Total Time: 25 min. Serves: 4 Ingredients 2 cups chopped cauliflower florets 1 cup cubed peeled Yukon gold potato 1 cup water 1/2 cup all-natural chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 pounds sea scallops 3/4 teaspoon kosher salt, divided 1/2 teaspoon coarsely ground black pepper 1 1/2 tablespoons ghee 1/8 teaspoon crushed red pepper Instructions Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes. Heat a large skillet over high heat. Add olive oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan. Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, ghee, and red pepper. Remove [...]
Ingredients 1 cup nut butter (I used Almond Butter) 1/2 cup macadamia nuts chopped 1/4 cup coconut flour 2 tbs. stevia 1 tsp. 100% vanilla 1/2 tsp. cinnamon pinch of salt Instructions Place all the ingredients into a bowl and mix super well. Roll into teaspoon sized balls, place into the fridge for 30 minutes. Eat and Enoy! So Easy!
Just a heads up!! These are AIP friendly cinnamon rolls. For those not familiar with the AIP (autoimmune paleo) diet, it excludes eggs and yeast which gives foods a softer, chewier mouth feel. So, fair warning, these will not be super soft and chewy. However, they definitely scratch the itch of wanting cinnamon rolls and of course are gluten-free, dairy-free as well as AIP friendly. Makes 6 rolls | Prep 25 minutes | Cook 23 minutes Time Saver: while the sweet potatoes are steaming, make the filling! Dough 2 cups peeled & diced white sweet potato* 2 T melted coconut oil ¼ c unsweetened applesauce ¼ cup coconut flour 1/4 cup tapioca flour/starch 1/2 tsp cinnamon ¼ tsp fine sea salt ½ tsp baking soda *The flesh should be white. The Japanese purple-skinned or California white-skinned varieties both work here. In a steamer basket set over a pot of boiling [...]
Ingredients 1 cup brewed dark roasted coffee (cold is best). 1 cup ice. 1/2 - 1 whole soft avocado. 1 tsp unsweetened cocoa powder. 1 tbsp coconut oil (unfiltered) 1 small banana or 1/2 a large banana. 1 cup almond milk (or coconut milk). 1 scoop PurePaleo IgG protein powder. Find and buy here. Instructions Add all the ingredients to a blender. Blend until smooth Serve immediately. Enjoy!
Serves: 6 INGREDIENTS For the cauliflower rice: 7 cups finely chopped raw cauliflower 1/4 cup chopped parsley 1/3 cup pitted green olives, quartered 2 Tbsp lemon zest 2 Tbsp lemon juice 1 cup chicken stock 1/4 tsp black pepper 1 tsp kosher salt 1/2 tsp garlic powder 2 Tbsp olive oil For the baked chicken: 2 lbs chicken pieces (drumsticks, thighs, or breasts) 2 tsp salt 1 tsp garlic powder 1/2 tsp black pepper 1 tsp onion powder 1 tsp paprika (smoked if you have it) INSTRUCTIONS: Combine all of the cauliflower rice ingredients together in a large bowl and mix thoroughly. Spread out in a 13 x 9 baking dish. Combine all of the chicken seasonings in a small bowl. Rub all over the chicken pieces. Place the chicken pieces on top of the cauliflower rice. Sprinkle any remaining seasoning over the top. Bake at 375 degrees for 45 [...]
Ingredients 2 oz boneless salmon fillets About 5 /fillet 1 large zucchini or 2 smaller ones 1 large loose carrot or 2 smaller ones 1 small head broccoli break into smaller pieces Coconut or avocado oil to pan fry Lemon Balsamic Dressing: 2 tbsp balsamic vinegar 2 tbsp olive oil 4 tsp fresh lemon juice 2 cloves small garlic grated 2 tsp finely grated lemon zest Salt and freshly ground pepper Instructions: Pat the fish dry as much as possible. Season w/ small pinch of salt & black pepper. Heat 1 tbsp coconut oil over high heat in a skillet. When hot, place skin side down then 1) turn the heat down to medium-low, and 2) use a spatula to gently press the fish. Continue to gently press/push down the fish in the skillet periodically for about 4-5 mins for that ultimate crispy skin. When the fish becomes mostly opaque with the exception of the top portion. Carefully flip the fish over and only cook for an additional 30 seconds to 1 min [...]
