Paleo Eggplant Parmesan

Ingredients:
Olive oil,
1 eggplant,
1 egg,
Salt and pepper,
Toni's seasoning,
1 tablespoon garlic powder,
2 cups almond flour,
1 tsp garlic minced,
1 14.5 oz can tomato sauce,
1 14.5 oz can diced tomatoes,
1 tsp Italian seasoning.

Directions:
1.Pre heat oven to 350. Start by slicing your eggplant.
2. Now, in a sauce pan combine tomato sauce, diced tomatoes, garlic, salt and pepper, Italian seasoning. Let simmer on low for about 15-20 minutes to allow flavors to combine.
3. While that is cooking. Place egg in a small bowl and beat. In another small bowl combine almond flour, salt and pepper, garlic powder, and Toni's seasoning.
4. Heat olive oil in a skillet. Dip each piece of eggplant in egg mixture and then almond flour mixture and fry in olive oil on both sides.
5. Once all eggplant is cooked, place it in a baking dish and top with tomato sauce. Now bake for 20 minutes.

Skillet Chocolate Cake

Ingredients

2 tablespoons melted coconut oil

Wet Ingredients

1 cup canned full-fat coconut milk
½ cup dried mission figs
¼ cup melted coconut oil
3 egg yolks
3 eggs
3 ounces dairy-free semi-sweet chocolate, melted

Dry Ingredients

1 cup almond flour
¼ cup cocoa powder
¼ cup coconut flour
¼ cup coconut sugar
¼ teaspoon sea salt

Topping

8 strawberries, thinly sliced

Instructions

Preheat oven to 350F

In a 12-inch cast iron skillet, add the 2 tablespoons of melted coconut oil. Stir around to cover and set aside.Add all wet ingredients to the jug of your high-powered blender. Blend on high until fully combined.Turn off the blender, transfer the mixture to a clean bowl and add in the dry ingredients. Stir to combine.Pour mixture into prepared skillet. Flatten with the back of a spatula and top with an arrangement of the sliced strawberries.Bake in preheated oven for 25-30 minutes, or until toothpick inserted comes out clean.Serve warm.Will keep in the fridge for 3-4 days. Do not freeze.

Chan Chili

Ingredients:
1.5 lb. ground beef
3 cups onion, chopped
80 olives, chopped
4 cups zucchini, chopped
2 cups salsa

Directions:
Chop onions, zucchini and olives.
Brown ground beef in skillet.
Saute onions and zucchini in skillet.
Mix ground beef, olives, zucchini and onion together in a large stock pot.
Pour salsa into chili and stir well

"Old School" Paleo Meatloaf

Ingredients

MEATLOAF:

4 small cloves garlic, finely chopped
1/2 large yellow onion, finely chopped
1/2 green bell pepper, finely chopped
1/3 cup finely chopped cilantro
2 Tablespoons tomato paste
1 teaspoon cayenne pepper
½ teaspoon dried oregano
2 teaspoons sea salt
¾ teaspoon ground black pepper
⅔ cup almond meal
2 large eggs, beaten
2 pounds lean organic ground beef or ground bison
3 to 4 hard-boiled eggs (preferably 3)

TOPPING:

2 Tablespoons tomato paste
2 teaspoons olive oil
Note: repeat until covered top completely

Instructions

PREP:

Use a food processor and finely chopping garlic, onion and bell pepper.
Remove onion, bell pepper, and garlic to a large mixing bowl.
Add to cilantro to mixing bowl.
Add tomato paste, cayenne pepper, oregano, salt, pepper, almond meal and beaten eggs into mixing bowl. Mix with ground meat until well combined.Use your hands to gently combine until spice mixture is just incorporated. You do not want to overwork the ground meat or it will be tough.
Place meat in the bottom of dish leaving a channel for the hard boiled eggs.
Place in eggs and cover with remaining meat.
Add topping to meat loaf.
Cook at 375 degrees for 90 minutes.

Shrimp Skillet

Ingredients:
2 lbs shrimp, peeled & deveined
juice from 1 lemon (PCF calls for zest, too, but I got a thumbs down in my kitchen the last time I used zest)
2 tablespoons of dried basil (PCF used fresh oregano)
5 tablespoons of granulated garlic (or 5 cloves, minced)
3 tablespoons olive oil + 1 additional tablespoon
1 onion, thinly sliced
1 red bell pepper sliced
4 tomatoes, seeded and chopped
(PCF also calls for a splash of white wine)
1 teaspoon of sea salt (me)
lots of fresh ground pepper


Directions:
Combine shrimp in a large bowl with lemon juice, olive oil, and spices and marinate for 15 minutes.  Heat the additional teaspoon of olive oil in a large skillet over medium high heat.  Cook onion and peppers until soft.  Add the shrimp mixture.  Stir often.  Once shrimp are opaque, add tomatoes.  Cook just enough to heat tomatoes.  This is delicious served over cauliflower rice.

Fried Eggs With Sweet Potato Hash

Ingredients:
1 Tbs coconut oil, divided
1 medium sweet potato or yam,mdiced into 1/2" cubes
1/2 yellow onion, diced
2 nitrite/nitrate free (turkey substitute) sausages sliced
1 medium bell pepper, diced
Freshly ground black pepper

Directions:
In a large skillet, heat 2 teaspoons coconut oil over medium heat.
Add the onions and sweet potatoes, and sauté for 5 minutes.
Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly softened.
Add bell peppers and 1 Tbs of water.
Cover and cook for 15 minutes or until the potatoes are completely soft, stirring frequently.
Meanwhile, fried eggs in 1 teaspoon coconut oil.
Season with freshly ground black pepper and serve over sweet potato hash.

Baked Coconut-Crusted Salmon

Ingredients:
1 lb. Salmon, skinned
Fresh lime juice, from the juice of two limes
1 cup unsweetened shredded coconut
1 egg
2 Tsp cold water
Sea salt and freshly ground black pepper
Chopped fresh tomatoes (optional)

Instructions:
1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Rise the salmon well under cold water. Squeeze the lime juice onto each of the pieces and on all sides (you can do this on a tray or plate.) Set aside.
3. Place the shredded coconut in a small bowl, and set aside. In another bowl, whisk together the egg with the cold water until well mixed. Dip each of the salmon pieces in the egg wash, then roll each salmon piece in the coconut until completely coated.
4. Place the salmon on the prepared baking sheet and bake for about 15 minutes, or until browned on the outside and appropriately done in the middle. Serve immediately, seasoning with sea salt and freshly ground black pepper to taste.

Suggestions:
Serve with Steamed broccoli, sauteed spinach, grilled asparagus, or sauteed kale.