week 6 RECIPES & PHOTOS BY REBECCA BOHL COPYRIGHT 2015 PALEOGRUBS.COM

week 6 RECIPES & PHOTOS BY REBECCA BOHL COPYRIGHT 2015 PALEOGRUBS.COM

shopping list Veggies Arugula: 48oz Button Mushrooms: 1 box Cabbage: 1 large head Carrots: 3 Cauliflower: 2 large heads Celery: 2 stalks Cherry Tomatoes: 1 pint Garlic: 3 heads Ginger: 1 small knob Green Bell Pepper: 2 Green Onions: 1 bunch Red Bell Pepper: 4 Red Onion: 1 medium Romaine Lettuce: 1 Yellow Bell Pepper: 1 Yellow Onions: 3 large Zucchini: 3 large Fruits Apple (Granny Smith): 1 Apple (Honey Crisp): 4 Avocado: 4 Banana: 1 Lemons: 3 Limes: 2 Fresh Herbs Basil: 12oz Chives: 1.5oz Cilantro: 1 small bunch Oregano: 1 small bunch Meat & Eggs Bacon: 2 slices Chicken Breast: 5 lbs Chorizo: 2 links Crabmeat: 9oz Eggs: 2 dozen Flank Steak: 3 lbs Flounder Filets (skinless): 4 6oz fillets Lean Ground Beef: 1 lb Pork Lion Chops: 4 4oz chops Prosciutto: 6oz Salmon: 2 6-8oz fillets Shrimp: 1 lb medium peeled and deveined Nuts & Seeds Almonds (slivered): 2oz Cashews (roasted): 2oz Pine Nuts: 2oz Walnuts: 8oz Oil & Vinegar Apple Cider Vinegar Balsamic Vinegar Coconut Oil Extra Virgin Olive Oil Red Wine Vinegar Other Almond Butter Almond Milk: 10oz Canned Tuna: 1 10oz can Capers: 1oz Chicken Broth: 8oz Chicken Stock (low sodium): 24oz Coconut Milk: 16oz Coconut Oil Dark Chocolate: 2oz Ghee Green Olives: 4oz Kalamata Olives: 4oz Pumpkin Puree: 3 cans Raw Honey Tomato Paste: 1oz Unsweetened CDried Cranberries: 2oz Unsweetened Coconut Flakes: 6oz Worcestershire Sauce (paleofriendly brand) Spices & Baking Allspice Almond Flour Baking Soda Black Pepper Chili Powder Cinnamon Coconut Flour Coriander Cumin Cumin Seeds Dry Mustard Garam Masala Garlic Powder Ground Cloves Ground Ginger Nutmeg Onion Powder Oregano Paprika Red Pepper Flakes Turmeric Vanilla

Day #36 Breakfast Pumpkin Paleo Pancakes Lunch Apple, Arugula and Chicken Salad Dinner Paprika Chicken Tenders

Pumpkin Paleo Pancakes For me, there is no such thing as too much pumpkin. The days have gotten shorter and a little pumpkin is the perfect comforting flavor that I crave. The weekends are my favorite time for making pancakes, when you get a slow start to the day and can take your time with making breakfast. 7 difficulty MEDIUM 1/4 cup pumpkin puree 3 tbsp almond milk 1 tbsp honey 3 eggs 1 tbsp coconut oil, melted, plus additional for pan 1 tsp vanilla 1/4 cup coconut flour 1 tsp cinnamon Pinch of nutmeg 1/2 tsp salt 1/4 tsp baking soda 1. In a large bowl, whisk together the dry the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry to the wet. Stir together until just combined. 2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!

Apple, Arugula and Chicken Salad This delicious and bright salad combines a balanced medley of flavors. Sweet apples, peppery arugula, and salty bacon come together to make this into a light, refreshing meal. Shredded chicken provides a source of hearty protein so that this dish can stand on its own as a lunch or dinner entrée. 2 difficulty EASY 1 chicken breast, cooked and shredded 6 cups arugula 2 cups cabbage, shredded 1 apple, thinly sliced 2 tbsp green onion, diced 1/4 cup sundried tomatoes, diced 2 slices bacon 1/4 cup slivered almonds For the dressing: 1/4 cup extra virgin olive oil 1 tbsp Paleo mustard (pg. 146) 2 tsp balsamic vinegar Juice of 1/2 lemon Salt and freshly ground pepper, to taste 1. Place the bacon in a pan and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. 2. In a large bowl, toss together the arugula, cabbage, apple, green onion, and sundried tomatoes. Stir in the shredded chicken. 3. In a separate bowl, whisk together all of the for the dressing. Drizzle over the salad and toss well to coat. Top with crumbled bacon and almonds to serve.

