Pumpkin Cream Cheese Bars

From Gina Moss

BARS
1 1/2 cups sugar
1/2 cup butter softened
2 eggs
1 cup sour cream
1 can pumpkin
2 tsp vanilla
1 tsp soda
1 tsp salt
2 cups flour

Mix and bake in a greases jelly roll pan at 350 degrees for 22 minutes

FROSTING

1/2 cup butter softened
4 oz cream cheese
  

Cream together

1 tsp vanilla
1 1/2 tsp cinnamon
4 cups powdered sugar
3 tablespoons milk

Mix until fluffy

Cilantro-Pesto Chicken

Prep: 10 min
Broil: 12 min
Makes: 4 servings

1 1/4 cups chopped fresh cilantro (about 1 bunch)
1/4 cup reduced-sodium chicken broth
2 tbsp toasted walnuts (optional)
2 tsp extra-virgin olive oil
1/2 tsp crushed garlic
1/2 tsp lemon juice
4 6-oz boneless, skinless chicken breast halves
2 tbsp extra-virgin olive oil
2 tsp salt-free lemon-pepper seasoning
salt

PESTO
In a blender or food processor, combine cilantro, chicken broth, walnuts, 2 tsp EVOO, garlic, and lemon juice.  Cover and pulse until well combined.

CHICKEN
Brush chicken with 2 tbsp EVOO and sprinkle with lemon-pepper seasoning and salt.  Cook chicken on George Foreman or broil 6-8 min per side.

ASSEMBLY
Top hot chicken with pesto.  Serve with baked bell peppers, onions and asparagus tossed in balsamic vinegar (optional).

Recipe from Sandra Lee

Whole30 Smoothie

Technically smoothies aren't allowed on Whole30 (see below), but I can only eat eggs so many days before I start to cluck.

Smoothies: We’d rather you didn’t
This is a very popular question, with a very unpopular answer. Smoothies (generally made using lots of fruit) are technically compliant on your Whole30, but we strongly recommend against it. Food that you drink sends different satiety signals to your brain than food that you chew. So when you drink your meal, your brain isn’t getting the feedback it needs to tell your body that it’s had enough of what it needs. Plus, smoothies are generally really fruit-heavy, and starting your day off with a liquid sugar-bomb sets you up for cravings, hunger, and volatile energy levels throughout the day. In summary, we’d rather you just eat the food, and skip the smoothie.

So for a Whole30 smoothie, try using some of these ingredients:

Liquid

Coconut milk or water
Almond milk (careful to find one without sugar or carrageenan)
Ice cubes
Water

Thickener

Avocado
Canned coconut milk cream

Almond butter

Fruit

Frozen mixed berries 

Frozen strawberries

Frozen cherries

Frozen mango
Pineapple
Frozen blueberries (will make the smoothie turn from green to blueish, my kids like it better)
Oranges

Greens

Spinach (I buy bags prewashed and throw them straight in the freezer, after they're frozen I crunch up the bag, cut the corner and pour frozen spinach pieces into my blender.  I like it cause I always have spinach on hand instead of half rotten spinach bags in the fridge)
Kale
Other mild-flavor greens

Sweetener

Bananas (I prefer them brownish, when I have a bunch of brown bananas I'll chop them up and throw them in a zip lock bag in the freezer to use for smoothies)
Fruit juice (look for 100% juice, pear juice is great - and sometimes I'll buy frozen white grape juice concentrate and use just a little spoonful in the smoothie)
Dates (remember to take out the pit)

Other items

Flax seed
Hemp seeds
Chia seeds
Cinnamon
Ginger
Mint

Vanilla extract

Almond extract

etc...

Whipped Coconut Cream

Whipped Coconut Cream

1 can 14.5 oz coconut milk, chilled (full fat)
1 tsp. vanilla extract

Place chilled can, bowl and beaters in freezer for 15 minutes. Once you remove it, flip the can of coconut milk upside down, opening it from the bottom with a can opener. Drain off the liquid (you could always save it for a smoothie) and scoop the thick stuff into your mixing bowl. Add extract and then whip on high until it gets fluffy like whipped cream. For me this took a smidge over 5 minutes.

