16. Sept 12 to Oct 2 Friday Breakfast: Ham, Apple and Sweet potato Egg Scramble (recipe)

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1 16. Sept 12 to Oct 2 Friday Breakfast: Ham, Apple and Sweet potato Egg Scramble (recipe) Lunch: Romaine Lettuce wrap with tuna or chicken or Boars Head deli meat Dinner: Garlic Lime Chicken (recipe) Saturday Breakfast: Paleo Chorizo Egg Bake (recipe) Lunch: Kitchen Sink Soup (recipe) Dinner: Meatloaf (recipe) Sunday Breakfast: Pumpkin Pancakes (recipe) Lunch: Creamy Chicken Tomato Crockpot Soup (recipe) Dinner: Paleo Chili (recipe) Monday

2 Breakfast: leftovers Lunch: leftovers Dinner: Oven-Baked Pork Tenderloin (recipe) Tuesday Breakfast: Pumpkin Pie Smoothie (recipe) Lunch: Romaine Lettuce wrap with tuna or chicken or Boars Head deli Dinner: Shrimp w/ Pumpkin Curry Cream Sauce (recipe) Wednesday Breakfast: Paleo Chewy Granola Bar (recipe) Lunch: Leftover soup Dinner: Shredded Beef (recipe) Thursday Breakfast: leftovers or smoothie Lunch: leftovers Dinner: Easy Greek Chicken and Zucchini (recipe) BONUS RECIPE: Paleo Pumpkin Cookies

3 Easy Greek Chicken and Zucchini Serves 2 1 lb boneless skinless chicken breast, diced approx 1 cup greek dressing 1 zucchini, sliced 1 Tbsp olive oil 1 Tbsp diced onion - Marinate the chicken with the greek dressing overnight. - Heat olive oil in a large stir-fry pan - add onion - add chicken, cook until nearly done. - add zucchini, stir-fry another five minutes or so, until zucchini is tender. Olives and feta cheese optional

4 SHREDDED BEEF 2 lbs stew meat (chuck) I used about 3.5 lbs of bottom blade roast/steak 1 1/2 cups water I upped water to 2 cups since I had more meat 2 cloves garlic 2 t chili powder 1 t vinegar I used white wine vinegar 2 t oregano 1 t cumin salt & pepper Brown the beef in oil on all sides. Add all other ingredients, bring to boil, cover and simmer 1 1/2 hours or longer till very tender (I simmered for 2 hours). Uncover and boil until liquid almost evaporated. (I couldn t waste the lovely stock, so took meat out and just reduced broth a bit, then wisked in some heavy cream and a tiny bit of guar gum to thicken.) With 2 forks, shred the meat.

5 Shrimp with pumpkin curry cream sauce 1 lb peeled raw shrimp 1 T. oil or butter 1 T. green curry paste (can substitute red paste or powder) 1 c. cream 2-3 T. canned pumpkin Heat oil or butter in large skillet over medium high. Pat shrimp dry, season with salt and add to skillet. Add curry paste. Break up curry paste and cook along with shrimp until they are pink on one side (1-2 minutes), then turn shrimp over and reduce heat to medium low. Add pumpkin and cream, and stir to combine (sauce will be thick). Simmer until the shrimp are cooked through (2-3 minutes). Adjust seasoning and serve. This would also be great with coconut milk or with a bit of almond butter added. Scallions would be a good addition as well. It makes a lot of sauce, so you could easily serve it over a bed of shredded cabbage, broccoli, spinach or whatever (I just ate it with a spoon!).

6 Perfect Pork Tenderloin - I rubbed 2 pork tenderloins with some tamari and Montreal chicken seasoning. - Put them in a roasting pan on a rack, and put it back in the fridge for the afternoon - I pulled it out for an hour to come to room temperature (or close to it. It was actually about 55F) - Baked it as instructed: preheated oven to 500F, shut it off after 5.5 minutes. Make sure you only take into account the weight of the *individual* tenderloins, if you're making more than one. I'd *really* recommend using a probe thermometer. The author suggests about 45 min - 1 hour, but mine was done after 35 minutes. I must have a hot and well-insulated oven. I had some veggies in with it and they were undercooked

7 Meatloaf! It's what's for dinner! 1 lb ground beef 1/2 lb ground pork 1/2 lb ground venison 1 onion diced 1 green pepper diced 2 eggs 1/2 teaspoon garlic powder (about) 1 tablespoon worcestershire Bacon slices to cover loaf Sautee onion/pepper in butter until soft. Mix all the rest together. Form into loaf, or put in loaf pan (it makes alot). Cover with uncooked bacon slices and bake at 350 until done. I thought I had died and gone to heaven. After weeks of boring chicken, it was so nice to eat something different. Of course, the venison is optional, I had some from a doe my boyfriend got in December, and figured I'd put it to good use. It added some nice flavor. Garlic Lime Chicken

