Paleo Apple or Banana Baked Pancakes

Ingredients:   

6 pastured and/or organic eggs
1½ cups milk of choice, such as almond or coconut
1 tsp. apple cider vinegar
1/2 cup coconut flour
1 Tsp vanilla
1 Tsp cinnamon
1/2 Tsp sea salt
1/4 Tsp. baking soda
1 Tbsp 100% Pure maple syrup
2 apples (or pears or bananas), peeled, cored, and sliced
4 Tbsp oil of your choice, such as coconut oil
*optional: sprinkle of walnut pieces to sprinkle on top
*optional: 1/4 teaspoon ginger powder to dust the apples/pears before pouring batter over

Method:

 Preheat oven to 425 degrees (F)

In a blender combine eggs, coconut milk, vinegar, coconut flour, vanilla, cinnamon, sea salt, and maple syrup. Blend until smooth.

Place oil in 9x13 inch baking dish and place in preheated oven for 3 minutes.

Remove from oven and add fruit to dish and place back in oven, and leave in there for 3-4 minutes.

Remove from oven, remix your batter to make sure it hasn't settled, then pour batter over fruit in the baking dish and place back in oven. Bake for 20-30 minutes or until done.

Allow to cool a few minutes.

Serve it with a drizzle of maple syrup and some sprinkling of cinnamon, or top with a fried egg!

Broccoli and Apple Slaw

This recipe was inspired by  www.paleopleap.com .

This recipe was inspired by www.paleopleap.com.

Ingredients:

2 medium heads of broccoli, chopped
1 large carrot, grated
1 apple, cored and finely chopped
¼ cup onion, finely chopped
½ cup walnuts, coarsely chopped
*optional: ¼ cup dried cranberries and/or sunflower seeds

Dressing:

1/2-1 cup paleo mayo
2 tbsp. lemon juice
2 tbs. coconut aminos
Sea salt and freshly ground black pepper to taste

Method:

In a bowl, combine all the ingredients for the dressing. Mix well and season to taste.

In large bowl, combine the broccoli, carrot, apple, onion, and walnuts (and cranberries/sunflower seeds, if using).

Dress the salad to your liking and toss until well combined.

Serve right away or refrigerate before serving.

Watermelon Hibiscus Cooler

Ingredients:

2 cups freshly brewed hibiscus tea, cooled
*optional: add a bag of rose tea while it's brewing for added depth of flavor and a boost to your heart chakra.
4-6 squares of frozen watermelon
1-2 drops liquid stevia
*optional: 1 drop doTERRA Citrus Bliss essential oil
1 spring of fresh mint for garnish

*This recipe can be quadrupled for an amazing party drink on these HOT summer afternoons!

Method:

Allow the tea to cool fully.

Mix the stevia and essential oil in the bottom of a drinking glass/jar.

Add a splash of the tea and mix thoroughly.

Add your watermelon chunks and sprig of mint, then pour the remaining tea in. Give it a quick stir and enjoy!

Cell Reboot Green Juice

Ingredients:

1 cucumber, skinned
1 head red-leaf lettuce
4 stalks celery, de-stringed
1/2 lemon, de-rinded
1" hunk of ginger, skinned

Splash coconut water
Dash of spirulina

Method:

Juice the first five ingredients.

Place them in a jar or glass. Then add the coconut water and spirulina. Mix thoroughly and enjoy!

*If you don't have a juicer, then mix the first five ingredients in a blender with one cup filtered water. Then strain into a glass add the coconut water and spirulina and enjoy!

 

Mellow Green Juice

Even Little B likes this one. He chugged one and a half shot glasses of full of this power-packed, anti-inflammatory elixir. Yum!

Even Little B likes this one. He chugged one and a half shot glasses of full of this power-packed, anti-inflammatory elixir. Yum!

Mellow Green Juice

1 cucumber, skinned
5 romaine lettuce leaves
Handful of fresh spinach
1 peeled grapefruit
1 peeled orange
1-2 inches (thinner piece) fresh turmeric root

Method:

Juice all ingredients, pour the juice into your favorite glass and enjoy!

Or, if you don't have a juicer, place all ingredients into a high-speed blender, add a cup of purified water. Blend to smithereens, strain, and enjoy! Not the same effect, but at least you're getting some really great nutrients!

