SIMPLE PALEO BLUEBERRY MUFFINS WITH ALMOND BUTTER

 Photo Cred: www.paleorunningmomma.com

Photo Cred: www.paleorunningmomma.com

PREP TIME: 10 mins

COOK TIME: 15 mins

TOTAL TIME: 25 mins

Simple Paleo Blueberry Muffins made with almond flour and almond butter, sweetened with pure maple syrup. They're healthy, easy, grain free, gluten free, dairy free and Paleo!

Author: Michele

Recipe type: Breakfast/Snack

Cuisine: Paleo

Serves: 12 muffins

INGREDIENTS

INSTRUCTIONS

  1. Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners (I used these) for easy removal.
  2. In a large bowl, whisk together the 3 eggs with the almond butter until smooth, then whisk in the maple syrup and vanilla.
  3. In a separate bowl, combine the almond flour, tapioca flour, baking soda and salt. Stir this mixture into the egg mixture until you have a fully combined batter, then stir in the blueberries.
  4. After the blueberries are stirred in, spoon or pour the batter into the lined muffin pan to fill each cup about ¾ full to make 12 muffins
  5. Bake in the preheated oven on the middle rack for 15-20 minutes or until the tops are lightly browned and a toothpick inserted into the center of one comes out clean.
  6. Allow to cool in the pan for a few minutes before transferring to wire racks to cool completely. Enjoy!

NOTES

*You can easily adjust the sweetness to preference by adding or subtracting a little bit of the maple syrup

This amazing recipe is from www.paleorunningmomma.com! Check them out for more amazing recipes!

Posted on August 22, 2016 .

APPLE CINNAMON MUFFINS - Paleo - Gluten Free - Dairy Free

Ingredients

APPLE CINNAMON MUFFINS - Paleo - Gluten Free - Dairy Free
  • Makes 8 muffins.
  • Serving Size is 2 muffins.
  • Recipe makes 4 servings.
  • Approximate Cook Time: 40 minutes

Ingredients

  • 2 small apple(s), cored and diced
  • 1 tablespoon(s) lemon juice
  • 5 large egg(s)
  • 1/2 cup(s) coconut flour
  • 2 tablespoon(s) cinnamon
  • 1/8 teaspoon(s) nutmeg, ground
  • 1 teaspoon(s) baking soda
  • 4 tablespoon(s) coconut oilmelted
  • 1/4 teaspoon(s) sea salt
  • paper muffin liners

Instructions

  1. Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray or line with paper liners.
  2. Put the apples in a saucepan with the lemon juice and cover. Add enough water to cover half. Bring to a boil, reduce heat and simmer for 10 minutes, until apples are broken down. Transfer to a blender and puree until smooth. Leave in the blender and let cool for 5 minutes.
  3. When the apples are warm, add the remaining ingredients to the blender and puree on low until you have a thick batter.
  4. Pour the batter into your prepared muffin tin, filling each tin about 3/4 full.
  5. Bake for 15-18 minutes, until muffins are well browned and tops are firm. Cool before removing from pan.

This recipe was found at www.paleoplan.com! Check them out for more great recipes!

Posted on July 12, 2016 .

Paleo Almond Butter and Chocolate Glaze Muffookies

Paleo Almond Butter and Chocolate Glaze Muffookies

Prep time: 10 mins

Cook time: 10 mins

Servings: 24

Ingredients:

MUFFOKIES:

  • 3 cups finely ground blanched almond flour
  • 1 Tbsp. coconut flour
  • 1 tsp. sea salt
  • 1/2 cup coconut oil, melted (plus extra for greasing muffin tin)
  • 1/2 cup raw honey, melted
  • 2 tsp. vanilla extract
  • 2 large eggs, room temperature, whisked

TOPPINGS:

  • 6 Tbsp. almond butter
  • 2 oz. 100% cacao unsweetened baking bar, chopped into smaller pieces
  • 1 Tbsp. coconut oil
  • 2 1/2 Tbsp. raw honey

Equipment:

  • Mini Muffin Tin
  • Large mixing bowl
  • Stirring spoon
  • Hand mixer
  • Measuring spoons
  • Measuring cups
  • Oven mitts
  • Small heat-safe bowl

Directions:

