Easy Delicious Shrimp

Ingredients:

1 Cup grass-fed butter, salted. (Kerrygold is awesome) or use ghee and add raw sea salt to taste.

2 lb Raw Wild Caught Shrimp, Jumbo

1 Packet Italian Seasoning

2 lemons

Directions:

1. Peel and de-vein your shrimp.

2. Melt butter in a pan and pour it into a baking 9 x 13 dish.

3. Slice lemons and layer over the butter.

4. Put the shrimp over it all and sprinkle with the packet of Italian seasoning.

5. Place in the oven at 350 for 15 minutes.

Paleo Coconut Limeade

Ingredients:

1 cup full fat coconut milk

1/4 cup fresh squeezed lime juice

2 1/2 cups ice cubes

3 tbsp raw honey

Directions:

1. Blend everything in a blender till smooth and enjoy!

Coffee Heath Bar Ice Cream

Ingredients:

1 1/2 cups raw milk

2 1/2 cups farm fresh cream, such as Kalona

2/3 cups coconut sugar

2 tsp instant coffee granules (I used Via Starbucks Medium instant coffee single serve packets. I used only 1 packet, worked great!)

1/2 tsp vanilla

Pinch  sea salt

4 egg yolks

4 ounces heath bars

Directions:

1. Combine the milk, 1 1/2 cups of the cream, coconut sugar, instant coffee, vanilla and salt in a medium saucepan. Heat the base until it begins to steam, whisking continuously.

2. When the base begins to steam, pour one-half cup out of the pan and into the egg yolks, whisk immediately. When completely combined, add the yolk mixture back into the rest of the base and heat until the mixture reaches 170 F. or until it coats the back of a spoon.

3. Remove immediately from heat and pour into a bowl and add the remaining cup of cold cream and let chill for several hours, preferably overnight.

4. Hit heath bars still in their wrappers repeatedly with the back of a spoon, until they are thoroughly crushed.

5. Pour the base into an ice cream maker and churn according to your ice cream maker manufacturer's instructions. While the ice cream churns throw in the heath bar pieces. Once done churning eat now or let it firm up some more in the freezer and eat later!

Gluten Free Granola

Ingredients:

5 cups Gluten Free rolled oats like Bob's Red Mill Gluten Free

1 cup Raw Pumpkin Seeds

2 tsp Cinnamon

1 tsp Ginger

1 tsp Sea Salt

1 1/2 cups dried fruit like Raisins or Cranberries

3/4 cup Pure Maple Syrup

2 tbsp Coconut Oil

Directions:

1. Preheat oven to 350 F.

2. Mix together the oats and pumpkin seeds. Make sure to use a large baking dish like a 9 x 13 inch cake pan for this.

3. Sprinkle on the cinnamon, ginger and salt over the top and stir it up.

4. Toss the dried fruit on and stir to mix. Drizzle the maple syrup evenly over the surface of the mixture. Do the same with the oil. Stir it all up until everything is well coated. Not too sticky but not dry either.

5. Bake for 12 minutes, then stir up the granola-in-the-making, then put it back in the oven. Repeat this process two-three more times. You want the granola to be not-at-all wet, golden brown, with a bit of a crunch.

6. Pull it out of the oven and let it cool before eating. Makes about 10 cups or so.

Paleo Caesar Salad Dressing

Ingredients:

4 whole Anchovy Fillets

2-3 tbsp Dijon Mustard

1 tbsp balsamic or red wine vinegar (balsamic makes it nice and rich)

2 cloves fresh garlic, peeled

1 small lemon, juiced

1/2 cup extra virgin olive oil

1/4 cup freshly grated Parmesan

Dash sea salt

Freshly ground black pepper

Directions:

1. Place anchovies into a blender or food processor. Throw in Dijon mustard, vinegar, garlic and lemon juice.

2. Pulse the processor or blender on low speed for several seconds. Scrape down the sides.

3. With the food processor or blender on, drizzle olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, slat and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined.

4. Refrigerate the dressing for a few hours before using it. Tastes great on a Spinach, Egg and Cucumber Salad with Crumbled Bacon!

Natural No Bake Cookies

Ingredients:

1 cup raw honey

1/2 cup coconut oil, melted

1/2 cup dutch cocoa

2 cups gluten free rolled oats

1 cup natural peanut butter

1 cup unsweetened shredded coconut

1 tsp vanilla extract

Directions:

1. Combine everything in a bowl and mix well.

2. Drop onto a cookie sheet and flatten into cookies or spread mixture over the cookie sheet and cut into squares once firm. Firm up in the fridge or freezer.

