Paleo Fish Tacos

For the Spicy Cabbage Slaw

• 10 ounces pre-shredded cabbage
• ½ cup mayonnaise (I use my homemade mayonnaise .)
• ¼ cup pickled jalapeños, diced
• 2 tablespoons minced onion (or more to taste)
• 1 tablespoon apple cider vinegar or lemon or lime juice (plus more to taste if desired)
• 1 tablespoon Sriacha, optional (or any hot sauce)
• 2 teaspoons honey (or a few drops of liquid stevia)

For the Crispy Fish

• 1 pound white fish such as cod, cut into ½ inch thick pieces
• ¾ cup starch like arrowroot, potato, or tapioca
• ¾ cup coconut flour or sweet rice flour
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon sea salt
• Avocado oil for frying

Instructions

For the Spicy Cabbage Slaw

1. In a bowl, mix all ingredients except the cabbage. Taste and adjust the sweet/sour/salty to your tastes.
2. Toss in the cabbage, cover, and place in the fridge for serving.

For the Crispy Fish

1. Preheat a large pan over medium heat and set your oven to a warm setting. Place a cooling rack over a plate or cookie sheet, set aside.
2. Mix all the coating ingredients (all but the fish) together. Coat the fish liberally on all sides.
3. Once your pan is hot, add 2 - 3 tablespoons avocado oil (or other high heat oil) to pan. Swirl and heat briefly, then add some pieces of coated fish, ensuring there is no crowding in the pan which will not allow for proper crisping. I do this in 2 - 3 batches.
4. Once the first side is golden brown and crispy, use a sturdy spatula to flip to the other side, and brown, about 4 - 5 minutes per piece.
5. When done, place the fish on the cooling rack in the oven to keep warm while you finish the remaining fish.
6. Serve the crispy fish atop a bed of the spicy slaw and add some avocado slices if you wish.

Sweet Potato Sausage Dog

Sweet Potato Sausage Dogs (Gluten Free)

Ingredients

• 5  Bratwurst /Sausages
• 5 medium sized sweet potatoes
• ¼ diced red onion

• 5 tablespoons mustard
• 5 tablespoons ketchup
• 5 tablespoons relish
• Cheese or other preferred toppings

Instructions

1. Cook  bratwursts/ sausages your preferred way. 
2. Meanwhile: scrub and clean sweet potatoes. Bake in oven 40 mins to 1 hour depending on size -350 degrees. 
3. Allow potatoes to cool slightly. Slice vertically down center without cutting in half to create a bun. Top with cooked bratwurst and desired toppings.

Key Lime Mini cheescakes

http://freshplanetflavor.com/mini-key-lime-pie-cheesecakes/

These sweetly creamy cashew key lime pie "cheesecakes" are a simple, no-bake, frosty dairy-free treat without refined sugar.

Author: Fresh Planet Flavor

Recipe type: Dessert

Serves: 9

INGREDIENTS

• 2 cups cashews, divided
• 1 cup dates
• ⅓ cup coconut milk
• ⅓ cup + 1 tbsp coconut oil
• 3 tbsp maple syrup
• 1 tbsp lime juice

1. To make the crust: pulse 1 cup of the cashews with the dates and 1 tablespoon of coconut oil into a coarse paste. Divide between 9 cups in a muffin tin, pressing crust firm and flat with your fingers. To make the filling: soak 1 cup of the cashews for 4-6 hours, drain, then purée until smooth with the coconut milk, ⅓ cup of coconut oil, the maple syrup and lime juice. Divide evenly over the crusts. Top with cashews and lime zest if desired, freeze until firm (minimum 1 hour).
2. To serve, let the cheesecakes stand at room temperature for five minutes, then work a knife around the perimeter until the cheesecakes loosen. Enjoy chilled.

Pepperoni Pizza Pasta Salad

http://www.mostlyhomemademom.com/2016/06/pepperoni-pizza-pasta-salad.html


HW: There are a lot of good options out there for safe allergy free ingredients use this recipe as foundation and change out ingredients as needed.

