week 7 - Amazon S3 · I often like to share easy weeknight dinner recipes, because that is what I make the most at . 2. Week #7. 1 ...

week 7RECIPES & PHOTOS BY REBECCA BOHL

COPYRIGHT 2015 PALEOGRUBS.COM

shopping listVeggiesArugula: 8ozAsparagus: 1 bunchBaby Spinach: 64ozBrussels Sprouts: 12ozButternut Squash: 1 largeCarrots: 2.5 lbsCelery: 1 bunchChipotle Chilis: 3Cucumber: 1 largeGarlic: 1 headGinger: 1 medium knobGreen Chili: 1Green Onion: 1 bunchJalapenos: 2Kale: 1 bunchOnions (red): 1 mediumOnions (white): 1Onions (yellow): 3 large, 2 mediumRed Bell Pepper: 3Roma Tomato: 4Romaine Lettuce: 1 heartSpaghetti Squash: 1 mediumTomato: 4 largeYellow Squash: 2

FruitsApples (red): 2Avocado: 1Banana: 2Blueberries (frozen): 4ozGrapes: 4ozLemon: 2Lime: 3Mango: 3Pear: 2Raspberries (frozen): 4oz

Fresh HerbsCilantro: 1 bunchParsley: 1 bunchRosemary: .5ozThyme: 3 sprigs

Meat & EggsBacon: 4 slicesChicken breasts: 3 lbsEggs: 2 dozenGround Beef: 3 lbsItalian Chicken Sausage: 1.5 lbsPork Butt: 3 lbsSalmon: 3 10oz fillets (skin removed)Shrimp: 1 lb medium (raw)Whole Chicken: 1

Spices & BakingAlmond FlourBaking SodaBay LeafBlack PepperCayenne PepperCoconut FlourCuminDark Cocoa PowderGround CorianderPaprikaVanilla

Nuts & SeedsAlmonds: 8ozCashews (raw): 8ozChia Seeds: .5ozPine Nuts: 4ozWalnuts: 4oz

Oil & VinegarCoconut OilRed Wine VinegarSesame OilWhite Wine Vinegar

OtherAlmond MilkBeef Broth: 40ozCanned Tomatoes: 14.5oz dicedCapersChicken Stock: 48ozChipotle Peppers: 8 in adobo sauceCoconut AminosCoconut CreamCoconut MilkFish SauceGheeMini Paleo Chocolate Chips: 2ozRaw HoneyTomato Paste: 1oz

Easy Brussels Sprouts HashBreakfast

Thai Chicken with MangoLunch

Day #43

Pulled PorkDinner

Copyright 2015 paleogrubs.comWeek #7


Easy Brussels Sprouts HashFlavors, colors, and textures abound in this easy stovetop hash. Composed mainly of Brussels sprouts and butternut squash, this dish is packed with healthy nutrients for your diet. The hash can be enjoyed by itself or with soft-cooked eggs cooked right into the skillet.

servings

ingredients3 slices bacon1/2 large butternut squash, peeled, seeded and cubed1/2 small red onion, finely diced1 clove garlic, minced12 oz. Brussels sprouts, stemmed and sliced1 tbsp extra virgin olive oilSalt and freshly ground pepper, to taste2-3 eggs, optional

2-3 difficulty EASY

directions1. Place the bacon in a pan and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Leave one tablespoon of bacon grease in the pan and dispose of the rest.

2. Add the butternut squash, onion, and garlic to the pan and cook for 5-7 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a tablespoon of olive oil. Season generously with salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are bright green and fork-tender.

3. Add the crumbled bacon back into the pan and stir. Make two or three small wells in the hash and crack an egg into each. Cover and cook until the eggs are set. Serve immediately.