Also, you could just add some protein powder and a splash of coconut water and make this a smoothie! Yum.

Creamy Cauliflower Dip

This dip makes a great appetizer or sharable party dish. Packed with fiber and low in carbsmakes it ideal for snacking without packing on the pounds. Enjoy!

This dip makes a great appetizer or sharable party dish. Packed with fiber and low in carbsmakes it ideal for snacking without packing on the pounds. Enjoy!

Ingredients:

1 head cauliflower, chopped into florets
1-2 cloves garlic
1 tbs. tahini
2 tbs. olive oil
2 tbs. lemon juice
1/2 tsp. ground cumin
*optional: 1 drop doTERRA lemon essential oil
sea salt and ground pepper to taste

*Other great add-ins: chopped fresh thyme, chopped fresh rosemary, a pinch of lemon zest, or all of the above!

Method:

Steam the cauliflower and garlic until soft (about 10 minutes)

Place all ingredients into a blender or food processor and blend until smooth and creamy

Put the mixture in a bowl and allow to cool

Sprinkle with smoked paprika and a drizzle of olive oil

Serve with crackers, chips, or veggies (like cucumber, celery, peppers, zucchini, carrots, whateva!)

Quickie Pickles

Want pickles instantly sans the mess and time required for canning? Then toss these ingredients in a jar, shake, and voilá! Quickie pickles!

Want pickles instantly sans the mess and time required for canning? Then toss these ingredients in a jar, shake, and voilá! Quickie pickles!

Ingredients:

1 medium cucumber, peeled and sliced into rounds
*optional other veggie ideas: 1/4 purple onion, sliced carrots, cauliflower florets, peppers
Juice of one medium lime
1 tbs. apple cider vinegar
1 tsp. sea salt
1/2-1 tsp. chile powder
1/4 tsp. ground fenugreek seed
1/4 tsp. onion powder (or just use a couple slices of fresh onion/garlic)
1/4 tsp. ground turmeric
3 drops organic stevia or 1/4 tsp. coconut sugar

Method:

Place all ingredients in a large mason jar and shake shake shake until well-combined.

Enjoy immediately, or will last in the fridge for up to a week.

 


 

Fried Cauli-Rice

This dish is such a versatile way to use leftover meat! Great with chicken, pork, or beef...Tasty as a vegetarian option too! Just throw a few sautéed mushrooms in there for some added texture. Yum!  This dish is an excellent way to pack lots of veggies in your diet and makes excellent leftovers.

This dish is such a versatile way to use leftover meat! Great with chicken, pork, or beef...Tasty as a vegetarian option too! Just throw a few sautéed mushrooms in there for some added texture. Yum!

This dish is an excellent way to pack lots of veggies in your diet and makes excellent leftovers.

Ingredients:

1 medium head cauliflower, "riced" in a food processor or finely chopped by hand
1 medium yellow onion, finely chopped
2-3 cups other veggies of your choice, finely chopped (I recommend bell peppers, mushrooms, zucchini, carrots, whateva you've got on-hand...)
4 tbs. coconut aminos
1 tbs. liquid aminos
1 tbs. ghee
2 tbs. sesame oil
1-2 tbs. hot sauce of choice
2 scrambled eggs
*optinal: 1 cup chopped leftover cooked meat (chicken, pork, beef...or you could just add another scrambled egg for extra protein!)

Method:

Place large wok or frying pan over medium heat. Allow pan to warm and add ghee. Add the chopped onion and mushroom and sautée until lightly browned.

Add the cauliflower and toss to combine with the onion mixture.

A few minutes later, scoot the cauli-mush-onion mixture to the outer edges of the pan, add some sesame oil to the center of the pan and add the remaining veggies.

Sauté the new veggies for a few minutes, then stir to combine with the cauli-mush-onion mixture. Then add the remaining ingredients and stir with a spatula until the eggs and and sauces are well-combined and the eggs are cooked through (about 3 minutes or so...)

Serve in a bowl with your favorite sauces and garnish such a sprinkle of green onion and sesame seeds, or sliced avocado and a handful of roasted cashews. Enjoy!

Heart Chakra Smoothie

The colors for the heart chakra are green and pink, both featured in this delicious smoothie. Greens and cruciferous veggies support the heart on the physical level, while the colors green and pink vibrate at the same frequency as the heart chakra giving it added strength and vibrancy. Enjoy!

