Sweet Potato Salad

Serves 4–6 humans

Ingredients

2 sweet potatoes

2 hard boiled eggs, chopped

2 celery ribs, sliced

2 green onions, sliced

fresh dill, minced

coarse ground sea salt

coarse ground black pepper

Instructions

Individually wrap sweet potatoes in foil. Bake at 350F for one hour.

Allow sweet potatoes to cool to room temperature then peel and remove the skins.

Chop sweet potatoes and add to a large mixing bowl. | Add chopped eggs, celery, green onion and minced dill.

Stir to combine. Season with sea salt and black pepper to taste.

Serve cold.

Enjoy!

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Pesto Stuffed Avocado

Serves 4 humans

Ingredients

2 avocados

1 cup cabbage, shredded

Cashew Pesto

Instructions

Slice avocados in half, remove the pit and set aside.

Use a food processor (or handheld box grater) to shred the cabbage. Use leftover cabbage to make Coleslaw.

Stuff each avocado half with an overflowing amount of shredded cabbage.

Top with a dollop of Cashew Pesto and serve.

Enjoy!

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Kale Chips

Serves 3–4 humans

Ingredients

1 bunch fresh organic lacinato kale

2–3 tablespoons coconut oil, melted

coarse ground sea salt, to taste

Instructions

Preheat the oven to 300F.

Rinse the kale under running water.

Pat dry between two paper towels.

Tear leaves from stems and center rib and transfer to a 15x10 rimmed baking sheet.

Drizzle melted coconut oil over dry leaves, season with sea salt and use your hands to mix everything evenly.

Spread leave out evenly again on the tray and transfer to the oven.

Bake for 15–20 minutes or until chips are crisp but not browned.

Let cool 5–7 minutes and serve.

Enjoy!

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Coleslaw

Makes 3–4 cups

Ingredients

3 cups cabbage, chopped

2 carrots, chopped

1/2 cup onion, chopped

celery salt, to taste

garlic powder, to taste

1/4 cup Paleo Mayo

1/2 tablespoon organic apple cider vinegar

Instructions

Add all ingredients to a large bowl and toss to combine well.

Cover and let sit 10–15 minutes or longer to allow juices to combine and serve.

Enjoy!

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BBQ Sauce

Makes 1 1/2 cup

Ingredients

3/4 cup Paleo Ketchup

1/2 cup organic apple cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons coconut aminos

2 tablespoons chili powder

1 teaspoon ground ginger

1 garlic clove

3 slices lemon

Instructions

Add all ingredients to a 3 quart saucepan over medium heat and simmer for 10 minutes.

Remove lemons and serve over BBQuick Ribs or Slippery Wings.

Store leftover sauce in a glass jar in the fridge

Enjoy!

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Paleo Lifestyle

Paleo Lifestyle

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