Mexican Mole My Way | Everyday Paleo

Mexican Mole My Way | Everyday Paleo: "Mexican Mole My Way

1 red onion diced

6-8 garlic cloves, smashed with flat side of your knife blade

7 raw almonds, soaked in water for 30 minutes

2 tablespoons coconut oil

1 14.5 oz can diced tomatoes

The juice from 1 orange

1 cup chicken broth

2 tablespoons unsweetened cocoa powder

1 tablespoon ground cumin

¼ teaspoon ground nutmeg

2 tablespoons dried oregano

A big pinch of saffron threads

A small pinch of ground cloves

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

1 tablespoon raw organic honey (optional)

2 pounds boneless skinless chicken breasts or thighs

In a soup pot, saute the onion and garlic in coconut oil for 5-7 or until the onions start to carmalize. Add the tomatoes, chicken broth and orange juice and bring to a simmer. Add all the dry spices and the honey, mix well and simmer for 5 minutes. Add the sauce to a blender or food processor along with the almonds and blend until smooth. Add the chicken pieces to the pot, pour the mole sauce over and cook for 20 minutes. We ate ours with shredded cabbage, avocado chunks, lime wedges and some hot sauce along with a side of kale sauted in grass fed butter. Serves 5."

Sausage N’ Cabbage “Noodles” with Fried Apples | Everyday Paleo

Sausage N’ Cabbage “Noodles” with Fried Apples | Everyday Paleo: "Sausage N’ Cabbage “Noodles”

1 lb mild Italian pork sausage or other ground meat of your choice

1 red onion, thinly sliced

½ head or 5 cups thinly sliced green cabbage

2 tablespoons grass fed butter (or ghee, or coconut oil)

½ teaspoon caraway seeds

½ teaspoon paprika

Fresh ground black pepper and sea salt to taste

In a large skillet brown the sausage. Once the sausage is fully cooked, remove it from the pan and set aside. Add the butter to the same pan with the sausage drippings and add the onions and cook for about 5 minutes or until the onions start to brown a bit. Add the cabbage and cook for another 7-10 minutes or until the cabbage is soft and “noodle-y.” Add the sausage back to the pan, add the spices, mix well and serve! Serves 4."

Fried Apples

3-4 small organic apples, thinly sliced (about 3 cups)

2 tablespoons coconut oil

¼ cup raisins

½ tablespoon cinnamon

2 tablespoons canned full fat coconut milk

In a medium sized saute pan, heat the coconut oil over medium heat. Add the apples and saute for about 5 minutes or until they start to soften. Add the raisins and cook for 2-3 more minutes. Add the cinnamon, mix well and add the coconut milk. Stir the coconut milk in with the apples just until warm and serve. Serves 4.

Lemon Date Energy Bars › shutterbean

Lemon Date Energy Bars › shutterbean: "Lemon Date Energy Bars
Print This Recipe
(makes 8-16 depending how how small you cut them!)

1 1lb. pitted dates
1 cup almonds
1/2 cup cashews
1 tablespoon lemon zest (zest of 1 lemon)
2 tablespoons lemon juice
1 1/2 teaspoons lemon oil extract
In a food processor mix pitted dates, almonds, cashews & lemon zest until a thick paste forms. Add in the lemon juice & lemon oil extract and pulse a few times to combine. (If you want a few bigger chunks of nuts in your bars, pulse the nuts first and set some aside. Then incorporate the chunks into the final mixture)

Take the the bar mixture and press into a parchment lined 8- inch brownie pan, cover and refrigerate for 2-3 hours. Cut the bars into smaller rectangles (or any size you prefer). Wrap them up in plastic wrap. Foil is kinda tricky- it sticks to the bar too much. Keep the bars covered, in the fridge for up to a week."

Andy Deas’ Coconut/Apple Pudding « Primal Bodybuilding

Andy Deas’ Coconut/Apple Pudding « Primal Bodybuilding: "Coconut/Apple Pudding:

1 Can Coconut Milk
2-4 tbsp Coconut Oil (added as a thickener)
3 Apples – Skinned + Chopped (preferably organic – whatever kind you like)
Cinnamon to taste, I suggest using quite a bit
Place all ingredients in a pot and cook until apples are softened. Pour straight into blender/food processor and blend until smooth. Refrigerate until solid-ish, probably about a day, then ENJOY!"

Caldo De Pollo | Everyday Paleo

Caldo De Pollo | Everyday Paleo: "Caldo De Pollo

1 chicken carcass (place in a large soup pot and add enough water to cover, bring to a boil and simmer for 2 hours or until all the meat has fallen off the bone. Pick out the bones and discard. Add another 4-6 cups of water to bring back to a soup-like consistency)

5 carrots, diced

1 red onion, diced

1 14.5oz can diced tomatoes

1 cup Salsa Verde (I like the Trader Joe’s brand)

1/2 tablespoon garlic powder

1 tablespoon cumin

1 tablespoon dried oregano

1 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

Sea salt and black pepper to taste

After you have removed all the bones from the soup pot, add 4-6 more cups of water if needed back to the pot to bring to a soup like consistency. Add all remaining ingredients, mix well and simmer for another 30-45 minutes. Taste and add more seasoning if desired. If you like it spicier kick up the cayenne pepper and cumin!! Top with diced avocado and cilantro!"

Stevia Winners and Carob Coconut Blobs Recipe

Stevia Winners and Carob Coconut Blobs Recipe: "Carob Coconut “Blobs”"

Chicken Dive In! | Everyday Paleo

Chicken Dive In! | Everyday Paleo: "Chicken Dive-In!

1.5 pounds boneless skinless chicken thighs, (or breasts)

4 cups broccoli florets, cut into bite size pieces

1 cup sliced mushrooms

1/2 cup onions, finely diced

1 cup canned coconut milk

½ teaspoon sea salt (more or less to taste)

1 teaspoon garlic powder

1 tablespoon curry powder

1 teaspoon smoked paprika

Sliced almonds

Pre heat oven to 350. Place the raw chicken in a pan, sprinkle with sea salt and pepper to taste, and add enough water just to cover it. Bring to a boil and simmer for 12-15 minutes for thighs and closer to 20 minutes for breasts. Remove the chicken from the water with tongs and set aside. Add the broccoli to the same water and simmer for 3-4 minutes. Drain the broccoli but save the broth for later – now you have some awesome chicken broth to add to recipes or to make a soup! Cut the chicken into bite size pieces and place in a large mixing bowl. Add the broccoli, mushrooms, onions, coconut milk, and spices and mix well. Spread into a 9×11 glass baking dish and sprinkle the top with sliced almonds. Bake in your pre-heated oven for 30 minutes. Serves 5."