Grain Free Microwave English Muffin

Who would have thought that satisfying that craving for an english muffin could be so healthy, and so easy! This recipe uses minimum ingredients, and is ready to be eaten in around 2 minutes. It's absolutely fool proof.

Ingredients (makes one muffin)

1-1/2 tbsp almond flour
2 tbsp coconut flour
1 tsp butter (sub coconut oil)
1 whole egg
pinch of salt
1/4 tsp baking powder
2 tbsp water

Directions

1. Mix all ingredients together in small bowl
2. Pour in separate microwave safe bowl with sides lightly oiled (to prevent sticking)
3. Microwave for 2 – 2 1/2 minutes

That's it! Pull it out, add whatever your heart desires, and enjoy every bite.

Cloud Bread - Easy, only 3 Ingredients, and extremely low carb!

This is a super interesting recipe that I couldn't even believe when I saw it for the first time. Although this isn't 100% Paleo (dairy from cream cheese), it's still a great low-carb, grain-free and nut-free alternative to regular bread. I'm always looking for bread substitutes (especially ones that are lower in carbohydrates), which seemed nearly impossible until now! This recipe is extremely easy, and yields 6 fluffy buns.

Ingredients

• 2 eggs
• 2 oz. cream cheese
• 1/8 tsp. cream of tartar

Directions

1. Preheat oven to 300 degrees F 
2. Separate egg whites and yolks into two bowls
3. In the bowl of yolks, add cream cheese and mix until smooth
4. In the bowl of whites, add tartar and beat with hand mixer until fluffy and peaks form
5. Add yolk mixture to whites mixture, and begin to fold until fully combined
6. On a cookie sheet lined with tin foil and based with oil, scoop 6 spoonfuls and form rounds
7. Place in oven for approx. 30 mins. (or until golden brown)
8. Remove and let cool, and place in fridge overnight to harden

(Recipe from: http://aseatatmytable.wordpress.com/2013/02/03/cloud-bread-nailed-it/)

That's it! The next morning these buns are extremely fluffy and ready to be made into anything your mind can imagine it to be. Enjoy!

Baked Sweet Potato Fries

Everyone loves having the classic side of fries with their meals once in a while, and making them at home isn't the most difficult thing in the world. But knowing a few key steps for preparing and cooking your fries will leave you with restaurant quality sweet potato fries.

Ingredients:

1 large sweet potato

2 tbsp olive oil

1/2 tsp sea salt

Directions:

1. Preheat oven to 450 F and rinse sweet potato in water. Being peeling the skin off your sweet potato. 

2. Depending on how large your potato is, start by cutting lengthwise into sections, then into sticks.

3. Transfer all your fries into a bowl, and toss with sea salt. Set the bowl aside for 15 mins. to allow the salt to soak up excess moisture.

4. Next you want to lay out two sheets of paper towels, and transfer fries onto them. Take another two sheets, and blot the fries to ensure the fries are completely dry (this is what makes them crispy!).

5. Place all your fries back into the bowl and toss with olive oil, making sure the fries are completely covered.

6. Lay out a sheet of parchment paper onto a baking sheet, and arrange fries onto it keeping some separation between each. This will help bake each fry individually.

7. Place baking sheet in oven for 15 mins. Once time is up, flip them over and put them back in for another 10 minutes.

8. Remove and serve!

Paleo Taco Salad

Combining the deliciousness of a taco with a fresh bed of lettuce has always been a personal favourite for me, and by making some minor changes to the ingredients used in the typical dish, I present to you the paleo friendly version of the taco salad. Since paleo doesn't "allow" for cheese due to it containing dairy, this dish can be made entirely paleo by excluding the cheese. But what can I say, I'm not lactose intolerant, and eating cheese has shown no negative effects on me. Plus, I just really freakin' love cheese!

Ingredients:

1/2 lb Grass-fed ground beef

1 large sweet potato

1 red bell pepper

1 large tomato

1/4 red onion 

1/2 lettuce head

3 in. block aged cheddar* (optional)

Cajun seasoning

Salt & Pepper

Directions:

1. Preheat over to 350°F and a large skillet on medium.

2. Peel skin from sweet potato, and cut into 1/2" slices.

3. Season slices with cajun spice, place on a baking tray lined with parchment paper and place in oven for 20 mins.

4. While waiting, dice the pepper, tomato and onion and begin cooking ground beef in pan until browned throughout.

5. Once the beef has browned, turn the heat to medium-low, and add vegetables, salt & pepper, and cajun, and let sit until potatoes finish.

