paleo recipes for 2016 - amazon s3 · paleo recipes for 2016. 3 join our 30-day challenge! want 60...

by Tami Monaghan

Fat-Burning Winter Comfort Foods

Paleo Recipes for

2016

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© 2016 Paleo Secret

by Tami Monaghan


Paleo Recipes for

2016




33 J O I N O U R 3 0 - DAY C H A L L E N G E ! Want 60 more of our delicious Paleo recipes?

Hors d ’Oeuvres

1




4 J O I N O U R 3 0 - DAY C H A L L E N G E ! Take total control of your life for only … a buck?!

by Tami MonaghanSERVINGS: 12

PREP TIME: 20 MINUTES

COOK TIME: 20 MINUTES

INGREDIENTS1 L B . G R O U N D T U R K E Y

1 CA N A R T I C H O K E H E A R T S ( 1 4 O Z . )

¼ C U P Y E L L OW O N I O N, F I N E LY D I C E D

5 T B S P. F R E S H B A S I L , C H O P P E D

1 T S P. D R I E D PA R S L E Y

2 T B S P. A L M O N D F L O U R

1 T S P. C O C O N U T O I L

P E P P E R

DIRECTIONS1. PREHEAT OVEN

TO 350°F.

1. HO

RS

D’O

EU

VR

ES

TURKEY, BASIL, & ARTICHOKEMeatballs2. PLACE SKILLET OVER

medium heat. Add oil,

onions, and artichokes.

Cook until onions are

translucent. Remove from

heat and cool.

3. IN A LARGE bowl, mix

ground turkey, artichokes,

onions, and remaining

ingredients. Mix well.

4. MAKE 18 SAME-SIZED

meatballs. If desired, use a

scooper and then shape by

hand.

5. PLACE ON BAKING

sheet lined with parchment

paper. Bake 15 to 20

minutes.

GF DF



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5 J O I N O U R 3 0 - DAY C H A L L E N G E ! 5 steps to looking 10 years younger.

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INGREDIENTS2 Z U C C H I N I

1 B U N C H F R E S H B A S I L

1 6 O Z . P R O S C I U T T O

1 L E M O N

DIRECTIONS1. WITH A MANDOLIN or

potato peeler, slice the

zucchini lengthwise.

1. HO

RS

D’O

EU

VR

ES

ZUCCHINI PINWHEELS OF PROSCIUTTO & Basil2. LAY THE PROSCIUTTO

on a plate and place half

a slice of the prosciutto

along the length of the

zucchini. Top with 2 to

3 leaves of fresh basil.

Roll up and secure with a

toothpick.

3. SQUEEZE A LEMON

over the tops of the

finished pinwheels.

NOTE: If you’re making these

ahead, cover with plastic wrap and

squeeze the lemon juice no more

than 2 hours before serving.

GF DF



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6 J O I N O U R 3 0 - DAY C H A L L E N G E ! Is your chair slowly killing you?




INGREDIENTS1 H E A D R OA S T E D G A R L I C *

1 H E A D CA U L I F L OW E R , S T E A M E D

1 CA N A R T I C H O K E H E A R T S

1 T B S P. T A H I N I ( G R O U N D S E S A M E S E E D )

2 L E M O N S, J U I C E D

1 L A R G E H A N D F U L R AW S P I N A C H

1 T B S P. AVO CA D O O I L ( C O C O N U T

O I L CA N B E U S E D I N S T E A D )

P I N C H S E A S A L T

P E P P E R

1. HO

RS

D'O

EU

VR

ES

ROASTED GARLIC DIP WITH SPINACH &

ArtichokesDIRECTIONS1. REMOVE THE STEM

from the cauliflower.

2. STEAM OR BOIL

cauliflower until tender,

about 15 minutes.

3. PLACE ALL

INGREDIENTS (except

salt; use juice of 1 lemon

to start) in a high-powered

blender (Vitamix) or food

processer and blend until

smooth. Do a taste test

to see if you need more

lemon or if salt is even

needed.

*NOTE: See Roasted Garlic sub-

recipe on page 25.

GF DF

Find artichoke hearts, tahini, avocado oil, and more up to half off here.





7 J O I N O U R 3 0 - DAY C H A L L E N G E ! 3,000+ Paleo products 25–50% off with free delivery!




INGREDIENTS1 CA N S W E E T P O T A T O E S

¹∕3 C U P 1 0 0 % P U M P K I N P U R E E

1 T B S P. H O N E Y

3 T B S P. F U L L - FA T C O C O N U T M I L K

2 T S P. P U M P K I N P I E S P I C E

DIRECTIONS1. PLACE ALL INGREDIENTS in

a high-powered blender (Vitamix)

or food processer and blend

until smooth.

