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.