Stir Fry Zucchini Noodles

Photo and recipe by Diet Hood

Photo and recipe by Diet Hood

Ingredients

  • 2 tablespoons olive oil
  • 2 yellow onions, spiralized
  • 4 small zucchini, spiralized, patted dry with paper towel
  • 1 tablespoon liquid aminos
  • 2 tablespoons homemade teriyaki sauce
  • 1 tablespoon sesame seeds

Homemade Teriyaki Sauce:

  • 1/2 cup liquid aminos
  • 1/4 cup water
  • 2 tablespoons sweet rice wine
  • 1 tablespoon, plus 2 teaspoons maple syup
  • 1/4 cup coconut sugar
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced ginger
  • 1 tablespoon sesame seeds

 

Instructions

  1. Combine all teriyaki ingredients in a sauce pan on medium heat until coconut sugar is dissolved. 
  2. Heat oil in a wok over medium heat.
  3. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
  4. Stir in zucchini and continue to cook for 2 minutes.
  5. Add liquid aminos, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
  6. Remove from heat.
  7. Serve

Mini "Corn Bread" Muffins - grain free and corn free

Photo and recipe by Mellow Mondays

Photo and recipe by Mellow Mondays

We made these homemade little muffins on the fly last week for the first time and they are already a family favorite. They taste and have the feel of corn bread, without the corn or grains. They are pretty amazing and they are so easy to make too! Top them with some grass fed butter and honey and they are..... oooooohhhhhh so good. 

Try them out and let me know what you think. 

INGREDIENTS

  • 2 cups almond flour 
  • 1/2 cup coconut flour
  • 6 eggs (preferably pasture-raised)
  • 1/2 cup honey
  • 1/2 teaspoon unrefined sea salt
  • 1 tablespoon butter
  •  coconut oil or butter (to grease muffin pan)

INSTRUCTIONS

  1. Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
  2. In a mixing bowl or food processor combine almond flour, coconut flour, and salt. Then add eggs, and honey. The batter will be thick. Spoon it into a mini muffin tin. Pat tops down into rounded heaps and use a brush to dab with with butter (if you want to omit this, they still come out great). Bake for 15-25 minutes. You just have to keep checking in on them. They'll have firm tops and become light brown on the ends when they're ready. 

TOSSED GREEK SALAD WITH GREEK VINAIGRETTE

Photo and recipe by A Hint of Honey

Photo and recipe by A Hint of Honey

Greek Salad

INGREDIENTS

  • romaine lettuce, chopped
  • red onion, thinly sliced
  • Kalamata olives, pitted and sliced
  • pepperoncinis, sliced
  • tomatoes, seeded chopped
  • cucumber, sliced
  • feta cheese, crumbled

Instructions

1. In a large salad bowl, combine the Romaine, onion, olives, peppers, tomatoes, cucumber and cheese.
2. Prepare dressing, drizzle over top, toss, and serve.

Greek Vinaigrette

INGREDIENTS

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 3/4 tsp. onion powder
  • salt and freshly ground black pepper, to taste (about 1/4 tsp. each)

Instructions

1. Pour vinegar and mustard into a food processor. Turn on low and slowly add the olive oil to emulsify. Add the garlic powder, oregano, basil, onion powder and salt and pepper. Pulse a few more times to incorporate. (Can be done by hand in a large bowl, adding the olive oil slowly while whisking vigorously to emulsify.)

2. Drizzle over salad and serve. Keeps well at room temperature.

Roasted Butternut Squash with Dried Cranberries and Feta

Photo and recipe by Peas and Crayons

Photo and recipe by Peas and Crayons

Ingredients

  • 1 large butternut squash, peeled + chopped
  • a hearty drizzle of olive oil 
  • salt, pepper, and garlic powder, to taste
  • 2 cups fresh cranberries
  • 2-3 TBSP honey 
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste
  • fresh or dried parsley, to garnish 

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon along with feta and honey. Sweeten to taste.
  9. Garnish with parsley for a burst of color and dig in while it's hot!