  1. Preheat the oven to 375F. Grease a mini muffin tin and set aside.
  2. Combine the almond flour, coconut flour and sea salt in a large mixing bowl and stir to combine. Slowly add the coconut oil,  honey and vanilla and blend with a hand mixture on medium speed until combined. Add the eggs and mix until smooth.
  3. Place about 1 Tbsp. of batter into each muffin cup (about 3/4 of the way full) and press down lightly with your fingers to shape it into the cup. Bake 8-11 minutes (they will be slightly underdone in the center).
  4. Remove from oven and push an indent into each with you thumb or the tip of a spoon (they will be slightly hot). Place a rounded 1/2 tsp. of almond butter into each indent. Allow the muffookies to cool slightly while you make your chocolate glaze.
  5. To make the glaze, microwave the raw honey and coconut oil in a heat safe bowl for about 30 seconds to 1 minute, or until just melted. Add the chocolate and stir. The chocolate should begin to melt from the heat of the honey and oil mixture. If it does not fully melt, you can put it back in the microwave on 50% setting and heat for another 15 second at a time until fully melted, stirring each time. Be careful not to leave the chocolate in the microwave too long or it will scorch.
  6. Remove the muffookies from the pan (they will still be warm). You can run a knife around the edge to help get them out if they are stuck. Place on a plate and top each one with about 1 tsp. of the chocolate glaze. Allow to sit for about 3 minutes and then serve.

This delightful little number was found at www.paleocupboard.com! Check them out for more great paleo ideas!

Posted on April 26, 2016 .

CREAMY SMOKY CHIPOTLE PORK CHOPS (PALEO, WHOLE 30)

Creamy Smokey Chipotle Pork Chops

PREP TIME: 5 mins

COOK TIME: 15 mins

TOTAL TIME: 20 mins

Author: Amy

Serves: 5 servings

INGREDIENTS

  • 4-5 Boneless Center Cut Pork Chops (about ¾ - 1 inch thick)
  • 2 tbsp olive oil
  • For the rub:
  • 1 tbsp chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp chipotle chili pepper spice
  • ½ tsp coarse sea salt
  • 1 cloves garlic, minced

For the sauce:

  • 1 cup canned coconut milk
  • ½ tsp chipotle chili pepper spice
  • 1 tsp liquid smoke
  • ¼ cup chopped fresh cilantro

For garnish:

  • Juice of 1 lime
  • Chopped fresh cilantro

INSTRUCTIONS

  1. Begin by heating a large skillet to medium high heat.
  2. Prepare your pork chops. Mix together ingredients for the rub, brush each pork chop with olive oil. Rub each side of the pork chops with spices, and use remaining olive oil to coat your skillet.
  3. Cook your pork chops for 4-5 minutes per side, or until the center reaches 165 degrees and is only slightly pink. Reduce heat to low.
  4. While the pork chops are cooking, mix together coconut milk, chipotle pepper, cilantro, and liquid smoke in a blender or food processor until smooth.
  5. Once pork chops are cooked through, pour the sauce on top. Reduce heat to low, and scrape any bits of rub seasoning to add to the sauce.
  6. Garnish with juice of 1 lime and extra cilantro (optional) and serve immediately.

This delightful recipe was found at www.wholesomelicious.com. Check them out for more great recipes!

Posted on April 25, 2016 .

Cilantro Lime Chicken with Avocado Salsa

Cilantro Lime Chicken with Avocado Salsa

Prep time: 15 mins

Cook time: 12 mins

Total time: 27 mins

Author: Krista

Serves: 4

Ingredients

Cilantro Lime Chicken:

  • 1.5 lb. boneless chicken breast
  • ¼ cup lime juice
  • 2 tablespoons olive oil
  • ¼ cup fresh cilantro
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt

Avocado Salsa:

  • 4 avocados, diced
  • ½ cup fresh cilantro, diced
  • 3 tablespoons lime juice
  • ½ tablespoon red wine vinegar
  • ½ teaspoon red pepper flakes
  • 1 garlic clove, minced
  • salt to taste

Instructions

  1. To a small bowl, add ¼ cup of lime juice, olive oil, ¼ cup of fresh cilantro, ground cumin, and ¼ teaspoon of salt. Whisk until mixed.
  2. Add chicken and marinade to a large ziplock bag. Let chicken marinade for 15 minutes.
  3. Preheat grill to medium high heat (about 400 degrees). Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink. Remove and let sit.
  4. To make the avocado salsa: add avocado, ½ cup fresh cilantro, 3 tablespoons lime juice, red wine vinegar, red pepper flakes, garlic clove, and salt to a small bowl. Gently toss to mix.
  5. Top Cilantro Lime Chicken with fresh Avocado Salsa.

