Paleo Banana Pancakes

Ingredients:

1 ripe banana

1 egg

pinch of sea salt

1/2 tsp cinnamon or to taste

Directions:

1. Smash banana in a bowl and add the egg and mix well. Mix in salt and cinnamon.

2. Heat a small skillet over medium low heat with coconut oil. Once oil is hot pour a small circle of banana batter and let brown for about 2-3 minutes and flip and brown the other side.

3. Top with sliced bananas and maple. So simple yet so delicious!

Paleo Chicken Tostada

Ingredients:

2 boneless, skinless chicken breast halves chopped into chunks

1 onion, minced

1 clove garlic, minced

6 tomatoes

1 avocado, chopped

butter leaf lettuce, shredded

salt and pepper to taste

1 tbsp homemade taco seasoning found below

Cauliflower Tortillas

Directions:

1. Boil chicken for about 25 minutes. Saute onions and garlic in coconut oil. Drain chicken and coat with salt, pepper and taco seasoning.

2. Chop 3 tomatoes and set aside, take the remaining 3 and puree in a food processor till smooth.

Top tortillas with the pureed tomatoes, lettuce, chicken, chopped tomatoes, onions and avocado.

Taco Seasoning Mix

Ingredients:

2 tbsp chili powder

5 tsp paprika

4 ½ tsp cumin

3 tsp onion powder

2 tsp salt

2 ½ tsp garlic powder

1/8 tsp cayenne pepper

Directions:

1. In a bowl, combine first seven ingredients. Store in an air tight container for up to 6 months.

Paleo Chicken Fajitas

Ingredients:

2 boneless, skinless chicken breast halves, chopped into chunks

1 small onion, sliced

1 bell pepper, sliced

1 1/2 tsp seasoned salt

1/2 tsp paprika

1 1/2 tsp cumin

1 1/2 tsp oregano

1 tsp chili powder

2 garlic cloves, minced

Juice of 1 lemon

1 head of butter leaf lettuce, root removed, washed and dried

Directions:

1. In a bowl combine all ingredients. If you have the time, let the chicken marinate in the fridge for up to 4 hours.

2. Heat a large skillet with coconut oil and cook everything until the chicken is no longer pink and the juices run clear and the veggies are tender. Serve it on top of butter leaf lettuce and top with whatever you desire.

Paleo Cauliflower Torillas

Ingredients:

1 small head of cauliflower, cut into florets

2 eggs

sea salt and pepper to taste

Directions:

1. Preheat oven to 375 F. and line a baking sheet with parchment paper. Microwave cauliflower florets in a microwave safe bowl bowl and cook for 4 minutes.

2. Once steamed place cauliflower into a food processor and process till you have cauliflower snow. Place the cauliflower snow on a tea towel or flour sack and fold in the sides. Squeeze as much liquid as you can from the cauliflower, careful it's hot.

3. Once the liquid has been squeezed out dump the ringed out cauliflower into a bowl and season with salt and pepper and crack two eggs into the bowl and mix it all with your hands till well combined.

4. Spread mixture onto the prepared baking sheet into about 6 fairly flat circles. Place in the oven for 10 minutes, then take them out and flip them carefully and bake them another 5-7 minutes.

5. Once they're done place them on a wire rack to cool some. Heat a medium skillet over medium heat with coconut oil and place the tortillas in the pan and press lightly and brown them to your liking. This gives them slightly crispy edges and a nutty flavor!

Paleo Curried Coconut Chicken

Ingredients:

2 boneless, skinless chicken breast halves, cut into 1/2 inch chunks

1 tsp sea salt and pepper or to taste

1 1/2 tbsp coconut oil

2 tbsp curry powder

1 onion, thinly sliced

2 garlic cloves, crushed

1 (13.5 ounce) can full fat coconut milk

4-5 large tomatoes, diced

1 (8 ounce) can tomato paste

Directions:

1. Season chicken with salt and pepper.

2. Heat oil over medium-high heat and saute onions for 10 minutes, add garlic and curry and cook for another minute. Add chicken, tossing lightly to coat with curry. Reduce heat to medium and cook for 7-10 minutes or until chicken is no longer pink in the center and the juices run clear.

3. Pour coconut milk, tomatoes and tomato paste into the pan and stir to combine. Reduce heat to low and leave to simmer uncovered, stirring occasionally for 30-40 minutes and add more salt and pepper to taste. Serve over rice or eat as is.

