Roasted Butternut Squash and Garlic Dip - Whole Living

• Yield Makes 4 cups
  Serves 16

Ingredients

• 1 butternut squash, halved and seeds scooped
• 2 Tbsp extra-virgin olive oil, plus more for drizzling
• Coarse salt
• 1 large head garlic, halved crosswise
• Juice of 1/2 lemon
• 2 Tbsp tahini
• 1 tsp turmeric
• Cayenne, to taste

Directions

1. Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
   
2. When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.
   

Vegan Split Pea Soup - Take Part

Vegan Split Pea Soup

Ingredients

• 4 tablespoons sunflower oil
• 1 medium onion, diced
• 2 cloves garlic, finely chopped
• 6-9 cups of water
• 3/4 cup grated carrots
• 1 stalk celery, coarsely chopped
• 2 cups of rinsed green split peas
• 2 bay leaves
• 1/4 teaspoon thyme
• 1/2 teaspoon salt
• 1 cube vegan bouillon
• Salt and freshly ground black pepper, to taste
• Chives, finely chopped
• 1/4 cup lemon juice
• 1 small tomato, diced
• Pinch of paprika (optional for added smoky taste)

Directions

1. In a stockpot, sauté the onions, and garlic in sunflower oil on medium high heat. Stir often, to prevent them from burning.
2. Once golden brown, add 5 cups of water, rinsed peas, two bay leaves, thyme, 1/2 teaspoon salt and 1 vegan bouillon to the pot. I like the Harvest Sun Low sodium vegan bouillon but any vegan bouillon you like will do. Add the carrots and celery.
3. Cover the pot and bring to a vigorous boil. Then, turn the temperature down to a simmer (low boil), and cover.
4. After 35 minutes if a significant amount of water has evaporated, boil 1-4 cups of water in a kettle and add it to the pot. Allow the soup to simmer for another 10 – 20 minutes or until the peas are soft. They should be no sign of firmness. Check this by tasting the soup periodically.
5. Add salt and freshly ground black pepper to taste, 1/4 cup lemon juice to the soup stirring it in well.
6. Remove the bay leaves.
7. Ladle the soup into bowls. Garnish each with chopped fresh chives, diced tomato and a pinch of paprika. The tomato and lemon juice give it a bright quality, which provides a good foil for this otherwise earthy soup.
8. I make sure to set the table with salt shaker, pepper grinder, chopped chives, paprika and lemon juice so that each can adjust to taste. Serve with a dark pumpernickel, rye or multi-grain bread. Enjoy!

Crockpot Balsamic Roast - Lisa Murphy

Crockpot Balsamic Roast Cooking Time: 8 Hours
Serves: 5
Ingredients and Cooking Steps
2 Lb any roast, I used Top Round
1 Large Sweet Onion, sliced
8 Ounces Tomato Sauce
1/2 Cup Balsamic Vinegar
1/2 Cup Water
2 Tbsp White Wine
2 Tbsp Coconut Oil
Rub(Amount to your taste): Salt, Black Pepper, Garlic Powder, Onion Powder, Smoked Paprika
Season your roast on both sides generously with the spices listed above to your likingHeat your coconut oil in a large pan over medium-high heat, once warm sear each side of your roast for 3-4 minutesPlace your sliced onions in the bottom of your crock pot and put your seared meat on top of the onionsCombine your balsamic vinegar and tomato sauce in a bowl and mix well, then pour over your meat in the crock potAdd your water and white wine to your pan and de-glaze itPour this mixture in your crock pot as wellPlace the lid on, set to low and cook for 6-8 hoursEnjoy

Paleo Pumpkin Bread - Elana's Pantry

printer friendly

• 1 cup blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon cloves
• ½ cup roasted pumpkin
• 2 tablespoons honey
• ¼ teaspoon stevia
• 3 eggs

1. In a food processor combine almond flour, salt, baking soda and spices
2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
3. Scoop batter into a mini loaf pan
4. Bake at 350° for 35-45 minutes
5. Cool for 1 hour
6. Serve

Breakfast Cookies - Against All Grains

Ingredients (makes 1 dozen)
1/4 cup coconut flour
1/2 cup almond butter
6 pitted dried dates, soaked in warm water for 15 minutes
3/4 cups shredded coconut (I used Let’s Do Organic Reduced Fat Shredded Coconut)
1/2 cup unsweetened applesauce
2 medium eggs (or 2 tablespoons finely ground flaxseed + 5 tablespoons warm water)
1/2 tablespoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons dried unsweetened dark cherries
2 tablespoons chopped walnuts
3 tablespoons currants


Directions
Preheat your oven to 350 degrees.
If you’re doing the vegan version, whisk your ground flax and warm water in a bowl and let it sit for 5-10 minutes until it has thickened.
Combine the coconut flour, almond butter, and dates in a food processor.  Process until well combined and the dates have broken up into really small pieces, about a minute.

Add the shredded coconut, applesauce, eggs or flax “eggs”, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.

Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up.

Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with a SilPat or parchment paper.
Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.
Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.
I store mine in the freezer and just remove the amount of cookies I want to eat 15-20 minutes prior to eating. They’re also really good warm, so you can pop them in the microwave frozen for 20 seconds as well.

Roasted Brussels Sprouts with Garlic Aioli - Costa Kitchen

20 brussels sprouts cut into wedges (I used the 1 lb bag from Trader Joe’s)
canola oil
salt & pepper
6 Tbsp Greek yogurt or vegan mayo
1/4 tsp minced garlic
1 tsp lemon juice
1 Tbsp finely chopped flat leaf parsley

Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin alongside the finished brussels sprouts.

Pork, Shrimp, and Chicken Sausage Gumbo -PaleOMG

Print

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 4-5

 

Ingredients

• 4 smoked andouille chicken sausages, sliced
• 1.5 cups raw, deveined shrimp
• 1 cup leftover easy shredded pork
• 6 cups broth (I used half vegetable, half chicken broth)
• 1 yellow onion, diced
• 1 cup celery, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons ground paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 bay leaves
• salt and pepper, to taste
• fresh parsley, to garnish
• 3 tablespoons bacon fat (or other kind of fat)

For the rice

• 1 head of cauliflower, stem and leaves removed, chopped in florets
• ½ cup vegetable broth
• 1 tablespoon bacon fat (or other kind of fat)
• 1 garlic clove, minced
• salt and pepper, to taste

Instructions

1. Place a large saucepan over medium heat. Add your bacon fat along with your onion, celery, and bell peppers. Cook until onions become translucent.
2. Then add all your spices.
3. Pour in your broth and bay leaves and let simmer for 10 minutes.
4. Next add your smoked sausage and shredded pork. Simmer for another 5 minutes.
5. Lastly, add your shrimp and salt and pepper and cook for another 5 minutes.
6. While your gumbo is cooking, make your rice.
7. Add cauliflower to a food processor with the shredding attachment to “rice” the cauliflower. No food processor? Use a cheese grater instead.
8. Now add a medium saucepan over medium heat and add your fat along with the garlic clove then the cauliflower.
9. Let cook for about 5 minutes, then add the broth and salt and pepper, and stir to combine.
10. The cauliflower will cook down for about 10-12 minutes while you are making your gumbo, so keep an eye on it so it does not burn. Like mine did.
11. Top cauliflower rice with gumbo and garnish with a bit of chopped parsley. Enjoy!

Zucchini Banana Bread - Against All Grain

Ingredients (makes 2 mini loaves)

1-1/2 cup blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini 
Directions
Preheat oven to 350 degrees Farenheit.
Combine the dry ingredients in a small bowl.
Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.
Enjoy!

Apple Coconut Pudding - Studid Easy Paleo

Ingredients:
1 can full-fat coconut milk (look for one with as few ingredients as possible)
2 apples (I used one Jonagold and one Fuji), peeled and chopped
1 tsp vanilla
2 tbsp. coconut oil
1/2 tsp. cinnamon

Directions:

1. Pour coconut milk into a small saucepan. Add chopped apples, coconut oil, and cinnamon.

2. Halve the vanilla bean and scrape the tiny black seeds of yumminess out. Add to the saucepan.

3. Simmer for about 30 minutes until the apples are soft.

4. Puree in the blender until smooth.

5. Refrigerate until chilled and the pudding is set.

Creamy Avocado and Spinach Chicken Pasta - PaleOMG

Creamy Avocado and Spinach Chicken Pasta

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 4

Ingredients

• 1 spaghetti squash, halved lengthwise, seeds removed
• 2 avocados, pits removed
• 6 cups of fresh spinach (or more, if you’d like)
• 1lb chicken, diced
• ½ yellow onion, diced
• ½ cup fresh basil, stems removed
• 3 garlic cloves, minced
• juice of 1 lemon
• 3 tablespoons olive oil
• 1 tablespoon parsley
• 1 tablespoon thyme
• 1 tablespoon garlic powder
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half, lengthwise, and remove the excess seeds and strings.
3. Place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft when you push the skin or the threads easily come out when you take a fork to it.
4. While your spaghetti squash cooks, place a tablespoon of olive oil in a medium saucepan over medium heat.
5. Add two minced garlic cloves to your hot pan and then toss in your spinach. Let your spinach wilt down, then add it to your food processor.
6. In the same pan, add your diced chicken and onion to cook down.
7. Then add ½ tablespoon of parsley, thyme, garlic powder, and a bit of salt and pepper to the pan and mix well.
8. While your chicken cooks down, add 2 avocados to your food processor along with your lemon, fresh basil, ½ tablespoon of parsley, thyme, and garlic powder and a bit of salt and pepper, to taste. Puree until smooth, then add your 2 tablespoons of your leftover olive oil.
9. Once your spaghetti squash is done cooking and cooled, dethread your spaghetti squash and place threads in a large bowl.
10. Then add your chicken that has cooked completely through and top off with your spinach and avocado sauce.
11. Mix thoroughly and top with a bit of basil.
12. Eat it like you mean it!