great balls of dates

ingredients:

20 medjool dates, seeds removed

1/2 cup almond butter

1/4 cup coconut flour

2 tablespoons unsweetened cocoa powder

1 tablespoon cinnamon

finely shredded coconut flakes

directions:

In a food processor, process together all ingredients except for the coconut flakes. The mixture will be very thick. Make sure it's not chunky-should be as smooth as possible.

Using your hands, smash together teaspoon-size portions of the mixture. Roll into small balls, and then roll in the shredded coconut flakes to coat. 

Adapted from Everyday Paleo by Sarah Fragoso

berry good cobbler

ingredients:

3 cups of fresh blackberries

1 1/2 cups almond meal (finely ground almonds)

1 omega 3 enriched egg

2 tbsp coconut oil

A drizzle of raw organic honey

Cinnamon to taste

“So Delicious” coconut milk

directions:

Preheat oven to 350. Pour the blackberries into a pie pan.  In a small bowl mix together the egg, almond meal, and coconut oil, and shake in a bunch of cinnamon.  Stir well.  The mixture will be really thick and clumpy.  If you wish, drizzle a bit of raw organic honey on top of the blackberries.  By hand (or if you have a 2 year old to help you, that works just as well…) crumble the almond meal mixture on top of the blackberries and bake in your pre-heated oven for 35 minutes.  Serve in bowls with cold "So Delicious” brand coconut milk poured over the top. 

Enjoy!

Adapted from www.everydaypaleo.com

frittata for all

ingredients:

6 nitrate-free bacon strips

1 diced red bell pepper

1 diced medium red onion

2 big handfuls of fresh spinach

6-8 scrambled organic eggs

olive oil

directions:

In a large saute pan, saute bacon and veggies in olive oil until bacon is crisp and veggies are tender.   Spread bacon and veggie mixture evenly over the bottom of the pan.  Turn up the heat until the layer is sizzling hot and then pour the eggs evenly over the mixture.  Turn heat down to low and cover for 8-10 minutes or until the eggs are cooked through.  Slice like a pie and serve!

Adapted from Everyday Paleo by Sarah Fragoso

seafood enchiladas

ingredients:

1 medium onion, minced

2 tablespoons coconut oil

2 cups tomato puree (make your own-about 4 large tomatoes pureed in a food processor)

4 garlic cloves, minced

2 tablespoons chili powder

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

1 pound seafood of choice (wild-caught pieces)

directions:

Preheat oven to 375 degrees F.  

Saute the onions in the coconut oil until limp.

Add the tomato puree, garlic, chili powder, cumin, oregano, and salt.  Mix well and let simmer for 20 minutes, stirring often.  

Pour the sauce into a food processor and process until smooth.

Cover the bottom of a glass baking dish with the seafood.  Pour the enchilada sauce over the seafood, cover tightly with aluminum foil, and bake for 10-12 minutes or until the seafood is cooked.

Serve with sliced avocados, lime wedges, and chopped cilantro.

Adapted from Everyday Paleo by Sarah Fragoso

new potato & turkey skillet supper

ingredients:

Olive oil cooking spray

1lb. ground grass-fed turkey breast

sea salt and fresh ground black pepper, to taste.

1lb. new potatoes, scrubbed and quartered (may substitute sweet potatoes)

pinch dried thyme

3/4 cup low-sodium chicken broth

1lb swiss chard, thick stems removed, leaves chopped

1 pint grape tomatoes

1 tsp chopped fresh rosemary

pinch red chile flakes, or to taste

juice 1/2 lemon, plus four wedges for serving

1/2 cup crumbled feta cheese (about 2oz)

directions:

Preheat oven to 425 degrees.

Coat a large (at least 12 inch) oven-proof skillet with cooking spray and heat on medium. Add turkey, season with salt and pepper and cook, breaking up meat with a spoon, until no pink is visible, 5 to 6 minutes. Transfer turkey to a bowl, returning skillet to heat.

Add potatoes and thyme to hot skillet and season with salt and pepper. Transfer skillet to oven and cook until lightly browned and tender, about 20 minutes, stirring once. Carefully return skillet to stovetop on medium-high heat(leave oven at the same temperature). Add broth and bring to a simmer. Add chard and stir until just wilted. Stir in tomatoes, rosemary, chile flakes, lemon juice and reserved turkey. Ensure broth is simmering and transfer skillet back to oven.

Cook until tomato skins burst, about 10 minutes, stirring halfway through. Divide mixture amoung 4 bowls and top evenly with feta. Serve immediately with lemon wedges.

Adapted from Clean Eating Magazine