Paleo Dec 23 6 days Mon Tue Wed Thu Fri Sat Grain-Free Coconut Almond Porridge Paleo Grain-Free Coconut Almond Porridge Paleo Grain-Free Coconut Almond Porridge Paleo Ham and Egg Cups 2 Ways Ham and Egg Cups 2 Ways Ham and Egg Cups 2 Ways Nitrate Free Pepperoni Stick and Pickles Nitrate Free Pepperoni Stick and Pickles Chocolate Avocado Smoothie 3 ways Chocolate Avocado Smoothie 3 ways Nitrate Free Pepperoni Stick and Pickles Nitrate Free Pepperoni Stick and Pickles Spinach Salad Spinach Salad Bacon Turkey Burgers Celery Cucumber Salad Zuppa Toscana Pumpkin Biscuits Spinach Salad Leftover Steak Slow Cooker Chicken Cacciatore Spicy Cashews Spicy Cashews Blackberries & Pistachios Blackberries & Pistachios Blackberries & Pistachios Spicy Cashews Grilled Salmon Steamed Broccoli Bacon Turkey Burgers Celery Cucumber Salad Zuppa Toscana Pumpkin Biscuits One Pan Steak, Potatoes and Broccoli Slow Cooker Chicken Cacciatore Bison Pumpkin Chili Breakfast Snack 1 Lunch Snack 2 Dinner Karen Martel [email protected]
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Paleo Dec 23 - Karen Martel · Spicy Cashews 8 ingredients ·25 minutes ·8 servings Directions 1. Preheat the oven to 325ºF (163ºC) and line a baking sheet with parchment paper.
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1. Preheat the oven to 325ºF (163ºC) and line a baking sheet with parchment paper.
2. Add the cashews, smoked paprika, red pepper flakes, chili powder, lime juice, honey,avocado oil and sea salt to a large bowl and mix until all the cashews are fully coated.
3. Place on the baking sheet, making sure to have them spread out evenly. Bake for 10minutes, then remove from the oven and toss. Put them back in the oven for anadditional 10 to 12 minutes, or until slightly crispy.
4. Remove the cashews from the oven and let them cool on the pan for 5 to 10 minutes.Garnish with lime zest if desired and serve. Enjoy!
Notes
LeftoversStore in a sealed container for up to one week. Freeze for longer.
1. Preheat grill. While grill is heating, take salmon out of fridge and sprinkle with salt.
2. Mix the butter and dill together in a small bowl.
3. When the grill is hot, scrape down the grates with a grill brush. Pour a little avocado oilonto a paper towel, and use tongs to wipe down the grill grates.
4. Place salmon skin side down on grill and cook for 2-4 min.
5. Carefully turn the salmon with a spatula. If using a gas grill, reduce the heat to medium.If using a charcoal grill, move the salmon to the cooler side of the grill. Cover and grill itfor another 3-5 minutes, depending on how well done you prefer your salmon. Thesalmon should be just cooked through when done.
6. To serve, place a few thin slices of lemon on each plate. Remove the salmon piecesfrom the grill (it's okay if the skin sticks to the grill grates) and place on the lemon slices.Top each piece of salmon with about a tablespoon of the dill butter and serve at once.
Notes
AIP or Paleo:If sensitive to butter, replace with ghee. Or instead of a 1/4 cup of butter, reduce amount tohalf and use olive oil mixed with dill and when finished grilled, put 1 1/2 tsp of mixture oneach portion.
1. In medium saucepan thoroughly cook bacon. Keep some fat aside to cook burgers in.
2. In a separate medium saucepan over medium-high heat add coconut oil peppers,onions, and spices. Saute until soft.
3. In large bowl whisk your egg. Add in the ground turkey, feta, cooked onions and peppermixture. Combine thoroughly. Form the meat mixture into equal-sized patties and setaside.
4. Heat a grill or pan to medium heat (you can use the same pan) and cook the patties for10 to 15 minutes per side, or until cooked through. I add in a bit of the bacon fat to cookthe burgers in as they will stick to the pan.
5. Top with bacon and paleo chipotle mayo and enjoy!
Ingredients
2 lbs Extra Lean Ground Turkey
1 Egg (remove if AIP or intolerant)
1 Yellow Onion (diced small)
1 Red Bell Pepper (diced small remove if you areAIP.)
One Pan Steak, Potatoes and Broccoli7 ingredients · 40 minutes · 4 servings
Directions
1. Preheat oven to 375ºF (191ºC).
2. Toss the potatoes, cherry tomatoes and broccoli with the olive oil and sprinkle withItalian seasoning. Spread across the baking sheet and roast for 20 minutes.
3. After 20 minutes, heat a skillet over medium/high heat. Brown the steak on both sides for1 to 2 minutes. Remove the steak from the skillet and add to the pan with veggies.Return to oven for an additional 10 minutes, or until steak is cooked to your liking.
4. Remove the pan from the oven, divide onto plates and enjoy!
Notes
LeftoversKeeps well in the fridge for 2 to 3 days.
1. Heat olive oil in a large skillet over medium-high heat. Add the ground bison, onion andgarlic, and saute for about 5 to 7 minutes, or until the meat is cooked through. Drain offthe fat.
2. Add the chili powder, cumin and paprika. Stir about 1 minute, until fragrant. Add crushedtomatoes, pumpkin, water, maple syrup and salt. Let simmer about 10 minutes.
3. Divide coleslaw into bowls. Top with chili and enjoy!
Notes
Optional ToppingsGarnish with toasted tortillas, chopped green onion, avocado, jalapeno slices, cheddarcheese or greek yogurt.
More VeggiesAdd bell peppers, corn, peas or any leftovers on hand. Stir in spinach, kale or watercress justbefore serving.
No BisonUse extra lean ground beef, chicken, turkey, lamb or venison.
Vegan or VegetarianUse mixed beans and/or tofu instead of ground meat.
LeftoversRefrigerate in an air-tight container for 3 to 5 days or freeze up to 2 months.