Fudgy Sweet Potato Brownies!

Ingredients:
Two cups of sweet potato (cooked and peeled)
3 eggs
1/4 cup coconut oil
1/4 cup coconut sugar
1/3 cup raw honey
1/2 tsp vanilla
3 tbs coconut flour
3 tbs cocoa powder
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 cup Enjoy life chocolate chips
1/2 cup chopped raw pistachios (optional)

Instructions:
Bake and peel the sweet potato. Mash and measure out two cups.
Add egg, oil, honey, vanilla to a bowl and whisk until smooth.
Fold in coconut sugar, coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
Pour batter in a 9×9 greased baking pan.
Bake at 375 for 30 minutes or until a knife inserted in the middle comes out clean.

Guacamole Stuffed Peppers

Ingredients: 
Large jalapeno peppers (As large as possible)
Guacamole (either pre-made or home made)
Bacon
Mini-Skewers or large toothpicks

Instructions: 
1. Slice the peppers lengthwise and de-vein and remove seeds. Discard stem and guts. (hw: I saw somewhere that the heat is in the seeds but mostly in the membrane so make sure to scrape that white out good if do not want them hot)
2. Fill the two halves with guacamole.
3. Wrap bacon around the peppers. This will keep the halves together.
4. Skewer the bacon and pepper with a skewer or long toothpick.
5. Grill until the bacon is crispy and cooked all around. Ours took about 20 minutes

Silky Paleo Pumpkin Pie Filling

Ingredients for paleo pumpkin pie filling:
1 1/2 cup pumpkin puree
3 eggs
1/2 cup coconut milk solids (hw: put can of full fat coconut milk in fridge for couple of hours or overnight and open from the bottom and drain the water off- save for a smoothie)
1/2 cup raw honey
1 1/2 tablespoon pumpkin pie spice
1/8 tsp sea salt

Instructions for paleo pumpkin pie filling:
1) Combine all ingredients into a blender or food processor. Blend very thoroughly until mixture is smooth and silky.
2) Pour into prepared pie crust.
3) Wrap pie crust with foil or pie crust protector.
4) Bake at 350 degrees for 45 min.
5) Remove from oven and allow to cool in refrigerator until pie is set firmly.
6) Slice and enjoy with some delicious coffee.

Fresh Cranberry Salad

poorpaleo.com

Ingredients:
1 bag of whole cranberries
1 green apple
1 peeled orange
1/2 cup of raw honey (melted)
1/2 cup pecans
1 cup celery

Pulse the cranberries, apple, orange, pecans and celery in a food processor until course, not fine. I would do this individually and combine all in a large bowl.
Pour melted honey in bowl and mix well with the rest of the ingredients.
Refrigerate at least two hours before serving. Stir, then serve.

Paleo Avocado Chicken Salad Lunchbox

www.poorpaleo.com

Ingredients:
1 whole avocado (Remove pit and dice)
2 chicken thighs (De-boned and chopped)
A squeeze of Lime juice
Garlic (powder or crushed)
1/4 cup Cilantro chopped
1/4 cup Red Onion chopped
Salt (to taste)
Pepper (to taste)

Instructions:
Mix all ingredients in a bowl and serve immediately. We serve this with either iceberg or romaine or butter lettuce leaves or use bell peppers, cucumbers or carrots to dip in it.

Finger Lick’n Paleo Fried Chicken

Ingredients: 
2 pounds boneless, skinless chicken thighs (you can use breast)
2 cups ground plantain chips
4 eggs
1/2 TSP paprika
1/2 TSP garlic POWDER
1/2 TSP Herbs de Provence (found in spice aisle at most grocery stores)
Salt and pepper to taste
Oil (animal fat preferred) (Hw: she says animal, like bacon grease works best but next she would use coconut oil and since we do not eat bacon/pork I will be trying the coconut oil) 

Instructions: 
Pour oil into skillet (about 1/8 inch deep) and heat on low-medium heat.
Using a food processor grind the plantain chips until they resemble flour. Set aside.
Mix spices into the plantain flour. Set aside.
Crack eggs into a separate bowl, whisk and set aside.
Dip thighs into egg and then into the plantain mixture.
Pan fry on medium to low heat until coating is darker golden brown and chicken is cooked thoroughly.
Lay out on a napkin or on a cooling rack with a paper towel under it to catch extra grease.

Hw: cut in small pcs to make chicken nuggets for the tots. 

