Paleo Banana Muffins

These muffins are great. My little guys loved them and what I loved most was their very low sugar content. You can feel pretty good about feeding yourself or your children these, but the best part is the way that they taste. Yum!



Paleo Banana Muffins

3 bananas, very ripe
6 eggs
1 tsp vanilla
1/4 cup coconut flour
3/4 cup almond flour
1-2 tbsp honey
1/4 cup coconut oil, melted
1 tsp baking soda
1/4-1/2 tsp nutmeg (optional)

Preheat oven to 375 degrees. Line muffin pan with papers (this recipe makes about 14 muffins, or 12 larger muffins). Place bananas in a bowl and using an electric mixer blend until smooth. Add eggs and vanilla, beat to combine. Add coconut and almond flour, mix to combine. Add oil, honey and nutmeg, mix to combine. Add baking soda and mix to combine. Fill muffin cups to 3/4 full. Bake for 20-25 minutes or until tops are a light golden brown and a toothpick inserted into the center comes out clean. Cool, serve and enjoy!

Paleo Bacon Garlic and Seafood Medley

My son Cavan was begging for some shrimp. He was fascinated by a bag of wild caught seafood I picked up in the freezer section. He wanted to see what squid and octopus tasted like. I quickly whipped up this lunch so he could give it a try. My boys loved this dish. The little guy was hesitant at first, but then he ate seconds and thirds. You can do this dish with just shrimp, or you can use a shellfish mix like we did.



Paleo Bacon and Garlic Seafood with Bok Choy

5 pieces bacon, cut into small pieces
2 lbs shrimp, shellfish, or mixed seafood
1 lbs bok choy, sliced thinly
8-10 cloves of garlic, minced
1/4 cup white wine
sea salt
pepper

In large skillet, brown bacon over medium high heat. Reduce the heat to medium and cook seafood until nearly cooked through. Add bok choy, garlic, white wine and seasoning to taste. Allow to cook until bok choy is soft and wilted. Serve and enjoy!

Paleo BBQ sauce

My husband and I love to use our smoker. We try to make it a weekly ritual. We will typically do some delicious baby back ribs, which of course need a great barbecue sauce to accompany them. I have tried many variations, but this morning I feel like I finally nailed it. The key with this sauce is to adjust it to your own personal preference. I prefer a flavorful, slightly sweet, non spicy bbq sauce. However, if you like spicy, add some paprika and chili powder. Or if you prefer more vinegar, go to town. :)



Paleo Barbecue Sauce

1 can tomato paste
1 cup water
3 tbsp cider vinegar
1.5 tsp yacon (can also maple syrup)
1 tsp sea salt
1/4 tsp pepper
1/2 tsp dry mustard
1/2 tsp onion powder
1/4 tsp garlic powder
2 tbsp orange juice
1 tbsp honey

Place all ingredients in a sauce pan. Simmer over low heat for 20-30 minutes. Allow to cool. Serve and enjoy!

Paleo Chinese Orange Chicken

This recipe was a huge hit in my family. My boys gobbled it up, my 3 year old had 3 servings and my 2 year old ate a full plate. Hubby gobbled it up happily and sang songs of praise. I think this is the perfect solution for those craving some Chinese takeout.



Paleo Chinese Orange Chicken

Sauce
1/2 cup water
3/4 cup orange juice
1/3 cup cider vinegar
3 tbsp coconut aminos
1 tbsp orange zest
1 tbsp honey
2-3 tsp fresh ginger, minced
4 cloves garlic, minced
2 tsp dried minced onion (can also sub some green onion here)
pinch of red pepper flakes (add more if you like some heat)
1.5 tbsp arrowroot powder

coconut oil
1-1.5 lbs chicken breast, cut into cubes
1/4 tsp sea salt
3 tbsp arrowroot

Mix together sauce ingredients in a large bowl. Toss chicken with sea salt and arrowroot. Heat coconut oil in large skillet over medium to medium high heat. Add chicken. Stir regularly until cooked throughout. Add sauce and stir frequently. Cook about 10 minutes, or until it thickens. Serve and enjoy!

