Black Beans and Cilantro

This is a very nice side dish that I serve with about any dinner. The black beans and cilantro is a very yummy and hearty combination. The ingredients and directions are as follows.

Ingredients:

2 15 oz. cans of  Black Beans
1/4 cup of cilantro leaves (more if you like a stronger taste of cilantro)
2 Tbsp. of unsalted butter
1 tsp. of sea salt

Directions:

Open and drain the cans of black beans. Rinse the beans with cold water until completely rinsed. Clean the cilantro with water and cut off  just the leaves and discard the stems. In a large non-stick pan, melt the butter and add the black beans, cilantro and salt. Stir and cook over medium heat until the black beans and cilantro are warm.

Enjoy!

Pineapple Upside Down Cake

This yummy cake is one of my son's favorite desserts. I hope you enjoy it as much as he does. The ingredients and directions are as follows.

Ingredients:

Pineapple Topping:
1 20 oz. can of pineapple chunks in own juice (drained and cut into triangular shape chunks) -you won't use the whole can.
4 Tbsp. of honey
2 tsp. of ground cinnamon
Non-stick coconut oil spray

Cake:
1 1/2 cups of almond flour
1/2 cup coconut flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 cup of honey
3/4 cup coconut oil (melted to liquid to yield 3/4 cup)
1/2 cup almond milk
2 tsp. apple cider vinegar
1 tsp. vanilla
1/2 tsp. almond extract
4 eggs- separated

Directions:
Pre-heat oven to 350 degrees.

Step 1 (Topping):

Spray a 9 inch round cake pan with non-stick coconut oil spray. Coat well so the cake can release easily when done. Lay your pineapple chunks on the bottom of the pan until covered making sure to leave some space in between the pineapple chunks. Set aside.

Step 2 (Cake):

Mix all dry ingredients together- Almond and coconut flour, sea salt and baking soda in a large bowl. Set aside.
Mix all wet ingredients together- Honey, coconut oil, almond milk, vinegar, vanilla, almond extract.
Set aside.
Eggs- Separate eggs into two bowls. Whip egg whites to form stiff peaks using an electric hand mixer. Blend egg yolks into your wet mixture bowl.
Next, thoroughly fold wet mixture into dry mixture. Now, using a rubber spatula, gently but thoroughly, fold whipped egg whites into your completed batter.
Finally, pour batter over the top of the pineapple chunks, honey and cinnamon in your cake pan. Tap slightly to settle batter down into the pineapple chunks.
Place in the oven and bake for approximately 30 minutes or until slightly brown on top.  Check at 20 minutes with a toothpick. When toothpick inserted in the center of the cake comes out clean- it is ready!
Cool for 30 minutes on a wire cooling rack. Invert onto serving plate.

Enjoy!

Chicken Pot Pie

This Chicken Pot Pie is a favorite dinner in my family. Very yummy! I got this recipe on sacscdclub.wordpress.com The ingredients and directions are as follows.

Ingredients:

Crust:

3 cups almond meal
1 tsp salt
1 tsp. baking powder
1/2 cup coconut oil ( room temperature )
1 Tbsp cool water

Pie:

2 chicken breast halves ( roasted and cubed)
2 cups yellow onion (chopped)
2 cups frozen green peas
2 cups of carrots (chopped)
1/4 cup coconut milk
3/4 almond meal
4 cups low sodium chicken stock
3 Tbls. extra virgin olive oil (evoo)
1 tsp black pepper
1 egg (for egg wash)

Directions:

Roasted Chicken:

1. Preheat oven to 350 degrees.
2. Wash chicken breast and pat dry.
3. Line a baking sheet with aluminum foil.
4. Drizzle and rub 1 Tbls. extra virgin olive oil on chicken breasts.
5. Sprinkle with a generous amount of salt and black  pepper.
6. Bake at 350 degrees for 35 minutes.
7. Remove from oven when finished and let cool.
8. Cut into about 1/2 Inch cubes when cool enough to handle.

Crust:
1. In a food processor, mix the dry ingredients together( almond meal, salt, and baking powder).
2. Add the coconut oil and slowly pulse until it's evenly mixed. It should have the consistence of peas.
3. Slowly add the water and  pulse until it forms a dough-like texture.
4. Remove from food processor, roll into a ball and wrap in cling wrap.
5. Put the dough into the refrigerator for 30 minutes.

