Actual “bread”… I’m going to try this on my kids.

Coconut Butter Sandwich Bread
via Loving Our Guts

5 pastured eggs
1/4 cup butter, Palm Shortening or Expeller Pressed Coconut Oil   butter bread
1 cup plus 2 tbsp Coconut Butter softened till pourable
1/2 tsp Celtic Sea Salt
3/4 tsp baking soda

http://www.lovingourguts.com/coconut-butter-sandwich-bread/

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A different Summer Salad- Chicken & Brussels Sprouts

Chicken & Brussels Sprouts Salad
via Popular Paleo

1/2 pound of brussels sprouts (2-ish cups once sliced)   brussels sprout salad
1/2 Granny Smith apple
1/2 cup quartered green grapes
1/2 cup chopped almonds
2 chicken breasts, chopped
1/2 white onion, finely diced

Vinaigrette:
2 TBSP Apple Cider Vinegar
1 TBSP quality brown mustard
1 TBSP avocado oil
1 TBSP honey
1/2 tsp Celtic sea salt
few grinds of black pepper

Paleo Crab cakes

I truly want to start including more seafood into our meals plans. We just don’t eat it enough and we should.  I’m definitely going to try this.  I can’t wait of crabbing season.

Paleo Crab Cakes with Lemon Vinaigrette    crabcakes

via Paleo Cupboard

Vinagrette:
1/2 cup olive oil
3 Tbsp. fresh squeezed lemon juice
1/2 tsp. lemon zest
1 tsp. prepared ground mustard
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. raw honey (melted)

Crab Cakes:
1 pound lump crab meat
1/3 cup chopped green onion
1/3 cup white onion, chopped small
1/2 cup red and yellow bell pepper, chopped small
2 Tbsp. fresh squeezed lemon juice
1 large egg, whisked
1/3 cup paleo mayonnaise
1 1/2 tsp. prepared yellow mustard
1/2 tsp. garlic powder
1 tsp. sea salt
1/8 tsp. cayenne pepper
1/3 cup almond flour (plus extra for dusting)
4 Tbsp. coconut oil or bacon fat (for cooking the crab cakes)

Salad:
6 cups baby arugula, rinsed and dried
1 lemon, quartered (for serving)

Grain Free Granola

I’ve been wanting some granola lately, but thought it was totally off limits until I found this gem here via The Primalist.

Here’s the ingredient list:

2 cups nuts (e.g. 1 cup walnuts, 1/2 cup pecans, and 1/2 cup slivered almonds)   Grain-Free-Granola-Gluten-Free-Paleo_thumb
1/2 cup pumpkin seeds
1 cup coconut flakes/chips, unsweetened
1 cup dried fruit (e.g. 1/2 cup cranberries and 1/2 cup raisins)
1/4 cup coconut oil
1/2 cup honey
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 egg white, whisked until frothy

Coconut Curry Shrimp w/Green Beans

This was something that I made up as I went tonight.  We’re going on vacation so I’m trying to use up all the produce that we have in the fridge.  This is what I came up with.  And it’s a huge hit with the family. coconut curry shrimp

 

Coconut curried shrimp with green beans
2 lbs Shrimp
1 lb green beans
5 cloves of garlic, minced
1/2 onion, diced
Red Curry Powder
Smoked Paprika
Salt and Pepper
3 Tablespoons Coconut Oil
3 Tablespoons Coconut Aminos (or Soy Sauce- I don’t eat Soy)
3 Tablespoons Apple Cider Vinegar
1/4 cup shredded unsweetened coconut

Heat 2 tbsp of oil in wok. Add onions and garlic. Saute’ until translucent. Add shrimp, salt, pepper, paprika, and red curry powder (regular curry powder is fine too. Red is spicier). Cook until shrimp are halfway done. (still gray, half pink) Add green beans, vinegar, and aminos. Saute until shrimp are cooked all the way through. Beans should have some ‘bite’ left. Turn off heat. Sprinkle shredded coconut.