Paleo recipes - BALSAMIC ASPARAGUS SALAD

Makes 4 servings.

Approximate cooking time: 20 minutes

Ingredients

1 lb asparagus, ends trimmed
1 Tbs red onion, minced
1 Tbs Extra Virgin olive oil
4 tsp balsamic vinegar
1 clove garlic, minced
sea salt, to taste (optional)
freshly ground black pepper, to taste

Instructions

Bring a medium pot of water to boil.
Add asparagus and boil 3 min. Drain and rinse under cold water immediately. Dry thoroughly.
Mix all other ingredients together.  Toss asparagus with balsamic mixture.
Serve chilled or at room temperature.

Paleo recipes - APPLE COLESLAW

Makes 4 servings.

Approximate cooking time: 15 minutes

Ingredients

1/2 small red or green cabbage, chopped
1 tart apple (Granny Smith recommended), grated or chopped
1 large stalk celery, chopped
1 medium bell pepper (any color), chopped
1/4 cup olive oil
juice of 1 lemon
2 Tbs raw honey
1 tsp celery seed
dash sea salt

Instructions

Toss  the cabbage, apple, celery, and bell pepper together in a large bowl.
In a smaller bowl, whisk remaining ingredients.
Drizzle over coleslaw and toss to coat.

Paleo recipes - BACON STIR-FRY BREAKFAST

Makes breakfast for two.

Approximate cooking time: 25 minutes

Ingredients

8 bacon slices, diced
½ yellow onion, diced
1 medium sweet potato, diced
1 medium zucchini, diced
7-8 green beans
1 avocado
Freshly ground black pepper, to taste

Instructions

Cook chopped bacon in a medium skillet over medium-low heat. Drain fat when done and set bacon aside.
Meanwhile, heat a large sauté pan over medium-high heat. Add 1 Tbs of drippings from the bacon pan, onion, and sweet potato.
Stirring often, sauté  until onions begin to turn translucent and sweet potato softens slightly (about 10-15 minutes).
Add zucchini and green beans to the sweet potato mixture and cook just until they turn bright green.
Combine bacon and vegetables. Season with freshly ground black pepper, and top with avocado to serve.

Paleo recipes - ALMOST OATMEAL

Makes breakfast for two.

Recipe based on a submission by Lorraine.

Approximate cooking time: 10 minutes

Ingredients

1-1/2 cups unsweetened applesauce
4 Tbs raw, chunky almond butter
2-3 Tbs raw, unsweetened canned coconut milk
cinnamon to taste
dash of fresh grated nutmeg (optional)

Instructions

Combine all ingredients in a small pan over medium heat, stirring often until all is thoroughly combined and warm.
Add fresh or dried fruits and/or nuts for additional texture and flavor.

Paleo recipes - ALMOND MUFFINS

Follow this recipe exactly for strict Paleo friendly muffins.  If you would like a sweeter taste, add the optional coconut sap or raw honey and vanilla.

Makes 12 muffins.

Approximate cooking time: 25 minutes

Ingredients

1 cup almond butter
1 cup sliced almonds
1 cup pure coconut milk
2 cups unsweetened shredded coconut
3 eggs
1/4 tsp vanilla extract (optional)
2 Tbs coconut sap or raw honey (optional)
paper muffin liners

Instructions

Preheat oven to 400℉.
Line a muffin tin with paper liners.
Combine all ingredients and pour into muffin tin.
Bake for 15 minutes.

Paleo recipes - ALMOND FLOUR PANCAKES

Makes breakfast for two.

Approximate cooking time: 30 minutes

Ingredients

1 cup almond flour
1/2 cup unsweetened applesauce
1 Tbs coconut flour
2 eggs
1/4 cup water (consider soda water for slightly fluffier pancakes)
1/4 tsp freshly grated nutmeg
1/4 tsp sea salt
coconut oil
fresh berries

Instructions

Combine almond flour, applesauce, coconut flour, eggs, water, nut meg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than normal mix.
Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
Add more oil to the pan and repeat with remaining batter.
Top with fresh berries.
Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.