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
• 
  

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

Blueberry Paleo Muffins

Merry Christmas Everyone!  We hope you are all enjoying your holiday with your family and friends.  Looking for something to take along to your gathering, try this breakfast or snack recipe from Cook Eat Paleo!

Ingredients

• 200 grams almond flour (about 2 cups)
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 3 eggs
• 1/4 cup honey
• 2 tablespoons ghee, melted
• 1 tablespoon lemon juice
• 1 teaspoon organic vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 325 degrees and grease or line muffin tin.
2. Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in blueberries.
3. Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
4. Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.

Yield: 8-9 muffins

Smoked Maple Butternut Squash

Try this side dish for supper over the weekend.  It's sure to be hit with the whole family.

Ingredients

• 1 medium butternut squash
• 2 tablespoons ghee
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

Instructions

1. Cut butternut squash in half lengthwise and remove seeds.
2. Place squash cut side up in smoker and smoke for 2 - 3 hours, until squash is tender.
3. Scoop the squash flesh out of the skin and pulse in food processor with remaining ingredients.

Instead of smoking you can roast the squash.

 

How to Roast a Whole Squash or Pumpkin

 

 

Ingredients

• 1 whole squash or pumkin

Instructions

1. Set oven to 375 degrees.
2. Wash squash, cut a few deep slits to release steam and place squash in baking dish.
3. Roast squash until soft and easily pierced, 1 to 1-1/2 hours depending on size of squash.
4. Cut squash open and allow to cool until cool enough to handle, then remove seeds and peel.

Simple Guacamole

Looking for a healthy alternative during snack time.  Try this recipe from Cook Eat Paleo! You can even try adding a chopped grilled poblano or jalapeno pepper, grilled pineapple, fresh tomatoes and cilantro, or roasted garlic and sun-dried tomatoes to this simple guacamole recipe.

 

 

Ingredients

• 2 Haas avocados
• 2 tablespoons minced onion
• 2 tablespoons lime juice, or more to taste
• ¼ tsp salt, or more to taste

Instructions

1. Combine the onion, lime juice and salt in a medium bowl.
2. Peel and pit the avocados and add to the bowl.
3. Mash with potato masher until combined.
4. Taste and add more lime juice and salt if needed.

10-Minute Paleo Tomato Soup

Need a bowl of soup to warm you up, try this recipe from Cook Eat Paleo!

Ingredients

• 1 28-ounce can whole tomatoes
• 2 cups chicken stock
• 1 teaspoon garlic infused olive oil
• 1 tablespoon tomato paste
• 1/8 teaspoon chipotle chili flakes
• salt and pepper to taste

Instructions

1. Add all ingredients to Vitamix or blender and blend on high until smooth.
2. Pour soup into saucepan. Bring to a rapid boil, cover, reduce heat and simmer for 5 minutes to blend flavors.

Yield: 4 servings

Easy Paleo Brownie Recipe

Need a healthy snack for the kids/chocolate lover, try these brownies from Cook Eat Paleo!

 

 

Ingredients

• 1/2 cup cocoa/cacao powder
• 1/2 teaspoon instant espresso powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup creamy almond butter
• 1/2 cup honey
• 1/4 cup ghee
• 2 eggs
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 325 degrees and grease an 8 x 8-inch pan.
2. Add dry ingredients to food processor and pulse to combine. Add remaining ingredients and process until well combined. Spread batter in pan.
3. Bake 20-25 minutes, until set but still slightly moist in center.

Every Buck is a Vote

Paleo Breakfast Sausage

Make your own breakfast sausage!  This recipe is from Cook Eat Paleo!  You can even make extra to freeze and use later.

Ingredients

• 1 pound ground pork
• 1 teaspoon rubbed sage
• 1/2 teaspoon smoked sweet paprika
• 1/2 teaspoon smoked hot paprika
• 1 teaspoon sea salt
• 3/4 teaspoon fresh ground pepper
• 
  

Instructions

1. Combine spices in small bowl. Add to ground pork and mix until just combined. Form into 8 patties.
2. Cook patties in a skillet over medium-low heat until browned and cooked through.

Yield: 8 patties

Salad Dressing

Pecan Chocolate Chip Coconut Granola

Healthy and delicious snack recipe from Cook Eat Paleo!

 

Ingredients

• 2 cups chopped pecans
• 1-1/2 cups unsweetened flaked coconut
• 1 cup sliced almonds
• 1/4 teaspoon salt
• 2 tablespoons coconut oil, melted
• 2 tablespoons honey
• 3/4 cup gluten-free, dairy-free, semi-sweet chocolate chips

Instructions

1. Preheat oven to 300 degrees.
2. Combine pecans, coconut, almonds, and salt in large bowl. Combine coconut oil and honey in a small bowl, then stir into nut mixture until well combined.
3. Bake on a rimmed cookie sheet lined with parchment paper for 15 - 20 minutes, until just lightly browned.
4. Cool completely, then stir in chocolate chips.