California Turkey and Bacon Lettuce Wraps with Basil-Mayo

California Turkey and Bacon Lettuce Wraps with Basil-Mayo

makes 2 wraps

Ingredients

• 1 head iceberg lettuce
• 4 slices gluten-free deli turkey (I like Applegate Farms)
• 4 slices gluten-free bacon, cooked (I like Applegate Farms)
• 1 avocado, thinly sliced
• 1 roma tomato, thinly sliced
• For the Basil-Mayo:
  • 1/2 cup gluten-free mayonnaise (I like Hellmann's Olive Oil Mayo)
  • 6 large basil leaves, torn
  • 1 teaspoon lemon juice
  • 1 garlic clove, chopped
  • salt
  • pepper

Directions

1. For the Basil-Mayo: combine ingredients in a small food processor then process until smooth. Alternatively, mince basil and garlic then whisk all ingredients together. Can be done a couple days a head of time.
2. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito. Slice in half then serve cold.

These California Turkey and Bacon Lettuce Wraps are just what I’ve been looking for, for quick lunches and dinners – they’re not only fresh, but filling and satisfying too. Enjoy, and have a great week!

Whole30 BBQ Sauce

I (Jenni) used a combination of recipes from these two sources (at the bottom)

INGREDIENTS

1 onion
2 cloves garlic
1 can (6 oz) tomato paste
1 small can tomatoe sauce
2 dates

1/4 cup apple cider vinegar
1/4 cup white vinegar

3 tbsp organic Dijon mustard
Juice of 1 lime
2 tbsp coconut aminos
1 tsp smoked paprika
1 cup water
¼ tsp all natural liquid smoke

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Tabasco or hot sauce

I never measure anything.  I just put everything in the blender and pureed it.  Then I put it in a pot and simmered it for like close to an hour.  It tasted great!  We ate it on shredded pork that I made in the crock pot with sweet potato chips.  

Original recipes

http://thehealthyfoodie.com/smoky-hot-bbq-sauce/

SMOKY HOT BBQ SAUCE – PALEO AND WHOLE30 COMPLIANT

INGREDIENTS
1 onion, minced
2 cloves garlic, minced
1 can (6 oz) tomato paste
1 small can (14oz) crushed tomatoes
¼ cup date paste
½ cup unsweetened applesauce
1/4 cup balsamic vinegar
1/4 cup white wine vinegar
3 tbsp organic Dijon mustard
Juice of 1 lime
2 tbsp coconut aminos
1 tbsp fish sauce
2-3 tbsp fresh ginger, grated
¼ tsp ground cloves
½ tsp ground cinnamon
1 tsp smoked paprika
3-4 dried chipotle peppers, chopped
1 cup water
¼ tsp all natural liquid smoke


http://nomnompaleo.com/post/61326007449/stupid-easy-paleos-kickin-bbq-shredded-chicken

Ingredients:
1 whole, large chicken
2 Tablespoons ghee or your fat of choice
½ white onion, minced
3 garlic cloves, crushed
1½ cups apple cider vinegar
½ cup tomato sauce or crushed tomatoes
2 Tablespoons tomato paste
3 Tablespoons honey
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Tabasco or hot sauce

Directions:

Rinse and pat the chicken dry. Place it in the slow cooker and sprinkle with salt and pepper. Cook on high for 3 hours or low for 5 hours.

(Alternatives to making a crock pot chicken: poach 1½ to 2 pounds of chicken breasts or buy a pre-made rotisserie chicken from the market.)

Meanwhile…

In a large saucepan, melt the ghee over medium heat. Add the minced onion and cook for 4-5 minutes or until softened.

Now, add the rest of the ingredients: garlic, apple cider vinegar, tomato sauce, tomato paste, honey, salt, black pepper, and Tabasco. Stir well and bring to a boil, then reduce to a simmer over low heat.

Simmer the sauce until the volume has reduced by a quarter to a third. It should be slightly thickened but not pasty.

When the chicken has cooled a bit - unless you have asbestos hands - shred all the meat and unite it with the tangy, savory sauce.

Crispy, Oven-Baked Sweet Potato Fries

Crispy, Oven-Baked Sweet Potato Fries

Makes: a pile | Prep 15 minutes | Cook 20-25 minutes

Ingredients:
2 large-ish organic Japanese sweet potatoes — long and thin is better than short and fat

2 tablespoons coconut oil, melted
salt

Directions:

1. Preheat the oven to 425F. Cover a large baking sheet with parchment paper, then place a wire rack on top of the parchment.

