Coleslaw With Apples and Poppy Seeds RecipeServes: 4Prep: 20minCook: 60 min Protein: 2g / 3%Carbs: 30g / 38% Fat: 21g / 60%
Ingredients
AIP Orange Chicken Teriyaki Meatballs
Serves 20
Bursting with flavor, these little meatballs are completely worth the effort.
Write a review
meatballs
Sauce
Instructions
Taco Lasagna Casserole
Prep Time 20 minutes
Cook Time 1 hour 15 minutesTotal Time 1:35
Serves 6
Ingredients
peppers and sauté until peppers are browned and onions are translucent. Then add jalapeño, garlic and a bit of salt and cook for 2 more minutes, until fragrant.
2. Add ground beef and break into small pieces. Cook until no pink remains and then add taco seasoning and salt, to taste. Remove from heat and pour into a large bowl. To that same bowl, add the salsa, green Chile salsa and eggs and stir until completely combined.
Best Ever 5 Minute Cassava Flour Tortillas
The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!
INGREDIENTS
•2 cups cassava flour be sure to use Anthony's Goods brand or Otto's! This recipe will not work with tapioca flour!
• 1 cup coconut milk canned or boxed
• 1/2 cup olive oil
1/2 cup water
1-2 teaspoons sea
salt to taste•2
teaspoons garlic granules
• fresh cracked pepper
to taste- about 1-1 1/2 teaspoons
• olive oil for cooking
INFO
Cook Time
1-4 minutes
Prep Time
4 minutes
INSTRUCTIONS
1. Combine ingredients for the tortillas in a medium size bowl and mix together
until well combined. The dough should stick together and be a smooth consistency.
2. Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands or a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
3. Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
4. Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!
Slow Cooker Pulled Pork Wraps
Slow cooker recipes are a fantastic way to save time and energy while still getting a healthy, fitness-approved meal on the table. This recipe for slow cooker pulled pork wraps takes just a few minutes in the morning, then a few more minutes of prep right before you serve it. No need for carb-filled bread, eat your pulled pork wrapped in lettuce. It tastes awesome and will help you reach your goals faster. Servings: 12 Here's what you need:
Roasted Brussels Sprout with Prosciutto
Brussels Sprout cut in quarters
Red Onion cut in 1⁄4 inch pieces
Prosciutto 1⁄2 lbAdd Sea salt to taste
Directions
Cannellini Bean Hummus
“Bring this to a Holiday Gathering (a crowd pleaser). Some
people have difficulty digesting garbanzo beans and this
substitute provides you with a great source of calcium and
fiber.” (Anne Moreau RNC BSN)
Ingredients
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 garlic clove, peeled
Directions
Combine all of the ingredients in a food processor, and process until the mixture is smooth.
CALORIES 108 (30 percent from fat); FAT 3.6g (sat 0.4g, mono 1.2g, poly 1.6g); PROTEIN 5g; CARB 15g; FIBER 2.2g; CHOL 0mg; IRON 2mg; SODIUM 144mg; CALC 48mg
Recipe courtesy of Cooking Light magazine
Turkey Veggie Casserole (glow 15--Naomi Whittel)
Nothing says "comfort food" quite like a casserole....make extra and store it in the freezer for a future lunch or dinner. Then reheat for an extra dose of comfort and a lot of convenience.
1 (8 ounce) package lentil pasta
1/4 cup tea seed oil, divided or Avocado oil
2 onions, chopped
1/2 lb ground turkey
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons chopped fresh basil, or 1/2 tsp dried
4 zucchini, cut into matchsticks
2 cups chopped white mushrooms
3 cups fresh spinach
1 cup shredded whole-milk mozzarella cheese or for dairy free option use Daiya Mexican blend or half of Daiya and half of the Follow Your Heart
parmesan cheese --dairy free or Goat Cheese
1. Preheat the oven to 450 F
2. Cook the lentil pasta until al dente according to the package directions. Drain and set aside
3. Meanwhile, in a medium skillet, heat 2 tablespoons oil over medium heat. Add the onions and cook, stirring often, until translucent, about
5 minutes
4. Add the turkey, salt, and pepper and cook, breaking up the meat with a wooden spoon as it cooks, for 5 minutes
5. Add the basil, zucchini, mushrooms, and spinach, and cook for 5 minutes more. Remove from heat
6. In a 9 x 13--inch baking dish, layer half the pasta, then the vegetables and turkey, then half the mozzarella. Top with the remaining pasta
and sprinkle evenly with the remaining mozzarella. Drizzle with the remaining 2 tablespoons of oil.
