amazon simple storage service (s3) - week 10shopping list veggies brussels sprouts: 16oz cherry...

week 10RECIPES & PHOTOS BY REBECCA BOHL

COPYRIGHT 2015 PALEOGRUBS.COM

shopping listVeggiesBrussels Sprouts: 16ozCherry Tomatoes: 1 boxCucumber: 1Endive: 1 headGarlic: 1 headGreen Bell Pepper: 2Green Onions: 1 bunchJalapeno: 3Kale: 2 headsLeek: 1Onions: 1 large, 3 medium, 1 smallRed Bell Pepper: 1Red Onions: 2Shallots: 2Spinach: 16ozSweet Potatoes: 7 largeTomatoes: 6 largeWhite Mushrooms: 8ozZucchini: 2 medium

FruitsAvocado: 2Bananas: 2Blueberries: 16oz frozenLemons: 3Limes: 2Peaches: 2Strawberries: 8oz

Fresh HerbsCilantro: 1 bunchParsley: 1 bunchThyme: 1 small bunch

Meat & EggsChicken Breasts: 3 lbsChorizo: 7ozEggs: 3.5 dozenPork Chops: 2 bone-in chopsScallops: 12 largeShrimp: 1 lb peeled and deveinedSirloin: 1 lbSmoked Haddock: 4 6oz fillets

Spices & BakingBay LeafChili PowderCinnamonCinnamonCoconut FlourDark Chocolate Cocoa PowderDillGarlic PowderNutmegParsleyRed Pepper FlakesSaffronSweet PaprikaVanilla

Nuts & SeedsAlmonds: 4ozPine Nuts: 2ozPoppy Seeds: 1 tbsp

Oil & VinegarApple Cider VinegarCoconut OilRed Wine VinegarWhite Wine Vinegar

OtherAlmond ButterAlmond MilkBeef Stock: 8ozChicken Broth: 32ozCoconut CreamCoconut MilkDry White Wine: 8ozGheeRaw HoneyVegetable Stock: 2oz

Brussels Sprout Egg NestsBreakfast

Tomato GazpachoLunch

Day #64

Skillet Pork Chops and PeachesDinner

Copyright 2015 paleogrubs.comWeek #10


Brussels Sprout Egg NestsThese egg “nests” are a playful way to add some variety into your morning routine. This recipe is a great way to use up any leftover Brussels sprouts, which are sautéed and then topped with egg for a savory breakfast. Sprinkle with red pepper flakes for a little added kick.

servings

ingredients2 cups Brussels sprouts, chopped1/2 tsp salt1/2 tsp garlic powder1/4 tsp freshly ground black pepper1/4 tsp red pepper flakes1 tbsp extra virgin olive oil2 eggs

2 difficulty EASY

directions1. Toss the Brussels sprouts with all of the seasonings except the red pepper flakes in a large bowl.

2. Heat the olive oil in a large skillet over medium heat. Add the sprout mixture and stir. Cover with a lid and cook for 4-5 minutes, stirring occasionally.

3. Create 2 small holes in the Brussels sprouts and crack an egg into each. Cover the pan with the lid again and cook until eggs are set, 4-5 minutes. Carefully transfer to a plate, top with red pepper flakes, and serve warm.


Tomato GazpachoSummer vegetables shine in this tomato soup that is best served cold on those sweltering hot days. Simple to prepare, gazpacho is really about using high-quality ingredients and adjusting the seasonings to taste.

servings

ingredients5 ripe tomatoes, chopped1 green bell pepper, chopped1/2 cucumber, peeled, seeded, and chopped1/2 red onion, chopped1/3 cup extra virgin olive oil1/2 cup almonds2 cloves garlic3 tbsp red wine vinegar1 jalapeno, seeded and chopped1 tsp fresh lime juice2 tbsp fresh cilantro, plus more for garnishSalt and pepper, to taste

4 difficulty EASY

directions1. Place all of the ingredients in a large bowl. Use an immersion blender to process until the soup reaches your desired level of smoothness. Alternately, place the ingredients in a blender and pulse until smooth. Season to taste with salt and pepper. Refrigerate for 1-2 hours before serving.


