Baked Falafel

 

• ▢15 ounces chickpeas drained and rinsed
• ▢½ cup white onion finely diced
• ▢1 cup fresh parsley lightly packed
• ▢1 cup fresh cilantro lightly packed
• ▢½ teaspoon salt 
• ▢¼ teaspoon pepper 
• ▢1 teaspoon garlic powder
• ▢1 teaspoon coriander
• ▢2 teaspoons cumin
• ▢2 teaspoons baking powder
• ▢2 Tablespoons flaxseed (or one egg)
• ▢1 Tablespoon olive oil (for greasing the pan)

• Preheat oven to 400 degrees F.
• Add chickpeas, onions, parsley and cilantro to a food processor fitted with an “S” blade. Process until well combined (but still chunky).
• Add salt, pepper, garlic powder, coriander, cumin, baking powder and flaxseed. Process until well mixed and fine. (mixture will ball up in the processor).
• Generously grease a large baking sheet with oil (olive or canola).
• Roll about 2 Tablespoons of falafel mixture into balls and then flatten into discs and place on baking sheet evenly spaced.
• Bake in preheated oven for 20 minutes, flip and bake on second side for 10-15 minutes (until golden brown)
• Remove from oven and serve with tzatziki sauce, in a pita, or on a salad.

(Source: https://joyfoodsunshine.com/baked-falafel/#wprm-recipe-container-8937)

White Bean Soup

 

• 3 (15 oz) cans cannellini or Great Northern beans, divided
• 4 cups vegetable broth, divided 
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 medium carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Crushed red pepper flakes, to taste
• 2 cups chopped spinach
• 2 tablespoons lemon juice
• 1/4 cup parmesan cheese

• Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. You don't want to blend all of the beans, just 1 can. The pureed beans will make the super extra creamy. Rinse and drain the remaining beans and set aside.
• In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes. Add the garlic and cook for an additional minute.
• Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper. Let simmer for 15 minutes.
• Add the spinach or kale and simmer for 10 more minutes. Stir in the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.
• Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired. 

(Source: https://www.twopeasandtheirpod.com/white-bean-soup/#wprm-recipe-container-74861)

Greek Chicken Meatballs

 

• 2 pounds ground chicken
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup finely diced red onion
• 4 cloves garlic, finely minced
• 1/2 teaspoon lemon zest
• 1 tablespoon olive oil, for frying

1. Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a cookie dough scoop or tablespoon to scoop out the chicken mixture and use your hands to form into meatballs.
2. When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned.
3. Serve the meatballs over chopped romaine lettuce with feta, cucumber, tomato, rice, and tzatziki sauce.

(Source: https://allthehealthythings.com/greek-chicken-meatballs/#tasty-recipes-9947-jump-target)

Creamy Buffalo Chicken Chili

 

2 Tbls olive oil
1 yellow onion, diced
1 jalapeno, seeded and minced
4 cloves garlic, minced
1 sweet potato, peeled and diced
1 Tbls dried parsley
1 tsp dill
1 tsp smoked paprika
4 cups chicken broth
6oz cream cheese
2.5 cups shredded chicken (cooked)
3/4 cup hot sauce
1/2 cup salsa verde
1/4 cup nutritional yeast or 1 cup shredded cheddar cheese
1/2 cup cilantro, finely chopped

1. In a dutch oven over medium heat, add the olive oil. Once hot, add the onions and cook until fragrant, about 5 minutes. Stir in the jalapeño, garlic, parsley, dill, paprika, and a sprinkle of sea salt and black pepper. Add in the sweet potatoes, stir, and sprinkle again with sea salt and pepper.

2. Cook 5 minutes, until fragrant. Add in the chicken broth and simmer until the potatoes are soft, about 10-15 minutes. Add the cream cheese, chicken, hot sauce, salsa verde and nutritional yeast or cheddar, allowing all ingredients to simmer and the chili to thicken.

3. Simmer 5 more minutes, then remove from the heat and stir in the cilantro. Serve hot garnished with avocado and dairy free sour cream, if desired.

(Source: https://www.paleorunningmomma.com/creamy-buffalo-chicken-chili-paleo-whole30/)

Immunity / Ginger Shots

 

• 1 cup fresh ginger root, chopped
• 1 cup pineapple, cubed
• ½ cup orange juice
• ¼ cup lemon juice
• ½ cup coconut water 
• 1-2 pinches of cayenne pepper

• Wash and scrub the ginger root under running water before you chop it into smaller chunks.
• Squeeze 2 oranges to get ½ cup of orange juice. Squeeze about 2 lemons for ¼ cup of juice.
• Add all ingredients to a blender and blend until the mixture is fairly smooth.
• Pour the mixture through a fine-mesh sieve into a bowl or measuring cup.
• Transfer the juice to several smaller, sealable glasses and store them in the refrigerator for up to a week.

(Source: https://elavegan.com/ginger-shots/)

Ground Beef & Potatoes

 

• 2 tablespoons canola oil
• 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
• 1 pound 93% lean ground beef
• 1 small yellow onion diced
• 1 red bell pepper diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt 
• 1/4 teaspoon ground black pepper
• 1 to 2 teaspoons hot sauce (like sriracha)

Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.

