​Kahalu’u Chilled Chocolate Avocado Mousse Cake
Ingredients 
Ingredients for the base:
  • 2 Tbsp. coconut oil (plus more for the pan)
  • 2 cups pecans
  • ¼ cup cacao powder
  • ¼ raw honey
  • 1 tsp . vanilla extract
  • ½ tsp. sea salt
 
Ingredients for the mousse:
  • 2 large mashed avocado
  • 1/3 cup almond milk
  • ½ cup raw honey (*I use less)
  • 1 Tbsp. smooth cashew butter
  • 1 Tbsp. arrowroot powder
  • ¼ tsp. sea salt
  • 1 tsp. vanilla extract
  • 1/4 tsp. cacao powder
  • 1 cup organic dark chocolate chips
 
Instructions
For the base-lightly oil a 10 inch springform pan with coconut oil.
 
Pulse the pecans in the food processor until they resemble bread crumbs. Add the remaining ingredients and quickly pulse to combine. Spoon the mixture into the pan and distribute evenly, pressing down firmly with a spatula. Place in freezer to set.
 
For the mousse- put all of the ingredients except the chocolate chips into the food processor. Blend until smooth. Melt the chocolate chips over a double boiler. Add the melted chocolate chips to the mousse mixture and blend until smooth.
 
Remove the base from the freezer and spoon on the mousse. Spread and smooth out as much as possible. Return to the freezer for 2 hours for 2 hours to firm up.
Serves 8.
 
Adapted from Laird Hamilton’s Fuel Up 
Paleo Brussel Sprouts Gratin
Ingredients
  • 1-3/4 lb brussels sprouts, ends trimmed, and each sprout cut into halves or quarters
  • ¼ cup extra virgin olive oil
  • sea salt
  • 1 Tbs grass-fed butter
  • 1 Tbs tapioca flour (here's one)
  • ¾ cup full-fat coconut milk (I buy this kind by the case)
  • ½ cup vegan parmesan cheese
  • 2 slices vegan smoked gouda cheese, chopped (or use whatever kind you like)
Instructions
  1. Preheat oven to 425°F convection setting, or 450°F regular bake setting.
  2. Toss the brussels sprouts with the olive oil and a generous amount of sea salt.
  3. Spread the sprouts out on a parchment-lined baking sheet and roast in the oven 20 minutes.
  4. In a small pot, melt the butter.
  5. Whisk in the tapioca flour and continue to whisk until it's totally smooth and starting to color (about 3 minutes).
  6. Pour in the coconut milk, ¼ cup of the parmesan, and the smoked gouda and stir until melted, about 5 mins.
  7. Add salt to taste.
  8. Put the brussels sprouts in an oven-proof casserole dish and pour the sauce over.
  9. Sprinkle remaining parmesan over the top.
  10. Bake in the oven 20 mins.
Serves: 4-6

https://kitchenofyouth.com/paleo-brussels-sprouts-gratin/
Korean Glass Noodles (Japchae)
Ingredients
  • 7 oz. dry Korean Glass Noodles (Surya Sweet Potato Glass Noodles)
  • 8 dried Shitake mushrooms (3/4 cup fresh shitake mushrooms, sliced)
  • 1 cup carrots , julienned
  • 1 small onion , thinly sliced
  • 6 green onions – cut 4 green onions into 2 inch (5 cm) lengths and chop 2 green onions
  • 1 cup fresh wood ear mushrooms or 10g dried wood ear mushrooms
  • 2 Tbs olive oil
Marinade for Shitake mushrooms
  • 2 tsp soy sauce 
  • 1 tsp rice wine
  • 1 tsp garlic , chopped
  • 1 tsp sugar
  • ½ tsp sesame oil
  • dash of black pepper
  • * I double this marinade
Sauce for Japchae
  • 3 Tbs dark soy sauce 
  • 1 Tbs + 1tsp raw honey
  • 1 Tbs rice wine or mirin
  • 1 Tbs sesame oil
  • 1 Tbs sesame seeds
  • 2 Tbs Shitake mushroom water from hydrating mushrooms (substitute plain water if using fresh mushrooms)
  • * I double this marinade
Instructions
  1. Soak Korean glass noodles and any dried mushrooms in room temp water for 2- 3 hours. You can also soak both mushrooms and glass noodles overnight.
  2. Clean and cut other vegetables: julienne carrots, onions and cut green onions into similar lengths as carrots and onions. Split lengthwise in half if the white part of green onion is thicker than a pencil.
  3. When mushrooms are fully reconstituted, rinse and clean the mushrooms. When cleaning wood ear mushrooms, make sure the bottom part are free of dirt and white matter by rubbing all of it off with your fingers.
  4. Drain and squeeze any excess water from shitake mushrooms. DO NOT DISCARD all of the mushroom water. Save 2 Tbs of mushroom water for later. Do not squeeze the mushrooms too much, just one gentle squeeze with your hands is good enough. Just enough so that mushrooms are not dripping water.
  5. Cut shitake mushrooms into thin slices. Cut wood ear mushrooms into bite size pieces (size of quarters).
  6. Marinate Shitake mushroom slices with soy sauce, rice wine, garlic, sugar, sesame oil and black pepper.
  7. Make sauce for Japchae by mixing everything in a bowl except water. Set aside.
  8. Drain glass noodles and set aside.
  9. Heat 2 Tbs of vegetable oil on medium high heat in a wok or deep stir-fry pan and stir-fry chopped green onions (about 2 Tbs) for 30 seconds or until cooked but not browned.
  10. Add marinated Shitake mushrooms to pan and stir-fry for 30 seconds or so.
  11. Add carrots, onions and wood ear mushrooms and stir-fry for about 2 minutes. Season lightly with salt (1/8 tsp) and pepper (1/8 tsp). Vegetables should not be fully cooked.
  12. Add glass noodles (dangmyeon) to pan. Stir-fry noodles and vegetables together to coat the noodles with oil for about 1 minute. Some noodles will start to become more transparent and thicker after 1 minute.
  13. Add 2 Tbs Shitake mushroom water and stir-fry until noodles are fully cooked (transparent) but still al dente. Probably about 30 seconds to 1 minute.
  14. Add Japchae sauce to pan and stir-fry for another 2 minutes or so until the sauce is fully absorbed. Quickly taste noodles along with vegetables. Adjust seasoning to taste.
  15. When noodles and vegetables are all cooked, turn off heat.
  16. Immediately, add green onions to pan and toss. Green onions will get perfectly cooked in the residual heat.
  17. Sprinkle sesame seeds and another drizzle of sesame oil before serving.
Recipe Notes
Leftovers should be stored in fridge and will last for couple days
Reheat leftover Japchae in pan on low heat for couple minutes while stirring often until all noodles become soft.
* I bought organic surya sweet potato glass noodles online at Amazon.
 
https://kimchimari.com/japchae-korean-glass-noodles-one-pan-recipe/
Healthy Fried Rice
Ingredients
  • 2 cups cooked brown rice
  • 2 tsp vegetable oil, divided (I used olive oil instead)
  • 1 tsp sesame oil
  • 1 egg
  • 1 egg white
  • 5 scallions, chopped
  • 2 cups green cabbage, shredded
  • 1 carrot, grated
  • 4 cloves garlic, minced
  • 1 tbsp. fresh ginger, minced
  • 2 tbsp low sodium soy sauce (or coconut aminos for GF)

Instructions
Heat your pan over medium high heat. Whisk together the egg and egg white and season with salt and pepper. Add 1 tsp of vegetable oil to the pan. Add the eggs and cook until just scrambled. Remove from pan and set aside.

Add the remaining vegetable oil and sesame oil to the hot pan. Add the scallions, cabbage, carrot, garlic, ginger, and any other veggies you like. Cook for 1-2 minutes until they just begin to soften.

