Month: September 2016

Breakfast Paleo Granola

Breakfast is a meal characterized by many sugary and tasty treats. Eggs are great, but the occasional sweet tooth meal is a must!

This recipe is great for snacks, breakfasts, camping – any time you need to eat on-the go! We make this for camping trips and usually one of our prep meals at the beginning of the week… although it doesn’t last time long!

Granola has one of the highest content of sugar of any food for breakfast! This one has some sugar in the dried fruit and honey. If you have to stay away from sugar for a medical reason or natural sugars are difficult to digest, then limit or omit the honey and make sure to use a low-glycemic fruit like blueberries (without the added sugar).

We love the granola with dried cranberries – and they are easier on the wallet than some of the other dried fruits.

Ingredients

1. ¾ cup sliced almonds

2. ½ cup of walnuts

3. ½’cup of pumpkin seeds

¾ cup of unsweetened coconut

4. 3 tablespoon honey ( can omit if trying to lose weight)

5. 1 cup of dried fruit

6. 1 tablespoon cinnamon

7. 1 teaspoon of sea salt

Instructions

  1. Preheat oven to 300 degrees.
  2. Combine the ingredients in a medium-sized bowl. Make sure to mix the sunflower seed nut butter and honey into all of the nuts to bind them together.
  3. Place the mixture into an oven safe pan, and bake for about 20-25 minutes.
  4. Refrigerate for two hours and keep refrigerated until right before eating (or it will fall apart).
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Breakfast Granola
Perfect breakfast or snack food to make on-the-go. Paleo granola has a chorus of nuts and a some natural sweeteners to make this tasty treat.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 300 degrees.
  2. Combine the ingredients in a medium-sized bowl. Make sure to mix the sunflower seed nut butter and honey into all of the nuts to bind them together.
  3. Place the mixture into an oven safe pan, and bake for about 20-25 minutes.
  4. Refrigerate for two hours and keep refrigerated until right before eating (or it will fall apart).
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Sardine Boats

Sardinesimage have excellent health benefits and are tasty as well. I know, when I first heard about sardines, I was hesitant to try them. But time and time again, I read about the anti-inflammatory properties of sardines, as well as, the high omega-3, which is great from everything to skin health to preventing cancer. Honestly, if you like canned tuna fish (but maybe find it a little dry), this oily fish is a great alternative.

Some things about buying sardines:

  1. Make sure that they are skinless and boneless. There are still a few tiny, tiny bones, but they just make the fish a little crunchy. The ones that still have the skin and full bones still scare me a little bit (especially to eat!).
  2. Buy sardines that are packed in oil. The ones that I usually buy are in olive oil. Yes, they are an oily fish, but the ones packed in water just don’t taste as good.

So, this really isn’t a cooking recipe as a great snack or breakfast idea. Often times, I have a little basil plant in the house, and a trim off a basil leaf and fill it with sardines…. so simple, but so delicious. Sometimes I put hot sauce or tomato with the sardine filling, or mix the sardines with some Paleo mayo to create a “sardine salad” with the basil. Really the sky is the limit with this little snack gem.

 

Ingredients

1 package of sardines (boneless, skinless and packed in oil)

1/4 cup of Paleo Mayo (we will have a recipe soon on the site)

1 tomato, sliced (any type will do. Each type has a slightly different texture and taste, so experiment with different types)

8-10 basil leaves

 

Instructions

Mix Paleo Mayo with sardines in a bowl. Place a little bit of the “sardine salad” into each basil leaf.

Place tomato slice on the top.

Enjoy

 

Print Recipe
Sardine Boats
Super easy recipe combining basil leaves with sardines.
Servings
Ingredients
  • 1 package sardines boneless, skinless and packed in a Paleo-approved oil
  • 1/4 cup Paleo Mayo recipe to be posted soon
  • 1 sliced tomato any type of tomato - each has a different flavor and texture
  • 8-10 basil leaves
Servings
Ingredients
  • 1 package sardines boneless, skinless and packed in a Paleo-approved oil
  • 1/4 cup Paleo Mayo recipe to be posted soon
  • 1 sliced tomato any type of tomato - each has a different flavor and texture
  • 8-10 basil leaves
Instructions
  1. Mix Paleo Mayo with sardines in a bowl.
  2. Place a little bit of the "sardine salad" into each basil leaf.
  3. Place tomato slice on the top.
  4. Enjoy!
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Sweet Curry Roasted Chicken with Vegetables

Roasted chicken is an easy go-to for those dinners where I am stretched for time. This is a “twist” on the traditional roasted chicken recipe.

Using one of my favorite ingredients, curry, this dish is sure to please and smells delicious! The mustard and honey makes the curry a great, sweet flavor.

Traditional curries usually have white potatoes as an addition to the meat. I “paleoized” the ingredient and added one root vegetable – carrots, and of course, cauliflower. The sweet curry becomes a glaze with the carrots and are delicious with the sweet curry sauce.  I love the cauliflower instead of the traditional rice that is served with curry dishes.

Ingredients

  • 1 whole chicken (about 3 pounds)
  • 6 carrots, cut into 1/2 inch pieces
  • 1 head of cauliflower, cut into florets
  • 3 tablespoons grass-fed butter butter
  • 2/3 cup honey
  • 1/3 cup Dijon mustard
  • 2 tablespoons finely chopped onion
  • 2 1/2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place the chicken in a roasting pan and roast 1 hour in the preheated oven (oven times vary – make sure to check the chicken).
  3. In a saucepan, heat to medium and melt the butter
  4. Mix the honey, mustard, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
  5. Bring to a boil, stirring constantly.
  6. Remove from heat, and set aside.
  7. Gently pour the curry and honey mixture over the chicken. Continue roasting about 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
  8. Place carrots and cauliflower in a separate roasting pan.
  9. Drizzle and roast the vegetables with the chicken for the last 20 minutes, or until the glaze has browned.
Print Recipe
Sweet Curry Roasted Chicken with Vegetables
Curry Whole Chicken and Veggies
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Curry Whole Chicken and Veggies
Recipe Notes

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place the chicken in a roasting pan and roast 1 hour in the preheated oven (oven times vary – make sure to check the chicken for doneness).
  3. In a saucepan, heat to medium and melt the butter
  4. Mix the honey, mustard, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
  5. Bring to a boil, stirring constantly.
  6. Remove from heat, and set aside.
  7. Gently pour the curry and honey mixture over the chicken. Continue roasting about 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
  8. Place carrots and cauliflower in a separate roasting pan.
  9. Drizzle and roast the vegetables with the chicken for the last 20 minutes, or until the glaze has browned.
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