7. Bake, uncovered, for 15 minutes, or until the pasta is golden brown and crispy.
8. Serve hot
Ingredients
- 2 cups green cabbage, shredded;
- 1 cup red cabbage, shredded;
- ½ cup shredded carrot;
- 1 red apple, cored and chopped;
- 1 Granny Smith apple, cored and chopped;
- 2 green onions, finely chopped;
- ½ cup orange bell pepper, chopped;
- ¼ cup homemade mayonnaise or mayonnaise with good oils;
- 3 tbsp. olive oil;
- 1 tbsp. apple cider vinegar;
- Juice of ½ lemon;
- 1 tbsp. poppy seeds;
- Sea salt and freshly ground black pepper;
- Combine the green cabbage, red cabbage, carrot, green onion, bell pepper, and apple in a large bowl.
- In another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, and season with salt and pepper to taste.
- Pour the dressing over the cabbage mixture and stir until well combined.
- Refrigerate for at least one hour and serve cold.
AIP Orange Chicken Teriyaki Meatballs
Serves 20
Bursting with flavor, these little meatballs are completely worth the effort.
Write a review
meatballs
- 2 pounds ground chicken
- 1/2 cup finely chopped green onions
- 2 tsp orange zest (2 oranges worth)
- big pinch salt
Sauce
- 2/3 cup fresh orange juice (juice of 2 navel oranges)
- 2 tsp. grated ginger
- 1/4 cup coconut aminos
- 1 Tbls apple cider vinegar
- 1 clove crushed garlic
- 1 Tbls honey
Instructions
- In a bowl, mix ground chicken (you can use any kind; breast or a blend) orange zest, pinch salt and green onions. On a parchment lined cookie sheet, form 2 1/2 inch sized meatballs. Bake at 350 until internal temperature reaches 170 degrees. Mine took about 30 minutes.
- In a saucepan, add coconut amino's grated ginger, garlic, honey, vinegar and fresh orange juice. Bring to a simmer and reduce until sauce coats the back of a spoon. It will simmer for about 10 minutes and then start to watch it closely. It will start to foam and bubble as it is reducing and almost ready. You want the sauce to be the consistency of maple syrup.
- When meatballs are cooked, place in a bowl and drizzle with the sauce. Gently toss to coat all the meatballs.
Taco Lasagna Casserole
Prep Time 20 minutes
Cook Time 1 hour 15 minutesTotal Time 1:35
Serves 6
Ingredients
- 2 tablespoons ghee
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 jalapeño, seeds removed and minced
- 2 garlic cloves, minced
- salt, to taste
- 1 pound ground beef or bison
- 2 tablespoons taco seasonings
- 1 jar salsa
- 1 jar green Chile salsa
- 3 eggs
- 1 package cassava tortilla or almond flour tortillas
For the garnishes
- 1 cup plantain chips, crushed
- 1/4 head iceberg lettuce, thinly sliced
- 1 jalapeño, sliced
- 1 fresno pepper, sliced
- handful of cilantro, roughly chopped
- green onions, roughly chopped
For the coconut sour cream
- 1 14 ounce can of coconut cream
- zest of 1 lime
- juice of 1 lime
- pinch of salt
Instructions
Preheat oven to 350 degrees F. Grease an 8x8 baking dish
peppers and sauté until peppers are browned and onions are translucent. Then add jalapeño, garlic and a bit of salt and cook for 2 more minutes, until fragrant.
2. Add ground beef and break into small pieces. Cook until no pink remains and then add taco seasoning and salt, to taste. Remove from heat and pour into a large bowl. To that same bowl, add the salsa, green Chile salsa and eggs and stir until completely combined.
