Author: amykinne

Roasted Butternut Squash Soup

amykinne

Ingredients:

  • 1 large butternut squash (about 5 lbs)
  • 1 green apple, sliced and cored
  • 1 small yellow onion, chopped
  • 2 carrots, chopped
  • 3 tbsp olive oil
  • 2 tsp cinnamon
  • 1 1/2 tsp salt
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 2 tbsp ghee
  • 3 cups chicken broth

Directions:

  1. Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
  2. Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
  3. Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
  4. Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.

Recipe courtesy of Paleo Grubs

Basic Vegetable Soup

Basic Vegetable Soup

amykinne

Yields: 8

Ingredients
1 tbsp olive or coconut oil
4 cloves garlic, minced
1 onion, chopped
4 celery stocks, chopped
1 medium zucchini, diced
2-3 carrots, chopped
1/2 head small cabbage, chopped
6 cups vegetable broth
1 28 oz can diced or crushed tomatoes
3/4 cup fresh parsley, chopped
1 tbsp dried dill weed
sea salt and ground pepper
1 bunch kale leaves, stems removed, chopped

Directions
1.Over medium heat, in a large pot add oil and saute garlic, onions, and celery.
2. When onions are translucent, add zucchini, carrots, and cabbage.
3. Stir and heat for another 4-5 minutes. Add broth, tomatoes, parsley, dill, salt, and pepper.
4. Let simmer for at least 30 minutes. About 5 minutes before serving, add kale and allow to simmer for a few minutes until kale melts.

Paleo Oven Baked Ribs

Paleo Oven Baked Ribs

amykinne

Ingredients
1 rack baby back ribs
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp smoked paprika
1 tsp black pepper
1 tsp cayenne pepper
1 tbsp salt

Directions

  1. Preheat oven to 275° and line a sheet tray with parchment paper.
  2. In a small bowl, combine coconut sugar, garlic powder, onion powder, chili powder, smoked paprika, black pepper, cayenne pepper, and salt. Mix well.
  3. Dry the ribs off and peel the membrane off the back side. Rub down with the dry rub mixture on both sides, rubbing it in thoroughly.
  4. Place on a sheet tray and bake for 3 hours.
  5. Grill on high heat for 3 minutes a side, just to give char.
Paleo Apple Muffins (Free of dairy, gluten and grain)

Paleo Apple Muffins (Free of dairy, gluten and grain)

amykinne

Prep Time: 20 minutes
Cook Time: 25 minutes
Yields: 8 muffins

Ingredients:

  • 1 1/4 cups blanched almond flour
  • 2 1/2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 5 tablespoons refined coconut oil, melted 
  • 1/3 cup pure Canadian maple syrup 
  • 2 teaspoons vanilla extract
  • 1/2 cup coarsely grated Granny Smith apples
  • 1 1/4 cups Granny Smith apple chunks (about 1/4″)

Directions:

  1. Preheat the oven to 350°F. Line a muffin pan with 8 muffin liners.
  2. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
  3. In a large bowl, mix together the eggs, oil, pure Canadian maple syrup, and vanilla.
  4. Add the dry mix to the wet and mix just until combined.
  5. Gently fold in the grated apples and then the chopped apples.
  6. Divide the batter evenly among the liners, filling them almost full, and bake for 23-25 minutes or until a toothpick inserted in the middle comes out clean.
  7. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
  8. Store in an air-tight container at room temperature for 1 day or refrigerate for up to 4.

Shared from http://www.Texanerin.com.

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

amykinne

Prep Time: 20 minutes

Cook Time: 22 minutes

Yields: 14 muffins

Ingredients:

2 large room temperature eggs

1/4 cup smooth almond butter

1/4 cup organic refined coconut oil, melted and cooled to almost room temperature

1/2 cup organic coconut sugar

1 tsp pure vanilla extract

2 tsp fresh lemon juice

1 3/4 cups blanched almond flour

1/3 cup tapioca flour or arrowroot

1 tsp baking soda

1/4 tsp fine grain sea salt

2 cups shredded zucchini about 2 medium, water squeezed out with paper towels after shredding. Mine weighed 7 oz after squeezing the water out

1 cup mini chocolate chips or dark chocolate morsels (I use Enjoy Life brand which are dairy free)

Directions:

  1. Preheat your oven to 350 degrees and line a muffin pan with parchment liners.
  2. In a large bowl, whisk together the eggs, almond butter, coconut oil, coconut sugar and vanilla
  3. In a separate bowl, combine the almond flour, tapioca flour or arrowroot, baking soda and salt.
  4. Using a spoon or spatula, stir the dry ingredients into the wet. The batter will be very thick at this point, and should resemble a cookie dough. The zucchini will add lots of moisture to the batter, so no worries that it’s so thick.
  5. Fold all the shredded zucchini (after squeezing out water) into the batter to evenly distribute, them stir in the chocolate chips, leaving a few to sprinkle over the muffin tops of desired.
  6. Using a spoon or ice cream scoop, fill prepared muffin cups will batter at least 3/4 of the way up, then sprinkle additional chocolate chips over the top if desired. The recipe will make about 14 muffins so you may have to bake in batches depending on your pan.
  7. Bake in the preheated oven for 22-25 minutes or until set in the center and lightly browned.
  8. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Recipe courtesy of paleorunningmomma.com

Granola

Granola

amykinne

Yields 3 cups
Ingredients:
1 cup nut pieces (almonds, walnuts, pecans, pistachios)
1 cup unsweetened shredded coconut
½ cup seeds (flax, sesame, sunflower, chia, pumpkin)
½ cup chopped dried fruits (dates, cranberries, cherries, mangoes)
¼ cup almond or sunflower seed butter
3 tbsp raw honey
2 tbsp coconut oil, melted
½ tsp sea salt
1 tsp cinnamon
¼ tsp vanilla extract
¼ tsp ground ginger

Directions
1. Preheat over to 275. Line a baking sheet with parchment paper
2. In a large bowl, combine all ingredients and toss until evenly coated. Spoon the mixture onto the prepared baking sheet, spreading it in an even layer.
3. Bake until the coconut and nuts have a rich aroma and a light color, 20-25 minutes. Stir from time to time to brown it evenly.
4. Let the granola cool completely, then break into chunks. Store in an airtight container at room temperature for up to 2 weeks.

Recipe courtesy of Paleo Kids Cookbook

Keto Fat Bombs

amykinne

Yields 16 pieces
Ingredients:
1 cup almond butter
¾ cup organic, unrefined coconut oil
2 tbsp unsalted butter
2-3 tsp stevia powder extract


Directions
1. Place all ingredients in a large bowl and microwave for 45 seconds
2. Whisk the ingredients together and pour mixture into ice cube trays. Freeze for 2 hours.
3. Once frozen, pop the fat bombs out of trays and store in airtight container in the freezer.

Recipe courtesy of DieticianCassie.com.