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Shrimp cocktail with or without sugarless sauce

 

Roasted brussel sprouts in toaster oven

 

Fruit of the day, not banana, pineapple, grapes or watermelon

 

Roasted chestnuts in toaster oven

 

Kale chips olive oil salt and bake

 

Hard baked eggs with shells in toaster oven

 

Homemade trail mix without sugar

 

Guacomole deviled eggs with lemon

 

Cold chai tea with almond milk

 

Almond parmesan zucchini crisps

 

Avocado and sunflower seeds

 

Almonds

 

Almonds and apples in food processor

 

 

 

 

 

Serves: 4

Prep: 10 min.

Cook: 20 min.

Ingredients

• 3 medium zucchinis, skin on, cut in large chunks;
• 1 onion, quartered;
• 2 cloves garlic, sliced;
• 4 cups chicken stock;
• 2 tbsp. coconut milk;
• cooking fat;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Melt some cooking fat in a saucepan placed over a medium heat.
2. Add the onion, garlic and zucchinis and cook for 4 to 5 minutes.
3. Add the chicken stock, season to taste with salt and pepper, and bring to a boil.
4. Lower the heat, cover, and let simmer until the zucchinis are tender, about 20 minutes.
5. Remove from the heat, add the coconut milk, and purée with an immersion blender (or pour into a standalone blender).
6. Adjust the seasoning and serve hot.

Serves: 4 Prep: 15 min.

Cook: 40 min.

Ingredients

• 4 large onions, roughly sliced;
• ½ tbsp freshly squeezed lemon juice
• 4 cup. chicken stock;
• ½ cup coconut milk;
• 4 tbsp. ghee or cooking fat;
• Sea salt and freshly ground black pepper;

Preparation

1. Melt the ghee or cooking fat over a medium heat in a saucepan.
2. Add the onions to the melted fat, sauté until tender and golden, about 20 minutes.
3. Drizzle with lemon juice, and give everything a good stir.
4. Pour in the chicken stock, bring to a boil, and then let simmer 15 minutes.
5. Purée the soup using a blender or immersion blender until you get smooth texture.
6. Add the coconut milk, season the soup to taste, and serve warm.

 

 

Serves: 4

Prep 20 min.

Cook: 1 h.

Ingredients

• 3 medium-sized acorn squash, halved and seeded;
• 1/2 cup chopped onion;
• 1 tbsp. curry powder;
• 3 to 4 cups chicken stock;
• 1 cup coconut milk;
• 1/2 teaspoon ground nutmeg;
• Cooking fat;
• Sea Salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 350 F.
2. Place the halved squash on a baking sheet and bake in the preheated oven for 35 to 40 minutes.
3. Melt some cooking fat in a saucepan placed over a medium-high heat.
4. Sauté the onions and curry powder in the melted cooking fat until the onions are tender.
5. Scoop out the flesh of the squash and add to the saucepan.
6. Add the stock and nutmeg. Reduce to a simmer and cook for another 20 minutes.
7. Using an immersion blender or food processor, blend the mixture until you get a smooth texture. Return to the pot.
8. Stir in the coconut milk, season to taste, cook on low until heated through, and serve.

Serves: 4

Prep: 15 min.

Cook: 3 h.

Ingredients

• 1 5 to 6 lb. duck;
• 2 red onions, minced;
• 4 cloves of garlic, minced;
• 1 celery stalk, minced;
• 1 cup blueberries;
• 2 sprigs fresh rosemary;
• 1 tbsp. fresh sage, minced;
• 4 cups chicken or duck stock;
• Extra-virgin olive oil;
• ¼ cup pomegranate seeds;
• fresh parsley; (to garnish)
• Cooking fat;
• 2 tbsp tapioca starch; (optional)
• Sea salt and freshly ground black pepper;

 

Preparation

1. Preheat your oven to 350 F.
2. Wash the duck, and pat dry with kitchen paper.
3. Rub the duck with olive oil, season generously with sea salt and black pepper, and place in a roasting pan.
4. Place in the oven, and roast for about 2 hours, or until the meat is cooked through.
5. Remove the duck from the oven, and let rest 10 to 15 minutes.
6. Remove the duck skin, and shred the meat off the bones.
7. Melt some cooking fat in a large skillet or sauce pan over medium-high heat.
8. Add the garlic, celery, and onion, and cook for 5 to 6 minutes, or until soft and fragrant.
9. Pour some of the chicken stock into the skillet and cook until completely reduced, scraping up any browned bits from the bottom of the skillet.
10. Stir in the shredded duck meat, and pour in the chicken stock.
11. Stir in the blueberries, rosemary and sage. Bring everything to a boil, and let simmer on low for 30 to 45 minutes.
12. If desired, thicken the sauce by adding-in a mixture of 1 tbsp. of tapioca starch and 1 tbsp. water.Serve the stew topped with pomegranate seeds and fresh parsley.

