Paleo Peppermint Hot Chocolate

https://40aprons.com/paleo-peppermint-hot-chocolate/

 

This paleo peppermint hot chocolate (or vegan peppermint hot chocolate) is easy and quick, luxuriously chocolatey and perfectly minty. It is full of healthy ingredients. Cheers to that!

Servings2 people

Ingredients

• 2 (or 1 *see note)  13.5- ounce cans of full-fat coconut milk (one refrigerated to be used for coconut cream, if desired, but optional)
• 1/3 cup almond milk (HW: I actually do well with lactose free milk, my current favorite is Fairlife Whole (the brain needs fat! )  Fairlife has much less sugar. 
• 2 ounces 100% dark chocolate , like 100% cacao unsweetened Ghiradhelli chocolate
• 2 tbsp about 2-3 tablespoons pure maple syrup , to taste (using less if you don't use unsweetened chocolate, or a bit more if you prefer a sweeter cocoa)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon to a few drops peppermint extract , to taste (HW; I use 1 drop of food grade peppermint essential oil -2 drops max. daily) 
• 1 teaspoon a dash of chili powder , to garnish, if desired

Instructions

• Combine coconut milk, almond milk, and chocolate in a medium saucepan over medium heat. Whisk until smooth, as the chocolate melts, then add 2 tablespoons maple syrup, vanilla extract, and peppermint extract.
• Taste and add maple syrup to reach desired sweetness and additional peppermint extract to taste. Continue cooking until mixture reaches a near boil, then remove from heat and pour into serving mugs.
• Top with coconut cream: refrigerate a can of full-fat coconut milk for at least an hour then remove from fridge and invert. Open can and pour off clear coconut water, then scoop out remaining coconut "cream" into a small bowl. Whisk until smooth. Spoon a dollop of whisked coconut cream onto mugs of hot chocolate and sprinkle with a dash of chili powder, if desired. Enjoy!

Nutrition

Serving: 2g | Calories: 671kcal | Carbohydrates: 34g | Protein: 7g | Fat: 60g | Saturated Fat: 49g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 751mg | Fiber: 3g | Sugar: 19g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 11mg | Net Carbs: 31g

Pop(no)corn Meatballs (Paleo, AIP)

INGREDIENTS:

1 lb Grass Fed Ground Beef 

1/2 tsp Sea Salt

1/2 tsp Garlic powder

1 Cup Tapioca Flour 

1/2 tsp Sea Salt

1/2 tsp Ground Turmeric

1/2 tsp Garlic Powder

6 TBS Grass Fed Gelatin 

3 TBS cold water

6 TBS hot water

1 Cup of Solid Cooking Fat (I used the fat from the top of my last batch of bone broth)

DIRECTIONS:

In a small saucepan heat your cooking fat over medium heat. In a mixing bowl, combine your ground beef with 1/2 tsp of sea salt and 1/2 tsp of garlic powder. Once combined, begin to role the ground beef into small balls, smaller than an average meatball. Once all of the ground beef has been rolled into balls, take another mixing bowl and combine your tapioca flour, sea salt, garlic powder and turmeric. Then, in a smaller bowl, take your gelatin and cover it with your 3 tbs of cold water. Allow it to sit for about a minute. Then pour the hot water over top of the gelatin and stir until completely combined and liquid. Turn the cooking fat up to medium high heat. Take the meatballs and dredge them in the flour mixture, then dip them in the gelatin mixture and dredge in the flour mixture again before dropping them into the cooking fat. Repeat this process until you have enough meatballs to cover most of the bottom of the saucepan. Cook them for five minutes, using a slotted spoon to move them around and ensure even cooking. After five minutes, remove them from the saucepan with the slotted spoon and place them on a wire cooling rack. Repeat this until all of the meatballs are cooked. Serve with your choice of dipping sauce and enjoy.

Sweet Potato Chicken Poppers (Paleo & AIP)

Ingredients

• 1 lb ground chicken (uncooked)
• 2 cups raw (not cooked) sweet potato, grated 
• 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
• 2 tbsp coconut flour 
• 2 sprigs green onion, chopped fine
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
2. Combine all of the ingredients in a large mixing bowl and thoroughly combine
3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you'll have about 20-22 poppers) and place them on the cooking sheet
4. Place in the oven for 25-28 minutes, flipping half way through
5. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further
6. Remove from the oven when thoroughly cooked through
7. Allow to cool and serve with your favorite sauce

Egg Roll in a Bowl

Recipe adapted from whole new mom

• 9 cups shredded cabbage
• 1½ c shredded carrot
• 2 med onions, finely chopped / minced 
• 1½ T sesame, or olive oil or coconut oil 
• 1½ t ginger (powdered)
• ½ t black pepper (optional) 
• 1 tsp garlic granules (or 4 cloves garlic) 
• 1½ t salt 
• 4tsp  coconut aminos or to taste (optional)
• 1½ lb ground beef (or ground or  chopped chicken).  (HW:1 lb is normally standard package  size and seems to be plenty) 

Heartweed-I have used the pre-cut bagged cabbage that includes green and purple cabbage ,and carrots. 

