Gluten-Free Pecan Raisin Bread

Here is a great breakfast or snack recipe from Cook Eat Paleo!

Ingredients

• 325 grams blanched almond flour (about 3-1/4 cups)
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 extra large eggs
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1/2 cup chopped pecans
• 1/2 cup raisins
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Instructions

1. Preheat oven to 300 degrees.
2. Line a cookie sheet with parchment paper.
3. Combine almond flour, baking soda and salt in a large bowl.
4. Make a well in the flour and add the eggs, honey and lemon juice.
5. Stir until combined, then add pecans and raisins. The dough will be very stiff. Continue to work it until is starts to form a ball.
6. Divide dough in half and scoop onto cookie sheet. Lightly wet hands and shape the dough into two loaves approximately 7 inches long x 3.5 inches wide. Make sure the height is consistent across the loaves so they bake evenly.
7. Bake for 40 - 45 minutes until loaves are golden brown. Cool completely before slicing.

Cherry Almond Paleo Granola

Another great granola recipe from Cook Eat Paleo!

Ingredients

• 2 cups slivered almonds
• 1 cup chopped pecans
• 1 cup sunflower seeds
• 1 cup unsweetened shredded coconut
• 1/4 teaspoon salt
• 2 tablespoons coconut oil, melted
• 4 tablespoons honey
• 1 teaspoon vanilla extract
• 1 cup dried cherries

Instructions

1. Preheat oven to 300 degrees.
2. Combine nuts, seeds, coconut and salt in large bowl. Combine coconut oil, honey and vanilla in a small bowl, and then stir into nut mixture until well combined.
3. Bake on a rimmed cookie sheet lined with parchment paper for 18 - 20 minutes, until just lightly browned.
4. Add the dried cherries and toss to combine. Cool completely before serving.

Gluten-Free Raspberry Chocolate Chip Muffins

Everybody loves muffins so you can't go wrong with this recipe!

Ingredients

• 200 grams almond flour (about 2 cups)
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup mini gluten-free chocolate chips
• 3 eggs
• 1/4 cup honey
• 2 tablespoons ghee, melted
• 1 tablespoon fresh lemon juice
• 3/4 cup fresh raspberries

Instructions

1. Preheat oven to 325 degrees and grease or line muffin tin.
2. Combine dry ingredients and chocolate chips in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients. Gently fold in raspberries.
3. Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
4. Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.

Yield: 8-9 muffins

Paleo Peach Coconut Smoothie

Need a new idea for breakfast?  Try this smoothie recipe from Cook Eat Paleo!

Ingredients

• 1 cup full fat coconut milk, chilled
• 1 cup ice
• 2 large fresh peaches, peeled and cut into chunks
• fresh lemon zest, to taste

Instructions

1. Add coconut milk, ice and peaches to Vitamix or blender. Using a microplane, add a few gratings of fresh lemon zest.
2. Blend on high speed until smooth.

Yield: 2 servings

Easy Paleo Biscuits

Who doesn't love biscuits!  Here is a great recipe for making your own.

Ingredients

• 315 grams almond flour (about 3 cups)
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 eggs
• 2 tablespoons honey
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 325 degrees.
2. Mix dry ingredients in large bowl. Make a well in center and add wet ingredients. Stir wet ingredients in center, then stir in almond flour until dough is formed.
3. Drop by large scoop onto cookie sheet lined with parchment paper. Flatten to 1-1/2 inches using a small piece of parchment paper.
4. Bake until lightly browned and cooked through, about 20 minutes.

Yield: 8-10 biscuits

Fresh Tomato Salsa

Salsa is already a great alternative snack compared to a lot of other things so why not make your own.  Try this recipe from Cook Eat Paleo!

Ingredients

• 3 large tomatoes, diced
• 1/2 medium onion, chopped
• 1 - 2 jalapenos, chopped
• fresh cilantro, chopped, to taste
• 1 lime juiced
• 1 tablespoon garlic infused olive oil
• Celtic sea salt, to taste

Instructions

1. Combine all ingredients in a large bowl until well blended. Taste and adjust seasonings as needed.

Yield: about 2 cups

Grilled Chicken with Avocado Mango Salsa

What's for dinner tonight?  How about this great recipe!

Ingredients

• 2 limes
• 1 jalapeno, chopped
• 1/4 cup chopped onion
• 2 tablespoons olive oil
• 2 boneless chicken breasts
• 1 mango, diced
• 1 avocado, diced
• fresh chopped cilantro to taste
• salt & pepper to taste

Instructions

1. Zest and juice one lime into large bowl for marinade. Zest and juice second lime into medium bowl for salsa. Add half of chopped jalapeno and half of chopped onion to each bowl.
2. Add mango, avocado, cilantro, and salt to bowl for salsa. Toss and set aside.
3. Add olive oil, salt and pepper to bowl with marinade and whisk. Add chicken breasts and toss to coat. Marinate for 30 minutes.
4. Grill chicken 4-5 minutes per side, until it reaches 155 degrees on a quick-read thermometer. Remove from grill and cover with foil to rest for 5 minutes. Serve with salsa.

Yield: 2 servings

Mustard Crusted Salmon with Roasted Asparagus

Need dinner tonight?  Try this recipe from Cook Eat Paleo!

Ingredients

• 2 6-ounce salmon fillets
• 8 ounces asparagus
• 1 tablespoon garlic infused olive oil
• salt & freshly ground pepper to taste
• 2 tablespoons whole grain mustard, to taste
• lemon slices

Instructions

1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
2. Put the salmon on one end of baking sheet and asparagus on the other end. Drizzle asparagus with olive oil and toss to coat. Season with salt and pepper to taste. Spread mustard on top of salmon.
3. Bake until salmon is cooked through and asparagus starts to caramelize but is still crisp, about 10 minutes. Serve with lemon.

Yield: 2 servings