Paleo Banana Bread Mug Cake

Originally from Roasted Root. This is a yummy, dairy-free, gluten-free quick breakfast. I leave out the syrup and it is sweet enough. I have also forgotten the egg, and it is still good... just less like a "cake" and more like "cookie dough".

Ingredients:
1 banana
1 egg
2T milk of your choice
1t. syrup (optional)
2T coconut flour OR 4T almond flour
1/4 t. baking powder
pinch of salt
Handful chopped walnuts (optional)
1/4t. cinnamon (optional)


Add one banana to a large mug and mash it. Add an egg and 2T milk of your choice (coconut milk or almond milk will make this dairy free). Optional, add 1t syrup.

Add either 2T of coconut flour OR 4T almond flour.

Add 1/4 t. baking powder, a pinch of salt. Optional, add a handful chopped walnuts and 1/4 tsp cinnamon.

Microwave on high 3 min (if using coconut flour) or 3 1/2 min (if using almond flour).

**Let it cool! It will be hot**

Sweet Potato Sunrise Hash

Delicious breakfast option! Courtesy of The Healing Kitchen.

Serves 4
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes

Ingredients:
8 slices of bacon, chopped
1 c. chopped yellow onion
1 1/2 pounds sweet potatoes, peeled and chopped into 1/2-in pieces
3 cloves garlic, minced
1 bunch green onions, sliced
1/2 tsp fine sea salt

Directions:
1. In a large, deep skillet over medium heat, cook the bacon with the onion until the fat has rendered and the bacon has begun to crisp up, 3-5 minutes.

2. Add the sweet potatoes and garlic to the pan and increase the heat to medium-high. Cook without disturbing for 4-5 minutes, until the bottoms of the sweet potatoes are lightly browned. Toss and continue to cook in the same manner, tossing only every few minutes until the potatoes are crispy and cooked through.

3. Remove from the heat and stir in the green onions and the salt.

Pumpkin Chili

This recipe has lots of veggies and healing foods, mixed together into a delicious flavor. Sam even ask us to save him some for lunch because it was so delicious! Recipe courtesy of The Healing Kitchen

Serves: 8
Prep Time: 15 minutes
Cook Time: 1 hr 50 minutes
Total time: 2 hours 5 minutes

Ingredients:
2 pounds ground beef (we used ground turkey)
2 teaspoons ginger powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cinnamon
1/4 tsp ground mace
2 T olive oil
1 large yellow onion, chopped
3 large carrots, sliced into 1/2-in rounds
2 stalks celery, chopped
1 pound sliced mushrooms
5 cloves garlic, roughly chopped
1 tsp fine sea salt
2 (15-oz) cans pumpkin puree
2 c. beef or chicken broth
2 T apple cider vinegar
sliced green onions, for serving

Directions:
1. In a large saucepan or stockpot over medium-high heat, brown the ground beef until cooked through. Stir in ginger powder, garlic powder, onion powder, cinnamon, and mace until the meat is evenly coated in the seasonings. Transfer the mixture to a bowl and set aside.

2. Heat the olive oil in the same saucepan or stockpot over medium-high heat. Add the onion, carrots, celery, mushrooms, garlic, and salt and stir well. Cook for 10 minutes until the vegetables are softened and tender.

3. Pour in the pumpkin puree and broth and stir to incorporate into the vegetables. Add the meat back to the saucepan and bring the mixtures to a boil. Add the bay leaf, reduce the heat to medium-low to maintain a simmer, and cook, covered with a lid for 1 1/2 hours until the vegetables are tender.

4. Stir in the vinegar and remove from the heat. The chili will be thick like a stew.

5. Remove the bay leaf before serving. Top each bowl with a  generous sprinkle of green onions.

Paleo Tomato Basil Beef Goulash with Eggplant

Ingredients

• 2 tablespoons olive oil, divided
• 2 shallots, diced
• 4 garlic cloves, diced
• 1 lb ground beef
• 1 medium eggplant, cut into 1" cubes
• 1 (14 oz) can diced tomatoes
• ⅓ cup fresh basil, diced
• 2 teaspoons salt
• 2 tablespoons tomato paste
• ¾ cup coconut cream (thick cream at the top of canned coconut milk)

Instructions

• Heat 1 tablespoon olive oil in a large saucepan over medium heat
• Add the shallots and garlic. Sauté for a few minutes, until fragrant
• Add the ground beef and cook to brown
• In a separate saucepan, heat the other tablespoon of olive oil over medium heat and add the diced eggplant. Cook until soft, around 5 minutes
• Once the beef is browned, drain any excess grease add the diced tomatoes (with juice), basil, and salt. Stir to combine then add the coconut cream, tomato paste, and eggplant
• Serve immediately and garnish with more fresh basil

Date Energy Balls

Originally found on detoxinista. Perfect bite-sized energy boosters for all of us pregnant/nursing mommas. Vegan and Paleo.

