Bruschetta Chicken

Serves 2



Ingredients:

2 boneless, skinless chicken breasts
EVOO
Balsamic vinegar
2-3 Roma tomatoes, chopped
2-3 cloves garlic, minced
5 fresh basil leaves, chopped


Directions:

Cook chicken with EVOO in a skillet over medium heat until almost cooked thru. While chicken is cooking, in a bowl combine the tomato, garlic, and basil. Add balsamic vinegar (as much or as little as you would like) to the chicken and cook for a few minutes until the chicken is done. Remove from pan and then add the tomato mix on top.

Grain-Free Granola Bars

Ingredients:

2.5 C. mixed nuts
2 C. shredded coconut
1 C. dried cranberries
1/2 C. honey
1/4 C. coconut oil
splash of vanilla extract
1/2 tsp. salt
generous sprinkle of cinnamon

Directions:

Take out 1 C. mixed nuts and give them a rough chop. Put the remaining 1.5 C. in a food processor or blender and chop smaller. You want a variety of sizes for the nuts. Then mix them in a bowl with the bigger sized nuts. Add in coconut and cranberries, mix up.

In a small saucepan, combine the honey, coconut oil, vanilla, salt and cinnamon over medium-low it. Constantly stir until it bubbles up like this picture.

Mix the liquid in with the nut mix. Make sure you
mix it in well. Then dump the mix onto a bar pan lined with parchment paper or wax paper. Use another piece of the parchment paper or wax paper to push down on the mix, so you pack the ingredients tightly.


Refrigerate for 3hrs. Then pull out the bars using the paper and cut them into rectangles. Use saran wrap to wrap them up individually. They are best kept in the fridge.

Italian Roll-Up

If you like Italian subs you MUST make this! It is AMAZING! :) We are eliminating grains from our diet, so I needed lunch ideas with no bread! I found this and we love it!

 Ingredients:

honey ham
capicola ham
sandwich pepperoni
salami
lettuce
tomato
banana peppers
mayo
mustard
oregano
red wine vinegar (optional)



If you are taking this for lunch get a piece of parchment paper or wax paper (big enough to wrap your sandwich in) and make your sandwich on it. First, lay down 2 pieces of honey ham side-by-side and overlap them a little bit. Then put down 2 pieces of capicola ham on one of your slices of ham and put 2 pieces of pepperoni on the other slice of ham. Next, put two slices of salami on the capicola ham and then I cut a piece of salami in half an put the halves on the pepperoni. Spread some mayo and mustard (I use spicy brown mustard and hubby uses yellow mustard, so whatever you prefer). Sprinkle on some oregano. Put down a piece of lettuce, tomato and banana peppers. I use cherry tomatoes because they don't get as soggy if you are making this ahead of time. If you want red wine vinegar add some on top. Then roll up your sandwich and enjoy!

Cauliflower Rice

This may sound strange, but it is actually delicious and a great substitute for rice!


Ingredients:

1 head of cauliflower
1 bag frozen pepper & onion mix (you can use fresh, I didn't have them on hand)
1 can chicken broth (or any broth you want)
Cajun seasoning


Directions:

Chop up the cauliflower in food processor or blender, so it looks like rice. Saute the peppers & onions with olive oil. When they are soft and start to brown, add in cauliflower, broth and as much Cajun seasoning as you would like. Bring to boil and let it boil until the liquid is absorbed.

Paleo Apple Dessert

I found a recipe similiar to this and had to try it. I love sweets and have been trying to find healthier options!

Ingredients:

4 apples, sliced ( I used 2 red and 2 green)
almond butter
cinnamon
pecans, chopped



Directions:

Put the apple slices in a baking dish. Sprinkle cinnamon over the apples. Spread some almond butter over the apples, however much you want. Then sprinkle the pecans on top. Bake for 30 mins at 350 degrees, or until desired softness! We did serve ours with a scoop of lactose-free vanilla ice cream!

Mini Caramel Apples

Made this for a get together the other night! Mmmm!!

Ingredients:

Bag of caramels

3-5 apples

juice of lemon

pecans, chopped (optional)

sprinkles (optional)

Directions:

Wash apples, depending on the size of your apples you will need 3-5. I had large apples, so 3 was good for me. Use a melon baller to make little balls of apples.

As you make an apple ball, stick a toothpick in it (you want the skin side to be down since it is flat and will keep the balls from rolling) then dip it in lemon juice and put it on a tray or plate.




When you have about 25-30 apple balls you are done. Heat up the caramel according to the package directions. I did mine on the stove. If you want to dip your caramel apples in anything, I used chopped pecans and chocolate sprinkles, make sure they are in bowls and ready to dip.

While caramel is melting, dry off each apple with papertowels. You want to get as much moisture off as possible so the caramel will stick. Also, I used mini cupcake papers for each one, so that when the caramel starts sliding off it stays contained. If you are doing this, make sure all your papers are out on a plate.

When caramel is melted. Dip apples in caramel till coated. I used a spoon to help drip it on the top. Then dip the bottom into your dippings and place into a mini cupcake paper. When you are finished, let them refrigerate for at least an hour. Take them out 15 minutes before you want to serve, so they can thaw out some.

Lettuce Wraps

Ingredients:

Olive oil
4 boneless, skinless chicken breasts
5 oz. shitake or portabella mushrooms, chopped
1/2 yellow onion, diced
3 cloves garlic, minced
2 green onions, chopped
handful of cilantro, chopped
1/4 C. wheat-free soy sauce
juice of 1 lemon
1/2 tsp. sriracha sauce
1 tsp. sesame oil
head of romaine lettuce (Iceberg lettuce is traditionally used, but romaine lettuce is more nutritional)


Directions:

Heat skillet with a couple Tbs. of oil. Cut up the chicken into very small pieces and add to the pan. Cook until it is done all the way through.

While chicken is cooking, in a serving bowl add: soy sauce, lemon, sriracha sauce, sesame oil, green onion and cilantro. Mix up.

When chicken is done, add it to the bowl. Then add some more oil and the chopped mushrooms, onion and garlic. Saute about 10 minutes and then add to the bowl. Mix it all up. Make sure the chicken is coated with the sauce.

Pull apart some romaine leaves and wash. Spoon some chicken into the romaine leaf and enjoy! :)

Paleo Pumpkin Pecan Pancakes

1/2 C. Pumpkin puree
1 egg
1 spoonful of almond butter
Small handful of finely chopped pecans

Mix pumpkin, egg, and almond butter with a wire whisk. Add in pecans.

Heat a frying pan over medium-low heat. Use olive oil cooking spray on pan. Drop batter by tablespoonfuls and cook pancakes for a couple mins. on each side. The batter doesn't spread like normal pancake batter, so I spread it out with a spoon.


Tip: This recipe only makes a few pancakes. A whole can of pumpkin puree can make 3 batches of this recipe.