2. Wash the sweet potatoes and scrub the skins to remove dirt, but don’t peel them. Poke each potato a few times with the tip of a paring knife, then loosely wrap each still-wet-from-the-washing potato in a paper towel and place in the microwave. Nuke for 8-9 minutes, until they’re tender to a gentle squeeze.

3. Allow the sweet potatoes to cool enough to handle; you can cheat by plopping them in the fridge. Worth noting: I nuked a bunch of spuds in advance, then stored them in the fridge until I was ready to make fries. That works, too, if you need to divide your kitchen time – or if you just want to be prepared for a sweet potato fry emergency.

4. When you can handle the potatoes without burning yourself, cut them into strips that are 1/8 to 1/4 inch wide. You want them pretty thin, but not like shoestring fries. I wanted to make my fries look pretty by cutting the strips the entire length of the potato, but the shorter ones got crispier, so if you don’t care about aesthetics, cut the potato in half crosswise before you start making the strips. (If you need some help visualizing how to cut fries, this video is pretty good, but his fries are way too wide for our recipe,. Make yours about half as thick and wide as his – and don’t peel your sweet potatoes!) Worth noting: As you cut the sweet potato, the strips might break. I know they don’t look as lovely, but that’s actually a good sign. It means the microwave did its job drying out the potato.

http://theclothesmakethegirl.com/2013/11/07/crispy-oven-baked-sweet-potato-fries/

Clarified Dairy-Free Butter (Ghee)

http://www.davidlebovitz.com/2010/03/how-to-clarify-butter-recipe/

Clarified Butter

• Unsalted butter, cut into cubes

1. Heat the unsalted butter in a heavy-duty saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.

2. Once the butter stops spluttering, and no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. (It can be saved and added to soups, bread doughs, polenta, pilaf, or a bowl of warm oatmeal.)

Don’t worry about getting every last bit; you can remove the rest when straining it.

3. Line a mesh strainer with a few layers of cheesecloth or gauze (in France, I useétamine, which is cotton muslin) and set the strainer over a heatproof container.

4. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan.

Storage: Clarified butter will keep for 3 to 6 months in the refrigerator. Some say you can leave it at room temperature if the conditions are optimal, but I keep mine under refrigeration. It can also be frozen for a similar length of time.

Note: If you continue to cook the butter in step #2, it’ll turn a nutty-brown color and take on a pleasant aroma, which the French call beurre noisette, because of the nut-like smell and taste. You can use it right away as is, with or without the foam, and it’s wonderful drizzled over steamed vegetables.

Savory Coconut Flakes

Print Prep time 1 min Cook time 5 mins Total time 6 mins   
Author: Kendra 
Serves: 2 

Ingredients 
1 cup Unsweetened Coconut Flakes*
1 tsp Cinnamon
 ¼ tsp Nutmeg 
¼ tsp Allspice
¼ tsp Salt 
1 tsp Coconut Oil, melted 

Instructions 
Preheat oven to 350F. Line a baking sheet with parchment paper. Put the coconut flakes in a ziplock back and pour the cinnamon, nutmeg, allspice, and salt on top of it. Give it a quick shake. Pour the coconut oil in the bag and shake it again, coating all the flakes. Pour the coconut on the parchment lined baking sheet and put in the oven on the center rack. Bake for 3-5 minutes, watching carefully the whole time to make sure they don't over-brown or burn. My oven takes a little longer to brown the flakes. Remove from oven and pan quickly to prevent extra browning. Eat them all. Or share. But preferably just eat them all. 

Recipe adapted from http://www.changeofpaceforme.com/2012/12/salted-cinnamon-coconut-chips.html

* I found the Coconut Flakes on Amazon, here.

Kale Chips

All-Dressed Kale Chips
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

By Angela Liddon

Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips.

YIELD
1-2 SERVINGS
PREP TIME
15 MINUTES
COOK TIME
25 MINUTES

Ingredients:
PER BAKING SHEET:
approx. 1/2 bunch kale leaves
1/2 tablespoon extra virgin olive oil or melted coconut oil
1.5 tablespoons nutritional yeast
1 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon fine grain sea salt or pink Himalayan sea salt
1/8 teaspoon cayenne pepper (optional)

Directions:

Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.

Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.

Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.

Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.

Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.

Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.

Repeat this process for the other half of the bunch.

Note: Feel free to make these in a dehydrator if you have one. You can also experiment with the convection or dehydrator setting on your oven (if applicable).

Read more: http://ohsheglows.com/2014/03/12/6-tips-for-flawless-kale-chips-all-dressed-kale-chips-recipe/#ixzz3aRsmPjTv

Sweet Potato Chips

These are really quick and easy to make….and so yummy!

