1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper
1 clove chopped garlic
1 oz balsamic vinegar
4 oz olive oil
Mix and serve!
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Roasted Butternut Squash Soup
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:
- 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.
- 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.
- 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.
- 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
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.
Banana Breakfast Cookies
INGREDIENTS:
2 medium ripe bananas
2 flax eggs
1/2 cup almond butter
2 tbsp melted coconut oil
1 tsp pure vanilla extract
1/4 cup maple syrup
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cup gluten-free rolled oats
1 cup oat flour or almond meal
*Optional Mix-Ins*
1/4 cup raw walnuts – chopped
1/2 cup dark chocolate chips (or Enjoy Life chocolate chips if vegan or dairy-free)
3/4 cup pitted, chopped dates
INSTRUCTIONS:
1 Preheat oven to 350 degrees F. In a large bowl, combine flaxseed and water (2 tbsp flaxseed + 5 tbsp water) and let sit for 5 minutes. Once it has created an “eggy” texture, mash in the bananas until well combined.
2 Add in almond butter, coconut oil, vanilla, maple syrup, baking powder, baking soda, cinnamon, and salt. Stir well.
3 Add in oats and flour and mix until well combined. Fold in mix-ins and stir until just combined.
4 Shape about 3 tbsp of cookie dough into a ball and place on a prepared baking sheet. Using a fork, flatten cookies slightly. Bake the cookies for 15-18 minutes, or until the edges are golden brown. Carefully remove cookies from the baking sheet using a spatula and place them on a cooling rack.
Recipe courtesy of thebalancedlifeonline
Dr Mercola’s Breakfast Shake
- 2 oz. organic coconut oil
- 1 whole avocado
- 2 tbsp organic whole flaxseeds
- 1 tbsp organic raw cacao nibs
- 1 oz chia seeds
- 2 oz organic whole husk psyllium
- 2 oz organic black sesame seeds
- 1 tsp D-Ribose
- 1 to 2 scoops organic vegan protein powder, chocolate flavor
- 12 oz filtered water
- 1 to 2 tsp cinnamon (optional)
- ½ tsp Acetyl L-Carnitine (optional, recommended if you’re vegetarian or vegan)
Method:
- Grind the flaxseeds and cacao nibs in a coffee grinder.
- Combine the ground flaxseeds, cacao nibs, and all other ingredients in a bowl.
- Use a hand mixer to blend thoroughly.
- Consume right away.
Recipe courtesy ofhttps://recipes.mercola.com
Creamy Berry Smoothie
Prep Time
10 minutes
Cooking Time
5 minutes
Yields
2 servings
Ingredients
1 avocado
1 cup blueberries
1 cup blackberries
2 tbsp chia seeds
Juice of 2 limes
1 cup almond milk
5 ice cubes
Directions
- Wash and pat all produce dry.
- De-pit and score avocado and transfer to blender.
- Add remaining ingredients and blend on high until smooth and creamy.
Credit
Recipe courtesy of The Integrative Nutrition Cookbook, 2016
Chicken Nanking
INGREDIENTS:
CHICKEN:
1 pound boneless, skinless chicken thighs
1/4 cup coconut aminos
1 tablespoon sesame oil
1 teaspoon arrowroot
1-inch piece fresh ginger, grated (about 1 tablespoon)
2 cloves garlic, minced (about 2 teaspoons)
1 teaspoon coconut oil
VEGETABLES:
1 pound green beans
1 large sweet potato (about 10-12 ounces)
SAUCE (OPTIONAL):
1/2 cup chicken broth
1/3 cup unsweetened apple sauce
1/4 cup coconut aminos
1 tablespoon Kickass Ketchup (or other paleo/Whole30 compliant ketchup)
4 cloves garlic, peeled and smashed
1 dried date (or dried fig), pit removed
1 teaspoon arrowroot powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
Dash cayenne pepper
DIRECTIONS:
Prep the chicken. In a medium bowl, mix the coconut aminos, sesame oil, arrowroot, ginger, and garlic. Cut the chicken into 1-inch pieces and add to the bowl. Mix well, then cover and refrigerate at least 2 hours or up to overnight.
Prep the veggies. Peel the sweet potato and cut in half lengthwise, then cut into 1/4-inch slices. Set aside. Wash and trim the green beans, then cut in half cross-wise. Set aside.
