Recipes

Melissa's Blog

Chicken Burrito Bowls

Ingredients:1 pound cooked shredded chicken¼ cup lime juice½ cup salsaT chili powder2 t cumin1 t oregano1 large head cauliflower or 3-4 cups riced cauliflower1 T ghee, olive oil, or coconut oil4 cups shredded romaine lettuce1 cup diced tomatoes1 cup black beans1 jalapeno, seeded and diced½ cup diced red onion¼ cup cilantro, choppedGarnish:Sliced avocadoPlain Greek yogurtLime wedgesTortilla chipsDirections1. Combine shredded chicken, lime juice, salsa, and spices in skillet on low-medium heat for

Melissa's Blog

Sausage and Vegetable Cauli-rice Skillet

Ingredients1 large head cauliflower or 3-4 cups riced cauliflower1 T coconut oil½ red onion, diced2 zucchini, diced12 ounces mushrooms, slicedJuice 1/2 lemon2 t salt½ t cayenne pepper2 cups baby spinach12 ounces turkey sausage, precookedOptional: shredded mozzarella or parmesan cheeseDirections1. Rice the cauliflower using a food processor or blender.2. In a large skillet, heat coconut oil. Add chopped zucchini, onion, and mushrooms. Saute approximately 5 minutes.3. Add lemon juice, salt,

Savory BBQ Bites

Ingredients1/2 cup rolled oats1/2 cup BBQ quinoa chips (or lentil chips)1/3 cup almond butter1/4 cup each almonds and cashews2 T barbecue sauce2 T honey1/4 t cayenne (optional)DirectionsBlend dry ingredients in food processor. Place in bowl and add honey, barbecue sauce, and almond butter. Combine and form into approximately 14 balls. Store in refrigerator.

Paleo Turkey Chili

Ingredients1.5lbs ground turkey1 clove garlic2T olive oil1/2 cup chopped celery1 cup diced carrots2T chili powder1t cumin1t oregano1t salt1/4t cayenne4 cups chopped zucchini15oz. tomato sauce15oz. diced tomatoesDirectionsSautee’ garlic,onion, and olive oil in cast iron skillet.Add ground turkey and brown.Add carrots, celery and spices. Stir to combine.Add zucchini, tomato sauce and tomato paste. Combine well. Simmer on low until zucchini is tender (approximately 10 minutes). Enjoy!

Red Pepper Hummus Wrap

Ingredients1 Flatoutbread wrap2T red pepper hummus1/2 avocado, sliced1 cup spinach1/2 cucumber, sliced3-4 cherry tomatoes1T pumpkin seeds1/2 T hemp seeds DirectionsSpread hummus on wrap. Layer vegetables on top. Garnish with pumpkin and hemp seeds, then roll wrap together from one side.

Paleo Peanut Butter Cups

Ingredients1 cup dark chocolate morsels 2 tbsp coconut oil ¼ cup peanut butter ½-1 tsp coconut sugar Caramel Layer 5 tbsp coconut oil 5 tbsp coconut sugar ½ cup full fat coconut milk 2 tbsp peanut butter 1 tsp vanilla extract Directions Melt chocolate & coconut oil in small saucepan on medium heat. Remove and add in sugar and peanut butter. Pour into mini cups 50% of the way. Place in freezer for at least 20 minutes. Next make the caramel by heating oil, sugar & milk on medium heat in small

Sesame Chocolate Tahini Cookies

Ingredients1 flax egg (1 T flax seed in 3 T warm water) 1/2 cup Tahini @1/2 cup maple syrup 3/4 cup almond flour 1/2 cup unsweetened cocoa 1/4 cup coconut sugar 1/2 t baking soda 1/2 t baking powder 1/2 t salt 1 t vanilla1 cup chocolate morsels sesame seeds – black & white Directions Prepare flax egg, set aside for a few minutes. Preheat oven to 350 and prep baking sheet with parchment paper. Mix wet ingredients including flax egg, fold in dry. Scoop T of dough, form into balls and roll in

Blueberry Lemon Bread

Ingredients1/3 cup melted butter1/2 cup almond milk 1 cup sugar squeezed lemon and 2 T grated lemon zest 1.5 all purpose flour 2 eggs 1 t salt 1 t baking soda 1 cup frozen berries Glaze:1/2 cup confectioners sugar 2 t lemon juice lemon zest2 T almond milk DirectionsPreheat oven to 365. Grease bread pan. Mix wet ingredients. Fold in dry. Then add about a tablespoon of flour to berries and fold in. Bake for 60 minutes.

Chocolate Peanut Butter Cups (GF, dairy-free)

Ingredients3/4 cup peanut butter 1 egg 1/2 cup coconut sugar1 tsp vanilladash of salt 1/2 tsp baking soda1 cup almond or coconut flour Filing: 1/2 cup dark chocolate 1/4 cup @naturallymore peanut butter 1 tsp vanilla DirectionsHeat oven to 350. Prepare 24 mini cupcake pan with liners. Mix ingredients. Press into cupcake liners, press down with tablespoon to make indent. Bake for 10 minutes. While baking, melt chocolate, add in peanut butter and vanilla. Fill each cup once cooled. Refrigerate for

Paleo Nutella Peanut Butter Fudge (GF, dairy-free)

Ingredients1/4 coconut oil, melted 3/4 cup Rigoni di Asiago hazelnut spread 1/4 cup peanut butter Directions Line 12 mini cupcake holders. Melt coconut oil, mix in the rest. Place in cupcake holders and freeze for 10 minutes. Top with Himalayan sea salt

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