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!