Sunrise Juice - boost that winter immune system

Keep your family on the up and up booting immune function and overall health with this super yummy juice recipe by Joes Reboot. My 1 year old LOVES it and he doesn't even know its healthy. 

INGREDIENTS

  • 4-5 Large Carrots
  • 2 Oranges
  • 1-2 Beets (beetroot), juice the Beet Greens too! They're super beneficial.

Instructions

  1. Wash all produce well.
  2. Juice ingredients.
  3. Serve and enjoy.

Feel free to substitute oranges for grapefruit, lemon and apple

five delicious holiday desserts {you won't even know they're healthy}

Here are some incredible holiday desert recipes that are sure to make the holidays wonderful. Some are easy peasy while some take a little more prep. We sure hope you have the most amazing holiday season with those you love. 

love, Jamie 

CLEAN EATING PEANUT BUTTER CUPS RECIPE

Photo and recipe by The Gracious Pantry

Photo and recipe by The Gracious Pantry

Ingredients

  • 3/4 cup virgin coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 16 oz jar clean peanut butter, smooth works best

Instructions

  1. In a medium pot, combine all ingredients except the peanut butter.
  2. Whisk thoroughly over low heat until the chocolate is smooth.
  3. Using either an oiled silicone mini muffin pan OR foil cupcake papers in a regular muffin pan, fill the wells 1/3 of the way up with chocolate. Keep the chocolate warmed over low heat if possible.
  4. Freeze these for 15 minutes.
  5. Remove them from freezer and add another 1/3 using peanut butter.
  6. Freeze for 15 minutes.
  7. Remove them from freezer and add the last 1/3 with more chocolate.
  8. Freeze for at least 2 hours.
  9. Store in freezer. These get melty pretty quickly, so if you want to serve them but don’t want them frozen, put them in the fridge for about 20 minutes, then serve.
    Note: These are very good straight out of the freezer.
 

PALEO CINNAMON ROLLS

Photo and recipe by Paleo Grubs

Photo and recipe by Paleo Grubs

Ingredients 

For the dough:

  • 2 tbsp coconut oil, melted
  • 1 egg
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1 tsp baking soda
  • Pinch of salt

For the filling:

  • 1 tbsp cinnamon
  • Honey, for drizzling
  • 1/4 cup pitted Medjool dates, finely chopped
  • 1/4 cup walnuts, finely chopped

For the glaze:

  • 2 tbsp honey
  • 2 tbsp coconut cream
  • Pinch of cinnamon

Instructions

  1. Whisk together the coconut oil, egg, honey, and vanilla in a medium bowl. Add the almond flour, coconut flour, baking soda, and salt. Stir well to combine.
  2. Transfer the dough onto a sheet of wax paper. Cover with another sheet of wax paper and roll out into a long rectangle. Remove the top sheet of wax paper. Drizzle the dough with honey and sprinkle with cinnamon. Top with the chopped walnuts and dates.
  3. Use the wax paper to roll the dough into a log. Place the log in the freezer to harden for 15 minutes.
  4. Preheat the oven to 325 degrees F. Slice the log into individual pieces, about 9 or 10 rolls. Place onto a baking sheet. Bake for 10-12 minutes until golden.
  5. Meanwhile, make the glaze by stirring together the honey, coconut cream, and cinnamon. Once the rolls are golden, remove from the oven and drizzle with glaze. Serve warm.
 

Grain free, Dairy free Apple Pie Cupcakes

Photo and recipe PaleOmg

Photo and recipe PaleOmg

Serves: 10-11 cupcakes

Ingredients

For the cupcakes

  • 2 cups almond flour
  • ½ cup maple sugar (or coconut sugar - maple sugar just makes the color lighter)
  • ¼ cup coconut flour
  • ¼ cup tapioca flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • 2 eggs, at room temperature
  • ¼ cup ghee
  • ¼ cup full fat coconut milk
  • 1 teaspoon vanilla extract

For the caramel

  • 1 14-oz. can full-fat coconut milk
  • ½ cup coconut sugar
  • ½ vanilla bean, split or 2 teaspoons vanilla extract
  • 1 tablespoon coconut oil
  • ½ teaspoon salt

