QUICK & EASY PALEO RECIPES FOR EVERY OCCASION

QUICK & EASY PALEO RECIPES FOR EVERY OCCASION Breakfast Chipotle Scrambled Eggs 4 eggs 4 tomatoes, chopped 2 cloves of minced garlic 1 chopped small white onion 1 pitted and chopped green bell pepper 2 chipotle chilies in canned adobo sauce, chopped 2 tablespoons of adobo sauce Sea salt and pepper 2 tablespoons of olive oil 1 cup of water Coat a saucepan with olive oil and place it on medium heat. Add bell peppers, onions and garlic. Cook till they are tender. Add chipotle chilies and sliced tomatoes. Add a little water to bring to boil. Reduce heat. Stir occasionally and cook for 5 minutes. Add eggs into the hot saucepan to cook for 5 to 8 minutes while stirring occasionally. Serve the eggs with chipotle sauce on top. Coconut Biscuits ½ cup of coconut flour

¼ cup of almond flour ½ teaspoon of sea salt 1 teaspoon of baking powder 1 teaspoon of coconut oil 6 egg whites Olive oil for greasing Prepare oven and heat it at 400 degrees Fahrenheit. Use olive oil to grease 6 cups of a muffin tray. Place almond flour, coconut flour, baking powder and salt into a food processer. Add one teaspoon of coconut oil and pulse till oil is completely incorporated. Pour egg whites into a blender. Blend till foamy. Add into the food processor. Pulse a couple of times till well combined. Distribute batter into the 6 muffin cups, filling each cup ¾ full. Bake 15 minutes till the tops get browned. You can serve them with scrambled eggs or fruit if you like Serves 6 muffins Spinach Curry Frittata 1 tablespoon of tomato paste 1 teaspoon of curry powder 1 teaspoon of chili powder 4 eggs ¼ red onion, finely diced 1 cup of chopped fresh spinach 2 tablespoons of coconut milk 1 teaspoon of coconut oil Sea salt Heat up the coconut oil in a medium skillet. Add onions. Cook till they start to caramelize. Whisk eggs, tomato paste, salt, curry powder and coconut milk together. Make sure they are completely blended. Add spinach into the skillet with onions. Cook till spinach gets wilted. Spread the spinach and onion mixture evenly over the skillet bottom. Pour in egg mixture. Cover to cook with medium low heat for about 4 minutes. Transfer frittata into the oven. Cook for 2 to 3 minutes under the broiler uncovered. Slice and serve Pina Colada Smoothie ½ pineapple ½ mango

4 tablespoon of coconut milk ½ banana 3 ounces of water 1 orange, squeezed 1 cup of ice cubes Honey (optional) Place all ingredients into a blender. Blend with low speed to start with. Slowly increase the speed till mixture is smooth. Serves 1 Lunch Baked Buffalo Wings 2 pounds of chicken wings Salt and pepper Sauce 3 tablespoons of coconut oil 3 tablespoons of white vinegar ½ teaspoon of cayenne pepper (optional) ½ teaspoon of hot (optional) paprika 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 lemon or lime, juiced 1 teaspoon of sea salt Preheat oven to 400 degrees Fahrenheit. Season wings with salt and pepper. Arrange wings as a single layer on a baking sheet and bake for 40-45 minutes. Melt coconut oil over medium heat in a medium sized saucepan, add garlic powder, onion powder, cayenne, paprika and salt and stir until evenly combined. Add the juice from the lemon or lime and the vinegar. Turn off the heat and stir to mix well Once the wings are done, heat up the sauce again and add wings to coat for a couple of minutes, or you can also pour the warm sauce into a large bowl add the wings and toss to coat. Serve 2 pounds of wings

Carrot & Cilantro Soup 1 tablespoon of olive oil 1 small onion, chopped ½ teaspoon of crushed coriander seeds ½ pound of sliced carrots 2 cups of organic vegetable stock ½ cup of chopped fresh cilantro, and more for serving Heat up olive oil in a large pan with medium heat. Add onion and coriander, cook for five minutes while stirring occasionally, till onions are softened but not browned. Add carrots. Cook covered for 15 to 20 minutes, while stirring from time to time. Boil stock in a separate pot. Add carrot and onion mixture. Bring to boil again. Transfer mixture into a food processer. Blend till smooth. Use sea salt to season. Return soup back to the pot. Add chopped cilantro and cook in low heat for about five minutes to allow the cilantro to infuse. Scoop the soup to warm bowls. Garnish with more cilantro. Fennel and Orange Salad 1 tablespoon of olive oil 1 tablespoon of red wine vinegar 1 trimmed and sliced fennel bulb 2 large oranges, peeled and sliced into rounds 1 teaspoon of poppy seeds Sea salt to taste ½ pound of wall rocket, chopped Place orange and fennel slices in a bowl. Add red wine vinegar and olive oil. Drizzle evenly. Sprinkle poppy seeds over top and add salt. Chill and serve the salad with chopped rocket. Honey Glazed Turkey Roast 1 small boneless turkey breast roast 2 tablespoons of honey 1 teaspoon of ground paprika ½ teaspoon of dried crushed thyme Sea salt and pepper