6. Cut your lettuce head into bowl and toss with a little olive oil and salt. Once the potato slices are done, add them into the skillet and mash entire mixture together.

7. Once a constant mix of hash is reached, turn off heat and add pan ingredients to bowl of lettuce, mixing everything together.

For a little extra "oomph", top the salad with some hot sauce or any other desired dressing/seasoning.

The Paleo Big Mac

Following the Paleo diet puts major restrictions on some of our old favourite food, which causes major cravings, and temptations to cheat "just this one time" (which never is the case). The Big Ma - whether you've tried it or not - is one of the most famous, yet unhealthy burgers out there being loaded with sodium, sugars, bad carbs, and tons of calories. Plates to Plates has transformed this original into an 100% Paleo burger, which tastes even better (hard to believe? Try it yourself!)

Ingredients:

Buns: 

1 large sweet potato 

1 large egg 

Cajun spice 

Salt & Pepper

Burgers: 

(If beef patties aren't already formed)

1/2 lb. Ground beef 

1 large egg 

Salt & Pepper

Directions:

Buns:

1. Start heating a small pan on medium, and add a base of olive oil. 

2. Grate entire sweet potato into thin, small strips and place in a mixing bowl.

 

3. Add egg, cajun, and salt & pepper to bowl and mix all ingredients.

4. Pour a thin layer of the mixture into the pan (using a ladle helps) 

and cook until bottom is browned and firm. 

5. Flip, and repeat. 

Burgers:

1.In a bowl, add egg to ground beef and mix together. 

2. Form the beef into balls of around the size of a golf ball and then flatten into a patty. 

3. Top with sea salt & pepper, then cook patty on a pan set on medium heat until browned throughout. 

4. Once finished, take burger patties and place onto the first bun, topping it with desired condiments. Place second bun, adding desired toppings/veggies, and finnish it off by placing the top bun.

Zucchini Pizza Frittata

It's time to get creative in the kitchen and create a delicious new dish that will blow your tastebuds away. This simple recipe with an italian spin on a classic breakfast dish will leave you impressed with yourself and anyone else you cook this up for! And to top it off, that craving for an extra large, fully loaded, greasy take-out pizza will be replaced once this hits your mouth.

 Ingredients:

1 large Zucchini

3 large Free-range Eggs

2 large White Mushrooms

2 Pork Sausages

4 branches Kale

1 cup Baby Tomatoes

3 cloves Garlic

1/2 tsp. Oregano

1 tbsp. Basil

2 cans (28 oz.) Diced Tomatoes in water

1 cup White Onions

Hot sauce

Salt & Pepper

Directions:

Sauce

1. Heat skillet with olive oil base on medium-low heat.

2. Finely chop white onion, and press garlic and add to pan to sauté for 8 mins 

while stirring to avoid burning.

3. Turn heat just below medium, and add both cans of diced tomatoes, oregano, hot sauce (as much as desired), basil, and a pinch of salt and pepper. Cook for another 40 minutes while continuing to stir every so often.

4. Once 40 minutes is up, remove from heat and set aside.

Frittata

1. Preheat oven to 400 F.

2. Slice 1/2" thick pieces of zucchini lengthwise, and layer bottom of an 9"x13" 

pan lined with olive oil.

3. Add a thin layer of tomato sauce over zucchini, then beat eat eggs until consistent and pour over zucchini base.

4. Chop mushrooms, sausages, tomatoes, and kale leaves and cover entire area of pan.

5. Place pan into oven, and cook for approx. 25 mins, or until egg becomes fluffy.

6. Remove from oven, and let sit to cool.

If you already have sauce at hand use that, or don't have the time to make it, adding just the diced tomatoes with garlic seasoning is a quick option also! Now mangia mangia!

