Tasty Guacamole Salad

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This easy recipe has all of the classic components of guacamole but it doesn’t require any mashing. It is a nutritious addition to any meal thanks to the healthy fats from the avocado. The salad makes a great accompaniment for tacos, fajitas, and burgers, or it can be enjoyed as an appetizer. 

Tasty Guacamole Salad
Serves 4
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Ingredients
  1. 1 clove garlic, minced
  2. 1/4 cup fresh lime juice
  3. Salt and pepper, to taste
  4. 3 tbsp extra virgin olive oil
  5. 2 avocados, pitted and diced
  6. 1 pint cherry tomatoes, halved
  7. 1/4 red onion, finely diced
  8. 1/4 cup cilantro, chopped
Instructions
  1. Stir together the garlic, lime juice, salt, and pepper in a medium bowl.
  2. Whisk in the olive oil.
  3. Add the avocado, tomatoes, onions, and cilantro to the bowl and toss to coat.
  4. Adjust salt and pepper to taste and serve.
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Chicken Salad With Capers & Avocado

 Chicken Salad with Capers & Avocado

This chicken salad makes for a great lunch. It’s light but it’ll provide you plenty of protein and healthy fats. This is a great way to sneak some chicken into your lunch without having to cook up an entire meal. Yum!

Chicken Salad with Capers & Avocado
Serves 2
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Ingredients
  1. 1 shredded chicken breast
  2. 1 diced avocado
  3. 1 tbsp capers
  4. 1/2 stalk celery, diced
  5. 2 tbsp Paleo Mayo *
  6. 1/4 c diced onion
  7. 1/4 tsp onion powder
  8. Sea salt and freshly cracked pepper, to taste
Instructions
  1. Mix all ingredients in a small bowl.
  2. Serve on top of fresh greens or wrapped in romaine leaves.
  3. Enjoy!
Notes
  1. Paleo mayo: http://ultimatepaleoguide.com/bonus-simple-salad/
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Real Food Smoothie

real food

Paleo is all about eating real, whole, natural food. Well, it doesn’t get more real than this. Spinach, water, mango, pineapple, and bananas. Wham, bam, thank you, Mother Nature. 

Real Food Smoothie
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Ingredients
  1. 2 cups fresh spinach
  2. 2 cups water
  3. 1 cup mango
  4. 1 cup pineapple
  5. 2 bananas
Instructions
  1. Combine all ingredients in a blender and pulse until smooth.
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Strawberry Rhubarb Jam

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With only a few ingredients, you can easily preserve fresh summer strawberries with this paleo-friendly form of jam.  This recipe uses honey rather than raw sugar to sweeten the taste, and the apple provides natural pectin. The jam can be stored in a glass jar in the refrigerator, or preserved in jars using regular canning methods. 

Strawberry Rhubarb Jam
Serves 4
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Ingredients
  1. 2 pints strawberries, washed, hulled, and smashed
  2. 2 stalks rhubarb, finely diced
  3. 3/4 cup honey
  4. 1 tbsp lemon juice
  5. 1/2 green apple, peeled, seeded, and diced
Instructions
  1. Combine the strawberries, rhubarb, honey, and orange juice in a large pot over medium-low heat.
  2. Bring to a simmer and then add in the apple.
  3. Simmer lightly for 30 minutes.
  4. Remove from heat.
  5. Let the jam cool to room temperature.
  6. Spoon into glass jars and cover tightly with a lid.
  7. Store in the refrigerator for up to 2 weeks.
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Apple Green Smoothie

apple green

Who doesn’t love a good apple? And since you need more than an apple a day to keep the doctor away, you’ll be pleased to know that there’s a lot more to this smoothie than apple! The parsley and ginger bring the kick and the ice brings the refreshment factor. Enjoy!

Apple Green Smoothie
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Ingredients
  1. 1 apple
  2. 1 cup spinach
  3. Handful of fresh parsley
  4. ½ inch fresh ginger root
  5. 1 cup water
  6. 1/2 cup ice
Instructions
  1. Combine all ingredients in a blender and pulse until smooth.
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Jalapeño Crock-Pot Pulled Chicken

 Jalepeno Crock Pot Pulled Chicken

This Jalapeño Crock-Pot Pulled Chicken would be great on top of a salad or stuffed in a sweet potato. The options are endless! Whats your favorite way to eat pulled chicken?

