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Carrot Zucchini Muffins

*I adapted this recipe from the cookbook "Run Fast. Eat Slow"

Carrot & Zucchini Muffins

2 Cups Almond Meal
1 Cup Gluten Free Oats
2 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Baking Soda
1/2 tsp Salt
1/2 Cup Chopped Walnuts (optional)
2/3 Cup Raisins
3 Eggs
1 Cup Grated Zucchini (~1 zucchini)
1 Cup Grated Carrots (~2 carrots)
6 tbsp melted Ghee
1/2 Cup Maple Syrup
1 tsp Vanilla Extract

  1. Preheat the oven to 350 degrees
  2. In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, walnuts, and raisins.
  3. In a separate bowl,  beat 3 eggs.  Add zucchini, carrots, ghee, maple syrup, and vanilla to the egg mixture and stir to combine
  4. Add the wet ingredients to the dry ingredients and mix until just combined.  Batter will be thick
  5. Spoon the batter into muffin cups, filling each to the brim
  6. Bake for 25-35 minutes

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Paleo Asian Egg Sandwich

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Paleo Asian Egg Sandwich

Paleo Asian Egg Sandwich

1/2 KNOW Foods Bun
1/2 Avocado
1 Egg
2 Seaweed Snack Sheets
1 tsp Tamari

  1. Toast the bun or cook in the oven at 350 degrees for 5 minutes
  2. Smash and spread the avocado on the toasted bun
  3. On medium heat, cook the egg in a pan 
  4. To assemble, top the smashed avocado with seaweed sheets and then add the egg on top
  5. Drizzle with Tamari and Siracha if desired

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Salted Caramel Brownies

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Salted Caramel Brownies

These brownies are decadent, crave-worthy, fudgey, moist...I could go on and on.  You would NEVER guess that there's a hidden vegetable in here that makes this sweet treat packed with protein and fiber!

Salted Caramel Brownies

For the Brownies

1 (15.5) ounce can Black Beans
3 Eggs
1/4 Cocoa Powder
3 tbsp Melted Coconut OIl
1/2 Cup Coconut Sugar
1 tsp Vanilla
1/2 tsp Baking Powder
Pinch of Salt
Flaked sea salt for decoration

For the Salted Caramel

2 tbsp maple syrup
1/2 Cup Coconut Sugar
1/2 Cup Coconut Milk
4 tbsp Ghee
1 tsp Vanilla
Pinch of Salt

  1. Start by making the caramel as this takes some time to chill
  2. In a sauce pot combine all of the ingredients
  3. Bring to a boil
  4. Let boil for 3-4 minutes and mixture will start to thicken and stick slightly to the back of a spoon
  5. Remove the mixture from the heat
  6. Chill in the freezer for at least an hour (overnight is preferable) 
  7. While the caramel is cooling, preheat the oven to 350 degrees
  8. Line an 8x8 baking dish with parchment paper or spray/coat with coconut oil or ghee
  9. Rinse and drain the black beans
  10. Puree the black beans in the food processor until creamy
  11. Add the remaining brownie ingredients to the food and mix until fully combined
  12. When combined, pour the batter into the baking pan
  13. *This step is optional* Before baking, I like to swirl a couple of tbsp of the caramel onto the top.  Drizzle the caramel in vertical lines and run a knife through it horizontally to create a swirl affect (pictured)
  14. Bake for 35 minutes
  15. Let the brownies cool completely (at least an hour)
  16. Pour the caramel on top of the cooled brownies and chill in the refrigerator for another hour (or more)
  17. Once cooled, cut the brownies into squares and sprinkle with sea salt

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Mint Pea Pesto

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Mint Pea Pesto

Mint Pea Pesto

*This dip is AMAZING with the paleo flatbread I posted

1 Cup Peas (frozen or fresh is fine.  if using frozen make sure they are defrosted)
1/4 Cup Basil
1/4 Cup mint
1/2 tsp Garlic Salt
2 tbsp Olive Oil

  1. Combine all ingredients in a food processor or blender
  2. Great for dipping or a sauce with quinoa, chicken, etc.

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Paleo Flatbread

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Paleo Flatbread

Garlic & Rosemary Paleo Flatbread

I'm seriously obsessed with this recipe!  I made it for the first time last week and have made it 4 times since!  It's so versatile.  Below is the recipe for the garlic and rosemary flatbread but I've also been using it as pizza crust. I even made a flatbread with peaches, tomato and pesto YUM!

