Soups & Salads

Cranberry, Goat Cheese, Spinach Salad
Power Greens Salad
Southwest Chicken Soup
Sesame Kale Salad
Mango Quinoa Salad
Black Bean Soup
Cucumber Salad
Egg Drop Soup
Summer Green Bean Salad
Bistro Chicken Tenders Salad
Lentil, Eggplant, and Kale Soup

Main Dishes

Chicken
Chicken Fried Rice
Marinated Chicken
Chicken Fajitas
Sweet & Sour Chicken
Coconut Chicken Fingers
Grilled to Perfection Chicken & Vegetable Kabobs
Chicken Sausage Paella
Baked Chicken and Asparagus Casserole
Baked Teriyaki Chicken
Grilled Hawaiian Chicken
Clean Chicken Enchiladas
Roasted Chicken
Spinach and Chicken Quesadillas
Wholesome Chicken Stir Fry
BBQ Chicken on the Grill

Turkey
Best Turkey Burgers Ever

Amy's Spicy & Sweet Stuffed Peppers
Baked Greek Spaghetti
Turkey Meatloaf

Seafood
Fish Tacos
Easy Baked Fish
Blackened Salmon on the Grill

Vegetarian
Grilled Portobello Mushroom Pizzas
Ratatouille

Beef & Other
Bison Burgers
Beef, Broccoli, and Cheese Casserole
Sloppy Joes
Quick & Easy Weeknight Tacos
Whole Wheat Homemade Pizza
Taco Casserole
Hamburger Casserole 

Side Dishes

Sweet Potato Casserole
Grilled Asparagus
Roasted Sweet Potatoes
Green Beans with Onions
Smashed Potatoes
Cranberry Almond Wild Rice
Sweet Potato Fries
Fingerling Potatoes Roasted on the Grill

Appetizers

Guacamole
Deviled Eggs
Veggie Snack Bars

Creamy Paleo Banana Pudding

This recipe is adapted from the Paleo Comfort Foods cookbook.  It is a great dessert for a special occasion or anytime! You won't feel guilty after eating this creamy, delicious dessert! Enjoy!

Creamy Paleo Banana Pudding

Ingredients:
1-14.5oz can of coconut milk
2 large egg yolks
1 tsp vanilla extract
1 Tbsp coconut oil
1 Tbsp coconut butter (see below for making coconut butter from shredded coconut)
3 ripe bananas
1/2 tsp cinnamon
Sliced banana, cinnamon, and chopped walnuts for topping

Directions:
1. Whisk together coconut milk, egg yolks, and vanilla together in a small saucepan over medium heat, until sauce begins to thicken, stirring constantly (takes about 10-15 minutes). Remove from heat.

 

2. If you don't have coconut butter, you can make it using shredded coconut: Take at least 5 c. shredded coconut and place in a vitamix or high-powered blender.  Using the tamp, turn on high and continue to push down the coconut to mix well.  After about 2-3 minutes, the coconut will be nice and creamy and pourable.  Store in a jar at room temperature.

3. In a small skillet, melt coconut oil and coconut butter over medium heat. 

4. Mash the bananas with a fork and add to the skillet with the cinnamon.  Stir and heat the banana until it becomes slightly caramelized.

 

5. Pour both mixtures into a food processor or blender.  Mix until smooth and creamy.

6. Pour banana pudding into a bowl or pie plate.  Cover with saran wrap and press down on to top of pudding to prevent a skin from forming on top.  Place in the refrigerator for at least an hour. 

 

7. When ready to serve, top with sliced banana, cinnamon, and chopped walnuts.

Wholesome Chicken Stir Fry

This chicken stir fry is delicious! It uses coconut aminos instead of soy sauce and arrowroot powder as a thickener instead of cornstarch.  I have tried several times to master making the sauce nice and thick and not too salty, and I think this recipe finally does it! Note that you can use whatever vegetables you prefer, we really liked the snow peas and mixed vegetables which included mushrooms, edamame, carrots, etc., but this will work with whatever you like.  Try it soon!