Cheap & Easy Beef Jerky Strips Using Ground Beef

Ingredients

• 3 pounds ground beef (use 90% lean meat/10% fat or leaner)
• 5 teaspoons garlic powder
• 4 teaspoons onion powder
• 3-4 teaspoons sea salt (we prefer 4 teaspoons)
• 2 teaspoons ground black pepper
• 1 1/4 cup beef broth
• 1 tablespoon Wright’s Hickory Liquid Smoke (HW: I would omit-see note below))
• 2 teaspoons unsulphured molasses

Instructions

1. Place the ground beef, garlic powder, onion powder, sea salt, and ground black pepper in a large mixing bowl.
2. Stir together the beef broth, liquid smoke, and molasses, and then pour it into the mixing bowl with the ground beef. Stir until well combined.
3. Cover and marinate for at least 3 hours in the refrigerator.
4. Form the meat into strips, about 1/8-1/4” thick, using a jerky gun or by using your hands or a rolling pin to flatten the meat into strips or whatever shape you desire.
5. Dehydrate in a dehydrator at 145 degrees (F) for 6-12 hours.
6. Place the jerky strips on paper towels to cool and to absorb any excess fat.
7. Consume within 24-48 hours at room temperature, or store in the refrigerator in an air tight container for up to 7 days. For long-term storage, freeze in an air tight container and consume within 3-4 months.

Recipe Notes from Megan

Q: Can I make this recipe using my oven? A: I don't see why you couldn't on the lowest temp, but I have not tried it, so I can't say for sure if it will work or not. If you do try it, please come back and let us know if you were successful!

The flavor of this recipe is most comparable to an "original" recipe type of jerky, although not as sweet.

You could easily substitute bison or ground turkey breast for the lean ground beef.

I use the Excalibur 3926TB 9-Tray Dehydrator and love it (so far, I just got it!). It seems to dry evenly and be very efficient.

Heartweed: I just recived this emial form the makes of Wright liquid smoke :
Thank you for your email. The apple flavor in our  Wright's Apple Wood Liquid Smoke contains ethanol, apple essence, water, and proprietary natural flavors. The maple flavor contains propylene glycol, natural smoke flavor, and proprietary natural flavors.

My Go to quick Paleo One dish dish

by heartweed

I like to just take a glass casserole dish -8x8 for 2 people and a large one for 4 or more people. And layer veggies and meat sprinkle with oil and bake.

Lunch today for 2 people.
half bag of frozen organic broccoil.
half bag of frozen organic spinach
1 sweet onion (chopped)
1 med sweet potato (chopped with peel or without) ( you can dice or slice in half circles)
1/2 lb grass fed ground beef
 oil (coconut or olive oil)
Redmond sea salt

layer in the vegetables in bottom of dish, in order above, just sprinkle on the raw beef and drizzle with oil. Sprinkle salt to taste and bake 350 for 25 minutes. Done! So easy.

Add any vegetables and any kind of meat. so many variations.

CRASH TEST PALEO: NAPA CABBAGE FRITATTA

 

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Author: Paleolland

INGREDIENTS

• ½ head of napa cabbage
• 200gr minced beef
• 100gr bacon
• 250gr mushrooms
• 2 cloves garlic
• 6 eggs
• dash of coconut milk
• 2 tbs fresh parsley
• Chili flakes to taste
• Salt and pepper to taste

INSTRUCTIONS

1. Wash the cabbage and cut into pieces (not too big). Let the cabbage drain well
2. Fry the bacon and when almost ready add the minced beef
3. Slice the mushrooms.
4. When the meat is almost done add the mushrooms and continue frying.
5. Add the cabbage and fry for a couple of minutes.
6. Add the minded (or pressed) garlic.
7. Whisk together the eggs with the coconut milk.
8. Add the parsley and season the egg mixture with chili flakes, salt and pepper.
9. Pour the egg mixture over the cabbage mixture and put a lid on the pan.
10. Cook on low heat for about 10 to 15 minutes.
11. For the last minutes, remove the lid from the pan so that top can become dry

Simple Homemade Paleo Coleslaw

2

• BY KIRI ROWAN
• IN SIDES

1. ½ head green cabbage
2. ½ head purple cabbage
3. 2 cups shredded carrots
4. ¼ cup  apple cider vinegar
5. ½ tsp sea salt
6. ½ tsp black pepper
7. ½ tsp dry mustard
8. ½ tsp celery seed
9. ½ tsp garlic powder
10. ½ cup homemade paleo mayonnaise (HW: or maybe just a drizzle of olive or walnut oil) 
11. This recipe serves approximately 8 people.

