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BLT Bites

ingredients

In this recipe simple ingredients form a delicious bite-sized treat. The classic combination of bacon, lettuce, and tomatoes make a great appetizer. A little mayonnaise is mixed with crispy bacon and lettuce before being stuffed into sweet cherry tomatoes. Refrigerate before serving.

servings 4-6 difficulty EASY

directions6 slices bacon16-20 cherry tomatoes3 leaves Romaine, finely chopped1/4 cup Paleo mayonnaise

1. Cut a thin slice off the top of each tomato. Scoop out and discard the pulp. Place upside-down on a paper towel to drain for 10 minutes.

2. Meanwhile, place the bacon in a pan and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces.

3. Place the crumbled bacon into a small bowl with the lettuce and mayonnaise. Stir to combine. Spoon the bacon mixture into the hollowed tomatoes. Refrigerate for one hour before serving.

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Sloppy JoesNo need to worry about how to enjoy Sloppy Joes without a bun. The saucy meat goes well served on top of baked sweet potatoes. The fun but messy meat mixture is made on the stove while the potatoes are baking in the oven. Ketchup or tomato sauce can be used for the saucy base, to which a little bit of honey is added for sweetness.

servings

ingredients2 sweet potatoes1 tbsp extra virgin olive oil1 medium onion, finely chopped2 small carrots, finely chopped 1 lb. ground beef1-2 cups Paleo ketchup2 tbsp Palo spicy mustard1 tbsp honey1 tbsp apple cider vinegar1/4 cup waterSalt and pepper, to taste

4 difficulty MEDIUM

1. Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool. Cut in half.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions with a pinch of salt and sauté for 4-5 minutes, until soft. Stir in the carrots and cook for another 2 minutes. Add the ground beef and cook until browned, stirring regularly.

3. Add the ketchup, mustard, honey, vinegar, and water to the pan. Bring to a low simmer, then cover and cook for 12-15 minutes until the liquid is mostly absorbed. Adjust salt and pepper to taste, and add more ketchup or mustard as necessary. Spoon over the sweet potato halves to serve.

directions



Chocolate Swirl Banana BreadRegular banana bread becomes an extra special treat with the addition of dark chocolate. The bread makes an excellent breakfast with some coffee or tea, or you can enjoy it as your afternoon snack. One thing is for sure – a loaf of this delicious chocolate swirl banana bread won’t last long!

servings

ingredients4 ripe bananas, mashed 4 eggs1/2 cup almond butter5 tbsp coconut oil, divided1 tsp vanilla1/2 cup coconut flour1 tbsp cinnamon1 tsp baking soda1/4 tsp salt3 oz. dark chocolate

1 LOAF difficulty MEDIUM

directions1. Preheat the oven to 350 degrees F. Line a regular loaf pan with parchment paper. In a large bowl, add the bananas, eggs, almond butter, 4 tablespoons of coconut oil, and vanilla. Use a hand blender to combine well.

2. Add in the coconut flour, cinnamon, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula.

3. Melt the chocolate in a bowl in the microwave along with the remaining tablespoon of coconut oil. Stir to combine.

4. Pour the bread batter into the loaf pan. Top with the melted chocolate and use a knife to swirl the chocolate into the batter. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread on a cooling rack and allow to slightly cool before slicing, about 15 minutes.



Easy Brussels Sprouts HashFlavors, colors, and textures abound in this easy stovetop hash. Composed mainly of Brussels sprouts and butternut squash, this dish is packed with healthy nutrients for your diet. The hash can be enjoyed by itself or with soft-cooked eggs cooked right into the skillet.

servings

ingredients3 slices bacon1/2 large butternut squash, peeled, seeded and cubed1/2 small red onion, finely diced1 clove garlic, minced12 oz. Brussels sprouts, stemmed and sliced1 tbsp extra virgin olive oilSalt and freshly ground pepper, to taste2-3 eggs, optional

2-3 difficulty EASY

directions1. Place the bacon in a pan and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Leave one tablespoon of bacon grease in the pan and dispose of the rest.

2. Add the butternut squash, onion, and garlic to the pan and cook for 5-7 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a tablespoon of olive oil. Season generously with salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are bright green and fork-tender.

3. Add the crumbled bacon back into the pan and stir. Make two or three small wells in the hash and crack an egg into each. Cover and cook until the eggs are set. Serve immediately.



