Enjoy eating a lot of these foods this summer!🙂
Train Bake! Paleo Meatloaf
2 pounds Ground Beef
Salt and Ground Pepper to your liking
Oregano to your liking
basil to your liking
garlic powder to your liking
1 red pepper chopped (optional)
1 zucchini chopped (optional)
1 small can tomato paste
Preheat oven to 400 degrees. In a large bowl, combine beef, egg, salt, pepper, dried basil, dried oregano and garlic powder. Add chopped peppers and zucchini if you want.
Pat meat mixture into a train cake pan.
Bake until done. About 20 ish minutes. Drain. Flip onto a cookie sheet or flat stoneware.
Decorate train with sliced olives and tomato paste. You can use a cake decorator for the paste. Slice cucumbers to make trees and bushes. Enjoy!
100% Pure Maple Syrup
Mix a little syrup in with the Greek yogurt to your liking. Slice strawberries thin. Design a flag with yogurt, strawberries and blueberries. I used a cookie cutter to cut the apples into star shapes. Cook bacon and eggs. Serve.
16 ounces Baby Bella Mushrooms, quartered
6 ounces Shiitake mushrooms, sliced
Sea Salt and Pepper (to taste)
2-4 sprigs of Rosemary
2 Tbsp extra virgin olive oil
1-2 Tbsp apple cider vinegar
4 cups Chicken Broth Procedure: 1. Preheat oven to 425 degrees. 2. Rinse and dry your prepped mushrooms. Toss the mushrooms with the oil, vinegar, rosemary and salt and pepper. 3. Place mushrooms on a flat baking sheet. Roast at 425 degrees for about twenty minutes – or until they begin to caramelize around the edges. After roasting, they should still be moist, yet fully cooked and flavorful to eat on their own. 4. While mushrooms are roasting, steam the cauliflower. Drain the water, place tender cauliflower in a medium soup pot. (You should be able to break the cauliflower with a fork after steaming.) 5. Add 2 cups of Chicken Broth to your soup pot and use a hand blender to blend. Blend until the cauliflower is smooth. Add in about half of the mushrooms. Blend. Add more of the mushrooms into the soup and remaining broth. Add in more Sea Salt and pepper if needed. 7.Serve -Garnish: fresh flat leaf parsley or rosemary and some reserved mushrooms if you want, and with your favorite sandwich! I have always loved Mushroom soup coupled with a Tuna Fish Sandwich. One of my comfort foods since I was a little girl.
Paleo Fish Sticks
3 Cups Almond Flour
2-3 pounds White Fish (Cod, Halibut)
Slice the fish in fishstick shapes.
Crack the eggs into a shallow bowl. Whip the eggs in a bowl with a fork.
In another bowl pour in the flour and seasonings to your liking.
Heat 2tbs oil in frying pan. Med-High. Dip fishstick into egg and then roll in flour and place in hot frying pan. Do this quickly over and over until pan is full. Don’t flip until one side is nice and golden otherwise it will be a disaster. Flip each piece carefully and let cook until golden. Remove and place on a glass plate covered with a paper towel to absorb some of the oil.
Scrape out pan and repeat all the steps including melting new oil.
*You may need more flour and more egg depending on how much fish you have.
What? A mocha at home! Okay if you have not been doing a detox or Paleo eating you will probably not like this. But if your taste buds are free from “the garbage” of a SAD diet then you will probably really enjoy this!
Especially those on the 21 DSD. If you are not on a sugar detox add in maple syrup!
Paleo Peppermint “Mocha”
1 Can Coconut milk
½ cup cocoa powder (more or less depending on your liking)
4-7 drops of doTerra Peppermint Essential Oil
Blend all ingredients. Pour into your piping hot coffee. Store the rest in fridge.
Paleo Raspberry Torte
½ cup Coconut Flour
½ cup Coconut Oil, Organic, melted
½ cup Maple Syrup, Grade B
½ tsp Pure Vanilla Extract
¼ tsp Baking Soda
¼ tsp Salt
¾ cup Raspberries, Organic
6 Eggs, Pastured
1 carton organic heavy cream
Preheat oven to bake at 350°F.
In a large mixing bowl, combine coconut flour, eggs, coconut oil, maple syrup, vanilla, salt, and baking soda.
Blend batter with a hand mixer until smooth.
Once batter is combined, fold in 2/3 cup raspberries.
Pour into a 9-inch springform cake pan.
For easy removal, line the bottom of the pan with parchment paper.
Bake @ 300 for 35 minutes.
Remove from oven and let cool.
Paleo Tomato Basil Soup
2 Tbsp Coconut Oil, Organic
2 Tbsp Extra Virgin Olive Oil
1 cup Fresh Basil, sliced, loosely packed
3 tsp Salt and Pepper
5 cloves Garlic, minced
6 cups Chicken Stock (Free Range, Organic)
10 Tomatos, Vine-ripened
12 oz Tomato Paste
1 can coconut milk
Preheat oven to roast at 350°F.
Clean and quarter tomatoes.
Toss with olive oil, salt, and pepper.
Roast on a baking sheet for 30 minutes.
In a large soup pot, heat coconut oil over medium heat.
Saute garlic for a few moments.
Add in the roasted tomatoes, and continue to saute for 1 minute.
Add in 3 cups chicken stock, the basil, and tomato paste and stir continuously over medium heat until the tomato paste has dissolved into the broth.
Season with 2 teaspoons each of salt and pepper.
Bring to a low boil, reduce heat to low.
Cover pot and simmer for 30 minutes.
Pour soup into a food processor or high-speed blender, and puree until smooth. Or use your hand mixer and stick it straight into the pot. Mix in 1 can coconut milk.
Serve hot, garnished with chopped basil.
1 cup Coconut Oil, Organic, melted
1 cup Maple Syrup, Grade B
1 cup Shredded Coconut
1 Tbsp Pure Vanilla Extract
1 tsp Baking Soda
1 tsp Sea Salt
10 Eggs, Pastured
¾ cup Coconut Flour, sifted
Preheat oven to 325°F.
In a small bowl, add sifted coconut flour, salt, and baking soda.
In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil.
Add dry ingredients to wet and continue blend.
Once batter is blended and smooth, stir in shredded coconut.
Grease two 9-inch cake pans with coconut oil.
Pour batter into pans.
Bake for 35 minutes.
Test center of cake with a toothpick.
If the toothpick comes out clean, then the cakes are done.
Remove cakes from oven and cool.
Slice each cake in half to create 4 layers of cake.
Frost with coconut frosting in between each layer of cake.
Coconut Cream Cheese Frosting
1 cup Shredded Coconut, unsweetened
1 Tbsp Pure Vanilla Extract
½ cup Maple Syrup, Grade B
16 oz Full Fat Cream Cheese
Allow cream cheese to come up to room temperature.
Blend cream cheese, maple syrup, and vanilla with a hand mixer or kitchen mixer.
Stir in shredded coconut.
*Thanks to Make it Paleo