Recipes

3 dozen



(dry) oatmeal (I used old-fashioned oats)
toasted coconut flakes
peanut butter
ground flax seed
chocolate chips or cacao nibs (optional)
honey or agave nectar
chia seeds (optional)
vanilla extract

Stir all ingredients together in a medium bowl and nbsp;until thoroughly mixed. Cover and let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and nbsp;and keep refrigerated for up to 1 week. Makes about 20-25 balls.

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4 servings



chicken thighs cut into 1 inch chunks
cornstarch
oil for frying
minced ginger
red chili flakes
cloves garlic
rice vinegar
soy sauce
hoisin sauce
water
sugar
cornstarch

Toss the chicken thighs with cornstarch and let sit while you mix the sauce ingredients.Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and cornstarch in a small bowl and whisk together.Add the chicken to a pan with the oil and fry until crispy.Drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic.Cook until you smell the garlic (about 30 seconds).Add in the chicken and toss, then add in the sauce.Stir for about 30 seconds until thickened.Serve immediately.

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5 Servings
corned beef
collxspd

Olive oil
leeks
garlic
Carrots
Celery
lean corned beef
water
Bay leaves
Cabbage
Potato
Celery
Yellow pepper
Black pepper

1. In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and celery and sauté about 2-3 minutes. 2. Add corned beef, peppercorns or seasoning packet that comes with the corned beef, water and bay leaves; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender. 3. Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage, potatoes and half the yellow pepper. Cook until the vegetables are tender, about 30 more minutes. Add the celery and the rest of the yellow pepper and cook for another 15 minutes. Taste for salt and pepper and adjust as needed.

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6 Servings
chicken american
chicken, rice, casserole, chicken and rice, american, collsxcomfort, collsxnrm, collsxnf

butter
mushrooms
dried rosemary
all purpose flour
chicken broth
half and half or whole milk
chopped cooked chicken
cooked rice
dry bread crumbs
grated Parmesan cheese
melted butter

Preheat oven to 400 degrees F. Grease a 9x13 baking pan. Melt butter in a large saucepan over medium heat. Stir in the mushrooms and rosemary, cook until softened (about 5 min.). Stir in the flour until well blended. Slowly whisk in the chicken broth and the half and half or milk. Bring to a boil, reduce heat and cook until sauce is thickened and smooth (about 5 min.). Mix in the chicken and the cooked rice, combine well. Pour into prepared pan. Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, stir well. Sprinkle on top of the chicken and rice mixture. Bake for 25-35 minutes, until the sauce is bubbling and the topping is golden brown.

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12 cookies



gluten-free oats
powdered peanut butter
chia seeds
ground cinnamon
sea salt
melted virgin coconut oil
pure maple syrup
water
pure vanilla extract
upvegan bittersweet chocolate chips

Pre-heat oven to 350 degrees F, and line a baking sheet with parchment paper.Combine oats, peanut butter powder, chia seeds, cinnamon and sea salt in a large food processor bowl, and process until oats are coarsely chopped.Add coconut oil, maple syrup, water, and vanilla extract and process until ingredients are well combined. Dough will be sticky and form a ball.Remove chopping blade from the food processor bowl, and stir in chocolate chips, thenuse a spoon to drop 12 spoonfuls of dough on baking sheet, and flatten with a fork tine.Place in oven and bake for 10-12 minutes, then remove cookies from oven, and allow to cool for 5 minutes before serving.

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4 large waffles



pumpkin puree
large
coconut oil
maple syrup
splash of vanilla
almond milk
gluten-free all-purpose flour (I used Trader Joe's
pumpkin pie spice
baking powder
baking soda

Begin by preheating your waffle iron to medium.Next, in a large bowl, mix together the wet ingredients.Then, add in dry ingredients and stir until combined.Once waffle maker is completely heated, lightly spray with non-stick cooking spray on both sides. Then, pour about and frac12; to and #8532; cups of batter onto waffle maker, close, and flip. Let cook for about 1 and ½ to 2 minutes. Flip waffle maker and open. If it needs a little be more time to cook, close and flip over, let cook for about 20-30 seconds longer.Use non-stick tongs to remove waffle from iron.