Basil & Lemon VinaigretteMake this quick, flavorful vinaigrette for a great way to use up any extra basil you may have in your garden. Light and refreshing, lemon and basil work well together in this recipe. The recipe can be used for salad dressing, and can also act as a sauce for fish, chicken, or tomato salad.

servings

ingredients1/2 cup basil leaves, chopped2 cloves garlic, minced1/4 cup extra virgin olive oilZest of 1/2 lemonJuice of 1/2 lemon1/2 tsp Paleo spicy mustard1/2 tsp honeySalt and freshly ground pepper, to taste

1/2 CUP difficulty EASY

directions1. Place all of the ingredients into a blender or food processor and blend until smooth, adding more olive oil to reach desired consistency. Adjust salt and pepper to taste.



Simple Raspberry JamThis simple raspberry jam requires only three ingredients, including fresh or frozen raspberries. Use it as a special topping over pancakes, waffles, Paleo ice cream, or slathered over Paleo bread. The mixture will thicken more as it cools, and can stored in the refrigerator for a week or frozen for up to 3 months.

servings

ingredients1 lb. raspberries, fresh or frozen1 tbsp lemon juice1/2 cup honey

1 CUP difficulty EASY

directions1. Place the raspberries and lemon juice into saucepan over medium heat. Cook for 15 minutes, stirring occasionally. Add the honey and reduce heat to medium-low. Cook for an additional 10-12 minutes until thickened, stirring regularly.



Baked Apples with Honey and WalnutsBaked apples are an easy and delicious fall dessert. The sweet honeyed apples are sprinkled with cinnamon and nutmeg to imitate the flavors of apple pie. Cranberries or raisins can also be added to the topping along with the walnuts.

servings

ingredients2 apples 1/4 cup honey2 tbsp almond butter1/2 tsp cinnamon1/4 tsp nutmeg1/4 cup walnuts, chopped

2 difficulty MEDIUM

directions1. Preheat the oven to 375 degrees F. Remove the stems and cores from the apples. Evenly fill the two apples with the honey and almond butter. Sprinkle with cinnamon and nutmeg.

2. Place the apples into a baking dish and pour 1/2 cup water into the dish. Bake for 20-25 minutes until the apples are soft.

3. Meanwhile, place the walnuts on a baking sheet and place in the oven with the apples to roast for 8-10 minutes, turning once. Remove from the oven and set aside.

4. When soft, remove the apples from the oven. Drizzle with additional honey if desired. Top with roasted walnuts to serve.



Chocolate Molten Lava CakesI have been searching, and testing, and think that I have finally found the right concoction for a Paleo molten lava cake. The trick is combining the right ingredients to get a gooey, melted chocolate center. Decadent yet simple, you can make this rich chocolate cake to impress a special someone, or just to treat yourself.

servings

ingredients4 oz. dark chocolate3 tbsp coconut oil 2 eggs2 tbsp honey1/2 tsp vanilla extractPinch of salt1 tbsp almond flour1 tbsp cocoa powder

4 difficulty MEDIUM

directions1. Preheat the oven to 375 degrees F. Prepare four ramekins with coconut oil spray. Dust with cocoa powder.

2. Melt the chocolate and coconut oil in a large bowl in the microwave. Stir to combine and set aside.

3. In a separate bowl, combine the eggs, honey, vanilla, and salt. Mix with a hand blender for 4-5 minutes, until frothy. Gently stir in the melted chocolate. Sift the almond flour and cocoa powder over the top and fold all of the ingredients together.

4. Divide the batter equally among the four ramekins. Place on a baking sheet and put into the oven. Bake for 10-12 minutes until set. Serve warm.



Kiwi Pineapple SmoothieStart off your morning right with this vibrant green smoothie. The bright flavors of the kiwi, pineapple and orange create a refreshing blended drink. Use coconut cream skimmed from the top of a refrigerated can of coconut milk for a creamier smoothie.

servings

ingredients1 cup fresh spinach1 kiwi, sliced1/2 banana1/4 cup canned coconut milk1/4 cup frozen pineapple slices2 tbsp fresh orange juice1 tbsp chia seeds

1 difficulty EASY

directions1. In a large cup (if using an immersion blender) or a blender, combine ingredients and blend until smooth. Add cold water if necessary to reach desired consistency. Serve immediately.



