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/

Turkey BLTA Roll-Ups

Prep time 5 mins Total time 5 mins   
Author: Kendra 
Serves: 2 

Ingredients 
4-6 slices Turkey Cold Cuts (Applegate or Boar's Head are my favorites) 
1 Plum Tomato, seeded and cut into strips 
2 slices Bacon, cooked and cut in half lengthwise and then cut in half width wise (you'll end up with 8 pieces) 
1 Avocado, sliced
 Baby Spinach Leaves 

Instructions
 Lay out a turkey slice on a plate or cutting board (or whatever you want, you don't have to listen to me). Layer 3-6 spinach leaves (depending on size or how much you like spinach) in the center of the cold cut, width-wise across the short side (see picture above because I suck at explanations). Layer a few strips of tomato, 1-2 strips of bacon, and 1 slice of avocado on top of that. Starting at the left side, flip one end of the turkey slice to the right, over the layers you just added. Then roll that folded side over to the non-folded side on the right to create the roll. Just pick it up and eat it. No toothpicks necessary to hold it together. *NOTE* Be gentle with rolling so you don't rip the turkey slice or else food will start falling out. Not that I've ever done that...

Read more at: http://www.ourpaleolife.com/2013/03/turkey-blta-roll-ups/

The Best Guacamole

Prep time 12 mins Total time 12 mins   
Author: Kendra 
Serves: 2-4 

Ingredients 
2 ripe Avocados 
1 Lime 
1 small Shallot 
1 large clove of Garlic
½ tsp Sea Salt 
Fresh Ground Black Pepper, to taste 

Instructions 
Juice the lime. Chop up your shallot nice and tiny. Mince the garlic. Add the shallot, garlic, and sea salt to the lime juice. Mix up and let sit for about 10 minutes. Take one of your avocados and mash it up real good, hardly any chunks. Mix that into the lime juice mixture. Add in your black pepper and mix well. With the second avocado, dice it up and gently mix it into the lime/avocado mixture so that you keep the chunkiness of it all. Eat that whole bowl. Or as a side dish or condiment, whatever.

Read more at: http://www.ourpaleolife.com/2013/03/best-guacamole/

Paleo Spaghetti Sauce

Cook time 1 hour 30 mins Total time 1 hour 30 mins   

Ingredients 
2 lb Ground Meat (Beef, Italian Sausage, Turkey, Bison, whatever you want; a mix of 1lb ground beef and 1lb Italian sausage is great) 
1 Yellow Onion, diced 
3 cloves Garlic, minced 
2 (8 oz) cans Tomato Sauce 
1 (28 oz) can Diced Tomatoes, drained, juice reserved 
1 (6 oz) can Tomato Paste 
1 Tbsp dried Basil 
1 tsp dried Oregano 
2-1/2 Tbsp Garlic Powder 
2 Tbsp Onion Powder 
1 Tbsp Italian Seasoning 
1-2 tsp Sea Salt (I like lots of salt) 

Instructions 
In a large saucepan over medium-high heat, brown the ground meat until cooked through. Drain excess fat. Reduce heat to medium and add diced onion and garlic to the meat. Cook until onions are slightly translucent, about 5 minutes. Add tomato sauce, diced tomatoes, and tomato paste and stir to mix well. Add basil, oregano, garlic powder, onion powder, Italian seasoning, and salt. Stir well to combine. Reduce heat to Low, cover, and let simmer for about an hour. If you can wait 2 hours, that’s even better. The flavors will meld together even more. If your sauce is too thick, you can add some of that reserved juice from the ed tomatoes. I found that I didn’t need to but it’s a personal preference. Serve over Zucchini Noodles for the perfect Paleo Spaghetti.

Read more at: http://www.ourpaleolife.com/2013/03/paleo-spaghetti-sauce/

Mini Sweet Potato Souffles

 Prep time 10 mins Cook time 30 mins Total time 40 mins  
Author: Kendra 
Serves: 6-12 

Ingredients 
1 large Sweet Potato, peeled & diced 
1 Banana, peeled 
3 Eggs 
⅓ cup Pecans, Walnuts, or Almonds
⅓ cup Flax Seed Meal
⅓ cup Coconut Oil, softened or melted 
1 tsp Vanilla (leave out for Whole30) 
1 tsp Baking Powder 
¼ tsp Baking Soda 
¾ tsp Cinnamon 
⅛ tsp Ground Nutmeg
Pinch of Salt 
Unsweetened Shredded Coconut (to sprinkle on tops) 

