Butternut Squash Casserole

Butternut Squash Casserole

  • Servings: 2-4
  • Difficulty: medium
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Ingredients:

  • 1/2 lb pork (or chicken) sausage
  • 1 lb shrimp, chopped into pieces
  • 1 large butternut squash
  • 1/2 lb extra firm tofu, crumbled
  • 1/2 onion
  • 2 eggs
  • 6 slices of turkey bacon

Directions:

  1. Preheat oven to 350 degrees
  2. Cook bacon and sausage together in deep pot/pan.
  3. When fat begins to render, add the diced onion.
  4. Sautee until bacon is crisp, sausage crumbled, and onion is soft.
  5. Add tofu and cook until begins to turn color to slightly golden.
  6. Add in the sliced squash. Turn the heat to high so squash will brown and caramelize not boil.
  7. Remove pot from heat. Let cool.
  8. Pour beaten eggs over mixture and stir to coat mix. Add shrimp and parmesan cheese to taste.
  9. Stir to combine all ingredients and pour into casserole dish.
  10. Bake approximately 30 minutes.

Tofu and Tilapia Tacos

Tofu and Tilapia Tacos

  • Servings: 2-3
  • Difficulty: medium
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Ingredients:

  • 8 oz tofu, drained and pressed
  • 1 teaspoon olive oil
  • 1/4 cup diced onion
  • 1 teaspoon minced garlic
  • 1/2 cup Rotel
  • 1/2 cup black beans
  • 8 oz tilapia
  • 1 lime
  • 1 packet fish taco seasoning
  • Taco shells of choice

Directions:

  1. Heat olive oil in skillet. Cook onion and garlic in oil.
  2. Crumble tofu and add to skillet with approximately 1/4 taco seasoning, or to taste. Stir frequently and cook until beginning to change turn golden.
  3. Add tilapia and Rotel. Allow tilapia to cook and add 1/4 seasoning packet and juice of lime.
  4. Once tilapia begins to change color, add the black beans and allow to heat.
  5. Fill taco shells with mixture, top with favorite extras, and enjoy!

Quinoa Black Bean Burgers

Quinoa Black Bean Burgers

  • Servings: 2-4
  • Difficulty: medium
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Ingredients:

  • 1 can (15oz) black beans
  • 1/4 cup quinoa
  • 1/2 cup water
  • 1/2 cup bread crumbs
  • 1 yellow bell pepper, minced
  • 2 jalapenos, minced
  • 2 tablespoons minced onion
  • 1 large garlic clove, minced
  • 1 tablespoon hot pepper sauce
  • 1 egg
  • 3 tablespoons olive oil

Directions:

  1. Bring quinoa and water to a boil in a saucepan. Cover and simmer until quinoa is tender and water is absorbed (approximately 15-20 minutes).
  2. Mash black beans with a fork into a past like mixture.
  3. Mix the quinoa, bread crumbs, bell pepper, jalapenos, onion, garlic, hot sauce, and egg into black beans.
  4. Form black bean mixture into approximately 5 patties.
  5. Heat oil in large skillet and cook the patties until heated through, only about 2-3 minutes per side.
  6. Top with your favorites; for example fantastic with avocado, tomato, and alfalfa sprouts.

Spaghetti Squash Bake

Spaghetti Squash Bake

  • Servings: 4
  • Difficulty: medium
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Ingredients:

  • 2 medium sized spaghetti squash
  • 1.5 lbs lean turkey sausage
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large handful spinach
  • 2 eggs
  • 1 can organic diced tomatoes

Directions:

  1. Cut spaghetti squash in half length wise and scoop out seeds.
  2. Preheat  oven to 400 degrees.
  3. Lay all halves face down on baking sheet. Bake 15 minutes.
  4. While spaghetti squash bakes, heat onion and garlic in pan until potent.
  5. Once potent, about 1 minute, add sliced turkey sausage and cook until browned.
  6. After squash is cooked, rake out string like insides.
  7. Add squash strings to casserole dish.
  8. Mix in cooked onion, garlic, and sausage. Along with spinach, diced tomatoes, and two (whisked together) eggs.
  9. Bake in 350 degree oven for 25-30 minutes.

Paleo Chicken and Dumplings

Paleo Chicken and Dumplings

  • Servings: 2-4
  • Difficulty: medium
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Ingredients:

  • 4 chicken breast, chopped in one inch chunks
  • 2 small yellow onions, sliced
  • 3 cups my homemade paleo cream of mushroom soup
  • 1 cup chicken broth
  • 3 large carrots, chopped
  • 4 eggs
  • 1/4 cup clarified butter, melted
  • 1/3 cup coconut oil
  • 1/4 tsp baking soda

Directions:

  1. Stir cubed chicken breast, sliced onion, soup, and 1/2 cup chicken broth in slower cook.
  2. Cook on low for two hours.
  3. Add in carrots and remaining chicken broth. Cook 4 more hours.
  4. While cooking, begin the dumplings.
  5. Preheat oven to 400 degrees.
  6. Whisk together all eggs with melted butter.
  7. Shift coconut flour once through.
  8. Add baking powder and sift through 2-3x, until soft.
  9. Whisk sifted mix into egg mix.
  10. Spoon out onto pan and bake 15-20 minutes.
  11. Serve dumplings on plate and pour slow cooked mix on top.