Mulled Cranberry Apple CiderSweet apple cider and tart cranberry juice make a perfectly balanced and cozy beverage when warmed together on the stove. Make sure to use the unsweetened varieties for the juice and cider, since some store-bought juice blends can be loaded with sugar. Optional garnishes include orange slices and cinnamon sticks.

servings

ingredients1 cup pure unsweetened cranberry juice 3 cups unsweetened apple cider Peel of half an orange, cut into large strips1/2-inch piece of ginger, peeled and sliced2 cinnamon sticks2 whole cloves1-2 tbsp honey

3-4 difficulty EASY

directions1. Combine all of the ingredients in a large pot over the stove and bring to a boil. Reduce the heat and simmer, partially covered, for 30-35 minutes. Taste and adjust honey and other seasonings as necessary. Strain, then serve warm.



Pumpkin Spice ShakeThis pumpkin spice shake is a comforting fall drink that is still light and creamy. It packs in all the flavor of a pumpkin pie but is ready to enjoy in less than five minutes. Top with whipped coconut cream for a little added sweetness.

servings

ingredients1/2 cup pumpkin puree1/2 frozen banana1 cup almond milk2 tsp maple syrup1/2 tsp cinnamon 1/2 tsp vanilla extractPinch of gingerPinch of nutmegPinch of ground cloves

4 difficulty EASY

directions1. In a large cup (if using an immersion blender) or a blender, combine ingredients and blend until smooth. Add more almond milk if necessary to reach the desired consistency.



Salmon Baked in ParchmentTender, flaky salmon is baked in a packet made out of parchment paper in this recipe. Parchment paper has lined many a baking sheet to make cleanup easier, but I am only just starting to discover its use for cooking ingredients as well. The ease of cleanup and the delicious recipes it has produced so far are definitely encouraging.

servings

ingredients2 6-oz. salmon fillets2 zucchini, halved lengthwise and thinly sliced1/4 red onion, thinly sliced1 tsp fresh dill, chopped2 slices lemon1 tbsp fresh lemon juiceExtra virgin olive oil, for drizzlingSalt and freshly ground pepper

2 difficulty MEDIUM

directions1. Preheat the oven to 350 degrees F. Prepare two large pieces of parchment paper by folding them in half to crease. Then open the papers and lay flat.

2. On one side of the crease, place half of the zucchini, red onion, dill, and one lemon slice. Drizzle with olive oil and sprinkle with salt and pepper. Place a salmon fillet on top and drizzle with the lemon juice. Season with salt and pepper. Repeat with the second piece of parchment paper and remaining ingredients.

3. Fold the parchment paper over the salmon to close, making a half-moon shape. Seal the open sides by folding small pleats in the paper. Place the parchment packets on a rimmed baking sheet and bake for 15-20 minutes until the salmon is opaque. Serve warm.



Pulled Pork Tacos with Mango SalsaThe pork for the tacos is made in the slow cooker with barbeque and adobo sauce for added flavor. This makes a lot of pulled pork, and one option to serve it is as a taco. The shredded pork is combined with Paleo tortillas and some mango salsa for a satisfying lunch or dinner. Serve with lime or even additional barbeque sauce.

servings

ingredientsFor the pulled pork:3 lb. pork butt Salt and pepper 1 large yellow onion4 chipotle peppers in adobo sauce and 3 tbsp sauce1/2 cup Paleo Barbeque sauce2 1/2 cups beef broth

For the mango salsa:2 ripe mangos, peeled and diced1 small red onion, finely diced1/3 cup fresh cilantro, chopped1/3 cup fresh lime juice Salt and pepper, to taste

Paleo tortillas, for serving

6 difficulty EASY

directions1. To make the pulled pork, chop the onion into quarters and then layer into the bottom of the crock pot. Trim the pork butt of any excess fat and cut into 4-5 pieces. Season well with salt and pepper and lay on top of the onions. Add the peppers and adobo sauce, barbeque sauce, and broth. Cover and cook on low for 8-8.5 hours, until the pork is tender and easy to shred with a fork.

2. Remove the pork from the crock pot and shred. Set into a bowl. Strain the juices remaining in the crockpot through cheesecloth or a tea towel and add enough back to the shredded pork to coat.

