Spring Spinach Salad

Spring Spinach Salad

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Spring Spinach Salad
Course Salads
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Salad
Homemade red pepper vinaigrette
Course Salads
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Salad
Homemade red pepper vinaigrette
Instructions
  1. Vinaigrette: mix jelly, balsamic vinegar, and olive oil in a jar and shake vigorously.
  2. In a large salad bowl, place all your ingredients, add the dressing, and toss, and enjoy!
  3. I let the salad sit for about 5 minutes before serving then give it another toss. YUM!
Spiced Raisin Brazil Nut Mix

Spiced Raisin Brazil Nut Mix

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Spiced Raisin Brazil Nut Mix
Course Side Dishes
Cuisine Vegetarian
Servings
Ingredients
Course Side Dishes
Cuisine Vegetarian
Servings
Ingredients
Instructions
  1. In a small mixing bowl, add raisins, anise seeds, and nuts.
  2. Stir well.
  3. Fold in raw honey.
  4. Spread on a sheet pan covered with waxed paper.
  5. Refrigerate at least an hour before serving.
Recipe Notes

For variations, try using roasted nuts, cranberries, or other dried fruits.

Irish Stew

Irish Stew

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Irish Stew
School House Crock!
Course Main Dish
Cuisine Slow Cooker
Prep Time 20 Minutes
Cook Time 8 Hours
Servings
Servings
Ingredients
Course Main Dish
Cuisine Slow Cooker
Prep Time 20 Minutes
Cook Time 8 Hours
Servings
Servings
Ingredients
School House Crock!
Instructions
  1. In a medium skillet, heat the olive oil over medium heat.
  2. Add onion; saute for 5 minutes.
  3. Add garlic, beef cubes, thyme, sage, salt, and pepper; saute for 5 minutes or until beef cubes have browned.
  4. Transfer mixture to a slow cooker along with potatoes.
  5. Pour beer (or broth) over the top.
  6. Cover and cook on LOW for 8 hours.
Banana Chocolate Almond Smoothie

Banana Chocolate Almond Smoothie

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Banana Chocolate Almond Smoothie
Servings
Serving
Ingredients
Servings
Serving
Ingredients
Instructions
  1. In a blender, add unsweetened almond milk, water, banana, almond butter, cacao nibs, Perfect Paleo Protein, Fibermender 2.0 (optional), and Just Juiced Greens (optional).
  2. Blend until smooth and enjoy!
  3. For a thinner smoothie, add more unsweetened almond milk.
Bok Choy Stir Fry

Bok Choy Stir Fry

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Bok Choy Stir Fry
Course Main Dish
Cuisine Paleo, Vegetarian
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo, Vegetarian
Servings
Servings
Ingredients
Instructions
  1. In a large skillet, heat oil over medium-high heat and swirl to coat pan.
  2. Add garlic, ginger, and crushed red bell pepper cooking for about 30 seconds.
  3. Add the bok choy and cook for 3 minutes, stirring often.
  4. Stir in the broth, soy sauce, sugar, and cornstarch and bring to a boil, stirring constantly.
  5. Cook until thickened, about 1 minute.
  6. Remove from heat and sprinkle with sesame seeds.
Recipe Notes

Serve over brown rice.

Per Serving: 317 Calories; 9g Fat; 8g Protein; 52g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 429mg Sodium. Exchanges: 3 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

SERVING SUGGESTION: Serve with steamed artichokes, some mayo for dipping, and some baby carrots for the table.

Root Veggie and Ginger Skillet Frittata

Root Veggie and Ginger Skillet Frittata

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Root Veggie and Ginger Skillet Frittata
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large skillet, heat the coconut oil over medium-high heat.
  2. Cook the carrots and turnips until soft.
  3. Pour the eggs over the veggies and season with salt and pepper and ginger.
  4. Let the eggs set slightly before flipping over.
  5. Once the eggs are cooked to the desired doneness remove from the heat.
  6. Top with green onions and serve.

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