Three Ingredient Pancakes

Ingredients:
1 ripe banana
1 large egg
2 Tbsp nut butter
1/4 tsp cinnamon

Put all ingredients in blender and pulse until smooth.

Makes ~6 small pancakes

Pumpkin Protein Chocolate Chip Muffins

These are a great fall/winter snack!

Ingredients:
One can organic pumpkin
1/4 C coconut flour
1/4 C chocolate protein powder (I used Nitrean)
1/4 C melted coconut oil
2 heaping Tbsp nut butter (I used Earth Balance pb with coconut oil)
3 eggs
1 tsp organic vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
Whole pecans

1/2 C organic dark chocolate chips (at least 65% or higher)
dash salt

Preheat oven to 350 degrees
Spray muffin pan with coconut oil

Dump all ingredients into mixing bowl.  Mix all ingredients and fill each muffin tin ~2/3 full
Top each muffin with a pecan

Bake for 25 minutes!
Freezes and reheats well

Easy Crockpot Green Chili Chicken

I make this recipe every few weeks as it is super easy and cutting veggies is optional!

Ingredients:
2 lbs organic boneless skinless chicken breast
1 can rotel tomatoes (I use medium or hot)
2 cans hatch green chili enchilada sauce (hatch brand - mild)
1 jar salsa verde (I use 505 southwestern flame roasted green chile - medium)
1 avocado

Optional Ingredients (dice then toss in crockpot):
2 poblano peppers
2 jalapeños
1 white onion

Set avocado aside.  Place all remaining ingredients in crockpot and mix.  Set time for 6 hours.
Chicken will shred once done.  Freezes well.

Serve in a bowl and top with avocado!

Snickerdoodles

Wanted a healthier version of a Snickerdoodle so I found a recipe on Pinterest and tweaked it to make it Paleo.

Ingredients
1/4 C Hazlenut meal
1/4 C Coconut flour
1/4 C Organic honey
1/4 C Almond butter
1 tsp Vanilla extract
1/8 C Coconut crystals
1 Tbsp Cinnamon
2 Tbsp Arrowroot powder
5 Tbsp Coconut oil (melted)
4 Scoops vanilla protein powder
4 Eggs

Directions
Set aside coconut crystals and cinnamon.
Preheat oven to 350 degrees.

Mix remaining dry ingredients into bowl.  Melt coconut oil in dish.  Mix coconut oil, almond butter, honey, vanilla extract and eggs into dry ingredients stirring slowly.

In separate bowl, mix coconut crystals and cinnamon.

Scoop dough into cookie sized pieces, then roll into bowl of cinnamon and coconut crystal mixture.  Place dough on cookie sheet and flatten with the bottom of a cup.

Bake for 7-10 minutes or until cooked through.

Strawberry Blueberry Walnut Bread

Wanted to change up breakfast for the week!

Ingredients
1/2 Container organic strawberries
1/2 Container organic blueberries
1/4 C Sesame seeds
1/4 C Almond meal
1/4 C Flaxseed
1/4 C Water
1/4 C Chopped walnuts
4 Scoops vanilla protein powder
1 TBSP Grapeseed oil
2 Bananas
6 Eggs
1 tsp Arrowroot powder
1 tsp Vanilla extract
1 tsp Cinnamon

Directions
Preheat oven to 350 degrees
Grease loaf pan with olive oil

In blender, mix all ingredients minus blueberries and chopped walnuts.  Mix in blueberries and gently stir mixture.  Pour into loaf pan and top with walnuts.  Bake for approximately 35 minutes or until cooked through.  Slice and enjoy!!

Simple Paleo Pancakes

Ingredients

1 banana
1/2 scoop vanilla protein powder
3 eggs
1/8 C coconut flour

Directions
Mix all ingredients in blender.  Cook in pan with coconut oil spray.

Enjoy!

Paleo Pad Thai

So I didn't have the particular ingredients I wanted to use to make this dish therefore I improvised with what I had in my kitchen, which turned out amazing!

Ingredients
1 organic spaghetti squash
2 small heads organic broccoli
1/2 C garden peas
1 lb shrimp
3 organic chicken breasts
2 stalks organic celery
1 yellow bell pepper
1/2 red organic red onion
1/2 carton beef broth

Seasonings
Chinese seasoning
onion powder
garlic powder
ground ginger (ginger powder)
Indian seasoning
red pepper flakes
black pepper
cilantro (fresh preferred)

Sauce
1 packet Justin's peanut butter (I know not paleo but you can sub almond butter)
1-2 Tbsp Tahini
1 Tbsp Coconut Oil (curry flavored)
2 small cans full fat coconut milk (5.46 oz)
1/4-1/2 C Coconut milk creamer (plain)
Dash white rice vinegar
Dash ume plum vinegar
3 dashes gluten free soy sauce (more if needed for flavor)

Directions
Preheat oven to 375-400 (pending altitude)
Bake squash

Cook chicken in crock pot in beef broth for approximately 6 hours (or until you can shred with fork)
Sprinkle Chinese seasoning and garlic powder on chicken

Thaw and remove tails from shrimp.