Paleo Coconut Macaroons

Ingredients:

6 egg whites

1/4 tsp sea salt

1/2 cup raw honey

1 tbsp vanilla extract

3 cups unsweetened shredded coconut

1/2 cup Enjoy Life Chocolate Chips

1 tbsp coconut oil, melted

Directions:

1. Preheat oven to 350 F.

2. Whisk together egg whites and salt on high speed until stiff peaks form, at LEAST 5-6 minutes.

3. Add in honey and vanilla and continue to whisk until fully incorporated.

4. Fold in coconut 1 cup at a time using a spatula.

5. Drop heaping tbsp fulls of batter onto a cookie sheet lined with parchment paper.

6. Bake for 15-17 minutes, or until coconut is lightly browned.

7. Let cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

8. Once cooled, melt chocolate chips and coconut oil together in a small bowl in the microwave.

9. Mix chocolate and coconut oil well and drizzle over cookies as desired. ENJOY!

Homemade Roasted Tomato Soup

Ingredients:

1 (13.5 ounce) can chopped tomatoes

1/4 cup Olive Oil, Coconut Oil or Butter, melted

Salt and Pepper

1 stalk celery, diced

1 yellow onion, diced

1 small carrot, diced

2 cloves garlic, minced

1 cup vegetable broth

1 bay leaf

1/4 cup chopped fresh basil leaves

Directions:

1. Preheat oven to 450 F.

2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper to taste and drizzle your choice of fat over the tomatoes and roast until caramelized, about 15 minutes.

3. Meanwhile in a saucepan, heat your choice of fat over low-medium heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add roasted tomatoes, reserved tomato juices, broth, and bay leaf. Simmer until vegetables are very tender, about 20 minutes. Add basil and puree in a blender till smooth.

Paleo Stuffed Zucchini Pizza

Ingredients:

4 medium zucchini

About 2 cups pizza sauce

1 package pepperoni

2 cups grated Mozzarella cheese

6 slices cooked bacon chopped

Directions:

1. Preheat oven to 325 F.

2.  Cut each end of the zucchinis  and slice lengthwise. Scoop out the seeds and toss them. Put the zucchinis in a 9 x 13 inch baking dish and pour sauce into each one.

3. Top with cheese, bacon and pepperoni. Cook in the oven for 35-45 minutes. Enjoy!

Broccoli Cheese Soup

Ingredients:

1 tbsp butter or coconut oil

1/2 medium onion, chopped

2 cups farm fresh half and half cream (Kalona Brand found at wholefoods)

2 cups vegetable broth

1/2 lb fresh broccoli

1 cup shredded carrot

1/4 tsp nutmeg

8 ounces grated grass fed sharp cheddar cheese

salt and pepper to taste

Directions:

1. In a soup pot saute onion in butter till translucent.

2. Now put broccoli and carrots in a food processor or blender and blend till its finely chopped.

3. Pour broth over the onions and add the broccoli and carrot mix. Now add the half and half cream and cook at a low simmer for 20-25 minutes.

4. Add salt and pepper to taste and pour into a blender or food processor and puree till smooth and creamy. Return to heat and add the cheese and stir till melted and stir in the nutmeg and mix well before serving!

Cauliflower Curry with Coconut Milk and Collards

Ingredients:

8 ounces collard greens

2 tbsp butter or coconut oil

1 large onion, chopped

2 pounds cauliflower cut into bite size pieces

4 garlic cloves, minced

1 (14.5 ounce) can full fat coconut milk

2 cups vegetable broth

2 tbsp curry powder

1/4 tsp ground cinnamon

1/8 tsp cayenne pepper

Sea salt to taste

Directions:

1. Cut the ribs from the collards and discard, chop the leaves crosswise into 1-inch lengths and set aside.

2. In a large saucepan or small stockpot over medium-high heat, heat butter or oil and add the onions and cook, stirring occasionally till tender. Add the cauliflower and cook, stirring occasionally, until it begins to brown, about 4 minutes.

3. Add the garlic and cook and stir till fragrant, about 1 minute. Add the coconut milk, broth, curry, cinnamon and cayenne and bring to a boil. Add collards and let it come to a boil then reduce heat to a simmer and cover and let simmer till chard is tender, about 15 minutes. Sea salt to taste.