½ teaspoon of garlic powder ½ teaspoon of onion powder 1 pinch of cayenne pepper Prepare oven and heat it at 350 degrees Fahrenheit. Remove the plastic wrap from the turkey roast (if any), but leave the string netting on. Rinse it and pat dry using paper towels. Mix honey, onion powder, garlic powder, paprika, thyme, salt, pepper and cayenne pepper in a bowl and combine well. Brush the mixture all over the turkey. Place the turkey roast on a baking rack set in a roasting pan, with skin side up. Roast the turnkey in the preheated oven for about 90 minutes while basting occasionally, till the roast turns golden brown. Wrap it in foil after done, and let it stand for 10 minutes before removing the string netting and slicing the roast. Shrimp and Pineapple Kabobs 1 pound of raw jumbo shrimp 1 small fresh pineapple 1 cup of fresh orange juice ½ cup of honey 1 cup of water 1 tablespoon of organic soy sauce or coconut aminos 1 teaspoon of hot sauce (optional) ½ cup of chopped fresh cilantro Skewers Wisk orange juice, water, hot sauce, soy sauce or coconut aminos and honey in bowl. Set it aside. Cut the pineapple into 4 chucks. Core and cut the chunks into quarters to end up with 16 wedges. Peel and devein the shrimp. Thread on the shrimp alternating with pineapple wedges using 4 skewers. Brush them with soy sauce-orange juice mixture. Grill 10 minutes on uncovered grill over medium heat. Turn once during the grilling. Remove them and cover to keep warm. In a saucepan heat up the remaining soy sauce-orange juice mixture. Bring to boil. Sever the kabobs with the heated sauce.

Dinner Baked Sea Bass 2 sea bass fillets 4 tablespoons of melted almond butter 1 tablespoon of lemon juice ½ cup of sliced mushroom ½ onion, finely chopped Salt and pepper Preheat oven to 350 degrees Fahrenheit. In a bowl, combine lemon juice, melted butter, salt and pepper. Dip the fish fillet into the mixture and place fillets in a shallow baking pan. Top with mushrooms and onions. Spoon the remaining butter mixture over top. Bake 15 minutes till the fish flakes. Kung Pao Paleo Chicken ½ cup of organic chicken broth 1 tablespoon of all natural Hoisin sauce (optional) 1 tablespoon of wine vinegar 1 tablespoon of organic soy sauce or coconut aminos 2 tablespoons of Olive oil 2 cups of broccoli 2 teaspoons of ground fresh ginger ½ teaspoon of crushed red pepper ½ pound of boneless, skinless chicken breasts, cut into ¼ inch strips 2 cloves of minced garlic 1 tablespoon of crushed cashews Heat up 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add 1 teaspoon of ginger and broccoli and sauté for 1 minute.

Add 2 tablespoons of water. Cover to cook 2 minutes, until broccoli becomes crisp-tender. Remove it from the pan and keep it warm. Heat up the remaining oil. Add chicken, ginger, and crushed red pepper. Cook for 5 minutes until chicken is slightly browned. Stir constantly. Combine the broth with remaining ingredients in a bowl. Use a whisk to stir and mix. Add to a pan. Cook 1 minute until sauce is thickened. Stir frequently in this process. Return the broccoli mixture back to the pan. Toss to coat well. Sprinkle with cashews before serving. Steak Tartar 2 olive oil-packed anchovy fillets, rinsed and minced 1 teaspoon of brined capers, rinsed and drained 1 teaspoon of Dijon mustard 1 egg yolk 8 ounces of prime ground beef tenderloin 1 tablespoon of finely chopped red onion 1 tablespoon of finely chopped Italian parsley leaves 2 teaspoons of olive oil 1 dash of hot sauce (optional) 2 dashes of Worcestershire sauce (optional) ¼ teaspoon crushed chili flakes (optional) Combine capers, mustard and anchovies in a bowl. Use the back of a spoon or a fork to mash the ingredients, till they are evenly combined. Mix in the egg yolks. Fold remaining ingredients into the mustard mixture using a rubber spatula, till they are thoroughly mixed. Use salt and black pepper to season. Serve right away. Snack Banana Frenzy Smoothie 1 banana ½ cup of coconut milk ¼ cup of water

