EASY WAYS TO USE YOUR. Spiralizer

20 EASY WAYS TO USE YOUR Spiralizer

Copyright Notice Copyright 2017. All Rights Reserved. PaleoHacks, LLC retains 100% rights to this material and it may not be republished, repacked and/or redistributed for any purpose whatsoever without the express written consent from the owners of PaleoHacks, LLC. RECIPE MEASUREMENTS KEY T = Tablespoon t = teaspoon

RECIPES #01 - Zucchini Noodles Drizzled in Tahini Bacon Sauce #02 - Pesto Shrimp Pasta with Zucchini Noodles #03 - One-Pan Zucchini Pasta Puttanesca #04 - Pasta Carbonara with Light Zucchini Noodles #05 - One Pot Sweet Potato Pasta #06 - Light, Healthy Chow Mein Made with Zucchini Noodles #07 - Greek Pasta Salad Recipe with Light Zucchini Noodles #08 - Healthy Curly Fries with Sweet Potatoes #09 - Sweet Potato Noodles with Creamy Poblano Sauce #10 - Sweet Potato Cheeseburger Casserole #11 - Spiralized Sweet Potato Egg in a Hole #12 - Spicy Rainbow Pasta with All-Veggie Noodles #13 - Cajun Chicken Pasta with Light Zucchini Noodles #14 - Pad See Ew with Light Zucchini Noodles #15 - Zucchini Noodles with Meatless Mushroom Sauce #16 - Spicy Sesame Almond Zucchini Noodles #17 - Turmeric Chicken Noodle Soup Recipe with Zoodles #18 - Zucchini Noodles with Sun-Dried Tomato Sauce #19 - Whatever-You-Have Crockpot Soup Recipe #20 - Easy Creamy Chicken Zoodle Casserole

ZUCCHINI NOODLES DRIZZLED IN Tahini Bacon Sauce Prep Time: 5 minutes Cook Time: 12 minutes Yield: 2 servings Ingredients: For the Tahini Bacon Sauce 4 slices cooked bacon 5 T tahini 1 T extra virgin olive oil 2 T lemon juice 3 t coconut aminos 1 clove of garlic ½ t dried turmeric Salt and pepper to taste ¼ cup water (start with less and then gradually add more to thin the sauce as needed) For the Zucchini Noodles 4 medium zucchini Red pepper flakes for topping Fresh marjoram or basil for topping Instructions: 1. Add cooked bacon and other ingredients for the tahini bacon sauce to a blender or food processor. 2. Blend together until combined. If the sauce is too thick, add another ¼ cup of water to thin. 3. Next, spiralize the zucchini. Any size blade works. 4. Bring a skillet to medium-low heat, add zucchini noodles and tahini bacon sauce. Using tongs, coat the zucchini noodles completely with the sauce. 5. Transfer to a bowl, top with red chili peppers and fresh marjoram or basil. Recipe author MEGAN OLSON skinnyfitalicious.com 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 01

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 01

PESTO SHRIMP PASTA WITH Zucchini Noodles Prep Time: 7 minutes Cook Time: 8 minutes Yield: 4 servings Ingredients: 2 medium-sized zucchini 1 cup yellow and red bell pepper, thinly sliced 1 pound shrimp, peeled and deveined 2 garlic cloves, minced 1 T lime juice ½ t red chili flakes Salt and pepper, to taste 2 T extra virgin olive oil ⅓ cup Paleo pesto sauce Chopped fresh parsley Instructions: 1. Preheat the oven to 400ºF. 2. Trim the ends of the zucchini and use a vegetable peeler to peel it into long strips. Slice the bell peppers lengthwise into halves, then into thin slices. 3. In a large bowl, mix the zucchini strips, bell pepper slices, shrimp, minced garlic, lime juice, salt and pepper, and extra virgin olive oil. 4. On a large rimmed baking tray, spread the shrimp and veggies mixture into an even layer. 5. Bake for 6-8 minutes until the veggies are slightly tender and the shrimp is pink and opaque. 6. Add the pesto sauce to the shrimp linguini and toss to coat. Top with chopped parsley and serve. Recipe author DINA HASSAN dhfoodphotography.com 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 02

