One Pot Irish Paleo Dinner

I changed up this recipe a bit. It was very easy to make. I do not know if I would make it again, it was sort of bland. I added hot sauce to it to spice it up a bit.

Ingredients

• 2 Tablespoons of coconut oil
• 2 Cups of dice parsnip (I omitted this)
• ½ Cups of diced yellow onion
• 1 ½ Cups of cooked ground turkey (You can use beef)
• 3 Tablespoons of organic apple cider vinegar
• 1 Cup of Beef Broth/Stock (I used chicken broth)
• 3 Cups of shredded Cabbage
• 1 Cup of chopped Kale
• ⅓ Cups of cooked and diceed turkey bacon

Directions

1. Brown the turkey and cook the bacon in a large pan

2. Heat the coconut oil in another large skillet or pan

3. Add parsnips and onions

4. Cook for 5 minutes until parsnips begin to brown

5. Add the ground turkey, apple cider vinegar, broth, cabbage, kale and bacon

6. Cook for an additional 10-15 minutes until most of the liquid is absorbed

Healthy Flourless Carrot Breakfast Cake

I wanted to try to bake a carrot cake that was healthy. This one is! If you like almond butter, you'll enjoy this cake. I cut it up and I take a piece with me for my on the go breakfast.

Ingredients

2 Cups of gluten free oat flour 
1/2 Cup of granulated sweetener of choice 
1 Tablespoon of baking powder
Pinch of sea salt
1 Small carrot, grated finely
1 Cup of dairy free milk (I used unsweetened coconut milk)
1 Egg 
1 Tsp of vanilla extract
6 Tablespoons of nut butter of choice, melted (I used almond butter)

Directions

1. Preheat the oven to 350 degrees and line baking tray with cooking spray and set aside
2. In a small bowl, whisk the milk, vanilla extract and egg. Pour into the dry mixture

3. Add the shredded carrots and the melted nut butter and mix very well until a batter is formed
4. Pour batter into the greased baking dish and bake for 25-30 minutes
5. Remove from oven and allow to sit for 5 minutes, before removing 

Coconut Oatmeal Lace Cookies (GF and DF)

So easy to make! It takes 5 minutes to bake. They are delicious!

Ingredients

1/2 Cup of GF oat flour 
1/2 Cup of GF rolled oats 
1/4 Cup of coconut palm sugar (You can use brown sugar if you don't have palm sugar)
1/4 Cup of unsweetened coconut flakes
1/4 Teaspoon of baking powder
1/4 Teaspoon of salt
1/4 Teaspoon of cinnamon
1/8 Teaspoon of nutmeg
1/4 Cup of coconut oil, melted
2 Tablespoons of maple syrup
1 Teaspoon of vanilla extract

Directions

1. Preheat the oven to 375 degrees
2. Line baking sheets with parchment paper
3. In a large bowl combine the oat flour, rolled oats, coconut palm sugar, coconut flakes, baking powder, salt and spices
4. In a separate bowl combine the coconut oil, maple syrup and vanilla extract
5. Add the wet ingredients to dry and stir to combine
6. Using a 1 teaspoon measuring spoon, scoop dough and place on lined baking sheet

7. Form into a small ball and flatten slightly (They will spread so don't use more than a teaspoon.)
8. Bake for 5 minutes. Watch carefully, so they don't burn
9. Remove from the oven and let sit on baking sheet for at least 2 minutes
10. Remove from the baking sheet using a spatula

Southwest Turkey Burgers with Creamy Cilantro Dipping Sauce

This recipe was originally a meatball recipe but I was in the mood for a burger. I took my indoor panini maker and made these bad boys. They were delicious!

Ingredients

For the burgers
1 Pound of ground turkey (or chicken, beef, etc.)
½ Green bell pepper, finely chopped
2 Garlic cloves, minced
½ Jalapeño, minced
1 Teaspoon of cumin
½ Teaspoon of chili powder
¼ Teaspoon of smoked paprika
Goya seasoning

For the sauce
1/2 of Avocado
Handful of cilantro, roughly chopped
Juice of ½ lime
1 Teaspoon of lemon juice
Pinch of salt and pepper
¼ Cup of mayo (I used soy free veganise)

Directions

1. Preheat the grill and spray it with cooking spray
2. Place all ingredients for the meatballs into a bowl and use your hands to mix the mixture together
3. Form into patties and place each patty into on the grill
4. Grill until cooked through
5. While the burgers cook, create the dipping sauce by placing everything for the sauce, except for the mayo, into a food processor. Puree until smooth. Once smooth, add the mayo and puree once more until well combined

No Bake Energy Bites

I just love making energy bites all different ways. I love that I can just pop them in my mouth on my way to work for a quick breakfast that will hold me over until lunch.

