My Recipes

Categories

Orange Maple Glazed Brussel Sprouts

  • 3 cups of brussels sprouts, trimmed and halved lengthwise
  • 1 TB balsamic vinegar
  • 2 TB pure maple syrup
  • 2 TB freshly squeezed orange juice
  • 1 TB freshly grated orange zest
  • 4 TB cold unsalted butter
  • 3 TB olive oil or coconut oil
  • 1 tsp salt
Instructions
  1. Preheat oven to 475 F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a mixing bowl, toss brussels sprouts with olive oil and sea salt.
  4. Arrange Brussels sprouts open side down and in a single layer on your baking sheet. Bake for 15 minutes.
  5. While brussels sprouts bake, make the glaze by adding vinegar, maple syrup, orange juice, orange zest to a small saucepan. Place over medium heat for about 4 minutes, stirring occasionally. Remove from heat and add butter; whisk until melted and set glaze aside.
  6. Once brussels sprouts are done baking, let cool for about 5 minutes and transfer them to a serving bowl. Pour glaze on top and enjoy.

Crockpot Butter Chicken – Dairy Free

  • 3 lbs boneless skinless organic/free-range chicken breasts, cut into bite-sized pieces (approximately 1 ½ -2 inches)
  • 1 tablespoon coconut oil
  • 3 garlic cloves lightly crushed but whole
  • 1 large white onion small dice
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1-6 ounce can tomato paste
  • 1 tablespoon sugar
  • 1-15 ounce can coconut milk
  • 1/4 cup flour
  • 1/2 cup fresh lightly chopped cilantro leaves
  • Chili flakes.

DIRECTIONS

  1. Heat a large sauté pan to medium heat and one tablespoon coconut oil. When oil is shimmering, add onions and sauté for 1 minute until starting to turn golden brown around the edges.
  2. Add garlic and ginger and sauté another 30 seconds until fragrant. Add spices, tomato paste, sugar, coconut milk and flour and stir to combine. Cover and cook for 4-5 minutes while you prepare chicken and sauce thickens.
  3. Add sauce to cold crockpot and then add chicken. Stir to cover chicken in sauce. Cover and cook on high for 2 hours then low for 2 hours. Remove lid and stir to incorporate, then pour into a serving dish.

Paleo Pumpkin Pancakes

  • 4 eggs
  • 3/4 Cup canned pumpkin
  • 1tsp. Vanilla
  • 2Tb. Maple Syrup
  • 1tsp. Cinnamon
  • 1tsp. Nutmeg
  • 1/2tsp. Cloves
  • 1/2 tsp. Baking Soda
  • 2Tb. Butter, melted.

Whisk eggs, canned pumpkin, vanilla, and maple syrup together. Add spices and baking soda. Melt the butter and add to the batter. Grease skillet with butter and spoon out batter into small pancakes. Flip carefully.

Paleo Banana Muffins

 I have another recipe for banana muffins from Multiply Delicious, but it calls for A LOT of almond butter and almond flour. Both are expensive, so I tried to find a recipe that didnt call for the almond butter. I found this one from the Living Healthy with Chocolate blog, and they turned out great! They tasted just as moist as the other recipe.

Ingredients

  • 1½ cup almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 bananas (I used apple bananas)
  • 1 tbs raw honey
  • 1 egg, beaten
  • 5 tbs butter, melted
  • ⅓ cup raw pecans, chopped
Crumbs:
  • 2 tbs almond flour
  • ⅛ tsp ground cinnamon
  • 1 tbs butter
Instructions
  1. preheat the oven at 350°F
  2. in a bowl mix the almond flour, baking soda and salt
  3. in a separate bowl, mash the bananas and mix in the honey, egg and melted butter
  4. pour the banana mixture into the flour mixture and stir to combine
  5. fold in chopped pecans
  6. spoon the batter into paper lined muffin pan cups
Crumbs:
  1. mix together the almond flour, cinnamon and butter until mixture resemble coarse cornmeal and sprinkle over the top of each muffin
  2. bake for 17 minutes or until tops turn golden brown

Pumpkin Almond Flour Muffins

Ingredients:

  • 1 cup almond flour/meal
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/4 cup almond butter
  • 1/4 cup honey or maple syrup
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3/4 cup chopped walnuts

Directions:

  1. Preheat oven to 350*F.
  2. Combine all ingredients in a large mixing bowl and blend well.
  3. Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
  4. Bake for 32-35 minutes or until muffins are cooked all the way through.
  5. Allow to cool before serving.

Pork Carnitas

  • 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
  • 1 1/2 tsp. Salt
  • 3/4 tsp. Pepper
  • 1 tsp. Cumin
  • 1 tsp. Oregano
  • 4 Bay Leaves
  • 2 Tbsp fresh Lime Juice
  • 2 cups Water
  • 1 onion, peeled and halved
  • 1 Orange, juiced and keep the spent halves
  1. Combine all the ingredients in a crock pot, including the spent orange halves and juice. Cook until the meat falls apart when prodded with a fork, about 4 hours on high, or 6-8 on low.
  2. Use a slotted spoon to remove the meat from the pan and spread the pork back onto a foil lined pan and evenly spread the meat around so there is a single layer of meat.
  3. Strain the remaining cooking liquid into a pot.  Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.
  4. Once the liquid has become a syrup, brush half of the syrup over the top side of the pork that has been arranged on a cooking sheet. Reserve the other half. Taste and add additional salt and pepper.
  5. Place the pan on the middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp.  Then, flip the pieces of meat, brush with remaining syrup, and broil the other side until well browned and edges are slightly crisp.