Paleo Thick, Creamy Roasted Cauliflower Soup

Ingredients:

1 large head of cauliflower, chopped

1 small head of garlic or 5 to 6 cloves in their skins

1 coarsely chopped onion

3 cups bone broth or vegetable broth

3-4 tbsp coconut oil

sea salt and pepper to taste


Directions:

1. Preheat oven to 400 F. Chop cauliflower and onion. Remove outer part of garlic head, but keep the individual skins in place. Use a knife to cut off the tips of the garlic.

2. Place garlic, onion and cauliflower on a baking sheet coated with coconut oil and coat cauliflower with oil, salt and pepper. Bake for 30-40 minutes or until cauliflower is fork tender and lightly browned on top.

3. Place cauliflower, onion and garlic, now you can peel the garlic, in a blender or food processor and puree till smooth, and add broth as needed. Pour it all into a pot and heat through, add more salt and pepper at this time if needed. Depending on how thick or thin you want your soup add more broth to the blender.

Paleo Mashed Rutabaga

Ingredients:

2 rutabagas, peeled and cut into chunks

1 onion, sliced in half and then sliced into 1/4 inch slices

2-3 tbsp coconut oil, or ghee

sea salt and pepper to taste

bone broth or apple cider vinegar *Optional*

Directions:

1. Place rutabagas in a large pot of boiling water and cook until tender, 10-15 minutes.

2. While they boil, put some coconut oil in a skillet and saute onions until tender and golden brown.

3. When rutabagas are done, drain and place in a large bowl. Mash with a fork or a potato masher. Work them till they're fluffy. Add a little ACV or bone broth to moisten if needed. Add onions and coconut oil/ghee and mix till combined well.

4. Season with salt and pepper and enjoy!

Creamy Roasted Almond Butter

Ingredients:

4 cups raw almonds, soaked in 1 tbsp Sea Salt for 12 hours.

Sea Salt to taste

Optional* 1/4 Cup Coconut Oil

Food Processor

Make sure to soak the almonds only in a glass container. Plastic and metal bowls will leach toxins into your food over time!

You don't have to soak the almonds prior to making the butter, but I recommend it. Why soak and blanch almonds? One reason is that it makes them tastier. But the main reason is that the brown skin contains various nutrient blockers. Once soaked and blanched you can get more nutritional benefit from the almonds. They're high in healthy fats, protein, Riboflavin, Magnesium, Maganese, Vitamin E and L-Arginine.

After soaking the almonds now it's time to blanch them. The butter turns out much creamier and better tasting when they're blanched, but again you can skip this step as well. Put a pot of hot water on the stove and bring it close to boiling and shut it off and pour in your strained almonds. Let them sit in the hot water for about a minute. Strain them grab the almonds by the bottom and squeeze them right out of their skins into a bowl! It's that easy!

             Using your thumb and index finger a gentle squeeze and they pop right out of their skins.

Careful as they like to fly like pumpkin seeds!

Quite fun! 

Once you have them out of their skins you have to dry them, using a dehydrator or setting your oven to 150 F. for 6-12 hours. Toaster ovens work too! If you don't dry the almonds they will mold within a few days if not consumed and I can't say how well making almond butter from them would be. You don't need to add anything to your almond butter except salt. All you need is patience. But I love adding coconut oil to mine, the flavor is so awesome and it really makes for a smooth almond butter. I dry my almonds using my toaster oven and find they are good and dry in 6 hours.

 Slow drying them like this makes them taste sooooo goood! Another thing to help with the butter making process, if the almonds are still hot when you put them in your food processor they turn into butter a lot faster and it turns creamy quicker! About 10-15 minutes of processing gets you this! You may need to stop and scrape down the sides as you go but keep going! And i using coconut oil add now. Add Sea Salt to taste!

Now you just pour your almond butter into a container and store it in the fridge for longer shelf life or leave it on the counter if you're going to use it up within a couple weeks! YUMMY!

Delicious! 

Paleo Turnip Fries/Chips

Ingredients:

2 turnips, peeled and sliced into fries

chili powder, sea salt and pepper to taste

1 tsp paprika

1 tbsp coconut oil

Directions:

1. Heat oven to 450 F.

2. Peel and slice 2 turnips and coat with coconut oil and season. Bake for 20 minutes and flip and cook another 10-15 minutes more.

Try the Paleo Simple Ketchup for your fries!

For Chips:

1. Peel and slice 2 turnips into thin slices. Coat with coconut oil and season as above.

2. Bake for 20 minutes and flip and cook another 10-15 minutes more, until crispy.

Paleo Rutabaga Hash Browns

Ingredients:

1 Large Rutabaga

onion powder

garlic powder

sea salt

pepper

Directions:

1. Peel rutabaga and grate with hand grater or use grater attachment on your food processor. Season to taste, sea salt, pepper, garlic powder and onion powder.

