bowl and set aside the rest. In the large bowl with the onion, add the ground beef, chilies, garlic, cumin, paprika, salt, coriander, and remaining tablespoon of olive oil. Stir well to combine. Use your hands to form the meat mixture into small balls. 2. Melt the ghee in the skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side to brown. Once browned, add the remaining cooked onion and for the sauce. Cook for 10 minutes, stirring frequently. Adjust salt to taste. Serve hot.

Poached Eggs with Salmon Fresh salmon patties provide the base to this delicious and light lunch recipe. Poaching the eggs provides just the right texture. The runny egg yolk coats the plate and brings the entire dish together. 2-4 difficulty MEDIUM 10 oz. salmon fillets, skin removed 1 egg, beaten 1/4 cup almond flour 2 green onions, chopped 2 tsp lemon juice 1 tsp cumin 1/2 tsp salt 1/8 tsp freshly ground pepper 1 tbsp coconut oil 4 eggs 1 tbsp apple cider vinegar, for poaching 1 avocado, pitted and mashed 1 large tomato, thinly sliced 1. Finely chop the fresh salmon and place into a bowl. Add the egg, almond flour, green onions, lemon juice, cumin, salt, and pepper. Stir well to combine. 2. Melt the coconut oil in a large skillet over medium heat. Use your hands to form the salmon into four small patties and place into the pan. Cook for 2-3 minutes per side or until cooked through. Remove from the skillet to a plate and set aside. 3. To poach the eggs, fill a large skillet with water and add apple cider vinegar. Heat to barely a simmer. Crack one egg into a small bowl and use the bowl to slowly slide the egg into the water. Cook for 4 minutes or until the whites are set and eggs reach preferred level of doneness. Use a slotted spoon to transfer the eggs to paper towellined plate. Repeat with remaining eggs. 4. To assemble, top each salmon patty with a tomato slice, smashed avocado, and a poached egg. Sprinkle with salt and pepper and serve immediately.

Snacks Snacks Frozen Chocolate Banana Bites Snacks Orange Cranberry Scones Snacks Spicy Roasted Cashews Snacks Strawberry Chia Pudding

Frozen Chocolate Banana Bites This is a healthy dessert recipe with extremely simple. Banana slices, which can be made into any shape, are dipped into chocolate and then frozen for an irresistible cold treat. Top each slice with either chopped pistachios or coconut flakes. 2 bananas 4-5 oz. dark chocolate 1/4 cup pistachios, shells removed 12-14 difficulty EASY 1. Slice the bananas into 1/2-inch pieces. Cut into any shape, if desired, and set aside. Chop up the pistachios into small pieces and set aside. Line a large plate with parchment paper. 2. Melt the chocolate over low heat. Dip the banana slices into the chocolate and place on the prepared plate. Sprinkle with pistachio pieces. Put in the freezer for 1 hour to harden.

Orange Cranberry Scones Orange zest and dried cranberries make these scones a delectable breakfast treat or snack throughout the day. If the dough feels at all dry, add more coconut milk so that the scones do not turn out crumbly while baking. Drizzle with a bit of honey right out of the oven for a divine indulgence. 8 difficulty EASY 1 1/2 cups almond flour 1 cup coconut flour 2 tsp baking powder 1/2 tsp salt 2 eggs 1/3 cup coconut milk 2 tbsp honey 2 tbsp coconut oil, melted Zest of 1 orange 1/4 cup dried unsweetened cranberries 1. Preheat the oven to 350 degrees F. In a large bowl combine the almond flour, coconut flour, baking powder, and salt. In a separate bowl, whisk together the eggs, coconut milk, honey, coconut oil, and orange zest. 2. Mix the dry with the wet and stir until combined. Gently fold in the cranberries. If the mixture is dry, add a few more drops of coconut milk. 3. Line a baking sheet with parchment paper. Form the dough into a ball and place on the baking sheet. Flatten the ball slightly, and carefully cut into eight equal wedges. Bake for 20-25 minutes until golden brown.

Spicy Roasted Cashews This dish has several steps but is well worth the extra effort. Crispy prosciutto and poached eggs rest on a bed of fresh asparagus, all topped with a rich hollandaise sauce. The flavors combine to form a delicious and savory breakfast. 2 CUPS difficulty EASY 1 lb. raw cashews 3 tbsp extra virgin olive oil 2 tsp fresh rosemary, finely chopped 1 tsp salt 1 tsp smoked paprika 1/2 tsp freshly ground pepper Pinch of chili powder 1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Spread the cashews out in an even layer on the baking sheet and bake for 6-7 minutes until slightly browned. 2. Meanwhile, heat the olive oil in a small saucepan over low heat. Add all of the seasonings to the pan. When the cashews are finished baking, transfer them to the saucepan and turn off the heat. Stir well to coat the cashews. Transfer to a bowl and serve warm.

Strawberry Chia Pudding Chia pudding has become popular from its tapioca-like texture and because it is packed with nutrition from the chia seeds. There is no cooking required; a few are simply blended together and then refrigerated for several hours, ready for breakfast the next day or an afternoon snack. 2 difficulty EASY 8 oz. fresh strawberries, hulled 3/4 cup coconut milk 2 tbsp honey Dash of vanilla extract 1/4 tsp lime zest 1/4 cup chia seeds 1. In a large cup (if using an immersion blender) or a blender, combine the strawberries, coconut milk, vanilla, honey, and lime zest and blend until smooth. Add more honey if desired. 2. Place the chia seeds in a medium bowl and pour the strawberry mix over the seeds. Whisk thoroughly, then let stand for 10 minutes and whisk again. Cover the bowl and refrigerate for at least 4 hours, or up to 2 days. Stir before serving.