Best Ever 5 Minute Cassava Flour Tortillas
The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!
INGREDIENTS
•2 cups cassava flour be sure to use Anthony's Goods brand or Otto's! This recipe will not work with tapioca flour!
• 1 cup coconut milk canned or boxed
• 1/2 cup olive oil
1/2 cup water
1-2 teaspoons sea
salt to taste•2
teaspoons garlic granules
• fresh cracked pepper
to taste- about 1-1 1/2 teaspoons
• olive oil for cooking
INFO
Cook Time
1-4 minutes
Prep Time
4 minutes
INSTRUCTIONS
1. Combine ingredients for the tortillas in a medium size bowl and mix together
until well combined. The dough should stick together and be a smooth consistency.
2. Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands or a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
3. Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
4. Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!
Slow Cooker Pulled Pork Wraps
Slow cooker recipes are a fantastic way to save time and energy while still getting a healthy, fitness-approved meal on the table. This recipe for slow cooker pulled pork wraps takes just a few minutes in the morning, then a few more minutes of prep right before you serve it. No need for carb-filled bread, eat your pulled pork wrapped in lettuce. It tastes awesome and will help you reach your goals faster. Servings: 12 Here's what you need:
- 1 teaspoon 1st pressing olive oil
- 1 (4lb) pork shoulder roas from your local farm
- 1/2 cup organic chicken broth
- 1 cup organic, sugar-free barbeque sauce
- 1/2 cup apple cider vinegar with the mother
- 1 Tablespoon Dijon or yellow mustard
- 1 Tablespoon chili powder
- 1 large organic yellow onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 green bell pepper
- 1 organic red bell pepper
- 1 organic yellow bell pepper
- 1 large organic yellow onion
- 1 head organic romaine lettuce
- 1.Place the olive oil in the bottom of your slow cooker.
- 2.Add the pork roast and pour the chicken broth over it.
- 3.In a medium bowl combine the barbeque sauce, vinegar, Dijon, chili powder, onion, garlic and thyme. Pour over the pork.
- 4.Cover and cook on high for 5 hours and 30 minutes. Once done, remove the pork from the slow cooker, discard the fat and shred the meat with two forks. Return the shredded meat to the juices in the slow cooker, on warm, until ready to serve.
- 5.Thinly slice the bell peppers and remaining onion. Saute in a skillet with a drizzle of olive oil. Once very tender, season with salt and pepper and remove from heat.
- 6.Serve the pork on large romaine lettuce leaves and top with the tender peppers and onions. Enjoy!
Roasted Brussels Sprout with Prosciutto
Brussels Sprout cut in quarters
Red Onion cut in 1⁄4 inch pieces
Prosciutto 1⁄2 lbAdd Sea salt to taste
Directions
- Preheatovento400degreesF(200degreesC).
- TossBrusselssproutsandredonionwith2tbspmeltedcoconutoilnarimmed baking sheet. ...
- Roastinpreheatedovenfor25minutes....
- Heataskilletovermedium-highheat;cookandstirprosciuttountilcrisp,about5 minutes. ...
- AllowBrusselssproutstorestfor5minutes.
Cannellini Bean Hummus
“Bring this to a Holiday Gathering (a crowd pleaser). Some
people have difficulty digesting garbanzo beans and this
substitute provides you with a great source of calcium and
fiber.” (Anne Moreau RNC BSN)
Ingredients
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 garlic clove, peeled
Directions
Combine all of the ingredients in a food processor, and process until the mixture is smooth.
CALORIES 108 (30 percent from fat); FAT 3.6g (sat 0.4g, mono 1.2g, poly 1.6g); PROTEIN 5g; CARB 15g; FIBER 2.2g; CHOL 0mg; IRON 2mg; SODIUM 144mg; CALC 48mg
Recipe courtesy of Cooking Light magazine
Turkey Veggie Casserole (glow 15--Naomi Whittel)
Nothing says "comfort food" quite like a casserole....make extra and store it in the freezer for a future lunch or dinner. Then reheat for an extra dose of comfort and a lot of convenience.