For the frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon full-fat coconut milk
  • 1 cup organic powdered sugar, divided

For the apple toppings

  • 2 tablespoons ghee
  • 2 apples, cored and diced (make sure they are diced small for more enjoyable bites)
  • 2 teaspoons Primal Palate Apple Pie Spice

Instructions

For the cupcakes

  1. Preheat the oven to 350°F. Line a silicone muffin pan with 10-11 paper liners.
  2. In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
  3. In a medium bowl, whisk together the eggs, ghee, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.
  4. Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups. Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.
  5. While cupcakes are cooking and cooling - make the caramel sauce.

For the caramel sauce

  1. In a saucepan, combine the coconut milk and coconut sugar. Scrape the insides of the vanilla bean and add the seeds and pod to the mixture, if using.
  2. Bring the mixture to a boil over medium heat, stirring frequently. Once boiling, turn the heat to low and let the mixture boil slowly. Stir frequently, scraping the bottom to make sure it doesn’t burn. Continue boiling until caramel has reduced and thickened to thick, syrupy texture, about 30-35 minutes. Remember that the caramel will continue to thicken as it cools.
  3. Remove from heat and stir in oil, salt, and vanilla extract if using. If you used the vanilla bean, remove the pod and discard.
  4. Let cool to room temperature, stirring occasionally to keep the fat incorporated. Pour into a glass container.
  5. Store in the refrigerator for up to 2 weeks.

For the frosting

  1. Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better.
  2. Add the vanilla extract and coconut milk and beat for another 2 to 3 minutes, until fully combined.
  3. Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped. Set aside.

For the apples

  1. Place a large saute pan over medium heat. Add ghee along with the diced apples. Let cook and soften for about 10 minutes, tossing every couple minutes. Then add apple pie spice and cook for about 2-3 minutes. Once apples are soft and tender, add 3 heaping tablespoons of the caramel sauce and mix to combine. Set aside.

To build the cupcakes

  1. When cupcakes are completely cooled, use a spoon to add frosting to each cupcake. (I like to build my frosting a little higher on the outsides so the toppings can sit in the middle without moving) Add about 1 teaspoon of caramel sauce to the middle of the cupcake then add about 1 tablespoon of the apple mixture on top. Continue until all cupcakes are frosted and topped! Serve immediately!
 

Paleo Pumpkin Pie

Photo and recipe by Ancestral Nutrition

Photo and recipe by Ancestral Nutrition

Ingredients

Pie Crust:

  • 2 cups almond flour
  • 1 egg
  • 2 tbsp butter

Combine all ingredients until smooth and a dough is formed. I like to blend in a food processor so it becomes very fine. Press evenly into a pie pan. No need to bake first.

Pie Ingredients:

  •  1 can organic pumpkin
  • 1/2 can coconut milk
  • 1/2 cup raw honey or for a firmer filling, try 1/2 cup coconut sugar
  • 3 eggs
  • 1 tbsp cinnamon
  • 1 tsp pumpkin pie spice

Instructions

  1. You can either blend in a blender/food processor or beat all ingredients by hand. Make sure there are no lumps.
  2. Bake on 350 for about 50 minutes, or until the center is set.
  3. Top with with whipped cream!
 

CARAMEL APPLE PIE BARS

Photo and recipe by Clean Eating with a Dirty Mind

Photo and recipe by Clean Eating with a Dirty Mind

Caramel sauce:

Ingredients

  • ½ cup maple sugar
  • ¼ cup coconut sugar
  • ½ cup canned full-fat coconut milk, room temperature
  • 4 tablespoons salted butter or ¼ cup ghee
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon fine-grain sea salt