Skillet Pork Chops and PeachesThese tender and juicy pork chops are seared in a skillet and then transferred to the oven to finish cooking with sautéed peaches. The cooking time in the oven will depend upon the thickness of the pork chops, but the internal temperature should reach 140 degrees F. Serve with a side of cauliflower couscous.

servings

ingredients1 tbsp coconut oil2 bone-in pork chops Salt and pepper2 peaches, pitted and diced1/2 small onion, thinly sliced1 tbsp white wine vinegar2 tsp fresh parsley, chopped

2 difficulty EASY

directions1. Preheat the oven to 400 degrees F. Melt the coconut oil in an oven-safe skillet over medium-high heat. Sprinkle the pork chops on both sides with salt and pepper. Sear in the skillet for 3-4 minutes per side until browned, then transfer to a plate and set aside.

2. Add the peaches, onion, white wine vinegar, and a pinch of salt and pepper to the skillet. Cook for 1-2 minutes, stirring regularly. Return the pork and any juices to the pan. Transfer the pan to the oven and cook for 6-8 minutes, until the pork is cooked through and the peaches are tender. Sprinkle with parsley to serve.

Chocolate Banana ShakeBreakfast

Lemon Garlic Chicken KabobsLunch

Day #65

Seared Scallops with Saffron SauceDinner



Chocolate Banana ShakeGuilt, out the window. Say goodbye. This Paleo-friendly chocolate and banana shake tastes sinfully delicious, but is actually healthy for you. What a bargain. And I don’t know about you, but I can have a shake around any meal.

servings

ingredients2 frozen bananas1.5 tsp dark chocolate cocoa powder1/2 cup coconut milk1/2 cup cold water1 tbsp almond butterPinch of cinnamon

1 difficulty EASY

directions1. In a large cup (if using an immersion blender) or a blender, combine ingredients and blend until smooth. Add more water if necessary to reach desired consistency. Serve immediately.


Lemon Garlic Chicken KabobsChicken is diced and then marinated with lemon zest and garlic to give these kabobs a ton of flavor. Zucchini and red onion complement the chicken well, but feel free to use veggies of your choice. For the serving size, count on portioning about 2-3 kabobs per person.

servings

ingredients1/4 cup extra virgin olive oilZest of 1/2 lemon3 cloves garlic, minced1 tbsp fresh parsley, chopped1 tsp salt1/2 tsp freshly ground pepper1 lb. boneless skinless chicken breasts, cut into 1-inch pieces1/2 large red onion, cut into 1-inch pieces2 medium zucchini, cut into 1-inch pieces

4 difficulty EASY

directions1. Whisk together the olive oil, lemon zest, garlic, parsley, salt, and pepper in a small bowl. Add chicken and stir to combine. Cover the bowl and place in the refrigerator to marinate for 2-6 hours.

2. If using wooden skewers, soak in water for 30 minutes. Preheat the grill to medium-high heat. Place the marinated chicken, onion, and zucchini alternately onto the skewers. Drizzle with any remaining marinade. Grill kabobs for approximately 5-6 minutes on each side, or until desired doneness. Serve warm.


Seared Scallops with Saffron SauceThe approach of summer means more fresh seafood to enjoy. If you are looking for a decadent meal for a special occasion, look no further than fresh sea scallops served with a creamy saffron sauce. This recipe is truly delectable, a wonderful summer treat.

servings

ingredients12 large sea scallops3 tbsp ghee, divided2 tbsp extra virgin olive oil1 cup dry white wine1/4 cup coconut milkPinch of saffron threads1 tbsp fresh parsley, chopped

4 difficulty MEDIUM

directions1. Blot the scallops with paper towel and lightly season with salt. Heat two tablespoons ghee and the olive oil in a large skillet over medium-high heat. Place the scallops in the pan and sear. Cook for about 3 minutes, until the bottom is browned, and then turn over and sear on the opposite side. Remove the scallops to a plate and tent with foil to keep warm.

2. Add the wine to the skillet and deglaze. Turn the heat to medium-low and reduce the wine by half. Stir in the coconut milk and the remaining tablespoon of ghee. Add the saffron threads and stir well to combine. Return the scallops to the pan and turn to coat. Serve immediately, topped with fresh parsley.