Prep Time:5 minutes Cook Time:15 minutes Ingredients: Eggs Ham or Turkey Whatever veggies you want Instructions: 1. Preheat your oven to 400°F. 2. Grease up your muffin pan. You can either spray it down with some cooking spray, or you can do what I did which was smear some coconut oil all over it. 3. Fit 1 or 2 slices of ham in to each muffin cup. I used two because my ham was sliced real thin. 4. (Optional) Depending on if you want your eggs all scrambled or not, you can crack an egg in to a separate cup and beat it before dumping it in to the ham cups. If you do decide on doing this, you can also mix in your other ingredients (think chopped mushrooms/scallions/spinach). 5. If you like your eggs whole, go ahead and crack that egg in to the cup! 6. (Optional) Throw a [...]
Serves: 4 Ingredients: 1 pound boneless, skinless chicken thighs ½ teaspoon kosher salt freshly ground black pepper 1 tablespoon coconut oil or fat of choice 1 small onion, chopped medium 1-2 tablespoons Thai curry paste (whichever color you prefer) 1 cup full-fat coconut milk 10 ounces frozen vegetables 2 cups of squash 2 tablespoons apple juice (optional) ¼ cup fresh basil leaves, thinly sliced Instructions: Cut the chicken into medium-sized chunks and season with salt and pepper. Heat the coconut oil over medium heat in a medium saucepan. When the oil is shimmering, brown the chicken and transfer to a separate plate. Add the onions to the saucepan and sauté until translucent. Return the chicken and juices to the pot, and add the curry paste to taste. If you don’t like spicy, just use 1 tablespoon. Stir-fry until you can smell the rich aroma of toasted spices. Pour in the [...]
Ingredients 1 cup spagetti squash threads from a roasted spaghetti squash. **Quickest way to cook the spaghetti squash- carefully poke holes with knife and microwave 5 min at a time, typically 2 times total, but 3 if it's a large one.** 1 Tbs. ghee, lard (real lard), or coconut oil Sea salt, to taste Instructions Place the spaghetti squash threads in a clean kitchen towel and wring out as much water as possible over the sink. The squash will shrink in volume by about half. Heat the oil/fat over medium-high heat in a sturdy skillet. Add the drained squash and compress with a spatula into an even layer over the bottom of the pan. Sprinkle the top with sea salt. Cook until golden brown, then flip. Sauté on the other side until crispy. Sprinkle with more salt and serve.
prep: 20 mins cook: 30 mins total: 50 mins yield: 1 onion Ingredients Onion 1 large yellow onion 2 large eggs 1 TBS cashew, almond, or coconut milk 2/3 cup Cassava Flour 2 tsp Himalayan pink salt 1 tsp cayenne pepper (add 1/2 tsp more if you like it really spicy) 1 tsp paprika 1/4 tsp cumin 1 tsp oregano 1 tsp thyme 1/2 tsp ground black pepper 1/8 tsp tumeric (*optional, adds color) 1.5 TBS ghee or coconut oil, melted Dipping Sauce 1/4 cup Primal Kitchen Mayo or homemade paleo mayo 1 TBS paleo ketchup 1.5 TBS horseradish 1/4 tsp paprika 1/4 tsp salt 1/4 tsp oregano 1/8 tsp cayenne pepper ground black pepper, to taste Instructions Blooming Onion: Preheat the oven to 425 degrees and place a piece of parchment paper on a baking sheet. Cut 1/2 inch off the top of the onion. This is the side that [...]