Yield: 2 Cups

Ingredients:
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)

Directions:

1. In a small saucepan, combine apples, cinnamon stick, and water. Bring to a boil over high heat.
2. Reduce heat to low and simmer, covered, for approximately 15 minutes or until fork tender.
3. Drain apples in colander and return to pan. Add vanilla and cardamom (if using).
4. Using an immersion blender, purée until desired consistency.

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

1. Soak 1/2 cup of tiger nuts in 1 cup of water covered in fridge for 24-48 hours.
2. Drain and rinse tigernuts. In a high-speed blender, blend with 2 cups of filtered water.
3. Strain milk through a fine mesh sieve or cheesecloth. Pulp can be saved to make flour or eat as is — makes a great yogurt topping.

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.

Guacamole
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.

Ground Beef
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.

Assemble Nachos
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

Ingredients
1 small sweet potato (approx. 7 ounces)
1/2 cup almond flour
1/4 cup honey
2 eggs
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

Directions

1. Preheat oven to 400 degrees F.
   
2. Line a rimmed baking sheet with parchment paper.
   
3. Wash and dry sweet potato. Pierce several times with tongs of a fork.
   
4. Place sweet potato on lined baking sheet and bake for 45-50 minutes, until tender.
   
5. Remove potato from oven and allow to cool. 
   
6. Lower oven to 350 degrees F and line two baking sheets with parchment paper.
   
7. Remove skin from sweet potato. In a large bowl mash flesh of potato with a fork. Break up and large lumps with your hands. 
   
8. Add all remaining ingredients to the bowl and mix well to form a dough.
   
9. Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the cookie sheets leaving 2-3 inches in between. 
   
10. Bake for 15-17 minutes.
    
11. Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack.

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
Serves 1

Ingredients
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



Directions
Combine all ingredients in a high speed blender and process until smooth.

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:

1. Preheat oven to 400 degrees.
2. Cut the spaghetti squash in half lengthwise.  (WARNING: This step is not easy. Take your time, use a sturdy knife, and be aware of your finger placement at all times. There are YouTube videos illustrating tips and tricks if you are having a difficult time.)
3. Use a spoon to scoop out the guts of the squash and discard.
4. Place the squash cut side down on a baking sheet.
5. Bake for 30-35 minutes or until the squash gives when you poke the outside.
6. Once the squash is cool enough to handle, use a fork to scrape its flesh into "noodles".
7. Toss with sauce of choice and mangia!

Leftovers will keep in the refrigerator for 3-4 days.