Hot Melt Pumpkin Pie

Hot Melt Pumpkin Pie

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HOT MELT PUMPKIN PIE
Paleo Tahini Pumpkin Pie
Course Desserts
Cuisine Keto
Servings
Ingredients
Crust:
Fillings:
Whipped cream:
Course Desserts
Cuisine Keto
Servings
Ingredients
Crust:
Fillings:
Whipped cream:
Paleo Tahini Pumpkin Pie
Instructions
  1. In a food processor, combine nuts and dates for crust. Blitz until nuts are minced and it begins to stick together. Press into a pie plate and bake in oven for 10 minutes, then remove and cool for at least 15 minutes.
  2. In a large bowl, combine pumpkin, monkfruit sweetener, and spices (cinnamon thorugh cloves).
  3. Whisk together well, then add in vanilla, salt, eggs, heavy cream, and sour cream. Whisk until smooth, then pour into cooled pie crust.
  4. Place in oven and bake for 45 to 50 minutes, or until center is set and doesn’t jiggle (you can always toothpick test it if you’re unsure). If you notice the edges of the nut crust getting dark while the pie bakes, you can wrap the edges in foil to keep them from burning.
  5. After you remove pie from oven, allow to cool at room temp for about 20 minutes, then place in the refrigerator for at least 2 hours to chill.
  6. Just before serving, prepare the whipped cream. Combine all ingredients (heavy cream through vanilla) in a standing mixer bowl. Using whisk attachment, beat on a medium speed to start, and after cream begins to thicken (about 3 minutes) go up a high speed and beat for another couple minutes until cream becomes thick and creamy (don’t let it go too long, or it’ll get too thick, like butter).
Recipe Notes

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Chicken and Pepper Stir Fry with Bitter Melon

Chicken and Pepper Stir Fry with Bitter Melon

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Chicken and Pepper Stir Fry with Bitter Melon
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Instructions
  1. Mix soy sauce, ketchup, ginger, and garlic in a re-sealable heavy-duty plastic bag.
  2. Add chicken; seal bag and turn to coat with marinade.
  3. Let stand 15 minutes.
  4. Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat.
  5. Add bitter melon, green onions, and bell peppers; stir-fry until crisp-tender.
  6. Remove from skillet. Heat the remaining 1 tablespoon oil in a skillet.
  7. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center.
  8. Stir in bell pepper mixture.
  9. Serve over rice.
Recipe Notes

Parboiling bitter melon: Bring a large pot of water to a boil. Cut the ends off the bitter melon and cut in half lengthwise (do not peel). Remove the seeds and white pith from the middle of the melon with a small spoon. Cut the melon diagonally into thin, 1/4-inch slices. Place the sliced bitter melon in the boiling water and parboil until it is just tender (2 - 3 minutes). Drain.

Turkey Citrus Salad with Poppy Seed Dressing

Turkey Citrus Salad with Poppy Seed Dressing

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Turkey Citrus Salad with Poppy Seed Dressing
Course Salads
Servings
servings
Ingredients
Course Salads
Servings
servings
Ingredients
Instructions
  1. Portion spinach leaves evenly on dinner plates.
  2. Alternately arrange orange and grapefruit sections, in a wagon-wheel fashion, on top of spinach.
  3. Place 1/2 cup of chopped turkey in the center of each fruit wheel.
Prepare dressing:
  1. In a small bowl, combine reserved orange juice with enough of the grapefruit juice to equal 1/4 cup.
  2. Add remaining ingredients and blend thoroughly.
  3. Pour equally over each salad.
Recipe Notes

NUTRITION per serving: 288 Calories; 5g Fat; 32g Protein; 29g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. Points: 7

Mandarin Orange Teriyaki Chicken Salad

Mandarin Orange Teriyaki Chicken Salad

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Mandarin Orange Teriyaki Chicken Salad
Half of a peeled Mandarin Orange on a white marble surface
Course Salads
Servings
servings
Ingredients
Course Salads
Servings
servings
Ingredients
Half of a peeled Mandarin Orange on a white marble surface
Instructions
  1. In a large zipper-topped plastic bag, combine chicken and teriyaki sauce; seal bag and turn to coat; refrigerate for 1 to 2 hours.
  2. Drain and discard marinade.
  3. Coat a large non-stick skillet with cooking spray; add chicken; cook and stir for 5 to 7 minutes or until no longer pink; transfer to a bowl; cover and refrigerate until chilled.
  4. In a large bowl, combine salad greens, frisee, chicken, oranges, carrot, almonds and green onion.
  5. In a jar with a tight-fitting lid, combine remaining ingredients; shake well and drizzle over the salad; toss gently to coat.
Recipe Notes

NUTRITION per serving: 299 Calories; 13g Fat; 25g Protein; 22g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 1066mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat. Points: 6

Chicken Soup

Chicken Soup

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Chicken Soup
orange enameled stock pot on a wooden surface next to carrots and rosemary
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
orange enameled stock pot on a wooden surface next to carrots and rosemary
Instructions
  1. Heat the oil in a large soup pot with a tight-fitting lid over medium heat; add next 9 ingredients (carrots through crushed red pepper flakes).
  2. Cover and cook for 15 minutes or until vegetables soften.
  3. Stir in tomato paste then top with chicken.
  4. Pour broth and water over chicken.
  5. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until chicken is cooked through.
  6. Remove chicken to a cutting board and shred with two forks.
  7. Stir shredded chicken into soup.

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