Add the beef, onion, and bell pepper. Cook, breaking apart the meat.

Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).

Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.

Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

(Source: https://www.wellplated.com/ground-beef-and-potatoes/#wprm-recipe-container-60753)

Buffalo Chicken Meatballs

 

meatballs:

• 1 1/2 Tbsp ghee
• 1 1/4 lbs ground chicken
• 3 Tbsp almond flour
• 1 large egg
• 1 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 3 cloves garlic minced (or 1 tsp garlic powder)
• 1/2 tsp salt
• 1/4 tsp black pepper
  
  

sauce:

• 3/4 cup hot sauce (like Frank’s Red Hot Original)
• 1/4 cup ghee melted

ranch drizzle:

• 1/2 cup mayo
• 3 Tbsp almond or coconut milk 
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp dried chives
• 1/4 tsp dried dill - optional
• 3/4 tsp fresh lemon juice
• 1/8-1/4 tsp salt or to taste

1. In a large bowl, combine the ground chicken, egg, almond or tapioca, onion, paprika, garlic, salt and pepper. Mix well with your hands until fully combined, careful not to overwork the meat.

2. Heat a large nonstick heavy skillet over medium heat. Once hot, add the 1 1/2 tbsp ghee.
3. Chicken mixture will be sticky, so I recommend lightly wetting your hands OR coating them with olive or coconut oil to roll into meatballs. Simply re-coat when things start sticking.
4. Roll chicken mixture into balls about 1 - 1.5” (on the small side) and place in the hot skillet to brown. Use a spoon to carefully turn them 3-4 times to brown evenly on all sides.
5. While meatballs brown, whisk together the sauce ingredients. After browning, pour sauce over meatballs and lower the heat to med-low. Cover the skillet and cook another 3-4 minutes or until cooked through. Uncover and stir sauce, spooning it over the meatballs.
6. You can serve these as a main dish over fried cauliflower rice or other sides of choice, OR as an appetizer! Before serving, garnish with fresh chopped chives and drizzle with ranch sauce (see below). You can also serve the ranch as a dip if you prefer. Enjoy!
   
   

ranch drizzle:

1. In a mixing bowl, whisk together all ranch ingredients until very smooth. Serve right away and store leftovers covered in the refrigerator for up to 3 days.

(Source: https://www.paleorunningmomma.com/buffalo-chicken-meatballs-paleo-whole30/)

Fall Off the Bone Ribs

 RIBS

2 to 2 1/2 pounds baby back pork ribs

Salt and black pepper

SWEET AND SPICY BBQ SAUCE

1 tablespoon olive oil

1/4 cup finely diced onion

1/2 teaspoon ground cumin

1/2 cup ketchup

1 tablespoon hot chili sauce

2 tablespoons light brown sugar

1 tablespoon apple cider vinegar

Salt and ground pepper, to taste

• PREPARE RIBS

Heat oven to 275 degrees Fahrenheit.

If the ribs still have the thin membrane covering the back of the rack, remove it. 

Season both sides of the ribs with a generous amount of salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. 

Cover the pan or baking sheet tightly with aluminum foil; bake until the meat falls easily from the bones, 3 to 4 hours.

• MAKE BBQ SAUCE

While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.

Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.

Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.

• TO FINISH

Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.

Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. 

(Source: https://www.inspiredtaste.net/7179/sweet-and-spicy-oven-baked-ribs/)

Loaded Paleo Breakfast Hash

2 sweet potatoes, peeled and diced small

1 lb ground pork/chicken/beef/sausage

salt & pepper

1 tsp cinnamon

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sage

1/2 tsp turmeric

1 large honey crisp apple, diced

3 cups kale or spinach, chopped

1-2 Tbls water

2-3 Tbls ghee or coconut oil

Brown meat in 1 Tbls of coconut oil/ghee, sprinkling with salt, pepper, and half the seasonings. Once browned, set aside.

In a large skillet, add 1-2 Tbls ghee and heat to medium high. Add potatoes, sprinkle with salt and pepper, and cook for two minutes uncovered, stirring to brown.

Cover the skillet and lower heat to medium; cook another 3-5 minutes, stirring midway, until soft. Uncover and add apples, kale, and water; cover again and cook 1-2 minutes. Uncover, and sprinkle remaining seasoning. Continue to cook for another couple minutes, uncovered, until toasty.

Add browned meat to the potato mixture and stir. Cook another minute; remove from heat.

(Source: https://www.paleorunningmomma.com/paleo-breakfast-hash-whole30-egg-free/)

Air Fryer Whole Chicken

 

• 1 5 pound Whole chicken, giblets removed
• 2 Tablespoons avocado oil
• 1 Tablespoon Kosher Salt
• 1 teaspoon Freshly ground black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1/2 teaspoon Dried basil
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon Dried thyme

• Combine all of the seasonings with the oil to make a paste and spread it all over the chicken.
• Spray the air fryer basket with cooking spray.  Place the chicken in the basket breast side down and cook at 360F for 50 minutes.  Flip the chicken to breast side up and cook for an additional 10 minutes.  
• Check to make sure the breast meat has an internal temperature of 165F.  Carve and serve.

(Source: https://jenniferbanz.com/air-fryer-whole-chicken)