Cauliflower Rice

Ingredients:

• 1/2 of a large head of cauliflower or a full one if it’s on the small side
• 1/2 yellow or white onion, diced
• 2 cloves garlic, minced
• 1/2 cup cilantro, chopped (Optional)
• zest of one large lime (Optional)
• juice from half a lime (Optional)
• 2 TBSP coconut oil
• S&P, to taste

Directions:

- Grate the cauliflower or use a food processor to pulse into the right texture.  (Heads up–if you use the food processor, work in batches.  If the processor is overloaded, the cauliflower won’t chop up evenly).

-Heat a large pan to medium-high and add the coconut oil. When the oil is melted, add the onions and garlic. Cook until just translucent, then add all the riced cauliflower. 

-Cover and cook about 7 minutes. I like to add a bit a water to the pan to create a bit of steam. Stir about every 2 minutes.

-Add in the lime zest and fresh cilantro (Optional).

-Add salt and pepper to taste

- Squeeze the fresh lime juice over the rice and serve (Optional)

(Resource: popularpaleo.com)



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Paleo Brownies

Ingredients:

-½ cup Almond Flour

-½ cup Cacao Powder

-2 Tbsp Coconut Flour

-¼ tsp Sea Salt

-¼ tsp Baking Soda

-1 Tbsp Coconut Milk

-2 Eggs

-1/3 cup Coconut Nectar

-2/3 cup Coconut Crystals

-1 Tbsp Vanilla

-2 Tbsp Coconut Oil

-3 oz Chocolate (I like to use “Chocolate Dream” Chocolate chips) and a ½ cup coconut oil.

*Optional: 1/4 cup walnuts 

Directions: 

1. Preheat the oven to 350 degrees. 

2. In a bowl, combine the flours, sea salt and baking soda. Set aside.

3. Blend the eggs, nectar, coconut crystals, vanilla, and coconut milk. Set aside.

4. If you are using the chocolate, heat the coconut oil on low (I use a 4 on my stove) and once warm, remove from the heat and add the chocolate stiring.

5. Pour the chocolate and oil into the dry ingredients. Mix to take the temperature of the oil down, then slowly add the egg mixture, stirring while pouring.

6. If you are using walnuts add to mixture and mix together with blender.

7. Grease an 8×8” baking glass dish with coconut oil. (Place coconut oil in the baking dish in oven. After it has melted bring out swish around to coat the dish. 

8. Pour the mixture into the greased 8×8” baking dish. Bake for 30 minutes.

(Resource: www.paleoeffect.com)



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Quick Homemade Cranberry Sauce

Add this as a fresh delicious side dish, and give your Thanksgiving meal some wonderful antioxidants and Vitamin C.

Makes 2 1/2 cups. Prep and Cook Time: 30 minutes

Ingredients

• 3 cups (1 12-ounce bag) cranberries
• 1 sweet apple, such as Fuji, cored and cut into1/2-inch cubes
• 1 ripe pear, such as Bartlett or Anjou, cored and cut into 1/2-inch cubes
• 3/4 cup orange juice
• 1/3 cup maple or agave syrup (use coconut nectar for less sugar)
• 1/4 cup currants or raisins
• 1 teaspoon orange zest
• Pinch of salt

Directions

1. Combine cranberries, apple, pear, 1/2 cup orange juice, syrup, currants, orange zest, and salt in a saucepan. Bring the mixture to a simmer over medium-low heat.

2. Cook, stirring occasionally, until the apples and pears pierce easily with a fork, 18 to 25 minutes. If the sauce becomes dry, stir in more orange juice as necessary to prevent scorching.

(Resources: Yoga Journal)



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Paleo Meatballs

Spicy Tex-Mex Grain Free Meatballs

Ingredients:

-1 pound ground grass fed beef

-1 large egg 

-1/3 cup red pepper (about half a red pepper) finely diced

-1/3 cup green onion, chopped

-1 medium sized jalapeno, seeded and finely diced (keep the seeds in for more heat)

-1/4 cup packed fresh cilantro, chopped

-11/2 teaspoons ground cumin 

-1/2 teaspoon garlic powder

-2 teaspoon dried oregano 

-1/2 teaspoon garlic granules or powder

-1/4 cup almond flour or Ground Flax Meal (Flax can help meatballs stay moist)

-1 1/2 teaspoons coarse sea salt 

-1/2 teaspoon cracked pepper

Directions: 

1. Preheat the oven to 350 degrees and grease a large cookie sheet or line with parchment paper. I LOVE making on my Pampered Chef Bar Pan.

2. Add everything to a large bowl and gently mix till well combined.

3. Make golf ball size (or larger) out of the meat mixture and place them about 1 inch apart on the prepared cookie sheet.

4. Bake in the oven for about 20 minutes or until the internal temperature of the meat balls reaches 165 degrees. Remove from the oven, sprinkle with coarse sea salt and allow them to rest for a few minutes.