Egg White Mini FrittatasBreakfast

Simple Endive SaladLunch

Day #66

Beef StroganoffDinner



Egg White Mini FrittatasThis is an easy preparation of mini egg frittatas, which are great to make ahead for breakfasts on the go. Simply store the egg muffins in the refrigerator and reheat for a quick breakfast in the morning, with a side of protein or vegetables.

servings

ingredients24 egg whites or 1 tall carton1/2 red bell pepper, finely diced1/2 medium onion, finely diced1 tsp garlic powder2 cups spinach Salt and pepper, to taste

12 difficulty EASY

directions1. Preheat the oven to 350 degrees F. Spray a muffin tin with coconut oil spray. In a medium bowl, stir the egg whites together with the garlic powder, salt, and pepper.

2. Fill the muffin cups with equal amounts of the vegetables. Pour two egg whites into each cup. Bake for 25-30 minutes until the eggs are set. Remove from the oven and set on a cooling rack. Serve warm or store in resealable bags in the refrigerator.


Simple Endive SaladEndives make a fresh and zesty salad when prepared simply with olive oil, lemon, and parsley. Bring a bit of brightness to the table with this easy recipe. Add pomegranate or orange slices for sweetness instead of the hard-boiled eggs if desired.

servings

ingredients1 head endive, chopped1/4 cup onion, chopped1 leek, halved and sliced2 cloves garlic1 tsp freshly ground pepper1 tsp fresh lemon juiceSalt, to tasteExtra virgin olive oil, to taste1 tbsp fresh parsley, chopped2 eggs, hard-boiled and sliced

2-3 difficulty EASY

directions1. In a large bowl, combine all of the ingredients except the eggs. Stir to combine, adjusting the salt and olive oil to taste. Plate the salad and top with sliced egg to serve.


Beef StroganoffSince it is a dish that is traditionally served over pasta and heavy on cream, beef stroganoff is not often mentioned in the Paleo diet. This flavorful beef stroganoff stands out on its own but can also be served with cauliflower rice or spaghetti squash. Instead of thick cream, coconut milk is added to the stew.

servings

ingredients1 lb. sirloin steak, cut into strips3 tbsp coconut oil, divided1 medium onion, chopped8 oz. white mushrooms, sliced3 cloves garlic, minced1 tbsp white wine vinegar1 cup beef stock1 cup canned coconut milk1 tbsp fresh thymeSalt and freshly ground pepper, to taste

4 difficulty MEDIUM

1. Heat a large cast iron skillet over medium-high heat and melt 2 tablespoons of coconut oil. Add the sirloin strips and sear on each side for one minute. Remove from the pan and set aside.

2. Melt 1 tablespoon of coconut oil and this time add the mushrooms to the pan. Cook until golden and then remove and set aside.

3. Place the onions and garlic into the skillet and cook for 5-6 minutes until the onions are translucent. Add the white wine vinegar and stir.

4. Add the beef broth to the skillet, along with the coconut cream skimmed from the top of the can of milk. Stir to combine. Return the steak and mushrooms to the skillet and simmer for 6-8 minutes to thicken. Serve immediately.

directions

French Toast CasseroleBreakfast

Sweet Potato BurgersLunch

Day #67

Spicy Buffalo Chicken SoupDinner



French Toast CasseroleThe arrival of spring has seemed to renew our social calendar, and now we are planning for meals to be enjoyed outside on the patio for the first time in months. Spring presents a lot of opportunities for large gatherings, and for one of my favorite meals, brunch. Easter, Mother’s Day, or Father’s Day are all great occasions for preparing this healthy French toast casserole.

servings

ingredients1 loaf Paleo Bread, cut into 1-inch cubes (pg. 78)2 cups frozen blueberries5 eggs1 cup almond milk1/4 cup honey1 tsp vanilla extract1 tsp cinnamonPinch of nutmeg

4-6 difficulty MEDIUM

directions1. Preheat the oven to 350 degrees F. Grease an 8x8-inch baking dish with coconut oil spray. Place the bread and blueberries into the dish.

2. Whisk together the eggs, almond milk, honey, vanilla, and cinnamon in a medium bowl. Pour the egg mixture over the bread and blueberries. Lightly stir to coat. Bake for 35-45 minutes. Remove from the oven and allow the casserole to rest for 15 minutes before serving.


