Creamy Shrimp Zoodles

Ingredients:

• 1 lb gulf shrimp
• 3 large zucchinis, spiralized
• 1/4 cup coconut cream
• 1 large tomato, cubed
• 1 large lemon
• 1/2 tbsp coconut oil
• 2 tsp fresh garlic
• 1 tsp italian blend seasoning
• pinch of basil
• 1 tsp red pepper
• salt and pepper to taste

Heat the coconut oil in a large pot over medium heat and add the garlic. After 1 minute of sauteeing the garlic, add the shrimp. Cook the shrimp for 3 minutes on each side, or until thoroughly cooked and browned. Add the zucchini noodles, tomato, and dry seasonings and reduce heat to low-medium. Cook the noodles for about 7-8 minutes or until the desired softness, stirring occasionally (some people like softer than others- cook longer if you like them softer). Then add juice from the entire lemon and the coconut cream and simmer on low for about 2 minutes. Turn off the heat and let this sit, covered, for 2 minutes before serving.

Lemon Kale Zoodles

Ingredients:

• 3 large zucchini, spiralized
• 3 cups chopped kale
• 1/2 tbsp coconut oil
• 1 tsp garlic
• 1 large lemon
• 1/4 cup TJ coconut cream
• 1 package of Simple Truth organic pork sausage, sliced
• 1 tsp Italian seasoning blend
• salt and pepper to taste

Heat the coconut oil in a large pot over medium heat. Add the sliced sausage and sautee until browned (this sausage is already cooked so this won’t take long). Add the kale and garlic and sautee for a minute or 2 longer. Add the spiralized zucchini and cover the pot at low-medium heat, allowing these to cook for about 10 minutes, stirring the noodles about half way through. I don’t like my noodles SUPER soft so cook longer if you want them softer or shorter if you want them firmer. Then add the coconut cream, all the juice from the lemon, and seasonings-mix thoroughly. Allow this to simmer on low temperature for about 5 minutes, stirring occasionally. Ready to serve!

Lemon Garlic “Pasta”

Ingredients:

• 1 lb organic chicken breast, cubed
• 1 medium spaghetti squash, baked and de-seeded
• 2 cups of fresh spinach, rinsed and chopped
• 2 tbsp. minced garlic
• 1 tbsp. coconut oil
• 1 large lemon, cut into quarters
• 2 tbsp. organic coconut cream
• 2 tsp basil
• salt and pepper to taste
• 1 tsp rosemary

Heat 1/4 tbsp. coconut oil in a large pan over medium heat. At 1/2 tbsp. garlic, as well as the chopped spinach. Cook this for about 2 minutes, or until the spinach is shrinking but not completely shriveled up. Remove the spinach from the pan. Now heat 3/4 tbsp. of coconut oil in the same pan over medium heat, and add the cubed chicken, spread evenly. Season the chicken in the pan with the dry ingredients and cook the chicken with the lid on for about 10 minutes on each side, or until it seems fully cooked. Then you want to add in the spaghetti squash, the rest of the garlic, the spinach, and the 2 tbsp. coconut cream. Mix this all around and reduce heat to a low setting, still not a simmer. Then, squeeze the entire lemon into the mix. I also added a few more sprinkles of basil at this point. Mix thoroughly, and turn the heat off. Done!

Easy Tomato Arugula Spinach Chicken

This is great for when you don’t have much time!

Ingredients:

• 2 organic chicken breasts
• 1 cup spinach, chopped
• 1/2 cup arugala, chopped
• 1 tbsp garlic
• 2 medium tomatos (I like them on the vine)
• 1/4 onion, diced
• 1/2 tbsp coconut oil
• salt and pepper to taste

Heat the pan over medium heat with the 1/2 tbsp of coconut oil. Add the onions and garlic and cook for about 2 minutes or until onions are translucent. Add the spinach and tomatos and cook until the spinach has wilted and tomatoes are softer. Push the veggies to the side and add the chicken and arguala. Cook for about 15 minutes on each side or until the chicken is browned and cooked throughout. I like to cook with the cover on and not even check the chicken until after 15 minutes so it can get that brown crispy taste. Pair with some brown rice or more veggies! 🙂

Buffalo Chicken “Sandwich”

Ingredients:

• 2 thinly sliced organic chicken breast
• 1 semi-ripe plantain, peeled and chopped into 1 inch squares
• 1/2 avocado, sliced
• 1/4 onion, sliced
• 1/2 tomato, sliced
• 1 piece green leaf lettuce
• Frank’s Red hot sauce to taste
• salt and pepper to taste
• 2 tbsp coconut oil

Preheat oven to 400 degrees. Combine plantain and 1 tbsp coconut oil in food processor and process until you have a creamy mixture. Heat the other 1 tbsp coconut oil on a pan over medium heat and cook the chicken breasts on either side until browned. Then add the salt and pepper and hot sauce and cook on medium, covered, for about 5 minutes on each side. While you are cooking the chicken, make two bun-size circles with the plantain mixture on top of parchment paper, and bake in oven for 15 minutes on one side and about 10 on the other, or until you see both sides browned and easy to flip. When the buns are ready, add the chicken and toppings! I added some more hot sauce as I was eating 🙂

Creamy Lemon Pepper Chicken

This is going to be a staple in our house 🙂

Ingredients:

