Ingredients:
Directions:
Is this trail mix or is this granola? Either way, it’s DELICIOUS.
Your home is going to smell AMAZING while this is in the oven. Warning: it’s addicting. Be sure to exercise portion control with this healthy snack.
1 cup raw mixed nuts (walnuts, pecans, cashews, hazelnuts)
1 cup raw slivered almonds
½ cup pumpkin or sunflower seeds
¼ cup coconut oil, melted
¼ cup maple syrup
1 tsp vanilla
½ cup unsweetened flaked coconut
1 cup dried cherries, blueberries or cranberries
¼ tsp sea salt
(optional: 2 tsp pumpkin pie spice)
Preheat your oven to 325 degrees and line 1 or 2 baking sheets (depending on their size) with parchment paper.
In a large bowl, mix the nuts, almonds and pumpkin seeds. Set aside.
In a small bowl, combine the coconut oil, maple syrup and vanilla extract. Pour over the nuts and mix well. Add the optional pumpkin pie spice and mix again, till everything is evenly coated.
Spread the nuts on the baking sheet(s) and sprinkle salt over the top of the mixture. Bake for 15 minutes.
Remove from the oven and stir the nuts to make sure they toast evenly. Bake for another 15 minutes and remove from the oven. Stir again, adding the coconut flakes. Bake for another 10 minutes to toast the coconut.
Remove from the oven for a final time, and let cool. Mix in the berries and store in an airtight container.
Ingredients:
• 1⁄4 cup vegetable oil
• 1⁄3 cup manuka honey
• 1⁄3 cup gluten free tamari sauce
• 1⁄4 tsp. ground black pepper
• 8 boneless, skinless chicken breast, halves cut into 1 inch cubes
• 2 clove garlic
• 5 small onion, cut into 2 inch pieces
• 2 red bell pepper, cut into 2 inch pieces
• 2 zucchini
• Skewers
Directions:
1. In a large mixing bowl, whisk oil, honey, soy sauce, and pepper.
2. Set aside a few tablespoons before adding the chicken (to brush kabobs while cooking)
3. Place the chicken, garlic, onions and peppers in the bowl, cover, and marinate in the refrigerator for at least 2-3 hours.
4. Preheat the grill on high heat.
5. Drain marinade from the chicken and vegetables and discard marinade. Alternate placing the veggies and chicken on the skewers.
6. Place skewers on the grill and cook for 12 to 15 minutes. Brush frequently with marinade and flip often. Remove from the grill when juices run clear.
7. Enjoy!!!
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:
• 6 Tbsp Olive Oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 tsp minced garlic
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¾ pound trimmed green beans
• 8 small red potatoes, quartered
• 4 boneless, skinless chicken breasts
Directions:
Coat a large baking dish with 1 tbsp of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
Combine the remaining oil, lemon juice, garlic, salt, and pepper in a large bowl. Coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices.
Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.
Cook at 350°F for approximately 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.
(Credit: http://lilluna.com/lemon-chicken-with-veggies/)