
Pumpkin Protein Bites
Servings 24
Calories 45kcal
Equipment
- Blender
Ingredients
- 4 dates
- 1 cup walnuts
- 1/2 cup pumpkin puree
- 6 T coconut flour
- 1 tsp pumpkin pie spice
- 1 T cinnamon
Instructions
- Add dates and walnuts to high speed blender until broken down. Add remaining ingredients and blend until smooth, scraping down sides as needed.
- Scoop 1 T of mixture and form into a ball, then roll in cinnamon.
- Continue until all mixture is rolled.
Notes
Freeze for later!
Nutrition
Calories: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 794IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Spicy Buffalo Sweet Potato Skins
Servings 2
Calories 317kcal
Ingredients
- 2 sweet potatoes
- 4 t ghee
- 2 cups broccoli chopped
- 2 scallions
- 3 T Franks Hot Sauce
- chipotle powder sprinkle
- salt and pepper to taste
Instructions
- Preheat oven to bake at 350.
- Wash sweet potato and slice each in half
- Wrap potatoes in tinfoil and bake until cooked through – about 30 minutes (I like to roast other veggies for other recipes at the same time)
- While potatoes bake, melt ghee in a sauce pain over medium heat. Add franks, chipotle and salt and pepper. Chop broccoli and add to ghee mixture. Let the mixture cook uncovered for about 5 minutes, then cook another 5 on low, or until broccoli is to your desired tenderness.
- Chop scallion.
- When potatoes are finished, open and pour broccoli ghee mix in the potatoes, splitting your filling evenly. Slice the scallion and top potato.
- Add more salt and pepper to taste.
Notes
You may choose to use a vegetable scrubber, but I think that removes some of the nutrients so I’ll risk eating some dirt.
Nutrition
Calories: 317kcal | Carbohydrates: 52g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 846mg | Potassium: 1082mg | Fiber: 9g | Sugar: 11g | Vitamin A: 32749IU | Vitamin C: 89mg | Calcium: 119mg | Iron: 2mg
Sweet Potato Ginger Soup (Pulled Pork Option!)
Servings 8
Calories 192kcal
Equipment
- immersion blender
Ingredients
- 2 T coconut oil
- 1/2 vidalia onion
- 2 cloves garlic
- 2 T ginger – fresh grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 sweet potato – large, peeled cubed
- 2 cups vegetable broth
- 14 oz coconut milk – canned
- 2 scallions
- 2 T hemp hearts
Instructions
- Heat a large pot over medium-low heat and add the coconut oil. Stir in the onion and cook, stirring often, until it begins to caramelize and get golden brown, about 15 to 20 minutes. Don't rush the onions. This will add lots of sweet flavor to your soup if you have the patience to cook and caramelize slowly. Stir in the garlic, ginger, salt and pepper. Cook for about 3-5 minutes.
- Place cubed sweet potato on a baking sheet and bake covered in the oven at 350 for approximately 20 minutes (while your delicious onions and spices fill the kitchen with yummy wafts of goodness)
- Pour vegetable stock in the large pot and bring the mixture to a boil. Add sweet potato from over, reduce it to a simmer, cover the pot and cook for 5 to 10 minutes, until sweet potatoes are soft.
- Once the potatoes are fork tender, turn off the heat.
- Use an immersion blender or carefully pour the mixture into a regular blender blending until pureed and smooth.
- Add in the coconut milk and blend again until smooth.
- Pour the mixture back into the pot.
- Serve with a drizzle of coconut milk and a sprinkle of green onions and hemp hearts on top.
Notes
Option to serve this wonderful soup over a serving of pull pork for a more calorically dense, and protein rich meal.
https://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig
https://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig
Nutrition
Calories: 192kcal | Carbohydrates: 9g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Sodium: 390mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
Autumn Gold Soup
Servings 6
Calories 227kcal
Ingredients
- 2 Butternut Squash
- 4 cloves garlic
- 12 oz coconut milk
- 1 T sage
Instructions
- Pre heat oven to 350.
- Peel and cube squash, place on a baking sheet with peeled garlic and bake for 30 minutes.
- Remove from oven and blend squash and garlic in high speed blender or use immersion blender until smooth.
- Add in coconut milk and stir until thoroughly mixed.
Notes
Option to add 8-16 oz of vegetable stock to thin out the soup.