Paprika Chicken Tenders Homemade chicken tenders are a fun finger food for a casual lunch or dinner. Breaded in almond flour, coconut flakes, and paprika, these chicken strips are tender and delicious. To get the chicken tenders a nice golden brown, turn the oven to broil for the last couple minutes of baking. 4 difficulty EASY 1 lb. boneless skinless chicken breasts, cut into strips 1 cup almond flour 3/4 cup unsweetened coconut flakes 1 egg, beaten 1 tbsp paprika 1/2 tsp cumin 1/2 tsp garlic powder 1/4 cup honey 2 tbsp spicy Paleo mustard (pg. 146) 2 tsp apple cider vinegar Salt and pepper 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a small bowl, combine the almond flour, coconut flakes, paprika, cumin, and garlic powder. 2. Season both sides of the chicken strips with salt and pepper. Take a piece of chicken, dip it in the egg, and then dredge it in the almond flour mixture. Lay the chicken on the prepared baking sheet and repeat with remaining pieces. Bake for 15-18 minutes until cooked through. 3. While the chicken tenders are baking mix together the honey, mustard, and apple cider vinegar for the dipping sauce. Serve alongside the chicken tenders.

Day #37 Breakfast Dark Chocolate Raspberry Shake Lunch Spicy Pepper Chicken Stir Fry Dinner Garlic Roasted Flounder

Dark Chocolate Raspberry Shake This delicious shake is a wonderful sweet treat for a mid-afternoon snack. Raspberries and dark chocolate make a good compliment to one another. The frozen banana is added to make the drink cold, but frozen raspberries could be used as well. 1 cup cold coconut milk 1/4 cup cold water 1 1/2 oz. dark chocolate 1 cup raspberries 1/2 frozen banana 1 difficulty EASY 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.

Spicy Pepper Chicken Stir Fry Full of flavor, this pepper chicken stir fry easily became one of my favorite weeknight dinners since the first time I tried it. The recipe is straightforward and likely to please everyone at the table. Garam masala and freshly ground pepper provide a burst of flavor. You won t miss the soy sauce and sugar of a typical stir fry with this tasty recipe. 4-6 difficulty MEDIUM 2 lbs. boneless skinless chicken breasts, cut into 1-inch slices 2 tbsp coconut oil 1 tsp cumin seeds 1/2 each green, red, and orange bell pepper, thinly sliced 1 tsp garam masala 2 tsp freshly ground pepper Salt, to taste Scallions, for garnish For the marinade: 1/2 cup coconut cream 1 clove garlic, minced 1 tsp ginger, minced 1 tbsp freshly ground pepper 2 tsp salt 1/4 tsp turmeric 1. Place all of the marinade into a Ziploc bag. Add the chicken, close the bag, and shake to coat. Marinate in the refrigerator for at least 30 minutes, or up to 6 hours. 2. In a wok or large sauté pan, melt the coconut oil over medium-high heat. Add the cumin seeds and cook for 2-3 minutes. Add the marinated chicken and let cook for 5 minutes. Stir the chicken until it begins to brown, and then add the peppers, garam masala, and freshly ground pepper. Sprinkle with salt. Cook for 4-5 minutes, stirring regularly, or until the bell pepper is cooked to desired doneness. Serve hot.

Garlic-Roasted Flounder Flounder is a delicate and flaky fish that takes on bold flavors well. In this easy weeknight recipe the fish is rubbed with garlic and then baked alongside cherry tomatoes. A quick olive tapenade also adds big flavors to the savory dish. 4 difficulty MEDIUM 4 6-oz. skinless flounder filets Salt and freshly ground pepper Extra virgin olive oil 5 cloves garlic, minced 6 cherry tomatoes, quartered 1/2 cup pitted Kalamata olives 1/2 cup pitted green olives 2 tbsp capers 3 tbsp fresh parsley, roughly chopped Juice of 1/2 lemon 1. Preheat the oven to 375 degrees F. Coat a baking dish with coconut oil spray. Arrange the flounder in the dish and season generously with salt and pepper. Drizzle with a tablespoon of olive oil and top with minced garlic. Arrange the tomatoes around the fish and drizzle with olive oil as well. Bake for 20 minutes or until the fish flakes easily with a fork. 2. Meanwhile, place the olives, capers, and parsley into a food processor. Pulse a few times to break into smaller pieces. Add the lemon juice, along with 3 tablespoons of olive oil and continue pulsing until desired consistency is reached. 3. To serve, divide the fish and tomatoes among the plates. Spoon tapenade over the fish and serve immediately.

