Servings: 12-20 servings
Ingredients/Instructions:
3-5 lbs of boiled, peeled, and deveined shrimp (set these aside until later)
1/2 cup Dijon mustard
1 cup tarragon or champagne vinegar
1 tsp cayenne pepper
1 tsp sea salt
-Whisk together these first ingredients until blended (keep the shrimp set aside still), then slowly whisk in:
3/4 cup of olive oil
1/4 cup minced shallots
1/4 cup chopped Italian parsley
-Let the mixture sit in the refrigerator for awhile until chilled, then add the shrimp and serve.
-Enjoy!
Servings: 2 dozen meatballs
Ingredients:
1 pound of ground pork, 1 pound of ground turkey
2 teaspoons of butter or coconut oil
¼ cup minced onions
¼ cup minced celery
¼ cup grated carrots
¼ cup minced chestnuts, walnuts, or pecans
Pinch of each of these spices: dried parsley, granulated garlic, granulated onion, found fennel seeds, dried ground sage, sea salt, black pepper
Instructions:
-Preheat oven to 375 degrees F
-Combine pork, turkey, and spices in a mixing bowl
-Melt butter in a large skillet over medium heat. Add onions, celery, and carrots and sauté until onions and celery are translucent. Add nuts and continue to cook for 2 minutes. Set aside to cool.
-Combine vegetable/nut mix with meat/spices mix and form into 24 1/2 –ounce meatballs.
-Place meatballs in glass baking dish and bake for 30 minutes or until cooked all the way through.
-Enjoy!
Servings: 4 servings
Ingredients:
2 tbsp. extra virgin olive oil or unsalted butter
2 large shallots, thinly sliced
1/2 cup water
3/4 lb. (12 ounces) French string beans (haricots
verts), trimmed
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup of Almonds/Walnuts/Pecans
Instructions:
-Heat the oil in a large skillet over medium-low heat.
-Add the shallots and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
-Add the beans, salt, pepper and water; bring to a boil.
-Cover the skillet, reduce the heat to low, and cook for 8 minutes.
-Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy. About 6 minutes.
-Taste and adjust the seasoning with salt, pepper, and herbs of choice.
-Top with chopped nuts of choice. Serve warm.
-Enjoy!
Servings: 16-18 servings
Ingredients:
1 cup Ghee
3 cups white cornmeal
1 cup Bob’s Red Mill GF 1:1 Flour
2 Tbsp coconut sugar
2 tsp baking powder
1 1/2 tsp sea salt
1 tsp baking soda
7 large organic eggs, divided
3 cups buttermilk
3 cups soft breadcrumbs (Schar GF Ciabatta bread)
2 cups diced onions
3 cups diced celery
1/2 cup finely chopped sage
6 (10.5 oz cans GF cream of chicken soup)
1 Tbsp pepper
Instructions:
-Place 1/2 cup Ghee in a 13 x 9 inch pan and heat in oven at 425F for 4 minutes.
-Combine cornmeal and the next 5 ingredients, then whisk in 3 eggs and buttermilk.
-Pour hot Ghee into batter and stir until blended, then add batter to pan.
-Bake at 425F for 30 minutes or until golden brown then let cool.
-Crumble cornbread into a large bowl, stir in GF breadcrumbs, set aside.
-Melt remaining 1/2 cup of Ghee in a large skillet over medium heat and add the onions, and celery and stir until tender. Add the sage and saute for 1 minute.
-Stir veggies, soup, 4 eggs, and pepper into cornbread mixture then pour evenly into one greased 13 x 9 dish and the rest into one greased 8 inch square baking dish. Cover and chill dish for 8 hours.
-Bake at 375 F uncovered for 35-40 minutes or until golden brown.
-Enjoy!
Servings: 4-6 servings
Ingredients:
4 oz thick cut Bacon slices
1 finely chopped shallot
2 Tbsp Apple Cider Vinegar
1 Tbsp Firmly packed light brown sugar
1 tsp Dijon Mustard
1 tsp chopped fresh thyme
6 Tbsp Olive Oil
sea salt and pepper to taste
1 1/2 lbs Brussels sprouts
1 butternut squash peeled, seeded, and cut into 3/4 inch dice
1 tsp chopped fresh sage
1 cup rough cut chestnuts
Instructions:
-Cook the bacon over medium heat in a saute pan until crispy and browned, then transfer to a plate lined with paper towels to absorb the grease. Pour all of the fat but 1 Tbsp into a bowl and preserve. Add the shallot to the bacon fat and saute until tender. Let cool.