Ingredients:
16 oz tri-colored rotini (HW: rice, buckwheat,etc) 
3/4 cup olive oil
3/4 cup grated parmesan cheese
1/2 cup red wine vinegar
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
8 oz cubed mozzarella cheese 
8 oz cubed sharp cheddar cheese
8 oz cherry tomatoes, halved
3 oz sliced pepperoni, halved ( hw: safe brand or other type of meat :beef, chicken, etc.) 

Instructions: 

Cook rotini in a pot of boiling water for 7-9 minutes, or until done. Drain and rinse pasta under cold water until cool.

Meanwhile, in a small bowl, whisk together oil, parmesan cheese, vinegar, oregano, garlic powder, salt and pepper.

Place cooked pasta, vinegar mixture, and remaining ingredients in a large mixing bowl, turning to coat all ingredients. Refrigerate at least 2 hours before serving.

Slow cooker Buffalo chicken stuffed sweet potato

INGREDIENTS

• ½ lb. boneless skinless chicken breast
• ½ lb. boneless skinless chicken thighs
• ⅓ cup hot pepper sauce (such as Frank's Red Hot)
• 2 Tbsp. ghee (may sub coconut oil)
• 1 Tbsp. coconut aminos
• ½ tsp. garlic powder
• ¼ tsp. cayenne (optional - adds more heat)
• 4 small baked sweet potatoes (about 7 oz. each uncooked)
• Homemade ranch dressing (optional) see below

1. Place chicken in a slow cooker set on low.
2. In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.
3. Pour sauce into slow cooker.
4. Cook for 4-6 hour on low or until chicken is tender.
5. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
6. Turn slow cooker to warm (or remain on low)until ready to serve.
7. Serve chicken in baked sweet potatoes and drizzle with ranch if desire.

Paleo Ranch Dip/Dressing:

• ½ cup mayo (homemade or Primal Kitchen Mayo)
• ⅓ cup full-fat canned coconut milk (may need to blend to mix together)
• 1 tsp. dried parsley
• ½ tsp. dried dill
• ½ tsp. dried garlic powder
• ½ tsp. dried onion powder
• ½ tsp. dried chives
• ¼ tsp. sea salt (add additional sea salt if desired)
• ¼ tsp. ground black pepper

INSTRUCTIONS

1. Place all ingredients in a bowl and mix until smooth and creamy.
2. Chill for at least 30 minutes before serving.
3. Store in a covered container or mason jar in the refrigerator for up to 1 week.

Pumpkin Power Cookies

by primarilly inspired

Ingredients

• ½ cup pumpkin puree 
• ¼ cup melted coconut oil
• ¼ cup honey *Vegan option use maple syrup*
• 1½ teaspoons pumpkin pie spice 
• ½ teaspoon sea salt
• 2 eggs *Vegan option use flax or chia seed eggs 
• 2 cups chopped nuts of choice (I use a mix of walnuts and pecans)
• ½ cup pumpkin seeds 
• ½ cup dried cranberries 
• ½ cup mini chocolate chips 

Instructions

1. Preheat oven to 350 degrees F.
2. First, whisk together the pumpkin puree, coconut oil, honey, sea salt and pumpkin pie spice in a medium sized bowl until blended together.
3. Then, add in the chopped nuts, pumpkin seeds, dried cranberries and mini chocolate chips and stir until everything is combined.
4. Next, drop by spoonfuls onto lightly greased cookie sheet. Bake for 15 minutes. Lastly, let cool for a few minutes before removing cookies from the tray.
5. Enjoy!

Cinnamon Pecan Roasted Butternut Squash

INGREDIENTS:

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup pecan halves
• 2 sprigs rosemary

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
3. Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
4. Serve immediately, garnished with rosemary, if desired.

Burger Bowl

http://followtheruels.com/2016/05/burger-bowl/

Ingredients

• 8 oz ground beef
• 1 onion, sliced
• 4 cups romaine lettuce, chopped
• 1 lemon, juiced
• 1 tbsp olive oil
• 1 tomato, sliced
• 1 medium sweet tomato, peeled, sliced, and roasted
• salt and pepper

Instructions

1. Form the ground beef into two equal sized 4 ounce patties and season with salt and pepper. Make an indentation in the center of the patty. Place on a hot grill or skillet. Cook for 4-5 minutes on each side, or until it's cooked to the desired temperature.
2. Also place onion slices on grill or skillet to caramelize. Cook for 2-3 minutes on each side.
3. Portion out the romaine into two bowls. Mix together the lemon juice and olive oil, and dress the lettuce. Top with the tomato slices, sweet potato, and onion.
4. Let burger patty cool for 5 minutes, then place on top of the burger bowl.
5. Add ketchup, mustard, or other condiments as desired.

