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Pesto Egg “Waffles”

This breakfast is To Die For! I know this picture isn’t fabulous (I’m definitely NOT a professional photographer!)

SO what is it?

Pest egg waffles topped with kale chips and avocado. Served with vegan sausage and (air) fried sweet potatoes!

AHHHMAAAZZZIIINNG!

So here’s how you make it: (I am NOT a measurer so …)

  1. Crack an egg into a bowl and add a splash of water . Mix in a squeeze of pesto

  2. Pour into waffle iron -one egg per side- ( I have had this iron for a bazillion years and it still woks perfectly. And it’s CHEAP!

  3. let cook about 5 minutes

  4. Put a handful of kale in the airfryer 5 mins on 400 ( I am OBSESSED WITH MINE get it at amazon HERE )

  5. Slice sweet potatoes and toss in a ziploc w some avocado oil, garlic powder and pink sea salt.

  6. When kale is done put potatoes in airfryer. 400 5 mins, then flip them and cook another5 mins.

  7. Remove, and put the sausage in the air fryer.

  8. Top it all with Trader Joes avocado dressing.

Tadahh….

YUM!

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Paleo Pumpkin Banana Bread

Easy and delicious. Need
I say more?

Prep Time: 7 minutes
Cook Time: 1 hour
Total Time: 1 hour, 7 minutes
Yield: 8 servings

Ingredients

  • 2 brown bananas

  • 4 large eggs

  • 1 cup pumpkin puree

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1 3/4 cup almond flour

  • 1/2 cup tapioca flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon allspice

  • 1/4 teaspoon ground clove

  • 1/4 teaspoon ginger

Instructions

  1. Preheat oven to 350°F.

  2. Peel the bananas and add them to a large bowl. Mash with a fork. Add the eggs, pumpkin puree, maple syrup, and vanilla extract and mix until smooth. In a separate bowl, combine almond flour, tapioca flour, baking soda, salt, and spices. Add to wet ingredients and stir just to combine.

  3. Line a 9" x 5" loaf pan with parchment paper and pour in batter. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

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Steak with Chimichurri & Sweet Potatoes

I made this last night and had to share it was sooo good! I get a delivery from Sunbasket once (ok, sometimes twice) a month and I have loved every recipe! After I make it, I login and sand save the recipe for future use. Last night's was so good I had to share it with all of you!

 (please excuse the formatting errors..I gave up trying to figure it out!) 

If you're interested in trying Sunbasket yourself, here's $35 off!

To your thriving health!

 

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Instant Pot Meatloaf

What I dislike about making meatloaf is that it takes forever to bake! And you usually want a side dish with it which takes even more time to cook up. BUT NOT ANYMORE. This meal is made completely in the instant pot and it couldn’t be easier.

If you haven't checked out the recipes on Paleomg.com you must. I haven't tried one this I didn't like! Better yet, get her cookbook! 

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Paleo "Everything Bagel" Buns

Everything Bagel Buns

Recipe by PureWow

Ingredients

  • 1 bag riced cauliflower
  • 1/3 cup Almond Flour
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 3 eggs wicked
  • 3 TBS everything bagel spice

Cooking Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray.
  2. In a large bowl, mix the cauliflower rice with the almond flour, garlic powder and salt. Mix in the whisked eggs to combine.
  3. Divide the mixture into 8 even pieces and roll into balls. Transfer the balls to the prepared baking sheet and top each with 1 heaping teaspoon of “everything bagel” spice.
  4. Bake until the rolls are golden brown around the edges and dry to the touch, 35 to 40 minutes.
  5. Let the rolls cool for 10 minutes on the baking sheet and then carefully transfer to a rack to cool completely.
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Slow Cooker Vegetable Korma

This was a perfect "I'm freezing my ass off in Minnesota " weeknight meal!

I was surprised at how filling it was! While it is a "slow cooker " recipe, mine decided to short out about 20 minutes into cooking! So, I transferred it to the stove and simmered for about an hour. It we DELICIOUS!!

Enjoy! 

