Avocado Tuna Salad

 I have added Avocado to a lot of my recipes, like my egg salad, it is one of my favorite things....So I thought I would try it in my tuna salad, and this may be one of my new favorites!...This was such a light and fresh lunch when I served it in a crunchy romaine leaf and I only used minimal olive oil and fresh squeezed lemon to dress it along with salt and pepper. I also sprinkled some dehydrated cilantro on top, you could also use fresh if you have it on hand......Here is what I did...Enjoy!

 

INGREDIENTS

 

1 can Albacore Tuna

1 Avocado (diced)

1 Tablespoon Olive Oil

1/2 Lemon (juice)

1/4 teaspoon salt(I  use pink Himalayan)

pinch of pepper

 

cilantro (optional to garnish)

Romaine leaves

 

DIRECTIONS

 

Add all ingredients except cilantro to a bowl and gently toss to coat

Add to romaine leaf and sprinkle with cilantro

 

 

Garlic-Parmesan Kale Chips

When I am trying to eat healthy the hardest thing always is what to snack on....Plantain Chips are one of my favorites. But when I came across the Kale at the Market I decided to make Kale Chips out of them.....They are so simple to prepare, and for being so healthy for you they can be pretty tasty......You can add what you like to them to season them but for these I added garlic powder and parmesan cheese, along with pink Himalayan sea salt and boy were they good...I could have eaten the whole bowl....When my hubby came home from work and tried them he practically did eat the bowl!..Here are the basics of how I prepared them, You can try them with different seasonings in the future if you like...Here is what I did....Enjoy!

 

INGREDIENTS

 

Kale Leaves

Olive oil

sea salt

garlic powder

parmesan cheese

 

 

DIRECTIONS

Preheat oven to 300 - Bake for 15 - 20 minutes

 

Cut leaves away from middle stalk of Kale

Add leaves to a bowl and drizzle with enough olive oil to lightly coat and toss

Place leaves on a parchment lined baking sheet

Sprinkle leaves with salt, and garlic powder then sprinkle with parmesan cheese

Bake for 10 minutes then check and turn the leaves that are getting crispy

return to oven for 5 to 10 more minutes until  they are all crispy

Enjoy

This is what was left, but not for long!

 

 

 

 

Carrot Cake Muffins Paleo & Gluten free

I am always Gluten Free but when I am trying to be Paleo on top of it I am always looking for something to satisfy my sweet tooth!....And although there is only honey in these to sweeten them they did the trick!...And Carrot cake is one of my favorites so I particularly like these....I also added some Flax meal to make them fiber rich, you can omit it if you like and if you are not a fan of raisins you can leave them out....If you are not restricted you could always add some cream cheese frosting to them!...These are very simple to make..Here is what I did.....Enjoy!

 

INGREDIENTS

 

2 eggs

1/3 Cup Coconut oil (melted)

1/3 Cup Honey

2 teaspoons Vanilla

 

1 1/4 Cup Almond Flour

2 Tablespoons Coconut Flour

2 Tablespoons Flax meal (optional)

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon xanthan gum

1 1/2 teaspoon Cinnamon

1 teaspoon Allspice

2 Carrots (grated)

1/2 Cup Chopped Walnuts

1/2 Cup Raisins

 

DIRECTIONS

Preheat oven to 350

 

In a bowl add the eggs, oil honey and vanilla and beat with a whisk

 

Add the rest of the ingredients and mix well

 

Add batter to cupcake pan with liners

 

 

I filled with my large scoop and got 12 muffins out of this recipe

 

 

