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30 Day Challenge

Connie Testimonial

November 25th, 2016 | Testimonials, Thanksgiving

My husband & I began the Paleo Challenge with gusto & determination to change our lives. We are both within days of turning 65.

We have tried everything from Weight Watchers, Vegan & juicing, Fasting & various other crazy “lose weight” tactics, as well as, “go crazy at the gym workouts” over our 44 years of marriage.

My husband has had 5 heart attacks, open heart surgery, 14 heart caths, 12 stents, pacemaker after dying on the table & shocked back 4 times… all within 5 years.  The last 37 years after having 2 children I have been obese… exhaustion, various “mystery diseases” never diagnosed. So we were ready to try this “diet” that made no sense in today’s conventional thoughts for health.
My husband loved the various meals I prepared from the different cookbooks offered for download. We enjoyed each meal & were never hungry between meals. Unbelievable!!! We began fitting in clothes we had not fit in forever. We felt so good. My husband had to go buy jeans because his were so baggy.
We’ve lost many inches, our inflammation was gone & we feel so much better.

So we SHALL continue & persevere, because we believe it works. Anxious for the journey ahead to a fuller more abundant life to live & be able to give to others.

We thank you that you were led to the Paleo way of eating & sharing it with so many; & the Lord for this wonderful way He designed for us to eat naturally.
Connie C

 

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Mushroom, Pumpkin Seed & Egg Scramble

Mushroom, Pumpkin Seed & Egg Scramble

September 17th, 2016 | Appetizers, Recipes, Sides

Servings: 4

Ingredients

  • 8 eggs
  • 1 leek
  • 1 small container baby portabella mushrooms, diced
  • 2 cups greens of choice, chopped and packed
  • 3 tablespoons pumpkin seeds (raw or seasoned)
  • coconut oil or butter for cooking
  • salt and pepper

 

Instructions

Slice leek lengthwise and rinse well with water. Dice leek (white part only) and mushrooms. Add a small amount of butter to a sauté pan; add leeks and sauté for 3 minutes and then add mushrooms and cook through. Next, add spinach, pumpkin seeds and eggs. Cook until eggs are done. Salt and pepper to your liking.

 

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Crockpot Sausage and Eggs

Crockpot Sausage and Eggs

September 16th, 2016 | Breakfast, Recipes

Servings: 6

Ingredients

  • 8 eggs, whisked
  • 1 sweet potato, shredded
  • 1lb breakfast sausage, broken up
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 2 teaspoons dried basil
  • 3 cups kale, chopped and packed
  • coconut oil

 

Instructions

Grease a crockpot with coconut oil and add all the ingredients. Cook on low for 6 to 8 hours. This is a great thing to make before going to bed and have ready for breakfast when you wake up!

 

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Skirt Steak with Cabbage & Apple Slaw

Skirt Steak with Cabbage & Apple Slaw

September 15th, 2016 | Beef, Recipes

Prep time: 24 hours* (overnight marinade)

Servings: 4

Ingredients

  • 1 1⁄2 lbs. skirt steak, trimmed

 

Marinade:

  • 1⁄2 cup cilantro, packed
  • 1⁄2 red onion
  • 1 red pepper, seeded 1 clove garlic
  • 2 limes, juiced
  • 1 tablespoon coconut or olive oil
  • 1⁄4 teaspoon Chile powder
  • 2 teaspoons Dijon mustard

 

Slaw:

  • 1 small red cabbage, cored and sliced thin
  • 4 scallions, diced
  • 2 carrots, shredded
  • 1⁄2 cup fresh salsa
  • 1 green apple, thinly sliced
  • 1⁄2 cup nuts, chopped

 

Instructions

Combine the ingredients for the marinade into a high-powered blender or food processor and combine until smooth. Place the flank steak in a dish with a lid and add the marinade. Put in the fridge overnight.

The next day: Turn the broiler on high, cook the steak in the oven, about 4 minutes per side or until desired doneness. Remove and allow to sit for 5 minutes before slicing it. Make the slaw while the steak is cooking/resting. To make the slaw add all ingredients to a bowl and stir to combine. Serve flank steak with slaw. Enjoy!

 

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Fish with Coconut-Shallot Sauce

Fish with Coconut-Shallot Sauce

September 14th, 2016 | Recipes, Seafood

Servings: 4

Ingredients

  • 1 1⁄4 lbs. mahi-mahi or red snapper
  • 3 cloves garlic, minced
  • 2 tablespoons coconut oil
  • 2 tablespoons fresh thyme or 2 teaspoons dried
  • 1 shallot, diced
  • 1 cup coconut milk
  • 1⁄4 cup unsweetened toasted coconut chips
  • 2 English cucumbers, peeled

 

Instructions

Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a 1⁄4 turn and repeat all the way around. Set asides on paper towel to soak up excess liquid. Position the rack in the upper third of the oven and preheat the oven on the high broiler setting.

Line a baking sheet with parchment paper. Mash garlic with a dash of salt to create a paste. Combine with 1 tablespoon melted coconut oil, thyme and pepper to taste. Place the fish on the baking dish and spread the paste on top. Heat the remaining 1-tablespoon of coconut oil in a medium skillet over medium heat. Add shallots and cook, stirring for a minute. Add coconut milk, increase heat to medium-high and bring to a simmer.