8 Okay, this recipe is TO DIE FOR, and pretty quick and easy to make. Seasoning: 3/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. cayenne 1/8 tsp. paprika 1/2 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. thyme 1/4 tsp. dried parsley Just a quick tip: once I tried it, I knew I'd do it again--a bunch of times. So I mixed about 5 or 6 times the spices in a little spice jar, so I can just shake it on to the chicken when I need to. Besides, if you dredge the chicken in the spices like the recipe suggests, you run out of seasoning. 6 boneless skinless chicken breasts (I just use whatever chicken I want to make--drumsticks work well) 2 tbsp. butter 1 tbsp. olive oil 2 tsp. garlic powder 3 tbsp. lime juice Directions: Mix spices, dredge chicken in mixture to coat. Heat butter and oil in a skillet over medium heat. Saute chicken until golden brown (it gets pretty dark brown if you use chicken with skin on), about 6 minutes each side. Sprinkle with remaining garlic powder and lime juice (it'll get pretty pungent and then thicken up nicely), cook 5 minutes more, stirring frequently to coat evenly with sauce. Serve. Paleo Crockpot Chili Recipe

9 Ingredients 2 lbs. of ground beef 1 onion, diced 3 cloves of garlic, minced 1 red and 1 green bell pepper, both diced 1 cup of carrots, finely diced 1 cup of celery, diced 1 jalapeno, minced (optional) (1) 28-ounce can of crushed or stewed tomatoes (1) 14-ounce can of diced tomatoes (1) 15-ounce can of tomato sauce Spices 3 tbs. of chili powder 1 tbs. of oregano 1 tbs. of basil 2 tsp. of cumin 1 tsp. of salt 1 tsp. pepper 1 tsp. onion powder 1/2 tsp. of cayenne Garnish About 4 pieces of bacon, fried and crumbled 1 or 2 avocados, diced

10 Instructions 1. Saute onions and garlic together in a large saucepan over medium heat 2. Add ground beef to the saucepan, and brown 3. Drain excess fat 4. Transfer the cooked onions, garlic and meat to your crockpot 5. Add all vegetables and spices (except garnish ingredients) to the crockpot 6. Give it all a good stir 7. Set crockpot to low and allow to slow cook for about 6 hours 8. Spoon into individual bowls 9. Garnish with crumbled bacon and avocado slices 10. Serve hot and enjoy!

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12 Pumpkin Cookies Makes 15 cookies Ingredients 1/2 tsp Baking Soda 1/2 cup Organic Coconut Oil 2 cup Almond Meal/Flour 1 Tbsp Pumpkin Pie Spice 1/2 cup Pumpkin Puree 1/2 tsp Salt 1/4 cup shredded Coconut, unsweetened, optional 1 Tbsp Pure Vanilla Extract 1/2 cup Grade B Maple Syrup Process 1. Preheat oven to Blend all ingredients in a large mixing bowl with a hand mixer. 3. On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size). 4. Bake for minutes. 5. Let cool and serve.

13 Ham, Apple & Sweet Potato Scramble Recipe Ingredients 1/2 lb ham steak, chopped into cubes 1 apple, peeled, cored, and diced 1 medium sweet potato, peeled and diced into 1/4" to 1/2" thick cubes 1/2 medium onion, diced 4 eggs, scrambled coconut oil, for sautéeing Spices 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp allspice 1/4 tsp cayenne pepper Yield Serves 2-3 meal-size portions Instructions 1. In a small bowl, mix all the spices together 2. In a large frying pan, add a tablespoon of coconut oil and heat to medium 3. First sauté the onions 3-4 minutes and leave them in the pan

14 4. Add the sweet potatoes to the onions along with more coconut oil and cook for about 5 minutes 5. Next add the ham, apples and mixed spices to the pan 6. Continue cooking until the sweet potatoes and apples are tender - remove everything from the pan and set aside 7. Now scramble the eggs in your frying pan, then add everything you set aside back in and mix it all together 8. Serve hot and enjoy!

15 Paleo Chorizo Egg Bake Recipe Ingredients 3/4 lb browned chorizo (or you can substitute with regular ground sausage) 1 cup of diced red pepper 6 eggs, whisked and seasoned to taste with salt and pepper 1/2 cup green chili salsa (we used Trader Joe's Salsa Verde) 1/2 cup full-fat coconut milk (I use the Thai brand) 1 small pre-baked sweet potato, peeled and diced Servings 6 generous servings Instructions 1. Brown chorizo in a skillet 2. Preheat oven to 350-degrees F 3. Grease 8x8 baking pan (bottom and sides) with coconut oil to prevent sticking 4. Dice the red pepper and sweet potato 5. Place browned chorizo in baking pan and press down firmly to form the bottom "crust" for the egg mixture 6. Next spread out the diced pepper and sweet potato on top of the chorizo layer

16 7. Now combine whisked eggs, coconut milk and verde salsa in a bowl and stir 8. Pour egg mixture into baking pan over the two previous layers 9. Bake at 350 degrees minutes, or until top is golden and eggs are cooked through. (Actual cooking time may vary depending on our oven) 10. Cool a little bit, then slice and serve 11. Top with avocado slices if desired 12. Enjoy!