1 Cup Tapioca Flour
1/4  Cup Coconut Flour
1/2 tsp salt
1/2 Cup Coconut Milk
1/4 Cup Coconut Oil
1 Egg beaten
1 tsp Chopped Rosemary
2 tsp fresh garlic
olive oil and sea salt for garnish

  1. Preheat the oven to 450 degrees.  Place a pizza stone, cast iron skillet or baking sheet in the oven while it preheats to heat up.  This is the key to super crispy bread on the outside!
  2. In a small bowl combine coconut milk and coconut oil and heat for 45 seconds in the microwave.  The mixture should be warm but not boiling
  3. Combine tapioca flour, coconut flour and salt in a large bowl
  4. Pour the coconut milk mixture on top
  5. Mix until throughly combined.  Allow to sit for a couple of minutes to cool and for the coconut flour to absorb
  6. Add beaten egg and mix again until fully combined
  7. The mixture will be more like the consistency of cake batter than a dough- this is correct!
  8. Carefully cover the heated pan with parchment paper or spray with olive oil
  9. Pour the batter into the center and using a spatula, spread the mixture evenly until it is about 1/4 inch thick
  10. Sprinkle on rosemary and garlic
  11. Bake for 12 minutes
  12. Top with olive oil and salt

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Paleo Lemon Poppyseed Muffins

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Paleo Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

*you can double this recipe to make 2 cakes or one bundt cake (pictured below)*

4 Eggs
1/4 Cup Honey
3 tbsp Coconut Flour
3 tbsp Tapioca Flour
3 tbsp Melted Coconut Oil
1 tsp Vanilla
1 tsp Baking Powder
1/2 tsp Salt
Juice of Four Lemons
2 tbsp Poppyseeds

  1. Preheat the oven to 350 degrees
  2. Whisk together the wet ingredients (eggs, honey, coconut oil, lemon juice and vanilla)
  3. Add in the dry ingredients (coconut flour, arrowroot flour, baking powder, and salt)
  4. Once fully combined, add in the poppyseeds and fold in gently to combine
  5. Pour the batter into a greased baking pan.  I made mini muffins but you can use this same batter to make regular size muffins, cake or bundt cake (pictured below)

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Paleo Blueberry Crumb Muffins

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Paleo Blueberry Crumb Muffins

Paleo Blueberry Crumb Muffins

2 cups Almond Flour
1/2 tsp baking soda
Zest and Juice of 1 Lemon
3 Eggs
1/4 cup honey
1/4 cup coconut milk
1/2 cup Blueberries
2 tbsp Tapioca Flour
3/4 cup Paleo Passion Foods Granola

  1. Preheat the oven to 350 degrees
  2. In a mixing bowl, whisk together wet ingredients (lemon juice, honey, eggs, coconut milk)
  3. Add the dry ingredients (lemon zest, baking soda, almond flour)
  4. In a small bowl, toss the blueberries in tapioca flour.  This will prevent them from sinking to the bottom 
  5. Add 1/2 cup granola and blueberries to the batter.  Gently fold in using a rubber spatula
  6. Spray a muffin pan with coconut oil or line with cupcake wrappers
  7. Fill the muffin pan
  8. Sprinkle the cupcakes with remaining 1/4 cup of granola for crumb topping
  9. Bake for 20-25 minutes

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Turkey Bolognese

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Turkey Bolognese

Turkey Bolognese

2 tbsp Olive Oil
6 Garlic Cloves, thinly sliced
6 Basil Leaves
2 28oz. Cans Whole Peeled Plum Tomatoes with the juice
1 pkg. Lean Ground Turkey
Salt & Pepper to taste

  1. Heat olive oil in a large sauce pan on low heat
  2. Add the garlic and stir for a few minutes making sure it doesn't burn
  3. Add 3 basil leaves and stir for a minute
  4. Add in both cans of tomatoes with their juices and remaining basil leaves
  5. Turn to high and bring to boil
  6. Lower heat
  7. Add the ground turkey and break up into small pieces
  8. Allow sauce and turkey to simmer for 45 minutes
  9. Serve on top of pasta, zucchini noodles, etc.
     

