Zucchini Pancakes with Spinach & Sausage Souffle - Paleo

These zucchini pancakes are phenomenal... a must try for Paleo People! 

The best part is that these protein and veggie packed combos come in at 440 calories, and 20g carbs, for 3!

Pancake Ingredients:
1/2 C shredded zucchini
2 Tbsp almond flour
1 Tbsp arrowroot flour (can omit, but the pancakes won't have the same consistency)
1 Tbsp egg (bare with me - you'll mix up more for other parts, so just take a tablespoon out...)
dash of:
   paprika
   garlic powder
   salt
   pepper

Topping Ingredients:
1 C baby spinach - I did a large chop so it'd fit in the cups better...
2 eggs
1 egg white
1 cremini mushroom, sliced thin
2 mini Apple & Maple Chicken Sausage Links, sliced into 12 pieces
1/4 large ripe avocado


To start, mix the 2 eggs and 1 egg white together in a bowl and set aside.

In a separate bowl, combine the shredded zucchini (I used a cheese grater for mine), and the dry pancake ingredients. Using the eggs mixed previously, take 1 Tbsp of egg and add it to the pancake mix.

In a pan, over medium high heat, scoop out a little less than 1/4 C worth of pancake mix into the pan (spray it if you'd like), and flatten.  This should make 3 pancakes. Cook on each side for 3-5 minutes, or until brown. You'll also want to make sure the 'liquid' from the pancakes has been cooked out for the most part, or you'll just have soupy/runny pancakes. Yuck.

Next, I evenly distributed the chopped spinach into 3 ramekins.  Using the eggs from before, I divided them evenly amongst the ramekins. Add the sliced mushrooms to the top, and place in the microwave for 2-3 minutes.

When they are done cooking, I used a knife to go around the edge of the egg, and a spatula to help lift it out without destroying that perfect circle...

Last, while the pancakes are cooking for their last couple of minutes, add the sausage slices to the pan and heat up, about 1 minutes on each side. While they are cooking, dice your avocado.

Finally, you can layer your ingredients on a plate, and VOILA! You have an amazing, eye-catching breakfast/lunch/dinner!

Blackened Chicken Tacos with Cilantro & Lime Avocado topping - Paleo

Chicken Ingredients:
2 large chicken breasts, cut in half to thin them out
Blackening seasonings, or if you don't have that:
        Pepper
        Paprika
        Chili Powder
        Garlic Powder
        dash of Cumin (optional)
2 Tbsp olive oil

Topping:
1/2 large ripe avocado
juice of 1 lime
1 tsp minced garlic
2 Tbsp chopped cilantro
hot pepper of choice (I subbed some Thai Sriracha Hot Chili Sauce to add a kick)
dash salt
1 diced tomato OR salsa

Paleo Tortillas:
1/2 C almond flour
1/3 C coconut flour
1/3 C arrowroot flour/starch
2 eggs
2 tbsp coconut oil (melted)
1-2 tbsp water (as needed)
dash salt

First, mix the ingredients for the tortillas in a bowl, until well blended.  Scoop out about 1/4 cup of dough onto syran wrap, and cover with another layer of syran wrap, then roll out with a rolling pin until thin. Cook these in a frying pan with additional coconut oil or olive oil at the same time your chicken is cooking. They will not be as pliable as typical tortillas...

Heat the olive oil on medium high heat, and when warm, add the seasoned chicken breasts. Cook until no longer pink (time will vary depending on the thickness of your chicken).

Chop and blend the avocado, lime juice, cilantro, pepper and salt until it is similar to guacamole (chunky, if you like). Sprinkle in the tomato, or add the salsa at the end.

Build your own Blackened Chicken with Cilantro & Lime Avocado dressing Taco, and you can forget you're eating Paleo for a meal!

Spiced Pork & Sage Roasted Butternut Squash - Paleo

Ingredients:

Found the recipe on this website, and I followed it exactly (except I left out the butter, and used unsweetened coconut milk) 

http://www.marksdailyapple.com/spiced-pork-and-butternut-squash-with-sage/#axzz2LyDKqmZz

I froze the meat and the squash separately, and I threw them in the crock pot today, frozen, for about 9 hours, half on high, half on low (but I'm sure you could do low for 10-11 and be just fine).