Lamb Osso Bucco

Ingredients:

1 pound lamb leg steak or similar cut of lamb
3 tablespoons olive oil
1 large yellow onion, sliced lengthwise
2 large carrots, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 cup dry red wine
1 cup chicken stock
2 sprigs rosemary
2 sprigs thyme
sea salt + pepper to taste

Directions:

Preheat oven to 325 degrees.
Thoroughly pat dry the lamb steaks. Generously sprinkle with salt and pepper.
In a Dutch oven or large, heavy-bottomed pot, heat three tablespoons olive oil over medium high heat. When shimmering, add the lamb steaks and sear, without disturbing, for about five minutes on each side, until nicely browned. Remove steaks and set aside.
Reduce heat to medium-low. Add the onions and saute for about two minutes. Add the carrots and celery and saute for about seven minutes more, stirring. Add the garlic and the tomato paste and stir again.
Next, deglaze the pot with the red wine. Add the wine and scrape the bottom with a wood spoon to dislodge any delicious crisped bits on the bottom. Add the chicken stock and stir.
Return the lamb steaks to the pot, nestle the sprigs of rosemary and thyme within, and cover.
Transfer to the oven and cook for about 1.5 hours, until the meat is falling-apart tender. Check on it halfway through, flipping the steaks.

“Best Broccoli of Your Life”

IMG_2.JPG

Ingredients:

2 large bunches of broccoli
5 Tbs olive oil + 1.5 Tbsp olive oil
1/2 tsps salt
1/2 tsps pepper
4 garlic clobes, peeled and sliced
 zest of 1 lemon
1/3 cup grated Parmesan cheese (leave out cheese to make it Paleo)

Directions:

Preheat oven to 425. Cut broccoli into florets, wash and dry them THOROUGHLY. Then toss with5 Tbsp of the olive oil, salt and pepper.  Now add 4 garlic cloves that are peeled and sliced. Dump everything onto a cookie sheet and roast in the oven for 20-25 minutes until “crisp-tender and the tips of some of the florets are browned.”

 
When it’s done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, and 1/3 cup of freshly grated Parmesan cheese.

This recipe is all over the internet and can be found on the Amateur Gourmet’s site. 

Cashew Chicken

Ingredients: 
2 chicken breasts or thighs cubed
1 tbsp. cooking sherry
2 tbsp. low sodium soy sauce
¼ cup oil
1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
3 green onions, sliced diagonally
2 cloves garlic, minced
1/2 cup cashews,
unsalted toasted sesame seeds
lightly salted cashews

Sauce:
4 tbsp soy sauce
1 1/2 tbsp. cornstarch
4 tsp sugar
2 tsp white vinegar

Directions:
Combine 1 tablespoon soy sauce with the cooking sherry in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic.
Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat. Add red pepper flakes to oil and stir. Add garlic and stir. Add chicken all at once and cook chicken until golden on all sides and cooked through. Drain oil if there is still an excessive amount. Add cashews.Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir constantly.

Sprinkle with toasted sesame seeds and add sliced green onions. Serve over Rice.

Paleo Sweet Potato and Sausage Hash

1 lb ground pork sausage
3 sweet potatoes cubed
3 tbsp coconut oil or butter
Cinnamon
Optional: add veggies like bell peppers, onions, carrots, etc. Or you could leave out the veggies and throw in an apple.

Throw everything in a skillet, stirring often, let the potatoes cook until they are soft on the inside and a little crispy on the outside, about 10 minutes but could take much longer depending on how big you cut up the sweet potatoes.  Add a TON of cinnamon and serve.

Recipe found here:  http://everydaypaleo.com/2010/09/25/baa-baa-breakfast/. If you don’t have her book Everyday Paleo yet, go buy it! It’s a great cookbook.

Smoky Bacon Wrapped Chicken Thighs

4 bone-in, skinless chicken thighs
8 slices of bacon
Smoky Spice Blend (below)

Preheat oven to 375. Sprinkle the chicken thighs on both sides with Smoky Spice Blend, then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake for approximately 40 minutes.

Smoky Spice Blend:
1 Tbsp chipotle powder
1 Tbsp smoked paprika
1 Tbsp onion powder (eliminate to make this FODMAP-free)
1/2 Tbsp cinnamon
1 Tbsp sea salt
1/2 Tbsp black pepper

Spicy Crock Pot Chicken

3-4 Chicken breasts or 5-6 thighs (breast is better in this recipe)
1 cup of salsa of choice (look for no artificial ingredients or sugar or make your own)
2 teaspoons each of: onion powder, garlic powder, salt, pepper, chili powder, cumin

Put chicken in slow cooker and sprinkle with spices. Pour salsa over the chicken. Cook on low for 7-8 hours (check after 5 as temp can vary a lot) until tender. Shred with forks before serving.