Instructions

  1. In a medium-sized heavy-bottomed saucepan, combine the sugars, coconut milk, and butter. Over low heat, whisk gently in one direction, so the butter doesn’t separate, until the butter has melted, the sugar has dissolved, and the mixture is combined. Then turn the heat up to medium and bring to a soft boil, then add the vanilla extract and salt and whisk until combined.
  2. Increase the heat to medium-high and bring the mixture to a boil. Let boil for 2 minutes. Remove from the heat and whisk gently until the mixture becomes a smooth liquid again. Place back over heat and boil for an additional 2 minutes to thicken further. Remove from the heat, whisk until mixture becomes a smooth liquid again. Repeat this process for a total of four times. The caramel should be the consistency of thick soup.
  3. Cool slightly. The caramel will continue to thicken as it cools. Refrigerate to cool and thicken completely or freeze for extra-thick caramel. As the caramel comes back up to room temperature it will begin to thin slightly and return to a pourable state.
  4. Set aside 1/2 a cup of caramel to drizzle on top of your Paleo Apple Pie bars.

Paleo Apple Pie Bars:

Ingredients

  • 2 cups thinly sliced apples, peeled and cored (4-5 apples)
  • 1 & 1/2 cups blanched almond flour (sifted)
  • 3/4 cups coconut flour
  • 2 tablespoons coconut palm sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup cold grass-fed butter (or ghee)
  • 3 cage-free egg yolks
  • 1/4 cup canned coconut milk, full fat (room temp.)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1 egg white
  • 1 tablespoon water

Instructions

  1. Pre-heat oven to 350. Then grease an 8×8 glass pan. Now peel, core and cut your apples into thin slices.
  2. After you have set aside 1/2 cup of caramel, take a medium sized bowl and mix the sliced apples into the remaining caramel and set aside.
  3. In a large bowl use a fork to mix together your dry ingredients, almond flour, coconut flour, coconut palm sugar, baking soda, cinnamon, nutmeg and salt. Now cut your cold butter into small squares and mix into the dry ingredients using a hand mixer or whisk until pea sized balls start to form. Then set aside.
  4. In a small bowl combine the 3 eggs yolks, coconut milk, apple cider vinegar, and vanilla. Make a crater in the center of the dry mix and pour the egg mixture into the center. Now stir the dry mix into the wet until combined, at this point you’ll have little dough balls. Divide the dough in half and separate it into two sections. Take one half and press evenly into the bottom of your greased 8×8 glass pan.
  5. Take the caramel soaked apples and place evenly over the pressed dough at the bottom of the pan. Now use the other half of the dough and pat evenly over the sliced apples until completely covered. Using a small bowl or cup make an egg wash using the egg white and tablespoon of water, use a basting brush to brush the egg wash on top of the dough. Bake for 40-45 minutes or until the top is golden brown and you hear the apples sizzling.
  6. Let cool and then slice into squares. Drizzle the 1/2 cup of remaining caramel over the top and enjoy.

Notes: For the apples I used a variety, I read somewhere that the best apple pies are made out of mixed apple types instead of just one. I used Granny Smith, Fuji, Gala, and Golden. I used about 5 apples total.

Thanksgiving with a clean touch

We love the holidays. Our big family of 13 comes together each year and feast on an obnoxious amount of homemade foods. In recent years we've made the majority of our dishes with a paleo/primal twist. So we are sharing 10 clean eating recipes for the Thanksgiving holiday. Enjoy every minute of togetherness this season!

SCALLOPED SWEET POTATO RING

Photo and recipe by The Healthy Foodie

Photo and recipe by The Healthy Foodie

INGREDIENTS

  • 4 large sweet potatoes 
  • ¼ cup pure maple syrup
  • ¼ cup chopped raw pecans
  • 3 tbsp butter or ghee
  • 1 green onion, chopped
  • 1 tsp chopped fresh rosemary leaves
  • ½ tsp Himalayan salt 
  • ½ tsp ground pepper

INSTRUCTIONS

  1. Preheat your oven to 400°F
  2. Slice the sweet potatoes as thinly as you possibly can and arrange the slices vertically in a 10" round baking dish
  3. Drop little dabs of butter or ghee on top of the potatoes, then sprinkle the chopped pecans, green onion, fresh rosemary, salt and pepper. Drizzle the maple syrup all over the potatoes, cover with aluminum foil and bake for 50 minutes, or until the potatoes are tender.
  4. Remove the foil and continue baking for 15 to 20 minutes, until the top starts to brown and crisp up a little.
  5. If you find that the top hasn't browned enough for your liking, set the oven to broil for 2 to 3 minutes, but keep a close eye on things so you don't end up burning the pecans.
  6. Serve and enjoy
 

