Ingredients:
3 apples
1 tsp cinnamon
1-2 tsp coconut sugar (optional)
1 Tbsp crushed nuts or seeds
Directions:
Ingredients:
½ cup of your favorite hot sauce (Frank’s Original works great)
2 tbsp grass-fed butter
1 tbsp coconut aminos
1 tsp apple cider vinegar
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp cayenne pepper
1-2 tbsp honey
Directions:
Place all the ingredients in a saucepan over medium-low heat. Stir together and heat until warm, to mingle flavors.
Taste and adjust seasonings to suit. This keeps in the refrigerator for 2-3 weeks
Ingredients:
• 4 x 4 ounce salmon fillets
• Salt & Pepper to taste
• ½ cup pecans
• 3 Tbsp. Maple Syrup
• Sea salt and freshly ground white pepper
• 1 Tbsp. apple cider vinegar
• 1 tsp. smoked paprika
• ½ tsp. chipotle pepper powder
• ½ tsp. onion powder
Directions:
1. Place salmon fillets on a baking sheet and season with salt and black pepper.
2. Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly.
3. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.
Learn more about omega 3’s here
(Credit: http://allrecipes.com/recipe/244507/paleo-pecan-maple-salmon/ )
Ingredients:
• 4-6 slices Organic Turkey
• 1 Plum Tomato, seeded and cut into strips
• 2 slices Organic, Uncured Bacon, cooked and cut in half lengthwise and then cut in half width wise (you’ll end up with 8 pieces)
• 1 Avocado, sliced
• Baby Spinach Leaves
Directions:
1. Lay out a turkey slice on a plate or cutting board
2. Layer spinach leaves (depending on size or how much you like spinach) in the center of the cold cut, width-wise across the short side .
3. Layer a few strips of tomato, 1-2 strips of bacon, and 1 slice of avocado on top of that.
4. Starting at the left side, flip one end of the turkey slice to the right, over the layers you just added. Then roll that folded side over to the non-folded side on the right to create the roll.
5. Just pick it up and eat it. No toothpicks necessary to hold it together.
Ingredients:
Directions:
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
Roll into 12 bites and store in the fridge for up to a week.
(Credit: http://chefsavvy.com/5-ingredient-peanut-butter-energy-bites/)
(gluten-free)
1 15-oz can black beans, drained and rinsed very well
2 Tbsp cocoa powder
1/2 cup gluten free quick oats
1/4 tsp salt
1/2 cup pure maple syrup
1/4 cup coconut oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup chocolate chips
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan – I use coconut oil spray. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.
*slightly modified from Chocolate Covered Katie