week 2 - amazon simple storage service · asparagus with eggs and hollandaise this dish has several...

week 2RECIPES & PHOTOS BY REBECCA BOHL

COPYRIGHT 2015 PALEOGRUBS.COM

shopping listVeggiesAsparagus: 1 bunchBroccoli: 1 mediumButter Lettuce: 8 ozCarrots: 1 largeCauliflower: 1 headCelery: 2 stalksCherry Tomatoes: 2 cupsCucumber: 1Garlic: 22 clovesGinger: 2 small knobsGreen Onions: 6Kale: 2 bunchesLemon Grass: 2 stalksMushrooms: 8 ozRed Bell Pepper: 4Red Onion: 1 largeSpinach: 56 ozTomato: 1 largeWhite Onion: 2 largeYellow Bell Pepper: 2Yellow Onion: 2 largeZucchini: 2 medium

FruitsAvocado: 1Banana: 2 frozenBlueberries: 2 boxesLemon: 3Lime: 5Mango: 1Orange: 1Watermelon: 1 (6 cups)

Fresh HerbsBasil: 1 packageCilantro: 1 bunchDill: 2 tbspParsley: 1 bunch

Meat & EggsBeef (sirloin): 1 lb cubedBeef Roast: 4 lbsChicken Breast: 2 lbsCod Fillets: 1 lbEggs: 3 dozenGround Beef: 2 lbsGround Turkey: 2 lbsNY Strip: 1 lbPork (minced): 1/2 lbProsciutto: 4 slicesSalmon Fillets: 2 lbsTilapia: 1 fillet

Spices & BakingAllspiceAlmond FlourBaking PowderBaking SodaBay LeavesBlack PepperCayenne PepperChili PowderCinnamonCoconut FlourCorianderGround GingerNutmegOreganoRed Pepper FlakesSaltThymeVanilla Extract

Nuts & SeedsSunflower Seeds: 2 oz

Oil & VinegarApple Cider VinegarBalsamic VinegarCoconut OilExtra Virgin Olive OilGrapeseed Oil

OtherAlmond ButterAlmond MilkBeef Broth: 8 ozCapers: 2 ozChicken Stock: 6 ozCoconut AminosCoconut Flakes (garnish)Coconut Milk: 16 ozDried Cranberries (unsweetened): 2 ozFish SauceFlaxseed (ground)Green Olives: 5 ozKalamata Olives: 5 ozRaw HoneyRed WineTomato Paste: 8 ozUnsweetened Applesauce: 8 ozUnsweetened Cranberries: 2 oz

Copyright 2015 paleogrubs.comWeek #2

Day #8

Blueberry Blast SmoothieBreakfast

Thai Pork PattiesLunch

Jerk Chicken with MangoDinner

Blueberry Blast SmoothieStart your day with a health-boosting smoothie full of antioxidants and vitamins. Add acai juice or chia seeds for even more nutrients. Frozen or fresh fruit can be used for making the drink; frozen fruit will make the smoothie refreshingly cold.

servings

ingredients1 frozen banana1 cup blueberries 2 tbsp almond butter1-2 cups almond milk

1 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 desired consistency. Serve immediately.


Thai Pork PattiesGreen onions and lemongrass lend a Thai flavor to these easy pork patties. Great as an appetizer or for a small meal, this recipe can easily be doubled. Serve with a spicy chili mayonnaise dipping sauce.

servings

ingredients1/2 lb. minced pork 2 cloves garlic, crushed2 green onions, finely chopped2 stalks lemongrass, finely chopped 1 tbsp coriander1 tbsp fish sauce1 tbsp honey

6-8 difficulty EASY

directions1. Heat the grill to medium heat. Mix all of the ingredients together in a large bowl and stir well. Using your hand, form 6-8 small patties. Grill for 4-5 minutes on each side. Serve hot.


