Savory Sweet Potato Thanksgiving Stuffing

Ingredients:

• 4 sweet potatoes (peeled and chopped)
• 4 celery stalks (thinly sliced)
• 2 medium onions (diced)
• 1 small package mild sausage (not in casing)
• 3 tbspn fresh sage (chopped)
• 2 eggs (beaten)
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 4 tbspn olive oil
• Sea salt
• Pepper

Process:

Preheat oven to 400 degrees.  Toss potatoes in 1 tbspn olive oil and sprinkle with salt and pepper.  Place on baking sheet and roast for 20 minutes.

Meanwhile, heat rest of olive oil in skillet over medium heat.  Cook celery and onions until tender and beginning to brown, about 10-12 minutes.  Add salt and pepper.  Add sausage and cook thoroughly.  Add wine and let evaporate, about 2-4 minutes.

Turn oven down to 375 degrees. Allow potatoes and veggies to cool, about 10 minutes.  I placed the mixture and potatoes in a large bowl and placed in freezer for a few minutes!

Add beaten eggs, chicken broth and sage to the potato and veggie mixture.  Pour into greased baking dish.  Cover with aluminum foil and bake for 20 minutes.  

Remove aluminum foil and bake another 20-30 minutes until browned.

ENJOY!! :)

Roasted Vegetables

Ingredients:

• 1 lb. baby carrots
• 1 lb. asparagus
• Olive oil
• Sea salt
• Pepper

Process:

Preheat oven to 400 degrees.  Toss veggies in olive oil and sprinkle with salt and pepper.  Roast vegetables until tender.  (Carrots took about 45-60 minutes and asparagus took 15 minutes).

These were a delicious addition to our thanksgiving feast but you could roast a variety of veggies, just be careful of the time!!!! 

ENJOY!!! :)

Chocolate Chip Macadamia Nut Cookie Bars

Ingredients:

• 1 Cup Coconut Flour
• 1/2 Cup Coconut Oil
• 1/2 Cup Raw Honey
• 4 eggs
• 1/2 tsp Vanilla extract
• 1/8 tsp salt
• 1/2 Cup Macadamia Nuts, chopped
• 3/4 Cup chocolate chips

Process:

Preheat oven to 375 degrees. Grease a 9x9 pan lined with aluminum foil. (This makes it a lot easier to remove from pan and cool.) Combine wet and dry ingredients in medium bowl.  Transfer dough to pan and press down. Sprinkle top with more chocolate chips if desired.  Bake for 18-20 minutes or until golden brown.

ENJOY!! :)

I'm BACK!

Test...PASSED!
Business...STARTED!
Work...SETTLED!
Thanksgiving...LOTS OF RECIPES TO SHARE!

...and now I'm BACK!!! Sorry it's been way too long!

Spaghetti Squash with Broccoli

Ingredients:

• 1 medium spaghetti squash
• 1 Can No salt added organic diced tomatoes
• 1 Can No salt added organic tomato sauce
• 1 Can organic tomato paste
• 2 tbspn italian seasoning OR oregano
• 2 tbspn garlic powder
• 2 tbspn onion powder
• Fresh broccoli

Process:

Empty the tomato sauce, diced tomatoes, and paste into a big pot.  Add seasoning. Bring sauce to a boil, turn down the heat and let it simmer for 3-4 hours.

Chop broccoli into florets. Boil on stove top until tender. Add salt and pepper to taste.  (Boil in water or chicken broth for more flavor!)

Place whole squash in microwave safe dish and cook for 10 minutes.  Remove, slice squash in half, and remove "spaghetti" by scraping out with fork. CAREFUL, it will be HOT!!

ENJOY! :)

My Apologies...

Alright, alright... you got me! I've totally been neglecting this blog.  I've been soooo incredibly busy I can't even begin to explain it!  The good news is... I've got my 4 month Paleo-versary coming up and I'm down 25lbs! I've got a ton of research to be doing... A PALEO THANKSGIVING is right around the corner!!!! If anyone knows of some good paleo recipes for the upcoming holidays please comment on this post with some links! I have a huge test this week and than I'll be back to posting wonderful primal recipes!! :)

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!