Perfectly Baked Asparagus and Brussel Spouts

For all of you who love asparagus and brussels as much as I do, then you will definitely appreciate this easy 5 Step recipe to creating crunchy yet tender greens. These are perfect to make as a side for a main dish, or just to enjoy as a healthy snack!

Ingredients:

1 bunch of asparagus

10-15 large brussel Sprouts

Olive oil

Sea salt

Directions:

1. Preheat oven to 450 F. And begin by cutting the ends off your asparagus and sprouts. 

2. Next cut your sprouts into halves, and then transfer all your asparagus and brussel sprouts into a bowl. Toss with olive oil and sea salt, ensuring everything is covered.

3. Line a baking sheet with tin foil, and transfer all your greens onto it. Make sure you place the sprouts face down to start. This will brown the inside better to give it a crisp.

4. Place sheet in oven for 10 minutes to cook. Once time is up, flip all the greens over and put them back in for an extra 7 minutes.

5. After 7 mins. remove the tray and add a pinch of some sea salt if desired.

Paleo Pigs in a Blanket

This recipe is basically the adult/paleo twist on a childhood favourite! This combines grass-fed pork sausages, with a perfectly fluffy egg wrap. A perfect meal at anytime of the day.

Ingredients:

2 large eggs

2 grass-fed pork sausages

2 tbls. Olive oil

1 tsp. salt & pepper

1 tbls. hot Sauce

3 tbls. honey-mustard

Directions:

1. Begin by heating oven to 450 F and two small skillets on low heat. Then in a separate bowl, combine hot sauce, honey mustard, and salt & pepper in a small bowl and set aside.

2. Add a thin layer of olive oil to the base of both pans. Turn one pan to medium heat and add both sausages. Cover to avoid loss of moisture and let sit until one side is browned, then flip. Approx. 7 mins  per side. 

3. Turn second pan on medium heat. Crack and wisk one egg, add to olive oil based pan. Create a thin egg layer and cook until side is golden brown in colour. Flip, and allow next side to brown. Repeat this for second egg. 

4. Once both egg wraps are finished, add a thin coating of sauce mix. Place one sausage to end of each egg wrap and roll. 

5. Wrap both rolls in tin foil and place on baking tray in oven for approx. 10 mins. 

 

Honey Walnut Kale Salad

Kale is loaded with nutrients, and beyond good for your body. And if you love an easy, fresh tasting, and delicious salad then look no further. This Kale Salad recipe uses only 4 ingredients, but can be adjusted to whatever your heart desires! Does not get any simpler, and is absolutely amazing on its own, or as a side dish to some proteins. The most important part is to really massage the wet ingredients into the leaves, otherwise they will not absorbed the sweetness of the honey completely. Many people don't know about this step, but trust me, once you try it you will be amazed by the difference.

Ingredients:

1 head fresh kale

1/3 cup olive Oil

2 tlbs. organic honey

1/3 cup crushed walnuts

1/2 cup dried cranberries

Directions:

1. Being by tearing the kale leaves from stems and ripping into smaller portions. Place in bowl, and discard of the stems.

2. Add olive oil, and honey into bowl and begin to massage into the kale leaves. This will allow for the kale to properly absorb the honey and oil, and will improve the overall taste greatly (a little secret I picked up during a cooking class).

3. Next add the crushed walnuts and mix entire bowl all together.

3-Ingredient Protein Ice Cream

This is a super easy and delicious recipe to create a 100% Paleo ice cream, with no churring or fancy equipment needed! Plus, you can put your own spin on it to make it whatever kind of ice cream you've been so desperately craving. Serves 1-2

Ingredients:

1 banana 

1 scoop protein powder (I used vanilla)

1 cup almond milk

Directions:

1. Peel and place banana in a ziplock bag into a freezer overnight. Peeling it before freezing will remove most of the banana taste. 

2. Once frozen, cut banana into 1/2" slices and place into blender or processor. 

3. Add scoop of protein powder, along with around 1/4 cup of almond milk to blender and begin blending. 

4. This part is important. The thickness of the blend should be very thick and almost "paste-like". So continue to add small amounts of almond/coconut milk, and blend. Remember that it's better to have to little almond milk, than too much! 

5. Once blending is finished, add any mixtures and toppings into it and enjoy it right then and there, or place back in freezer for the next time you want a treat!