Paleo Zuppa Toscana

Try making this Paleo Zuppa Toscana for your next healthy dinner option! Italian sausage is rich in Vitamin B12 and iron, both of which are essential for oxygen delivery to cells. Onions help combat inflammation, maintain healthy blood sugar levels, and promote healthy bones. Red pepper flakes are loaded with antioxidants and help boost immunity. Kale provides powerful antioxidants, lowers cholesterol levels, and provides a rich source of fiber. Serve this delicious soup on a cold winter night and enjoy!

Ingredients:

• 4 strips bacon, chopped

• 1 lb Italian sausage

• 6 cloves garlic, minced

• 1 white onion, chopped

• 1 tsp red pepper flakes

• 2 tsp Italian seasoning

• ½ tsp black pepper

• 2 tsp sea salt

• 3 tbsp arrowroot starch

• 32 oz organic chicken broth

• 4 cups diced russet potatoes

• 1 cup full-fat coconut milk

• 4 cups kale

Instructions:

1) Add the bacon to a stock pot and cook on medium-high heat until crispy, stirring occasionally.

2) Once crispy, remove the bacon from the pot and drain on paper towels. Set aside.

3) Make sure to leave about two tbsp of the bacon grease in the stock pot. Then, add the Italian sausage to the pot and cook until brown. Dice the sausage while it cooks.

4) Once the sausage is brown, toss in the garlic, onion, red pepper flakes, Italian seasoning, black pepper, and sea salt. Cook for a few minutes or until the onions are sauteed.

5) Add the arrowroot starch to the pot and combine well. Add the chicken broth and potatoes and bring the mixture to a boil. Reduce the heat and allow soup to simmer for 30 minutes.

6) Once the potatoes are tender, add the coconut milk and kale. Simmer until the kale has wilted.

7) Stir in the chopped bacon and enjoy!

Lemon Poppyseed Muffins

Try making these Lemon Poppyseed Muffins for your next paleo breakfast option! Poppy seeds are loaded with fiber and benefit both heart and skin health. Lemons are known to be a great source of phytonutrients, which play a significant role in preventing disease and inflammation. Almond flour is rich in magnesium and an excellent gluten-free flour alternative. Olive oil is rich in antioxidants and has many anti-inflammatory effects. Serve these muffins at any time of the day and enjoy!

Ingredients:

• 2 ¾ cup almond flour, finely ground

• ⅓ cup tapioca flour

• ¼ tsp baking powder

• ¾ tsp baking soda

• ¼ tsp sea salt

• 2 tbsp poppy seeds

• Zest of two lemons

• 3 eggs

• ⅓ cup maple syrup

• ⅓ cup olive oil

• ¼ cup fresh lemon juice

• ½ tsp vanilla extract

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin dish with coconut oil.

2) In a large bowl, combine the almond flour, tapioca flour, baking powder, baking soda, sea salt, poppy seeds, and lemon zest.

3) In a separate medium sized bowl, mix the eggs, maple syrup, olive oil, lemon juice, and vanilla extract.

4) Combine the wet mixture with the dry mixture and mix well.

5) Evenly divide the batter in the muffin cups. Bake for 15-20 minutes or until the top of muffins become golden. Allow to cool before serving. Enjoy!

Strawberry Rhubarb Crisp

Try making this Strawberry Rhubarb Crisp for your next paleo dessert option! Strawberries are packed with both Vitamin C and fiber, and they help to improve vascular function. Rhubarb is a fruit that offers many health benefits including strengthening bones, boosting heart health, promoting proper digestion, and reducing inflammation. Almond flour contains less carbohydrates than traditional wheat flour. Additionally, almond flour can aid in maintaining healthy blood sugar levels as it helps to reduce LDL or “bad” cholesterol. Coconut flour also serves as an excellent flour alternative as it is naturally gluten-free and contains more protein and fiber than traditional wheat flour. Pecans are great for the immune system since they contain many nutrients including zinc, calcium, magnesium, fiber, and Vitamin E. Serve this dessert dish with your favorite dairy-free vanilla ice cream and enjoy!

Ingredients:

Strawberry & Rhubarb Filling

• 2 cups strawberries, chopped

• 2 cups rhubarb, chopped

• 1 tsp lemon juice

• Zest from one lemon or orange

• 5 tbsp maple syrup or honey

• 1.5 tbsp arrowroot powder

• ½ tsp sea salt

Crumble

• ¾ cup almond flour, finely ground

• 2 tbsp coconut flour

• ½ cup pecans, chopped

• ¼ cup maple syrup or honey

• 1 tsp cinnamon

• ¼ tsp sea salt

• 4 tbsp coconut oil, not melted

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) In a large bowl, mix all the ingredients for the strawberry and rhubarb filling.

3) In a separate medium sized bowl, combine all the ingredients for the crumble mixture except for the coconut oil. Add in the coconut oil with your hands until the mixture begins to form crumbs.

4) Grease a large casserole dish with coconut oil. Add the fruit filling to the dish, and then evenly sprinkle the crumble mixture on top.

5) Bake for 25-30 minutes or until the fruit begins to bubble and the crumble browns. Allow to cool before serving and enjoy!

Paleo Eggnog

Try making this Paleo Eggnog for your next healthy holiday drink option! Eggs benefit brain health and promote healthy eyesight. Coconut milk offers a wide range of benefits including fighting off infections, providing your body with plenty of antioxidants, and lowering cholesterol levels. Cinnamon is loaded with antioxidants and improves gut health. Nutmeg aids in preventing inflammation and boosting heart health. Serve this healthy eggnog at your next holiday party and enjoy!

Ingredients:

• 4 egg yolks

• ¼ cup organic coconut sugar

• 2 cans full fat coconut milk

• ¼ tsp cinnamon

• 1 tsp nutmeg, freshly grated

• Almond milk for thickening

Instructions:

1) In a stand mixer, beat egg yolks for a few minutes. Add in the coconut sugar, pausing occasionally to allow sugar to dissolve. Once all the sugar has been added and mixed in, set the mixture aside.

2) In a small saucepan, bring coconut milk to a simmer. Toss in the cinnamon and nutmeg and combine well.

3) To temper the eggs, first turn the stand mixer on low, and slowly add in a spoonful of the hot milk mixture. Continue until one cup of the milk mixture is in the mixer.

4) Once the eggs are tempered, transfer them to the saucepan and simmer the mixture for a few minutes. Remove the mixture from heat and let it cool.

5) Once the eggnog has cooled down, transfer to a large mason jar and place in the refrigerator. The longer it chills in the refrigerator, the thicker it will be.

6) After a couple hours, take the eggnog out of the fridge and add almond milk to thin it out according to your preference.

7) Top with extra nutmeg and cinnamon and enjoy!