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Oatmeal Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

1/3 cup Almond Butter
1/4 cup Ghee
2 Eggs
1 tsp Vanilla
1 tbsp Cinnamon
3/4 cup Coconut Sugar
1 cup Almond Flour
1/2 cup Gluten-Free Oats (I use Bob's Red Mill)
1/2 cup Enjoy Life dairy free chocolate chips
1 pinch of salt
1 tsp baking powder

  1. Preheat the oven to 350 degrees
  2. Cream together the almond butter, ghee, eggs, vanilla and coconut sugar
  3. Once fully combined, add in the dry ingredients: cinnamon, baking powder, salt, and almond flour
  4. Mix together and gently fold in the toppings (oats and chocolate chips)
  5. On a cookie sheet lined with parchment paper, place the cookies a couple inches apart.  For thinner cookies, flatten the dough with your finger tips
  6. Bake for 8-10 minutes

 

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Peach Jalapeno Relish

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Peach Jalapeno Relish

Peach Jalapeno Relish

1 Ripe Peach
1/2 Jalapeno, de-veined and de-seeded
1/2 Garden or Heirloom Tomato
2 Cloves Garlic
1 tspn Olive Oil
Pinch of Sale

  1. Dice the peach, jalapeno and heirloom
  2. Chop the garlic finely
  3. In a mixing bowl, combine peach, jalapeno, tomato and garlic
  4. Add olive oil and salt and stir to combine
  5. Serve on top of chicken, fish, or add to a salad

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Grilled Chicken Milanese

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Grilled Chicken Milanese

Grilled Chicken Milanese

1 Chicken Breast
2 Cups Arugula
1/2 Cup Cherry Tomatoes
1 tbsp Olive Oil
1 tbsp White Wine Vinegar
2 tsp Balsamic Reduction or Balsamic Vinegar
Salt & Pepper to taste

  1. Place the chicken breast on a cutting board and lay a piece of seran wrap over it 
  2. Using a meat mallet, hammer, or bottom of a pan, pound the chicken to flatten the breast. You want the breast to ~3/4 inch thick
  3. Lightly sprinkle salt & pepper onto the breast.  Grill the chicken on a grill pan, 5-7 minutes per side or until cooked through 
  4. While the chicken is grilling prepare the salad.  Halve the cherry tomatoes and combine with arugula.  Toss the arugula and tomatoes in olive oil and white wine vinegar
  5. Place the salad on a plate.  When the chicken is fully cooked, top the salad with the chicken breast
  6. Drizzle balsamic reduction (glaze) or vinegar onto the chicken breast

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Paleo Biscotti

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Paleo Biscotti

Paleo Biscotti

Biscotti literally means twice cooked.  These cookies are so simple to whip together but be warned, they require patience! You have to bake them twice (hence the name) and wait for them to cool in between.  FYI in case you need a cookie in your life ASAP (we've all been there!)

2 Eggs
1/3 Cup Honey
1 tsp Vanilla
Zest from one lemon
1 1/2 Cups Almond Flour
2 tbsp Tapioca Flour
1/2 tsp Baking Soda
Pinch of Salt
1/3 Cup Dried Cherries
1/3 Cup White Chocolate Chips
1/3 Cup Chopped Almonds