Nutrition Information

Serving size: 6 oz. chicken + salsa Calories: 373 Fat: 29 g Carbohydrates: 14 g Sugar: 1 g Sodium: 227 mg Fiber: 10 g Protein: 15 g Cholesterol: 33 m

This delightful recipe was found at www.joyfulhealthyeats.com. Check them out for more GREAT recipes! 

Posted on April 25, 2016 .

Paleo Pumpkin Coffee Cake

paleo pumpkin coffee cake

Prep Time: 8 minutes

Cook Time: 50 minutes

Total Time: 58 minutes

Yield: 9

Ingredients

  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

CRUMB TOPPING

  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil

Instructions

  1. Preheat oven to 325° and line a 9x9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  3. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  4. Add in the eggs and mix until incorporated.
  5. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
  6. Bake for 45-50 minutes.
  7. Store in fridge after the first day.

This delightful treat was found at www.jaysbakingmecrazy.com! Check them out for more great paleo recipes!

Posted on April 19, 2016 .

Spaghetti Squash with Bacon, Spinach, and Goat Cheese

spaghetti squash with back, spinach, and goat cheese

Serves 2

Recipe by Christine Byrne

INGREDIENTS

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • kosher salt and freshly ground pepper
  • 6 slices bacon, cut in 1-inch pieces
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • 1 5-ounce bag baby spinach
  • 2 ounces soft goat cheese, crumbled

PREPARATION

1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.

2 . Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.

3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.

4. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.

5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.

6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.

7. Divide between two plates and serve immediately.

Check out their website for more tips and tricks to making this recipe HERE

Posted on April 19, 2016 .

Sizzling Cilantro Lime Fajita Salad with Honey Lime Vinaigrette Recipe

Cilantro Lime Fajita Salad.jpg

Prep time: 35 mins

Cook time: 15 mins

Total time: 50 mins

Author: My Natural Family

Recipe type: Salad

Serves: 4

Ingredients

FOR THE VINAIGRETTE:

  • 2 Limes, juiced
  • ⅔ C. Cilantro
  • 2 Garlic Clove
  • 2 T. Honey
  • ½ C. Light Olive Oil (do not use extra virgin)
  • 2 T. White Vinegar
  • 1 t. Real Salt

FOR THE MARINADE:

  • ½ C. Cilantro
  • 2 Limes, juiced
  • 2 t. Coarse Real Salt
  • 2 Garlic Cloves
  • 1 t. Cumin
  • 1 t. Chili Powder
  • ¼ C. Olive Oil

FOR THE SALAD:

  • 4 Chicken Breasts, cut into strips
  • 1 Large Yellow Onion, peeled and sliced
  • 1 Large Yellow Bell Pepper, seeds removed, cut into strips
  • 2-3 heads Romaine Hearts, cut into bit sized pieces
  • 1 Avocado, sliced
  • ¾ C. Cherry tomatoes, halved

Instructions

MAKE THE VINAIGRETTE:

  1. Place all ingredients in a food processor or blender and blend together
  2. until the garlic is well chopped and ingredients have emulsified.
  3. Refrigerate dressing.

MAKE THE MARINADE:

  1. Using the same blender or processor that the vinaigrette was made in(you
  2. don't need to wash it out), place all ingredients for the marinade inside
  3. and puree until garlic is finely chopped. Pour ½ of the marinade into a
  4. bowl or Ziploc bag and add chicken to the marinade. Pour the other half of
  5. the marinade into another bag or bowl and add the sliced onion and peppers
  6. to it. Let marinate overnight or for several hours, if possible. You can
  7. also skip letting it marinade and use it immediately. It will still taste
  8. great!
  9. Prepare salad plates(or a large bowl) by placing lettuce, avocado sliced,
  10. and cherry tomatoes on each plate(or all together in a bowl.
  11. Heat a large sauté pan or wok to high. Add the vegetables(do not add the
  12. marinade) to the hot pan and cook quickly, tossing with tongs or a spatula
  13. until the veggies are still crisp, but golden brown in spots. Remove from
  14. pan and keep warm.
  15. In the same pan on high heat, add the chicken and marinade to the pan and
  16. cook for 2-3 minutes, or until chicken is fully cooked and slightly
  17. caramelized. Toss with the vegetables.
  18. Top salads with the hot chicken and vegetables. Drizzle with the cilantro
  19. lime vinaigrette.