2 c. walnuts or other nuts/seeds
1 c. shredded coconut
2 c. soft, pitted dates
2 T. coconut oil
1/2 tsp. sea salt
1 tsp. vanilla

In food processor, process walnuts and coconut until crumbly. Add in dates, coconut oil, vanilla and sea salt and process until a sticky and uniform batter is formed. Make Tablespoon sized balls, and arrange them on a baking sheet lined with parchment paper. Place in the freezer for at least an hour to set. Store in sealed container in fridge for up to a week or in the freezer for a longer shelf life.

Slow Cooker Basil Chicken in Coconut Curry Sauce

Delicious!  Serve over rice or cauliflower rice. 

Yield: Serves 6-8

Ingredients

• 6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
• You can just use chicken breasts too.
• salt and pepper
• 1 teaspoon oil
• 2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)
• 2 tablespoons dried basil leaves
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 1 and 1/2 tablespoons yellow curry powder
• 1/2 or 3/4 teaspoon chili powder
• 1 large red onion, chopped
• 8 cloves garlic, minced
• 2 jalapenos, seeded and finely chopped
• 1 tablespoon cornstarch
• 1 tablespoon COLD water
• 1 teaspoon fresh ginger, grated or minced
• 1/3 to 1/2 cup fresh cilantro, chopped

1. Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
2. Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
3. When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
4. Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
5. Remove the chicken to a plate.
6. Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
7. Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
8. Add the chopped red onions, garlic, and jalapenos.
9. Add the browned chicken and stir to combine.
10. Cook on high for 4-5 hours, or on low for 6-8 hours.
11. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
12. Add the ginger to the slow cooker.
13. In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
14. Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
15. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
16. Season with salt and pepper to taste. Stir in the cilantro.
17. Serve with rice, cauliflower rice, or naan.

Originally from http://thefoodcharlatan.com/

Paleo Chorizo Sausage Sweet Potato Frittata with Caramelized Onions

Delicious for any meal!  I doubled it to make it for dinner for our family and served it with steamed broccoli and fruit.

• Ingredients
• 1 small sweet potato, or half of a large one
• 1 large yellow onion
• ½ lb chorizo pork sausage (I got mine at whole foods)
• ¼ cup ghee (or cooking fat of choice) for the onions
• 2 tbsp ghee (or cooking fat of choice) for the sweet potatoes
• ¼ tsp salt
• 6 eggs
• ½ tsp paprika
• 1 tsp garlic powder
• ⅛-1/4 tsp sea salt

Instructions

1. First caramelize the onions. Melt ¼ cup of ghee in a medium saute pan over med-low heat. Cut the onion into quarters and then slice very thin and evenly. Add the onions to the pan and toss with the ghee to coat. You will stir every once in a while to make sure they cook evenly. They will cook for about 30 minutes.
2. While the onions are cooking, preheat the oven to 400 degrees and grease a 9 inch pie plate or baking dish. Peel your sweet potato and chop off the ends. Slice it into very thin rounds, or if it's a thick one, cut in half and then slice thin.
3. Preheat a large heavy skillet over medium heat and add the 2 tbsp ghee, then the sweet potatoes. Toss them around so they cook evenly. You want them to cook until golden brown and soft.
4. Meanwhile don't forget to stir the onions! After the onions have been cooking 10 minutes, stir in the ¼ tsp salt and continue to cook over med-low heat.
5. Once the sweet potatoes are lightly browned and soft you can add them to the baking dish and spread them along the bottom. Keep the heat going in the pan and add the chorizo, breaking up lumps so it browns evenly. Cook the chorizo and continue to stir while breaking up lumps until it is fully browned. Then add it to the dish on top of the sweet potatoes.
6. By now the onions should be pretty caramelized - a light to medium golden brown color. Add them to the dish over the chorizo.
7. In a large bowl, whisk the 6 eggs and stir in the paprika, garlic powder, and remaining salt. Pour the egg mixture over the onions, chorizo and sweet potatoes and spread around so it covers everything.
8. Bake in the preheated oven for 20-25 minutes or until the eggs are set and the frittata is bubbly and toasty. Remove from oven and let it sit for about 10 minutes before cutting and serving. Works great for any meal and for leftovers too.

Found on Paleo Running Momma