Day #38 Breakfast Baked Prosciutto Egg Cups Lunch Curried Cauliflower Soup Dinner Shepherd s Pie

Baked Prosciutto Egg Cups Eggs are cracked into prosciutto-lined muffin tins for this easy-to-prepare breakfast. For a runny yolk, the eggs should be baked until the whites are just barely set, or until they no longer wobble for hard yolks. Seasonings of your choice can be used to top the egg cups. Serve with a side of veggies for a savory morning meal. 6 difficulty EASY 6 eggs 6 slices of prosciutto 3 tbsp chives, diced Salt and freshly ground black pepper, to taste 1. Preheat the oven to 400 degrees F. Spray a half muffin tin with coconut oil spray. Place one piece of prosciutto along the sides and bottom of each tin to line it. 2. Crack an egg into each cup. Sprinkle with salt and pepper. Bake for 12-14 minutes, until the egg whites have set. Carefully remove the egg cups from the muffin tin with a spoon. Top with chives and serve warm.

Curried Cauliflower Soup I have always loved a nice bowl of soup. It can have the ability to transform your mood or make you feel instantly better when you are under the weather. The coconut milk in this recipe combines nicely with the curry to make a sweet and comforting soup. The curry adds a beautiful depth of flavor, as does the roasted cauliflower. 3-4 difficulty EASY 2 tbsp olive oil 1 onion, chopped 1 large head of cauliflower, cut into florets 3 cups low-sodium chicken stock 1/2 tsp coriander 1/2 tsp turmeric 1 1/2 tsp cumin 1 cup full-fat coconut milk 1/4 cup roasted cashews 2 tbsp fresh parsley, finely chopped Salt and pepper, to taste 1. Preheat the oven to 375 degrees F. Spread out the onion and cauliflower in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until golden, stirring once. 2. Place the cauliflower and onions in a large pot and add the chicken stock. Stir in the coriander, turmeric, cumin, and a pinch of salt. Bring to a boil and let boil for 5 minutes. Remove from heat. 3. Using an immersion blender, puree in the pot until smooth. (Alternatively, carefully transfer to a blender.) Stir in the coconut milk and warm the soup to serve. Taste to adjust seasonings as necessary. Serve with roasted cashews and top with parsley.

Shepherd s Pie Shepherd s pie is an easy dish to convert to the Paleo lifestyle. Mashed cauliflower takes the place of potatoes as the top layer, and the bottom layer is given extra flavor with cinnamon and ground cloves. There are a few extra steps to making comforting and flavorful shepherd s pie, but when it comes steaming out of the oven you know that your effort has been worth it. 4 difficulty MEDIUM For the top layer: 1 large head cauliflower, cut into florets 2 tbsp ghee, melted 1 tsp spicy Paleo mustard (pg. 146) Salt and freshly ground black pepper, to taste Fresh parsley, to garnish For the bottom layer: 1 tbsp coconut oil 1/2 large onion, diced 3 carrots, diced 2 celery stalks, diced 1 lb. lean ground beef 2 tbsp tomato paste 1 cup chicken broth 1 tsp dry mustard 1/4 tsp cinnamon 1/8 tsp ground clove Salt and freshly ground black pepper, to taste 1. Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until tender. Drain and return cauliflower to the pot. 2. Add the ghee, mustard, salt, and pepper to the cauliflower. Using an immersion blender or food processor, combine the until smooth. Set aside. 3. Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground beef and cook until browned. 4. Stir the tomato paste, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally. 5. Distribute the meat mixture evenly among four ramekins and spread the pureed cauliflower on top. Use a fork to create texture in the cauliflower and drizzle with olive oil. Place under the broiler for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.