1 tablespoon of honey 12 ice cubes Combine coconut milk and banana in a blender to pulse. Add in honey and water. Blend till smooth. Add Ice cubes. Blend some more. Pour smoothie into 2 glasses. Serve right away. Crispy Baked Apple Chips 2 apples, cored and sliced paper thin 2 tablespoons of honey ½ teaspoon of ground cinnamon Prepare the oven and heat it at 375 degrees Fahrenheit. Mix cinnamon with honey. Spread apples in single layer on top of parchment paper placed on a cookie sheet. Sprinkle cinnamon and honey mix on top. Cook in preheated oven for 45-60 minutes. Turn the apple slices. Again sprinkle cinnamon and honey mix on top. Bake for another 45-60 minutes, till apples are lightly browned. Use an airtight container to store the apple chips. Spiced Almonds 1 pound of raw almonds ¼ teaspoon of ground allspice ¼ teaspoon of sea salt 2 tablespoons of extra virgin olive oil 2 teaspoons of ground cumin 1 teaspoon of dried marjoram Position the rack in the upper side of the oven, and preheat the oven to 450 degrees Fahrenheit. Toss almonds, marjoram, allspice, cumin and salt in a bowl. Spread them on a rimmed baking sheet and drizzle with olive oil. Bake for 20 minutes, while stirring 1-2 times. Cool before serving.

Dessert Apricot Brownie Cake 1 cup of almond butter ½ cup of honey ¼ cup of unsweetened cocoa powder 2 teaspoons of vanilla extract ¼ teaspoon of sea salt ½ teaspoon of baking soda 3 eggs ½ cup of fresh diced ripe apricots Olive oil for greasing Blend honey and almond butter till smooth. Add the other ingredients and blend, with the exception of apricots. Add apricots to blended mix. Grease an 8x8 inch baking dish with olive oil. Pour in the batter. Bake at 325 degrees Fahrenheit for about 35 minutes, till a toothpick comes out clean. Serves 16 portions Espresso Chocolate Brownies 16 ounces of almond butter 2 eggs 1 cup of honey 1 tablespoon of vanilla extract 1 heaped teaspoon of espresso powder ½ cup of unsweetened cocoa powder ½ teaspoon of sea salt 1 teaspoon of baking soda Olive oil for greasing Blend honey and almond butter till smooth. Add vanilla extract, espresso powder eggs, cocoa, baking soda and salt. Mix thoroughly. Grease a 9x13 inch sized pan with olive oil. Pour in the batter. Use the back of the spoon to smooth it out. Bake 35 minutes at 325 degrees Fahrenheit. 4 portions Almond Butter Walnut Cookies 1 Egg 1 1/4 cup of Almond Flour 1/2 cup of melted Coconut oil

1/2 cup Almond Butter 3/4 cup whole cane sugar 1/2 cup of coarsely chopped walnuts 1/2 teaspoon Salt 1/2 teaspoon Baking Soda Begin by preheating your oven to 350 degrees F. Combine the walnuts, egg, sugar, almond butter and coconut oil in a medium bowl and mix well. Combine baking soda, salt and almond flour in a small bowl and add to the wet ingredients. Stir well to blend. Allow dough to chill in the refrigerator for 30 minutes. For average sized cookies roll dough into one-inch balls and place on a baking sheet. Slightly flatten and bake for 10 minutes. Serves approximately 6 cookies Appetizers Crispy Salami Chips 24 thin slices nitrate-free salami 1/2 cup Dijon mustard 2 tablespoons chopped fresh thyme Heat your oven to 375 degrees F, 190 degrees C, gas mark 5. Spread the salami out on a baking sheet and place in the pre-heated oven for 12-15 minutes until it is crisp. Then remove it from the oven and place on a paper towel to allow it to cool. In the meantime, combine the mushroom and thyme in a small bowl. When they are cool, arrange the salami slices around the dip and serve. Serves 6 Ground Beef Kebabs 1 pound grass-fed ground beef 1 small onion 10 fresh mint leaves (optional) 1/2 teaspoon salt 1 teaspoon ground cinnamon

1/2 teaspoon ground allspice 1/2 teaspoon ground cardamom 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper Place all the ingredients in your food processor and blend until the mixture becomes a paste. Chill the processed mixture in a refrigerator for 15-30 minutes. Once the mixture has chilled, mould it into 3 inch logs and then flatten them slightly. Place a skewer through each log and grill for about 8-10 minutes, turning once. Get More Awesome Recipes! Click Here