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
Paleo Pecan Pie Bars
Crust Ingredients and Instructions: 2 1/2 cups almond flour 1 cup coconut sugar 1 cup finely grounded pecans 1/2 teaspoon salt 1 cup grass-fed butter Preheat oven to 350 degrees F. Mix flour, coconut sugar, finely grounded pecans and salt in a mixing bowl. Add softened grass-fed butter and mix using your hands until the mixture resembles coarse meal. Line bottom and sides of a 13x9 inch pan with aluminum ...
Blueberry Colada Smoothie
Ingredients: 2 cups fresh (or frozen) blueberries 1 cup ice, if using fresh blueberries 1/2 cup coconut milk 1/2 cup pineapple juice 1 ripe banana 1 tablespoon honey if desired Instructions: Combine all ingredients in a blender and puree until smooth. Pour into chilled glasses and serve.