Garlic Roasted Cabbage


paleoleap.com

• 1 big green cabbage, cut into 1″ thick slices;
• 3 tbsp. extra-virgin olive oil or melted ghee;
• 5 large garlic cloves, minced;
• Sea salt and freshly ground black pepper to taste;

• Preheat your oven to 400 F.
• Brush both sides of each cabbage slice with the olive oil or ghee.
• Spread the garlic evenly on each side of the cabbage slices, and season them to taste with salt and pepper.
• Roast in your oven for 20 minutes; then turn the slices over and roast them again for another 20 minutes or until the edges are crispy.

Crockpot Chicken with Butternut Squash, Pears and Cranberries

Source: Sooopaleo.com

Recipe type: Crockpot

Serves: 4-6

Ingredients

• 1 butternut squash (1.5 lbs.), cubed
• 1 sweet onion, sliced
• 1 bosc pear, sliced
• 1 cup raw cranberries
• 1.5 lbs boneless, skinless chicken breasts (cut into halves or quarters)
• 1 cup veggie or chicken broth
• 2 bay leaves
• 1 tsp Sea salt
• 1 tsp pepper
• 2 tsp garlic powder
• 2 tsp cinnamon

Instructions

1. Layer squash cubes at the bottom of the crockpot.
2. Put half of the onions, pears, and cranberries on top.
3. Add 1 bay leaf and some spices.
4. Arrange a layer of chicken on top of the spices.
5. Add another layer of spices and the second bay leaf on top of the chicken.
6. Add the remaining onion, pear, and cranberries.
7. Pour the broth over the mixture.
8. Cook on low for 6-8 hours.

Autumn Chocolate Bites

from primally inspired

• ½ cup cacao powder
• ¼ cup coconut oil , melted
• 1-2 tablespoons pure raw honey or sweetener of choice
• ½ teaspoon pure vanilla extract
• pinch sea salt

Toppings

• 12 whole pecans
• dried cranberries hw:raisins
• dried apricots  cut into small pieces
• pumpkin seeds 
• few pinches of pumpkin spice (or homemade version - 2t cinnamon, 1/4t each of ginger,cloves, allspice and nutmeg) 
• 
  

Instructions

1. In a bowl, combine all chocolate ingredients until well mixed and smooth.
2. Cover a cookie sheet with parchment paper.
3. Spoon out 12 circles (about a teaspoon or two each of chocolate) over the parchment paper.
4. Press 1 pecan in the middle of each chocolate. Gently press the remaining toppings in the chocolate.
5. Sprinkle pumpkin spice over the chocolates.
6. Freeze until firm. Enjoy!
7. Store in the freezer.

Tex Mex  Paleo Hash 


from popularpaleo

1 lb ground grass-fed beef

2 cups cubed sweet potato or quartered baby reds
2 cups diced red bell peppers
2 tbsp lard, bacon drippings, tallow or duck fat
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
sea salt and black pepper to taste
Optional: sliced green onions and chopped cilantro for finishing

Prep:
Start by quartering some baby red potatoes or peeling and cubing sweet potatoes (regular potatoes are totally Paleo by definition, they just may not be the best choice if you are trying to avoid an insulin spike). Preheat a large skillet to medium-high and melt in your fat of choice. I used bacon grease because it’s what I had on hand, however any animal-based fat will be delicious.

When the pan is hot, drop in the potatoes and pan roast til golden — about 10 minutes. Move the potatoes as infrequently as possible to help a nice brown crust form.  When they’re finished, remove them from the pan and reserve for later.

Add the ground beef, onion, garlic, seasonings and bell peppers to the same pan next. Cook and stir until the ground beef has fully cooked and the peppers and onions are tender–about 8 to 10 minutes.Return the potatoes to the pan with the beef mixture and stir to combine.

Serve the Tex-Mex Dinner Hash with sliced green onions and chopped fresh cilantro if you’d like. Hot sauce and some avocado slices are great to eat this with as well!