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 02

ONE-PAN ZUCCHINI Pasta Puttanesca Prep Time: 15 minutes Cook Time: 15 minutes Yield: 2servings Ingredients: 2 large zucchini, spiralized or julienned into thin noodles 6 T extra virgin olive oil 4 large garlic cloves, minced 6 anchovy fillets, finely chopped 1 t red pepper flakes ¼ cup capers, drained ¼ cup pitted black olives, sliced 1 cup whole peeled roma tomatoes, roughly chopped Fresh parsley, for garnish Instructions: 1. Heat up the olive oil in a large skillet over medium heat and sauté the garlic, chopped anchovies, and red pepper flakes. Cook for a few minutes until the garlic is lightly golden and fragrant (about 2 to 3 minutes). 2. Add the capers and sliced olives, and stir to combine. 3. Add in the chopped roma tomatoes and their juices and stir to combine. Bring heat down to low, and bring to a bare simmer for 10 minutes. 4. Add the zucchini noodles and mix well to combine, until zucchini noodles are tender. 5. Divide the zucchini spaghetti puttanesca evenly into two bowls, and then garnish with fresh parsley. Recipe author FELICIA LIM dishbydish.net 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 03

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 03

PASTA CARBONARA WITH Light Zucchini Noodles Prep Time: 10 minutes Cook Time: 10 minutes Yield: 2 servings Ingredients: 3 medium zucchinis, spiralized into noodles 2 bacon slices ½ clove garlic, crushed Ghee or coconut oil, for cooking 2 eggs 1 T arrowroot starch ½ cup coconut cream 1 T nutritional yeast (more if desired) Salt and pepper, to taste Fresh parsley, chili flakes or grated macadamia nuts (for topping) Instructions: 1. For the carbonara sauce, whisk eggs and arrowroot in a medium bowl to combine. Bring coconut cream to a boil in a medium saucepan. Reduce the heat, whisk in egg mixture and arrowroot, and cook over low heat until sauce thickens. Season with salt and pepper. 2. Heat ghee in a skillet over high heat, add bacon and fry until it starts to color. 3. Reduce heat to medium, add garlic and cook for a couple of minutes. 4. Add the spiralized zucchini noodles and stir until just tender, about 1 minute. 5. Remove from heat, toss zucchini in egg sauce, and fold in more yeast for extra cheesy flavor. 6. Serve topped with fresh parsley, chili flakes or grated macadamia nuts. Recipe author ZOE RAISSAKIS wildblend.co 25 HEALTHY PALEO SNACKS - RECIPES 04 RECIPE #

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 04

ONE POT Sweet Potato Pasta Prep Time: 10 minutes Cook Time: 15 minutes Yield: 2 servings Ingredients: 2 T extra virgin olive oil 2 garlic cloves, thinly sliced ½ cup red onion, thinly sliced 1 large sweet potato, peeled 1 cup cherry tomatoes, halved ½ t sea salt ¼ t chili flakes 8-10 basil leaves, torn Optional sauces: Paleo marinara or Paleo pesto Instructions: 1. Heat olive oil in a large pot over medium-low heat. Add garlic and onion and sauté until garlic begins to soften and become fragrant, about 5 minutes. 2. Meanwhile, spiral slice sweet potato using a 6-mm blade. 3. Add sweet potato noodles along with tomatoes, sea salt, chili flakes and basil to the pot. Cook 5 minutes, using tongs to gently toss every minute. 4. If using a sauce, add it to the pot and cook 4 minutes longer. Serve hot. Recipe author JENNAFER ASHLEY freshandfit.org 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 05

