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Recipes
Spanish Brussel Sprouts
By ROBandSEAN
Shred sprouts in food processor
- Butter
- Brussel Sprouts
- white wine
- salt
- Garlic
- Red Chili Fresh squeezed lime
Peach Cobbler
By ROBandSEAN
Directions Preheat oven to 350 degrees F
- 4 cups peeled, sliced peaches
- 2 cups sugar, divided
- 1/2 cup water
- 8 tablespoons butter
- 1 1/2 cups self-rising flour
- 1 1/2 cups milk
- Ground cinnamon, optional
Paleo Seeded Crackers
By ROBandSEAN
We wanted to create a paleo cracker that was easy to make and that could accompany a number of paleo dips and sprea...
- 1 ½ cups (4 1/2 ounces) almond flour
- ¼ cup (1 ounce) coconut flour
- ¼ cup (1 ounce) arrowroot flour
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon fennel seeds, toasted
- 1 tablespoon poppy seeds
- Salt and pepper
- ¼ teaspoon onion powder
- 5 tablespoons extra-virgin olive oil
- 3 large egg whites (1 lightly beaten)
- 2 tablespoons water
Paleo “Cornbread” and Sausage Stuffing (Grain-Free, Gaps, Paleo)
By ROBandSEAN
Preheat oven to 350ºF and adjust rack to middle position
- 1 pound pork sausage (pastured and organic preferred)
- 2 tablespoons unsalted butter or ghee
- 1 large onion, chopped
- 2 celery stalks, chopped
- 10 fresh sage leaves, chopped
- 1/4 cup flat-leaf parsley, chopped
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 recipe grain-free cornbread (leave out the cheese and jalapeños when you make the bread), cut into cubes and left uncovered overnight to dry
- 1 cup chicken stock (homemade preferred)
- 3 large eggs
Pumpkin Martini
By ROBandSEAN
The Pumpkin Martini has long been a favorite cocktail for fall
- 1/2 oz Sylk Cream Liqueur
- 2 oz vanilla vodka
- 1/2 oz pumpkin liqueur or pumpkin spice syrup
- 1 tsp whipped cream
- cinnamon stick for garnish
WINTER HARVEST SALAD WITH WILD RICE, CRANBERRIES, AND CITRUS
By ROBandSEAN
In a large mixing bowl, add the i heart baby kale, citrus, wild rice, cranberries, almonds, red onion, and pepitas
- For the dressing:
- 5 ounces organicgirl i heart baby kale
- 2 tangerines or Mandarins, peeled and sliced into segments
- 1 cup cooked wild rice
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup diced red onion
- 3 tablespoons pepitas
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons honey
- 1 teaspoon red wine vinegar
- 1/8 teaspoon freshly ground black pepper
Pasta with Roasted Eggplant, Ricotta, and Basil
By ROBandSEAN
Preparation Preheat oven to 450°F
- 3/4 pound eggplant, cut into 1-inch pieces (about 4 cups)
- 2 tablespoons olive oil
- 1 medium onion, chopped fine (about 1 cup)
- 2 garlic cloves, minced
- 1 medium red bell pepper, sliced thin (about 1 cup)
- 1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4)
- 2 teaspoons balsamic vinegar, or to taste
- 1/2 pound rotelle or ziti
- 1/4 cup ricotta cheese
- 1/4 cup chopped fresh basil leaves
- freshly grated Parmesan cheese to taste
- print a shopping list for this recipe
- .
Asian Pork Tenderloin with Ginger Glaze (Slow Cooker)
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By ROBandSEAN
In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushe...