 

Serves: 4

Ingredients

• 2 cups full-fat coconut milk
• 1 cup homemade almond milk*
• ½ cup agavenectar
• 5 large egg yolks **
• ¼ cup loose leaf earl grey tea
• 1 tbsp dried culinary grade lavender ***
• 1 tsp pure vanilla extract

Instructions

1. Heat coconut and almond milk with the agave nectar over low heat in a saucepan. Make sure it does not boil.
2. Once milk is hot and nectar has been dissolved, remove from heat.
3. Place the earl grey tea and lavender in a large cotton or paper tea bag and drop it into the milk mixture. Cover saucepan and infuse the milk with tea for 30 minutes (or longer for a much stronger flavor).
4. Remove tea bag and rewarm the milk over low heat.
5. At the same time, beat the egg yolks with the vanilla extract and temper it 1 tbsp at a time with the warm milk (until about ¼ cup of milk has been added to the eggs).
6. Add the rest of the milk to the egg yolk mixture and mix until combined.
7. Add it back to the pan and heat the mixture over low heat while stirring constantly.
8. Watch this part carefully to avoid curdling.
9. Once the mixture has thickened enough to coat the back of a wooden spoon. Remove it from heat and chill for 4-5 hours in the fridge.
10. Freeze the cooled mixture using an ice cream maker for about 12 minutes. Make sure it does not get too hard.
11. Place ice cream in a container and freeze for another hour before serving.
12. This makes a pint of ice cream.

Serves 4

Prep: 15 min.

Cook: 10 min.

Ingredients

• 2.5 oz. fresh spinach;
• 2.5 oz. baby kale;
• 3/4 cup celery, chopped;
• 3/4 cup dried cranberries;
• 4 eggs;
• 1 to 2 clementines, segmented;
• 1 large Granny Smith apple, cored and sliced;
• 1/4 cup pine nuts, roasted;

Poppy seed dressing ingredients

• 1/4 cup extra-virgin olive oil;
• 3 tbsp. fresh lemon juice;
• 1/8 tsp. paprika;
• 1/8 tsp. onion powder;
• 1 tbsp. poppy seeds;

 

Preparation

1. Bring a saucepan filled with water to a boil.
2. Slowly and carefully add the eggs. Cover, remove from heat, and let the eggs cook for 9 to 10 minutes.
3. Place the cooked eggs in bowl of ice water for 2 to 3 minutes.
4. Peel and slice the eggs.
5. In a bowl, combine all the ingredients for the dressing, and whisk until well-emulsified.
6. In a salad bowl, combine the spinach, kale, apple, celery, cranberries, and oranges.
7. Drizzle the dressing on top, and toss gently until well coated.
8. Place the sliced eggs on top, and sprinkle with pine nuts before serving.

P.

Serves: 4

Prep: 15 min.

Cook: 45 min.

Ingredients

• 1 medium leek, sliced;
• 2 cups cooked chicken, diced;
• 2 cloves garlic, minced;
• 1 tbsp. tapioca starch;
• 4 cups chicken stock;
• 1 cup water;
• ½ cup coconut milk;
• Cooking fat;
• Sea salt and freshly ground black pepper;

Preparation

1. Melt some cooking fat in a large saucepan placed over a medium-high heat.
2. Add the leeks to the saucepan and cook until soft, about 10 minutes.
3. Season to taste with salt and pepper.
4. Add the chicken stock and water and bring to a boil while stirring.
5. Lower the heat and let simmer for about 15 minutes.
6. Add the chicken and coconut milk and cook until the whole soup is warmed through.
7. Remove one ladle of warm broth from the soup. Mix it with the tapioca starch in small bowl, and then slowly add the mixture back to the soup while stirring, until the soup reaches your desired consistency.
8. Adjust the seasoning and serve.

Prep: 15 min.

Ingredients

• 2 egg yolks
• 1 tsp mustard (this is optional)
• 1 tsp lemon juice
• 1/2 cup olive oil
• 1/2 cup coconut oil

Preparation

1. In a medium bowl (blender, food processor) mix the yolks, mustard, if using, and 1 tsp lemon juice.
2. Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it.
3. As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point.
4. When all the oil is incorporated and the mayonnaise is thick, whisk in the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper.
5. Enjoy without guilt and keep the leftovers in the refrigerator!

And here you go, it’s that simple. Of course I encourage you to play with it and to come up with new variations. Happy Paleo mayonnaisemaking!

 

Ingredients

• 1Chai tea bag
• 3cWater
• 2cAlmond milk
• cream(optional)
• Cinnamon(optional)
• Stevia(optional)
• Vanilla extract(optional)

 

Instructions

1. Brew 3 c water with the chai tea bag and, once cooled, pour into ice cube trays. Freeze.

Once the chai tea has hardened into ice cubes, put a few cubes into a mug and pour 2 c of cold almond milk on top of them. Enjoy!