Wholesome Chicken Stir Fry

(serves 4)

Ingredients:

Stir Fry:

2/3 c. onion (preferrably green onion, if don't have any use white like I did)
2 large garlic cloves
2 tsp ground ginger
1 ½ lbs. Boneless skinless chicken (breasts or thighs work great)
2 Tbsp sesame oil
4 Tbsp coconut aminos
1/8 tsp + ¼ tsp pepper
1 tsp sea salt
¼ tsp red pepper flakes
2/3 c. chicken broth
4 c. mixed vegetables (I used about 2 ½ c. fresh snow peas and 1 ½ c. frozen mixed stir-fry vegetables)
¼ c. cold water
2 Tbsp arrowroot powder
1 Tbsp coconut oil

Rice:

1 c. jasmine rice (white or brown)
2 c. water
1 Tbsp butter

Directions:

1. If serving with rice, begin by bringing 2 c. water to a boil in a medium saucepan. Then, add in 1 c. rice and the 1 Tbsp butter. Cover and lower the heat to low (to simmer). Simmer for about 35 minutes, stirring occasionally. Allow to sit about 5 minutes before fluffing and serving.

2. While rice cooks, chop up onion and mince garlic.

3. Mix together 1/3 c. onion, 1 minced garlic clove, and 1 tsp ginger in a small bowl. Add in 1 Tbsp sesame oil, 2 Tbsp coconut aminos, 1/8 tsp pepper, and ½ tsp sea salt and mix together.

 

4. Cut chicken into 1” cubes and toss with the coconut amino mixture. Cover bowl and place in the refrigerator while you work on the rest of the ingredients.

 

5. Prepare mixed vegetables (if using snow peas, wash and chop off the ends).

 

6. Melt ½ Tbsp coconut oil in a large skillet or wok on medium-high heat. Add in mixed vegetables and cook until slightly tender, about 5 minutes. Remove to a bowl.

7. Add in the other ½ Tbsp coconut oil to the pan. Add in the chicken. Let sit for about 5 minutes, without disturbing. Flip over and cook the other side another few minutes.

8. While chicken cooks, add chicken broth, 1 tsp ginger, 1/3 c. chopped onion, 1 clove minced garlic, 1 Tbsp sesame oil, and 2 Tbsp coconut aminos to a small bowl and mix together.

 

9. In a separate small bowl, mix together ¼ c. cold water and 2 Tbsp arrowroot powder and quickly mix together to dissolve arrowroot powder.

 

10. Add coconut aminos mixture to chicken and allow to boil for a couple of minutes, covered. Then, add in arrowroot powder mixture, stirring quickly to thicken sauce.

 

11. Add back in vegetables, stir, and remove from heat. Add in remaining 1/2 tsp sea salt and 1/4 tsp pepper. Serve over rice and Enjoy! (Note: I have also made this with egg noodles and it is just as good!).

 

Ratatouille

Ratatouille

Ingredients:
1/2 c. extra virgin olive oil (EVOO) or butter
2 medium eggplants, cut into 1 in cubes
2-3 medium zucchini, sliced
1 medium onion, sliced
1 red bell pepper, sliced
3 medium tomatoes, cut into 1 in cubes
1/2 tsp thyme
8 oz goat cheese
Salt & pepper

Directions:
1. Heat 2 Tbsp of the EVOO or butter in very large skillet or dutch oven on medium heat.  Add in cubed eggplant and cook, stirring occasionally, for 5 minutes.

2. Add in 2 more Tbsp of oil or butter and add in sliced zucchini, onion, red pepper, and salt and pepper.  Continue to cook, stirring occasionally, until vegetables are softened, about 5 more minutes.

3. Finally, add in cubed tomatoes and thyme and cook another 5 minutes, until tender.  Simmer mixture another few minutes, until all the liquid has been absorbed. 

4. Serve the Ratatouille with crumbled goat cheese in a bowl and some crusty bread or folded-up in a warmed wrap.

5. Enjoy!!