Jalapeño Crock-Pot Pulled Chicken
Serves 6
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Ingredients
  1. 2 lbs chicken breast
  2. 1 small onion, diced
  3. 2 garlic cloves, minced
  4. 16 oz “clean” green salsa
  5. 2 tbsp chili powder
  6. 1 tbsp cumin
  7. 1 sliced jalapeño
  8. 1 c bone broth *
  9. Salt and pepper to taste
Instructions
  1. Dice the onions and garlic and layer them in the bottom of the Crock-Pot.
  2. Place the chicken on top of the onions and garlic.
  3. Top the chicken with seasonings, green salsa, and bone broth.
  4. Cook on low for 8 hours.
  5. Once the cooking is complete, remove the chicken from the pot and set aside.
  6. Remove the liquid that is left in the Crock-Pot. That will be our salsa/gravy.
  7. Shred the chicken and serve with avocado and the reserved salsa/gravy.
  8. Garnish with fresh sliced jalapeño, cilantro, and lime.
Notes
  1. * Bone broth: http://ultimatepaleoguide.com/super-easy-bone-broth-crockpot/
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Easy Chicken Salad

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Chicken salad is one of the simplest paleo lunch recipes to put together. Any time that you have leftover chicken from a recipe, simply stir it with some paleo mayonnaise, seasonings, and perhaps some grapes and celery to make a delicious meal. It is easy to adjust the seasonings to your desired taste and you can use large lettuce leaves for hassle-free serving. 

Easy Chicken Salad
Serves 4
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Ingredients
  1. 5 cups cooked chicken breast, shredded
  2. 1 1/2 cups red grapes, halved
  3. 1/3 cup paleo mayonnaise
  4. 1 stalk celery, diced
  5. 2 tbsp fresh parsley, chopped
  6. 2 tsp Dijon mustard
  7. 1/2 tsp salt
  8. Freshly ground pepper, to taste
Instructions
  1. Combine all of the ingredients in a large bowl and stir well to combine.
  2. Adjust salt and pepper to taste.
  3. Refrigerate for one hour before serving.
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Coconut Flour Drop Biscuits

 Coconut Flour Drop Biscuits

These Coconut Flour Drop Biscuits are so cute. They’re essentially paleo biscuits and they make for great little snacks and treats, too. Oh, and they’re really easy to make, so they’re a great paleo recipe to try with the kids

Coconut Flour Drop Biscuits
Yields 18
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Ingredients
  1. 1/2 c coconut flour
  2. 1/2 tsp sea salt
  3. 4 large eggs
  4. 2 tsp apple cider vinegar
  5. 2 1/2 tbsp unsweetened applesauce
  6. 2 1/2 tbsp honey
  7. 1/2 c coconut oil
Instructions
  1. Mix together wet ingredients in a small bowl (eggs, vinegar, applesauce, honey, and coconut oil).
  2. Mix together dry ingredients in a small bowl (coconut flour and sea salt).
  3. Slowly add dry ingredients to wet ingredients and mix well until batter is smooth and creamy.
  4. Place batter in fridge for 10-15 minutes to allow it to firm up for better handling.
  5. Meanwhile, line baking sheet with parchment paper and preheat oven to 350 degrees.
  6. Once batter has firmed up to soft serve ice-cream consistency, use tablespoon or small ice cream scoop to scoop out batter and “drop” biscuits onto lined baking sheet.
  7. Make sure each biscuit is a few inches apart.
  8. Bake for 20 minutes (or until toothpick comes out clean).
  9. Allow to cool before serving.
  10. Serve with almond butter for a rich treat or warm with grass-fed butter along side a grilled dinner.
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Green Power Smoothie

green power

We’ve had girl power and herb power. Now it’s time for green power! How else could you fit in a whole half head of romaine lettuce? The fruits in this smoothie make it taste divine and you can feel good while you drink it because you know you’re loading up on nutrients.

Green Power Smoothie
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Ingredients
  1. ½ head romaine lettuce
  2. 2 bananas, frozen
  3. 2 oranges, peeled and seeds removed
  4. 1 mango
  5. 2 cups water
Instructions
  1. Combine all ingredients in a blender and pulse until smooth.
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Curried Carrot Soup

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Coconut milk and curry bring a tasty twist to regular carrot soup in this recipe. This incredibly healthy, creamy soup can be enjoyed during any season.

You have the option of serving the soup either hot or cold. If it is served cold, add a little water in order to thin it out to your desired consistency. Garnish with cilantro to serve.

Curried Carrot Soup
Serves 4
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Ingredients
  1. 2 lbs. carrots, peeled and roughly chopped
  2. 2 tbsp extra virgin olive oil
  3. 1/2 large white onion, roughly chopped
  4. 1 tsp curry powder
  5. 3 cloves garlic, minced
  6. 5 cups vegetable stock
  7. 1/2 cup coconut milk
  8. Salt and pepper, to taste
Instructions
  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion, curry powder, and a pinch of salt.
  3. Sauté for 4-5 minutes.
  4. Add the garlic and cook for one minute more.
  5. Add the carrots and stock into the pot.
  6. Bring to a boil, and then reduce the heat to simmer.
  7. Simmer, covered, for 18-20 minutes until the carrots are tender.
  8. Remove from heat.
  9. Use an immersion blender to purée the ingredients in the pot until smooth.
  10. Alternatively, transfer to a blender in batches to purée.
  11. Return the puréed soup to the stove over medium heat and stir in the coconut milk, cooking for 3-4 minutes more.
  12. Adjust salt and pepper to taste. Serve warm.
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