Recipes
Paleo Banana Cake
INGREDIENTS 3 large bananas , mashed (about 1 3/4 cup mashed) 1 cup nut or seed butter 3 large eggs 3/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 3/4 cup dark chocolate chips Butter or coconut oil , for greasing the pan INSTRUCTIONS Preheat the oven to 350F Generously grease a 9-inch by 13-inch baking dish with butter or coconut oil. Large bowl, use a fork to mash the bananas as smoothly as possible. Add in the nut butter, eggs, baking soda, salt, vanilla, and cinnamon and stir well, creating a cake-like batter. Fold in the dark chocolate chips (optional) Pour the batter into the greased baking dish.Use spatula to spread it evenly across the bottom of the pan. Bake at 350F, about 30 minutes, until the top is golden and the center is firm. Allow the cake to cool in the pan completely before cutting and serving.
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Zucchini Hummus
INGREDIENTS 3 cups of zucchini, peeled in very thin slices. 1 tsp of sea salt 1 cup of raw tahini 3-4 tbsp of lemon juice 2 tbsp of extra virgin olive oil ½ garlic clove ½ tsp of paprika ½ tsp of ground cumin Salt and pepper 3 branches of chopped parsley INSTRUCTIONS Mix together the zucchini slices with the salt and massage for two minutes. Leave to rest for 30 minutes. Wash and press the zucchini with hands in order to extract all the water. (Pour out remaining water) Food processor: combine the zucchini, tahini, lemon, oil, garlic, paprika and cumin, and process until fine and silky cream. Season to taste with salt, pepper and lemon. Add the finely chopped parsley and mix by hand.
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Paleo Raw Carrot Cake
Ingredients 1 cup carrots cut finely 1 cup dates pitted 1/2 cup unsweetened coconut flakes 1 cup walnuts 1/4 cup coconut oil 1/4 cup coconut flour 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp ginger For the Icing 1/8 cup unsweetened coconut milk 1 tbsp maple syrup 2 tbsp coconut oil 1 tsp almond extract 2 tbsp walnuts for topping 1/2 cup cashews soaked in water 20 minutes Instructions Base: dates in a food processor until paste forms. Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together in the food processor. Combine until mixed together. Line a pan with parchment paper. Place the base mixture in the loaf pan then move to freezer . Food processor: add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until icing forms. Remove pan from the freezer and spread the icing over the base covering all the corners and edges. Sprinkle the top with walnut pieces Place the pan back in the freezer, 4 hours minimum (overnight is best). Keep carrot cake bites in a container in the freezer. Notes: Soak cashews 3-4 hours, for best results soak overnight. For a sweeter icing, add 1-2 tbsp more of the maple syrup.
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Gluten Free Stuffed Mushrooms
Ingredients 1/4 c. freshly grated Parmesan, plus more for topping 4 oz. cream cheese, softened 2 tbsp. chopped parsley, plus more for garnish 1 tbsp. chopped thyme Salt and ground black pepper Instructions Preheat oven to 400°. Spray cooking spray on baking sheet. Remove stems from mushrooms, chop stems. Place mushroom caps on baking sheet. Medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook for 5 minutes. Add garlic and cook until fragrant, for 1 minute Add Gluten free breadcrumbs and let toast slightly for 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly. Side- Large bowl mix together mushroom stem mixture: Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with mixture and sprinkle with more Parmesan. Bake until mushrooms are soft and the tops are golden for roughly 20 minutes. Garnish with parsley to serve.
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Vegan Vegetable Cheddar Soup
Ingredients 1.5 cups of Cauliflower 4 cups Low Sodium Vegetable Broth 1 and 1/4 cup of Broccoli 1 cup Carrot 1 Potato 3 stalks Celery 1/4 Onion 1/2 cup Unsweetened Almond Milk 1/2 cup Nutritional Yeast 2 Tbs Lemon Juice 1 1/2 Tbs Apple Cider Vinegar 1 tsp Garlic Powder 3/4 tsp Salt 1/4 tsp Ground Pepper 1/4 tsp Thyme Instructions Chop all vegetables and add to soup pot. Leave broccoli aside. Add 4 cups of Vegetable Broth and bring to a boil. Cook until vegetables are soft Then blend soup with blender/ immersion blender. Stir in milk Add all seasonings and mix Then add frozen broccoli Simmer on low heat for 5-10 min until broccoli is hot Then serve
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Stuffed Pepper with Mushroom & Vegan Feta
INGREDIENTS 6 bell peppers 2 cups cooked brown rice 4 tsp. olive oil 1 onion 1.5 cups mushrooms, chopped finely 2 tsp. Greek Seasoning 1.25 cups crumbled Vegan Feta cheese INSTRUCTIONS Cook 2 cups brown rice. Preheat oven to 375F/190C. Find a baking dish that will hold all six peppers standing up, and coat with olive oil. Slice tops of the peppers, remove all seeds and stand them in baking dish. Finely chop remaining pepper (that was removed) an onion, an mushrooms. Heat 2 tsp. of oil in frying pan, add onions and peppers, and saute over medium-high heat for about 4 minutes. Remove onions and peppers to a plate Add 1 tsp. of oil to pan, add chopped mushrooms, and cook for about 6 minutes. Place the sauteed onions and peppers back into the pan with the mushrooms Add the Greek Seasoning and cook 1 minute more. Stir in the cooked rice and add 1 cup of the crumbled Feta Gently fill each pepper with the stuffing When all peppers are stuffed, cover the baking dish with foil and cook for 30 minutes. After 30 minutes, remove dish from the oven and remove the foil. Sprinkle 2 tsp. crumbled Feta on the top of each pepper Bake 20-30 more minutes more, until the Feta is melted.
