For someone who was convinced that it was easier and less expensive to buy items than put effort into making them with all natural ingredients, this place has been a complete life change! I feel so amazingly good! I sleep better, I have way more energy, my skin is bright, my smile is whiter and overall I FEEL GOOD! I am so thankful for this blog! I access it daily for recipes, information and ideas!

– Better than Store Bought Apple Chips –

Ingredients

• 2 cups unsweetened apple juice (if possible, juice your own from about 5-6 large apples)
• 1 cinnamon stick
• 2 large apples
• ground cinnamon

Instructions

1. Preheat oven to 250° F.
2. In a large pot over high heat, combine apple juice and cinnamon stick. Bring to a low boil.
3. Remove top and bottom of apple and slice crosswise to make 1/8 thick “chips.” Discard any seeds.
4. Carefully drop apple slices into boiling juice and cook 4-5 minutes. Apple slices will appear translucent.
5. Use a slotted spoon to remove apple slices from juice and place on a clean cloth towel. Pat dry.
6. Place dried apple chips on a wire cooling rack placed on a cookie sheet (this will catch any drips).
7. Bake 30-40 minutes until apple slices turn golden brown and are almost dry to the touch.

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– Paleo Deviled Eggs –

Ingredients

Prep Time: 20 minutes Prep Time: 20 minutes

• 12 hardboiled eggs
• 2 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• Crushed black pepper to taste
• 1/2 cup fresh basil, diced
• Dried dill for garnish

Instructions

1. Place the 12 eggs in a sauce pan and add enough water to cover the eggs. Bring the water to boil and boil rapidly for 8 minutes
2. As soon as the timer beeps, drain the hot water from the eggs; add cold water and ice to stop the cooking process. The faster you cool off your eggs, the easier it will be to peel them!
3. Leave eggs in the cold water for 5-10 minutes before you peel. Peel eggs, rinse, and cut in half lengthwise. Carefully scoop out all of the yolks into a food processor.
4. Add the remaining ingredients and process until smooth.
5. Fill the egg halves with the mixture and sprinkle lightly with dill.

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– Easy Waldorf Salad –

Ingredients

Prep Time: 10 minutes Prep Time: 10 minutes

• 5 ounces organic mixed salad greens
• 1 green apple, diced
• Extra-virgin olive oil to taste
• 3 T balsamic vinegar
• 1/3 cup walnuts, crushed
• Black pepper to taste

Instructions

1. Toss the greens and apple together.
2. Drizzle salad with extra-virgin olive oil, balsamic vinegar, and sprinkle on walnuts.
3. Finish with some cracked black pepper.

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– Shrimp Flying Saucers –

Ingredients

• 1 lb medium-sized shrimp (cooked and tails removed)
• 2 cups diced purple cabbage
• 1 small cucumber, peeled, and diced
• 1/2 small red onion, finely diced
• 4 hardboiled eggs, peeled and diced
• 1 tbsp dried dill
• 1 tsp garlic powder
• 1 tbsp garlic powder
• 1 tbsp extra-virgin olive oil
• 2 tbsp fresh-squeezed lemon juice
• Sea salt and fresh cracked black pepper to taste
• Pinch of cayenne pepper
• 2 large tomatoes sliced into 1/4″ thick cut rounds (heirloom tomatoes are best)
• 1/4 cup sliced almonds

Instructions

1. If needed, remove shell, tail and vein from shrimp. Cook in boiling water for 3-6 minutes. Shrimp will be done when they float to the top of the water, and turn pink and white. Drain the shrimp and let cool in the refrigerator.
2. In a large mixing bowl combine the cabbage, cucumber, onion and egg.
3. Cut the cooked and cooled shrimp into halves or thirds (depending on the size of your shrimp) and add to the bowl.
4. Add the garlic, cayenne pepper, extra-virgin olive oil, lemon juice, salt and pepper to the bowl and mix well.
5. Serve large scoops on top of the thick -sliced tomatoes.
6. Top with a sprinkle of sliced almonds.

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– Bean-Less Chili –

Ingredients

• 7-10 celery stalks, diced
• 1 white onion, diced
• 6 cloves garlic, minced
• 1 tbsp exra-virgin olive oil
• 2 lbs ground beef
• 1 tsp sea salt
• 2 tbsp dried oregano
• 2 tbsp dried basil
• 1 tbsp cumin
• 2-4 tbsp chili powder
• 1 tsp cayenne pepper (more if you like spicy)
• 2 tomatoes, diced
• 16 oz gluten-free chicken broth

Instructions

1. In a large soup pot, sauté the veggies in the extra-virgin olive oil for about 1 minute add the beef and brown.
2. Season the meat mixture with all the spices.
3. Add the tomatoes and chick broth, and simmer for 35 minutes.
4. Taste and add more seasoning if desired.

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– Speedy Stuffed Peppers –

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 celery stalks, finely chopped
• 2 lbs ground beef
• 1 tbsp garlic powder
• Sea salt and black pepper to taste
• 1 yellow crookneck squash, finely chopped
• 2 tomatoes, diced
• 5-6 red bell peppers

Instructions

1. Preheat oven to 350˚
2. Fill a large soup pot with water and bring to a boil.
3. While you are waiting for the water to boil, put the extra-virgin olive oil into the bottom of another large soup pot. Over medium heat, sauté the onions until they become translucent.
4. Crumble in the ground beef and add the dried seasonings before the meat is entirely cooked.
5. Add the yellow crookneck, basil, and tomatoes; mix well, and let the meat and veggies cook over medium-low heat, stirring occasionally for another 10-15 minutes.
6. In the meantime, remove just the tops of the bell peppers, and rinse well to remove all seeds.
7. By now your water should be boiling. Place the bell peppers gently into the boiling water and submerge them for 5-6 minutes or until they are just a little soft, but not falling apart.
8. Pull the bell pepper with the meat mixture (don’t be shy, stuff them well!) and bake in your preheated over of 20 minutes.

 

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