Cauliflower Crust Pizza

Cauliflower Crust Pizza

  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 2 1/2 – 3 cups cauliflower, ground in food processor
  • 2 large egg
  • 1/2 tsp oregano
  • 2 tsp garlic powder
  • Pizza toppings as desired

Directions:

  1. Grind cauliflower in food processor fully but do not puree.
  2. Preheat oven to 400 degrees.
  3. Mix remaining ingredients into cauliflower.
  4. Spread mixture onto lightly greased baking sheet or pizza stone and flatten evenly.
  5. Pat dry with paper towel.
  6. Bake for 15-20 minutes.
  7. Remove from oven and add desired toppings.
  8. Bake an additional 8 minutes, or until toppings are warmed and cheese (if used) is melted.

Gluten-free Shrimp Enchiladas

Gluten-free Shrimp Enchiladas with Black Bean Quinoa Chili

  • Servings: 4
  • Difficulty: medium
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Ingredients:

  • 1 medium sized onion
  • 1 cup quinoa
  • 2 cups water
  • 1 lb raw, deveined shrimp
  • 1 (28oz) can crushed tomato
  • 2 cloves garlic, chopped
  • 10 corn tortillas
  • 1 can organic black beans
  • 2 cups Double Roasted Salsa (I used Trader Joe’s)
  • Frank’s hot sauce & shredded Mexican cheese

Directions:

  1. Boil pot of water with half a carrot and a quarter of an onion chopped up to cook the shrimp in.
  2. Cook shrimp until they turn pink, about a minute or two.
  3. In a separate pot bring 2 cups of water and 1 cup of quinoa to a boil. Cook 15 minutes, or until all the water in absorbed.
  4. In another large pot, heat olive oil and add garlic and onion. Cook until onion is softened.
  5. Add crushed tomato and black beans and begin to heat.
  6. Once crushed tomato begins to boil, add in cooked shrimp and quinoa. Mix and heat.
  7. Lay out tortillas in a baking dish small enough that the tortillas are lined up so that they wont unroll.
  8. Spoon chili mixture into center of tortillas. Roll up and place seam side down.
  9. Pour salsa over tortilla rolls, drizzle hot sauce to taste, and sprinkle shredded cheese on top.
  10. Bake approximately 15 minutes at 350 degrees.

The Everything Paella

The Everything Paella

  • Servings: 4
  • Difficulty: medium
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Ingredients:

  • 1/2 lb uncooked, peeled, deveined shrimp
  • 1/2 lb boneless, skinless chicken breast
  • 1/2 lb lean ground beef
  • 1/2 lb chorizo
  • 1/2 lb mussels
  • 1 can black beans
  • 1 1/4 cup white rice
  • 2 cups chicken stock
  • 2 tbsp olive oil (plus olive for cooking)
  • 1 yellow onion, chopped
  • 1 bay leaf
  • 3 crushed garlic cloves
  • Seasonings to taste: paprika, oregano, pepper, garlic powder

Directions:

  1. Cut chicken breast into small chunks. Marinate in bowl with olive oil and paprika and oregano to taste. Refrigerate.
  2. Remove chorizo from casing. Season ground beef as desired (I used pepper, oregano, garlic powder, and Mrs. Dash). Crumble and mix the two together. Refrigerate.
  3. Heat olive oil in large pan or wok. Stir in red pepper flakes, crushed garlic, and rice.
  4. Cook rice, stirring with olive oil, about 3 minutes.
  5. Stir in bay leaf and chicken stock. Bring to a boil, cover, and simmer 20 minutes.
  6. At the same time, heat olive in separate pan for meat.
  7. Add marinated chicken and onion, cook 5 minutes.
  8. Stir in ground beef/chorizo mix, cook 5 minutes.
  9. Stir in shrimp and mussels. Cook until shrimp turn pink and mussels open.
  10. Serve rice with mixture of meats and seafood on top.

Paleo Cream of Mushroom Soup

Paleo Cream of Mushroom Soup

  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 10 oz baby bella mushrooms, sliced
  • 1 shallot, chopped
  • 1 clove of garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 3 cups organic free range chicken broth
  • 3/4 can of coconut milk

Directions:

  1. Heat olive in pan. Add mushrooms, shallot, and garlic and saute until shallot is soft and baby bellas shrink.
  2. Add 3 cups of chicken broth and simmer for 5 minutes.
  3. Once done, let cool for 2 minutes before pouring into blender.
  4. Pulse blender for a few seconds to chop mushrooms.
  5. Add coconut milk and blend to desired consistency.

Steak and Butternut Squash Stir Fry

Steak and Butternut Squash Stir Fry

  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 1 lb sliced steak
  • 1 medium sized onion, sliced thin
  • 1 medium butternut squash, sliced thin
  • 1 large head of broccoli, cut into crowns
  • 3 tablespoons oyster sauce
  • 2 tablespoons sesame oil

Directions:

  1. Heat oil  in large wok or frying pan.
  2. Add in onions and cook until it begins to soften.
  3. Add in meat and cook for a couple minutes, until meat browns on the outside but still has a red middle.
  4. Toss in broccoli and butternut squash along with oyster sauce.
  5. Stirring frequently, cook until butternut squash softens and steak is cooked to your desired heat.

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