I just used one sweet potato and it made a BUNCH!

Preheat oven to 425 degrees.

Wash and scrub sweet potato.

Cut off the ends of a sweet potato and slice the rest into thin slices. I used a food processor to slice the sweet potato and it made it super easy!

Line a baking sheet with crumpled foil and then spray the foil with cooking spray.
Lay out the sweet potato slices on the baking sheet. Try not to overlap them if you can.

Spray the potatoes with olive oil spray (I used my Misto sprayer that I LOVE!) and then sprinkle lightly with seasoned salt, regular salt or any kind of spices you like!

Bake for 12-15 minutes or until lightly browned and crispy!

Enjoy!

 

http://www.happybeinghealthy.com/quinoa-burgers-sweet-potato-chips/

Oven-Roasted Cauliflower Rice

Serves 2-4 | Prep 10 minutes | Cook 25 minutes | Whole30 approved

Ingredients:
1 head cauliflower
1 tablespoon coconut oil, melted
3/4 teaspoon salt

Directions:

1. Preheat oven to 425F. Cover a large, rimmed baking sheet with aluminum foil.

2. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding.

2. Place the cauliflower rice in a large bowl, add the melted coconut oil and salt. Toss with two wooden spoons until the rice is coated with the oil. Spread in a single layer on the baking sheet and roast until tender and beginning to get a few brown spots, about 25 minutes.

3. Serve with anything that needs a lovely bed of rice

http://theclothesmakethegirl.com/2014/03/25/roasted-cauliflower-rice/

Coconut Curry Chicken

Ingredients 
3 lb Chicken Tenders (or 2 cans of shredded, cooked chicken)
1 Medium Yellow Onion 
3 Cloves Garlic, minced 
6 Tbsp Olive Oil, divided 
4 Tbsp Curry Powder 
1 Tbsp Coriander Seed
28 oz can Petite Diced Tomatoes (not drained) 
1 1/2 cans Full-Fat Coconut Milk 
1 (8 oz) can Tomato Paste 
4 Tbsp Honey (leave out for a Whole30 meal) 
Sea Salt, to taste 
Fresh Ground Black Pepper, to taste

Directions 
Cut chicken tenders in half lengthwise then cut into small bite-size pieces. Season with salt and pepper to taste and set aside. Cut the onion in half, then thinly slice each half. Cut the slices in thirds. Set aside. In a large skillet (I mean the biggest one you have), heat 4 tablespoons of the olive oil over MED-HIGH heat for 1 minute. Add the curry powder and stir to combine with the oil to make a thin paste. Cook for 5 minutes stirring occasionally. Add the onions and minced garlic to the skillet, stir to evenly coat everything, and cook until the onions are soft and translucent, stirring often. Add 1 tablespoon of the olive oil while the onions are cooking. Add the chicken pieces to the skillet, stir to evenly coat everything. Add the remaining 1 tablespoon olive oil, and cook the chicken until all pieces are cooked through and no longer pink, stirring occasionally. While the chicken is cooking, combine the coconut milk, diced tomatoes (with liquid), tomato paste, and honey in a large bowl, stirring to combine everything evenly. This makes it easier to add to the skillet later. When the chicken is cooked, carefully pour the coconut/tomato mixture into the skillet and stir to combine everything. Reduce heat to MED and simmer for about 40 minutes, or until the sauce has thickened and reduced a bit, stirring occasionally. Serve over rice (real or cauliflower rice). 

Read more at: http://www.ourpaleolife.com/recipe/coconut-curry-chicken/

Tomatillo Ranch Dressing

1 cup homemade mayo

• 1/2 cup almond milk
• 1/2 cup coconut milk
• 1 tsp lemon juice
• 2 tomatillos, chopped
• Juice from one lime
• 1/2 or 1 jalapeño, deseeded
• 1/2 a bunch of cilantro
• 1 clove garlic, minced
• 1 tbsp dried parsley
• 1 tbsp dried dill
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried onion flakes
• 1/2 tsp pepper
• 1/2 tsp dried chives
• 1 tsp salt

Mix the two milks together with the lemon juice. Put everything else in the blender or food processor and blend, adding the milk combination slowly so you can get the consistency you want.  Pour into a jar and let sit in the fridge for an hour or two before using so the flavors can blend.