Add the rice and cook for 2-4 more minutes, stirring constantly, until the rice begins to crisp up.
Add the soy sauce and egg. Stir together and cook for 1 more minute.

https://www.slenderkitchen.com/recipe/healthy-fried-rice
Moroccan Carrot Salad
IngredientsKosher salt and freshly ground black pepper
2 pounds large carrots, peeled 
3 tablespoons olive oil 
1 tablespoon harissa 
2 cloves garlic, smashed 
Juice of 1/2 lemon 
1/4 cup chopped fresh cilantro 
1/4 cup chopped fresh parsley 
Toasted sesame seeds, for topping 

Directions
  1. Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
  2. In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

Servings: 4 

https://www.foodnetwork.com/recipes/moroccan-carrot-salad-5580229
Chicken Shawarma Tacos
Ingredients
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala 
  • 1 1/2 teaspoons chicken bouillon 
  • Juice of 1/2 lemon 
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs 
  • 1 medium onion 
  • Ten 6-inch flour tortillas 
  • Tahini Sauce, recipe follows
  • 1/4 cup fresh cilantro leaves, finely chopped 
​
Tahini Sauce:
  • 1/4 cup tahini
  • 1 tablespoon lemon juice 
  • Kosher salt and freshly ground black pepper 

Directions
  1. In a large bowl, mix together the curry powder, garam masala, chicken bouillon, lemon juice, 1/2 teaspoon salt and 2 tablespoons olive oil. Rub all over the chicken and let marinate for 30 minutes.
  2. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  3. Spread the chicken out onto the lined baking sheet and bake until cooked through, about 45 minutes. Let cool slightly, then slice into bite-size pieces.
  4. Thinly slice three-quarters of the onion and dice the remaining one-quarter. Set the diced onion aside for the topping. Heat the remaining 2 tablespoons olive oil (or 2 tablespoons of the marinade) in a skillet over medium high and add the sliced onion. Cook, stirring occasionally, until browned, about 7 minutes.
  5. Add the chicken and some of the marinade to the onions and cook until crisp and beginning to brown on the edges, about 5 minutes. Season with salt and pepper.
  6. Warm the tortillas on the stove or in the microwave. To assemble, fill them with chicken, Tahini Sauce, diced onion and cilantro.
Tahini Sauce:
  1. In a small bowl, mix together the tahini, lemon juice and 3 tablespoons cold water until the mixture thickens. Season with salt and pepper.

Servings: 4

https://www.foodnetwork.com/recipes/chicken-shawarma-tacos-5580203
Paleo Coconut Cream Pie
Ingredients
​Crust:
Chocolate Layer:
Coconut Cream Layer:
Coconut Whipping Cream:
  • 13.5 ounces can full-fat coconut milk, refrigerated overnight (light coconut milk will not work)
  • 1/4 cup shredded coconut, toasted

​Instructions
Crust:
  • Preheat the oven to 350°F, and line a 7x5-inch baking pan with parchment paper.
  • In a large bowl, mix together the pecans, blanched almond flour, coconut oil and honey.
  • Press mixture onto the bottom of the prepared baking pan and bake for about 10 minutes or until the top and edges start to brown. Cool on a wire rack.

Chocolate Layer:
  • Melt chocolate chips slowly in a bowl over simmering water (double boiler). When chocolate is melted mix in the heavy cream (or coconut milk) and stir to combine. Spread chocolate evenly over the cooled crust and refrigerate to firm up.

Coconut Cream Layer:
  • Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Heat the mixture slowly over medium-low heat, stirring constantly just until it thickens.
  • Remove from stove. Allow it to cool for 5 minutes, then stir in the shredded coconut and vanilla extract. Set aside to cool for another 20 minutes. Pour cooled custard over the chocolate and refrigerate until the coconut layer is firm.

Coconut Whipping Cream:
  • Scoop out the solid coconut from the can into a large bowl, being careful not to mix with the water on the bottom.
  • Whip the coconut with a handheld or electrical mixer until fluffy, then spread it over the coconut cream layer. Sprinkle top with toasted coconut.

https://livinghealthywithchocolate.com/desserts/paleo-coconut-cream-pie-1203/?utm_source=email&utm_medium=social&utm_campaign=SocialWarfare
Blender Banana Oatmeal Bran Muffins
Ingredients
  • 2 large very ripe bananas the riper the better as they'll be sweeter and have far more flavor
  • 1 1/2 cups traditional rolled oats
  • 1/2 cup oat bran or wheat bran
  • (If gluten-free use oat bran)
  • 1 cup sour cream or Greek yogurt
  • 2 large eggs
  • 1/4 cup honey
  • 3 tablespoons peanut butter optional and depending on which mix-ins you use
  • 1/2 teaspoon quality pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup chocolate chips or mix-in of your choice e.g., nuts, apples, cinnamon, blueberries, etc

Directions
  • Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin (these muffins tend to really stick to liners)
  • Place all of the ingredients except for the chocolate chips in a blender. Process for about a minute or until smooth. Stir in the chocolate chips. Pour the batter into the muffin tins just slightly more than 3/4 full. Bake for 15 minutes or until golden.
  • Let the muffins sit in the muffin tins for a couple of minutes before transferring them to a wire rack to cool.
  • Best eaten once slightly cooled but still warm.

Servings: 12 muffins
https://www.daringgourmet.com/blender-banana-oatmeal-bran-muffins/

Spinach Pie With Quinoa Crust
Ingredients
Crust
  • 1 cup Earthly Choice quinoa
  • 1 teaspoon salt
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1 egg

Spinach Pie
  • 2 Tablespoons olive oil
  • 1/4 cup onions, chopped
  • 1-2 cloves garlic, chopped
  • 18- oz fresh spinach
  • Salt & pepper to taste
  • 2 eggs
  • 8- oz ricotta cheese
  • 3- oz Pecorino Romano, grated (Parmesan can also be used)
  • 2 Tablespoons olive oil
  • 3 Tablespoons gluten-free breadcrumbs
  • Pinch of nutmeg
Directions
  1. Preheat oven to 375 degrees. Spray a deep dish pie plate with nonstick spray.
  2. In a medium saucepan, place 2 cups water, salt and seasonings. Bring to a boil. Add 1 cup quinoa and cook, covered for 15 minutes. Remove from heat and let cool at least 15 minutes. You can also cook the quinoa the day before and have it ready to go.
  3. Add 1 egg to quinoa, stir, then press into bottom and up sides of pie plate. Place in oven and bake for 20 minutes. Let cool slightly
  4. While crust is cooking prepare spinach mixture.
  5. Heat olive oil in large skillet over medium-high heat. Add onions and garlic and sauté for 3-5 minutes. Remove half of onion garlic mixture and set aside.
  6. Turn heat down to medium and place half the spinach in skillet with onion and garlic mixture, season with salt & pepper. Sprinkle 2 tablespoons water over spinach. Let spinach steam, stirring often, until it wilts, about 3-5 minutes. Place spinach in colander to drain and cool.
  7. Place remaining onion-garlic mixture back into skillet with remaining half of spinach. Sprinkle 2 tablespoons water over spinach and steam until wilted. Add to colander. Let cool slightly.
  8. %http://2cookinmamas.com/wp-content/uploads/2017/03/Quinoa-Crust-and-Spinach.jpg
  9. Lower temperature of oven to 350 degrees.
  10. Take cooled spinach and squeeze out excess moisture. Place on cutting board and chop. Place in medium bowl and mix with remaining ingredients. Pour into quinoa pie shell.
  11. Bake in oven for 30 minutes. Let rest 5 minutes before cutting.
https://2cookinmamas.com/spinach-pie-with-quinoa-crust/

