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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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Pumpkin Spice Bread

Pumpkin Spice Bread

September 8th, 2016 | Paleo Bread, Recipes


Ingredients

Dry:

  • 1 cup blanched almond flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda

 

Spice Mix:

  • 2 tablespoon cinnamon
  • 2 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  • 1 teaspoon allspice

 

Wet:

  • ½ cup roasted pumpkin or winter squash
  • 3 eggs
  • 3 tablespoons honey
  • ¼ teaspoon stevia drops (optional – this makes it slightly sweeter)

 

Instructions

Mix dry ingredients and spices together in medium-large sized bowl. Mix wet ingredients together in a smaller bowl. Stir wet ingredients into dry and mix together until smooth. Pour batter into 2 greased mini loaf pans. Bake at 350 degrees for approximately 35 minutes. Remove from pans and cool on rack. Enjoy!!

 

Recipe by Amanda Love, The Barefoot Cook

 

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Tuna Salad with Green Apple & Purple Onion

Tuna Salad with Green Apple & Purple Onion

September 7th, 2016 | Recipes, Seafood


Ingredients

  • 2 packages of wild-caught tuna without salt
  • ½ to 1 green apple finely chopped
  • ½ purple onion finely chopped
  • 1 cup “paleo” mayo (Primal Kitchen is a good brand made with olive oil)
  • 2 TBSP apple cider vinegar
  • sea salt
  • pepper
  • 1 TBSP natural or Dijon mustard (Annie’s is a good brand)
  • raw greens

 

OPTION: add chopped celery or cucumber to get more veggies

 

Instructions

Drain liquid from tuna and place into a large bowl. Add green apple, onion, mayo, mustard, apple cider vinegar and stir to combine. Add a bit more mayo if needed for desired consistency. Lastly, add in sea salt and pepper to taste. Place on salad greens and enjoy!

 

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Berry Cobbler

Berry Cobbler

September 6th, 2016 | Dessert, Recipes


Ingredients

  • 3-4 cups of assorted berries: strawberries, blackberries, blueberries, raspberries or a mix (fresh or frozen)
  • 1 cup almond flour
  • 1-2 tablespoons of coconut oil or butter
  • 1 teaspoon vanilla
  • 1 tablespoon honey or 100% maple syrup

 

Instructions

Preheat oven to 375 degrees F. Grease an 8×8 baking dish with coconut oil. Place berries in baking dish. Combine almond flour, coconut oil and vanilla until it makes a crumbly topping. Sprinkle the crumble the topping over the berries. Put dish into oven and cook for about 20 minutes (fresh fruit) to 30-40 minutes (frozen fruit). When done, drizzle with organic honey or maple syrup if using.

Enjoy!

 

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Slow-cooked BBQ Ribs

Slow-cooked BBQ Ribs

September 5th, 2016 | Pork, Recipes


Ingredients

  • 2 racks of ribs
  • 1, 6oz can of tomato paste
  • 1⁄2 cup water
  • 1⁄4 cup maple syrup
  • 1⁄4 cup white vinegar
  • 3 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • pepper to taste
  • Dash cayenne pepper

 

Instructions

Combine the BBQ sauce ingredients in a bowl and mix. Add the ribs to a crock-pot, cover with BBQ sauce and cook on low for 8-10 hours.

 

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Coconut Pumpkin Bars

Coconut Pumpkin Bars

September 4th, 2016 | Dessert, Recipes


Ingredients

  • 1 cup cooked organic pumpkin (could use canned pumpkin in a pinch)
  • 1/2 cup coconut butter (melted)
  • 2 eggs
  • 1 cup almond flour
  • 1 tbsp raw honey
  • 20 drops of liquid stevia
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1 tsp baking soda
  • pinch of sea salt
  • 1/2 to 3/4 cup coconut flakes
  • coconut oil to grease pan
  • 8×8 inch baking pan

 

Instructions

Pre-heat oven to 350 degrees. Combine pumpkin, melted coconut butter, eggs, and honey in food processor and pulse until combined. Add in almond meal, cinnamon, nutmeg, cloves, salt and baking soda and process until smooth. Add in stevia last and adjust sweetness to desired level. Pour into greased 8×8 inch pan.  Sprinkle with coconut and bake for 30 minutes or until toothpick comes out clean.

 

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Pan Seared Salmon with Baked Broccoli & Spinach Salad

Pan Seared Salmon with Baked Broccoli & Spinach Salad

September 3rd, 2016 | Recipes, Seafood


Ingredients 
(serves 1)

  • ½ lb. salmon filet
  • 1 cup broccoli
  • 1 carrot, sliced
  • 1 ½ cups arugula
  • ½ avocado
  • ½ red pepper
  • 1 lemon
  • organic extra-virgin olive oil
  • organic coconut oil
  • grass-fed butter
  • sea salt and pepper

 

Instructions

Preheat oven to 400 degrees. Remove excess moisture from the salmon and season it with coarse sea salt and fresh ground pepper. Heat a cast iron skillet or stainless steel pan on medium-high heat. Because the broccoli will take longer to cook, get it in the oven first. Using a baking sheet, oven-safe glassware, or even another cast-iron pan, apply your coconut oil.

You can use palm oil or grass-fed butter here, but the coconut oil imparts an especially nice flavor. Once you’ve coated the broccoli in fat, place it in the preheated oven and cook for about 15 minutes. Slice carrot to your desired thickness, then seed the red pepper and chop it into cubes. (For a quick breakfast, save your leftover red pepper and avocado halves to serve with eggs the next morning).

Now that your pan has heated up, add a small pat of pastured butter and wait until it melts, covering the bottom of the pan where the salmon will be placed. Once the butter heats up, place the salmon on the pan flesh side down. For a crispy outside with the inside rare, cook it 3-4 minutes on each side. If you prefer it well-done adding one minute more on each side and cook all the way through.

Once it’s in the pan, leave the fish alone! Do not move the salmon so you can get a good sear. While the salmon is cooking make the salad dressing. Just toss your greens, chopped red pepper, avocado and carrots with a bit of extra virgin olive oil and a squeeze of lemon. Reserve a wedge of lemon for the final plating. Add cracked pepper to taste. 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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