Day #39 Breakfast Brussels Sprout Egg Nests Lunch Steak Salad with Chimichurri Dinner Cilantro Lime Shrimp

Apple Cinnamon Coffee Cake This recipe is ideal for the fall when fresh, ripe apples are in abundance. Grated apple and cinnamon are combined in this sweet coffee cake. Serve it for breakfast or enjoy as a snack, with a side of hot coffee or tea for dunking. 6-8 difficulty MEDIUM 4 eggs 1/4 cup coconut oil, melted 2 tbsp honey 1 tsp vanilla extract 2 tsp cinnamon 1 tsp baking soda Pinch of salt 1 medium apple, grated 1/2 cup coconut flour 1 tbsp almond flour For the crumble topping: 1 cup walnuts, diced 2 tbsp coconut oil, melted 1 tbsp honey 2 tsp cinnamon 1. Preheat the oven to 350 degrees F. Coat a loaf pan with coconut oil spray. In a medium bowl, blend the eggs, coconut oil, honey, and vanilla together. Add in the cinnamon, baking soda, and salt. Fold in the grated apple. Sift in the coconut flour and almond flour and blend to combine. Pour the batter into the loaf pan. 2. To make the crumble topping, stir the walnuts together with the coconut oil, honey, and cinnamon. Spread the mixture over the batter in the loaf pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before turning the cake out onto a cooling rack. Serve warm.

Steak Salad with Chimichurri Thin slices of steak served over salad provides a filling and protein-packed lunch. Fresh parsley is used to make a chimichurri sauce, similar to pesto. This is a basic version of the sauce, though there are many variations. Avocado and red onions add the finishing touches to the steak salad. 2 difficulty MEDIUM 1 lb. flank steak 1 tbsp ghee 1 avocado, diced 1/2 red onion, finely sliced 1 heart of romaine lettuce, roughly chopped 1. Heat butter in a cast iron skillet on medium-high heat. Season the steak with salt and pepper and place in the pan. Cook on both sides until nicely browned, about 4-5 minutes per side. Remove from pan and let rest for 5 minutes before cutting into strips. 2. Combine the parsley, oregano, and garlic in a food processor and pulse several times. Add in the olive oil, vinegar, and red pepper flakes and blend until almost smooth. Season to taste with salt and pepper. For the chimichurri: 1 cup packed fresh flat-leaf parsley 2 tsp dried oregano 3 garlic cloves, peeled 1/2 cup olive oil 3 tbsp red wine vinegar 1/4 tsp red pepper flakes 3. Toss the romaine, onion, and avocado together. Divide between plates equally. Arrange steak on top of the lettuce, and drizzle with chimichurri dressing.

Cilantro Lime Shrimp Shrimp is one of the easiest seafood items to cook and therefore makes regular appearances in quick weeknight dinners. This recipe cuts out the usual delay that marinating adds to the cooking time. Cilantro and lime are added to the shrimp right in the pan, making this a simple and speedy meal with a bright pop of zest. 3-4 difficulty EASY 1 lb. medium shrimp, peeled and deveined 1 tsp cumin Salt and freshly ground pepper 1 tbsp extra virgin olive oil 4 cloves garlic, minced Juice of half a lime 1/4 cup fresh cilantro, chopped 1. Pat the shrimp with a paper towel to dry. Sprinkle with cumin, salt, and pepper. 2. Heat the oil in a large nonstick skillet over medium heat. Cook the shrimp for 2-3 minutes, then turn over and add the garlic to the pan. Cook for an additional 1-2 minutes. Remove from heat. Add the cilantro and lime juice to the shrimp and mix well. Serve immediately.

Day #40 Breakfast Zucchini and Chorizo Casserole Lunch Tuna Salad Dinner Spiced Pork Chops with Apple Chutney

Zucchini and Chorizo Casserole I would like to present to you a new and tasty creation to serve at your next brunch gettogether. I wanted to try something a little different than the regular frittata, something with a little more oomph to it, so I decided to try a casserole that is mostly composed of zucchini. 6 difficulty MEDIUM 3 large zucchini 1/2 red onion, chopped 1/2 cup mushrooms (optional) 5 eggs 2 links chorizo, casings removed 1 tsp salt Freshly ground black pepper, to taste 1. Preheat oven to 375 degrees F. Cook the chorizo in an oven-safe skillet over medium heat. Set aside. 2. Grate all of the zucchini and put into a large bowl. Using a paper towel, press some of the moisture out of the zucchini. In a separate bowl, beat the eggs with salt and pepper. 3. Combine all of the, including cooked chorizo, in the large bowl and mix together. You want to have enough eggs to coat the whole mixture. Warm about a 1/2 tablespoon of olive oil in the skillet over medium heat. Add the zucchini mixture into the pan. Cover and cook about 5 minutes until the eggs start to set on the bottom. Transfer to the oven and bake for 12-15 minutes, until the eggs are firm. Remove and let rest for 5-10 minutes, then serve.