Jerk Chicken with MangoA spicy, citrusy marinade is the first step to preparing this extremely tasty jerk chicken recipe. The longer that the chicken is marinated, the more flavorful it will turn out. Serve with a simple sweet mango salsa and cauliflower rice to balance the delicious spiciness of the chicken.

servings

ingredients1 lb. boneless skinless chicken breasts1 mango, peeled, pitted, and diced1/2 red bell pepper, diced2 tbsp cilantro, chopped2 tsp lime juice

For the marinade:Juice of 1/2 orangeJuice of 1 lime1/4 cup extra virgin olive oil2 tbsp coconut aminos1 tbsp apple cider vinegar1 tbsp honey2 tsp dried thyme2 tsp allspice1 tsp freshly ground pepper1 tsp ground ginger1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg

2-3 difficulty EASY

directions1. In a small bowl, whisk together the ingredients for the marinade. Place half of the marinade and all of the chicken into a large Ziploc bag and toss to coat. Marinate in the refrigerator at least 8 hours or overnight. Store the extra marinade in a covered bowl in the refrigerator.

2. Toss the mango, bell pepper, cilantro, and lime juice together in a small bowl and set aside.

3. Heat the grill to medium-high and cook the chicken for 6-7 minutes per side, or until cooked through. Baste a few times with the extra marinade while cooking. Serve warm, topped with the mango salsa.


Asparagus with Eggs and HollandaiseBreakfast

Warm Balsamic Kale SaladLunch

Day #9

Garlic Steak and Veggie KabobsDinner


Asparagus with Eggs and HollandaiseThis dish has several steps but is well worth the extra effort. Crispy prosciutto and poached eggs rest on a bed of fresh asparagus, all topped with a rich hollandaise sauce. The flavors combine to form a delicious and savory breakfast.

servings

ingredients1 bunch fresh asparagus, ends trimmed4 pieces prosciutto1 tbsp apple cider vinegar4 eggsSalt and pepper, to taste

Hollandaise sauce:3 egg yolks3 tbsp extra virgin olive oil 2 tbsp hot water1 tbsp lemon juicePinch of saltPinch of cayenne

4 difficulty EASY

directions1. Bring a large pot of salted water to a boil. Add in asparagus and cook 4-5 minutes until tender. Remove from the water and place into an ice bath to stop the cooking process. Drain and set aside.

2. Meanwhile, cook the prosciutto in a small skillet until crispy. Set aside.

3. For the hollandaise sauce, whisk the egg yolks in a medium metal bowl. Add in the olive oil, water, lemon juice, salt and cayenne and continue whisking. Place the bowl over a pot of boiling water so that the bottom of the bowl is steamed. Whisk constantly until the sauce thickens, about 1-2 minutes.

4. To poach the eggs, fill a large skillet with water. Heat to barely a simmer and add vinegar to water. One at a time, crack the eggs into a small bowl and use the bowl to slowly slide the eggs into the water. Cook for 4 minutes or until the egg whites are set and yolks are still soft. Using a slotted spoon, transfer the eggs to a paper towel-lined plate.

5. To serve, divide the asparagus between plates. Place the prosciutto over the asparagus. Top with poached eggs and hollandaise. Sprinkle with salt and pepper. Serve immediately.


Warm Balsamic Kale SaladThis warm balsamic kale salad is the perfect side salad for those busy nights when you don’t want to spend a lot of time in the kitchen. It packs all of the nutrients of kale into an easy, tasty recipe that is ready to eat in 10 minutes. Use high quality aged balsamic vinegar for the best results.

servings

ingredients1 tbsp extra virgin olive oil1/2 large onion, diced2 small bunches kale, de-stemmed and shredded1/4 cup unsweetened dried cranberries2 tbsp water1/4 tsp salt1 tbsp sunflower seeds1-2 tbsp aged balsamic vinegar

2 difficulty EASY

directions1. Heat the olive oil in a pan over medium heat. Add the onion and sauté for 3-4 minutes, until beginning to soften. Add the kale, cranberries, water, and salt. Cover and cook for 5-6 minutes until the kale is wilted and the water has evaporated, stirring often. Add in the sunflower seeds. Drizzle with balsamic vinegar and toss to coat. Serve warm.


Garlic Steak and Veggie KabobsThis is a delicious recipe for the grill. Marinating the meat for at least half an hour before grilling adds a great deal of flavor to the steak and is highly recommended. Many additional kinds of vegetables can be cooked with the kabobs, including mushrooms, tomatoes, or zucchini, to name a few.

servings

ingredients1 lb. beef, cubedSalt and pepper 1/2 cup extra virgin olive oil5 cloves garlic, minced1 tsp dried oregano1 tsp dried thyme1/2 large white onion, chopped 1 red bell pepper, chopped1 yellow pepper, chopped

4 difficulty MEDIUM

1. If using wooden skewers, soak in water for 30 minutes. Stir the olive oil, garlic, oregano, and thyme together in a shallow bowl. Sprinkle beef with salt and pepper and place into the marinade. Let marinate 30-60 minutes.