Sweet Potato BurgersSweet potatoes are a great veggie option for making burgers. Cauliflower rice and coconut flour help to bind the burgers together. While cooking, do not move the burgers until they are fully cooked and golden on one side to prevent the burger from falling apart. Serve either topped with avocado or with some ketchup on the side.

servings

ingredients2 large sweet potatoes1/2 cup cauliflower rice, cooked1/3 cup coconut flour 1/4 cup red onion, diced1/4 cup fresh parsley, chopped2 tsp Paleo mustard (pg. 143)1 tsp garlic powderPinch of saltCoconut oil, for frying


directions1. Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool. Once the potatoes are cool enough to handle, carefully scoop out the flesh and place into a large bowl.

2. Add the rest of the ingredients into the bowl and mash together until everything is evenly combined. Using your hands, shape the mixture into 5-6 large patties.

3. Heat coconut oil in a skillet over medium heat. Place the patties into the pan and cook for 4-5 minutes on each side until browned.


Spicy Buffalo Chicken SoupBuffalo chicken soup makes a quick weeknight meal that serves up a kick. This spicy, brothy soup is best served with a side of rice and topped with avocado. Adjust the amount of wing sauce to personal taste.

servings

ingredients1 tbsp extra virgin olive oil1/2 medium onion, chopped1 clove garlic, minced2 green onions, chopped1/2 red bell pepper, diced1 tsp dried parsley1 tsp dried dill3 tbsp fresh cilantro, chopped, divided4 cups chicken broth2/3 cup Paleo Buffalo Wing Sauce (pg. 341)2 cooked chicken breasts, shredded

4 difficulty MEDIUM

directions1. In a Dutch oven or heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion, garlic, and green onions and sauté for 3-4 minutes. Stir in the bell pepper, parsley, dill, and 1 tablespoon of cilantro. Sauté until the carrots start to soften.

2. Add the chicken broth, wing sauce, and shredded chicken to the pot and stir. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes. Serve topped with remaining cilantro.

Huevos RancherosBreakfast

Kale and Strawberry SaladLunch

Day #68

Smoked Haddock with Poached EggsDinner



Huevos RancherosHuevos Rancheros are a traditional Mexican breakfast and a great way to get some spice into your morning meal. There are three steps to the preparation: cook the salsa, prepare the tortillas, and then quickly fry a few eggs. Everything is then assembled together for a spicy and savory breakfast.

servings

ingredients1/2 medium onion, diced1 tsp extra virgin olive oil 1 large ripe tomato, chopped1 jalapeno, seeded and finely diced1 tsp chili powder, or more to taste4 Paleo tortillas (pg. 74)4 eggs2 tbsp fresh cilantro, chopped

2 difficulty EASY

directions1. Heat the olive oil in a large skillet over medium heat. Cook the onions for 3-4 minutes to soften. Add the tomatoes to the pan and stir. Sprinkle with chili powder and salt and stir in the jalapeno. Bring the mixture to a simmer and then reduce the heat to low, simmering for 8-10 minutes.

2. At this point, warm the tortillas in the oven or microwave. Fry the eggs in a separate skillet over medium-high heat. Cook for 3-4 minutes for a runny yolk.

3. To assemble, top the tortilla with the fried eggs and tomato salsa. Sprinkle with cilantro and serve warm.


Kale and Strawberry SaladSince kale is packed with protein, fiber, and a large amount of vitamins, it is easily one of the healthiest bases for a salad. To take away some of the bitterness of the leaves, massage the kale first with olive oil and lemon juice. Then add in the strawberries and avocado for a bright and vibrant salad.

servings

ingredients1 bunch kale, stems removed and chopped Juice of one lemon2 tbsp extra virgin olive oilPinch of salt1 avocado, pitted and sliced thinly1/4 cup pine nuts, toasted1 cup strawberries, washed and sliced

For the dressing:1/4 cup extra virgin olive oil2 tbsp apple cider vinegar1 tbsp poppy seeds1 tsp Paleo mustard (pg. 143)Pinch of salt

2-3 difficulty EASY

directions1. In a large bowl, combine the kale with the lemon juice and olive oil. Add a pinch of salt and then massage the kale until the leaves are dark green and soft. Add the avocado, pine nuts, and strawberries. Toss well.