Brussel Sprouts with Bacon

Photo and recipe by Multiply Delicious

Photo and recipe by Multiply Delicious

Instructions

  • 3 slices of thick cut bacon
  • 1 pound brussel sprouts, trimmed and cleaned, then cut in half
  • sea salt and fresh ground pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Prepare sprouts and set aside.  In a large cast iron skillet sauté bacon on medium heat until just cooked and crisp.  Remove bacon.  Add sprouts to cast iron skillet with bacon grease and toss to coat.  Season with salt and pepper to taste.  Place skillet in preheated oven and roast for 20 to 25 minutes, stirring occasionally. 
  3. While sprouts are cooking cut bacon into pieces.  Add bacon to skillet and stir to combine.  Cook for an additional 10 minutes or until browned.
 

BACON AND CHIVE SWEET POTATO BISCUITS

Photo and recipe by PaleOMG

Photo and recipe by PaleOMG

Serves 12

Ingredients

  • 1 large sweet potato or yam (equivalent to 2 cups mashed)
  • 3 tablespoons Coconut Flour
  • 3 eggs, whisked
  • 6-8 strips of bacon, diced
  • leftover rendered fat from bacon
  • 3-4 tablespoons chives, thinly diced
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 415 degrees.
  2. Poke holes in your sweet potato with a fork.
  3. Place in oven and bake for 30-40 or until soft.
  4. Once the sweet potato is done baking, turn oven down to 375 degrees.
  5. When you sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered with a paper towel to soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits.
  6. When your sweet potato is done, peel and place in a bowl and mash with a fork.
  7. Then add in your eggs and mix well with your sweet potato. Then add your in your bacon fat and mix well.
  8. Then your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper.
  9. Finally add your diced cooked bacon and chives. Mix thoroughly
  10. Now line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed. Try to make them all equal in size so they cook the same.
  11. Place in oven and bake for 22-27 minutes.
  12. Let rest.
  13. Top with some melted grass fed butter which isn't paleo but hey, it's delicious. 
 

sausage STUFFED MUSHROOMS

Photo and recipe by Carina M Creations

Photo and recipe by Carina M Creations

Ingredients

  • 1 dozen baby portobello mushrooms capped and cleaned
  • 1 tablespoon of bacon fat
  • 1/2 cup of bell peppers, minced
  • 1/4 cup of yellow onions, minced
  • 1 lb ground pork sausage 
  • 2 cups chopped spinach
  • 1 clove of garlic, minced

Instructions

  1.  Preheat over to 450 degrees
  2. Place the mushrooms on a baking sheet cup side down and bake for 10 minutes
  3. In a large skillet fry up bacon fat and all veggies
  4. stuff the mushrooms and bake for 20 minutes until golden on top
 

GARLIC PARMESAN BROCCOLI

Photo and recipe by Homemade Hooplah

Photo and recipe by Homemade Hooplah

ingredients

  • 24 ounces broccoli ideally florets
  • 3 tbsp olive oil
  • 3 tsp garlic minced
  • 1 pinch salt to taste
  • 1/4 cup parmesan cheese (optional)

Instructions

  1. Preheat oven to 425 degrees F. Drizzle a little olive oil on a large baking sheet, then use a paper towel to rub the pan down.
  2. In a large bowl, add broccoli, olive oil, garlic, and salt to taste. Toss broccoli with a spoon until it's completely coated.
  3. Pour broccoli on the prepared baking sheet, spreading out into an even layer. Scoop out any garlic & oil left in the bowl and sprinkle it over the broccoli.
  4. Bake for 10-12 minutes, or until broccoli is cooked through.
  5. Sprinkle broccoli with parmesan cheese before serving.

