Paleo Chicken Sausage & Tomato Cream Pasta

Huge shout out to PaleOMG for the inspiration for this recipe... AHHH-mazing. Truly.

Ingredients:
1 large spaghetti squash OR Zucchini noodles

3/4 C pizza sauce/pasta sauce (there's a great 'paleo'/no-sugar-added one out there!)
3/4 C lite coconut milk
1 tsp tarragon
2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
3 Italian chicken sausages ** I've also made this with ground chicken (just brown in a pan w/ the seasonings)
3 C fresh spinach

Preheat the oven to 400 degrees.

First things first, cut your squash in half, length wise, and put that sucker in a 9x13 glass pan with about an inch of water. Place the squash cut side down into the pan, and bake for about 40 minutes.  You want the strings of squash to be easily removed (but not mush!) when done.

About half way through the baking time, begin on the sauce:

In a large saucepan, combine pizza/pasta sauce and coconut milk, along with the 4 seasonings. While cooking on medium heat, slice up the sausages into bite sized pieces, and add them to the pan. Simmer for about 5-8 minutes. Add the fresh spinach when the spaghetti squash comes out of the oven.

Let the squash cool for a couple of minutes, and flip over in the pan. Scrape out all of the squash strands, and place them in your saucepan with the sauce and sausage.  (Lots of 's' words in that sentence!)

Cook all together for another couple of minutes, and serve.

Makes 3-4 servings (depending on the size of your squash, of course!).

Paleo Pizza Salad

You don't need crust or cheese - just the toppings sauteed in a pan, and you've got a delicious, ready to go 'pizza'! 

Ingredients:
1 small Eggplant
1 small zucchini
1 red onion
cremini mushrooms
1/2 can olives
4 Tbsp olive oil
35 slices turkey or organic pepperoni
1/3 C pizza sauce (paleo version is best)
fresh basil leaves

Slice the eggplant, zucchini, onions, mushrooms and olives into thin slices, and saute the first 4 ingredients in a large frying pan with all of the olive oil.

In a seperate pan or microwave, cook the pepperoni until crisp.

When the vegetables are beginning to appear translucent, or about after 8-10 minutes of sauteing over medium heat, add the pizza sauce, olives, and chopped fresh basil.  Cook for another 3-5 minutes, and serve. 

Paleo - Toasted Almond & Apple Kale Salad

A refreshingly crisp and tangy salad that is nothing but GREAT for you! 

 

Ingredients:

Dressing (serves 4)

1 bunch cilantro (1 full C worth, without the bulky stems)
6 Tbsp fresh lime juice (juice of 3 limes)
2 1/2 Tbsp olive oil
2 1/2 Tbsp coconut oil
1 Tbsp honey
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper

Salad (serves 2)
6 C roughly chopped kale (1 bunch worth - stems removed)
4 Tbsp sliced toasted almonds
2 fuji apples finely chopped

In a blender, combine all of the ingredients for the dressing and pulse until smooth.

Wash kale well, and pat dry with a paper towel. Toast the almonds in a pan over medium-low heat until they turn a light brown. Toss with kale and apples, and drizzle dressing over the top.

Paleo Pad Thai

One of my favorites so far - will definitely be making this again soon! It was so hard not to consume the whole pan & save some leftovers for lunch tomorrow...

Ingredients:
2 zucchini - cut with a mandolin or ribbon style
3 Tbsp sesame oil
1 small onion - diced
1 Tbsp minced garlic
2 tbsp sliced ginger (large slices to make it easy on yourself - you can pick them out before serving...)
1 Tbsp apple cider vinegar
3 Tbsp almond butter
1 Tbsp Coconut Aminos (or soy sauce, if you're not particular)
juice of 1 lime
1 tsp sriracha
dash of salt, to taste

Heat the oil over medium heat and add onions, garlic and ginger - saute until onions are translucent.

Add the vinegar, almond butter, coconut aminos and lime and sriracha. Stir until the almond butter has melted into the sauce.

Toss the zucchini ribbons/noodles in the sauce, turn the heat down to medium-low, cover and let cook for an additional 5-10 minutes.

Remove from the heat and serve immediately. 

Original recipe found here: http://www.health-bent.com/sides/paleo-pad-thai

Paleo Faux-t-meal

No oats found here! It definitely has a yummy breakfast flavor to it with some banana and cinnamon, however the consistency is more smooth/mushy than oatmeal. I think I'll try adding some toasted slivered almonds next time to see if that will change the consistency some! It is a very filling - and good for you - breakfast, so enjoy!

Ingredients:
1/2 mashed banana
2 egg whites
2 Tbsp flax seed meal
1/2 C coconut milk
1 tsp cinnamon
1/4 C raisins
*1/2 C slivered almonds - I'll try/add this next time!

Mix all of the ingredients together in a small sauce pan, and heat over low heat for about 10 minutes.

Paleo Coco-Banana Crack Bars

Feeling the urge to take a tropical vacation, but can't afford to? Just whip up a quick batch of these coco-banana crack bars, put on your favorite pair of flip flops, and sit back and enjoy!

 
Ingredients:
1 C unsweetened shredded coconut
2 Tbsp coconut oil
1/2 banana
1/2 tsp vanilla
1/8 tsp salt

*agave nectar/honey to taste IF banana isn't ripe

Melt the coconut oil. Combine with all other ingredients in a food processor and blend until all ingredients are incorporated.

Line a small baking dish with plastic wrap, and smooth out the mixture in the bottom.

Freeze for 20 or so minutes, or refrigerate until firm.  Cut into 6 bars - about 150 calories per bar!

Paleo Sandwich Bread

This bread is more of a 'flatbread' style bread than a fluffy bread. Good for sandwiches or to be used with dips.

 

Ingredients:
1 1/2 C flax seed meal
1/2 C Coconut flour
1 tbsp baking powder* (not Paleo, but there are ways to make your own paleo substitute)
1 tsp salt

4 eggs
1/2 C water
1/4 C oil

Preheat the oven to 350 degrees.

Mix wet ingredients together in a bowl, and in a separate bowl, combine the dry ingredients.

Incorporate the wet ingredients into the dry and mix well. Let set for 2-3 minutes.

On a baking sheet, lined with parchment paper, spread out the dough using another piece of parchment paper and a rolling pin (or wine bottle, if you don't have a rolling pin!). Spread dough to about a 1/4" thick. Remove the top layer of parchment paper, and bake for 16-20 minutes.