Basic Smoothie
Serving Size: 1 adult / 2 kids
Ingredients:
1 cup coconut milk
1/2 cup water
1/2 cup frozen wild or organic blueberries or blackberries
1/2 frozen banana
3-4 frozen cherries
1 cup dark green : swiss chard or spinach
2 Tbsp hemp
4 Tbsp chia seeds soaked
Put everything in a blender! It's okay if you have to chew it a little as you drink the smoothie. Chewing stimulates your salivary glands and is an important part of digestion.
Ingredients:
1 cup coconut milk
1/2 cup water
1/2 cup frozen wild or organic blueberries or blackberries
1/2 frozen banana
3-4 frozen cherries
1 cup dark green : swiss chard or spinach
2 Tbsp hemp
4 Tbsp chia seeds soaked
Put everything in a blender! It's okay if you have to chew it a little as you drink the smoothie. Chewing stimulates your salivary glands and is an important part of digestion.
Sweet Potato Hash
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Serving Size: 4 people
Ingredients: 1 chicken breast, diced 1 small onion (red or yellow), finely chopped 1 apple, cut into cubes that are no bigger than 1 inch |
1 teaspoon cinnamon
1-2 tablespoons olive oil or coconut oil 1 large sweet potato, peeled and cut into cubes that are no bigger than 1/2" 1 tablespoon fresh sage, minced (or 1 teaspoon dried) 1 avocado diced on top |
Instructions:
1) In a medium cast iron skillet over medium heat, add 2 tablespoons of olive oil. Add cubed potato, onion and salt. Cook for 5 min or until the potatoes start to brown.
2) Add the chicken, cover and cook, stirring occasionally, for 8 to 10 minutes, or until chicken is no longer pink.
3) Add apples, and cinnamon. Cook until soft, about 5 minutes.
4) Add sage and any other seasonings. Continue to stir to combine.
5) Once sweet potatoes are desired texture, chicken is done and apples are soft remove from heat and serve. Top with diced avocado
1) In a medium cast iron skillet over medium heat, add 2 tablespoons of olive oil. Add cubed potato, onion and salt. Cook for 5 min or until the potatoes start to brown.
2) Add the chicken, cover and cook, stirring occasionally, for 8 to 10 minutes, or until chicken is no longer pink.
3) Add apples, and cinnamon. Cook until soft, about 5 minutes.
4) Add sage and any other seasonings. Continue to stir to combine.
5) Once sweet potatoes are desired texture, chicken is done and apples are soft remove from heat and serve. Top with diced avocado
Breakfast Burger
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Taken from autoimmune-paleo.com
Serves: 8 burgers Ingredients: 1 lb grass-fed ground beef 1 lb all-natural ground chicken or turkey 1 tablespoon rosemary 2 tsp thyme |
1 tablespoon dried sage 1 teaspoon sea salt 1 tablespoon coconut oil |
Instructions:
1) In a large bowl, combine the ground beef, ground chicken/turkey, fresh herbs, and sea salt. Form into patties using the your hands.
2) Heat some of the coconut oil in a cast-iron skillet on medium heat. Cook the patties for about 5-8 minutes a side, until nicely browned on the outside and cooked throughout.
1) In a large bowl, combine the ground beef, ground chicken/turkey, fresh herbs, and sea salt. Form into patties using the your hands.
2) Heat some of the coconut oil in a cast-iron skillet on medium heat. Cook the patties for about 5-8 minutes a side, until nicely browned on the outside and cooked throughout.
Breakfast Bars - optional alternative breakfast
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Serving size: 8 bars
Instructions: ½ cup coconut oil, softened ½ cup coconut butter (manna), softened 1 tsp vanilla ½ tsp sea salt |
4 Tbsp hemp powder, ground
4 Tbsp chia seeds, ground ½ cup finely shredded dried coconut 1 cup chopped walnuts |
Instructions:
1) Grind seeds in coffee grinder, food processor or by hand. Chop walnuts. And soften coconut oil and coconut butter
2) Mix all ingredients until they are mixed well and wet looking.
3) Press the mixture into a wax lined pyrex bread dish and push the mix down to make them firmly packed.
4) Refrigerate overnight and store in refrigerator.
1) Grind seeds in coffee grinder, food processor or by hand. Chop walnuts. And soften coconut oil and coconut butter
2) Mix all ingredients until they are mixed well and wet looking.
3) Press the mixture into a wax lined pyrex bread dish and push the mix down to make them firmly packed.
4) Refrigerate overnight and store in refrigerator.
