Lettuce Tacos

Cook ground (preferably grassfed beef) add cumin, chili powder, a little cayenne, sea salt and pepper.  Cut up a ton of veggies – we use radishes, purple cabbage, green onions, avocado, olives and tomatoes.  Wrap in lettuce leaves and enjoy!

Meat, Veggies, and Coconut Milk

Meat, Veggies, and Coconut Milk…

1 lb Italian pork sausage

1 lb medium sized cooked shrimp tails removed (we used already cooked frozen shrimp which we just defrosted quickly under cold running water)

2 zucchini squash sliced

2 Japanese eggplants sliced

1 small red and yellow bell pepper diced

1/2 can coconut milk

Black pepper to taste.

In a large soup pot brown the Italian sausage over medium heat.  While the sausage is browning, defrost your shrimp (if using frozen) in a colander under cold running water and chop your vegetables.  After the sausage is browned, add the diced vegetables and saute with the sausage for about 5 minutes.  Pour in the coconut milk and bring to a simmer.  Add the defrosted shrimp and cook for about 2 more minutes, just until the shrimp are warm.  Season with black pepper and serve in bowls.

Nutty Cookies

Nutty Cookies

2 bananas smashed

1/3 cup coconut flour

3/4 cup almond butter

1/2 tsp baking soda

1/3 cup raw walnuts

1 apple finely chopped

1/3 cup coconut milk

1 tbsp cinnamon (or more if your 2 year old is measuring…)

Preheat oven to 350 degrees.  In a medium mixing bowl, use a fork to smash the bananas to baby food consistency.  Add the coconut flour, almond butter, and baking soda and mix well.  Using a hand held chopper or food processor, chop the walnuts and apples to a very fine dice.  Add the walnuts, apples, coconut milk, and cinnamon to the bowl and mix in remaining ingredients.  Cover two cookie sheets with parchment paper and spoon heaping tablespoons of the cookie mix onto the parchment paper, placing an inch or two apart.  Back for 25  minutes.  Makes approximately 20-22 cookies.

Coconut Milk Soup

Everyday Paleo


Pour 1 can of coconut milk into a pot, add a couple handfuls of shrimp, shredded cabbage, and broccoli.  I seasoned the whole pot with a 21 seasoning blend from Traders but you can use any combination of spices to make this dish different every time and also any kind of protein can be used as well.  I simmered it all together for about 5 minutes and for Rowan, I served it over sweet potatoes.

Strawberry Melon Gazpacho

Whole Foods

Traditionally made with tomatoes, this refreshing twist on an old favorite can be served as a dessert soup at the end of a hearty meal or as part of a brunch buffet.

Ingredients

2 cups (1-inch cubes) cantaloupe 
2 cups (1-inch cubes) seedless watermelon 
1 cucumber, peeled, seeded and chopped 
1 pound organic strawberries, hulled, divided 
1 tablespoon fresh lime juice 

Method

Place cantaloupe, watermelon, cucumber, half of strawberries, and lime juice in a food processor and blend until puréed. Chop remaining strawberries and stir into the soup. Refrigerate until chilled.

Spring Salad with Strawberries and Avocado

Whole Foods

Serves 2

Fresh spring fruits and veggies deserve respect and good company. This simple salad takes care of both and can add a wow factor to any meal. Feeling fancy? Drop the raw sliced asparagus into ice water for a minute or two and it will curl into ribbons. In a hurry? Cut the asparagus into thin coins instead. In the dressing, the avocado provides its natural healthy fats for smooth and creamy results. Nobody will know it's a health-promoting, no-oil-added dressing!

Ingredients

3 green onions, roughly chopped 
1/2 avocado, peeled and pitted 
1/2 cup orange juice 
1/8 teaspoon sea salt 
1/8 teaspoon ground black pepper 
3 ounces spring greens or mesclun mix 
1 cup sliced fresh strawberries 
1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler

Method

Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated.