Gluten-Free

Paleo Shrimp Scampi

Equipment Needed

  • Baking pan or baking dish 
  • Frying pan 
  • Cutting board 
  • Knife
  • Hand juicer (optional)

Ingredients 

  • 1 spaghetti squash 
  • Italian Seasoning 
  • 1-2 shallots, diced
  • 3-4 cloves of garlic, diced
  • Juice of half a lemon (if you don't have a juicer, slice lemon into wedges and squeeze juice into pan that way) 
  • 1 tablespoon coconut oil 
  • 1 tablespoon ghee or butter 
  • 1/2 lb shrimp, thawed if previously frozen and deveined/detailed 

Variations/Additions

  • Shiittake mushrooms
  • Broccoli 
  • Brussels sprouts 
  • Asparagus 
  • Bacon 
  • Diced spinach 
  • Fresh basil 

Instructions

Makes 2-4 servings

Pre-heat oven to 375

  • Cut spaghetti squash in half and spoon out the seeds. 
  • Place in your baking dish or pan, inside up, brush with a little bit of ghee, butter or coconut oil and sprinkle with Italian seasoning.  
  • Bake for about an hour at 375. Remove from oven and let cool for 5-10 minutes before scraping out your spaghetti. (You can also microwave spaghetti squash to cook it a lot faster. Check out Nom Nom Paleo for detailed instructions on how to do this.) 
  • Add coconut oil and diced shallots to your frying pan and sauté on a medium heat for about 5-7 minutes. 
  • Add diced garlic to shallots and saute for another 3 minutes. If your adding vegetables to your scampi (or just doing a vegetable scampi) add them at this stage. 
  • Next add your butter, lemon juice and shrimp. (Sometimes I chop my shrimp so it's in bite sized pieces.)
  • Saute for about 5 minutes until shrimp are cooked through and then add your "spaghetti". 
  • Mix everything together thoroughly and allow to cook a few minutes longer, so all of the flavors really soak into the "spaghetti".  
  • Top with fresh basil (optional) and dig in! 
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How to Simply Bake Chicken or Turkey

Equipment

  • Glass baking dish 
  • Baster 

Ingredients 

  • Chicken or turkey (Choose from legs, thighs, drumsticks, wings, or skin-on breasts) 
  • 1 tablespoon apple cider vinegar
  • 2 Tablespoons coconut oil or ghee
  • 1/4 bone broth (optional)
  • 1 teaspoon ginger powder
  • 1 teaspoon sage powder
  • 1 teaspoon garlic powder 
  • 1 teaspoon sea salt 

Optional Ingredients 

  • 1/2 teaspoon turmeric 
  • 1 Tablespoon coconut aminos
  • 1 teaspoon maple syrup 

Instructions

Preheat oven to 375 

  • Place your desired cut of chicken or turkey in your baking dish, skin side up. 
  • Pour your apple cider vinegar and bone broth (and/or additional ingredients coconut aminos and maple syrup) over the poultry and add your coconut oil or ghee to the dish. 
  • In a seperate small bowl, mix together your spices and sea salt. 
  • Sprinkle your mixture evenly over the poultry. 
  • Place in the oven and bake on the middle rack for about 45-60 minutes, basting a couple of times throughout the cooking process. (If you do not have a baster, I suggest flipping each piece about 20 minutes after its been in and then again 20 minutes after that. I've done this many times while baster-less and it still comes out amazing!) 
  • Depending on how thick your cut of poultry is, it may take shorter or longer. Poultry should have an internal temperature of about 165, so if you have a meat thermometer handy, insert it into the thickest part of the meat, away from the bone to get an accurate reading.  

Notes 

You could easily make this a one-dish meal by adding some veggies to roast alongside the meat. I've tried cauliflower, broccoli, beets, carrots and Brussels sprouts before and have never been disappointed!

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Herb Roasted Root Veggies

Equipment Needed

  • Sharp knife
  • Cutting board
  • 13 x 9 baking dish

Ingredients

  • 3 medium parsnips 
  • 3 small-medium beets 
  • 4-5 carrots 
  • 1/2 tablespoon sage powder 
  • 1-2 teaspoons ginger powder 
  • Couple sprigs of fresh rosemary or 1/2 tablespoon rosemary powder 
  • 1-2 teaspoons of sea salt 
  • 2 tablespoons coconut oil or ghee 

Variation 

  • Add diced pecans, walnuts or almonds  

Instructions

Makes 4-6 servings

Pre-heat oven to 375

  • Begin by washing your parsnips, beets and carrots. If you're buying non-local or conventional veggies, wash your produce very well and peel before using. If you're growing your own or buying locally, I would just rinse them. It's totally up to you if you choose to peel them or not. 
  • First cut the ends off of your parsnips and carrots. Then cut them in half. They should still be whole, just shorter in length now to make dicing easier. 
  • Next slice your veggies in half lengthwise down the middle and then again, lengthwise, so you're left with what looks like parsnip "sticks". (If you wanted to roast them like this you totally could. I just prefer them diced in smaller bite sized chunks.) 
  • I then like to line up 3-4 "sticks" at a time and dice them 1/4 - 1/2 inch thick. Place all of your diced carrots and parsnips in your baking dish. 
  • Now its time for the beets. Slice the ends off of your beets to begin. 
  •  Cut your beet into 1/2 inch thick slices and then cut into beet "sticks". 
  • Once you have your beet "sticks", dice into chunks of your desired size. Place beets in your baking dish with carrots and parsnips. 
  • Sprinkle herbs and sea salt over the veggies and mix thoroughly. Place your coconut oil or ghee on top of veggies and place in the oven. 
  • After the coconut oil or ghee has had time to melt (usually a couple of minutes), I give the veggies another thorough stir to ensure the oil is distributed evenly. 
  • Cover with tin foil and roast for about 45 minutes, stirring a couple times throughout. I like to take the tin foil off for the last 10-15 minutes so the veggies crisp up just a little bit before finishing. Remove from oven and enjoy! 
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Plantain Chips

Plantain Chips

Chips are probably one of the best comfort food snacks out there, in my opinion.  What's much better than biting into a salty, crunchy chip or scooping up a heaping mound of guacamole at the end of the day? Forget everything you've ever known about traditional potato or corn chips (fried in unhealthy oils) and give these healthy plantain chips baked in coconut oil a try. As a long time self proclaimed chip fanatic, I made the switch and i'm not looking back. 

Quinoa Energy Bars

Equipment Needed

  • Mixing bowl
  • 9x9 glass baking dish, or other baking dish of similar size
  • Parchment paper

Ingredients

  •     1  2/3 cups cooked quinoa
  •     1/3 cup chopped nuts (pecans, walnuts, almonds, etc.)
  •     1/3 cup 70%+ dark chocolate chips
  •    1/4 cup shredded coconut 
  •     2 tbs pure maple syrup
  •      1 tbs honey
  •      1 tbs pure vanilla extract
  •      1 egg
  •      1 tsp cinnamon
  •      1/3 cup nut butter (almond, cashew, etc)

Instructions

Yield: About 8-10 bars (depending on how big you cut them)

Pre-heat oven to 375

Combine still warm quinoa with nuts, cinnamon, and chocolate chips. In a separate bowl, combine wet ingredients (except nut butter) and then add to dry, mixing all together. Add nut butter last.

Choose a baking dish depending on thickness preferred for bars.  I typically use a 9x9 inch glass-baking dish. 

Line pan with parchment paper and pour in quinoa mixture. Sprinkle with sea salt before baking.

 Bake for 15 minutes then refrigerate overnight. Remove parchment paper/baked quinoa from the dish and gently place upside down on a cutting board. Slowly peel away the parchment paper from the bar and then turn right side up again.  Use a pizza slicer or sharp knife to cut the bars. Feel free to add or substitute additional ingredients such as coconut flakes, chia seeds, nuts, etc. Store in an airtight container in the fridge. These bars transport pretty easily in either a Tupperware, Ziploc bag or parchment paper.  

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