Baked Glazed Salmon

Quick & tasty.
•1/4 cup raw honey
•4 tsp chopped pecans
•1 Tb organic Tamari
•1/4 tsp sea salt
•1/4 tsp pepper
•4-6 salmon fillets
Combine first five ingredients and marinate fillets for at least 15 min. Line a pan with foil and bake at 425 for 15 min or until flakey.

Balsamic & Herb Roasted Chicken and Veggies

Easy prep and so tasty!

• 1 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• 2 packages chicken tenderloins
• 1 tsp oregano
• 1 Tb rosemary
• Salt and pepper to taste
• 4 cloves minced garlic
• Tons of veggies your heart desires. I used: 1 yellow pepper, 1 orange pepper, 3 carrots, 1 red onion, 8 oz package of mushrooms and half a head of cauliflower.

Cut tenderloins in half and chop all vegetables to bite sized pieces, place in large baking pan. Whisk together vinegar, oil and herbs and pour over chicken and vegetables. Roast, uncovered at 375 for approx 50 min. Depending on what vegetables you use, time will vary.  

Baked Tilapia with Lemon, Onion, Garlic & Tomato

This is so simple and even Fred liked it. 🙂
•8 tilapia filets
•salt & pepper
•1-2 tomatoes
•1 lemon
•1/2 med onion
•6 Tb olive oil
•1/2 tsp oregano
•1/2 tsp basil
•4 cloves garlic (minced)
Preheat oven to 400 degrees.
Grease 9×13 dish with coconut oil & line dish with filets. Salt & pepper to taste.
Thinly slice tomatoes, onion & 1/2 lemon and scatter over filets.
In a bowl, mix olive oil, oregano, basil, garlic and juice of other 1/2 of lemon. Drizzle over the top and bake for 25 minutes.

Paleo Pumpkin Spice Donuts

These are SO easy and just yummy!
7.5 Oz pure pumpkin purée
2 eggs
1/4 cup raw honey
1/4 cup pure maple syrup
1 cup almond flour
1 Tb coconut flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tsp pumpkin pie spice

Preheat oven to 350. Grease donut pan with coconut oil. Combine all ingredients in mixer. Fill donut pan (slightly over fill) and bake for 30-35 min. Makes 6 donuts.

Italian & Spicy Venison Sausage & Peppers

I am not a fan of sausage & peppers at all, but Fred loves it. It smelled good, he says it’s great & it doesn’t get much easier. Lol

• 3 lbs of mixed Italian & spicy sausage (We use venison sausage.)
• 4 Tb olive oil
• 7 peppers (sliced)
• 5 med yellow onions (sliced)

Cut up peppers & onions and saute with olive oil in sauce pan.  Cut sausage into links and brown in skillet.  Cook down peppers and onions until they begin to brown and add sausage to the pot. Simmer together on low for 10 min. Done!

Paleo Sherpherd’s Pie

This combination worked for me. I love it! It makes a 9×13 dish and it’s warm & hearty.

• 1lb ground meat (I used venison.)
• 3 Tb olive oil
• 1 med yellow onion (chopped)
• 2 cloves minced garlic
• 3 handfuls baby spinach (shredded)
• 12 oz green beans
• 2 carrots (chopped)
• 1 tsp rosemary
• 1 tsp thyme
• Salt & Pepper to taste
• 1 cup beef broth
• 2 Tb arrow root powder
• 1 head cauliflower
• 2 Tb coconut milk
• 1 egg

Preheat oven to 350.

Cut cauliflower into chunks and steam until soft. Place in food processor and allow to cool for a bit.

Saute onion and garlic in olive oil in sauce pan until onions are clear. Add ground meat and cook through. Add spinach (I just shred it with my hands as I throw it in the pot.), green beans & carrots, as well as broth. Simmer for about 10 minutes.

In the meantime, add coconut milk and one egg to food processor. Blend until smooth, like mashed potatoes!

Add rosemary, thyme and arrow root powder to your meat and vegetables in the sauce pan and salt & pepper as desired.

Pour contents into a 9×13 baking dish and spread mashed cauliflower over the top. Bake at 350 for 45 min.

 

 

 

• 3 Tb olive

Tangy Pork Marinade

This was really great.  I went with 1.5 lbs of thin cut boneless pork chops. Brought two to work each day with a bunch of steamed broccoli with lemon juice.

• 1-2 lbs pork
• 3 cloves garlic (minced)
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 scallions (chopped)
• 1.5″ ginger root (grated)

Combine all ingredients and coat pork, well. Marinate for at least one hour and grill it up!  I soaked mine overnight and it was great. Pork was tender and full of flavor. Looking forward to trying it with other meats.

Porridge…Yay! I’ve missed oatmeal & Cream of Wheat.

• 1/2 cup raw almonds
• 1/2 cup raw cashews
• 1/2 cup raw pecans
• 1 ripe banana
• 2 cups coconut milk
• 2 tps cinnamon

Cover the nuts in water (with about 1/2″ additional) and soak overnight.

Drain and rinse until the water is clear.

Add the nuts, banana, coconut milk and cinnamon to a food processor and blend until smooth. Makes 4 cups.

Heat portions as desired and add your favorite toppings such as raisins, sliced banana, nuts or a little additional coconut milk. I went with raisins. Mmmmm….

Chocolate Chip Cookies… <3

Cookies are what I crave the most in the evening. I’m satisfied with a dessert ball every day with my lunch, but don’t try appeasing me with that after. 😉 These are worth the trip to Nature’s Pantry for the necessary ingredients. You’ll find both the creamed coconut and coconut crystals there. The Enjoy Life chips, too! Although, I’ve also purchased them at Stop & Shop.

 

• 1/2 cup creamed coconut
• 1/2 cup coconut crystals (very much like brown sugar)
• 4 Tb raw honey
• 2 lg eggs (room temperature)
• 4 tsp pure vanilla
• 3 cups almond flour
• 3 Tb + 2 tsp coconut flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1/2 cup Enjoy Life chocolate chips
• 1/2 cup 80%+ dark chocolate chunks (optional)

In a food processor, mix the creamed coconut, coco crystals, honey, eggs and vanilla until blended and fluffy.

Add the almond & coconut flour, baking soda and sea salt and mix well. It will be thick like a dough.

Place the dough in a bowl and knead in the choc chips and chunks. Form dough into 1″ balls and place on greased cookie sheet. Press to desired thickness, as they do not spread out. Makes 32 cookies.

Bake at 350 for 11 minutes.