Vinegar coleslaw

Ingredients:
  • 1 Tbs olive oil
  • 2 Tbs apple cider vinegar
  • 1/4 tsp ground mustard seed
  • 1/8 tsp whole cumin seed
  • 1/4 tsp celery seed
  • 1/8 tsp poppy seed
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp sea salt (optional)
  • 1 tsp raw honey (optional)
  • 1 small red or green cabbage (or 1/2 of each)
Instructions:
  1. In a small bowl, whisk together all ingredients except cabbage to make the dressing. Set aside.
  2. Finely shred cabbage and put in large bowl.
  3. Add the dressing to cabbage and mix thoroughly.
  4. Serve immediately, or store in the refrigerator overnight for more flavor.

This recipe was inspired in part or in whole from here.

Stuffed portobello

Ingredients:
  • Portobello mushroom caps
  • 1 can yellowfin tuna in oil, drained. (If using fresh tuna, sear or cook to desired temperature)
  • 1/2 medium Haas Avocado
  • Pinch of cayenne pepper or chili flakes (or hot sauce), to taste
  • Sea salt, optional
  • Fresh or dried garlic, optional
  • Mixed-color peppercorns, optional
Instructions:
  1. Lightly grill, saute, or roast the portobello caps, if desired, and set aside.
  2. Mash/mix all other ingredients together in a bowl, then and stuff into portobello caps
  3. For a sweeter touch, sprinkle in some raisins or currants. For an Indian flavor, add in curry and walnuts (delectable!)

Sauteed shrrmp


Ingredients:
  • 2 Tbsp olive oil
  • 1/2 lb. raw, de-veined and peeled shrimp
  • 2 T. chili powder
  • 1 T. garlic powder
  • 1/2 T. parsley
  • cayenne pepper, to taste
  • black pepper, to taste
Instructions:
  1. Heat olive oil in a saute pan
  2. Once hot, add shrimp and cook for 3-4 minutes
  3. Add chili powder, garlic powder, parsley, and cayenne pepper
  4. Sautee for 7-10 minutes until crispy
This recipe was inspired in part or whole from here.

Watermelon freeze

Ingredients:
  • 4 cups watermelon, seeded and cubed
  • 2 cups cantaloupe, cubed
  • 3 fresh mint leaves (or 1 mint tea bag)
  • 1 cup water
  • juice of 1 lemon
  • paper muffin liners or small paper cups
Instructions:
  1. Puree watermelon and cataloupe in a food processor until smooth.
  2. Place in a medium saucepan over medium heat and bring to a simmer.  Cook for 15 minutes.
  3. Meanwhile, in another pan, steep the mint leaves or tea bag in 1 cup water for about 3 minutes.
  4. Strain and add this infusion to the cooked melons.
  5. Turn off heat and stir in lemon juice.
  6. Line a muffin pan with paper liners (may instead use small paper cups or ice cube trays).
  7. Pour the melon puree into each liner and freeze.
  8. When beginning to firm up, insert flat wooden sticks into the center of each.
  9. Freeze until completely hard or the papers will not peel easily away.
  10. Remove papers before serving.

This recipe was inspired in part or in whole from here.

Primal trail mix

Ingredients:
  • 1 cup raw or roasted almonds
  • 1 cup pumpkin seeds
  • ½ cup sunflower seeds
  • 1 cup dried blueberries
  • ½ cup raisins
Instructions:
  1. Combine all ingredients in an airtight container and store in a cool, dry place

How do you make your own PALEO dried fruit? 

PB & Jelly

Ingredients:
  • 1 cup berries (fresh or frozen)
  • 4 Tbs almond butter
Instructions:
  1. Divide the berries between two bowls.
  2. Add 2 Tbs almond butter to each bowl and mix.

Trail mix

This has become a VERY popular recipe -that most pre-package Paleo companies are selling now.

Ingredients:
  • 1 cup whole almonds
  • 1/2 cup whole cashews
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raisins (golden raisins suggested)
  • 1/2 cup dried currants
  • 1/2 cup dried blueberries
Instructions:
  1. Combine all ingredients and store in an air tight container.

    *IMPORTANT: dried fruit concentrates the acids and sugars that make it kind of an accessory food and not a staple of the PALEO diet. Some experts suggest, to soak any dried fruit (homemade in this case) in water prior to consumption. This will help you reach satiety at about the point you would have if it were raw/natural. Over-consumption of fruit is never a good thing, especially when you are trying to lean out!


    REMINDER: this recipe applies to homemade dry fruit. Consumption of "store-bought" products as such, will more then likely lead to the ingestion of other toxins. If you find a good health-food store, you may be able to purchase some quality dried fruit, but-understand this is much like the jerky.  You have to READ the labels carefully and avoid anything hyphenated or unrecognizable! 





    How do you make your own PALEO dried fruit? 

    Candy bars

    Ingredients:
    • 3 Tbs coconut oil
    • 1/4 cup carob powder or cocoa (optional)
    • 1/2 cup ground nuts (almonds, hazelnuts)
    • 3/4 cup unsweetened shredded coconut
    • 1 Tbs raw honey (optional, add more to taste)
    • parchment paper
    Instructions:
    1. Melt the honey and coconut oil in a saucepan over medium heat.
    2. Once combined, add the carob, ground nuts and coconut and mix together.
    3. Pour mixture onto a small baking sheet covered in parchment paper.  Form into a square when cool enough to touch.
    4. Refrigerate until hardened. Cut into 4 servings.
    This recipe was inspired in part or whole from here.

    Jerky - how to make?