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4



(30 g) ghee
garlic
(60 ml) lemon juice (about 2 lemons)
(60 ml) chicken broth or bone broth
(16 g) tapioca flour
2 tbsp (90 ml) coconut milk
zest of 1 lemon
sea salt
coconut oil for frying
(32 g) tapioca flour
garlic powder
sea salt
(450 g) chicken cutlets (about 4 pieces)
(450 g) green beans

Prepare the lemon cream sauce by melting ghee in a small saucepan over medium low heat.Add garlic and cook for 1 minute until fragrant.Add lemon juice and broth. Whisk until combined and bring to a simmer.Dissolve tapioca flour in coconut milk and add it to the saucepan. Whisk until it thickens.Turn off heat and add lemon zest and sea salt to taste. Set aside while you prepare the chicken.Heat a cast iron pan over medium high heat. Add coconut oil until its about and frac12;" inch (1.27 cm) deep.Combine tapioca flour, garlic powder and sea salt.(You will be cooking the chicken in 2 batches so they crisp up evenly.) Dredge 2 chicken cutlets with the flour mixture and gently shake to remove excess.Place cutlets in the hot oil making sure they are at least an inch apart from each other. Fry the first side for 4 to 5 minutes. Flip and fry the other side for another 4 to 5 minutes.Remove from the pan and set aside on serving plate.Repeat for the remaining chicken cutlets.Drain the coconut oil from the pan and add the green beans.Saute for 5 minutes or until its bright green and cooked through.Serve with the chicken cutlets and lemon cream sauce.

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4 Servings
Spaghetti Squash Paleo


spaghetti squash (about 600 grams)
italian sausage
onion diced
pizza sauce (no sugar added)
dried basil
salt and pepper
whisked
(optional: add anything you like with pizza: veggi

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees and cook an additional 20-30 minutes Once squash is done cooking, remove threads and place in an 8 x 8 greased baking dish. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces. Add pizza sauce, dried basil and salt and pepper to the pan and mix well. Add sausage mixture to the 8 x 8 dish and mix well with spaghetti squash threads. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish. Let rest for 5 minutes before serving.

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4



full fat coconut milk
fresh mint leaves
raw honey
cold almond milk
peppermint extract
diced avocado
coconut oil
drops liquid chlorophyll for coloring
dark chocolate

Place the coconut milk and mint leaves in a saucepan over medium-high heat for 10 minutesPlace the warm coconut milk, mint, and honey in a bowl and mix until the honey has dissolved. Stir in the almond milk and peppermint extract. Cover and place in the refrigerator for 4 hours.Pour the mixture into a blender and add the avocado, coconut oil, and coloring if desired. Blend until smooth.Place mixture in an ice cream maker and process according to the manufacturer's instructions until the mixture has reached a soft serve consistency.Stir the chocolate in by hand.Spoon the ice cream into an airtight container on top and freeze until firm, about 2 hours.Serve immediately, or slightly defrost the ice cream in the refrigerator for 1 hour for later serving.

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full rack of baby back pork ribs
Tamari(sub in coconut aminos for Paleo)
coconut sugar
sesame oil
gluten-free fish sauce
minced garlic
minced ginger
Juice from 1 large lemon
inch piece of ginger root
scallions diced + more for garnish
pinch of red pepper flakes
salt pepper
sesame seeds

Set your broiler to high. Position your oven rack about 6 inches from the top of the oven. Line a baking sheet with aluminum foil and spray it with non stick spray (or simply use a little olive oil so that the ribs will not stick). Cut your rack of ribs into quarters and generously season them with salt, pepper and granulated garlic. Lay them down on the baking sheet and broil for 7 minutes a side, or until the ribs start to brown. Make sure to cook both sides.Once the ribs are browned, remove them from the oven and set them aside. Combine tamari, sesame oil, coconut sugar, fish sauce, garlic, minced ginger, red pepper flakes, lemon juice and scallions into a mixing bowl. Whisk together until the sugar dissolves.Cut your ribs so that you can fit them in one layer inside of your crock pot. Lay them on the bottom of the crock pot and pour the marinade over the ribs. Add the pieces of ginger root into the pot. Set your crock pot on low and cook for six hours..Once the ribs are done, remove them from the crock pot and garnish with more scallions and sesame seeds. Serve over rice, cauliflower rice, or veggies with a little bit of the cooked down marinade over the top for more flavor.If you don't finish them in one sitting, store them with all of the crock pot juices so that the ribs don't dry out. Enjoy!