Ingredients:

  • 1 large cauliflower, broken into florets

  • 1 large zucchini sliced

  • 2 large carrots, chopped

  • 1/2 cup frozen green peas (sub for extra green beans if completely paleo)

  • 1 cup green beans,chopped

  • 1 cup sliced mushrooms

  • 1/2 large onion, chopped

  • 2 cloves garlic, minced

  • 3/4 can coconut milk

  • 2 T curry powder

  • 1 T sea salt

  • 1 tsp garam marsala

  • 2 T almond mea

Directions:

1. Throw it all in the crockpot!
2. Go on with your day!

Cook on low for 8 hours or high for 5 hours, until the mixture is very thick. Serve immediately or allow to cool completely.
Notes
What differs from a curry is that a korma is supposed to be more thick than liquid.
As with any stew or curry, this tastes better the longer it sits.
Refrigerate for up to one week or freeze for up to two months.

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Perfect Paleo Sweet Potato Pancakes

Paleo Sweet Potato Pancakes

Ingredients

  • 2 sweet potatoes
  • 6 1/2 TBSP almond flour
  • 2 eggs
  • 1 Tsp baking powder
  • 1/2 tsp cinnamon
  • Grass-fed butter (or ghee), for cooking and serving
  • Pure Maple Syrup

Cooking Directions

  1. Begin by boiling 1 small sweet potato in water until soft. Remove skin. Mash smooth with a fork.
  2. Beat eggs in a large mixing bowl. Add sweet potato, almond flour, baking powder and cinnamon. Whisk with a fork until smooth.
  3. Heat a large skillet over medium heat.
  4. Melt 1 teaspoon of butter. Scoop 1/3 cup ( I use and ice-cream scooper) of pancake batter and pour into skillet. Cook 3 minutes. Use a spatula to flip and cook an additional 3 minutes. Serve hot with extra butter and maple syrup.
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Fish & Pineapple ceviche

Fish & Pineapple Ceviche

Recipe by Eat Drink Paleo

Ingredients

  • 2 fillets of tilapia white fish, skin off
  • 1 cup diced pineapple
  • 5 radishes
  • 1/2 red onion
  • 1 tsp lime zest
  • 1 Tbsp orange zest
  • 1 tsp finely chopped green chili
  • 2 limes Juiced
  • 1 orange juiced
  • 1 tsp coriander seeds
  • 1 tsp sea salt
  • 1 1/2 tbsp fish sauce
  • 1/2 tsp honey
  • 1 Tbsp diced fresh coriander

Cooking Directions

  1. Place radishes, pineapple, lime and orange zest, sliced onion and chili in a bowl. Quickly pan fry coriander seeds in a small frying pan until slightly toasted to release the aromas, about 30 seconds. Crush with mortar and pestle or a spoon and add to other ingredients. Add lime juice, orange juice, salt, honey and fish sauce.
  2. Cut fish into small cubes or thin slices, add to the bowl with juices, sprinkle with some black pepper and toss through using your hands. Add fresh coriander and mix through again. Leave for 10 minutes, stir a couple of times to make sure the fish is cooking through evenly. Serve in bowls with yam chips on the side.
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Paleo Chocolate Chip Pumpkin Muffins

I don't think these need commentary except that they are DELICIOUS and are the perfect fall treat! I use nut-free chocolate chips. (If you want these to be strict paleo, you'll have to make your own cc)

Paleo Pumpkin Muffins with Chocolate Chips

Ingredients

  • 4 Large Eggs
  • 1 cup Pumpkin Puree
  • 1/2 cup Full Fat Coconut Milk
  • 6 Tbsp Pure Maple Syrup
  • 2 tsp Pure Vanilla Extract
  • 1/2 cup + 3 Tbsp coconut flour
  • 1/3 cup tapioca flour
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 3/4 cups dark chocolate chips

Cooking Directions

  1. Preheat your oven to 350 degrees ( I used convection) and grease a muffin pan.
  2. In a medium bowl, combine the coconut flour, tapioca flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside while you combine the wet ingredients.
  3. In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup and vanilla until very smooth. Slowly add the dry ingredients to the wet, stirring gently by hand until just combined, then fold in 1/2 cup chocolate chips/chunks. The batter will be thick due to the coconut flour.
  4. Transfer all the batter to your muffin pan and gently spread with a spatula. Sprinkle the remaining chocolate chips over the top, then bake in the preheated oven for 10-12 minutes, until the top is browning and a toothpick inserted near the center of the loaf comes out clean (chocolate is okay, no batter.)
  5. Allow the muffins to cool in the loaf pan on a wire rack for about 20 minutes

No Bake Brownie Imposters

Yes, dark chocolate is permitted on the Paleo diet (in moderation). Yay! In general, you want your dark chocolate to contain a minimum of 50% cocoa (cacao) solids, with higher percentages (70% and above) being more ideal because they contain less sugar. I use Enjoy Life Dark Chocolate Morsels

I did initially try to use my Vitamix for this recipe but, when it  started to smell like it was burning...I switched to the food processor!

