Yield: 2 Cups
4 large apples, peeled and cut into 1-inch chunks (Gala work well!)
1 cinnamon stick
1/2 C filtered water
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cardamom (optional)
As you may have noticed, tiger nuts are popping up all over the place in the Paleo community — specifically Organic Gemini brand. What you may not know is that tiger buts are not actually nuts, they're tubers (or small root vegetables). They're an excellent source of prebiotic fiber, which becomes fuel for probiotic bacteria. One ounce of tigernuts has 40% of your recommended daily fiber. In other words, they're good for the belly! They have a slightly sweet and nutty flavor, reminiscent of coconut, and make for a delicious milk. Try it in your tea or coffee.
Yield: 2 cups
This simple sauce packs a lot of flavor thanks to the briny tang of capers and sweet silkiness of San Marzano tomatoes. Spicy broccolini is a nice complement to the earthy sauce and the charred crispy florets provide a welcome crunch. A quick pan-sear of the grouper gives a nice crust.
San Marzano plum tomatoes are hand-picked at the peak of their ripeness with close attention to quality. Considered among the best in the world by chefs, San Marzanos are grown under very strict guidelines and proudly display an official DOP (Denominazione d' Origine Protetta) seal on the can. Hailing from Italy and grown from the soil of Mount Vesuvius, they are often described as earthy, bittersweet, and less acidic — the perfect vehicle for a homemade sauce.
Wild Grouper with San Marzano Tomato Caper Sauce
Crispy Chili Broccolini
Porcini Dusted Fingerlings
2 8 ounce salmon fillets
1 small onion (approximately 4oz)
1 large garlic clove, minced (approximately 1.5 teaspoons)
1 tablespoon capers
I cup San Marzano tomatoes (approximately 7.5 ounces)
1 tablespoon fresh thyme (approximately 7-8 stems)
½ pound broccolini
1 ½ teaspoons chili oil
½ pound fingerling potatoes
⅛ teaspoon porcini salt
1 teaspoon fresh lemon juice
Jackson's Honest Sweet Potato Chips
Coconut Sour Cream
1 can AIP compliant coconut milk (I used Natural Value), chilled
1 tablespoon apple cider vinegar or fresh lemon juice
1 teaspoon olive oil
Salt to taste
Refrigerate can of coconut milk for at least 2 hours. Spoon out coconut cream at top of can and add to a medium bowl. Add vinegar or lemon juice, olive oil, and salt. Mix until combined and season to taste with salt. Let chill for 30 minutes before serving.
1 ripe avocado
1/2 small white onion, diced
1 tablespoon cilantro, chopped
1/2 teaspoon salt
Red onion and cilantro leaves for garnish
In a small bowl, mash together the cilantro, onion and salt with a sturdy wooden spoon until it forms a thick, juicy paste. Scoop flesh from avocado and add to bowl. Mix to combine.
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
1 pound grass-fed ground beef
Salt to taste
Heat a medium skillet over medium- high heat for 30 seconds. Add olive oil. Add onions and sauté until translucent, approximately 6-8 minutes, stirring frequently. Add garlic and sauté for 1 minute. Add ground beef and break up with a spatula or wooden spoon. Season with salt (I use a lot!). Cook beef until browned, approximately 10 minutes, stirring often.
Lay sweet potato chips on a large plate. Top with ground beef mixture and guacamole. Drizzle with coconut sour cream and top with red onion and torn cilantro leaves.
I didn't want to feel left out of the gluttonous festivities this past Super Bowl Sunday, nor did I want to spend hours in the kitchen prepping snacks for myself. A pre-made bag of AIP compliant chips (like the addictive Jackson's Honest Sweet Potato Chips) made whipping up a batch of nachos take only minutes!
These soft and cakey cookies are something you can feel good about eating for breakfast. Lightly sweetened with honey and high in fiber from sweet potatoes and nuts, just one batch will provide grain-free grab-and-go snacks for the week.
Paleo Breakfast Cookies
Yield: 24 small cookies
1 small sweet potato (approx. 7 ounces)
1/2 cup almond flour
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup shredded coconut
3/4 cup raisins
3/4 cup chopped walnuts
Nothing says fall like pumpkins...or apples...or cinnamon...or nutmeg...or Halloween chocolate peanut butter cups. We usually associate these delicious ingredients with pies and other not-so-healthy desserts that are enjoyed post-Thanksgiving dinner or on that other major holiday, November 1st (a.k.a. Drugstore Halloween Candy Sale Day). Why not enjoy dessert for breakfast? Even better, keep it healthy? And even better than that, keep it easy! Below is a simple smoothie that is packed with nutrients and definitely satisfies any sweet tooth.
The Ultimate Fall Dessert Smoothie
1/4 cup 100% pure pumpkin purée
1 1/2 cup diced apple with skin on (approximately 1 large apple)
1/2 small frozen banana
2 teaspoons raw cacao powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon raw peanut or almond butter
1 cup unsweetened almond milk
1 teaspoon vanilla extract
Combine all ingredients in a high speed blender and process until smooth.
When the temperature soars, nothing is quite as satisfying as a cool, creamy sweet treat. Fortunately, giant sprinkle-studded waffle cones aren't the only way to get your fix. It's still possible to stick to a healthy diet while imbibing this summer. Fruit is a delicious and nutritious way to satisfy your sweet tooth without loading up on empty calories and refined sugar. Below are 5 simple recipes to make the most out of fresh fruit this summer:
While menu planning for a client who follows the Paleo diet last week, I felt the need to give him something that would satisfy that oh-so-common carb craving. I don't know anyone who doesn't like pasta so I turned to its veggie namesake, the spaghetti squash. It's simple to prepare, much more fulfilling than waiting for a pot of water to boil, and definitely satisfies my craving. I won't lie, you're not going to fool anyone into thinking it's spaghetti, but it's a low-carb, low-cal, nutrient dense substitute. I enjoy mine with pesto. See below for how to create a healthy canvas for your favorite sauce:
Leftovers will keep in the refrigerator for 3-4 days.