Tuna Salad Tuna salad is a great source of protein and omega-3s to add into your day. This recipe is easy to whip up in a pinch and is relatively cheap as well. The red pepper and green onions add nice pops of color and flavor. Serve with a lettuce wrap for a portable lunch. 3 difficulty EASY 10 oz. canned tuna, drained 1/4 cup red pepper, diced 2 tbsp green onions, diced 3 tbsp Paleo mayonnaise (pg. 134) 2 tsp spicy Paleo mustard (pg. 146) 1 tsp lemon juice 1/2 tsp salt 1/2 tsp garlic powder 1/4 tsp onion powder Pinch of chili powder 1. Mix together all of the in a small bowl. Add additional salt and pepper to taste. Serve cold.

Spiced Pork Chops with Apple Chutney This family-friendly recipe creates a light apple chutney to serve with spice-rubbed pork chops for plenty of flavor. Apples and cranberries do not take long to cook into a honeyed chutney on the stove. A bit of spice is rubbed into the pork in order to balance the sweetness of the chutney, so feel free to adjust the levels of spice to your personal preference. 4 difficulty MEDIUM 4 4-oz. boneless pork loin chops 2 tsp chili powder 1 tsp salt 1/2 tsp garlic powder 1/2 tsp ground coriander 1/4 tsp freshly ground pepper For the chutney: 1/2 tbsp ghee 3 apples, cored and cubed 1/4 cup dried unsweetened cranberries 3 tbsp apple cider vinegar 2 tbsp honey 1/2-inch piece fresh ginger, minced 1/4 tsp salt Pinch of ground allspice 1. To make the apple chutney, melt the ghee in a skillet over medium heat. Add the apples and sauté for 4-6 minutes, until lightly browned. Stir in the cranberries, vinegar, honey, ginger, salt and allspice. Bring to a boil, then reduce the heat and simmer for 8 minutes, or until the apples are tender. 2. Meanwhile, prepare the pork. In a small bowl, stir together the chili powder, salt, garlic powder, coriander, and pepper. Sprinkle evenly over the pork and then rub into the meat. Melt the coconut oil in a separate skillet over medium-high heat. Add the pork to the skillet and sear for 4-5 minutes per side, or until cooked through. Serve warm topped with the chutney.

Day #41 Breakfast Spiced Pumpkin Bread Lunch Crab-Stuffed Avocados Dinner Steak Fajitas

Spiced Pumpkin Bread Pumpkin bread is one of the most popular recipes for the fall. This recipe provides a Paleofriendly way to enjoy the wonderful flavor combination of pumpkin, cinnamon, nutmeg, and cloves. The loaf of bread can either be left alone or topped with chopped walnuts, chocolate chips, or streusel. 1 LOAF difficulty MEDIUM 1 cup almond butter 3 eggs 1/2 cup pumpkin puree 1/4 cup honey 2 tbsp coconut oil, melted 1/2 tsp apple cider vinegar 1 tbsp coconut flour 2 tsp cinnamon 1 tsp baking soda 1/2 tsp nutmeg 1/2 tsp cloves 1. Preheat the oven to 350 degrees F. Line a regular loaf pan with parchment paper. In a large bowl, add the almond butter, eggs, pumpkin puree, honey, coconut oil, and apple cider vinegar. Use a hand blender to combine well. 2. Add in the coconut flour, cinnamon, baking soda, nutmeg, and cloves. Blend to combine, scraping down the sides with a spatula. Pour the batter into the loaf pan. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean and the loaf is set. Place the bread on a cooling rack and allow to slightly cool before slicing, about 15 minutes.