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 05

LIGHT HEALTHY CHOW MEIN MADE WITH Zucchini Noodles Prep Time: 10 minutes Cook Time: 15 minuts Yield: 2 servings Ingredients: For the Noodles: 2 medium zucchini 1 cup celery, thinly sliced 1 cup shredded carrots 1 cup shredded green cabbage ½ cup green onions, thinly sliced 2 T toasted sesame oil For the Sauce: 4 T coconut aminos 1 t coconut sugar 1 garlic clove, minced ½ t ginger, grated Instructions: 1. Using a spiral slicer on 3mm blade, slice zucchini into noodles and place into a bowl. 2. Heat sesame oil in a large skillet over medium heat. Add celery, cabbage and carrots. Cook 5 minutes. 3. Whisk ingredients for sauce in a small bowl. Pour sauce into skillet and stir. Cook 3 minutes. 4. Add scallions and zucchini noodles. Stir again. Cook 4-5 minutes longer. Finish with sesame seeds and cilantro. Optional toppings: Chopped cilantro Sesame seeds Recipe author JENNAFER ASHLEY freshandfit.org 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 06

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 06

GREEK PASTA SALAD WITH Zucchini Noodles Prep Time: 15 minutes Cook Time: 30 minutes Yield: 2 servings Ingredients: For the Salad: 2 medium zucchini 1 cup artichoke hearts, drained and halved 1 cup cucumber, chopped ½ cup sun-dried tomatoes packed in oil, drained, and julienned ½ cup red onion, thinly sliced ⅓ cup Kalamata olives, pitted Instructions: 1. Using a spiral slicer on 3mm blade, slice zucchini into noodles over a large bowl. 2. Add the rest of the vegetables to salad. 3. Whisk ingredients for dressing in a small bowl. Pour over salad. Toss to coat zucchini noodles with dressing. 4. Refrigerate salad until ready to serve. For the Dressing: ¼ cup olive oil 2 T lemon juice 4 large basil leaves, finely chopped ½ t sea salt ¼ t dried oregano ¼ t black pepper Recipe author JENNAFER ASHLEY freshandfit.org 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 07

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 07

HEALTHY CURLY FRIES WITH Sweet Potatoes Prep Time: 10 minutes Cook Time: 20 minutes Yield: 2-3 servings Ingredients: For the Pad See Ew: 1 pound sweet potatoes, lightly peeled 2 t beef tallow ¼ t sea salt ⅛ t black pepper Instructions: 1. Preheat oven to 425ºF. Line a baking sheet with parchment paper. Using a 6mm blade on spiral slicer, slice potatoes into curly ribbons. Place into a bowl. 2. Melt tallow in a small saucepan over low heat. Pour tallow over fries and toss together. Spread fries out evenly on baking sheet. Season with pepper. 3. Bake for 10 minutes. Use tongs to gently toss fries and return to oven for another 10 minutes. Season with sea salt. Recipe author JENNAFER ASHLEY freshandfit.org 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 08

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 08

SWEET POTATO NOODLES WITH Creamy Poblano Sauce Prep Time: 10 minutes Cook Time: 35 minutes Yield: 4 servings Ingredients: 2 large sweet potatoes, peeled 1 can unsweetened full-fat coconut milk 1 medium poblano pepper 1 t garlic, minced 1 handful of cilantro, divided 1 small jalapeño pepper, stem removed 1 T lime juice 1½ t sea salt 2 T tapioca starch 2 T olive oil Instructions: 1. Turn oven to broil at 550ºF. Place poblano pepper in oven on baking sheet. Broil until skin bubbles and is charred, about 15 minutes. 2. Place poblano pepper in ziplock bag for 10 minutes. 3. While poblano rests, remove ends of sweet potato so they are flat. Spiral slice sweet potato using 3mm blade. 4. Remove poblano from bag, peel off skin and remove the stem. 5. Combine poblano, jalapeño, garlic, lime juice and half of cilantro in a food processor. Blend until just combined. 6. Add coconut milk and blend until smooth. 7. Transfer mixture to a saucepan over low heat and bring to a simmer. Add sea salt and stir. 8. Remove ½ cup of sauce and pour into a measuring cup or bowl. whisk In tapioca starch until smooth and thick. 9. Pour mixture back into saucepan and stir to incorporate until sauce is thickened. Allow sauce to simmer on low heat for 10 minutes longer. Recipe author JENNAFER ASHLEY freshandfit.org 10. In a separate large pan, heat olive oil over medium heat. Add spiralized sweet potatoes and cook until just tender stirring occasionally, about 10 minutes. 11. Serve sauce over sweet potato noodles. Garnish with extra cilantro. 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 09

