Paleo Pancakes

Ingredients: 

1 1/2 tbs Coconut flour 

1/2 tsp vanilla extract 

2 tbs agave nectar 

1/2 tbs baking soda 

2 eggs 

1tsp cinnamon 

3 coconut milk 

1 ripe banana (mashed) 

Coconut oil 

Mix coconut flour, baking soda, and cinnamon in a bowl 

Mix the rest of the wet ingredients in a bowl. 

Heat up a flat pan on medium and put a scoop of coconut oil in the pan. Mix the wet and dry ingredients together and pour the pancake mix. Cook for about 1.5 minutes on one side then flip it over for about 30 seconds. 

Enjoy!! 

Cottage Pie

 

 

 

Cottage pie

2.5 lbs ground turkey
4 large sweet potatoes
3 cups of veggies
1 cup Onion mix
1/4 cup Hot sauce
1 tbs Red pepper
1 tbs Onion powder
1 tbs Garlic powder
1 tsp Oregano
1 tsp paprika

Bake sweet potatoes until soft. While your sweet potatoes are baking, simmer down your onion mix(white and yellow onions, garlic, green peepers), then add the meat. Remember cook LEAN MEAT likes LOW HEAT!! Add all your seasonings. While the meat is cooking steam your veggies. After everything is done and cooled, mix sweet potatoes, veggies, and meat in a bowl then put it a baking pan. Bake for 30 minutes on like 350! Note I make mine for two people with about about 4 meals of leftover. So I would say for every pound of meat do 2 sweat potatoes or as much as you like. Also sometimes I put some cheddar cheese on top.
Enjoy!!

 

Avocado Chicken Salad

I have never really been a big chicken salad person because of the mayo. When I realized DUH you could do avocado instead of mayo I went for it. This meal is absolutely delicious and so easy!!!


Ingredients:
2 avocados
1/4 large white onion
A pinch of cilantro
1 lime
1 Chicken breast(1lb)
Mustard
1/2 tsp. red pepper
1/2tsp. onion powder
1/2 tsp. garlic powder
Hot sauce
Romaine lettuce
Tomatoes

Grill or Bake the chicken breast. Mix together the avocado, onion, cilantro, lime, red pepper, onion and garlic powder, and a few dabs of hot sauce. After the chicken is done shred it up and add it to the mix. Put it on top the lettuce and top that with tomato's and enjoy! FYI This makes enough for 2 ppl for two meals, so I would cut it in half if its just 1 person!!!

SFH Protein Smoothie

1 scoop of SFH Protein(sold at MCF)
1 cup of assorted fruit (or whatever you like)
1 cup of unsweetened coconut milk(you can use unsweetened almond milk as well)
1 packet EmergenC
1 cup of ice(or more depending on how thick you like it)

Blend it all up and enjoy!!!

Eggplant, Zucchini & Squash Lasagna

 

Ingredients:

·        2.5 Pounds of Ground Turkey

·        1 large eggplant

·        1 zucchini

·        1 squash

·        8 oz of Ricotta Cheese (skim milk)

·        1 cup of Shredded Almond Cheese

·        4 Roma Tomatoes

·        2 15 oz Cans of Tomato Sauce (low sodium)

·        1 cup of Onion Mix

·        1tbs Red Pepper

·        1tbs Onion Powder

·        1tbs Garlic Powder

·        1tbs Oregano

·        1tbs Cumin

·        ¼ Cup of Hot Sauce(Crystal)

·         1tsp Paprika

Instructions:

Simmer Onion Mix Down (yellow & white onion, minced garlic, green, yellow, and red peppers) I make a whole gallon Ziploc at a time and freeze it!! Add ground turkey and seasonings. Cook on low heat. Remember LEAN MEAT LIKES LOW HEAT!! Turn your oven on 400 degrees. While your turkey is cooking cut up the three veggies. Make sure to cut them in thin slices. Put all your veggies in the oven for about 20 minutes checking to make sure they are not burning. The reason for this is to dry out the veggies. Once the meat is done add your 4 cut up tomatoes, and both cans of tomato sauce.

Lasagna: (Use a big deep baking dish)

Line your dish with half the veggies, then half the meat, then half the ricotta cheese and repeat with another layer. Top it off with the almond cheese. Bake for about 30 min on 350 degrees.

It may not look or even taste just like lasagna but it is healthy and very tasty!!! ENJOY!

 

 

 

Paleo Hummus

I got this recipe from a good friend and fellow CrossFitter April Hampton!!

1 pound  Chickpeas (Tenderized in a slow cooker)

2 cloves garlic, minced

1 1/2 teaspoons kosher salt

5 tablespoons freshly squeezed lemon juice

1/4 cup water

1/3 cup tahini, stirred well

1/4 cup extra-virgin olive oil, plus extra for serving

Powdered sumac, optional

 

Put chickpeas, garlic, and kosher salt in  a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

 

For Chick Peas in slow cooker:

7 cups water

1 pound dry chickpeas, sorted and rinsed

1/4 teaspoon baking soda

 
Place the water, chickpeas, and baking soda in a slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately.

Paleo Pumpkin Pie

Pie Crust

   1 ¼ cups raw walnut halves (you could also substitute pecans)
    1 cup almond flour

    1 egg white
     Generous pinch of salt
 
Preheat oven to 375F.

 

Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e., just starting to clump together).

Mix walnuts, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand). Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too)

Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.

Bake for 20-22 minutes, until starting to turn golden brown.

Let cool at least 10 minutes before pouring the custard in.

Pumpkin Pie Ingredients

1 ¾ cups pumpkin puree (use fresh or this is the equivalent of a 15oz can)
2/3 cups raw walnut halves
1/3 cup raw or roasted unsalted cashews
 3 eggs + 1 egg yolk
 ¼ cup honey
¼ cup maple syrup
1 cup water
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
 ½ tsp cloves
 ½ tsp cardamom
 ¼ tsp salt

1.     Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).

2.     Place cashews and walnuts in your food processor or blender and pulse until finely ground. Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well). It is very important to blend until completely smooth, otherwise your custard will be watery.

3.     Add the rest of the ingredients and blend until combined.

4.     Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch). Spread the top out evenly with a spatula.

5.     Bake for 40 minutes. Allow pie to cool completely before serving.

Enjoy!!!

 

This Paleo Pumpkin Pie is delicious! Thanks Paleo Mom http://www.thepaleomom.com/2012/10/the-best-paleo-pumpkin-pie.html