Ingredients

1/2 Cup of almond butter (or any nut butter of your choice)
1/4 Cup of agave nectar (you can also use honey or maple syrup)
1 Tbs. of melted coconut oil
1 Tbs. of chia seeds
2 Tbs. of flax seed meal (I omitted this)
Pinch of salt
1/4 Tsp. of ground cinnamon
1/2 Cup of dried cranberries

Directions

1. In a large bowl, mix together all of the ingredients until well-combined. Cover and refrigerate the mixture for 30 minutes
2. Using your hands, roll the mixture into balls
3. Place the bites into an airtight container and store in the refrigerator for about 1 week or in the freezer for longer

Sweet and Sour Chicken (Gluten Free)

Delicious and easy to make. I have made sweet and sour chicken a few ways. This recipe was good. I definitely recommend it.

Ingredients

• Boneless, skinless chicken breasts
• 2/3Cup of arrowroot starch or cornstarch
• 1/4 Tsp. of pepper
• 1/2 Tsp. of garlic salt
• 1/4 Cup of oil (I used coconut oil)
• 
  

Sauce:

• 3/4 Cup of sugar
• 1/4 Cup of organic ketchup
• 1/2 Cup of Bragg's organic apple cider vinegar 
• 1 Tbsp. of gluten-free soy sauce 
• 1 Tsp. of garlic salt
• 
  

Directions

1. Cut the chicken breasts into chunks
2. Set a gallon sized Ziploc bag in a bowl and fold over the top to hold in place. Add the cornstarch, pepper and garlic salt. Seal and shake bag to mix together
3. Add the chicken chunks to the bag and seal and shake the bag to mix together
4. In a large skillet, add the oil. Once the oil is hot, add half of the chicken pieces and cook just until brown, but not cooked through, flipping pieces to brown two sides
5. Remove chicken from the pan and place into a baking dish
6. Repeat with rest of chicken
7. In a medium sized bowl, whisk together the sugar, ketchup, apple cider vinegar, gluten-free soy sauce, and garlic salt then pour over the chicken 
8. Bake for 40 minutes at 325 degrees (may have to bake longer)

9. Every 15 minutes, remove from oven and stir, flipping chicken pieces
10. Remove from oven and serve

Crockpot Turkery Sloppy Joes

Delicious! For two people there were a lot of leftovers. I would definitely make this again and again. Kid friendly too! I really liked the fact that I did not have to brown the meat before putting it in the crockpot. Makes life easier.

Ingredients

2 lbs of ground turkey
½ Cup of onion, finely chopped
2 Stalks of celery, finely chopped
1, 14.5 oz Can of tomato sauce
1, 10 ozCan of tomato soup (Make sure it is organic)
¼ Cup of brown sugar
¼ Cup ketchup
¼ Cup barbecue sauce
1 Tablespoon of Worcestershire sauce
1½ Teaspoon of dry mustard (I omitted this because I did not have it)
1 Tablespoon of yellow mustard
1 Teaspoon of chili powder
1 Teaspoon of garlic powder

Directions

1. Put all the ingredients into the crock pot, stir to combine fully. No need to precook the ground meat
2. Cook on low for 4 hours
3. Serve on buns

Breakfast Egg Muffins with Bacon and Spinach

Very simple and delicious. Perfect for dinner, lunch, or breakfast on the go!

Ingredients

6 Eggs
¼ Cup of milk (I used coconut milk)¼ Teaspoon of salt
2 Cups of grated cheddar cheese
3/4 Cup of spinach, cooked and drained (I used the frozen chopped spinach)
6 b Turkey bacon slices, cooked, drained of fat, and chopped

Coconut oil coking spray

Directions

1. Preheat the oven to 350 degrees

2. Use a 12-cup muffin pan and spray the muffin pan with the cooking spray
3. In a large bowl, beat eggs until smooth, then add the milk, salt, cheddar cheese and mix 4. 4. Stir the spinach and cooked bacon into the egg mixture

5. Ladle the egg mixture into greased muffin cups ¾ full
6. Bake for 25 minutes

7. Remove from the oven, and let the muffins cool for a little before removing them from the pan

Gluten Free Irish Soda Bread

DELICIOUS! Tastes just like regular Irish soda bread. I cannot wait to make this every March.

Ingredients

1 Cup milk (I used coconut milk)
1 Tablespoon of lemon juice
1 Extra large egg
3/4 Teaspoon of baking soda
2 2/3 Cups of gluten-free flour mix
1 Teaspoon of xanthan gum
3 Tablespoons of brown sugar or honey
1/2 Teaspoon of baking powder
1/2 Teaspoon of sea salt
2 Tablespoons of butter (I used vegan butter)
1/2 Cup of currants or raisins (I used raisins)
1 1/2 Teaspoons of caraway seeds (optional)

Directions

1. Preheat the oven to 400 degrees
2. Place a small, lightly oiled cast iron skillet in oven to preheat
3. Combine the milk with the lemon juice and let sit 2-3 minutes to coagulate then add the egg and beat
4. Add the baking soda and set aside to let the baking soda start to work
5. Then add the flour, xanthan gum, brown sugar, baking powder, and salt to the bowl. Combine well

6. Add butter and mix until it’s the size of small peas (Use a fork)
7. Transfer the flour mixture to a large bowl. Stir in the raisins and caraway seeds until it’s evenly combined. Make a well in the center of the flour and add the wet ingredients, stirring just until combined. Make sure to scrape the bottom and sides of the bowl well while stirring
8. Scrape dough into hot skillet, and working quickly, use a rubber spatula to shape dough into a dome. Lightly dust the top of the loaf with flour
9. Place the skillet back into the oven and turn the oven down to 375 degrees

10. Rotate the bread 180 degrees halfway through the baking time. If it browns too quickly, cover it with aluminum foil
11. Bake for 40-45 minutes, until the bread has baked through

Pumpkin Spice Energy Bites

I've made these before and they are always delicious! Perfect snack for on the go!