The colors for the heart chakra are green and pink, both featured in this delicious smoothie. Greens and cruciferous veggies support the heart on the physical level, while the colors green and pink vibrate at the same frequency as the heart chakra giving it added strength and vibrancy. Enjoy!

Ingredients:

1 cup frozen spinach
1/2 cup peeled cucumber chunks
1 cup strawberries, stemmed and chopped
Plus one strawberry chopped in half to garnish
3 tbs. hemp hearts, plus a few more for garnish
1 teaspoon Spirulina
1 cup nut/seed milk of choice (preferably homemade...I like Brazil nut milk in this recipe)
1/2 cup coconut water
*optional: 1/2 cup Rose tea or one more 1/2 cup coconut water
*if you want it sweeter add one pre-soaked date...I'm just trying to cut down on sugar

Method:

Place all ingredients, except for garnish berry and hemp hearts, into a blender and blend on high speed until smooth (about 1 minute).

Then pour into your favorite glass and garnish with remaining ingredients.

Sip and enjoy!

 

3-ingredient Paleo Naan Bread

I made this to go along with some seriously yummy chicken curry for a party we had recently. They were a big hit! Thank you,  MyHeartBeets.com  for the inspiration!

I made this to go along with some seriously yummy chicken curry for a party we had recently. They were a big hit! Thank you, MyHeartBeets.com for the inspiration!

Ingredients:

1/2 cup almond flour
1/2 cup coconut flour
1 cup full-fat coconut milk (make sure it's soft or well-blended before mixing)
*Optional: 1 pinch salt and/or ghee for frying

Method:

Place all the ingredients in a blender and blend until smooth.

*NOTE: if they battler is too think you can add a little water to reach desired consistency.

Heat a medium sized non-stick skillet to medium heat.

Depending on how large your want your naans, use a 1/4 cup measuring cup to pour little naans, or 1 cup for larger. You can pour half the batter in the pan for a really large naan, but it'll take a while to cook, and/or be pretty tricky to flip (unless you're a pro!). So be patient. :)

Flip when side one looks fluffy and firm, and allow the other side to cook for a couple minutes.

You can enjoy these with any Indian dish, make them as makeshift pancakes, or even use them as a base for flatbreads.

WARNING: These are addictive!

Fluffy Paleo Pancakes

My little guy (and husband...ok, and me too...) have been on a pancake jag lately. This recipe yields a great tasting, beautifully textured pancake. The recipe can be halfed if you only want a couple pancakes, but why bother! Just freeze the excess pancakes if you have too many. Enjoy!

My little guy (and husband...ok, and me too...) have been on a pancake jag lately. This recipe yields a great tasting, beautifully textured pancake. The recipe can be halfed if you only want a couple pancakes, but why bother! Just freeze the excess pancakes if you have too many. Enjoy!

Ingredients:

1 cup almond flour
1 cup tapioca flour
4 pastured eggs
1/2 cup unsweetened applesauce, or 1 mushed banana
1 tsp. organic vanilla extract
1 tsp. baking powder
teeny pinch salt
*Optional add-ins: paleo chocolate chips, berries, banana slices, yum!

Method:

Place all ingredients in a blender or food processor and blend until smooth.

*If you're mixing by hand, mix wet ingredients in a bowl, mix the dry ingredients in another bowl, then mix them together.

Heat a non-stick plan over medium heat and add a little grassfed ghee or coconut oil to the bottom of the pan.

Use 1/4 cup measuring cup to pour the batter into the pan.

Once side one is a little bubbly and firm, flip them over and allow to cook for a couple more minutes.

*Note: if using add-ins, wait until side one is cooked, add them, the flip to allow side two to cook.

Transfer to a plate and enjoy with fruit, yogurt, nut or seed butter, or any other toppings your heart desires!

Deb's Paleo Poppy Seed Crackers

These crackers are versatile. They make a lovely stand alone snack or can be topped with anything from cheese and hummus or guacamole!

These crackers are versatile. They make a lovely stand alone snack or can be topped with anything from cheese and hummus or guacamole!