Spray olive oil and garlic powder on broccoli and steam.  Remove from heat just prior to being done. (should be a little too crisp at this point).

In large pan, heat 1 Tbsp coconut oil.  Saute onion and bell pepper.  Before cooked completely, toss in shrimp and stir until cooked.  Add broccoli, celery, peas, and shredded chicken (from crockpot).
Add remaining seasonings and sauce mixture from above.  Let simmer for 10 minutes.

Shred squash and add into pan then mix all ingredients together.  Simmer for about 10-15 minutes or until all flavors meld.

Enjoy!

Season Free Breakfast Casserole

Ingredients
1 carton organic egg whites
1 dozen organic free range eggs
1/2 yam
1 lb hot pork sausage
1/2 yellow onion
1 5.46 oz can full fat coconut milk

Directions
Preheat oven to 375

Cook ground pork until done.

Shred or use food processor to grate yam.
Cut onion into small pieces.  In a separate pan, saute yam and onion together until onion becomes translucent.

Whisk eggs, egg whites and coconut milk in large mixing bowl.

Combine ground pork and veggies with egg/coconut milk mixture.

Spray 9x13 baking dish with coconut oil.  Pour all ingredients into dish and bake for approximately 40-45 minutes or until eggs are cooked through.

Enjoy!

Coconut Chicken Bake with Fried Plantains

Tonight I felt like making a dish with a hint of Carribean flavor. 

Ingredients:
1 lb boneless skinless chicken breast
1/2 C almond meal (flour)
1/2 C finely shredded coconut flakes
1 egg
cumin
sea salt
pepper
tumeric
1 large plantain
1Tbsp Coconut Oil

Directions:
Preheat oven to 400 degrees.

Set plantains aside.  Mix all dry ingredients and place in bowl.  Whisk egg and place in separate bowl.  Dip each chicken breast in egg, then dip each side of chicken in dry ingredients until fully covered.  Sprinkle with additional coconut flakes.

Bake for approximately 25-30 minutes or until chicken is fully cooked.

Slice plantains lengthwise.  Heat coconut oil in pan until melted around medium heat.  Cook plantains in coconut oil on each side until slightly browned.

Serve chicken with plantains and enjoy!

Sweet Potato Squash Breakfast Casserole

Ingredients:
1/2 Organic Sweet Potato
1/2 lb organic maple ground pork
1 Small-Med Organic Spaghetti Squash
1 5.46 oz can organic coconut milk (full fat)
1 container organic egg whites
4 organic eggs
4 pieces organic bacon (cooked)
1 tsp bacon grease
Spray olive oil

Seasonings:
1 tsp gound pepper
1 tsp sea kelp
Dash nutmeg
1 Tbsp chipotle seasoning

Directions:
Prepare Squash: Preheat Oven to 400 degrees. Place squash in microwave for 2 minutes.  When done chop ends of and slice squash in half lengthwise.  Spray with olive oil and pepper.  Place foil over cookie sheet.  Put both pieces of squash face down on cookie sheet and cook for 20 minutes.

Wash and scrub sweet potato.  Shred sweet potato finely.  Place in bowl.

Brown pork, draining fat as needed.  I used a tsp of bacon grease to cook pork in.  Sub coconut oil, grape seed oil if preferred.

Once squash is cooked, let cool.  Remove seeds then shred with fork.  Place in bowl with sweet potato.

Crumble bacon and set aside.  Put all remaining ingredients in bowl and mix well (pork, eggs, egg whites, coconut milk, seasonings)

Spray 9x13 pan with olive oil.

Pour all ingredients into dish.  Sprinkle top of casserole with crumbled bacon pieces.

Bake at 400 degrees for approximately 45 minutes or until cooked through.  Enjoy!

Spaghetti Squash Breakfast Bake

Ingredients
1 organic spaghetti squash (med-large)
1 lb organic maple pork sausage
8 organic eggs
pepper
garlic powder
nutmeg

Directions
Preheat oven to 420 degrees.  If cooking at lower altitude use a lower temperature (~400).

Cook spaghetti squash.  I use the microwave to save time.  Place squash in microwave for 1-2 minutes depending on the size to soften.  Chop ends off squash and cut in half lengthwise.  Place squash face down in 1/4 C water in a bowl and cover with saran wrap.  Cook for ~5-6 minutes.  Repeat for other half of squash.  Remove seeds and shred squash with a fork.  Place all shredded squash in a large bowl.

