Roasted Red Pepper, Avocado and Sausage Soup
Ingredients 4-5 cooked sausages of choice 2–3 Tbsp. fat of choice 1 yellow onion, diced 3 garlic cloves, minced 3-4 roasted red peppers, roughly chopped 1 cup canned coconut milk 1 cup vegetable broth 1 Tbsp. smoked paprika 1 Tbsp. paprika 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 avocado, pitted ½ lime, juiced ½ avocado, diced (to garnish) chopped cilantro (to garnish) salt and pepper, to taste Instructions Place a saucepan over medium heat, adding fat, garlic and ...
Paleo Apple Muffins
Ingredients 2 cups almond flour ½ teaspoon baking soda ⅛ teaspoon sea salt 2 teaspoons cinnamon 1 large apple, grated and drained 1 Tbsp. lemon juice 3 eggs ¼ cup honey 2 Tbsp. coconut oil or ghee Instructions Preheat oven to 325 degrees and grease or line muffin tin. Toss grated apple with lemon juice in a medium bowl. Combine dry ingredients in a large bowl. Add wet ingredients (lemon ...
Delicious Paleo Chili
Ingredients 2 lbs. grass-fed ground beef 1 whole onion, diced 14 ½ oz. fire-roasted diced tomatoes 28 oz. fire-roasted whole tomatoes 15 oz. tomato sauce 2 teaspoons garlic powder 4 Tbsp. chili powder 1 teaspoon sea salt Zucchini noodles OR baked sweet potato cubes 2 ripe avocados Instructions In a large skillet, brown the beef and drain the excess fat. Add the onion, tomatoes, tomato sauce, garlic powder, chili powder, and salt. Mix well. Cook on ...
Pumpkin Pie Smoothie
Ingredients ½ cup canned or freshly-cooked pumpkin 1 cup almond milk 1 medium banana, frozen (if you have a fresh banana, just add 1 cup of ice) 1 Tbsp. honey ¼ teaspoon pumpkin pie spice optional whipped cream topping Instructions Place all ingredients in a blender and blend until smooth. Top with whipped cream if desired. Enjoy! Serves 2 Inspired by: https://www.familyfreshmeals.com/2014/09/pumpkin-pie-smoothie.html#_a5y_p=2427219
5 Ingredient Breakfast Stuffed Acorn Squash
Ingredients ¾ lb breakfast sausage 1 acorn squash, cut in half, seeds removed 2 eggs ½ yellow onion, diced 1 garlic clove, minced salt and pepper, to taste Instructions Preheat oven to 375 degrees. Place acorn squash cut-side down onto baking sheet Bake for 20-25 minutes or until acorn squash is soft when you press on the skin. Remove from oven and let cool. While acorn squash is cooking, place 1 Tbsp. ...
Bacon and Thyme Mashed Cauliflower
Ingredients 2 lbs. cauliflower florets 2 cloves garlic 6 slices bacon 2 Tbsp. ghee or grass-fed butter 1 teaspoon chopped thyme Instructions Bring a large pot of water to boil and steam cauliflower florets and garlic cloves until tender. Meanwhile, cook 6 slices of bacon to desired crispness. Once cooked, remove bacon and pulse in a food processor or blender until small bits are created. Once cauliflower is cooked through add to the blender along with ghee or butter ...
Apple Cider Chicken Skillet
Ingredients 2 ½ - 3 lbs chicken thighs (with bones and skin on) 1 cup apple cider 1 Tbsp. dijon mustard (grainy kind) 4-5 sprigs of rosemary 2 carrots, chopped 1 small sweet potato, cubed 1 small apple, sliced 2 Tbsp. olive oil Salt pepper to taste Instructions Preheat the oven to 425 F. In a bowl, combine carrots, sweet potato cubes, and sliced apples with 2 Tbsp. oil. Add ...
Pumpkin, Feta and Spinach Salad
Ingredients ½ butternut or kent pumpkin, cut into small cubes ¼ cup cubed feta 2 cups fresh spinach leaves 1 Tbsp. whole flax seeds ½ lemon sea salt + black pepper to taste 1 Tbsp. extra virgin olive oil 2 soft-boiled eggs (optional) Instructions Preheat oven to 200°C. Place pumpkin on parchment paper-lined baking tray and roast (without oil) for 10-15 minutes or until tender. Once cooked, remove from tray and ...
Paleo Butternut Squash Soup
Ingredients 1 medium butternut squash (2- 2.5lbs), peeled, seeded, and chopped into 2-inch chunks 3 Tbsp. coconut oil melted 2 cups white onion, roughly chopped ½ Tbsp. garlic, diced 4 cups chicken broth 1 teaspoon salt 2 ½ teaspoon yellow curry powder ¾ cup coconut milk cilantro for garnish Instructions Preheat oven to 400 degrees F. Combine butternut squash with 2 Tbsp. of melted coconut oil and toss until coated. Spread the squash evenly on a baking sheet and bake for 30-35 minutes or until fork-tender. While the ...