- For the rub
- For the rub
- For the rub
- 1 1 tablespoon 1 tablespoon brown sugar
- 1 1 tablespoon 1 tablespoon brown sugar
- 1 1 tablespoon 1 tablespoon brown sugar
- 2 2 teaspoons 2 teaspoons salt
- 2 2 teaspoons 2 teaspoons salt
- 2 2 teaspoons 2 teaspoons salt
- 1 1 teaspoon 1 teaspoon powdered ginger
- 1 1 teaspoon 1 teaspoon powdered ginger
- 1 1 teaspoon 1 teaspoon powdered ginger
- 1/2 1/2 teaspoon 1/2 teaspoon cinnamon
- 1/2 1/2 teaspoon 1/2 teaspoon cinnamon
- 1/2 1/2 teaspoon 1/2 teaspoon cinnamon
- 1 1 teaspoon 1 teaspoon garlic powder
- 1 1 teaspoon 1 teaspoon garlic powder
- 1 1 teaspoon 1 teaspoon garlic powder
- 1/2 1/2 teaspoon 1/2 teaspoon powdered cloves
- 1/2 1/2 teaspoon 1/2 teaspoon powdered cloves
- 1/2 1/2 teaspoon 1/2 teaspoon powdered cloves
- 1/4 1/4 teaspoon 1/4 teaspoon black pepper
- 1/4 1/4 teaspoon 1/4 teaspoon black pepper
- 1/4 1/4 teaspoon 1/4 teaspoon black pepper
- 1/2 1/2 teaspoon 1/2 teaspoon crushed red pepper
- 1/2 1/2 teaspoon 1/2 teaspoon crushed red pepper
- 1/2 1/2 teaspoon 1/2 teaspoon crushed red pepper
- 2 2 pounds 2 pounds pork tenderloin
- 2 2 pounds 2 pounds pork tenderloin
- 2 2 pounds 2 pounds pork tenderloin
- For the glaze
- For the glaze
- For the glaze
- 1/2 1/2 cup 1/2 cup brown sugar
- 1/2 1/2 cup 1/2 cup brown sugar
- 1/2 1/2 cup 1/2 cup brown sugar
- 1 1 tablespoon 1 tablespoon cornstarch
- 1 1 tablespoon 1 tablespoon cornstarch
- 1 1 tablespoon 1 tablespoon cornstarch
- 1/4 1/4 cup 1/4 cup rice vinegar (or white)
- 1/4 1/4 cup 1/4 cup rice vinegar (or white)
- 1/4 1/4 cup 1/4 cup rice vinegar (or white)
- 1/2 1/2 cup 1/2 cup cold water
- 1/2 1/2 cup 1/2 cup cold water
- 1/2 1/2 cup 1/2 cup cold water
- 2 2 tablespoons 2 tablespoons soy sauce
- 2 2 tablespoons 2 tablespoons soy sauce
- 2 2 tablespoons 2 tablespoons soy sauce
- 2 2 teaspoons 2 teaspoons fresh ginger, minced
- 2 2 teaspoons 2 teaspoons fresh ginger, minced
- 2 2 teaspoons 2 teaspoons fresh ginger, minced
- to cilantro, to garnish
- to cilantro, to garnish
- to cilantro, to garnish
- to wedges, to garnish
- to wedges, to garnish
- to wedges, to garnish
Paleo Raw Dark Chocolate Tart
By ROBandSEAN
With a fork in a medium sized mixing bowl, mix together the almond flour/meal, cocoa powder, and sea salt
- Crust Ingredients:
- 1 cup almond flour/meal, finely ground
- 2 tablespoons cocoa powder
- 2.5 tablespoons coconut oil, warmed to a liquid
- 1/4 teaspoon sea salt
- 1 tablespoon agave (optional for a sweeter crust. I did not use agave here.)
- Chocolate Filling Ingredients:
- 3 tablespoons of coconut oil, warmed to a liquid
- 2 tablespoons of light agave nectar or organic maple syrup
- 1/3 cup cocoa powder
Green Onion Drop Biscuits
By ROBandSEAN
Tips: Use a food processor to combine dry ingredients and shortening
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons vegetable shortening
- 1/4 cup finely chopped green onions
- 1 cup low-fat buttermilk
- Cooking spray