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 09

SWEET POTATO Cheeseburger Casserole Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings Ingredients: 3 medium sweet potatoes, spiralized 1 T extra virgin olive oil 1 medium onion, finely chopped 1 medium carrot, chopped 1 celery stalk, chopped 1 lb grass-fed ground beef 1 t dried oregano ½ t garlic powder 1 t smoked paprika ½ t chili powder 1 ½ cups chicken stock 1 cup crushed tomatoes Chopped tomatoes and green onion to garnish Salt and pepper to taste Instructions: 1. Heat extra virgin olive oil in a large skillet over medium-high heat; add onion, carrot and celery. Cook for 3 minutes until onion is translucent and veggies are softened. 2. Increase heat to high and add ground beef. Cook for 5 minutes, breaking meat up as it cooks, until beef has browned and is no longer pink. Add oregano, garlic powder, smoked paprika and chili powder. Season with salt and pepper, to taste. 3. Stir in the chicken stock and the crushed tomatoes. Reduce heat to medium-low and bring to a simmer; add spiralized sweet potatoes and cook for another 10 minutes until sweet potatoes are slightly softened and sauce is reduced. Remove from heat and top with chopped tomatoes and spring onions. Serve warm. Tip: Take this cheeseburger casserole recipe up a notch and add your favorite burger toppings like pickled jalapeño or crumbled bacon. The variations are endless! Recipe author DINA HASSAN dhfoodphotography.com 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 10

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 10

SPIRALIZED SWEET POTATO Egg in a Hole Prep Time: 5 minutes Cook Time: 7 minutes Yield: 1 serving Ingredients: 1 T extra virgin olive oil 1 ½ cups sweet potatoes, spiralized ½ red bell pepper, cut into thin strips ½ t turmeric 1 egg Salt and pepper, to taste Chopped green onions (optional) Instructions: 1. Heat extra virgin olive oil in an 8-inch cast iron skillet. Add the spiralized sweet potatoes and the bell pepper. Season with turmeric, salt and pepper and sauté for 5-6 minutes, until soft and tender. 2. Using a wooden spoon, make a well in the middle of the noodles and crack an egg inside. 3. Season with salt and pepper and cook for another 2-3 minutes, or until cooked to your preference. Garnish with chopped green onions and serve. Recipe author DINA HASSAN dhfoodphotography.com 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 11

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 11

SPICY RAINBOW PASTA WITH All-Veggie Noodles Prep Time: 10 minutes Cook Time: 20 minutes Yield: 2 servings Ingredients: 1 medium red beet, washed and peeled 1 medium sweet potato, washed and peeled 1 medium zucchini 1 medium summer squash 2 t Paleo sriracha sauce 2 T extra virgin olive oil 2 t apple cider vinegar 2 t coconut aminos Pinch of salt and pepper Fresh parsley for garnish ⅛ cup pistachios, unshelled and chopped Instructions: 1. Cut the ends of the zucchini, summer squash, sweet potato and beet. Spiralize them using a small, 3mm blade. 2. Heat a large skillet over medium-high heat. Add the extra virgin olive oil, apple cider vinegar, coconut aminos and sriracha sauce to the pan. Heat a few minutes, then add the vegetable noodles. 3. Toss to coat the vegetables with the sauce. Cook 5-7 minutes until the noodles are al dente. 4. Remove from the stovetop and transfer to bowl. Garnish with chopped pistachios and parsley and serve. Recipe author DINA HASSAN dhfoodphotography.com 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 12

