Paleo Orange Cranberry Bread or Muffins

This is a nice and tangy bread, but not very sweet. Just right for the holidays!

Muffins - 18 minutes

Go ahead and make the original if you'd like.
 Or.... make these tweaks to add beans and more natural sweeteners.

Do 1/2 oatmeal flour and 1/2 coconut or rice flour. Add 2 T tapioca flour
Instead of the 1/3 c. honey, use 1/4 c. dates, 1/4 c. cooked white beans and 1/4 c. applesauce
Drop oil to 1/4 c.
Do not use the cardamon or orange peel.
Mix this in the food processor. It'll be pink.
It will look like it's too thin. Don't worry - this way it will be moist after cooked.
Pour it into a jelly roll pan and bake at 350 F for 22 min.

Oatmeal pumpkin bars

Oatmeal pumpkin bars

3 eggs (room temperature)

1 tsp vanilla

¾ c coconut oil (melted)

¾ c applesauce

1 c pumpkin

3 c oat flour

½ c almond flour

1/3 c tapioca flour

1/6 c coconut flour

2 c stevia

1 ½ tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

½ tsp cloves

½ tsp ginger

opt: 1 c walnuts finely ground

Mix eggs and vanilla thoroughly. Meanwhile melt coconut oil. When the egg mixture is at room temperature (if this mixture is not at room temperature, the coconut oil will thicken and you’ll get hardened clumps). Add the oil to it. Mix the applesauce and pumpkin (if needed, warm in microwave until this gets to room temperature; see reason above). Add this to the other liquid mixture.

Measure all the dry ingredients into a large bowl. Mix together then add the liquid mixture. Blend well.

Place in well greased jelly roll pan. Use coconut oil (dab a napkin in the container and spread all over the bottom and sides). Smooth out the top. Sprinkle the walnuts on top and place in a 350 F oven for 18-20 min.

When cooled, cut and serve.

Applesauce Pumpkin Bread

Applesauce Pumpkin Bread

Ingredients       (*) see below for changes

2 cups white sugar (*)

1 1/2 cups applesauce

2 cups pumpkin puree

4 eggs, beaten

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground mace

1/2 cup chopped walnuts (optional)

1/2 cup semisweet chocolate chips (optional)

3 cups all-purpose flour (*)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. Mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnuts and chocolate chips. Stir flour into pumpkin mixture until fully incorporated. Pour batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

(*) My changes to match my new way of eating:

flour à2 c. Oat flour, ¼ c. tapioca starch, ¾ c. almond (or brown rice) flour 

sugar à 1/2 cup 100% apple concentrate, 1 ¼ cup Stevia

No chocolate chips. Grease pans with coconut oil.

https://www.allrecipes.com/recipe/230579/applesauce-pumpkin-bread/

Banana Bread with Coconut and Walnuts (Greek Yogurt too)

Banana Bread with Coconut and Walnuts

Ingredients:              (*) see below for changes

1 1/2 cups whole-wheat flour (*)

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 cup sugar (*)

2 large eggs

2 tablespoons vegetable oil (*)

1 1/2 cups coarsely mashed ripe bananas (about 3)

1/2 cup 2% plain Greek yogurt

1 teaspoon vanilla extract

1/2 cup coconut flakes

1/2 cup walnut halves

(*) My changes to match my new way of eating:

flour à  1 c. Oat flour, ¼ c. tapioca starch, ¼ c. almond flour

sugar à 1/2 cup 100% apple concentrate, 1/2 cup Stevia

Oil à grapeseed or Olive oil 

(Note: do not change this oil to applesauce - you need this oil; the greek yogurt already cuts the oil amount down as much as possible)

How to Make It

Step 1- Preheat oven to 350°F. 

Step 2- In a bowl, whisk together first 4 ingredients. 

Step 3- In a large bowl, beat sugar and eggs until thick. Stir in oil, bananas, yogurt and vanilla. Fold in flour mix, coconut and walnuts.

Step 4- Pour into greased (*) 9-by 5-inch pan. Bake for 75 minutes. Let cool on rack. Cut and enjoy!

Cooking tip: Tent the loaf with foil if it gets too dark before it's cooked.

(*) Use coconut oil to grease pans

Nutritional Information (for original)

Calories per serving 224

Fat per serving 7.4g

Saturated fat per serving 1.8g

Monounsaturated fat per serving 1.3g

Polyunsaturated fat per serving 3.8g

Protein per serving 5g

Carbohydrate per serving 37g

Fiber per serving 3g

Cholesterol per serving 32mg

Iron per serving 1mg

Sodium per serving 171mg

Calcium per serving 23mg

https://www.health.com/health/recipe/0,,50400000127163,00.html

Balsamic Chicken Avocado Caprese Salad

Chicken Avocado Caprese Salad

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad!