Instructions 
Preheat oven to 375 F. Place sweet potato cubes in a microwave safe bowl, cover with water, and microwave until fork-tender (mine takes about 7-8 minutes). Drain the water. If you have a Blendtec, Put all ingredients (except coconut) in the blender in the order listed. Press the Batter button. If you don't have a Blendtec or have a regular blender, put the sweet potato and banana in a food processor or blender and puree. Then the nuts, flax seed meal, baking soda, baking powder, cinnamon, nutmeg, and salt. Puree until completely broken down and smooth. Then add the wet ingredients: coconut oil, eggs, and vanilla extract. Puree until smooth. Use silicone muffin liners for best results. If you don't have those, use 5" parchment paper squares pressed into the muffin liners. If you don't have parchment, use regular paper muffin liners (these stick a lot more). Use an ice cream scoop to scoop out and pour ingredients into each cup. You're going for about ¾ full here. Sprinkle each souffle with the shredded coconut. Bake souffles for 25-30 minutes or until the tops are a nice golden brown. The inside might still be a little soft. Try to let them cool a bit before you eat them, it will help them firm up a bit more and be less mushy.

Read more at: http://www.ourpaleolife.com/2013/03/mini-sweet-potato-souffles/

Zucchini Noodles

(I, Jenni, bought this cool noodle slicer to make the noodles really thin).

Prep time 2 mins Cook time 4 mins Total time 6 mins   
Author: Kendra 
Serves: 2-4 

Ingredients 
3-4 large Zucchini  
(I, Jenni, tried cucumbers once and it failed miserably.  Just stick to the zucchini.)

Instructions 
Take a julienne peeler and shred the zucchini into thin strips. If you don't have a julienne peeler, use a regular vegetable peeler to get long, wide strips and slice into thin strips with a sharp knife. Place the "noodles" in a microwave-safe dish with a lid. I have a steamer, but you could just cover the top with plastic wrap as well. No need to add water. Microwave on High for 2-4 minute s(longer for softer noodles). Eat plain or serve with anything you would normally serve with noodles.

Read more at: http://www.ourpaleolife.com/2013/03/zucchini-noodles/

All Day Frittata

Prep time 15 mins Cook time 45 mins Total time 1 hour  
Author: Kendra
Serves: 6-8 

Ingredients 
1 Sweet Potato, shredded 
1 small Yellow Onion 
1 Tbsp Coconut Oil 
1 lb Breakfast Sausage or Chorizo (make sure to read the label and get one that doesn't sneak sugar in it) 
12 Eggs 

Instructions 
Preheat the oven to 350F. Lightly grease a 9x13 glass baking dish. Place your shredded sweet potatoes in the bottom of the dish. Heat the coconut oil in a large skillet over medium-high heat. Saute the onions until they are translucent. Add the sausage to the pan with the onions and cook all the way through, breaking it up with the back of a wooden spoon as it browns. Evenly pour the sausage mixture into the baking dish over the sweet potatoes. Whisk the eggs and then evenly pour them on top of the sausage. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 15 minutes more. Serve with your favorite salsa and guacamole!

Read more at: http://www.ourpaleolife.com/2013/03/all-day-frittata/

Crockpot Minestrone Soup

Prep time 20 mins Cook time 8 hours 
Total time 8 hours 20 mins   

A simple crockpot minestrone soup with no beans or pasta. You can leave out the pork for a vegan meal. 
Author: Kendra 
Recipe type: Main 
Cuisine: Italian 
Serves: 6-8 

Ingredients 
2 Tbsp Olive Oil 
1 Yellow Sweet Potato, diced 
1 cup Carrots, diced 
2 Celery Stalks, diced 
2 Zucchini Squash, diced 
2 Shallots, diced 
2 cloves Garlic, minced 
28 oz Chicken or Vegetable Broth 
28 oz can Diced Tomatoes w/ Juice 
½ cup Frozen Spinach -or- 1 cup packed Fresh Spinach, chopped 
2 Bay Leaves 
2 tsp Oregano 
1 tsp Basil 
1 tsp Parsley 
¼ tsp Cayenne Pepper 
¼ tsp Sea Salt 
1-1/2 lb Ground Pork Sausage (optional) 

Instructions 
Place the olive oil in the bottom of the crock pot. Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock pot. Pour in the chicken (or vegetable) broth. Add the entire can (including juice) of diced tomatoes. Add the frozen spinach (no need to thaw and drain, just add it frozen). Add in the oregano, basil, parsley, cayenne, and salt. Stir everything together, add the bay leaved, cover, and cook on low for 6-8 hours (I prefer 8 hours). About 2 hours before the soup is done, brown the ground pork sausage, breaking it up into small pieces with the back of a wooden spoon. Once the pork is cooked through (no pink), add it to the crock pot and mix it all together. Remove bay leaves before serving. 

Notes Recipe adapted from the "Paleo Slow Cooking" book by Chrissy Gower

Read more at: http://www.ourpaleolife.com/2013/02/crockpot-paleo-minestrone-soup/