Ingredients:

1 1/2 cup almond or cashew meal
1/2 cup coconut flour
1/4 cup nutritional yeast
2 pastured eggs
2 tbs. melted coconut or avocado oil
1 tsp. sea salt
4 tbs. dill (or 2 tbs. dried rosemary and 2 tbs. dried oregano and/or a sprinkle of fennel seeds)
4 tbs. poppy seeds (or black sesame seeds)
4 tbs. water

Method:

Preheat the oven to 325. Line two cookie sheets with cooking parchment.

Mix all the ingredients, except for the water, then slowly add the water until you have a firm dough that sticks together...not too wet, not too crumbly.

Use a rolling pin (or a label-free wine bottle if you don't have a rolling pin) to smooth the dough onto the cookie sheets until they are as thin as you like your crackers. With a knife or pizza cutter, score them into the size you want.

Bake 12-15 minutes or until they are just barely browned and crispy. I like to check them at 10 minutes, then every 3 minutes thereafter until they're just the right level of crispiness. Allow them to cool, then lift with a spatula and store in a glass tupperware on the counter (or fridge) for up to a week. Enjoy!

 

Salmon Cakes

These salmon cakes are a perfect entree for a wintery evening. Have them on a bed of greens or with a side of veggies! Top them with some spicy aoli or a twist of lemon, or both! Thank you,  EveryDayMaven  for your inspiration! 

These salmon cakes are a perfect entree for a wintery evening. Have them on a bed of greens or with a side of veggies! Top them with some spicy aoli or a twist of lemon, or both! Thank you, EveryDayMaven for your inspiration! 

Ingredients:

1/2-ish cup sweet potato, cooked and mashed *optional
2/3 cup almond meal
1/3 cup packed finely chopped parsley
2 tbs. finely chopped onion
Juice of 1/2 small lemon
1/2 tbs. hot sauce
1/2 tbs. sea salt
1 tsp. ground cumin
1 tsp. ground paprika
½ tsp. freshly ground black pepper
2 large (organic, pastured) eggs
4-ish cups of cooked salmon, de-skinned and de-boned (or similar fish)
2 tbs. organic coconut oil or ghee for cooking (divided)

Method:

Place all ingredients but the fat for frying, in a food processor or stand mixer. Mix until well-combined, but still chunky. Don't overmix!

Line a baking sheet (or flat surface that will fit in your fridge) with cooking parchment.

Use your 1/3 cup to scoop the fish mixture and place each "patty" onto the parchment. 

When all the patties are scooped, place saran wrap over them and put them in the fridge for 30 minutes (or all day!).

When ready to cook, take them out of the fridge and heat up a medium/large pan over medium heat. Add your cooking fat, let it get nice and hot, and fry each patty for 4 minutes, then flip and cook about another 4 minutes until both sides are crispy and golden brown, and the inside of the patties are cooked.

*I ended up having to flatten my patties out a bit to ensure the center was cooked, but if you leave them on a slightly lower heat for longer, you probably won't need to do that.  Enjoy! 

 

Coconut Manna Bread

Oh, this bread. Delicious alone, or with a slather of sweet or savory somethin. This piece is featuring a gob of homemade paté and some green onions, but it's just as tasty with almond butter and jam. Perfect for parties or alongside a bowl of soup. 

Oh, this bread. Delicious alone, or with a slather of sweet or savory somethin. This piece is featuring a gob of homemade paté and some green onions, but it's just as tasty with almond butter and jam. Perfect for parties or alongside a bowl of soup. 

Ingredients:

1 cup coconut manna (a.k.a. coconut butter)
5 organic/pastured eggs, at room temperature
1/4 cup coconut oil or pastured lard
1/2 tsp. sea salt
3/4 tsp. baking soda

Method:

Preheat the oven to 300 degrees.

Place the jar of coconut manna in a saucepan full of hot water over a low simmer to allow the manna to melt. This should take about 10-15 minutes. When it's melted, stir thoroughly so it's consistent throughout. 

Line a 5X9 loaf pan with cooking parchment (or you can grease the pan, either way works...)

Place all ingredients in a food processor or standing mixer and blend until the batter is completely smooth. Should have a cake-batter-esque consistency.

Pour the batter into the pan and bake for 40-50 minutes or until the top is browned and a toothpick inserted comes out clean. 

Allow to cool at least ten minutes, and store any leftovers in the fridge for up to a week.