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 12

CAJUN CHICKEN PASTA WITH Light Zucchini Noodles Prep Time: 5 minutes Cook Time: 15 minutes Yield: 4 servings Ingredients: ½ cup cashews (soaked for 3 hours and drained) 3 T unsweetened coconut milk ½ T extra-virgin olive oil 2 medium chicken breasts (sliced into thin strips) 2 zucchinis (spiralized) 1 red bell pepper (sliced into 1-inch strips) 1 green bell pepper (sliced into 1-inch strips) 2 plum tomatoes (diced) 1 t garlic powder 1 t onion powder 1 t cayenne pepper 1 t paprika 1 t oregano ½ t crushed red pepper flakes Salt & pepper to taste Instructions: 1. Add cashews and coconut milk to a blender. Blend on high until cashews are broken down. Consistency should be crumbly. Set aside. 2. Preheat a skillet at medium heat. Add extra virgin olive oil to the skillet with red and green bell peppers. Sauté 5 minutes, then add sliced chicken breast, salt, pepper, and other seasonings. Cook 5 minutes until chicken is cooked through. 3. Stir in diced tomatoes and blended cashews, covering the ingredients with the sauce. Cook another 5 minutes until the sauce thickens. 4. Turn off the heat, add spiralized zucchinis, and toss to combine. 5. Serve immediately! Recipe author MEGAN OLSON skinnyfitalicious.com 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 13

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 13

PAD SEE EW WITH Zucchini Noodles Prep Time: 45 minutes Cook Time: 15 minutes Yield: 2 servings Ingredients: For the Pad See Ew: 1 ½ lb chicken breast, sliced into 1-inch thick strips 2 T coconut oil ¼ cup fish sauce 4 garlic cloves, minced 3 medium zucchini ½ lb Chinese broccoli 2 large eggs, beaten 3 garlic cloves, minced For the Stir-fry Sauce: ¼ cup coconut aminos 2 T fish sauce 3 T water Instructions: 1. Whisk together the coconut oil, fish sauce and minced garlic. Marinade the chicken in the mixture for at least 30 minutes. 2. While the chicken is marinating, use a vegetable peeler to slice the zucchini into thin, wide ribbons. 3. Wash and cut the Chinese broccoli into small pieces, removing the stem. 4. To make the stir-fry sauce, mix the coconut aminos, fish sauce, and water in a small bowl. Set aside. 5. Heat up a large skillet over medium heat and cook the marinated chicken strips until they are cooked through, then set aside. 6. In the same skillet, pour in the beaten eggs and scramble them slightly until just cooked. Set aside. 7. Add a bit of coconut oil to the skillet and cook the garlic and Chinese broccoli until the vegetables are just wilted. 8. Return the scrambled eggs and chicken strips to the skillet. Add the zucchini ribbons and stir-fry sauce. Use a wooden spoon to stir for one minute. Transfer to a plate and serve! Recipe author FELICIA LIM dishbydish.net 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 14

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 14

ZUCCHINI NOODLES WITH MEATLESS Mushroom Sauce Prep Time: 20 minutes Cook Time: 20 minutes Yield: 2 servings Ingredients: ¼ cup raw cashews 1 T nutritional yeast ¼ t garlic powder 1-2 t himalayan salt 1 T coconut oil ½ onion, chopped 2 garlic cloves, minced 2 cups shiitake mushrooms, finely chopped 1 small eggplant, finely chopped 1 ¼ cup organic tomato paste 1 T ground oregano 1 medium zucchini, spiralized A handful of fresh Italian basil Instructions: 1. For the Parmesan cheese: Add cashews to your food processor and pulse until reduced to small crumbs. Add in nutritional yeast, garlic powder and salt; pulse again until combined. Set aside. 2. For the meatless sauce: Heat the coconut oil in a saucepan over medium heat. Add the onion and garlic, and sautée for 2-3 minutes, stirring often so they don t burn. 3. Add the mushrooms and eggplant, and sautée for 10 minutes, continuing to stir. 4. Add the tomato paste, oregano, cheese and salt to taste. 5. Reduce the heat to medium-low and sautée for 10-12 minutes, until the sauce has thickened. 6. Plate the zucchini noodles and top with the sauce. Garnish with fresh basil and enjoy! Recipe author CONSUELO MORCILLO honeyandfigskitchen.com 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 15