Instructions

1. Dice or shred both half heads of cabbage.
2. Place into a large bowl with shredded carrots, mix well.
3. Add in vinegar and mayonnaise, mix well.
4. Add in all seasonings (adding more or less to taste), and mix until cabbage and carrot mixture is fully coated.
5. Serve and enjoy! Covering and placing in the fridge for about an hour before serving will allow the flavors to fully mature.

By Kiri Rowan (PaleoGrubs.com)

Meringue Madness – Meringue Cookies 3 Ways

AUTHOR: Danielle Walker - AgainstAllGrain.com

INGREDIENTS:

• 2 large egg whites, about 4 tablespoons
• 1/2 cup honey
• pinch of sea salt
• 1 teaspoon ice water

Add-ins

• Hazelnut Chocolate: 1/4 cup toasted and finely chopped hazelnuts + 2 tablespoons sifted raw cacao
• Chocolate Chip: seeds from 1/2 vanilla bean + 1/4 cup Enjoy Life mini chocolate chips
• Vanilla Coconut: seeds from 1/2 vanilla bean + 3 tablespoons dried unsweetened shredded coconut

INSTRUCTIONS:

1. Bring 2 inches of water to a simmer in a saucepan. In a heatproof mixing bowl, combine the egg whites, honey, and pinch of salt. *If you decide to do the coconut or the chocolate chip version, also add the seeds from 1/2 of a vanilla bean while the egg whites are over the heat.
2. Place the bowl over the simmering water, careful not to let it touch the water. Whisk the egg whites constantly for 3-5 minutes, until they are warm to the touch.
3. Remove from the heat, then transfer the mixing bowl to your stand mixer. Immediately begin whipping on high.
4. Pour in the teaspoon of ice water, then keep beating on high until thick and glossy, about 5 minutes.
5. Now you chose your flavor! Or if you’re like me, divide the meringue up and make multiple flavors!
6. Drop the batter by heaping tablespoons onto a parchment lined cookie sheet, or pipe with a pastry tip. *For the vanilla coconut, sprinkle the shredded coconut on top of the peaks before drying.

To Bake: Bake at 175 for 1.5 hours until the meringues are dry to the touch but not brown, then turn the oven off and let them cool with the oven door closed for another hour.

To Dehydrate: Dehydrate meringues at 135 degrees for 4 hours. Turn the dehydrator off, then with the door closed, let them cool and harden for 1 hour.

Charcoal Lemonade 
There is evidence that charcoal does remove toxins including food additives. So here is the recipe for charcoal lemonade. Just be careful not to take meds with it as it will attach to the meds like they are toxins and detox them too.

http://www.holistichealthherbalist.com/

 16oz spring water
• 1 organic lemon
• 1-2 TB Grade B Maple Syrup
• 1-2 capsules of activated charcoal
• 1 pinch of Himalayan salt (hw: I use realsalt by redmond) 
• 1 drop of Young Living Lemon Essential Oil 
• Fresh bruised herbs like thyme, rosemary, or basil (optional)
• A tall glass
• A measuring cup
• Measuring spoons
• A strainer(optional)
• Glass straw(optional)

Begin by juicing the lemon into your spring water
• Next add the maple syrup and the Himalayan salt
• Mix together and pour ¾ of it into a tall glass with ice
• Mix to chill
• Next add the activated charcoal to the remaining lemonade and mix well
• Gently pour the mixture over the iced lemonade in your glass to create a pretty layer (see photo above for reference)
• Add your freshly bruised herb of choice if using
• Add 1 drop of Young Living Lemon Essential Oil (learn about the many uses of lemon essential oil here)
• Drink up and feel energized!
Enjoy this lemonade first thing in the morning or when you’re in need of a serious pick-me-up. Your tired organs, dry skin, and frayed nerves will thank you! Some people comment that they use this every morning. 

My Morning Detox Drink 

http://lovelovething.com/

Ingredients

• juice of 1 lemon 
• 1 tablespoon apple cider vinegar
• 2 teaspoons blackstrap molasses
• 2 teaspoons raw honey
• 1 drop lemon essential oil (optional, but great for detox, see notes)
• 1 drop OnGuard essential oil (optional, but great for immunity, see notes)
• 1/2 to 1 cup warm filtered water – just add as much as you wish. I usually do about 6 oz myself.
• 1 dash cayenne pepper

Instructions

1. Warm your water on the stove, very briefly. You don’t want it to be hot, just warm.
2. While your water is warming on the stove, add all the ingredients except for the cayenne pepper to a glass, and stir to mix well.
3. Add warm water, and cayenne pepper. Stir, and drink slowly first thing in the morning.

