Chunky Pineapple Guacamole with Grilled Sweet Potato Chips

https://paleomg.com/chunky-pineapple-guacamole-grilled-sweet-potato-chips/

• 2 avocados, cut in half, pits removed
• 1/2 pineapple, diced
• 1 skinny yam or sweet potato, sliced thin into chips
• 1 plantain, ends removed, peeled and sliced into 1/4 inch pieces, smashed with the bottom of a mug (use a ripe one-brownish color)
• 1/2 jalapeno, finely diced
• 1/4 red onion, finely diced
• 2-3 tablespoon cilantro, diced
• 2 garlic cloves, finely diced
• 1 teaspoon granulated garlic
• 1/2 teaspoon cayenne pepper
• salt and pepper, to taste
• 1-2 tablespoons coconut oil, melted
• aluminum foil

Directions

1. Heat up your grill.
2. Place sliced sweet potatoes on aluminum foil and use a brush to brush on some coconut oil on each sweet potato and top off with some salt.
3. Place on grill to let cook. You will need to flip them after about 8-10 minutes depending on how hot your grill is. I kept the temperature down low to make sure to not burn the chips.
4. While you sweet potatoes are cooking, heat up a large skillet under medium heat with enough coconut oil to coat the bottom on the pan.
5. When oil is very hot, add your smashed plantains to the oil and let cook for 3-5 minutes per side. Once they are cooked through on both sides (browned) place on a paper towel to soak up the excess oil.
6. Now add your insides of your avocados to a large bowl and use a fork to mash up the avocado.
7. Then add your pineapple, jalapeno, red onion, garlic, cilantro, spices, and salt and pepper to the avocados.
8. Mix thoroughly.
9. Once your plantain chips have cooled and your sweet potato chips have charred a bit and cooled on a piece of a paper towel, start dipping.
10. I love guac. Especially with sweetness added to it.
11. Boom.

Buffalo Chicken Sweet Potato Skins

• 3 small, round sweet potatoes or yams
• 3 tablespoons coconut oil, melted
• 4 strips of bacon
• 2 cups cooked chicken, diced 
• 1/4 small yellow onion, minced
• 1 garlic clove, minced
• 1-1.5 cups hot sauce (I used Frank's Hot Sauce) - depending how spicy you want yours. I used 1.5 cups
• 3 tablespoons blue cheese (not paleo, but a primal option. it will be fine without it)
• salt and pepper, to taste
• 1 cup shredded raw cheddar cheese 
• 1 avocado
• 1/2 lime, juiced
• 1/2 lemon, juiced
• 1/2 teaspoon cumin
• salt, to taste

Directions

1. Preheat oven to 400 degrees.
2. Place sweet potatoes onto a baking sheet. Brush potatoes liberally with melted coconut oil. Use a fork to poke holes in each sweet potato.
3. Place in oven and bake for about 45 minutes to 1 hour. Check at 45 minutes to see if they are soft when you squeeze them. Then remove from oven.
4. Let the sweet potatoes cool for about 30 minutes. While the sweet potatoes cool, place 4 pieces of bacon on a rimmed baking sheet and into the oven for 10-15 minutes or until completely cooked. Remove from oven and dice into small pieces. Then preheat the oven to 450 degrees.
5. Once sweet potatoes are cool to touch, cut each one in half, lengthwise. Scoop out the most of the sweet potato with a spoon, leaving a layer above the skin. Place half of the sweet potato mash into a medium bowl. (I ate the other half with breakfast, so keep for leftovers)
6. Now using the bacon fat that has been left behind from cooking, brush each sweet potato skin with baconfat (you could also use coconut oil here). Place in the oven, skin-side up, for 5 minutes. Then flip, brush with bacon fat, and place in the oven for 5 more minutes.
7. While the skins finish baking, in the medium bowl containing half of the sweet potato mash, add chicken, onion, garlic, hot sauce, blue cheese (optional), diced bacon, and salt and pepper. Mix well.
8. Remove the sweet potato skins from the oven and fill each half with the chicken mixture. Smooth out the top and sprinkle generously with shredded cheese.
9. Place back in the oven once more for 5-10 minutes, or until cheese begins to slightly bubble. Then let cool for 5 minutes.
10. Lastly, place avocado, lime, lemon, cumin and salt in a food processor and puree until smooth. Add mixture to a ziploc bag, cut a small hole in the corner of the bag, then decorate the sweet potato skins however you see fit. I made a football. Kind of. You get the point.
11. Serve right away!