Paleo Taco Salad, homemade Guacamole and a special drink

When I decided to set out and make a paleo dish with Mexican flavors, I never thought it would be as good as I had remembered my cheesy sour cream covered dishes to be. Still, I decided it was worth a try because I really missed the flavors and I was really craving guacamole. So here is my ultra smooth guacamole with a delicious meat. We used ground turkey, but use whatever meat suits your preference. Serve the meat and guacamole up on a big bed of lettuce, top with tomatoes, olives and any other veggies that suit your fancy. The final recipe you will see here is one for a grapefruit margarita. These are so good, but remember alcohol is very sugar heavy and should be consumed in extreme moderation.



Paleo Mexican Taco Meat

3 lbs of ground turkey
1 tsp sea salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more to taste)
1/4 tsp paprika
1.5 tsp cumin
1/3 cup salsa (desired spiciness, Green Mountain Gringo or El pato are some good brands)

Heat large skillet to medium heat, swirl with fat of your choice. Brown the meat until about 3/4 of the way cooked. Add seasonings. Cook until meat is fully cooked. Add salsa and toss to combine. Allow to warm throughout and serve.

Paleo Guacamole

3 avocados, pitt and skins removed
1/2 jalapeno, remove seeds
1 lime, juice
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder

Place all ingredients in a food processor and blend until smooth. Serve and enjoy!

Paleo Grapefruit Margarita

3 oz grapefruit juice
2 oz tequila
2 tbsp water (can also do sparkling water)
1/2-1 tbsp agave (or honey)

Mix all ingredients except agave into glass. Sweeten to your own taste. Serve over ice. Relax and enjoy!

Paleo Asian Steak Lettuce Wraps

So this recipe is really two recipes in one. Its a delicious marinade, and its a fantastic Asian slaw. I suggest that you combine them into one fantastic recipe, especially if you wrap it in a nice piece of iceberg lettuce. This was a fantastic meal. My husband was happy, the boys ate well and I of course was thrilled with the results.



Asian Flank Steak Marinade

1/4 cup toasted sesame oil
1/4 cider vinegar
1/4 cup coconut aminos (or tamari)
1 tbsp honey
6 cloves garlic, minced
2-3 tbsp freshly grated ginger root
2-4 lbs flank steak

In large ziploc bag or container combine marinade ingredients. Add steak and allow to sit in the refrigerator for 4-12 hours. Grill steak to desired temperature.

Asian Inspired Slaw

1/2 cup cider vinegar
1 tbsp honey
1 tsp celery seed
1/2 tsp salt
2 tbsp toasted sesame oil
2 tbsp olive oil
1 shallot, minced
2 bags of slaw mix (broccoli works great, but cabbage would also be yummy)

In large bowl mix vinegar, honey, celery seed, and salt. While mixing, slowly drizzle in the two oils. Place shallot and slaw mix in large bowl or container. Add dressing and toss to combine. Allow to sit in refrigerator for 1-2 hours before serving.

Paleo Pineapple Coconut Muffins

So after the pina colada pancakes were all gone, I began craving them. Those things are so good. I decided I needed to make a more portable version of the pancakes, so here is a muffin version. My kids loved them so much that they called them "dessert". I personally have already eaten three.



Paleo Pineapple Coconut Muffins
(makes 24 muffins)

6 eggs
1/4 cup maple syrup
3 tbsp oil (almond or coconut are best)
1 tbsp vanilla
15 oz can crushed pineapple (I used delmonte), drained of most of the juice
1/2 cup shredded coconut, unsweetened (I used finely shredded)
1/2 tsp sea salt
1 tsp baking soda
3 cups almond flour

Preheat oven to 350 and line muffin pan with paper liners. Mix eggs in large bowl until well beat. Add maple syrup, oil, vanilla and pineapple. Mix to combine. Add coconut, salt, baking soda and almond flour. Stir until well combined. Scoop into lined muffin tins, filling each cup about 3/4s of the way. Bake for 20-25 minutes. Remove from pan to cool. Serve and enjoy!