2. Preheat the grill to medium-high heat. Place the marinated steak, onion, and peppers alternately onto the skewers. Drizzle with any remaining marinade. Grill kabobs for approximately 4-5 minutes on each side, or until desired doneness.

directions


Day #10

Blueberry MuffinsBreakfast

Turkey Pesto MeatballsLunch

Cod PiccataDinner


Blueberry MuffinsPockets of blueberries provide juicy bursts of flavor in these fluffy muffins. The muffins are packed with the nutrient-rich berries, which are good for your brain and your immune system. Whether you enjoy them for breakfast or for snacking, these muffins will disappear fast.

servings

ingredients1 cup almond flour2 tbsp coconut flour1/2 tsp baking soda1/4 tsp salt1/4 cup coconut oil, melted 3 tbsp honey3 eggs1 tsp vanilla extract1 cup fresh blueberries

9 difficulty MEDIUM

directions1. Preheat the oven to 350 degrees F. Line a muffin tin with cups. Combine the almond flour, coconut flour, baking soda, and salt in a bowl and stir to combine. In a separate bowl, mix together the coconut oil, honey, eggs, and vanilla with a hand blender. Add the dry ingredients into the wet and blend to combine. Fold in the blueberries.

2. Evenly divide the batter between 9 muffin cups. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack for 10 minutes before serving.


Turkey Pesto MeatballsMeatballs aren’t usually considered an easy, go-to meal, but these turkey pesto meatballs are an exception. Since they are baked in the oven, you don’t need to worry about cooking them on the stove or simmering them in sauce for a long period of time. These meatballs are a hearty comfort food that makes an easy weeknight dinner.

servings

ingredients2 lbs. ground turkey1/2 cup almond flour1/2 cup pesto (see Condiments)2 egg whites1/2 tsp salt1/4 tsp freshly ground pepper

24 difficulty EASY

directions1. Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and then place a wire cooling rack on top of the baking sheet. Coat the wire rack well with coconut oil spray.

2. In a large bowl, mix together all of the ingredients. Roll the mixture into small balls using your hands and place on the wire rack. Bake for 20-25 minutes until cooked through.


Cod PiccataIf I had a special segment on Paleo Grubs called Cooking for One, this recipe would be near the top of my list. Easy to make and quick to prepare, I often use this recipe when cooking for myself on a weeknight after work.

servings

ingredients1 lb. cod fillets1/3 cup almond flour1/2 tsp salt2-3 tbsp extra virgin olive oil2 tbsp grapeseed oil, divided3/4 cup chicken stock3 tbsp lemon juice1/4 cup capers, drained2 tbsp fresh parsley, chopped

2-3 difficulty MEDIUM

directions1. Stir the almond flour and salt together in a shallow bowl. Rinse off the fish and pat dry with a paper towel. Dredge the fish in the almond flour mixture to coat.

2. Heat enough olive oil to coat the bottom of a large skillet over medium-high heat along with one tablespoon grapeseed oil. Working in batches, add the cod and cook for 2-3 minutes per side to brown. Remove to a plate and set aside.

3. Add the chicken stock, lemon juice, and capers to the same skillet and scrape any browned bits off the bottom. Simmer to reduce the sauce by almost half. Remove from heat and stir in the remaining tablespoon of grapeseed oil.

4. To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.


Day #11

Breakfast BurritosBreakfast

Steak Salad with Ginger DressingLunch

Chilled Watermelon SoupDinner



Breakfast Burritosometimes you just really want a burrito. And I don’t mean that you necessarily want to eat the 800+ calories that usually come with a burrito. You just crave that vehicle for flavor, the onions, peppers, etc., wrapped up in a neat tortilla. You get to choose your fillings, the type of salsa, and make it your own.

servings

ingredientsFor the tortillas:2 eggs 2 egg whites1/2 cup water4 tsp ground flaxseedPinch of salt

For the filling:1 avocado, diced 1/4 cup red bell pepper, finely diced1/4 cup onion, finely diced1/4 cup baked tilapia or other proteinHandful of spinach leaves1 tsp coconut oil

2 difficulty MEDIUM

directions1. In a small bowl, whisk together the ingredients for the tortilla. Preheat the oven broiler.