Slow Cooker Butternut Squash Soup
Ingredients
  • Butternut squash: You can either use 1 medium-sized fresh butternut squash.  (<– Here is my tutorial for how to select, peel and cut fresh butternut squash.)  Or feel free to save a step and purchase your squash pre-cut, either in the fresh or frozen vegetable section of the grocery store.
  • Carrot, apple and onion: To add some extra sweet and savory flavors to the soup.
  • Vegetable stock and coconut milk: For your broth.  (We’ll stir the coconut milk in at the very end.)
  • Garlic, sage, salt, black pepper, cayenne, cinnamon and nutmeg: My favorite seasoning combo.  If you don’t have fresh sage on hand, feel free to use a pinch of dried.  (And if you do have fresh sage, I also love to fry up a few extra leaves and use them as a garnish on top.)  Also feel free to add more or less cayenne to taste.
  • Your choice of garnishes: I like to drizzle on some extra coconut milk, maybe sprinkle of toasted pepitas, and a sprinkle of extra black pepper and/or smoked paprika.  Mom’s version called for sprinkling cayenne on top.  Or I’ve included lots of other ideas for fun garnishes below.
You will also need a:
Directions
  1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker.  Toss to combine.
  2. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.
  3. Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.)  Taste, and season with additional salt, pepper and cayenne as needed.
  4. Serve warm, topped with your desired garnishes.
*For extra flavor, I recommend sautéing the garlic and onion before adding the remaining ingredients.  Just heat 1 tablespoon oil over medium-high heat.  Add diced onion and sauté for 5 minutes, stirring occasionally, until tender.  Then add minced garlic and sauté for 1-2 additional minutes until fragrant, stirring occasionally.  Then add the remaining ingredients and continue on with the recipe.
​
https://www.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/
Turkey Spinach Lasagna
Ingredients
  • One 1-pound package brown rice lasagna noodles (such as Tinkyada)
  • 2 tablespoons olive oil
  • 1 pound ground turkey (can substitute ground chicken or beef)
  • 1 yellow onion, diced 4 tablespoons ketchup
  • 2 tablespoons minced garlic
  • 1 pound fresh spinach
  • Salt and freshly ground pepper
  • 8 ounces ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons Italian seasoning
  • 1 recipes Marinara Sauce (recipe follows)
  • 6 cups shredded mozzarella cheese
  • 1/4 cup olive oil
  • 2 yellow onions, diced
  • 3 tablespoons minced garlic
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, chopped
  • One 28-ounce can diced tomatoes, undrained
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Directions
  1. Preheat the oven to 375°F.
  2. In a large pot of salted boiling water, cook the pasta according to the package directions. Drain and set aside.
  3. In a large skillet, heat the oil over medium-high heat. Add the turkey, onions, ketchup, and garlic, and cook, stirring, until the turkey is fully cooked and the onions are lightly browned, 8 to 10 minutes. Add the spinach and cook, stirring, until wilted. Season with salt and pepper and remove from the heat. Set aside until ready for assembly.
  4. In a small bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, 1 tablespoon of the Italian seasoning, and a pinch of salt. Stir together well.
  5. In the bottom of a 9 x 13-inch glass baking dish, spread 1/2 of the Marinara Sauce. Place 3 lasagna noodles over the sauce. Spread the turkey and spinach mixture even over the noodles. Pour a small amount of sauce on the top. Sprinkle with 2 cups of the mozzarella cheese. Add another layer of 3 lasagna noodles, and spread the ricotta mixture over them; sprinkle with 2 cups of the mozzarella cheese. Add the final layer of 3 lasagna noodles. Pour the remaining sauce on top and allow the sauce to seep through the layers. Sprinkle on the remaining 2 cups of mozzarella cheese and top with the remaining 1 tablespoon of Italian seasoning.
  6. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for 25 minutes more, until the cheese is bubbly and golden brown.
  7. Marinara Sauce    - makes 1 quart -
  8. In a large saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, and oregano, and cook, stirring, until softened, 5 to 7 minutes. Add the basil and cook, stirring, until wilted, about 1 minute.
  9. Add the diced tomatoes, including the liquid in the can, and sugar. Remove from the heat and, using an immersion blender, blend until smooth. (You may also transfer the contents of the pan to a traditional blender to do this, but be careful because the sauce will be hot.) Return the sauce to the heat, bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Remove from the heat, add salt and pepper, and stir well.
  10. Serve the sauce immediately over gluten-free pasta or, once cooled, store in an airtight container. The sauce will keep in the refrigerator for up to 5 days. You can freeze the sauce for up to 3 months.

Serves 6

https://www.seriouseats.com/recipes/2010/05/turkey-spinach-lasagna-recipe.html
Skinny Cheese Fondue
Ingredients
  • 8 ounces Gruyere cheese, shredded 
  • 8 ounces reduced-fat Swiss cheese, shredded
  • 1 t Dijon mustard
  • 1 c dry white wine
  • 1 can (15 ounces) cannelini beans, rinsed and drained (Cannellini beans are white kidney beans.) 
  • 1 large clove of garlic
  • 1 T lemon juice 

Directions
In a food processor, combine the beans, the mustard, garlic, lemon juice and half the wine. Process until smooth. 
Heat mixture in saucepan until simmering. Add remaining wine, then add 1/4 of the cheese at a time, stirring well to ensure it melts before adding more cheese. 
Once cheese has melted, transfer to your fondue pot or a crock pot set to low. Makes 12 servings (1/4 cup)
Serve with blanched broccoli, cauliflower, asparagus, or carrots; chunks of whole-grain bread and breadsticks; grilled chicken or turkey chunks; or raw mushrooms, pepper strips or cocktail onions. (Add-ons not included in calorie count!) 

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=327419
Slow Cooker Cream of Broccoli Soup 
Ingredients
  • 1 T ghee, grass-fed butter, or coconut oil
  • 4 cups broccoli, chopped into florets
  • 1 cup cauliflower, chopped into florets
  • 3 garlic cloves, sliced
  • 1 large shallot, large diced (about 1/2 cup)
  • 1 large carrot, sliced
  • 4 cups chicken broth or stock
  • 1.5 t sea salt (this one is my favorite)
  • 1/2 t black pepper
  • 1/4 t turmeric
  • 1-2 scoops of collagen peptides (optional, but highly recommended!)
  • 1/2 cup coconut milk (double the coconut milk if you’re not using cheese)
  • 4 oz raw cheddar cheese from pasture-raised cows (optional, omit for Paleo or Whole30 option and double the coconut milk)
  • Garnish (optional): chopped bacon, sunflower seeds, fresh cracked black pepper

Garnish (optional)
  •     chopped bacon, sunflower seeds, fresh cracked black pepper

Directions
  1. In a medium skillet, heat 1 tablespoon of cooking fat over medium-high heat. Saute your shallot in the skillet until they are golden brown and soft.
  2. While the shallot is cooking, chop all of your veggies (broccoli, cauliflower, garlic, and carrot) and throw them in the slow cooker. Add the chicken stock, sea salt, black pepper, and turmeric.
  3. When the shallots are finished cooking, add them to the slow cooker. Give everything a good stir. Cover and set your slow cooker on low. Cook for about 6 hours, or until the vegetables are very tender. (You could also cook on high for about 3 hours.)
  4. When your slow cooker is finished, Add the cheese (optional), collagen, and coconut milk. Blend the soup with your immersion blender, blender, or food processor. Be careful! The soup is hot!
  5. Taste for seasoning. Add a little more sea salt, if needed.
  6. Ladle into bowls and top with some chopped bacon, pumpkin seeds, and fresh cracked pepper.