(Now is a good time to start on the pie fillings)

6. Dust a pastry board (or cutting board) with almond meal.
7. Place the ball of dough on the dry almond meal. Roll into one large piece if you are making one large pie....which we are.
8. Using your hands first and then a rolling pen for even thickness, press and roll the dough out..
9. Keep dusting the top and bottom of dough with dry almond meal so that it doesn't  stick.
10. Use the pie dish your are baking in to cut the right-size circle in the dough

Pie:

1. Heat the extra virgin olive oil. in the bottom of a large pot.
2. Add the yellow onions and cook  on medium/high until they're brown.
3. Slowly add the almond meal and reduce the heat.
4. Slowly add the chicken stock and stir.
5. Add coconut milk, 1 tsp. salt, and black pepper.
6. Add the peas, carrots, and chicken.
7. Spoon into the pie dish and spread it out evenly to fill the dish.
8. Place the crust on top of the filling.
9. Scramble one egg and paint the crust of the pie generously.
10. Sprinkle with salt and cut 3-4 slits in the top.
11. Bake at 375 degrees for 1 hour.

Let cool, then ENJOY!

Trail Mix Bars

These Trail Mix Bars are easy to make and they are a sweet and yummy snack. I found this great recipe on Comfybelly.com. The ingredients and directions are as follows.

Ingredients:

1 cup raw cashews
1 cup raw almonds
1/2 cup honey
1/4 cup water
1/4 teaspoon salt
1 cup dried cranberries

Directions:

1. Toasted nuts: Preheat your oven to 350 degrees. Bake the nuts on a baking sheet for about 10 minutes, or until they become fragrant and are lightly toasted.
2. Line a baking dish or a rectangular container with parchment paper. I use an 8 inch x 10 inch baking dish.
3. Add the honey, water and salt to a saucepan and bring the honey mixture to a bubbly boil. Cook for about 10 minutes or until it turns a darker brown, without burning it. The longer you cook the honey, the firmer the bars will be at the end.
4. Chop nuts into smaller pieces by hand or pulse in a food processor.
5. Combine the honey mixture, nuts and cranberries, and mix to blend well.
6. Scoop the mixture into the baking dish.
7. Using another piece of parchment paper and your hands, press down on the mixture to make it compact and uniform.
8. Let the mixture cool for at least 15 minutes and then slice into squares or rectangles.
9. Store in a sealed container or wrap well to seal out air.

Makes 8 to 10 bars.

Enjoy!

Fresh Salsa

This Fresh Salsa recipe is a summer time treat! Serve with the Homemade Paleo Tortilla Chips recipe on my blog. The ingredients and directions are as follows.

Ingredients:

10 Medium tomatoes (chopped)
1   Medium yellow onion (chopped)
6   Stalks of celery (chopped)
1   Large yellow bell pepper (chopped)
1   Cup cilantro leaves (chopped)
2   Tbsp. Olive oil
5   Tbsp. Minced garlic
2   tsp. Chili powder
2   tsp. Sea salt
2   tsp. Garlic powder
2   tsp. Onion powder

Directions:

Mix all of the above ingredients in a bowl.

Serve with the Homemade Paleo Tortilla Chips recipe on my blog. Garnish with cilantro.

Enjoy as always!

Almond Milk Blackberry Ice Cream

This Almond Milk Blackberry Ice Cream is delicious and easy to make. The ingredients and directions are as follows.

Ingredients:

3 cups Almond Milk
16 oz. bag of Frozen Blackberries
3/4 cup of Honey
1 Tbsp. Vanilla
1 cup Fresh Blackberries (chopped)

Need: Blender and Ice Cream Maker with ice and rock salt

Directions:

In a blender combine all of the ingredients, except for the fresh blackberries and blend until smooth. Place the mixture in your ice cream maker and process according to the manufactures directions. Add the fresh blackberries right before the ice cream is done. Serve immediately or place the ice cream in the freezer for 1-2 hours to harden. Garnish with small chunks of cantaloupe and fresh blackberries.

Enjoy!

Fruit Salad

This Fruit Salad is sweet, refreshing and healthy.  It is a perfect salad to have on hot summer days! The ingredients and directions are as follows:

Ingredients:

1/2 Large seedless watermelon
1 Medium or large cantaloupe
4 Big bunches of red seedless grapes
1 20 oz. can of pineapple chunks in natural juice

Directions:

Cut the seedless watermelon into bite size chunks. Clean the seeds out of the cantaloupe and then cut it into bite size chunks. Wash the bunches of grapes and remove from the stems. Open the can of pineapple chunks and drain the juice. Mix all of the fruit into a large bowl.  Serve chilled.