1. HO

RS

D’O

EU

VR

ES

SWEET POTATO PUMPKIN PIE Dip2. SERVE IN A bowl with

a stick of cinnamon in the

middle and a sprinkle of

cinnamon on top. Great

with apples or pears for

dipping.GF DF

COULD THIS FINALLY CURE NECK & BACK

PAIN?





8 J O I N O U R 3 0 - DAY C H A L L E N G E ! These 3 steps could save your life.




INGREDIENTS¹∕3 C U P R AW P I N E N U T S

¹∕3 C U P R AW P U M P K I N S E E D S

¹∕3 C U P R AW S U N F L OW E R S E E D S

2 T B S P. A P P L E C I D E R V I N E G A R

½ R E D B E L L P E P P E R , S T E M M E D A N D S E E D E D

1 – 2 C L OV E S G A R L I C

1 T S P. D R I E D D I L L

½ T S P. I T A L I A N S E A S O N I N G ( O R

S E A S O N I N G O F C H O I C E )

2 T B S P. F R E S H L E M O N J U I C E


1. HO

RS

D’O

EU

VR

ES

RAWVARTIDipDIRECTIONS1. PLACE ALL

INGREDIENTS (except

salt) in a high-powered

blender (Vitamix) or food

processer and blend until

desired consistency is

reached.

2. SERVE WITH PEPPERS,

carrots, zucchini, celery,

broccoli, and any other

desired veggies.

GF DF

5 STEPS TO LOOKING 10 YEARS YOUNGER.

LEARN HOW.





99 J O I N O U R 3 0 - DAY C H A L L E N G E ! Looking for more scrumptious Paleo recipes?

The Turkey

2




1 0 J O I N O U R 3 0 - DAY C H A L L E N G E ! Still using normal salt ? Check this out.

by Tami MonaghanSERVINGS: 8–14

PREP TIME: 2–3 DAYS (NOTE: THIS NEEDS TO BRINE FOR 2 DAYS.)

COOK TIME: 2½–3½ HOURS, DEPENDING ON SIZE OF TURKEY

BrineINGREDIENTS

2∕3 C U P KO S H E R S A L T

6 QUA R T E R S I Z E S L I C E S F R E S H G I N G E R

2 B AY L E AV E S

6 C L OV E S G A R L I C

1 T S P. B L A C K P E P P E R C O R N S, C R U S H E D

2 T S P. W H O L E A L L S P I C E

8 C U P S U N S W E E T E N E D A P P L E

C I D E R

2 O R A N G E S QUA R T E R E D

2. T

HE

TU

RK

EY

APPLE CIDER BRINE BAKEDTurkeyDIRECTIONS1. IN A 2-QUART

saucepan, place salt,

ginger, bay leaves, cloves,

peppercorns, and allspice.

Add apple cider and stir to

combine.

2. BRING TO A boil over

medium-high heat, stirring

until salt dissolves. Boil for

3 minutes, then remove

from heat.

3. ADD 4 CUPS ice-cold

water, stir, and set aside to

cool.

continues on next page …

GF




1 1 J O I N O U R 3 0 - DAY C H A L L E N G E ! 3,000+ Paleo products 25–50% off with free delivery!

DIRECTIONS1. PREHEAT OVEN TO

500°F. Place rack at lowest

position. Use a roasting

pan with the V rack.

2. STUFF THE TURKEY

with everything above.

Place the turkey breast

side up in the pan. Drizzle

with oil and pepper. Add

2 cups chicken stock and

1 cup cider. Roast for 30

minutes.

3. REDUCE

TEMPERATURE TO

350°F. Add the remaining

1 cup of cider plus 2 cups

stock, then baste.


5. BEFORE BAKING,

REMOVE turkey from

bags; discard bags and

rinse turkey in cold water.

Stuffing for the TurkeyINGREDIENTS1 S W E E T O N I O N

4 C L OV E S G A R L I C

4 F R E S H T H Y M E S P R I G S

4 F R E S H S AG E L E AV E S

2 A P P L E S ( G O L D E N D E L I C I O U S

O R S I M I L A R ) , QUA R T E R E D

1 S T I C K B U T T E R

4 C U P S C H I C K E N O R V E G G I E

S T O C K

2 C U P S A P P L E C I D E R

continued …4. DOUBLE UP PLASTIC

turkey bags and place

into a roasting pan. Stuff

the turkey with orange

quarters. Place turkey

in the bags, pour over

the prepared brine, and

add another 2 cups cold

water. Close the inside

bag, removing as much air

as possible. Secure with

a twist tie. Place turkey

breast side down in pan.