3. For the mango salsa, combine the ingredients in a small bowl and stir well to evenly coat. Season to taste with salt and pepper. Refrigerate until ready to use.

4. Assemble each taco on a Paleo tortilla with pulled pork, mango salsa, and additional cilantro for garnish. Serve with fresh lime wedges.



Sausage and Spaghetti Squash BoatsI often like to share easy weeknight dinner recipes, because that is what I make the most at home. Weeknight recipes are also important to help people stay on track with the Paleo diet, as healthy recipes can become part of a regular routine. So here I offer one more recipe that is easy to make on any day of the week: sausage, kale, and spaghetti squash boats.

servings

ingredients1 medium spaghetti squash or 2 small spaghetti squash1 1/2 lbs. Italian chicken sausage, casings removed1 yellow onion, diced4 cloves garlic, minced1 bunch kale3 tbsp extra virgin olive oil, plus more for drizzlingSalt and pepper2 tbsp pine nuts, roasted2 tbsp fresh parsley, chopped

4 difficulty MEDIUM

directions1. Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.

2. Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.

3. Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.



Baked BBQ Chicken WingsThese sticky and sweet barbeque chicken wings will have you licking your fingers. They are baked in the oven on a wire rack, which helps to evenly cook the wings. If you do not have a wire rack, lay the wings directly on parchment paper and rotate halfway through the cooking time. Brush with additional barbeque after they are done baking for an extra saucy meal.

servings

ingredients16 chicken wings3 cups barbeque sauce

For the barbeque sauce:2 15-oz. cans organic tomato sauce2 cups water1 cup apple cider vinegar2/3 cup honey2 tbsp lemon juice 1 1/2 tbsp onion powder1 tbsp ground black pepper1 tbsp ground mustard2 tsp paprika

16 difficulty EASY

directions1. To make the barbeque sauce, combine all of the ingredients in a medium saucepan over medium-high heat. Bring to a boil, and then reduce to simmer for 45 minutes. Taste and adjust seasonings as desired.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place a wire rack on top of the baking sheet and coat with coconut oil spray. Combine the chicken and barbeque sauce in a large bowl and toss to coat.

3. Place the chicken wings on the wire rack in an even layer and bake for 25-30 minutes. Brush with remaining barbeque sauce and serve warm.



Chicken Pot PieNot many dishes are as comforting as delicious homemade chicken pot pie. This is a simplified recipe of the traditional dish, meant for baking in ramekins with crumbled pie crust for the topping. You may have leftover crust as well, which is great for making miniature pies.

servings

ingredients2 cooked chicken breasts, shredded2 tbsp extra virgin olive oil2 large carrots, peeled and diced2 stalks celery, peeled and diced1/2 small onion, diced4 cups fresh spinach6 oz. mushrooms, chopped1 tbsp fresh thyme3 cups chicken stock1 tbsp arrowroot powderSalt and pepper, to taste1 Paleo pie crust

2-4 difficulty MEDIUM

directions1. Preheat the oven to 400 degrees F. Line individual ramekins with a thin layer of pie crust, reserving some for the topping.

2. Heat the olive oil in a large saucepan over medium heat. Add the carrots, celery, onion, mushrooms, and thyme to the pot. Stir in half a teaspoon of salt and cover. Cook for 10-12 minutes, stirring occasionally. Add the chicken stock and bring to a simmer. Stir in the spinach and cook for 5 minutes.

3. Place the arrowroot powder in a small bowl and whisk with one tablespoon of water to prevent clumping. Add the arrowroot and the shredded chicken into the saucepan and stir. Reduce the heat and cook until the mixture reaches a creamy texture for the filling. Remove from heat.

4. Divide the filling among the ramekins. Top with extra crumbled pie crust. Bake for 13-15 minutes, until bubbling and the top is golden brown. Serve immediately.



Creamy Chicken SkilletInstant recipe favorites are created when I cannot stop sampling a dish even while I am cooking it. So it was for this one-pot, creamy chicken skillet. This recipe is loaded with colorful vegetables, and could include even more if you feel up to it. Don’t wait to try this tender, creamy chicken that is dairy-free and very satisfying.

servings

ingredients2 boneless skinless chicken breasts, cut into 1-inch pieces 3 slices bacon1 small yellow onion, chopped1/2 red bell pepper, diced1/2 yellow bell pepper, diced6 oz. white mushrooms, sliced1/2 tbsp white wine vinegar1 14.5-oz. can coconut milk2 cups fresh kale, stems removed and shreddedSalt and pepper, to taste

3-4 difficulty EASY

directions1. Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate and crumble. Set aside. Discard the bacon fat from the pan except for one tablespoon.

2. Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and add the chicken to the pan. Lightly brown the chicken, and then stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Stir in the bacon.

3. Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper. Serve warm.



Chicken SaladAny time there is chicken leftover from a recipe, I like to make it into this popular chicken salad, which also features homemade Paleo mayonnaise. Serve with some romaine lettuce for an easy and packable lunch. Feel free to adjust the seasonings to your desired taste.

servings

ingredients4 cups shredded cooked chicken breast5 tbsp Paleo mayonnaise2 tsp Paleo honey mustard 1 tbsp fresh parsley, chopped1 tsp salt1 tsp garlic powder1-2 cups red grapes, cut in halfFreshly ground black pepper, to taste

4 difficulty EASY

directions1. In a large bowl, mix the shredded chicken with the mayo and mustard until evenly coated. Add in the salt, garlic powder, parsley, and pepper. Lastly, stir in the red grapes. Taste and adjust seasonings as desired. Store in an airtight container in the refrigerator. Serve cold.



Kale and Strawberry SaladSince kale is packed with protein, fiber, and a large amount of vitamins, it is easily one of the healthiest bases for a salad. To take away some of the bitterness of the leaves, massage the kale first with olive oil and lemon juice. Then add in the strawberries and avocado for a bright and vibrant salad.

servings

ingredients1 bunch kale, stems removed and chopped Juice of one lemon2 tbsp extra virgin olive oilPinch of salt1 avocado, pitted and sliced thinly1/4 cup pine nuts, toasted1 cup strawberries, washed and sliced

For the dressing:1/4 cup extra virgin olive oil2 tbsp apple cider vinegar1 tbsp poppy seeds1 tsp Paleo mustardPinch of salt

2-3 difficulty EASY

directions1. In a large bowl, combine the kale with the lemon juice and olive oil. Add a pinch of salt and then massage the kale until the leaves are dark green and soft. Add the avocado, pine nuts, and strawberries. Toss well.

2. In a separate bowl, whisk together the ingredients for the dressing. Pour over the salad to serve.



Asian Steak MarinadeThis Asian-inspired recipe is ideal for marinating large steaks before grilling. Coconut aminos and apple cider vinegar replace the standard soy sauce and rice wine vinegar. The marinade could also potentially work well with vegetables or as a stir fry sauce substitute.

servings

ingredients1/2 cup coconut aminos1/4 cup apple cider vinegar1/4 cup honey2 tbsp sesame oil6 cloves garlic, minced2 tbsp fresh ginger, minced2 tbsp water1/2 tsp red pepper flakes1 1/2 lbs. flank steakSalt and pepper

4 difficulty EASY

directions1. In a small bowl, stir together the coconut aminos, vinegar, honey, sesame oil, garlic, ginger, water, and red pepper flakes. Generously season the steak with salt and pepper and place it in a shallow dish. Pour the marinade over the steak, cover and refrigerate for 2 to 4 hours.



Spicy Ginger Scallion SauceA little goes a long way with this sauce. Prepared with simple ingredients, it provides a flavor-packed kick to any dish. A neutral oil (such as grapeseed) is heated to shimmering and then poured over the aromatic ingredients to bring out the bold flavors.

servings

ingredients2 cups scallions, thinly sliced1/3 cup fresh ginger, finely minced1/2 tsp salt1/4 tsp red pepper flakes1/4 cup grapeseed oil1 tsp coconut aminos

2 CUPS difficulty EASY

directions1. Place the scallions, ginger, salt, and red pepper flakes into a small glass bowl. Heat the grapeseed oil in a small saucepan until shimmering. Carefully pour the oil over the scallion mixture. After the sizzling subsides, drizzle in the coconut aminos and stir well.



