AIP/Paleo Stir Fry

Ingredients
4-6 chicken thighs
EVOO
3 cloves garlic, minced
sea salt
1/2 red onion, chopped
1 Tbsp fresh grated ginger
1 cup broccoli florets
2 peeled and sliced carrots


Directions
1. Add oil to pan and lightly season chicken with salt to taste, add to pan over medium heat until cooked through.
2. Add garlic, ginger, and onion and saute until soft, about 5 minutes
3. Add broccoli, carrots, and cook until tender.

*this recipe is easily made vegetarian or vegan by eliminating the chicken and using 2 cups of broccoli
**You could also add snap peas

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!!

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.

Meatless Chili Mexican Style

*this recipe is not completely eat clean*

Ingredients
yellow onion, diced
red bell pepper, diced
green bell pepper, diced
3 cloves garlic, minced
2 Tbsp chili powder
2 tsp paprika
1 tsp cumin
dash of red pepper flakes
salt to taste
2 cans black beans
2 cans pinto beans
1 can red beans
1 can white beans
4-6 large tomatoes, diced and peeled
15 oz tomato sauce
1 1/2 c vegetable broth
1 can rotel (optional)
1 can diced green chilis

Directions
1. Saute onion, bell pepper, garlic until soft. Add seasoning and cook another few minutes.
2. Add remanning ingredients and bring to boil. Return heat to medium / low and simmer about 30 - 45 minutes.
3. Serve over brown rice, cornbread, or fritos. Add grated cheese, sour cream, chives, etc as desired.

Granny's Banana Nut Bread (Made Vegan!)

Ingredients
1/2 c non-dairy butter and/or coconut oil unrefined
1 tsp baking soda
1 c organic sugar (I like to mix brown, raw, stevia, etc)
1 c non-bleached organic flour (makes well with gluten free flour)
2 flax eggs
3 ripe bananas (mashed)
1/2 tsp salt
1/4 tsp cinnamon
1/2 tsp vanilla
3/4 c pecans (chopped- optional)

Directions
1. Preheat oven to 350.
2. Grease and flour loaf pan.
3. Mix all ingredients and pour into loaf pan. Bake for 1 hour or until center is done.

Granny's tip: *place a pan of water on the shelf below the loaf pan to prevent over-browning)

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.

Pumpkin Fudge

Ingredients
2/3 c coconut butter
1/4 c + 2 Tbsp pumpkin puree
1/2 c brown, coconut, or raw sugar (or equivalent maple syrup)
1 Tbsp creamy almond butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
approx 2 Tbsp non-dairy milk
tiny pinch of fine grain sea salt

Directions
1. Add all ingredients to a medium sauce pan over low heat. Whisk constantly for about 5 minutes or until all ingredients have melted together
2. Grease a small 3x5 or 4x6 container (or line with parchment paper). Pour in mixture and smooth out surface.
3. Freeze for about 1 hour to set. Slice and serve. Keep refrigerated.

Vegan Banana Pumpkin Bread

Ingredients

3 bananas
1 1/3 c pumpkin
2 1/2 c flour (I used a mix of whole wheat and unbleached)
2/3 c coconut oil
1 tsp vanilla
1/2 c brown sugar or scant or mix
1/4 c honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 c raisins (optional)

Directions
1. Preheat oven to 350. Lightly grease bread pan with coconut oil.
2. Mash bananas and add pumpkin. Stir in oil, vanilla, sugar, honey. Once combined, add flour, baking powder, soda, and spices. Finally, combine raisins if desired.
3. Bake 30 minutes.

Chewy Sugar Cookies (Vegan)

Ingredients
1 c unbleached flour
1 1/4 c whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c sucanat or raw sugar
1/2 c brown sugar
1/4 c non-dairy plain or vanilla yogurt (I used So Delicious Greek coconut milk vanilla yogurt)
1 Tbsp cornstarch
6 Tbsp vegan butter (I use Earth Balance)
1/3 c coconut oil
1 Tbsp non-dairy milk (I used Almond Coconut milk blend)
1-2 tsp vanilla extract (pure vanilla)
cinnamon to sprinkle on top (optional)


Directions
1. In a medium bowl, whisk flour, baking soda, baking powder, salt.
2. In a large bowl, whisk sugar, yogurt, cornstarch, melted butter, oil, milk, vanilla
3. Pour dry into wet ingredients and stir to combine. Cover dough and chill in fridge for at least one hour.
4. Preheat oven to 350 deg and line baking sheets with parchment paper.
5. Roll cookie dough balls and flatten slightly. Sprinkle with cinnamon (or sprinkles ;)
6. Bake for 10 min or until bottoms are brown.

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.

Red Bean Soup

Ingredients
1 Tbsp EVOO or coconut oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
4 bay leaves
3 cans/ 3 cups kidney beans (soaked overnight if using dry beans)
32 oz vegetable stock
water as needed
2 Tbsp salt
1 Tbsp paprika
1/2 Tbsp oregano
1/2 Tbsp thyme
2 tsp garlic powder
3 Tbsp chopped parsley
cooked brown rice, warm
green onions to garnish

Directions
1. Heat oil in large pot. Add onion, bell pepper, garlic, bay leaves. Cook, stirring, about 2 minutes
2. Add beans, seasoning, stock and amount of water for desired consistency. Bring to boil, then reduce heat to medium and cook until beans are tender (about 1 1/2 hrs for dry beans, 30 minutes for canned)
3. In the last 15 minutes of cooking, add salt to taste and parsley. Discard bay leaves and remove 1 cup of beans from pot. Puree this 1 cup of beans and return to pot, stirring well.
4. To servie, ladle into soup bowls over rice with green onions to garnish 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 ;)

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