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 15

SPICY SESAME ALMOND Zucchini Noodles Prep Time: 20 minutes Cook Time: 0 minutes Yield: 4 servings Ingredients: The Salad: 2 medium zucchini (ends cut off) ½ cup cabbage (shredded) ½ cup carrots (shredded) 1 handful cilantro (chopped) Instructions: 1. Using the 3mm blade of spiralizer, slice zucchini into a large bowl. Add cabbage and carrots. Set aside. 2. Combine ingredients for dressing. Stir until smooth and thick. 3. Pour dressing over zucchini. Stir to coat. Garnish with cilantro. Refrigerate until ready to serve. The Dressing: ½ cup creamy almond butter (at room temperature) ⅓ cup toasted sesame oil 1 T blackstrap molasses 2 T lime juice 1 t ginger (grated) ½ t chili flakes Recipe author JENNAFER ASHLEY freshandfit.org 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 16

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 16

TURMERIC Chicken Noodle Soup WITH ZOODLES Prep Time: 15 minutes Cook Time: 55 minutes Yield: 2 servings Ingredients: 1 lb chicken breast 1 large onion, diced 3 cups chopped celery (stem only) 2 cups diced carrots 1 T ground turmeric Salt and pepper, to taste 3 large zucchini, julienned into thin noodles Fresh parsley, to garnish Instructions: 1. Place chicken breast, diced onions, chopped celery, and diced carrots in a large pot. 2. Cover with water and bring to a boil, then lower heat to medium-high and cook until chicken breast is cooked through (about 30 minutes). Chicken is cooked when the juices run clear when you slice into it. 3. Transfer the chicken to a plate and let it cool before shredding it into pieces with two forks. 4. Add ground turmeric to the soup, then turn heat down to medium-low. Let it simmer for 20 minutes until vegetables are soft. 5. Add in zucchini noodles and cook for 5 minutes until soft. 6. Divide zucchini noodles and soup into two bowls. Top with shredded chicken and garnish with fresh parsley. Recipe author FELICIA LIM dishbydish.net 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 17

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 17

ZUCCHINI NOODLES WITH SUN-DRIED Tomato Sauce Prep Time: 15 minutes Cook Time: 0 minutes Yield: 2 servings Ingredients: 4 zucchinis/courgettes 1 cup sun-dried tomatoes 3 to 4 big salad tomatoes 1 T olive oil 1 garlic clove, peeled Handful fresh basil Instructions: 1. Spiralize or use a peeler to create zucchini noodles or ribbons. Add to a bowl. 2. To make the sauce, add the sun-dried tomatoes, salad tomatoes, olive oil, garlic and basil to a food processor. Blend until combined into a smooth consistency. Add more fresh tomatoes if necessary. 3. Add the tomato sauce to the zucchini noodles and mix. 4. Enjoy by itself or topped with slices of roasted chicken! Recipe author REBBECA HUGHES barefootcoconut.co.uk 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 18