- See more at: http://whole30.com/2014/10/best-whole30-recipes-sauces-dressings-dips-oh/#sthash.0BwEAFrm.dpuf

Whole30 "Truffles"

Ok, when I (Jenni) made these I kind of used both of these recipes.  I soaked the dates in warm water. Then dried them, added coconut butter, coconut flour, chocolate powder, salt, vanilla, and mint. These were AMAZING!  And of course, I didn't measure anything...

I can use about 12 dates in my food processor.  I buy big containers of them from Sam's Club.  I'm not sure if you need coconut butter.  I think I could probably use coconut oil and a little more coconut flour to get the same texture.

We've tried: orange, mint, & imitation almond (not real almond, actually peach pits - so I can have it!).  I always add vanilla with the flavors.  I have rolled them in unsweetened coconut but Jake prefers when I roll them in cocoa nibs.  They add a little crunch without being too bitter.  I usually end up with 12ish truffles.  We like to eat ~3 a night.

We still want to try cinnamon/nutmeg, lemon, pumpkin spice, and maybe even almond/flax seed (to give it more of a nutty flavor).  I just grab a bunch of baking extracts to play with.

If you are rolling them and they are sticking to your hands like crazy then you need more coconut flour.  If they are crumbly and not sticking together at all you can try adding a little water until it's a dough.  I like to freeze them - mostly so I have to plan ahead to let them thaw out - not just eat whenever I feel like it.

INNER GODDESS CHOCOLATE TRUFFLES

Author: Pinch of Yum

Serves: 18-24 truffles - nutritional information is for 1 truffle when making 18

INGREDIENTS

• 14 medjool dates, pitted
• ½ cup nuts (any kind - I like to use pecans)
• ¾ cup almond meal (or any other finely ground nuts)
• ¼ cup cocoa powder
• 1 teaspoon vanilla
• ½ teaspoon sea salt (more to taste)
• cocoa, sprinkles, and flaked coconut for topping

INSTRUCTIONS

INSTRUCTIONS

1. Soak the dates in hot water for a few minutes to soften. Drain and squeeze out excess water.
2. Pulse the nuts, nut meal, and cocoa in a food processor until finely ground. Add the dates, vanilla and sea salt and pulse until a thick, sticky dough ball forms. Remove the dough ball from the food processor - taste and add any salt or other flavors you want (like peppermint extract around the holidays - yummay).
3. Roll the dough into small balls - you should be able to get 18-24. Roll the balls in toppings of your choice like cocoa powder, chocolate sprinkles, or flaked coconut, or you can just leave them without any toppings for a not-super-cute-but-still-tastes-good snack. Place on a baking sheet and store in the freezer until they are hard enough not to stick together. Transfer to an airtight container and keep in the refrigerator or freezer.

http://pinchofyum.com/inner-goddess-chocolate-truffles




Author: Seasonal and Savory
Recipe type: Candy

Prep time: 20 mins

Total time: 20 mins

Serves: 20

Ingredients
3/4 cup coconut butter
3/4 cup almond butter
3-4 tablespoons cocoa powder, depending on how strong you want the chocolate flavor
8-10 pitted dates
pinch of salt
1/2 teaspoon cinnamon (optional)
cocoa powder, to roll the truffles

Instructions
Place the coconut butter, almond butter, cocoa powder, dates, salt, and cinnamon in a food processor. Pulse until the mixture is well blended and begins to form into a ball.
Roll the truffle mixture into small balls and roll each ball in a little cocoa powder. Refrigerate the truffles until firm. I store these in the fridge but pull them out about ten minutes before we want to eat them. Makes about 20.

- See more at: http://www.seasonalandsavory.com/2014/04/whole30-day-15.html#sthash.gvHEjOxp.dpuf

White Fish in Peach Salsa Sauce

Ingredients
2 Tilapia Fillets (or other white fish, cod, halibut, pollock) 
Sprinkle of Avocado Oil
Fresh Ground Black Pepper 
Squeeze of Lemon
2 cups Peaches (fresh, frozen, or canned) 
1/2 Onion 
1 Bell Pepper 
1 Jalapeno or Fresno Pepper (seeded for a less spicy dish)
1 clove Garlic 
2 sprigs Cilantro 
1 Tbsp Coconut Vinegar 
1 Tbsp Chia Seeds
1 Tbsp Lemon Juice

Directions 
Fish 
Preheat oven to 375°F. Lay fish out on parchment paper lined baking sheet. Sprinkle fish with avocado oil, pepper and a squeeze of lemon. Bake for [time length="20"]20 minutes[/timer], or 10 minutes per inch of thickness. 

