Easy Crockpot Sweet Potato Basil Soup

Ingredients

• 2 sweet potatoes or yams, diced
• ½ yellow onion, sliced
• 1 (14oz) can of coconut milk
• 1 cup vegetable broth
• 2 garlic cloves, minced
• 1 tablespoon dried basil
• salt and pepper, to taste

Instructions

1. Place all ingredients in the crockpot.
2. Mix around.
3. Cook for 3 hours on high.
4. Use a hand blender, blender, or food processor and puree mixture until smooth. My 9 cup food processor fit it all just perfectly.

Enjoy!

Paleo Chocolate Zucchini Bread

Ingredients

• 1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)
• 2 eggs, whisked
• ¾ cup sunbutter (or nutbutter if you prefer)
• ⅓ cup raw honey
• ¼ cup cocoa powder
• 2 tablespoons coconut flour
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• pinch of salt

Instructions

1. Preheat your oven to 375 degrees.
2. So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
3. Once yours zucchini is shredded, you need to remove the excess liquid. And zucchinis have a lot of it. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.
4. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
5. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.
6. Pour your ingredients into a loaf pan. IMPORTANT NOTE, I used 2 mini loaf pans that were about 5×3.
7. Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through.
8. Let cool, cut and serve!

Paleo Crock Pot Chili

Ingredients

• 1 Lb Ground Beef
• 1 Lb Beef Stew Meat, Cubed
• 1 28 ounce can Tomato Puree, or Sauce ( make sure tomatoes are only ingredient)
• 2 Cups Organic Beef Broth
• 1/2 Cup Pureed Carrots (I puree mine in processor) or can use 1/2 cup Pumpkin Puree instead for thickening.
• 2 cups Mushrooms, Sliced
• 1 Medium Zucchini, Chopped
• 1 Medium Onion, Minced * optional, can omit
• 6 to 8 cloves Garlic, Minced
• 2 Tbsp Olive Oil, 3 Tbsp Chili Powder, 1 Tbsp Cumin, 1 Tsp Garlic Powder Brown ground beef in a large pan, then add to crock pot, set on high.
  Add: Tomato Puree, Beef Broth, Pureed Carrots (or pumpkin), 2 Tbsp Chili powder, 1 tsp Garlic Powder, and 1 Tbsp Cumin to crock pot and stir.
  Add 1 Tbsp Olive oil to the same pan you browned the beef in, and saute on medium high the: Onion, Minced Garlic, Mushrooms, and Zucchini Squash.
  Saute until veggies have softened.
  Add all of the sauteed veggies to the crock pot.
  In the same saute pan, add 1 Tbsp Olive Oil and 1 Tbsp Chili powder, and mix together.
  Add beef stew meat to the pan, and coat meat with the chili- oil mixture in pan.
  Brown the Beef Stew Meat on all sides.
  Add Stew Meat to the crock pot.
  Cover and cook on high for 2 hours, then put on low for 2 to 5 hours. (or can cook on low for 5-8 hours)
  Enjoy!

Paleo Ratatouille

Ingredients:

• 2 carrots
• 2 zucchini
• 2 yellow summer squash
• 1 large tomato
• 1 bell pepper, any color
• 1 Tablespoon fresh basil, chopped
• 1 Tablespoon fresh flat leaf parsley, chopped
• Large spoonful of ghee (I like Omghee) or your fat of choice
• Salt and pepper to taste Directions:
  
  1. Use a regular vegetable peeler to peel the carrots, zucchini and yellow squash into long slices. Seed and thinly slice the tomato and bell pepper. Roughly chop the basil and parsley.
  2. In a large skillet over medium heat, melt the ghee. Sauté the veggies (save the herbs for later) until they’re tender but not mushy, about 6-8 minutes. Turn off the heat, sprinkle in the herbs and season with salt and pepper to your liking.

Enjoy!

PALEO PUMPKIN NUT MUFFINS

1/4 C coconut flour
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
***OR  2 t pumpkin pie spice instead of individual spices
1/2 t baking soda
1/2 t salt
1/2 C pureed pumpkin
6 eggs beaten
4 T coconut oil or unsalted Kerrygold butter, gently melted
1/3 C honey
1 t vanilla extract
1/4- 1/2 C chopped pecans (optional)
1/2 C semi-sweet or bittersweet chocolate chips (optional) or 1/2 C raisins (optional)

Preheat oven to 350 degrees and grease muffin pans very well.
Sift coconut flour, baking soda, salt and spices into a small bowl, blend well and set aside.
Place Pumpkin puree in mixing bowl and whisk eggs one at a time into the pumpkin.
Add gently melted coconut oil or butter, honey, and vanilla to pumpkin mixture and combine thoroughly.
Add flour mixture to egg and pumpkin mixture and blend well with a whisk until most of the floury lumps are gone, but don't stir more than necessary to blend.
Gently fold in nuts, chocolate chips or raisins if using them.
Spoon into each muffin tin two thirds full.
Bake for 16-18 minutes.

~Enjoy!

Coconut Flour Chocolate Chip Cookies

Ingredients

• 2 eggs
• ¼ cup coconut oil – melted
• ¼ cup coconut sugar (regular sugar works too)
• ½ cup light coconut milk (almond milk works too)
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1/3 cup coconut flour
• 1/3 cup mini chocolate chips (I use Enjoy Food brand, which are dairy free and allergy free.)
  Instructions
  1. Pre-heat oven to 375 degrees and line two baking sheets with silicone baking mats, parchment paper or non-stick spray.
  2. In a medium bowl, whisk together eggs with melted coconut oil, coconut sugar, light coconut milk, vanilla, and salt.
  3. Stir in coconut flour and chocolate chips.
  4. Spoon about a tbsp. of cookie mixture evenly on baking sheet and bake for 10-12 minutes or until browned.
  5. Let cookies cool and transfer cookies to a wire rack to allow them to cool completely.

Greek Salsa Chicken

Ingredients:

For the Salsa:
4 ounces crumbled feta cheese
1 cup halved grape or cherry tomatoes
1/4 cup pitted kalamata olives
1/4 cup minced fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon freshly chopped oregano
For the Chicken:
6 boneless, skinless chicken breast halves (7 ounces each)
pepper to taste
kosher salt to taste
2 tablespoons olive oil
2 lemons, cut into wedges

Directions:

Preheat oven to 450°.
In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.