 

HERB SCALLOPED SWEET POTATOES WITH BACON AND GRUYERE

Photo and recipe by Carlsbad Cravings

Photo and recipe by Carlsbad Cravings

INGREDIENTS

  • 2 pounds sweet potatoes about 3-4 medium potatoes
  • 8 slices bacon cooked and chopped
  • 2 1/2 cups grated Gruyere cheese about 8 ounces
  • 1 tablespoon butter cut into 8 cubes

Herb Cream

  • 3 cups cocnut cream cream
  • 1 large onion thinly sliced
  • 3 bay leaves
  • 3 garlic cloves minced
  • 1 tablespoon fresh parsley chopped (or 1 tsp. dried)
  • 1 tablespoon chopped fresh chives or 1 tsp. dried
  • 1 1/2 teaspoons fresh thyme or 1/2 tsp. dried
  • 1/8 teaspoons cayenne pepper optional
  • 1/4 teaspoons ground nutmeg
  • 1/2 teaspoons salt
  • 1/2 teaspoons pepper

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.

  2. Add the "Herb Cream" ingredients to a medium saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9x13 casserole dish and peel and slice potatoes into 1/8 inch slices. Transfer potatoes to a large bowl.

  3. Spoon just enough of the herb cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining cream over the potatoes and gently toss to coat.

  4. Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Layer 1 cup of the cheese, 1/3 of the bacon then top with 1/3 of remaining cream. Repeat layers.

  5. Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter (reserving remaining cheese and bacon for the end).

  6. Cover the casserole with aluminum foil and bake for 30-40 minutes or until fork tender (will depend on how thin your potato slices are). Remove from the oven, sprinkle with remaining cheese then broil until cheese is golden. Remove and sprinkle with remaining bacon. Let potatoes rest for 10 minutes before serving.

 

BUTTERNUT SQUASH GNOCCHI WITH SAGE BROWN BUTTER

Photo and recipe by PaleOMG

Photo and recipe by PaleOMG

Ingredients

  • 2 cups peeled and diced butternut squash
  • 1-2 tablespoons ghee
  • pinch of garlic powder and salt
  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 6-8 sage leaves
  • 1 package of Cappello's Gnocchi
  • truffle salt, for garnishing
  • black pepper, for garnishing

Instructions

  1. Preheat oven to 375 degrees F.
  2. Toss butternut squash in 1-2 tablespoons of ghee. Place butternut squash on a parchment paper lined baking sheet and sprinkle with garlic powder and salt. Roast butternut squash for 25-30 minutes until browned and fork tender.
  3. When there is 10 minutes left for cooking the butternut squash, place a pot filled with water over medium high heat. Bring to boil.
  4. While water heats up, place a medium cast iron skillet over medium heat and add 3 tablespoons of browned butter. Once hot, add garlic and sage leaves. Once sage leaves become crispy, about 2-3 minutes, place gnocchi in boiling water. Boil the gnocchi until they float (follow directions on package) then remove them with a slotted spoon and add them into the sage browned butter still over medium heat. Cook gnocchi on both sides for about 1 minutes then add in butternut squash and toss to coat everything in browned butter.
  5. Sprinkle with a pinch of truffle salt and black pepper then eat up, gnocchi buttercup!
 

Paleo Deviled Eggs

Photo and recipe by Fed and Fit

Photo and recipe by Fed and Fit

Ingredients

  • 12 hard-boiled eggs
  • 2 ½ organic, olive oil mayo 
  • 2 ½ Tbl whole grain mustard
  • 2 Tbl dill relish
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • cracked black pepper to taste
  • 1 pinch smoked paprika

Instructions

  1. Boil eggs and then let cool
  2. Cut all the eggs in half.
  3. Pop out the yokes into a mixing bowl and place egg white halves aside.
  4. Mash egg yokes with the yogurt, mustard, relish, garlic powder, onion powder, sea salt, and pepper.
  5. Take a 1-gallon plastic bag and push it into a glass.
  6. Spoon the deviled egg yoke mixture into the bag.
  7. Pull the bag out of the glass and cut the corner of the bag off.
  8. Use this bag to pipe about 2 tsp of yoke back into each egg white halve.
  9. Sprinkle with smoked paprika and enjoy!
 