2. Heat a 10-inch non-stick skillet over medium heat and coat well with coconut oil spray. Pour half of the tortilla mixture into the pan and swirl to evenly distribute. Using a metal spatula, loosen the edges of the tortilla from the pan. Cook a couple of minutes until golden brown on the bottom, and then carefully slide the spatula under the tortilla to loosen it from the bottom of the pan. Do not flip yet.

3. Place the pan under the broiler for 3-4 minutes until the tortilla gets a little bubbly. Remove the tortilla from the pan, setting on a piece of aluminum foil. Repeat with other half of tortilla mixture.

4. After the tortillas are done broiling, preheat the oven to 400 degrees F. In a separate small pan, heat the coconut oil over medium heat. Add the onions and peppers and sauté for 5-8 minutes, until soft. Add the spinach into the pan and wilt.

5. Place all of the fillings down the center of the tortillas and wrap tightly. Place into the oven for 5-8 minutes to set the shape of the tortilla. Enjoy!


Steak Salad with Ginger DressingThis salad is ideal for the summer months, when you are craving a light but filling meal. A simple crunchy butter lettuce salad is tossed with onion and bell pepper, and then topped with juicy grilled steak. Drizzle the salad with a tart, refreshing ginger dressing for the final touch.

servings

ingredientsFor the salad:1 lb. NY strip steakSalt and freshly ground pepper1/2 red onion, thinly sliced1 red bell pepper, thinly sliced8 oz. fresh butter lettuce

For the dressing:2 tbsp extra virgin olive oil2 tbsp coconut aminos1 tbsp fresh ginger, minced1 tbsp honey2 cloves garlic, mincedJuice of 1/2 lime

2-3 difficulty EASY

directions1. Generously season the steak on both sides with salt and pepper. Heat the grill to medium and cook each side of the steak for approximately 4-5 minutes, or until desired doneness. Let stand for about 5 minutes. Slice into strips against the grain and place in a medium bowl.

2. Whisk together the ingredients for the ginger dressing in a small bowl. Pour one third of the dressing over the steak and toss to coat. In a separate bowl, toss together the red onion, bell pepper, and lettuce with the remaining dressing. Divide onto plates and top with steak to serve.


Chilled Watermelon Basil SoupFor a sweet chilled summer soup, watermelon makes the perfect base. Packed with vitamins and low in calories, this soup is light and refreshing. Serve this on its own, or alongside some grilled vegetables at your next picnic.

servings

ingredients6 cups fresh watermelon, rinds removed and cubed (about 2 lbs.)1 cucumber, peeled and chopped1/4 cup red onion, diced1 tbsp extra virgin olive oil2 tsp lime juicePinch of salt1/4 cup fresh basil, chiffonade

4 difficulty EASY

directions1. Combine all of the ingredients except the basil in a food processor or blender and blend until smooth. Adjust the salt and lime juice to taste. Refrigerate for 30 minutes before serving. Top with fresh basil to serve.

Day #12

Broccoli Egg BakeBreakfast

Mustard Lime ChickenLunch

Bolognese with Spaghetti SquashDinner



Broccoli Egg BakeThis dish is packed to the brim with vegetables. We’ve got broccoli, we’ve got zucchini, and we’ve got onion. These veggies, combined with some eggs, make a healthy and nutritious breakfast.

servings

ingredients8 eggs1/2 large onion, diced 2 medium zucchini, diced 1 medium head of broccoli, chopped 1 tsp salt1/2 tsp freshly ground black pepper1 tbsp fresh parsley, chopped

6 difficulty EASY

directions1. Preheat the oven to 350 degrees F. In a small bowl, whisk the eggs, salt and pepper. Stir in the chopped vegetables.

