WEEK TWO-EATING PALEO PLAN

BREAKFAST
PALEO BANANA BREAD
(CAN ALSO MAKE FRENCH TOAST WITH IT)
  • 2 cups almond flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 cup water
  • 1 teaspoon almond extract
  • 1/4 cup agave syrup
  • 2 ripe bananas, mashed
  • 1/2 teaspoon vanilla bean paste (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.
  2. Mix together almond flour, ground cinnamon, and baking soda in a bowl.
  3. Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.
  4. Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.
LUNCH IDEAS
Shrimp, Avocado and  … CAN ADD RED PEPPER BUT I WON’T
(About 4 servings, recipe created by Kalyn)Ingredients:
1 lb frozen cooked shrimp, (50-70 per pound)
(see instructions after the recipe if using raw shrimp)
1 cup celery, diced in 1/2 inch pieces
1 cup red bell pepper, diced in 1/2 inch pieces
1/2 cup sliced green onion
2 avocados, diced in 1/2 inch pieces
1 T fresh lemon juice, to toss with avocado
1/2 tsp. salt for avocado (optional)

dressing – paleo mayo
EGG SALAD
GOING TO MAKE IT USING AVACADO INSTEAD OF MAYO – ROLLED IN LETTUCE – LIKE A BURRITO
SNACK

Simple Paleo Snack

Cucumber Salad.

All Ingredients, All Organic, All the Time:

Sliced Cucumber
Sliced Red Onion
Tomato wedges
Fresh Dill
Olive Oil
Lemon Juice
Black Pepper
Dry Oregano
Dry Basil
Garlic Powder

Mix it all up together and enjoy.  Keeps in the fridge great too.  Enjoy!

 ANOTHER SNACK OPTION: CELERY AND NUT BUTTER (ALMOND, CASHEW… ANY NUT BUT PEANUT!)
DINNER IDEAS AND SIDES – THIS WEEK THE SIDES ARE FRONT AND CENTER- YUMMY
SOOO MUCH PREP AND COOKING FOR ME … I WILL BAKE CHICKEN AND HAVE WITH YUMMY SIDES THIS WEEK… AND MAYBE MY GOOD OLD STANDBY BY – MAPLE SALMON –

  • 1/4 cup maple syrup

  • 2 tablespoons soy sauce (wheat-free tamari – not paleo but i’m not that type “A”….)

  • 1 clove garlic, minced

  • 1/4 teaspoon garlic salt

  • 1/8 teaspoon ground black pepper

Directions

  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Brussel Sprouts with Bacon

3 slices of thick cut bacon

1 pound brussel sprouts, trimmed and cleaned, then cut in half

sea salt and fresh ground pepper to taste

Instructions:

Preheat oven to 400 degrees.

Prepare sprouts and set aside.  In a large cast iron skillet sauté bacon on medium heat until just cooked and crisp.  Remove bacon.  Add sprouts to cast iron skillet with bacon grease and toss to coat.  Season with salt and pepper to taste.  Place skillet in preheated oven and roast for 20 to 25 minutes, stirring occasionally.

While sprouts are cooking cut bacon into pieces.  Add bacon to skillet and stir to combine.  Cook for an additional 10 minutes or until browned.

Cooking Steps

Peel sweet potatoes. Cut into bite sized pieces. Put 2 TBSP of coconut oil in a pan and melt it on medium heat. Once the oil has melted, put the sweet potatoes in the pan and stir to coat with coconut oil. Cook for 4 minutes. Stir. Place a lid on the pan and turn the heat down to low. Continue to cook for another 4 minutes or until potatoes are fork tender. Turn the heat off but keep the pan on the burner. Sprinkle with cinnamon and drizzle with agave nectar (or other sweetener). Stir. Transfer to a serving dish and enjoy.

 

Serves 4
10 minutes
This is a Recipe

Ingredients

  • 6 sweet potatoes
  • 1 1/2 tsp Cinnamon
  • 2 TBSP Agave Nectar
  • 2 TBSP Coconut Oil

 

TREAT

Chocolate Banana Smoothie

2 cups frozen sliced bananas (about 2 to 3 bananas)

2 teaspoons raw cacao powder

2 tablespoons almond butter

1 cup coconut milk (canned) or almond milk

¼ to ½ cup ice cold water

¼ teaspoon ground cinnamon

¼ cup ice cubes

½ tablespoon honey (optional)

Instructions:

Add all ingredients to blender and process until smooth.  For the water, add ¼ cup first and blend.  If you prefer your smoothie thick then the ¼ cup should be fine.  If you prefer it a little more smoother then add an additional ¼ cup and blend.  Serve immediately and enjoy!!

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