Sweet and Spicy Baked Cauliflower

Sweet and Spicy Baked Cauliflower 

https://thefitchen.com/sweet-spicy-baked-cauliflower/?fbclid=IwAR3RYEM52C9owoLlhHmhtCAZQb5il31xK_ur41ehI5Xr8tmLOhodDcHN3Ho

Ingredients

• 4 cups cauliflower florets
• 2 Tablespoons maple syrup
• 2 Tablespoon sriracha
• 2 Tablespoons olive oil
• 1/2 Tablespoon tamari or soy sauce
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400º. Line a baking sheet with parchment paper.
2. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper. Mix until the cauliflower is well coated.
3. Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets.
4. Bake for 30 minutes or until cauliflower is tender.  Add a little lime juice.

Notes

I recommend serving this over a bed of steaming quinoa or rice.
You can easily incorporate other vegetables with or instead of cauliflower.

Greek Yogurt Pancakes

https://thepioneerwoman.com/cooking/greek-yogurt-pancakes/?fbclid=IwAR2FZyBJpG7NTFa0HqSOvem0e7-v9gFA9dXCpYFUxVFHSbMz-faW7nswCls

Greek Yogurt Pancakes

October 7, 2015 0

Prep Time:

5 Minutes

Difficulty:

Easy

Cook Time:

10 Minutes

Servings:

4 Servings

Ingredients

• 2 whole Large Eggs
• 1/2 teaspoon Vanilla Extract
• 7 Tablespoons All-purpose Flour
• 2 Tablespoons Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Greek Yogurt
• Butter, For Serving
• Warm Syrup, For Serving

Instructions

Place the Greek yogurt in a large bowl and sprinkle in the dry ingredients. Stir until just combined.
In a separate bowl, whisk together the eggs and vanilla, then pour them into the bowl with the yogurt mixture.
Stir it together until it’s just barely combined.
Heat a griddle or skillet over medium-low heat and smear a little butter over the surface. Drop the batter by ¼ cup portions onto the griddle and cook on the first side until bubbles form.
Flip them to the other side and cook for another minute or so.
Serve with softened butter and warm syrup.

Variations

Substitute the plain Greek yogurt for any kind of flavored Greek yogurt (strawberry, blueberry, etc) you’d like.
Add blueberries or chocolate chips to the pancake batter.
Add a dollop of whipped cream to the pancakes to make them extra decadent!

Suggested Sides

Fresh fruit
Fried bacon, sausage, or ham
Breakfast Potatoes

Slow Cooker Teriyaki Chicken

https://livinglovingpaleo.com/2017/04/04/slow-cooker-teriyaki-chicken/?fbclid=IwAR0ds8xJM9LBfNP4ELFiciszhZAaDFkZKQE3Hw42QraqXO1hwZ8_hi7QS-4

Slow Cooker Teriyaki Chicken

Ingredients

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• 2 lbs boneless, skinless chicken thighs
• ½ cup coconut aminos
• 3 tablespoons honey (or use 3 large, pitted medjool dates to make this recipe Whole30 compliant - see instructions below)
• 4 cloves fresh garlic, minced (approximately 4 teaspoons)
• 1 ½ teaspoon minced ginger
• 1 teaspoon sea salt
• 1 tablespoon toasted sesame seeds (optional)

Instructions

SLOW COOKER DIRECTIONS:
1. Place the coconut aminos, honey, garlic, ginger and salt in your slow cooker, and stir to combine. Add the chicken thighs and stir once more, coating the chicken with the sauce. Cook on low for 6-7 hours.
2. *If you’re using dates instead of the honey, soak the dates in hot water for 15 minutes. Drain the water and place all of the ingredients, except for the chicken, in your blender. Blend until smooth.
3. Remove the chicken from the slow cooker and set aside. Pour the sauce from the slow cooker into a pan, and whisk occasionally over medium heat on your stove, until the sauce is reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! *Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
4. Chop the chicken thighs into bite-sized pieces, and add to the pan with the sauce. Stir well to combine. Enjoy!

INSTANT POT DIRECTIONS:
1. Place the coconut aminos, honey, garlic, ginger and salt in your Instant Pot , and stir to combine. Add the chicken thighs and stir once more, coating the chicken with the sauce. Select ‘Manual’ mode and press the ‘-‘ until the screen says 15 minutes.
2. *If you’re using dates instead of the honey, soak the dates in hot water for 15 minutes. Drain the water and place all of the ingredients, except for the chicken, in your blender. Blend until smooth.
3. Once the Instant Pot is finished cooking, manually release the pressure. Remove the chicken and set aside, leaving the sauce in the pot. Select ‘Sauté’ mode and let the sauce boil, whisking occasionally, until it has reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! *Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
4. Chop the chicken thighs into bite-sized pieces, and add to the pot with the sauce. Stir well to combine. Enjoy!

Almost 5 Ingredient Pizza Spaghetti Pie

https://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/?fbclid=IwAR3l_r7iwYj6SKnB8Ys6HYokD2R9apHG5jU-c6IqSLzFuO-m8OHXazk5t2g

Almost 5 Ingredient Pizza Spaghetti Pie

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Prep Time 25 mins

Cook Time 1 hour

Total Time 1:25

Serves 3-4

Ingredients

• 1 large spaghetti squash (about 600 grams)
• 1 pound italian sausage
• 1/2 yellow onion, diced
• 1 cup pizza sauce (no sugar added)
• 1 teaspoon dried basil
• salt and pepper, to taste
• 3 eggs, whisked
• (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)

Directions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
3. Once squash is done cooking, remove threads and place in a greased 8x8 baking dish.
4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
6. Add sausage mixture to the 8x8 dish and mix well with spaghetti squash threads.
7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish.
9. Let rest for 5 minutes before serving.