Brussle Sprout Chips

Directions

2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
2 tablespoons of melted ghee
Kosher salt to taste
Lemon zest (optional)

Instructions

Preheat oven to 350°F.
Mix the leaves, ghee, and salt together in a large bowl.
Line two large baking trays with parchment. Divide the leaves evenly in a single layer on each tray.
Bake each tray for 8-10 minutes or until crispy and brown around the edges.
Microplane some lemon zest over the chips. (optional)

Recipe inspired by this cookbook!

Healthy Paleo Bread

Ingredients

• 2 cups blanched almond flour
• 2 tablespoons coconut flour
• ¼ cup golden flaxmeal
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 5 eggs
• 1 tablespoon coconut oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar

Directions

1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
2. Pulse ingredients together
3. Pulse in eggs, oil, honey and vinegar
4. Pour batter into a greased 7.5 x 3.5 magic line loaf pan
5. Bake at 350° for 30 minutes
6. Cool and serve

* If you do not use the recommended size loaf pan, your bread will not be the proper height.

Recipe inspired by this Cookbook!

Paleo Moroccan Meatballs - Great for New Years!

Prep 15 min. | Cook 1 hour | Serves 6-8 (about 36 meatballs)

Ingredients

Meatballs: 1/2 cup fresh parsley leaves, minced (about 2 tablespoons) 1 tablespoon paprika 2 teaspoons ground cumin 1 teaspoon salt 1/4 teaspoon ground black pepper 2 pounds ground lamb
1 tablespoon coconut oil
2 medium onions, diced (about 2 cups)
2 garlic cloves, crushed (about 2 teaspoons)
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 medium tomatoes, diced (about 2 cups)
1 1/2 cups water
2/3 cup tomato paste
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1/4 cup roasted pistachios, chopped

Sauce:

1 tablespoon coconut oil
2 medium onions, diced (about 2 cups)
2 garlic cloves, crushed (about 2 teaspoons)
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 medium tomatoes, diced (about 2 cups)
1 1/2 cups water
2/3 cup tomato paste

1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

Instructions

1. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.

2. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.

3. Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.

4. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios. 

Recipe was inspired by this cookbook!

Paleo Sweet Potato Hash With Fried Egg

Ingredients

• 1 Tbs coconut oil, divided
• 1 medium sweet potato or yam, diced into 1/2" cubes
• 1/2 yellow onion, diced
• 2 nitrite/nitrate free sausages, sliced
• 1 medium bell pepper, diced
• 4 eggs
•  freshly ground black pepper

Instructions

1.  In a large skillet, heat 2 teaspoons coconut oil over medium heat.
2. Add the onions and sweet potatoes, and sauté for 5 minutes.
3. Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly softened.
4. Add bell peppers and 1 Tbs of water.
5. Meanwhile, fried eggs in 1 teaspoon coconut oil.
6. Season with freshly ground black pepper and serve over sweet potato hash.
7. Recipe Inspired by this Cookbook!

Vegan Paleo Chocolate Espresso Power Bars

• Ingredients:

• 1 ½ cups pecans, lightly toasted
• ¼ cup cacao powder
• 2 teaspoons organic decaf espresso, finely ground
• 10 large medjool dates, pits removed
• 1 tablespoon vanilla extract
• 10 drops stevia
• 1 tablespoon agave nectar or honey

Instructions:

1. Blend pecans, cacao and espresso in food processor until finely ground
2. Add pitted dates and process until blended into dry ingredients
3. Process in vanilla, stevia and agave until well combined
4. Press mixture into an 8 x 8 inch baking dish, add a little water if your batter is crumbly when handling
5. Freeze for 2 hours, then cut into squares

Recipe inspired by this Cookbook!

Paleo Almond Flour Pancakes

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened applesauce
• 1 Tbs coconut flour
• 2 eggs
• 1/4 cup water (consider soda water for slightly fluffier pancakes)
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp sea salt
• coconut oil
• fresh berries

Instructions

1.  Combine almond flour, applesauce, coconut flour, eggs, water, nut meg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than normal mix.
2. Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
3. Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
4. Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
5. Add more oil to the pan and repeat with remaining batter.
6. Top with fresh berries.

Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.
Photo courtesy: bonfirehealth.com

Recipe inspired by this Cookbook!