ORIGINAL RECIPE BY KARINA, CAFEDELITES ©

Servings: 4 people

Calories: 426 

Author: Karina

Ingredients

Marinade/Dressing:

• 1/4 cup (60 mL) balsamic vinegar
• 2 tablespoons (30 mL) olive oil
• 2 teaspoons brown sugar (*)
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)*
• 5 cups Romaine, (or cos) lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• 1/2 cup mini mozzarella / bocconcini cheese balls (*)
• 1/4 cup basil leaves, thinly sliced
• Salt and pepper, to season

Instructions

1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

See more at https://cafedelites.com/chicken-avocado-caprese-salad/  

Recipe Notes *Boneless, skinless breasts can be used instead of thighs

My changes (*) Use Stevia and no cheese

Nutrition Facts

Chicken Avocado Caprese Salad

Amount Per Serving

Calories 426Calories from Fat 288

% Daily Value*

Total Fat 32g49%

Saturated Fat 7g35%

Cholesterol 115mg38%

Sodium 692mg29%

Potassium 726mg21%

Total Carbohydrates 10g3%

Dietary Fiber 5g20%

Sugars 6g

Protein 22g44%

Vitamin A113.4%

Vitamin C15.9%

Calcium9.5%

Iron11.6%

* Percent Daily Values are based on a 2000 calorie diet.

Shrimp and Broccoli to try

Szechuan Shrimp and Broccoli

This copycat Szechuan Shrimp and Broccoli recipe is ridiculously tasty and ready in just 20 minutes. Skip the restaurant and whip up this healthy dish at home!

PREP TIME 10 MINUTES

COOK TIME 10 MINUTES

TOTAL TIME 20 MINUTES

SERVINGS 2 SERVINGS

AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS

Ingredients

• 1/4 cup sweet chili sauce
• 2 TBSP reduced-sodium GF soy sauce
• 2 TBSP seasoned rice vinegar
• 2 cloves garlic minced (approx. 1 tsp)
• 2 tsp cornstarch (sub:tapioca starch or pearls)
• 1 tsp Sriracha
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp freshly grated ginger
• 1-2 tsp sesame oil for stir-frying
• 1 lb peeled and cleaned shrimp (I cook mine tail-on)
• 1/2 lb chopped broccoli
• 1/4 cup chopped green onion
• 1 tsp sesame seeds

Instructions

1. Thaw shrimp if using frozen.
2. In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, and ginger. For an extra thick sauce like the restaurants serve, add the optional cornstarch to the sauce and mix well. Set aside.
3. Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
4. Add broccoli and stir fry for a few minutes until tender.
5. Next add shrimp and cook for about 2-3 minutes.
6. Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens.
7. Once fully cooked, shrimp will be pink, opaque and curled.
8. Top with chopped green onion and sesame seeds.
9. Serve alongside steamed quinoa or rice and top with additional red pepper flakes and soy sauce to season to taste. You can even add an optional drizzle of Sriracha to kick things up a notch or two!

Recipe Notes

In a pinch you can absolutely use a pre-made Szechuan sauce if desired. The homemade sauce is just SO easy and SO good that I prefer to make my own! I also love having control over what goes into the sauce. Plus it's deeeeeeelish!

Feeling fiery? Use extra Sriracha and red pepper flakes to amp up the heat as desired

https://peasandcrayons.com/2016/02/szechuan-shrimp-and-broccol-recipei.html 

Crock Pot Salisbury Steak recipe to try

Slow Cooker Salisbury Steaks & Gravy

Ingredients

• 2 tablespoons olive oil
• 2 lbs lean ground beef
• 2 eggs
• 1/2 cup panko breadcrumbs (or regular)
• 1/4 cup whole milk
• 1 teaspoon of adobo
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 8 ounces sliced mushrooms
• 1 large onion, sliced
• 1 1/2 cups beef broth
• 1 packet of brown gravy dry mix
• 2 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large mixing bowl, combine beef, adobo, garlic powder, onion powder, salt, pepper, eggs, breadcrumbs and milk
2. Mix until fully combined then shape into 6 thick burger shaped patties.
3. In a large saute skillet, heat the olive oil up
4. place each of the shaped patties into the oil next to each other evenly and cook on either side for about 4 minutes
5. In a medium sauce pan, add in the beef broth, dry gravy mix- cook until smooth & set aside
6. On the bottom of the slow cooker, place the mushrooms & sliced onions in the bottom then place the cooked patties on top evenly.
7. Pour the cooked gravy mix over the patties
8. Cover and cook on LOW for 4-5 hours.
9. Remove each of the patties from the slow cooker and set aside (leaving the cooked mushrooms and onions at the bottom with the gravy)
10. Combine the cornstarch with the water and pour into the slow cooker.
11. Turn the slow cooker to HIGH and cook for 5 minutes OR until sauce is thick
12. Use to pour over the patties
13. ENJOY!

https://myincrediblerecipes.com/slow-cooker-salisbury-steaks-gravy/?fbclid=IwAR1XCj6eAcUugnVLSSp5vd8eadkMfFAsDQ-FeekznWnazCfmvcBCWfohhzI