Serves 4
​http://candacekennedy.com/slow-cooker-cream-broccoli-soup/
Raspberry Chia Pudding Parfait
Ingredients
For the chia pudding:
1 cup raspberries, fresh or frozen
1 cup unsweetened almond milk or coconut milk
2 tbsp maple syrup or raw honey
1 tsp lime zest
1 tsp lime juice
3 tbsp chia seeds

For topping:
1/2 banana, thinly sliced
1/4 cup fresh raspberries
1/4 cup fresh or defrosted wild blueberries or regular blueberries

Directions
1. Place the raspberries in a bowl and mash very well with a fork. Stir in the almond
or coconut milk, maple syrup or raw honey, lime zest and juice and chia seeds.
2. Set aside to soak for 2-3 hours, until thick and jelly-like.
3. Divide the chia pudding between two jars or bowls and serve with bananas,
raspberries and blueberries.
​
Serves 2

http://www.medicalmedium.com/blog/raspberry-chia-parfait
Paleo Chicken Gyros

Ingredients
Tzatziki Sauce:
  • 1/2 English cucumber peeled and diced
  • 1 can full-fat coconut milk cream only
  • 1 lemon juiced
  • 4 heaping tablespoons of fresh dill chopped
  • 1 garlic clove minced
  • 1/4 teaspoon pink Himalayan salt
  • 1/4 teaspoon ground black pepper
Gyro Wrap:
  • 3/4 cup of tapioca starch
  • 4 tablespoons coconut flour
  • 1/4 teaspoon pink Himalayan salt
  • 2 eggs whisked
  • 1 cup of full-fat coconut milk for this you'll want to blend together the cream and liquid inside so that it's one combined milk mixture
  • 2 tablespoons extra virgin olive oil separated
Lemon Chicken:
  • 1 pound of boneless organic chicken breast
  • 2 lemons juiced
  • 1 tablespoon extra virgin olive oil
  • 2 cloves of garlic minced
  • 1/2 teaspoon coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon pink Himalayan salt
  • 1/8 teaspoon ground black pepper
Serves 4
​​
Directions
  1. Add all ingredients into a large, ziploc bag and marinate overnight (or for at least 4 hours).
  2. While the chicken is marinating, prepare the tzatziki sauce.
  3. Peel and dice the cucumber.
  4. In a medium sized bowl, combine the coconut cream from the canned coconut milk with all remaining ingredients. (Note: one trick to easily remove the cream only is to open the canned coconut milk from the bottom. Pour out the liquid and then scrape out the cream.)
  5. Add in the cucumbers and refrigerate until ready to serve.
  6. Start preparing the gyro wraps so they have time to sit and cool.
  7. In a medium sized bowl, combine the tapioca flour, coconut flour, and salt.
  8. In a separate bowl, combine the eggs, coconut milk, and 1 tablespoon of olive oil.
  9. Pour the wet ingredients into the dry ingredients and stir until mixed.
  10. Heat a skillet on medium heat and pour the remaining 1 tablespoon of oil into the pan to heat.
  11. Pour batter into the skillet using a 1/4 cup measuring cup. You'll want to flatten the batter out just a bit.
  12. Cook for about 2-3 minutes until lightly browned and flip, cooking another 1-2 minutes until lightly browned (just like you would cook pancakes).
  13. Remove from skillet and place onto a paper towel-lined plate to cool.
  14. You'll want to grill the chicken at this point, so start your grill (whether it's gas or charcoal).
  15. Grill the chicken until cooked through.
  16. Add chicken to wrap and top with tzatziki sauce.

​Recipe notes:
Recipe made 6 gyro wraps. In gyro wrap I used 1  1/2 teaspoon sea salt

https://wanderlustandwellness.org/paleo-chicken-gyros/
Spicy Grilled Shrimp
Ingredients
  • 2 Large cloves Garlic
  • 2 tsp Sea Salt previously 2 Tbsp, it was a typo
  • 1 tsp Cayenne Pepper
  • 2 tsp Smoked Paprika
  • 3 Tbsp Olive Oil I used light olive oil
  • 4 tsp Fresh Lemon Juice
  • 2 lb Large Shrimp peeled and deveined
  • Lemon Wedges for garnish
Servings: 6

Directions
  1. Preheat grill for medium heat.
  2. In a small bowl, crush the garlic with the salt to form a paste. Mix in the cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste and mix until evenly coated.
  3. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon, and serve.
Recipe notes:
I made a cream sauce  to go on top--
1/2 cup pasture raised sour cream
1/2 teaspoon sea salt
juice of 1/2 lime
1/4 teaspoon hot sauce

https://www.ourpaleolife.com/spicy-grilled-shrimp/
Flourless Chocolate Date Cake

Ingredients
  • 1 1/2 cups almond meal
  • 1/2 tsp. salt
  • About 25 (2 cups) soft dates, pitted and roughly chopped
  • 1/3 cup buttermilk
  • 5 eggs, seperated
  • 3 Tbsp. natural cocoa powder
  • 1/2 tsp. baking soda
  • 7 ounces dark chocolate
  • 6 Tbsp. unsalted butter

For topping:
  • whipping cream (8 ounces whipping cream whisked with 3 T. powdered sugar and a dash of vanilla)
  • OR coconut cream (chill a can of full fat coconut milk overnight, scoop off the firm top and beat it with 2 T. powdered sugar or maple syrup)
  • 1 1/2 cups mixed berries, chopped small (I used pom seeds, blackberries and strawberries)

Serves 8

Directions
Preheat the oven to 350'. Line a springform pan with parchment paper and grease the bottom and sides. 
Put the almond meal and salt in large mixing bowl. Into a food processor, combine the dates, buttermilk, egg yolks, cocoa powder and baking soda and blend until smooth and sticky.
Over a pot of barely boiling water, into a glass bowl combine the chocolate and butter. The bottom of the bowl should not touch the water line. Stir occasionally until melted and smooth. Add the date mixture and the chocolate mixture into the almond meal bowl and stir to mix. 
Beat the egg whites until soft peaks form. Gently fold the egg whites into the chocolate mixture (it will be thick) and transfer it into the prepared pan. Bake for 50-65 minutes until the cake is firm but not dry. Remove from the oven and let the cake cool completely (just trust me, it's better cooled). 
Spread the whipping cream on top and top with the berries. Serve immediately. The cake will keep for 3 days in the fridge.

Recipe notes:
I soaked the dates in water overnight to reduce sugar. You can also boil water and soak in hot water for short time if no time to soak overnight. The coconut cream was even thicker the next day, so can make the day/night ahead.
I also baked my cake for about 50 minutes.

https://www.sproutedkitchen.com/home/2015/2/26/flourless-chocolate-date-cake.html
Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime (Paleo)
Ingredients
Blackened Fish
Guacamole
  • 2 avocados , peeled, seeded, and diced
  • 1/4 cup diced red onion
  • 2 tablespoons cilantro , chopped
  • 1/2 lime , juice of, plus more to taste
  • Salt , to taste

Chipotle Aioli
  • 1/4 Whole30-compliant mayonnaise (preferably my garlic mayonnaise recipe)
  • 1/2 teaspoon garlic powder
  • 1/4 lime , juice of, plus more to taste
  • 1 tablespoon full-fat coconut milk
  • 1 chipotle pepper in adoboe sauce
  • 1 teaspoon adobo sauce
  • Salt

Mango Salsa
  • 1 mango , peeled, seeded, and diced
  • 1 tablespoon cilantro , chopped
  • 2 tablespoons red onion , chopped
  • 1/4 lime , juice of
  • Pinch of salt

Red Cabbage Slaw:
  • 1/4 head red cabbage , 2 cups, sliced thin or shaved
  • 1/2 lime juiced
  • Salt

Coconut-Lime Cauliflower Rice (I used regular rice):
  • 1 head cauliflower , stemmed and loosely chopped, about 3 cups
  • 1 cup full-fat coconut milk
  • 1/2 lime , juice of
  • Salt , to taste​

Serves 2

Directions
Prepare each item for your Whole30 fish taco bowls:

Blackened Fish:
  1. Combine all spices in a small bowl and rub generously over top and bottom of fish filets. Heat coconut oil in a medium skillet over medium heat and add fish. Cook about 3-4 minutes on each side, or until fish flakes easily. Do not overcook.

Guacamole:
  1. Combine all ingredients and mash until desired consistency. Add more salt or lime juice to taste.

Chipotle Aioli:
  1. Combine all ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice to taste.

Mango Salsa:
  1. Combine all ingredients in a medium bowl.

Red Cabbage Slaw:
  1. Combine all ingredients in a medium bowl. With your hands, massage lime juice and salt into cabbage to tenderize, until purple juices are released.