-Whisk together vinegar, brown sugar, mustard, thyme, and shallot, and slowly whisk in 5 Tbsp of olive oil, season with salt and pepper and set aside.
-Bring a large salted pot of water to a boil, then add Brussels sprouts and cook until tender. Transfer Brussels sprouts to a bowl of ice water, drain well, and slice lengthwise, transfer to a paper towel lined baking sheet.
-Return water to a boil, add the butternut squash, and cook until tender. Drain, then transfer to a bowl of ice water. Drain once again and transfer to a paper towel lined baking sheet.
-In a large saute pan, warm the remaining olive oil over low heat and add the squash to saute until warmed through and golden. Place in a large bowl
-Lastly, warm 2 Tbsp of the saved bacon lard and saute Brussels sprouts cut side down. Cook without stirring for 3-4 minutes, then stir and add sage and chestnuts. Cook for 2 more minutes then add to the bowl with squash. Coat the food in the vinaigrette and add the chopped bacon to the top.
-Enjoy!
Servings: 7-10 servings
Ingredients:
1 package coconut cream cheese (dairy free)
2 Tbsp coconut sugar
2 Tbsp vegan Mayo
1 can cranberry sauce
1, 15 1/2 oz can of crushed pineapple, drained
8 oz coconut cream
1 1/2 cups chopped nuts (pecans)
Instructions:
-Cream the cream cheese, sugar, and mayo together, then add pineapple, cranberry sauce, and coconut cream. Add the nuts last.
-Pour into a 1 1/2 inch quart oblong dish. Cover and freeze. Remove from freezer 15 minutes before serving.
-Cut into squares and serve over lettuce.
-Enjoy!
Servings: 10 servings
Ingredients:
3 Tbsp Ghee or drippings from turkey
1 onion chopped
3 cloves chopped garlic
3 Tbsp arrowroot starch
24 oz chicken or turkey broth or stock
1/4 tsp dried poultry seasoning
2 tsp coconut aminos
sea salt and pepper to taste
Instructions:
-Add the ghee or drippings to a large saute pan over medium heat and saute the garlic and onions until soft and translucent.
-Whisk in the starch and cook until mixture is bubbly, then continue whisking while pouring in the broth/stock. Add the seasoning and coconut aminos. Bring to a boil and continue stirring until thickened. Lower to simmer and let simmer for 1 minute before removing from the heat.
-For smoother gravy, use an immersion blender or transfer to a blender. Add salt and pepper to taste one completed. Gravy can be stored in the refrigerator for up to 3 days.
-Enjoy!
*Taken from Paleo Running Momma*
Servings: 1
Ingredients:
1-2 scoops chocolate protein powder
1 scoop of Clearvite
1 Tbsp Collagen
8-16 oz of liquid: almond or coconut milk, water, coconut water
1 tsp ground cinnamon
Instructions:
-Heat liquid and add all ingredients together. Can add to a blender to make smooth or whisk together.
-Enjoy!
Servings: 8 servings
Ingredients:
1 1/2 cups Bob’s GF 1:1 Flour
1 cup coconut sugar
1 cup canned pumpkin
1/2 cup Ghee, melted
2 organic eggs
1 1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp Himalayan salt
1/2 tsp ground ginger
1/4 tsp ground cloves
Instructions:
-Preheat oven to 350 F
-Use ghee to grease muffin pans (3 pans, 5 3/4 x 3 in advised)
-Combine all ingredients in a bowl, mix on medium speed
-Pour batter into pans
-Cook for 30-35 minutes, cool for 10 minutes
-Enjoy!
Servings: 8 servings
Ingredients:
1 1/2 cups Bob’s GF 1:1 Flour
1 cup firmly packed brown sugar
1 cup canned pumpkin
1/2 cup Ghee, softened
2 large organic eggs
1 1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1/2 tsp ground ginger
1/4 tsp ground cloves
Instructions:
-Heat oven to 350 F, and grease (with ghee) 3 (5 3/4 x 3 in mini loaf pans).
-Combine all ingredients and beat at medium speed. Scrape the sides often. Mix well.
-Spoon batter into greased pans and bake 30-35 minutes or until inserted toothpick in the center comes out clean.
-Cool for 10 minutes, then remove from pan and keep in the refrigerator to store.
-Enjoy!
