Paleo Recipes for 2016 - Amazon S3 · Paleo Recipes for 2016. 3 JOIN OUR 30-DAY CHALLENGE! Want 60...
Transcript of 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
© 2016 Paleo Secret
by Tami Monaghan
Fat-Burning Winter Comfort Foods
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
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.
Want 60 delicious recipes all in one place? Get now.
by Tami MonaghanSERVINGS: 16
PREP TIME: 20 MINUTES
COOK TIME: 0 MINUTES
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
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?
by Tami MonaghanSERVINGS: 8
PREP TIME: 25 MINUTES
COOK TIME: 35 MINUTES
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!
by Tami MonaghanSERVINGS: 16
PREP TIME: 5 MINUTES
COOK TIME: 5 MINUTES
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.
by Tami MonaghanSERVINGS: 8
PREP TIME: 10 MINUTES
COOK TIME: 60 MINUTES
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
P I N C H S E A S A L T
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.
continues on next page …
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.
by Tami MonaghanSERVINGS: 8
PREP TIME: 15 MINUTES
COOK TIME: 65 MINUTES
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.
continues on next page …
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?!
by Tami MonaghanSERVINGS: 8
PREP TIME: 10 MINUTES
COOK TIME: 25 MINUTES
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.
continues on next page …
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
1 8 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!
by Tami MonaghanSERVINGS: 12
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
DIRECTIONS1. PREHEAT OVEN TO
350°F.
continues on next page …
GF
3. S
IDE
DIS
HE
SLooking for more scrumptious Paleo recipes? Click here.
1 9 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.
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.
continues on next page …
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.
PEAR, PROSCIUTTO, & PISTACHIO
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.
PEAR, PROSCIUTTO, & PISTACHIO
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
PREP TIME: 5 MINUTES
COOK TIME: 25 MINUTES
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.
2 2 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?
by Tami MonaghanSERVINGS: 8
PREP TIME: 15 MINUTES
COOK TIME: 0 MINUTES
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?
by Tami MonaghanSERVINGS: 8
PREP TIME: 10 MINUTES
COOK TIME: 70 MINUTES
INGREDIENTS½ C U P 1 0 0 % M A P L E S Y R U P
3 T B S P. C O C O N U T O I L
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
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DIS
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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?
by Tami MonaghanSERVINGS: 8
PREP TIME: 5 MINUTES / 15 MINUTES: ROASTED GARLIC
COOK TIME: 40 MINUTES
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.
continues on next page …
GF DF
3. S
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DIS
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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
2 7 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?
by Tami MonaghanSERVINGS: 8PREP TIME: 10 MINUTES
COOK TIME: 60 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
4 T B S P. C O C O N U T O I L
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
4. D
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2 8 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!
by Tami MonaghanSERVINGS: 8
PREP TIME: 15 MINUTES
COOK TIME: 60 MINUTES
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.
continues on next page …
GF DF
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2 9 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.
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.
DIRECTIONS1. PREHEAT OVEN TO
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
SE
RT
S
CAN
DRINKING
THIS 1 WEIRD
“SUPER ROOT”
ELIXIR DAILY
ACTUALLY
BOOST YOUR
ENERGY,
EASE STRESS,
AND ERASE
BELLY FAT?
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?!
by Tami MonaghanSERVINGS: 8
PREP TIME: 10 MINUTES
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 )
P I N C H S E A S A L T
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
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FULL COOKBOOK.
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SE
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S
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.
by Tami MonaghanSERVINGS: 12
PREP TIME: 10 MINUTES
COOK TIME: 17 MINUTES
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
P I N C H S E A S A L 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
DIRECTIONS1. PREHEAT OVEN TO
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
4. D
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3 2 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?
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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SE
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S
GET HEALTHY, LOSE WEIGHT, &
LIVE LONGER WITH COCONUT!
FIND SECRETS AND RECIPES HERE.
3 3 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!
by Tami MonaghanSERVINGS: 12
PREP TIME: 40 MINUTES
COOK TIME: 12 MINUTES
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
3 T B S P. C O C O N U T O I L
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
P I N C H S E A S A L 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.
continues on next page …
GF DF
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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
Fat-Burning Winter Comfort Foods
Paleo Recipes for
2016