Thai Chicken with MangoUse this recipe to add some excitement into your normal cooking routine. Try to find fresh, ripe mangoes to include in this sweet and salty dish, in order to properly balance the flavors. Make this delicious meal for your friends or family to show just how tasty Paleo cooking can be.

servings

ingredients1 lb. boneless skinless chicken breasts, cut into 1-inch pieces4 tsp sesame oil, divided2 cloves garlic, minced3 tbsp coconut aminos2 tsp fish sauce3 cups raw cauliflower rice (pg. 386)1 red bell pepper, diced1 mango, peeled, pitted, and diced1 tsp fresh ginger, minced3 green onions, dicedFresh cilantro, to garnishSalt and pepper, to taste

4 difficulty MEDIUM

directions1. Heat two teaspoons of sesame oil in a large skillet over medium-high heat. Add the garlic to the pan and stir. Sauté for 3-4 minutes, stirring regularly, until the garlic is slightly softened. Move to the side of the pan and add in the chicken, coconut aminos, and fish sauce. Cook for 5-6 minutes until browned. Stir everything together and season to taste with salt and pepper.

2. Meanwhile, in a separate pan, heat the remaining two teaspoons of sesame oil. Add the cauliflower rice and cook for 3-4 minutes, covered. Stir in the bell pepper, mango, ginger, and green onions and cook for an additional 4-5 minutes. Add to the same pan as the chicken as stir well to combine. Serve warm, garnished with fresh cilantro.


Pulled PorkI cannot believe that I had gone so long without a crock pot. It offers such a simple method for making pulled pork that is full of depth and flavor. Not only that, but it makes your entire house smell amazing. Your mouth will be watering by the time the pork done cooking.

servings

ingredients3 lb. pork butt Salt and pepper 1 large yellow onion4 chipotle peppers in adobo sauce and 3 tbsp sauce1/2 cup Paleo Barbeque sauce (pg. 123)2 1/2 cups beef broth

6 difficulty EASY

directions1. Chop the onion into quarters and then layer into the bottom of the crock pot. Trim the pork butt of any excess fat and cut into 4-5 pieces. Season well with salt and pepper and lay on top of the onions. Add the peppers and adobo sauce, barbeque sauce, and broth. Cover and cook on low for 8-8.5 hours, until the pork is tender and easy to shred with a fork.

2. Remove the pork from the crock pot and shred. Set into a bowl. Strain the juices remaining in the crockpot through cheesecloth or a tea towel and add enough back to the shredded pork to coat.

Banana Chocolate Chip PancakesBreakfast

Pan-Friend Chicken with Mustard SauceLunch

Day #44

Onion and Cucumber Salmon SaladDinner



Banana Chocolate Chip PancakesFluffy banana pancakes with chocolate chips are a great treat for Saturday mornings. Overly ripe bananas are best used for these pancakes. Since the chocolate and bananas are sweet on their own, the pancakes need little to no syrup or honey drizzled over them. Or serve with fresh blueberries for a healthy breakfast.

servings

ingredients1/4 cup almond flour3 tbsp coconut flour1/2 tsp baking sodaPinch of salt3 eggs1/4 cup almond milk1 tsp vanilla extract1 tsp honey1 banana 1/4 cup mini chocolate chips

10 difficulty MEDIUM

directions1. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt. In a separate bowl, blend together the eggs, almond milk, vanilla, honey, and banana with a hand blender. Add the dry ingredients into the wet and stir together until just combined. Let the batter sit for 3-4 minutes to allow the coconut flour to soak up the eggs.

2. Heat a griddle or non-stick skillet to medium heat. Coat the pan with coconut oil. Pour about 1/4 cup of batter onto the skillet, forming small pancakes so they are easier to flip. Sprinkle with a few chocolate chips. Cook for 2-4 minutes until the bottom is lightly browned, and then carefully flip. Cook for another 2-4 minutes until cooked through. Repeat with remaining batter. Serve warm.


