Berry Rhubarb Maple Crunch [P]

recipe from Paleo Parents

BERRY RHUBARB MAPLE CRUNCH

Filling:

1 tbsp coconut oil
2 cups diced rhubarb, cut into 1/2-inch pieces
2 cups strawberries
2 cups blackberries
2 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp powdered ginger
1/2 cup maple syrup

Topping:
2 tbsp coconut oil
1 cup almond flour
1/2 cup pecans
Dash of sea salt
1/2 tsp ground nutmeg
2 tbsp maple syrup

• Lightly coat the inside of the slow cooker with coconut oil.
• Mix all the fillings, including the remaining coconut oil, and place in the slow cooker.
• Cook on high for 2 hours or until fruit is tender.
• Preheat the oven to 375 degrees.
• Mix all the toppings, stir to incorporate. The mixture should resemble crumbles.
• Spread the crumbles over the top of the filling and place stoneware of slow cooker into the oven for 15 to 20 minutes until top is crisp. If your stoneware is not oven-safe, transfer to an over-safe dish.
• Let rest for 5 minutes then serve from the slow cooker stoneware.

recipe from Paleo Parents

Mango Shrimp Cocktail [P]

This recipe is derrived from Practical Paleo by Diane Sanfilippo

MANGO SHRIMP COCKTAIL

2 lbs shrimp
2 cups mango, skins peeled and diced
1/2 tsp garlic, minced
1-2 tsp fresh horseradish, minced or grated
1 Tblsp apple cider vinegar
1 Tblsp extra-virgin olive oil

• Peel, devein, and then steam the shrimp for approximately 2-3 minutes if fresh, 3-5 minutes if frozen. Note: you can either devein fresh shrimp before or after cooking. If they are frozen, you will need to cook them first. set the cooked shrimp aside and allow them to chill before serving.
• Combine the mango, garlic and horseradish, vinegar, and EVOO in food processor, and pulse until smooth.
• Serve chilled.

This recipe is derrived from Practical Paleo by Diane Sanfilippo

Spaghetti Squash Bolognese [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

SPAGHETTI SQUASH BOLOGNESE

1 spaghetti squash
sea salt & black pepper to taste
2 Tblsp grass-fed butter
1 onion, finely diced
1 carrot, finely diced
1 stalk of celery, finely diced
1 clove garlic, minced
1/2 lb ground veal or beef
1/2 lb ground pork
4 slices bacon, chopped
1.2 cup full-fat coconut milk
3 ounces tomato paste
1.2 cup dry white wine (optional)
sea salt & black pepper to taste

• Preheat oven to 375 degrees F.
• Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a making sheet. Roast for 35-45 minutes -- until the flesh of the squash becomes translucent in color and the skin being to soften and easily separate from the "noodles" that make up the inside.
• Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
• While the squash bakes: In a large skillet over medium-high heat, melt the butter, and saute the onions, carrots and celery until the become translucent, Add the garlic and cook for an additional minute.
• add the ground ceal, pork and bacon and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine, and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out.
• Add sea salt and black pepper to taste before removing the sauce from the heat.
• serve over the roasted spaghetti squash.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Mashed Faux-Tatoes [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

MASHED FAUX-TATOES

1 head cauliflower (about 4 cups)
4 Tblsp butter or coconut oil
1/2 tsp Herb Salt Blend [2 parts herbs, 1 part sea salt....I used parsley]
Black pepper to taste

• Chop the cauliflower into roughly 2-3 inch pieces
• Steam the cauliflower until it is fork tender. [I have found putting them in a large glass bowl with about 1/2 cup water and cover with plastic wrap. Microwave for about 10-12 minutes. Drain them really well!]
• Place cooked cauliflower in a food processor. Add the butter and herb blend and black pepper.
• Puree until smooth and creamy.

Thanksgiving Stuffing Meatballs [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

THANKSGIVING STUFFING MEATBALLS

2 lb ground pork

2 Tblsp Spice blend [1/2 tsp sea salt, 1/2 Tblsp ground fennel seeds, 1/2 Tblsp ground sage, 1/2 Tblsp garlic powder, 1/2 Tblsp onion powder, 1/8 tsp white pepper, 1 tsp dried parsley]

2 tsp coconut oil

1/4 cup onion, finely chopped

1/4 cup celery, finely chopper

1/4 cup carrot, grated or shredded

1/4 cup walnuts, finely chopped

• Preheat oven to 425 degrees F.
• In a medium-sized mixing bowl, combine the pork and spice blends until the spices are well incorporated evenly throughout the meat.
• In a large skillet over medium heat, melt the oil. Place the onions, celery, and carrots in the pan, and saute until the onions and celery appear translucent. Add walnuts and cook for another 2 minutes.
• Set the onion mix aside to cool until you can touch it comfortably  Then, combine the mixture with the meat, and form the pork into 24 meatballs.
• Place the meatballs in an oven-safe dish or baking sheet and back approximately 25-35 minutes or until cooked all the way through.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Chocolate Coconut Cookies [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

CHOCOLATE COCONUT COOKIES

2 eggs
2 Tblsp butter, melted and cooled
2 Tblsp maple syrup (or more for sweeter cookies)
1/2 tsp vanilla extract
1 cup shredded coconut
2 Tblsp unsweetened cocoa powder
1 pinch baking soda
1/4 cup sliced almonds [I used mini dark chocolate chips instead]

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, whisk the eggs, melted butter, maple syrup, and vanilla. 
• Mix in unsweetened cocoa powder, baking soda, and shredded coconut until well combined. 
• Fold in the almonds, if desired. [or dark chocolate chips]
• Divide into 12 dollops [I used the small ice-cream scoop from Pampered Chef, you get a lot more than 12 cookies!] on a parchment paper-lined cookie sheet, and flatten them with a fork. 
• Bake for 20-30 minutes or until slightly firm to the touch.

This recipe is directly from Practical Paleo by Diane Sanfilippo