Rosemary

To make your own rosemary-infused oil, place a sprig or two of completely dry rosemary leaves into a glass jar, top with olive oil, replace the lid, and shake lightly. Store in a warm, dark place for two weeks, strain, and then simply pour back into the glass jar. Use ¼ cup for a fragrant bath or blend with balsamic vinegar to drizzle all over a salad for a delicious dressing.

Health Benefits of Rosemary

For centuries, one of the most common medicinal uses for rosemary has involved improving memory, not just for the flavor it adds to food. This herb, especially the flower tops, contains antibacterial and antioxidant rosmarinic acid, plus several essential oils such as cineol, camphene, borneol, bornyl acetate, and α-pinene that are known to have anti-inflammatory, anti-fungal, and antiseptic properties.

 Vitamin A for free radical-zapping antioxidant properties, vision protection, healthy skin and mucus membranes, and increased protection from lung and mouth cancers. Mostly renowned for fighting infection, the vitamin C content synthesizes collagen, the protein required for optimal blood vessels, organs, skin, and bones.

Manganese, another of the more prominent minerals in rosemary, plays such a critical antioxidant role in the body - specifically aided by its cofactor superoxide dismutase - that it's associated with lowering the risk of cancer, specifically breast cancer.

Rosemary also contains iron (part of the hemoglobin inside red blood cells, determining how much oxygen the blood will carry) and potassium (a component in cell and body fluids which helps control heart rate and blood pressure). There's also fiber, copper, calcium, and magnesium, and an abundance of B vitamins, such as pantothenic acid, pyridoxine, riboflavin, folates, useful for DNA synthesis and for women just prior to conception, which helps prevent neural tube defects in newborns.

Ginger Healthy Recipes: Pickled Cucumbers with Ginger

Health Benefits of Ginger

A good source of vitamin C, magnesium, potassium, copper, and manganese, ginger is listed as an herbal medicine with carminative effects: a substance that promotes the release of intestinal gas. It's also an intestinal spasmolytic, which relaxes and soothes the intestinal tract. That means it can settle an upset stomach, relieve vomiting, and ease gas and diarrhea discomfort; but it's also effective in preventing nausea in the first place.

Made into hot tea, ginger releases the compounds gingerol and protease, bringing a rush of comforting warmth that actually increases cardiovascular circulation.

Numerous studies have shown the effectiveness of ginger as a pain reliever, but the way it eases nausea and vomiting has to do with its ability to stimulate the flow of saliva. This is particularly effective for morning sickness (very safe, with only a small dose required) and motion sickness (said to be even more effective than the over-the-counter drug Dramamine).

Ginger reduces side effects associated with chemotherapy, including dizziness, nausea, vomiting, and cold sweating. Studies also show ginger to be protective against osteoarthritis pain and several cancers, including ovarian, colorectal, lung, and breast cancers. http://foodfacts.mercola.com/ginger.html

Ingredients:

• 4 cucumbers, peeled
• ½ cup sea salt
• 1 cup brown rice vinegar (hw: apple cider ?)
• 2 tsp stevia, or to taste
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 6 tablespoons sliced fresh ginger, peeled

Procedure:

1. Slice the cucumbers very thinly. Place in large bowl and sprinkle ½ cup sea salt. Using your hands, toss the salt throughout the cucumbers and lightly squeeze the slices as you toss. Cover and let sit at room temperature for 1 hour. The salt will draw the water content out of the cucumbers.
2. Pour the cucumbers and liquid into a colander to drain. While in the colander, use your hands to squish out as much water as possible. Return cucumbers to bowl.
3. Add the vinegar, sugar, salt, pepper, and ginger. Toss to combine. Cover and refrigerate 12–24 hours.
4. Remove from refrigerator and taste. It should be tart with a bit of sweetness and spice. Adjust flavors if necessary by adding more sugar or pepper. If it tastes watery, drain some liquid and add more vinegar.