  1. Preheat the oven to 350 degrees
  2. Whisk together the wet ingredients (eggs, honey, vanilla) and lemon zest
  3. When slightly foamy, add in the dry ingredients (almond flour, arrowroot flour, baking soda and salt)
  4. Stir until combined
  5. Add in the toppings and fold into the dough
  6. On a baking sheet lined with parchment paper, pour out the dough and shape into one large rectangle.  The dough will be sticky and slightly wet
  7. Bake for 20 minutes
  8. Remove from the oven (cookies will be cooked but still very light in color and soft)
  9. Let cool without cutting for one hour
  10. While the cookies are cooling, turn the oven temperature down to 325 degrees
  11. After the hour, cut the cookies into 1 inch strips
  12. Return to the oven and bake for 20-25 minutes. Keep an eye on them as you don't want them to brown too much
  13. Remove from the oven and let cool.  They will still be slightly soft but will harden as they cool (I like to leave them in the fridge if you like extra crunchy biscotti)

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Grilled Chicken Cauliflower Pizza with Sweet Potato & Caramelized Onion

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Grilled Chicken Cauliflower Pizza with Sweet Potato & Caramelized Onion

Grilled Chicken Cauliflower Pizza w/ Sweet Potato & Caramelized Onion

1 Cauliflower Crust Recipe (you can also use Cappello's Naked Paleo Pizza Crust)
1 Large Sweet Potato
1 Yellow Onion Chopped into half moon slices
1/2 Cup Frozen (or fresh) corn
1 Cup Chopped Kale
1/2 Cup Mushrooms, finely chopped
1 Grilled Chicken Breast
1 tsp Red Pepper Flakes
2 tbsp Ghee
1 tbsp Avocado Oil
1 tbsp Chopped Cilantro (optional)
Salt & Pepper to taste

  1. In a pan, saute the onions, corn and mushrooms in the avocado oil.  Let caramelize for 10-15 minutes
  2. Add 1 tbsp of ghee and the chopped kale and cook for another 5 minutes until wilted down
  3. While the onion mixture is cooking, microwave the sweet potato for 5-8 minutes depending on size.  You want the sweet potato to be soft enough to puree.  You can also bake the sweet potato at 405 degrees for 40-45 minutes.
  4. Puree the sweet potato in a food processor or high-speed blender with the remaining 1 tbsp of ghee.  Add the red pepper flakes
  5. Spread the sweet potato mixture on top of the pizza crust
  6. Top with the onion mixture and sliced grilled chicken

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Cauliflower Risotto

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Cauliflower Risotto

Cauliflower Risotto

1 Head of Cauliflower blended into rice consistency or One Bag Cauliflower Rice (Trader Joes has this and I stock up!)
3 Plum Tomatoes
1 Cup Cremini Mushrooms
2 Cups Spinach
1 Can Cannelini Beans
2 Cloves Garlic
2 Tbsp Olive Oil
Salt & Pepper to taste

  1. Thoroughly rinse and drain the cannelini beans
  2. Chop the mushrooms and tomatoes into small, bite-sized pieces
  3. In a saute pan, heat the olive oil and garlic
  4. Add the remaining ingredients (cauliflower, tomatoes, mushrooms, spinach, beans)
  5. Season with salt and pepper
  6. Cook for 20 minutes

*optional- I topped mine a grilled chicken breast, drizzled with balsamic reduction

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Parchment Paper Baked Halibut

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Parchment Paper Baked Halibut

Parchment Paper Baked Halibut

1 Sheet Parchment Paper
1 6oz piece Halibut
1 Zucchini
3 Mini Carrots
Kale
4 Cherry Tomatoes
2 Tbsp Mustard

  1. Preheat the oven to 400 degrees
  2. Cut the zucchini and carrots into matchstick pieces
  3. Halve the cherry tomatoes
  4. Remove the kale stems
  5. Place vegetables in the center of the parchment paper
  6. Place fish on top
  7. Coat the top of the fish with mustard (any flavor is fine)
  8. Seal the parchment paper by folding in the sides vertically and horizontally.  It should form a small, sealed, pocket
  9. Bake for 20 minutes
  10. Remove from the oven and serve

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Strawberry Fields Salad

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Strawberry Fields Salad

Strawberry Fields Salad

2 Cups Arugula
5 Strawberries Sliced
1/4 Cup Walnuts or Slivered Almonds
1/2 Cup Basil Leaves roughly chopped
1 Tsp Olive Oil
1 Tsp Balsamic Vinegar
Salt and Pepper