Turn 3 to 4 times while

brining over the next 2

days.

APPLE CIDER BRINE BAKEDTurkey2

. TH

E T

UR

KE

Y




1 2 J O I N O U R 3 0 - DAY C H A L L E N G E ! 5 steps to looking 10 years younger.

NOTE: If you have a probe ther-

mometer, insert it into the thickest

part of the breast when you reduce

the temperature. Set the thermom-

eter alarm (if available) to 161°F.

continued …4. BASTE TURKEY EVERY

30 minutes. A 14- to

16-pound bird should

require a total of 2 to 2½

hours of roasting.

5. LET THE TURKEY rest,

loosely covered with foil or

in a large mixing bowl for

15 minutes before carving.

Turkey is fully cooked

when it reaches 165°F.

APPLE CIDER BRINE BAKEDTurkey2

. TH

E T

UR

KE

Y

3,000+ PALEO PRODUCTS 25-50% OFF DELIVERED FREE! CLICK HERE.





1 31 3 J O I N O U R 3 0 - DAY C H A L L E N G E ! Looking for more scrumptious Paleo recipes?

Side Dishes

3




14 J O I N O U R 3 0 - DAY C H A L L E N G E ! These 3 steps could save your life.




INGREDIENTS3 T B S P. C O C O N U T O I L

2 M E D I U M L E E K S ( W H I T E PA R T O N LY ) ,

W E L L - WA S H E D, T R I M M E D O F R O O T S

A N D T O U G H O U T E R L E AV E S,

T H I N LY S L I C E D C R O S S W I S E

C OA R S E S A L T A N D

G R O U N D P E P P E R

½ C U P A P P L E C I D E R

1 T B S P. C H O P P E D

F R E S H S AG E ,

P L U S L E AV E S

F O R G A R N I S H

1 L B . B U T T E R N U T S QUA S H , P E E L E D, S E E D E D, A N D S L I C E D ¹∕8- I N C H T H I C K

3 S M A L L A P P L E S ( E . G. , G A L A ) , P E E L E D, H A LV E D, C O R E D, A N D C U T I N T O ¹∕8- I N C H

T H I C K S L I C E S

½ C U P D A I R Y- F R E E PA R M E S A N ( R E C I P E O N N E X T PAG E )

APPLE, LEEK, & BUTTERNUT SQUASH

GratinDIRECTIONS1. PREHEAT OVEN TO

350°F.

2. IN A 10-INCH skillet,

heat 2 tablespoons of oil

over medium heat. Add

leeks and 2 tablespoons

water; season with salt

and pepper. Cook, stirring

occasionally, until they

begin to brown, about 10

minutes.

3. ADD APPLE CIDER and

sage. Cook until liquid is

reduced to a glaze, about 3

minutes; set aside.


GF DF

3. S

IDE

DIS

HE

S




1 5 J O I N O U R 3 0 - DAY C H A L L E N G E ! Looking for more scrumptious Paleo recipes?

2. STORE IN AN airtight

container in the fridge.

NOTE: Butternut squash boosts

this recipe with beta-carotene

and vitamin C. To cook gratin in

advance, prepare through step 2,

cover, and refrigerate for up to 24

hours.

the “cheese” has melted

and is golden brown. The

tip of a paring knife should

easily pierce the gratin.

6. LET COOL 10 minutes

before serving. Garnish

with sage leaves.

Dairy-Free ParmesanINGREDIENTS½ C U P N U T R I T I O N A L Y E A S T

1 C U P R AW U N S A L T E D

CA S H E W S

½ T S P. S A L T

DIRECTIONS1. PUT ALL INGREDIENTS

in a food processor or

blender; process just a few

seconds so it is crumbly.

continued …4. IN A 2-QUART shallow

baking dish, arrange

squash in overlapping

layers; season with salt

and pepper. Spread leeks

evenly over the squash.

Arrange apples in an

overlapping layer over

the leeks. Brush apples

with remaining tablespoon

of oil. Cover tightly with

aluminum foil. Bake 45

minutes.

