Directions

1. Heat the olive oil in a large pan over medium heat. Sprinkle the chicken with salt and pepper on both sides and place in the pan. Cook for 5-6 minutes per side until the chicken is cooked through. Set aside and rest for 5 minutes, then shred.
2. In a food processor or blender, combine the chipotle peppers, adobo, cilantro, and lime juice. Blend until smooth.
3. Add the bell pepper, adobo mixture, and chicken to the sauté pan on low heat. Stir well to combine and cook for 3-4 minutes. Add the scallions to the pan. Spoon the mixture into lettuce wraps and serve.

Recipe and Photo from Paleo Grubs

INSTRUCTIONS

1. Dice peach and tomato. Mix in a bowl with lime juice and cilantro. Let sit.
2. Meanwhile heat a pan over medium heat with coconut oil.
3. Cut fish into sections.
4. Mix paprika, garlic powder, oregano, onion powder, cumin, salt, and pepper in a bowl.
5. Rub mixture onto fish and place in oil.
6. Cook 3-5 minutes on each side. May need to add more oil when flipping to get that browned look.
7. Remove from heat and cut into small pieces.
8. Assemble with a lettuce leaf, slaw, blackened fish, peach salsa and chipotle lime dressing.
9. Enjoy!

​Recipe and Photo from Simple Roots Wellness

Directions
*The longer you soak the cashews, the creamier your cashew cheese will be. If you don’t have a lot of time, try boiling water for 30 minutes. (It doesn’t need to be on the heat the entire time). 
1. Heat oven to 250* F. Line a baking tray with foil. I always add a drop of oil to the foil and spread it thinly with a spatula.  
2. Slice the eggplant length wise into 4 sections. Lay on the baking sheet. 
3. Combine the soy sauce, sweetener, and olive oil in a small bowl and drizzle over the eggplant. Bake in the oven for about an hour, until eggplant is cooked but not soggy or soft–this makes them hold up, like sandwich bread.
4. In the meantime, blend the cashews, nutritional yeast, miso, vinegar, and sea salt together to make the “cheese.” 
5. To assemble, lay the flat eggplant piece down (from the center of the eggplant). Layer with kale and tomato slices, and other veggies as desired (mushrooms, avocado, carrots, beets, etc). Add cashew cheese. Finish by topping with the rounded eggplant piece. Repeat with the other sandwich. 
Enjoy!!

​Recipe and Photo from Peaceful Dumpling

Directions

1. Cut olives in half and dice scallion.
2. Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
3. Add in the tuna, olives, scallion, and diced green chiles to the avocado-mayonnaise mixture.
4. Place one scoop of tuna salad into a large leaf of lettuce, wrap, and enjoy!

​Recipe and Photo from Paleo Grubs

INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Spray baking sheet with non-stick cooking spray
3. Lay broccoli flowerettes on sheet, spray with cooking spray, sprinkle with a pinch of salt
4. Bake for about 20 min or until browned
5. Meanwhile, in a food processor, blend portobello, shiitake, sunflower seeds and garlic (you should get a chopped meat consistency)
6. Transfer to a bowl, and add remaining ingredients
7. Spray a pan with nonstick cooking spray and cook for about 5 minutes (or until hot)
8. Once broccoli is done, take out of the oven and allow to cool for about 10 min
9. Chop broccoli, and transfer to a bowl
10. Add remaining guacamole ingredients and stir completely (the avocado should completely cover broccoli)
11. Spoon ingredients into desired "wrap/shell"
12. Top with optional hot sauce, cilantro and salsa
13. ENJOY!

Recipe and Photo from Cookies to Kale

Instructions

1. Bring a pot of salted water to a boil. While waiting, peel and cube sweet potatoes. Add to water, reduce heat slightly and boil for 12-15 minutes, until soft.
2. While potatoes boil, add cashews, honey, mustard, light olive oil, vinegar, and ground ginger to a food processor. Pulse, adding water until you have a smooth sauce. Salt to taste.
3. Drain sweet potatoes and add salt, pepper, chili powder, garlic powder, and olive oil. Mash and add more oil as needed.
4. Wash collard leaves under very hot water (this will help them be a little bit malleable) Using a small paring knife, trim the thick vein that runs down the center of the leaf to make it lay flush with the rest of the leaf (careful not to pierce the leaf) Then cut the stem where the leaf starts.
5. Working one wrap at a time, lay collard leaf with the inside of the leaf facing up and the stem facing towards you. Spread a base of sweet potato mash, followed by a sprinkling of chopped cashews. Next, add your shredded carrots, roasted red pepper strips, and avocado slices. Top with sprouts.
6. Fold the right and left sides of the leaf inwards, then begin to roll your collard leaf, keeping it tight and tucking in the edges as you go. Secure with two toothpicks and slice down the center.
7. Repeat for the remaining wraps and serve with cashew honey mustard.

Instructions

1. Preheat the oven to 350 degrees F. Grease a loaf pan.
2. Crack the eggs into a large mixing bowl and whisk together. Then, add the sweet potato, oil, sweetener, and vinegar. Mix until well combined.
3. In a separate bowl, mix together the dry ingredients including the flours, baking soda, salt, and cinnamon.
4. Blend the wet and dry ingredients together without over-mixing. Pour the batter into the loaf pan. Bake for 50-minutes or until the top is golden brown and a toothpick comes out clean when inserted.
5. Allow the bread to cool for 10-minutes. Then, flip it out of the pan and slice into 1/2-inch thick pieces.

​Recipe and Photo from Nutrition by Erin

INSTRUCTIONS

1. Preheat oven to 325° and line bread pan with parchment paper. Set aside.
2. Combine wet ingredients with a whisk in a large bowl until mixed well and honey is dissolved.
3. Add coconut flour, baking soda, and cinnamon until well combined with a whisk no clumps left.
4. Add shredded zucchini to the mixture and fold in with a spatula until evenly combined.
5. Bake for 45 to 55 minutes, or until an inserted toothpick comes out clean. Cool for 15 minutes, serve with butter (optional), and ENJOY!

​
Recipe and Photo from The Fit and Healthy Baker

Instructions

1. Preheat the oven to 400°F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
2. Sift together the coconut flour and baking powder, and mix until well blended.
3. Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
4. Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
5. Scoop the batter into the prepared muffin cups, filling each about half full.
6. Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

Recipe and Photo from King Arthur Flour

Instructions

1. To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.
2. To prepare salad, combine greens, prosciutto, peaches, and tomatoes; sprinkle with almonds and blue cheese. Add 1 tablespoon vinaigrette; toss well.
3. Top Tips for Tossing Sprinkle Lightly: Crumbly cheeses (100 calories per ounce), chopped nuts (50 calories per tablespoon), bacon (25 calories per slice), and dried fruits (25 calories per tablespoon) are tasty but calorie-dense. Add these at the end. Plate It: Serve your salad on a plate to keep all those tasty (and heavy) toppings from collecting in the bottom, as they might in a bowl. Dress with Less: A little of our dressing goes a long way. Start with 1 tablespoon; toss well. If the greens still seem dry, add more 1 teaspoon at a time.
4. *Dressing serves

Recipe from My Recipes