2. Grease a large skillet with coconut oil or ghee and brown rutabaga on one side to your liking, then flipping and browning the other to your liking.

That's it! They have the texture of hash browns and a similar taste! Kind of a cross between sweet potato and regular potato! Very Yummy!

Paleo Stuffed Cabbage Rolls

Ingredients:

2/3 cup of water

1/3 cup of properly prepared brown rice *Optional* Can also use Cauliflower Rice

8 cabbage leaves

1 pound grass fed ground beef

1 small onion or half a big onion, chopped

1 egg, slightly beaten

1 tsp sea salt

1/4 tsp pepper

1 can tomato sauce

Directions:

1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes. Or follow instructions for cauliflower rice.

2. Preheat oven to 350F. Place cabbage in a microwave safe dish with about an inch of water to cover the the bottom of the dish. Place cabbage in the microwave and steam for about 13 minutes. This makes the leaves very easy to remove without tearing them. Once steamed pull the out layers off and line a 9 x 13 inch baking dish with cabbage leaves, this ensures your cabbage rolls will not burn on the bottom.

3. Carefully peel 8 leaves from the cabbage and set aside. In a large mixing bowl combine, ground beef, 1 cup cooked brown rice, or rice cauliflower, onion, egg, salt and pepper along with 2 tbsp of tomato sauce. Mix well.

4. Divide beef mixture evenly among cabbage leaves. Roll and secure with toothpicks. Place cabbage rolls in the prepared dish and cover with foil. Bake for 1 hour. Take cabbage rolls from the oven and pour tomato sauce over all of them and serve.

What to do with all that left over cabbage? Well try my Curried Cabbage!

                                                                  Ready for the oven

                                                                       Ready to eat!

Paleo Curried Cabbage

Ingredients:

1 head of cabbage, finely sliced

2 tbsp coconut oil or ghee

1 onion, chopped

3 cloves of garlic, minced

1 tsp turmeric

1 tsp cayenne

1 tsp pepper

1 tbsp curry powder

1 small cinnamon stick

1 (13.5 ounce) can full fat coconut milk

sea salt to taste

Directions:

1. Heat oil in a large saucepan over medium heat. Add onions and garlic and cook until the onions have softened. Add turmeric, cayenne, pepper, curry powder and cinnamon stick and cook, stirring frequently for five minutes.

2. Add shredded cabbage and stir to coat. Add coconut milk and bring to a boil. Reduce heat to a simmer and salt to taste and stir well. Let simmer uncovered for about 15-20 minutes, until cabbage is tender.

Paleo Cauliflower Fried Rice

Ingredients:

2 eggs

coconut oil

1 small onion, chopped

1 head of cauliflower

1 clove garlic, minced

1 cup or more of finely chopped carrots

coconut aminos

sea salt and pepper to taste

precooked meat of choice if desired

Directions:

1. Cut the cauliflower into florets and place them in your food processor and process till you have rice like consistency. Set aside. Use a hand grater if you don't have a food processor. Heat oil in a saute pan and add onions and carrots. Saute till tender about 10 minutes.

2. While vegetables saute heat more coconut oil in a small skillet and add your eggs and scramble. Once vegetables are tender add garlic and cook for 1 minute and add your riced cauliflower and scrambled eggs and meat if desired and mix well.

3. If desired splash in some coconut aminos and salt and pepper to taste. Saute cauliflower for about 5 minutes, until tender but not mushy and serve.

                                            It's so delicious! Better than rice in my opinion! And Low Carb!

Simple Paleo Cauliflower Rice

Ingredients:

1 head of cauliflower

3 tbsp coconut oil

1 clove garlic, minced

1/2 tsp sea salt

pepper to taste

Directions:

1. Cut cauliflower into florets and place into your food processor and process till you get a rice like consistency. If you don't have a food processor you can grate the cauliflower by hand using the fine grate.

2. Place the riced cauliflower in a bowl and set aside. Heat oil in a large skillet and add garlic and saute for about 30 seconds. Add cauliflower and stir fry for about 5-7 minutes, until tender but not mushy. Add salt and pepper to taste and serve warm.