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Tofu Ricotta Roll up
Ingredients Eggplant 2 large eggplants (cut length wise into 1/4" fillets) 2 tablespoons olive oil 2-3 cups marinara sauce Tofu Ricotta 1 3/4 cups extra firm tofu ( tofu must be drained and pressed for 20 mins) 1/3 cup unsweetened vegan yogurt 2 tablespoon nutritional yeast 1-2 tablespoons lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon garlic 1/2 teaspoon onion 3/4 teaspoon salt 1/2 cup fresh basil Instructions Tofu Ricotta 1. Place pressed tofu in a food processor. 2. Add the lemon juice, yogurt, vinegar, nutritional yeast, garlic, onion, and salt. 3. Pulse 4-5 until you've reached a textured consistency 4. If it's dry add yogurt, or splash of milk, oil or water. 5. Taste for seasoning. 6. Add basil and pulse until you see green flecks. Eggplant 1. Preheat oven to 400° F (200° C). 2. Place 1 cup of marinara sauce into 13X9 baking dish to lightly coat. Set aside. 3. Sprinkle eggplant slices with salt. 4. Let them sit for 15-20 minutes. (This will release moisture, soften them and remove any bitterness) 5. Lightly rinse and pat eggplant dry with paper towel. 6. Heat grill pan, medium-high heat, for a few minutes. 7. Brush oil on each side of the eggplant slices to coat well. 8. Add eggplant slices, leaving some room in between. 9. Grill for 3-4 minutes on each side 10. Repeat until all the eggplant is grilled. 11. Now add 1 tablespoon of tofu ricotta to the larger end of each slice and gently roll up. 12. Place seam-side down into baking dish. 13. Pour the remaining cup of marinara down the middle of eggplant slices. 15. Place in the oven for 10-15 minutes until heat throughout.
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Peanut Butter & Cocoa Cookie Bars
Ingredients Cookie Layer ½ cup vegan peanut butter* ¼ cup coconut oil ¼ cup maple syrup 2 teaspoons vanilla extract ½ teaspoon sea salt 2½ cups almond flour 2½ tablespoons maca powder 1 cup cocoa/dark chocolate chips Instructions Take an 8x8-inch baking pan and line it with parchment paper. Take a large bowl, stir the peanut butter, coconut oil, maple syrup, vanilla, and salt together. Add the almond flour and maca- Combine (the mixture will be thick). Fold in the chocolate chips and press into the pan. Place in the freezer so that it firms up a bit. Remove and slice into bars. Store remaining bars in the fridge. Finished bars can also be frozen. Unthaw for about 15 minutes at room temperature before eating.
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Paleo Turkey Chili with Avocado
Ingredients 2 lbs. of ground turkey 1 onion, diced 3 cloves of garlic, minced 1 cup of carrots, finely diced 1 red and 1 green bell pepper, both diced 1 cup of celery, diced 3.5 cups of crushed or stewed tomatoes 1 3/4 cups of diced tomatoes 2 cups of tomato sauce Spices 3 Tbsp. of chili powder 1 Tbsp. of oregan 1 tsp. onion powder 1 Tbsp. of basil 2 tsp. of cumin 1 tsp. of salt 1 tsp. pepper 1/2 tsp. of cayenne Garnish - 1 or 2 avocados, diced Instructions Sauté onions and garlic together in a large saucepan over medium head Add in ground turkey and cook just until browned. Drain excess fat Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker Add all the above vegetables and spices to the crockpot. Leave out the garnish ingredients. Give the pot a good stir Crockpot setting: Low. Slow cook for about 6 hours Garnish with avocado slices Serve and enjoy!
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