PALEO TRAIL MIX

Ingredients

• 1 cup whole almonds
• 1/2 cup whole cashews
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup raisins (golden raisins suggested)
• 1/2 cup dried currants
• 1/2 cup dried blueberries

Instructions

Combine all ingredients and store in an air tight container. No cooking or baking necessary

KALE CHIPS

Ingredients

• 1 bunch kale
• 1 tsp olive oil
• 1/4 tsp sea salt (optional)

Instructions

1. Preheat oven to 350°F.
2. Wash kale and remove tough stems.
3. Cut kale into 2"-3" sections and place on baking sheet.
4. Drizzle with olive oil and sprinkle with sea salt, if desired. Toss kale to fully coat with oil.
5. Bake for 10-15 minutes, or until kale is crispy. Serve hot.

APPLE CHIPS

Ingredients

• 2 cups unsweetened apple juice (if possible, juice your own from about 5-6 large apples)
• 1 cinnamon stick
• 2 large apples
• ground cinnamon

Instructions

1. Preheat oven to 250° F.
2. In a large pot over high heat, combine apple juice and cinnamon stick. Bring to a low boil.
3. Remove top and bottom of apple and slice crosswise to make 1/8 thick “chips.” Discard any seeds.
4. Carefully drop apple slices into boiling juice and cook 4-5 minutes. Apple slices will appear translucent.
5. Use a slotted spoon to remove apple slices from juice and place on a clean cloth towel. Pat dry.
6. Place dried apple chips on a wire cooling rack placed on a cookie sheet (this will catch any drips).
7. Bake 30-40 minutes until apple slices turn golden brown and are almost dry to the touch

FROM PALEOPLAN.COM

OMLETE MUFFIN

Ingredients

• coconut oil or paper muffin liners
• 8 eggs
• 1/8 cup water
• 1/2 lb chicken, ham, or sausage, cooked and cut or crumbled into small pieces
• 2 cups diced vegetables (1 red bell pepper, 1/4 lb asparagus or broccoli and 1/2 yellow onion recommended, but use whatever is on hand)
• 1/4 tsp salt
• 1/8 tsp ground pepper

Instructions

1. Preheat oven to 350℉.
2. Grease 8 muffin cups with coconut oil or line with paper baking cups. Fill any remaining muffin cups with 1" of water, so they do not scorch while baking.
3. Beat the eggs in a medium bowl and add meat, vegetables, salt, ground pepper, and any other ingredients you wish to add.
4. Pour mixture into the muffin cups.
5. Bake for 18-20 minutes

ROASTED PEPPER AND SAUSAGE OMLETE

Ingredients

• poblano, green chili or bell pepper
• 4 eggs
• 1 tsp freshly ground black pepper
• 2 tsp coconut oil
• 1/2 lb nitrite/nitrate free beef or pork sausage links, cooked and sliced
• 2 Tbs fresh parsley, chopped

Instructions

1. Put pepper in a heavy bottomed pan over high heat. Turn pepper as skin begins to blacken and blister on each side. When blistered on all sides, remove from pan and put in a plastic bag with a few drops of water; seal the bag immediately with plenty of air trapped inside. Wait 5 minutes. Remove from bag, cut out seeds, remove skin and dice.
2. Meanwhile, beat eggs in a small bowl and add freshly ground black pepper.
3. Heat medium non-stick skillet over medium heat. Add 1 tsp coconut oil when hot.
4. Add half of the egg mixture to hot pan. As the egg starts to set, add half of the remaining ingredients to one half of the pan.
5. When fully set, fold half of the egg over the filling, and cook a minute more.
6. Repeat with second omelet.

 

 

FRUIT SALAD WITH CINNAMON

Ingredients

• 1 orange, peeled and diced
• 1 apple, diced
• 1/2 cup pecans or walnuts, chopped (optional)
• 1/2 tsp cinnamon

Instructions

1. Place the fruit into bowls.
2. Sprinkle with chopped nuts (optional) and/or cinnamon.

BANANA ALMOND PANCAKES

Ingredients

• 2 bananas
• 1 egg
• 1-2 Tbs almond butter
• fresh blueberries
• 1/4 cup walnuts, chopped
• 1 tsp. coconut oil

Instructions

1. Mash bananas in a bowl.
2. Add the egg and almond butter, and whisk until well blended.
3. Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
4. Pour small discs of batter onto the hot pan (around 3-4" around). They'll be easier to flip if you keep them from the edges of the pan.
5. Add blueberries and walnuts as the pancakes cook on one side. Flip when batter loses its "tackiness" around the edges.
6. Cook other side slowly over medium heat until fully cooked.
7. Reapply oil to the pan after each round of pancakes.

**FROM PALEOPLAN.COM