  1. Combine all the salad ingredients in a mixing bowl
  2. Toss with olive oil and balsamic
  3. Add salt and pepper to taste

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Citrus Avocado Chicken Salad

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Citrus Avocado Chicken Salad

Avocado Chicken Salad

1/2 Avocado
1 Grapefruit
Juice from 1/2 Lime
2 Chicken Breasts
1 Apple
8 Stalks Celery
1/4 Cup Goji Berries
1/2 Cup Chopped Walnuts
Salt and Pepper to taste

  1. Heat a grill pan with a little olive oil spray or olive oil
  2. While the grill pan is heating, place the avocado, grapefruit juice and lime juice in a food processor.  Blend until smooth and set aside
  3. Grill the chicken, approximately 5 minutes per side depending on the size and thickness of the breast
  4. Chop the celery and apples into bite sized pieces
  5. Once the chicken is cooked and slightly cooled, chop into bite sized pieces
  6. In a mixing bowl combine the chicken, celery, apples, goji berries, walnuts and avocado sauce
  7. Stir until combined

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Peach, Tomato & Cucumber Salad

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Peach, Tomato & Cucumber Salad

Peach, Tomato & Cucumber Salad

3 Heirloom Tomatoes
1 Cucumber
1 Peach
1/2 Red Onion
1/2 Cup Basil
2 Tbsp Olive Oil
2 Tbsp Balsamic
1/2 Juice of 1 Lemon

  1. Slice the tomatoes, cucumber and peaches in 1/2 inch slices
  2. Slice the red onion into thin half moon slices
  3. Chop or rip the basil into small bite size pieces
  4. Combine the tomatoes, cucumber, peaches, onion and basil on a salad platter
  5. Whisk together the olive oil, balsamic and lemon juice
  6. Pour the dressing on top of salad

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Mexican Sweet Potato Rounds

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Mexican Sweet Potato Rounds

This is one of my favorite go-to dinners in the winter. Inspired by the Goop recipe, It's really easy to throw together and screams comfort food.  I wanted to turn this one-pot skillet meal into a light and summery appetizer.

Mexican Sweet Potato Rounds

2 Sweet Potatoes
Kale, cut into small ribbons or bite size pieces
1 Can Black Beans, drained and rinsed
1 Avocado
1 tsp Cumin
Salt & Pepper
1 Lime

  1. Preheat the oven to 350 degrees
  2. Cut the sweet potato into 1/4 inch rounds
  3. Bake for 20 minutes or until sweet potatoes are slightly soft but still hold their shape when picked up
  4. While the sweet potatoes are roasting, in a skillet or saute pan combine the kale, black beans, salt, pepper and cumin
  5. Cook until kale is slightly wilted
  6. Remove the sweet potatoes from the oven
  7. Top the sweet potatoes with kale mixture
  8. Squeeze the lime over the sweet potato rounds and drizzle with hot sauce if desired

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Chicken Lettuce Wraps

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Chicken Lettuce Wraps

Chicken Lettuce Wraps

Ground Chicken
1 Head Romaine Lettuce
2 Scallions, Sliced
1 Cups Broccoli Slaw and/or Shredded Carrots, Chopped
1/2 Can Water Chestnuts, Chopped
1/2 Cup Bean Sprouts
2 Tsp Umi Plum Vinegar or Rice Wine Vinegar
1 Tbsp Fish Sauce
1 Tbsp Sesame Oil
Salt and Pepper to taste
Optional: Sirracha

  1. In a large sauté pan, combine all ingredients
  2. Sauté until ground chicken is fully cooked through
  3. While the chicken is cooking in a small sauté pan, toast pine nuts until lightly toasted.  You know they are done when they smell nutty and fragrant
  4. Peel individual leaves from the head of romaine
  5. Add the pine nuts to the chicken and veggie mixture
  6. Stuff the romaine lettuce with ground chicken mixture and serve

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