5. UNCOVER AND

SPRINKLE cheese over

the top. Raise the oven

temperature to 450°F and

bake 10 minutes or until

APPLE, LEEK, & BUTTERNUT SQUASH

Gratin3

. SID

E D

ISH

ES

3 STEPS COULD SAVE YOUR LIFE.

FIND OUT HOW.





1 6 J O I N O U R 3 0 - DAY C H A L L E N G E ! Take total control of your life for only … a buck?!




INGREDIENTS1 L B . F R E S H G R E E N B E A N S

8 O Z . R O U G H LY C H O P P E D M U S H R O O M S

4 O Z . P R O S C I U T T O

1 C U P Y E L L OW O N I O N S, T H I N LY S L I C E D

½ C U P S H A L L O T S, F I N E LY C H O P P E D

3 C L OV E S G A R L I C, M I N C E D

½ C U P A L M O N D M E A L

1 ½ C U P S U N S W E E T E N E D N U T M I L K

1 ½ T S P. S E A S A L T

2 T S P. C R A C K E D B L A C K P E P P E R

2 T B S P. C O C O N U T O I L

DIRECTIONS1. PREHEAT OVEN TO 350°F. Line a baking sheet with parchment paper.

Aluminum foil will not work.

GREEN BEANCasserole2. DRIZZLE TABLESPOON

OIL over the thinly

sliced yellow onions and

sprinkle with 1 teaspoon

sea salt. Massage oil and

salt evenly into the onions

with hands. Spread onions

evenly on baking sheet.

3. BAKE 30 MINUTES,

removing from oven and

stirring/flipping every 10

minutes. You’re looking

for a brown/crispy

texture. Note: Cook for an

additional 5+ minutes if

they aren’t crispy enough.

4. BRING A LARGE pot of

water and salt to a boil.


GF DF

3. S

IDE

DIS

HE

S




1 7 J O I N O U R 3 0 - DAY C H A L L E N G E ! Could this finally cure neck and back pain?

9. REDUCE HEAT AND

add prosciutto/shallots/

garlic/mushroom mixture

and stir to combine. Add

the green beans to the

sauté pan and stir.

10. POUR THE ENTIRE

mixture into a medium-

sized casserole dish.

Cover with aluminum foil

or the lid (if you have one)

and bake at 350°F for 15

minutes.

11. REMOVE THE FOIL/

LID and sprinkle the

dried onions evenly on

top. Place back in oven

for 5 minutes at 350°F

uncovered.

7. ONCE MUSHROOMS

COOK down to a golden

color, remove entire

prosciutto/shallots/garlic/

mushroom mixture and set

aside in a separate bowl.

8. WITH HEAT ON

medium-low, add 1

tablespoon oil and 1 cup

milk. Stir with metal whisk.

Add half almond meal and

whisk until it dissolves.

Carefully add remaining

milk and almond meal,

whisking over a medium

simmer. Add ½ teaspoon

sea salt and 2 teaspoons

pepper. Whisk until gravy

thickens to the texture of

heavy cream.

continued …5. ROUGHLY CHOP THE

prosciutto and add to a

sauté pan on medium-

high heat. Lightly crisp the

prosciutto then add the

chopped shallots. Once

the shallots are slightly

clear, add the minced

garlic. After a few minutes,

add the mushrooms

and continue to stir on

medium-high heat.

6. CUT GREEN BEANS in

half and add to boiling

water. Boil for 5 minutes,

then remove from the

water and place in a bowl.

GREEN BEANCasserole3

. SID

E D

ISH

ES






PREP TIME: 10 MINUTES: BREAD / 10 MINUTES: MIXTURE

COOK TIME: 55 MINUTES: BREAD / 70 MINUTES: STUFFING

INGREDIENTS4 O Z . P R O S C I U T T O, T H I N LY S L I C E D, C U T I N T O R I B B O N S

( O P T I O N A L )

2 C U P S S W E E T O N I O N, C H O P P E D

2 C U P S D I C E D F E N N E L B U L B

3 T S P. C O C O N U T O I L , D I V I D E D

2 B O S C P E A R S, R I P E B U T F I R M , C H O P P E D

¹∕3 C U P C H O P P E D F L A T- L E A F PA R S L E Y

¹∕3 C U P P I S T A C H I O S, S H E L L E D

8 C U P S PA L E O B R E A D ( R E C I P E A T

R I G H T — M A K E A H E A D O F T I M E )

1 1 4 - O U N C E CA N O R G A N I C C H I C K E N

B R O T H ( O R V E G G I E B R O T H )

PEAR, PROSCIUTTO, & PISTACHIO

StuffingPaleo BreadNOTE: Make this a couple of

days in advance.