This delicious recipe is from www.mynaturalfamily.com! Check them out for more great recipes!

Posted on April 19, 2016 .

Paleo Cinnamon Roll Muffins

Paleo Cinnamon Roll Muffins

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Yield: 12

Ingredients

For the Muffins:

  • 1.5 cups Almond Flour
  • 1/2 cup Tapioca Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 cup Coconut Sugar
  • 2 tbs Coconut Oil, melted
  • 2 Eggs
  • approx 1 cup Coconut Milk (or other dairy-free milk)

For the Toppings

  • 3/4 cup Coconut Sugar
  • 1 tbs Cinnamon
  • 1 cup Pecans, chopped
  • 3 tbs Coconut Oil, melted

Instructions

  1. Preheat oven to 350 F. Place muffin liners in a standard 12-cup muffin tin.
  2. Mix together the dry ingredients for the muffins.
  3. Crack the 2 eggs into a measuring cup, whisk with a fork, and then fill up to the 1.25 mark on the measuring cup with your choice of dairy-free milk.
  4. Add the 2 tbs of coconut oil and mix.
  5. Add the wet ingredients into the dry and mix JUST until everything is wet.
  6. Mix together all of the ingredients for the topping.
  7. Add half of the topping ingredients into the muffin mix and fold in gently. It can be kind of swirly, no need for it to be entirely mixed.
  8. Scoop into prepared liners, filling about 3/4 full.
  9. Sprinkle the remaining topping on the muffins.
  10. Bake for 22-24 minutes. A toothpick in the center should come out mainly dry, but you might get some of the gooey center so try to check it slightly off-center.

This recipe was found at thrivingonpaleo.com. Check them out for more great recipes.

Posted on March 29, 2016 .

AVOCADO CHICKEN SALAD WITH BACON

AVOCADO CHICKEN SALAD WITH BACON

PREP TIME: 5 mins

COOK TIME: 10 mins

TOTAL TIME: 15 mins

Serves: 4 servings

INGREDIENTS

  • 2 avocados
  • Juice of 1 lime
  • 1 tsp cumin
  • ½ tsp ground coriander
  • 2 chicken breasts or 2 cups of shredded chicken
  • 5 strips of bacon (I use turkey bacon)
  • ¼ cup chopped red onion
  • ½ cup chopped pecans
  • Salt to taste.

INSTRUCTIONS

  1. Begin by cooking your bacon to your liking. Mine generally takes about 5 minutes per side on Medium-Medium High heat. Drain any excess fat with a paper towel, set aside.
  2. Mash up your avocado with a fork in a large bowl. Add lime and spices (reserve the salt for the very end).
  3. Mix in chicken, bacon, pecans, and onion.
  4. Salt to taste.
  5. Serve over greens, in a wrap, or on bread as a sandwich.

This delicious recipe was found at www.wholesomelicious.com. Check them out for more great recipes!

Posted on March 29, 2016 .

Caramelized Sweet Potato Apple Hash Browns {Paleo & Whole30}

Caramelized Sweet Potato Apple Hash Browns {Paleo & Whole30}

Ingredients

  • 1 very large sweet potato*, or 2 medium ones, peeled and diced - about 2 cups diced
  • 1 large pink lady or granny smith apple, diced (peeling optional)
  • 2 tbsp + 2 tsp ghee or coconut oil - separated
  • ½ tsp fine grain sea salt
  • ¼-1/2 tsp ground cinnamon
  • 1 tsp organic coconut sugar** - optional, omit for Whole30