Paleo Dairy Free Creamy Clam Chowder

Ingredients:

2 cans of clams, un-drained

1 (13.5 ounce) can full fat coconut milk

2 tbsp coconut oil

2 stalks of celery

1 small onion

1 cup chopped carrots

2 large potatoes

2 cups bone broth or vegetable broth

sea salt and pepper to taste

1 tbsp thyme

juice of 1/2 lemon *Optional*

1/2 cauliflower head or 1 small head

1 minced garlic clove

Directions:

1. Chop all vegetables into small pieces. Heat oil in a large saucepan and cook onion and celery first then add carrots and garlic. Cover with broth and bring to a boil for 5 minutes.

2. While it boils take your chopped cauliflower and place it in a bowl and cover with parchment paper and place in the microwave for 4 minutes. Take steamed cauliflower and place it in your food processor with some coconut milk to help get things moving and puree the cauliflower till smooth and set aside.

3. Now add potatoes and clams with their liquid to the pan. Season with salt and pepper and add thyme. Now add in your pureed cauliflower and the rest of the coconut milk in the pan and stir well.

4. Simmer covered for 20 minutes. Add lemon juice if desired and serve.

Paleo Dairy Free Grain Free Cauliflower Pizza Crust

Ingredients:

1 medium head of cauliflower, should yield close to 3 cups once processed.

1/4 tsp sea salt

1/2 tsp dried basil

1/2 tsp oregano

1/2 tsp garlic powder

1-2 tbsp almond meal (Optional I didn't use it)

1 tbsp or more if desired nutritional yeast, Optional

1 tbsp coconut oil

2 eggs

Directions:

1. Place Pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 F.

2. On a cutting board, place a large piece of parchment paper and grease with oil. Wash and dry the cauliflower. Don't get one as big as your head unless you want two pizzas. Cut off the florets, you don't need much stem, just stick with the florets. Pulse in your food processor for 30 seconds, until you get powdery snow like cauliflower. You should end up with about 3 cups cauliflower "snow."

3. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a tea towel or flour sack and allow to cool a bit. Once cauliflower is cool enough to handle, wrap it up in the towel and ring the water out of it. You want to squeeze out as much as you possibly can. This will ensure a chewy crust instead of a crumbly mess.

4. Dump ringed out cauliflower into a bow. Now add your spices, almond meal and nutritional yeast if using and add eggs and mix with your hands very well.

5. Once mixed use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thin or thick either.

6. Using a cutting board, slide parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven. Add your toppings (I recommend already cooked toppings, like shredded meat or sauteed veggies) and slide parchment paper with topped pizza  back in the hot oven and cook for another 5 minutes until toppings are warm. If you're using cheese you can pop the pizza under the broiler to get the cheese melted fast without burning the crust. Allow to cool for 2 minutes at least. Then using a pizza cutter and a spatula serve up your delicious grain and dairy free cauliflower crust pizza!

To top pizza you can make my awesome pizza sauce (found below) or make your own, and top the pizza with caramelized onions, grilled zucchini and bell pepper, with shredded meat, or like I have done use farm fresh pork bratwurst sliced into pieces. Makes 10-12 inch pizza.

                                                                       My Toppings!

                                                                      Cooked Crust!

                                                                            Topped Pizza!

                                                                              YUMMY!


Pizza Sauce:

6 ounce can of tomato sauce

1 tsp minced garlic

1/2 tsp onion powder

1/4 tsp oregano

1/4 tsp marjoram

1/4 tsp basil

1/4 tsp pepper

sea salt to taste

Mix everything in a mixing bowl and let set in the fridge 30 minutes before using!

Baked Eggplant Chips

Ingredients:

1-2 Eggplants

Coconut Oil or Ghee

Sea Salt

Directions:

1. Slice Eggplant into 1/4 inch slices

2. Brush lightly both sides with oil. Place a piece of parchment paper on a baking sheet and place eggplant slices on sheet.

3. Sprinkle with salt to taste, these don't shrink much like zucchini so feel free to use a little extra salt. Bake at 400 F for about 20 minutes.

4. About 10 minutes in, flip slices over and continue to bake until browned.

Store in an airtight container for no more than 3-5 days.

Dairy Free Paleo Curried Cream of Broccoli Soup

Ingredients:

1 1/2 pounds of broccoli florets

1 large onion or 2 small onions

2 tbsp coconut oil

1 quart of bone broth or vegetable broth

1 tbsp curry powder

sea salt and pepper to taste

1 cup full fat coconut milk

Directions:

1. Chop broccoli into uniform pieces. Chop up your onions.

2. Melt oil over medium heat in a large stock pot.

3. Add chopped onions and saute for 10 minutes.

4. Throw in broccoli and add broth. Top with water if everything isn't submerged.

5. Bring heat up to high and bring soup to a boil. Lower to a simmer and season with salt and pepper to taste.

6. Turn the stove off and let soup cool a bit. Now pour your soup into a blender or food processor and puree everything. You may need to do a few batches at a time. You want a smooth soup. Now add the coconut milk and stir to mix.