Pan-Fried Chicken with Mustard SauceIf you want to instantly transform plain chicken or steak or pork chops, a sweet and spicy mustard sauce is a wonderful choice. It is also extremely easy to make. In this recipe it is used to drizzle over crispy pan-fried chicken and roasted asparagus for an easy weeknight meal.

servings

ingredients1 whole chicken, broken down into sections, skin-onSalt and freshly ground pepper2 tbsp ghee2 tbsp extra virgin olive oil, divided1 bunch asparagus, trimmed and cut into 2-inch pieces1 tsp white wine vinegar2 tbsp honey mustard1 tbsp spicy Paleo mustard (pg. 146)1 cup coconut cream2 tsp fresh parsley, chopped

4 difficulty MEDIUM

directions1. Preheat the oven to 350 degrees F. Generously season each piece of chicken with salt and pepper. Heat the ghee and one tablespoon olive oil in a large, deep skillet over medium-high heat. Working in batches, place the chicken with the skin-side down into the skillet. Let sear for 6-8 minutes or until browned. Flip over and cook for 4 minutes more. Remove to a plate and repeat with remaining chicken. Once all of the chicken is seared, replace all of the chicken back into the pan and bake for 15 minutes or until completely cooked through.

2. Meanwhile, place the asparagus on a rimmed baking sheet and drizzle with the remaining tablespoon of olive oil. Stir well to coat and lightly sprinkle with salt and pepper. Place in the oven with the chicken and roast for 10-15 minutes, turning once. Remove the chicken and asparagus from the pans and set aside to rest.

3. Return the skillet to the stove over medium heat. Add the white wine vinegar to the pan to deglaze, scraping any browned bits from the bottom. Stir in the honey mustard, spicy mustard, and coconut cream to the skillet and simmer for 3-4 minutes until thickened. Season to taste with salt and pepper. Drizzle over the chicken and asparagus to serve, topped with fresh parsley.


Onion and Cucumber Salmon SaladSalmon and capers combine with cucumber and onion to make a salad that could be substantial enough to be a meal. This light salad is a great option for using up leftover cooked salmon, in which case the first step can be skipped. A mandolin is recommended to thinly slice the cucumber, but a sharp knife can also be used.

servings

ingredients10-12 oz. salmon fillet1 tbsp red wine vinegar1 tbsp olive oil1 tsp honey1/2 white onion, thinly sliced1/2 large cucumber, thinly sliced2 tsp capersSalt and freshly ground pepper, to taste

4 difficulty EASY

directions1. Line a rimmed baking sheet with parchment paper and place the salmon on the prepared baking sheet. Generously season with salt and pepper. Place the baking sheet in a cold oven, and then turn the heat to 400 degrees F. Bake for 25 minutes. Using a fork, flake into small pieces and let cool.

2. Meanwhile, whisk together the red wine vinegar, olive oil, and honey in a medium bowl. Toss in the flaked salmon, onion, cucumber, and capers. Serve cold.

Antioxidant ShakeBreakfast

Sausage and Spaghetti Squash BoatsLunch

Day #45

Roasted Carrot Ginger SoupDinner



Antioxidant ShakeThis antioxidant shake is packed with healthy ingredients to give your body the right boost it needs after waking up from its 6-10 hour fast. Getting the right type of energy into your body starting first thing in the morning can help regulate your metabolism and energy levels throughout the entire day.

servings

ingredients1/2 cup coconut milk1/4 cup cold water1/2 frozen banana 1/2 cup frozen raspberries1/2 cup frozen blueberries1 tbsp chia seeds

1 difficulty EASY

directions1. In a large cup (if using an immersion blender) or a blender, combine ingredients and blend until smooth. Add more water if necessary to reach desired consistency. Serve immediately.


Sausage and Spaghetti Squash BoatsI often like to share easy weeknight dinner recipes, because that is what I make the most at home. Weeknight recipes are also important to help people stay on track with the Paleo diet, as healthy recipes can become part of a regular routine. So here I offer one more recipe that is easy to make on any day of the week: sausage, kale, and spaghetti squash boats.

servings

ingredients1 medium spaghetti squash or 2 small spaghetti squash1 1/2 lbs. Italian chicken sausage, casings removed1 yellow onion, diced4 cloves garlic, minced1 bunch kale3 tbsp extra virgin olive oil, plus more for drizzlingSalt and pepper2 tbsp pine nuts, roasted2 tbsp fresh parsley, chopped

4 difficulty MEDIUM

directions1. Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.

2. Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.

3. Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.


Roasted Carrot Ginger SoupSimple ingredients come together to make a delicious and heart-warming soup that is perfect for the cold season. Ginger adds a tangy freshness to the soup but isn’t overpowering. This recipe is a great way to use up extra carrots, and also tastes just as flavorful when enjoyed as leftovers the next day.

servings

ingredients2 lbs. carrots, roughly chopped1/2 large white onion, roughly chopped2 tbsp extra virgin olive oil, divided3 cloves garlic, minced6 cups chicken stock 1-inch piece of ginger, peeled and quartered3 sprigs fresh thymeSalt and pepper, to taste

4 difficulty EASY

directions1. Preheat the oven to 400 degrees F. Place the carrots and onion onto a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle generously with salt and pepper and stir to coat. Roast for 20-25 minutes until the carrots are tender.

2. Heat the remaining tablespoon of olive oil in a large pot and add in the garlic. Sauté for one minute, then add the chicken stock, ginger, and thyme. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes, until the carrots are finished in the oven.

3. Add the carrots and onion to the broth and simmer for an additional 10 minutes. Remove the ginger and thyme from the broth. Using an immersion blender, puree the ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Season to taste with salt and pepper and serve warm.

Chocolate CerealBreakfast

Waldorf SaladLunch

Day #46

Pulled Pork Tacos with Mango SalsaDinner



Chocolate CerealThis cereal is homemade and a perfect substitution for the store-bought varieties. Rich in chocolate and almonds, a small serving is very filling. Instead of rolling the dough into balls, which can take a bit of time, it can also be rolled out between two pieces of parchment paper and cut into thin squares. The cereal is best served with cold almond or coconut milk.

servings

ingredients1 cup almonds2 tbsp coconut flour 2 tbsp dark cocoa powder 2 tbsp coconut oil, melted1 egg white1/4 cup of honeyPinch of salt

6-8 difficulty MEDIUM

directions1. Place the almonds into a blender or food processor and process until finely ground. Place the ground almonds into a bowl and stir in the flour, cocoa powder, coconut oil, egg white, honey, and salt.

2. Line a baking sheet with parchment paper or a Silpat. Take a small pinch of dough and roll it between your fingers to form a small bite-size ball. Repeat for remaining dough. Bake for 15- 20 minutes until cooked through. Remove from the oven and allow to cool for 15 minutes. Serve with cold almond milk.


Waldorf SaladThe Waldorf salad is simple and light, perfect as a first course. Apples, grapes, celery, and walnuts are featured, served with a mayo-based dressing. To add protein, shredded chicken or even turkey would go well with the salad.

servings

ingredients1/2 tbsp lemon juice2 tbsp Paleo mayonnaise (pg. 133)1 red apple, cored and sliced1/2 cup walnuts, chopped 1/2 cup fresh grapes, halved1/4 cup celery, diced1 tbsp diced green onions1 heart romaine lettuce, roughly choppedSalt and pepper to taste

2 difficulty EASY

directions1. Mix the lemon juice and mayonnaise together in a small bowl. Set aside.

2. Combine the remaining ingredients in a large bowl. Add the mayo mixture and toss to coat. Season with salt and pepper to taste.


Pulled Pork Tacos with Mango SalsaThe pork for the tacos is made in the slow cooker with barbeque and adobo sauce for added flavor. This makes a lot of pulled pork, and one option to serve it is as a taco. The shredded pork is combined with Paleo tortillas and some mango salsa for a satisfying lunch or dinner. Serve with lime or even additional barbeque sauce.

servings

ingredientsFor the pulled pork:3 lb. pork butt Salt and pepper 1 large yellow onion4 chipotle peppers in adobo sauce and 3 tbsp sauce1/2 cup Paleo Barbeque sauce (pg. 123)2 1/2 cups beef broth

For the mango salsa:2 ripe mangos, peeled and diced1 small red onion, finely diced1/3 cup fresh cilantro, chopped1/3 cup fresh lime juice Salt and pepper, to taste

Paleo tortillas (pg.74), for serving

6 difficulty EASY

directions1. To make the pulled pork, chop the onion into quarters and then layer into the bottom of the crock pot. Trim the pork butt of any excess fat and cut into 4-5 pieces. Season well with salt and pepper and lay on top of the onions. Add the peppers and adobo sauce, barbeque sauce, and broth. Cover and cook on low for 8-8.5 hours, until the pork is tender and easy to shred with a fork.

