Paleo tortilla recipe
1 1/2 bell peppers roasted in the oven for 20 minutes
4-5 small tomatoes
1 c raw almonds
2 tbsp avocado oil
Himalayan sea salt
2 cloves garlic
juice of half a lemon
In a food processor blend all the ingredients together, depending upon tomatoes you may need to add more almonds to thicken or avocado oil to thin out.
Mushroom and Veggies
3 cups chopped mushrooms
2 cloves garlic (cut first and let sit for 10 minutes and add to pan last)
1 c chopped broccoli
1 c chopped cauliflower
2 tbsp coconut oil sauteing vegetables.
Top off with some local grass fed non-GMO goat cheese!
2 c quinoa and rice mixture cooked (3:1)
2 large carrots
pinch of lemon zest
2-3 c cut green beans
1 c chickpeas
2 tbsp dijon mustard
2 tbsp avocado oil
2 tbsp coconut oil
4 cloves garlic
8 chopped garlic scapes
3/4 c chopped pistachios
1 tsp pure maple syrup
1/3 tsp dill weed
Cook the rice and quinoa mixture with vegetable broth and a pinch of salt.
Cut garlic first and let it sit for 10 minutes. add coconut oil to the pan and saute onion, carrots, green beans on medium heat for 10 minutes. Add chickpeas, garlic, garlic scapes and saute for another 5 minutes. In a bowl mix lemon, lemon zest, avocado oil, dijon mustard, maple syrup, dill weed, salt, and pepper to make the dressing. Mix veggies, rice/quinoa mixture, dressing and chopped pistachios.
I recently read from my new cookbook My New Roots, that you should always try to create the holy trinity in cooking: Salt, sugar, and acid. I am going to be using this from this recipe forward. Root Vegetables and goat cheese are my favorite things, mix in some sweetness, saltiness, and an acid and we’ve got ourselves a delicious dinner! For the salt, I used Himalayan salt, for the sugar I used pure maple syrup, for the acid I used a little lemon juice and the goat cheese is also considered as an acid.
1 small butternut squash (nutrition value of butternut squash)
3 beets (benefits of beets)
1 large sweet potato (why eat sweet potatoes?)
4 cloves garlic
4 tbsp unrefined coconut oil, I use unrefined because the polyphenols (antioxidant) become damaged during the process of refining the coconut oil. Divide evenly between the two pans or one pan if everything fits.
2 tsp ground cinnamon
2-3 tbsp pure maple syrup drizzled over the top
A little squeeze of lemon
Bake in glass pans at 400 degrees for 40-50 minutes.
Garnish with garlic and herb goat cheese and 1/3 c of pistachios if you choose.
Paleo or gluten free and miss breakfast burritos? Fear no more paleo breakfast burritos are here!
Paleo Tortilla Recipe
This recipe makes 3-4 burritos
5 eggs (we trade my husband’s beer spent grain for some local cage free organic non-GMO fed chicken eggs)
1 C *mushrooms
1 small *onion
3 cloves *garlic
1 *red bell pepper
1 tbsp *curry powder
1 C *broccoli sprouts
Top burrito off with some hot sauce of your choice and a total of 1 C organic broccoli sprouts I recommend eating broccoli sprouts daily! New studies have shown that broccoli sprouts (don’t cook, eat raw) have a chemical called Sulforaphane can repair important genes that, if left undamaged, can lead to cancer.
The hardest dish for our family to part with has been pasta, we LOVE pasta! I have tried several gluten free and paleo noodles and so far I haven’t enjoyed any. For this recipe, I used spaghetti squash as our noodles and loved it! It’s a very simple recipe that has a lot of flavors. We use the same vegetables because that is what we grow in our garden and we want to design our food around what we grow to limit our spending on groceries.
1 small spaghetti squash (cut in half and baked in oven) mixed with 2 tbsp organic butter after its baked
1 green zucchini
1 yellow squash
3 cloves garlic
1 c broccoli
1 tsp cumin
1 tsp coriander
1 tsp turmeric
black pepper and Himalayan salt
Sautee vegetables with 2 tbsp coconut oil
Add 1 -2 sliced avocado
I currently don’t have any pictures for these but I will be adding some soon
1 tbsp coconut oil
1 tbsp water
1/4 c arrowroot powder
1 tbsp coconut flour
pinch of Himalayan salt
Whisk eggs, water, and melted coconut oil in medium bowl. Add dry ingredients and beat until combined into the batter. In a medium skillet over medium heat pour 1/3 of the batter and immediately thin it out as if you are making crepes and coat the bottom of the pan. Cook for about 30 -50 seconds each side.
This so far is one of my top 5 favorite dishes!
1 1/2 C Brown rice
1 Can Unsweetened coconut milk
1 Tsp Himalayan salt
2 C Reverse Osmosis water
3 Cloves cut garlic (cut and let sit for 10 minutes prior to cooking)
Add all the ingredients to a pot and set over medium heat until boil, then turn to low and stir occasionally until rice is done.
1 Small cabbage
2 Large purple carrots (higher amount of antioxidants)
2-3 Tbsp Coconut oil
1 Tbsp Pure maple syrup (I choose to use maple syrup over honey when cooking with higher temperatures, in Ayurvedic you shouldn’t cook with honey only eat raw. Recent research studies show heating honey raises a chemical called hydroxymethyl furfuraldehyde; a carcinogenic.)
1 C Sliced brazil nuts and almonds
2 C Ginger Dressing (I did not make my dressing today but when I have I follow this recipe)
Saute the coconut oil, onion, cabbage, and carrots on medium for 10-15 minutes then add the maple syrup nuts and a ginger dressing simmer on low for another 5 minutes or so. Mix together and enjoy!