Paleo Sloppy Joes

• 4 pre-baked sweet potatoes
• 1 1/2 lbs of grass-fed ground beef or ground turkey
• 1/2 onion, chopped small
• 1/2 green pepper, chopped small
• 1/2 red pepper, chopped small
• 1/4 cup of celery, chopped small
• 1 clove of garlic, minced
• 1 tbs of chili powder
• 1 tsp of cumin
• 2 tbs of coconut sugar or honey
• (1) 14 oz can of diced tomatoes, with liquids
• (1) 6 oz can of tomato paste

Instructions

1. Saute the onions, garlic, celery together in a skillet until onions are tender
2. Add and brown the ground beef in the same skillet
3. Next add the spices, coconut sugar (or honey), and bell peppers to the skillet
4. Pour in the can of diced tomatoes with liquids and the tomato paste
5. Simmer all together on low for about 15 minutes
6. Finish with salt and pepper to taste
7. Cut sweet potatoes in half and scoop out a portion to form a little bowl and fill with sloppy joe mixture -or- slice up each sweet potato into wedges and pour sloppy joe mixture over
8. Serve hot and enjoy!

“FRIED” HONEY BANANAS

Serves 1

1 slightly under-ripened banana, sliced
1 tablespoon honey
Cinnamon
Olive oil or coconut oil

Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.

Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana.

Allow to cool and sprinkle with cinnamon.

• Chunky Monkey Dairy Free Ice-Cream 
• 
• 
  
• 1 can (13.5 oz) of full fat coconut milk
• 2 bananas
• 1/2 cup dark mini chocolate chips (we used Enjoy Life brand)
• 1/3 cup chopped walnuts or pecans
• 1/2 tsp almond extract
• 2 tbs to 1/4 cup of raw honey, depending on how sweet your bananas are, and how sweet you like it

Instructions

1. Mix coconut milk, bananas, honey and almond extract in a blender for just a minute until blended
2. Pour mixture into an ice cream maker
3. When ice cream starts to thicken, sprinkle in nuts and chocolate chips
4. Note: if you start with cold coconut milk the ice cream will harden faster. I always keep a cold can handy in my fridge to whip up a quick treat!
5. Once it's done, eat it up little monkey!

Homemade”Cheez-Its®” Crackers (grain & dairy-free)

http://wholenewmom.com

Ingredients

1 3/4 cup almond flour*
3 tbsp Nutritional Yeast
1/2 tsp sea salt, plus more for sprinkling on top
1 egg (or egg substitute like Powdered Egg Replacer or flax or chia egg)
1 tbsp butter or coconut oil, melted
2 tbsp lemon juice

Method

1. Combine flour, salt and yeast in a bowl
2. In a small mixing bowl, whisk the egg with the melted butter/oil and lemon juice
3. Combine the wets with the dries and stir until dough forms
4. Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness
5. With a sharp knife or pizza cutter, cut dough into desired cracker size (I use a ruler with a pizza slicer to get them straight and even) and sprinkle the top with more sea salt
6. Slide the bottom piece of parchment and crackers onto a cookie sheet
7. Bake at 350 from 12-15 minutes until golden
8. The outer crackers will brown the fastest, remove those and continue to cook the remaining crackers

Quick notes

*Honeyville or Bob’s Red Mill almond flour will work just fine for these crackers.

Roasted Garlic and Zucchini Bisque

• 2½ lbs zucchini, cut into one inch pieces
• 1 leek, chopped
• ½ yellow onion, chopped
• 3 cloves of garlic, peeled
• 2 TBS coconut oil, melted
• ½ cup raw cashews, soaked for at least 3 hours
• 2½ cups filtered water
• salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Place zucchini, leek, onion, and garlic on a cookie sheet lined with unbleached parchment paper and drizzle with coconut oil.
3. Roast for 20 minutes.
4. Transfer to the blender, add cashews and filtered water.
5. Blend until super-creamy
6. Transfer to a large pot and simmer for 5 minutes.
7. Season with salt and pepper.
8. If desired, top with roasted cherry tomatoes and drizzle with extra virgin olive oil(caramelized garlic olive oil is wonderful) and some fresh cracked black pepper.