1 (8 ounce) package lentil pasta
1/4 cup tea seed oil, divided or Avocado oil
2 onions, chopped
1/2 lb ground turkey
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons chopped fresh basil, or 1/2 tsp dried
4 zucchini, cut into matchsticks
2 cups chopped white mushrooms
3 cups fresh spinach
1 cup shredded whole-milk mozzarella cheese or for dairy free option use Daiya Mexican blend or half of Daiya and half of the Follow Your Heart
parmesan cheese --dairy free or Goat Cheese
1. Preheat the oven to 450 F
2. Cook the lentil pasta until al dente according to the package directions. Drain and set aside
3. Meanwhile, in a medium skillet, heat 2 tablespoons oil over medium heat. Add the onions and cook, stirring often, until translucent, about
5 minutes
4. Add the turkey, salt, and pepper and cook, breaking up the meat with a wooden spoon as it cooks, for 5 minutes
5. Add the basil, zucchini, mushrooms, and spinach, and cook for 5 minutes more. Remove from heat
6. In a 9 x 13--inch baking dish, layer half the pasta, then the vegetables and turkey, then half the mozzarella. Top with the remaining pasta
and sprinkle evenly with the remaining mozzarella. Drizzle with the remaining 2 tablespoons of oil.
7. Bake, uncovered, for 15 minutes, or until the pasta is golden brown and crispy.
8. Serve hot
DAIRY FREE CLAM CREAMY CLAM CHOWDER
Author: Anya Kaats - AnyasEats.com
INGREDIENTS
GARLIC PARMESAN ZUCCHINI NOODLES
We’re in love with this easy zucchini pasta recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles or swap half of the zucchini for regular spaghetti for a heartier meal.
Makes 4 Servings
4 medium zucchini (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
2 medium tomatoes, chopped, see note (about 12 ounces)
1/2 cup shredded parmesan cheese, plus more for serving (I use a dairy free version called Follow Your Heart)
1 cup basil leaves, torn into pieces
1 teaspoon cornstarch
2 teaspoons cold water
Salt, to taste
Trim and spiralize the zucchini or you can buy them already spiralized. Cut extra long noodles so that they are about the length of spaghetti.
Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.
Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
Recipe from Inspired Taste
PALEO CHICKEN POT PIE
20 Points Plus Per Serving -- Serves 4
20 minPrep Time
1 hr, 30Cook Time
1 hr, 50Total Time
Ingredients
Sweet Potato Hummus
Ingredients
Read more at http://www.thekitchenismyplayground.com/2013/01/sweet-potato-hummus.html#pgvdU7JILYIYDlql.99
Spaghetti Squash Casserole
Author: Ashley Thomas
Ingredients
To prepare squash using the oven method
Egg Roll in a Bowl- S, E, or FP
Recipe type: Dinner
Cuisine: Asian
Serves: 4
Ingredients
Instructions
Author: Anya Kaats - AnyasEats.com
INGREDIENTS
- 1 pound thick cut bacon (you can use the equivalent in regular cut bacon if you can't find thick cut)
- 3 tablespoons bacon fat (from the bacon you're cooking)
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 2 cups carrots, peeled and chopped
- 1.5 cups celery, chopped
- 1.5 large red potatoes (or one large, one small), peeled and chopped
- 1 teaspoon fresh thyme, finely chopped
- 19.5oz canned clams, drained and chopped (save the liquid from the can on the side)
- 3 tablespoons clam juice (from the canned juice that you saved)
- 1.5 cups raw cashews, soaked for at least 3-5 hours
- 4 cups chicken broth, divided (I use Bare Bones)
- 1 can full-fat coconut milk
- salt and pepper, to taste
- Pre-heat oven to 425.
- Line parchment-lined baking sheet with bacon and cook for about 20 minutes or until just crispy. If you aren't using thick cut, cooking times may vary. Just pay attention to the oven and make sure the bacon doesn't overcook.
- While the bacon is cutting, chop the onion, garlic, carrots, celery, potatoes, thyme and clams. Set aside.
- When bacon is done cooking, remove from the oven and pour the fat into a large pre-heated soup pan.
- Add the onions, followed by the garlic with a bit of salt and pepper until fragrant and onions start to become translucent.