7. Pour soup back into pot and turn the heat to high and bring the soup back up to a boil. Ladle into bowls and serve.

Paleo French Onion Soup

Ingredients:

3 large onions or 5 small ones, cut in 1/4 inch half moon slices

1/8 Cup of coconut oil or ghee. I used coconut oil, If you don't want the flavor of coconut you can use refined coconut oil. I find however the coconut adds a nice flavor. 

3/4 tsp dried thyme

pepper and sea salt to taste

5 cups bone broth or vegetable broth. I highly recommend using bone broth, its so much more delicious and  nutritious than vegetable broth. 

1/2 lime or lemon juiced. This is optional but I recommend keeping it in, I used lemon.


Directions:

1. Add oil, onions and thyme to a pan over low heat and cover with lid; steam for about 20-30 minutes or until onions reduce down. 

2. Remove pan lid and continue to cook for approximately 90 minutes; check every 30 minutes or so, until the last 30 minutes when the onions will need stirring more often to avoid black bits or burning.

3. When the onions are a deep all over butterscotch color, add lime or lemon juice.

4. Use a splash of broth to deglaze the pan then add the rest of the broth and season with salt and pepper to your tastes, before simmering over low heat for an hour with lid on. Yes this hour simmer is a must. My soup went from "good" after I poured the broth in and seasoned it with salt and pepper to WOW after it simmered for 1 hour.

 

Curry with Coconut Milk

Ingredients:

2 garlic cloves, minced

1 1/2 tbsp curry powder

1 (13.5 ounce) can full fat coconut milk

2 tbsp coconut aminos

1 tsp sea salt

1 onion, chopped

Directions:

1. In a bowl mix milk, coconut aminos and salt. Heat coconut oil in a large skillet and add onion and saute for 10 minutes. Add garlic and curry powder. Add milk mixture and let it come to a boil.

2. Cook till sauce thickens some, 1 1/2 minutes. Serve over your choice of meat or vegetables.

This sauce is so good I wanted to eat the whole thing in one sitting! Eat it like soup! It's that good!

Baked Zucchini Chips

Ingredients:

1 large zucchini

Coconut oil or ghee

sea salt

Directions:

1. Preheat an oven to 425 F. Line a baking sheet with tinfoil and grease with coconut oil. Slice zucchini thinly and place them on a paper towel and cover with another paper towel and press lightly. This absorbs water so they will cook faster. Now place them on the prepared baking sheet and don't over lap them. Melt some coconut oil and with a pastry brush, brush each slice with oil and sprinkle with salt. Remember that they will shrink so don't over do the salt! It's better to under salt than over salt. Bake them for 30 minutes, or until they are golden brown and not mushy and they're crisp. Keep in an airtight container for no longer than 3 days, if they last that long... I had mine eaten in 5 minutes after they came out of the oven!

Mashed Cauliflower

Ingredients:

8 cups cauliflower florets

3 cloves of garlic, minced

14 ounces of vegetable broth or bone broth. I use bone broth

Salt and pepper to taste

Directions:

1. Chop cauliflower into pieces and mince garlic. In a large saucepan combine cauliflower, garlic and broth. Make sure the liquid covers everything and add water if needed. Bring it to a boil and reduce heat to medium-low and simmer until cauliflower is tender, about 12 minutes.

2. Reserve 2 tbsp of cooking liquid, then drain cauliflower and put into a food processor and blend. (I like to keep the broth that is left over to use as stock, don't waste it!) Process cauliflower till smooth and add the 2 tbsp of liquid and puree for a few seconds more. Season with salt and pepper and top with chives if desired.

This taste just like mashed potatoes but even better! If I hadn't of known they were cauliflower I'd say they were the best potatoes I'd ever eaten!

Cauliflower Poppers

Ingredients:

1 head of cauliflower

1 tsp cumin

1/2 tsp chili powder

1 tsp sea salt

1/2 tsp pepper

1 tsp paprika

Directions:

1. Heat oven to 400 F. and grease a baking dish with coconut oil. Cut florets into bite size pieces and place into a large mixing bowl.

2. Pour spices over the florets and toss well (I like to toss with coconut oil too) till coated. Put florets into the prepared dish and bake till tender, but not mushy, about 10 minutes. Stir halfway through.

I find I like more salt when they come out of the oven so feel free to add more spices to suit your taste when its done.