Category: Recipes

Paleo Chocolate Pancakes

4/24/2018

Prep Time: 15 minutes
Cooking Time: 20 minutes
Yield: 8 pancakes

Ingredients

1 cup almond meal
3 tbsp coconut flour
3 tbsp unsweetened cocoa powder
1/2 tsp cinnamon
1/8 tsp cayenne pepper
2 tsp paleo-friendly baking powder
1/4 tsp sea salt
1 cup unsweetened almond milk
2 eggs
2 tbsp maple syrup
1 tsp vanilla extract
coconut oil for pan
Fresh fruit (blueberries, raspberries, strawberries)

Instructions

In a large bowl combine the almond meal, coconut flour, cocoa powder, cinnamon, cayenne pepper, baking powder and sea salt.
In a separate bowl combine the almond milk, eggs, maple syrup and vanilla extract.
Add the wet ingredients to the dry until well-combined. Let sit for 5 minutes so the coconut flour can absorb the liquid.
Heat a large pan or pancake griddle to medium heat and melt the coconut oil (about 1 tsp).
Add 1/3 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.
Flip and cook for 1-2 more minutes.
Repeat process until all pancake batter has been used.*
Serve with fresh fruit.

*The batter should be thick, however, if the pancake batter becomes too thick (different coconut flours are more absorbent), just add more almond milk, by the tablespoon.

Adapted from the Healthy Maven.

0 Comments

Salmon and Green Beans Dinner

2/4/2018

0 Comments

If you're looking for a quick, healthy dinner option, look no further. This recipe is easy and delicious and perfect for any night of the week.

Ingredients:

2 -3 Salmon steaks, room temperature
¼ cup canola oil
2 teaspoons garlic, minced
½ tablespoon onion powder
1 tablespoon smoked paprika
½ teaspoon cayenne pepper
2 tablespoons total of a mix of fresh herbs: thyme, parsley, basil
½ teaspoon bouillon powder or salt
1 pound or more green beans and carrots or any seasonal vegetables
Salt and pepper to taste

Preparation:

Position your rack in the center of the oven and preheat to 400ºF. Line a baking sheet with foil or baking paper and spray with cooking spray or lightly oil. Set aside.
In a small pan set over medium-low heat, combine canola oil, minced garlic, fresh herbs, smoked Paprika, onion powder and cayenne pepper. Stir for about 30-60 seconds. Let this mixture sit for about 5 minutes.
Place the salmon in a large bowl, salt then toss with garlic paprika spice mixture. Place on the prepared baking sheet.
Repeat the same process with vegetables, placing them next to the salmon on the baking sheet.
Bake for 15-18 minutes or until cooked through. Cooking times will vary depending on the thickness of your salmon and preference.

Enjoy!

0 Comments

Quick meals for back to school nights

9/14/2017

0 Comments

If your family's schedule is like most, you're hopping and bopping along with school and sports activities. And, when crunched for time, it's easy to slip into poor eating habits. To help stave off those unhealthy choices, here are a few quick meals to keep your family fueled and healthy. Enjoy!

Paleo Orange Beef Stir Fry

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 servings
Serving Size: 1 plate

Ingredients:

1/2 lb beef round, sliced into thin slices (1-inch in length)
2 small oranges, chopped
2 cloves garlic, minced
1 teaspoon freshly grated ginger (optional)
2 tablespoons tamari sauce
2 tablespoons chopped green onions (scallions)
1 tablespoon coconut oil or avocado oil to cook in
1 tablespoon cilantro, chopped (for garnish)
Salt to taste

Substitutions:

1/4 onion (chopped) can be used instead of the scallions.
Chicken can be used instead of beef.

Directions:

Place the coconut or avocado oil into a skillet, wok or frying pan.
Add the scallions and then the beef slices and sauté on high heat until most of the beef has
turned brown.
Add in the oranges, garlic, ginger and tamari sauce and sauté on high for 2-3 minutes more until
the beef is fully cooked.
Add salt to taste, garnish with cilantro, and serve.

Source: rubiesandradishes.com

Lemon Chicken Skillet

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Serving Size: 1 breast + veggies

Ingredients:

1 tablespoon oil of choice - olive, avocado, coconut, etc.
Sea Salt and pepper, to taste
1 teaspoon Italian seasoning
4 boneless, skinless chicken breasts
1 cup chicken broth
1 lemon, quartered and juiced (about ¼ cup fresh juice)
4 cloves garlic, minced (about 1 tablespoon minced)
10 ounces fresh or frozen broccoli florets
Optional: 2 tablespoons butter or ghee

Directions:

Heat your oil in a skillet over medium heat. Sprinkle sea salt, pepper and Italian seasoning on
each side of the chicken.
Once your skillet is hot, add your chicken breasts. Brown for about 4 minutes per side or until
golden brown. Remove the chicken from the skillet and set aside.
Add the chicken broth, lemon juice, minced garlic to the skillet. Stir and scrape up any brown bits
that are stuck on the bottom.
Add your chicken back to the skillet, along with the used lemon quarters. Simmer the chicken in the
sauce for about 5 minutes, turning halfway through. Add your broccoli to the skillet and cook until
broccoli is bright green and tender and chicken is cooked through about 5 additional minutes.
Finally, stir in the butter or ghee and add additional sea salt and pepper, to taste. Enjoy!

Optional:

Try it topped with a sprinkle of Parmesan or Romano cheese!
Add a sprinkle of chopped fresh basil at the end.
Substitute mushrooms for broccoli (or use both!)

Source: primallyinspired.com

Bacon, Spinach & Mushroom Casserole

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings
Serving Size: 1 plate

Ingredients:

2 1/2 lb good quality smoked bacon, cut into medium sized strips
3 big handfuls of fresh spinach, stems removed
1 lb button mushrooms, sliced
1 large onion, chopped
2 garlic cloves, minced
2 tbsp lard, butter or ghee
Salt and pepper to taste

Directions:

Heat a large casserole over a medium heat and cook the bacon, making sure it’s still soft.
Add the onion and cook until soft, about 5 minutes.
Add the garlic and cook for about a minute, until fragrant.
Add the mushrooms and cook for about another 8 minutes, until soft.
Add the spinach and butter, cover and let cook for another 4 minutes, stirring occasionally,
until the spinach is well cooked.
Season with salt and pepper and serve.

Source: paleoleap.com

0 Comments

Paleo Chocolate Pancakes

Salmon and Green Beans Dinner

Quick meals for back to school nights

Author

Archives

Categories

Office Hours

Office Location