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 18

WHATEVER-YOU-HAVE Crockpot Soup Prep Time: 10 minutes Cook Time: 4 hours Yield: 4 servings Ingredients: Crockpot Soup 3 boneless/skinless chicken breasts 1 sweet potato, diced 3 celery stalks, sliced ½ cup red onion, diced 1 t garlic, minced 1 T curry powder 1 t sea salt 3 cups bone broth 1 cup full-fat coconut milk Instructions: 1. Arrange all chicken, vegetables and seasonings in the crockpot. 2. Pour in liquid and turn crockpot to high setting. Cover with lid and cook 4 hours or until chicken is tender and cooked through. 3. Shred chicken with a fork and return to crockpot. Stir to combine. Ladle stew into bowls and serve with raw toppings. Raw Toppings 1 handful fresh basil, chopped 2 cups zucchini noodles Sliced red onion Recipe author JENNAFER ASHLEY freshandfit.org 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 19

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 19

EASY CREAMY CHICKEN ZOODLE Casserole Prep Time: 10 minutes Cook Time: 50 minutes Yield: 4 servings Ingredients: 2 lb boneless skinless chicken breasts, diced ⅓ cup minced white onion 2/3 cup unsweetened, full-fat coconut milk ¼ cup hatched green chiles or minced jalapeños 2 t ground cumin ½ t oregano 1 t sea salt, divided ½ cup almond meal 1 T nutritional yeast 2 medium zucchini, spiralized into ribbons using flat blade 1 handful cilantro, chopped Instructions: 1. Preheat oven to 375ºF. In a casserole dish, evenly spread diced chicken and onions. 2. In a small mixing bowl, stir together coconut milk, chilies, cumin, oregano and ½ teaspoon sea salt. Pour over chicken. Cover with lid or aluminum foil. Bake 35 minutes. 3. Stir together almond meal, nutritional yeast, and remaining sea salt. Remove casserole from oven and use tongs to gently incorporate zucchini noodles. Top with almond meal mixture and return to oven for 15 minutes uncovered. 4. Serve hot with chopped cilantro. Recipe author JENNAFER ASHLEY freshandfit.org 25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 20

25 HEALTHY PALEO SNACKS - RECIPES RECIPE # 20

DISCOVER MORE PALEOHACKS COOKBOOKS The Paleohacks Cookbook Collection Our bestselling cookbook collection will teach you everything you need for your Paleo lifestyle: Cook quick & easy Paleo meals at home (with over 200+ recipes to choose from) How to eat Paleo safely at restaurants (and avoid foods with sneaky ingredients like gluten & dairy) How to save money on real food (eat healthy, real meals even on a budget!) With over 200+ recipes at your disposal, you ll always have a delicious meal just minutes away. Get your copy here. Paleo Eats Enjoy a variety of delicious, simple, and gourmet Paleo recipes (created by Chef Peter Servold) Eat meals like Bacon Bars, Mongolian Red Pepper Beef, Pulled Pork, and over 75 more insanely tasty recipes Get the book shipped to your door for FREE - just pay shipping! With over 80 delicious chef-created Paleo recipes, you ll always have a tasty meal at hand! Get your copy here.

Paleo Snacks Enjoy a variety of delicious, simple, and gourmet Paleo snacks (created by our amazing team of chefs) Eat meals like Pecan & Banana Mini Bars, No-Bake Hazelnut Brownies, Pomegranate Chicken Bites, and over 75 more ridiculously tasty snack recipes! With over 80 delicious chef-created Paleo snack recipes, you ll never run out of tasty snacks for when you re at work, on the go, or traveling! Get your copy here. The Paleohacks Bone Broth Cookbook Enjoy a variety of delicious, simple, and gourmet Paleo Bone Broth Recipes (created by our very own Casey Thaler), which will help improve digestion, boost your immune system, and improve your hair, skin, and nails Try delicious bone broth recipes like Fire Chili, The Ultimate Wellness Bone Broth, Ocean Stew, and over 75 more ridiculously tasty broth recipes! With over 80 delicious Paleo Bone Broth recipes, you ll never run out of different ways to enjoy nature s ultimate superfood. Get your copy here.

20 EASY WAYS TO USE YOUR Spirizer for more, go to blog.paleohacks.com