Paleo Pumpkin Chocolate Chip Muffins

 

6 large eggs

1/2 C. coconut oil, melted

1/2 C. honey

1/4 C. coconut sugar

1 tsp. vanilla extract

1 (15 oz) can pumpkin puree

1 C. coconut flour

1 tsp. baking powder
1 Tbs. pumpkin pie spice
1/2 tsp. salt
1 tsp. baking soda
1 tsp. apple cider vinegar
1/2 C. dark chocolate chips

In mixer, mix together the eggs, oil, honey, coconut sugar and vanilla. In separate bowl, combine coconut flour, baking power, pumpkin pie spice and salt.  Add dry ingredients to wet ingredients and mix till smooth. Whisk in pumpkin. Mix in the baking soda and vinegar. Add chocolate chips. Bake at 350* for 25-30 mins.

Pumpkin Pie Spice

1/4 c. ground cinnamon
4 tsp. ground nutmeg
2 tsp. ground allspice
2 tsp. ground cloves
1 tbs. ground ginger

Spinach & Sausage Stuffed Cabbage

Ingredients

• green cabbage leaves
• 1 pound hot Italian sausage, casing removed
• 1 yellow heirloom tomato, diced
• 1 cup fresh spinach, chopped
• 1 jar marinara sauce
• ½ - 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F.
2. Bring a large pot of water to a boil over high heat. Drop the cabbage leaves into the boiling water. Reduce heat to medium and boil leaves until they feel slightly tender (7-10 mins). Remove leaves from the pot and rinse with cold water.
3. Break the hot Italian sausage in bite size chunks and heat in a skillet over medium-high heat until browned.
4. Add in heirloom tomatoes and spinach and cook for a couple minutes. Remove pan from heat.
5. Spread half of the marinara sauce on the bottom of a baking dish.
6. Lay each cabbage leaf flat on the counter. Place some of the sausage filling in the center of the leaf. Fold the two long sides of the leaf towards the center. Then slowly begin rolling from the stem end. Place roll seam side down in the pan. Repeat with remaining leaves.
7. Spread the remaining marinara sauce over the cabbage rolls. Sprinkle with mozzarella.
8. Cover the pan with foil. Bake for 25 minutes, then remove the foil and bake for another 20 minutes.

Chicken BLT Wrap

Ingredients

2 lb. chicken cutlets
1/3 c. cooking sherry
1/2 tsp. celery salt
1/4 tsp. cayenne pepper
1/2 tsp. dries basil
1/2 tsp. dried parsley
1/2 tsp. garlic powder
Grape tomatoes, halved
4-6 pieces of cooked bacon, crumbled
Romaine lettuce leaves
Olive oil

Honey mustard sauce (optional)
1/4 c. Spicy brown mustard
1/4 c. Honey

Directions

Mix together the sherry, celery salt, cayenne pepper, basil, parsley, and garlic. Marinate the chicken with it for at least 30 mins.

In a skillet, heat a little olive oil over medium-high heat. Add the chicken and cook on both sides till chicken is cooked through. Pull lettuce leaves apart and wash off. Cut chicken in strips and put on lettuce. Add tomatoes and bacon crumbles.

If you want honey mustard sauce, just mix the mustard and honey together and drizzle on top.

Mexican Stuffed Peppers

Ingredients

1 lb. ground beef

homemade taco seasoning

1/2 C. water

4 large peppers, any color

1/3 C. onion, diced

1 large roma tomato, diced

olive oil

1 C. Cabot sharp cheddar cheese (0g lactose), shredded (omit for dairy-free)

homemade salsa

homemade guacamole

Directions

Preheat oven to 350*. Cut peppers in half and clean out seeds. Place peppers in baking dish and drizzle with olive oil and bake for 20-30 mins,until peppers soften. While the peppers are baking, cook the ground beef. Drain ground beef. Add in the taco seasoning and 1/2 C. water; mix together. Add in onion, chopped red pepper, and tomato. Cook for a couple minutes.

Dump out the liquid in the peppers and stuff with meat mixture. Add cheese (optional).  Bake for 25 minutes. Add salsa and guacamole on top and serve!

Paleo Philly Steak

Ingredients

1 red pepper, sliced
1 green pepper, sliced
1/2 yellow onion, sliced
olive oil
avocado, chopped
1 lb roast beef deli meat (medium)


Directions

Heat olive oil in skillet. Add in peppers and onions. Cook until soft, then add in the roast beef and cook a couple minutes on each side until it's done to your liking.


Serve on plate with avocado on top. Enjoy!

Cajun Grilled Salmon with Pineapple Salsa

Ingredients
2-4 salmon fillets
Cajun seasoning

For the salsa:
1/2 of a pineapple, chopped (about 2 cups)
1/4 C. red onion, finely diced
1/2 of a medium jalapeno, finely diced
2 cloves garlic, minced
a small handful of cilantro, chopped (about 1 Tbs)


Directions 

Mix the salsa ingredients together and let it sit in the fridge for at least an hour.

Rub Cajun seasoning on fillets and grill salmon till flaky. Top with pineapple salsa.