Bake for 15-17 minutes

Gut Healing Bone Broth

Ok you may be thinking what is all the rage with Bone broth?.....Well after contracting a couple of auto immune diseases you start to read up a lot on your ailments. In all of my research I kept coming across how good Bone broth is for your immune system...Remember back in the day when you were sick and your Mom or Grandma would make you chicken soup?...Well it turns out they knew what they were doing!...The other benefits are....It can heal your gut (a lot of auto immune diseases come from having a leaky gut) It also can reduce inflammation in your intestines (throw away those Tums!)....It is good for Bone density (which a lot of women lose as they get older).....The collagen from the bones is good for your skin (no need for Botox!)....It is also a detoxifying agent and an immune system booster!....Why wouldn't you want to try this! Alright so how do you begin?...You start out with bones, they can be beef or chicken ...If you use beef bones you roast them in the oven first...For the chicken I used a whole Chicken carcass (I made a whole chicken for dinner and removed the meat)...it is also good to use chicken feet, gizzards and the neck (no livers)...And always use Organic or grass fed bones, this is a must....and using Apple Cider Vinegar helps to extract the nutrients from the bones...I will try to give you step by step instructions on how I make mine. I also make mine in the slow cooker which makes it super simple. I put mine in at 9:00 p.m at night and started jarring it at 11:00 a.m. the next morning so that was 14 hours, but you could brew it even longer if you want. Once I removed all of the bones and vegetables from the broth, I strained it with a cheese cloth lined colander to get a clearer broth. Once I jarred it and refrigerated it the next day I spooned off the layer of fat that collected on the top, also what you want for your broth to do is to gel up...that gel is the liquid gold that is beneficial to your broth, although it may not always gel and it is still beneficial!..I heat this up and add a little Himalayan sea salt and drink it up , but you can use it for soup or any other of your recipes...You can also add whatever herbs you may like ... Here is how I did mine....Ok let's get started!....Enjoy!

 

INGREDIENTS

 

1-2  Organic Chicken carcass (meat removed)  and feet and necks if desired 

4 large carrots wash and leave skin on cut in half

5 celery ribs washed with leaf tips

1 large onion quartered with skin left on

4-5 garlic cloves with skin cut in half

2 bay leaves

Parsley fresh or dried (I used dehydrated)

1 1/2 teaspoon Himalayan sea salt

2 Tablespoons Apple Cider Vinegar (Braggs)

Enough filtered water  just enough to cover bones I used about 8 cups

 

DIRECTIONS

 

1. Place all ingredients in your slow cooker

 

2. Cover and cook on low for 12-17 hours

(this is what it will look like done...mine was 14 hours)

 

3. Remove vegetables and bones

 

4. Pour broth through a cheese cloth lined colander that has a pan under it

 

5. Once you have broth in your pan you can start ladling into your jars

 

 

6. Refrigerate your jars and once all the fat rises to the top (mine was overnight) you can skim it off and enjoy your broth as you like! You can also add more salt or even pepper to it if you want.

ENJOY!!

 

 

 

 

 

 

 

 

Baklava Bars (paleo)

One of my all time favorites is the Greek dessert Baklava!.......While being paleo, phyllo dough is a no no......but this bar at least gives you the nutty, honey flavor of it.......And this is very easy to put together and make....No baking involved you just have to toast the nuts and add the almond flour and then honey to your skillet!....Easy peasy.....Here is what I did....Enjoy!!

 

INGREDIENTS

 

1/2 Cup Chopped Walnuts

1/2 Cup Chopped Macadamia Nuts

2 Tablespoons Coconut oil

1/2 Cup Almond Meal

1/4 Cup Honey

1/4 Cup Almond Butter

1/8 teaspoon salt

2 Tablespoons Coconut Flour

1 teaspoon vanilla

sprinkle of cinnamon

 

DIRECTIONS

 

Add the nuts to a skillet with the coconut oil

toast a few minutes and then add the almond meal and salt until mixed in

 

 

Mix in the honey until its bubbly

remove and let cool a few minutes

Place mixture in a bowl and add the almond butter

vanilla and coconut flour

 

Pour in a 8x8 dish and flatten

 

Put dish in fridge for 30 minutes before cutting into bars

You can wrap each bar in plastic wrap and keep in fridge if you like

They are best if kept in fridge due to the coconut oil

 

 

 

 

 

Paleo Tortilla Chips

This recipe is actually the same recipe for my Tortilla's ....I just cut them with a pizza cutter after making them and baked them after brushing them with olive oil and sea salt....They were very good!...I am always looking for something I can use for dipping into Guacamole or other dips...I can even make Nachos out of these.....
So I will post my Tortilla recipe then you can cut and bake them for these Chips!