2. Grease a ramekin with coconut oil spray. Pour egg mixture into the dish and bake for 25-30 minutes or until the eggs are set. Remove from heat and let sit for 5 minutes before serving. Top with chopped parsley to se


Mustard Lime ChickenThis tangy mustard lime chicken is baked rather than grilled to get the most flavor from the lime and mustard. Serve with a side of asparagus or another vegetable for a complete healthy dinner. Note that the chicken needs to marinade for at least one hour to let the flavors infuse.

servings

ingredients1 lb. skinless boneless chicken breast1/2 cup fresh cilantro, packed1/3 cup Paleo mustard (pg. 146)1/3 cup fresh lime juice1 tbsp olive oil1 tbsp chili powder1/2 tsp salt1/4 tsp pepperPinch of cayenne

4 difficulty EASY

directions1. Blend together the cilantro, mustard, lime juice, olive oil, and spices in a food processor or blender. Place the chicken in a small baking dish and pour the marinade over the chicken. Cover and refrigerate for at least one hour, or up to five hours.

2. Preheat the oven to 350 degrees F. Bake the chicken for 20 minutes or until no longer pink on the inside. Spoon any extra sauce over the top to serve.


Bolognese with Spaghetti SquashThere are many interpretations for Bolognese sauce and this is just one Paleo-friendly version. It is also one of the only recipes that calls for red wine. However, the wine can be omitted if preferred; simply use chicken stock instead. The sauce is simmered for hours and therefore requires a long time commitment, but the effort definitely shines through in the final result.

servings

ingredients1 large yellow onion, coarsely chopped1 large carrot, coarsely chopped2 celery stalks, coarsely chopped3 cloves garlic, coarsely chopped2 tbsp extra virgin olive oil2 lbs. ground beef1 cup tomato paste 2 cups red wine2 bay leaves4 sprigs thymeSalt and freshly ground pepper, to taste

8 CUPS difficulty MEDIUM

1. Place the onion, carrot, celery, and garlic in a food processor and pulse to finely chop. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Add the vegetables and season with salt and pepper. Cook for 12-15 minutes until beginning to brown, stirring frequently.

2. Add the beef to the pot and season with salt and pepper. Cook for 15 minutes until browned. Stir in the tomato paste and cook for 2-3 minutes. Add the red wine to the pan and cook 5 more minutes.

3. Add enough water to the pan until it covers the meat mixture by an inch. Add the bay leaves and thyme and stir. Bring to a low simmer, and cook, uncovered, for 3 hours. Stir the sauce occasionally and check to see if it needs more water. Adjust seasonings to taste. Discard the bay leaves and thyme before serving.

directions

Cinnamon Coconut ShakeBreakfast

Asian Salmon BurgersLunch

Day #13

Slow Cooker Olive Pot RoastDinner



Cinnamon Coconut ShakeCinnamon and nutmeg add warm notes to this creamy coconut shake. This spiced drink makes a sweet and decadent treat or dessert. Top with additional cinnamon and coconut flakes for garnish.

servings

ingredients1 3/4 cups coconut milk 1/2 frozen banana2 tbsp almond butter1 tbsp honey1 tsp cinnamonPinch of nutmeg1/2 tsp vanilla extractCoconut flakes, for garnish

1 difficulty EASY

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


Asian Salmon BurgersGinger, shallots, and scallions give these salmon burgers a slightly Asian twist. If desired, place the shaped patties in the freezer for 20 minutes before cooking to let them become firmer. Serve with avocado, tahini sauce, or Paleo mayo.

servings

ingredients1 1/2 lbs. salmon fillet, skin removed and finely chopped2 shallots, minced1-inch piece fresh ginger, peeled and grated1 egg, beaten2 scallions, thinly sliced1/4 tsp red pepper flakesSalt and freshly ground pepperCoconut oil, for the pan

8 difficulty EASY

directions1. In a large bowl, combine all of the ingredients and mix well. Use your hands to form 8 burger patties, packing firmly.

2. Melt about a tablespoon of coconut oil in a skillet over medium heat. Add the salmon patties and cook for 4-6 minutes per side, until browned and opaque throughout. Serve warm.


Slow Cooker Olive Pot RoastTender and juicy pot roast can be very simple to make using a slow cooker. This version is made with tomato and olives, and served with a side of mashed cauliflower. Sear the meat before adding it to the slow cooker to develop more flavor in the broth.

servings

ingredients4 lbs. boneless beef roast, trimmed of fat1 tbsp coconut oil1 white onion, chopped6 cloves garlic8 oz. mushrooms, sliced1/4 cup apple cider vinegar1 cup beef broth1 large tomato, diced5 oz. Kalamata olives, drained, pitted and cut in half 5 oz. green olives, drained, pitted and cut in half

6-8 difficulty EASY

1. Season the roast generously with salt and pepper. Heat the coconut oil in a large skillet over medium-high heat. Add the roast to the pan and let sear for 5 minutes. Flip and repeat with the other side. Transfer the roast to the slow cooker.

2. Add the chopped onion, garlic, and mushrooms to the skillet and sauté for 1-2 minutes to pick up the flavor from the roast. Transfer to the slow cooker. Finish deglazing the skillet by adding the vinegar and broth to pick up any leftover pieces, then pour over the meat and vegetables in the slow cooker.

3. Add the tomato and olives to the slow cooker. Turn the heat on to low and cook for 5-6 hours, until the meat is tender.

4. Once the meat is cooked, add the pearl onions to the slow cooker and cook for another 15 minutes. Serve hot.

directions

Cinnamon Apple MuffinsBreakfast

Spinach Salad with Lemon-Dill DressingLunch

Day #14

Cauliflower SteaksDinner



Cinnamon Apple MuffinsWhen it gets cold outside, I usually prefer to eat a warm breakfast versus cereal or some fruit. On occasion, I am in the mood to fry up some eggs and bacon and the whole nine yards. But normally, I want something quick that won’t take much time or cooking. Muffins are the perfect solution for getting a healthy start to a busy day. I can make a batch of muffins on Sunday and have them waiting for me in the refrigerator. Then I simply heat up a couple up and eat them with a bit of butter or drizzled with honey while I drink my morning tea. They are a quick and satisfying way to start the day.

servings

ingredients1 cup unsweetened applesauce4 eggs1/4 cup coconut oil, melted1 tsp vanilla1 tbsp honey1/2 cup coconut flour2 tsp cinnamon1 tsp baking powder1 tsp baking soda1/4 tsp salt

12 difficulty EASY

directions1. Preheat oven to 350 degrees F. Line a muffin tin with liners. In a large bowl, add applesauce, eggs, coconut oil, honey, and vanilla. Stir to combine.

2. Stir in the coconut flour, cinnamon, baking powder, baking soda, and salt. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.

3. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Serve warm or store in the refrigerator in a resealable bag.


Spinach Salad with Lemon-Dill DressingWhen looking for a quick lunch or dinner, whip together this refreshing and light salad. The dressing is simply composed of olive oil, lemon juice, and fresh dill. Smoked salmon is tossed with spinach and dried cranberries to make a nourishing meal that is great for spring.

servings

ingredients2 tbsp extra virgin olive oil2 tbsp fresh dill, chopped 1 tbsp fresh lemon juiceSalt and freshly ground pepper, to taste6 cups fresh spinach 6 oz. cooked salmon, diced1/4 cup dried unsweetened cranberries

2 difficulty EASY

directions1. Whisk together the olive oil, fresh dill, and lemon juice in a large bowl. Season to taste with salt and pepper. Add the spinach, salmon, and cranberries to the bowl and toss well to coat.


Cauliflower SteaksA head of regular cauliflower can be transformed into thick ‘steaks’ that make a hearty and satisfying meat-free dinner. First browned on the stove and then baked, cauliflower steaks are easy to cook.

servings

ingredients1 head of cauliflower, sliced into 4 steaks1-2 tbsp extra virgin olive oil 4 cloves garlic, minced Pinch of red pepper flakesSalt and pepper, to taste2 cups cherry tomatoes, halved 1/2 yellow pepper, diced1 tbsp fresh parsley, chopped

4 difficulty EASY

directions1. Preheat the oven to 400 degrees F. Place the tomatoes and yellow pepper on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Bake for 15-20 minutes until soft.

2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for one minute. Place two of the cauliflower steaks in the skillet and sprinkle with salt. Sear until golden brown, about 2 minutes per side, then transfer to a rimmed baking sheet. Repeat with remaining cauliflower steaks, adding more olive oil to the pan. Bake for 12-15 minutes at 400 degrees until tender. Top with roasted tomatoes, peppers, and fresh parsley to serve.