- Add carrots, celery, potatoes and thyme and cook for another 5 minutes or so. Add a bit more salt and pepper.
- Add 2 cups chicken broth, chopped clams and clam juice to saucepan and stir occasionally over medium heat.
- While the broth is heating up, drain cashews from the water they were soaking in and add them to a high-speed blender along with the remaining 2 cups of chicken broth.
- Blend until well combined and completely smooth. Set aside.
- Chop the bacon you previously cooked which should now be cool enough to handle.
- Add chopped bacon, cashew mixture and the can of coconut milk to the pot and stir to combine.
- Bring the entire soup to almost a boil, but reduce the heat once you see the liquid start to bubble just a little bit.
- Cover and simmer for 30 minutes or longer, until desired thickness is reached.
- The longer you cook the soup, the thicker it will become. It's important to monitor the soup and stir it at least every 10 minutes or so to prevent sticking and to check the thickness.
- If for any reason you make it too thick, you can always add a bit of water or more broth.
- Eat warm or save in the refrigerator or freezer for an easy, re-heatable meal!
GARLIC PARMESAN ZUCCHINI NOODLES
We’re in love with this easy zucchini pasta recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles or swap half of the zucchini for regular spaghetti for a heartier meal.
Makes 4 Servings
4 medium zucchini (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
2 medium tomatoes, chopped, see note (about 12 ounces)
1/2 cup shredded parmesan cheese, plus more for serving (I use a dairy free version called Follow Your Heart)
1 cup basil leaves, torn into pieces
1 teaspoon cornstarch
2 teaspoons cold water
Salt, to taste
Trim and spiralize the zucchini or you can buy them already spiralized. Cut extra long noodles so that they are about the length of spaghetti.
Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.
Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
- PREPARE NOODLESBring the liquid to a simmer. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.
Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately
Recipe from Inspired Taste
PALEO CHICKEN POT PIE
20 Points Plus Per Serving -- Serves 4
20 minPrep Time
1 hr, 30Cook Time
1 hr, 50Total Time
Ingredients
- CRUST INGREDIENTS:
- 1 cup blanched almond flour
- 3/4 cup tapioca starch
- 1/2 teaspoon paprika
- 1/2 teaspoon finely ground sea salt
- 1/4 teaspoon gluten free baking powder
- 1/8 teaspoon ground white pepper
- 1/4 cup very cold butter
- 1 large egg
- 3 Tablespoons ice cold water
- POT PIE INGREDIENTS:
- 1 1/2 Tablespoons butter
- 1 large yellow onion, finely chopped
- 1 pound russet potatoes, divided (1/2 lb peeled and cut into 1/2" dice, 1/2 lb peeled and roughly chopped)
- 1 cup chicken broth
- 1/3 cup full fat coconut milk (from a can)
- 3 small or 2 medium carrots, peeled and cut into 1/2" dice
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound boneless, skinless cooked chicken meat (or turkey), cubed
- 2/3 cup frozen English peas
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh rosemary
- CRUST INSTRUCTIONS:
- In the bowl of a food processor, combine almond flour, tapioca flour, paprika, salt, baking powder and white pepper. Pulse a couple of times to get rid of any lumps.
- Using a cheese grater, grate cold butter into flour and spice mixture.
- Add egg. Pulse 5 to 6 times so butter and egg are just incorporated. Don't over-mix.
- Add cold water and use a spatula to mix in until incorporated.
- Transfer dough to a bowl or piece of parchment paper (or wax paper). Place in freezer for 1/2 hour.
- Remove dough from freezer. It should be hard and not sticky. Place between two pieces of parchment or wax paper and rolls out to desired size or just your fingers to push into shape you want. I used a single baking dish to cook my pot pie so tried to shape my dough to cover it. You will want to do the same or shape the dough to cover individual dishes, however you plan on baking the pot pie(s).Once you have the shape(s) you need, leave the dough between the parchment paper, place on a flat dish or tray to keep its shape and place back in the freezer for an additional 30 to 45 minutes or until ready to use.
- POT PIE INSTRUCTIONS:
- PREP: Finely chop onion.