Coconut-Lime Cauliflower Rice:
  1. Fit your foot processor with the shredding blade or regular blade and feed chopped cauliflower in. Process until cauliflower resembles rice or couscous. Add all ingredients to a medium saucepan and place over medium-high heat. Bring to a boil and reduce heat to medium. Cook until liquid is mostly evaporated and cauliflower is tender, about 7-10 minutes. Remove from heat and serve.

Assemble Your Whole30 Fish Taco Bowls:
  1. Spoon coconut-lime cauliflower rice into individual serving bowl. Spoon red cabbage slaw next to cauliflower rice. Top with fish filet, guacamole, then mango salsa. Finally, top with chipotle aioli. Serve immediately.

Recipe Notes:
You can combine the steps for the guacamole and the mango salsa: just mix all ingredients for both steps in a medium bowl and stir to combine. 

To save even more time, you can combine the guacamole and mango salsa ingredients with the red cabbage slaw: follow the directions for the red cabbage slaw first, since massaging the cabbage is important, and then combine the ingredients for the guacamole and the mango salsa. Stir to combine.

http://40aprons.com/whole30-fish-taco-bowls-paleo/
​
Chocolate Banana Pudding

Ingredients
Directions
  1. Place all ingredients in a food processor, blender, or Magic Bullet. Process until smooth and creamy. If the mixture is too thick, add a little coconut milk.
  2. Store in an airtight container for 3 days

http://paleotable.com/2013/09/chocolate-banana-pudding/.
Baja Style Deviled Eggs 
Ingredients
  • Organic Eggs
  • Guacamole
  • Sugar Free Bacon (I use turkey bacon)
  • Fresh Chives
  • Smoked Paprika

Directions
  1. Hard boil your eggs. Once cooked and cooled, peel them.
  2. While they are cooking, cook sugar free bacon. Allow to cool. (I cook bacon once a week and just leave it in the fridge. The bacon I used for this recipe is cool and had been refrigerated.)
  3. Break the cooked and cooled bacon into smaller pieces so they are "bacon bites"
  4. Chop up your fresh chives.
  5. Slice your eggs in half, removing the yolk and setting it aside in a bowl. Do this for all of your eggs.
  6. In the "Yolk Bowl" add a couple spoonfuls of guacamole. Depending on how "soft" you want the filling - you may want to add more or less. Always better to start with less, and add more later though.
  7. With a spoon, mix the yolk, guac, chives and bacon bites together. If too dry, add a little more guac.
  8. Spoon the yolk mix back into the egg halves.
  9. Sprinkle with smoked paprika.
  10. Enjoy!

Whole30 Cookbook
Banana Egg Pancakes with Homemade Almond Butter 
Ingredients
  • 4 eggs
  • 2 bananas
  • 3 Tbsps of Almond or Coconut Flour
  • 1 tsp of vanilla or 1 vanilla bean
  • 1/2 tsp of cinnamon
  • dash of salt
  • 1 cup of frozen mixed berries
  • 1/2 cup of fresh mixed berries
  • coconut oil
Serves: 2
Whole30 Cookbook

Directions
  1. In a small saucepan or skillet, heat up 1 tsp of coconut oil to medium low heat.
  2. Add the frozen berries and cook until they berries are thawed and soft. Slightly mash them to create a sauce.
  3. While the berries are cooking, add the eggs, banana, almond flour, vanilla, cinnamon and dash of salt to a blender. Blend until everything is combined and creates a "batter."
  4. In a medium sized skillet, heat 1 tsp of coconut oil to medium heat. Pour in some batter and cook the pancake for about 2 minutes on one side, flip and cook for another 2 minutes on the other side. Transfer to a plate and continue cooking the batter, greasing the pan as needed with more coconut oil.( I haven't mastered a good looking pancake yet but so so good to eat!!!). 
  5. To serve the pancakes, spread a little almond butter between each pancake. The heat with melt the almond butter slightly. Top with about half of the berry mixture and then add some fresh berries on the side.

Homemade Almond Butter
Ingredients
  • 2 cups almonds (plain, raw, no salt)

Steps for a smooth almond butter:
  1. Preheat the oven to 350 degrees F.
  2. Spread 2 cups of almonds on a baking sheet and roast for 15 minutes. (NOTE: Check the almonds at 10 minutes. Some older ovens may be hotter than others.)
  3. Pour 2 cups of roasted almonds in a food processor and let it run for about 5-10 minutes until desired smoothness.

​Be patient. It takes a few minutes for the almonds to release the oils for a creamy nut-butter. Within the first few minutes, you’ll notice a dry, meal-like consistency. The fibers will eventually break down. (NOTE: older food processors may require a bit more time.)

https://wakethewolves.com/how-to-make-almond-butter/
Chicken Cutlets with Pears and Shallots 
Ingredients
  • 2 Bosc pears, peeled, cored, and cut lengthwise into 8 wedges each
  • 1 tablespoon extra-virgin olive oil (for pears)
  • Salt and black pepper
  • 2 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1 tablespoon Italian seasoning, crushed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried lemon peel
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon water
  • 3 tablespoons extra-virgin olive oil, plus more if needed (for chicken)
  • 1/4 cup extra-virgin olive oil (for salad dressing)
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons finely chopped shallot
  • 1 teaspoon Whole30-compliant Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 small head radicchio, torn into bite-size pieces
  • 1/2 small head escarole, torn into bite-size pieces
  • 2 tablespoons chopped walnuts, toasted

Directions
Make the Pears
PREHEAT the oven to 425°F. Place the pears in a baking pan and drizzle with the olive oil. Lightly season with salt and pepper. Roast the pears for 20 to 25 minutes, turning once or twice, until tender and beginning to caramelize. Let cool.
Make the Chicken
WHILE the pears are baking, place the chicken breasts between two pieces of plastic wrap and use the flat side of a meat mallet to flat¬ten them to [1/4] -inch thickness. In a shallow dish, combine the coconut flour, almond flour, Italian seasoning, garlic powder, lemon peel, and salt. In another shallow dish, whisk together the egg and water. Dip the chicken into the egg mixture, then into the seasoned flour to coat both sides.
HEAT the olive oil in a large skillet over medium heat. Add the chicken and cook until golden, 2 to 3 minutes per side, adding more oil if needed.

Make the Salad
IN a small bowl, whisk together the olive oil, vinegar, shallot, mustard, salt, and pepper. Place the radicchio and escarole in a large bowl; drizzle with some of the vinaigrette and toss to mix.
SERVE the roasted pears on top of the salad and sprinkle with walnuts. If desired, drizzle with more of the vinaigrette. Serve the chicken with the salad.

Whole30 Cookbook
Mexican Salmon Cakes 
Ingredients
Salmon Cakes:
  • 4 tsp olive oil
  • ¼ cup red bell pepper, finely diced
  • 3 (6 oz) cans wild-caught salmon, drained
  • ¼ cup avocado oil mayonnaise*
  • 1 tsp ground cumin
  • 1 tsp dried minced onion
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper
  • ½ tsp salt and black pepper
Relish:
  • 1 cup fresh mango, diced
  • 1 avocado, diced
  • ⅓ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 1 jalapeno, seeded and finely diced
  • 1 Tbsp fresh lime juice

Directions
  1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Once hot, add the bell pepper and cook 4-5 minutes or until softened; transfer to a large bowl.
  2. To the bell pepper, add the salmon, mayonnaise, cumin, minced onion, garlic powder, paprika, oregano, cayenne, salt and pepper. Mix until well-combined. Shape the salmon mixture into 9 patties, using ~1/4 cup mixture a piece.
  3. To the skillet used to cook the bell pepper, add the remaining 3 teaspoons olive oil over medium heat. Once hot, cook the patties 4-5 minutes per side, or until browned.
  4. Meanwhile, combine all relish ingredients together in a medium bowl; mix well.
  5. Serve hot salmon cakes with mango relish.