Paleo Jalepeño Poppers

Photo by Jillian Harris

Ingredients

  • 10 Jalepeños sliced vertically and seeded
  • Smashed sweet potatoes (recipe below)
  • 20 strips of uncured bacon

Instructions

  1. Stuff Jalapeños with smashed sweet potatoes
  2. Wrap with bacon (the thinner the easier it is to wrap)
  3. Put on a baking sheet and bake at 400-450 degrees until golden & crispy
  4. 3. Remove from oven, let cool and enjoy!
 

Perfect Mashed Potatoes

Photo and original recipe from Andi Mitchell

Photo and original recipe from Andi Mitchell

Ingredients

  • 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 1 tablespoon salted butter or coconut oil 
  • 1/4 to 1/3 cup homemade almond milk or Traders Joes coconut milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch nutmeg

Instructions

  1. Put the sweet potatoes in a large pot and add just enough cold water to cover them. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the potatoes to the pot on the stove top with the burner turned off. The residual heat from the pot will help any excess water burn off.
  2. Add the remaining ingredients, using only 1/4 cup liquid to start and adding more if needed, and mash until smooth and well-combined. Serve immediately.

Grain Free Carrot Cake Bread Loaf

Photo and recipe by Lexi's Clean Kitchen

Photo and recipe by Lexi's Clean Kitchen

Ingredients

  • 2 cups almond flour
  • 3 tsp coconut flour
  • 3 eggs
  • 2 tbsp coconut oil
  • 3 tbsp raw honey (add an additional 1/2 tbsp if you like things a bit sweeter)
  • 1/3 cup unsweetened apple sauce (I just made some myself - apples, water. Tad bit of lemon juice) 
  • 1/3 cup grated organic carrots
  • 1 tsp organic vanilla extract
  • 1/8 tsp Himalayan sea salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Optional: 1/3 cup Enjoy Life's mini chocolate chips
  • Optional: 1/4 cup raisins
  • Optional: 1/3 cup walnuts, chopped

Instructions

  1. Preheat oven to 350
  2. In a mixing bowl, combine dry ingredients
  3. Add in wet ingredients and mix well
  4. Add in carrots and optional ingredients
  5. Grease bread pan
  6. Pour in batter, if you feel more comfortable you can place parchment paper in the loaf pan and then pour the batter in.
  7. Bake for 20-25 minutes until a toothpick comes out clean

Delicious Loaded Enchilada Sweet Potatoes

Ever wonder what it would be like to have a mexican loaded baked potato? Look no further. Danielle Walker with Against All Grain has you covered. I love every single recipe she puts out there. They are perfect for paleo/clean eating families. I hope you enjoy this recipe! 

Photo and recipe by Against All Grain 

Photo and recipe by Against All Grain 

serves 6

INGREDIENTS

  • 6 medium sweet potatoes, scrubbed clean
  • 3 tablespoons ghee or coconut oil, divided
  • 1 teaspoon coarse sea salt or kosher salt
  • 2 cups diced yellow onion
  • 2 medium poblano pepper, seeds removed and diced
  • 4 cloves garlic, minced
  • 1½ teaspoon sea salt
  • 2 pounds grass-fed ground beef
  • 1 ½ cups Gluten-Free Enchilada Sauce
  • optional toppings: Dairy-Free Sour Cream, avocado, cilantro, black olives

INSTRUCTIONS

  1. Preheat oven to 400° F. Rub the skins of the potatoes all over with 1 tablespoon of ghee and pat them with the 1 teaspoon coarse salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.
  2. Make the filling: Heat the remaining ghee in a large skillet set over medium-high heat. Saute the onion, peppers, garlic, and sea salt for 5 minutes. Add the beef and continue cooking until the beef is cooked through and the vegetables are softened, about 10 minutes.
  3. Cut slits in the tops of the cooked sweet potatoes and open them up a bit with a fork.
  4. Spoon the filling with a slotted spoon into the sweet potatoes, top with warm enchilada sauce and serve.