The butternut squash ends up turning the dish into more of a stew than anything... but it was still delicious! It also made roughly 6 servings, or more.

Amazing Almond Butter & Raisin Cookies - Paleo

Ingredients:
1 egg
3 Tbsp coconut oil, melted
1/3 Cup Almond butter
1/2 Cup honey
2 tsp vanilla

3/4 Cup almond flour
3/4 Cup coconut flour
1/2 tsp baking soda
1 tsp cinnamon
3/4 tsp salt

1/2 Cup rasins

Preheat the oven to 350 degrees.

Mix the wet ingredients first, then incorporate the dry ingredients. Blend, and last, add your raisins.

On a parchment lined sheet, spoon out the cookie dough into 12 even cookies.

Bake for 8 minutes, let cool, and enjoy!

Asian Broccoli Slaw - Paleo

Ingredients:
1/2 small red cabbage, shredded
3 1/2 C broccoli florets - small pieces
3 green onions, diced

Dressing:
1/2 Tbsp fresh grated ginger
1/2 Tbsp minced ginger
1 1/2 Tbso toasted sesame oil
1 Tbsp oil (vegetable/olive)
3 Tbsp Coconut aminos
3 tsp sesame seeds
1 tsp agave nectar *Optional*
1/2 tsp salt (don't add salt if you leave the nectar out)

Mix together the ingredients for the dressing, then pour over the vegetables and stir to incorporate dressing well.

Breakfast Banana Smoothie - Paleo

Before you panic, the only flavor I taste in this smoothie is banana...

Ingredients:
1 ripe banana, sliced (or use 1/2 banana for less sugar)
1 C 'chopped' kale leaves - ribs removed
1/4 C blueberries
1/4 C unsweetened coconut milk
4 cubes of ice

*Add a splash of OJ for added vitamin C if you'd like!

Blend & enjoy!

Tomato, Spinach & Avocado Salad - Paleo

Ingredients:
1 Cup Baby Spinach
3/4 Cup Grape Tomatoes, sliced in half
1/2 Avocado, cubed
1/2 Tbsp lemon juice
1/2 Tbsp olive oil
salt
pepper

Pesto 'Ricotta' Stuffed Zucchini Rolls - Paleo

Ingredients: 

Stuffing:
1/2 C "Ricotta" dip
1 Tbsp chopped shallot
1/2 tsp minced garlic
10-12 large basil leaves

Zucchini/Eggplant:
1 large zucchini or 1 small eggplant, sliced 1/4" thin, length wise
oil/spray
dust with salt/pepper/basil

Preheat the oven to 400 degrees.

Line a baking sheet with tin foil, and lightly brush the zucchini strips with olive oil, and dust with seasonings.  Bake in the oven for 15 minutes.

Turn the oven to broil (with zucchini inside) and remove 2 minutes later.

In a food processor, combine the shallot, garlic, basil and ricotta dip.  Process until smooth.

Spread the stuffing over the surface of the zucchini (after cooled) and roll up!

"Ricotta" Dip - Paleo

Ingredients:
1 C raw pine nuts - soaked for 12 hours (or overnight)
1 1/2 Tbsp lemon juice
2 Tbsp water
1/4 tsp kosher salt
1 green onion

In a small food processor, combine all of the above ingredients and process for 2-3 minutes, or until smooth.

Alfredo Sauce - 1/2 Cup for 40 calories/2g fat

Almost dairy-free, and just as creamy and thick as the real thing... A wonderful new recipe that is virtually guilt free!

Ingredients:

6 Cups cauliflower forets
4 Cups vegetable broth
1/2 Tbsp butter
2 tsp minced garlic
1/2 tsp kosher salt
dash pepper
dash nutmeg
1/4 Cup Non-fat Greek Yogurt
1 1/2 Tbsp olive oil

Bring the broth to a boil and cook the cauliflower for 15-20 minutes.

Towards the end of the cook time for the cauliflower, saute the butter and garlic in a pan for 5 minutes on medium heat.

In a food processor, add the cooked cauliflower, 1 cup of the remaining vegetable broth, and the sauteed garlic. Process for a couple of minutes.

Add the remaining ingredients, and process a couple of minutes more.

In the event you are looking for a thinner sauce, you can add a little pasta water if you have it. I made mine with rice noodles, which were delicious!

Makes 8 servings at 1/2 cup each.