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Paleo Lemon Garlic Shrimp Alfredo

Paleo Lemon Garlic Shrimp Alfredo

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people

Ingredients

  • 1 box @cappellos paleo fettuccine pasta
  • 2 tbsp @terradelyssa organic olive oil
  • 6 tbsp @nutiva palm shortening
  • 4 cloves garlic minced
  • 1 pound @wholefoods whole catch pink shrimp
  • salt and pepper to taste
  • 1 teaspoon italian seasoning
  • 4 cups baby spinach
  • 2 tbsp parsley chopped
  • 1/2 lemon juiced

Instructions

  • Bring pot of water to a boil for pasta.
  • In medium pan, heat olive oil and 2tbsp of shortening.
  • Add the garlic and cook until fragrant.
  • Add the shrimp and salt and pepper to taste. Sauté about 1-2min.
  • Add italian seasoning and spinach and cook until wilted about 2min.
  • While spinach is wilting cook the pasta about 1-2min and drain.
  • Add the pasta to the pan with the remaining butter, and parsley and stir until mixed and butter is melted.
  • Add the lemon juice and tomatoes if desired before serving.
  • Serve while hot
  • Enjoy

Notes

Note:original recipe modified from @alyssa_therecipecritic
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Instant Pot Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

Instant Pot Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: dairy free, grain free, healthy dinner, Paleo
Servings: 4 people
Author: simplytiffstx

Ingredients

  • 1 lb grass fed ground beef
  • 4 large bell peppers red, yellow, orange, or green…your preference
  • 1 tbsp avocado oil
  • 1 onion diced
  • 1 shallot diced
  • 1 tbsp minced garlic
  • 2 cups frozen cauliflower rice
  • 1 14.5 ounce can diced tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup cassava flour
  • 1 tsp pink Himalayan salt
  • 1 tsp ground pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 tsp celery seed
  • 1/8 tsp ground mustard
  • 1/8 tsp ground cloves
  • 1 cup beef bone broth or water for instant pot

Instructions

  • Preheat avocado oil in skillet over medium high heat.
  • Add onion and shallots to pan and sauté until almost translucent and add minced garlic.
  • Sauté until onions are translucent and soft.
  • Combine ground beef, onion mixture and the rest of ingredients through cloves in medium sized mixing bowl.
  • Wash, dry, cut stems and clean seeds from peppers.
  • Stuff the prepared peppers with meat mixture…stuffing equally.
  • Add bone broth/water to instant pot and place trivet/steaming basket inside.
  • Arrange peppers on trivet/basket and lock lid ensuring knob is turned to “steam”.
  • Cook peppers for 8 minutes on manual high setting. Let pot slow release.
  • Turn on oven broiler.
  • Once peppers are cooked, place in broiler for approximately 5-8min placing any cheese, tomato sauce, spices etc on top before inserting them into the oven.
  • Remove when cheese etc is melted and peppers are to desired softness.
  • Enjoy!

Notes

Optional toppings: dairy free cheese, tomato sauce, etc.
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Cranberry Honey Glazed Salmon with Roasted Balsamic Brussel Sprouts

Ingredients

Salmon

  • 1.5 lb Salmon Filet
  • 1 cup cranberries
  • 1/2 cup maple sugar
  • 1/4 cup fresh orange juice
  • 1/4 cup honey
  • 1/4 cup coconut aminos
  • 1 tbsp ginger
  • 2 tsp minced garlic

Brussel Sprouts

  • 1 lb brussel sprouts
  • avocado oil (to coat sprouts)
  • 1 cup cranberries
  • 3/4 cup balsamic vinegar
  • 1/4 cup honey

Instructions

Salmon

  1. Preheat Oven to 350ºF.
  2. Combine cranberries, maple sugar, and orange juice in medium saucepan and simmer over medium/high heat until thickened.  Set aside to “cool”.
  3. In small bowl whisk together honey, coconut aminos, ginger, and garlic and add to cooled cranberry sauce.
  4. Lightly grease a foil lined baking sheet and place salmon skin side down in the center.
  5. Spread cranberry-honey glaze over top of salmon.
  6. Place in oven for approximately 10-15min or until salmon just flakes and is cooked through.
  7. Remove and serve immediately with extra cranberry honey glaze on the side.
  8. Enjoy!

