Grapefruit Salad

Yet another favorite of mine from the Autoimmune Paleo Cookbook and Action Plan. My husband would like to eat this every night!!

Ingredients

FOR THE DRESSING:

1/2 c EVOO

2 Tbsp apple cider vinegar

1 Tbsp local organic honey

1 tsp freshly squeezed lemon

Pinch sea salt

FOR THE SALAD:

3 cups spinach

2 red grapefruits, peeled, sectioned, and chopped

1/4 c dried cranberries

Directions

1. Whisk all dressing ingredients together until well combined and set aside.

2. Mix salad ingredients in large bowl.

3 Add dressing and toss. Eat it up!!

Honey-Thyme Beef Jerky

Who doesn't love good beef jerky? And who wants the extra chemicals? Thanks to Autoimmune Paleo Cookbook and Action Plan, I can have my jerky and eat it too!

Ingredients

3 Tbsp apple cider vinegar

2 Tbsp local organic honey

2 Tbsp water

1/2 tsp sea salt

1 tsp garlic powder

1 tsp dried thyme

2 lbs beef, such as London broil

Directions

1. Mix vinegar, honey, water, salt, garlic powder, and thyme in bowl. Set aside.

2. Slice beef very thinly across the grain, about 1/8 inch thick. 

3. Transfer meat slices to marinade. Toss to coat and place in fridge for 2 hours to a day.

4. Remove meat and lay strips on paper-towel- lined plate and pat dry. Line a large baking tray with foil and place on bottom rack of oven. Move top rack to highest position.

5. Thread beef pieces about 1" apart on wooden skewers, so that each skewer has about 7 pieces dangling from it.

6. Set skewers on top rack in oven so beef strips dangle between the bars. Repeat until all beef strips in oven.

7. Turn oven on to between 180-200 degrees. Prop door open about 2" and cook until turnkey is dry, about 8 hours.

8. Remove from skewers and let cool completely. Store in sealed container for up to 1 month in fridge.

Roasted Zucchini Salad

Ingredients
6 zucchini, sliced
1/2 onion, sliced
2 Tbsp balsalmic vinegar
1/2 tsp salt
1/2 c shredded fresh basil

Directions
1. Place zucchini and onion on parchment paper covered baking pan
2. Preheat oven to 450. Roast, turning once, until lightly browned and tender, about 10-15 minutes.
3. Transfer to a bowl and let cool for about 30 minutes. Then add balsalmic vinegar, salt, and basil. Toss to combine before serving.

Shrimp Scampi

Ingredients
1 Tbsp EVOO
3 tsp minced fresh garlic
1 lb (21-35 count) shrimp, peeled and deveined
1/2 c chopped fresh parsley
zest of 1/2 lemon
juice of 1 lemon

Direction
1. Place large skillet over med- hi heat and add olive oil. Saute the garlic until fragrant and soft.
2. Add the shrim and saute until pink and cooked, through, about 5 minutes.
3. Remove the skillet from the heat and add parsley, lemon zest, and lemon juice and toss to mix.

Southern Potato Salad

From my Grandmother's kitchen to yours :)

Ingredients
7 Russet potatoes
5 organic, free range eggs
1 1/2 c healthy mayonnaise
2 Tbsp mustard
1 Tbsp dry paprika
1/2 Tbsp dill, chopped fine
salt and pepper to taste
Cajun season to taste (optional)

Directions
1. Place russet potatoes in water and boil for 20 minutes. Meanwhile, boil eggs for 8 minutes and peel.
2. Once potatoes are boiled, peel. Place in bowl with peeled, boiled eggs. Chop and blend coarsely with fork. Add remaining ingredients and stir well. Some prefer it chilled in fridge before serving, others eat it warm.

Tastes great with gumbo and / or bbq. That's how we do it Louisiana style...

Fruit Salad with Honey Lime Dressing

Ingredients
1 lb strawberries, diced
1 lb pineapple, diced
12 oz blueberries
12 oz red grapes
2 kiwis, peeled and diced
15 oz mandarin oranges, drained well

Dressing:
1/4 c honey
2 tsp lime zest (or zest of 2 limes)
1 Tbsp lime juice
2 drops Citrus Fresh essential oil (optional)

Directions
1. Combine all fruit in large mixing bowl.
2. In separate bowl, whisk together honey, lime zest, lime juice and Citrus Fresh. Pour over fruit just before serving and toss evenly to coat.