Peach Salsa 
In a food processor or blender combine: peaches, onion, pepper, jalapeño, garlic and cilantro, blend until smooth. Place in a pot and bring to a boil, reducing to a simmer. Add coconut vinegar, chia seeds and lemon juice, stir and let simmer a few minutes. Serve peach sauce over fish fillets. Breathe a sigh of relief that terrible day is over.

Read more at: http://www.ourpaleolife.com/recipe/white-fish-peach-salsa-sauce-primal-desire/

Paleo Lime Mayo

 Prep time 50 mins Total time 50 mins   
Author: Kendra 

Ingredients 
2 eggs 
4 Tbsp Fresh Lime Juice at room temperature 
1 tsp Dry Mustard 
1 tsp Sea Salt 
½ cup plus 2 cup Light or Extra Light Olive Oil (NOT extra virgin) at room temperature 
(optional - see notes) 1 4oz can Diced Jalapenos 

Instructions 
Place the eggs and lime juice in a blender or food processor (I use a Blendtec). Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and ½ cup of the olive oil. Mix until well mixed – about 20 to 30 seconds. If you're using a Blendtec, use the Speed 3 button for the entire process. Start pouring the remaining 2 cups of olive oil VERY SLOWLY through the opening in your blender/processor lid. Seriously, very slowly! Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady stream the whole time. This may take up to 5 or 6 minutes. When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then stick it in the fridge and wait about an hour before using it. Trust me. (OPTIONAL) If you want to make the Spicy Jalapeno Mayo, just dump the whole can of jalapenos in the mayo and mix well with a spatula. Alternately, split the mayo, keep half plain and half spicy. If you do this, only use half the can of jalapenos.

Read more at: http://www.ourpaleolife.com/2013/02/paleo-lime-mayo/

The Perfect Chicken Salad

Prep time 10 mins Total time 10 mins   
Serves: 4 

Ingredients 
2 cans Chicken, drained (or 2-1/2 cups shredded chicken) 
½ cup (plus more, just in case) Paleo Lime Mayo 
1 Sweet Apple (we love Gala), chopped (peeled, if you want) 
2-3 Dill Pickle Spears, chopped
¼ cup Pitted Kalamata Olives, chopped 
¼ cup Raisins (golden or regular) or Apple-Sweetened Dried Cranberries 
½ cup Grapes (any color), quartered then halved 
Sea Salt, to taste 

Instructions 
Combine all ingredients (except salt) in a large bowl and mix. If the salad is too dry add some more mayo. Taste the chicken salad once you get the right amount of mayo mixed in. If you want more salt, add a little sea salt. Sometimes the kalamata olives add enough salt that you won't need any. Store in an airtight container in the refrigerator and eat within 3 days.

Read more at: http://www.ourpaleolife.com/2013/10/the-perfect-chicken-salad/

Spicy Egg Muffins

Prep time 15 mins Cook time 25 mins Total time 40 mins  

Ingredients 

18 large Eggs 

1 lb Chorizo or spicy sausage

½ Yellow Onion, chopped 

1 medium Bell Peppers, diced 

1 Hot Pepper (whatever is your favorite), diced

Sea Salt, to taste 

Fresh Ground Black Pepper, to taste 

Olive Oil 

Instructions 

Preheat oven to 350F. Place 24 silicone muffin liners on a rimmed baking sheet (or split up onto 2 baking sheets). If not using silicone muffins liners (and it is highly that you do), grease two 12-cup muffin tins with olive oil. Cook the chorizo in a skillet until completely cooked through, breaking up into small pieces with a wooden spoon. Drain out any extra grease. Add approximately 1 tsp each of the onion and bell pepper to the bottom of the muffin cups. If you have leftovers, divide them evenly in the cups. Divide the chorizo evenly between the 24 muffin cups. Beat all the eggs in a large bowl and add salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated. Scoop ¼ of the whisked egg into each muffin cup. If there are any leftover eggs, divide evenly or fill up any smaller cups. Sprinkle the hot pepper on top of all the muffin cups evenly. Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean. Serve hot. If storing these, refrigerate in an airtight container for up to 1 week, or store in the freezer for up to one month. If freezing, it's best to use a FoodSaver bag to prevent frost from accumulating.