Crab-Stuffed Avocados A bright and zesty crab salad, combined with creamy avocado, makes a great summer dish. Crabmeat is mixed together with crisp peppers and a hint of citrus for a light and healthy meal. The crab salad is best served cold, so it should be prepared at least 30 minutes prior to serving. 4 difficulty EASY 2 tbsp spicy Paleo mustard (pg. 146) 2 tbsp red wine vinegar 2 tbsp extra virgin olive oil 9 oz. fresh crabmeat 1/2 red bell pepper, finely diced 1/2 green bell pepper, finely diced 2 tbsp green onions, chopped 2 avocados 1 tbsp lemon juice Salt and freshly ground pepper, to taste 1. In a medium bowl, whisk the mustard, red wine vinegar, and olive oil together. Stir in the crab, bell peppers, and half of the green onions. Season with salt and pepper and place in the refrigerator for 30 minutes. 2. Cut the avocados in half, remove the pit, and scoop out a little of the fruit to make room for the crab salad. Stuff each avocado with the crabmeat mixture. Sprinkle with the remaining green onions and serve.

Steak Fajitas Flavorful fajitas with seared steak, onions, and bell peppers are simple to make at home and can be enjoyed by everyone around the table. Since each person gets to build their own plate from the, this meal is great to share with non-paleo eaters and children. Serve these marinated steak fajitas sizzling hot, with fresh guacamole and cilantro to top them off. 4-6 difficulty MEDIUM 2 lbs. flank steak 1/3 cup extra virgin olive oil 2 tbsp Paleo Worcestershire sauce 1/4 cup fresh lime juice 3 cloves garlic, minced 2 tsp honey 2 tsp cumin 2 tsp chili powder 1/4 tsp red pepper flakes 1/2 tsp salt 1/4 tsp pepper 1 large onion, thinly sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 2 tbsp coconut oil, divided Avocado, for serving Cilantro, for serving 1. Stir together the olive oil, Worcestershire sauce, lime juice, garlic, honey, cumin, chili powder, red pepper flakes, salt and pepper in medium bowl. Pour half of the marinade into a separate bowl. In one bowl, place the steak and turn to coat. In the other bowl, place the veggies and toss to coat. Cover both bowls and place in the refrigerator to marinate for 1 hour. 2. Melt one tablespoon of coconut oil in a large skillet over medium heat. Add the marinated veggies and sauté for 3-4 minutes, until just cooked but still crispy. Remove from the skillet to a plate. Set aside. 3. Melt the remaining tablespoon of coconut oil in the same skillet and add the steak. Cook for 2-3 minutes per side. Remove to a cutting board and let rest for 5 minutes. Slice the meat into thin strips against the grain. Serve with veggies and lettuce wraps, topped with avocado and cilantro.

Day #42 Breakfast Pumpkin Spice Shake Lunch Stuffed Pesto Chicken Dinner Herb-Crusted Salmon

Pumpkin Spice Shake This pumpkin spice shake is a comforting fall drink that is still light and creamy. It packs in all the flavor of a pumpkin pie but is ready to enjoy in less than five minutes. Top with whipped coconut cream for a little added sweetness. 1/2 cup pumpkin puree 1/2 frozen banana 1 cup almond milk 2 tsp maple syrup 1/2 tsp cinnamon 1/2 tsp vanilla extract Pinch of ginger Pinch of nutmeg Pinch of ground cloves 4 difficulty EASY 1. In a large cup (if using an immersion blender) or a blender, combine and blend until smooth. Add more almond milk if necessary to reach the desired consistency.

Stuffed Pesto Chicken To create a dinner that is slightly more elegant and tasty, stuff simple chicken breasts with delicious, nutty basil pesto. Preparing pesto is easy to do in a blender or food processor, and you can use either pine nuts or walnuts for the recipe. If you have leftover pesto you can refrigerate it or even freeze it, and easily make this dish again and again. 3-4 difficulty MEDIUM 1 lb. boneless skinless chicken breasts Salt and pepper, to taste 1 1/2 cups fresh basil leaves, packed 4 cloves garlic 1/4 cup pine nuts, toasted Juice of 1 lemon 5 tbsp extra virgin olive oil 1. Preheat the oven to 375 degrees F. Add the basil, garlic, pine nuts, lemon juice, olive oil, 1/4 teaspoon of salt, and a dash of pepper into a food processor. Blend until evenly combined. Adjust salt and pepper to taste. 2. Butterfly each chicken breast, then pound flat with a mallet. Add 1-2 tablespoons of the pesto into the middle of each breast. Fold over the end of the breast to close. Secure the chicken breast by tying with kitchen twine or closing with toothpicks. Season the chicken generously with salt and pepper. Bake for 30-35 minutes, or until the chicken is cooked through. Serve immediately.