Notes

I use a straw  to drink this drink, because I don’t want the acidic ingredients to hit my teeth. A straw is perfect for bypassing them! (Even though the lemon juice and ACV are acidic, when they are consumed by your body, they leave an alkaline ash, and are very, very beneficial to your health, so don’t fear using them!) you can buy stainless straws that come with a brush for cleaning for around $8 /4 on amazon.com

A look at the ingredients:

Raw, Unfiltered Apple Cider Vinegar

Naturally fermented, apple cider vinegar is full of enzymes and good bacteria; very cleansing to the body.

Lemon Juice

Naturally containing Vitamin C, lemon juice is alkaline forming and beneficial to the liver.

Blackstrap Molasses

Rich in iron, calcium, and magnesium, molasses is also very beneficial to hair! (woo!)

Raw Honey

Contains antioxidants, enzymes, vitamins and minerals. Blocks free radicals and is a good source of energy in the morning.

Lemon Essential Oil

Naturally cleanses the body and aids in digestion. Supports healthy respiratory function. Uplifting and energizing.

On Guard Essential Oil

Contains: wild orange, clove, cinnamon, eucalyptus, and rosemary essential oils. Supports healthy immune function, and protects against environmental threats. Promotes healthy circulation; energizes and uplifts.

Cayenne Pepper

Increases metabolism and aids in dropping blood pressure.

So, if you’ve been looking for a morning drink to detox your body, look no further! I’ll share my custom recipe with you, and also share a handful of other awesome morning detox drink recipes for you to consider.

Flat Belly Raspberry Lemon Detox Water

Raw Vegan, Paleo, Dairy-Free, Gluten-Free, Sugar-Free

Makes 64 ounces or 2 quarts

2 cups organic raspberries

8 cups (64 ounces) spring or filtered water

1 large organic lemon—cut into ½- inch slices

2 dried Medjool dates (optional but adds nice sweetness to the water)

4-5 drops dōTERRA lemon essential oil 

1 gallon clean glass jar with lid 

See note at bottom about Do terra oils.  

1. Place raspberries into the bottom of your jar. Add the dates if using then layer the lemon slices on top. Pour water into jar and place lid on top.

2. Place water into the refrigerator and let infuse for 1 hour. Remove the lemon slices and squeeze their juice into the infused raspberry lemon water. I like to remove the lemon slices after 1 hour so the water doesn’t get too bitter from the rinds.

3. Add the dōTERRA lemon essential oil drops into the jar. Stir the water with a spoon, cover with a lid and put water back into the refrigerator overnight for the best flavor.   You can leave the raspberries and dates in the infused water for up to 2 days before you need to strain them out of the water.  You can eat or compost the raspberries and dates rather than just throwing them away. Most of the flavor will be extracted from the raspberries but you can still add them into a smoothie with the dates and other fruits and veggies. Enjoy!

Note: I usually drink all or most of this water in one day so it never lasts  me for 2 days!

*If you don’t get dōTERRA’s lemon essential oil please leave it out of the recipe! 

I like adding dōTERRA’s CPTG essential oils in my recipes because of the fantastic flavor, aroma, and extra benefits that they add to my recipes. dōTERRA is Certified Pure Therapeutic Grade so you can feel safe and confident to use their essential oils on a daily basis to support your health. These fantastic essential oils are carefully extracted and have gone through rigorous testing to ensure that they are pure, safe, and high quality. dōTERRA’s essential oils are the only ones that I take internally. The Certified Pure Therapeutic Grade (CPTG) seal and the information for dietary use on the label means that their lemon essential oil is pure, therapeutic grade and healthy for you to take internally as a dietary supplement. If you have any other lemon essential oil please do not use it in this recipe! 

I have used many essential oils over the years and none of them have had the immediate results I have experienced since I started using dōTERRA’s essential oil

http://www.amazon.com/doTERRA-3012-Lemon-15-ml/dp/B004O22328/ref=sr_1_1?ie=UTF8&qid=1430849442&sr=8-1&keywords=doterra+lemon