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8



package uncooked penne pasta
boneless skinless chicken breasts
vegetable oil for frying
flour
beaten
Italian seasoned bread crumbs
shredded mozzarella cheese
shredded Parmesan cheese
marinara sauce
chopped basil for garnish (optional)

Cook the pasta according to package directions. Rinse and drain the pasta in a colander.In a large skillet heat the oil over medium heat. Pound the chicken to be about and frac14; inch thick or slice in half so they fry easily. Place the flour, egg, and Italian bread crumbs in separate bowls. Coat the chicken in the flour, then the egg and lastly the bread crumbs. Place to fry in hot oil until brown on each side and no longer pink in center. Remove from the skillet and slice into pieces.In a large bowl combine cooked pasta, chicken, 1 cup mozzarella cheese, and frac12; cup shredded parmesan cheese and marinara sauce. Mix until combined.Spread the pasta in a 9x13 inch casserole dish and cover with foil. Bake at 350 degrees for 30 minutes. Remove from the oven and uncover and top with remaining cheeses. Continue to bake for about 10 minutes until cheese is melted and casserole is heated through. Garnish with chopped basil if desired.

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8 Servings
Onions French
collxnf, collxtgsp, Winter, Fall, Broil, Soups, Butter, Onion, Soup, Main Dish, Savory, French, Onions, Dinner, Lunch, collxwinter, collxmom, collxlunch

Red Onions
Butter
Black Pepper
Salt
Bay leaf
Stock - Beef, Chicken, Vegetable
Salt
Emmanthaler Cheese
Gruyere
Baguette

Slice onions 1/8 inch thick. In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and bay leaves and simmer for 1 hour. Salt to taste. Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown. Turn on broiler. Remove bay leaves. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)

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4-6



of boneless English-style short ribs
a medium yellow onion
sliced into 2 inch pieces
neutral oil (like grapeseed or peanut) for pan fry
For the marinade:
of soy sauce
white sugar
mirin (or increase sugar by 1 tablespoon)
toasted sesame oil
pear coarsely grated (about 1/4 cup) *not necessar
garlic cloves minced or grated
ginger. minced or grated (about 1 inch piece)
For the lettuce wraps:
butter lettuce (or romaine)
cooked rice
finely sliced
toasted sesame seeds
Red Cabbage Salad with Spicy Miso-Ginger Dressing

Prep the meat: If slicing your own meat, placing it in the freezer for 20-30 minutes makes slicing easier. Trim the meat of excess fat and slice it as thinly as you can cutting against the grain. If using pre-sliced meat, just separate the pieces and dry them.Whisk all the marinade ingredients together in a large bowl. When the sugar has dissolved, add the beef, scallion and onion slices to the bowl and toss very well (I find using my hands is the best way to ensure every piece gets coated). Cover and refrigerate for at least 1 hour or up to overnight.Take meat out of the refrigerator 30 minutes before you plan to cook it to take the chill off. Heat a large heavy-bottomed skillet on medium high heat and add a tablespoon of oil. Working in batches, place a few slices of beef into the pan and quickly maneuver them so they are laying flat and in a single layer. Cook on one side for 1-2 minutes and then flip and cook the other side, 1-2 minutes longer. It’s not really traditional but I like each piece to get brown and crisp at the edges.Once beef is cooked, you can serve it right away with a bowl of hot rice or make lettuce wraps.For the lettuce wraps, spoon a little rice into each lettuce leaf. Top with a slice or two of Bulgogi, and garnish with sesame seeds, sliced scallions and a bit of Red Cabbage Salad with Spicy Miso-Ginger Dressing, if using.