Herb-Crusted Salmon This is a simple but satisfying preparation for salmon, which could also be used on other types of fish for baking. Coconut flour, oregano, and parsley crust the salmon to add flavor. Serve with a side of vegetables or a salad for a quick and easy weeknight dinner. 2 difficulty EASY 2 6-8 oz. salmon fillets 1 tbsp olive oil 1/2 tbsp spicy Paleo mustard (pg. 146) 1 tbsp coconut flour 1 tbsp fresh oregano, chopped 1 tbsp fresh parsley, chopped Salt and freshly ground black pepper, to taste 1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and place the salmon on the prepared baking sheet, skin side down. Generously season with salt and pepper. Rub the olive oil and mustard into the salmon. 2. Mix together the coconut flour, oregano, and parsley in a small bowl. Sprinkle on top of the salmon fillets. Bake for 12-15 minutes, until desired doneness. Serve immediately.

Snacks Snacks Pear Butter Snacks Broiled Grapefruit with Honey Snacks Kale Chips Snacks Strawberry Fruit Roll-Ups

Pear Butter This easy pear butter is sweetened naturally with honey instead of sugar and is ready to be enjoyed in under an hour. The final product can be transferred to canning jars and sealed, or stored in an airtight container in the refrigerator for up to a week. Spread it over Paleo bread or muffins to add a little extra sweetness. 1 CUP difficulty EASY 2 lbs. ripe pears, peeled, cored and sliced 2 tbsp honey 1 tbsp lemon juice 1 tsp cinnamon 1/4 tsp ground ginger 1/8 tsp salt Pinch of nutmeg 1. Place all of the together into a large saucepan. Bring to a boil, and then reduce the heat to a simmer. Cover halfway with a lid and cook for 45-50 minutes, stirring occasionally. 2. Allow to cool slightly. Use an immersion blender to puree until smooth. If the butter is still runny, pour through a fine mesh strainer to remove any excess liquid.

Broiled Grapefruit with Honey Broiled grapefruit is a delicious warm snack or breakfast for a cold day. The natural sugar in the honey soaks into the tangy fruit, while at the same time caramelizing the top layer. It takes only minutes to prepare, but be sure to keep on eye on the grapefruit so that it doesn t burn in the oven. 2 grapefruits 1 banana, sliced Honey, for drizzling Cinnamon, for sprinkling 2 difficulty EASY 1. Preheat the oven to broil and position the oven rack on top. Cut the grapefruits in half and use a serrated knife to loosen the sections from the membrane. Place on a rimmed baking sheet. 2. Drizzle the grapefruit halves with honey. Top with banana slices and then flip the slices over to coat with the honey. Sprinkle with cinnamon. Broil for 5-7 minutes until slightly golden and bubbling. Serve warm.

Kale Chips Crispy and salty. My favorite combination for a late afternoon snack. Baked kale chips are one of the healthiest options you could reach for when that salty craving comes around. 2 difficulty EASY 1 bunch of kale, washed and dried 2 tbsp olive oil salt to taste 1. Preheat oven to 300 degrees. Remove the center stems and either tear or cut up the leaves. 2. Toss the kale and olive oil together in a large bowl; sprinkle with salt. Spread on a baking sheet (or two, depending on the amount of kale). Bake at 300 degrees for 15 minutes or until crisp.

Strawberry Fruit Roll-Ups Homemade fruit roll-ups, also called fruit leather, make a delicious sweet snack and are a great way to add to your daily intake of fruit. It is easy to cut out any excess sugar when fruit roll-ups are homemade. The recipe only calls for two and some of your time. 12 difficulty MEDIUM 4 cups strawberries, hulled and chopped 2 tbsp honey 1. Preheat the oven to 170 degrees F or the lowest oven temperature setting. Line a baking sheet with a Silpat mat. Place strawberries in a medium saucepan and cook on low heat until soft. Add in the honey and stir to combine. 2. Use an immersion blender to puree the strawberries in the saucepan, or transfer to a blender and puree until smooth. Pour the mixture onto the Silpat-lined baking sheet and spread evenly with a spatula. Bake for 6-7 hours, until it peels away from the parchment. 3. Once cooled, peel the fruit leather off the mat and use a scissors to cut the fruit leather into strips. Roll up to serve, and store in an airtight container.