I got this recipe from my friend Claudia and it is yummy.  I had to adjust the recipe to a little because it called for butter, salt and was garnished with bread crumbs.  I substituted olive oil and just skipped the bread crumbs.

Ingredients:

2 lbs Carrots sliced about 1/2 inch thick

1/4 cup Onion

2 tablespoons Olive Oil

5 1/2 cups water

Honey (optional)

Salt and Pepper to taste

Fresh Parsley finely chopped

1. Add olive oil and onion to medium sauce pan and cook over medium heat until softened about 4 minutes.
2. Slice carrots cook for 2 minutes.
3. Add water and bring to a boil, reduce heat and simmer 25-30 minutes
4. Blend in batches until smooth.
5. Add salt, pepper and honey.  I didn’t add the honey or the salt and I think it was sweet enough.
6. Chill soup for 3 hours to overnight
7. Garnish with parsley and serve.

This recipe is for a chilled soup that is great for summer.  I made it last night and ate it after running sprints outside in the cold.  I served it warm and it was great.

Directions:

I know this doesn’t sound like it would be good, but give it a try.  It doesn’t taste like coffee at all and only takes a few minutes to prepare. 

Ingredients:

2 1/2 – 4 lbs. Roast Beef any cut you prefer I use an eye round.

1 large onion

5 cloves of garlic

4 carrots – for the gravy, I make 8-10 and server the rest

3-4 stalks of celery

2 cups of strong coffee – I have used both decaf and regular it doesn’t matter

1/2 cup of oil

Directions:

1. You can make this in a crock pot (slow cooker) or the oven.  Set the crock pot to low for 6-8 hours, you can use the high setting also and cook it for 4 hours but it wont be as tender.  If you are using the oven pre-heat to 350 degrees and cook for 2-3 hours.
2. Pour oil into crock pot or roasting pan.
3. Cut onion into thick slices, peel and cut carrots into sticks about half the size of a full carrot, peel garlic cloves.
4. Place roast, garlic, onions and carrots in crock pot or roasting pan.  Pour coffee over the top.
5. Cook roast and baste occasionally if you are around.
6. When done cooking I leave the roast in the crock pot on warm while a prepare the gravy.  Then I slice it and server it.

Gravy

1. Use the left over juice to make the grave.  I put the juice (if there isn’t much left add 1/2 cup of water), carrots, some of half the onion, the celery and some the garlic, any scrapings from the pan in the blender and blend until smooth, if you have a handheld immersion blender it works great I hear. 
2. Cook in a pot or the roasting dish on the stove top until thick. 

This is one of my son’s favorite smoothies.  The key with kale is to add lots of sweet fruits and blend it really good, its a little rough compared to some of the other greens.  I can’t remember where I got this recipe from.  This smoothie does have some higher glycemic fruits, but its a great treat for my son, we usually have them as desert.   

Ingredients:

1 cup of grapes

1 orange

1 pear

1 banana

1 cup of Kale

1/2 cup of water, or coconut milk or almond milk

2 cups of ice

Instructions:

Just peel the banana and orange, cut up the fruit a tiny bit as you throw it in the blender.  Blend on high until smooth.

These are a healthy version of your standard chicken finger.  I coat them with sesame seeds and spices instead of bread crumbs.  Below is what I make for 1 Lbs of chicken, a good amount for an appetizer or a couple of children.  You can make more and freeze them for later. 

Ingredients:

1 Lbs chicken breast

1 egg

4 tbls sesame seeds

1 tsp garlic powder

1 tsp oregano

1 tsp basil

½ tsp black pepper

Extra virgin olive oil

Directions:

1.  1.    Cut chicken cutlets into any size pieces you want.  I cut them thin and usually into about 4-5 pieces.
2. Scramble egg in a bowl
3. Mix sesame seeds, garlic, oregano, basil and pepper together.  I put it in an old shaker for another spice.  It makes it easy to put on the chicken.
4. Heat olive oil in frying pan. I use medium heat on my stove, but everyone’s stove is different.  
5.  Dip chicken in egg sprinkle a good coating of sesame seed mixture on each side.
6. Cook on each side until golden brown and cook all the way through. If cut thin it only takes 10-15 minutes.  If you are making a lot, you can fry them until golden and put them in the oven to cook them the rest of the way, the same goes for if they are thick.  Just set you oven at 350 degrees and put them on a sheet. 