- Peel potatoes, dice 1/2 lb into 1/2" cubes. Roughly chop the other 1/2 lb. TIP: Soak your potatoes in cold water until ready to use. Make sure to drain thoroughly before using!
- Peel carrots and cut into 1/2" dice.
- Finely chop thyme and rosemary and measure 1 tsp thyme and 1/2 tsp rosemary - combine and set aside
- COOK:
- Preheat oven to 350F. Heat a large skillet (12") over medium heat until hot. Add butter and then onions. Saute 10 to 12 minutes until soft and translucent, stirring occasionally.
Sweet Potato Hummus
Ingredients
- 2 medium-sized sweet potatoes
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1/4 c. fresh lemon juice (approximately 1 or 2 lemons)
- 1/4 c. tahini
- 2 T. extra virgin olive oil
- 2 tsp. ground cumin
- 1 garlic clove, minced
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1/4 to 1/2 c. water
- Cook the sweet potatoes - Peel sweet potatoes and cut into 1-inch pieces; place in a steamer basket over a pot of boiling water. Reduce heat to simmer, cover, and cook until sweet potatoes are tender, about 10 minutes. Or, wrap each unpeeled potato in a paper towel and microwave on 'high' until tender, about 5 to 12 minutes (depending on your microwave). Let cool for a few minutes; slice down the middle and scoop out pulp.
- Place sweet potato in a food processor. Add the chickpeas, lemon juice, tahini, olive oil, cumin, garlic, and 1/4 cup of the water. Process until smooth, approximately 1 minute. Add remaining water, if needed, and continue processing to achieve desired consistency.
- Add salt and pepper; stir to combine.
- Let cool. Garnish with a sprinkling of paprika before serving, if desired. Store in an airtight container in the refrigerator for up to a week.
Read more at http://www.thekitchenismyplayground.com/2013/01/sweet-potato-hummus.html#pgvdU7JILYIYDlql.99
Spaghetti Squash Casserole
Author: Ashley Thomas
Ingredients
- 1 spaghetti squash
- 1 tablespoon avocado oil
- 1 red onion, chopped
- 1 serrano pepper, minced (more if you like it spicy)
- 5 large garlic cloves, minced
- 1 pound grassfed ground beef
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- ¼ teaspoon crushed red pepper flakes
- salt and pepper, adjust to taste (be sure to season well)
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can organic drained tomatoes, drained
- 1 egg, whisked
- green onion, garnish
To prepare squash using the oven method
- Preheat oven to 375.
- Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
- Place squash cut side down in a baking dish.
- Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
- In a pan, add oil on medium heat and then add the onion, serrano pepper and a pinch of salt.
- Once onions turns translucent, add garlic and after a couples minutes add the ground beef and spices. Continue cooking until the beef is done.
- Preheat oven to 350 degrees.
- Combine the cooked beef, spaghetti squash strands, green bell pepper and the diced tomatoes.
- Add the whisked egg to the mixture, combine well and pour into a casserole dish.
- Bake the casserole at 350 degrees for 30-40 minutes or until golden on top.
Egg Roll in a Bowl- S, E, or FP
Recipe type: Dinner
Cuisine: Asian
Serves: 4
Ingredients
- 2 teaspoons sesame oil (or oil of your choice if you don’t have sesame, but the sesame really makes the dish!)
- 1 lb. ground pork or beef (S) or lean ground turkey (E or FP)
- 6 cups finely sliced cabbage (about 1 medium head)
- 1 cup shredded carrots (4g carbs per ¼ cup serving so fine for this S meal)
- 1 medium onion
- chopped 3 cloves garlic
- finely chopped or minced 1 teaspoon ground ginger/ginger powder
- (if you choose fresh ginger for this recipe, you'll need to use quite a bit and be sure it's grated/minced very fine; I love fresh, but ground really works better in this recipe)
- ¼ cup coconut aminos (soy sauce alternative) or Bragg's Amino
- Salt and black pepper to taste
- Chicken Broth
- Optional: 2-3 green onion stalks, finely chopped
- Optional: ¼ tsp red pepper flakes adds a nice kick!
