I wanted to post some of the fabulous recipes that people have been posting on our Private FB Page.

If I missed you, please send me your recipe and I will post along with these delicious option suggestions!  Thank you all for sharing!  it takes a village!

BREAKFAST IDEAS

Morning Glory Muffins (Ann Greeleaf)
I brought the morning glory muffins to the potluck today. It’s in the Paleo comfort food cookbook (page 56) Here’s the recipe:

Ingredients

• 2 1/2 cups almond flour
• 1 TBS cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 2 cups carrots- grated
• 1 large apple peeled cored and grated.
• 1 cup shredded unsweetened coconut
• 1 cup raisins (omitted today)
• 3 large eggs
• 2 TBS honey (omitted today)
• 1/2 cup coconut oil melted.
• 1 tsp vanilla extract

Directions

• Preheat oven to 350. Grease standard muffin pan. Makes 12 muffins. I use either foil muffin cups or those silicone ones I showed today.
• Combine dry ingredients in a large bowl. Add carrots, apples, raisins, and coconut, and combine well.
• In a separate bowl whisk eggs, honey, oil, and vanilla extract together. Pour this into your dry ingredients and mix well. The batter will be very thick.
• Spoon into your muffin tin. Bake for 40-50 min.  Enjoy.

Paleo Pumpkin Muffins (Betty Mantz)

Ingredients

• 1/2 cup coconut flour 
• 1 cup canned pumpkin 
• 1/4 cup coconut oil (melted)
• 1/4 cup raw honey (after first 21 days)
• 4 eggs
• 3/4 tablespoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt

Directions

• Combine the coconut flour, pumpkin pie spice, and sea salt all in a large bowl and stir the ingredients.
• In a separate bowl, combine the canned pumpkin, melted coconut oil, raw honey, eggs, and stir well.
• Slowly add the dry ingredients to the bowl of wet ingredients and mix well.
• Add the apple cider vinegar and baking soda to the mixture and stir. (these help the muffins rise and be nice and fluffy)
• Use a spoon to scoop the batter into muffin baking cups (I used these) or a muffin pan.

• Bake at 350 degrees for 25 to 30 minutes.

Hint: when you first take them out of the oven, let them sit for 15 minutes before eating.

Kale And Red Pepper Frittata (Mona Raglow)
Makes 4 servings

Ingredients

• 1 tbsp coconut oil

• 1/2 cup chopped red pepper
• 1/3 cup chopped onion
• 3 slices crispy bacon, chopped
• 2 cups chopped kale, de-stemmed and rinsed
• 8 large eggs
• 1/2 cup almond or coconut milk

• Salt and pepper to taste

Directions

• Preheat oven to 350 degrees. In a medium bowl, whisk the eggs and milk together. Add salt and pepper. Set aside.

• In a non-stick skillet, heat about a tablespoon of coconut oil over medium heat. Add onion and red pepper and sauté for 3 minutes, until onion is translucent. Add kale and cook until it wilts, about 5 minutes.
• Add eggs to the pan mixture, along with the bacon. Cook for about 4 minutes until the bottom and edges of the frittata start to set.

• Put frittata in the oven and cook for 10-15 minutes until the frittata is cooked all the way through. Slice and serve.

Apple Streusel Egg Muffins (Cara Cockrill)
21 Day approved via balancedbites.com 
Makes 12 muffins

Ingredients

• 3 large green apples, chopped into 1/2 inch pieces (approximately 2 cups) – peeled if you like
• 3 tablespoons warm water
• 2 teaspoons cinnamon, divided
• 1 1/2 tablespoons butter or coconut oil (to make it dairy-free), melted
• 9 eggs
• 3 tablespoons coconut milk
• 1 1/2 tablespoons coconut flour
• 1/4 teaspoon baking soda

Directions

• Preheat oven to 350F.
• In a medium skillet, sautée the apples, water, 1 1/2 teaspoons of the cinnamon, and butter or coconut oil until the apples are the consistency of chunky applesauce or apple pie filling. Allow the mixture to cool before combining with the egg mixture.
• In a medium-sized mixing bowl, whisk the eggs, butter, coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.
• Spoon egg and apple mixture into parchment cup lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
• Bake for 40 minutes.

change it up:

• Substitute lightly cooked pears or bananas instead of apples.
• Add 1/4 cup of chopped nuts or coconut for texture and healthy fats.

Grain Free Pizza Muffins (Tina Sprinkle) from flourishing life.com

Ingredients

• 4 cups almond flour
• 4 tablespoons ground flaxseed+ 12 tablespoons water (or 4 eggs)
• ¼ cup arrowroot flour (or coconut flour)
• ½ cup melted ghee (or coconut oil)
• 1 tablespoon garlic powder
• 1 tablespoon parsley
• 1 tablespoon oregano
• 4 links of italian sausage, finely chopped or ground in a food processor
• 8 slices of cooked bacon, finely chopped or ground in a food processor
• ½ cup spinach, finely chopped or ground in a food processor

Directions

• Preheat the oven to 375 degrees.
• Mix together the flaxseed and water and let it sit for a minute.
• Mix all of the ingredients together, then scoop into the muffin tin. I used silicone muffin cups as liners. Fill each tin all the way to the top.
• Bake for about 30-45 minutes, or until firm.