2. In a separate bowl, whisk together the ingredients for the dressing. Pour over the salad to serve.


Smoked Haddock with Poached EggsPoached eggs add elegance to this simple dish of fish and potatoes. Salty, smoked haddock pairs well with the smooth, rich egg. The dish is further refined with a deliciously creamy shallot and mustard sauce.

servings

ingredients4 6-oz. smoked haddock fillets1 bay leafFreshly ground pepper1 large white sweet potato, peeled and thinly sliced 4 eggs1 tbsp apple cider vinegar, for poaching

For the sauce:2 shallots, diced1/4 cup white wine vinegar1/4 cup vegetable stock1/4 cup coconut cream1 tbsp gheeLemon juice, to taste2 tbsp spicy Paleo mustard (pg. 143)3 green onions, chopped

4 difficulty HARD

directions1. To make the sauce, place the shallots and white wine vinegar in a saucepan and bring to a boil. Reduce until the vinegar is almost evaporated, and then add the stock. Again bring to a boil and reduce. Add the coconut cream and bring to a simmer, then stir in the ghee to make a glossy sauce. Add lemon juice to taste, and then reduce the heat to low to keep warm.

2. Bring a pot of salted water to a boil. Add the sliced sweet potatoes and cook until tender. Drain and set aside.

3. Meanwhile, to poach the eggs, fill a large skillet with water and add apple cider vinegar. Heat to barely a simmer. Crack one egg into a small bowl and use the bowl to slowly slide the egg into the water. Cook for 3-4 minutes or until the whites are set and eggs reach preferred level of doneness. Use a slotted spoon to transfer the eggs to paper towel-lined plate. Repeat with remaining eggs.

4. To cook the fish, place the fillets into a large saucepan and cover with water. Add the bay leaf and a pinch of freshly ground pepper and bring to a boil, then reduce the heat to low, cover, and cook for 5 minutes.

5. Stir the mustard and green onions into the shallot sauce. To assemble, place a few slices of sweet potato on each plate, then a haddock fillet, and top with a poached egg. Drizzle with shallot sauce to serve.

Kale and Onion OmeletteBreakfast

Shrimp and Avocado SaladLunch

Day #69

Chorizo with Sweet PotatoesDinner



Kale and Onion OmeletteWhat makes this omelette unique is the way that the kale is slowly cooked with fresh thyme and onions on the stove to add a delicious depth of flavor. Make it on a leisurely weekend morning for a special breakfast. Serve with roasted tomatoes for extra tanginess if preferred.

servings

ingredients1 head of kale, de-stemmed and chopped2 tbsp extra virgin olive oil 2 sprigs fresh thyme1/4 tsp red pepper flakes1/2 cup yellow onion, sliced thinly1 tbsp ghee Salt and freshly ground pepper, to taste4 eggs

2 difficulty MEDIUM

directions1. Bring a large pot of water to a boil. Add the kale and blanch for 2 minutes. Drain, rinse with cold water, and squeeze out the excess water. Set aside.

2. Heat the olive oil in a skillet over medium-low heat, and add in the thyme and red pepper flakes and cook for one minute. Stir in the onion and sprinkle with salt, then cook for 6-8 more minutes until softened. Add the ghee and kale, stirring to coat. Cook for 20-25 minutes, stirring occasionally, until the kale is darkened. Remove the thyme sprigs, and season to taste with salt and pepper.

3. To make the omelette, heat a teaspoon of ghee in a pan over medium heat. In a small bowl whisk two eggs and season with salt and pepper. Pour into the pan. After about a minute, lift up the edges of the eggs with a spatula and let any liquid run underneath. Once the eggs are mostly set, spoon half of the kale mixture into the center of the omelette and fold the sides over the center. Slide the omelette onto a plate and repeat with remaining eggs. Serve with roasted tomatoes if desired.


Shrimp and Avocado SaladThis light salad is an easy and tasty meal suited for warm weather days. Lime juice and cilantro add zest and brightness to the shrimp and avocado. The salad can be served on its own or even over lettuce for a heartier lunch. If you are making this recipe ahead of time, wait to add the avocado and cilantro until right before serving.

servings

ingredients1 lb. cooked shrimp, peeled and deveined1 cup cherry tomatoes, diced1 avocado, diced1 clove garlic, minced1/2 jalapeno, seeded and finely minced1 tbsp cilantro, chopped1/4 small red onion, dicedJuice of 1 lime2 tsp extra virgin olive oilSalt and freshly ground pepper, to taste

4 difficulty EASY

directions1. Whisk together the red onion, lime juice, olive oil, and a pinch of salt and pepper. Let stand for 5 minutes.