Instructions
- Brown the ground pork (or beef) in large frying pan until fully cooked.
- Turn heat to medium-high and add chopped onion (not the green onions yet) and sesame oil, increase heat to lightly brown the onions.
- In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add the sliced cabbage and stir.
- Cook for a few minutes, stirring often, so that it doesn't burn and so all cabbage slightly wilts and reduces in size.
- Then add shredded carrots and cook for another few minutes.
- Turn off heat, add chopped green onions, salt and black pepper to taste, stir one last time and serve warm.
- Same great taste you’ll get in an eggroll, minus the deep fried wrapper, so MUCH healthier!
BEAN SOUP MAVOR STYLE
1 package 15 bean (soak over night, bring to a boil then simmer for 2-1/2 hours)
1 whole onion diced
2 large carrots diced
3 celery stalks diced
2 cloves of garlic minced
Saute veggies, add Turmeric (shake three times)
Italian seasoning (shake 3 times)
Add 1 whole can of diced tomatoes, 1 large sweet potato, and sprinkle with Parsley.
Saute for 8 min.
Add beans and veggies into a large pot simmer for 1 /1/2 to 2 hours.
Enjoy!
1 package 15 bean (soak over night, bring to a boil then simmer for 2-1/2 hours)
1 whole onion diced
2 large carrots diced
3 celery stalks diced
2 cloves of garlic minced
Saute veggies, add Turmeric (shake three times)
Italian seasoning (shake 3 times)
Add 1 whole can of diced tomatoes, 1 large sweet potato, and sprinkle with Parsley.
Saute for 8 min.
Add beans and veggies into a large pot simmer for 1 /1/2 to 2 hours.
Enjoy!
MAVOR'S SURPRISE SOUP!
2 onions chopped
1 pound Hamburger
3 celery stocks chopped
2 carrots and 3 parsnips chopped
1 pepper ( your chose) Red Orange Green)
Dice tomatoes 1qt.
1 large Sweet Potato
2 small white potato's
Beef Broth can be store brought or boil your own beef bones)
Spices Parsley, Italian Seasoning, Black Pepper, Season salt, Turmeric, couple of shakes each
In a large pot, add olive oil & onions, cook for 5 min, add hamburger cook until brown, then add all the rest!
Simmer for 1 hour!
Enjoy!
2 onions chopped
1 pound Hamburger
3 celery stocks chopped
2 carrots and 3 parsnips chopped
1 pepper ( your chose) Red Orange Green)
Dice tomatoes 1qt.
1 large Sweet Potato
2 small white potato's
Beef Broth can be store brought or boil your own beef bones)
Spices Parsley, Italian Seasoning, Black Pepper, Season salt, Turmeric, couple of shakes each
In a large pot, add olive oil & onions, cook for 5 min, add hamburger cook until brown, then add all the rest!
Simmer for 1 hour!
Enjoy!
This recipe was simply delicious from my Nom Nom Paleo Cookbook. Vegetarian and vegan for my friends who restrict all animal products--(you can substitute Ghee for another fat)
EGGPLANT "RICOTTA" STACKS
1 cup Balsamic Vinegar
1 medium shallot, minced (about 1/4 cup)
2 tablespoons melted ghee or fat of choice
2 globe eggplants (approximately 1 pound each), sliced crosswise into 1/2 inch rounds
Kosher Salt
Freshly ground black pepper
1/1/2 cups Macadamia nut "Ricotta" (see recipe below)
2 tablespoons minced fresh basil, plus more for garnish
1 tablespoon extra-virgin olive oil
2 large heirloom tomatoes, sliced into 1 inch rounds
Do this:
1. In a small saucepan, bring the balsamic vinegar and shallots to a rolling boil over high heat. Lower the heat to medium and continue cooking until the liquid is syrupy and reduced by half.
2. While the balsamic reduction is cooking, place a wire rack 6 inches from the heating element in the oven, and turn on the broiler. Coat a foil baking tray with the melted ghee, and arrange the eggplant slice on top. Season liberally with salt and pepper, and flip the eggplant slices over to season the other side.