This recipe makes four servings.
(From Healthy Recipes for Your Nutritional Type by Dr. Mercola)

Crockpot Lasagna Soup

Original Recipe : http://www.familyfreshmeals.com/2012/11/slow-cooker-crockpot-lasagna-soup.html

1 lb ground beef (turkey or chicken) 

3 cups of water

4-5 cloves of garlic, minced

1 TB dried parsley (optional)

1 TB dried basil 

1/2 cup chopped onion

1-24 oz bottle of strained tomatoes -Bionaturae (vitacost.com)

1-6oz can of tomato paste Bionaturae 

1 cup R.W. Knudsen Family Organic Very Veggie® Vegetable Juice Blend Original 

2 cups uncooked shell pasta (they have corn free wheat free versions at vitacost -buckwheat , rice, etc.
1/4 tsp pepper
1/4 tsp salt (this will be to taste since I omitted the beef broth in original recipe - you will need extra salt) 

1 cup of water
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.

2. Next add water, beef, garlic, parsley, basil, onion, very veggie juice and salt/pepper.

3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

NOTE:
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

Cheese Ball Pops/Bites

http://cookingontheside.com/cheese-ball-pops

Yield: 16 pops

INGREDIENTS:

• 1/2 cup finely chopped pecans
• 1/2 cup finely chopped dried cranberries
• 4 ounces crumbled feta cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 cup Swiss cheese, shredded
• 2 teaspoons honey
• 16 lollipop sticks

DIRECTIONS:

1. Combine the pecans and cranberries in a shallow dish.
2. Mix the cream cheese, feta, Swiss and honey in a food processor until it’s combined. Measure out the cheese mixture a tablespoon at a time and roll each spoonful into a ball with the palms of your hands. Then roll each ball into the pecan-cranberry mixture, coating all sides evenly. Place each ball on a tray lined with parchment or waxed paper. Insert a lollipop stick into the center of each ball. Carefully cover the tray in plastic wrap and transfer it to the refrigerator to chill for at least one hour.
3. Remove the tray from refrigerator 15 minutes before serving.
4. OPTIONAL: If you’d like to display the cheese log balls in an upright position, you can do so using a block of styrofoam (found at craft stores) to hold the lollipop sticks in place.

Paleo Lemon Loaf:with lemon glaze

• 6 eggs
• ¼ cup coconut oil (Find HERE) or butter, melted
• zest from 2 lemons
• juice from 2 lemons plus enough milk of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup*
• ⅓ cup pure honey
• ⅔ cup coconut flour (do NOT substitute another type of flour – it will not work! You can find coconut flourHERE)
• 1 teaspoon baking soda
• ¼ teaspoon sea salt

*Juice your 2 lemons and pour the lemon juice in a 1 cup measuring cup. Add enough milk to the lemon juice until you reach 1 cup.

Lemon Glaze:

• 2 tablespoons melted butter (dairy free use coconut oil)
• 2 tablespoons pure honey
• 2 tablespoons milk of choice (full fat canned coconut milk)
• zest and juice from 1 lemon
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees F.
2. Combine all the lemon bread ingredients in a mixing bowl and mix well.
3. Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through. (If the top starts to get too brown towards the end of the cooking time, put some foil over the top.)
4. Let cool.

To make the lemon glaze:

1. While the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer.
2. Remove from heat and let sit to cool.
3. Once cooled, put in the fridge to firm up.
4. Once loaf is cooled and glaze is firmer, pour the glaze over the top of the loaf.
5. Refrigerate the loaf at least 30 minutes - 1 hour until both the glaze and the loaf firms up a bit.
6. Enjoy! Store leftovers refrigerator.

Notes

If you do not feel like making the glaze, you can skip this step (although, I highly recommend taking the few extra minutes and making it – that glaze is soooooo good!). You just need to add the following glaze ingredients directly to the lemon bread mix: honey, lemon zest and juice, and vanilla.