Zucchini Pesto Rollups

These came from paleomg.com/zucchini-pesto-roll-ups/ I just made a few alterations

*Disclaimer: for this to be 100% Paleo you have to use nitrate free sausage.*

What you need:
2 zucchinis, ends removed, sliced (I used a mandolin)

4 Sausages (we used nitrate free spicy sausage that was precooked)

1 cup Basil

1/3 cup olive oil

1/3 Cup Lemon Juice

1 Clove of Garlic

salt and pepper to taste

pinch of garlic powder

What you do:
- Cut zucchini with mandolin.

- Add garlic and basil to food processor and mix

- Slowly add olive oil

- Add lemon, salt and pepper (than taste and add whatever you want to perfect it)

- If you didn’t buy precooked sausage grill it up and let it cool

- Lightly oil zucchini and season with garlic powder, salt and pepper

- Slice sausage into 1” piece

- Spread pesto onto a slice of zucchini

- Roll sausage  with zucchini and secure with toothpick

- Warm up on the grill to cook the zucchini and heat the sausage.

- ENJOY!

Banana Almond Bites

These are fantastic. I had to alter the original recipe a bit since we don’t eat peanut butter… also I make them in mini muffin cups because I couldn’t get them out of the tin. They are wonderful when they are frozen!!

The base recipe came from here... http://www.freecoconutrecipes.com/index.cfm/2012/3/21/peanut-butter-banana-cups

*Disclaimer: though the chocolate chips are dairy, nut and soy free they are not considered totally Paleo, so if you are doing a Paleo Challenge or staying completely 100% Paleo this recipe will cost you points.*

What you need:
- 1 ripe banana

- 3/4 cup almond butter (I use Trader Joes with Sea Salt)

- 2 tablespoons honey

- 3/4 teaspoon vanilla

- 2 1/4 teaspoon coconut oil, melted

- Half bag of Enjoy Life Chocolate Chips

What you do:
- Mix everything but the banana together (I used my Ninja for this and it worked like a charm)

- Fill mini muffin tin with liners

- Cover the bottom with a thin later of batter

- Add a slice of banana

- Cover banana with batter

- Put in freezer for half an hour

- Melt half a bag of chocolate chips on stove top

- Dollop chocolate on each almond butter cup and return to freezer until serving

These guys melt fast so they should be kept in the fridge when not being eaten. 

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Bacon Chocolate Chip Cookies

Yes, you read that correct... BACON chocolate chip cookies... and they are (and I quote) "de-friggen-lightful!"

Got the recipe from the "Make it Paleo" cookbook by Bill Staley and Hayley Mason... I wish I could take credit for it because they are that good!!


*Disclaimer: though the chocolate chips are dairy, nut and soy free they are not considered totally Paleo, so if you are doing a Paleo Challenge or staying completely 100% Paleo this recipe will cost you points. Also for the bacon to be considered Paleo it should be nitrate free.*

What you need:
- 6 Slices of Bacon (I use the thick sliced applewood from the deli counter, the thicker the better)

- 1/4 Cup Pure Maple Syrup

- 3 Cups Almond Flour

- 1 Tsp Baking Soda

- 1 Tsp Salt

- 2 Eggs

- 1/2 Cup Pure Maple Syrup

- 1 Tsp Vanilla

- 1/2 Cup Coconut Oil

- Half a bag of chocolate chips (I use Enjoy Life)

What you do:
- Preheat oven to 350 Degrees

- Put 6 slices of bacon in a small dish and pour 1/4 Cup of maple syrup over them and toss around to coat each slice.

- Lay bacon on parchment lined (or tin foil lined) baking sheet and bake for 20 minutes

- Remove from oven and allow to cool than crumble into small pieces

- Adjust oven temp to 375 Degrees

- In large bowl mix almond flour, baking soda and salt

- In a smaller bowl with a hand mixer, mix eggs, 1/2 cup maple syrup and vanilla

- Add wet ingredients into dry and mix with hand mixer

- Melt coconut oil and add to mix with hand mixer

- Stir in chocolate chips and bacon bits

- Drop tablespoon size balls on cookie sheet and bake for 12-15 minutes.