2. Remove the pork from the crock pot and shred. Set into a bowl. Strain the juices remaining in the crockpot through cheesecloth or a tea towel and add enough back to the shredded pork to coat.

3. For the mango salsa, combine the ingredients in a small bowl and stir well to evenly coat. Season to taste with salt and pepper. Refrigerate until ready to use.

4. Assemble each taco on a Paleo tortilla with pulled pork, mango salsa, and additional cilantro for garnish. Serve with fresh lime wedges.

Mini Quiches with Almond Flour CrustBreakfast

Warm Chicken Salad with PearsLunch

Day #47

Indian-Spiced ShrimpDinner



Mini Quiches with Almond Flour CrustWhat do you get when you cross an omelet with a pie? A quiche of course. Essentially, quiche is a milk and egg custard poured into a piecrust and baked. The whole point of a quiche is that there is a flaky crust to the complete the omelet and pie picture. So I have come up with a solution, and here it is presented as mini quiches for your snacking pleasure.

servings

ingredientsFor the crust:3 cups almond flour2 eggs2 egg whites

For the filling:2 eggs2 tbsp sliced green onions 1 tbsp diced red pepper1 piece bacon, cooked and diced 1/2 cup almond or coconut milk1/4 tsp saltFresh ground black pepper, to taste

12 difficulty HARD

directions1. Pre-heat oven to 375 degrees F. Spray the muffin tin with some coconut spray oil. In a medium bowl, stir together the almond flour, eggs, and egg whites until a dough forms. Spoon about a tablespoon of dough into each tin, pressing towards the outside to form a mini crust. Bake crust for 15-20 minutes, until it starts to turn golden brown.

2. While the crust bakes, whisk the filling ingredients together and season with salt and pepper. Pour egg mixture into the baked crust. Bake for an additional 20-25 minutes, until the center is just set. Remove from the oven and cool for 10 minutes. Using a knife, lift quiches from muffin tin. Serve warm.


Warm Chicken Salad with PearsThis warm and refreshing salad is mainly composed of shredded chicken, pears, and pine nuts. An easy lemon-mustard vinaigrette adds a pop of flavor to the light, colorful dish. Peppery arugula nicely complements the sweet pears and fresh rosemary.

servings

ingredients2 cooked chicken breasts, shredded8 oz. arugula, washed and torn2 pears, thinly sliced1/2 red bell pepper, thinly sliced1/4 cup pine nuts1 shallot, thinly sliced1 tbsp fresh rosemary, finely choppedJuice of 1/2 lemon2 tbsp red wine vinegar1 tbsp Paleo spicy mustard (pg. 146)1/3 cup extra virgin olive oil

2 difficulty EASY

directions1. If using leftover chicken breast, reheat. Toast the pine nuts in a small pan over low heat. Place the chicken, arugula, pears, bell pepper, shallot, and pine nuts in a large bowl.

2. In a separate bowl, whisk together the rosemary, lemon juice, red wine vinegar, and mustard. Slowly add in the olive oil while whisking, and stir until fully combined. Drizzle the dressing over the salad and toss well to coat. Serve immediately.


Indian-Spiced ShrimpThis recipe is an easy way to pack a lot of flavor into a simple ingredient such as shrimp. It is ready to serve in less than 20 minutes, ideal for a quick weeknight dinner. Serve over Paleo pita bread or with a side of cauliflower rice.

servings

ingredients1 tbsp extra virgin olive oil1/2 medium onion, finely diced2 cloves garlic, minced1/2-inch piece fresh ginger, peeled and minced1 tsp cumin 1/2 tsp turmeric1/4 tsp ground coriander1/2 tsp salt1 tbsp tomato paste3/4 cup water1 lb. medium raw shrimp, peeled and deveined1 tbsp cilantro, chopped

2-3 difficulty EASY

directions1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger and sauté for 4-5 minutes until soft. Stir in the cumin, turmeric, coriander, and salt and cook for one minute more.