INGREDIENTS2 C U P S B L A N C H E D A L M O N D

F L O U R

1 C U P C O C O N U T F L O U R

1 T S P. B A K I N G S O D A

1 T S P. S E A S A L T

5 O R G A N I C E G G S

1 C U P CA N N E D C O C O N U T M I L K

½ C U P M A P L E S Y R U P

8 T B S P. B U T T E R , M E L T E D


350°F.


GF

3. S

IDE

DIS

HE

SLooking for more scrumptious Paleo recipes? Click here.






TAKE TOTAL CONTROL OF YOUR LIFE FOR … A BUCK?!

START NOW.

7. INCREASE THE HEAT

to 450°F and bake for 15

minutes. This will crisp up

the top of the bread.

8. REDUCE THE HEAT

back to 350°F and bake for

the final 15 minutes. Test

with a toothpick to make

sure inside is fully cooked.

If not, keep cooking and

test every 5 minutes.

9. ALLOW TO COOL. Cut

into small pieces and set it

out overnight to dry out.

NOTE: Option to double this

recipe.


4. SLOWLY DRIZZLE THE

melted butter into the

bowl while the mixer is

going and mix until fully

combined. The mixture

will become smooth,

rather than grainy, once

the butter is fully mixed.

5. GREASE AN 8X8-INCH

glass baking dish with

your choice of fat and

then pour the mixture in.

Smooth the top with the

back of the spoon and

transfer the dish to the

oven.

6. BAKE FOR 25 minutes at

350°F.

continued …2. COMBINE ALMOND

FLOUR, coconut four,

baking soda, and sea salt

in a large mixing bowl.

3. ADD EGGS, COCONUT

milk, and maple syrup

to a small mixing bowl

and combine well with a

hand mixer. Make a well

in the center of the dry

ingredients and add the

wet ingredients. Mix with

a hand mixer until fully

combined.


Stuffing3

. SID

E D

ISH

ES





2 0 J O I N O U R 3 0 - DAY C H A L L E N G E ! Want 60 more of our delicious Paleo recipes?

5. SPOON THE STUFFING

into the prepared baking

dish; cover with foil. Bake

for 40 minutes; remove the

foil and bake until the top

is beginning to crisp, 25 to

30 minutes more.

3. HEAT THE REMAINING

2 teaspoons oil over

medium-high heat. Add

onion and fennel and cook,

stirring, until softened and

beginning to brown, 6 to 8

minutes.

4. TRANSFER

EVERYTHING TO a

large bowl and gently

stir in bread, pears,

parsley, pistachios, and

prosciutto. Add broth; toss

to combine.

continued …StuffingDIRECTIONS1. COAT A 9X13-INCH

baking dish with coconut

oil.

2. HEAT 1 TEASPOON

oil in a large nonstick

skillet over medium heat.

Add prosciutto and cook,

stirring, until crispy, about

5 minutes. Drain on a

paper towel.


Stuffing3

. SID

E D

ISH

ESCould this be the secret to

reversing your cells ’ age?





2 1 J O I N O U R 3 0 - DAY C H A L L E N G E ! Could this be the secret to reversing your cells ’ age?

by Tami MonaghanSERVINGS: 6–8



INGREDIENTS1 ¾ C U P S F R E S H C R A N B E R R I E S

½ C U P P U R E M A P L E S Y R U P

¼ T S P. S E A S A L T

1 T S P. B A L S A M I C V I N E G A R

DIRECTIONS

1. IN A POT on medium-high heat,

combine the cranberries, maple

syrup, and salt. Bring mixture to

a boil.

CRANBERRYSauce2. ONCE BOILING,

REDUCE heat to low and

cook for about 15 minutes,

stirring occasionally.

3. ONCE SAUCE HAS

thickened, taste and add

vinegar if desired. Serve

warm or chilled.

GF DF

3. S

IDE

DIS

HE

S

STILL EATING NORMAL SALT?

CHECK THIS OUT.









INGREDIENTS2 L A R G E B U N C H E S G R E E N O R P U R P L E K A L E

½ C U P P U M P K I N S E E D S ( O P T I O N F O R R AW O R

S E A S O N E D, B U L K S E C T I O N )

1 P O M E G R A N A T E

3 – 6 T B S P. AVO CA D O O I L

1 L A R G E L E M O N, Z E S T E D

1 T B S P. H O N E Y

S A L T A N D P E P P E R T O T A S T E

DIRECTIONS1. RINSE AND DRY kale.