- Remove immediately from cookie sheet and put on cooling rack

- Surprise all your friends at how good BACON is in a chocolate chip cookie!!  

Chicken Topped with Prosciutto

Hands down one of our all time FAVORITE finds on the CFSCC website. This dish is delicious... I dont even think I have anything else to say about it except try it! You will love it! http://cfscceat.blogspot.com/2011/09/delicious-baked-chicken-topped-with.html

What you need:
-4 Chicken breasts
-2 Shallots

-1 Cup Sliced Mushrooms
-1/2 Cup Artichoke hearts
-1/2 Cup White Wine
-1 Tbsp Olive Oil
-2 oz. Prosciutto
-Sea Salt

-Black Pepper

-Garlic Powder

-Paprika

What you do:
- Preheat oven to 375 degrees

- Bake prosciutto on a baking sheet for about 10 minutes (keep an eye on it) until crispy

- Pound chicken breasts and sprinkle both sides with seasonings

- Brown chicken breasts in a skillet (med-high) in olive oil for 4-5 minutes on each side

- Transfer chicken to baking dish

- Add thinly sliced shallots and wine to deglaze skillet

- Stir in mushrooms and artichoke hearts

- Cook until mushrooms are tender

- Pour sauce over chicken in pan

- Break up prosciutto into small pieces and top chicken and sauce

- Bake 10 minutes

- Serve over cooked spinach (however you prefer to make it)

Apple and Onion Pork Chops

I love the flavor of apple and pork chops together... and while I loved the previous recipe I made with them this one was MUCH easier on a weeknight when I get home from work. Found it here http://fastpaleo.com/onion-apple-pork-chops/ It did not disappoint!

  

What you need:
6 boneless pork chops

3/4 tsp garlic salt

3/4 tsp lemon-pepper

6 tsp olive oil

3 medium apples, peeled and thinly sliced

2 small red onion thinly sliced

1 cup chicken stock or water

6  tbsp honey

What you do:
- Season the chops with garlic salt and lemon pepper

- Brown chops in skillet with oil (or we use bacon fat), remove when done and keep warm

- Sauté apple and onion in the skillet you cooked the chops in until soft

- Preheat oven to 350

- Stir in chicken stock and honey

- Allow to boil, reduce heat than simmer for 5 min uncovered

- Put chops in baking dish with onions, apples and sauce over the top of them

- Bake at 350 for 20 minutes (until pork is done)

Balsamic Roast - Crock Pot Goodness!

This is hands down my favorite crock pot recipe at the moment, I am a HUGE balsamic "anything" fan so combine it with chuck roast and mushrooms and I am totally hooked. We got the recipe HERE doubled it and added mushrooms. I cant wait for the leftovers!!


*Disclaimer: White Wine is considered paleo in moderation. If doing a Paleo Challenge check the "rules" of your challenge to be sure that it is allowed in moderation or risk losing points.*

What you need:
2 Lb any roast (we used Chuck Roast)

1 Large White Onion, sliced

Mushrooms (sliced in half, this was our addition)

8 Ounces Tomato Sauce (we used Natures Place Organics)

1/2 Cup Balsamic Vinegar

1/2 Cup Water

2 Tbsp White Wine (we used pinot grigio)

2 Tbsp Coconut Oil

Rub: Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika

*When we made this we used a 4lb Chuck and doubled everything except the onion.

What you do:
- Mix the rub and season all sides of the beef

- Heat coconut oil in pan on medium heat

- Sear each side of the beef for 3-4 minutes

- Place sliced onions on bottom of crock pot

- Put seared meat on top of the onions

- While pan is still hot deglaze with water and wine

- Spread mushrooms over the meat

- Mix together balsamic vinegar and tomato sauce with a whisk and pour over meat and veggies

- Pour deglazing liquid over meat and veggies

- Set on low for 8 hours