Happy 3 month Paleo-versary !!!!

Hey guys! Sorry it's been awhile since I had time to share some recipes.  I've been super busy but have a couple good recipes to share this week.  I've also been celebrating... 3 months since I've gone primal/paleo and I've lost a total of 21 pounds!!! CRAZY, I know! I've never felt better! Anyway, check back this week for a couple recipes: crockpot chuck roast, apple crisp, spaghetti squash and more!!!

In the meantime, check this out... LOVE IT!!! (and it's soooo true!)

Eggplant Lasagna

 The most important key to success while eating Paleo I have found, is taking foods and dishes you traditionally love and making them Paleo friendly.  I have been very surprised I prefer these meals over the "normal" version.  I was a little skeptical that eggplant lasagna would not meet my exceptions but it far exceeded them.  This a a must for anyone who is looking craving an Italian dish.   

Ingredients:

1 large eggplant

1/2  onion, diced

2 oz mushrooms, diced

1/2 zucchini, diced

1/1 lb ground beef (or turkey or sausage or whatever you like)

1/1 Tbsp minced garlic

1 tsp italian seasoning

1 28 oz cans crushed tomatoes

1 1/2 cups of fresh baby spinach

Preheat oven to 500 degrees and prep baking sheet with tin foil.  Peel and thinly slice eggplant to resemble lasagna noodles.  

Lay eggplant slices out on baking sheet and drizzle in EVOO, salt and pepper.  Bake for 15-20 minutes.  

While eggplant is baking, in a large pot saute EVOO and onion on medium heat for 2 minutes.  Add zucchini and mushrooms and continue to saute for an additional 2-3 minutes.  Add beef, Italian seasoning, salt, pepper, and garlic to pot.

  

When beef is no longer pink add can of crushed tomatoes. Let simmer and thicken for 20 minutes.  

Once sauce is ready place a thin layer in the bottom of an 8x8 pan, followed by a layer of spinach leafs, and eggplant.  Repeat layering sauce, spinach, and eggplant.  

Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and cook for an additional 10-15 minutes.  Remove and let cool for 5 minutes.  

This is now my #1 favorite Paleo dish.   Give it a try.  

Enjoy!  

Coconut Chocolate Chip Muffins

Last week my boss brought blueberry muffins to work.  This inspired me to cook up some tasty but PALEO muffins.  Now, blueberry muffins are my absolute favorite!!!!! Unfortunately, all I had on hand were some chocolate chips... (so unfortunate, I know!)

Ingredients:

• 1 cup coconut flour
• 1/2 cup coconut oil
• 4 eggs
• 1 cup pure maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup Enjoy Life Chocolate Chips
• 1/2 tablespoon vanilla extract (optional)

Process:

1. Preheat oven to 350 degrees.
2. Mix all wet ingredients in large bowl.
3. In a separate bowl mix dry ingredients.  Slowly add dry ingredients to wet until well mixed.
4. Add in chocolate chips. (Add whatever mix-ins you'd like!)
5. Line muffin tin with paper liners.
6. Fill tin 2/3 of the way.
7. Bake for 30 minutes or until golden brown.

Coconut Flour Pancakes

Saturday was the first time in about a month I didn't have to wake up to an alarm. Unfortunately, I woke up at 7:30am anyway! So, I decided to do a little experimenting with some coconut flour I had.  Don't these pancakes look DELICIOUS! Best part is, they taste just like regular pancakes!!!!!

Ingredients:

• 1/2 cup coconut flour
• 3 eggs
• 3 tablespoons melted butter (preferably all natural butter or coconut oil)
• 1/4 cup and 2 tablespoons coconut milk
• 2 teaspoons pure maple syrup
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup water

Process:

1. Whisk together all ingredients (Except water).  
2. Add water slowly until you reach a consistency you like. I used the whole 1/2 cup, you may like a thinner or thicker pancake!  
3. Cook pancakes on a buttered griddle/skillet (each side takes about 2-3 minutes). 
4. Enjoy with fresh fruit, honey, or pure maple syrup.

***Note: These are fragile, smaller ones are easier to flip and will make a prettier pancake!