17 Grain Free Pumpkin Pancakes Serves: 2 Ingredients 2 eggs ¼ cup pumpkin puree---look for the one with the least amount of sugar grams ⅛ tsp. cinnamon Coconut oil for the pan Raw butter, raw honey, maple syrup, or fruit butter for serving Instructions Warm a cast iron pan over medium high heat. Whisk together the eggs, pumpkin puree, and cinnamon. Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan. Use about two scant tablespoons of batter for each pancake. They flip best when the pancakes are small. Cook until golden on the bottom and slightly opaque in the center and around the edges. Flip, brown on the other side, and serve. Makes about 8 small pancakes, for 1 large serving or 2 medium servings.

18 Pumpkin Pie Smoothie Ingredients 1 cup pumpkin puree 1 cup coconut milk 1/2 cup apple juice 1 whole banana (or half an orange) 1 teaspoons pumpkin pie spice 1 cup of ice cubes handful of crushed pecans for topping Instructions 1. Combine all of the above ingredients in order into your blendtec, food processor, or any other blender that can make smoothies 2. Run until your smoothie is of a smooth consistency 3. Transfer to your serving glass and sprinkle with crushed pecans 4. Enjoy

19 Chewy Granola Bar Ingredients: 1 ½ cups Sliced Almonds 2 cups finely Shredded Unsweetened Coconut 1/3 cup Raw Sunflower Seeds 1/3 cup Raw Pepitas (Shelled Pumpkin Seeds) 1 Tbsp Brown Sesame Seeds ½ cup Blanched Almond Flour 1/3 cup extra virgin coconut oil, melted ¼ cup unsweetened, natural Almond Butter ¼ cup Honey 1 tsp Vanilla Extract ¾ tsp Baking Soda 1 Tbsp Flaxseed Meal 1½ Tbsp water ¾ cup Mini Chocolate Chips or your favorite chopped dried fruit (optional) 1. Preheat oven to 325F. Grease a 9 x13 baking pan with coconut oil. 2. Mix ground flax seed with water and let sit for 3-4 minutes. 3. Pulse pepitas in a food processor a couple of times to break up to the size of sunflower seeds. 4. Add coconut oil, almond butter, honey and vanilla to flax goop and mix well.

20 5. Add almond flour and baking soda and stir to combine. 6. Add slivered almonds, shredded coconut, pepitas, sunflower seeds, sesame seeds and chocolate chips or dried fruit. Stir to combine. 7. Spoon batter into prepared baking pan. Spread out and flatten well with your hand or the back of a spatula. 8. Bake for minutes, until golden brown. They will puff up slightly while baking, so immediately after removing from the oven, flatten the bars with the back of a spatula (or something else heat resistant and flat). 9. Let cool completely in pan before cutting into bars (I actually like to refrigerate before cutting). Cut into bars (I usually get 18-20) and wrap individual bars in plastic wrap for easy travel (optional). I prefer to store these in the refrigerator.

21 Kitchen Sink Soup 3 pounds ground beef 3-4 cups chicken broth (homemade is best recipe for chicken broth can be found in all of my books) 3-4 cups water (or more if needed less if you want yours more stew like or more if you want it soupy ) 2 cups diced tomatoes (I use the jarred diced tomatoes that I order from Tropical Traditions) 1 large sweet potato, diced (this time I used a big purple Japanese sweet potato) 6 carrots, chopped (I used different colors of carrots; red, orange, and yellow) 1 yellow bell pepper, chopped 5 celery stalks, chopped 2-3 cups shredded green cabbage

22 3 small shallots, finely diced (about 1/2 cup) 3-4 garlic cloves, minced 2-3 teaspoons ground cumin 1-2 teaspoons coriander 2 teaspoons chili powder 1-2 tablespoons dried basil About 1/4 cup fresh cilantro leaves, chopped Sea salt and black pepper to taste 1. In a large soup pot add the sweet potatoes, carrots, chicken broth, and water and bring to a boil 2. In a separate large pot or skillet, brown the 3 pounds of ground beef, and season with a little bit of salt and pepper, and set aside. 3. After the soup pot comes to a boil, add the shallots, garlic, diced tomatoes, celery, and bell pepper and let simmer for about 10 minutes. 4. Add the browned ground beef and shredded cabbage and continue to simmer until the potatoes and carrots are tender. 5. Season with all of the dried spices. Taste, and add more seasoning if desired. 6. Stir in the fresh cilantro and serve.

23 Creamy Crock Pot Chicken Soup 4 frozen skinless boneless chicken breast Garlic Salt to taste 2 Tbl Italian Seasoning 1 Tbl dried basil 1 clove garlic 1, 14 ounce can of coconut milk, full fat 1, 14 ounce can diced tomatoes and juice 1 cup of Chicken Broth Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper) Served: 6 (with left over s for lunch the next day)