2. Add in the tomato paste and water and bring to a simmer. Stir well to incorporate the paste. Add the shrimp and cook for 2-3 minutes per side until cooked through. Top with cilantro to serve.

ShakshukaBreakfast

Wilted Spinach with CashewsLunch

Day #48

Stuffed Yellow SquashDinner



ShakshukaEggs are poached in a spicy tomato sauce in this Israeli breakfast dish that can also be served for dinner. This healthy, delicious meal is easy to make right at home and does not take long to cook. The eggs should be served runny so that the yolks mix with the sauce. Extra sauce can also be made and frozen to have a quick meal on hand at a later date.

servings

ingredients1 tbsp coconut oil1 medium onion, diced4 cloves garlic, minced1 red bell pepper, diced3 large tomatoes2 jalapenos, stemmed, seeded, and finely chopped2 tsp paprika1 tsp ground cumin1/4 tsp cayenne pepper1/2 tsp salt1/4 tsp freshly ground black pepper3 eggsFresh parsley, chopped, for serving

3-4 difficulty EASY

directions1. Heat the coconut oil in a nonstick skillet over medium heat. Add the jalapenos and onions and sauté for 5-6 minutes, until they begin to brown. Stir in garlic and bell pepper and cook for an additional 5 minutes.

2. Stir in the cumin, paprika, cayenne, salt, and pepper. Add the tomatoes and bring to a simmer. Cook for 15-20 minutes until the tomatoes have reduced and the sauce has thickened. Taste the sauce and adjust seasonings as necessary.

3. Gently add eggs to the skillet and sprinkle with salt and pepper. Cover and cook for 5 minutes or until the eggs are set. Sprinkle with parsley to serve.


Wilted Spinach with CashewsWilted spinach makes a quick and easy hot lunch. It can be prepared in a variety of ways, but for this recipe it is cooked with sesame oil and cashews. Throw in a green chili for added spice, and shredded chicken for protein.

servings

ingredients8 cups fresh spinach1 tbsp sesame oil1/2 green chili, minced1/2 cup raw cashews2 tbsp scallions, diced1 tbsp lime juice1 cup shredded cooked chicken breastLime wedges, for garnish

2 difficulty EASY

directions1. Place the washed, slightly damp spinach in a pot over medium-high heat and cover.

2. Place the sesame oil in a small saucepan over medium heat and stir in the chili. Add the cashews to the pan and cook until the cashews start to brown, stirring regularly. Toss the spinach into the saucepan. Stir in the scallions, lime juice, and chicken and remove from heat. Serve warm, with lime wedges for garnish.


Stuffed Yellow SquashStuffed squash is a light meal that is easy to put together and elegant enough to be a main course without demanding too much time. It can also be served as a side dish to larger entrees. Bright yellow squash is stuffed with flavorful beef and topped with parsley for a colorful and tasty meal.

servings

ingredients2 medium yellow squash1 lb. ground beef4 Roma tomatoes, diced1 tsp coconut oil1/2 large yellow onion, diced3 cloves garlic, minced1/2 tsp smoked paprika 1/2 tsp cumin 1/2 tsp ground coriander 1 tbsp tomato paste1 tsp salt1/2 tsp pepper2 tbsp fresh parsley, choppedExtra virgin olive oil, for drizzling

2 difficulty MEDIUM

1. Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and use a spoon to scrape out the seeds. Place on a rimmed baking sheet with the cut-side up. Set aside.

2. Melt the coconut oil in a large skillet over medium heat. Add the onion to the pan and sauté for 3-4 minutes. Stir in the garlic and cook for an additional minute. Add the beef to the pan and cook until no longer pink, stirring regularly.