Nutrition
Calories: 227kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 18mg | Potassium: 1005mg | Fiber: 5g | Sugar: 6g | Vitamin A: 26575IU | Vitamin C: 53mg | Calcium: 139mg | Iron: 4mg
Baby Spinach Salad
Servings 1
Calories 261kcal
Ingredients
- 2 cups of baby spinach
- 2 T embody Greek Dressing
Notes
embody Greek Dressing
1 cup Olive Oil
1/2 cup Red wine vinegar
1 T Greek Dressing Combine all ingredients in mason jar. Shake well.
1 cup Olive Oil
1/2 cup Red wine vinegar
1 T Greek Dressing Combine all ingredients in mason jar. Shake well.
Nutrition
Calories: 261kcal | Carbohydrates: 2g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Sodium: 48mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5626IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg
Chopped Apple and Cinnamon
Calories 96kcal
Ingredients
- 1 apple
- 1/4 tsp cinnamon
Instructions
- Chop any varietal of apple into bite sized pieces and place in a bowl. Add cinnamon and toss.
Notes
Lemon or lime juice will give a little extra flavor if you’re adventurous!
Nutrition
Calories: 96kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 195mg | Fiber: 5g | Sugar: 19g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg
Cauliflower Rice
Servings 4
Calories 133kcal
Ingredients
- 1 head cauliflower
- 1 vidalia onion
- 2 T Ghee
- 4 scallion
- 1 tsp coconut aminos
Instructions
- Chop cauliflower into small pieces removing large stems. Use a food processor to finely chop cauliflower to rice sized bites, or manually chop with a knife if you do not have a food processor. Heat ghee in a large skillet over medium heat and add onion. Sweat onion (4-5 minutes), increase the heat to medium high and add 4 cups of cauliflower. Mix so that cauliflower is coated with ghee. Cauliflower is course and fin=brous so may take 6-7 minutes to cook depending on your pan. Cut in scallion and add coconut aminos.
Nutrition
Calories: 133kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 80mg | Potassium: 561mg | Fiber: 4g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 76mg | Calcium: 57mg | Iron: 1mg
Grilled Summer Squash
Calories 328kcal
Ingredients
- 2 Summer Squash
- 2 T avocado oil
- 1 tsp rosemary finely chopped
- 2 cups baby spinach
- 2 T Greek Dressing
Instructions
- Slice Squash lengthwise and then again lengthwise.
- Drizzle with oil and sprinkle rosemary.
- Grill 10-12 minutes or until soft
- Toss baby spinach together with dressing in a bowl. Serve squash warm over salad greens.
Notes
Dressing
1 cup olive oil
1/2 cup red wine vinegar
1 T Greek Seasoning Keep in mason jar and use on salads!
1 cup olive oil
1/2 cup red wine vinegar
1 T Greek Seasoning Keep in mason jar and use on salads!
Nutrition
Calories: 328kcal | Carbohydrates: 16g | Protein: 7g | Fat: 29g | Saturated Fat: 4g | Sodium: 56mg | Potassium: 1362mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6410IU | Vitamin C: 84mg | Calcium: 134mg | Iron: 3mg
Baby Spinach Salad
Servings 1
Calories 261kcal
Ingredients
- 2 cups of baby spinach
- 2 T embody Greek Dressing
Notes
embody Greek Dressing
1 cup Olive Oil
1/2 cup Red wine vinegar
1 T Greek Dressing Combine all ingredients in mason jar. Shake well.
1 cup Olive Oil
1/2 cup Red wine vinegar
1 T Greek Dressing Combine all ingredients in mason jar. Shake well.
Nutrition
Calories: 261kcal | Carbohydrates: 2g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Sodium: 48mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5626IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg
Ginger Cashew Bok Choy
Servings 2
Calories 312kcal
Ingredients
- 2 cups Bok Choy shredded
- 2 T ghee
- 1/8 cup cashews crushed
- 1 T ginger fresh, grated
- 2 T avocado oil
- sea salt and pepper to taste
Instructions
- Melt ghee in saute pan over medium/high heat.
- Add cashews and cook 2-3 minutes or until golden brown and fragrant.
- Add ginger and cook together for 1 minute, stirring.
- Add avocado oil and let oil come to temp, about 2 minutes.
- Add bok choy and lightly saute, about 3 minutes.
- Season with salt and pepper to taste.