Brown ground sausage (make sure to break up meat into small pieces).  Let cool for a few minutes and place in bowl with squash.  Add spices to squash and meat and mix well.  Add eggs into bowl with squash and sausage and mix thoroughly with a fork to break up the yolks.

Spray 9x13 dish with olive oil.  Pour all ingredients into dish.
Bake for 35-45 minutes or until eggs are cooked.  I like to brown the top of the casserole.

Enjoy!
This dish reheats very well for breakfast throughout the week!

Sweet Tator Tuna Fritters

Ingredients
1/3 large organic sweet potato
1/4 C red organic onion
1 Tbsp Mrs. Dash chipotle seasoning
4 eggs
1/4 C plain greek yogurt (optional)
2 packages wild albacore tuna (no salt added)
1 tsp garlic powder
Dash sea salt
1 tsp ground black pepper
2 slices cooked bacon (crispy)

Directions
Preheat oven to 425 degrees.
Grate sweet potato (fine), chop red onion finely.  Crumble/chop bacon.
In large bowl, mix tuna, eggs, bacon, seasonings, onion, yogurt, and sweet potato.

Spray baking sheet with coconut oil.  Form patties by hand and place on baking sheet.

Set timer for 20 minutes.  Half way through (approximately 10 minutes) flip patties over.
Cook remaining 10 minutes.

I had extra sweet potato left over so I sliced them, sprinkled with garlic salt, and baked with patties.

These fritters are also great reheated!

Sweet Potato Breakfast Casserole

Ingredients
1 carton egg whites (I used egg whites for ease) 
1 5.46 oz can coconut milk (full fat) 
2 tsp Mrs Dash southwest chipotle seasoning 
1/4 C yellow onion 
1/4 jalapeno 
1 tsp coconut oil or organic spray coconut oil
1/3 large organic sweet potato 
1/4 C organic goat cheese cheese (optional) 
Dash sea salt and pepper to taste 
1 pie dish 

Directions
Preheat oven to 400 degrees. 
Wash, scrub and rinse sweet potato.  Grate 1/3rd of sweet potato (finely). 
Chop onion and jalapeno (fine). 



















In medium size pan, heat coconut oil.  Saute onion, jalapeno and shredded sweet potato.  Set aside to cool.  Grate goat cheese and set aside. 

In large mixing bowl, add egg whites, and coconut milk.  Whisk together. 
Add sauteed veggies and seasonings and mix well. 

Spray pie dish with coconut oil.  Add egg mixture into pan.  Top with shredded cheese.

Bake for approximately 30 minutes or until cooked thoroughly. 
Once cooked, let cool and cut into 6 pie slices. 
Enjoy!!!

Chocolate Protein Muffins

Ingredients
1/2 C Almond Flour
1/2 C Ground Flax Seed
1/4 C Sesame Seed
1/4 C Water
1 Banana
4 Eggs
1 tsp vanilla extract
1 tsp baking soda
2 Tbsp Grapeseed oil
Dash cinnamon
1 heaping tsp organic cacao powder
2 scoops vanilla protein powder

Orange Garlic Chicken

Ingredients:
4 boneless skinless chicken breasts
2 organic oranges
4 leaves fresh basil
1/4 C olive oil
1-2 garlic cloves

Squeeze juice of oranges, should be close to 1 cup fresh juice.  Mince garlic and chop basil leaves.
Puncture chicken with fork or knife and place chicken in dish to marinate.  Add olive oil, orange juice, garlic and basil.  Cover and marinate for 24 hours.  Grill chicken and enjoy!

Broccoli Breakfast Casserole

I believe this recipe came from one of my Primal Cookbooks, however as usual,  I have changed it just a tad.  I make this casserole every week for breakfast in the mornings at work.

Ingredients:
egg whites (1/2 C)
3-4 organic eggs
1 package broccoli florets (about 10 oz)
1 can organic coconut milk (full fat)
spray coconut oil

Seasonings:
dash sea salt
pepper to taste
nutmeg to taste

Directions:
Preheat oven to 400 degrees.
Empty frozen broccoli into large bowl and microwave for about 3 minutes to defrost.

Next, in microwave safe 8x8 dish, spray with coconut oil.
Add egg whites, eggs, and coconut milk, whisking all together.

After broccoli is defrosted, chop very finely.  Then add to egg/coconut milk mixture in 8x8 dish.

Mix salt, pepper, and nutmeg into mixture.  Bake for approximately 40 minutes (less if you are at lower altitude) until the top of the casserole is slightly brown.  Serve and enjoy!