Read more at: http://www.ourpaleolife.com/2013/10/spicy-egg-muffins/

Paleo Stuffed Peppers

Prep time 10 mins Cook time 30 mins Total time 40 mins   
Serves: 4-6 

Ingredients 
1 medium Yellow Onion 
2 cloves Garlic, minced 
1 tsp Olive Oil + more for baking dish
1 lb Grass-Fed Ground Beef or Bison 
1 Tbsp Ground Cumin 
2 tsp Dried Parsley
½ tsp Smoked Paprika 
½ tsp Sea Salt 
Fresh Ground Black Pepper, to taste 
1 (14.5 oz) can Diced Tomatoes 
1 (4 oz) can Diced Jalapenos (for a spicy dish) or Mild Green Chiles (for a mild dish), drained
½ can Black Olives, drained and sliced 
3 large Bell Peppers, halved and seeded 

Instructions 
Preheat the oven to 350F. Lightly oil a 9x13 glass baking dish with olive oil. Set aside. In a large skillet, heat the 1 tsp olive oil over medium heat. Add the onions and garlic to the skillet and saute until the onions are translucent. Add the ground bison/beef, cumin, parsley, paprika, salt, and pepper to the skillet and cook until the bison/beef is completely browned, breaking up with the back of a wooden spoon. Stir in the can of tomatoes, drained jalapenos/chiles, and ½ of the olives until evenly combined. Remove from heat. Using a large cookie scoop (easiest) or a spoon, scoop the meat mixture into the hollowed out pepper halves. sprinkle the remaining half of black olives on top of the stuffed peppers. Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30 minutes. Serve hot with a side of guacamole (optional).

Read more at: http://www.ourpaleolife.com/2013/09/paleo-stuffed-peppers/

Artichoke Meatloaf

(I, Jenni, added garlic in with the onions and artichokes when I sauted them.  Then I added Greek seasoning mix and salt in with the other seasonings.  The last time I tripled the recipe, 2 lb of beef and 1 lb of turkey, then cooked it all in a 9x13 - fed 3 families).

Prep time 5 mins Cook time 35 mins Total time 40 mins   
Author: Kendra 
Serves: 4-6 

Ingredients 
1 lb Ground Beef, Lamb, Bison, etc. 
½ Yellow Onion, diced 
14 oz. can Artichoke Hearts, chopped 
1 Tbsp Olive Oil or fat of choice 
1 Egg, beaten 
1 tsp Dried Parsley 
1 tsp Dried Basil 
½ tsp Ground Mustard 
½ tsp Sea Salt 
Fresh Ground Black Pepper, to taste

Instructions 

Preheat oven to 375F. Heat olive oil in a large saucepan. When oil is hot, add onions and artichokes and saute a few minutes until slightly translucent. Combine all ingredients, including sauteed onions and artichoke, in a large bowl, and mix until thoroughly combined. Put mixture into a regular loaf pan, pressing mixture evenly into all corners and compacting it so it won't be crumbly. Bake in the preheated oven for 35-40 minutes, or until an internal temp reads 160. Remove from oven and let rest at least 10 minutes before cutting and serving.

Read more at: http://www.ourpaleolife.com/2013/05/artichoke-meatloaf/

Easy Egg Salad

Ingredients 
6 Hard Boiled Eggs 
1/4 cup Paleo Lime Mayo 
1 heaping tsp Yellow Mustard 
1/4 tsp Sea Salt 
3-4 Baby Dill Pickles (no added sugar) 
Black Pepper, to taste (optional) 
Smoked Paprika, for garnish (optional)

Assemble Egg Salad
Peel the eggs and rinse them. Using either an egg slicer or your awesome knife skills, slice and dice the eggs into little pieces. Add to a mixing bowl. Using a chopper or more knife skills, chop up the pickles into a relish. Add to the eggs. Add in the mayo, mustard, salt, and black pepper (if using). Take a fork and mash it all together, making sure to break up any large pieces of egg. Refrigerate until ready to eat (up to 1 week) or eat right away. Garnish with a sprinkle of smoked paprika (not required but always a good flavor booster).