- Serve over white bean puree or eat as a side dish.
Nutrition
Calories: 312kcal | Carbohydrates: 5g | Protein: 3g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 38mg | Sodium: 47mg | Potassium: 230mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3128IU | Vitamin C: 32mg | Calcium: 74mg | Iron: 1mg
White Bean Puree
Servings 8
Calories 21kcal
Equipment
- 16 oz white beans, canned
- 1 T coconut oil
- 1 T fresh grated ginger
- 1/2 sweet onion, diced
Instructions
- Place beans in a pressure cooker for 30 minutes on med/high.
- In a skillet, heat oil. Add onion and cook until golden brown and fragrant.
- Add in ginger and cook for 2-3 minutes
- Add in white beans and mix.
- Use an immersion blender or remove and blend in high speed blender.
Notes
Use as a sauce or serve under Terriyaki Broccoli.
Nutrition
Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Butternut Squash and Apple Compote
Servings 4
Calories 171kcal
Ingredients
- 1 Butternut Squash
- 2 Apples
- 1 T ghee
- 1 tsp Cinnamon
- 1 tsp coconut sugar
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 350
- Peel and cube squash and apple.
- Melt ghee and mix in spices.
- In a bowl, toss squash and apples with spices and sugar
- Bake for 30 minutes or until soft and fragrant.
Nutrition
Calories: 171kcal | Carbohydrates: 36g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 11mg | Potassium: 757mg | Fiber: 6g | Sugar: 14g | Vitamin A: 19980IU | Vitamin C: 44mg | Calcium: 102mg | Iron: 1mg
Terriyaki Broccoli
Servings 2
Calories 266kcal
Ingredients
- 2 cups broccoli crowns
- 2 T avocado oil
- 1/4 cup tapioca flour
- 1 egg
- 1/4 cup coconut aminos
Instructions
- Heat 1 T avocado oil in skillet over medium heat
- Chop broccoli crowns into bite sizes
- Drizzle remaining oil over broccoli crowns
- In a separate bowl, mix egg, tapioca flour and amino.
- Toss broccoli in egg mix and pan sear in skillet. Cook until golden brown.
Nutrition
Calories: 266kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 739mg | Potassium: 318mg | Fiber: 2g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 81mg | Calcium: 55mg | Iron: 1mg
Chopped Apple with Walnuts
Servings 1
Calories 286kcal
Ingredients
- 1 apple
- 1/4 cup walnuts
- 1 T seed mix hemp, flax, chia
Instructions
- Chop apple and place in bowl.
- Measure 1/4 cup walnuts and place in baggie to crush with rolling pin.
- Add nuts and seeds to bowl and toss until thoroughly mixed.
Notes
I keep a mason jar of seed mix on the counter to cut down on the number of containers I need to take out. I mix 1 cup of hemp, flax and chia each and shake well in the mason jar. I scoop out the blend for soups, salads, and granola!
Nutrition
Calories: 286kcal | Carbohydrates: 30g | Protein: 8g | Fat: 24g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 324mg | Fiber: 6g | Sugar: 20g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg
Baked Breakfast Casserole
Servings 9
Calories 252kcal
Ingredients
- 2 sweet potatoes – medium peeled and shredded
- 1 T avocado oil
- sea salt and pepper for crust (potatoes)
- 12 slices bacon reserve fat from this bacon to cook with later
- 1 sweet onion diced
- 2 cloves garlic diced
- 1 red pepper
- 2 cups baby spinach
- 10 eggs
- 1/2 cup coconut milk
- 1 T nutritional yeast optional
- sea salt and pepper for casserole
Instructions
- In a large skillet, cook bacon and drain on paper towel – reserve grease in pan .
- Add onions, garlic, red pepper to bacon grease to cook for about 5-6 minutes or until onions are translucent and peppers are soft. Add spinach to wilt.
- Chop bacon to bits and add to veggies.
- In a separate bowl, whisk eggs, coconut milk, salt and pepper
- Decrease oven temp to 375.
- Add veggies on potato crust, then pour egg mix over.
- Bake about 20 minutes or until top of egg casserole is golden brown.
- Cut casserole into 9 squares and freeze, refrigerate or serve!
Nutrition
Calories: 252kcal | Carbohydrates: 8g | Protein: 12g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 201mg | Sodium: 274mg | Potassium: 279mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1314IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 2mg