    

Crispy Coconut Shrimp w/ Mango Sauce

The key to the crunchy coating is in the layers. First, there’s a layer of tapioca starch. This is a perfectly Paleo-friendly thickener: it’s just a ground-up root from the same plant that gives us tapioca pearls. The second layer is a coating of whites, which doesn’t really do much by itself, but makes the final layer of coconut flakes stick. All together, the whole process gives you crispy shrimp with coconut flakes that actually stick to them. Paleo Leap. 

• 1 lb. raw shrimp, peeled and deveined;
• 2 egg whites;
• 4 tbsp. tapioca starch;
• 1 cup. shredded coconut;
• Sea salt and freshly ground black pepper;

Ingredients for the mango sauce

• 1 cup mango, chopped;
• 1/3 cup coconut milk;
• 1 tsp. lime juice;
• 1 jalapeño, thinly minced;
• 2-3 tsp. raw honey;

Preparation

1. Preheat your oven to 400 F.
2. Line a pan with a wire rack.
3. Add the tapioca starch to a bowl and season to taste with salt and pepper.
4. Place the egg whites in a second bowl, and the shredded coconut in a third. Line all the bowls up on your countertop in order (tapioca starch, egg whites, then coconut).
5. One shrimp at a time, dredge in tapioca starch, then egg whites, then coconut. Place on the wire rack.
6. Once all the coconut-covered shrimp are on the wire rack, place in the oven and bake for 10 minutes on each side (20 minutes total).
7. While the shrimp are cooking, combine the mango, lime juice, jalapeño, coconut milk, and honey in a blender.
8. Blend until you get a smooth sauce.
9. Serve the shrimp hot with the mango sauce.

Bacon Meatballs w/mango sauce

https://paleomg.com/superbowl-snacks-bacon-meatballs-mango-honey-mustard-sauce/

• 1.5lbs ground beef (or any other ground meat you see fit)
• 6 slices of bacon, cut into 1 inch pieces
• 1/2 yellow onion, diced
• 1 egg, whisked
• 1/4 cup almond flour (HW: or tigernut flour) 
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• salt and pepper, to taste

1. Preheat your oven to 350 degrees.
2. Put a large skillet over medium heat and add your diced bacon to it.
3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don't burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
5. Use your hands to mix all that goodness up thoroughly.
6. Now roll into little bite size balls and place on a parchment paper lined cookie sheet.
7. Bake for around 10-15 minutes, depending on the size of the meatballs.

The original recipe's mango sauce was not HW (me) friendly so I found this one at Paleo leap. For the original mango sauce follow link under picture. 

Mango Sauce (adapted from paleo leap)

• 1 cup mango, chopped;
• 1/3 cup coconut milk;
• 1 tsp. lime juice;
• 1 jalapeño, thinly minced;
• 2-3 tsp. raw honey;

add all to the blender , blend until smooth. :) 

Easy, Fast Tomato Marinara

Ingredients

1

tbsp olive oil (hw: avocado oil) 

1

clove garlic, minced

1

(6 oz) can tomato paste

1 1/2

cups water 

1

tsp Italian seasoning

Salt & pepper&pinch of sugar, to taste 

• 
  
• 
  
• Heat the olive oil over medium heat in a medium saucepan. Add the garlic and cook until just softened -- just a minute or two.Add the tomato paste, water, Italian seasoning, salt, pepper and sugar to the pan. Bring to a boil over medium heat, stirring occasionally.Reduce heat, cover and simmer for 10 minutes. Taste, and adjust seasoning as desired.
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Classic peanut butter cookie "Keto-d"

https://blog.winkfrozendesserts.com/keto-peanut-butter-cookies?fbclid=IwAR0REAW7ceYupi6YLM3NIi8T2D1uLC6yeZCCG5F28IS4YCJZcOx-30F65WU

• 1 egg (or flax egg)
• 1 cup natural smooth peanut butter
• 1/2 teaspoon pure stevia extract (please note that if using any kind of "truvia" or "stevia for baking" you'll need about 1/2 cup)
• 1 teaspoon vanilla extract

DIRECTIONS:

• Preheat oven to 350F
• In a bowl, whisk the egg. Add in the stevia and vanilla, and whisk again
• Stir in the peanut butter, stirring well. That's it! That's the dough! You can add anything else at this point (chocolate chips would be DIVINE) if you'd like
• Measure out 1  tablespoon of cookie dough, and roll into a ball. Place onto a greased cookie sheet, and create a crosshatch pattern with the back of a fork. Repeat for the entire batch of dough
• Bake for 12-13 minutes. They will be slightly underdone when coming out of the oven, but will harden up

Turmeric Tea for Allergies

https://draxe.com/recipe/turmeric-tea-recipe/

Dr. Axe:  Turmeric is a powerful anti-inflammatory – one of the most effective in the world, in fact. It’s also a natural painkiller, which can help alleviate those pesky allergy side effects without over-the-counter or prescription medication.

Why should you make turmeric tea? There’s a simple one-word answer — inflammation. It’s true that inflammation is at the root of most diseases, and it’s an issue modern medicine typically doesn’t focus on.

Like my turmeric latte recipe, my turmeric tea is made with coconut milk, ghee, honey and, well, turmeric. The curcumin present in this popular spice is what makes it a functional food and contributes to the many turmeric benefits. Not only does it help to fight inflammation that can lead to chronic pain, arthritis, degenerative diseases and digestive disorders, but it also boosts the health of your skin and helps to detoxify the body. (1)

• 1 cup coconut milk
• 1 cup water
• 1 tablespoon ghee
• 1 tablespoon honey
• 1 teaspoon turmeric (powder or grated root)

DIRECTIONS:

1. Pour coconut milk and water into the saucepan and warm for 2 minutes.
2. Add in butter, raw honey and turmeric powder for another 2 minutes.
3. Stir and pour into glasses.

Lasagna Stuffed Chicken Breasts

https://cleanfoodcrush.com/lasagna-stuffed-chicken-breasts-clean-eating/

• 4 chicken breasts about 6 ounces each
• 1 Tbsp dried oregano
• 2 fresh garlic cloves, minced
• 1 cup all-natural marinara sauce 
• 1 free range egg
• 1 cup ricotta cheese
• 1/4 cup shredded fresh parmesan cheese
• 4 thin mozzarella slices (HW: or fresh sliced/grated)
• 2 Tbsps chopped fresh parsley
• 1 Tbsp fresh thyme leaves 
• 4 Tbsps fresh chopped basil, divided
• sea salt and fresh ground black pepper 

Instructions

1. Preheat the oven to 375 degrees f. and spray, or brush a baking dish with cooking oil.
2. Using a sharp knife cut a deep pocket into the side of each chicken breast.
3. Season with a touch of sea salt, black pepper, oregano, garlic and add a tiny drizzle of olive oil. Using your hands rub the seasonings/oil into the chicken very well.
4. In a small bowl whisk the egg together with ricotta cheese, parmesan, fresh parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine mixture.
5. Stuff the ricotta mixture equally into each chicken breast pocket that you created, then gently place the stuffed breasts into the prepared dish.
6. Spoon marinara evenly over the chicken breasts.
7. Cover with a lid, or foil and bake for about 25-30 minutes, or until chicken is cooked through.
8. Arrange the mozzarella slices over each chicken breast and bake uncovered for an additional 2 minutes, or until cheese is melty.
9. Sprinkle with fresh chopped basil and enjoy! 

Cheese Sauce

www.officiallyglutenfree.com

1/4 Cup Butter

1/4 Cup Cream Cheese

1/2 Cup Heavy Whipping Cream

1 Cup Cheddar Cheese

Directions

1. Over med heat, melt the butter. Then add the cream cheese. Stir continuously until the cream cheese is melted. Slowly stir in the heavy cream continuing to stir continuously until the mixture comes to a boil.

2. Add the cheddar cheese, then stir until the cheese is fully incorporated. Let simmer over low heat for 5- 10 minutes or until it’s reached your desired thickness.

Note: Let simmer longer For a Thicker Sauce. The Sauce will thicken slightly as it cools. To thin the sauce stir in a little water.

Nutritional Info – Easy Keto Cheese Sauce = 4 Servings | Each Serving 280 cal | 28 g Fat | 1.7 g Carbs | 6.7 g Protein.