ENTREES FOR LUNCH & DINNER

Easy Crock Pot Pulled Pork (Helen Emmott)

Ingredients

• One pork tenderloin
• One jar tomatillo without sugar
• One sliced sweet onion and large red or yellow pepper
• Shredded carrots! 

Directions

• Combine ingredients on top of tenderloin
• Cook on low for 8 hrs!  Enjoy!

Spicy Pork and Mustard Green Soup (Tina Sprinkle)
Makes 4 servings

Ingredients

• 1/2 pound ground
• 2 garlic cloves, finely chopped
• 2 teaspoons finely grated peeled ginger
• 1 teaspoon Sichuan peppercorns, crushed
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon cumin seeds, coarsely chopped
• 1 tablespoon vegetable oil
• Kosher salt, freshly ground black pepper
• 4 cups low-sodium chicken broth
• 1 bunch mustard greens, torn (about 4 cups)
• 4 scallions, thinly sliced
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon fish sauce (such as nam pla or nuoc nam)

Directions

• Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

• Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.  We are skipping the noodles, obviously.  You won’t miss them!

Lamb-Stuffed Eight-Ball Squash (Margene Burnett)
This was adapted from a recipe from one of the merchants at the Broodside Farmers Market. If you don’t have any Eight-Ball Squash, it is a type of Zucchini.
Makes 4 servings.

Ingredients

• 4 eight-ball squash
• 1 T olive oil
• ¼ c red onion, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• ½ t lemon thyme leaves
• 6 oz ground lamb
• 1/2 t za’atar
• ½ t ground cumin
• 1/8 t cinnamon
• Pinch crushed red pepper
• Salt and pepper to taste
• ½ t lemon zest
• 1 T lemon juice
• 1 T parsley, chopped

Directions

• Preheat the oven to 375 degrees.
• Cut the tops off of the squash and with a paring knife and/or a melon baller, scoop out the insides of the squash, leaving about ½ inch of flesh in tact. Chop the insides and set aside. Place the squash on a microwave safe dish and microwave for 4 minutes. Remove and place squash in a baking pan (I used an 8X8 inch glass baking dish). Season the insides with salt. Set aside.
• In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 1 minute. Add garlic and sauté for another minute. Add the tomato and chopped squash “insides” and sauté, stirring occasionally, for about 10 minutes or until tomatoes start to break down. Remove and set aside. Season the ground lamb with za’atar (if you can find it), ground cumin, cinnamon, crushed red pepper, salt and pepper. Wipe the skillet clean and add ground lamb. (if your lamb is really lean, you might need to add additional oil to the pan first.) Saute until meat is no longer pink. Add the sautéed vegetables to the pan and stir. Add lemon zest and juice. Taste and adjust seasoning as needed. Turn off the heat and stir in parsley.
• Spoon the filling into the squash. Top with the squash “lids”, if desired. Place in oven and bake for 30 minutes or until squash is tender.

Anytime Meatloaf (but I also eat it for breakfast)  Tina Sprinkle from OMG Paleo

 

Ingredients

• 1 pound ground beef
• 10-12 ounces bulk pork breakfast sausage
• 1 tablespoon bacon fat (or other fat)
• 2 garlic cloves, minced
• 1 yellow onion, diced
• 1 medium zucchini, diced
• 4 ounces of button mushrooms, sliced
• 2 tablespoons dried parsley
• 2 tablespoons dried basil
• 1 teaspoon garlic powder
• salt and pepper, to taste

 

SALADS & DRESSINGS

Kale Salad (Mona Raglow)

Ingredients

• 1 bunch of kale
• 6 scallions
• 1/2 or so of a red pepper
• 1/2 an English cucumber
• small palm full of pepitas 
• small palm full cashews

Directions

• Destem and chiffonade the kale
• Chop other veggies
• Squeeze 1 lime on top, and drizzle with some grapeseed oil. 
• I add some chopped avocado before serving. 
• Sprinkle with some good quality sea salt, and you’re set!

BREAKFAST SALAD   (Tina Sprinkle)
This is a great way to start the day with a protein load and finish up your leftovers!  Just sayin!

Ingredients

• leftover greens and roasted veggies or whatever you had for dinner the night before
• 2 poached or fried eggs
• or leftover salmon, beef, etc
• oil and vinegar
• salt and pepper to taste

Directions

• Mix greens and veggies
• Place protein on top
• Sprinkle with bacon bits if desired
• Add oil and vinegar and salt and pepper to taste
• Enjoy!

Chocolate Vinaigrette (from Danielle Rose)
makes 1/2 cup

Ingredients

• 3 T balsamic vinegar
• 4 T olive oil
• 1 t dijon mustard
• 1-3 t cocoa powder
• sea salt to taste

Directions

• In a small bowl, whisk together and then drizzle over your salad or as I did, roasted butternut squash with chopped bacon and sautéed (in bacon grease) onion.
• Pretty tasty!!!   Enjoy!

SNACKS & TREATS

 Salt and Pepper Paleo Crackers (Mary Ann Watkins)
Makes 20 crackers

Ingredients

• 2 cups almond flour
• 1 egg
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper

Directions

• Place all ingredients in food processor
• Pulse until dough forms
• Place dough between two pieces of parchment paper
• Roll dough until 1 1/6 inches thick and cut into 2 inch squares with pizza cutter
• Season with more salt and pepper or another seasoning
• Bake at 350 degrees for 10-12 minutes
• Let cool and serve.