    There is a lot of information out there on how to make jerky, and we’ve decided that this site,www.heatherlovespaleo.com, has the best recipes for all kinds of jerky.
    The recipes on the website above all call for a dehydrator, though; if you don’t have one you can use your oven:
    1. Follow the beginning portion of the instructions on the above link.
    2. Put meat, as directed in recipes, in oven on the lowest temperature possible - directly on the oven trays (use aluminum foil or pans to cover the bottom of the oven to catch drippings).
    3. Wait until it’s dry to the touch, turns brown and shows white fibers when bent.  Anywhere from about 4 to 7 hours.
    Jerky keeps indefinitely, but it’s best kept in a cool place or frozen.
    Store Bought Jerky
    Some store bought jerky is great! Just look out for nitrites and other preservatives, whose names you don’t recognize or can’t pronounce. Pasture raised animals are always best, and this applies to your store bought jerky, too.

    This recipe was inspired in part or whole from here.

    Guacamole deviled eggs

    Ingredients:
    • 4 eggs, hard-boiled
    • 1 avocado
    • 2 tsp hot sauce
    • 1 tsp lemon juice
    • sea salt (optional)
    • freshly ground black pepper
    • 4 thin slices smoked beef, cut in half
    Instructions:
    1. Peel hard-boiled eggs and cut in half length-wise.  Spoon out yolks into a small bowl.
    2. Mash yolks with avocado, hot sauce and lemon juice.  Season with sea salt and freshly ground black pepper to taste.
    3. Refill egg whites with the yolk mixture.
    4. Top with smoked beef slices.
    This recipe was inspired in part or whole from here.

    fruit salad w/ cinnamon

    Ingredients:
    • 1 orange, peeled and diced
    • 1 apple, diced
    • 1/2 cup pecans or walnuts, chopped (optional)
    • 1/2 tsp cinnamon
    Instructions:
    1. Place the fruit into bowls.
    2. Sprinkle with chopped nuts (optional) and/or cinnamon.
    This recipe was inspired in part or whole from here.

    Salmon poppers

    Ingredients:
    • 1-2 heads endive
    • 4 oz smoked salmon
    • 1/2 red onion, minced
    • 1/2 avocado, sliced
    • sea salt (optional)
    • freshly ground black pepper
    • olive oil
    Instructions:
    1. Wash and separate endive leaves.
    2. Top with smoked salmon, red onion and avocado.
    3. Sprinkle with sea salt and freshly ground black pepper to taste, and drizzle with olive oil.
    This recipe was inspired in part or whole from here.

    Chard and almond saute

    Ingredients:
    • 1 bunch swiss chard
    • 1/2 cup almonds
    • 1 Tbs coconut or olive oil, or bacon drippings
    • sea salt (optional)
    • freshly ground black pepper
    Instructions:
    1. Wash chard and remove tough stems.
    2. Heat a large skillet over medium heat, and add oil when hot.
    3. Meanwhile, chop chard into thin strips.
    4. Add chard to the hot skillet, along with almonds.
    5. Sauté, tossing occasionally, until the leaves just begin to wilt.
    6. Season with sea salt and freshly ground black pepper to taste. Serve warm.
    This recipe was inspired in part or whole from here.

    Apple chips

    Ingredients:
    • 2 cups unsweetened apple juice (if possible, juice your own from about 5-6 large apples)
    • 1 cinnamon stick
    • 2 large apples
    • ground cinnamon
    Instructions:
    1. In a large pot over high heat, combine apple juice and cinnamon stick. Bring to a low boil.
    2. Remove top and bottom of apple and slice crosswise to make 1/8 thick “chips.” Discard any seeds.
    3. Carefully drop apple slices into boiling juice and cook 4-5 minutes. Apple slices will appear translucent.
    4. Use a slotted spoon to remove apple slices from juice and place on a clean cloth towel. Pat dry.
    5. Place dried apple chips on a wire cooling rack placed on a cookie sheet (this will catch any drips).
    6. Bake 30-40 minutes until apple slices turn golden brown and are almost dry to the touch.
    This recipe was inspired in part or whole from here.

    Berries, balsamic, and almonds

    Ingredients:
    • 1-2 cups fresh berries
    • 4 tsp balsamic vinegar
    • 1/3 cup slivered almonds
    Instructions:
    1. Wash and slice fresh berries (if needed).
    2. Evenly separate the berries between two small bowls.
    3. Pour 2 tsp of balsamic vinegar over each serving.
    4. Top with slivered almonds.
    This recipe was inspired in part or whole from here.

    Banana w/ almond butter

    Ingredients:
    • 1 large banana
    • 2 Tbs almond butter
    • 2 Tbs coconut milk
    Instructions:
    1. Slice banana and divide between two small bowls.
    2. Top with almond butter and coconut milk.
    This recipe was inspired in part or whole from here.

    Ants-on-a-log

    Ingredients:
    • 2 celery stalks
    • 4 Tbs cashew or almond butter
    • 1/4 cup raisins or dried currants
    Instructions:
    1. Wash celery.
    2. Spread cashew or almond butter on each stalk.
    3. Top with raisins or dried currants.
    This recipe was inspired in part or whole from here.

    Fruit roll-ups

    Ingredients:
    • 2 large apples
    • 2 cups strawberries, greens removed
    • 1 tsp cinnamon
    • ¼ cup purified water
    Instructions:
    1. Core and dice apples.
    2. Add diced apples, strawberries, ¼ cup of purified water and cinnamon in a blender and process about 30 seconds, or until smooth.
    3. Pour mixture on a teflex sheet and place in a plastic dehydrator.
    4. Dehydrate for 6-8 hours.
    5. Remove teflex and flip fruit.
    6. Continue drying another 4-6 hours.
    This recipe was inspired in part or whole from here.