Serves: 3 servings (3 salmon cakes each)

Whole30 Cookbook
Thai Coconut Chicken Soup 
Ingredients
  • 20 ounces chicken stock
  • 2-inch piece of galangal, peeled, half cut into slices, half cut into matchsticks (see note)
  • 2 stalks lemongrass, ends trimmed, tough outer leaves removed, cut into 1-inch pieces
  • 4 Kaffir lime leaves, crumpled by hand (see note)
  • 1 (13.5 ounce) can coconut milk
  • 1 pound boneless, skinless chicken breasts, sliced thinly against the grain
  • 1/2 pound mushrooms (straw mushrooms if possible, but otherwise cremini or button), ends removed, sliced
  • 1 tablespoon fish sauce, plus more for serving
  • 1 tablespoon juice from 1 lime, plus more for serving
  • 4 hot red chilis (such as Thai bird) ends trimmed, smashed with a knife
  • Handful fresh cilantro leaves and tender stems

Directions
  1. Combine stock, galangal, lemongrass, and lime leaf in a medium saucepan. Bring to a simmer over medium heat, and then reduce heat to maintain a simmer for 10 minutes. Discard the galangal and lemongrass.
  2. Add the coconut milk and increase heat to medium. Add chicken, mushrooms, galangal matchsticks, and Kaffir lime leaves, and cook until the chicken is completely cooked and the mushrooms are tender, about 5 minutes.
  3. Add the fish sauce, lime juice, and red chiles. Remove from heat. Divide the soup between four bowls, making sure each has a red chile. Garnish with cilantro. Adjust flavor with more lime juice and fish sauce as necessary.

​Whole30 Cookbook
Spinach Stuffed Mushrooms 
Ingredients
18 medium white or cremini mushrooms (about 1 & 1/2 inches in diameter)
2 slices Whole30-compliant bacon
1 medium shallot, finely chopped
3 cloves garlic, minced
1 bag (5 ounces) fresh baby spinach, roughly chopped
2 tablespoons almond meal
2 tablespoons Basic Mayonnaise 
2 teaspoons Whole30-compliant hot sauce
1/2 teaspoon salt
​
Directions
Preheat oven to 375. Line a large rimmed baking sheet with foil. Clean the mushrooms; remove and discard the stems. Place the mushroom caps, stem side down, on the prepared baking sheet. Bake, uncovered, for 8 to 10 minutes. Turn the mushroom caps stem side up.

Meanwhile in a large skillet, cook the bacon until crisp. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon and set aside. Cook the shallot and garlic in the bacon drippings over medium heat, stirring frequently until tender, about 3 minutes. Add the spinach and cook, stirring until wilted, about 1 minute. Drain if needed. 

Combine the spinach mixture, almond meal, mayonnaise, hot sauce, and salt in a medium bowl. Spoon the spinach mixture into the partially baked mushroom caps. Bake for 8-10 minutes, until the mushrooms are tender and the filling is hot. Top with the crumbled bacon.

Serves: 6 
​Whole30 Cookbook
Tex Mex Chicken Frittata Muffins 
Ingredients
  • 1 cup diced chicken - cook up 1/2 lb. boneless, skinless thighs
  • 1 cup packed baby spinach, finely chopped 
  • 1/4 cup Whole30 approved salsa
  • 8 large eggs
  • 1 1/2 Tbsp. coconut flour
  • 1 Tbsp. chili powder
  • 3/4 tsp salt
  •  coconut oil or ghee, melted to grease pan
  
Directions
  1. Pre-heat oven to 375, line or grease a 12-cup muffin pan.
  2. Combine the chicken, spinach, and salsa in a medium bowl- mix well, and divide   among prepared pan (about 2 Tbsp in each)
  3. In large bowl, whisk together the eggs, coconut flour, chili powder, and salt.  Make sure there aren't any clumps in the batter.  Pour evenly among the muffins cups- leaving 1/4 inch of space at the top of each.
  4. Bake the muffins for 20 minutes, rotating the pan 1/2 way through.  Bake until the tops spring back to the touch, or until a toothpick comes out clean when inserted.
  5. Cool the muffins in the pan on for 5 minutes before removing.  
  6. Store for 4-5 days in the refrigerator in a sealed container. 

Serves: 4 

Whole30 Cookbook
Mango Berry Smoothie
Ingredients:
  • 1/2 cup fresh or frozen mango
  • 1/2 banana
  • 1/4 frozen blueberries
  • 1/4 cup micro greens
  • 1 cup unsweetened New Barn almond milk

Directions
Blend together ingredients in blender and serve.

Crock Pot Chicken & Black Bean Soup
Ingredients
  • 2 (15 oz) cans black beans, rinsed and drained
  • 3 1/2 cups low sodium chicken broth
  • 2 (10 oz) cans Rotel tomatoes with green chilies
  • 1 red bell pepper, minced
  • 4 oz can diced green chiles
  • 1 tbsp ground cumin
  • 1 tsp ancho chile powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp oregano
  • 16 oz (2) skinless chicken breast
  • 1/2 cup chopped cilantro, divided
  • 2 medium scallions, diced
  • cut limes, for serving
  • 1 medium haas avocado, sliced
  • sour cream, for serving (optional)

Directions
Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker. Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.

After it’s done, remove chicken and shred with 2 forks. Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste. Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.

Serves: 7

https://www.skinnytaste.com/crock-pot-picante-chicken-and-black/
Paleo Almond Cocoa Mocha Balls
Ingredients
  • 1 cup raw almonds
  • 3 cups strongly brewed coffee, cooled
  • 10 medjool dates
  • 2 tablespoons cocoa powder
  • 1-2 teaspoons instant coffee
​
Directions
  1. Pour the cooled coffee into a medium bowl, then add the raw almonds. Let the almonds soak for at least two hours
  2. Drain the almonds and pour them into a food processor. Add the dates, cocoa powder, and instant coffee
  3. Pulse until well combined
  4. Roll into balls roughly 2-3″ in diameter
  5. Store at room temperature or in the refrigerator

Makes about 12-14 balls

https://physicalkitchness.com/paleo-almond-cocoa-mocha-balls/
Spicy Lime Shrimp with Avocado Lime Sauce
Ingredients
  • 1 pound of shrimp, peeled and deveined
  • Juice of one large lime
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • Creamy Avocado Cilantro Sauce:
  • 1 avocado split and pitted
  • ½ cup lowfat greek yogurt
  • 1 clove garlic, minced
  • juice of 1 lime
  • 2 tbsp cilantro, chopped
  • salt and pepper to taste

Directions
  1. In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
  2. Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.
  3. To make the creamy avocado cilantro sauce add the avocado, greek yogurt, garlic, lime and cilantro. Pulse in a food processor until smooth. Add salt and pepper to taste. Serve immediately with shrimp.
Serves: 4-6
https://therecipecritic.com/2016/06/spicy-lime-shrimp-creamy-avocado-cilantro-sauce/

Paleo & Whole 30 Avocado Lime Sauce
Ingredients
  • 2 avocados, peeled and cubed
  • ½ white onion, coarsely chopped
  • 2 cloves garlic, peeled
  • Juice of ½ lime
  • 1 small handful cilantro
  • 2 tbsp. water, + more
  • 1 tsp. salt, + more to taste
  • 1 tsp. pepper, + more to taste​

​Makes about 2 cups
http://www.farmsteadchic.com/paleo-whole30-avocado-lime-sauce/

Baked Salmon
Ingredients
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
​1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Directions
  1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

allrecipes.com
Chicken Curry​
Ingredients
3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, halved and thinly sliced
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1 ounce)
2 tablespoons curry powder, preferably Madras
1 teaspoon ground coriander
1 teaspoon ground cumin
Coarse salt
2 packages frozen green peas (10 ounces each)
2 cups unsweetened coconut milk
1/2 cup toasted cashews (optional, for serving)
1/4 cup cilantro leaves (optional, for serving)

Directions
  1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
  2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
  3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
  4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.
*I added 5 fingerling potatoes peeled and sliced with chicken, 1 cup of water, and used finger cut green beans instead of peas.