Butternut Squash Soup

Ingredients
1 Tbsp coconut oil
4 slices of bacon (optional)
1 onion, diced
4 cloves garlic, peeled and diced
1-2 tsp sage
1 tsp thyme
1/4 tsp cayenne
1 medium butternut squash, peeled, seeded, diced
1 Granny Smith apple
2 cups chicken broth
salt taste
1/c cup of coconut milk
Gorgonzola cheese (optional)

Directions:
1. Heat oil and cook bacon to crispy. Remove from pot and set aside. Add onion and garlic, saute until translucent and soft, about 5 minutes.
2. Add seasonings and cook for 1 minute. Add squash, apple, broth, salt. Cover lid and bring to boil. 
3. Return heat to medium and simmer for about 15 minutes, or until squash is fork tender.
4. Add coconut milk and combine. Transfer mixture to blender and puree until smooth, working in batches as needed. 
5. Serve warm with crushed bacon and gorgonzola cheese on top if desired.

Mexican Cauliflower "Rice"

Thanks paleotable!

Ingredients
2 carrots, peeled, diced
onion, diced
4 garlic cloves, chopped fine
cconut oil
one small head cauliflower, roughly chopped
diced tomatoes in juices - equal to a 14 oz can
1 cup organic chicken stock
8 oz diced green chiles
2 Tbsp chili powder
1 Tbsp cumin
1/2 Tbsp paprika
salt and pepper to taste

Directions
1. Dice vegetables (carrots, garlic, onion). Heat oil and then add chopped veggies. Saute over medium for about 5-10 minutes or until onion is translucent.
2. Pulse cauliflower in food processor until at a rice-like consistency (may need to be done in batches)
3. Add remaining ingredients to pot. Stir to combine. Bring to boil and reduce heat to simmer for 10-15 minutes or until cauliflower is tender.

Israeli Couscous

*adapted from Amanda's apron

Ingredients
1 Tbsp EVOO or coconut oil
1 small onion, diced
1 carrot
3 cloves garlic, minced
1/2 bell pepper, diced
1 1/4 c vegetable broth
1/2 tsp cumin
salt and black pepper to taste
1/4 tsp white pepper
dash curry
2-3 bay leaves
2/3 c Israeli / pearl couscous
1/2 c coconut milk
1/4 c fresh parsley

Directions
1. Heat oil, then add onion, carrot, garlic, bell pepper. Saute until carrots are soft but not browned.
2. Stir in broth and seasonings (except bay leaves and parsley). Increase heat to boil, then add couscous and bay leaves.
3. Reduce heat to medium-lo again, cover, and cook about 8 minutes. Once cooked, stir in coconut milk and parsley. Serve hot and garnish with parmesan if desired.

Protein Smoothie (Without the Powder!)

Version 1: with fruit so slightly higher in carbs (about 53g protein)
1/2 c frozen wild blueberries
1/4 lemon with rind
1 1/2 c kefir or 1 c milk and 1/2 c plain greek yogurt
1/4 c dried cranberries
1 Tbsp pumpkin seeds
2 walnuts
1 Tbsp chia seeds
2 Tbsp flax seeds
2 Tbsp almond butter
1/2 Tbsp coconut butter
1/4 avocado (optional)
3 Tbsp rolled oats
optional stevia and/or honey to sweeten

Version 2:  no fruit, but still pretty high in carbs (about 52g protein)
1 1/2 c kefir or 1 c milk and 1/2 c plain greek yogurt
1 Tbsp pumpkin seeds
2 walnuts
1 Tbsp chia seeds
1 Tbsp flax seeds
2 Tbsp almond butter
1/2 Tbsp coconut butter
3 Tbsp rolled oats
dash of cinnamon and vanilla
optional 1/2 Tbsp cocoa powder and/or stevia and/or honey to sweeten
*confession: sometimes I add a little coffee to mine in the morning ;)

Coconut Shrimp

Ingredients
1 1/2 lb shrimp, peeled, deveined
1 can coconut milk
3 cloves garlic
1 tsp ginger root, peeled, minced
1 Tbsp lime juice
basil, sea salt and pepper to taste



Directions
1. Place shrimp into saucepan with coconut milk, garlic, ginger, salt and pepper
2. Bring to boil, stirring frequently.
3. Reduce heat to simmer, cook uncovered 15 min, stirring frequently.
4. Stir in lime juice and basil to taste (I used about 1/4 Tbsp dry basil)

Kale chips

Ingredients
1 bunch kale, stems removed, cut into bite-sized pieces
2-4 tsp olive oil
salt and seasoning of choice to taste

Directions
1. Preheat oven to 300 deg. Line pan with parchment paper.
2. Lay out kale in single layer. Drizzle with olive oil. Season to taste.
3. Bake for 11-15 minutes until edges are browned and kale is crispy when moved in pan.