Instructions

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1. Place meat in large pan and cook until browned.
2. On medium high heat, add the onions and sesame oil. Cook until lightly browned.
3. Reduce heat to medium.
4. Add spices and stir well.
5. Add the cabbage and stir to coat.
6. Cook, stirring frequently until the cabbage slightly wilts.
7. Add carrots and cook for 2-3 minutes until soft.
8. Add coconut aminos to taste and adjust flavorings as desired.
9. Serve plain or over rice or cauliflower rice.

Gut Healing Marshmallow Fluff

From corn allergy group- she said you can also use sugar. She made these for her children for October treats. Uses some cocoa powder mixed with oil for face.

SARDINE FISH CAKES

Sardines pack a nutritional punch, as they are:

• rich in Omega 3 fatty acids EPA and DHA, which are imperative for healthy brain function, glowing skin + much more!
• a rich source of bioavailable vitamins (including B12, B3, B2 and Vitamin D) and minerals that support healthy teeth, bones, nervous system + more
• a particularly great source of calcium, as the whole fish (bones and all) is consumed
• low in mercury and other pollutants, due to their tiny size and position at the bottom of the food chain.

• 2 tins wild caught sardines (either in spring water or olive oil)
• 3 medium white potatoes
• 1 free range egg
• 2 shallots (spring onions)
• 1 red chilli
• handful fresh coriander
• 1/2 tsp chilli powder (adjust to your heat preference!)
• 1 tsp salt

Steps

1. Roughly dice your potatoes into medium sized chunks and set them to boil in water until soft (this should take around 10 – 15 minutes)
2. In the meantime, finely chop the shallots, red chilli and fresh coriander and set aside
3. Open up and drain your sardines of any excess liquid, and add to a large mixing bowl. Using a fork, break apart and mash the sardines until there are no large pieces or whole bones visible
4. Once your potatoes are done (test with a fork if they’ve gone soft), take them out of the water into a separate bowl and mash with a fork or potato masher. It’s best not to over-do it: think chunky mash rather than whipped potato!
5. Add the mashed potato to your sardines and combine well, before cracking in your free range 
6. egg and adding the shallots, red chilli, coriander + your chilli powder, salt and pepper
7. Use your hands to form the fish cake patties and set aside on a plate, ready for cooking. Aim for palm-sized patties that are not too thick, i.e. no more than 2cm. Hint: if you suspect your mixture is too wet, we recommend adding a tablespoon of tapioca starch to help the patties stay together.
8. In a large pan, add a tablespoon of coconut oil and bring to a medium heat before adding your patties. Cook for a few minutes per side, and turn them carefully. Note: this recipe makes enough to cook two batches without overcrowding the pan
9. Serve! These sardine fish cakes are lovely served with a squeeze of fresh lime and a light side salad. Enjoy 

Pumpkin Pie Ice cream

Chicken Broccoli and Sweet Potato Sheet Pan Dinner

http://www.cookingclassy.com/

• 1 large sweet potato, peeled and diced into 3/4-inch cubes (3 cups)
• 4 Tbsp olive oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, diced into pieces (about 1 1/4-inches, keep them close to the same size so they all cook even)
• 3 1/2 cups small broccoli florets
• 1/2 of a medium red onion, diced into chunks
• 3 cloves garlic, minced
• 3/4 tsp of each dried thyme, sage, parsley and rosemary
• 1/8 tsp nutmeg
• Salt and freshly ground black pepper
• 1/2 cup pecans, whole or roughly chopped
• 1/3 cup dried cranberries

Directions

• Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp over top and toss to evenly coat. Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients).
• Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly). Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn't dry) and toss with a spatula to evenly coat. Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1/2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces). Return to oven and roast about 16 - 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center. Toss in pecans and cranberries. Serve immediately (preferably with a glass full of apple cider, it's the perfect pairing and completes this fall meal).
• Recipe source: Cooking Classy

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.

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.

Honey Mustard Dressing/Marinade

Dressing: Whisk together:


• 1/2 cup dijon mustard
• 1/4 cup honey
• 2 tablespoon olive oil
• salt to taste

Salad from Picture" 

Chicken Salad
• 4 skinless and boneless chicken thighs or chicken breasts
• 5 slices bacon, diced
• 1 head of romain lettuce, comes out to about 5-6 loosely packed cups
• 1 cup cherry tomatoes, cup in half (about 150 grams)
• 2 large avocado, pitted and sliced
• 1/2 of a red onion, thinly sliced

Instructions

1. Whisk together the dressing in a small bowl. Pour half of the dressing over the chicken breasts. If time allows let the chicken marinate in the fridge for a 30 minutes or overnight.
2. When you're ready, heat a nonstick skillet over a medium heat with a splash of olive oil. Sear the chicken on both sides (about 5-7 minutes each) until cooked through. Once the chicken is all cooked, set aside to rest while you prep your other ingredients.
3. Wipe the skillet you used with a paper towel, add another small splash of oil and fry the bacon until crispy.
4. Prep the rest of your salad ingredients and add them to a large salad bowl. Slice the chicken into strips and add them to salad. Pour the remaining dressing over the top, sprinkle the bacon bits over the top and season with any additional salt and pepper.

Notes

Honey Mustard Dressing from Primal Palate