Serves 8
Adapted from Martha Stewart's Slow Cooker ​
Gluten Free Pizza
Ingredients
Gluten free crust (Against the Grain in frozen section)
1/2 - 3/4 cup Italian tomato pizza sauce from jar

Toppings: (optional to sprinkle on top of pizza sauce)
-1 package shitake mushrooms drizzled with olive oil and roasted for 10 minutes at 375 degrees
-1/2 cup thinly sliced onion
-1/2 cup chopped fresh spinach
-shredded mozzarella or crumbled goat cheese (or both)

Directions
Bake according to crust instructions.
Pasta e Fagioli
Ingredients
1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 medium celery stalk, chopped
1 medium carrot, finely chopped
1   15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta (I use gluten free brown rice pasta)
grated parmesan cheese for topping (optional)
fresh basil and crushed red peppers for topping (optional)

Directions
  1. In a deep pot, saute onion and garlic in olive oil over medium heat.
  2. Blend the can of beans with one can water in electric blender until almost smooth.
  3. Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
  4. Add 1 cup water and bring to a boil. Simmer covered for 20 minutes stirring occasionally.
  5. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  6. Ladle soup into bowls and top with grated cheese (extra).

Read more at https://www.skinnytaste.com/pasta-fagioli-64-pts/#5Gi4JcSjqLRauRxO.99
Adapted from Skinny Taste Fast and Slow - Gina Homolka
​
Tex-Mex Chicken and Beans
Ingredients
1 c. dried pinto beans
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tbsp. chopped canned chipotle chiles in adobo sauce
2 tbsp. gluten free flour 
1 cup water
1½ lb. boneless, skinless chicken thighs (about 8)
Coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
¼ c. reduced-fat sour cream
¼ c. chopped fresh cilantro

Directions
1. Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain.
2. Preheat a 5-to 6-quart slow cooker.
3. Place beans, salsa, chiles, flour, and the water in the slow cooker; stir to combine. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low for 8 hours (or on high for 4 hours).
4. Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeño, hot sauce and tortilla strips.
​
SERVES: 4
Adapted from Martha Stewart's Slow Cooker ​
Raspberry Thumbprint Cookies
Ingredients
1 cup plus 2 tablespoons almond flour
½ teaspoon baking soda
½ teaspoon sea salt
½ cup tahini
½ cup coconut sugar or maple sugar
½ teaspoon alcohol-free vanilla extract
½ cup white sesame seeds
½ cup raspberry jam (see Tips, below)

Directions:
Preheat the oven to 350°F. Whisk together the almond flour, baking soda, and sea salt in a mixing bowl and set aside.

Process together the tahini, coconut sugar, and vanilla extract in a food processor until smoothly combined. Add the almond flour mixture to the food processor and pulse until well combined. If mixture is still crumbly, add water by the tablespoon as needed until smooth dough forms.

Form the dough into 1-inch balls and roll them in the sesame seeds before placing them onto a baking tray lined with parchment paper. Leave at least 2 inches between the cookies. Press a thumbprint into the center of each cookie and place the cookies into the oven. Bake the cookies for 8 to 10 minutes.

Remove the cookies from the oven and fill each one with 1 teaspoon of raspberry jam. Place the cookies on a wire rack to cool.

*I doubled the recipe and then used 1/2 cup of raw honey to reduce sugar. This makes about 18-20 cookies.

Adapted from Medical Medium - Thyroid Healing by Anthony William
Almond Meal Cookies
 Servings: 20 cookies

Ingredients
- 1 ¼ cups almond meal
- ¼ cup cacao nibs
- ½ cup unsweetened shredded coconut
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1/3 cup coconut sugar (Sara’s recipe uses muscovado sugar, sometimes use Madhava Coconut/Cane Sugar blend)
- 1 egg
- 3 tablespoons melted extra virgin coconut oil
- ½ teaspoon vanilla extract

Directions
Pre-heat oven to 375 degrees Fahrenheit. Combine almond meal, cacao nibs, coconut, baking powder, salt and
​sugar in a medium bowl and set aside.
Whisk egg thoroughly until doubled in volume. Whisk in coconut oil and vanilla extract, and stir into dry mixture until just combined. Place in the fridge for 30 minutes or up to overnight.
Line a baking sheet with parchment paper and set aside. Roll dough into balls about an inch in diameter and place on lined baking sheet about 2 inches apart. Gently press cookies to flatten them a little. Bake 10 to 13 minutes or until edges are just beginning to brown.

Baked Cod

Servings: 4
​
Ingredients
- 1 1/2 pounds Wild Cod
- 1 tablespoon mayonnaise *( I use Chosen Brand Avocado Oil Mayonnaise)   
- 1 tablespoon lemon juice
- 2 tablespoons butter (raw if possible) melted
- 1 piece of gluten free bread toasted and  processed in the food processor until crumbs
- 1 tablespoon chopped parsley
- salt and pepper to taste
- 2 tablespoons shredded parmesan cheese (or shredded raw marchego cheese)* optional

Directions
Pre-heat oven to 425 degrees. Place fish skin side down in a glass baking dish. Salt and pepper the fish  Mix
the mayonnaise and lemon juice together in a small bowl and then spread mixture on top of fish. Mix parsley
with the bread crumbs and sprinkle on top next. Add shredded cheese (optional). Drizzle melted butter on
top. Bake for 15-20 minutes depending on thickness of fish.

Chocolate Macaroons
​

Servings: 12 cookies
​
Ingredients
-  2 Egg Whites
-  1/4 sea salt
-  1  tablespoon raw honey
-  1/2 teaspoon vanilla
-  1 cup coconut
-  1/2 cup dark chocolate chips * (I like Pascha  brand)

Directions
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Melt chocolate chips over a
double boiler. Beat egg whites and salt in a Cuisinart mixer until almost stiff. Stir in add raw honey. 
Drop by the teaspoon-full onto prepared sheet. Bake 12-15 minutes. Cool on wire tray.  


​​ Shrimp Pasta

​
Servings: 4-6 

Ingredients
      - Salt 
     - 4 tablespoons olive oil, plus extra as needed
     - 3 garlic cloves
     - Pinch of crushed chili flakes
     - Finely grated zest of 1 lemon
     - Juice of 1 small lemon
     - 3/4 pound linguine ( * I use 1  1/2 package (18 ounces) of Tinkyada brown rice spaghetti pasta  
     - 2 tablespoons unsalted butter
     - 1/2 cup of white wine
     - 1 cup of reserved pasta water from cooked pasta
​     - 1 1/2 pounds deveined, shelled jumbo shrimp 
     - 1  small container of grape tomatoes 
     - Freshly ground black pepper
     - 2 tablespoons finely chopped fresh parsley
     - Grated parmesan cheese
     
Directions
Roast the grape tomatoes tossed 2 tablespoons of olive oil , salt and pepper in the oven at 375 degrees for 20 minutes. Blend tomatoes in blender. Bring a large pot of  salted water to a boil. Meanwhile in a large saute pan, heat the oil, garlic, chili flakes, half the lemon zest over a medium heat. As soon as the garlic begins to sizzle and smell fragrant, turn off the heat and let the oil infuse.
Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, drain the pasta and add it to the pan with the garlic oil. Turn the heat to low , add remaining lemon zest, butter, 2-4 tablespoons of the reserved pasta water, lemon juice, white wine. Transfer to another bowl.
Heat the saute pan again and use rest of olive oil cook the shrimp in pan 3-5 minutes. Toss the pasta, back in with the shrimp, add the blended roasted tomatoes, parsley, salt and pepper. Top with parmesan cheese and some more crushed red pepper to taste.
Adapted from Gwyneth Paltrow's It's All Easy
   

