Marinated Vegetable Salad

This salad has to be made the day before serving as it needs to marinate overnight. What better for the hostess who has minimum time on ...

Servings: 8

Ingredients:
5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
1/4 cup Parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
4 oz balsamic 
4 oz olive oil
12 ounces cherry tomatoes, halved
salt and pepper

Directions:

1 Combine all ingredients, except tomatoes, in large bowl.
2 Cover and refrigerate overnight, stirring occasionally.
3 Add tomatoes, season with salt and pepper and toss.

Triple Chocolate Freezer Fudge - Paleo Parents

Triple Chocolate Freezer Fudge

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Prep time 15 mins

Cook time 1 hour

Total time 1 hour 15 mins

Author: Paleo Parents

Serves: 16

Ingredients

• 1 1/2 cups dark chocolate, divided (mini chips or finely dice your favorite bar)
• 1 cup lard, softened
• 2 tablespoons cocoa powder
• 1 tablespoon palm or maple granulated sugar
• 3 slices of bacon, cooked crispy and crumbled (optional)

Instructions

1. Over a double boiler, continually stirring, melt 1 1/4 of the chocolate chunks or chips
2. Whisk in the lard, cocoa powder and sugar until thoroughly combined and then remove the double boiler from the heat
3. Fold in the half of the bacon bits and ensure an even distribution
4. Line a 9×9 inch baking dish with parchment paper
5. Line the parchment paper with your remaining chocolate chips or chunks (I recommend using two different flavors for a nice contrast) and bacon bits
6. Pour the fudge over the top of your chocolate chips and bacon bits, smooth with a spatula
7. Place the dish in the freezer and allow it to chill for 1 hour
8. Remove the fudge from the dish by the parchment paper and cut the fudge into 1 1/2 inch cubes
9. Keep this recipe in the freezer until about 10 minutes prior to serving. This recipe should only be stored in the freezer or the fudge will become too soft.

Notes

This is a recipe review from the amazing new book Beyond Bacon. All credit goes to Paleo Parents for this simple and delicious recipe.

Curry Chicken Salad - 100 Days of Real Food

• 3 cups cooked, shredded chicken
• ½ cup plain yogurt
• 1 teaspoon yellow curry powder
• ½ teaspoon salt
• ⅓ cup loosely packed cilantro leaves
• 3 tablespoons toasted slivered or sliced almonds (optional)

Instructions

1. Mix all ingredients together thoroughly.

Buffalo Chicken Egg Muffin - Easy Recipes

PREP TIME: 10 minutes
COOKING TIME: 60 minutes
YIELD: 6 egg muffins (2-3 servings)

Ingredients:

For the chicken:

• 3/4 lb boneless, skinless chicken thighs (or breast)
• 1/2 tsp garlic powder
• sea salt & black pepper to taste
• 1/4 c Tessemae’s Wing Sauce (or use 2 tablespoons of a clean-ingredient hot sauce* + 2 tablespoons melted butter or coconut oil)

• 6 large eggs, whisked
• 2 tablespoons green onion/scallion, sliced
• sea salt & black pepper to taste
• 2 tablespoons of Tessemae’s Wing Sauce (or use 1.5 teaspoons of a clean-ingredient hot sauce* + 1.5 teaspoons melted butter or coconut oil)

Preparation:

• Preheat the oven to 425.
• On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
• Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour the wing sauce over the chicken and toss to combine and set it aside.
• In a small mixing bowl, whisk the eggs, wing sauce, green onion, sea salt, and black pepper.
• Pour the egg mixture into parchment cup lined (these are the only type of liners I recommend as nothing sticks to them, guaranteed!) muffin tins to fill them approximately halfway. Gently spoon about 2oz of the shredded chicken into each muffin cup so that it’s evenly distributed. Serve any extra chicken alongside the cooked muffins.
• Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.

Summer Squash Pancakes - PaleOMG

Prep time:  8 mins

Cook time:  15 mins

Total time:  23 mins

Serves: 4-6

 

Ingredients

• 1 small zucchini, shredded
• 1 small yellow squash, shredded
• 1 small carrot, shredded
• ½ yellow onion, shredded
• 1 cup almond flour/meal
• 2 eggs
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• salt and pepper, to taste
• 2 tablespoons fat of choice (I used duck fat)
• avocado, diced (to garnish)
• green onions, diced (to garnish)

Instructions

1. Shred all vegetables. I used the shredding attachment on my food processor.
2. Mix vegetables with almond flour, eggs, garlic cloves, basil, parsley, and salt and pepper with your hands.
3. Make 6-7 patties and flatten them out.
4. Heat a large skillet up over medium-high heat, add fat of choice, then place as many patties as you can fit in the pan without overcrowding it.
5. Cook 5-7 minutes per side, until pancakes are browned.
6. Top with avocado and green onions. AND MEAT!

Coconut-Dark Chocolate Truffles - Eating Well

Ingredients

• 2 cups whole dates, pitted and coarsely chopped (16-18 large)
• 1 cup boiling water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup coconut flour
• 2 tablespoons unsweetened cocoa powder
• 10 ounces bittersweet chocolate, chopped (about 1 1/2 cups)
• 1 1/2 cups unsweetened shredded coconut, toasted (see Tip)

Preparation

1. Place dates in a small bowl. Pour boiling water over them and let stand until cool, about 40 minutes. Transfer the dates and liquid to a food processor. Add vanilla and salt and puree until smooth, scraping down the sides once or twice. Add coconut flour and cocoa and process, scraping the sides occasionally, until a thick doughlike paste forms. Refrigerate until very cold, 2 to 3 hours.
2. Line a baking sheet with parchment paper or foil. Using 2 teaspoons per truffle, roll the mixture into about 40 balls.
3. Place half the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring in between, until it is about half melted. Remove from the microwave and continue stirring until completely melted. Place coconut in a shallow dish.
4. Add about 4 date balls at a time to the melted chocolate. Working quickly, use 2 forks to roll each ball in the chocolate until coated. Use a fork to transfer the truffles one at a time to the coconut, letting excess chocolate drip off first. Sprinkle with coconut to coat. Transfer to the prepared baking sheet.
5. When the first batch of chocolate is gone and about half the date balls are coated, melt the remaining chocolate and coat the remaining balls with chocolate and coconut. Transfer the baking sheet to the refrigerator and chill until the chocolate is set, about 1 hour.

Tips & Notes

• Make Ahead Tip: Store airtight in the refrigerator for up to 1 week.

• Tip: To toast shredded coconut, place in a small dry skillet and cook, stirring often, until golden, about 5 minutes, or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.

Nutrition

Per truffle: 82 calories; 4 g fat ( 3 g sat , 0 g mono ); 0 mg cholesterol; 12 g carbohydrates; 3 g added sugars; 1 g protein; 3 g fiber; 21 mg sodium; 69 mg potassium.
Carbohydrate Servings: 1