Avocado Salad Dressing

Ingredients
1/2 avocado
1/2 Tbsp lemon juice
1/2 Tbsp EVOO

Directions
1. Mash avocado in a bowl. Mix in other ingredients. Stir to combine. Serve over any salad.

Sauteed Kale

Ingredients

1 lb kale

2 cloves garlic

1 Tbsp EVOO

1/2  c water

salt and pepper to taste

1/2 Tbsp apple cider vinegar

Directions

1. Heat EVOO in large saucepan over med hi. Add garlic and cook to fragrant, but not colored.

2. Add water and kale. Toss to combine. Increase heat and cover. Cook for 5 minutes

3. Remove cover and continue to cook until liquid evaporated. Season to taste. Add vinegar if desired.

Cauliflower Rice

Ingredients
1 head cauliflower
salt and pepper to taste
1/2 Tbsp coconut oil

Directions
1. Prep head of cauliflower and chop coarsely. Place in food processor and chop to the consistency of rice.
2. Place in pot on stove with cauliflower. DO NOT ADD WATER. Mix in oil and seasonings. Heat over med low for about 10 minutes to a desired rice-like softness. Enjoy guiltlessly in place of rice.

Garlic, Lime Green Beans

Ingredients
Olive oil
1 lb fresh green beans
1-2 cloves garlic, minced
1/2 c almonds, sliced, toasted
juice of 1 lime
1/2 c water

Directions
1. Heat oil over med. Add garlic and cook 1 min.
2. Add green beans and 1/4 c water. Cover with lid and steam 3-5 min.
3. Add lime, remaining water and almonds. Stir green beans until coated and cook another 1-2 min

Blueberry Muffins Gluten free/Paleo/Clean/Vegan

Ingredients
2 cups almond flour
1/2 c coconut flour
1 flax egg
1 chia egg
1/4 cup applesauce
1/4 cup coconut oil
1/4 c raw honey
1/4 c agave
1/2 tsp baking powder
1/4 tsp salt
1 Tbsp vanilla
1/2 tsp cinnamon
1 c blueberries

Directions
1. Preheat oven to 300/350. Grease muffin pan or line with paper.
2. In large bowl, mix all ingredients except blueberries. Once all is mixed well, gently fold in blueberries.
3. Fill each muffin 3/4 full. Bake for approximately 30-40 minutes. Top should be spongy but firm when pressed. Cool for 5 minutes before removing from pan.

***I am still working out the temperature and time length for this. To be honest, I baked at 300 for 30 minutes, as suggested by a similar recipe, but found they did not cook through. So I baked another 10 minutes at 350. I'll update when I try again!***

*you could also use all agave or all honey rather than doing both, or 2 flax eggs vs 2 flax and 1 chia, etc. If you are not vegan or with egg allergies, you would eliminate the following and replace with 3 eggs:
1 flax egg
1 chia egg
1/4 cup applesauce
1/4 cup coconut oil

Mediterranean Vegetables

Ingredients
2 tomatoes, sliced
1 small red onion, sliced
1 small eggplant, sliced
1 small yellow squash, sliced
1 large portobello mushroom, sliced
2 cloves garlic, finely chopped
1 Tbsp rosemary
3 Tbsp olive oil
2/3 c dry white wine
can diced tomatoes
salt and black pepper to taste
*some people also add potatoes to this

Directions
1. Preheat oven to 350. Grease bottom of casserole 13x9 baking dish. Place vegetables in pan. Pour wine over vegetables. Sprinkle with garlic and seasonings.
2. Cover loosely with foil. Bake 30 min. Uncover; bake 15 additional minutes until vegetables are tender.

Brown Sugar Sweet Potato Hash

Ingredients
4 sweet potatoes
3-4 Tbsp Coconut Oil, unrefined
3 Tbsp brown sugar
Cinnamon to taste

Directions
1. Place frying pan on med high heat, with coconut oil.
2. Cut potatoes into slices, then quarter the slices. Add these to frying pan.
3. Add brown sugar and cinnamon. Let cook approximately 15 min, stirring occasionally.

Roasted Squash and Zucchini

Ingredients
2 zucchini, sliced
2 yellow squash, sliced
Olive oil
salt, pepper, garlic powder to taste

Directions
1. Preheat oven to 450. Place chopped vegetables in bowl with olive oil, seasonings. Mix well.
2. Place all on baking sheet in a single layer and bake in lower part of oven 15 minutes or until golden.