3. Add the diced tomatoes, along with the paprika, cumin, coriander, tomato paste, salt, and pepper. Stir well to combine.

4. Spoon the beef mixture into the squash boats and lightly drizzle with olive oil. Bake for 25-30 minutes until the squash is tender. Serve warm, sprinkled with fresh parsley.

directions

Carrot Apple Ginger JuiceBreakfast

Chipotle MeatballsLunch

Day #49

Poached Eggs with SalmonDinner



Carrot Apple Ginger JuiceThis slightly sweet carrot juice gets a punch of flavor from healthy ginger, which is balanced out by a tart apple. The drink is packed with Vitamin A, C, and E, as well as potassium. If a high-powered blender is not available, press the mixture through a fine mesh strainer or cheesecloth to separate the juice after blending.

servings

ingredients4 carrots, peeled and diced1 apple, peeled and chopped1-inch piece fresh ginger, peeled and diced2-4 tbsp water

1 difficulty EASY

directions1. Combine ingredients in a blender and process until smooth. Add more water if necessary to reach the desired consistency. Filter through cheesecloth or a fine mesh strainer if preferred.


Chipotle MeatballsThese smoky meatballs are very simple to make and bursting with tanginess, thanks to chipotle chilies that add depth of flavor. Many of the ingredients are mixed into the meatballs as well as being featured in the sauce. Serve alongside some green vegetables, topped with avocado or cilantro.

servings

ingredients1 large onion, diced2 tbsp extra virgin olive oil, divided2 lbs. ground beef2 chipotle chilies, seeded and finely diced3 cloves garlic, minced1 tsp cumin 1 tsp sweet paprika1 tsp salt1/2 tsp ground coriander 1/2 tbsp ghee

For the sauce:3 chipotle chilies, seeded and finely diced1 14.5-oz. can diced tomatoes1 bay leaf1 tsp cumin 1 tsp sweet paprika1/2 tsp ground coriander 1/4 tsp salt

20 difficulty MEDIUM

1. Heat one tablespoon of olive oil in a large skillet over medium heat. Sauté the onion for 4-5 minutes until soft. Place half of the onion in a large bowl and set aside the rest. In the large bowl with the onion, add the ground beef, chilies, garlic, cumin, paprika, salt, coriander, and remaining tablespoon of olive oil. Stir well to combine. Use your hands to form the meat mixture into small balls.

2. Melt the ghee in the skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side to brown. Once browned, add the remaining cooked onion and ingredients for the sauce. Cook for 10 minutes, stirring frequently. Adjust salt to taste. Serve hot.

directions


Poached Eggs with SalmonFresh salmon patties provide the base to this delicious and light lunch recipe. Poaching the eggs provides just the right texture. The runny egg yolk coats the plate and brings the entire dish together.

servings

ingredients10 oz. salmon fillets, skin removed1 egg, beaten1/4 cup almond flour2 green onions, chopped2 tsp lemon juice1 tsp cumin1/2 tsp salt1/8 tsp freshly ground pepper1 tbsp coconut oil4 eggs1 tbsp apple cider vinegar, for poaching1 avocado, pitted and mashed1 large tomato, thinly sliced

2-4 difficulty MEDIUM

directions1. Finely chop the fresh salmon and place into a bowl. Add the egg, almond flour, green onions, lemon juice, cumin, salt, and pepper. Stir well to combine.

2. Melt the coconut oil in a large skillet over medium heat. Use your hands to form the salmon into four small patties and place into the pan. Cook for 2-3 minutes per side or until cooked through. Remove from the skillet to a plate and set aside.

3. To poach the eggs, fill a large skillet with water and add apple cider vinegar. Heat to barely a simmer. Crack one egg into a small bowl and use the bowl to slowly slide the egg into the water. Cook for 4 minutes or until the whites are set and eggs reach preferred level of doneness. Use a slotted spoon to transfer the eggs to paper towel-lined plate. Repeat with remaining eggs.

4. To assemble, top each salmon patty with a tomato slice, smashed avocado, and a poached egg. Sprinkle with salt and pepper and serve immediately.