Instructions

  1. Heat a large, seasoned cast iron pan (or any heavy skillet that won't stick) over medium heat and add 2 tbsp of the ghee*
  2. Once the pan is heated, add the diced sweet potatoes and sprinkle evenly with the sea salt and stir/toss to coat the potatoes cooking fat and salt.
  3. Cover the pan, using any cover that is large enough, for about 2 minutes. Uncover and stir, lower the heat a bit if the potatoes are starting to brown too much. Recover and cook for another 2-4 minutes until the potatoes are soft.
  4. Uncover the pan and continue to cook, stirring, until the potatoes are light brown all over.
  5. Add the diced apples plus the 2 tsp ghee and stir to combine. If adding the coconut sugar*, do this now.
  6. Cook over medium heat, stirring occasionally, for another 5 minutes or until the apples and potatoes are brown. Adjust the heat of your stovetop as necessary to avoid burning.
  7. Once apples and potatoes are toasty, remove from heat and stir in the cinnamon. Let cool a bit and then serve warm. Enjoy!

This recipe was found at www.paleorunningmomma.com. Check them out for more great recipes!

Posted on March 29, 2016 .

Clean Eating Creamy Sun-dried Tomato Chicken Recipe

Clean Eating Creamy Sun-dried Tomato Chicken Recipe

Prep time: 15 mins

Cook time: 75 mins

Total time: 1 hour 30 mins

Author: My Natural Family

Recipe type: Clean Eating

Serves: 6

Ingredients

Instructions

  1. Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
  2. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
  3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
  4. Add the coconut milk and chicken broth and bring to a boil.
  5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
  6. Cover pan with a lid(make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
  7. Remove from the oven and top with shredded basil just before serving.

We found this delicious recipe at www.mynaturalfamily.com! Check them out for more great recipes!

Posted on March 22, 2016 .

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

YIELD: Serves 4-6

TOTAL TIME: 30 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 teaspoon kosher salt, divided
  • 4 slices thick-cut bacon, chopped
  • 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
  • 1 medium onion, chopped
  • 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 cup reduced-sodium chicken stock, divided
  • 1/2 teaspoon black pepper

Directions:

  1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken and 1/2 teaspoon kosher salt. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
  2. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 4 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
  3. Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 8 minutes.
  4. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

This amazing recipes was found at www.wellplated.com! Check them out for more great recipes!

Posted on March 22, 2016 .

Mango Avocado Spiced Chicken Salad

Mango Avocado Spiced Chicken Salad

Ingredients

  • 1 small head of lettuce, chopped
  • 1-2 cups shredded chicken
  • 1 mango, peeled and diced
  • 1 avocado, diced
  • 1.2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste

Directions

1. Place chopped lettuce in a large bowl.

2. Place shredded chicken in a medium bowl and add a TINY  bit of water to it (just to moisten it a bit). Microwave for 12-15 seconds. Mix in the chili powder and the cumin.

3. Add the chicken to the lettuce and top with diced mango and avocado.

4. Eat as-is, or top with a light dressing of choice!

This recipe was found at www.navywifecook.com. Check them out for more great recipes!

Posted on March 15, 2016 .

Crispy Orange Beef

crispy orange beef

Prep time: 1 hour

Cook time: 55 mins

Serves: 2-3

Ingredients

  • 2 pound beef (I used sirloin steak), cut into thin strips against the grain
  • 2 tablespoons coconut aminos
  • pinch of salt
  • pinch of garlic powder
  • ⅓ cup tapioca or arrowroot flour
  • whole jar of coconut oil or lard or duck fat
  • 1 batch of orange glaze
  • 1-2 tablespoons ghee
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • pinch of salt
  • green onions, to garnish
  • white and black sesame seeds, to garnish

Instructions

  1. Line a baking sheet with foil. Place a wire rack on top and coat or spray with oil.
  2. Place beef in a bowl with coconut aminos, salt and garlic powder. Toss to coat completely. Add tapioca flour to another bowl then add beef, completely coat in the tapioca flour, then use tongs to tap each piece of beef off of excess tapioca and place on the wire rack. Repeat with all meat then place in the freezer for 45 minutes.
  3. While beef freezer, make the orange glaze then set aside.
  4. In a large saute pan, add ghee along with peppers and a bit of salt. Toss until soft and cooked through. Set aside.
  5. Lastly, place a dutch oven or deep pot over medium heat. Add coconut oil (or lard or duck fat) to the pot to create about 3 inches deep worth of fat. Heat fat until 375 degrees. Once hot, add 5-6 pieces of beef at a time, making sure to not crowd the pan because that will drop the temperature and the meat will not cook correctly. Let beef cook for 2-3 minutes then remove and place on a paper lined plate to remove excess oil. Repeat until all meat is cooked through.
  6. Lastly, place orange glaze back over heat. Once mixture becomes warm, add peppers and beef to toss and heat through for about 2 minutes.
  7. Serve immediately and garnish with green onions and black and white sesame seeds. Eat up!