Ingredients

1/2 Cup of pumpkin puree
1/2 Cup of almond butter (I used smooth Barney Butter)
1/4 Cup of organic maple syrup
1 Teaspoon of pumpkin pie spice 
1 1/3 Cup of gluten-free rolled oats
1/3 Cup of pumpkin seeds
1/3 Cup of raisins
2 Tablespoons of chia seeds

Directions

1. Combine the pumpkin puree, almond butter, maple syrup, and pumpkin pie spice in a large bowl and stir until smooth

2. Fold in the oats, pumpkin seeds, raisins, and chia seeds

3. Cover the bowl with plastic wrap and refrigerate for about 2 hours (If you want to have it chilled faster, put it in the freezer for an hour)

4. Roll the mixture into balls 

5. Store the balls in the refrigerator or freeze 

Turkey and Spinach Quinoa Casserole

Again, another simple dish to make. I love using quinoa to cook. It's delicious. This recipe is easy and yummy! For 2 people, there was a good amount leftover.

Ingredients

2 Cups of dry quinoa
Ground turkey
1 Medium onion, chopped
Minced garlic
4-5 Large handfuls spinach, chopped
2 Cups of tomato sauce
1 Cup of gluten free bread crumbs
2 Cups of cheddar cheese, shredded
1/4 Tsp of thyme, dry
2 Tsp of basil, dry
Salt & ground black pepper 
Coconut oil cooking spray 
Green onions. chopped

Avocado, chopped

Directions

1. Cook the quinoa according to the package instructions then add to a large mixing bowl
2. Preheat the oven to 375 degrees and spray a large baking dish with cooking spray
3. Preheat a pan and spray with cooking spray

4. Add the turkey and sautee, breaking into pieces with the spatula, until browned and cooked. Drain the excess liquid and add to the bowl with quinoa
5. Return the pan to the heat and spray with cooking spray again. Add garlic and onions, and fry until golden brown. Add spinach and sauté until it's wilted. Transfer to a bowl with quinoa and turkey
6. Into the same bowl, add tomato sauce, bread crumbs, thyme, basil, salt and ground pepper to taste and mix well
7. Transfer the mixture in a baking dish, sprinkle with cheese and bake for 10-15 minutes
8. Sprinkle with green onions and avocado

Paleo Broccoli Fritters

Delicious and easy to make. They are hearty too! Kids would love them because my husband liked them.

Ingredients


6-7 Broccoli stems, shredded 
2 Eggs, whisked
1¾ Cup of almond meal
1 Tablespoon of garlic powder
Salt and pepper

Coconut oil

Directions

1. Run the broccoli stems through a shredder or food processer
2. Add the shredded broccoli to a large bowl along with all other ingredients and mix well
3. Heat up a large skillet with coconut oil

4. Use a large spoon and your hands to ball up a fritter and add to a skillet. It doesn't need to be flat, you'll flatten it out after you flip it
5. Cook the fritter for about 3-4 minutes, then use a spatula to flip, then flatten out with the spatula

6. Cook for another 4 minutes or so
7. Once the fritters are crisp on both sides, serve

Chicken Bacon Quinoa Bowl

Delicious! I just started getting into turkey bacon. I never really wanted to try it because I do not like pork bacon. But I love turkey, so my husband suggested I try it. Well it's delicious. This recipe originally calls for rice but since I'm not a fan, I substituted it with quinoa. You can also make it with cauliflower "rice".

Ingredients

4 Pieces of turkey bacon, diced
2 Garlic cloves, minced
½ Yellow onion, minced
Chicken breasts, cubed 
1 (14 ounce) Can of diced tomatoes mixed with green chiles, drained
2 Cups of quinoa
½ Teaspoon of chili powder
½ Teaspoon of  red pepper flakes
Salt and pepper
Avocado
Green onions

Coconut oil

Directions

1. Heat a large dutch oven or pot over medium heat with coconut oil

2. Whhile that is heating, cook the quinoa according to the package

3. Add pieces of bacon and cook until crispy then remove and set aside on paper towel

4. Add the garlic, yellow onion and chicken. Sprinkle with a bit of salt

5. Cook until the chicken is almost cooked through

6. Add the diced tomatoes and green chiles

7. Add the chili powder, pepper and red pepper flakes

8. Add the quinoa and bacon and mix well, place heat to medium-low and let simmer for about 10 minutes.
9. Place in a dish and top with avocado and green onions