Chicken and Shrimp Soup 
Mark Sission - Marks Daily Apple

• 1/4 cup bacon fat, lard or olive oil (hw: I like to use coconut oil) 
• 1 medium onion, chopped
• 1 yellow pepper, chopped
• 1 jalapeno pepper, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 tbsp chopped garlic
• 2 cups diced tomatoes
• 2 cups cauliflower “rice” or more to taste  (for 2 cups worth take a bag of defrosted frozen cauliflower or 1/2 a head of fresh cauliflower and put in food processor or food “chopper” and process until cauliflower is the size and shape of rice)
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 2 cups chopped chicken (For those on the go, rotisserie chicken works very well)
• 8 cups chicken stock
• 1 bag peeled and cleaned, uncooked shrimp
• 1/4 cup chopped scallions, or green onions
• 1/2 cup chopped cilantro

* Can sub scallops. 

Directions:

On medium heat, melt bacon fat or other fat in a large cooking pot. Add onions, yellow pepper, jalapeno, celery and carrots. Cook five minutes.

Add garlic and cook for an additional two minutes. Don’t let the garlic brown. Add tomato and the cauliflower “rice”. If you want soup that’s a little less soupy and more like meat and vegetables with a little broth, simply add a few more cups of cauliflower rice.

Add cayenne pepper, black pepper, paprika, garlic powder, and salt and sauté a few minutes then add chicken and cook for about five minutes, stirring frequently.

Turn down heat to low/medium.

Add chicken stock and simmer 20-30 minutes.

Add shrimp, scallions, and cilantro and simmer for an additional 5-10 minutes.

Butternut Squash Bacon Jalapeno plus 5 more

Hint - to cook a butternut squash without peeling - wash and put in crock pot and cook 6hrs. Cool, cut in half lengthwise scoop out! 

Your Core Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed. This should result in about 6 cups of squash. If you are one of those folks that buys the precut veggies, you will likely need 2 packages. My large squash that weighed just over 3 pounds ended up yielding just over 6 cups of cubes.
• 1 can of coconut milk (14 ounces). I used TJ’s light coconut milk yet a “full fat” brand will result in a creamier end product.
• 2 cups of chicken stock. Don’t feel guilty if you don’t make your own, but you should!
• 1 granny smith apple, peeled, cored, and cubed.
• 2 medium to large carrots, peeled and chopped into small pieces.

That is your core recipe! Notice there are no seasoning or special flavors added. We’ll get there soon. The point is that for one large squash you need a can of coconut mik, some chicken stock, an apple, and a couple of carrots to help make the color pop! With this basic recipe you now have the template for making an array of super easy and super awesome butternut squash soups! I wish there was more magic to it than this, yet it really is this easy. Oh and since we’re talking concepts, 4 to 6 hours on your low setting will get it done. After that you just need to stick yourimmersion blender in your crock pot for a minute and puree that goodness up. Oh you don’t have an immersion blender? Well, I guess you’ll just have to get your food processor or blender dirty. These recipes should yield you just over 2 quarts of soup.

Traditional Butternut Squash soup:

• 1 large butternut squash (about 6 cups cubed)
• 1 can (14 ounces) coconut milk.
• 2 cups of chicken stock.
• 1 granny smith apple, peeled, cored, and cubed.
• 2 carrots, peeled and chopped.
• 1 tsp ground cinnamon.
• 1 tsp ground nutmeg.

