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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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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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Quick & Easy Veggie Stir-Fry

Quick & Easy Veggie Stir-Fry

September 2nd, 2016 | Appetizers, Recipes, Sides


Ingredients

  • 2 zucchini (chopped)
  • 2 yellow squash (chopped)
  • 1 bunch of kale (washed and chopped)
  • 1 red onion (sliced thinly)
  • 2-4 Tbsp coconut aminos
  • 2 Tbsp coconut oil
  • salt & pepper

 

Instructions

Slice your red onion. Use a large skillet and heat coconut oil to medium-high heat. Add onion first so it can start cooking and stir occasionally. Now, cut up the zucchini and yellow squash. Cut off the ends, cut in half lengthwise and then cut each half in half again for small pieces… now slice thinly. Add the zucchini and squash to the onions and stir.

Take kale off stems and chop. I like to take a few washed leaves, roll them up and slice. Once zucchini and squash begin to get soft, add the kale, stir and cover. Once kale is cooked down (shouldn’t take too long), stir and add coconut aminos. You can add a little more or less… it’s up to you. Dish is done when veggies are soft and tender. Salt and pepper to taste.

Enjoy!

 

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Cashew Artichoke Dip

Cashew Artichoke Dip

August 16th, 2016 | Appetizers, Recipes

 

Ingredients

  • 1 cup cashews or cashew pieces
  • 1 can or jar of artichoke hearts
  • 1/4 cup organic extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 to 1 tsp garlic powder

 

Instructions

You will need a food processor to make this. Soak cashews in water for 2 hours prior to making the dip. This helps soften the cashews to make the dip creamy, but also helps remove anti-nutrients. If you are in a pinch and need to make it on the fly… you can still do so by soaking for 20-30 min. Drain cashews and rinse.

Place in food processor and pulse until broken down into tiny bit and pieces. Add artichokes. Make sure you drain the water off the artichokes and that you remove the fibrous end pieces. Add in sea salt and garlic powder. I would err on the side of less salt and garlic power and add more to taste.

Blend in food processor as you drizzle in the olive oil. Adjust taste by adding more salt and garlic powder if needed. Serve with raw veggies (carrot sticks, celery sticks, cucumber slices, daikon slices, cherry tomatoes), plantain chips or almond flour crackers.

Enjoy!!

 

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Kale Avocado Salad

Kale Avocado Salad

August 12th, 2016 | Appetizers, Recipes

 

Ingredients

  • 1 bunch of curly kale
  • 2 avocados
  • 3-4 TBSP of olive oil
  • 1 tsp salt
  • 1 cup to 1 1/2 cups of chopped apples (one small apples works)
  • 1/4 of a large purple onion thinly sliced
  • 1/2 cup of chopped pecans

 

Instructions

Remove kale from stems and wash thoroughly.  Chop kale into small pieces. I like to grab a hand full, roll it up and chop it that way. Place chopped kale into a bowl. Add salt and olive oil to kale, mix it up a bit and let is sit. Chop apple. Cut one avocado into chunks. Slice purple onion into thin strips.

Chop pecans. Now scoop out one avocado and place it into the bowl with the kale. Using clean hands, massage avocado, olive oil and salt into kale working it into the kale until well combined. The longer you massage the softer the kale gets. Once kale is soft, add in remaining ingredients. Toss and serve!

 

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Pancetta Deviled Eggs

Pancetta Deviled Eggs

August 10th, 2016 | Appetizers, Recipes

 

Ingredients

  • 1 dozen pasture-raised eggs (set 1 egg aside for the mayo)
  • 3 slices of smoked pancetta (quarter-inch thick)
  • 2 cloves of garlic
  • 2 large shallots
  • ¼ cup olive oil
  • 1 tablespoon of lemon juice
  • ¼ cup coconut oil
  • 1 tablespoon Dijon mustard
  • dash of paprika
  • salt and pepper
  • parsley and sliced radish for garnishing

 

Instructions

Boil eggs for 15 minutes and run under cool water until room temperature.  Remove shells (it is quite helpful to use a spoon to do this), and cut in half lengthwise.  Toss the yolks in a small mixing bowl and place the egg whites on a plate.  Dice pancetta and cook over medium high heat until crispy.

Add to the yolks.  Dice the shallot and garlic and throw it in the same pan, letting it cooking in the pork fat for about a minute until everything is browned.  Add garlic and shallots to the bowl with the yolks and pancetta. In another bowl, whisk 1 egg with a dash of salt & pepper, and a tablespoon of lemon juice.

Slowly incorporate ¼ cup of olive oil as you whisk, and then ¼ cup coconut oil until the mixture has thickened (You can also mix everything with a blender for a thicker consistency but for the purpose of this recipe, whisking by hand is fine).  Add the mayo slowly to the bowl and fold everything together.  Add a tablespoon of Dijon mustard and a dash of paprika, salt and pepper to taste.

Spoon the mixture into a Ziploc bag with a rubber spatula.  Cut off a small corner of the bag and pipe out the mixture onto the egg white halves.  Last but not least, garnish with sliced radishes and chopped parsley.

Enjoy!!

 

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Apple Nut Porridge

Apple Nut Porridge

August 2nd, 2016 | Appetizers, Recipes

 

Ingredients

  • 1 apple (cored and coarsely chopped)
  • 1/2 cup brazil nuts
  • 1  to 1 1/2 cups full fat organic coconut milk (Native Forest is BPA free)
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch of sea salt

 

Instructions

Place all ingredients in a Vita-mix or blender. Pulse blender slowly to maintain a chunky consistency… It doesn’t take much.  Once you’ve reached desired consistency, pour contents into small sauce pan and warm.  Don’t cook the mixture… just warm it up. Check with your finger to see if its warm.  Serve with sprinkled cinnamon on top!

 

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JILZcrackerz

Best Paleo Crackers Ever & Holiday Party Appetizer Ideas

December 1st, 2015 | Appetizers, Paleo Product of the Month

 

First we will talk about the December Paleo Product of the month – Jilz Crackerz, but keep reading because I’ve compiled some of our favorite Paleo Holiday Party Appetizer ideas and recipes!! 

Sometimes you just feel like having a crispy, crunchy cracker! You know what I mean? I’ve tried to make my own “Paleo” crackers, but the texture and the crunch just haven’t been what I was hoping for.

Thank goodness I found JILZ CRACKERZ!

They are Paleo-friendly, taste amazing and are crispy and crunchy like a cracker should be! The ingredient list is simple and doesn’t contain any toxic oils or weird preservatives.

Keep Reading…

cashewartichokedip

Cashew Artichoke Dip

July 8th, 2015 | Appetizers, Eating, featured

 

Need a “go-to” Paleo appetizer for parties, picnics or get togethers?

Look no further! This cashew artichoke dip is super easy to make, has only 5 ingredients AND people love it! Keep Reading…

Lamb Meatballs and Coconut Tzatziki

Lamb Meatballs with Coconut ‘Tzatziki’

Lamb meatballs with mediterranean flavors like cumin, mint and coriander are an absolute favorite of mine!  But I’ve struggled to find the right sauce to go with them since tzatziki is normally dairy based.   Keep Reading…

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