3. Broil the eggplant rounds for 2 to 3 minutes. Using tongs, flip each slice over, rotate the tray, and broil for another 2 to 3 minutes or until golden brown. Set aside to cool.
4. In a bowl, combine Macadamia Nut "Ricotta" basil and olive oil. Season with salt and pepper to taste, and then stir to thoroughly incorporate.
Macadamia Nut "Ricotta" recipe --2 cups raw macadamia nuts, 1 teaspoon kosher salt (I use himalaya salt), juice from 1/2 medium lemon (about 1 tablespoon), 1/2 cup water. In a food processor or high powered blender, puree the ingredients together until smooth. If necessary, scrape down the sides with a spatula and/or add a bit more water. The resulting texture should resemble--you guessed it--ricotta cheese.
5. Assemble the stacks by spreading generous spoonfuls of the herbed "ricotta" and drizzles of balsamic vinegar reduction between layers of eggplant and tomato slices.
6. Garnish with basil and a final splash of balsamic vinegar reduction before serving.
EGGPLANT "RICOTTA" STACKS
1 cup Balsamic Vinegar
1 medium shallot, minced (about 1/4 cup)
2 tablespoons melted ghee or fat of choice
2 globe eggplants (approximately 1 pound each), sliced crosswise into 1/2 inch rounds
Kosher Salt
Freshly ground black pepper
1/1/2 cups Macadamia nut "Ricotta" (see recipe below)
2 tablespoons minced fresh basil, plus more for garnish
1 tablespoon extra-virgin olive oil
2 large heirloom tomatoes, sliced into 1 inch rounds
Do this:
1. In a small saucepan, bring the balsamic vinegar and shallots to a rolling boil over high heat. Lower the heat to medium and continue cooking until the liquid is syrupy and reduced by half.
2. While the balsamic reduction is cooking, place a wire rack 6 inches from the heating element in the oven, and turn on the broiler. Coat a foil baking tray with the melted ghee, and arrange the eggplant slice on top. Season liberally with salt and pepper, and flip the eggplant slices over to season the other side.
3. Broil the eggplant rounds for 2 to 3 minutes. Using tongs, flip each slice over, rotate the tray, and broil for another 2 to 3 minutes or until golden brown. Set aside to cool.
4. In a bowl, combine Macadamia Nut "Ricotta" basil and olive oil. Season with salt and pepper to taste, and then stir to thoroughly incorporate.
Macadamia Nut "Ricotta" recipe --2 cups raw macadamia nuts, 1 teaspoon kosher salt (I use himalaya salt), juice from 1/2 medium lemon (about 1 tablespoon), 1/2 cup water. In a food processor or high powered blender, puree the ingredients together until smooth. If necessary, scrape down the sides with a spatula and/or add a bit more water. The resulting texture should resemble--you guessed it--ricotta cheese.
5. Assemble the stacks by spreading generous spoonfuls of the herbed "ricotta" and drizzles of balsamic vinegar reduction between layers of eggplant and tomato slices.
6. Garnish with basil and a final splash of balsamic vinegar reduction before serving.
EASY MOCK CHEESE SAUCE
(looks like cheez whiz but much healthier) that is made with real food not the fake stuff.
Easy Mock Cheese Sauce (Thanks Louise Mease)
2 Medium Potatoes
1 Carrot
1 Small Onion
2 Garlic Cloves
Cover veggies with water and cook until tender.
Pour into Blender after draining water
Add 1/2 cup Nutritional Yeast
1 tsp salt
1 Tbsp lemon juice
1/4 cup Tahini (or more to taste)
Blend--voila cheese sauce you can use with macaroni or as a dip. It sure is yummy!
(looks like cheez whiz but much healthier) that is made with real food not the fake stuff.
Easy Mock Cheese Sauce (Thanks Louise Mease)
2 Medium Potatoes
1 Carrot
1 Small Onion
2 Garlic Cloves
Cover veggies with water and cook until tender.
Pour into Blender after draining water
Add 1/2 cup Nutritional Yeast
1 tsp salt
1 Tbsp lemon juice
1/4 cup Tahini (or more to taste)
Blend--voila cheese sauce you can use with macaroni or as a dip. It sure is yummy!