De-stem leaves, chop into

small pieces, and place in

a large bowl.

KALE SALAD WITH PUMPKIN SEEDS &

Pomegranate2. DRIZZLE 3

TABLESPOONS avocado

oil and massage it into the

leaves; slowly add more if

needed.

3. DE-SEED

POMEGRANATE AND

add seeds to the kale.

4. GRATE LEMON AND

add to a small bowl;

squeeze in juice of 1 lemon

and 1 tablespoon honey;

mix together and drizzle

over salad.

5. MIX EVERYTHING UP

and sprinkle with pumpkin

seeds. Enjoy!

GF DF

3. S

IDE

DIS

HE

S




2 3 J O I N O U R 3 0 - DAY C H A L L E N G E ! Is your chair slowly killing you?




INGREDIENTS½ C U P 1 0 0 % M A P L E S Y R U P


½ T S P. S A L T

4 L B S . R E D - S K I N N E D S W E E T

P O T A T O E S, P E E L E D ( O P T I O N A L )

A N D C U T I N T O 2 - I N C H C H U N K S

½ C U P F R E S H P O M E G R A N A T E

S E E D S

F R E S H PA R S L E Y F O R

G A R N I S H , C H O P P E D

ROASTED SWEET POTATOES WITH

Pomegranate SeedsDIRECTIONS1. PREHEAT OVEN TO

375°F.

2. COMBINE SYRUP, OIL,

and salt in a small bowl.

3. ARRANGE SWEET

POTATOES in a 3-quart

oven-to-table baking dish.

Pour maple syrup mixture

over potatoes. Cover

with foil and bake for 40

minutes or until tender.

4. UNCOVER AND STIR to

coat. Bake uncovered for

another 30 minutes.

5. REMOVE FROM OVEN.

Sprinkle pomegranate

seeds and parsley evenly

over top and serve.

GF DF

3. S

IDE

DIS

HE

SEnjoy unlimited energy, a lean physique, and relief from chronic diseases—without starving or counting calories. Here’s how.





2 4 J O I N O U R 3 0 - DAY C H A L L E N G E ! Could this finally cure neck and back pain?


PREP TIME: 5 MINUTES / 15 MINUTES: ROASTED GARLIC


INGREDIENTS1 H E A D CA U L I F L OW E R , C H O P P E D I N T O F L O R E T S

( A B O U T 1 ½ L B S . )

3 R OA S T E D G A R L I C C L OV E S

1 T S P. F R E S H T H Y M E L E AV E S

1 T S P. F R E S H C H I V E S, C H O P P E D

S A L T A N D P E P P E R , T O T A S T E

DIRECTIONS1. FILL A LARGE saucepan with about an

inch of water and insert a steamer basket.

Bring the water to a boil and add the

cauliflower florets. Reduce the heat

ROASTED GARLIC CAULIFLOWER

Mashersto a simmer and cover,

allowing the cauliflower

to steam 6 to 8 minutes or

until fork-tender.

2. DRAIN THE STEAMED

cauliflower and transfer

to the bowl of a large food

processor. Add in the

roasted garlic cloves and

seasonings. Process to

your desired texture.

NOTE: You can usually find

roasted garlic cloves available

at the coconut bar in your local

natural grocery store. If you prefer

to roast your own, use this method.

For a large group, triple or qua-

druple this recipe.


GF DF

3. S

IDE

DIS

HE

S




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3. USING A KNIFE, cut off

¼ to a ½ inch off the top

of the cloves, exposing the

individual cloves of garlic.

4. PLACE THE BULB in tin

foil, drizzle with coconut

oil, and massage.

continued …Roasted GarlicDIRECTIONS1. PREHEAT OVEN TO

400°F.

2. PEEL AWAY THE outer

layers of the garlic bulb

skin, leaving the skins of

the individual cloves intact.

ROASTED GARLIC CAULIFLOWER

Mashers3

. SID

E D

ISH

ES

5. WRAP TIGHTLY AND

bake 25 to 35 minutes

or until the cloves are

soft. Allow to cool before

removing cloves.






2 62 6 J O I N O U R 3 0 - DAY C H A L L E N G E ! Could this be the secret to reversing your cells ’ age?