Reduce heat to medium-low and simmer until liquid has reduced to 3⁄4 cup, about 6 minutes. Meanwhile, broil the fish until just cooked through, about 6-8 minutes. Layer the noodles, fish and top with sauce.

 

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Sweet Potato Fries

Sweet Potato Fries

September 13th, 2016 | Appetizers, Recipes


Ingredients

  • 4 – 6 sweet potatoes or yams (Japanese yams are our favorite)
  • cinnamon
  • nutmeg
  • sea salt
  • organic coconut oil

 

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Wash all sweet potatoes or yams. Some like to peel the sweet potatoes and others prefer to leave the skin on. If you like your fries skinless go ahead and peel, then cut into fries. Melt coconut oil in a small sauce pan.

Place fries evenly on the baking sheet and coat the fries with plenty of coconut oil. Sprinkle with cinnamon, nutmeg and sea salt. Bake for 30 – 40 minutes depending on the oven. Enjoy!

 

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Turkey, Basil and Artichoke Meatballs (served over Spaghetti Squash)

Turkey, Basil and Artichoke Meatballs (served over Spaghetti Squash)

September 12th, 2016 | Chicken, Recipes, Turkey

Servings: 4

Ingredients

  • 1lb ground turkey
  • 1 spaghetti squash, halved lengthwise, seeds removed
  • 1 jar organic tomato sauce, sugar and dairy free
  • 4 cups spinach, chopped
  • 1 can artichoke hearts (14 oz.)
  • 1⁄4 cup yellow onion, finely diced
  • 5 tablespoons fresh chopped basil (3 T. dried)
  • 1 teaspoon dried parsley
  • 2 tablespoons almond flour
  • Small amount of butter

 

Instructions

Preheat oven to 400 degrees F. Cut spaghetti squash in half, lengthwise, and remove the excess seeds and strings. Place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft when you push the skin or the threads easily come out when you take a fork to it. Once the squash is in the oven, dice onion and artichokes.

Place skillet over medium heat, add butter, diced onions and artichokes. Cook until onions are translucent, about 5 minutes. Remove from heat and cool. In a large bowl, mix together ground turkey, artichokes, onions and rest of the ingredients. Mix well. Roll into meatballs, about 1 inch in diameter (makes about 18).

Place on a baking sheet lined with parchment paper. Bake for about 15 minutes. Place tomato sauce on the cook top in a saucepan to warm, add chopped spinach and simmer until food is ready. Place spaghetti squash serving on a plate and top with meatballs and tomato sauce. Enjoy!

 

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Ham and Greens Egg Cups

Ham and Greens Egg Cups

September 11th, 2016 | Breakfast, Recipes

Servings: 4

Ingredients

  • Butter, for greasing pan
  • 8 slices of ham
  • 1 red pepper, diced
  • 8 eggs
  • chopped spinach

OPTION to serve a slice of avocado on top, sprinkle with seasoned pumpkin seeds

 

Instructions

Heat oven to 375 degrees. Grease a muffin tin. Line cups of prepped muffin tin with ham. Crack one egg into each ham slice and add some diced red pepper. Bake for 15-25 minutes, until the egg yolk is cooked, as you want it.

Remove muffin tray from oven and immediately place the chopped spinach on top. Allow to cool for 5 minutes before carefully popping out the egg cups. Package them up for the week and take to work. Serve warm or cold. Enjoy!

 

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Butternut Squash Soup

Butternut Squash Soup

September 10th, 2016 | Recipes, Soups

Ingredients

  • 5 cups of butternut squash cubed
  • ½ purple onion sliced
  • 1 TBSP coriander
  • 1 can full-fat organic coconut milk
  • 2 cups of bone broth (chicken, turkey or beef)
  • 2 TBSP coconut oil
  • sea salt

 

Instructions

Melt coconut oil on medium-high heat in a large sauce pan. Add purple onion to the pan and sauté until translucent. I also like to add some sea salt while the onions are cooking. Next, add butternut squash, coconut milk, broth, coriander and stir. Place the lid on the pot and bring to a boil. Reduce heat and simmer for 20 minutes.

Finally, let the soup cool for a few minutes and then either use an immersion blender or Vita-mix (or other high power blender) to puree the soup until smooth. Add more sea salt if needed and more broth if needed for desired consistency. Enjoy!

 

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Sirloin Tip Roast

Sirloin Tip Roast

September 9th, 2016 | Beef, Recipes

Servings: 4

Ingredients

  • 1 to 1.5lb beef roast (approx.)
  • coconut oil
  • seasonings of choice (oregano, cayenne, onion, garlic, paprika, etc.)
  • greens of choice

Instructions

Preheat oven to 425 degrees F. Remove the meat from the fridge and allow to sit at room temperature for 30 minutes if you have time. Rub the meat with a little bit of oil and season to taste.

OPTION to sear the meat in a skillet before placing it into the oven. In an oven-safe skillet over medium-high heat, add a drizzle of coconut oil or butter. Allow the pan to heat up a couple of minutes before adding the meat to the pan, cooking about 2 minutes per side.

Place the skillet in the oven – bake approximately 16 minutes per lb; 24 minutes for 1.5 lb roast. Serve over greens of choice.

 

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