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2 Servings

collsxnocook

zucchini (about 16 ounces)
bell pepper
natural peanut butter
1 tablespoon water
cider vinegar
soy sauce gluten-free tamari
garlic
sriracha or other chile sauce or red pepper flakes
toasted sesame oil
grated fresh ginger

Instructions Wash the zucchini well and trim off their ends. Use a spiralizer or a mandolin to turn the zucchini into and #8220;noodles. and #8221; Line a large serving bowl with paper towels or a clean tea towel. Place the zucchini noodles in the bowl along with the red bell pepper. In a small bowl, whisk the peanut butter with 1/2 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add up to another 1/2 tablespoon of water, but be careful not to make the sauce too runny. Remove the towels from under the zucchini noodles. Add the sauce and stir well to coat the noodles completely. Serve right away. (Leftovers can be refrigerated, but water from the zucchini may seep into the sauce, making it pool in the bottom of the bowl; stir well before serving.)Instructions Wash the zucchini well and trim off their ends. Use a spiralizer or a mandolin to turn the zucchini into and #8220;noodles. and #8221; Line a large serving bowl with paper towels or a clean tea towel. Place the zucchini noodles in the bowl along with the red bell pepper. In a small bowl, whisk the peanut butter with 1/2 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add up to another 1/2 tablespoon of water, but be careful not to make the sauce too runny. Remove the towels from under the zucchini noodles. Add the sauce and stir well to coat the noodles completely. Serve right away. (Leftovers can be refrigerated, but water from the zucchini may seep into the sauce, making it pool in the bottom of the bowl; stir well before serving.)

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10 Servings

collsxnocook, collsxgf

zucchini
red onion
green bell pepper
cherry tomatoes
brick mozzarella cheese
sliced black olives
creamy Italian dressing
optional : pepperoncini peppers

Combine the zucchini, onion, bell pepper, tomatoes, mozzarella and black olives in a large bowl.Drizzle the dressing over the top and toss to coat.Serve with pepperoncini peppers on the side if desired. Store covered in the fridge until ready to serve.

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6 Servings
Zucchini American
collxlowcarb, collxspring

Zucchini
mild Cheddar cheese
sharp Cheddar cheese
Butter
garlic
Jalapeno pepper
Salt and pepper
onion flakes

Melt butter in a large frying pan. Grate zucchini into pan and cook at a medium temperature until it is soft. Stirring occasionally. Add the cheese and stir until melted. Add the jalapeno, garlic, onion flakes and salt and pepper. Cook for about 5 more minutes, stirring often to keep the cheese from sticking to the bottom.

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5



butter
minced garlic
Italian seasoning
bread crumbs
Parmesan cheese
(16 ounce) frozen green beans
Salt

In a frying pan, melt the butter over medium heat. Add the minced garlic, Italian seasoning, bread crumbs and parmesan cheese. Stir to coat and saute over medium heat until the bread crumbs start to brown, about 3-4 minutes.While the bread crumbs are sauteing, cook the green beans, either in a Ziploc Zip 'n Steam bag (according to package directions) or in a pot of water.Add the green beans to the frying pan and stir to coat.Season with salt, to taste, and serve hot.

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4 Servings
Pasta
CampCollcollxcamp

cheese or meat tortellini
sliced bacon
unsalted butter
arugula (about 1 bunch)
kosher salt
black pepper

Cook the tortellini according to the package directions. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Reserve the bacon and discard the drippings. Wipe out skillet and return to medium heat. Add the butter and melt, swirling or stirring with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute. Break the bacon into small pieces and add to skillet with the arugula, salt, pepper, and cooked tortellini. Toss well and divide among individual bowls.

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6



Ragu Chunky Tomato
boneless skinless chicken breasts
salt
pepper
oregano
penne pasta (cooked according to package direction
shredded mozzarella cheese
parmesan cheese

Add the chicken to a 6-quart or larger slow cooker. Sprinkle over the salt, pepper and oregano. Pour over the Ragu Chunky Tomato Sauce.Cover and cook on LOW for 6-8 hours, without opening the lid during the cooking time.When the slow cooker is done cooking, prepare the pasta on the stove-top according to the package directions.While the pasta is cooking, remove the chicken on to a plate and cut into bite size pieces, the chicken will shred very easy, but I still like to cut it up a bit so there isn't long strings of chicken. Add the chicken back to the sauce.Drain the pasta very well. Add the pasta to the chicken and sauce in the slow cooker. Stir. Flatten the pasta out into an even layer. Sprinkle over the shredded mozzarella cheese and parmesan cheese. Cover for 15 more minutes, or until the cheese has melted.Serve and enjoy!

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elbow macaroni
butter
eggs
evaporated milk
hot sauce
kosher salt
Fresh black pepper
dry mustard
sharp cheddar

Directions In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. Recipe courtesy of Alton Brown CATEGORIES: Cheese Main Dish Macaroni And Cheese View All

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