I think everyone I know has a family recipe for Tomato Sauce.  Typical tomato or marinara sauces only have a few non-paleo ingredients. Below is my recipe, but you can easily use you own and substitute carrots for sugar, cut out any salt, and choose any meat wisely.

1/2 cup extra virgin olive oil

4 32 oz. cans of crushed tomatoes or about 20 or so roma tomatoes (see note below)

4-5 garlic cloves, chopped

1 large onion, chopped

1 cup chopped carrots I chop them pretty small so they aren’t too noticeable

6-8 basil leaves I like fresh basil and chop it

3 dried bay leaves

1 tablespoon of oregano

Fresh ground pepper to taste (about 4-5 turns is a good place to start)

1. In a large pot heat oil over medium heat.
2. Add garlic and onions and saute for about 2 minutes.
3. Add carrots, tomato, basil, bay leaves, oregano, and pepper.
4. Cook for at least 1 hour. I like to cook for a while longer, this way it comes out a little thicker.
5. Remove bay leaves and taste, and add more spices to meet you preferences
6. You can put it all in a blender or food processor if you want it to be nice and smooth.  I prefer my sauce a little chunky. 

This makes a lot of sauce, I freeze it and use it on alot of dishes like meatloaf, meatballs and chicken. Those recipes are too come.

Note: If you want to use fresh tomato you its easy enough to do, try about 20 or so roma tomatoes and chop them and put them in a blender or food processor, you should have to do this in batches.  If that doesn’t seem like enough use more tomatoes or cut the rest of the ingredients down.

Cooking Instructions:

Ingredients:

This is my recipe from when I used to make fajitas.  I originally found the recipe under tangy fajitas on allrecipes.com.  Everyone really liked it, but after I went paleo I changed it a bit.  It originally called for 2 .7oz packages of dry italian dressing.  There are plenty of Italian Dressing mixes or seasoning mixes that work, but I made my own so it doesn’t have anyting non-paleo in it.  I also put the vinegar down as optional, i usually use it because i think it balances out the flavor a little, if you don’t use it the chicken will be a little more limey.  I usually eat this with veggies, on a salad or just keep it in the fridge to snack on.  It is my favorite recipe for snack chicken.

 Ingredients:

2 lbs of chicken

1/2 cup olive oil

1/2 cup vinegar (optional)

1/2 cup lime juice ( I fresh squeeze it)

1 large onion

2 green bell peppers

2 tablespoons of seasoning mixture (save the rest for another day, or make italian dressing with it)

Seasoning mixture:

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons dried oregano

1 teaspoon ground black pepper

1/4 teaspoon dried thyme

1 teaspoon dried basil

1 tablespoon dried parsley

1/4 teaspoon celery seed

 Directions:

1.  I cut the chicken into strips, slice the onion and green pepper.  Place it all in a zip-lock bag.
2. Add oil, vinegar, and lime juice.
3. Mix all spices together in a small bowl and add to bag.  Mix it all together and place in refrigerator.  Let it sit for a while, 3-6 hours is best, but a shorter works fine.  I have let it marinade a half hour and it still taste good.
4. I cook it all in a wok or large pan over medium heat.  If you want a stronger flavor just dump the bag in the pan.  For less flavor, remove the chicken, onion and pepper for the marinade first and add to the pan with a little oil.  You can do this easily by cutting one of the corners on the bag off and let the marinade pour out, then dump the chicken in the pan. 
5. It takes about 20-25 minutes to fully cook the chicken.