Brussels Sprouts Slaw

Ingredients:

- 14oz shredded Brussels sprouts

- 3/4 cup white balsamic vinaigrette (or a lite balsamic vinaigrette

- 1 red pepper 1/4 inch diced

- 1/2 cup organic salted dry-roasted almonds chopped

- 1/2 cup sweetened dried cranberries

- 3-4 green onions thinly sliced

- 1 tsp sugar (or 1 tbsp coconut crystals)

- Salt and pepper to taste

- (optional) 1/2 cup golden raisins


Directions:

1. Combine brussels sprouts, vinaigrette, red peppers, almonds, cranberries, onion, and sugar into mixing bowl. Season with salt and pepper.

2. Chill for 30 minutes



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BLT Deviled Eggs

Ingredients: 

- 6 Large Eggs hard boiled

- 1/4 cup mayo (I prefer organic or one made with olive oil)

 

- 3 Slices organic bacon or turkey bacon.

- 2-3 Cherry tomatoes (seeded and finely sliced)

- Salt and Pepper to taste

Directions:

1. Hard boil eggs. Let them reach room temperature and then place in a pot and boil water. Once it reaches a boil. Keep covered and turn heat to warm. Let cook for 10-15 minutes.

2. Halve the eggs lengthwise.

3. Remove yolks and place in a bowl. Mix all the ingredients together and slowly add salt and pepper to taste.

4. Add the mixture into a plastic ziploc bag. Cut the corner and squeeze evenly into the eggs.

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Paleo Eggplant Parm with Shitake Mushrooms

Ingredients: 

- 1 medium eggplant

- 1 cup fresh shitake mushrooms 

- 1 cup Paleo Breadcrumbs (see recipe here: http://tracyspaleojourney.blogspot.com/2014/02/paleo-breadcrumbs.html?m=0)

- 2 Eggs or Egg Whites

- Olive Oil

- 1 jar of your favorite pasta sauce

- Mozzarella Cheese (I prefer Dairy Free brand Daiya)

- Optional: Serve with spaghetti squash and Sauteed Kale (seen in picture)

Directions:

1. Preheat oven to 350 degrees.

2. Clean and Slice Eggplant.

3. Heat Olive Oil in a skillet on medium-high heat.

4. Put breadcrumbs in one bowl and eggs in another. Dip eggplant into eggs and then breadcrumbs. Brown both sides. 

5. In a separate skillet heat some Olive Oil on medium/high heat and brown shitake mushrooms.

6. Get a medium sized glass baking dish and pour a thin layer off sauce on bottom.

7. Add the eggplant and mushrooms. Top with sauce and cheese. 

8. Heat in oven for about 20-30 minutes (or until cheese melts and bubbles). Dairy free cheese won't bubble much, but it is done when it melts completely and gets slightly brown. 

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Portobella Bruschetta

Ingredients:

- 3 tbsps olive oil

- 1 lb portobella mushrooms (small, stemmed and thinly sliced)

- 2 cloves garlic minced

- 1/8 cup onion chopped

- 2 small tomatoes chopped

- 1 teaspoon fresh thinly sliced basil

- ½ teaspoon dried oregano

- ground black pepper to taste

- sea salt to taste

Directions:

1. Heat 2 tbsps olive oil in a skillet over medium-high heat can cook mushrooms stirring occasionally for about 4 minutes.

2. Mix the remaining 1 tbsps olive oil and the rest of ingredients in a bowl. Chill for about 30 minutes and serve.




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Paleo Blueberry Lemon Bars

Ingredients:

- 3/4 Cup Coconut Flour

- ½ cup Tapioca Starch

- 1/2 cup + 1 tbsp Vegetable Shortening (try Spectrum)

-  ½ cup granulated sugar (try Coconut Crystals or Stevia Baking Blend)

- 2 tbsp lemon juice

 - 1 tbsp baking powder

-  ¼ tsp sea salt

- ¾ cup organic applesauce

- 1 cup blueberries

Directions:

1.    Preheat oven to 350 and line a square baking pan with parchment paper. (7 1/2 x 7 1/2 OR 8 x 8)

2.   In a large mixing bowl, combine the coconut flour, tapioca, shortening, sugar, salt, baking powder, lemon juice, and applesauce. Mix until it forms a thick dough.

3.   Fold in the blueberries.

4.   Place dough into the baking pan and press dough evenly into the pan.

5.    Bake for 43-45 minutes

(Resource: The Spunky Coconut)


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