Servings: 8
Crust:
1 1/4 cups almond flour or gluten free flour (like Bob’s Red Mill Gluten Free 1:1 Flour)
3 Tbsp Ghee
pinch of sea salt
Filling:
1 can (15 oz) plain pumpkin
3/4 cups coconut milk
1/4 cup honey or maple syrup
3 eggs
2 tsp pumpkin pie spice
1/4 tsp salt
Instructions:
-Set oven temp to 350F
-Mix all crust ingredients together until the crust forms, then press into a pie plate and bake for 10 minutes. Set aside.
-Add all filling ingredients to food processor and blend until smooth. Pour into crust.
-Bake for 50 minutes or until filling is set.
-Cool and then refrigerate for 2 hours before serving.
Ginger Whipped Coconut Cream:
1 cup coconut cream
1 Tbsp honey or maple syrup
1/4 tsp vanilla extract
1/4 tsp ground ginger
Put coconut cream in a bowl and whip until you get stiff peaks, then add in the honey or maple syrup, vanilla extract, and ground ginger until well combined.
-Enjoy!
Servings: 18-24 cookies
Ingredients:
1/3 cup almond butter
1/4 cup coconut oil
1/2 cup canned pumpkin
1 organic egg
1/2 cup coconut sugar
2 tsp pure vanilla extract
1 tsp local honey
1 tsp pure maple syrup
3.5 cups almond flour
1 tsp baking soda
pinch of sea salt
1/2 cup organic chocolate chips
Instructions:
-Preheat oven to 350 F and line cookie sheets with parchment paper
-Mix together almond butter, coconut oil, canned pumpkin, coconut sugar, vanilla, honey, and maple syrup. Mix well.
-In a separate bowl, combine almond flour, baking soda, and sea salt. Mix well.
-Combine mixture and add chocolate chips; place mixture in the refrigerator for 15 minutes.
-Roll dough into balls.
-Bake for 15 minutes or until cooked through.
-Enjoy!
Servings: 12 muffins
Ingredients:
6 large organic eggs
1/2 cup Ghee or coconut oil, melted
1/4 cup canned pumpkin
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/2 cup coconut flour
1/4 cup tapioca flour or arrowroot starch
1 Tbsp pumpkin pie spice
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup fresh cranberries
Instructions:
-Preheat oven to 350 F and line a muffin tin with liners.
-Whisk together the eggs, Ghee/coconut oil, pumpkin, maple syrup, and vanilla extract.
-In a separate bowl, sift the coconut flour, tapioca flour, pumpkin pie spice, salt and baking soda.
-Add dry ingredients in with the wed ingredients and stir until combined well. Gently fold in cranberries.
-Pour batter into lined muffin tin evenly. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
-Muffins can be stored in the refrigerator for up to 5 days.
-Enjoy!
Servings: 18 cookies
Ingredients:
1/3 cup coconut oil 6 tablespoons of smooth almond butter
¼ cup maple syrup 1 teaspoon vanilla extract
1 flax egg (1 tbsp ground flaxseed mixed with 2 ½ tbsp water, let sit for 10 minutes)
1 ¼ cup almond flour 2 tablespoons, 1 teaspoon coconut flour
1 teaspoon baking powder ¾ teaspoon cinnamon
¼ teaspoon sea salt
Topping: 3 tablespoons maple sugar or coconut sugar and 1 tablespoon cinnamon
Instructions:
-Prepare flax egg as described above. Preheat oven to 350 degrees and line a large baking sheet with parchment paper. Position your oven rack in the upper portion of oven.
-Combine the almond flour, coconut flour, baking powder, salt and 3/4 tsp cinnamon in a medium mixing bowl, stir to evenly distribute ingredients.
-In a separate larger bowl, use an electric mixer to cream together the coconut oil, almond butter, maple syrup and sugar until smooth. Beat in the flax egg and vanilla and mix on low/medium until well combined.
-Slowly add dry ingredients to wet until fully combined and a dough forms (it will be soft/sticky at first. Chill dough 20-30 minutes (before rolling into balls and dipping in cinnamon sugar).
-Once dough is chilled and able to be rolled into balls, combine cinnamon & sugar in a small bowl. Form dough 18-20 balls and roll each one gently in the cinnamon sugar topping. Place on cookie sheet 2″ apart. Flatten each ball just a bit sing your hand or parchment paper.
-Bake for 11-13 minutes or until cookies are set and browning. Allow cookies to cool on baking sheet 5-7 minutes (they’re very soft at first) before carefully transferring to wire racks to cool completely. Store leftovers loosely covered at room temperature for 1 day, then refrigerate or freeze to keep longer.