2. Meanwhile, place the shrimp, tomatoes, avocado, garlic, jalapeno, and cilantro into a large bowl and stir to combine. Pour the onion mixture over the top and gently toss to combine. Adjust salt and pepper to taste.

Chorizo with Sweet PotatoesChorizo mixed together with sweet potatoes makes a strong-flavored dish that can be served either as a first course or for the main course. The sweet potatoes help to balance the spiciness of the chorizo. Any leftovers can be enjoyed for breakfast with a fried egg.

servings

ingredients1 large onion, diced2 tbsp extra virgin olive oil7 oz. chorizo, casings removed2 cloves garlic, minced4 large sweet potatoes, peeled and cubed1/2 tsp sweet paprika2 green onions, choppedSalt and pepper, to taste

4 difficulty MEDIUM

directions1. Heat the olive oil in a large skillet over medium-low heat. Add the onion to the pan, sprinkling with salt and pepper. Cook for 20 minutes until golden brown, stirring regularly. Add the chorizo and garlic and cook for 2-3 more minutes.

2. Add the potatoes and paprika to the skillet and cook for 5 minutes, stirring often. Add enough water to the pan to cover the potato mixture and bring to a simmer. Cook for 25-30 minutes until the liquid is absorbed and the potatoes are tender. Top with green onions to serve.

Broccoli Egg BakeBreakfast

Shrimp TacosLunch

Day #70

Garlic Steak and Veggie KabobsDinner



Broccoli Egg BakeThis dish is packed to the brim with vegetables. We’ve got broccoli, we’ve got zucchini, and we’ve got onion. These veggies, combined with some eggs, make a healthy and nutritious breakfast.

servings

ingredients8 eggs1/2 large onion, diced 2 medium zucchini, diced 1 medium head of broccoli, chopped 1 tsp salt1/2 tsp freshly ground black pepper1 tbsp fresh parsley, chopped

6 difficulty EASY

directions1. Preheat the oven to 350 degrees F. In a small bowl, whisk the eggs, salt and pepper. Stir in the chopped vegetables.

2. Grease a ramekin with coconut oil spray. Pour egg mixture into the dish and bake for 25-30 minutes or until the eggs are set. Remove from heat and let sit for 5 minutes before serving. Top with chopped parsley to se


Shrimp TacosSince we have tacos about once a week, I like to try new varieties of toppings in order to keep things interesting. I have finally settled on a recipe for making Paleo tortillas that is consistently good and easy to prepare. These bright and flavorful shrimp tacos will leave you coming back for more.

servings

ingredients1 tbsp extra virgin olive oil1 tsp chili powder1 tsp salt1 lb. medium shrimp, peeled and deveined1 avocado, pitted and dicedShredded lettuce, for servingFresh cilantro, for serving1 lime, cut into wedges

For the tortillas:6 egg whites 1/4 cup coconut flour1/4 cup almond milk1/2 tsp salt1/2 tsp cumin 1/4 tsp chili powder

4 difficulty MEDIUM

directions1. Combine all of the tortilla ingredients together in a small bowl and mix well. Allow the batter to sit for approximately 10 minutes to allow the flour to soak up some of the moisture, and then stir again. The consistency should be similar to crepe batter.

2. While the batter is resting, heat a skillet to medium-high. Mix together the olive oil, chili powder, and salt and toss with the shrimp to coat. Cook in the skillet for 1-2 minutes per side, until translucent. Set aside.

3. Coat the pan with coconut oil spray. Pour about 1/4 cup of batter onto the skillet, turning the pan with your wrist to help it spread out in a thin, even layer. Cook for 1-2 minutes, loosening the sides with a spatula. When the bottom has firmed up, carefully flip over and cook for another 2-3 minutes until lightly browned, then set aside on a plate. Repeat with remaining batter.