Desserts

4





by Tami MonaghanSERVINGS: 8PREP TIME: 10 MINUTES


INGREDIENTS5 M E D I U M A P P L E S ( S W E E T A P P L E S L I K E H O N E Y C R I S P A R E G R E A T )

1 C U P A L M O N D M E A L / F L O U R

1 C U P C R U S H E D CA S H E W N U T C L U S T E R S ( I U S E T H E K I R K L A N D

B R A N D F R O M C O S T C O )

1 T B S P. C I N N A M O N

2 T B S P. 1 0 0 % M A P L E S Y R U P


1 L E M O N

DIRECTIONS1. PREHEAT OVEN TO 350°F.

2. WASH, CORE, AND thinly slice

the apples.

APPLECrisp3. PLACE APPLES IN the

baking dish, squeeze the

juice of 1 medium-sized

lemon, and drizzle maple

syrup over all the layered

apples. Mix apples around.

4. IN A SEPARATE bowl,

mix the almond meal,

crushed nut clusters,

cinnamon, and coconut

oil. Spread the crumble

topping over the layered

apples.

5. COVER AND BAKE for

50 minutes. When apples

are soft and their juices

begin to bubble, remove

cover and bake 10 more

minutes to crispy brown.

GF DF

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Pie CrustINGREDIENTS

1 ¼ C U P S R AW WA L N U T H A LV E S ( YO U C O U L D

A L S O S U B S T I T U T E P E CA N S )

1 C U P A L M O N D F L O U R

1 E G G W H I T E

G E N E R O U S P I N C H S A L T

DIRECTIONS1. PREHEAT OVEN

TO 375°F.

2. GRIND WALNUTS

IN a food processor or blender until finely ground and almost starting to

turn into walnut butter (i.e., just starting to clump together). Mix walnuts,

PUMPKINPiealmond flour, egg white,

and salt together in food

processor or by hand.

3. PRESS/PINCH INTO A

9-inch pie plate or 8-inch

deep-dish pie plate. Pierce

the crust with a fork every

¼-inch or so to stop the

shell from bubbling up

while it bakes. Bake 10 to

20 minutes (depending

on your oven—you do not

want it to burn, so watch

closely), until it starts to

turn golden brown.

4. LET COOL AT least 10

minutes before pouring

the custard in.


GF DF

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3. ADD REMAINING

INGREDIENTS and

blend until combined.

Pour into cooled pie shell

(doesn’t need to be room

temperature, just cool

enough to touch). Spread

the top out evenly with

a spatula. Bake for 40

minutes.

4. ALLOW PIE TO cool

completely before serving.


350°F (if you’re making

your pie right after making

the crust, just reduce the

temperature).

2. PLACE CASHEWS

AND walnuts in your food

processor or blender and

pulse until finely ground.

Add eggs, honey, and

maple syrup and blend 2

to 3 minutes. Blend until

completely smooth to

avoid watery custard.

continued …Pumpkin PieINGREDIENTS1 ¾ C U P S P U M P K I N P U R E E ( U S E

F R E S H I F P O S S I B L E ; T H I S I S

T H E E QU I VA L E N T O F A 1 5 -

O Z . CA N )2∕3 C U P S WA L N U T H A LV E S

¹∕3 C U P U N S A L T E D CA S H E W S

3 E G G S + 1 E G G YO L K

¼ C U P H O N E Y

¼ C U P M A P L E S Y R U P

1 C U P U N S W E E T E N E D N U T

M I L K

1 T B S P. + 1 T S P. P U M P K I N P I E

S E A S O N I N G

¼ T S P. S A L T

PUMPKINPie 4. D

ES

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CAN

DRINKING

THIS 1 WEIRD

“SUPER ROOT”

ELIXIR DAILY

ACTUALLY

BOOST YOUR

ENERGY,

EASE STRESS,

AND ERASE

BELLY FAT?




http://www.thepaleosecret.com/articles/organifi/?pub=240176&hit=327310182&c1=paleorecipes2016&c2=&c3=

3 0 J O I N O U R 3 0 - DAY C H A L L E N G E ! Take total control of your life for only … a buck?!



CHILL TIME: 120 MINUTES

INGREDIENTS2 0 O Z . D A I R Y- F R E E C H O C O L A T E C H I P S O R B A R S

¼ C U P R AW P U M P K I N S E E D S

¼ C U P D R I E D G O J I B E R R I E S ( O R A N Y D R I E D

F R U I T O F C H O I C E )


DIRECTIONS1. MELT CHOCOLATE OVER a

double boiler or using the glass

bowl and saucepan method.

2. LINE A BAKING sheet

with parchment paper and

pour chocolate onto it.

