Banana Maple Soft Serve Ice Cream

Soft serve ice cream is perfect for these hot days! This is a great, quick dessert for get-togethers. They won’t even know its Paleo. So if you have friends like we do who ask us if we are still doing that “Paleo diet thing”- this will go over great!

Back in February, I posted a story about Yonanas! (Check it out HERE) This kind of fits in with that concept- except you use a food processor instead of the Yonanas! contraption.

I usually double all of the recipes- even if I am the only one eating. Leftovers are awesome.

Prep: 5 minutes

Total: 5 minutes

Serves: 1  

INGREDIENTS 

1 banana, peeled and put in freezer until frozen

1-2 tablespoons maple syrup

1 tablespoon sunbutter (I used almond butter)

1 teaspoon cinnamon

Splash of coconut or almond milk 

DIRECTIONS

This is a lighter color version. Yours may come out darker.
Thats ok!

*Peel your banana(s) and freeze- It won’t work if you don’t freeze them!

Break your banana into pieces - toss that - and the rest of your ingredients into your food processor 

Blend until smooth  

Top with nuts or unsweetened shredded coconut (or whatever you would like). I tossed a couple dark chocolate chips in with it.

I ♥ dark chocolate!

*It will be stupid hard to peel after you freeze the banana(s). Remove the peel before freezing! 

Enjoy!

-- All the Best!

Recipe: www.paleomg.com

Paleo Frittata

Who doesn't like breakfast any time of the day?! If you have leftover meat or any type of meat in the fridge/freezer- Get. It. Out. You can use your imagination for this one. Really. Basically any kind of meat(s) and any kind of veggie(s). You decide. This is awesome as leftovers- you can eat it heated or cold!

PREP: 5 minutes
Cook time: 13 - 18 minutes
Total: 18 - 23 minutes
 

INGREDIENTS

 

1 tablespoon coconut oil or fat of choice

1 cup meat of choice- we used breakfast sausage

1 cup frozen broccoli (or any leftover or frozen veggies)- we added mushrooms!

4 large pastured eggs

2 tablespoons coconut milk

1 teaspoon kosher salt

Freshly-ground black pepper

DIRECTIONS

Preheat your oven to 350°F

Heat the coconut oil in a cast iron skillet over medium heat

Add your meat to the skillet and stir until heated through

While your meat is cookin', place the frozen broccoli in a medium microwave-safe bowl, cover it with a wet paper towel and nuke it until it’s thawed. Use a pair of kitchen shears or a knife to cut the broccoli into bite-sized pieces. If you have broccoli from the fridge, cut it up into small pieces and toss into your skillet with the meat to cook

Break the eggs into a medium bowl - add the coconut milk, salt, and a few grinds of pepper

Pour the egg mixture into the skillet and cook for 3 to 5 minutes or until the bottom of the frittata is set

Then, place the skillet in the oven (do not put a regular skillet in the oven- transfer to a pizza pan or cookie sheet, if possible)

Cook for 10 to 15 minutes, and then crank the heat up to broil for another 2 minutes or until the frittata puffs up and is cooked all the way through

Carefully transfer the frittata to a plate, slice, and serve

Enjoy!


-- All the Best 

Thank you www.nomnompaleo.com

Garlic Chicken, Red Peppers and Mushroom Sauce

Zach made garlic chicken, red peppers and mushroom sauce last night. Not only was it delicious but it was filling! This is a great go-to dinner that will leave you with leftovers for lunch! 

Prep: 15
Cook time: 20
Total: 35 minutes

Serves 2

Approximate cooking time: 35 minutes *with an additional hour for marinade

INGREDIENTS

1 lb boneless, skinless chicken breasts, diced

2 Tbs olive oil, divided (or coconut oil)

1/2 tsp sea salt (optional)

1/4 tsp freshly ground black pepper

1/2 tsp chili powder

1 clove garlic, minced

1 medium yellow onion, diced

8-10 white button mushrooms, sliced

2 red bell peppers, sliced

1/3 cup coconut milk

DIRECTIONS

Marinate chicken in 1 Tbs olive oil, sea salt, black pepper, chili powder and garlic. Refrigerate for at least 1 hour.

Shortly before meal time, heat 2 medium skillets over medium-high heat.
In one, saute marinated chicken until browned and almost fully cooked.

Heat 1 Tbs olive (or coconut) oil in the other skillet. Add onion and saute for about 5 minutes, stirring occasionally. Add mushrooms and continue to cook until tender.

Add red pepper, coconut milk and browned chicken and stir.

Cook for an additional 5-10 minutes, or until the chicken is completely done.

 Enjoy!

-- All the Best