Read more at: http://www.ourpaleolife.com/recipe/easy-egg-salad/

Eggs In A Nest

Ingredients

1 large Sweet Potato 

1 Sweet Apple (we use Gala) 

2 Tbsp Coconut Oil + more for greasing muffin cups 

5 large Eggs Sea Salt, to taste Chives, optional 

3 slices uncooked Bacon, diced small 

Balsamic Vinegar, optional

Directions

Preheat the oven to 350°F. Lightly grease 5 cups of a jumbo muffin tin with the coconut oil. Set aside. Peel the potato and apple and cut into large pieces (to fit into the food processor). In the bowl of a food processor with the shredder attachment, shred the apple and potato together. In a large skillet (preferably non-stick or a well-seasoned cast iron), heat the 2 tablespoons coconut oil over medium heat. Add the shredded potato/apple and saute until softened, about 5 minutes, stirring occasionally. Salt to taste while cooking. Using a 1/2 cup measuring cup, scoop the potatoes out of the skillet and into the greased jumbo muffin cups. Depending on the size of your potato, you may get slightly more or less than 5 cups. using a small jar or cup, press an indentation into the potatoes, creating a well in the middle and pushing the potatoes up the sides of the muffin cup. This is your nest. Crack one egg into the center of each potato nest. Sprinkle with chives (optional) and salt to taste. Bake in the preheated oven for 15-20 minutes, or until eggs have reached your preferred doneness. While egg nests are baking, cook the diced bacon bits in the same skillet until crispy. Remove with a slotted spoon and drain on paper towels. Remove the nests from the oven. Using a large serving spoon, gently scoop them out one at a time and place them on a serving dish. Sprinkle bacon bits on cooked egg nests, drizzle with a bit of balsamic vinegar, and serve hot.

Read more at: http://www.ourpaleolife.com/recipe/eggs-nest/

Asparagus Potato Hash

Ingredients 
1/2 lb Bacon, cut into 1/4" bits 
3 cups Red or White Potatoes (or sweet potatoes if you prefer), diced into 1/4" - 1/2" cubes 
1/2 bundle Skinny Asparagus, ends trimmed and cut into 1" sticks (this is easiest if you keep them bundled) 
Sea Salt, to taste 
Ground Black Pepper, to taste

Directions
Heat a large skillet over medium-high heat. I prefer to use my CastLite pan, but a regular cast iron pan would be great. Add the bacon pieces and cook until crispy, then remove with a slotted spoon to bowl and set aside. Leave the grease in the pan. In the same skillet, add the diced potatoes. Reduce heat to medium. Stir to coat all the potatoes with the bacon fat. Let the potatoes sit for a few minutes, season with salt and pepper, and then stir. Continue cooking, stirring occasionally, until the potatoes are about 75% done. Add the asparagus to the skillet and stir to combine with the potatoes. Continue cooking until potatoes are soft and asparagus is done (about 5-10 minutes). Remove from heat and stir in the reserved bacon bits. Taste and add more salt and pepper, if desired. Serve hot. This dish reheats great in a skillet and is actually best if you make it a day in advance (though it's not required).


Read more at: http://www.ourpaleolife.com/recipe/asparagus-potato-hash/

Creamy Spinach Artichoke Dip

 Prep time 5 mins Cook time 5 mins Total time 10 mins   
Author: Kendra 
Serves: 6-8 

Ingredients 
2 (14oz) cans Artichoke Hearts, drained 
16oz Frozen Spinach 
1 cup Cashews, roasted and unsalted
 2 Tbsp Olive Oil 
1 Tbsp Garlic Powder 
1 tsp Onion Powder 
1 tsp Dried Basil 
1 tsp Sea Salt 
½ tsp Fresh Ground Black Pepper
¼ tsp Cayenne Pepper 

Instructions 
Add the frozen spinach and artichokes to large saucepan over medium heat and sprinkle with a little of salt. Cook until the spinach is thawed and everything is all hot. No need to boil it or anything. Place cashews in your Blendetc/Vitamix or food processor. Grind until your cashews become a flour (make sure it's finely ground or you'll have chunks of cashews in your dip) then begin to pour in your olive oil until you get a creamy consistency, like a really creamy cashew butter. When the spinach is completely thawed and it’s all good and hot, drain the excess water from your saucepan, and add spinach and artichoke to the Blendtec/food processor. Add the garlic powder, onion powder, basil, salt, pepper, and cayenne to the artichokes. Pulse everything a few times to get it combined and a little chopped up. This doesn't take much, you don't want a puree! Pour into a bowl and amaze your friends and family with the dairy-free artichoke/spinach dip ever!

Read more at: http://www.ourpaleolife.com/2013/03/creamy-spinach-artichoke-dip/