This tasty recipe was found at paleomg.com. Check them out for more great recipes!

Posted on March 15, 2016 .

Pumpkin Donut Holes (paleo, grain-free, gluten-free, dairy-free)

Paleo Cinnamon Sugar Pumpkin Donut Holes (grain-free, gluten-free, dairy-free option)

Prep Time: 15 min

Cook Time: 13 min

Ready in: 28 min

Yield: 30 donut holes

Ingredients

  • 1/2 cup (66 grams) coconut flour
  • 3/4 cup (75 grams) almond flour
  • 1 1/4 teaspoons baking soda
  • 3 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 7 tablespoons (98 grams) unsalted butter or coconut oil, melted
  • 1/2 cup (120 milliliters) maple syrup
  • 2 tablespoons coconut sugar or brown sugar
  • 1/2 cup (120 grams) canned pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 1/3 cup (67 grams) coconut sugar or granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Directions

  1. Preheat the oven to 350 °F. Line a mini muffin pan with 24 muffin liners.
  2. In a large bowl, mix together the dry ingredients (coconut flour through salt).
  3. In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
  4. Add the dry mixture to the wet mixture and stir just until combined.
  5. Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You'll likely have enough batter for another six donut holes.
  6. Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a wire rack to cool completely. These need to rest for at least an hour before serving, both because of taste and texture.
  7. When ready to serve, mix the cinnamon with the sugar in a small bowl. Roll the donut holes in the cinnamon sugar. As these donut holes are quite moist, the cinnamon sugar tends to liquify overnight, which is why it's recommended to roll the donuts in the sugar no more than 8 hours before serving.
  8. Store in an airtight container for up to 2 days.

Notes

  • For paleo, use coconut sugar and coconut oil.
  • For dairy-free, use coconut oi.
Posted on March 15, 2016 .

Paleo Lemon Butter Chicken

Paleo Lemon Butter Chicken

Prep Time: 5 minutes

Cook Time: 40 minutes

Ingredients

  • 8 chicken thighs
  • 1 lemon, zested and juiced
  • 3 tablespoons ghee
  • 1/4 cup coconut cream
  • 1/2 teapoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh rosemary
  1. Preheat the oven to 375° and place the chicken thighs skin side down in a 13x9 pan.
  2. Sprinkle lightly with salt then flip over so the skin side is up. Set aside.
  3. In a medium saucepan, combine lemon zest and juice, ghee, coconut cream, garlic powder, salt, and rosemary.
  4. Stir over medium heat until everything is well combined.
  5. Pour the mixture over the thighs and bake for 40-45 minutes or until they reach 165°.
  6. If you want the skin crispy, turn up the oven to 500° and bake for another 5-10 minutes.

This recipe was found at www.jaysbakingmecrazy.com. Check them out for more great recipes!

Posted on March 14, 2016 .

Dark chocolate mint coconut butter cups ((Paleo))

Dark chocolate mint coconut butter cups paleo

Ingredients

  • 1-1/2 cups unsweetened shredded coconut (reserve 1-2 tbsp on the side as garnish)
  • 1 tbsp melted coconut oil
  • ½ tsp vanilla extract
  • Pinch sea salt
  • 2 drops peppermint extract, or more depending on your taste
  • 12 ounces (350 grams) high quality dark chocolate
  • Cupcake wrappers (large or small, your choice)

Instructions

  1. Add the shredded coconut, coconut oil, vanilla and sea salt to a food processor and allow it to run for several minutes until the coconut smooths out. You may need to add slightly more coconut oil, and if your blade isn't sharp, you'll not end up with a totally smooth result. You may want to opt for a store-bought coconut butter if you don't have a machine that can handle the coconut.
  2. Stir in the peppermint extract one drop at a time until it's as minty as you prefer.
  3. In a double boiler or in the microwave, gently melt the chocolate. I prefer a double boiler since it's easy to keep the chocolate spreadable.
  4. Place a spoonful of melted chocolate into the wrapper, smoothing it out with the back of the spoon to create sides and a bottom. Refrigerate until hardened.
  5. Then, scoop a small amount of the filling into the cup and flatten until it covers the bottom. Hint: one batch of the coconut butter filling should make ~6 large cups or 10-12 small ones.
  6. Place another spoonful of melted chocolate on top and smooth out. Refrigerate to harden.
  7. Store in the refrigerator for best results. May also be kept frozen!