DARK CHOCOLATEBark3. SPRINKLE PUMPKIN

SEEDS and goji berries

over the top and press

down lightly. Sprinkle a

pinch of salt over the top.

4. CHILL IN FRIDGE for

2 hours. Break into pieces

and enjoy!

GF DF

WANT MORE? CLICK FOR OUR

FULL COOKBOOK.

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3 1 J O I N O U R 3 0 - DAY C H A L L E N G E ! These 3 steps could save your life.




INGREDIENTS3 E G G W H I T E S

¼ C U P H O N E Y

½ T B S P. VA N I L L A

1 ½ C U P S U N S W E E T E N E D S H R E D D E D C O C O N U T


Chocolate Sauce¼ C U P D A R K C H O C O L A T E

1 ½ T S P. C O C O N U T O I L


350°F.

COCONUT MACAROONS WITH DARKChocolate2. WHISK EGG WHITES

and pinch of salt on high

until stiff peaks form, at

least 5 to 6 minutes.

3. ADD HONEY AND

vanilla, continuing to whisk

until fully incorporated.

Fold in coconut 1 cup at a

time using a spatula.

4. LINE A COOKIE sheet

with parchment paper.

Drop heaping tablespoons

of batter onto parchment

paper. Bake 12 to 17

minutes or until coconut is

lightly brown.

GF DF

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7. DRIZZLE MELTED

CHOCOLATE over the

macaroons.

5. LET COOL ON the

baking sheet for 10

minutes, then move

to a wire rack to cool

completely.

6. MELT CHOCOLATE.

USE a glass bowl that fits

on top of a saucepan. Fill

the saucepan with a couple

inches of water and heat

on medium-high. Add

chocolate to the glass bowl

and place on top of the

saucepan to melt.

COCONUT MACAROONS WITH DARKChocolate 4. D

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GET HEALTHY, LOSE WEIGHT, &

LIVE LONGER WITH COCONUT!

FIND SECRETS AND RECIPES HERE.









INGREDIENTS2 C U P S A L M O N D F L O U R

¼ T S P. B A K I N G S O D A


4 T B S P. 1 0 0 % M A P L E S Y R U P

1 T S P. VA N I L L A E X T R A C T

1 T S P. A L M O N D E X T R A C T


Frosting1 C U P C O C O N U T M I L K

½ T S P. VA N I L L A

½ T S P. A L M O N D E X T R A C T

3 T B S P. C O C O N U T F L O U R

3 T S P. A R R OW R O O T

¼ C U P H O N E Y

FROSTED SUGARCookiesCookiesDIRECTIONS1. COMBINE DRY

INGREDIENTS and

mix well. A KitchenAid or

similar mixer works best.

2. MIX WET

INGREDIENTS together

(you may need to put

the coconut oil in the

microwave for a few

seconds to liquefy).

3. COMBINE DRY AND

wet together in the mixer

and blend for 1 minute.

Dough will be gooey.


GF DF

4. D

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3 4 J O I N O U R 3 0 - DAY C H A L L E N G E ! Want 60 more of our delicious Paleo recipes?

2. BE CAREFUL NOT to

shake the can—you want

the translucent part to

separate from the milk.

Carefully scoop out 1 cup

of the thick white milk.

3. PLACE IN A KitchenAid

or mixer bowl and whip on

high for about 5 minutes.

4. ADD HONEY, ALMOND

extract, and vanilla. Mix

until combined. Add flour

and arrowroot, whipping

until all are combined.

Note: If time permits,

refrigerate for an hour

before use.

8. PLACE PARCHMENT

PAPER with the cookies

on a baking sheet and put

in freezer for 20 minutes

(this is the key).

9. PLACE IN OVEN for 6 to

12 minutes, depending on

size. The cookies are done

when the ends are slightly

brown.

10. BEGIN MAKING THE

frosting while the cookies

cool.

FrostingDIRECTIONS1. REFRIGERATE THE

COCONUT milk

overnight.

continued …4. PLACE DOUGH IN

fridge to harden for 30

minutes before rolling out.

5. ONCE DOUGH IS

chilled, roll it out on

parchment paper to a

quarter-inch thick. You

may want to put parchment

paper on top of the dough

as well.

6. PREHEAT OVEN TO

325°F.

7. USE COOKIE CUTTERS

to cut the dough into fun

shapes. Remove excess

dough from cookies.

FROSTED SUGARCookies 4. D

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by Tami Monaghan


Paleo Recipes for

2016


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