Carrot Cashew Ginger Butternut Squash Soup:

• 1 large butternut squash (about 6 cups cubed)
• 1 can (14 ounces) coconut milk.
• 1 cup of chicken stock.
• 6 carrots, peeled and chopped.
• 1 cup of raw cashews, chopped.
• 1″ piece of ginger, grated.
• 2 tsp of ground cumin.
• 2 tsp of ground cinnamon.

Apple Cider Spice Butternut Squash Soup:

• 1 large butternut squash (about 6 cups cubed)
• 1 can (14 ounces) coconut milk.
• 2 cups of apple cider.
• 2 apples of your choice, peeled, cored, and cubed.
• 1 carrot, peeled and chopped.
• 1 tsp of ground cinnamon.
• 1 tsp of ground nutmeg.

Thai Curry Butternut Squash Soup:

• 1 large butternut squash (about 6 cups cubed)
• 1 can (14 ounces) coconut milk.
• 2 cups of chicken stock.
• 2 carrots, peeled and chopped.
• 2 heaping tbsp of red curry paste.
• 1 small red onion, chopped.
• 1″ piece of ginger, grated.
• 6 cloves of garlic, chopped.

Bacon Jalapeno Butternut Squash Soup:

• 1 large butternut squash (about 6 cups cubed)
• 1 can (14 ounces) coconut milk.
• 1 cup of chicken stock.
• 2 carrots, peeled and chopped.
• 1 granny smith apple, peeled, cored, and cubed.
• 2 jalapeno peppers, chopped. Remove the seeds if you desire less heat.
• 6 ounces of crisped bacon, chopped.
• 4 cloves of garlic, chopped.
• 2 tsp of Spanish smoked paprika.

Cooking Instructions:

1. All recipes are to be cooked on low heat for 4 to 6 hours.
2. Blend or puree when cooking is finished. That’s it. An immersion blender is ideal for this. If you don’t have one, let your mix cool before transferring it to a blender or food processor.
3. Garnish with anything from cinnamon and nutmeg, to curry powder, pumpkin seeds, and of course bacon.

Tomato Basil Beef Soup

http://onceamonthmeals.com

Ingredients:

• 30 ounces organic diced tomatoes (fire-roasted adds an even richer flavor)
  
• 1 cup coconut milk, canned (full fat)
• 1 Tablespoon coconut oil
• 1 cup onion, diced
• 1 pound ground beef, preferably grass-fed and grass-finished
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 cup chicken broth, preferably homemade
• 1/4 cup basil leaves, chopped

Directions:

Add diced tomatoes and coconut milk to a blender and blend until smooth. Heat a large stockpot over medium-high heat. Add coconut oil and saute onions until translucent. Add ground beef and cook until brown. Drain fat. Stir in minced garlic and salt. Pour in tomato/coconut milk mixture and chicken broth. Bring to a boil and then reduce heat to simmer 10-15 minutes. Mix in fresh basil. Serve and enjoy!

Freezing Directions:

Let soup cool completely. Pour into freezer bag, lay flat and freeze. To serve: Thaw. Reheat in microwave or on stove.

Servings:

4

Homemade Decongestant 

This homemade decongestant is good for breaking up chest congestion so you can clear it out. Anyone old enough to eat honey can take it.So NOT for anyone under 1 yr. 

Ingredients

• 1 cup honey
• 1 cup lemon juice
• 5-7 radishes
• 1 small red onion
• 6 garlic cloves (If my cloves are super-small, I use a couple more.)

Instructions

1. Wash, peel, and trim the onion and garlic as appropriate, and cut the onion into 2-4 chunks.
2. Dump everything into the blender and blend until smooth.
3. Strain.
4. Refrigerate between uses, for up to a week or so.
5. TO USE:
6. Adults take 2 Tbsp. once a day, or more as needed/desired.
7. Children take 1 Tbsp. once a day, or more as needed/desired.
8. Should begin expelling within 24 hours. (We have typically noticed it kicking in within the first couple hours.)

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