Enjoy!

Homemade Paleo Tortilla Chips

These all-natural, homemade tortilla chips are an excellent healthy option to serve with guacamole and salsa. I found this recipe on Paleogrubs.com. The ingredients and directions are as follows.

Ingredients;

1 cup almond flour
1 egg white
1/2 tsp. salt
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. onion powder
1/4 tsp. paprika

Directions;

Preheat the oven to 325 degrees F.  In a large bowl combine all of the ingredients together until they form an even dough.

Roll out the dough between two pieces of parchment paper, as thinly as possible.  Remove the top layer of  parchment paper.  Cut the dough into desired shapes for chips with a pizza cutter.

Move the dough, with the parchment paper, onto a baking sheet.  Bake for 11-13 minutes, until golden brown.  Remove from the oven and let cool 5 minutes.

Use a spatula to remove the chips from the paper.  Serve with fresh guacamole and salsa.


Enjoy!!

Zucchini Bread

This Zucchini Bread is a wonderful and tasty treat! The ingredients and directions are as follows.

Ingredients:

1 cup coconut flour
1 1/2 tsp. baking soda
1 tsp. sea salt
2 Tbsp. cinnamon
1 tsp. nutmeg
8 eggs
6 Tbsp. honey
2 cups (3 small to medium) zucchini, peeled and shredded
2 ripe bananas, mashed
2 Tbsp. vegetable oil
Coconut oil spray for loaf pans

Directions:

Preheat oven to 350 degrees. Grease 2 loaf pans with the coconut spray oil.

Mix the coconut flour, baking soda, sea salt, cinnamon and nutmeg in a bowl and set aside.

Mix the eggs, honey, zucchini, bananas and vegetable oil in a bowl.

Add the dry ingredients to the wet mixture and stir until the batter is smooth. Pour the batter into the 2 greased loaf pans (about half full in each pan).

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Makes 2 yummy loafs of zucchini bread.

Enjoy!

Almond Flour Cinnamon Pancakes

These Pancakes are very hearty and yummy! The cinnamon makes these pancakes come alive. Top them with honey and you will love them even more! The ingredients and directions are as follows:


Ingredients:

1 cup almond flour
1/4 cup water
2 eggs
2 Tablespoons honey
1/4 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon vanilla
1 Tablespoon vegetable oil, or as needed

Directions:

Whisk almond flour, water, eggs, honey, sea salt, cinnamon, and vanilla together in a bowl until batter is smooth.

Heat oil on a griddle set at 250 degrees. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges brown, 3 to 5 minutes.  Flip the pancakes and cook until browned on the other side, 3 to 5 minutes.  Repeat with the remaining batter.

ENJOY!

Chicken Nuggets

My son found this recipe on http;//www.saltedpaleo.com and just had to make them! It was a really easy recipe to follow and these chicken nuggets were very tasty! The ingredients and directions are as follows.

Ingredients;

Coconut oil, for frying
3 or 4 boneless, skinless chicken breasts
2 egg whites
1/4 cup of coconut flour
1 tsp. white pepper
1 tsp. garlic powder

Directions;

Take the chicken breasts and cut off the fat, then cut into bite size chunks.  Take the 2 egg whites and put them in a bowl.  Use about 1/4 cup of coconut flour, mix in the pepper and garlic powder.  Dip the chicken pieces into the egg, then into the coconut flour. Only lightly "bread" them, you don't need much, just enough to make them look ghostly.

Have a frying pan bottom covered in coconut oil.  Place the chicken pieces into the hot oil.  Fry on each side for about 4 minutes, or until golden brown and cooked through.

Enjoy!

Sandwich Rounds

Sandwich Rounds

These Sandwich Rounds are a healthy alternative to regular sandwich bread and they're very tasty too! I found this great recipe on http://comfybelly.com  The ingredients and directions are as follows:

Ingredients:

- 2 1/2 cups of Almond Flour
- 1 tsp. Baking Soda
- 1 cup of Almond Milk
- 1/4 cup of coconut oil
- 3 Large Eggs
- 2 Tablespoons of Honey
- 1 Tablespoon of topping such as poppy seeds, sesame seeds (optional)

Directions:

     Preheat oven to 350 degrees. Line a baking sheet with parchment paper.  Mix almond flour, baking soda, almond milk,coconut oil, eggs and honey in a blender and blend until creamy.
Pour 3 Tablespoons of batter into pancake-like circles onto the prepared baking sheet, leaving about 2 inches between each sandwich round.
     Sprinkle with your chosen toppings and bake for 15-20 minutes or until  lightly browned on top. Don't be afraid to go a little brown with these-that will make them firmer and add a tasty crunch at the edges.  Slide a spatula under each sandwich round and remove  to a cooling rack. Let cool completely, wrap each sandwich round in wax paper and store in the refrigerator in a large ziplock bag for a week or so or in the freezer for  a few months.  