Notes

Use pre-made coconut butter. Experiment with different toppings like extra shredded coconut or sea salt.

Check out stupideasypaleo.com for more sweet treats!

Posted on March 7, 2016 .

PALEO VANILLA HAZELNUT CREAMER WITH HOMEMADE COLD-BREW COFFEE RECIPE

PALEO VANILLA HAZELNUT CREAMER WITH HOMEMADE COLD-BREW COFFEE RECIPE

Prep time:  15 mins

Total time:  15 mins

Serves: 2 cups

Ingredients

  • 1 cup (135 g) unroasted hazelnuts
  • 4 cups (946 mL) water, divided
  • 1 vanilla bean (or 2 teaspoons / 10 mL vanilla extract)
  • 1 tablespoon (15 mL) raw honey or maple syrup, optional*
  • 1 tablespoon (7 g) collagen, optional

Instructions

  1. Place the hazelnuts in a glass jar or bowl—I like to use a quart-sized Mason jar—and add 2 cups (473 grams) cold water. Cover loosely, and let the jar sit at room temperature for 12 to 24 hours. When you're ready to make the creamer, pour off the soaking water.
  2. In a high-speed blender, combine the soaked and drained hazelnuts and 2 cups (473 grams) fresh water. Blend on high for 30 to 60 seconds, or until the nuts are broken down. Strain the mixture through a nut milk bag or several layers of cheesecloth, squeezing out as much moisture as possible. Discard the pulp or save it to make hazelnut flour. Pour the hazelnut milk back into the blender.
  3. On a cutting board, use a sharp knife to split the vanilla bean down the middle and gently scrape out the black seeds. Add the vanilla seeds to the blender. If desired, add the honey and / or collagen. Blend on medium-high for 15 to 30 seconds until everything is combined.
  4. Pour into a storage jar and cover tightly. Keeps for 3 to 4 days in the refrigerator.

Get more great paleo beverage ideas from stupideasypaleo.com

Posted on March 7, 2016 .

Slow Cooker Honey Mustard Spare Ribs

Slow Cooker Honey Mustard Spare Ribs

Prep time:  15 mins

Cook time:  6 hours

Total time:  6 hours 15 mins

Ingredients

For the Ribs

  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Worcestershire sauce (look for gluten free options, I used Lea & Perrins)
  • 1 Tbsp honey
  • 2 tsp brown mustard
  • 1 tsp hot sauce
  • 1 cup broth, any kind
  • 1-inch piece of ginger, peeled
  • 1 star anise
  • 1.5 lb (700g) of spare ribs, pork or beef

For the Glaze

  • ¼ cup brown mustard
  • 2 Tbsp water
  • 1 Tbsp honey
  • 2 tsp apple cider vinegar
  • 1 tsp tomato paste
  • 1 tsp coconut aminos
  • Pinch of cayenne pepper
  • Black pepper to taste

Instructions

  1. Prepare the braising liquid for the ribs by combining the balsamic vinegar, Worcestershire sauce, honey, mustard, hot sauce, and broth in a small bowl.

  2. Put the ribs in the crock pot. Cut to fit, if needed. Pour the braising liquid over and drop in the ginger and star anise.
  3. Cover, set to low, and cook for 6 hours. I flipped the ribs over once during cooking.
  4. For the sauce, combine the ingredients in a small saucepan and simmer over low heat until it has reduced / thickened a bit. Stir often.
  5. I kept it simple by removing the ribs from the crock pot (gently because they will probably fall apart) and basting them with the honey mustard sauce. I served with extra sauce on the side for dipping.

This delightful recipe was found at stupideasypaleo.com. Check them out for more recipes!

Posted on March 7, 2016 .