Perfect Peach Smoothie
Ingredients: 2 frozen ripe bananas 2 peaches 1 dozen strawberries 1 cup almond milk Ice cubes Instructions: Peel the bananas and cut them into slices, placing the slices into the freezer for at least two hours. Once you’re ready to make your smoothie cut the tops of the strawberries (you can freeze these as well if you want). Cut the peaches to remove the stone, but keep the skin ...
Eggs Benedict with Avocado Sauce
Ingredients: 5 strips of bacon, cut in half 4 eggs Sea salt Freshly ground black pepper Ingredients for the Avocado Sauce: 1 medium avocado, peeled 1/4 cup lemon juice 1/2 teaspoon garlic powder 1/3 cup olive oil Sea salt Instructions: Preheat oven to 400 degrees F. On a rack, on a baking sheet (so you can catch the bacon drippings for later!). You can use it for anything that requires ...
Bacon Wrapped Asparagus
Ingredients: 1 pound fresh asparagus 8-10 slices of bacon Instructions: Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving the tip and end exposed. Lay on a cookie sheet with sides. Bake at 400 degrees for 20-25 minutes, or until bacon is cooked. Serve warm or at room temperature. Recipe inspired by: Food.com
Paleo Sweet Potato Pie
Ingredients: 2 cups mashed (cooked and skin off) sweet potato 1 1/2 cup almond milk 4 eggs 3-4 ounces melted butter 1 teaspoon vanilla 3/4 cup maple syrup 2 tablespoons coconut flour 2/3 cup tapioca flour 1/4 teaspoon salt 2 teaspoons cinnamon 2 teaspoons baking powder 2/3 cup unsweetened coconut flakes (plus for optional topping) Pecans or walnuts (optional) Instructions: Preheat oven to 350 degrees F. Line a pie ...
Cherry Coconut Smoothie
Ingredients: 2 cups frozen, pitted cherries 1 cup coconut water 1 tablespoon fresh lime juice Instructions: Combine all ingredients in a blender and blend until smooth. Recipe inspired by: Taste and Tell
Cranberry Pecan Chicken Salad
Ingredients: 3 cups cooked, shredded chicken 3/4 cup mayonnaise 3/4 cup chopped celery 3/4 cup chopped pecans 1/2 cup dried, sweetened cranberries 1/8 teaspoon salt 1/8 teaspoon white pepper Instructions: Combine all ingredients together and mix well. Refrigerate for an hour to allow flavors to combine. Serve chilled. Recipe inspired by: Life Currents
Baked Blueberry Oatmeal Cups
Ingredients: 1 cup mashed banana 1 cup old fashioned rolled oats, uncooked 1 egg 1 teaspoon baking powder 1 teaspoon vanilla 1/2 cup blueberries, fresh or frozen Instructions: Preheat oven to 425 degrees F. Spray a large muffin tin with non-stick spray. Mash banana until smooth. Add banana, oats, beaten egg, baking powder and vanilla to a bowl. Stir until just combined. Stir in blueberries. Using a large spring-release ...
Paleo Pineapple Fried Rice
Ingredients: 1 pound cooked chicken, diced 1/4 cup avocado oil 2 cups small chunks fresh pineapple 1 red bell pepper 4 small carrots, weighing 8 ounces 2 cloves garlic, minced 1 bunch of green onions, thinly sliced 1 head of cauliflower 4 eggs For Sauce: 1/4 cup coconut aminos 2 teaspoons chili paste To Finish: 1 cup roasted cashew pieces Sea salt to taste, if needed Instructions: Start by ...
Banana Coconut Breakfast Bowl
Ingredients: 2 ripe bananas - coined 1/2 cup coconut milk 1/4 cup pecans 1/8 cup shredded coconut 1 teaspoon cinnamon Instructions: Mix all the ingredients together and warm on the stovetop. Be sure to add in a protein on the side if you can - eggs are a great choice! Recipe inspired by: Fast Paleo