     Makes about 12 medium Sandwich Rounds.  (The picture on this recipe features a healthy Turkey, Lettuce, Tomato and  Red Onion sandwich using the sandwich rounds. I put a little Italian dressing to add a nice flavor to the sandwich.)

Enjoy!

Breakfast Omelet Muffins

Breakfast Omelet Muffins

These Breakfast Omelet Muffins are light and fluffy and very flavorful!  They are great to make up ahead of time to heat up for a healthy morning breakfast. I actually got this recipe from: http://scdfoodie.com/scd-breakfast-omellete-muffins. The ingredients and steps are as follows:

Ingredients:

- 8 eggs
- 1/2 cup of Almond Milk
- 1/2 cup of Roma Tomatoes (chopped)
- 1/2 cup of Red Bell Peppers (chopped)
- 1/2 cup of Yellow Bell Peppers (chopped)
- 1/2 cup of Green Onions (chopped)
- 1/2 cup of Bacon (fried & chopped)
- Salt & Pepper to taste
- Coconut Spray Oil

Other options for Veggies/Meat; Chopped- jalapeno, black olive, ham, turkey and sausage.

Directions:

     Preheat oven to 325 degrees and spray your muffin pan with the Coconut Spray Oil.  Scramble the eggs and almond milk together in a bowl and add the salt and pepper.  Place equal amounts of veggies and bacon on the bottom of each muffin.  Pour the egg and almond milk mixture over all of the veggies/bacon, almost filled to the top.  You should be able to get your pan to the oven without spilling any of the egg.
     Bake until tops are firm. About 30 minutes or until done.  Makes 12 Breakfast Omelet Muffins. Serve with grapes and blackberries or your choice of fruit.

Enjoy!

Stuffed Red and Yellow Bell Peppers

These Beautiful Stuffed Red and Yellow Bell Peppers are as yummy as they look! The ingredients and steps are as follows:

Ingredients:

- 1 1/2 lbs. Lean Hamburger
- 3 Medium Red Bell Peppers
- 3 Medium Yellow Bell Peppers
- 1 Medium Yellow Onion (chopped)
- 10 Mushrooms (stems removed) (chopped)
- 3 Tbsp Minced Garlic
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
- 2 Tbsp Olive Oil

Directions:

     Preheat oven to 350 degrees. Lightly brown onion, mushrooms and minced garlic with olive oil in a pan. Set aside.  In another pan brown hamburger. Add the onion, mushrooms and garlic to the browned hamburger and season with garlic powder, onion powder and salt and pepper.  Cut tops off of the red and yellow bell peppers and clean out the seeds.  Set them in a baking dish and stuff them with the hamburger, onion, mushroom and garlic mixture.
     Place in the oven at 350 degrees uncovered and bake for 20-30 minutes or until the bell peppers are cooked through and the stuffing is browned on top. Garnish with spinach leaves.

Enjoy!

Peanut Butter and Raisin Cookies

Peanut Butter and Raisin Cookies

These Peanut Butter and Raisin Cookies are a healthy and yummy dessert. The ingredients and steps are as follows:

Ingredients:

- 1 Egg
- 1/4 cup of  Honey
- 3 Tbsp of Unsalted Butter
- 1 tsp of Vanilla
- 1 1/2 cups of Almond Flour
- 1/2 cup of Shredded Unsweetened Coconut Flakes
- 1 tsp Baking Soda
- 1/4 tsp of Sea Salt
- 1/2 cup of Adams 100% Natural Peanut Butter (Creamy)
- 1/2 cup of Raisins

Directions:

     Preheat oven to 350 degrees. Whisk together egg, honey, butter, and vanilla in a large bowl.  In a separate bowl, combine almond flour, coconut, baking soda and sea salt.  Slowly add dry ingredients to wet mixture until all are well incorporated.  Stir in peanut butter and raisins.  Place the cookie dough in the refrigerator for 15 minutes to chill.  Take the cookie dough out of the refrigerator and spoon heaping tablespoons of the dough and roll into balls and place onto a baking sheet lined with parchment paper, leaving plenty of room between each.
     Bake for 10-12 minutes, or until cookies begin to brown on top.  Let cool on baking sheet for 5 minutes then remove to a wire rack to cool completely.