• 1 spaghetti squash, baked and de-seeded (I bake mine for 45-60 min at 385 degrees)
• 2 organic chicken breasts, cubed
• 7 oz organic coconut cream
• 1 tbsp coconut oil
• lots of pepper (to taste–but i really did put a lot)
• 2 tbsp McCormicks Lemon Herb Seasoning (I dashed some more on as I was cooking so this can be to taste also)
• salt to taste (you really don’t need much because the McCormicks has a little in it)

Heat the coconut oil over medium heat in large pan or even a pot, and cook the chicken cubes until they are fully cooked and browning on both sides– you will have to stir every couple of minutes for approx. 10-15 minutes. Then, add the spaghetti squash noodles, along with seasonings…mix thoroughly, and then add the coconut cream. Mix again and cook on low for about 5 minutes, covered. Serve up! Adding broccoli could be good too!

Asian Style Skillet with Parnsip Noodles

Ingredients:

• 2 large parsnips, spiralized
• 4 organic Italian sausage links, sliced into 1 inch chunks
• 2 yellow/orange peppers, diced large
• 1/2 yellow onion, diced large
• 4 tbsp coconut oil
• 4 tbsp Bragg’s aminos
• 2 tbsp Szechwan seasoning
• 2 tsp garlic
• salt and pepper to taste

Cook the parsnip noodles over med-high heat with 3 tbsp coconut oil until browned and tender–should take about 10 minutes, stirring frequently. While these are cooking, heat another pan with 1 tbsp coconut oil over med-high heat and throw in the sausage. Cook for 5 minutes and then add the onions and peppers. Cook on medium until the sausage is browned. Add the garlic and seasonings and aminos into the mixture and cook on medium for another 5 minutes, covered. Noodles should be done, and when sausage mixture is done and has somewhat of a yummy saucey consistancy underneath the meat and veggies, serve it over the noodles. REALLY good and easy!

Plantain/Sausage Pizza Crust

The perfect paleo pizza crust is here. Seriously, haven’t had a better one. The cauliflower just doesn’t do it for me!

Ingredients:

• 1 lb organic ground sausage, cooked thoroughly on stove
• 2 large green plantains (Hard and not ripe at all)
• 2 tbsp coconut oil
• 1 tomato, sliced thinly
• 1/4 onion, sliced thinly
• 1 zucchini, thinly sliced
• 1/4 cup spinach, chopped
• Enough sundried tomato sauce to cover the dough (about 6 tbsp in general but varies depending on crust size)- Trader Joe’s All Natural Sundried tomato spread
• 1 egg, whisked
• 1 tsp garlic
• 2 tsp basil
• salt and pepper to taste

In a large food processor, process plantains, sausage, coconut oil, and seasonings until you have a smooth mixture. Mix in the whisked egg thoroughly. Preheat oven to 425 degrees and make a pizza-shaped circle out of the mixture, on a sheet of parchment paper. Bake for about 20-25 minutes or until the dough is tough and starting to get crispy. Remove from oven, add the sundried tomato paste, and veggies, and bake for another 15 minutes. Your pizza is done!

Paleo Veggie Burger

I was craving a veggie burger! I pretty much followed preppy paleo’s **recipe** but I did a few things different so mine is below…

Ingredients

• 2 medium yams, chopped
• 1/2 onion, diced
• 4 whole carrots, chopped
• 2 zucchinis, chopped
• 1/2 avocado, sliced
• 1 large collard green leaf
• your choice of side– i made spiralized parsnip
• salt and pepper to taste
• 2 tsp garlic
• splash of hot sauce
• 1/2 tbsp coconut oil
• 4 heaping tbsp flax meal
• 1 egg, whisked
• 2 tbsp Bragg’s aminos

Over medium heat, cook all the veggies (not the avo) with coconut oil, covered in pan for 7 minutes– you just want to get them a little more tender. Then combine these ingredients into a large food processor, and process until they are fine little pieces, no big chunks, but not too processed to where it’s liquidy. Then add the flax meal and seasonings and mix with a large spoon until mixed throughout. Then add the whisked egg and aminos and mix throughout again.

This made 5 large patties for me. Bake them on parchment paper at 415 degrees for 25 minutes on each side– you’ll see them browning and you can feel when you flip that they are hardening. Do not flip if they are really flimsy still- i promise they will harden. When they are done, serve wrapped in collared green, add sliced avo and add a little hot sauce. 🙂

 

Paleo Fettucine Alfredo with Sausage

Ingredients:

• 4 italian sausage links, cooked on stove or grill and sliced
• 2 large sweet potatoes, spiralized ( I used the larger noodle piece to try and make it look like fettucine)
• small head of broccoli, stems cut off and cut head into smaller pieces
• 3 tbsp coconut oil
• 2 tsp basil
• 2 tsp parsley
• 1 tsp oregano
• salt and pepper to taste
• 1 can organic coconut cream

Heat 2 tbsp coconut oil in large pot over med-high heat. Add sweet potato noodles and cover. Cook for about 5 minutes before stirring the noodles around. You will need to cook these for about 15 minutes total, stirring frequently. Add the broccoli and 1 tbsp coconut oil and cook for another 5 minutes, stirring frequently. The noodles should be soft and browning, so cook until this happens. Then add seasonings and the can of coconut milk and mix thoroughly. Add the sausage and it’s ready! Super quick and easy meal!