Bison Roast - Mexican Style

Felt like making something completely different today, so I threw this recipe together.

Ingredients:
1 grass-fed bison roast (about 3 pounds)
garlic powder
cumin
oregano
onion powder
cinnamon
2 bay leaves
1 1/2 C organic beef broth
1 Tbsp bacon grease

Directions:
Trim fat from sirloin tip (if any at all)

Turn crockpot on to 6-8 hours:
Add beef broth and bay leaf

Add 1 tsp of each of the dry ingredients (garlic powder, onion powder, oregano, cumin) and 1/2 tsp cinnamon in a bowl.  Heat bacon grease in skillet (over medium heat).  Mix dry ingredients together and rub all over roast, covering completely and using all spices.  Place roast in skillet, searing each side for 30 seconds to a minute (tongs are helpful during this). 

Using tongs, place roast in crockpot and cover for 6-8 hours (or until you can easily shred meat with a fork).

Primal Breakfast Pizza

This is nice change from everyday breakfast.  This recipe is primal, however can be made paleo by leaving out the cheese.  This is also a great way to use leftover or cooked meat from the week (chicken, sausage, ground beef).

Crust Ingredients (got this from the everyday paleo cookbook):
8 eggs
2 Tbsp evoo
3 garlic cloves, minced
1 Tbsp dried basil (can use less)
pinch sea salt
pinch black pepper

Toppings:
1 lb grass-fed ground beef (I already had some cooked in the fridge, so just reheated.  If you are using uncooked meat, cook first)
1/2 C organic pasta sauce
1 can diced green chilies
1 jalapeno
1/4 onion (white or red)

Optional:
1/2 C to 1C organic raw shredded cheese.

Directions:
Turn the broiler on high. 

Crust Directions:
In mixing bowl, whisk eggs together.  In a large skillet, heat olive oil over medium-high heat and add the minced garlic.  Saute for two minutes.  Add basil, sea salt, and pepper to the eggs and mix well.  Pour egg mixture over the garlic in the skillet and turn the heat down to medium.  Cover and let cook for about three minutes, or until bottom of the eggs is set and firm.  Do not touch eggs while cooking.

Remove lid and transfer the skillet to the oven and broil for another 3 minutes or until the top of egg mixture is firm.  Place on top of stove once cooked.

Topping Directions:
In a medium size skillet, spray with evoo and add cooked meat and all remaining ingredients (veggies).  Saute until veggies are cooked thoroughly. 

Putting it together:
Evenly spread the marinara sauce over egg crust (use more as needed).  Add cooked meat and veggie mixture on top and spread evenly.  Sprinkle with shredded cheese.  Place back in the oven and broil for another 5 minutes.

Slice and serve!!

Santa Fe Chicken Chili

Ingredients
3 lb ground chicken
1 24 oz jar tomato sauce
1 white onion
1/2 red  bell pepper
2 jalapeno peppers
1 large poblano pepper
~12 oz water
santa fe chili mix (or make your own: chili powder, garlic powder, onion powder, dash sea salt)

Directions
Turn on crockpot to 4 hours.  Chop onion and all peppers.  Throw into crockpot.  Cook 3 lbs chicken and add to veggies in crockpot.  Add chili mix, tomato sauce and water.  Cook for about 3 hours in crockpot. 

24 oz. organic strained tomatoes

 Lunch/Dinner is ready!

Mexican Shredded Chicken & Cauliflower Rice

Happy 4th of July!!!
For the 4th I decided to make a Mexican dish.  I know there's beer in the chicken but I was out of chicken broth!

Shredded Chicken
Ingredients:
4 boneless skinless chicken breasts
1/3 lime beer/mexican beer
1/4 C water
1 jalapeno
1 can diced green chiles (mild)

Seasonings:
chili powder
onion powder
garlic powder
tumeric
sea kelp
black pepper

Cauliflower Rice
Ingredients:
1 head cauliflower
1 jalapeno
1/2 green bell pepper
1/2 white onion
1/3 bunch cilantro

Seasonings:
white pepper
black pepper
sea salt
cumin (lots!)
paprika
tumeric
onion powder
garlic powder

Directions:
Put defrosted chicken breasts in crockpot on low for 4 hours.  Add all ingredients and seasonings!

Rice the cauliflower and put in large bowl.  Add veggies, tomato paste and seasonings.  Heat in microwave for ~6 minutes.  Enjoy!

Make fresh guacamole on the side for topping.

Cauliflower Rice

 

Fresh homemade guacamole

Crockpot Chicken

Shredded chicken topped with guac and cauliflower rice

Shredded Chicken

The hubby's version loaded with hot sauce :)