Paleo “cereal/granola” c/o Kelly
Paleo Granola Prep time: 15 minutes Cook time: 3-5 minutes Ingredients: 3 tablespoons coconut oil 2 cups raw almonds 1 cup raw walnuts 1/3 cup raw pumpkin seeds 1 cup natural coconut, shredded 1/4 cup honey 1 cup dried apricots 1 cup raisins 1 teaspoon cinnamon 2 teaspoons pumpkin pie spice 1/4 cup ground flax seed Directions: Use a food processor to crush almonds and walnuts to small-ish pieces. Melt coconut oil in a large frying pan over medium heat. Add almonds, walnuts, pumpkin seeds and coconut. Drizzle with honey. Cook over medium heat for a couple of minutes until the honey and oil coat the nuts. Stir in fruit and spices. Remove from heat and add ground flax seed. Dump everything onto a baking tray to cool for 30-60min. Transfer to an airtight container. Serve: 1/4 – 1/2 cup with almond milk and 1/2 a banana… yum yum!
Turkey Taco Lettuce Wraps c/o Ali
Turkey Taco Lettuce Wraps Prep time: 15 minutes Cook time: 15 minutes Ingredients 1 Head of Iceberg Lettuce 1 Tomato-Chopped 1 Avocado-Chopped ½ Onion (Red or White-your preference)-Chopped ½ Green Bell Pepper-Chopped ½ Red Bell Pepper-Chopped 2 Carrots-Shredded 1 Beet-Shredded ¼ Cup of Cashews 1 tsp Oil 1 Package of Ground Turkey Lime Juice TACO SEASONING Ingredients: 2 T chili powder 1-1/2 T cumin 1-1/2 T paprika 1 T onion powder 1 T garlic powder 2 tsp oregano 1/2 tsp red pepper flakes DIRECTIONS Heat oil in a frying pan on high and add turkey-cook until browned. Add taco seasoning as desired. Add onions and peppers and continue to cook on high for another 5-7 min (or until fully cooked through). Add more taco seasoning if needed. Peel large leaves of iceberg lettuce from the head for your wraps. Spread turkey meat, peppers and onion on the lettuce…
Blackened Salmon c/o Amanda
Blackened Salmon Prep time: 15 minutes Cook time: 20-25 minutes Ingredients: 2-4 Wild Caught Salmon Filets (with skin) Olive Oil Cajun-style Seasoning OR 1 Tbsp Paprika 1 Tbsp Cayenne Pepper 1 Tbsp Thyme 1 Tbsp Oregano 1 Tbsp Sea Salt 1 Tbsp Black Pepper Directions: 1-Mix the spices together and spread out on a plate. 2-Rub the flesh side of the salmon with a little olive oil and press the salmon (flesh side down) onto the spices – making sure that they are covered with spice. 3-Heat 2-3 Tbsp of oil in a pan over medium heat. Once it is hot (or smoking), turn off the burner. 4-Place the salmon flesh side down in the pan, on one layer, so they all have contact with the pan. Then turn the heat back on medium (about a 4) and cook for 2 minutes. 5-After 2 minutes, turn the heat down to…
Lamb Curry & Cauliflower/Spinach ‘rice’ c/o Jessica
Prep Time: 20 min. Cook Time: 1.5 hours. Ingredients: preferred cut of organic lamb, cubed a medium sized onion a knuckle of fresh ginger, peeled and finely chopped 4-6cloves garlic 4 medium tomatoes, chopped (sub tomato paste, two small cans) 1/2 teaspoon asafoetida (excellent for digestion) 1 1/2 teaspoons turmeric 2 tablespoons cumin 1 tablespoon coriander 1 tablespoon mustard seeds 1/4 teaspoon garam masala seeds from 6-10 cardamom pods (optional)-coconut milk cayenne to taste head of cauliflower spinach Directions: 1 -Heat a glug of olive oil over medium-high heat. 2-Add onions and sauté until golden. 3-Add asafoetida and sauté one minute before adding ginger and garlic. 4-Sauté mixture another couple minutes on reduced medium heat. 5-Add chopped fresh tomatoes or canned tomato paste, mix. 6-Add spices (mustard seeds, cumin, coriander, cayenne, cardamom seeds, turmeric, touch of salt), stir, and cook into tomatoes for a couple minutes. 7-Add lamb and mix…