Enjoy!

Baked Lemon Pepper Chicken

Baked Lemon Pepper Chicken

This Baked Lemon Pepper Chicken recipe is very flavorful and juicy! It's a feast for the entire family. The ingredients and steps are as follows:

Ingredients:

- 1 3-5 lb. Whole Chicken
- 1 Medium Yellow Onion (quartered)
- 1 Lemon (sliced)
- 2 Tbls. Olive Oil
- 2 Tbls. Lemon Pepper
- 1 Tbls. Garlic Powder
- 1 Tbls. Onion Powder
- 1 tsp. Salt
- 1 tsp. Pepper

Directions:
     Preheat the oven to 375 degrees. Remove the chicken giblets. Rinse the chicken inside and out then pat the outside dry. Salt and pepper the inside of the chicken. Stuff the cavity with the quartered onion and slices of lemon. Tie the legs together with kitchen string. Brush the outside of the chicken with olive oil. Sprinkle the entire top of the chicken with lemon pepper, garlic powder, onion powder, salt and pepper. Place the chicken on a roasting pan and put it in the oven.
     Bake uncovered for 1 1/2 hours or until the juices run clear when you cut between a leg and thigh. Remove the chicken and place on a platter and cover with aluminum foil for 20 minutes. Garnish with spinach and red bell pepper. Slice the chicken and serve with a salad.

Enjoy!

Meatloaf

Meatloaf

This mouth watering meatloaf recipe is easy to make. The ingredients and steps are as follows:

Ingredients:

- 3 lbs. of Lean Hamburger
- 1/2 Yellow Onion (chopped)
- 1/2 Medium Red Bell Pepper (chopped)
- 12 Mushrooms (stems removed) (chopped)
- 4 Stalks of Celery (chopped)
- 3 Tbsp Minced Garlic
- 2 tsp of Onion Powder
- 2 tsp of Garlic Powder
- 2 tsp of Sea Salt
- 2 tsp of Pepper
- 1 Egg
- 1/4 cup of Almond Milk

Directions:

     Mix hamburger, onion, red bell pepper, mushroom, celery, minced garlic, onion powder, garlic powder, sea salt and pepper together in a big bowl.  In a separate bowl, beat the egg and almond milk together.  Add these ingredients to the hamburger and vegetable mixture.  Place on a roaster pan and mold the meatloaf into a flat oval shape.
     Cover the meatloaf with aluminum foil and bake at 400 degrees for 30 minutes. Turn oven down to 350 degrees and continue to bake the covered meatloaf for 30 minutes.  Uncover and bake for 20 minutes or until done. Serve with steamed sugar snap peas or your vegetable of your choice.

Enjoy!                                                                                                                                                                    

Grilled Eggplant Lentil Soup

Grilled Eggplant Lentil Soup

This delicious recipe is easy to make. The ingredients and steps are as follows:

Ingredients:

- 1 16oz (1lb) Bag of Lentils
- 1 Yellow onion Chopped
- 1 8oz (1/2Ib) Carrots Chopped
- 1/2 Bunch Celery Chopped
- 5 Roma Tomatoes Chopped
- 3 Tbls. Minced Garlic
- 10 cups of Chicken or Vegetable Broth
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Cumin
- Salt & Pepper to taste
- 1 Medium Eggplant
- Bell Peppers and Cilantro to Garnish

Directions:
     Soak Lentil beans over-night in water. Drain and rinse, Place in a stockpot and pour broth over. Heat to a simmer. In another non-stick skillet, lightly coat with olive oil and caramelize the Celery, Carrots, and Onion till Al-Dente. Add to Lentils. Add Chopped Roma Tomatoes to Lentils. Add Minced Garlic, Garlic Powder, Onion Powder, Cumin, Salt, and Pepper.
     While this simmers remove stem of Eggplant and slice into 1/2in slices lengthwise. Grill or pan sear until grill marks/browned lightly. Cut Eggplant into small cubes and add to Lentils. Simmer for 1/2 hour or until Lentils are tender. Mash the soup with a potato masher until a semi-smooth consistency. Garnish with Bell Peppers and Cilantro if desired.