Paleo Banana Bread

• 3 bananas (about 1 ½ cups) mashed
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon honey
• ¼ cup palm shortening
• 2 cups blanched almond flour
• ½ teaspoon celtic sea salt
• 1 teaspoon baking soda

1. Place bananas, eggs, vanilla, honey and shortening in a food processor
2. Pulse ingredients together
3. Pulse in almond flour, salt and baking soda
4. Scoop batter into a greased 7.5 x 3.5 magic line loaf pan
5. Bake at 350° for 55-65 minutes
6. Remove from oven and allow to cool

Serves 12

(I made this into muffins 12, to be exact and baked them for approximately 25 minutes. They are amazing and make my heart happy).

Paleo Crock Pot Minestrone Soup

Ingredients:

• 2 tbsp olive oil
• 1 sweet potato, diced
• 1 c carrots, diced
• 2 celery stalks, diced
• 2 zucchini squash, diced
• 2 shallots, diced
• 2 cloves of garlic, minced
• 28 oz chicken or vegetable broth
• 28 oz can diced tomatoes with juice
• 1/2 c frozen spinach, or 1 c packed fresh spinach, chopped
• 2 bay leaves
• 2 tsp oregano
• 1 tsp basil
• 1 tsp parsley
• 1/4 tsp cayenne pepper
• 1/4 tsp sea salt
• 1.5 lb ground meat (venison, pork, any meat that you like!)

Instructions:

Pour the olive oil in the bottom of the crock pot. Add the prepared potatoes, carrots, celery, zucchini, shallots and garlic. Pour in the broth. Add the entire can of tomatoes. Add the frozen spinach (no need to thaw or drain). Add in he spices.

Stir everything together, add bay leaves, cover and cook on low for 6-8 hours.

About 2 hours before the soup is down, brown the meat and add it to the crock pot, mixing it in.

Remove the bay leaves before serving.

Serves 6-8 people

Recipe from: The Cave-girl Chronicles 

Paleo Pumpkin Waffles

Ingredients

• ½ cup pureed pumpkin
• ¾ cup almond flour
• ¼ cup canned coconut milk
• ½ cup shredded unsweetened coconut
• 2 tablespoon maple syrup
• 2 eggs, whisked
• ⅛ teaspoon baking soda
• ⅛ teaspoon baking powder
• 1 tablespoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon salt

Instructions

1.     Heat up your waffle iron!! If you don’t have a waffle iron, you need to go buy one, or just make pancakes instead.

2.     In a medium sized bowl, mix together coconut milk, eggs, maple syrup, and vanilla.

3.     Then add the rest of the dry ingredients and pumpkin and mix together. Add a bit more coconut milk, if needed. The batter should be runny but still have a bit of girth to it. Ew, I just said girth.

4.     Ladle into your waffle maker. Be careful, they expand a bit so they will be pour over if you get ladle happy.

5.     Cook until done. Mine took about 3-4 minutes, I’d say.

6.     Add a crap ton of maple syrup on top and/or coconut butter or regular butter.

I blended the coconut into a flour before adding it to the rest of the ingredients.  We love them!

Recipe from: PaleOMG

Paleo Slow-Cooker Tri-Tip Roast

Ingredients:

1 (3 -5 lb) beef roast

1 onion, thinly sliced

3-4 garlic cloves, minced

¼ cup apple cider vinegar

1 tablespoon honey (leave out for Whole30)

1/4 cup coconut milk

Sea salt and black pepper to taste

Coconut oil

Directions:

1. Season the roast generously with salt and pepper on both sides.

2. Heat a spoonful of coconut oil in a large skillet over medium high heat. When the pan is nice and hot, place the roast in the hot oil and sear on all sides until browned all over.

3. Transfer the seared roast into a slow cooker and pour the vinegar over the roast.

4. Drizzle the top of the roast with the honey, sprinkle with the minced garlic, and top with the sliced onions.

5. Cover and cook on high for 6-7 hours or until the meat is tender and shreds easily.

6. Remove the roast from the slow cooker and use a fork to shred the meat. Using a slotted spoon, remove the onions from the juices in the slow cooker and spread evenly over the top of the shredded roast.

7. Pour the juices from the slow cooker into a medium saute pan over medium heat and bring to a simmer.

8. Add the coconut milk to the pan and whisk together. Bring back to a simmer and reduce the liquid down by half, whisking occasionally.

9. Pour the sauce over the roast and the onions and serve!

Recipe from: Everyday Paleo

Almond Chicken Bake

Ingredients:

2 lbs chicken breast tenderloins
3 eggs
1 cup almond meal
2 tbs chili powder
1 tbs Italian seasoning
1 tbs garlic powder
1 tsp cayenne
Salt and pepper to taste


Directions:

Preheat oven to 400. Line a 13×9″ baking pan with foil and grease it.

Mix all dry ingredients on a plate. Beat eggs in a shallow dish. Dip chicken in egg and then dredge in dry ingredients. Place coated meat into baking dish and bake for 12 minutes each side.


Recipe From: Live to Eat