 

INGREDIENTS

 

2 whole eggs + 1 egg white

1 Cup Almond milk 

1 Tablespoon Olive Oil

3/4 Cup Tapioca Flour

3 Tablespoons Coconut flour

1/4 teaspoon Salt

 

 

Directions

 

Whisk all ingredients together until there are no lumps

Let the batter rest for a couple of minutes

 

Heat your crepe pan on Medium heat...once hot add a little coconut oil to pan and add 1/4 cup of batter to center

hold the handle to swirl batter around in a circle then let cook until golden then flip and cook the other side

 

Once made and cooled slice in half both ways with a pizza cutter then slice again to make your triangle shapes

 

....brush with olive oil and sprinkle with sea salt and bake at 400 for about 10 minutes or until browned

 

 

Here is this recipe used as a tortilla or a crepe

 

 

 

 

Blueberry Scones (Paleo and Gluten free)

My goal in converting regular recipes to be gluten free or paleo is to have them taste as close to the original as possible.....I think this scone recipe really does!....I added blueberries to them because that is what I had on hand, but this can be your basic scone recipe and you can add to it whatever you like!...You could add cinnamon or nuts or lemon and poppy seed or even chocolate chips would be really good!... You could even add ham and cheese for a breakfast scone.......Here is what I did....Enjoy!

 

 

INGREDIENTS

 

2 cups Almond flour

1/4 cup Arrowroot flour

1/2 cup Coconut flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

 

2 Eggs

1/2 cup Honey

2 Tablespoons Ghee, soft butter or coconut oil (your choice)

1 teaspoon Vanilla

1 Cup Blueberries

 

DIRECTIONS

preheat oven to 350

 

In a mixing bowl add all of the dry ingredients and give it a stir to mix

In another bowl add all wet ingredients and whisk together

Add the wet to the dry and mix together with a spoon then add blueberries and gently fold in with your hands

 

......once dough is formed place the dough on a parchment lined baking sheet and press to form into a circle, making sure it is even

 

Cut circle into half and then half the other way and then slice those pieces in half to get 8 slices

 

Spread the pieces apart a little and then bake at 350 for about 18-20 minutes or until golden

Cool and Enjoy!

 

 

 

Gluten free and Paleo Tortilla's

I am always looking for something I can wrap my tuna salad in or something to spread some almond butter and sliced bananas on.....These tortilla's can be used for a lot of things, you can use them
as a crepe also.....I have even used them as a soft taco shell....Do with them what you like!....Here is what I did ....Enjoy!

 

 

INGREDIENTS

 

2 whole eggs + 1 egg white

1 Cup Almond milk  (I used vanilla flavor)

1 Tablespoon Olive Oil

3/4 Cup Tapioca Flour

3 Tablespoons Coconut flour

1/4 teaspoon Salt

 

 

Directions

 

Whisk all ingredients together until there are no lumps

Let the batter rest for a couple of minutes

 

Heat your crepe pan on Medium heat...once hot add a little coconut oil to pan and add 1/4 cup of batter to center

hold the handle to swirl batter around in a circle then let cook until golden

 

...flip and cook some more until desired brownness

 

Once cool you can place in a gallon size Ziploc and store in fridge....use as needed

This recipe makes around 9 tortilla's

 

 

I used this 8 ounce single serve box of Vanilla flavor Almond Milk

 

 

 

 

 

 

 

 

Coconut Chicken Tenders (gluten free and paleo)

I Love Coconut Shrimp and have always wanted to try making them....I didn't have any Shrimp on hand so I thought I would try it with chicken!...They turned out really good so I will use this same recipe next time with shrimp.....I fried these after coating just to secure the breading and then baked them the rest of the way.....If making shrimp I won't do that...frying will cook them quickly...I served these with a sweet chili dipping sauce but I think sweet and sour would be great also...But use your favorite......Here is what I did....Enjoy!

 

INGREDIENTS

 

3 Chicken Breast

 

1 Cup Unsweetened Flake Coconut

5 Tablespoons Coconut Flour

1 teaspoon salt

 

2 Eggs (beaten)

3 teaspoons Tapioca flour (or Arrowroot flour)

 

 

DIRECTIONS

 

In a shallow bowl beat eggs, add Tapioca flour and beat some more...set aside

 

In another shallow bowl add Coconut, Coconut flour and salt and mix

 

 

Cut the chicken breast diagonally into about 1 inch strips

 

Dip the strips into the egg first and then the coconut...being sure to press it into chicken 

 

 

Fry the strips in olive oil until golden and transfer into a baking dish

 

 

....cover with foil and bake for 30 minutes in a 350 oven 

serve with your favorite sauce