5. If desired, place the meatballs under the broiler for the last two minutes for a crispier outside.

(Resource: http://urbanposer.blogspot.com)





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Pumpkin Muffins

Ingredients:

- 1 cup almond flour

- 1 ripe banana

- 1/2 cup canned pumpkin (I prefer organic and BPA free)

- 1/2 cup egg whites

- 1 Tablespoon Coconut Nectar

(You can use honey if you want it sweeter, but that will add sugar to it)

- 1 Tablespoon Pumpkin Spice

- 1/2 Tablespoon Cinnamon

- 1/2 Tablespoon Nutmeg

- 1 pinch sea salt

Directions:

1. Preheat Oven to 350F and then Mix it all Up

2. Make sure to spray your tin with some oil so they don’t stick.

3. Bake about about 20 mins at 350F in the oven.

4. Let them cool for 10 min and then used a spatula to scoop out.

(Resource: www.blogilates.com)




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Banana Chips

 Ingredients:
 

-2 Bananas

-Lemon Juice

Directions:

-Slice banana into thin chips

-Dip in lemon juice, and spread on a cookie sheet. 

-Bake for 2 hours @ 200 degrees and flip. 

-Bake for another 1.5-2 hours or until crisp. Homemade banana chips!

(Resource: nuts.com)




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Beet Hummus

Ingredients:

- 500 grams (1.1 pounds) cooked, peeled, and cooled beets, about 2 medium
 

- 70 grams (2.5 ounces) tahini (sesame paste), about 3 tablespoons
 

- 1 clove garlic
 

- 1 tablespoon olive oil, plus more as needed

 

- 3 tablespoons freshly squeezed lemon juice
 

- 2 teaspoons ground cumin (I grind my own so it's quite vivid in flavor; if yours is pre-ground and/or old, you may want to use more)
 

- 1/2 teaspoon salt

Directions: 

-Cut the beets into chunks and put them in the bowl of a blender or food processor.

-Add the tahini, garlic, oil, lemon juice, cumin, and salt, and process until completely smooth.

-Add a little more oil as needed to get a smooth consistency. Taste and adjust the seasoning.

-Cover and refrigerate for at least 1 hour to allow the flavors to develop.

-Serve with crackers, pita triangles, or toasted slices of baguette.

(Resource: http://chocolateandzucchini.com)


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Coconut Orange Cake

Ingredients:

•  1/4 cup coconut oil
• 6 eggs, at room temperature
• 1/4 cup coconut milk
• 6 tablespoons raw honey or Coconut Nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange zest or 1 ½ teaspoons orange peel seasoning
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder (aluminum free)
• 1/2 teaspoon salt
• juice of 1/2 medium orange or 1 teaspoon orange extract

Directions:

-Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8"x8" pan. Place the pan in the oven to melt the coconut oil.

-While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest (also add in orange extract if you are not using real orange juice).

-Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet.

-Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter. Mix until all lumps are gone.

-Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 30-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack.

-(if using a real orange) After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice orange over the whole cake, making sure to evenly distribute the juice

Orange Coconut Oil Frosting

(Make after cake has cooled)

• 1/2 cup coconut oil, melted in a glass bowl
• 9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey or coconut nectar)
• 1 packed teaspoon orange zest or 2 ½ teaspoons orange peel seasoning
• 1/2 teaspoon vanilla extract
• pinch of salt 

-Mix all ingredients into warm coconut oil. Place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. Take it out of the freezer right when it starts to get cloudy.

-At this point the cold bowl will continue to turn the liquid oil into a solid. -Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency.

-Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

 (Resource: freecoconutrecipes.com)




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Paleo Pumpkin Bread

Paleo Pumpkin Bread

Ingredients:

- 1 ½ cups almond flour

- ¾ cup canned pumpkin (not pie filling)

- 3 eggs, whisked

- ¼ cup raw honey

- 1 tsp baking soda

- 1 tbs cinnamon

- 1 tsp nutmeg

- 2 tsp pumpkin spice

- 1 tsp vanilla

- 3 tbs coconut oil, melted

Directions:

(Pre-heat oven to 350 degrees)

1. In a medium bowl combine all the dry ingredients.

2. In a small bowl combine all the wet ingredients.

3. Pour the wet ingredients on the dry ingredients and mix.

4. Grease a bread pan with coconut oil spray and pour in mix.

5. Bake for 30-40 minutes (check for doneness with a toothpick).

(Optional: Serve with some banana slices and Earth Balance spread)



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Paleo Cupcakes!

Paleo Vanilla Cupcakes

(Yield: 8 cupcakes)

Ingredients:

-1/2 cup sitfted coconut flour
-1/4 tsp. baking soda
-1/4 tsp. sea salt
-4 eggs
-1/3 cup coconut oil or butter (melted)
-1/2 cup honey
-1 Tbsp. vanilla

Directions:

1. Preheat your oven to 350 degrees F.
2. Combine all the dry in ingredients in a medium bowl and mix well.
3. Add the wet ingredients to the dry ingredients and mix well (a hand mixer works great).
4. Divide batter among 8 cupcakes.
5. Bake for about 15-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
6. Cool and then frost.

*Store in a airtight container at room temperature for a few days or in the fridge for about a week.

Chocolate Frosting:

-1/2 cup butter, softened OR Coconut Oil
-1/4 cup honey
-2 Tbsp. cocoa

Vanilla Frosting:

1/2 cup butter, softened OR Coconut Oil
1/4 cup honey
1 tsp. vanilla

Whip together and frost!

Note: One batch of frosting is good for 8 cupcakes

(Resource: http://www.unrefinedkitchen.com)


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