4. Top each tortilla with cooked shrimp, shredded lettuce, avocado, and cilantro. Serve with a lime wedge.


Garlic Steak and Veggie KabobsThis is a delicious recipe for the grill. Marinating the meat for at least half an hour before grilling adds a great deal of flavor to the steak and is highly recommended. Many additional kinds of vegetables can be cooked with the kabobs, including mushrooms, tomatoes, or zucchini, to name a few.

servings

ingredients1 lb. beef, cubedSalt and pepper 1/2 cup extra virgin olive oil5 cloves garlic, minced1 tsp dried oregano1 tsp dried thyme1/2 large white onion, chopped 1 red bell pepper, chopped1 yellow pepper, chopped

4 difficulty MEDIUM

1. If using wooden skewers, soak in water for 30 minutes. Stir the olive oil, garlic, oregano, and thyme together in a shallow bowl. Sprinkle beef with salt and pepper and place into the marinade. Let marinate 30-60 minutes.

2. Preheat the grill to medium-high heat. Place the marinated steak, onion, and peppers alternately onto the skewers. Drizzle with any remaining marinade. Grill kabobs for approximately 4-5 minutes on each side, or until desired doneness.

directions

Week #10 Snacks

Mexican Hot ChocolateSnacks

Sugar-Free ApplesauceSnacks

Mint Chocolate Chip SmoothieSnacks

Strawberry LemonaideSnacks



Mexican Hot ChocolateA warm and nourishing treat for a cold winter day, this Mexican Hot Chocolate is a healthy spin on classic hot cocoa. Feel free to top it off with shaved chocolate or even whipped coconut cream.

servings

ingredients2 cups full-fat coconut milk 1/2 cup water1 tbsp unsweetened dark cocoa powder4 tsp honey1 tsp cinnamon1/4 tsp vanilla extract1/4 tsp chili powderPinch of nutmegPinch of cayenne

2 difficulty EASY

directions1. Combine all ingredients in a small saucepan over medium heat. Stir well to combine. Taste and adjust seasonings as desired. Cook until the mixture reaches preferred temperature. Top with shaved chocolate to serve.


Sugar-Free ApplesauceApplesauce does not take a lot of time to make and it one of the easiest treats to make from scratch. The natural sweetness of Honey Crisp and McIntosh apples taste delicious in this recipe. For a textured and chunky applesauce use a potato masher on the cooked apples, or use an immersion blender for a smoother result.

servings

ingredients3 lbs. apples, peeled, cored, and sliced1 1/2 cups waterJuice of 1/2 lemon2 tsp cinnamon1/4 tsp saltPinch of nutmeg

6 difficulty EASY

directions1. Place all of the ingredients into a large pot on the stove. Cook over medium heat for 25-30 minutes, stirring occasionally, until the apples have completely softened. Taste and adjust seasonings as needed.

2. Allow to cool slightly. Use an immersion blender to puree until smoot


Mint Chocolate Chip SmoothieSmoothies can make a great healthy breakfast or snack during the day, as is the case with this mint chocolate chip smoothie. This vibrant drink is made of natural, wholesome ingredients without any added sugars. The smoothie gets its green color from some chlorophyll-rich spinach, adding a ton of nutrients without overpowering the taste.

servings

ingredients1/2 cup coconut milk1 tbsp almond butter2-3 cups fresh spinach1/2 tsp peppermint extract1 banana, frozen1/2 ripe avocado, optional2 oz. unsweetened dark chocolate

1 difficulty EASY

directions1. In a large cup (if using an immersion blender) or a blender, combine all of the ingredients except the chocolate and blend until smooth. Add more coconut milk if necessary to reach desired consistency. Crumble the chocolate into small pieces and stir in with a spoon. Serve immediately.


Strawberry LemonadeFresh-squeezed lemonade is perfect for the summer months. This lemonade is given added sweetness from strawberries and honey, with no other sugar necessary. The strawberries are pureed and then heated with the other ingredients in order for the honey to dissolve properly.

servings

ingredients1 1/2 cups lemon juice (8-9 lemons)7 cups water1/2 cup honey1 pint strawberries, rinsed and stems removed


directions1. Puree the strawberries in a blender or food processor until smooth.

2. In a medium saucepan, combine the lemon juice, 1 cup of water, honey, and pureed strawberries. Bring to a boil and stir to combine, and then remove from heat.

3. Add the lemon mixture and remaining water to a large pitcher. Adjust sweetness to taste, adding more honey if necessary. Refrigerate before serving.

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