Breakfast

Paleolific Fruit Crumble

Ingredients

  • 1 cup almond flour
  • ½ cup coconut flour
  • ½ cup chopped pecans
  • ½ cup sliced almonds
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 3/4 cup coconut oil, divided
  • 1 tbsp honey (or maple syrup to make it vegan)
  • ½ cup applesauce or crushed pineapple
  • 1 tbsp + 1 tsp vanilla extract, divided
  • 4 cups seasonal fruit (I typically use apples in winter and berries in summer)
  • ½ cup dates, soaked in hot water

Directions

  1. In a large bowl, mix the flour, pecans, almonds, cinnamon, nutmeg, and salt. In a small saucepan over low heat, combine 1/2 cup of coconut oil, honey, applesauce/pineapple, and 1 tbsp of vanilla until liquid forms from. Drizzle oil mixture over crumble. Mix well until coated.
  2. Spread crumble onto a baking sheet in an even layer. Set oven to 350. Bake for 30 minutes, stirring crumble occasionally, until it’s golden brown.
  3. Remove from oven and let cool completely, about one hour, to crisp crumble up.
  4. While crumble is cooling, prep the fruit cobbler. If using apples, peel and core the apples, chopping into 1/4 inch bite-sized pieces. Place chopped apples in a large pot over medium heat. Add 1/4 cup coconut oil and remaining vanilla (1 tsp).
  5. Soak the dates for 5-10 minutes in hot water, then drain and place in a blender. Puree until somewhat smooth (chunks are fine). Add to the fruit mixture. Stir to coat and mix into ingredients. Cook until oil is melted, and fruit becomes slightly soft, about 10 minutes, stirring often.
  6. Transfer fruit to a large 9×13 baking dish. Top fruit with crumble mixture. Place in the oven and bake on 350 degrees for 30-40 minutes.
  7. Serve warm or place in refrigerator to store up to 5 days. Top your cobbler-crumble off with coconut yogurt for an absolutely delicious breakfast treat.

Snack

Caradmon Apricot Truffles

Ingredients

  • 1 cup almond meal/flour
  • ½ cup pitted prunes
  • 1 ½ cup dried apricots
  • 1 tsp orange zest
  • 1 tsp each cinnamon and cardamom
  • ½ tsp sea salt
  • ¼ tsp ground nutmeg
  • 2-3 drops orange extract

Directions

  1. In food processor, combine all ingredients and process until thoroughly combined.
  2. Form mixture into walnut-sized balls 
  3. Store in the refrigerator.

Paleo Hush Puppies

Ingredients

  • Coconut oil, for frying
  • 2 eggs
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • 1 Tbsp honey
  • 1 tsp onion powder
  • ½ tsp salt

Directions

  1. Heat oil in a skillet over medium heat. While oil is heating, combine the other ingredients in a medium-sized bowl.
  2. Make golf-ball sized hushpuppies with mixture and carefully place in heated oil. Fry a batch for approximately 5 minutes, turning them regularly, so they brown evenly on all sides. Do not overcrowd skillet. Remove them with a slotted spoon and transfer carefully to a towel lined plate.

Lunch

Chicken with Pomegranate Salad

Ingredients

  • 2 lbs cooked chicken meat
  • 3 cups Chicken or Vegetable Stock
  • 1 Lemon, juiced
  • 1 clove Garlic, minced
  • 1 Bay Leaf
  • 1 tsp Ginger, minced
  • 3 Tbsp chopped Scallion
  • 1 bunch of Spinach
  • 1 tsp Turmeric
  • Salt and pepper to taste

Directions

  1. In a large crock pot, place all ingredients together and set on low and let sit for at least 2 hours.
  2. REMOVE BAY LEAF BEFORE EATING (I may or may not have neglected to remove bay leaf in the past, and it may or may not have haunted me the rest of my days).

Cauliflower Patties

Ingredients

  • 1 head of cauliflower
  • ½ cup nutritional yeast
  • 1 tsp salt
  • 2 eggs
  • ¼ cup almond flour

Directions

  1. Steam cauliflower until softened.
  2. Place cauliflower in blender or food processor and blend until no large chunks remain
  3. Preheat a skillet over medium heat.  Add some olive oil and swirl to coat
  4. Transfer cauliflower to a large mixing bowl.  Add remainder of ingredients, and stir until well blended.
  5. Spoon batter into skillet.  Cook for 4 minutes on both sides, flipping with a spatula.
  6. Serve with paleo-friendly (sugar-free) bbq sauce, ranch, or other seasoning of your choice.

Dinner

Buttenut Squash Alfredo

Ingredients

  • 1 butternut squash, spiralized into noodles
  • 1 tbsp olive oil, plus a little more for the noodles
  • 1 head of broccoli
  • 1 ½ cups Cashew Alfredo Recipe

Cashew Alfredo Sauce

  • 1 ½ cups cashews, soaked in water for 2-3 hours
  • ½ cup nutritional yeast
  • 1 tsp onion powder
  • 1 ½ tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp lemon juice (or more if needed)
  • Salt and pepper to taste

Directions

  1. Make the Cashew Alfredo sauce. Drain the cashews, but reserve 1/3 cup of the water. In a food processor, combine the soaked cashews and the water. Blend until smooth. Add the nutrtional yeast, onion powder, garlic powder, olive oil, and lemon juice. Season with salt and pepper and blend until smooth. Add more water or lemon juice if necessary, but do so carefully, as more liquids will turn sauce more runny.
  2. Line a baking sheet with parchment paper. Spread the spiralized butternut squash noodles over the baking dish. Drizzle some olive oil over the noodles and season with salt and pepper. Place the sheet in the oven and set temperature to 400 degrees. Roast for 20 minutes, or until noodles are “al dente”.
  3. While buttenut noodles are cooking, heat 1 tbsp olive in a large skillet over medium heat. Add the broccoli and sauté for about 5 minutes. Stir in Cashew Alfredo sauce and continue cooking for another 5 minutes or until heated through.
  4. When noodles are al dente, add them to the skillet and toss to coat well.
  5. Serve with a sprinkle of parsley, and Paleo-Vegan Friendly Parmesan (ZooFit Safari page 194)

Pistachio Salmon-Cakes

Ingredients

  • 6-8 oz salmon
  • 2 ½ ounces shelled pistachios, finely ground
  • ⅓ cup almond flour
  • 2 large eggs
  • 1 tbsp dijon mustard
  • 2 tsp dill
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Pinch of salt

Directions

  1. Line a baking sheet with parchment paper, and place salmon on it. Set oven to 350 degrees and bake salmon for 20 minutes. Turn off oven and let passively bake for 5-10 minutes or until center is no longer translucent and fish flakes well. Do not toss parchment paper yet, as we will use it for the patties.
  2. Place in a bowl and with a fork flake the fish into small pieces. Add remaining ingredients and stir well. 
  3. (Optional, but helpful in forming patties) Refrigerate for 1 hour.
  4. Scoop the mixture into your hand and form 6 individual patties. Place cakes on the baking sheet, turn oven back on to 350 and bake for 25 minutes, flipping gently about halfway through.