Lemon Shrimp with Zucchini PastaShrimp and zucchini noodles come together for a quick weeknight meal. The shrimp is brightened up with some fresh lemon zest and juice. After the shrimp marinates, everything is ready to go in under twenty minutes for an easy dinner.

servings

ingredientsFor the shrimp:8 large shrimp, peeled and deveined 1 tbsp extra virgin olive oil 2 garlic cloves, minced 1 tbsp fresh parsley, choppedZest of one lemon1 tbsp fresh lemon juiceSalt and pepper, to taste

For the pasta:4 medium zucchini 1 tbsp extra virgin olive oil2 cups spinach 1/2 cup cherry tomatoes, halved

4 difficulty EASY

directions1. In a medium bowl mix together the olive oil, garlic, lemon juice, zest, parsley, salt and pepper. Place shrimp in the bowl and marinate for 30 minutes.

2. Use a julienne peeler to slice the zucchini into noodles, stopping when you reach the seeds. Place them in a colander lined with paper towel and allow any water to drain for 10 minutes.

3. Heat olive oil in a large skillet over medium heat and sauté zucchini noodles for 4-5 minutes. Add the spinach and toss to wilt. Push noodles to the side and add the shrimp and tomatoes to the pan. Cooked until the shrimp is cooked through, then stir everything together and remove from heat. Drizzle with an extra squeeze of lemon juice to serve.



Twice-Baked Sweet PotatoesThe silky cinnamon cashew filling to these twice-baked sweet potatoes is a perfect addition for any meal. More fancy than a regular baked potato, these twice-baked potatoes will help to elevate your dinner to the next level. The creamy filling adds just the right amount of sweetness without using any sugar.

servings

ingredients2 large sweet potatoes1/2 cup cashews, soaked in water for at least 1 hour1/4 cup almond milk 1/2 tsp vanilla2 tsp honey1 tsp cinnamonPinch of nutmegSalt and freshly ground black pepper, to tasteFresh thyme, for garnish

2 difficulty MEDIUM

directions1. Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool.

2. Drain the soaked cashews and place in a blender. Blend until finely ground. Add almond milk, vanilla, honey, cinnamon, and nutmeg and process until creamy.

3. Once the potatoes are cool enough to handle, slice them down the middle and carefully scoop out the flesh, placing into the blender. Leave a thin layer of sweet potato on the inside of the skin to hold it up. Blend the sweet potato filling with the cashew mixture until completely combined. Season with salt and pepper to taste.

4. Carefully add the filling back into the potato skins and bake for an additional 15 minutes. Remove potatoes from oven and top with fresh thyme to serve.



Broiled Grapefruit with HoneyBroiled grapefruit is a delicious warm snack or breakfast for a cold day. The natural sugar in the honey soaks into the tangy fruit, while at the same time caramelizing the top layer. It takes only minutes to prepare, but be sure to keep on eye on the grapefruit so that it doesn’t burn in the oven.

servings

ingredients2 grapefruits1 banana, slicedHoney, for drizzlingCinnamon, for sprinkling

2 difficulty EASY

directions1. Preheat the oven to broil and position the oven rack on top. Cut the grapefruits in half and use a serrated knife to loosen the sections from the membrane. Place on a rimmed baking sheet.

2. Drizzle the grapefruit halves with honey. Top with banana slices and then flip the slices over to coat with the honey. Sprinkle with cinnamon. Broil for 5-7 minutes until slightly golden and bubbling. Serve warm.



Sunflower Butter TrufflesSunflower seed butter is used to make these delicious truffles that taste similar to the popular Reese’s candy. Mixing everything by hand is fun to do and ensures that the ingredients are well combined. If desired, top the truffles with chopped nuts while the chocolate is still wet. Store in the refrigerator.

servings

ingredients1/4 cup sunflower seed butter 1 1/2 tbsp honey2 tbsp coconut oil, divided1/2 cup almond flour 1 tbsp flaxseed meal1 tsp vanilla extractPinch of salt1/4 cup dark chocolate chips1 tbsp coconut oilChopped almonds, for topping

12 difficulty MEDIUM

directions1. In a large bowl, mix together the sunflower seed butter, honey, 1 tablespoon melted coconut oil, almond flour, flaxseed meal, vanilla, and salt.

2. Using your hands, roll the dough into small balls and place on a Silpat or parchment paper. Refrigerate for half an hour.

3. In a double broiler, melt the chocolate and remaining tablespoon of coconut oil. Dip each ball into the chocolate and place it back on the Silpat. Top with chopped almonds if desired and refrigerate until the chocolate has set.


blt bites - amazon simple storage service · get the full paleo grubs book with 470+...

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