Spicy Peanut Pasta

Servings: 4

Ingredients
​    - 16 ounces brown rice spaghetti pasta ( Tinkyada brand)
   - 2 tablespoons sesame seed oil 
   - 1 cup of chopped cilantro
   - 6 green onions, thinly sliced
   Peanut Dressing:
   - 4 tablespoons rice vinegar
   - 6 tablespoons brown sugar * I use 2 tablespoons raw honey
   - 1/2 cup chopped roasted red pepper (optional)
   - 1 tablespoon siracha sauce 
   - 1/4 cup sherry
   - 1/4 cup vegetable broth
   - 5 cloves garlic
   - 1 cup peanut butter
   - 3/4 cup soy sauce * I use tamari gluten free soy sauce  
   - 1 tablespoon fresh grated or chopped ginger
   Garnish:
   - chopped peanuts/cilantro 

Directions
Fill a large pot of water water to boil add brown rice pasta and cook per package instructions. Once cooked drain the spaghetti and toss with sesame oil. Blend the peanut dressing ingredients in a blender or food processor. Combine noodles, cilantro, roasted red pepper, and peanut dressing. Garnish with more cilantro and chopped peanuts. Can serve warm, cold, or room temperature.
Adapted from Claire Mark's Cooking with a Yogaview

Chocolate Peanut Butter Cups (Gluten Free)

Servings: Makes 12

Ingredients
  • 1/2 cup Earth Balance butter substitute (I use butter)
  • 3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
  • 3/4 cup graham cracker crumbs or 10 graham cracker squares (I use gluten free)
  • 1/4 cup maple sugar or other granulated sweetener (or agave nectar)
  • 1 cup grain-sweetened, nondairy chocolate or carob chips (I use dark chocolate chips)
  • 1/4 cup  rice or nut milk
  • 1/4 cup chopped pecans or almonds or peanuts (I omit)
​
Directions
Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside. 
Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 Tbsp. per cup, among the muffin cups. 
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.
The Kind Diet by Alicia Silverstone. Published by Rodale Books. © 2009

White Bean Bruschetta (Gluten Free)
​


​​Ingredients
​
- 1 pint container grape tomatoes

- 1/2 cup kalamata olives

- 3-4 cloves of garlic

- 1 tablespoon capers

- 1/2 cup of canned white beans (great northern or cannelli)

- 2 tablespoons olive oil (+ extra for crostini)

- 1 teaspoon sea salt

- basil leaves

- gluten free baguette (against the grain gourmet)

- goat cheese
​

Directions

For bruschetta - chop tomatoes, olives, garlic in food processor, when chopped transfer to a bowl.  Add capers, olive oil, white beans, & sea salt. 

For crostini - slice baguette and top with a little olive oil. Bake at 400° F for 5 minutes. 

​To assemble - top each slice of baguette with goat cheese, bruschetta, and use scissors to snip some fresh basil on top.

Matcha Green Tea Key Lime Pie (Gluten Free)

Makes one 9-inch pie
Ingredients
• ¼ cup almond flour
• ¼ cup coconut flour
• ¼ cup coconut sugar
• 1 egg
• 1 tsp vanilla extract
• 4 tbsp (½ stick) unsalted butter, melted
• 2 cups sweetened condensed milk (see note following the recipe)
• zest and juice of 8 organic limes
• 4 egg yolks
• 1 tsp matcha green tea powder
​
Directions
1. Preheat the oven to 350° F.
2. Place the almond and coconut flours, sugar, egg, vanilla and butter in a food processor and pulse until mixed. If needed, add a little bit of water to make it moist enough to form a ball of dough. Press the dough into a 9-inch pie pan.
3. In a small bowl, whisk together the condensed milk, lime zest and juice, egg yolks and matcha powder and pour into the prepared crust.
4. Bake for about 15 minutes, or until starting to set but not solid. Remove and let cool. Cover and refrigerate overnight before serving.
Note: To make enough homemade sweetened condensed milk for this recipe, simmer 3 cups whole milk in a medium saucepan. Add 1 cup unrefined sugar and simmer on a very low heat for 3 hours, until reduced by half. Let cool and use.
Katie Wells / The Wellness Mama Cookbook

​Superfood Coffee

Ingredients and Directions
  • 1 cup fresh brewed teecino herbal coffee 
  • 1 cup almond milk
  • 1 tspn. raw cacao powder (optional)
  • 1 tspn. maca powder
  • 1 tspn. coconut oil or butter
  • 1 tspn. raw honey
  • 1/2 tspn. turmeric powder
  • Pinch of cayenne pepper and vanilla (both optional)
  • Blend the above ingredients in the blender 
  • Shake of cinnamon to serve
Tikka Masala Roast Chicken

SERVES 4
Ingredients
- 2 garlic cloves, very finely grated or minced 
- 1 thumb-sized piece fresh ginger, peeled and very finely grated or minced
- 1 tablespoon tomato purée
- 4 tablespoons whole milk yogurt
- 1 teaspoon garam masala
- 1 teaspoon tandoori spice
- 1½ teaspoons salt
- 2 tablespoons olive oil
- 1 whole chicken weighing (roughly 3½ lb-4lb), spatchcocked or butterflied (ask the butcher to prepare this for you, reduces the cooking time)
​
Directions
● Preheat the oven to 400°F. In a medium bowl, whisk together the garlic, ginger, tomato purée, yogurt, garam masala, tandoori spice, salt and olive oil. Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin.
● Place the chicken on a wire rack positioned over an aluminium foil-lined baking sheet (or in a roasting pan or baking dish) and roast for 1 hour 15 minutes. Check after 40 minutes and if the chicken is browning too much, cover with foil.
● Let rest for at least 10 minutes before carving.
*note - I buy a capon which is a bigger chicken from our local poultry store, Harrison's Chicken, to make more servings. Double the ingredients for the rub and cook longer (about 20-30 minutes).
Gwyneth Paltrow/It's All Easy  
Indian Creamed Spinach
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion chopped
- 6 garlic gloves minced
- 1 (4 -inch) piece of ginger peeled and minced (3 tablespoons)* I use less
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 (16 ounce) package frozen chopped spinach, thawed, excess moisture squeezed out
- 1 teaspoon salt
- ½ cup water
- ½ cup whole milk yogurt
- ¼ cup heavy cream
 
Directions
In Dutch oven or similar pot, heat oil and butter over medium - high heat. Add the onion, garlic, and ginger, reduce heat to medium, and sauté for 10 minutes, or until the onion starts to brown. Add the garam masala, coriander, and cumin, and sauté for 2 minutes more. Stir in the spinach, salt, and ½ cup water, reduce the heat to low, cover, cook for 3 minutes or until spinach is heated through.
Turn off the heat, stir in the yogurt and heavy cream, and use an immersion blender to blend the mixture directly in pot until almost completely smooth.
Gwyneth Paltrow/It's So Easy 

Recommended 

​Chef Gary's Food at Antalee Wellness Center & Spa
Amazing all-organic takeout food from the cafe is available Monday-Saturday from 12-3pm. Pictured above is a large plate that includes:
-Chicken patties
-Grain with sautéed seasonal vegetables
-Mixed greens
-Russian salad
-Beet salad
-Carrot salad

For more information visit Antalee Wellness Center & Spa in Glenview or online at https://antalee.com/cafe
Gluten Free Pumpkin Muffin & Bread Almond Flour Mix
Authentic pumpkin flavor that’s out of this world, from pumpkins straight outta midwest farms.
  • Made with almond flour, coconut flour & coconut sugar for nutrient value
  • Can be made into muffins or a loaf
  • Certified Gluten-free; free of Grains, Soy, Corn, Dairy & Gums/Emulsifiers
  • Paleo-Friendly
  • Non-GMO Project Verified

Simple Ingredients: Almond Flour, Organic Coconut Sugar, Pumpkin, Arrowroot, Organic Coconut Flour, Organic Spices (Cinnamon, Nutmeg, Cloves), Baking Soda, Sea Salt

Directions
Follow box instructions. Add half a cup of dark chocolate chips (optional).