Week #7 Snacks

Frozen Chocolate Banana BitesSnacks

Orange Cranberry SconesSnacks

Spicy Roasted CashewsSnacks

Strawberry Chia PuddingSnacks


Frozen Chocolate Banana BitesThis is a healthy dessert recipe with extremely simple ingredients. Banana slices, which can be made into any shape, are dipped into chocolate and then frozen for an irresistible cold treat. Top each slice with either chopped pistachios or coconut flakes.

servings

ingredients2 bananas4-5 oz. dark chocolate1/4 cup pistachios, shells removed

12-14 difficulty EASY

directions1. Slice the bananas into 1/2-inch pieces. Cut into any shape, if desired, and set aside. Chop up the pistachios into small pieces and set aside. Line a large plate with parchment paper.

2. Melt the chocolate over low heat. Dip the banana slices into the chocolate and place on the prepared plate. Sprinkle with pistachio pieces. Put in the freezer for 1 hour to harden.


Orange Cranberry SconesOrange zest and dried cranberries make these scones a delectable breakfast treat or snack throughout the day. If the dough feels at all dry, add more coconut milk so that the scones do not turn out crumbly while baking. Drizzle with a bit of honey right out of the oven for a divine indulgence.

servings

ingredients1 1/2 cups almond flour1 cup coconut flour2 tsp baking powder1/2 tsp salt2 eggs1/3 cup coconut milk2 tbsp honey2 tbsp coconut oil, meltedZest of 1 orange1/4 cup dried unsweetened cranberries

8 difficulty EASY

directions1. Preheat the oven to 350 degrees F. In a large bowl combine the almond flour, coconut flour, baking powder, and salt. In a separate bowl, whisk together the eggs, coconut milk, honey, coconut oil, and orange zest.

2. Mix the dry ingredients with the wet ingredients and stir until combined. Gently fold in the cranberries. If the mixture is dry, add a few more drops of coconut milk.

3. Line a baking sheet with parchment paper. Form the dough into a ball and place on the baking sheet. Flatten the ball slightly, and carefully cut into eight equal wedges. Bake for 20-25 minutes until golden brown.


Spicy Roasted CashewsThis dish has several steps but is well worth the extra effort. Crispy prosciutto and poached eggs rest on a bed of fresh asparagus, all topped with a rich hollandaise sauce. The flavors combine to form a delicious and savory breakfast.

servings

ingredients1 lb. raw cashews 3 tbsp extra virgin olive oil2 tsp fresh rosemary, finely chopped1 tsp salt1 tsp smoked paprika1/2 tsp freshly ground pepperPinch of chili powder

2 CUPS difficulty EASY

directions1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Spread the cashews out in an even layer on the baking sheet and bake for 6-7 minutes until slightly browned.

2. Meanwhile, heat the olive oil in a small saucepan over low heat. Add all of the seasonings to the pan. When the cashews are finished baking, transfer them to the saucepan and turn off the heat. Stir well to coat the cashews. Transfer to a bowl and serve warm.


Strawberry Chia PuddingChia pudding has become popular from its tapioca-like texture and because it is packed with nutrition from the chia seeds. There is no cooking required; a few ingredients are simply blended together and then refrigerated for several hours, ready for breakfast the next day or an afternoon snack.

servings

ingredients8 oz. fresh strawberries, hulled3/4 cup coconut milk 2 tbsp honeyDash of vanilla extract1/4 tsp lime zest1/4 cup chia seeds

2 difficulty EASY

directions1. In a large cup (if using an immersion blender) or a blender, combine the strawberries, coconut milk, vanilla, honey, and lime zest and blend until smooth. Add more honey if desired.

2. Place the chia seeds in a medium bowl and pour the strawberry mix over the seeds. Whisk thoroughly, then let stand for 10 minutes and whisk again. Cover the bowl and refrigerate for at least 4 hours, or up to 2 days. Stir before serving.

week 7 - Amazon S3 · I often like to share easy weeknight dinner recipes, because that is what I make the most at . 2. Week #7. 1 ...

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