Crunchy Granola BarsSnacks

Lemon, Ginger and Basil Iced TeaSnacks

Week #2 Snacks

Cucumber Roll-UpsSnacks


Zucchini HummusSnacks


Crunchy Granola BarsGranola bars are easy to make at home and are usually less expensive than the boxed supermarket version. They provide natural energy and fuel to get you through your day. Granola bars are also easy to pack along for a hike or for long trips in the car.

servings

ingredients2 cups unsweetened coconut flakes 1 1/2 cups almonds1/4 cup pepitas 1 tbsp flaxseed meal1 1/2 tbsp water1/3 cup coconut oil, melted1/3 cup almond butter1/4 cup honey1 tsp vanilla extract1/4 cup almond flour1/2 tsp baking soda1/3 cup sunflower seeds1/2 cup mini dark chocolate chips

20 difficulty EASY

directions1. Preheat the oven to 325 degrees F. Grease a baking pan with coconut oil. Place the almonds, coconut flakes, and pepitas in a food processor and pulse to break down into smaller pieces.

2. In a large bowl, mix the flaxseed meal with the water and let soak for 3 minutes. Add in the coconut oil, almond butter, honey, and vanilla and stir to combine. Add the almond flour, baking soda, the almond mixture, and the sunflower seeds to the bowl and stir well. Fold in the chocolate chips.

3. Spoon the granola into a flat, even layer in the prepared baking pan. Bake for 18-22 minutes until golden brown. Let cool completely before cutting into bars. Store in the refrigerator.


Lemon, Ginger and Basil Iced TeaSince I like lemon tea, I decided to attempt making an energizing drink that is also good for you. Lemon and ginger, which help your body to naturally detox, are combined with basil in this recipe to form a cleansing and refreshing iced tea.

servings

ingredients2 lemons5 ginger coins3/4 cup basil leaves, loosely packed3 tbsp honey9 cups boiling water

8-9 difficulty EASY

directions1. Cut the lemons in half and juice the lemons into a large pitcher, catching any seeds. Add the lemon halves into the pitcher, along with the ginger coins and basil. Pour boiling water into the pitcher and stir in the honey. Allow to steep until cool, and then remove the ginger, basil, and lemon halves. Serve with ice.


Cucumber Roll-UpsA spicy mixture of jalapenos and sausage is rolled up into cucumber strips for a convenient bite-sized snack. Cold cucumbers pair well with the hot jalapenos and salty sausage. Chill until you are ready to enjoy.

servings

ingredients1 large cucumber4 slices summer sausage, cut into small cubes2 green onions, chopped1/2 jalapeno, seeded and finely diced1/4 cup Paleo mayonnaise1 tsp lemon juice2 tsp fresh dill, choppedPinch of freshly ground pepper

5 difficulty MEDIUM

directions1. Slice the cucumbers in half lengthwise, then use a mandolin to cut lengthwise into long strips. Place on a paper towel to absorb any liquid.

2. In a small bowl, mix together the cubed sausage, green onions, jalapeno, mayonnaise, lemon juice, and dill. Place about a teaspoon of the mixture onto one end of a cucumber strip. Carefully roll up the cucumber strip and secure with a toothpick. Chill until ready to serve.


Zucchini HummusInstead of chickpeas, zucchini is used to form the base of this hummus recipe, along with tahini. Tahini, a paste made from ground sesame seeds, should be eaten sparingly on the Paleo diet. You can substitute nut butter, such as almond butter, for the tahini if preferred. Serve it alongside vegetables for dipping as an appetizer, or as a spread over chicken.

servings 4 difficulty EASY

ingredients directions2 medium zucchini, peeled and chopped3 tbsp tahini 3 tbsp extra virgin olive oil 1 tbsp fresh lemon juice1 tsp cumin1/2 tsp salt1/4 tsp freshly ground pepper2 cloves garlic, choppedPaprika, for garnish

1. Add all of the ingredients into a food processor or blender and process until smooth, scraping down the sides as necessary. Adjust levels of lemon juice and tahini to taste. Refrigerate for 30 minutes before serving. Sprinkle with paprika for garnish.

week 2 - amazon simple storage service · asparagus with eggs and hollandaise this dish has several...

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