paleo apple muffins

ingredients:

2 1/4 cups almond meal

4 omega 3 enriched eggs

1 organic apple finely chopped

1 very ripe banana

1/4 cup coconut oil

1/3 cup water

1/2 tsp baking soda

1 heaping tbsp cinnamon

directions:

Preheat oven to 350. Peel the banana and using a fork, mash the banana in the bottom of a large mixing bowl.  Using a hand held chopper if you have one, finely chop the apple, and add to the bowl.  Add all other ingredients and mix by hand.  The batter will not be super thick, but more like a cake batter.  Using a bit more coconut oil, grease a muffin tin.  Fill the tins about 3/4 of the way full.  Bake for 15-17 minutes.  You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean.  Serve hot out of the oven with some ghee melted on top, accompanied by eggs over-easy, and hot black coffee. If you eat them all at once, don’t blame me…  Makes approximately 16 muffins.

Adapted from www.everydaypaleo.com

hasta la vista pasta lasagna

ingredients:

1 lb grass-fed ground beef

1 lb mild grass-fed Italian sausage (can use chicken sausage also)

1 red onion diced

4 cloves crushed garlic

2 tbsp dried oregano

2 tbsp dried basil or 1/2 cup fresh basil, chopped

1/2 tsp cayenne pepper

1/2 tsp sea salt

1/2 Tbl. black pepper

2 tbsp olive oil

1 – 14 1/2 ounce can of diced tomatoes drained

1 small can of tomato paste

1 cup organic black olives sliced

6 zucchinis thinly sliced with a mandolin slicer.

directions:

Preheat oven to 350 degrees.

In a large soup pot saute onions and garlic in the olive oil for about 3 minutes.  Add ground beef and sausage and brown.  Season meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well.  In a big lasagna baking dish place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives. 

Top meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture.  Cover tightly with aluminum foil and back at 350 for 30 min.  Let sit for 10 min before slicing and serving.

Adapted from Everyday Paleo by Sarah Fragoso

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

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

mom's mashed yams

ingredients:

6 yams

4 tablespoons organic butter

3 tablespoons cinnamon

1/2 tablespoon nutmeg

1 teaspoon ground ginger

1 apple, grated

directions:

Peel the yams and cut into 2-inch rounds. 

Cook the yams in a pressure cooker for 12 minutes.

Place the cooked yams in a large mixing bowl.  Add the butter and spices and mash with a potato masher.  

Add the grated apple, mix well, and serve with a sprinkle of cinnamon on top.

 Adapted from Everyday Paleo by Sarah Fragoso