Trust me.. make these! 

Pickle Juice Chicken {Paleo + Whole30}

This has got to be the easiest thing I have ever made! What's the secret ingredient that made my kids gobble it up? Pickle juice! Yes, you read that right! Place chicken breast in a large Ziploc bag. Add 1 to 2 cups dill pickle juice, a tablespoon of brown sugar (omit for Whole30 compliance) 2 teaspoons of salt and a teaspoon of black pepper and let them soak for a couple hours. Remove the chicken breast from the brine, and then pat dry the chicken breast with paper towels. Brush each breast with olive oil and season with a little bit of & salt black pepper. Cook the chicken in a skillet or on the grill. Trust me, make extras your kids will love it!

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Sea Bass w/ Chimichurri sauce & Celeriac Puree' {Paleo & Whole 30}

OMG this was sooooo good! I found the recipe on Big Chin Kitchen and adapted it a bit. I made up the recipe for the puree and it was fabulous. Unfortunately, I didn't write down the measurements so you'll have to wing it too! 

For the Fish: 

INGREDIENTS

  • 5 tbsp extra-virgin olive oil (divided)

  • 2 tbsp fresh lemon juice

  • 1 1/2 tsp water

  • 2 cubes (or more if you like it really garlicky) Dorot frozen garlic

  • 1 tbsp chopped chives

  • 1/2 tsp crushed red pepper

  • Kosher salt

  • freshly ground black pepper

  • 4 cubes Dorot frozen parsley

  • 2 (6 to 8 oz each) Chilean sea bass fillets (about 1 inch thick)

Directions:

  1. Preheat oven to 450°F and place rack in the middle of the oven.

  2. Whisk together 3 tbsp olive oil, lemon juice, water, garlic, chives, crushed red pepper, and 1/4 tsp each of salt and pepper until salt has been incorporated. Stir in parsley. Let chimichurri sauce stand for 20 minutes.

  3. Pat fish dry, then sprinkle each fillet with some salt and freshly ground pepper.

  4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place both fillets in the skillet and pan-sear for 5 minutes. Flip the fillets over and place in the oven. Bake for 6 minutes or until fillet is fully cooked through.

  5. Serve fish drizzled with some of the chimichurri; serve remainder on the side.

For the Puree':

  1. 1 Celeriac (celery root) cut into one inch cubes

  2. 2 large carrots sliced

  3. 1 large or 2 small sweet potatoes

  4. ghee

  5. coconut milk

Directions:

  1. boil the celery root, potatoes, and carrots until soft

  2. place boiled veggies into your food processor or blender

  3. add a couple of tablespoons of ghee and about 1/4 cup of the coconut milk (this is where I didn't measure so...start with a little ghee and coconut milk at first and then add to your desired consistency


 

 

Crab Cakes {Paleo + Whole30}

Yes, crab cakes can be made without bread crumbs and not fall apart! Who knew?!?! 

You just need some good coconut flour and Paleo mayo and you are good to go! 

Also, I highly recommend growing your own chives. I have a black thumb but my herbs from HerbKits.com seem to be up to the fight and keep me full stocked!   

Indian Chai tea

It was a cold Minnesota day.... (yeah, just like all of the rest of the days in Minnesota from October to April!) we had just gotten a foot of snow and schools were closed..so, I called my friend who happens to be married to an Indian guy, and who happens to be an a great Indian cook, and who happens to live on my street!

She trekked over in her suped up minivan (with snow tires of course) and I said "want to teach me how to make Chai?"

"Sure!" she said. So, we went to my cupboard to hunt for ingredients. I am somewhat proud to say I was only missing one! 

Well my friend, if you are reading this, I went to the store and got ALL the ingredients and made it by myself today!