Brussel Sprouts

  1. Preheat oven to 400ºF (for crispy sprouts)
  2. Wash, cut ends, and halve brussel sprouts.
  3. Toss in avocado oil and pour them on foil lined baking dish.
  4. Place in oven and roast for 25-30min.
  5. In the meantime, combine cranberries, balsamic vinegar, and honey in small saucepan.
  6. Bring to a boil and reduce heat and cook approximately 20minutes or until you have a sauce the consistency of a syrupy glaze.
  7. Once brussel sprouts are cooked/crispy, remove from oven and drizzle balsamic cranberry reduction glaze over the top.
  8. Feel free to sprinkle them with extra cranberries, sliced almonds, etc.
  9. Serve immediately.
  10. Enjoy!

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Dairy Free, Grain Free, Yeast Free Paleo Orange Cranberry Rolls

Ingredients

Dough

  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp xanthum gum
  • 1 tsp orange zest
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 teaspoon finely ground sea salt
  • 1 scoop collagen peptides
  • 1/2 cup full fat coconut milk
  • 1/4 cup orange juice
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup liquid coconut oil
  • 2 Tbsp vanilla

Filling

  • 1 8oz bag cranberries
  • 1/3 cup orange juice
  • 1/4 cup maple sugar
  • 1/4 cup honey
  • 1 tsp vanilla

Icing

  • 1 cup coconut oil (solid)
  • 1 tsp fresh orange juice
  • 1/2 cup honey
  • 2 tsp orange zest
  • 2 tsp vanilla

Instructions

  1. Combine cranberries, orange juice, maple sugar, honey, and vanilla in medium saucepan and simmer over medium/high heat until thickened like jam.  Set aside to “cool”.
  2. Combine almond flour, xanthum gum, orange zest, baking soda, along with salt in medium bowl.
  3. In small bowl whisk together coconut milk, orange juice and collagen peptides.
  4. Add eggs, honey, coconut oil and vanilla to milk mixture and whisk until thoroughly combined.
  5. Combine wet ingredients with dry until smooth, doughy mixture forms.
  6. Place in refrigerator for about 20-30 min to chill dough.
  7. Once dough is chilled and most of the “stickiness” is gone, place between two sheets of parchment paper and roll into a rectangle about 1/8″-1/4″ thick.
  8. Remove top piece of parchment paper and discard.
  9. Spread Orange Cranberry Jam over dough being sure to leave about 1′ around the edges “clean”.
  10. Roll into a dough log starting on one of the short sides and using parchment paper to keep tight and from sticking.
  11. Place dough log in freezer for about 45min-1hr or overnight if desired.
  12. Preheat oven to 350℉.
  13. Remove from freezer and cut into 1″ discs and place on parchment paper lined baking sheet.
  14. Place in oven and bake for 30-35 min or until golden brown.
  15. In a medium bowl blend together icing: coconut oil, orange juice, honey, and vanilla until fluffy and smooth and set aside.
  16. Remove rolls from oven, ice and serve.
  17. Enjoy!

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Dairy Free, Grain Free- Pumpkin Spice Donuts with “Cream Cheese” Frosting

INGREDIENTS

Donuts

***opt to leave out the maple/date sugar as the donuts are plenty sweet with the glaze and caramel drizzle, or opt to use it should you decide to forgo the caramel drizzle.

Cream Cheese Glaze
  • 1 8oz tub kite hill plain cream cheese (almond milk) or any dairy free cream cheese
  • 2 tsp vanilla
  • 1/4 cup maple syrup
Coconut Milk Caramel Sauce
  • 1 can condensed coconut milk (simmer can covered in water about 3-3 1/2 hours, turning halfway through or use instant pot filled with water 1″ over top of can for 17 minutes and leave to cool overnight making caramel sauce…store in refrigerator in a glass jar)

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. In a medium bowl combine almond flour, coconut flour, pumpkin pie spice baking soda and salt.
  3. In a small bowl whisk together maple syrup, coconut oil, eggs, pumpkin purée, vanilla and apple cider vinegar.
  4. Add egg mixture to flour mixture and mix until smooth.
  5. Pipe or spoon donut batter into donut mold.
  6. Place filled donut mold in preheated oven and bake 20 minutes or until toothpick comes out clean.
  7. Allow to sit for 5 minutes and then empty donut mold onto cooling rack.
  8. While donuts cool beat together cream cheese, vanilla and maple syrup until smooth.
  9. Once donuts are cooled, dip or spoon cream cheese glaze on donuts.
  10. Top with just cream cheese or add some coconut milk caramel sauce or even an espresso caramel sauce.
  11. Enjoy!

Store extra donuts in airtight container in the refrigerator for 3-4 days.