Carrot Gingerbread Muffins

Carrot Gingerbread Muffins (Oh, Holy Wow.)

Special holiday nom-nom!

Mix in a large bowl:
3 c. almond flour
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. salt
1 t. baking soda

Add:
1/2 c. chopped pecans
1/4 c. raisins
1/4 c. coconut
3 c. shredded carrots

Blend in Vitamix or other blender that will pulverize the dates and ginger:
3 eggs
5 dates
2 t. fresh ginger root
1/2 c. melted coconut oil

Add wet ingredients to dry ingredients. Fill muffin cups as full as you want (they don’t rise much.) Bake at 350 for approximately 35 minutes (until toothpick tests clean.)

Contributed by Annie Mac

Grain-Free Chocolate Chip Cookies

Ingredients:

  • 3 cups Blanched Almond Flour
  • 1/2 cup Virgin Coconut Oil, unrefined
  • 1/2 cup Pure Maple Syrup
  • 1/4 cup Agave Nectar or Raw Honey
  • 2 Eggs
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 Tbsp Vanilla Extract
  • 1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips
Process:
  1. Preheat oven to 375 degrees.
  2. In a medium sized mixing bowl combine dry ingredients.
  3. In a small mixing bowl beat eggs, maple syrup, and vanilla extract.
  4. Pour wet ingredients into dry and beat until combined.
  5. Melt coconut oil, pour into batter, and continue to blend until combined.
  6. Stir in chocolate chips.
  7. On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
  8. Bake for 10-12 minutes.
  9. Let cool and serve with a cold glass of almond milk!

Contributed by Stina

Adapted from Primal Palate

http://www.primal-palate.com/2010/12/chocolate-chip-cookies.html

Paleo Butternut Squash Lasagna

Ingredients

  • 1 lb Italian sausage, casing removed
  • 1 red onion
  • 3 cloves garlic
  • 1 15 oz can pizza sauce
  • 1/2 c roasted and chopped up red peppers
  • 1/4 c extra virgin olive oil
  • couples leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
  • 1 small butternut squash

Instructions

  1. Preheat oven to 400ºF.
  2. In a saute pan,  crumble the sausage and brown it, along with the onions and garlic.
  3. While the meat is cooking, cut the top and ends off of the squash off and peel it. Cut it into 1/4′s. (Right where the squash starts to turn bulbous, cut it in 1/2, width-wise. Split those two halves in half, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t worry about all the strings, as you won’t even notice those when they’re cooked. Slice the squash into slices around 1/2 inch thick pieces.
  4. Make the sauce by mixing the pizza sauce, red peppers, olive oil, and basil.
  5. Using a 9×9 pyrex dish, put down enough sauce to lightly cover the bottom of the dish, so the squash from sticking to the pan.
  6. Add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce.
  7. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.
  8. Bake for 60 minutes. It should be bubbling with a slightly crispy and browned top.

Note: the lasagna may be liquid-y right out of the oven, so let it set for 30 minutes before cutting into it, as it will solidify.

Adapted from Health-Bent.com: http://www.health-bent.com/beef/paleo-butternut-squash-lasagna
Contributed by Stina

Paleo Zucchini Fritters

Ingredients:

  • 2 cups shredded zucchini (about 2 medium zucchini)
  • 3 eggs
  • 1 Tbs coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • Coconut oil or bacon grease

Cooking Instructions:

  1. Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly blot it dry with a paper towel).
  2. In a large bowl, beat eggs together.
  3. Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.
  4. Combine shredded zucchini, sea salt and freshly ground black pepper.
  5. Meanwhile, set a large cast iron skillet over medium-low heat. When hot, add coconut oil or bacon grease to coat the bottom of the pan.
  6. Spoon the mixture into the pan in desired sized fritters.
  7. Serve warm or at room temperature.
  8. Optional: add other spices or fresh herbs to the recipe in step 4.
Contributed by Lori

Paleo Frittata

Ingredients:

  •  Red pepper-small diced
  • ¼ cup mushrooms-sliced
  • ½ cup asparagus-chopped
  • ½ cup baby spinach–washed
  • 5 organic egg whites plus 1 whole egg
  • ¼ tsp salt
  • ¼ tsp pepper
  • 
1 tsp. thyme (fresh or dried)
  • 3 tbsp olive oil
  • Olive oil spray

DIRECTIONS:

1. Begin by preheating oven to 375°F
2. Preheat medium sauté pan on medium high heat for 2 minutes.
3. Add 2 tbsp olive oil and sauté red peppers, mushrooms and asparagus for 3-4 minutes, stirring occasionally.
4. Once softened, remove to a plate until needed.
5. In same pan add 1 tbsp olive oil and sauté baby spinach for 1 minute until just cooked. Remove to a cutting board and chop.

Contributed by Lori

No Oats Oatmeal

 Ingredients:
  • 1/4 Cup Walnuts
  • 1/4 Cup Pecans
  • 2 Tbs. Ground Flaxseed
  • 1 Tsp. Cinnamon
  • Dash of ground Nutmeg
  • 1/4 tsp. Ginger
Instructions:
  1. Add walnuts, pecans,flaxseed and spices to food processor, pulse mixture to a course grain. Stop before it is ground to a paste.
  2. Set aside.
  3. Whisk together eggs, almond milk until consistency thickens and becomes like a custard.
  4.  Blend banana and almond butter together and add to custard. Mix well.
  5. Stir in course nut mixture, in medium saucepan  warm the mixture on the stove until oatmeal reaches desired consistency, takes a few minutes.
  6.  Sprinkle pumpkin seeds and berries on top, add more almond milk if desired.
Contributed by Lori

Thai Shrimp Curry with Noodles!

This one takes less than 20 minutes to throw together and it’s absolutely delicious! It’s also a great recipe to tinker around with. You can make it your own and add whatever ingredients you want!

Ingredients:

  • Green Curry Paste (you can find a large container of it at Market of Choice for pretty cheap)
  • Olive Oil
  • 1 can coconut milk
  • 1 cup chicken broth
  • 1 onion, diced
  • 1 cup chopped celery
  • 2 large carrots
  • 1 cup chopped cabbage
  • 1 lb shrimp
  • Yam Flour Noodles (found at Market of Choice!)
  • fresh basil
  • fresh cilantro

The Process:

  1. In a big pot drizzle a little olive oil and on medium-high quickly saute the onion and celery until they begin to soften.
  2. Add 1-2 tbsp of the Green Curry Paste (careful not to add too much, this can get spicy!!) and the full can of coconut milk. Stir or whisk everything together until all the chunks of curry paste are broken apart. Chop the lemongrass stalk into long strips and throw it in. Turn the pot down to medium-low and let simmer for 5 minutes.
  3. Add the chicken broth and chopped carrots. You can add any other crunchy veggies you like. I like to throw in bell peppers or even asparagus sometimes. This is where you can experiment a little! Let simmer for another 4-5 minutes to get the carrots to soften.
  4. Add the shrimp and cabbage and let simmer for 5 more minutes or until cabbage softens a bit.
  5. Drain the Yam Flour Noodles and then microwave some in a small bowl for 2-3 minutes.
  6. Pour the curry over the top, garnish with chopped basil and/or cilantro, and voila! You’ve got a delicious Thai Curry!

You can try any noodle substitute with this recipe. Kelp noodles, zucchini noodles, and spaghetti squash work great. I’ve also simply added extra veggies and meat and eaten it without noodles, making it an extra chunky curry soup!

You can also try it with chicken instead of shrimp. Simply chop the chicken into chunks and cook with the onion and celery before you add the curry base.

Makes 4-5 servings. Yum.

Contributed by Zach.