Paleo Potato Skins

Try making these paleo potato skins for your next get together with friends and family! Russet potatoes are known to be a natural source of folate, are full of Vitamin C, and are rich in fiber. They are also an excellent source of Vitamins B1, B3, and B6. Mushrooms are great for your heart, increase the absorption of iron, and aid in weight loss. Bell peppers are rich in fiber, antioxidants, and Vitamin A. Adding in onion to this recipe will help reduce inflammation throughout the body, improve immunity, and lower triglycerides. If desired, pair with your favorite paleo-friendly sauce and enjoy!

Ingredients:

• 4 medium russet potatoes

• 5-6 slices of bacon

• 2 medium onions, sliced

• ¼ cup mushrooms, sliced

• ½ red bell pepper, sliced

• ¼ cup paleo-friendly cheese (see Miss Alexa’s approved dairy-free products here: https://www.missalexanutrition.com/fermented-foods)

• 2 ½ tbsp coconut oil

• Freshly chopped cilantro (for garnish)

• Dash of sea salt

Instructions:

1) Preheat oven to 400F and line baking sheet with parchment paper.

2) Melt 1 tbsp of coconut oil and coat each potato. Sprinkle each potato with sea salt.

3) Bake potatoes in the oven for 60 minutes until soft on the inside.

4) While the potatoes bake, heat skillet over medium-low heat and add 1 tbsp of coconut oil to melt. Add in onions, mushrooms, and bell pepper. Sprinkle with sea salt and stir gently for 25 minutes. Once cooked all the way, remove from heat and set aside.

5) In a separate skillet, cook bacon over medium heat. Once crisp and fully cooked, remove and combine with cooked vegetables.

6) Once potatoes are done, let them sit until fully cooled. Cut each in half and scoop out the inside, leaving a thin layer on the inside of each skin.

7) Coat each potato skin with remaining ½ tbsp of melted coconut oil and a sprinkle of sea salt. Place face up on baking sheet and bake for 4-5 minutes. Flip them face down and bake for another 4-5 minutes.

8) Remove from oven and turn on broiler. Fill each potato skin with bacon and vegetable mixture and top each with paleo-friendly cheese. Next, place potato skins under the broiler for 1-2 minutes or until crisp.

9) Remove from heat, garnish with cilantro, and serve immediately. Enjoy!

Breakfast Tacos

These filling and flavorful paleo breakfast tacos can be your next breakfast option! Grass-fed beef is known to be rich in iron, omega-3 fatty acids, and Vitamins A and E. Organic eggs raise HDL (the “good”) cholesterol, help to promote weight loss, and are rich in protein. Bell peppers are a great source of fiber, are rich in antioxidants, and full of Vitamin C. Cilantro is known to help prevent cardiovascular damage, assist with heavy metal cleansing, and is anti-bacterial. Adding avocado to this recipe provides healthy monounsaturated fats and promotes great digestion. Enjoy!

Ingredients:

• 6 eggs, organic and pasture raised

• 16 oz beef, grass-fed

• 1 yellow and 1 red bell pepper, sliced

• Grain free tortillas

• 1 avocado, sliced

• Cilantro, chopped

• 1 lime

• 2 tsp coconut oil

• 1 tsp sea salt

• 1 tsp black pepper

Instructions:

1) In a pan, heat 1 tsp of coconut oil and add sliced peppers. Cook until translucent.

2) Add grass-fed beef to pan and cook until fully cooked - no red visible.

3) Whisk eggs in a large bowl and add into another pan greased with the remaining 1 tsp of coconut oil. Continuously stir with spatula until eggs are done to your liking. Season with salt and pepper.

4) Warm up tortillas and assemble tacos with all cooked ingredients as well as sliced avocado and cilantro. Squeeze lime juice over the top and enjoy!

Paleo Pumpkin Bread

 Make this flavorful paleo pumpkin bread as your next fall treat! Pumpkin is an excellent source of Vitamin A, fiber, zinc, and potassium. Almond flour and tapioca flour are great alternatives to regular flour and are also gluten-free and paleo friendly! Full fat coconut milk boosts immunity, aids in digestion, and helps control cholesterol levels. Cinnamon helps reduce blood pressure, balances blood sugar levels, and is rich in manganese, fiber, and iron. Sprinkle on chopped pecans if desired and enjoy!

Ingredients:

• 1 cup pumpkin puree

• 1 ¾ cups blanched almond flour

• ¼ cup tapioca flour

• 1 tbsp coconut flour

• 1 tsp baking soda

• 3 eggs

• ⅓ cup full fat coconut milk

• ¼ cup maple syrup

• 1 tsp pure vanilla extract

• 1 tbsp pumpkin pie spice

• ½ tsp ground cinnamon

• ½ tsp sea salt

• ¼ cup pecans, chopped

 Instructions:

1) Preheat oven to 350F and line a loaf pan with parchment paper.

2) Combine pumpkin puree, eggs, coconut milk, maple syrup, and vanilla extract in a large bowl.

3) In a separate bowl, combine almond four, tapioca flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.

4) Combine wet and dry ingredients and add in pecans to mixture.

5) Transfer batter into pan and bake for 60 minutes.

6) Take out of oven and let cool for 8-10 minutes before removing from pan. Slice and enjoy!

Lemon Chicken and Asparagus

Try making this wholesome and flavorful lemon chicken with asparagus as your next lunch or dinner! Asparagus is known to be rich in fiber, Vitamin K, and amino acids. Using tapioca flour over regular flour for this recipe is a great alternative that is gluten-free and paleo-friendly! Chicken is high in protein, thiamin, and selenium. Tomatoes are known to be an excellent source of nutrients like Vitamin A and Vitamin C! Zucchini is also full of Vitamin C and helps aid in weight loss. Season this dish with sea salt, pepper, and any other seasonings of your choice and enjoy!

Ingredients:

• 4 boneless and skinless chicken breasts

• ¼ cup tapioca flour

• 1 lb asparagus stalks

• ½ cup cherry tomatoes

• 1 zucchini, sliced

• 2 tbsp coconut oil

• 2 tbsp lemon juice

• 1 cup paleo chicken stock

• 2 cloves garlic, minced

• ½ zest of lemon

• 1 tbsp parsley, chopped

• ¾ tsp sea salt + more for seasoning

• ½ tsp black pepper + more for seasoning

Instructions:

1) In a bowl, combine tapioca flour, sea salt, and pepper.

2) Take chicken breasts and place all between two pieces of plastic wrap. Pound chicken breasts until they are all even in thickness.

3) Coat each chicken breast with flour mixture.

4) Add 1 tbsp of coconut oil to a skillet and bring to medium high heat. Add chicken to skillet, cooking each side for 5-6 minutes. Once cooked, remove chicken from the skillet and place on plate lined with paper towel.

5) Add remaining coconut oil to skillet and sauté asparagus, tomatoes, and sliced zucchini for 2-3 minutes. Add garlic and sauté for another minute. Pour lemon juice, chicken stock, parsley and lemon zest into skillet. Cover and let cook for another 4-5 minutes.

6) Add chicken into pan and rotate breasts, making sure they are coated in sauce. Season the sauce with additional salt and pepper as needed. Enjoy!