Prep the sauce. Place all the sauce ingredients in a blender or food processor and purée until smooth. When you’re ready to start stir-frying the chicken and veggies, pour the sauce into a small saucepan, bring to a boil, then reduce heat to a gentle simmer so the sauce thickens.
Cook the veg. In a large, non-stick skillet or wok, bring 1/2 cup water to a boil, then add the sweet potatoes. Cover and steam until tender, 4-5 minutes. Remove the sweet potatoes to a large bowl. Add another 1/2 cup water to the pan, bring to a boil, then add the green beans. Cover and steam until tender, 4-5 minutes. Remove the beans from the pan and add to the bowl with the sweet potatoes.
Cook the chicken. In the same skillet, dry out any remaining water and heat 1 teaspoon coconut oil over medium-high heat. Remove the chicken from the marinade (and discard remaining marinade). Working in batches, if necessary, add the chicken in a single layer and cook until well browned, about 4-5 minutes per side. Try not to crowd the pan or the chicken won’t attain the crispy, brown exterior that makes this dish feel decadent. As the chicken browns, add it to the bowl with the vegetables.
If using the sauce: Return the chicken and veggies to the sauté pan, add the sauce, and stir-fry until coated with sauce and heated through. Garnish with toasted sesame seeds and scallions.
If not using the sauce: Return the chicken and veggies to the sauté pan and season with a few dashes of coconut aminos. Garnish with toasted sesame seeds and scallions. Tastes great with oven-roasted cauliflower rice.
Recipe courtesy of http://meljoulwan.com/2014/06/17/wf2-recipe-chicken-nanking/
Simple Instant Pot Beef Stew
Yields
6 servings
Ingredients
1 tbsp avocado oil, ghee or lard
16 oz grass fed stew meat or beef tenderloin, cubed
1 onion, chopped
1 zucchini, chopped
3 Yukon Gold potatoes, chopped
1 cup carrots, chopped
Optional: sweet potato,parsnip,turnips
2 cups beef stock
1-2 tsp salt sea salt (or more to taste)
1 bay leaf
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp tomato paste
gluten-free Worcestershire sauce to taste
2 tbsp arrowroot flour
Directions
1. Turn on Instant Pot and press Saute; put in your oil and tenderloin. Saute until meat is no longer pink, then toss in remaining veggies. Stir to combine, and then add in the stock and seasonings except for arrowroot. Stir once more, place the lid on Instant Pot, secure the pressure valve and press Stew/Meat. The setting should automatically set itself for 35 minutes on high pressure.
2.Once cooking is complete, your Instant Pot should automatically switch over to Warm. You can leave it as is or quick release the pressure. (I let mine rest and release the pressure on its own slowly.) After about 20 minutes on the warm setting, you can open the top.
3.Carefully ladle out about ¼ cup of the liquid and combine that in a small bowl with the arrowroot flour. Add the slurry back into the pot and stir to thicken.
4.Taste the stew to see if you would like to add additional salt.
5. Remove the bay leaf.
6. Enjoy stew or leave on Warm setting until ready to enjoy.
Recipe courtesy of Paleo Cooking With Your Instant Pot by Jennifer Robins
Cherry Tomato & Basil Quiche
Yields 2 servings
Ingredients
4 eggs
1 garlic clove minced
½ cup cherry tomatoes, halved
1 bunch fresh basil, minced
¼ cup almond cheese (optional)
sea salt and freshly ground black pepper
Directions
1.Preheat oven to 350F.
2. In a bowl, beat the eggs, almond cheese, fresh basil until well combined. Season with salt and pepper.
3.Pour the liquid into a small greased baking dish.
4. Place the cherry tomatoes, cut side up, in the egg mixture.
5. Bake in preheated oven for 20 minutes.
Enjoy with extra basil.
Credit
Recipe courtesy of PaleoLeap.com
Overnight Pumpkin Chia Oats
1/2 cup rolled oats
1/3 cup pumpkin puree
1 cup unsweetened milk of choice (I like almond)
2 tablespoons chia seeds
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
Combine all ingredients in a mixing bowl and stir well. Pour into a glass jar with tight fitting lid. Store in refrigerator for minimum of 4 hours or overnight. This is an easy on the go breakfast your whole family will enjoy! Note: I like to make a stash of these on the weekends; they store well in refrigerator up to 3 days.